Celebrating Turkey

 Turkey has alwasy been an interesting country with an interesting cuisine. The food is a remnant of the Ottoman Empire, an amagam of Balkan, Middle Eastern and Central Asian cuisines. It's a comforting array of recipes that reflect centuries of home cooking and local ingredients.

Our thoughts are with the Turks and Syrians who suffered from that massive earthquake today. Both countries have always have been known for their excellent home cooking and feasts. Turkish cuisine,itself varies across the country which straddles both Europe and Asia.  The recipes of Istanbul, Bursa , Izmer and the rest of the Anatolia (Asia Minor) inhetrited many aspects of Ottoman court cuisine. There was a moderate use of spices and a preference of rice over  bulgur, a kind of cracked wheat and koftes or meatballs. Other recipes like dolmades and eggplant  may also have dericed from the Greek influence and occupation of the  area. The Black Sea region has fish primarily in their dishes.especially the Black Sea anchovy or hamsi and many maize or corn dishes. A popular street food is batter  fried hamsi but the anchovies cna also be pickled or baked too. Turkey's southeast cuisine, from Urfa, Gazientep, Adiyanman and Adana are famous for their kebabas and mezes or appetizer plates. There is even an Eastern Asian influence thanks to the Mongols. There is steamed buns or manti , a regular staple of Chinese and even Korean cuisine.

Yes, the Turks have many desserts but Turkish taffy isn't one of them. That was created by the Bonomo family in the 1920's. The family was Turkish but lived in Coney Island where it became a big Boardwalk treat. Real Turkish delights are baklava and  even rice pudding, Baklava is a heavenly layering of phylo dough , brushed with melted butter and then filled with a cinnamon spiced chopped pistachio or walnut mix. I'ts then soaked in a fragrant syrup consisting of rose water, cinnamon and lemon. Every family however, puts their own special spin on this dessert.Their rice pudding is thicker in texture than the American version. the top is also slightly burned, sort of like creme brule. One of the all time favorite sweets is Turkish delight, These are little squares  also called lokum and they're made with sugar and starch. They're often flavored with nuts, fruits and rose water. The most common is the pink rose water kind, filled with pistacchios and walnuts. There are only four ingredients, from cornstarch and citric acid to water and sugar. You could add a small splash of lemon or orange juice for a fruitier flavor.

Turkish cuisine is an interesting marriage of East and West. Hopefully very soon, they will get back to their normal cooking and baking. Our thoughts and prayers for better times ahead are with then.

A Smallish Super Bowl Party

 Ask people what comes to mind when they think of a Super Bowl party and they'll usually say a big noisy do. There are buckets of wings.Endless pizzas and heroes. Kegs. Tthere's always has to be kegs. Yet supposed you don't want that.A smallish Super Bowl party may be your choice instead.

There's nothing wrong with wanting to celebrate by yourself or with one or two good friends. There's no set in stone law that says you can't have that. Besides the smaller the crowd the more you can splurge on food and drink. There's also no shortages on popular dishes like chili or chicken. Everyone can get an equal share. You can still have wings but maybe a dozen at the most  if there's three people. Another idea is just buying a rotisserie chicken with a couple of containers of different salads. like macaroni and potato.There may even be enough for leftovers to take home (or to make into a yummy chicken salad sandwich for work) If it;s just you and a friend celebrating then treat yourself to a shrimp plattter or crab legs. This last is an easy make. They can be either steamed or baked and served with melted butter or lemon.You could also get chopped lobster and make a tasty lobster toll to munch on while watching the game.If that's your game plan, then skip the beer and serve champagne with it. 

Chili is a another Supr Bowl food tradition.Yes,it's usually mde in great quantities to satisfy a large and hungry group. but you could make a lesser quantity. Just halve the amounts needed to satisfy one or two people. If you do wan t to make a large amount, thne freeze it for another dinner.Pizza is another game day classic . You can order smaller pies from Blaze .One small  can actually feed two people and they can throw in a salad and dessert too. Another idea is make your own. Think bagel or English muffin pizzas. This is an easy cook of just halving the bgels and muffins and then layering sauce and mozzarella on top. You can ask about topping or have guests add their own toppings. Put out sliced onions, black olive pepperoni slices , and assorted chopped veggies. French bread pizza is perfect for two people.It's a little more filling but still a great bite for watching half time since it's only going ro be you and possibly another , then open up a  bottle of good red wine. 

A small Super Bowl party is just as good as a large one. There can still be fun food and drink. Just perfet for a party of one, two or three,.

Foods To Thaw You Out

 The temps around the country have been monumnetally cold. Some areas like New england have even reached minus numbers. Wit this brings hypothermia and frostbite. Don;t panic with these. There are foods that hedlp for a  good thaw.]

What is hypothermia and is it connected to frostbite? Hypothermia is a condition that happens during very cold temps although it could even happen in forty degree Farenheit weather. it starts when a person becomes wet either from sweat, rain, sleet or snow.A person can become confused and exhausted with uncoordinated hand movements and slurred speech. Frostbite can happen with it.This is where body parts freeze due  to frigid temps and the  affected areas turn red. The skin could also change color from a healthy pink to a whitihs or gteyish yellow. There is also a firmness to the flesh as well. If both are extreme then head to your local hospital's ER where both can be treated right away. If it's relatively mild then the first thing to do is remove the person's wet clothes and then get them warm. frostbite victims should not be walking. DO NOT place the person by a fireplace, radiator, heat lamp or stove for warming. Heating pads are out too. They cause more harm than good. Also do not rub or massage frostbitten areas either. Again this can cause more problems. Wrap the person in a dryer warmed beach towel or blanket.

What about a warming drink. Alcohol is an absolute taboo!!! It could even cause hypothermia surpringly. What happens is that it may temporarily provide a feeling of heat and warmth thanks to explanding blood vessel. That feeling passes quickly when blood vessles constrict back to their normal size. Do have a big cup of hot cocoa on the ready. This will not only warm the affected person but also ptovide a much needed dose of sugar.It's also a comfort food which will be welcomed too. You can also try sweetened  decaf hot teas and coffees. If they're hungry then a cup of hot soup is necessary. It's easy to open up a can and microwave it.  What about just plain water? You could boil it and have the person drink it like any other hot drink.If they're hungry then break out the chocolate.It's an energy rich food that raises body temps as well as providing a burst of energy There are foods to eat during these wintry times to stave off hypothermia too. Eat more bananas, whether plain or as dessert with chocolate syrup. As bad as it's supposed to be for you a little red meat is good ofr these frosty times. Have a steak or hamburger every now and then. Sweet potatoes and butternut squash also raise body temps too. Think of them mashed or cut into wedges and air fried for a tasty side or snack. 

Frosty times bring about serious problems. Mild cases of hypothermia and frostbite can be treated with a good hot cup. Also eat temperature raising foods too. Keep yourself and your bisy warm and toasty when those arctic  temp aarive.

Casseroles With Punch

 Mention caseerole for dinner and most will cringe or frown. It's not always the asked for dinner choice. Yet adds some punch and your family may change their minds about it.

Lasagna surprisingly is one example of this classic dish.It's usually layers of lasagna noodles, tomato sauce both ricotta and mozzarella cheeses and ground beef. You could easily sub in a bechamel or white sauce Piedmontese style or  make it Valdostana from the Val" D'osta. This last is layered with yummy fontina cheese and ham, This lasagna is rich with cream  instead of tomatoes  You could also zing up traditional lasagna by adding a good dose of chili powder or red pepper flakes. This makes it arrabiata style. Another pasta based casserole is backed mac. This recipe can be varied and you can have fun with it. The classic recipe is  a mix of elbow macaroni, butter ,flour ,cheddar and milk. Red pepper is sdded to these usually bland blend to liven it up. Yet you could also add breadcrumbs on top for crunch along with a sprinkling of bacon bits. You could also add chopped ham to baked mac as well. Subbing in a different pasta can also give baked mac some excitement. Think penne  for a different take. Add some Parmesan for a different flavor too.

Chicken casserole. is usually made with shredded chicken , cream of chicken soup and cheddar cheese . This is layered and usually topped with a mix of breadcrumbs . shredded cheddar cheese and melted butter. You could add some peas and carrots to give it a pot pie feel.Another idea is adding kidney beans. For a Mexican flavor use Montery Jack cheese instead of the cheddar along with a base of rice and beans.You could also add a can fo tomato sauce or pureed ones for an enchilada vibe. There's also beef casseroles, always made with ground beef, You can have fun with this. Try a Sloppy Joe one topped with Hawaiian roll.s This is a great Friday or Saturday night dinner suggestion. It's taking ground chuck cooked with onion, bell peppers , onions and crushed tomatoes. Ketchup,  yellow mustard and dill pickle relish add some zest to it along with Worcester sauce and chili powder. You cna add cheddar cheese of you want or Montery Jack. The dish is topped with those split rolls and then brushed with butter. You could add bacon ot this or try a mix of beef and prok for something different.

Zest up that boring casseroles. Add a new ingedient like red pepper or change up the recipe.with a new sauce. Do what you want to create a casserole that everyone will love.

Grandma's Recipes For All To See

 There's something about a grsandmother in the kitchen. They exude a confidence and deep knowledge more than any professionally trained chef. They just know.  Now that knowledge is coming to your phone or tablet screen .

Regular contributor Tejal Rao wrote about this new phenomenom in yesterday's New York Times Food section. Grandmas are big now. There are many different clips on TIkTok and on YouTube right now where they're cooking along with offering advice.These woemn and their culinary stories are fascinating.  One is the french  series "The Grandma Project" wher directors feature their  immigrant grandmothers. Ms. Rao compares these shorts to the opening scenes in  Martin Scorsese's 1974 documantary "Italianamerican. In it his mother Cahterine sits on her couch  and bemusedly asks what should she do ? Tell him how she makes sauce? She thought of Mrs Scorsese when she watched another older woman, Munise Bostanci. Mrs. Bustanci's grandaughter filmed her singing  amournful Turkish song when she was simmering bulgur wheat with onions and potatoes for her lunch. Her attitude was similar to Scorsese's mom,a kind of bemused tolerance as she asked "Who would watch this? My children and grandchildren?"

It turns out many would watch her. They're called grandfluencers and they dot the TikTok and You Tube landscape, There are "Pasta Grannies" VIcky Bennison's gentle docuseries on the techniques of Italian grandmothers .It was so successful that it became a cookbook. Then there's Veg Village Food, family vidoes which features a seventy year old Punjabi woman Amaur Kaur who typifies the genre.. Mrs. Kaur has a simple set up in her couryard, a wood burining oven and an outdoor tap t wash vegetables. she cooks for 100(1) children in her village. sometimes more. She feeds them bamboo biryani, golgappa, a street snack made with mint water and puff of homemade dough . She also whips up eggplant pakoras and even pizza and milkshakes along with all kinds of twists on packaged noodles.. Mrs Kaur works steady and hardly speaks, except to identify the types of ingredients as she tosses them into pots and pans. Yet these home chefs also offer asides on their lifes from their late husbands to their grandchildren. Sometimes they made funny and sarcastic comments which crack up their filmaker grandkids.

Watch any of these shorts about grannies cooking. You'll learn more fromthem than from a cooking class. There are lessons on cooking, yes but also lessons about life.

Frozen Pizza It's Getting Fresher

Frozen pizza is one of those quick meal or snack bites.It's great if you don;t want the bother of going out or calling up for a hot pie. Yet it's not as tasty as fresh , hot pies. That's changing. You can have  good quality and flavor right from the freezer.

Regular contributor JUlia Moskin wrote abut this in today's New York Times Food section. She even enlisted her feloow TImes workers to jou=in her in a taste test of some of the more "boutique" brands. The new generation of frozen pies are nto like the ones everyone grew up on. The bigger companies like DiGiorno and Red Baron make their pies with dough conditioners, additives and processed cheeses. all engineered for freezing. The crusts are infused with sugar and oil, the dough is parbaked and the cheese and sauce are applied raw to be cooked in your oven.However this infuriates pizzaiolo like Manhattan's Anthony Mangieri, founder of Pizza Napoletana has created a frozen pizza that meet his standards.It would have to be wood fired, slow rising and fashioned from all natural and all Italian ingredients, He founda plant in Northern Italy that could give him the perfect pie.The first tries didn;t exactly work out, The dough was extreemly gummy and the managers were vexed by his high demands. It wass only when he compared his pies to Ferraris made nearby that they listened. More mom and pop pizzerias are following his lead, relying on a delivery company like Goldbelly to deliver the goods.

How did these new breeds of frozen pizza measure up? Ms. Moskin, along with Erik Kim who also writes for the Times Food section and VaughVreeland,  a supervising producer for the paper  judged them. She also included editor Cathy Lu.They sampled many , but all were from independent pizza makers dedicated to Neopolitan pizza. They came from all over, from the artesenal pizzerias in Manhattan and the boroughs  to the ones in San Francisco and Phoenix alognw ith ones from Atlanta and San Antonio. They found that some were not as good as some of the superamrket brands. WHich ones did pass muster? There was Robert'a from Bushwick Brooklyn. It did have lovely puddles of cheese which everyone loved however there was a skimpy layer of tomato sauce and a crust that had dried out in the freezing process.There was also another New York pizza  Table 87. Mr Kim  loved the tomato puree yet Mr. Vreeland thought it too sweet and comp[ared it to LUnchables. Talia of Napoli had a great crust. , the perfect char as Mis Lu said. yet the toppings were faint in taste. The best was Mr. Mangieri's Genio pizza which was perfect in all aspects. It was a combination of salty and oily.

These are the Next Gen of frozen pizza. Try them for a more authentic fresh fromthe oven flavor/Its the next best thing to having a homemade pie.

Hearty Recipes From Canada

 The two things Canadians know by heart is snow and frigid temps. That means a winter full of  hearty high in calroie and carbs dishes and dessert. They will not only keep you warm but stick to your ribs. There's nothing better than winter foods offering this.

One of the most famous is poutine. This can be considered a filling snack or a dinner and there are many versions that are served through out Canada and even the US (check out Cranford, New Jersey's  Cranford Hotel's duck poutine which has pulled duck soaked in a rosemary and shallot gravy)/ The dish is fairly recent , first being made in the late Fiftie s in  the Centre de Quebec. It's a mix of crispy fries and gravy with the addition of cheese curds. These are long Cheez Doodle looking curds that you can find at Target. You could add steak or chicken to this, Not surprisingly there are vegan versions as well and you can use a mushroom gravy instead of a meat based one. Poutine is an easy recipe  with the fries being cooked in an air fryer  while the curds and gravy be warmed in the microwave. The Atlantic kissed provence of Nova Scotia has a good hearty recipe to try.  Nova Scotia  donair actually has Greek origins and was created by a Hellenic chef. It's taking a mix of lamb and beef spiced with cayenne and chili for heat. A sweet garlic sauce is poured over rhe slices that also have tomatoes and onions on top.

One fo the most satisfying dishes is the tourtiere, a French -Canadian meat pie. The filling is a combo of beef pork and mashed potatoes , spiced with a heady mix of different spices, from cinnamon to sage and thyme th nutmeg. There's even a pinch of cayenne pepper for some heat. You'll also need potato water from boiled potatoes to give it some starchiness. The crust  is made with  flour , cold butter and salt.  A mix of water and vinegar is also added. It's kneaded, rolled into a ball and then chilled. after this is the mix fo the spices. The fillign is sauteed , with the onion then the spice mix and meats being sauteed in butter.It's stirred for forty five minutes with the potatoes being added in the end. The dough is rolled out and the bottom is put into a pie tin. The filling is laddled in then the crust is put on it. Brush the top with an egg wash and bake in a preheated oven  for 40 minutes at 375 degrees Farenheit. What to serve for dessert? The famed Canadian butter tarts. This is a mini tart filled with a rich and buttery custard. The crust is a simple one and the filling is reminscent of a pecan pie without the nuts.

The Canadians know how to do winter. They create filling and delicious meals ,perfect for a cold winte'rs night. You can als have this hearty goodness too.