Rethinking Those Treats

 A fun snowy day activity is making Rice Krispy Treats. It's an easy recipe to whip up. There's no baling or flour or yeast to contend with. Yet these squares can be livened up and eleavated to the next level of deliciousness.

Eric Kim gave his spin on them in Wednesday's New York Times food section. He adds in black sesame seeds fried in browned butter ad give a heady dash ofsesame oil Doing such will add a dark peatnut butter flavor and cut through all that marshmallow-y sweetness. It's reminiscent of Japanese and Chinese sweets made with the seeds . The recipe is pretty much close to the original save for that addition.Over the years the New York Times Food section has produced some interesting variations of the Rice Krispie treats. There is Julia's Moskin's adaptation where browned butter is used when the marshmallows are melted. This sounds like something I would like. The browned butter gives it a nuttiness  but also a rich buttery taste. Butter and vanilla should be added to the recipe. for a more vegan option try Melt plan butter which works just as good as the real thing. You can also use vegan marashmallows as well which you can buy on The All Natural Candy site.

What else could you do to vary the recipe. Add  mini chocolate chips would give the treats an extra layer of flavor. Another idea is dipping the ends in melted dark chocolate (using milk chocolate may give them an overpowering sugariness). Use the 90 percent dark to counteract all that sweetness. Then try dipping them in crushed peanuts or sprinkles just to make them fun. You could add peanuts or any kind of nut to the recipe as well just for a different flavor. Surprisingly raisins can also go into the mix along with Craisons. The last again is a niuce tart and tangy foil  and can make the squares taste less cloying if you're not into super sweet. Coconut also works and sorts of makes them like crunchy Mounds bars.Here's a big kicker. for a bright taste of sunshine add lemon juice, zest and extract to the recipe to give them a kind of lemon bar vibe. This is great if you want a more summery , kind of lemonade taste to your snack.  You can also do the same with freshly squeezed orange juice and orange zest.

Give the treats a different spin. They can be buttery or lemony, rich with chocolate or with oranges or coconut. No matter how you make them, they're still a great snow day snack.

A Truly North American Whiskey

 As Scottish as whiskey is, it does thrive on the grains of North America. Now an ancient Mexican corn is shaking up the traditional Highland recipe, giving a unique blend of Old and New Worlds,

Author of Single Malt: A Guide To the whiskies of Scotland and TImes obituary (!!!!???) writer Clay Risen wrote about this blend in yesterday's New York Times Food section.Mr. Risen writes about one of the Yucatan Peninsula's oldest corn breeds  the nal t'teel or rooster corn so ninknamed because it grows quickly and is unobthered by heavy rains or drought.It emerged f0ur thousand yars ago and gtows in a variety of colors.It almost died out thanks to the influx of high yield hybrds developed in the US. This older breed was given a lifeline fo sorts when the Gran Maizal Distillery in Merida used t and other indigenoius corn breeds to make whsikey. This boosted the local economy.Now there are more than a dozen disterlleries across Mexico using corn native to their regions. Half of them are already exporting ro are planning to export to America to create a new market.

There are differences in the way Mexican whiskey is made. First the corn goes through the ancient process of nixtamalization in which the dry  kernals are steeped in an alkaline solution. This maks them not only easier to work with  but better tasting too. Gran Maizal whsikey is not produced in the traditional column still. This cna cause the liquid to lose character however ti gains in effeciency.It's made in a pot still which allows the grains' flavor to come through. Gran Maizal's owner Gonzalo de la Pezuala along with Cesar Alaya also worked with a research lab to create a proprietary yeast strain to ferment the corn. The company combines four varieties to make their whiskey, chalaqueno, bolita,tepecintle and olotillo, each taken from a different subregion around Oaxaca. Chalaqueno grows in the far highlands while olotillo gows in the coastal plains along the Pacific Ocean.The four types produce a colorful harvest but more imprtantly produce a whiskey with a nuanced blend of flavors. GRan Maizal has high hopes for the US, a country now known for its'c raft whiskies.

Combining millennia old  New world corn breeds wih centuries old Old world whiskey recipes could be the next bing thing. These ancient breeds will give the liquor new spark and fire. It should be an interesting mix.

Connecting To Caribbean Cuisine

 Caribbean cuisine is fast becoming a staple and important part of the American table. Thanks to a heavy influx of island based immigrants, dishes made with oxtails and Scotch bonnet peppers are becoming everyday.There is a whole range to choose from thanks to the regions many different islands and conutries. 

Food writer and podcast host Korsha Wilson wrote about this interesting and flavorful cuisine in today's New York Times  Wednesday Food section. She writes that forty-six percent of Black immigrants or roughly around two million people are coming to the US , from the Caribbean.This is comprised of thrirteen countries stretching from South America to the Bahamas, with an area larger than Texas and Alaska combined. despite tis' size and diversity the area, especially the cuisine, has always been talked about in broad terms,. The chef  GUyanese bornTavel Bristol-Joseph knows this and is trying to dispel any stale tropes about the cooking. There are other first generation chefs who share his idealogy. They have backgrounds in fine dining kitchens and are now getting specific about each island's unique assemblages of culinary influences. This is evolving further reflecting at first the indegenous Taino cuisine and later the African slave trade and European dominance.

Caribbean cuisine, despite this long history hadn't really impacted American until the Seventies and Eighties One of the first was Lowell F. Hawthorne who brought about the Golden Krust fast food chain of Jamaican cuisine aong with the chef Norma Shirley who brought Jamaican cooking to New York City.Pastry chef, Paula Velez who also co started Bakers Against racism, experienced this. She wanted to embrace her Dominican heritage nmore fully so she blends ingredients from Santo Domingo with classical French techniques. She has carrot cake with a passion fruit glaze and plantain sticky buns.Oakland < California chef Nelson German highlights his native Dominican menu with the African influences . He had wanted to return to his roots after working in restaurants that featured Euroamerican foods. Some Caribbean chefs may not strictly adhere to all the traditional Caribbean recipes. They cna adapt to local produce and work with the seasons. That's what makes the cuisine special - the way it can adapt.

Caribbean cuisine is the cuisine to look out for. It's varied in it's flavors and influences. It's this mix that makes it so tasty and fun to try.

Jennifer Garner Cooks

 Jennifer Garner is the type of star or celeb (whichever you want to call her) seems like she'd be the perfect friend. She;s wholesome, fresh and sweet. She's also the friend you'd like to bake and cook with as well. You can even if you're not a friend. Her show "Pretend Cooking Show" on her You tube channel Garnerish isa great way to learn how to cook and pick up tips.

I disocvered Garnerish by accident.It really is a delightful program and it's like watching your bestie cook and bake. Of course there is  anod to Garner's idol, Ina Gartner, (shes' even mentioned in a  video or two). she makes simple and complex recipes.What's great about these videos is that they show fails. This happened with her bagel recipes which she quickly dumped in the garbage. ( I would have just torn them up and let the birds or wildlife eat them).It's as if she's saying it's all right to make mistakes . No one is a perfect cook or baker. - something other chefs fail to mention. No home chef then feels bad and quits cooking or is afraid to try anything. Ms. Garner is one of us. If she feels its OK to sometimes produce clunkers then it's OK for us too. This is very important for thosejust starting out in the kitchen. Cooking is not a perfect art. There will be underbaked cakes or scorched meats and burned soups. It diesn't mean you should just walk away. Come back and try again.

What about her recipes? She has a really good one on zoodles, zucchini pasta with an easy sauce. Keep in mind Ms. Garner does have state of the art equipment. She can bascially create restuarant quality dishes. You can easily buy a cheaper spiralizer. The zoodles are sauteed in olive oil with garlic and herbs. The sauce is an easy one of canned tomatoes with onions . She adds a blog of frehs whipped ricotta for more flavor. An even easier recipe is her leftover chicken soup which is like any body's mom's.A really sweet one is her making chffon pie with her mom,West Virgnia born Pat (Ms. Garner was born and raised there). Her mother helps and imparts really good wisdom on making whipped cream(always use metal bowls to whip cream in and always store th e bowls in fridge before using) . This is an easy tasty dessert that's reminscent of Eton Mess, a glorious mix of whipped cream, fresh fruit and homemade meringue.There's also adisasterous chocolate chip cookie video that everyone can relate to.

If you like cooking with your besties, then watch the 109 episodes of Pretend Cooking. These are fun and easy to watch how tos. They'll make you feel good about cooking and baking.

Snow Days Fun Recipes

 Snow days don;t always have to mean Zoom meetings or classes. It could be a day in making and balong fun recipes. It[s a great way to use up the day and even try new dishes and treats.

Of course pizza is always the recipe of chpice amongst everyone. Pizza dough is easy to make. It's just watrr flour , yeast , sgar and salt.It's also a good introduction to working with yeast. Once made you can have all sorts of fun with toppings.If you want a no fuss, then buy the pizza sauce that comes in the easy to squirt bottle (it looks exactly like  a ketchup bottle). Shredded mozzarella is good for an even cheese layer  but use cunks fo it if you want to create a traditional Margherita one.Everyone can create their own toppings. Make sure you have plenty of vegan and meat pepperoni, bacon bits, olives, peppers and for those into healthy eating - spinach and brooccoli. You could also make the extra fun  and easy garlic knots or twists. They're super easy to bake and thn dip into a zingy marinara sauce (for this you can just use the pizza sauce heated up in the microwave). Another fun dish? Chicken wings!!! Thy're made even easier in an air fryer. Just toss them in olive  oe vegetable oil first then give them  good toss in chili or garlci powder. Add salt and pepper to this for more ;flavor.

Of course a snowy day also means baking., Have a couple of rolls of Pillsbury cookie dough on hand for easy baking and eating. (also ave plenty of milk on hand for this as well) You can also buy cookie mixes too from Betty Crocker and create tasty plates of oatmeal and peanut butter ons. A fun snowy day activity is baking sugar cookies and letting the little ones (and bigger ones) decoare them with homemade or store bought icing and such decorations as sprinkles and mini chocolate chips.Bakibng a batch of cupcakes are another fun stay indoors activity. Use cake mix for an easier route. Again the frosting can be storebought or homemade. Have plenty of decorations on hand so the kids can have a field day with them. A snowy day can also mean a foray into candy making., Try your hand at fudge or peanut briittle. Fudge just requires chopped semi sweet chocolate pieces, condensed milk and a teaspoon of vanilla extract. You could add dairy or plant butter for a smoother consistency and better taste. Of course peanut brittle is a blend corn syrup, water and peanuts cooked and later mixed with baking soda, vanilla extract and butter. It's then poured onto a loaf pan an d let cool. (this cna even be outside).

The weather outside may be frightful., The cooking and baking insid will be delightful. Make and enjoy these treats on a frosty day home from school and work.

Wash Your Mouth Out With Chocolate

 Chocolate just isn't for dessert or snackign anymore. You can use it to wash your mouth out! Yes, yoru mouth. There's a new mouthwash ou there that can make brushing and dental care fun.

Normally this isn't the place for reviewing health care product but this one was so unusual and diffrent

 I thought it had to be told.It's from SuperMouth and comes not only in chocolate, but also vanilla, strawberry and the traditional mint. This is primarily for kids. The website has a lot fo cool stuff from a comic book to music for brushing on their app. They also have toothpaste in the same flavors so kids can match or mix up flavors, depending on what they like. It's a fun way to get them to brush and take care of their teeth. There is also flavored floss and even tongue scrapers to rid the mouth of bacteria laden food bits. There are also basby toothbrushes and finger brushes parents can use on babies' mouths

What about the taste?It  sort of tastes like a chocolate malted with something extra added. It's not bad tasting Just diffrent.

Kids and chocolate lovers will adore this,especially if they arenpt fond of the traditional strong mint flavors of other mouth washes.

SuperMouth is changing the way kids are taking care of their mouths. THis is a fun new path everyone will like. Try it and their chocolalte floss and toothpaste.

Easy Friday Potatoes

 It's the start of the weekend. It's time for just easy cooking whether for main meals or for sides. Air frued potatoes fills this need.

I just wanted air fried potatoes for lunch.It;s kind of like just wanting an order of fries, except air fried potatoes are so much better. I bought these from yesterday's Lidl's haul.

These are from The LIttle Potato Company. Their Little Yellows slice up and fry up nicely. I defiinitely plan on buying thm again the next time I visit Lidl.

It was first rinsing them off and then slicing each one info four slices or coins. I added half a cup of olive oil, salt and pepper along with garlic and onion powders.

Even small potatoes take a long time to air fry. It was cooking them for fifteen minutes at 400 degrees. Thyey were flipped at seven minutes, half way between the beginning and end of cooking times.

This yielded two batches. They were grat on their own but you could also serve them alongside of steak or even with eggs and bacon as a haerty Sunday brunch. Drizzle on melted cheddar and sprinkle with bacon bits for a tasty game day snack too.

These are asy friday potatoes but you could make them any day of the week. Save them for the upcoming weekend or make alongside a weekday grilled meat. They're good any day you serve them.