Main Course Mushrooms

 Mushrooms  have always had to be the second in command.It was always the roasts that stood out as  the buttons and portobello were relegated to sides and appetizers.Not anymore. There are dishes that are making them stand out.

Regular contributor and cookbook author Floence Fabricant wrote about these earthy gems in yesterday's New York Times Wednesday Food section.For too long fungi have not been highlighted.Now thanks to more and more vegetarians and vegans,they re the shining stars of the culinary world.  In fact East Village restaurant Third Kingdom has a menu of nothing but mushroom dishes.Owner Ravi DeRossi has said the response has been overpowering and not just for vegans.Omnivores are leaning towards mushroom dishes too.He compares mushrooms to steak because they have the same earthy minerality and and beefiness filet mignon and T-bones have. This makes for a substantial chew along with being rich in protein along with being rich in selenium that creates antioxidants Vitamin D which boosts immune function and potassium which helps maintain and regulate blood pressure.MUshrooms are also versatile to cook whether in the home or at a restaurant.  They can be simply air fried like steaks or turned into a patty with ground beef at the meat seller 50 Cut.Owner Pat LaFrieda takes oyster , trumpet shiitake and lion;s mane and bends them in with chopped round to mimic the taste and texture of an all beef hamburger

Mushroom dishes abound throughout New York city and state eateries as well. Brasserie Fouquet offers a mushroom pot pie.Crisp fried mushrooms are in demand at Saratoga Springs.Even a seafood heavy state like Rhode Island is embracing the fungi craze.They offer a portobello Milanese , done the same way as veal Milanese.The mushrooms are first marinaded then dipped in egg and breaded. Ms Fabricant includes their recipe along with a mushroom au poivre from Cafe Chelsea in Manhattan.Both are perfect for vegan Christmas dinners.Keep in mind that raw mushrooms can be toxic. Don't try making  any salads with them.They can be deadly.Always cook them first.Besides they don't taste good raw. That extra frying or sauteing improves the flavor, especially if they're done in a mix of garlic and butter. Keep in mind that most mushrooms come in airtight containers They need to breathe. It's important to quickly transfer them to a net bag so air can hit the,, NEVER out any mushroom in the vegetable draw. They cannot be frozen either. The best bet is dehydrating them for a longer life. Mushrooms need to be thoroughly cleaned. Wash away any bits of dirt thats; found and trim the stems. Lay them to  dry on a paper towel before cooking.

Mushrooms are now the star of the table.Try them in the same manner as steaks.Theyre a tasty alternative to meat - good for you and thoroughly delicious.New York Times Wednnesday Food 

Trad Wife Cooking

 It may seem that America's home chefs may want to return to traditional cooking. They are turning to a relatively new phenomenon,  trad or traditional wives. These women bring cooking back to simpler times when everything was home made not jarred or prepackaged.

Regular contributor Julia Moskin wrote about one in particular in today's Wednesdays New York Times Food section.Hannah Neeleman is taking TikTok viewers and America by storm with her eerie take on being a good wife.The Kamas Utah mother of eight is showing how to do everything women did a century ago.She not only makes the herded noodles for her beef stroganoff she also slaughters the cattle for the beef.Yet in some ways she's more the indulged wife married to the son of Jet Blue Founder David Neeleman.She could just be,another privileged influencer who performance work masks the real involved work. Yet she is serious about being a farmer as well. She shepherds her sheep, as well as taking care of pigs and cows on her farm. There are plans for a creamery since she already makes her own yogurt and her protein powder is the number one best seller on Tiktok.If anything, she claims she' s following in the Mormon wife tradition of cooking, baking and being a good wife and mother. This appeals to many who follow her.

Yet this former Juillard trained dancer, whose farm Balkerina reflects her past is serious about her role.she does care what her children, five girls and three boys eat .Her recipes are included and there are the unusual herb laced noodles redolent with parsley  basil and dill.They go with the Stroganoff, which is a marriage of beef tips and mushrooms along with full fat Greek or Icelandic yogurt Flour is added for thickening and Dijon mustard and Worcestershire sauce bring in more flavor.This IA a hearty dinner for anyone , especially during the cold weather.A TikTok video of hers that is worth watching is her recipe for scratch apple cider doughnuts. SHe goes through a lot of work, including cooking the apples down to a slurry and adding them to the dough. From there it's rolling it out and shaping into rings which are then fried in hot oil. After they've cooled a bit she dredges them in a mix of cinnamon sugar. it is Labor intensive however nothing beats the taste of homemade doughnuts.

Will trad wife cooking be a trend.Probably.As long as Hannah Needeman is there to turn out scratch recipes

Warm Sips

 This is the time of year for a good warm sip of something soothing. it could be a cup of soup or a cup of hot cocoa. We all need something warm to keep us toasty from our heads to our toes. These could be had anytime, from breakfast to late night.

A cold morning deserves a hot drink. Thanks to Dunkin Donuts , Starbucks and Panera anyone can have a good strong cup of espresso to start the day. However it's a cup of foamy cappuccino that 's  also a lift. Morning sips deserve simplicity. Save all the candy bits and whipped cream for later in the day. A good cup of Earl Grey also is the perfect heater for a frosty December morning. You could always make it at home and pour it into a Stanley Thermos Cup. This cup are perfect for hot homemade drinks.Fiil your travel mug or thermos with any of Celestial Seasonings. They now have a Black Enrgy Black Tea that will wake you up, helping you power through a busy morning. They also offer a Green Energy Green tea along with a Fast Lane Caffeinated Tea. These are also perfect for those weekend mornings when you have a lot of to do , from house cleaning to holiday shopping.The same thing can be said for coffee. Try some of the stronger brews like Cafe Bustelo or Chock Full O Nuts Uptown Express. Another good hot sip is Lidl's Bellarom brand.It's tasty with or without  a creamer.

As for a hot sip during lunch time. nothing can beat ramen, whether you;re at home or at work. Nowadays there are so many different flavors from spicy shrimp to chicken. Maruchan has the most flavors.They have everything from creamy chicken to lime chili shrimp. Surprisingly enough  you can make homemade ramen.  It's an egg noodle recipe and any broth can be used. Add fresh veggies bits  like chopped carrots and cabbage.Add a teaspoon of frozen peas and corn to make it more authentic Fresh ginger can zing it up. One of the best warm sips is hot chocolate. Yes there are so many different kinds , from Swiss Miss with its' packets full of marshmallows to Lidl's  Holiday Peppermint and Hazelnut varieties.Then there are the in house brands, from Acme, Shop Rite and Stop & Shop. These in house brands are just as good as the national ones. Instant hot cocoa packs are great for a quick hot sip, especially after dinner when you want something sweet and warming but not too heavy. Add a puff of Reddi-Whip and you can settle in with a good drink and a good book to read.

Hot sips are wonderful during these frosty days.Savory or sweet , they are perfect for warding off winter chills. Have a cup today and enjoy the heat seeping through  you.

Are You Cookie Ready

 Yes it's that time of year when home bakers get nervous.It's cookie baking season  and that can cause more than a few shivers. Are you ready? Don't worry if you're not. Just take a deep breath and make a list.

The first list should be the list of cookies you want to bake. if' you;re super busy then think about logs or pull apart frozen cookie dough. Both Pilsbury and Lidl have these and these are the easiest to bake No fuss , no muss  -and no mess to clean up.The first has everything from sugar  to  peanut butter flavors while Lidl offers pull apart cookout]ie dough sheets in chocolate chip. Another quick bake is the Betty Crocker cookie mixes which come in such beloved flavors as snickerdoodle and double chocolate chunk . Of course some home bakers  want to make scratch  dough. Then make lists of what flours you'll need,.The all purpose kind is not only perfect for creating cookies but also for making rolls and loaves. If you're making as something as elaborate as macarons, then you'll need to write down almond flour. You may need gluten free too if there are family and friends with celiac disease. Also check your cabinets to see if you cocoa powder or bitter chocolate for both cookies and icing. Look over your  flavoring and icings. You may want  to add another bottle of almond or vanilla extract. Parchment paper is a must as well. This prevents cookies from sticking.

Another list you may want to make is tradition and new. Of course family will clamor for their favorites that have been around for years. These are usually peanut butter cookies chocolate chips and sugar cookies. There may be spritz cookies on the list. Some cookies look good like macarons and Lindzer tarts or cookies but these can be elaborate. Make a tester batch first one , to acclimate yourself with the steps and two to test out on the family. Family, especially kids may wrinkle their noses at the macarons and their too almond-y taste and the Lindzer cookies with their jam filled middles. For the last if they don;t like the jam but adore the cookie, then fill them with chocolate ganache. Icing is also an important factor. Kids usually love to do this. The question is do you make your own cookie icing or rely on food coloring gels for color. Cookie icing is a mix if confectioner;s sugar, water, a bit of corn syrup and vanilla extract. A touch of salt is added to bring out the flavor. Keep the colors simple, Use just red and green along with keeping a bowl of uncolored which will be a snowy white. Have little bottles of nonpareils and sprinkles handy as well.

Yes , it's cookie season. It's going to be labor intensive but also it's going to be fun. Breathe ,relax and create a list of what's going to be baked and what you'll need. 

Warm Bowls Of Comfort

 The winds are blowing colder. There's stress from work,school and the upcoming holidays. yet'a frosty evening is the perfect time to hunker down with  hot bowl  of favorite foods. Change into somethign cozu, grab a spoon and snuggle in to enjoy a hot tasty mel.

Everyone thinks that pasta should be made for a crowd or at least two ir three people. yet even a bowl of penne and rotelle cacio e pepe style can work. You can just bowl up a handful of pasta to just suit your needs. A quick cacio and pepper is adding butter, freshly ground pecorino Romano cheese(Parmesan will do in a pinch) and a few grinds of freshly ground pepper. You can adjust the ingredients to how you want then, whether buttery ,cheesy or peppery. This can also be done with leftover pastina too. This is also good reheated with butter and a sprinkling of Parmesan cheese You could also make a quick salsa cruda using a few chopped Roma tomatoes mixed with minced garlic olive oil and oregano. If you have leftover French or Italian, bread and any kind of broth you can create the Piedmontese and Valdostano zuppa de montagna. Add grated Fontina cheese on bread soaked in broth  and the microwave for a couple of minutes or until the cheese melts. This is a great and comforting bowl , full of flavor and warming right down to your toes.

Ramen soup may not be considered a comforting dish but a bowl drop in an egg and that completely changes it. The egg not only adds protein to elevate it to a meal but also adds more flavor and color. The egg  can be poached or cracked onto the hot noodles. The heat will cook them right up. You can also swirl the white and the yolk around ,letting the broth cook then. up. Use the same method for a bowl of hot buttered noodle with an egg mixed in. Add a spoonful of Parmesan cheese and some parsley if you want more color and flavor.Any bowl of rice can be turned into a hot bowlful. This also applies for the small Italian pasta orzo. Drizzle some olive oil, oregano and any grated Italian cheese for a tasty hot meal or even snack. For some color, slice up grape or cherry tomatoes to add to it. If you want to give it some zing and warm your veins add a dash of hot pepper flakes for an arriabiata style bowl. Keep in mind you can do this with polenta too. The corn meal is a great base with butter and cheese or with tomatoes and oil. It's up to you how you want to make it,

A hot bowl of pasta,  polenta, rice or ramen is the perfect way to kick back and enjoy a hot bowl. Create something that;s soothes your mind and fills your stomach. This is the perfect comfort food.

Are You Stuffed Yet?

 Yesterday all of America gorged itself on a Thnaksgiving feaast.Here's the question - what do you eat the most of?

For me it was Lidl's cornbread stuffing. This was the best stuffing I ever had , Herby . Fluffy, .Moist. It tasted like my Mom's and our family recipe. It was the first food gone today Leftovers Friday. 

So what did you gobble up? Too many slices of pumpkin pie? Slices of moist bird covered in gravy? Yams? Let us know and how are you doing with the effects today.

Full of Thyme And Butter

 Thanksgiving means a lot of things to many people. We need to be grateful for having a day that we can reflect and be grateful for what we have - good food and warm shelters.

As a home chef I am grateful to many things..Today it's thyme and COuntry Crock plant butter. They're what made the Tofurkey (above , looking like a mini monster )  taste so delicious.The duo were also added to accompanying gravy too. As American home chefs we should be thankful for all the ingredients we have readily at our fingertips. That truly is a miracle.

This Thanksgiving and every day be grateful for what you can cook and bake,. Be grateful for the easy of buying ingredients and favorite foods. These truly should be thanked.