The Dark Side Of Bread

If you're getting tired of white bread, you may want to try the alternatives. There are a variety of dark breads out there from rye to pumpernickel. These are flavorful and good as toast or just as a sandwich bread.

Rye bread has been around since Anglo Saxon times. it is a staple of Germany and eastern Europe although it was also popular in the United Kingdom. as tasty as it is , it did have a bad rap when rye bread also produced the brain altering ergot disease. Modern day rye breads are fine, making an excellent base for roast beef, pastrami and corned beef sandwiches. Rye slices make excellent toast and are good with bacon and eggs.

Another good choice is pumpernickel. This is a variation of rye and sourdough, originating in Westphalia Germany (yes, that Westaphalia, Germany where the luscious Westphalian hams comes from).The bread gets its' dark color from the addition of either molasses, cocoa powder or coffee and comes out of the oven usually a dark brown or black color. Pumpernickel is good with any kind of pork cold cut such as ham (and usually slathered with sharp German mustard). Pumpernickel rolls are also a good accompaniment to any kind of hearty, winter soup. The name means the devil's gas. I prefer the story where Napoleon first saw this bread and wouldn't eat it. He declared. "C'est pain pour Nicole". "It's bread for (my horse ) Nicole." and hence the name.

If you're tired of white bread then head for the darker ones. They add some zest and flavor to ordinary sandwiches, rolls and even toast.

Spain's Culinary Wonders

Spain is known for many things including excellent cuisine. The country has many different provinces and different examples of regional cooking. It is centuries old and full of native meats and vegetables. There is tapas, seafood, rice and flan , all traditional, all good.

Spanish food has both Arab and European influences. The country was first settled by Greeks, Romans and Phoenicians who brought with them their love of olive oil and good wine. The Arabs also claimed the peninsula and gave Spain. their different sweets and cakes. The Celts also had settlements in Northern Spain in Asturias and gave that region some of their food preferences. The Spaniards also love saffron and any of their dishes are seasoned with it. It is one of the main ingredient s in their national dish, paella.

Spain has some excellent seacoasts that provide the country with shrimp, lobster and eels. The interior is home for pig farms which give the Spanish their beloved serrano ham. Veal is also big in Spain especially in the north.Other crops like the tomato and potato have come when the country was the dominant leader in discovery.

Spain is an interesting country with a variety of different dishes and tastes. It's a major influence on world cooking as well.

Foodie Fumbles - Super Bowl Party Blunders

Tomorrow is the big day. No, not the Super Bowl itself but the parties attached to it. With every get together there will be fumbles and major accidents. Like your favorite team players you just have to be prepared for anything going wrong.

You have to be on the ball for cooking, especially frying., If your chicken wings do get a tad burnt, spritz some lime or lemon juice on them to mask that charred taste. Try adding some more cayenne pepper to them . You can also drench them in barbecue sauce. Or if they're basically unsavable, then run to your nearest fast food place and just order their wings.

What happens if the outdoor grill doesn't light and you can't dole out those burgers and dogs? Grill or fry them inside. If there's not enough room, use the microwave for the hot dogs. Okay, so they 'll have that bland taste but have guests pour on enough relish, chili, sauerkraut and/or mustard to hide that. If you run out of meat , then go out and get some cold cuts for quick sandwiches.

Avocados got too rotten for the dip? Then take the remaining onions and tomatoes, put into the food processor along with hot sauce and serve salsa instead. Sour cream gone sour for your onion dip? Use plain yogurt instead and get the same results. Spinach dip gone too thick and over cooked?A half cup of milk should fix that.

Don't worry if your party has a few fumbles during tomorrow's big game. That's to be expected. Just be prepared and quick on your feet to remedy any problems. Do what the pros do. Recover quickly and get on with it.

Super Bowl Prep Time

Sunday is the Super Bowl which is also the super bowl of snacks. If you haven't already decided , then stick with the basics guacamole, chips., wings, ribs and of course beers. After all that, if you want dessert, hey, throw that in too. You need to get that sugar high going when you dance to Bruce at halftime.

For guacamole, make sure you get extra avocados. Why the extra? Because even though they make look good, some are almost fifty per cent rotten. You have to scoop around this black part , thus not getting the whole avocado. Select ones that are firm yet yield to a finger tap. I usually go for Haas, I like their brand the best and their avocado makes the best dip. Make the dip about half an hour before guests comes. Guacamole turns quick and you don;t want to be serving guests black gunk. I usually make mine with plum tomatoes and onion powder. If your guests like crunch add a cup of diced onions for flavor and texture.

Wings and ribs are always fun (albeit super messy foods). You can make wings in a variety of heat s for a different spin. If that;s too time consuming call your local Wing Zone , Popeye's or Pollo Tropical for some already made ones. They will also supply you with dips and wet naps. Pollo Tropical has excellent ribs and you can order these with some sides.

As far as dessert, go for simple cupcakes or a football shaped cake. These you can buy at your local supermarket. This is not a big cake celebration. Besides devils' food doesn't exactly go with Bud Lite. Have bowls of M&Ms or Hershey's kisses around if they want something sweet to munch on at the end.Also brew a pot of coffee for those who need it or want a cup of something hot at the end of the night.

Enjoy this year's Super Bowl and let's hope your team wins. In the meantime. enjoy the food.

Lost In Translation

A lot of things lose their spin when they come to America. British humor. French attitude. This applies to food too. What makes for good eats in the mother country could induce gagging here in the States. Many dishes have to be adapted to fit our tastes.

Authentic Chinese and Italian are not what we're used to here in America. Real Chinese cooking doesn't have the sweet sauces that we clamor for. Also the dishes tend not to be as spiced up as what we're accustomed to eating. Some of them are just a little too bland, relying on the meats or vegetables' tastes. That also brings us to veggies. The Chinese are big on them. Our versions are not. While the real deal is laden with bok choi, tomatoes and Chinese broccoli , ours have sliver s of carrots, pieces of florets and wafer thin slices of water chestnuts. Italian cooking again is much different in translation too. Mention ziti to my cousins in Piedmont and you'll get a dumbfounded look. Yet it's a staple of Italian American restaurants here. Most Italian American dishes are from Naples (most of the immigrants from that region came from there). It took a while for the cuisine from other regions to become better known . Still even Italian Americans may not know what salsa verde is and what it's served with (usually with beef tongue) or have had stuffed onions which is a favorite in the North. These are typically Italian specialties but have yet to make it to American tables.There are several other cuisines such as Belgian or French that get lost in translation.

Sometimes what works in one country gets a makeover in America. Like the immigrants themselves who work hard to fit in, native cuisines also becomes remade . Somehow it all gets lost in translation and the original recipe is diminished

Snowy Day Projects

There's nothing like a snowy day to drive you crazy. The kids are home and restless. You;re home and restless. What's a foodie to do? Cook! Or bake!Or create something fun everyone will enjoy snacking on.It keeps them from wall papering the cat and gets them to enjoy the kitchen.

Baking is the easiest and the most fun activity on a frosty day. There's nothing like a batch of fresh cookies after time spent shoveling or sledding. Always have a roll of cookie dough in the fridge for when the kids are bored. Let them slice and bake the batch themselves if they're ten or older. Cupcakes are another fun choice. They're easy to bake and fun to decorate. If you're planning on this then buy confectioner's sugar along with food dyes and candies The little ones can have a ball decorating the cupcakes til their hearts' content. Candy making is fun especially for the 'tween set (and it'll stop them from playing the Jonas Brothers nonstop) Haystacks are easy to make using just the microwave , semisweet chocolate morsels and coconut (The recipe is in my entry on candy making). Bark is another fun candy and easy to make. melt semisweet pieces with some water . Add some almonds slivers. Spread on waxed paper or a greased cookie sheet and let cool. Break into large pieces. Peanut brittle is also fun to make and it just takes sugar and water cooked to the hard candy stage and then poured over peanuts in a greased brownie dish.

If the young'uns want to experiment more switch them over to dinner time. A fun supper is hot Pillsbury bread sticks dipped in [pizza or marinara sauce. (this is actually a Pizza Hut classic). You can bake the bread sticks in the toaster oven and buy a jar of sauce. Grilled cheese is another fun treat. The kids can add ham , bacon or tomato to their sandwiches or substitute American with cheddar or even pepperjack for a spicy spin. Scrambled eggs are easy to make and can be made fun. Add cheddar or bacon bits. or slice ham and serve on large slice s of sourdough bread. if the kids are adept then have them make hamburgers or hot dogs for a fun day in.

Let a snowy day i n be a blast in the kitchen. Turn those housebound hours (and days) into training time for young chefs and bakers. All of you will be glad you dud.

The Goodness Of Brown Rice

This is the season to stock up on healthy foods. One of those is brown rice. It's versatile enough to b e made into main meals and desserts. It's also chock full of vitamins and minerals, essentials to fighting colds and viruses.

Why is brown rice healthier than white rice when they're basically the some thing? Because only the hull is washed off of the brown where as the white is stripped of everything. White rice is the result of scrubbing away several different layers to produce a pure white kernel. It was preferred eating because brown was connected with poverty. However it's this kind that provides you with manganese and magnesium along with selenese. Brown rice is also an excellent source of fiber.

What to do with brown rice? It' an excellent accompaniment to any stir fry.It can also be a good stuffing for turkey . It is also a versatile side that can be mixed with chopped veggies and nuts for a protein and vitamin packed boost.As with white rice, leftover brown rice can be turned into rice salad. Just add some broccoli , sliced peppers, onions, and tomatoes. You can also make a healthy rice pudding with it too. Use honey or maple syrup as a sweetener and add some sliced almonds.

This winter, try to incorporate at least four servings of brown rice a week into your meals. It';s a good way to add much needed vitamins and minerals during this cold and virus season.