Another Greek Treat Dolmades!

I must be on a Hellenic kick because today I'm writing about another Greek food -dolmades - stuffed grape leaves. This ancient recipe is perfect for these modern times. It can be made as an appetizer or as a light dinner accompanying kabobs. They're easy to make as well and don't require a knack or even a family recipe.

Ironically enough dolmades comes from the Turkish word for stuffed, dolmek and means stuffed thing. Dolmeks could apply to any filled vegetable such as a hollowed out squash. In the Greek cuisine it means that the leaves are stuffed with a mix of lentils, long grained rice and currents. Spices such as cinnamon, dill and parsley are also added as are ground pine nuts. Dolma in the Arabic world can be varied from this. Most countries such as Turkey and Armenia add ground lamb along with onion, The spices differ as well. Allspice and black pepper are used to create a different flavor. Sometimes dried fruits such as dried figs and cherries are added to the meatless ones.

Making dolmades is relatively simple. You just have to parboil the packaged leaves to soften them and rid them of any brine left from packaging. This only takes two to three minutes. Don't throw away any torn or damaged leaves because they can be used to patch holes in torn dolmades. let them drain on paper towels . You then spread out the leaves with the shiny side down and put one to two tablespoons of stuffing in them . Roll and then tuck the ends inside so that the dolmades resemble small cigars. layer them two to three rolls high in a baking dish. Pour in a mix of lemon juice olive oil and water and cook over a medium heat for about forty five minutes to an hour. You can serve with a creamy yogurt cucumber dip or them plain.

Dolmades are an easy Greek treat that's fun to make and to eat. They serve as the perfect appetizers for parties or for a simple dinner with a salad. They are versatile as they are a cinch to create!

My New Love Greek Yogurt

I just happened upon Greek yogurt yesterday . I was looking for soy which my local A&P did not have and came across the Chobani brand. I had always heard a lot about the Greek style and how it was far more superior to the American. It was and after one cup I was instantly hooked.

Greek yogurt is far more creamier and thicker than regular yogurt. The reason being is that it's made with ewe's milk as opposed to cow's milk. The texture is ultra creamy like creme fraiche blended with sour cream. The taste is slightly a bit tarter than what I'm used too but still good. I like the fact that Chobodos does not put a lot of fruit in their yogurt. the peach only had a modicum of chopped peaches and the taste was not overwhelmingly fruity (as it is with most American style yogurts) I also bought the blueberry and pomegranate and can't wait to try them.

I also plan on getting the plain variety too. Greek yogurt makes an excellent base for dips and is not as heavy as regular sour cream. It's also good,for baking and probably produces a richer cake. I'm looking forward t using it and other Greek varieties in my future cooking. It'll make a world of difference without a world of calories too. Plus it's a good source of calcium and an easy way to get it.

If you haven't already tried Greek yogurt do so. You'll be hooked by its' creaminess and creme fraiche flavor. It's a great addition to any diet and any kitchen!!!

A Diffrent Breed Of Fried Chicken

It's Thursday, fellow foodies and you know what that means. It's time to dissect another article from yesterday's New York Times Dining Section. This time it's about the different cultural spins on the American classic, fried chicken. It has a new spin, thanks to the Asian and Latin American influence throughout New York City. It's not the fried chicken we grew up on but a tastier, more flavorful version,

The article, written by Julia Moskin tells of the ways ethnic groups, particularly the Chinese and Koreans put their mark on this typically Southern fare. Chinese chef such as Yong Quan Yang at Manhattan's Congee Village and the restaurant's owner , Eddie Yee, like to rub a whole chicken with a mix of white vinegar and malt syrup. The inside of the bird is then rubbed down with a five spice mixture that includes garlic and ginger. It hangs in front of a fan to dry for five hours, much like that of a Peking duck and then fried in a glaze of sugar, Thai sauce along with sesame oil , white pepper and soy sauce. They throw in deep fried crispy garlic and - voila- the perfect fried chicken. This is something that sounds so good, just reading about it makes your mouth water reading about it. I hope that Ms. Moskin got to sample and enjoy this different kind of chicken.

The article also mentions the Korean and Latin Caribbean fried chicken variations. The Korean sounds hotter with its' huge dollop of chili peppers (about three tablespoons). However it also has ketchup and sugar to mellow out the taste. the Latin Carib version sounds yummy. I've had variations of this where the chicken is marinated in lime and garlic along with a seasoned mix of cumin coriander seed and annatto.

Fried chicken doesn't have to be just about the crust. A flavorful meat can also star as well. By adding different spices and techniques fried chicken can be tasty inside and out!

Harvest Time, Fun Time

This is the time of year to take the little foodies apple and pumpkin picking. It’s time to teach them that some foods doesn’t originally come from grocery stores but from plants. It’s also time to show them the goodness of a handpicked harvest and how delicious fresh picked fruit can be.

Most states along the East Coast right now are ripe with all sorts of bounties. New Jersey ,New York and Pennsylvania all have their trees heavy with Macs and Golden Delicious. New England is also ready for apple season as well with dozens of farms now opening their orchards to locals and visitors. Also California and Michigan farms are now open to apple picking too. Most advertise with coupons in local papers so keep your eyes peeled for some great offers. Some farms also have rip grape vines right now so you could do some late season picking for them as well. Of course all farms have pumpkins. Remember to save the seeds for some serious healthy snacking later on.

Farms also have other fresh made products as well. Stock up on some apple butter as well as cider. This is also the time to treat the little ones to homemade cookies and hand dipped caramel and candied apples too. Farms also have great vegetables from leftover harvests so take advantage of any late blooming tomatoes or corn as well. This last two depend on where you live.

Now is the time to get out there and enjoy every aspect of fall. This is the season to relish all the facets of Mother Nature from the fresh , chill air, to the tangy taste of just picked apples . Enjoy this harvest time.

Oh Fishsticks!!!

Fish fingers or sticks are one of every foodie;s childhood favorites; Who can forget those crunchy long wands filled with flaky cod , dipped in catsup . They were usually served on Friday and usually had a good helping of crunchy fries with them.. Luckily they haven;t gone out of production so another generation of kids can enjoy them. Besides they're a brain food, full of omega 3 which enhances brain development.

There are two brands that stand out to me. Mrs Pauls' , first developed in 1947 and Gorton's which is oneof the US's oldest food companies, , started in 1847. I love them both , but have a weakness for the first. Mr's. Paul's fish sticks were always so crispy it was like eating a snack food as opposed to something good for me. Now the company has fish shaped nuggets along with healthy fish sticks. Their crab cakes look delicious and I think I will be trying those out soon with some homemade cole slaw.

Gorton's was also a childhood favorite and remained so until my adulthood. This is one of the countries oldest starting in 1847 with the sons of French and Indian war veteran,. John Pew starting a dried cod fishery. Gortons has expanded too over the years and now includes shrimp and tilapia along with a low calorie, healthier brand of frozen fish. The company also produces some nice looking flavored filets that are on my must try list as well. They're kind of the grown up version of fish sticks.


Fish sticks are a wonderful; childhood memory. Luckily my favorite brands are still on the market to be tried whenever I like. There's nothing like a fish stick and chips dinner to make me feel warm and fuzzy. It's like being a kid all over again.

Stop In At Stop & Shop

My idea of a fun Saturday night is heading over to my local Stop & Shop. It shows just how much of a true foodie I really am. I love this grocery store. It has all sorts of neat products that I can’t get at grocery chains. Going in there is like visiting a fairyland. it’s just wonderful, full of fresh baked goodies and aisle upon aisle of tempting foods.

What do I like most about the store? There is the bakery that has tons of cookies, muffins, breads and pies to choose from. Bad enough they have their own yummy brand of organic chocolate chips, there are homemade black and white cookies, fruit pie wedges and small cakes to make me go off my diet. I also love their vast array of cold cuts and cheeses. it’s like walking into a full blown deli with the amazing selection of salamis, portabellas along with Parmesans and Bries.

Another aspect that I love is the fact the store has stocks up on every variety of food stuff as well. If you' re looking oatmeal, there are dozens of kinds to sort through, if you’re looking for a frozen pizza, Stop and Shop has every brand and flavor out there. This is the best place to load up on food before an upcoming winter storm. They also have a good array of household cleaners, light bulbs, pet and baby items.

As a foodie I love going to Stop & Shop. There’s so much to choose from. I can treat myself to some gourmet goodies while planning out my week’s menu. It’s just a neat place if you re into food.

Home Baked Goodness - Biscuits

October is definitely baking weather. It's the season to get out the measuring cups, flour and pans. What better way to welcome in the cooler temps than with a plate of nice, hot biscuits? They're relatively easy to make and good with a fall morning breakfast of bacon and eggs.

Biscuits come from the British hardtack and mean twice cooked. usually the word means cookie in Brit English but someone the meaning kind of veered off (Our word cookie is from the Dutch koekje or little cake). it's derives from the Latin meaning twice baked and is similar to the Italian biscotti. The closest European equivalent is the English or Scottish scone or bannock from the Shetland islands. This is a small bread made with baking soda or baking powder rather than yeast. This ingredient acts as a leavener. Most biscuits are for breakfast but you could make yours for a strawberry or peach shortcake.

What makes a good biscuit? The exact amount of ingredients is crucial to producing a tender , fluffy biscuit that almost melts in your mouth. Another important factor is that it's kneaded by hand to get the right texture. The third comes from baking the batter in a very hot oven. The top should be a golden brown and the inside should be moist and somewhat chewy(you can tell when they're done by inserting a toothpick. if it comes out clean m they're finished). Some bakers add honey or cheddar (as Red Lobster does) to make them more flavorful. That depends on you and what you have planned. There's nothing like a cheese biscuit stuffed with bacon and scrambled egg for a brunch. Of course a honey biscuit is nice ,served with butter or clotted cream for a tea.

Whip up a batch of biscuits. for your fall brunch or breakfast. there's nothing like the melt in your mouth texture or the sweet flavor of a good old , down home biscuit. It's perfect with a good cup of hot coffee or tea when the leaves start falling.