Spring Awakening

With Spring comes a new array of all sorts of things. Weather changes. Fashion trends emerge. Attitudes change . Gone is the gloominess and heaviness associated with winter. Everything now turns to a freshness that is welcoming With that is Spring cuisine. More fruits and veggies are being showcased. Different kinds of meats arre once again in the spotlight. It;s a refreshing spin and also a welcoming one . One of the biggest changes is the reemergence of asparagus. An old saying goes when you see i in the market, then it must be Spring. There's nothing like these deliciously tangy stalks bursitng with flavor and vitamins. Asparagus are good grilled, and along side any Easter ham or lamb. They are also phenomenal boiled and then topped with melted butter, Parmesan cheese and sliced hard boiled eggs. Another trend I'm excited about is the return of nectarines and peaches. We've been surviving on bananas and apples for so long. It's just wonderful seeing other fruits making an appearance. Of course Spring brings lamb. It's a staple for both the Orthodox,and Catholic Easter along with for Passover. Many cooks prefer just getting a aside of it for their holiday dinners. You can go a different route and serve lamb chops. This is great because it cuts down on leftovers. Another meat making a reemergence since Christmas is ham. Ham is almost always served in most German homes for Easter. however it usually is now accompanied by seasonal greens as opposed to the usual baked beans and potato salad. A favorite dinner is a fresh roasted ham with asparagus on the side. Spring is here and with it an emergence of fresh and tasty fruits and vegetables. There's also a different way of cooking too, with emphasis on lighter fare. Welcome the new season with the foods that are best associated with it.

Guilty Foodie Pleasure Cupcake Wars

There;s something primal and infinitely satisfying about people battling each other.It has hit the arts, hence the Oscars, Emmys and Tonys. It' s entered the fashion world thus creating drama in "Project Runway" Competition has been in the culinary arts ever since the first bake off our country fair pie baking contest. One of the best food fights is "Cupcake Wars." The Food network classic combines reality TV with some serious baking and snarling. Cupcake Wars is a guilty pleasure usually enjoyed in its' second or third showing on Saturdays and Sundays. It's kind of like Project Runway (and no wonder - Heidi Klum's company Magical Elves produces the show) with frosting and aprons. Four cupcake specialists who have their own commercial or home businesses compete in two rounds. the firs t is the elimination round where it narrows it down to three. the second is the them round where the remaining baker shave to create cupcakes for the remaining event. The last and winning round deals with the final two bakers creating themed displays for their cakes that will tie in with whatever benefit or event that the cupcakes will be showcased at. There are two regular judges and renowned pastry chefs, the French Florian Bellanger and American Candace Nelson along with a weekly rotating guest judge. The host. Just Willman. provides the suspense as he gleefully tells contestants the minutes they have left. It is fun (and possibly a little mean ) watching seasoned bakers as well as some teen whizzes creating interesting creations and toppings. The most interesting is when they start catting about each other. There are some designer worthy gripes and snipes flying about. Everything form frostings to final displays are ripped apart. Snark and spark get whipped into a gladiator type battle that has usually sedate bakers turning into kitchen warriors. What is truly amazing is the the last battle where the two final contestants have to bake one thousand cupcakes. these will be served at the chosen event . A more interesting question is where does the losers brigade of sweets wind up? Hopefully at some soup kitchen as a lovely treat. If you want to sink your teeth in a thoroughly guilty pleasure then try "Cupcake Wars" on the Food Channel .it's has competition, tears and fangs. Oh yeah, it also has yummy cupcakes too.

Radiation Fears

There has been a lot of talk regarding Japan and the radiation coming out of the nuclear plant in Fukushima . People fear it will hit everything from the milk to the seafood to the vegetables. After all it will hit California first the nation;s salad bowl along with the fishing industries of the e Pacific Northwest. Yet will our food be affected? Will we? According to all news reports the radiation coming over to the States via the wind currents are very small amounts. of course the most common fear is that it will affect the California dairy products. radiation particles will settle in the grass , the cows eat the grass and then have their milk contaminated. It has shown up in Washington State milk. Experts say not to worry . The amounts are so incredibly low. You get more dosage from your dental X-rays. As for our lettuce, tomatoes and other harvests coming form the Pacific. Again the radiation amounts are so small that they're not worth obsessing over. Avoid them if you like. That's your call. What about the Pacific itself? Japanese officials have repeatedly reassured the world that the contaminated water has been contained. That means that the North Pacific wildlife such as the cod used in Wendy's fish sandwiches is OK. That means that it doesn't pose a health risk. This must also go for the tuna caught in Japanese waters too. Again , to a certain extent water is like air. The further it moves away from the site , the less radiation will be in it. The marine life like their land cousins won't be too affected by low levels of contaminaton. Should we worry about our food? That's up to the individual.Just remember that there is always some low level of radiation in whatever we eat, from veggies to milk to meat. We haven't fretted about in the past. Soudl we do so now?

A Good Browned Meat

There are so many ways ot cook meat, Searing, grilling, baking roasting, the list goes on and on. However most home chefs forget about a relatively easy method called browning. This is a great way of cooking meat while retaining its' true taste.It's not overpowered by the process. browning actually works with whatever you're cooking. Browning meat was the subject of a great article in yesterday's New York Times Dining section. The article, written by John Willoughby, tells how to perfectly brown meats such as pork or lamb. Browning or braising is big in Moroccan cuisine where it's used in many a tagine or fragrant stew. Browned meat can also be used in Vietnamese or Indian cooking as demonstated in the article's recipes for clay pot pork and braised chicken thighs with Indian flavors. (there is also a great recipe for tagine lamb stew too). Most browning takes place with a Dutch oven . The meat needs to be covered so there is a nice slow and even browning process. Browning or braising is also a great way of maintianing the true flavor of the piece.It's also a good way of ridding any meat of fat, resulting in a tender and juicy bite. Another thing is that even simple spices can take on layers and subtleties. Stud braised beef with peppercorns while cooking and it becoming something exotic .It aloso lets the meat's juice flavor infuse any accompanying veggies and even fruits . In turn the meat could also be infused with their juices too. Braising or browning is about the best way to cook meat. It can create a tender, flavorful dish . It can turn a simple cut ino something exotic and different. Browning slowly , yet magically, turns ordinary cuts into special creations.

A Once Almost Great Chef

This country has a plethora of well known celebrity chefs. there;s Bobby flay, Emeril lLgasse, and Sandra Lee , just to name a few. mention Charlie Trotter and most people will scratch their heads and respond with a "Who?" He almost sounds like he could come from a J.K. Rowling novel however Trotter was on his way to becoming one of America's most famed chefs. What happened? That is answered in a interesting piece in today's Wednesday's New York Times' Dining section. The article written by David Kamp, tells about Trotter's great Chicago restaurant named, appropriately after himself. His food is top quality, he is as creative as any of the great European masters, yet he has failed to become a celebrity. His food gets tops marks both in national magazines and Chicago papers. Regulars swoon over his varied and creative approaches to vegetables (he's one of the few chefs who does cater to a vegan palate). Yet he just doesn't have the star appeal of a Flay or a Batali , the last, his best friend. He would rather sit back and let his dishes be the stars instead of himself. It's not that Trotter hasn't tried. It seems, in some ways, that luck is against him. In 2009 Trotter was going to open up a much anticipated restaurant in the town's Elysian Hotel. That plan was was cancelled. Another ,set to start in New York's One Madison Park Tower, is still waiting. His Vegas restaurants closed.Trotter is not known for an endearing personality either. He is is reputed to have Gordon Ramsay's sharp tongue and tyrannical work ethic.However Ramsay is considered sexy and cute even when he's lambasting some poor sous-chef. Trotter is not. Maybe that makes a difference. However artists, including chefs, are supposed to be difficult. Will Charlie Trotter survive in these tough economic times? Yes, because he creates and serves superb food. He may not have the personality and flair of his fellow chefs but he does have talent. That means a great deal in the restaurant world.

What Do I Eat Today?

It hits everybody, foodie and food hater alike. What do I eat today? Sometimes we just hit that culinary wall. We've tried almost every cuisine. Our favorite foods and eateries have all been done to death . Our taste buds have gone on holiday. What to do? One, it's time to think outside the box. Try cuisines you normally wouldn't. If you've gone through every Italian and Chinese dish in your favorite restaurants, then head over to your nearest Mexican or Indian. After all it's the same ingredients but they're done differently. If you go mad for diners then drive a little out of your way and try a new one. Go on line and look up restaurant reviews within a reasonable driving distance. You may just find a new favorite Another doldrums zapping thought is trying new brands when you grocery shop. Don't go whole hog right away but get a new brand every trip or every other trip. I did this with yogurts and found that I liked the Greek style ones with ewe's milk better than the American cow milk kind. I also discovered some good vegetarian brands and different meat alternatives. I went from soy to quorn , just by being daring. Do the same. Vary your diet for a more interesting and more delicious experience. Everyone gets the blahs and that includes our taste buds. Excite them by going 180 with your eating . Try that new restaurant or pick up abrand that's always intrigued you. Be daring with you food choices!

Edy's All American Ice Cream

Now that the warm weather has arrived in some areas of the US it's time to start thinking of ice cream. A favorite is Edy's Everyone loves this brand. It's creamy and smooth. Even its' light calorie treats are just as rich tasting as the regular brands. Edy's is the ice cream to have during for hot days ahead. It's perfect as a snack and even better for dessert. Edy;s started with William Dreyer, a German immigrant and ice cream maker teaming up with Joseph Edy, an American candy maker. The result was a delicious ice cream. The two were also responsible for introducing a beloved flavor to the American public. It was Rocky Road after Dreyer decided to add walnuts (and later almonds) and cut marshmallows to chocolate ice cream. The company later expanded nationwide and also created the first slow churned low calorie ice cream in 2006. Edy's has a great array of fun flavors. It's one of the few that has added Girl Scout Cookie flavors such as Samoas, Tagalongs and Thin Mints. It also has a wide variety of flavors in slow churned. This allows calorie counters to enjoy such sinful treats such as Chocolate Chip Mint, Neapolitan and Cookies and Cream. There are also sherberts and fruit bars too, if you want something more refreshing. With warm weather around the corner, it's time to start thinking about cooling treats. Edy's definitely fits that bill. Think of it when you want a refreshing snack or dessert.