Eat Your Winter Veggies

Even though there's snow on the ground, and nip in the air you still can enjoy fresh veggies. There are plenty of healthy greens to munch on despite that it's winter .This is the time to enjoy all those greens and roots. January is the time for cabbages.Both the regular kind and the rarer Savoy are out in full force right now. make tasty stuffed cabbage rolls using shredded turkey or chicken. You can also try rice too as well as sautéed onions. Savoy cabbage is used in Piedmontese dishes from Northwestern Italy. One favorite is pescoi, a cabbage leaf stuffed with butter and uncooked polenta. after frying till done the rolls are tightly packed in a vinegar water marinade inside a casserole dish. these can be served as a side however they're mostly used as a main dish. Leeks and turnips are also big right now. leeks are versatile. They're great in soups or as sides. Again they are a staple in Piedmontese winter dishes. there's nothing like leeks on toast , a popular dish from Torino 's suburbs. Place a scoop of cooked leeks on buttered toast Sprinkle liberal amounts of Parmesan cheese and bake in a toaster oven. This is a great way of introducing the kids to them.Turnips are another winter classic.They can be mashed With carrots or stuffed into Cornish pasties. they are also good in root veggie bakes which make a satisfying side to any Sunday roast. Even though it's winter you still can get quality veggies. what's out there is so versatile.Enjoy them now

Slow Cooked Sweetness

Usually slow cookers are reserved for stews or even Swedish meatballs.However that's all changing thanks to a recipe book dedicated to slow cooked desserts.You can make all ousts of gooey goodies with it,from puddings to bars to even shortbread. The author , Jonnie Downing has written an interesting book regarding after dinner treats and a slow cooker.There are sorts of recipes in this latest offering from Ulysses Press.Anybody can make these neat desserts.There are creamy flans and fruit filled compotes along with easy box cakes and homemade puddings.The instructions are eassy and there are dozens of recipes to go through.The author,Jonnie Dowing and her daughter Elizabeth are the authors of Crockpotninja.com a website devoted to everything crock pot. The book offers great hints too if you're planning on crock pot desserts.Also you can use other containers inside the slow cooker to make baking easier.Ms.Downing recommends ramekins,spring form pans, trivets, and pans.These are great for puddings , flans and souffles along with the last for breads.She also offers tips and hints to create a better dish,especially when it comes to using freshly grated spices and fresh fruits. If you're big into crackpot cooking, then this is the book for you.It has every kind of dessert from compotes to cakes,along with pies and puddings. It's perfect for those who don't have the time for baking yet want to have a fancy home cooked sweet.

That New Orleans Influence

New Orleans has always had a persuasive influence in cooking. Cajun has been an American standard since the Eighties. even Emeril and other Louisiana chefs are super stars on the American culinary scene.Now that the town is hosting the Super Bowl , it s time to celebrate the spicy and flavorful cooking. It was the subject of an article in yesterday's New York Times Dining section. the piece, written by Suzanne Lenzer, tells about how to create a heavily New Orleans party platter. Instead of the usual hot wings it's chowchow,the N'Arlins favorite of pickled green tomatoes, cabbage and cauliflower. it's a more ambitious menu than your typical game day but it will be more memorable too. Some of the recipes are involved but they are tasty .You can try to make the chowchow the day or even a few days before since it is a relish. Roast pork dip may take bait longer than typical pulled pork but bit is well worth it.This takes three to fours hours to cook and prepare but once you've done it you can put some aside for the spicy boudin balls ,another Louisiana fave. New Orleans will be hopping on Super Bowl Sunday . make your kitchen just as lively by cooking up some NOLA faves. it'll make for some jumping

The Poetry Of Cheese

There's nothing like a hunk of a good cheese.Just ask the cheesemongers who try to sell it. It's hard to sell the taste of it yet this is what those sellers do. Tnere's nothing like creative writing to sell a product.. The lyrical cheese mongers were the subject of an article in today's New York Times Dining section.The piece, written by Dining regular Jeff Gordonier, tell how mostly Manhattan sellers go to great iambic lengths to sell their from ages.Some descriptions are succinct such is the case withHarlem's Fairway.The cheeses can be labelled anywhere from "bland and forgettable" to "strong and Gooshy" to Creamy and Dreamy. This aids in not only in garnering new customers but also steers buyers into making the right choices. Most of the cheese mongers though go beyond that. Some compare them to rock stars , others even offer comparisons to our president.It first started with Steve Jenkins, again of Fairway, who first started cheesy prose thirty years ago. Now, it's practically normal. each cheese store has it's own writing style, ranging from punchy to sarcastic. there is a reason for this Most cheese stores hire out of work artists, writers , and musicians. writing descriptions is a creative outlet for them and a great way to continue their creativity. Cheese is an easy sell on it's own.However there 's nothing like a little poetry to push a new brand and type. bring on the kind words .There's nothing like an ode to cheese.

Trade Blues For Ginger

This is the time of year when the winter blues set in. How to beat them? Use an ancient Chinese ingredient.Ginger.It's a great way of raising your morale and pleasing your taste buds. Best of all you can buy it any local grocery store. Ginger has been used in Chinese medicine for centuries. It helps with digestion as well as nausea and suprreses skin and ovarian cancer.Ginger also protects the body from colds and viruses so it pays to get it during this particularly nasty flu season. if you're new to Ginger buying consider getting a smaller root to at least try. You can work you way up to the larger ones as you become more acclimated to the taste. the root should have a light brown skin,and no spots.If the coating looks too wrinkly, then it's been there a while. Ignore it and go on to a fresher looking one. Once you have the root, then you can experiment with it. Try a soothing tea.Slice up three or four pieces (size doesn't matter but the more you have the more flavorful your drink will be).Some add honey and/or lemon for taste.It's just better on it's own.You can also mince Ginger into any of your stir fries for an authentic Chinese touch.The bits will soften up and become chewy. Another variation is making your own sauce using the steamed Ginger and water.Add some sesame oil for body and even scallions for more bite. It goes well with chicken and fish. Ginger is a definite morale booster.Buy the root today to perk up your life and palate.Try it as a tea or in foods for a definite boost to your immune system.

Four More Years Of Good Eating

It'll be four more years of good and healthy eating with Michelle Obama in the White House. Our First Lady is one of the chief fighters against childhood obesity and better nutrition.We may even see some reforms thanks to her. in the meantime here are some of her tips and how she makes sure the First Daughters eat well. Mrs. Obama is a firm believer in veggies and fruits.She has even created a working garden on the White House grounds. kids today should be weaned away from some fast food places .It's always fun to have a hamburger however try to make it a rare treat.Get the little ones hooked on chicken and fish more. The meat is actually tastier than red meat and there's more to do with it.You can also get them to experiment with soy products too.As for snacks ,think pretzels dipped in mustards or veggies in dressing.Let them go shopping with you so that they can be acclimated with what to buy for your meals. Sugary drinks and sweets are two other enemies that Mrs. Obama wants to suppress.Too many parents easily acquiesce to buying colas and over processed juices. Instead try flavored seltzer or just water.Another good idea is buying a juicer. This let's the kids customize their juices along with drinking healthy.You don't have to worry about them adding extra sugar or even poisons such as arsenic sometimes found in apple juice. For fun nibbles sub in blueberries and strawberries instead of chocolate pieces and lollipops.If they do clamor for cookies ,get them natural based brands such as Nature's Own. We are lucky to have a First Lady who cares about what our children eat.Hopefully through her advice and cheering on ,there will be an end to this problem?There will be a healthier America in our future ,thanks to her.

The Goodness Of German Sausage

There's nothing like good German sausage on rye bread for a winter's meal.There's so many different types though it's hard to choose. You can try the slightly spicy but smooth teewurst or the tasty knackwurst along with several other kinds too.Each is yummy in it's own right and perfect for lunch or dinner.

Germany has anywhere from 1200 to 1500 sausages. Yes, you read that right. There are over one thousand fresh and sliced/spreading sausages.Most of them are classified in the wurst category are usually made of pork, veal or beef. These tend to be regional and with thousands of varieties.Most American know frankfurters. This is where the American hot dog derives them. They're great grilled at tailgaters but also good lightly fried with sauerkraut and potatoes.bratwurst is also an American favorite from the Germans.These are a tad longer than the regular frankfurter and always eaten with potato salad and hot mustard. Another treat is the knackwurst, a plump .Cook it and you'll hear where it's name comes from, Knack means to pop in German and that's what it;s skin does crackles, pops and explodes, exposing tender meat.

There are some other sausages that are also heavenly.Neophytes and even connoisseurs should try  teewurst.This is more of a creamy, smooth spread in a casing. Just tear off the little tie and squeeze onto crackers or dark bread. It's made of raw pork and bacon smoked over beechwood.It's name comes from it being served at tea time. For a richer, chewier one, try landjaeger, This is similar to our beef jerky,It's a dried beef or pork sausage mixed with red wine, lard and spices.Sugar is even added for more taste.Hikers still love it because it's great to bring along on a country walk.

If you're craving good and flavorful food then try German sausage. They 're rich in both variety and flavor. You'll find a favorite and fall for it.