The Brown Flour Controversy

Home bakers sometimes have a quandary to deal with when they bake.Do they use the more refined white flour or the whole wheat healthier stuff. Both have their merits but also their detractions too. is one better than the other? There in lies the debate. Most home bakers and even the commercial ones swear by white flour.It is easier to work with along with producing a more tender cAke or bread.White flour also give you a finer crumb cookie and pie crust.Another plus is that you don't have a chewiness to the finished product and what others think of as an intrusive nutty flavor. White flour though does have a bad reputation.It's not as nutritious as whole wheat, causing more problems with diet and weight problems. Many bakers do swear by whole wheat flour. It is better for you because it still has it's minerals And vitamins. while white flour basically has empty calories, whole wheat and other brown flours is chock full of fiber , selenium an iron. It is hard to work with as you'll read in tomorrow's New York Times Sunday magazine section (spoiler alert). Mark Bittman writes about baking baguettes with the flour. It will be hard because brown flour reacts differently with yeast. whole wheat breads and rolls do not have that light, airy crackly crust. the bread itself tends to be thick and dense with a solid chewiness.It can be a difficult medium to work with and it does require a certain amount of patience. There are always are going to be two camps when it comes to using white or brown flour. in the end it really is up to the baker. Use the one that's most comfortable, the one that will guarantee success in baking.

Making Our Favorite Treats

Don't panic if your favorite Hostess treat is discontinued .There is a great new cookbook that has the squiggle cupcakes and Twinkies along with other goodies you can make.Classic Snacks Made From Scratch has them as well as other goodies that only your supermarket sells.These are not only a foodie's fantasy but a baker and cook's Dream. Casey Barber is the author of this book from the famed UlyssesPress which is known for it's fun and quirky cookbooks.Ms.Barber loves her junk food but makes it healthy by creating it, herself. The book has everything from simple puddings. To the more elaborate take on Cheese Doodles. thereb is even the savory cracker Chick- N A Basket along with Pepperidge Farm goldfish.She have even written an entire chapter on ice cream treats!These are surprisingly easy, especially the creamsicles.There are also Good Humor almond and eclair bars to try as well. The recipes can be a bit labor intensive yet the process can go fast if you have help. The best part of Ms. Barber's recipes is that they have no artificial anything.There are favorites such as the Hostess cupcakes, all made with natural goodness as are Twinkies. she also has animal classics which are perfect to bake if you have children. the snacks are much better for you than the commercial kind such as the flavored barbecue and sour cream and onion chips. some recipes such as the ones for homemade TAter Tots and pizza rolls are perfect for a Saturday night dinner. If you are a true commercial food lover then Casey Barber's book is for you . you can go wild making your favorite treats . best of all they're home made without all those artificial additives.

Polenta A Winter Favorite

Polenta is one of those dishes that signifies winter. It can accompany any main dish from chicken cacciatore to a good hunter's gravy filled with pork bits. One of the best aspects of it is that it's super easy to make  and like a fashion basic can go with anything. It's also versatile, going from steamed to grilled, the perfect all around ingredient.

This Northern Italian staple was the star of an article in yesterday's New York Times Dining section A City Kitchen. Dave Tanis, the column's author really wrote a valentine to this simple dish made only from ground corn mush. He gives really good advice (that I ,even growing up with it, didn;t even know)>Polenta comes in three types of fineness. course, medium and fine. Also the longer you cook it the better tasting it will be. The mush becomes too bitter of you take it away from the flame too early on. The longer in the pot th sweeter it will be because the cornmeal swells and basically burst with flavor.

Mr. Tanis gives some pretty good recipes aw well. He grills the polenta into squares and serves it with tomatoes and eggs. The last is classic Piedmontese, adding the polenta gives ti a new twist. He also stuffs it with spinach along with ricotta and fontina, letting the mash  have a crunchy top. For me the best is either stuffed in Savoy cabbage, popular in northwestern Torino where my great grandfather came from or reheated and served as a base with sunny side up eggs. This last is a great way of using leftover polenta (along with the heavenly taste of egg yolk mixing with the corn flavor)

Polenta is a great winter dish anyone can make. Try it a variety of different way to discovers it's creamy texture and taste. Once you;re hooked, that's it. You're a polenta affectionado for life.

Replacement Time

Let's face it. Appliances sometimes have a short life. Any kitchen one is considered ancient if it lasts more than fifteen years. When to replace? That depends on you and what you've bought. Refrigerators and stoves can be with you for decades. When they start smelling funny ,as when a fridge does, then it s time to look at new ones. if a part of your stove doesn't work, then start looking at new ones.Keep in mind though ,if it's under five years old, you will still have it's warranty. Even a ten heard old appliance can be fixed, especially if It's a minor part. dishwashers should be replaced every fifteen years, especially if you used them twice a day every day. What about those other gadgets that make our lives easier? Microwaves take a daily beating. We use them constantly , for almost everything.Sadly enough they 're only good for ten years and Should be replaced then.Toaster ovens are a different affair. the older ones can last for decades while the newer ones fizzle out after only two years. It depends on what brand you buy and the warranty. most should last five to ten years .If it's not heating properly or burning toast then replace it.Blenders can last twenty-five years. Good to know if you're thinking of getting one for a shower, wedding or anniversary gift. Appliances really never last forever. They do need to be replaced no matter what the brand or the quality. if you have it too long, think about replacing it.

An Old Fashioned Toaster

Every kitchen today has a million appliances. There are gadgets that slice dice and pit. We have appliances that shake , bake and make all sorts of treats. We have mini ovens for creating fresh pretzels and yummy cake pops. Yet nothing beats an old fashioned toaster. This was the first modern gadget used in kitchens around the world and is still being used today.

As long as there's been bread , there's been toasting. In fact the name comes from the Latin tostum  to scorch or to burn and it was a great way of prolonging the life of the family loaf.Before 1893 , most people using toasting prongs , thrusting their bread into open fires.The first electric toaster was made in Britain in 1893 in the United Kingdom. The company was Stephen J. Cook and Company., The gold standard of American toasters,General Electric introduced theirs in 1909. By mid century , toasters were a standard of every kitchen, being the housewarming or shower gift of choice.

Toasters today really haven't strayed from their first pop up ancestors, first made in 1919.There are four and two slots along with those who have allowances for bagels and waffles. Toasted bread is a great addition to any sandwich , adding crunch and texture. There's nothing like a lightly toasted BLT or ham and cheese. Also good is just starting the morning off with a toasted rye loaded with butter and jam or jelly to start off a morning. Some toasters allow you to toast rolls too. and these again are a great way to start off a day.

The toaster may not be as fancy as any of these modern gadgets. Yet it has stayed steadfast and true for over a century. It gets the job done without any bells and whistles while producing a tasty treat

Recrunching Granola

Granola has had crazy roller coaster ride since it's introduction to the American diet four decades ago.It has been loved by flower children and exploited by every cookie and cereal maker.it's taking on a new life with moms who want a healthier snack or breakfast for their kids. Granola is primarily an American invention, being First created by Dr. Connor Lacey In 1894. There were some name variations such as granula by Alex Lacey. Granola is a mix of oats , puffed rice raisin, honey along with dried fruits , nuts and even chocolate chips. first dismissed as a "hippie" food, it slowly gained acceptance as an alternative to those overly processed breakfast cereals. It's everywhere now from gracing brand name yogurts to the ubiquitous breakfast and energy bars. If it's made right , it is good for you. the best bet are the all natural brands coming from smaller or boutique companies. Most stores now sell all natural hand made granolas. This kind is good as a snack or breakfast. Just make sure that it is all natural and the ingredients are pure. Granola is easy to make and the Web is chock full of good recipes by both top chefs and ordinary home cooks. be creative. Add some fun surprises such as sunflower or pumpkins seeds for crunch and a kick of saltiness. for some sweetness think dried cherries or cut up dried apricots. You can also try the traditional route of adding raisins and almonds , along with walnuts. for sweetening ,go the natural route of honey, cinnamon and brown sugar. avoid using refined white sugar at all costs. Granola is a good and healthy addition to any diet. Make it or buy it.Either way' you and your family will enjoybthis good for you American classic.

ChicjPeas Versatile And Fun

Chickpeas are always a great addition to any dish. They can be tossed into a salad for texture and protein or added to a stewed Moroccan style lamb or chicken for extra flavor. They are also good on their own a tasty snack whether dried with sea salt or right out of the can and sprinkled with some olive oil and parsley.All in all they're not just good for you but also great for varying your diet.

They were the subject of A City Kitchen article. in yesterday's New York Times Dining section. Dave Tanis wrote about and explored this humble little legume's impact. It is primarily known for being the only ingredient in hummus. It's also  a main part of pasta e fagioli, adding a creaminess to this classic Italian soup while the French make a zesty salad with them. Chick peas also known as garbanzos in Spain make up most of the tapas snack dishes. They are a big part of Middle eastern cuisine where they originated in Turkey

Mr Tanis gives his readers and us good recipes . He does recommend using the fresh or dried ones as opposed to the canned variety.The taste is a lot better and definitely adds to whatever dish they're in. He offers a spicy Spanish soup with the Iberian sausage , chorizo and greens.He also recommends them in a the traditional Indian masala where you can use the black kind. Chickpeas can also be used in North African cuisine too and work well with the spices that are used.

Chickpeas are a wonderful and versatile ingredient. You can use them any way you want. They're one of the best legumes to use for any cuisine, whether for a homey pasta e fagioli or an exotic masal or tapas.