White Asparagus A Different Spring Treat

Spring comes and with it asparagus season. Most Americans usually get excited over the green variety however there is also  white kind. White asparagus, overlooked here in the States, is what sets Europe on its ear. Germans and especially, the French swoon over the creamy white stalks. Like their verdant cousins, they are versatile, unlike them the blanche kind, have a more delicate flavor. It is a rare one,sweet and almost corn like in taste.

White asparagus was the subject of an article by Elaine Sciolino in today's New York Times Dining section. Ms Sciolino handles the Letters from Paris where from there she got the lucky chance of visiting an asparagus farm outside of Paris. She also had the good fortune of going with the famed French chef, Yannick Alleno. Ms.Sciolino even harvested the stalks with a special device , similar to a two prong screwdriver. White asparagus is prized by the French (they claim to have found them as early as the Renaissance) and can be cooked in the same way as green asparagus. The reason they're white is that the stalks are buried in sandy soil, thus stalling the production of chlorophyll which turns exposed stalks to that verdant emerald hue.

White asparagus has a delicate flavor , sweeter than what we're used to eating. Some French chefs servethe stalks with poached eggs which is a great pairing (it's always recommended with green asparagus too). Since the flavor has a fragility ,they can easily be served with stronger ones such as crab.Raw asparagus can be made into a salad as Ms. Sciolino witnessed when she returned to the City of Light. Her chef shredded them table side until the stalks were as thin as angel hair pasta and then dressed then with a peppery Ligurian olive oil. This can be tried here, thanks to markets such as Fairway selling the ivory stalks.Ms. Sciolino also has a cashew cream recipe for them, which she also tried at the very same restaurant..This is made with the nuts butter, olive  oil and milk and then poured on the boiled stalks.

White asparagus is a real and different Spring treat. It's more delicate yet just as versatile as its' green cousins. Try it either stuffed or with sauces for a something that 's both gourmet and every day.

A True NJ Classic The Bendix Diner

New Jersey is famlously known for its' diners. Almost every town has one, each more flashier than the other. However there is one original that exists - the Bendix Diner in Hasbrouck Heights ,New Jersey, a stone's throw from Manhattan. This diner has even been in a few movies along with being in "The Real Housewives of New Jersey" .Yet it;s the owners and the food that make it truly amazing.

It is Chris Dukakis and his mom Eva that make the Bendix a friendly home away from home. They provide all diners with friendly talk along with great homemade food. There's no need for fancy menus that other NJ diners have. They cook the basics which is just fine. The soups never change , Anyday of the week you can get fresh homemade chicken , split pea or black bean soup. Chris also features Greek specialties like moussaka along with American staples such as meat loaf and pot roast. TheBendix is know for it's hot sandwiches.Their grilled cheese is inspired,resembling more of a croquet Monsieur ,delicately grilled a golden hue and perfectly crunchy .They also have excellent BLTs that are just towers of bacon,lettuce and tomatoes while the egg sandwiches are just heaven.All of them can be served with a delicious side of homemade plank fries.These are cut with the skins still on them and are the perfect fry.The exterior is crispy while the inside is mealy and soft.Diners usually eat them first, that's how good they are.There are also fried corn fritters that are a mix of kernels and batter.End it with a home baked berry turnover that Chris baked himself. Jersey has huge variety of diners.However only a few are up to snuff.TheBendix is one of these.It is a classic with classically good food.

Simple But The Best Small Appliances

In this day and age there are so many fancy kitchen helpers that it's heard to keep track.These are appliances and tools that give us tasty  but gourmet dishes fit for any epicure. Yet  some of the best and most versatile are literally under our noses. They give us hot , and yummy foods and concoctions, as they;ve given our families much the same for decades.

Even though it's had bad rep lately crockpots are wonderful smaller appliances to have in any kitchens. They make some really flavorful and tender chilies.They're also good for cooking pot roasts, rendering the meat juicy and butter soft.Slow cookers are also good for giving home chefs such diversity from gumbos to applesauce. There are many kinds out there and they're all affordable (given the amount of times you'll be using them).Toaster ovens are another versatile small appliance. They can be used to brown rolls and croissants for breakfast to baking meat pies for lunch and dinner. They;re also great for make pizza bagels and pizza English muffins along with broiling smaller pieces of meats.

Before the food processor there was the blender. It is still a remarkable machine, and not just for smoothies. You can puree in it, blend, mix and even chop nuts. It;s great for making homemade soups and pestos as well as whipping up airy and light dips for parties. Another classic is the handheld mixer. This is the must have gold stand for bakers. It give batter a lightness, perfect for making angel food cakes. It can also be used for whipped homemade whipped cr4eam to accompany the cake as well as batters and dough for cookies, cupcakes and breads. Using a hand mixer also ensure shaving a light fluffy icing, the perfect foil to any cake or cupcake.

It is nice to have a fully stocked kitchen with impressive gear.Yet it's the classic appliances that give us hearty dishes and ethereal desserts.No home chef should be without them. They may be basic and no frills but they are vital to having successful food prep.

Picnics With A Worldly Flair

With the weather getting warmer, it's nice to head to the parks, the beach or even the backyard. Unfortunately ordinary picnic food can bring down  a sunny day.Liven up the plain with an international zing. It'll make a day out even more special.

The French are known for their outdoor piqueniques.A typical bring along may be a salad Nicoise, a tasty mix of spring greens, sliced hard boiled eggs and tuna. To round it out there are artichoke hearts,anchovies and tomatoes. It's served with a simple dressing and loaves of crusty french bread.If this is too messy, then think the French bread with slices of Gruyere or Brie layered with thinly sliced ham. Buy imported fizzy lemonade to round it out along with some strawberries  for dessert. You could also go Italian , with cold cuts such as mortadella or cappacola along with marinated peppers on Italian bread. Bring olives too along with cherry tomatoes for some snacking. Instead of soda think about a premixed tamarind and seltzer combo that's refreshing and different.

Of course nothing is as elegant as an English country outing. Here you can cater to your inner "Downton Abbey"both up and downstairs with hearty meat and cheese sandwiches (this is the country that invented them)Using crusty rolls or the traditional baps, flattened rolls. The English love beef and ham , especially thickly sliced along with hunky slabs of cheddar. Add pickles along with onions to complement the taste. What to drink? Ale would be good in the backyard however if you;re out settle for the spicy yet tasty ginger beer. You could also try picnic with a German flair .Have rye bread sandwiches with teawurst or lanjaeger slices along with a true potato salad, with vinegar sugar, along with bacon and onions.

Bring the world with you when you go out into it. There are some great picnic foods out there from all over the globe that are tasty and different. Add some international flair to your picnic basket. It;s a fun way of enjoying the fresh air and warm sunshine!

Crazy About Pies

Pie is one of those great desserts that should get more play. Now thanks to a new cookbook that features both sweet and savory one this all American treat is coming into its' own.It now can be made with any filling and every occasion.

Crazy About Pies  (Sterling Publishers) was written by pie enthusiast Krystina Castella who elevates this simple dessert to trendy status. This is a great book. The pictures make you drool and there are all sorts of sweet and savory pie recipes. I love how she has pies for almost every holiday , such as Easter and Valentine;s Day along with Christmas and Halloween.They're not just for Thanksgiving.although she has some amazing recipes for pecan pie bars and an old fashioned pumpkin pie. There are also wedding and new baby pies. refreshing alternatives to the traditional cakes.Dinner pies are also mentioned and these includes one with macaroni filling as well as tamale [pie and the English classic , shepherd' s' pie.

I love this book for the sheer variety of recipes. There are sweet as well as savory empanadas along with my all time fave Cornish pasties.. Ms. Castella also includes recipes for brunch  pies, tasty little quiches  with suggestions for all sorts of yummy combos.This also includes a deep dish pear cheddar pie, perfect with a side of fruit salad. There are also fun holiday ones like the Halloween baked caramel apple one that is a crusted apple with the extra fun of caramel oozing out of it. The Christmas mint pie with the chocolate crust looks like a real show stopper and would be perfect for any family party.

Any homemade pie is a real treat. With Crazy About Pies, pie lovers can bake any sort, from sweet to savory, from fruit filled to cream filled. This cookbook is definitely a dream come true and a kitchen library must have.

Spring Ginger A Different Kind of Zing

Spring brings a variety of tasty foods.There's lamb and asparagus along with baby artichokes. A lesser known one, yet still great in any dish is Spring ginger. This is a great addition to main meals to desserts to even a homemade ginger ale.It's an ingredient that reflects the freshness and zip of the season.

It was the subject of an article in yesterday's New York Times Dining section. The writer, newcomer, Eugenia Bone explains why this Ginger is milder than regular Ginger as well as offering some interesting recipes. spring Ginger is actually the root in it's teenage phase so to speak.Ginger can be bought in five stages.What most grocery stores sell is the mature version, which is much hotter and more fiery.This is because the skin supplies the heat.The tougher the coating the stronger the taste .Young Ginger is entirely different.It has a mild heat and a blush like interior that is also juicy and plump.Chinatown in lower Manhattan sells it in its'markets.(however there are probably som other markets like Whole Foods that may have its well). Spring ginger can be as versatile as it's older self.It's juice can be used for pickling along with preparing fish crudo dishes.It can also be used in a chicken or beef story fry.Ms Bone also recommends using spring Ginger in dessertsThere is also a Ginger syrup ,great for mixing ith spirits such as vodka or on it's" own in a delicate home made Ginger ale.Be warned, however.Use Spring Ginger sparingly.It does cost around ten dollars for one root or knob.Some markets may even charge more.Since it is a fall product, it may be cheaper in the autumn.Right now the knobs are being imported from Ecuador.You may want to add regular or mature Ginger to your recipes to cut down on cost or to stretch out the baby or spring Ginger. Spring Ginger is out right now.If you're lucky to have it in your neighborhood, pick T's great,zingy addition to both savory and sweet it

Welcoming The Flexitarian

Nowadays , so many people subscribe to some kind of diet.It's either vegetarianism, low fat, no red meat , no fruits, the raw food movement or whatever else is cropping up on the horizon, Some foodies say they're of one belief while incorporating aspects of another diet into their life styles. To be honest the best way is to be flexible. Try to make each meal suited to your nutritional needs  but each meal has to be good tasting.

That's more or less the premise in a new column in today's New York Times Dining section. The great Mark Bittman has introduced  something called The Flexitarian. He states  that people can create a better diet for themselves, without any drastic shopping and eating choices. Build up to a better diet one step at a time. Add more veggies if you're strictly a meat eater or vice versa if you eat more greens (although this doesn't apply to vegans and vegetarians -protein can be found in other products such as  tofu).The key is to make your dishes tasty. You want ot eat healthy because it's a treat for your palate.

Mr. Bittman offers some very good advice as well as recipes. He has a recipe for a decadent pasta and clams however makes it with smaller amounts of ingredients. That way his guests(and himself) won't feel so bloated.. He suggests serving it with a vegetable and a salad. It's a way of enjoying one of the best known pasta dishes along with getting a dose of necessary greens. You could pair it with his simple chopped salad. Here he elevates a simple diet plate to new heights simply by salting the veggies and then rinsing them. Brining simply pickles the  cukes, carrots, cabbage and beets. After they';re rinsed , then serve with a simple dressing. He also adds a flavorful spin on those health must haves  fruit smoothies. These had the added zing of fresh ginger for punch but also for antioxidants and vitamins.

Maybe the best way to eat  - and to live is by being flexible. Don't give up tasty food. Just make it healthy. On the same principle, eat what's good for you but get out of the boring diet rut Add some zing and zest to it . You can actually have it all , from flavor to nutrients the best way of eating for anyone- not just foodies.