The Easiness of Mussels

For many cooks, a mussel dinner can be daunting.Bivalves are usually tricky to cook however that's quite the opposite with this traditional seafood. In fact anyone can make them and have an easy  but hearty meal.

Melissa Clark wrote about them and experimented with them in her A Good Appetite column in today's New York Times Dining section. She demystified the myth that mussels are not the easiest  to cook. They  are very simple. Most home chefs have always hated cleaning them because mussels are gritty with sand. All it takes is just a quick rinse under the e tap and make sure they're still living when you put them in the pot. A dead mussel will have an opened shell. Discard these .If you have bought wild mussels the cleaning is a bit more labor intensive. You have to pull out their beards and then soak them in cold water for about twenty minutes. This allows them to expel any residual sand . Afterwards scrub clean again.

Ms. Clark steams them with cauliflower basil and lime. She suggests using a water heavy vegetable like cauliflower works as do  cabbages and mushrooms. For summer you can steam them with corn or tomatoes, both have a high water content,All of these impart a nice flavor on the bivalve's  flesh Mussels can also be steamed with white wine and aromatics for a more sophisticated meal. You can also try  lemon water  and garlic as well or again white wine and oregano. Another way is just  water steamed with a side of butter or tomato sauce for a heartier spin.

Mussels are not as complicated to make as people make them out to be. They are relatively easy to clean and to cook. They make a hearty, briny good  meal with or without vegetables.

Apple Up

This is the time of year when candy is king. Halloween brings with it  tons of sweet treats and all sort of nutritional headaches. What to do? Have a healthy amount of apples and pears around along with other fruits and healthy snacks. It'll balance out that sugar infused diet coming in the next few days,

Homes around the country are going to be coated in all sorts of gooey , sweet treats. You can temper that by  introducing good for you goodies to your Halloween party. Instead of caramel apples, try the old fashioned bobbing for apples.It;s another kind of messy fun that kids will love. Also instead of having a caramel or chocolate dip for apple slices, try Greek yogurt mixed with honey. It's a creamy and  better alternative. Another idea is having black or deep purple grapes or monster eye s out for dipping too. The kids will get a kick out of them  as well as receiving a healthy infusion of Vitamin C. You can also make banana ghosts using raisins for eyes and orange pumpkins using peeled oranges with  celery stalks in the middle as the stems.

Of course the kids , big or small will want to gobble up their loot and any other Halloween candy left. Temper the urge with some better swaps. Your trick or treaters can still have chocolate  and lollipops but first let them have a piece of fruit first. They'll feel fuller and won't have the need to eat more junk. Also sub in some sunflower seeds or almonds when the kids  are feeling hungry.They'll get a shot of protein and vitamins instead of just empty calories. Hiding the Halloween loot is another idea, saving it for when chores are done or if they're especially good.

Halloween is the starts of the sweets and treats season. Balance it with some good sub ins like fresh fruits, seeds and nuts. Not only will the little goblins feel better, they won;t be hyped up on all that sugar.

For all those who suffered through Sandy - everything heals with time and love

The New Southwest A Taste of Fire And Fun

Anything from the American Southwest always has a cool vibe.The architecture has a rustic yet funky look. The furniture and jewelry also reflect that as well as saluting a blend of different indigenous influences. The same could be said of the cuisine.It s a blend of Native  American and Mexican, resulting in a fusion of different, tastes, colors and textures.

It is the theme of a brand new cookbook, The New Southwest by Meagan Micozzi (Hippocrene Books Publishers, New York).This is a fantastic book, chock full of all sorts of different recipes. What I love about it is that it has a dictionary of all the ingredients used in the cuisine as well as their usage. Ms. Micozzi, a  food blogger who lives in Arizona , embraced the cuisine, and is an expert on it. She gives good tips about roasting chiles just right as well as making Southwest basics such as tortilla, and chorizo . She also categorizes the recipes which is perfect if you're planning a Southwestern ,Mexican influenced brunch or dinner party.

The dishes are not all spicy chiles and tortillas. The variety is staggering. There are some good breakfast ones such as pinto  bean breakfast patty melts as well as sweet glazed avocado(!) doughnuts.The side dishes are yummy and would give zing to any holiday meal.Instead of plain sweet potatoes, try the chipotle twice baked sweet potatoes or the drunken black beans spiked with tequila.Chipotle figures big in this cuisine and  chipotle mustard livens up a grilled cheese sandwich.It also breathes life into Ms. Micozzi's adobo chicken wings. Make these along with the many cocktails included for a fun weekend dinner. Finish with some of the dessert recipes like the chia (yes that chia that covers those cheesy clay figures) cupcakes or buttery feast day cookies.

Southwestern cuisine is one of the tastiest but also one of the most exciting. Get The New Southwest Cookbook  and experience the fieriness and sweetness of it. Enjoy the zesty, zingy recipes and the many flavors that go with it.

Creamery Goodness

Nothing beats a very good dairy product. I recently got to experience two of them,Devonshire clotted cream and farm fresh churned butter. Both are amazing and truly the definition of sinfully delicious. They can be hard to come by here in the States but they are oh so good and worth the hunt.

I wrote about clotted cream and how to make it last week. Luckily I was able to find Devonshire clotted cream on the web and ordered it. To me this is the best, especially with the jam (surprisingly the French Bon Maman) that came with it. The Devonshire type is a thicker , more buttery spread perfect for any type of bread , but ideal  on scones. It's the best ingredient for having a traditional cream tea . You could also serve it alongside holiday pies and pudding,s although the best way is still with jam and  fresh baked scones (or English muffins).I  would recommend making it at home butclotted cream  can be a bit labor intensive. You can order it from The English Tea Store, Jolly Grub, or British Food Depot.

Another treat I  got to savor was farm fresh churned sweet butter. I was lucky to score it at a local farmer's market, rare now, especially since many outdoor markets are closing for the season.Again, there is nothing like this.Of course it's great for a a vegetable saute or melted and oozy in a baked potato, however it's best again on toast  or any slice of bread.It's more cream than butter and doesn't  have that waxy aftertaste that some commercially made butters possess . Some grocery stores do sell it , such as Stop & Shop and A&P in the States. However if you live near any dairy farm or creamery, then you  have the chance to buy it.

Dairy products, especially rich ones are considered taboo  yet that ban can be waived when it comes to Devonshire clotted cream and fresh churned butter. Both are just amazing, with silky tastes and textures. If you;re going to indulge, these are the treats for you. They are just truly  perfect , especially with jam and bread.

SoCal'sBest Eating The Lemonade Cookbook

Los Angeleno's have it pretty good.There's that sunny weather , the nearby beaches and those movie and TV star sightings.There's also Lemonade, a mini chain offering delicious food and sweets for everyone to enjoy. Now chef Alan Jackson along with Joanne Cianciulli have written a cookbook featuring the restaurant's tasty and refreshing dishes.

The Lemonade Cookbook , published by St. Marten's Press, has the mini chain's recipes. There are all sorts , from salads to sweets. Some have a SoCal twist, featuring a plethora of veggies in hot and cold dishes. I love their salad section. There are a few interesting combinations.such as a  hot salad consisting of olive oil braised lima beans with garlic chips and lemon that would be the perfect holiday meal side/ Other veggies are also mixed into a variety of different blends. Chef Jackson also brings us homey recipes such as buttermilk baked  chicken and pulled pork with barbecue sauce. Exotic dishes like harissa and tangine are also included as are Lemonade's famed pot roast sandwiches.

Lemonade is known for its' sweet endings as well. The dessert section is great, with all sorts of tasty sweets, again perfect for holiday baking. Bakers will love the on trend pistachio macaron recipe as well the chocolate cake. Fancier ones such as chocolate pot de creme  and raspberry Linzer tortes  are also in the book. Of course the restaurant's signature drink, lemonade has several interesting and refreshing recipes.Mr Jackson bases them on agua  frescas, the stimulating fruit  ades that Mexican street vendors sell on Los Angeles streets. Lemonade itself, represents the sunny easiness of Southern California life  and it is a big part of a lunch or dinner at Lemonade.

If you want  So Cal recipes  or  are a big Lemonade fan then The Lemonade Cookbook is for you.It's a great blend of refreshing drinks and salads along with homey dishes. It's the perfect go to book for both everyday and holiday meals.

The New Side Of Germany

For centuries German food consisted of heavy dishes laden with good but dense ingredients. That's all changing thanks to a new breed of Deutchland chefs. There's a  new generation that trying fusion as well as updating old and sometimes forbidden classics.

Pete Wells got the lucky chance to visit Munich  Frankfurt,and Berlin, also getting the chance to try some of these brave new dishes that symbolize another German Federation. He wrote about his trip in an article in yesterday's New York Times Dining section. During the visits to the three cities he sampled some different, dishes such as schmaltz or chicken fat, sweetened with pumpkin puree and made crispy and crunchy with flecks of chicken skin made by  chef Mario Lohninger. He also has dreamed up a creamy ravioli and true to tradition beef goulash.German born Tobru Namamura used his Japanese heritage to create squid with potatoes boiled with onions and bacon, the last  perhaps an homage to the German love of the vegetables.

Berlin is the place that is known for experimental cuisine. This turned setting city has always been on the cutting edge  and cuisine is no exception. Tim Raue, a former gang leader  has introduced a melange of Thai, Chinese and Vietnamese to the German diet. He has combined a classic , pork with .salt and Szechuan peppercorns.It is a fold of pork belly red cooked and deep fried .It then could be dredged in a reduction made from pig's feet and dried tangerine peel.His jellied veal terrine has a shower of Vietnamese inflected salad of ,lettuce mint green apples and pickled shallots. A New York style deli has also opened , bringing with it home cured pastrami and fresh made bagels and cheese cake.Nyack born Joey Passarella is the creator of these and the  owner of Mogg and Melzer's deli.

German food is one of the best cuisines in the world. However every now and then it's nice to mix it up , using traditional ingredients like pork and apples in different ways. It makes it fresh, and still tasty.

Healthy Frying

Everyone, including your doctor, will tell you fried food is bad . Yet it can be made healthier which is great for those who love batter dipped morsels. sizzled to a golden brown.The trick is choosing the right ingredients  as well as the right oil.This does make a difference and will produce something that gets a doctor's or nutritionist's seal of approval -more or less.

Mark Bittman explored and experimented with this in his Flexitarian column in today's New York Times Dining section. He chose healthier ingredients, chickpeas for falafel as well as veggies for tempura and zucchini .He also selected  healthier oils such as peanut or olive oil as well as grape seed. You can use the usual ones for frying  such as corn or Wesson along with soy or vegetable. Diners and restaurants use these because of their low prices. I would go with the olive simply because it's the most healthiest and to be honest it's better for frying. It imparts a nicer flavor and is also more affordable than the fancier oils.

Mr. Bittman gives  good recommendations to creating the perfect fry. One is to allow the food's exterior to be the crisp part. Do not over fry otherwise it will be too hard and not appetizing. Another is picking a light dusting that suits the ingredients.Pick a light coating and use it sparingly. He suggests. corn meal,or flour  along with  the classic eggs,milk and then a dredging of breadcrumbs.The next step to the perfect batch is not overcrowding the pan. fry in batches if you have too many. Also serve hot  in order to get the best flavor. If not then keep warm in an oven or a toaster oven.
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Fried food is on almost everyone's no eat list. However if 's done  right it can be healthy and even tasty. Try a batch to enjoy that crunch and tasty deep fried flavor.