The Times Holiday Gift Guide

Gift giving for your favorite foodie (or yourself) can either be an easy or a hard ordeal.Today's New York Times Dining sectron solves that. Their gift giving guide is extensive with some really neat and practical ideas for everyone. Luckily there are so many different gadgets and treats out there that any foodie can be easily pleased on Christmas Day.

Cookbooks and cooking magazines are always appreciated gifts. One cool cookbook is Balaboosta(which means perfect housewife in Yiddish) and is from the restaurant of the same name.It has recipes for sufganiyot,Israeli doughnuts and shakshuka, eggs poached in tomato sauce and chili peppers. A subscription to the biannual Gather Journal and the quadri annual Modern Farmer can show cooks how to cook field to table  for more natural eating. Foodies  can rejoice at the gifts of food such as Sicilian Anchovy and Caper spread from nudo italia. This is perfect for spreading on filet mignon or roasted peppers. Chocolate buffs will go made for Chocolate Treasures that are filled with everything from Sichuan peppers to raspberry and passionfruit.

Practical kitchen gear and gadgets are also mentioned in this extensive gift guide. Open classic and beautiful gift is a wooden salad bowl from Holland Bowl Mill of Holland , Michigan. This simple bowl comes in  red oak, cherry  walnut and beech woods.Miyako Cereamics kitchen knives are perfect for those home cooks who love to  dice and pare. For true luxury, think about giving your favorite chef or even yourself the French made Atelier de Cuivre cookware.These are copper pots with silver plated interiors and cast iron handles. Gadget lovers will swoon over Quirky's Pluck  a truly innovative kitchen gizmo that helps separate yolks from whites.Crate and Barrel's cocktail spoons are the perfect present for those hosts with the mosts.

The New York Times Dining section gift giving guide is an excellent map for navigating shopping  for your favorite foodie. You can find anything , form food to cookbooks, from gagets to classic cookware in it. Have it  it with you whether you're in the mall or at your laptop.

Your Holiday Liquor Cabinet

Even though it's early December it's never too soon to stock up on holiday libations. We tend to focus on the foods of the season as opposed to the drinks which means it's a quick run to the local liquor store on the night of any holiday celebration . Be ready and fully stocked for your gatherings .

By now most hosts and hostesses have a good idea of what type of get together they'll be having. If
it's a formal sit down dinner with the boss and coworkers then think about getting a case of good wine.It's always impressive to have a bottle of one of the best to offset  a good roast or capon. Think about buying the organic kind whether it be white or red. They're made with grapes that haven't been sprayed with any pesticides or chemicals. They also contain no allergy causing sulphides either.If you're serving one particular meat such as beef or pork, you may want to have a variety of different reds to suit your guests tastes.

Of course nothing beats an at home  cocktail party, complete with a variety of different mixed drinks. . Go out and buy the staples  the usual, whiskey, ryes  and gins along with some of the flavored vodkas. For this last you can try a taste test to see what  vodka flavor works (there are so many of them these days with flavors running from cotton candy to blueberry). If you're planning on making punch or egg nog then stock up on a few bottles of rum. Also if you have a few wine drinkers in the crowd then buy  a mix of Cabernets and Merlots . If there's any toasting to be done then get that crate of champagne. Also some people may just prefer it or a sparkling wine as opposed to any mixed cocktail so have a few extra single bottles somewhere so that you don't run out.,

It's time to start shopping - for alcohol. Before the parties and dinners start make sure your wine cellar orliquor cabinet is fully stocked. Nothing ruins a gathering more than running out of the bubbly or closing the bar.

Add Spice To A Cold Night

There's a nip in the air nowadays. It leaves us shivering and wanting something hot.Why not bring heat to the dinner table in the form of different spicy dishes?They could be classics revved up or exotic fare peppered with different blends of spices. It makes for an interesting and delicious chill chaser.

One of the most classic spicy dishes is chili. This can be tailored to everyone's tastes. You can create a mild one with just some cumin and cayenne pepper. For more fire , add spicy sausages and jalapeno chilis.Ancho chilis can also spike it to another level.  Another way of creating a tongue toasting dish is  creating the chili the night before and letting the fire from all the spices kick in.Make a huge batch  and then freeze some for easy future meals during the busy Christmas season. Another spicy dish that can be made in huge amounts and frozen is arrabiata or translated "angry" sauce. This is a classic Southern Italian one that goes great with any kind of pasta from penne to angel hair. Its'  heat comes from the addition of crushed red pepper flakes to any tomato sauce. You can also add the pepper to meatballs too for more bite.

Indian food is know for its' variety of spices and dinners.Curry is always a crowd pleaser and can be made with traditional blends  of cayenne, curry spice itself along with cinnamon and paprika.For true flavor try dahl. This is a mixture of fresh ginger, jalapeno and lentils mixed with tomatoes and served with naan bread.Another cuisine known for its' heat is the Chinese Sichuan. Located in the center of the country, the region is famous for its' varieties of fiery peppercorns. Try making spicy dumplings spiked with them or better yet a peppery chicken or beef dish.The cuisine is big in chilis too and these figure prominently in a boiled beef with hot sauce.This last is so hot that the recipe does come with a warning.

As the temps drop ,it's time to create dishes that warm the heart and body. Try a fiery chili or a spicy Sichuan dumpling to shake off that cold. It's and fun and tasty way to get toasty.

The Holiday Jewels Of The Table

There will be plenty of good food to gobble this holiday. Yet it's  bound to be the wrong food thanks to the large amounts of sugar , fats and salt. However luckily there are other treats that are not only delicious but also good for you.They add to any dinner or party, and are very versatile.

Brussels sprouts is one of those nutritious and healthy treats  Despite it's emerald  green color, it's rich in fiber and betacarotene. They are also low in calories too, which means you can eat a s much as you like. A perfect side dish are boiled sprouts with soft spread margarine and a sprinkle of Parmesan  cheese.For party fare think Brussels sprouts chips.  The work is a little labor intensive ( you have to peel all the leaves off each one) and then drizzle with olive oil and sea salt. Bake in a hot 275degree toaster oven for about ten minutes. Serve plain or with a hot but healthy srisacha sauce,

Sweet potatoes are true gems as well. Their bright orange color is a festive part of any table and they can certainly liven up any meal. The best way to serve these super foods (they are loaded to the skins with beta carotene) is baked . It can either be done either in the oven or toaster oven, depending on how you like them.They can also be mashed and served instead of regular potatoes. Serve with margarine or  plain Greek yogurt. Sweet potatoes can be sliced into chips and baked. Again serve with an onion infused Greek yogurt for  fun hors d' oeuvres.Kale is another fun  and beta carotene  rich veggie. Saute it with olive oil and garlic for a different and earthy tasting  treat with either ham or roast beef. Like the Brussels sprout, it can be baked into heart healthy chips . Just add some olive  oil and garlic salt to enhance the flavor.

These three jeweled toned veggies are the perfect foils to any holiday feast or gathering. Serve them as traditional sides or unusual party snacks. They're not only healthy but fun too!

After The Holiday

The feasting should be over with.It's time to start thinking about light eating.Eating right will not only get rid of the holiday bloat but will make you fee better too.There's e en a way to enjoy lighter versions of Hanukah fare. Both were the subject of Melissa Clark's and David Tanis' columns in Wednesday's New York Times .Ms. clark's A Good Appetite features the Hanukkah favorite.brisket.Instead of serving it as a roast and ready for a sandwich,she tries different way - soup.She blends it with a healthy mix of carrots ,celery and leeks.Crisper kale is sprinkled onto for more color and nutrients.Barley and olive oil are also tossed in,.She also recommends trimming the fat from its well.It can even be made and then frozen for later on.It makes for a healthy dinner for the upcoming busy shopping days ahead.It's also a nice way to get away from turkey too. David Tanis goes other route in his City Kitchen column.He offers a miso glazed sea bass,again with a side of mustard greens.This is a nice alternative to any heavier meats and fall veggies.It's filling yet not so high in calories that you feel logy and stuffed afterwards. it's made with both red and white miso.Each have different flavors.Red miso is nuttier and deeper in flavor while the white version is lighter.You can also used miso to coat vegetables as well as in soups.Miso soups an excellent alternative to any of the heavier.cream based pot ages being ,made during these cold days. These are definitely the days to eat lighter and healthier.There's another holiday coming up and one that sparkles with rich foods.Try a brisket soup or miso glazed sea bass for a more nutritious change of pace.They're not only tasty but good for you.

Happy Thanksgiving From The Pantry

There are many things I am truly grateful for.Family  friends and Foodie Pantry's readers.These are the wheels that keep me going, the  combined forces behind who I am and what this blog is all about. To them  I write a big  thank you. I don't t do that often enough and for that I feel ashamed.

Family and friends are our spiritual sustenance. Without them our souls and hearts would shrivel and we would constantly feel undernourished. They are our bread and water, our comfort food , our favorite desserts.

On this day of giving thanks and counting our blessings. count family as friends as those many blessings as you would be thankful for a hot meal at night .


Happy Thanksgiving

Liz

The NY Times Second Thanksgiving Issue

The New York Times Wednesday Dining section has put out a second week of holiday tips and recipes.While last week was devoted to more traditional recipes, this week's has a personal and international flavor. what's great is that there are some recipes for the day after as well.After all Thanksgiving may just be for one day but the leftovers are for a few. There are some really good ideas in this issue.Surprisingly there is pastrami thrown into the mix.True, this is not a traditional but just as delicious as any wing or leg.Danny Bowen of Mission Chinese Food gives it anAsian zing.He adds Asian fish sauce to the traditional corned beef that is used.A pickled mustard condiment that has a whole cornucopia of veggies along with chilis . it would make for a nice supper when watching those games afterwards.There is also potato nik ,contributed by Mark Bittman.This is a kind of giant latke(perfect for Hanukkah which also shares the holiday spotlight).It's made more like a corn bread and a wedge would go well with some gravy and turkey slices.For those leftovers ,try WD-50's chef Wylie DuFresnes's turkey hash.This is a mix of leftover bird with potatoes and onion .Chef DuFresne suggests eggs sunny side up but is also a good pairing with scrambled ones too. More traditional yet some what sophisticated fare is also represented too. There is a French pumpkin soup by famed Lutece chef ,Andre Soltner.This is a better addition of pumpkin to the table than pie,in my opinion.It is a nice mix of the gourd with another autumn veggie, the turnip.White wine along with carrots and onions are also added to this cream enhanced potage.It would be best serving before the main dish and just as filling as any appetizer.Pastry chef,Claudia Fleming, of Gramercy Tavern,contributes an apple crumb crostata.This is more of a galette style dessert than traditional deep dish pie.It has a nice brown sugar and cinnamon topping.Another traditional dish is chef Suzanne Goin's turkey infused stock ,which can be made into everything from turkey chili to soup or risotto. Again ,save this week's New York Times Dining section.Try some of the rcipes tomorrow or over the weekend.All are tasty and are culinary riffs on the two holidays,Thanksgiving and Hannukah.Enjoy them .They're tasty variations to the usual fare.