Feast Of Sweets

What could be better than having dessert for dinner? There's something decadent about cutting out the nutritious middle and heading right for the sweets.That's just what some of the more trendier Manhattan restaurants are doing.They're letting patrons order fun and exciting desserts in stead of the usual mains and sides. Ligaya Mishan got this fun assignment for her Hungry City column in yesterday's New York Times Dining section. She visited some hot eateries as Per Se, Chikalicious and Picholine to name a few.Many restaurants serve what is known as tasting tables where dishes of unusually made desserts and sugary novelties are served.Doing this serves two purposes,one it highlights the pastry chef, often overshadowed by the restaurant's chef and two ,gives diners a chance at trying a less expensive tasting table.Most tasting menus can go as high as three hundred dollars while a dessert one is only eighty dollars or much less.It also is a great way to draw in foodie's who normally wouldn't visit a restaurant due to it's pricing. What did Ms Mishan get to sample? A lot on interesting creations,basically dessert with a Joan Miro twist.ChikaLicious pastry chef and owner Cjika Tillman,a native of Japan makes sweet little amuse bouches worthy of a Bento box.There was a duo of an Earl Grey infused cotta sitting next to a sorbet made from tart Meyer lemons.She also offers a Japanese style cheesecake resting on a bed of ice.Per Se offers a little scoop of pear sorbet along with a mound of vanilla custard.The plate is decorated with oat streusel crumbs.There's also a cappuccino semifreddo served in a coffee cup.It was paired with airy doughnuts that were more like sugary wisp.Chocolate pudding came with a whiff of apple wood smoke and a halo of olive oil.Unusual desserts were also tried. Such as a lemon thyme gelatin cubes set against chocolate and butternut squash purée tucked under a cranberry sorbet.Picholine offered sweets with twists such as apple crescents poached in caramel dabbed with cider purée along with a Gorgonzola(!) semifreddo. Desserts are what diners remember most about their restaurant experiences.What better way to really impress them than with a tasting table of sweets.It's a great introduction to the place along with satisfying a sweet tooth?

Sheets of Armor

The most important tools a home kitchen should have are baking sheets.These can handle everything from roasting vegetables to handling a deboned chicken. They are necessary in creating a one pan meal.They can help in creating easy baked meals from breakfast to dinner. Melissa Clark wrote about their importance in today's New York Times Dining section.She dedicated her entire column,A Good Appetite to them.Sheet pans are vital in creating a variety of different pan roasted dishes.thanks to their generous dimensions.A home cook and even a restaurant chef can cook an entire meal on one.Don't confuse these with cookie sheets which don't have rims , made to allow for quick baking. Also don't use a jelly roll pan either.It would be tempting but this is quite flimsy and should only be used for making sponge cakes.Buy one or two good ones, if you don't have one already.Prices range from around $20 and they will last a good ten to fifteen years, even with a lot of use. Once you have your sheet pans, then start thinking about making a pan meal with it.Ms.Clark has excellent ideas,regarding this.She first uses the pan for cooking winter roots veggies with olive oil.She starts with potatoes, celeriac,rutabagas ,turnips and parsnips along with broccoli rabe.As this is cooking you can prepare the meat.Ms. Clark uses chicken drumsticks coated with mustard butter but you can also try pork or lamb chops or even a small rack of ribs.As one dish starts to cook, the others can be removed from the pan. You can also employ this for breakfast using the roasting pan for bacon or sausage(surprisingly yes) while the other part of the pan can hold ramekins full of baked or shirred eggs. The most important tool in any kitchen should be the sheet pans.These are versatile and can create a tasty meal without all the fuss.They make an oven roasted meal a snap to create without all the fuss and bother!

Happy Birthday Mallomars!

Not many cookies have the staying power of Mallowmars.Some come and go but these American classics are celebrating over one hundred years of goodness.They are still as they were ,full of marshmallow and chocolate flavor. they makeca tasty snack or tasty dessert. Marshmallow cookies are nothing new.The Danish created the first two hundred years ago.The English made a variation called a teacake.These were a round of shortbread topped with what is known as an Italian meringue,a whipped egg white concoction similar to a marshmallow.The entire sweet was then coated withva thin layer of milk chocolate.In Germany they are made with sweetened egg white foam and enrobed in dark chocolate.German kids love them squished between a bun.Some around the world have the addition of a thin layer of raspberry jam or more sugar added like the Canadian version,Whippets. In the US they've been made as Mallowmars ,and were first baked in Union City, New Jersey.They are a puff of marshmallow stuck on a Graham cracker round.They're coated with rich dark chocolate and sold only from September to March and with good reason.They would melt and make a gooey mess otherwise ,thanks to the hot weather.Not to worry.You can make them at home although the process is labor intensive and does require a lot of equipment.Maybe the best replica is the s,more itself, especially if it's made with dark chocolate squares. Mallowmars have been a special treat for the last 101 years.Enjoy them now with a good hot cup of tea or coffee.They're a great cold weather treat, perfect for a snowy afternoon indoors.

Summer Fare InWinter

Winter foods can be heavy along with being not fun.There are weighty stews and goulashes along with roasts to deal with all in the name of getting warm.Yet you can have a fun summery fare even when there's two feet of snow outside.Your tummy will be warm thanks to these hot weather favorites. What says July an August more than a barbecue? If you're lucky to have an indoor grill use it.You cam make not only hot dogs and hamburgers but also ribs too.No grill? Use a frying pan for the dogs and burgers while you can oven roast the ribs.Sea food, always a summer treat, can still be had.You can get already made crab cakes to fry up along with tilapia for grilled fish.Little neck clams are in season right now and you can try whipping up a home made Manhattan clam chowder.These dishes deserve a great salad. Here you can rely on canned veggies to get that summery produce.Try beets or spring beans with freshly chopped onions for a nice taste of the garden.Another fun side is three bean salad,perfect with burgers or dogs. Of course you're not going to go for an icy treat when the temps feel like 30 below.You can make a summery cobbler using canned peaches or berries from South America(you can also use frozen strawberries and blueberries for this too)'Tarts can also be made with them and served with whipped cream.Cream pies, usually reserved for picnics and barbecues are a nice dessert in the winter.Buy already made Graham cracker and chocolate cookie crust and fill it with puddings such as coffee or banana.Decorate with Reddi Whip and fruit slices or shaved chocolate. Summer fare is easy to make when we're in the depths of winter.You have your favorite barbecue dishes even if there's two feet of snow outside.It's. It's A welcomed break from all that heavy winter food!

Tailgating Downton Style

The Super Bowl has a formidable rival: Downton Abbey.Yet we can look to this new English classic for inspiration for a better sort of tailgating nibble. Instead of the usual messy, sauce laden grub we can dine finely. The foods aren't that complicated.They're actually just perfect for the big game. For true Downton Abbey style you may want to serve with actual silverware,plates and linens.Paper plates and plastic sporks can be seen as déclassé and not worthy of the upper crust(although if you have a sizeable crowd ,forget all the conventions and go with the easiest - the disposables). English picnics start with a cold roast chicken, ham and roast beef.You can easily get a whole roasted bird at your grocery and leave it in the fridge until serving time.Get fresh sliced London Broil and ham at the same store deli counter and serve on the smaller slices of what's known as party bread.If you want to add a touch of tea party, then add egg salad and watercress.A nice side is sliced cucumbers dressed with a dill infused sour cream. For appetizers ,think prawn cocktails with a spicy horseradish based sauce.This is just simple chilled glass rimmed with shrimp with the sauce in the middle. For sheer whimsy you can serve both angels on horseback or devils on horseback.These are strangely British and may take some getting used to.Angels on horseback are bacon wrapped around oysters while devils are bacon slices wrapped around figs or dates.Make it more palatable by subbing in hot dogs for the oysters and figs.You can also have a tray of good cheeses such as Stilton and cheddar with crackers and port. to finish up think about an easy to make trifle using any kind of cake and pudding or better yet, Eton mess.This is a fun jumble of fruit, pudding and cake or cookies mashed together with a topping of whipped cream. Try a civilized tailgate party tomorrow by drawing from Downton Abbey.This Super Bowl rival can give you some great nibbles.What a perfect way to celebrate with class!

Super Healthy Snacks For The Suoer Bowl

The Super Bowl is always a day geared towards snacking .There are platters of buffalo wings, endless pizzas and plates of sliders or pulled pork.These may be tasty but they,re a fumble diet wise.You can still score, but with healthier sandwiches and treats.They're the touchdowns of the day! One of the healthiest game day treats is a sub sandwich.You can start with a base of whole-wheat bread and then add on healthy lean meats like chicken or turkey.For even more of a bonus, think soy cold cuts.These come in a variety of flavors,from pepperoni to baloney and taste pretty much like the real deal.Make a simple dressing of just oil and red wine vinegar as you also layer on shredded lettuce, onion slices and low fat Provolone and American cheese.A warmer dish is vegan chili.This can be made solely with a variety of beans or again with a soy version of beef.You can make it as hot or mild as you want.Serve with polenta, brown rice or whole-wheat tortilla chips. Pizza is another Super Bowl fave.You can make your own with pita bread and fresh tomato quarters along with a minimum of mozzarella cheese. Add some heart healthy toppings such as mushrooms, scallion, artichoke hearts and olives. bruschetta, usually reserved for more formal affairs is another great nibble.Again go for whole wheat Italian bread and mix tomatoes capers and bell peppers to create a topping.You can serve them hot with a light sprinkle of Parmesan cheese.Prefer more South of the border?Then think chicken or tilapia tacos with guacamole and minced fresh veggies to put on top.Hold the sour cream and pour on the home made salsa . finish with fresh fruit kabobs, made from apples, oranges and grapes.Serve these with a honey sweetened Greek yogurt. Make your game day a winner with healthy nibbles and bites.Serve dishes that are bursting with vitamins and minerals.You're sure to touch down with high points for staying away from all that grease ,salt and fat!

Super Bowl Super Foods

This Sunday will be a paean to football and all kinds of snack foods.Unfortunately Americans turn to outside sources as opposed to making their own quick bites.That shouldn't be.You can create a tasty snack filled homemade platter for SuperBowl Sunday. Sam Sifton, one of the New York Times' great food writers , asked this question in yesterday's New York Times Dining section.He came up with a tasty and much better solution than a list of take out phone numbers.He has updated three classic Sunday football dishes, fried chicken ,nachos and clam dip.These are the perfect dishes to serve not just for a football themed day but for parties as well.His fried chicken is heavenly.This is a Coke brined chicken where it's marinated in a mix of The soda ,thyme and hot sauce infuse the meat with a sweet and fiery flavor.The crust is a mix of flour ,cayenne pepper along with onion and garlic powder.It's fried quickly in a mix of peanut oil and lard. If that's not enough Mr Sifton gives us an old classic clam dip and a new one ,nachos.Clam dip was almost a requirement for every party thrown during the 1950's.Thanks to the season being one for fresh clams ,you can make a very fresh dip using the freshly caught seafood along with sour cream.Again cayenne pepper and Worcester sauce give the dip zing.Serve with potato chips for a classic treat or fresh veggies for a healthier twist.Nachos ,another game day must, are made with a shredded pork shoulder moistened with lime juice instead of the usua Ground beef.This is layered over tortilla chips along with more lime infused sour cream.Crunchy radishes not only decorate it but give it a nice pop of sharpness. Cilantro is then sprinkled on for more flavor as is another layer of meat ,sour cream and cheese. Game day dishes don't have to be take out fumbles.They can be hot, fresh and inspired.It's a great way to celebrate a modern American tradition.