Ramen,The Perfect Summer Soup

If it's too hot to cook then think ramen.This Japanese import and new American standard is a great way to have a light ,hot meal without too much effort.What is extremely likable is that home chefs can customize it to their tastes.Have it as a broth or a really quick pasta dish.Toss in what's good and what"s fresh and it's a 1-2-3 dinner for one person or for a family. A brief history of ramen is that it was originally Chinese called lamina and a cousin of lo mien.The noodles are soba or wheat.It was starting to become popular as early as the 1900'sin Japan where it was mispronounced ramen. The soup hit the States in the Eighties ,courtesy of Momofuko Ando , the Taiwanese founder of Nissin Foods.It was an instant success, first being slurped down by dorm students and busy professionals.Original Japanese ramen is very thick and rich with all sorts of meats, vegetables and fish.Different regions such as Tokyo have their own spin using a soy and chicken broth and topped with pork cops,egg nori, chicken or even seaweed.Yokahama is known for it's ramen chock full of pork and onions.Hakata ramen has the zing of mustard greens.There are even ramen stalls throughout the big cities there as there are here in the States.Such cities such as New York, Chicago and Los Angeles boast some of the best soba noodle restaurants int the world.There are also homemade ramen recipes but save these for the winter. This is the height of summer.Buy the easy pre made kind.It's only three minutes on the stove and then it's done. One of the best parts of ramen is that you can customize it how you want.You can definitely give it a Tokyo spin by cooking pork chops with it.Of course it will take longer to cook up however the soup will have the chop's juices mixing in with the flavoring.A quicker and easier take is sliced ham chiffonaded.Add some scallions too for more flavor.One of my favorites is a recipe that was just recently published in the New York Times Dining section.Just add a whole egg to ramen and cook up.The result is not unlike the Italian, primarily Roman based, stratichella soup.The egg cooks up into stringy bits that wrap around the noodles.It's a nice way of getting protein without a heavy meal.Home chefs can also add any of their garden harvest.Corn practically goes hand and hand with ramen and adds crunch as well as sweetness.Think about quartered tomatoes along with cubed bell peppers.Spinach is also good as are sliced onions.Another good thing about these amped up ramens is that they're great reheated .You can also add more ingredients on the second cooking to change it up a bit. Ramen soup is a summer staple.Have it plain or toss in some meat veggies or eggs for a heartier dish.It's the best choice for a hearty but light meal on a hot summer's day.

A Finer Fritter

One of the best and fun recipe is the simple fritter.These are pure fun both to eat and make ,whether they're savory or sweet.If you're worried about eating anything deep fried, there is a solution.It's less oil which produces a crisper, fritter.The recipe is an easy one too so any one from novice to home chef can make a batch of these yummy treats. The recipe comes from my bisnonna, my Piedmontese great grandmother.It's a simple and easy recipe that comes from the Val Susa not far from where the Turin Winter Olympics were held.Start with one egg mixed with one tablespoon of olive oil, and a cup of water.The dry ingredients are a cup of flour and a good pinch of sea salt.Beat well and chill for one hour at least. I then dipped male squash flowers in the batter and fried them for only a few minutes. The flowers should be fresh picked.A warning about them: they can be hard to come by.Not many farmer's markets or specialty grocery stores carry them.The best way to get fresh picked squash flowers is to grow squash yourself.It's a relatively easy vegetable to grow and if you let the flowers become squash then you have double the use.With sushi itself , you can also turn it into fritters.Some recipes call for the squash to be chilled.before dipping into batter.I found for a really crisp fry , use a quarter of a cup of olive oil along with a tablespoon of butter or margarine.Mostly everyone in my family uses butter,This is a standard in Piedmontese cooking. I prefer. Both the taste and result of I Can't Believe It's Not Butter.My spin is two tablespoons,.It imparts more flavor on the final product and, the combo of oil and this amount gives the fried squash fritters a really lovely golden hue.You can sub in tomatoes or even asparagus when it's in season.For asparagus ,parboil first before battering. This fritter batter can be used for fruit too.The batter is slightly altered with the addition of a tablespoon refined sugar.However this really isn't necessary because the fritters are usually sprinkled with powdered sugar after frying.My Nonna and Mom made and (and still make) the fritters using cored apple slices.This gives the fritters a nice doughnut shape with a hole in the middle.I have seen the recipe with cubed apples ,as was done on a recent rerun of America's Test Kitchen.Use whatever works for you.The apples should be washed and dredged in flour frost .This produces a crisper fruit, since cooking will bring out the apple's water content.If not done, you could wind up with a mushy middle.The only apple to use is the Granny Smith.It has the perfect texture and taste for this.If you want .You could add some cinnamon to the batter for more zing.This batter can also be used for banana fritters.Cut the bananas in half and then lengthwise.Dip in batter and fry.For the fruit, use corn or grape seed oil, not olive oil.Again,dust with sifted confectioner's sugar or service with a warmed chocolate sauce. Fritters are always a fun treat.They are easy to make as is the batter.Whip up a batch ,whether savory or sweet for some good eating.

Your Best Dip And Salsa Cookbook

Nothing is more fun than a big bowl of home made dips and anything to scoop it up.Thanks to a brand new cookbook, the home chef and chief party thrower can create some tasty spreads, perfect with homemade chips.Even better the dips are versatile.Have them while entertaining friends on the patio or sharing a movie with the kids on movie night.They're a great appetizer or snack. Authors Judith Finlayson and Jordan Wagman have come up with a great cookbook 150 Best Dips and Salsa (Robert Rose Press 2014)solely devoted to dips and salsa.There are also chip recipes too for those who want to create the whole party from scratch gathering.This book is chock full of neat recipes and hints.Ms Finlayson,and Mr. Wagman go the international route from French tapanade to Middle Eastern hummus.This last has so many variations.There's easy hummus which involves canned chickpeas to hummus from scratch.The scratch one is the most authentic , with the chickpeas being soaked for a good solid six hours before being pulverized.This widely popular dish can also be made with roasted garlic while another recipe calls for the addition of roasted peppers?The surprise is hummus made Greek style with yellow peas or favas along with one consisting of butter beans.For a totally different spin, make their walnut hummus to awe your party crowd. Another Middle Eastern treat, baba ghanouj is also included ,and this is a great ,spread , redolent with grilled eggplant and tahini.Feta lovers will be in heaven too.There are some interesting recipes that involve the Greek cheese along with some interesting add INS.Toss in some chopped kalamata olives or a squirt of lemon.Tahini, a Hellenic specialty too, is represented as is tzatziki. Of course dips and salsas are the main stars here.The authors toss in some humor too, as see in in the bloody Mary dip.It's a fun take on the brunch drink sauces with a drop of vodka.Onion dip, the classic American party must have is amped up a few notches with caramelized red onions and different cheeses such as Swiss and Parmesan.Other veggies such as water cress and fennel are also turned into spreads.Tomatoes ,usually a staple in salsa, also shine in dip.Ms .Finlayson and Mr .Wagner give us roasted tomatoes along with a tomato and mushroom one.Tomatoes along with other fresh veggies as well as fruit loom large in their many salsa recipes.A very good one, perfect for a summer soirée is a tomato and spinach one.Thyme and garlic season this and would be good spooned over crostini or pita chips.Two other perfect salsas for right now are the fresh tomato along with summer tomato salsa.The last also includes, fresh chiffonaded basil leaves for that straight from the garden flavor.For a heartier salsa, try the Avocado and corn one.It is spiced with all sorts of peppers from the mild bell kind to fiery jalapenos.Other veggies such as radishes, green beans,corn and cucumber find their way into dips too.Fruit slash are here and they could either go with chips or jazz up a simple bowl of chocolate or vanilla ice cream.For this try the spicy pineapple banana one.There is also one that's reminiscent of Turkey stuffing using apples and cranberries.The back of the cookbook is devoted solely to dippers, from the simple crostini and pita chips to the more elaborate corn cakes and potato wedges. 150 Best Dips And Salsas is a home library's must have.There is a wealth of great party and snack foods in it ,perfect for any kind of gathering.Get it and enjoy the wide variety of fun dips and dippers! 150 Best Dips and Salsas is the perfect cookbook for people who not only love to throw parties but for those,e chefs who just love fun foods.It is chock full with some of the best dips and salsas.Get it.It will definitely snacking and partying.

The Perfect Rice Dish

Depending on the skill level, rice can either make or break any chef, whether, home or professional.However, with a little help and the right kind of grain anyone can make a superior rice dish light and fluffy.The best part is that there's no need to use expensive rice or elaborate contraptions.Just use the right rice and a simple pot. Kim Severin explored this the other day in the Wednesday The New York Times Dining section.Many people ,even her , have problems with cooking rice.It can be too sticky and too starchy tasting ,which not only ruin it but ruin whatever dish it's accompanying.She enlisted help in this from a wide net of,social media, friends, coworkers and family.Julia Moskin ,another Dining contributor and Ms. Severin's brother recommended the fairly known knuckle method.This calls for measuring both rice and water levels against one's knuckles.This would work if everyone has the same sized fingers.There is a better method, and she found it.For one ,pick a good rice.The recommended kind is Carolina Gold.It is nuttier and more flavorful than the average white rice.You can use Basmati,an Indian rice that is more expensive but cooks up fluffier.Another good choice is Jasmine a Thai rice which is stickier and more flavorful.The next step is rinse the grains very well to remove any lingering starch.Measuring is a key also ,Two cups of water to one cup of rice.Add salt as well.Timing and patience are also crucial.You have to be patient to cook rice.Usually it takes a good fifteen minutes to cook up properly.One of the most important is a new step baking.She borrowed this from Virginia Willis,a Southern chef.Chef Willis learned this in cooking school and it makes big difference both in taste and texture.Baking time should be around seventeen minutes after fully boiling. What to do with it once its cooked? I liked the simple recipe Ms Severin included.It 's a plain rice dish with a tablespoon of butter.This is just a perfect dish on it's own but also a good side for any Cajun recipe or even a goulash when noodles might seem too heavy or chicken with gravy.There are also some other rice recipes such as the Southern classic red beans and rice.This is a hearty dish and a good showcase for the featured ingredient.It's a mix of red beans and spicy Andouille sausage ,flavored with all sorts of spices and herbs such as cayenne pepper and basil?It is an elaborate dish that takes two days to prepare but worth it.An easier one is Mexican style which requires canned tomatoes and peppers with the kick of jalapeño.You can cook it in water or for even more flavor try chicken stock.If there's any leftover plain rice then use it in the additional rice cake recipe.This is a truly tasty treat with the addition of zucchini and onion .Mint and cheddar cheese shreds are also added while two eggs are used for binding the rice to the other ingredients.The patties are then fried in butter.These would make great appetizers however they're perfect for a dinner or lunch .Serve with a blob of sour cream for extra flavor. Making rice should not be so scary?Buy the right kind.Follow the steps to create a light dish that makes not only a good side but an excellent main meal.The fear will go and in its'place, a passion for the perfect rice dish.

Your Best Veggie Burger Ever

Mention veggie burger and most people, including vegetarians and vegans, will flinch at best.The patty in question has always had a bad rep.Most have squishy middles and a decidedly green taste,that is more or less reminiscent of mushy peas.However there is a good alternative, the homemade veggie patty.Best of all it doesn't have to be over doused with ketchup or mustard to be eaten.People may even ask for seconds or without any extras. Luckily for home chefs, Melissa Clark of The New York Times Wednesday Dining section, like a good, well made burger.She gave a really good recipe in yesterday's A Good Appetite column.Her spin does have a lot of ingredients and steps but the patties are well worth it.The recipe comes from Lukas Volger's 2001 cookbook "Veggie Burgers Every Which Way"(Experiment Publishing)She also takes a very good tip from Kenji Lopez-Alt on his Serious Eats blog. Use kidney beans and roast them first..The secret is the less moisture the better.Most commercial and even homemade veggie burgers have a lot of water in them due to tofu ,, beans and veggies.These retain too much water. Roasted beans also lends to the texture.The more solid the burger the better it will grill or even fry in a pan. Ms. Clark also throws in other ingredients to simulate both a beef flavor and taste.Tempeh and ground nuts give the patties the nubby meat texture while mushrooms and cheese add a savory taste(although you can omit the last if you're a true vegan).Grated roasted beets surprisingly adds that nice pink middle .The addition of pimenton gives spicy and smoky notes.Other ingredients are mayo which imparts a nice juiciness along with more nuts in the form of tamari almonds or cashews.To hold it together Ms. Clark recommends panko bread crumbs along with brown rice.The actual process is involved.There's a lot of pre roasting and baking along with using a food processor to grind down everything.Since this is really a five, step with sub step process ,consider making it in bulk and freezing it and two, have help.One home chef may not be able to handle all the many steps on his or her own. Have a friend or family member help with some of the lesser preparations. A good veggie burger is not hard to find. it can be made in any kitchen. the result is a tasty, chewy patty that is even better than the real thing.

Donating Your Cooking Skills

It can't be emphasized enough that so many shelters and soup kitchens need help and even some expertise.Many home chefs out there do have a specialized area, a dish or method that they"re good at and can be brought to any shelter.It is a great way of livening up a sometimes dull diet.The people there will appreciate it and so will you. Anyone can volunteer at a soup kitchen or a women's or homeless shelter.Home chefs can find these satisfying, not only feeding the community but also their souls.If anyone has a specialty they should bring it to these places.Sometimes a sandwich like a BLT or meatball hero is a treat.If you're good at making homemade spaghetti or even sauce ,show off.Everyone loves a home cooked meal with Freshmade pasta..Comfort food is always in demand.Ask what are the favorites and make them.Hand battered fried chicken, homemade meatloaf and gravy and even hand cut plank fries can go a long way not only in satisfying hunger but also telegraphing the message You are loved.You are special."Another help is introducing more nutritional foods and info.If you have any background in diet and nutrition, share it.Introducing fruit and veggies instead of snacks and sweets is a step in the right direction.Good nutrition is the key to staying healthy and keeping dieases at bay. Shelters are always grateful for any home chef with special skills.Sometimes there are children there which can difficult both forthem and their parents.Donate time and skills.If you're good at cake decorating,then spend an afternoon frosting cupcakes.Make ice pops from pureed fruits for a healthy yet fun snack.Pizza parties are always welcome and let them make good for you pies with whole wheat crust and fresh tomato and toppings.If the shelter has some extra land(and some do) then help with creating a garden patch.Both kids and adults will love this.They not only learn about growing but also have a harvest at their fingertips.Donate some tomato and pepper plants.If there is a lot of room think about growing corn and watermelon for now and pumpkins for the fall.Have a small square for herbs such as basil and dill.Introducing these natural spices and showing how they can flavor dishes is much better off than letting them always each for salt .If there is a bumper crop,think about opening up a stand to create a fund . Showing off special skills makes any home chef happy. Get a double dose of it by showing off at your local shelter or soup kitchen. Every one will benefit.

The Heartiness of Indiana Cuisine

Mid western cooking,namely the cooking from Indiana, is one of the most heartiest and most interesting of American cuisine.This is what's called down home cooking, with plates laden with good old fashioned foods.They are hearty and served all year round ,whether they're for Christmas or a summer picnic.They reflect the different groups that settled in the area. The German population in this state was vast.There are even towns where only a 19th Century German dialect is spoken.One of the state's favorites is a pork tenderloin sandwich.This is a variation of weiner schnitzel, deep fried till crispy and then put on a roll.Another sandwich popular around the Southern city of Evansville is pulled pork or as it's locally called a soak. This is a heavenly mixture of shredded pork mixed with a sweet barbecue sauce served on a roll.The lower half of it is saturated hence the name.It is messy ,fun and beyond delicious.Soaks are always served with Coke, hence the famed dish Coke and a soak.Burgos, is another popular Southern Indiana dish.It originates from across the Ohio River, from Kentucky and is a variation of Brunswick stew.This was a pioneer dish and first had any kind of wild game added to it.Early recipes called for possum and skunk and they are used, even today. However restaurants and stands use everything from fowl to beef to pork.Some recipes call for all of these so you get a mélange of flavors.Burgoo needs to be cooked anywhere from four to six hours and should be cooked out doors.Corn bread or corn muffins usually accompany bowls of it to sop up the gravy.The drink of choice is a neat bourbon. Desserts figure hugely too in any Indiana meal.One of the most famous is the cream sugar pie, a variation of the French version.The filling is a flour based filling ,redolent with cream and butter.Maple syrup and /or brown sugar can also be added .Sometimes nutmeg or cinnamon is added instead for a different, more holiday version.Cobbler is another popular Hoosier dessert, thanks to the abundance of peach trees.This is an easy to make dessert, especially if home chefs use Bisquick.It's baked batter and sugar spoon dropped on top.Straight from the oven baked cobbler is wonderful with freshly whipped cream or vanilla ice cream. There's also the different but flavorful soda cracker fudge, a yummy mix of peanut butter, and marshmallow fluff cooked with soda crackers ,milk and butter.The result is a sweet and salty after dinner snack.Another treat is persimmon pudding .This is similar to the English plum pudding, and cooked like it, with it steaming in a hot water bath.Persimmon pudding can be served with apple sauce, creme anglais or just simple ice cream or brandy butter. Midwestern cooking is a mélange of European recipes and American creativity.Thecdishes are interesting with unique. Ingredients such as soda crackers in fudge or bourbon in burgoo.It's tasty and different , but most of all from the heart and truly filling.