The Gloripus Galette

One of the easiest baked treats is the galette.Despite the fancy French name, it is one of the simplest pies to whip up and bake. Unlike some of it's" more complicated cousins, it can be made either savory or sweet.One week it can be made with your garden harvest, the next, with fruit from your local farmer's market.Either way you fill it it, a galette is truly special and different. Melissa Clark both explained and gave recipes for this in today's New York Times Dining section.She dedicated her weekly column, A Good Appetite to it.The galette or the Italian version, the crostata can be made by the most novice of home chefs.There's no sweating over making the perfect crust or filling.It's a very rustic form of tart and it's imperfections is what makes it so charming.As with any pie it is the crust that makes the whole dish.Ms Clark varies it for the two types however you could reinvent the recipe so that your crust is perfect for both savory and sweet.Her sweet crostata crust is rich.Think French tart instead of American pie crust.She adds a large egg, along with heavy cream and unsalted butter.There's also lemon juice and zest add to give it a nice flavor and aftertaste.For the savory sort ,she goes wholesome with rye and whole wheat flour.There is still the richness of egg butter and cream but without the sugar. One of the best things about galettes is their fillings. You can create anything you want .Ms Clark recommends using berries , stone fruits or figs.A fig filling doesn't require as much sugar because the fruits are naturally very sweet.As with any pie you can mix fillings.Try blueberries with strawberries or with cherries.Raspberry season is coming up.Think of a galette bursting with fresh picked ones.Galettes can also be filled with sliced apples and pears.A cinnamon apple galette is the perfect fall dessert, especially when served with freshly whipped cream.For any of the berries,stone fruits , such as peaches and nectarines as well as the figs, Add three to four tablespoons of cornstarch.This thickens the filling.For savory ,think tomatoes, eggplants, onions or zucchini or all together as one filling. The vegetables should be cooked before filling. Ms .Clark recommends roasting them for thirty minutes before adding to the galette.They will also cook up while baking.She recommends adding chili peppers to the semi cooked veggies to give them spice and then sprinkle the filled tart with goat cheese and thyme.You can also add meat such as ham or bacon.I would go Provencale , with tomatoes , black olives and anchovies as a filling.The web has recipes for a spinach galette.This is a versatile veggie because you can also thrown in goat cheese , bacon or mushrooms. A galette is a great way of getting into baking.It is easy to whip up and the finished product is rustic yet elegant.Make it with a savory veggie filling for a weekend supper or with fruit for a luscious dessert that's easy and quick Either way a galette is such a treat ,fun to create and fun to eat.

The Magical Mango

Not many fruit are as versatile as the mango.It cam add color to salad, be grilled as part of a fruit kabob, and grace a chicken.It may be considered exotic but is fast becoming part of the mainstream American diet. The mango surprisingly has something in common with it's North American cousins peaches,nectarines and plums.It is fleshy fruit with a stone.It is part of the mangifera family, a variety grown primarily for it's fruit.It is grown in abundance in Sumatra, Java and Borneo and to a lesser extent in India and Burma.Not surprisingly it is the national fruit of India,Pakistan and The Phillipines and the national tree of Bangladesh.They have even in the American diet most surprisingly since the late 1600s.It was sent to the colonies pickled and strangely enough all pickled items were then called mangoes.It's name derives from the Malayalam word ma and then the Portuguese called it manga.One of the first travel writer,Italoan born di Varthema first wrote about it around 1510".It is a carwtenoid having a put orange flesh.It is high in both Omega 3 and 6 and is well known to lower cholesterol.It has been known to halt the grown of both skin and prostrate cancer.There is one caveat , however.It's skin or rind contains urushiol the same skin irritant as poison ivy ,poison oak and poison sumac.Quickly wash your hands after handling or cutting mangoes. Mango dishes are fun .Mango salsa is one the hottest recipes today.It has several varieties so you can even improvise one. A popular recipe is combining diced mango with diced cucumber. Heat is given by jalapeño and red onion.You can also purée the mamgofor this or add lemon or lime juice.Salad with this tropical gem is zingy and a step out of the culinary comfort zone.Pair them with avocados.Again add red onion along with simple vinaigrette for a nice side to any grilled meat dish.You can also turn mangos into a dressing.Use very very ripe mangos and mix with two vinegars, both apple cider and balsamic along with a dash of water.One of the best dishes is chicken with mango.The two mild flavors play off each other.Some mango chicken dishes add dashes of cumin and turmeric for bite You could also do a mango chicken salad.Basil and onion are added as well to the cubed fruit and leftover chicken. Add to it's deliciousness by serving heaping scoops on a brioche or croissant.Of course mango is good as ice or ice cream. For both start off with a mango purée by putting mangos and lemon juice in a food processor.Also use the purée for mango coladas or mango martinis. Don't be put off by this exciting and exotic fruit. It's so versatile that you'll use if for everything, from snack to dinner to drinks.Mangos are just fun, bright and sassy, sweet and original.

Good Indulgemces

Surprisingly what's bad for you is actually good for you too.Some of what's seemingly decadent has all sorts of benefits.Even though they may taste sinful. These goodies are actually full of vitamins and antioxidants along with tremendous benefits for your body ,skin and wen hair.Not only are you treating your palate, you're also treating your body. Some lush looking meats are actually very good for you.Salmon is one of those good for you decadent fish.The taste is rich,flavorful with a smooth taste.It is greet steams or grilled, perfect with a squeeze of lemon or even lime.As we all know is its packed with essential Omega 3s , .These stave off certain cancers and even lower cholesterol.Mussels,a staple in Belgian cooking , are great bathed in a white wine sauce.They're low in calories but high in Vitamin B12 and selenium.However since they're basically filters, taking in "dirty" or contaminated sea water and spitting out purified, clean water, caution should be exercised.Contaminants and algae can sometimes be found.Mussels are good steamed in white wine but they're also tasty drenched in a healthy tomato sauce. Sop up the juices and sauce with slices of whole wheat Italian bread. Bison meat may sound like a true indulgence,thanks to it being from an animal not usually known for its meat.It's abetted alternative to the standard burger.It's loaded with zinc and Vitamin B. It's low in calories and fats so you can make yourself a quarter pounder.Emu may sound like the most exotic and the most decadent It actually has Vitamin C?The lean but tasty meat are great for athletes, because of the high concentrate of protein. What about those decadent desserts? Again it's pleasant shock to know that some of the dreamiest creations are actually good for you.Black cherries are a great snack,but also a wonderful component of any dessert.They can literally chew the fat, reducing pounds.They're also good in combatting gout and diabetes along with rheumatism.You can make a Black Forest cake however a healthier treat is a pie.Rolled oats is added to the crust for texture and more benefits.Brown sugar, much more beneficial than refined white kind, is added for sweetness.Serve this with a big scoop of vanilla soy ice cream.Mangoes which would work at any luau are another seemingingly decadent food.Yet, as with any fruit, they are chock full of good stuff.They help the body fight cancer as wells alkalize it.The fruit helps keep cholesterol in check which is perfect for those having trouble with it.Mango is good raw however yup can slice and grill it.Brush it with some margarine and again brown sugar to give it a glaze.Want ice cream?Then try any of the ones made with Greek yogurt,soy or coconut milk.These're taste as good as the real ice cream.Make healthy parfaits or ice cream pies with these.Delicious but not that sinful. If it tastes good ,it may be bad.Yet maybe not.Sometimes the best tasting, most decadent dishes are actually the most healthiest.Indulge.Enjoy.Savor.

The Fake Stuff Is Actually The Good Stuff

One of the biggest complaint of any carnivore going vegan is "That fake soy meat tastes awful!" followed by "Yechh!".That may have been the case twenty five or thirty years ago.Not anymore.The fake stuff is really tasty and at times better than the real thing.Truly. One of the easiest paths into veganism is the veggie burger.It's becoming standard with even Burger King and Jake's Wayback Burgers selling them.They can be home made or store bought.Homemade ones may be tricky to create ,especially for the novice home chef.Most home made ones are usually made with black beans along with variety of spices like cumin and chile.Guy Fieri, the loud but skilled Food Channel Star, adds chick peas and rolled oAts to his.If this is too labor intensive then head to your local grocery store.Morningstar Farms has the best.Their varieties range from Asian veggie style which has water chestnuts and onions along with their take on a no meat turkey avocado burger.Morningstar Farm probably has the most extensive range of not just burgers but chicken patties and nuggets.All taste like the real deal.In fact if you present the nuggets with different sauces,from barbecue to homey mustard, no one, especially the kids would know the difference.Another tasty stand in are the chicken strips ,again, from Morning Star Farms.These are greate just sautéed in oil and margarine and flavored with garlic or lemon.You can also make a great curried chicken with them,and their flavor adds to the dish. One of my "fake" favorites is bacon.the ersatz stuff definitely tastes better than the real bacon plus it has a nicer crunch.I like the easiness of the Morningstar Brand kind. It just needs toe microwaved for two or three minutes on a paper towel.It's crispy and excellent with scrambled eggs.However for a real salty and almost identical taste, then try The Lightlife Smart Bacon.This calls for old fashioned frying in a hot pan.The strips require oil and are cooked in a big lump until cooking separates them into crispy, curly slices.It, too, has a nice crunch and is more reminiscent of Taylor ham.Vegan sausages can also pass for their meat filled cousins.Again SmartSausage is a favorite of mine.I love their Italian style with it's impact of added tomatoes and peppers?Cut the links into bite sized pieces ,add to any tomato sauce and you have a flavorful and healthy pasta sauce.Faux beef crumbles are another of my favorites.They are truly versatile and I've used them in everything from chile and tacos to sauces.They taste just like real chopped beef but without all the danger and fat. The fake stuff is actually the good stuff .Soy and bean meat substitutes are not only good for you but also tasty.The days of them being cringe worthy and yucky tasting are gone.Enjoy the ersatz stuff.It's just as flavorful and versatile as those real deals.

Fresh Flatbreads At Your Fingers

Fresh baked bread has the most wonderful aroma and flavor in the world.However it can be too much to make, especially on these sweltery days.Not to despair.Flat bread comes to the rescue.Make it , grill it and then eat it in all of six minutes flat. Melissa Clark discovered this as well and wrote about it in her weekly column A Good Appetite in Wednesday's Dining section.One aspect of flatbreads that makes them more interesting than regular bread is the fact that they can be stuffed as well being baked in less than ten minutes. Any home baker can have a field day with what to put in them.She recommends cheese olive and even coconuts.Meat can also be added.Try cooked sausage or even bacon.While she recommends avocado ,Iwould try tomatoamd mozzarella.You could also try other veggies, such as cooked pepper or zucchini with a drizzle of garlic infused olive oil.Flat breads can be made plain, perfect for barbecued brochettes, (see yesterday's entry). Or even as earthy buns for sliders. As with any bread, it's the process that"s the most important.Since flatbread is a grilled instead, the dough should be cold when thrown on the grill.this eliminates the dough sticking to everything from the cutting board to the grill(and no one like to scrape burnt bread off a barbecue grate).Ms Clark's recipe is for whole wheat with honey as a sweetener.This is the most healthiest and actually original tasting however you can add white flour and a pinch of sugar if yup want.She also adds three quarters of a cup of yogurt to give the bread body.If you make the stuffed kind make. Sure you don't overstuffed the dough.Use two tablespoons of whatever filling to fill each individual flat breadFirmly press the seams together.A word of warning.Don't do this outside .Hot temps and the atmosphere will turn the dough into a paste.Form the flat breads inside and then bring them put to the prepped grill.Brush both sides with olive oil and then grill for three minutes.Flip and grill for thee more minutes.Serve hot.Sprinkle with seasalt and dip into flavored olive oil. Flatbread is an easy bread to make during these hot days.Slap it on the grill to enjoy , whether it be stuffed with tasty meats and cheeses or plain.It's a summery way to enjoy the taste and smell of fresh bread.

Quick Summer Fare

Even though most store and TV are pushing the fall season , it's still summer,it's still August.That means hot day where all you want to do is eat light.Nothing beats a brochette or shish kabob.They"re fun and easy to assemble, especially for a party. David Tanis of A City Kitchen provided us with the recipes for an easy warm weather meal in yesterday's New York Times Dining section.As always the French have taken just simple roasting and turned it into a high art.Yet it was probably France's soldiers of a few centuries ago.Their swords became cooking implements at night roasting bits of meat over open flames.Brochettes are fun to make and there are all sorts of combos,from seafood such as scallops and shrimp to chicken and beef.These can be custom made ,tailored to family and friend's taste as well as dietary restrictions.Another plus is that these shish kabobs can be made the night before.leaving the day of the party free for cleaning and getting the patio ready for guests.Grilling time is only three minutes over a medium hot fire.Since this goes fast ,and they get eaten quickly , it's best to make a whole platter of about twenty sticks.Also use double skewers.This ensures that the meat won't fall off and slip into the coals. Mr.Tanis has some excellent recommendations for the skewers.For one bamboo is about the best for spearing and works well over a grill.His offerings are red chile pork and coconut curry chicken.The first is a marbled pork shoulder cut into manageable pieces .The sauce uses roasted and pureed tomatoes with the kick of New Mexico red chile powderToasted cumin is also added to balancing it out.If you want a less kickierIt still has cayenne but also turmeric and coconut to tame it down.It's made with chicken breasts ,again sliced.You could also try a London Broils sliced, marinated in just olive oil and lemon.Add sprigs of Rosemary and oregano.Mr. Tanis recommends serving the brochettes with pita (more on that tomorrow) or small rolls.I would keep the French theme with basket of thinly sliced French bread. Sides should also be kept simple.Think just plain tomatoes and a green bean vinaigrette to ladle next to the brochettes. The summer is still around.It calls for a simple to make, simple to cook meal like brochettes.Pick your favorite meats ,marinades and spices to create tasty shish kabobs, perfect for a warm night.

Brisket OnThe BBQ

Normally brisket wouldn't be considered something to put on the grill.Flanks steaks, and shoulder cuts ,yes ,ribs most certainly but not brisket.It"s more of a piece preferable for a slow cooker.Yet brisket , roasted over a fire actually makes sense.The plump roast is perfect for a long slow grilling , bursting with flavor. New York Times Dining section regular ,Julia Moskin , has set about to prove this right.She visits various eateries throughout Manhattan and Brooklyn,sampling slices and getting advice.Some of the best barbecue place these days are in these areas.Texas style whole briskets are now being made and served at the Mighty Quinn"s Barbecue and of all places on Hester Street.These are not really traditional roasts.Think of them more as hipster briskets for millenials.The flavor is a lighter one along with using prime grade beef instead of using a lesser quality.There is even some barbecue masters who add sauce, a usual taboo in the grilling world.Not only that sides are changing too.Instead of heavier , more calories rich dishes such as potato salad, white bread and pinto beams.Eateries like The Mighty Quinn"s decided on a roast corn and edamane salad.This is an airy side, not soaked with mayo but laced with a dressing of lime, cilantro and honey.Dennis Ngo, of Lonestar Empire infuses his brisket with his Vietnamese roots. Takes the ends and makes them into summer rolls. No matter what you eventually do with your brisket, it is relatively easy to cook.Finding a good brisket may be akin to a treasure hunt, however, according to Ms. Moskin.A whole brisket consists of two muscles, the flat and the point. The first, which is always sold on it's own, is too lean to be barbecued on it's own,braised, however, it does make a nice pot roast.The latter point must be attached for barbecuing along with the sheath of fat that covers everything..A butcher can order a whole brisket for any chef and it will only be a few days of waiting.Some stores such as CostCo .WalMart and Restaurant Depot will have them.Once had, home chefs should now break all the barbecue rules.The grill temp should be only 225-250 degrees..Also think a ten to twelve hour roast. You can take it off sooner but be prepared for a chewy fibrous texture.The brisket should be cooked in a kettle grill although most brisket lovers use a backyard smoker.You can serve it later with raw onions on onion rolls as Brooklyn'S Hometown Barbecue rolls from nearby Caputo "s Bake Shop in nearby Carroll Gardens.You can also make sliders with them ,using King's Hawaiian Rolls. Barbecued brisket is a nice vacation from the usual grilled fare.Yes it does take time but the result is worth it.A meltingly tender piece of meat that is lightly seasoned and slow cooked to perfection.