Cooking With Fire And Ice

Many home chefs are afraid of of those five letter words - spice and herbs.They're afraid that it may ruin a dish or that their families may not like the fiery , cooling or even strange taste.Those are silly fears. a dash of cumin or dried ancho peppers - or even a few mint leaves can transform a simple dinner into a special one.

Spices are both a professional chef's and home chef's best friend. For those still leery about adding zing to their  recipes, start with the most basic - black pepper. Add freshly ground peppercorns to simple dishes like pan fried steak or even scrambled eggs can lift them out of the ordinary.From there they can graduate from the black kind to the other varieties such as the green, white, and pink,The next step is trying the fiery but delicious Szechuan recipes that prominently feature the spice. Chili lovers can appreciate the value of a hearty and hot three alarm chili.Some cooks balk at making it at home, however their families will love a blood warming bowl if the heat is gradually turned up.It just a simple recipe readjustment of going from one teaspoon to two.Also other spices such as paprika and cumin can also be added to give layers and subtlety to the dish too. These fire bombs can be used in other recipes as well. Think about fried chicken with the added kick of cayenne. If home chefs are leery about putting the usual three teaspoons in the batter, cut it back to only one or one and a half teaspoons..Sub in curry  for a slightly less hotter chicken.

Home chefs can also cool down a recipe by using mint - peppermint and spearmint leaves. They have been used for centuries ,in  Middle Eastern and Mediterranean cuisines to offset spicy flavors. Greeks have added the leaves to yogurt  as a cooling side to heavily spiced lamb and vegetable dishes. It's a simple mix of adding two teaspoons of dried leaves to  Greek yogurt. Tabbouleh gets a refreshing lift from it as well. This blend  of bulgar or cracked wheat ,cucumbers, tomatoes and onions are mixed with freshly minced  parsley and mint leaves for a nice cooling side with grilled kabobs and veggies.The herb can also be ground into pesto.The leaves have the same consistency as basil so it's very easy to grind into a paste.As with the original , Parmesan cheese and pine nuts are added along with lemon  to give it some tartness. It can be served with any kind of pasta but would be best with penne or rotelli. Try it drizzled over a cold pasta salad when barbecue season rolls around.Another warm weather dish  that's cooling is sliced cucumbers in a mint sour cream sauce. Spearmint , usually reserved for tea, can sub in if you don;t have peppermint leaves. Try it with lamb or poultry.

There's nothing wrong with adding a little fire - or a little ice to liven up a dish. Experiment with different spices and herbs.They'll add zing to a once boring dinner.

Refrigerator Roulette

There are days when a home chef doesn't feel like going out and food shopping. Then there are days when the fridge is full of leftovers. If that's the case, then  get creative with what' in the fridge and freezer. It's surprising what fun dishes can be created by what's in them..

The freezer can always yield up something for lunch or dinner. . There may be frozen veggies or some burgers that wound up there and then forgotten. Home chefs can cook the veggies with melted butter and then toss some Parmesan cheese on them for a different spin.They can also be used in making pot pies with meat left over from any Sunday roast. Use beef stock or even cream of chicken soup for the pies' gravy. That extra can of biscuit dough you thought you'd use for Easter but didn't can be used to make the crust. If you have Pillsbury  Grands Biscuits you can make individual pot pies using a muffin tin, Leftover ham can be sliced thin and used to make filling for a Croque Monsieur. Frozen burgers can be turned into patty melts , thanks to cheese slices and toast. They can also be used for pizza topping and  for adding some oomph to pasta.What about hot dogs? Think cheddar dogs if you have any cheese or better yet open a can of chili for chili dogs. Even restaurant leftovers can be combined with almost anything in the fridge. The white rice you took home Saturday night  from the Chinese restaurant can be added to the soup leftover from last night  to stretch it.

Salads are one of the best ways to use up what's in the fridge. Slice up that leftover roast beef and turkey and add it to those Spring greens and grape tomatoes for a flavorful salad. Sliced chicken can be added to a bowl of Romaine lettuce along with dried cranberries and walnuts  to create a filling but low calorie dinner. Add cut apples and even grapes to  turn it into a take on a Waldorf salad.Turn bacon, hard boiled  eggs and spinach into a tasty salad,Throw in thinly sliced white cap mushrooms for extra protein, The fridge can provide home chefs with the ingredients for homemade dressings too. One of the easiest to make is French dressing, The simplest recipe is just mayo and ketchup mixed with oil and red wine vinegar. Some recipes call for Worcester sauce  along with a sprinkle of paprika for color and sugar for added sweetness. Sub in dark honey for the sugar for a mellower, richer flavor. Add relish and you have Thousand Island dressing. Homemade Russian dressing is another product of fridge roulette It's the same mix of  ingredients as the other two dressings but has the double jolt of horseradish and hot sauce. it can also be used in the traditional Reuben sandwich too.

If your fridge is full or you're too tired to food shop then play refrigerator roulette. The results can be fun and a testament to creativity.Try it not just to use the food but to surprise yourself  ad familywith the results

Sides Taking Over

It's usually the side dishes that get all the applause. Guests may like stuffed mushrooms or the kids may like the the squash  instead of the roast. Is it possible to just make a meal of them then and forgo the main dish? Yes, if it's done right. A home chef can make a fun and nutritious meal by just using the second string.

Everyone loves stuffed mushrooms, They usually accompany a beef roast but can be made on their own. Use the portabella ones for a truly hearty meal. They can be stuffed with a variety of different ingredients. Try Italian sausage and mozzarella or crab meat and parsley, Vegetarians will love a spinach and eggplant one. You can also throw in some  white or brown rice too to round it out. The smaller white cap ones can be used  to make bite size versions. Another idea that involves mushrooms is mixing them with rice. Use the arborio  kind and you wind up with mushroom risotto. Rice itself is always the perfect side because it complements any meat poultry and fish.yet on its' own it can be a tasty and filling. Think about combining it with leftover chicken or ham along with some carrots broccoli and onions for a variation of fried rice.Rice patties are another idea. They're bound together with Parmesan  cheese and broccoli, then baked for fifteen minutes. The rounds can be made with brown rice too.Couscous is usually a side dish too but it can be stepped up to be a major player. Add some currents and chopped shallots and it turns into an exotic Moroccan dish.

Veggies have always been relegated to second string however they can shine on their own Squash can be stuffed with everything from beef to rice. It can also be filled with ground chestnuts or couscous too. Spaghetti squash is a great dinner .It's baked for forty-five minutes , scraped out and then served like any pasts. Try it with a rich marinara or a delicate burro or butter sauce. For true vegans  serve with a tomato sauce and chickpea meatballs.Zucchini is another side that can be stuffed and made into the star of the dinner table. Kids will love having zucchini boats for their meal instead of the usual garlic sauteed coins.They're an easy recipe starting with boiling or steaming the gourds and then slicing them in half. The pulp is scooped out then mixed with cheese, egg, beef, chicken or spinach  along with seasonings .It's then put into the squash shells and baked for twenty minutes at 350 degrees Farenheit. String beans, long the second banana to almost every dinner Yet serve it with pasta in an aglia e olio,, garlic and oil sauce and it's a fantastic dinner.Stir fry green beans with tofu and ginger for a yummy Asian influenced supper.

Sides can go from being a supporting player to the star of the dinner table. Any vegetable or grain can be revamped into a tasty and satisfying main dish.Don;t let them linger in the shadows any more.

No Joke The Best Kid's Cookbooks Ever!!

The best gift prents ca give their children is a knowledge and love of cooking. Once learned it can not be forgotten. ANother gift is the sense of adventure and trying new cuisines. Luckily there are some great new children's cookbooks that can aid home chefs in training their little sous chefs.

Quarry Publishing has put out three great cookbooks for the family. each one features a different cuisine, French, Italian and Spanish. They are written by experts in the field. The French was by Claudine Pepin, Jacques' daughter (Papa Pepin and her daughter , Shorey did the amazing illustrations for it), the Italian was written by  Anna Prandoni and the Spanish was penned by Gabriela Llamas .The last two authors are a cookbook writer and catering/culinary teacher respectively. All three cookbooks are bilingual so kids and parents can learn a new language or brush up on the ones they know. Every recipe comes with an explanation and they best represent the countries featured. All three books sing to the adventurous home chef in me but it's the Italian one that really impresses.It features some of the Piedmontese recipes that I ate growing up.Not too many cookbooks feature vitello e tonno, veal in tuna sauce , gnocchi and rice in parsley along with apple fritters, Ms. Pranodi comes from Piedmonte's neighbor, Lombardy , and both provinces have heavily influenced each other on a culinary level.

I love these books and wish they had been around when I was a kid.I love Ms. Pepin's recipes (and her dad and daughter's sweet illustrations) for the cherry rich dessert clafoutis and spinach with bechamel, a great dish to get the kids hooked on the green stuff. There is the super easy and super tasty croque Monsieur along with herb roasted potatoes and sauteed Swiss chard. Again the Italian cookbook has both Northern and Southern Italian cuisine. There is also homemade pizza, sure to be a family classic. Families will love making mozzarella in carrozza, breaded and fried mozzarella and for afterwards the all time favorite tiramisu. The Spanish family cookbook has such treats as the classic hot cocoa with churros , cinnamon fritters,a perfect marriage of Old and New World flavors. Both parents and kids will love the simple but flavorful bread with olive oil ,tomato and Iberian ham. Another fun recipe  - for the adults is the Amontillado sherry laced meatballs made of a mix of veal, breadcrumbs and carrots.There is also torrijas, Spanish French toast served with a honey sauce and apples in custard.  Bakers will enjoy making the Santiago Almond cake ,made in honor of the country's patron saint, James.

Parents should buy all three "Let's Cook" cookbooks, for both themselves and their children. It's never too early - or late to teach a little one about cooking and foreign cuisines. These books are a must in any home library!

Masala Explained

Masala is a staple in Indian cooking.It is a blend of various spices that vary from region to region and family to family. Getting the right flavor can be tricky.However , with practice even American home chefs can create the perfect masala. Once made it can be added to anything from barbecue  to even mashed potatoes.

Kim Severson wrote about the classic flavoring in yesterday's New York Times Food section. She had help thanks to Raghavan Iyer who has written books and conducted demonstrations on how to cook food of the Subcontinent. She caught him as he was giving advice and lessons to the cafeteria cooks at Emory University in Atlanta, Georgia.Mr Iyer goes to various campuses , both academic and corporate to teach cooks and workers how to cook Indian food. it is popular now thanks to a large influx of Indian workers and students.It also makes a nice change from the usual cafeteria food too.lt does have to be made according to the original recipe due to cultural awareness. Teaching how to make any ethnic meal properly is valuable and important in respecting the various cultures that make up the country.Many cafeteria workers, like home chefs, have no idea what to do with the wide array of spices that are vital in Indian cuisine. Mr. Iyers demystifies that , explaining how one kind of spice can be prepared three different ways.

Masala is an easy prep, once home chefs get the hang of making it.The trickiest part, according to Mr. Iyer is getting the yellow split peas and spices called for the recipe.It requires fresh curry leaves which can easily be bought at Indian and international markets. They are not required but do add an anise like flavor to the mix.  Home chefs can customize the recipe to their tastes. The recipe given is sambhar masala from Southern India  and is Mr Iyer's mother-in-law's recipe. It is a melange of different seeds, from the common such as cumin, poppy, coriander and mustard to the exotic fenugreek. Curry leaves are added, and again, no sweat if they can;t be found.There are also Thai or cayenne chilis added for heat and cinnamon for sweetness. They have to be cooked with sesame oil until the split peas turn brown and the mustard seeds pop. Half the mixture is then put into a spice or coffee grinder.Grind until the texture is like that of finely ground pepper. It can be stored for up to two months,It is versatile. It can be made into a quick curry if it's added to shrimp and coconut milk or make grilled veggies more exotic. Mr. Iyers likes to add it and clarified butter or ghee to mashed potatoes.Home chefs can try it with anythig , from kebobs, to roasts for a true Indian flavor.

Home chefs will love cooking with masala once they deconstruct it. It's a spice mix that's rapidly gaining fans and favor  thanks to its' versatility.Make it and liven up any dish with its' smokey, sweet fieriness.

Caesar Revamped

Caesar salad is everyone's go to, whether at home or in a restaurant. It's more livelier than the usual iceberg one and can be turned into a dinner with just the addition of any protein. Is there room for change? Surprisingly yes.As with any dish, there's room for improvement .

Julia Moskin experimented and wrote about it in today's New York Times Food section, Her Food Lab column\gives not only new spins, namely the addition of the ever popular kale,  on this American classic but its' origins as well.It did have Romaine leaves but that was not the only recommended green thanks to its' creator, Italian American restaurateur, Caesar Cardini. She cites a 1947  report from the Times Los Angeles desk about the dish' growing popularity in southern California. The bureau chief of the Times then, Gladwin Hill wrote to the New York's branch's food editor Jane Nickerson about the basic ingredients. yes, there should be romaine but also endive and escarole. The salad needs hardy greens that can stand up to the rich, dense dressing. Don't sub in any of the more tender leafed ones such as Bibb or mesclun. They will absorb too much ad become soggy at best.Kale is your best bet but it should be mixed with other greens. Some leaves have a very bitter taste so it's best t mix them with romaine or the aforementioned escarole. Ms. Moskin also recommends using other types of kale such as dinosaur  or Tuscan kale along with the curly variety.

Preparing the salad may be a more labor intensive than the usual  every day salads.Chef Brian Loicano ,of Manhattan's  Noho's Acme Restaurant suggests washing them the night before using a ice water bath . He then lays each leaf on a towel line tray the night before. However this is easy if you have a restaurant's mammoth size fridges so Ms. Moskin tells readers to dry the leaves on tea towels, sandwiching them between two bags of ice. As  for the dressing The dressing  recipe is more or less the same as the original - garlic, Parmesan, lemon and Worcester sauce. Ms Moskin throws in black pepper and mustard for more flavor and emulsification. The proportions can be adjusted to suit the home chef's tastes.keep in mind how it should taste. There should be layers of heat, starting with the Dijon mustard , then the raw  garlic and finally with the freshly ground pepper.It should meld well with the creamier ingredients  Everything together gives the finished dish that unami, the fifth flavor thanks to the Parmesan and Worcester. As with guacamole and steak tartare, it should be made fresh table side for more of an impact, although it can be made before hand and served up two hours after making. It's up to the home chef to go modern and add any kind of meat poultry or seafood.

Caesar salad is a classic  but it can be modernized. Try it with kale for a different taste and texture. It'll liven up lunch or dinner with a new unique taste.

A New Yummy Treat From Setton Farms

A perfect treat for Spring picnics and outings is the new Pistachio Berry Blend from Setton Farms,It's a nice blend of nuts , cranberries, cherries and white  chocolate. Best of all it's comes in a pouch that can be dropped in any picnic basket or tote bag. Bring it anywhere for a yummy quick bite.

Setton Farms is really the king of all things pistachio. It's the largest pistachio producer in the US, located in Terra Bella in south central California. The company is known for growing the nuts on ten thousand acres as well as processing them too. They offer plain as well as flavored ones in such flavors  as garlic onion,jalapeno chili and salt and pepper.They also have dark chocolate covered ones and one of my favorite snacks: pistachio bites. The last are tasty little bites made of the nuts and dried cranberries held together with agave. They're a favorite nibble, all natural and tasty, a rare blend to be sure,.Setton Farms is also known for producing dried fruit such as  pears and pineapples as well You can also buy almonds and walnuts too from them. The company is combining the almonds with the pistachios in a new gorp like mix  that also features cashews,dried cranberries,dried cherries and white chocolate chips. This is a first for them because they haven't used the last ingredients yet in any products.

The mix is a fun one , salty and sweet , depending upon how it is eaten.Each pouch is about five servings so they're a fun snack to share at  soccer games or beach parties.What is great  is that Setton Farms is thinking outside the box with the use of the cherries and white chocolate. Many other companies wouldn't put in those bold flavors. They're a nice foil to the mildness of the other ingredients. The mix is great on its' own but it can be added to oatmeal for a kicky breakfast. It can also be a great boost added to muffin or even oatmeal cookie batter. Toss it into freshly popped popcorn for a new snack treat. Home chefs could even make their own chews by combining the trail mix with melted dark or white chocolate. Each serving is only twenty-eight calories with only fourteen fat calories, There''s hardly any cholesterol or carbohydrates in it so it is an ideal snack as well as ingredient to any dish. Another plus is that it comes in a resealable pouch so the snack always remains fresh,

Setton Farms new pistachio berry blend is a great snack , full of flavor and low on calories. Pick up a pouch and savor the sweet salty taste of nuts, fruits and white chocolate.It's a fun nibble that'

s actually good for you.