Easy Meals For The Pre Holidays

The pre-holiday time can be crazy. It's a time of non-stop shopping or house cleaning. It's when  you're too tired to even chew, let alone cook. What to do?

I'll be honest I head to Acme or Stop and Shop.It's just easier. Look at what I got at my local Acme today.

It's their brand of gravy which tastes exactly like homemade.I paired it with their fresh from the bird slices of turkey

The meat was tender and juicy ,with a nice salty, crisp skin attached ,  tasting as if it came out of my new oven itself. I paired the two over slices of Pepperidge Farm sandwich bread.Yummmy!!!

The Pantry Is Open!!!!

I am more than happy to announce that Foodie Pantry has reopened!This will be a new era thanks to the new Frigidaire stove below:

This renaissance period means more pictures of different dishes being prepared, definitely more baked goods and decorating . Of course, there will be the same cookbook and product reviews as well as the usual Wednesday and Thursday Times food section analysis. It wouldn;t be Foodie Pantry without all that. Hopefully, there will be more celebrity chef and food entrepreneur interviews as well as reviews of cooking shows and cooking channels.

Welcome back!

A Break From The Pantry

Foodie Pantry will be closed for an indefinite amount of  time. I don't know when it'll reopen.or if it will. That's up to the fates.

Liz

Burger Wars

Once again there is a new burger joint in the area. Habit Burgers has hit north jJersey, bringing with it cheery Californian interiors and a new way of serving burgers.Is it as good as any of the other burger joints like Jake's Wayback or even Wendy's? Yes  - and no.

As anybody who lives in the Garden State will tell you we have dozens of eateries that feature fast food. Many are diners such as the Bendix in Hasbrouck Heights that cook up any kind of dish, from breakfast to snacks. These also have an element of home cooking  to them. Burgers are not preformed patties that are shipped in from a main distributor. They're ground beef , usually made from  fresh chuck and zested up with chopped onion, parsley and sometimes butter or margarine There's a juiciness  to them,along with that pleasant greasy taste no one seems to mind, The fries are also plank style , some big and meaty; others crispy and golden,Some like the Windmill chain in Central and South Jersey give diners big piles of crinkle cut fries, all evenly fried and deliciously crispy. Their sandwiches, ranging from hamburgers to hot dogs to grilled chicken, are ample and are cooked on the grill like their diner cousins. To be honest the Windmill hot dogs are the best in the state. Charred, with crispy skin, they have flavor and the added bonus of texture. The burgers are OK, filling  but overshadowed by the huge kaiser rolls that they're served on.

So does Habit's famed Char Burger beat these Mom and Pop attempts at fast food? Yes and no.The burgers are nicely charred. The taste is reminiscent of those backyard burgers we grew up on. However, the high heat does dry them out a bit so the texture is not soft but dry and crumbly. There's no moistness there.It does pay to have lettuce and tomato added for some juiciness. The cheeseburger looks good with  the cheese melted and drippy. There are some other dishes that look tasty  such as the fried green beans in batter along with the grilled chicken. Will it beat out the reigning burger joint in the area which is Jake's Wayback? For one thing Jake's is much smaller and , even though it is a franchise, feels more like a Mom and Pop place. The servers know the regulars and make them feel completely at home. The burgers, especially the turkey ones, are so  moist and juicy. that you always need a napkin to wipe your chin. The fries are a mound of golden crisp goodness. Another plus is their  homemade potato chips which are perfectly crunchy and evenly fried.Wendy's is also in the local burger wars. It beats out McDonald's and Burger King for taste. Their burgers are not greasy like those other two. Neither the burgers or the fries have that greasy aftertaste.The chain also has more choice too. with the addition of bacon and different sauces .

Will Habit Burgers beat out Jake's Wayback and Wendy's? That depends on people's tastes. Locals may enjoy the novelty but eventually they'll return to their favorites. Eateries have loyal fans. They return to their favorites in the end.

Cleansing Moments

Palate cleansers may sound like they belong in the bygone aristocratic days of Downton Abbey, but they are relevant on today's table. They provide a refreshing  break from a  course that is too spicy or too gamey.They're also  a nice way of slowing down a party dinner, giving guests time to digest and relax a bit.

This mini-course came about from the Italians who named it intermezzo. Basically it's a very small plate served halfway through  a meal of several courses.It's usually a light two  bite affair. A true Italian one features light neutral flavors such as basil, mint or parsley. It can also be any piece of fruit, sparkling wine or a sorbet. The last is usually a liqueur, wine or fruit flavor. The French, too, enjoy palate cleansers. They have a slightly different belief about them than the Italians do. In the Gallic diet, the cleansing plate is not only to wash away any lingering strong flavors from the previous course but also to aid in digestion, avoid heartburn and stimulate the appetite for the next course. In Normandy,  the French province known for their apples, apple brandy or Calvados is used. It is a strong , fiery shot called trou Normand,  Palate cleansers should work with the cuisines.. They shouldn't be overpowering and leave an aftertaste of their own  the next course.If it's a homemade cleanser, then be sparing with the flavorings.Don't go  overboard .The taste buds only have to be refreshed , not hosed down.

What is a good palate cleanser? Sometimes it's just a glass of water, well chilled with ice. Sparkling water can also be used, usually graced with a slice of lemon or lime, Surprisingly enough tea can also be used.Try a lightly brewed green, black or mint tea with the barest of sweeteners.It can be served hot or cold, but for fall and winter feasts serve it hot and save the iced version for spring and summer meals.Celery sticks or sliced Granny Smith apples make wonderful , informal palate cleansers. Serve them on a fancy plate after the first course. A sprig of parsley can also work too. Most palate cleansers are usually sorbets. It's usually lemon, lime or mint and it's easy to make. It's just taking
one cup each of water, sugar,  lemon,or lime juice for the fruit sorbets. The mint requires one packed cup of chopped mint leaves two cups of water and two and a half cups of sugar. A quarter of a cup of sweet wine is also needed.It 's simmering over a low flame and then putting the liquid into an ice cream maker . One scoop is placed in a fancy silver or glass bowl and decorated with lemon, or lime zest for the fruit sorbets. The mint sorbet usually is decorated with a curled mint leaf.

A palate cleanser is a nice way to prepare the taste buds for the next course. Make it a sorbet or a plate of celery. It will be a hit with guests who want a refreshing change of pace.

The Leftover Issue

What to do with those scores of leftovers? Not surprisingly Wednesday's New York Times Food section came out with its' leftover issues. After all, it guided home chefs through the prepping and cooking their Thanksgiving meal. It should be no different the day after. There are some innovative dishes to try with what's left of your holiday  bounty.

If you're tired of tetrazzini or turkey sandwiches you may want to read  Samin Nosrat's contribution to the Food section.Chef Nosrat not only cooks but writes a popular blog. She spices up the usually bland meat with a dazzling array of spices and ideas. Turkey is an excellent canvas because it easily absorbs other flavors which only accentuate its mild gaminess.If you're looking for a light leftover then think the Vietnamese chicken noodle soup pho ga .It' a clear broth zested up with star anise, ginger, and fish sauce.It does require turkey broth but if you don't have it  then sub in chicken broth.There's also brown sugar and fish sauce.If you don't have or can't find the last mix up soy sauce with hoisin and use that.The soup also has yellow onion too for flavor and texture. The onions and ginger can either be charred over an open flame or broiled on a foil-lined baking sheet. Pho ga is a fun soup because eaters can customize it from a platter of add-ins such as mung beans, cilantro, Thai basil, limes, and jalapenos. It can be fragrantly herbal or zingy with fire. It's also a comforting noodle soup thanks to also having rice vermicelli added, perfect on a cold November night.

Chef Nosrat also gives us turkey mole verde and turkey tikka marsala. The first is a nod to Mexican cooking and is a great way of combining light and dark meat.It's not the typical mole recipe that requires cocoa  but a green one made up of  tomatillos, chard  romaine leaves, jalapeno,cilantro, and oregano. Again it does require turkey stock but chicken can do nicely here.It also has an interesting paste made from pumpkin and sesame.It can be served with steamed white rice or corn tortillas.For an entirely different spin Chef Nosrat gives us turkey tikka masala.It's marinating four cups of the bird in a bright  and spicy bath of garam masala, coriander ,cumin, paprika and turmeric blended with crushed garlic and plain yogurt.The masala  calls for ghee or clarified butter but you can also use a neutral tasting oil such as vegetable or olive.This is made separately with tomatoes and serrano peppers as the marinated turkey is broiled  until it blackens in spots. This  usually takes five to six minutes..Before combining the meat and masala, the masala has to be pureed for a smoother texture, The turkey is then added to this and simmered for five to ten minutes, with an occasional stir until it's done. Garnish with cilantro and serve with steamed basmati rice.

Don't  let that turkey languish in the fridge.Use it in fun and spicy recipes that will accentuate its' gamey , sweet mildness. It is the perfect canvas for all sorts of flavors and techniques.

Happy Thanksgiving

Happy Thanksgiving to my American readers around the globe. Put aside all those political views and slights and relish each other along with the turkey.It is a day of coming together over family recipes and family stories.

Remember to give thanks and count your blessings. There are those out there who can't even and afford. enjoy a simple plate of white meat and gravy. Remember them at the holidays and all year round too.

Most of all, take time to thank everyone,, family friends and even animal companions for their kindness and comfort.It wouldn't be the holiday without them.