The Anti Cookbook

What makes a good cookbook? One that not  only has recipes but helpful hints and advice. There's a new cookbook out with a rather off putting name. Yet, it is a must have for anyone just starting out on their own.

The book is The Anti-Cookbook: Easy Recipes For Food Smart Living, (Claws Out Press 2018) was written by two former college roommates and friends,Shelley Onderdonk and Rebecca Bloom. Despite the title , it really is a book about cooking and baking. surprisingly a coloring book, The Anti Coloring Book inspired them to create their book. They saw how this activity book encouraged their children to create pictures instead of just coloring pages.Use your imagination not the rules.It's this philosophy that Ms. Onderdonk and Ms. Bloom bring to their book.It's a template for thoughtfulness around the way people feed themselves. Anyone can use this book, even the most seasoned home chef. The pages are chock full of advice, not multi step recipes that may scare off novices. This is a great gift for college freshman and those grads embarking on a new career and home,far away from mom's kitchen.Yes , there are recipes, and a wide range of them but they're only take up three or four lines. The only involved ones are the energy bars,basic cobbler, muffin, and oatmeal chocolate chip cookies. None of them require fancy ingredients or expensive or complicated gadgets. The authors do include a list of must haves such as pasta pot, wooden spoons and oven mitts.

I really like this book. There are no traditional chapters labeled "Breakfast'" "Lunch" and "Dinner" with specific recipes assigned to them. Instead  they're titled "Real Answers, Real Questions" and "Fish And Coffee" (not what you think but  all about ethical shopping and eating). One of the best aspects of it is the spice cabinet must haves  such as basil , cinnamon  and garlic powder to name a few. There is also  a section about DIY or not DIY   and which foods are easier to make at home or buy premade at the grocery. Another plus is the diversity lists that lets you toggle between cheeses, oils, flours, salts ,grains,  and milks,. All come with the authors' opinions , but it's up for the reader to decide what works best for them.I also like how they list combined spices that make up certain cuisines such as turmeric and black pepper for Indian and ginger and garlic for Asian.Boosts are also included, from health and taste. A fun chapter is planning the week  and that includes a different cuisine for every dinner that includes Middle Eastern and South American. Yes, there is a chapter for sweet tooths with easy desserts such as strawberries and cream and a simple rice pudding. There is also a chapter on delicious foods where quiche and pecan pie share the same page. The book ends with a philosophical bent  -how cooking connects you to your family's past and present along with your places in the cosmos. What an interesting way to end.

The Anti-Cookbook is really a pro cookbook and a template for life. The recipes are easy and tasty. The advice is priceless and timeless.

Homemade Yogurt Tasty Goodness

Nowadays we're dazzled by the variety of yogurt in our supermarkets.It' whipped, sprinkled  with candy ,topped with nuts.It's French style Greek style , old school style. It's just too much. A simpler and much better version is the homemade kind - one made in your kitchen,

Melissa Clark knows this and wrote about it in an extensive column in yesterday's New York Times Food section.It's the easiest foods to make yet it does require some thought and good choices. You being with the starter - namely the good bacteria that will ferment the milk,Ms Clark suggests thinking of it like the sourdough starter that results in a crusty, tangy  bread.The two bacteria that are used the most are Lactobacillus delbruecki subspecies bulgaricus and Streptococcus thermophilus. The first turns laciose into lactic acid and  is what gives yogurt its' tangy or sour taste. The second breaks down lactose into a digestible fatty acid. Where can these be had? In any live plain yogurt. Remember to look for the words "live""living" or "alive" in the ingredients ass.It has to be without preservatives but with an enjoyable flavor.  This is what will flavor your finished product.Another option is heirloom yogurt starter usually found online and at some health food stores. For a nondairy yogurt,use a commercial yogurt probiotic powder or capsules . A vegan non dairy starter can be used as well.

What about the milk? There are several options, such as cow's milk.There are two types, one known as creamline or non homogenized milk and homogenized. Creamline will produce a yellow layer that will sit on top of the yogurt. Homogenized is smooth throughout and won't separate. Ms. Clark recommends choosing pasteurized milk for the best results.Don't use sterilized or ultrapasteurized (UHT).The pasteurized kind produces a better flavor and ferments more willingly. Another variable is the fat content. Fat adds creaminess and body. The less milk fat, the thinner the yogurt's  texture. For a really rich one add cream.If you're worried about calories,then just use the 2% kind. Keep in mind you can also use goat's, sheep and even buffalo milk.For the best non-dairy cashew milk works the best. Another one is soy which also produces a rich, creamy mouthfeel. As for making the yogurt itself, it just cooking the milk and cream until the liquid simmers - about 110 to 120 degrees F. Let it cool until ipleasantly warm ( Ms. Clark suggests just stick a pinkie in to test)Transfer half a cup of warm milk to a bowl and whisk in the yogurt starter. Stir this into the pot of remaining milk.Set it someplace warm, such as the top of your fridge;Let it sit for six to twelve hours or until it tastes tangy.

Nothing beats a cup of homemade yogurt. It's just plain and delicious, made in your kitchen. Best of all it's just a simple fermentation without all those commercial bells and whistles.

Squash Flowers A Family Classic

This is a sad day - it being my Mom's birthday and the first without her. I was just going to give  one of her great recipes and that was it. This morning I opened up the New York Times Food section as I always do,and was both shocked and surprised. Yottem Ottolenghi had written about squash flowers and there it was - a variation of our family's fried squash flowers.!!!It was the strangest case of coincidence. His call for the squash flowers to be stuffed with cheese and walnuts Our recipe is much simpler.

About the squash flowers if you're growing squash you will have them.They're a bright apricot -orange and kind of resemble orchids Pick them very early (around 7 AM) before they close for the day. Once they're picked wash them thoroughly to get rid of any dirt and bugs and split them open. Leave to dry on a paper towel. Do the same for the ones from your local farmer's market.

The batter
My Mom always said it was the "one"rule", one cup water to one cup flour mixed in with one egg.Just that simple.It's then just whisking everything together and seasoning with sea salt and freshly ground pepper. Once that's done add olive or vegetable oil to cover the bottom of a skillet. You can add a knob of butter as we do for a buttery flavor.

Dip  flowers into the batter until they are completely coated Fry until golden and crispy on both sides. Drain and serve with a slice of lemon. The left over batter can be used for crepes which is what we ate after the flowers.

This was one of my Mom's favorite recipes, from her Piedmomtese grandmother. She would want everyone to enjoy eating them as she did.

The Best Low Calorie Ice Creams

It's another hot summer and that means eating a lot of ice cream. Unfortunately it also means saying goodbye to that beach body. A steady diet of the chilled stuff can put on pounds  - not a good thing in this season of skimpy clothes and skimpier bathing suits. However you can have your scoop and eat it too if you go low calorie.

Years ago low fat ice ream was a bit of a unicorn.If you wanted something low in calories and high in chill, it was  the old stand by Italian ices. These are refreshing yet somehow lacking in satisfaction. Nowadays many companies produce a lighter , yet still tastier version of their regular flavors. One at the fore front of this is Breyers. They have a wide variety of different "healthier version". You could easily pick up their fat free vanilla and chocolate versions, pair it with a flavored seltzer for an indulgent yet guilt free soda.They also have CarbSmart cartons and bars  that have reduced carbohydrates.Like the fat free, it comes in chocolate and vanilla while the bars have such exciting flavors as vanilla almond,, mint and an old fashioned chocolate coated vanilla. There is also an old fashioned Fudgicle that's less than a hundred calories. They also have Breyers Delights, which comes in two sizes, a cute mini pint or cupcake size and a regular pint. The mini which have add in like sprinkles are only eighty calories a cup while the larger ones are between 260 and 330 calories. Again, there a wide gamut of tastes,from butter pecan to raspberry fudge to cookies and cream.

Another classic brand that weigh watchers will like is Edy's. Their slow churned variety is only 110 calories a cup. Their flavor selection is much wider including caramel , Neapolitan and coffee. They also sell a slow churned version that has cores such as fudge and caramel for an extra treat. Anyone who loves the healthy Greek yogurt will appreciate Yasso. The company first started out with bars and now have recently added pints. Both are 130 calories each and have all sorts of delicious flavors.They've expanded on the bars that now include S'Mores and Pistachio Brittle as well as their classics such as chocolate chip and vanilla bean. Their pints celebrate all the trends from salted caramel to coffee and brownies. Of course there is the dieter's go to Skinny Cow which has the most choices.Their pints have only ninety calories of fat with 370 in total.  The flavors are indulgent with a chocolate peanut butter along with a mocha one. Try their cones at only 170 calories each or their bars at 200 calories.The giant of the industry , Ben and Jerry's also has jumped on the diet bandwagon. Their cups, chock full of fun ingredients like fudge and peanut butter are only 140 calories a cup.

You can have your ice cream and eat it too. Don't deprive yourself of a cooling treat on a hot day,Indulge in the lower calorie ice creams. They can help you beat the heat and keep that beach body.

Salads With Spin

If you're in the Northern Hemisphere, chances are you're sweltering and uncomfortably hot right now. It's definitely the season for salads.They're easy to make , easy to eat and easy to put you to sleep. It's time to take this summer staple and give it a new spin.

 Home chefs and foodies have been avoiding romaine lettuce since the whole salmonella scare back in April. That's over and it's time to rediscover this tasty leaf.Romaine leaves are used mostly in Caesar salads which is a fine salad. Liven it up with un-traditional- add ins like seared scallops or crumbled bacon.Steak - always good on its' own adds an unami flavor to the mix and makes it more filling. If there's any leftover put it on a hero roll and turn it into a sandwich for the beach or the park.  Wedge salads are making a big  comeback, especially with romaine and iceburg heads. It's a nice alternative to a traditional mixed salad and makes for a filling lunch or dinner. It's quartering the heads and then pouring on the dressing. You want to use a lot of dressing so that it dribbles down into the nooks and crannies , sort of like butter seeping into an English muffin.Top with anything crumbled like bacon or soy bacon , almonds or sunflower seeds. Should any other veggie share the plate with it? Think sliced cherry or grape tomatoes for color and flavor. Another spin is roasting the wedges. Rub oil on them , season with sea salt and freshly ground pepper and place on the barbecue, roasting for thirty seconds on each side.

Another spin on salads is adding the fruits of the season. Cherries are in season right now. Those ruby red, rich in flavor gems would be perfect in a salad that features chicken or steak, To emphasize the flavor, you can also make a cherry infused  vinaigrette. Use Bing cherries , mix them with oil and apple cider vinegar and pinches of rosemary, garlic and allspice. Strawberries, good on their own, add a sweetness to a grilled chicken salad. Combine the two with red onions and almonds with torn romaine leaves as the base. You can try a peach version subbing in mixed spring greens  for the romaine. A fun variation is combining the peaches with cut nectarines.Blueberries are chock full of antioxidants and flavor. Imagine adding them to any salad. Combine them with a creamy feta cheese to balance the fruity flavor. Greens don't have total domain over salad. A refreshing one is a Neopolitan bread salad which pairs cubes of Italian bread with sliced vine ripe tomatoes.Bathe in olive oil infused with mashed garlic and basil leaves. For more bite toss in sliced red tomatoes.Broccoli and string beans make for excellent salad bases Sliced ham and shredded cheddar pair well with the first, although just a plain broccoli salad with garlic is a nice lunch. Add chopped onions to the string beans for a refreshing break from the usual mixed greens. Corn salad is both fun and tasty. It can be combined with all sorts of ingredients for a cool meal.

Liven up salads with meats and fruits for a refreshing new spin. They give a summer classic more zing and flavor. Try them for a tasty hot weather lunch or dinner.

My Big Focaccia Adventure

What do you do with a box of pancake mix?Turn it into a centuries old recipe. That's exactly what I did with my box of Trader Joe's Baking Mix.Pancakes aren't really our thing so I looked on the box , poring over the different recipes. Most called for flour  which I didn't want. One stood out - the focaccia .it looked easy enough and didn't have too many ingredients. What the hey - I decided to give it a shot.

First thing  - get a big bowl.I use the one, my Mom's  - the once I use to mix my frostings.

This was the perfect bowl to mix all of the below

Trader Joe's focaccia recipe calls for two cups of the mix, teaspoons of garlic powder and freshly cut rosemary along with yeast and olive oil. It does ask for basil which I omitted.Fresh basil can have a medicinal taste which can permeate bread.

This is the chopped rosemary

mixed with the garlic powder.

Added to  them is the mix and the yeast.

The wet ingredients are 3/4 cup of warm water and three tablespoons of good olive oil.

Using a wooden spoon, beat one hundred strokes.

The dough is really sticky and gooey.. 

Now it's time to rub olive oil in a cake pan which was too small.

Using the wooden spoon, spoon the dough into a nine inch (I used an eight and a half ) sized one and wrap in plastic wrap. The dough has to rise for half an hour in a warm place.  I used my range..

Except there was a slight problem. The dough threatened to rise over the edges. Quick change to a deep dish pie pan

Before baking I sprinkled more rosemary sprigs on top of the focaccia.

It was then baked for twenty minutes in a 425 degree F oven.

The beautiful finished product.

How was the texture and taste? The tetxure was very crumbly but the flavor was rich and redolent with rosemary.

I paired a slice with salami for a tasty and easy Saturday night dinner

Would I make it again? Maybe - but I'd cut down on the oil. and possibly add sliced olives.

It was a fun experiment , especially since I 've always wanted to make this classic Italian bread.Try it. It's a gateway recipe for more complex loaves.

Recipes For Your Toaster Oven

The toaster oven is one of the most used , yet least praised of all the kitchen appliances. Most home chefs usually relegate it to toasting garlic bread or reheating leftovers. Yet it can be used for so much more from cooking meals to baking cookies and cakes.A new cook book shines a light on this heavy hitter of home cooking.

Linda Stephens has created a comprehensive cookbook centered on the toaster oven. 150 Best Toaster Oven Recipes (Robert Rose Inc. 2018) is perfect for those home chefs, like myself, who enjoy using their toaster ovens, Chef Stephens, who had her own cooking school and also wrote cookbooks featuring convection ovens  is a big fan of this kitchen must have. The recipe book is a comprehensive one that includes reasons why a toaster oven  outshines traditional ovens. She does recommend a larger sized one that can do everything from reheating to defrosting along with buying a name brand, She also states that a toaster oven is also more energy efficient than a range and is perfect to use during the summer because it doesn't give off the large amount of heat  that a stove does. Another plus is that she explains the settings. There's also a section on what types of cookware to use along with vital safety tips. Chef Stephen also advocates buying a meat thermometer to check roasts internal temperatures. The book is divided into chapters starting with Basics for simple but delicious recipes. There is also a chapter on meatless main courses, perfect for vegetarians along with a chapter on breakfast and brunch dishes.

I love this book!! Toaster oven cooking is a lot easier and less stressful than oven cooking and I'd love to cook most of my meals in it. There is a delicious tuna melt zinged up with Greek yogurt and scallions. Nachos can also be made in a toaster oven which gives the chips a nice crunchiness. Seafood lovers will love Chef Stephen's chapter on fish. Her recipe for baked scallops is flavorful, They're dipped in herbed breadcrumbs and roasted to be served with an accompanying tartar sauce.Chicken and roast beef lovers will marvel at the many different ways their favorite meats can be prepared, Whole chickens aren't used, just chicken breasts which is good if you're only cooking for two .She recommends using small cuts of beef and pork for cooking.Another plus is that she also has a chapter featuring meatless recipes, perfect for my vegetarian household. I am going to try chickpeas in tomato sauce and an interesting zucchini and feta flan.Of course there are chapters on sweets and desserts. Fruit lovers will enjoy baking the peach cobbler  along with a sophisticated pears in honey and rosemary. There are cookie and muffin recipes, from shortbreads to banana oat muffins. You can even make a baked Alaska in a humble toaster oven!

150 Best Toaster Oven Recipes is the must have book for all toaster oven affectionados . It is a comprehensive book, full of delicious recipes for dinners, parties and brunchs. It is definitely a kitchen must have.!!!!