Thanks And Remembrance

The holidays do not get easy with each passing year, no matter how much you're told they do. It is tough going through a holiday without my Mom, even more so this year with my friends losing their beloved mother and our friend. We have to be there for them, guiding them through the tricky waters of sadness and anger to some kind of safe harbor. Food helps. The foods and traditions that our mothers gave to us help. Memories of tasty dishes help.Yet it's not as good as having them there.

For us and many it i a day more of remembrance than of thanks.For those who have their parents and loved ones still at their tables give thanks.

Pics Of Hot Birds

They beckon from the cover of top magazines. Their skin is burnished and shimmery, their thighs and breasts plumped seductively. Some even are lying on a bed of roasted vegetables. No it;s not Gigi Haddid or any Kardashian. It's those magazie covers of Thanksgiving turkeys. For home chefs' it's what a Thanksgiving dinner should be. For food magazine editors, it's the jewel in the crown, the raison d'etre for any periodical dedicated to cooking.

Tejal Rao got the fun assignment of heading to various food magazines  for the New York Times food section today. She interviewed several editors from various food magazines and they all agreed that the November issue is a big deal thanks to competing with the turkeys shown on Instagram and Facebook.It's like the September and March issues of fashion magazines.It's the biggest, most ad packed and competitive issue of the year.Editors are attuned to the smallest changes in bird presentation, from sizes and props to angles and colors. The overall picture shapes the issue's tone and more importantly  the reader's reaction. Switch it up and it could cause an uproar.Maile Carpenter, editor in chief at Food Network Magazine once had a carved turkey on the magazine's cover which was a pretty wild thing to do.

Does this make for a hot selling magazine? Maybe . According to another editor in chief,Adam Rapaport of Bon Appetit, feels that an entire bird looks like an emoji. A sliced one conveys how delicious it is, , showing us perfectly cooked flesh. The editors were even more daring in 2014, when the November issue had a split cover.One side featured the classic golden roast while the other had a big bowl of buttery mashed potatoes.It was daring, They didn't track reader response or amount of sales but it probably had a reaction. Analytics have shown that a cover with turkey slices and sides on a plate perform better than one with a whole bird. Covers with pies  have mixed results while cakes consistently under perform. Shooting  a cover bird is not an easy task. Laura Ionotti of Rachel Ray Everyday hired out a team who could handle the shoot with objective eyes.. They fix and arrange every prop so that the entire scene looks perfect but not so perfect that it's off putting.

The November issue of any food magazine is the crucial issue.It's all because of the glam bird on the cover.It's delicious.

A Solution For Holiday Picky Eaters

Holidays can be crazy especially for kids. There's candy and cookies  and more candy and more cookies. Nutritious foods may be picked at or given to the cat or dog.Luckily a new book can help parents deal with the kids who just won't eat or eat only snacks and sweets.It's a must have in any parent's library.

Chef Gigi Gagerro wrote this combination advice  and recipe book, Food Fight (Koehler Books 2018). Chef Gaggero specializes in nutritional awareness surrounding children and families to help take some of the stress out of being a busy aware parent.She was also the former academic director of the famed French culinary school, Le Cordon Bleu.. She also launched Kids Culinary Adventures educating kids about food's nutritional values.This is a keeper because she handles toddlers to teens and it's a book that is always needed - and even handed down.Some of her advice will cause a few raised eyebrows. She suggest going to the pet supply store and buying little ones cat or dogs bowls to eat from. The reasoning is they can imitate their favorite animals and eat foods that are only put in the bowls. Another , time honored method is letting little ones feel and play with their food. Eventually the crumbs do get into their mouths.Chef Gaggero is a big fan of Bento boxes,those compartmentalized  lunch boxes from Japan. These are excellent for making lunch fun. It introduces kids to different textures and colors as well as introducing them to portion control.Another good point is having dinner togethers even though kids may not be hungry and engaging them in family conversations.

The big question is will Chef Gaggero 's recipes get those picking eaters eating? The answer is yes! She has some fun and tasty recipes that I want to try out on the fussy adult eaters in my life. The banana rich Bananarama Munkie Bread is a fun group bake , perfect for holiday breakfasts and brunches. There is even a sammie or sandwich involving it, stuffed with whipped cream cheese and honey or maple syrup. A fun breakfast is an ice cream cone (!) filled with yogurts that's been frozen and fruit. Cinnamon and any kind of healthy crunchy topping complete it. Snack time is full of tasty recipes such as the mouth watering Parmesan zucchini fritters that combine the squash with chopped onions and cheese to give it zing.Lunch takes on an international flavor with the Vietnamese turkey pho ga, a zesty soup full of different flavors and  textures.This is a great way of showing kids world cuisines as well as introducing them to new spices and herbs.It may even get the older ones interested in making it for their friends.For dinner she chooses the kid favorite breakfast for dinner with a blueberry pancake casserole along with another kid favorite baked mac. Cayenne and nutmeg spice it up.  There are desserts, healthy ones, such as avocado chocolate mousse along with homemade cake flour  for making cupcakes.Her daughters, Gabrielle and Dakota have also contributed to the book as well.

Food Fight  is the must have book for parents this holiday season. It will help navigate those tricky days of picking around the plate. The end result is a kid who will like food and look forward to  eating

it.

Those Uh Oh Moments

Cooking and baking are not perfect sciences. Stuffing happens and usually on the holiday.Don't panic. There's a solution to every problem and some can even be happy accidents. Never let a glitch shake you. Fix it and carry on to present a fine dinner.

Every home chef will tell you the worst thing that can happen is a still frozen turkey. It takes a day to thaw out four pounds of bird. If you had forgotten about it  in the freezer then use the microwave or cold water.(this is the best method). Depending on the microwave strength's it usually takes six minutes for each pound for thawing. A ten pound bird will take an hour, a twenty pounder will be two hours. A better way is thawing in your sink , using a cold water bath. It will take thirty minutes for  pound of turkey to defrost so again a   sixteen pounder will take eight hours.Another kitchen headache is lumpy gravy. You can go two ways with this. The first is tackling those lumps. Whisking it will work, but an immersion blender will definitely insure a satiny texture and absolutely no lumps of flour. The second method is have one or two jars of gravy on hand.You can just serve these or  mix with your gravy .What happens when a meat eater turns vegan?Or when someone invites their veggie chomping sweetheart? One, try to avoid conflict by not having table talk turn to farm cruelty and two, create a plate that is vegan or vegetarian Beans are chock of protein so think about making up a plate with a side of Boston baked (providing they weren't cooked with bacon) along with Brussels sprouts , and yams. Keep a jar or packet of mushroom gravy on hand to make. This will go well with the stuffing.

Vegetables dishes can also go awry. Those crunchy green beans can turn to limp noodles while the cauliflower can turn to a puddle of white. Add some herbs such as oregano or thyme to spark the flavor. You can also melt some cheese and pour it over the veggies to hide their texture.The kids will love the cheesiness of it. Salt is usually a home chef's friend. However too much can be accidentally sprinkled into any recipe. .If that's the case then add both a quarter teaspoon of both vinegar and sugar or honey.If it's soup or sauce you can add a potato. The starch from it can absorb the salt. Peel one and slip it into the gravy or soup if you're serving it.Everyone loves a springy stuffing with a crispy top.Yet stuffing is made of bread which can turn to mush.Save it by adding a bit of chicken or turkey broth and bake it a few minutes more. Remember it's nothing more than a savory bread pudding so treat it as such. Dessert , usually a sweet end , can take a very sour turn. If your pumpkin or pecan pie burns , then get rid of the crust and concoct a pie parfait.Layer the pie filling, crushed cookies or graham crackers and whipped cream in fancy parfait glasses. You may have created a new tradition  with it.

Any dinner will have its' uh oh moments. Be prepared. It's easy to  fix the mistakes that may arise and still have a wonderful holiday meal!

A Welcome Blast Of Cold.Reveri Frozen Desserts

November s not normally a time for frozen treats yet there is one that is a perfect end to holiday dinners - Reveri  a plant based frozen dessert. This healthy ice cream is not only good but good for you. It's plant based with a flavorful blend of fruits and even veggies!

Reveri started with the idea of a good for you dessert. The creators wanted a frozen treat that could "love" the eater as the eater loves ice cream.It had to be plant based, healthy and low in calories. They succeeded ,combining such diverse ingredients as avocados, beets, cocoa, blueberries , dates, almonds, cashews and strawberries The result is an amazing treat you can eat for breakfast , lunch or even dinner as well as for dessert and snacks. I had to try these, as I 'm slowly cutting down on dairy.

The four flavors are  vanilla almond blossom,purple mint chip, chocolate forest and strawberry patch. What I love the most about all the flavors is the mouth feel. It's like a rich creamy mousse. It's so light and airy that it feels whipped. The purple mint chip is my favorite .I love the added crunch of the cocoa nibs.I paired it with coconut whipped cream for a truly decadent dessert.

The strawberry is perfect too, reminding me of a fresh made summery mousse. I also like the vanilla almond blossom, which has  almond slivers in it. Another favorite is the chocolate forest with the crunch of those yummy cocoa nibs. What is a huge surprise is that these decadent spoonfuls have only fifteen to twenty fat calories in a serving. This is the perfect ice cream for dieters who need the comfort of a cold bowlful. and parents watching their kids' fat intake.

Hopefully Reveri will come out with more flavors, possibly coconut and peanut butter, or maybe a wild raspberry or blackberry. They should come out with popsicles along with a line of healthy cones and bowls.

Reveri is the healthy treat that's even perfect on a cold night. Try a scoop and enjoy this lush  mousse like dessert.It's better than ice cream in so many ways.

Change Bites For The Better

We all hate change, especially when it comes to eating. Yet,a  new book can show us that a change to a healthy diet and eating habits  too.Not only will you feel better but any health problems may disappear as well.

Marissa S. Costonis H. C. is the author of Change Bites 5 Change Management Strategies To Change Your Life, (Marissa S.Costonis. Publishing 2018) is the perfect book and holiday gift for those wanting to eat healthier. Ms. Costonis was actually a change management consultant and she brings that philosophy to it.She also includes her own story , and her problems,now gone thanks to giving up gluten and lactose. There are also other people'stories, lives changed thanks to cutting out and replacing. One of the best aspects of the book is the info the readers writes in to the appropriated pages. There are pages  for the reader's health story, their personal vision activity, along with a personal health  page. Readers can also record lists of the food they're eating, and how they can change it to make it healthy. Dieters can also write down the barriers (family, cooking time and shopping) and how they can over come them. There are the five bites themselves - envision health,prepare,commit ,own it and reinvent health. She even recommends readers to change up their grooming and cleaning habits bu using paraben free and all natural products.

This is not a book of recipes. Readers are encouraged to become creative and whip  up new dishes. She does suggest throwing out all the bad foods, like cookies , bread and candy - the usual suspects. Ms. Costonis does provide a "personal best" list that not only are good for you, they can also help you. Readers can  write in either a one for the foods to be tried in the future and two for the foods eaten now. This is a good nudge for those who want to shop and cook healthier.It'll get readers going about what they want to try. There are suggestions instead of recipes. These are  a simple stir fry along with a Mexican fiesta which can include a taco, burrito or bowl. Readers can also experiment with an easy frittata or veggie  soup along with a flexi veggie pasta. Rice lovers will  like the risotto along with the grain and veggie bowl suggestions.Ms. Costonis also includes the fun lettuce wraps and the great way to use up leftovers - the kitchen sink salad. It ends with red and white chili.Anyone can follow these and make them for an enjoyable lunch or dinner.

Change Bites 5 Change Management  Strategies To Change Your Life  is a must have book.It can help you get through the hardest aspect of life - change. You'll eat better and feel better too.

Rethinking Cauliflower

One of the staples of any holiday dinner is cauliflower. It can be served raw as in salad or crudites or cooked with lemon or garlic. Many home chefs are put off by it. They shouldn't be. It;s an easy, versatile cook.

Allison Roman wrote about this beloved veggie in yesterday's New York Times Food section. Her guide and recipes are extensive. The guide is very useful and the dishes are re-imagining cooking and spicing the florets. keep in mind the weight. A fresh picked one will retain water .Also the outer leaves should be compact and have clusters of florets. Avoid those with dark spots and a soft spongy texture. They are way past their prime. You can buy your Thanksgiving cauliflower now, They will last a week in the fridge. Wrap it tightly in plastic though. The florets' size more or less determines what you can do with them. Try to break them into bite size pieces using your fingers or a knife. The core and leaves are edible and actually delicious. Cauliflower leaves taste like cabbage  The core is more meatier than the florets. but its' flavor is the same. Use it as opposed to just throwing it in the trash. You can slice the head into thick slabs to grill,Just keep in mind that the smaller arts will fall offing during roasting. Ms. Roman suggests  roasting them until they're extra crispy or save them for salads.

As for the cooking them, Ms, Roman suggests almost every method to cook them. You can steam . saute , roast or puree them. You could just serve them raw. They're great for dipping and crunching. Steaming is another method which produces a blank canvas. Try the steamed florets with cheese or browned butter, topped with chopped crunchy nuts.Better methods are roasting which gives an even coat of caramelization. Add cumin or hot pepper flakes for bite. You will need plenty of olive oil for the florets. Cauliflower can also be gratined too.Add heavy cream and Gruyere for a really lush dish. You could add onions , garlic and leeks  but that may sully the flavor .Pureed cauliflower is another option. You can start off the holiday dinner with a silky soup, Just remember that it does take more work by transferring the creamed veggie to a blender. You can use either chicken or vegetable broth for a thinner texture or milk or even cream for a thicker potage.For a truly hip dish, think pickled florets.Sub in the cauliflower for cucumbers in any pickling recipe.

Cauliflower is one of the most versatile veggies out there. Pick a good one. Then decide what to make of it.