A Romantic Alpine Meal

 Unfortunately a ski week in the Alps is off the table for some of us. However  you can still have romantic food of the Alpine villages.The recipes can easily be made in your kitchen.

One of the most romantic dinners for two is fondue. It's nice to have the set, complete with the forks but you really don't need to. This classic Swiss dish  can be cooked on the stove top. Just use a heavy bottomed pan.  Set up a trivet or tile with tea lights underneath when you bring it to the table. (or just place a heavy pot holder on the table and then set the pot on top of it). Fondue is a cooked mix of Emmenthaler and  Gruyere cheeses flavored with white wine and a splash of  kirsch, the cherry liqueur.  You could add a clove of garlic for more flavor.  Once melted the fun starts with dipping  in chunks of French bread. You can also put in boiled and cut fingerling potatoes. A fun Valentine's Day meal comes from the Bavarian Alps. Think air fried wursts with mustard and pretzel bites with a good yeasty beer. A great dessert is kratizika or Kaiserschmarnn or scrambled pancake. It's making the pancake without baking powder. Whisked egg whites lift the batter into an airiness. The pancakes are cooked , then shredded. They can be be served with apple sauce but since it's Valentine's Day, sprinkle some apple jack on top.

The Italian Alps give us an array of romantic dishes perfect for the day. One of the lushest is bagna cauda. This can be made in a fondue pot on on  the stove. It literally means hot bath and is a tasty bubbling sauce of anchovies, melted with olive oil, butter and garlic. Savoy cabbage is usually one of the veggies cooked in it but you can also cook rare London broil cut into bite size pieces. Squares of Italian bread are a must here , especially after you've cooked the meat in it. The bread can sop up the flavorful mix of juices and bagna cauda - which is just a heavenly taste. How can you top this off? With chocolate cups filled with the Alpine city of Torino's signature candy  gianduja. It may have a fancy name but gianduja is easy to whip up. It';s a forerunner of Nutella and probably influenced the inventors.It's been around since the mid 1800's and the recipe hasn't changed. It's combining skinned hazelnuts, dark chocolate, sugar, butter and heavy cream. The hazelnuts are roasted and then pulsed with sugar. The chocolate is melted in the microwave and then blended with the butter, cream and hazelnut mixture. iIll chocolate cups with this or even use as a filling for cakes or cupcakes.

You don;t; have to go to the Alps for a romantic, snowy dinner. You can easily make the food of any of the Alps, Italian, German Swiss or French for a sweet Valentine's Day meal. It's a fun getaway in your kitchen or dining room.

A Homemade Mash

 One of the best comfort foods is a plate of home made mashed potatoes. There's something soothing about a plate of them with a side  puddle of butter or gravy. It's home cooking at its' best.

I decided to try the old school method of making mashed potatoes but with a few tweaks. It's starts off traditionally  - with Russet potatoes.I used a whopping five pound bag of them.

There's a method to my madness. Leftover mashed potatoes make excellent puffs  -a kind of home made Tater Tot  - with the addition of eggs and chopped onions, then fried.

I soaked them first because this ensures a fluffy texture.

They were then drained and put to cook into a pot of boiling salted water. They have to be cooked for about twenty - to  twenty-five minutes. 

I like Russets. They are delicious with an earthy flavor  however, they're hard to cook.

The next step was draining them and adding the mix of hot milk and butter. 

I made this vegan with two cups of almond milk and six tablespoons of I Can't Believe It's Not Butter. You're supposed to heat it on the stove top but the microwave does a good job too.

This was added to the drained Russets and then it was mashed with an electric mixer. Doing this will ensure a light fluffy texture. Again it was hard because Russets are really dense in texture.

The end result was pretty good.

The mash also got a good sprinkling of sea salt and freshly ground pepper. You could add parsley or garlic if you wanted to. 

Homemade mashed potatoes is the ultimate comfort food. They can be as easy cook, albeit labor intensive. Yet all that work is worth it for a side of creamy goodness.

A Special Home COoked Valentine's Day

 Yes, it will be a different Valentine's Day this year but it's bound to be a special one. Why? Because it will be a home cooked one, from appetizers to dessert. Nothing says "I  love you" more than something from the oven - or stove for that matter. Forget the candy and flowers. Time and effort are the true gifts here.

David Tanis knows this and he gave a full Valentine's Day menu in yesterday's New York Times Food section.  It's the type that can be served in one meal or the courses broken up with the appetizer served on Saturday and the main meal on Sunday. The first course is a mouth watering wild mushroom tart baked in a homemade buttery crust. You can use store bought puff pastry but this is an easy recipe. Just make ti the day or night before. The recipe leaves you with enough dough for two tarts so you can easily make another one midweek. He suggests using chanterelle mushrooms but you can also try a mix of sliced shiitake,  white button , oyster or king trumpet. Portobellos and cremini are also acceptable but would yield a darker , yet still delicious filling. The mushrooms are cooked with onions and garlic and them spread upon the crust which has been slathered with creme fraiche. Parmesan cheese is then sprinkled over the tart's top.It can be sliced into wedges or spices and served warm.

The main course is seared sea scallops with a spicy carrot coulis. This may sound lux but it's actually a simple cook. Mr. Tanis recommends getting what's known as day boat scallions and searing them in a pan or cast iron skillet. To offset the scallops sweetness there is a carrot coulis, a thin sauce made from young carrots cooked in chicken broth. Vinegar and sugar give it an interesting zing and flavor along with cilantro and serrano, Fresno or jalapeno chiles. The sauce is ladled into plates, and the scallops placed on top of it.Add lime wedges for color and flavor. Of course the piece de resistance is dessert. Mr. Tanis doesn't disappoint here. He offers a dark chocolate mousse with candied ginger. It's the classic French one with the egg whites whipped in for that frothiness the dessert is known for. He uses dark chocolate like the 80 to 90 per cent  Ghiradelli and Lindt bars (DO NOT use regular baker's chocolate for this) along with two table spoons orange liqueur such as Gran Marnier. The mousse is then  topped off with fresh made whipped cream and candied ginger, the last for some heat and bite.

Forget the flowers and box of drugstore candy,Make this delicious meal your gift to your sweetie. They will appreciate the time and effort not to mention memory of a fantastic home cooked dinner.

The Popularity of Birria

A classic Mexican dish is once again being embraced by the US. Birria, a kind of stew is being embraced by  - well - everyone . This blend of meats , veggies and chilis is coming into its' own, in a variety of ways. There are birria pizzas and fries along with fries and even in pho and tortellinis. Yet, the original recipe is the best.

Tejal Rao wrote about this in today's New York Times Food section. Birria is a classic Mexican pot dinner first written about in 1945 by Josefina Velazquez de Leon  a cookbook writer who traveled through Mexico. It was recorded in a Mexican cookbook, Platillos Regionale de la Republoca Mexicana. Thar recipe called for a whole sheep to be rubbed with a paste of lightly roasted ancho peppers cascabel, a small round pepper and seasoned with cinnamon, cumin and oregano.It draws from Indigenous pre-Columbian cooking rituals.The sheep is put into a pot sealed with masa or corn meal, then tucked into a fire pit to cook slowly like barbecoa.It' was served in bowls with a dribble of tomato salsa and some of the cooking sauces . This included the rendered animal fat, and the pot liquor known as consome. The present day version splits off into variations. There's one made with oxtails , and one made vegetarian with the addition of mushrooms. You could also use goat or lamb too , along with beef shoulder as the accompanying recipe suggests.

The recipe is being a ht with younger generations. Before it was thought of as an older person's dish  according to chef Teddy Vazquez who almost turned down a cooking job in Tiajuana. It was considered either a hangover cure, something to eat with the parents and grandparents on Sunday after church. He updated , went back to Los Angeles and started to sell birria taco to factory workers. He recalibrated the spices and got excited by the consome and the crunch of the tortilla cooked up in the rendered fat. So did his customers. He went from one truck to fifty , selling combo plates of tacos,quesadillas , tostadas and mulitas, a kind of grilled cheese with meat and a cup of the consome.He's even thinking of making a ramen with the birria, He's thinking of serving it when the customers get tired of the regular which won't happen soon. Josef Centanao owner and chef of Los Angeles' Bar Ama has created a vegetarian version. He does cook other versions that include beef chicken , llamb and even tofu. His other meatless version has mushrooms which gives the stew an eartiher flavor. He adds ginger too for zing to spike up the taste . Other chefs add vinegar and different spices. It's a creative way  of claiming it as your own.

BIrria is being embraced by everyone. It's no wonder. It's a flavorful bowl of meat  or veggies and spices that is perfect on its' own or in tacos or quesdadillas.

Planning A Vegan Valentine's Day

What do vegans and vegetarians do for Valentine's day? The same thing as the rest of us - a romantic meal and chocolates except there's a twist - no animals were harmed in the making of any meal or treat. It's easy to do, starting with breakfast and ending with a romantic meal.

Breakfast in bed sounds heavenly for Valentine's day. There's nothing like a big breakfast shared with your loved one.  You can still have  bacon and eggs , thanks to Morningstar Farms and Vegg Vegan egg yolk, The first produces a yummy bacon that cooks into tasty, crispy strips much like the real thing. The second is Vegg's take on egg yolk, perfect for dipping toast points or croissants into. This last is just a mix if the powder and water and then microwaved. The company also makes a power scramble that is like the real thing. They also have  a French toast mix that is a sub in for the usual milk and egg mix. You could easily make this, using thick slices of challah bread for the French toast. What about waffles and pancakes? Use the Vegg egg mix for baking for those, It's mixing a the egg mix with a small pinch of sugar and water and then adding it to the batter.As for butter use Miyoko's oat butter or I Can't Believe It's Not Butter.

Lunch and dinner can be just as special and equally as vegan. A fun idea is making Beyond Burgers and then filling them with avocado slices , tomato slices , vegan cheese slices and Morningstar Farms bacon. Vegan cheese slices are easy to find. Most grocery stores carry Chao vegan cheese slices. The company has smoked cheddar that works well as a snack or in various dishes. It can  top a homey baked mac made with soy based cheese. You can pair it with soy ham and create a tasty croque Monsiuer , that French bistro classic. Add homemade fries  to it and a glass of hard cider for a truly Gallic meal. As for a romantic dinner, think Gardein's crab cakes which are perfect for a sweet dinner in. They taste exactly like real crab cakes and can easily be cooked in an air fryer. Gardein also makes turkey and gravy that can fool any meat eater Add some stuffing and Brussels sprouts for an elegant dinner for two. As for dessert Daiya has a non dairy cheesecake in such delicious flavors as strawberry, Key Lime and chocolate.

Yes you can have a tasty vegan meal for Valentine's Day. There is a wide variety of products that can help you in creating the perfect meal. Best of al they're easy to cook and delicious to eat.

Wading Through The Soda Stream

 One of the best kitchen gadgets to have right now is the Soda Stream. This takes ordinary water and turns it into healthy plain or flavored seltzer as well as the base for homemade sodas. To be honest it took me a few years to actually get into mine. I'm sorry I came to the party late , wasting money on commercial sodas and seltzers.

This is the Soda Stream machine.

It's a long hollowed out canister with the charger being hooked up in the back. The machine itself ranges from $80.00 to an electric version costing $117. on sale. There's also the more deluxe version at $144.00 again on sale.  I bought mine at Target.All models come with a carbonating cylinder which lasts about three to four months, depending on how much you use it.  Bring back the empty to any store and you 'll receive a free replacement.  All come with a bottle or a carafe for the fizzy water.

You fill it with tap water and then set it into the canister.

My model has a large button on top and then it's just pressing so carbonation shoots (and I mean shoot - water does splash out of it) into it.  You can see the bubbles there. 

Afterwards it's then adding (and only adding afterwards) the flavors. 

I bought Soda Stream's cola flavor at my local Acme. I use only half a cap which give it a nice , light cola taste (and much better tasting than Coke or Pepsi.). I shake it up to mix and then pop into the fridge to chill. There are other flavors, like Dr Pete's which is a riff on Dr. Pepper along with their ginger ale. The company recently added Buble seltzer flavors - a definite must buy on my next Target trip. They also have fruit essences too - another must buy. Another plus  - I'm helping the environment by not buying all those cans and bottles. It's just one metal canister every few months.

Homemade soda is really the best. Get Soda Stream for a more refreshing take on soda and seltzer. Buy one today as an early Valentines' day gift for yourself. Then enjoy the fizz and bubbles.

Tail gating At Home

 Tomorrow is the Superbowl and that means partying. However it's a different kind of party with just the family.It still can be fun. Just make classic tail gate recipes, sit back and hope your teams wins.

Tailgaters love ribs, You can easily make a sheet pan version using short ribs with a spicy rub of cumin and red pepper flakes along with onion and pepper sauce. You could easily make a wet sauce , This is just an easy blend of apple cider vinegar, ketchup, brown sugar and honey. Some add molasses but that's up to you. add a splash of lemon juice and either hot sauce or red pepper flakes for heat. You can use the sauce for burgers if you're also making them or save it for week night meat loaf. Wings are also a tailgating must.  You can oven roast them or do the easier air frying. Air frying them will give the skins an extra crispiness. Yes, they're good fiery but try them with a lemon pepper seasoning for a lighter, tangier taste. Lemon pepper seasoning is easy to whip up. It's just grated rind or zest mixed with ground pepper and then baked for anywhere from twenty five to thirty minutes. Sea salt is added later. You can also use this on grilled chicken breasts and fish too.Of course every football party has to have hot dogs. Make them extra special with the addition of a sharp cheddar stuffing. It's a nice change up from the usual dogs.

Every tailgate party has to have one or two dips. Yes you can make the usual onion one but you could also change it up with subbing in scallions and a little dill. Want to splurge on your family? Then try a crab meat dip that has jumbo lump crab blended with sour cream and cream cheese. Mustard, chopped onion and garlic powder are added for kick. This can be served with either Ritz crackers or potato chips. Sub in lobster meat and go easy on the onions if you want an over the top dip that's perfect not only on chips but crostini too.Tortillas and guacamole are a football party must. Guac is also an easy make. Cube two to three avocados and then mash with one minced vine ripe tomato. Vine ripes give the dip a rich flavor that pairs well with the avocado's buttery taste. Add a small drizzle of olive oil to give the dip a creaminess. Should you add minced onion which can be overpowering at times? Go for it if the family likes strong flavors. If not a small 1/8 teaspoon of onion powder mixed with garlic powder should season it nicely. Remember to add salt a pepper. salsa is another easy dip to create. Again use vine ripes mixed with minced red onions and garlic. Add a dash of hot pepper for some zing or pineapple for unexpected sweetness.

There may not the big Super Bowl parties of years past but there will still be parties. Treat your family to some tailgating classic as you root for your favorite team. It's a tasty way to still enjoy the big game.