Easy Breads For Rosh Hashana

 One of the highlights of Rosh Hashana, starting next week is the bread. Challah is always a great accompaniment to a holiday dinner. A homemad e loaf even more so. Best of all the dough can also be used for babka too.

Claire Saffitz ,a chef, food writer and You Tube personality wrote about this versatile dough in today's New York Times Food section. Challah is the perfect bread because it's easy to make for beginner bakers as well as being perfect for sweet and savory dishes. It makes for an excellent French toast while being perfect for sandwiches or accompanying soups and salads. How to make a  memorable loaf? Keep Chef Saffitz 's  hints sin mind when creating it. Start with a sponge. You have to mix a lot of yeast into the dough because of the recipe's high sugar low moisture make up. Mix a small amount of flour with water and a small amount of yeast to create a sponge.as it sits the yeasts feed on the starches in the flour and multiply. Thsi makes the mixture active and bubbly, removing the need to add more yeast to the dough. Another important tip - find ingreddient balance. You need to put eleven grams of salt in the dough. This may sound exccessive but it brings out the flavor and strenghtens the gluten network. Then there's the olive oil. There should be one third cup f it.It keeps the bread Pareve as well as giving it a silky feel.It will need a lot of kneading to give it good crust and crumb. How do you know when enough kneading is enough? The window pane test. Take a small ball of dough and stretch it out. The dough iis thoroughly kneaded if you can see light coming through it , 

Of course it's the braid that makes challah what it is. Basically it can be turned into any shape you want. The traditional braid is the most used and the simplest. a pretty one is a smaller braid tucked in a larger one. You can also wrap it around itself to form a circle. This would be a lovely one for any raisin laced challah.Once you perfect a simple braid you can try a French braid . Keep in mind that a light texture is essential for a good challah. Once you've conquored it, then move on to simple sandwich loaves and soudough.Ms. Saffiitz also includes a  cinnamonbabka recipe , redolent with the spice and zinged up with orange zest. The dough is a basic challah one but.a mix of cinnamon, brown sugar orange zest and almond flour. also add a generous pinch - about one hlf teaspoon of Diamond Crystal salt to it . Break up any lumps of brown sugar with your fingertips. Reserve about a quarter of the cup of the mixture to sprinkle over the loaf. The dough is then divided into two pieces. One  rolled out and the cinnamon mix is spread out on one piece while the other is put in the fridge. Chill both babkas in the fridge for anywhere from four to twelve hours. THey're then proofed, washe d in egg and then baked in a 350 degree oven for fortyfive minutes. They're then cooled for ten.

Observe the holiday with good food. This includes a good challah or babka with the meal. They are perfect breads to make for this holiday dinner.

Pudding Time

 Pudding may be old fashioned but it 's still a great dessert. There's nothing like ending a dinner with it or just enhoying a quick sweet. You can go old school and make your own to get that down home flavor.

Puddings are usually sweet recipes in the US .However in Britain you could have savory ones like Yorkshire which is really a popover. and France  meat ones like salmon and foie gras or chicken liver. The ones here though could be custards or mousses. All countries have some form of it and during the Twentieth Century it used to be a popular dessert that was easy to whip up. surprsingly the word comes from the Latin word for sausage botellus and then the French changed it to boudin. it could also be from the German pud meaning to swell. A good homemade pudding has cornstarch in it ,acting as a binder. milk is added for creminess while vanilla and sugar flavor it.It's first boiled and then constantly stirred until the mixture thickens.It can be spooned into individual bowls or into one big one and chilled. for a richer texture and taste , use whole ream instead of milk. One of the best desserts is chocolate pudding.Make a really rich one using whole cream, and one half cup of baking cocoa. Add butter and vanilla for a fudgy flavor. You could add a tiny drop of mint  for  a fancier chocolate mint dessert.

Many go wild for a homemade butterscotch pudding. This is  silken treasure made with brown sugar heavy cream and egg yolks, The egg yolks are blended with the cornstarch for a silky  but thick constistency.  The brown sugar is cooked into a syrup with water along with salt.It's important for it to caramelize for both the color and flavor. Butter and vanilla are added to the finished product . You could add bourbon or brandy for a grown up version of this childhood classic. What about vegans? Can they enjoy a pudding that's as rich as the egg and dairy laden ones? There are vegan puddings that can be made with any kind of plant milk like soy or almond. Vegan butter may be called for for more flavor. The most important ingredient in vegan pudding is the same one in regular ones - cornstarch. This will help in thickening the mix. Add cocoa powder or brown sugar for a chocolate or butterscotch one. You could even toss in peanut butter which will give a creamy texture and a unique flavor.

A scratch pudding is a great dessert or treat. Make a traditional or vegan one for a truly unique sweet.It's the epitome of homemade goodness.

Pet Parent Recipes

 Our furbabies are everything to us.We fret and worry orver them>we wonder if thye're eating right and what we can do to make their diets better. One way is cooking for them.  This ensure that they're eating the right foods for better lives.

As any cat parent will tell you cats can be both finicky and demanding. They may love one brand of cat fodo that's bad for them while compeltely ignoring what's good for them. Feline "junk food" can have everything from ground fish bone to dyes. Cats are like kids. They love junk food  - both theirs and human! This unfortunately can lead to obesity on both sexes and bladder stone in toms or males. What can you do as their parent? Prepare dishes with  fresh healthy meats, Cats are carnivores and will run to cooked poultry , beef and fish.  You will need a lot of meat thoug. A chicken one requires five pounds of chicken thighs along with such vitamins as B complex and Vitamin E. Taurine is a must. It helps them, to maintain that keen eyesight they're known for. Taurine is also essential for heart and digestive help and is a must for pregnant mama kitties.  You can buy it on Amazxon or Chewy which has one of the largest selection of animal companion foods and items. Keep in mind to add the chicken livers and heart for a truly nutritious meal.  You can also add rice too. Grains are good for feline digestion. A HUGE reminder - keep garlic , onions and other alliums out of the recipes. These are deadly to cats. Their food doesn't need flavoring. They love that meat taste plain.

Dogs are a tad easier. They're not as fussy as cats and you can feed them almost anything. They do  need fat, carbohydrates and protein for a balanced diet. That means also adding eggs, grains and even veggies to the recipe. They also need calcium and fatty acids. Start with either white or brown rice (if you want a healthier  food)cooked with lean ground sirloin and hard boiled eggs mashed for more protein.  You can add some carrots too for variety. You can also create ground turkey and broccoli mixed with dried rosemary . Dogs can have some herbs such as rosemary ,peppermint, dill and turmeric. Homemade dog biscuits are another treat you can make for your pooch. Some companies like King Arthur  flour sells dig biscuit mix along with cute bone shaped molds. Their mix has beef broth and carrtos added or for a sweeter mix try pumpkin and apples (canines can have these fruits without any side effects). the biscuits are like homemade cookies as opposed to storebought ones. They come out bigger and wider. You can also make your own dough using one of fido's favorite foods peanut butter along with honey and whole wheat flour.

Herbs Ahead

 Everyone is busy taking the last of the tomatoes and turning them into sauce. They're looking at those newly picked apples and thinking butters. Yet what about herbs. They're one of the most important ingrdients and the easiest to keep for fall and winter cooking ahead.

Herb drying has been around since the beginning of time. Home chefs and healers dried them in the sun or in their homes. The last was one by tying them in bunches and hanging them from the rafters. This not only provided flavor for their stews and roasted meats but also scented the main rooms. You can do this too, but preferably in a cool dry room like a pantry basement  or attic.Make sure the area is well ventilated otherwise the leaves will be soggy, damp or even rotty.  Can you dry herbs in the oven? Absolutely! You can even dry seeds ike pumpkin too this was too. Place the leaves on a cookie sheet in a low oven  - less than 180 degrees Farenheit for two to four hours.The leaves will be crumbly when they're fully done. Keep in mind that you should pick your herbs early in the morning and take the leaves before the plant begins to flower. This is when their flavor is at its' strongest. You can prolong harvesting by snipping off any buds that appear.Also remove dried , sickly or wilted leaves at this time too.

What can you do with dried herbs? Everything!!! Dried rosemary is used in many Italian dishes.It graces foccaccio, adding color and flavor to this famed bread. A truly tasty side dish is rosemary potatoes. This s taking red potaotes and sheet pan roasting them with rosemary and sea salt after tossing them in olive oil. They're roasted for 350 degrees Farenheit for thirty to forty minutes. You can also use the herb in homemade sauces and part of a pizza sauce. Basil is another incredibly popular herb that most gardens have. This too is versatile. Dried basil is a definite must for homemade tomato sauces what about pesto? Yes it's usually and traditionally made with fresh leaves but you can use the dried ones. Keep the same ingredients ,lemons, olive oil and walnuts and blend everything in a food processor or blender. Again you use the pesto as a plain sauce or add a teaspoon of it to sauces and even dressings. Sage is another herb that's great to dry.It'll be used in stuffings for Thanksgiving and Christmas. It imparts a slightly minty and pepepry taste that offsets the mildness of the bread. Also try it in minestrone soup too.

Keep those garden herbs going in delicious recipes for the entire year. They're a smap to dry and fun to use.  You'll have that fresh flavor well into fall.

Still Producing Late Summer Harvests

   Backyard gardens and farmer's markets are still going strong even as summer's waning. Home chefs can still pick a few good tomatoes or find a cucumber or two. It's the second raspberry season too, which means plenty of fun desserts too. There's an ongoing abundance of fresh picked abundance despite  the seasom.

 Regular contributor David Tanis knowss this and put in three delicious recipes in Wednesday's New York Times Food section,.Home chefs can use their own backyard bounty - and those without head to the Farmer's Markets.These will still be going until mid October to early November. They have plenty of bounty from summer harvests. There are still golden ears of corn, ripe, juicy tomaotes and bright peppers. Fruit also abounds and not just apples. You can still buy stone fruit as well as raspberries. Some carry fresh herbs , perfect for adding more flavor to any recipe. Take advantage of what's there. Mr. Tanis suggests three recipes bell pepper salad with capers and olives, followed by the unusual combination of shrimp with pasta and corn.  Dessert is a boozy Prosecco slush, topped with raspberries and spiked with Meyer lemons. It's the perfect late summer weekend meal. You could also get creative and vary the recipe too. 

The bell pepper salad is made with an anchovy dressing, reminiscent of a Piedmonrese favorite, pepe e acciughe, except this version doesn't roast the peppers. It's combining them with  cherry tomatoes and Castelvetrano or Morroccan olives.Anchovies come in the dressing.They're first pulverized with a mortar and pestle and then redwine vinegar, olive oil and red wine vinegar are whisked in. The main course is shrimp with linguine or spaghetti. The shrimp is cooked in a mix of olive oil garlic and scallions. The shrimp is cooked first then the corn is added (you could actually use canned corn for this as opposed to cutting the kernals off the cob). red pepper flakes gives the dish zing, but you can omit them if you find it too spicy. A boozy Prosecco slushie      -  which can be made for just on its own  finishes off the meal. Use a cup of the Italian sparkling wine with a cup of Meyer lemon juice and a teaspoon of lemon zest. freeze for fifteen minutes and then scrape with a fork like granita. Freeze and repeat. Serve with a topping of raspberries and mint leaves if you have them.

There's still a good bounty out there. Take advatange of it and enjoy the taste of fresh fruit and veggies. Go to your farmer's market or  garden  for the best.

Of All Foods British

 It is aad day for the world and for Britain. The Queen reprsdented the epitome of English resolve and the enviable fortitude. She truly persisted. It's time to honor her and the foods that made her beloved country great.

The British Isles are just that isles, surrounded by the English Channel and the North and Irish Seas. Is it any wonder that fish plays an important part of their diet. One of the most popular is the internationally loved fish and chips. How did battered cod and the English version of fries come into being? Through  Spanish and Portuguese Jewish immigrants by way of the Netherlands. Thye fried battered  fish on Friday night and could eat it cold on Saturday, their Sabbath. Charles Dickens mentioned it in Oliver Twist while  Alexis  Soyer, a French chef recorded it in his cookbook, A Shilling Cookery For the People in 1845. Deep fried "chips"of potatoes started around this time too.fish and chip shops started around this time in London thanks to eastern European Jewish immigrant Joseph Malin while in Lancashire, John Mossley began his.In Edinburgh Scotland,a Belgian immigramt Edward de Gernier introduced them to the city. Surely the Queen loved a good Yorkshire pudding. This savory , heavenly tasting popover accompanies another English favorite roast beef.It came about in the 1700's and was then known as dripping puddings. These buttery sides are made with the roast beef drippings and is served with huge slabs of beef and generous helpings of gravy.

Thanks to The Great British Baking Show  everyone knows about British goodies and tea time delights. The Queen undoubtedly enjoyed Victoria Sponge named for her great-great grandmother Queen Victoria, the second longest reigning British monarch. The recipe is a buttery sponge food cake one baked into two layers and filled with a whipped cream frosting and raspberry jam. A fun dessert is Eton mess. This is a tasty mash up of broken meringues, whipped cream and fresh cut fruit such as  strawberries and peaches. It's a favorite of her grandsons William and Harry. Her Majesty probably also enjoyed jam roly poly's or shirt sleeve pudding. This is another Nineteenth Century creation, first made with a dough using suet or beef fat. Butter replaces the suet in this steamed pudding.It's kind of like a Swiss roll but filled with either plum or raspberry jam. Custard is ladled on the steamed rolls. One of the most famous British desserts is the Christmas plum pudding. Again this is a steamed cake , made with breadcrumbs and rich with eggs. spices are added  as is port wine for color and sweetness.It's then topped with a spring of holly or lit on fire.

Queen Elizabeth made an impact on the world as did British cuisine. Like her it will be forever in our hearts and history. Rule Britannia.

A New Take On Tasting Menus

 Tasting menus took on the feeling of a Gilded Age dinner party with too many formal courses. Then the exorbitant prices for them was also off putting. However a new generation of chefs is changing all that. The portions are smaller and the prices are affordable.

 Regular contributor  and restuarant critic Brett Anderson wrote about this new generation in today's New York Times Food section. Tasting menus, especially around metro areas like New York and Los Angeles were expensive affairs where diners got tiny plate after tiny plate of carefully arranged food. The idea became a bit too stuffy - until young chefs grabbed the idea. They ran with it, creaing a new sort of dining, fun and flavorful. It does pay off and it's more cost effective for these young restauranteurs who are watching their budgets. A big advantage is they they encourage thrift, Because they tend to require reservations and compel diners to pay in advance for the meals, tasting menus allow chefs to estimate exactly what they want and the cost of these ingredients. Food is purchased with precision which reduces the waste of ala carte eateries. another plus is that only certain ingredients are bought and not a wide variety of meats, and produce.Fixed meals also require less steps which makes for less staff needing to be hired.Since the places also tend to be tiny , less space is needed hence lower rents.

These are reasons for any new chef to consider opening a tasting restaurant. It also gives them space to highlight their dishes. They could be creative takes on classics or updated family ones. At Southern Soigne in Jackson, Mississippi, chef Zacheus Golden uses t dishes like lump crab cakes and spices it with whipped Creole cream cheese frosting. and rabbit porch cheek terrine with strawberry jam, pickled mustard seeds and bread lace.It's also a fraction of the cost of more formal tasting menus at only $95.Amanda Shulman has opeend up Her Place Supper Club in Philadelphia takes advatnage of the season and the fact she has good fresh Jersey and Pennsylvania produce at her fingertips. Her tasting menu includes tomato panzanella and corn and truffle profiteroles.Her Place puts the food on the table family like the famed New Orleans Mosquito Supper CLub. They have a tasting menu for eleven months of the year, shutting down in August. Theirs is pure seafood, celebrating the area's shrimpers and fisherman with such recipes as  raw oyster with mignonette sauce and  fried shrimp boulettes.

Could tasting menus be the next food trend. Most certainly. They're now new and innovative with recipes bursting with flavor.