Home Chef Goals

It's a new year and with it come new goals for everything in life. Home chefs should take these to heart . Have something to look foward to doing and then stick to doing it. It can be anything from trying a new cuisine to mastering some culinary craft.

Tis is what I have planned for myself. Caribbean cooking and baking has always intrigued me and this will be the year (and hopefully soon) to try cooking callaloo and possibly attempting a tofu jerk.This is turning a traditionally meat dish into something vegan. Another Caribbean must try is Trinidadian sweet bread. I was curious about it when I first heard about this fruitcake like bread.It has frozen coconut along with currents  evaporated milk, raisins and candied cherries in it. I have had luck with sweet breads in the past so it shouldn't be that hard to make and bake.Another home chef or rather home baker goal for me is upping my cookie game. I've had two major Christmas cookie disasters recently, probably becaused I used vegan sub in for eggs and butter. I want to create a cookie that crisp and light while packing flavor. I don't ever want to deal with a crumbly , unmanagable dough  again. A smaller goal is possibly buying cute cookie cutters in different shape and sizes and working with colored chocolate for decorating.

All home chefs should set some kind fo goal. It doens;t have to be met right away. It could involve smokingbrisket  n the grill during the Spring and summer months. You can spend these colder months reading up; on recipes and which one to try. Many look through those new cookbooks they received for Christmas and Hannukah and pick out recipes they want to try, Keep in mind that it doesn't have to be a new cookbook. There may be a cookbook you haven't looked through in years. Check the recipes out. Try the ones you haven;t attempted for something different. Another fun goal is taking culinary classes.Enroll in a course  if you're fascinated by Middle Eastern cuisine or want to learn the intricacies of French pastry making. Again check on line for classes and if they're in your area.  Some bakeries offer classes for cake and cupcake decorating while many night schools offer affordable classes on various cuisines.Sign up now before all the spots are taken. There are also one on one classes however these can be pricy depending upon the instructor's availabilty. Research first before you sign up.

It's always fun and improtant to set goals for yourelf. Carry that into the kitchen. Try a new cuisine or promise yourself to experiment with a different technique. You'll be pleased with the results.

The Early American Cooking Channel

 Have you ever wondered how home chefs managed to create tasty and sustainable meals two centuries ago?  How did they cook without air fryers and microwaves? Well, there's this YouTube channel , Early American that explains everything. Imagine a cooking show form the Federalist period to 1830

I disocvered this channel only yesterday (and I;m late to the party on some of the videos). It was mind blowing and fascinating along with being weirdly calming. The main cook and baker is Justine who actually cooks in a log cabin. She is wearing period clothing - an Empire style  dress and a very long apron which serves as double duty to protect her clothes and carry scraps out to the chickens. (Yes, there is a small flock of chickens outside), There is no chirpy dialogue with these videos , no jazzy music or fun banter. You hear Justine cutting up veggies or her butter and milk sizzling over a fire There is the sound fo her whisking eggs with a straw(!) whisk. The implements are simple themselves. Liquids and batters are mixed in earthernware bowls. There is only one , rather lethal looking knife that does all the heavy kitchen duty. There are no ovens or  stoves. Everything is cooked over a fire or wirh hot coals. This is the most fascinating to me. Justine puts tins or literally  cups (for cupcakes) in a pot. A lid is put on it and then hot coals are expertly shoveled on top to create a kind of convection oven. The cakes and cupcakes come out OK.

The recipes or receipts as they were called are flashed across the screen at the end of each video. Most are from The Frugal Housewife and  The Cook's Oracle. Can thye be replicated in the modern kitchen? Yes, but keep in mind that they're made with very basic ingredients. This is the kind of food that a Young America ate . influenced prinarily by Britain. The spicings are very simple., mostly salt  and pepper for the savory foods with mustard being included in some recipes. The cupcakes seemed to be the most flavorful, with a kind of gingerbread vibe thanks to molasses, mace, cloves and a lot fo dried ginger being used. I was fascinated by her bacon rice curry that had a pinch of cayenne and a good tabelspoon of curry powder in it. I'm just wondering where they got cayenne pepper back then. Was it with trade from the Caribbean? The same with the curry. I imagine a general store in the early 1800's may have had it on occassion. Another questionable aspect is the meat. I saw her husband Ron shoot a deer for their Christmas dinner video (it wasn't witnessed. You just saw him loading up a musket and then hear it go off). Seeing him dump the body into a cart was disturbing, probably because I am animal rights. Then her chickens - where they used for the fried chicken recipe?  Vegans may be offended by these videos, Vegetarians will be more accepting.Some  recipes can work  for themlike the baked mac and cheese and the golden fried potato balls, 

It's always fun to think about time travel. Home chefs can, thansk to Justine and her huband Ron. Go back two hundred years with Early American. It's a tasty history lesson.

Papa Ganache A New Kind of Bakery

 Veganism is taking a strong hold on the American palate. It's no wonder that vegan bakeries are becoming more popular. They're becoming part of the hometown scene. One New Jersey mini chain Papa Ganache is this offering dairy and egg free treats.

I was lucky to visit the Cranford , New Jersey branch today. The owner , vegan baker and psychotherapist Lisa Siroti founded these good for you bakeries. There are no animal products used which means there's no cholesterol to fret over along with no transfat and  preservatives. It's a small batch bakery meaning the items are baked in smaller quantities than a regular bakery would.

Still there was a lot to choose from. I went in mid afternoon and there was still a good choice of cookies, brownies and baby cakes. (smaller two layer cakes)

They alos have cookie pops. I couldn't resist the cupocakes so I bought the creme brulee and the carrot ones.

I wanted to see if the frosting was as good as my homemade vegan one, I could taste the apple sauce in the creme brule one. I liked the torched raw sugar on top It did add that nice  crunch and burnt flavor that the real creme brule has. The icing was very solid in texture and then melted into creaminess .The carrot cupcakes tasted exactly like their non vegan counterparts. I love the burst of carroty flavor the cake had and the ultra creaminess of the icing. These could easily pass for the non vegan ones. I'm hoping to try their cookies and their big square Neopolitan ones that look like petit fours. Also their vegan bread sounds fascinating too. The pricing is expensive though. Each cupcake was five dollars while  giant cookies are $4.50 each. Smaller cakes start at $30 while a nine inch one is $50. 

Visit Papa Ganache if you're in the quaint and charming town of Cranford or visit their Marawan and Manasquan locations. It's a great place to  try delicious vegan treats.

Papa Ganache Cranford location 106 N>Union Ave.

Veggies Doing Double Duty

 It's not just spinach steamed with garlic and butter anymore. Or cauliflower florets ready to be dipped into a viniagrette. Veggies now are getting double duty in foods and recipe usually occupied by traditional and time honored ingredients. The end result is a tasty new way of getting produce.

On e of the unexpected to find veggies is pasta. Many companies like Ronzoni are incorporating everything from broccoli to tomatoes in their spaghetti and rotelli.Barilla, the most tradtional of pasta companies is taking a different turn with their zucchini and spinach ones along with their red lentil and chickpea pastas. Yet are they worth it to those who love their whole wheat and Durham wheat kinds. Veggie based pasta is less in fiber and much less proteins than the traditional types. They are perfect for those with celiac disease, gluten sensitivites and wheat allergies.Keep in mind that they're not completely vegetable based.A mix of semolina and Durham wheat is added for body. Ronzoni 's has  The most important question however is how does it taste. Veggie pastas don't have the robust and distinctive flavor their one hundred per cent wheat cousins have. It won't work with a delicate butter and garlic sauce. Try a hearty tomato or fiery arriabiata one instead. The same applies to turning them into salads. Use a flavorful dressing and strong flavors like beans and broccoli along with vine ripe tomatoes.

Rice is also getting a run for its' money. There is a trend right now for riced veggies.It's a much healthier alternative to the regular grains (although rice is lower in calories and is rich in carbohydrates,magnesium and protein).Riced veggies have more Vitamins K and C. You can easily buy it at your grocery store . There are several different brands to choose from like Acme's Signature brand to Bird's Eye and Green Giant. It comes plain ro with flavorings like regular rice. It's great on it's own but perfect for a healthy side with grilled chicken or even plant based meats. Riced veggies can be easily be made in your kitchen. One popular recipe is riced broccoli. This is just trimming the veggie's thick ends or woody looking stems. Cut the broccoli into equal sized florets and cut the stems into coins or thin slices. Place all of it in a food processor or blender and pulse until the pieces resembles rice grains. You can easily turn it into a side or a salad. even fellow vegetables like potatoes are getting a run for their money. Mashed cauliflower has a popular side since Michelle Obama introduced it at The White House.It's mashing the cooked florets with sour cream and butter, although you can also use almind milk for a healthier side.

Veggies are doing double duties taking over form rice , pasta and even their fellow veggies potatoes, They're a nice alternative to these, being healthier and more flavorful. Try them as pasta riced or mashed for a new taste in the New Year.

Food Waste And Us

What's the worst thing a home chef can make? Food waste. Throwing out leftovers or overbuying is killing our planet. Is there a way out? Yes and it involves being mindful about what to buy and cook.

Susan Shain wrote this interesting article about  our lethal eating habits in yesterday's New York Times Food section. Ms. Shain is part of the Headway Team at the newspaper, an initiative exploring the world's challenges through the lens of progess. Food waste is the number one environmental problem in the US right now. It's more destructive than even the methane emissions from the aviation industry which is claiming a lot. The idea of no waste needs attention.  We have a better shot of somewhat conquering  climate change if we're more frugal and mindful  of what we use. Americans have a tendency to take our abundance for granted. We just keep buying whether we need the food or not. Spinach gets pushed to the back of the fridge. Avocadoes and tomatoes are forgotten as other veggies are brought in. That leads to it being eventually being tossed into landfills. LUckily Ohio is keeping track of all this waste. The South Ohio waste Company or SWACO is actively measuring what people are throwing out . They  went to North Arlington, a wealthy suburb of Columbus. also another company GT environmental also tracked what residents were throwing out. They were divided into three catagories according to senior manager Dan Graeter and there was a lot fo food wasted.

How do we combat this? SWACO's former  executive director Ty Marsh feels it's in the pocketbook. The average Ohio family spens  a whopping $1,500 for unwanted food each year. That's also tewnty-two  millions(!!!) of gallons a gas used each year to drive to the grocery store. They've shared tips with how to create meal plans and freeze elftovers. some residents have even received offers of free Blueapple pods  which helps produce stay fresh longer along with bins and liners for easy composting. Yet it may be the next generation that will help get us out of the mess. sixth grader Riley Savage of Ohio has been ridign her mother Jennifer for her wasteful habits. It started  two years ago when Mrs.S avage was throwing out old stuffed pappers, Riley's favorite food. The waste of it all made the then fourth grader   cry. Her parents quickly amneded their ways. Mr. Savage was turning last night's leftovers into his work lunch while Mrs/ Savage was much more conscientious about what she cooked. Even schools are teaching the importnace of envirnmnetalism. Riley's school Horizon Elementary   has a  cafeteria  where first graders like Tobias are learning about composting, recycling and landfills. There is triumph in learning where each piece fo garbage goes. Leftover nuggets and cheese sticks are left  for other students to much on.

It' s not too late to reverse out bad habits. do it for your family and your wallet. Most of all do it for our planet.

A Century Of Good Food

 It's rare a restaurant hits the 100 year mark, yet Los Amgeles' El Cholo has managed to do just that. This beloved staple  has been feeding celebrities college stidents and families. What's their secret? Good food and good drink.

Deputy business editor Kevin McKenna takes a break from finance writing and wrote this informative piece  along with giving recipes for today's New York Times Food section. El Cholo is one of those unique  eateries that you would see more in Europe where families own restaurants through the centuries.It started in 1923 when Alejando and Rosa Borquez opened up the Sonora Cafe  named after their home state in Mexico. It was renamed EL Cholo a couple of years later  in 1925.and located near the Los Angeles Memorial Coliseum. Their daughter Aurelia took over with her husband George Salisbury , a regular she met while waitressing there. The current owner ,their son Ron was born in 1935. His earliest memories are of helping his mother count change  at their cash register . He also managed the place for his father when he was eighteen and also going to college. His youngest of seven Bennett, will be running the restaurant now. during its' one hundred years it attracted the burgeoning Hollywood community. regular customers were Clark Gable, Loretta Young and Nat King Cole. Jack Nicholson was also a regular and brought his girlfriend Michelle Philips to el Cholo. Her voice provides the outgoing message for the restaurant. Tom Seaver was a big fan and part time owner  during his college days. he later brought Nolan Ryan there. 

Have the recipes changed over the years? Yes. Mexican food was not really big with the Anglo community and the dishes were often bland witohut any of the usial spices. Over the decades American tastes changed and people were becoming more adventurous. Chimichangas were added in 1967 and crab meat enchiladas in 1971. It was the addition of nachos that  brought in more customers for  El Cholo.This was thanks to waitress Carmen Rocha who brought them in by stealth . Her knowledge of the dish followed her from Texas. she started to prepare them for diners who loved them. Yet it was the introduction of the margarita in 1960s'. The first ones were not that great according to Ron Salisbury  A fellow restaurant owner gave hima few tios, namely blending a variety of tequilas for the drink. Mr. McKenna offer ElCholo's signature dish Sonora style enchiladas. He also includes the green and red sauce recipes too. The filling is shredded cooked chicken sauteed with Mexican oregano, garlic polamo chilis and a tomato. Each are different. The red has guajillo and California chilis cooked with chili di arbol and a onion The green is made   from chicken stock , green bell peppers, spinach onion and poblano chiles. Both are used in assembling the enchiladas and then they 're stacked and served with a fried egg on top. cheese and black olives are sprinkled on top.

el Cholo represents a family's  century devotion and hard work. it has severed generations of Angelenos amdintroduced Mexican food to Hollywood. It is the king of restaurants.

The January Dilemma Fresh Frozen Or Canned

 Trying to eat healthy in January can be a hard deal. It;s not that we're surrounded by cakes and chips.It's that fresh fruit and veggies are slim picking this time of year. Yes you ca pick up eveyrhing but are they tasty enough? Would a canned or frozen version be better?

This is the problem for all home chefs in colder climes this time of year. Most produce are well past their harvest in the northern part of the US and Canada. Most of the veggies that were in full bloom during the summer are coming in from Mexico and Central America now. Tomatoes are one of these and though they're native to that area, the winter versions are not as red or as delicious as the ones coming from local area farms. It's tough to make a good salad with ones that are watery and bland tasting. You could buy sundried  tomatoes for a different taste but these can be too much after a while. That burst tomato sauce that usually tastes heavenly with the fresh grape variety but has a lesser flavor when the imported ones are used. The best bet is using canned like Muir Glen for any kind of sauce. As for broccoli it's growing in abundance in north central Florida. Luckily it's a veggie that's OK frozen. The frozen version is actually better for broccoli salads . Steaming it helps to improve the flavor . This also works for string beans too. Skip the canned versions and go straight for the frozen green beans.

Fruit is a bit harder.It's hard to find really good fruit now. There are apples which are coming in from Washington State right now. They're still harvested in the fall but put into a controlled setting to prevent rotting. That's why we still have such a variety to choose from. Grapes still are being harvested in southern California along with Mexico. The good thing about grapes is that they become raisins. If you're not happy with what your grocery has , then get a cannister of raisins. They're also rich in fiber, vitamins and minerals plus they're high in iron.  Citrus has always been the "go to winter fruit". Definitely have more of them in your life.They're also good freshly juiced which you can use for a delicious , fresh drink or perfect in both savory and sweet dishes. The same goes for tangerines as well. Have plenty of these around too. What about those fany little bowls of strawberries and melons  that are seen gracing grocery shelves. Both are probably coming from Mexico and they 're OK if you want a low calorie snack. You could buy frozen strawberries but these are actually better in smoothies and desserts. As for the melon look to winter melons like casaba for a fresher bite.

A New Year's resolution is to eat healthy. It hard to do when it's January. yet you can find your helping of fruit and veggies for better eating.