Memories Of Spring Holidays

 Passover is coming up. Meethi Eid has just passed . Everyone has favorite memories of these holidays. What was your favorite Seder like? Was it the macaroons? The brisket? 

What about Meethi Eid ? Was it the tabouli eat after a day of fasting ?Or was it the dates to celebrate the first bite of the day? Let us know and include recipes

The Best Of Boston

 Boston is known for its brand a clam chowder. Yet there's so much more to this historicv, multiethnic town. It rivals New York, La and Chicago for excellent and varied dining. Boston may be known for it's great history but it's famed for its' great foods.

Today's New York Times Food section esplored all aspects of the town's  vast array of eateries.,Yes, there is seafood and the best is found at Belle Isle Seafood.It's located in nearby Winthrop a seaside town near Logan Airport. You can splurge on the lobster pie but also try the fried seafood with a side of onion rings or fries. There is clam chowder too if you want a cup. There is also Row 34 which has fresh locally sourced lobsters caught by the chef Jeremy Sewalls' cousin and his son. The restaurant even makes its; own satime crackers!These  work with the smoked fish that's cured on the premises.Boston is an Italian town with a rich history of immigrants contributing to the city's table. Try Via Cannucia run by Stefano Quaresima. Chef Quaresima is known for his baking skills , supplying the restaurant with cream buns and bombolini doughnuts. He also creates flavorful frittatas and mouth watering red and white pizzas as well as in house  baked desserts. Giulia's  in Cambridge,is another great Italian eatery that is a must try.Diners get to enjoy the homemade wild boar papperdalle  along with bucatini ameritriciata

Asian food is also popular here. Tourists should try Ming Seafood Restaurant in Quincy where they can have a plate of shumai, steamed dumpling that features a shrimp truffle filling wrapped in a cuttlefish ink wrapper. For fun the chef sets a Mano pudding set in a rubber ducky mold. There is also The Eaves ,a Viernamese restaurant in Union Square.Chefs, married couple Vincenzo Le and Duong Huybh reimagine classic Vietnamese dishes with a New England twist. Cha Cha la Vong usually made with catfish in Hanoi is remade with New England monkfish, The city is usually known for its' clam chowder but Yume Ga Arukara is changing that. It serves udon, those thick Japanese wheat noodles in a dashi broth Diners can choose to add in scallions or beef slices along with crispy tempura bits. Toro offers Spanish tapas,  a nice change up from the other cuisines.There's a wide range of seafood along with meat  and vegetable small plates. Diners can enjoy croqueta de bacalao,  salt cod croquettes along with flank hanger steak or pimentos. There's also a  choice of delicious paellas  that come in two types a vegetable one and a seafood one. American restaurants loke Field and Vine and Cutty's are also featured too along wht Sofra a Greek pastry shop.

Boston is not just beans and clam chowder.It has a rich and varied table.There is seafood but also other dishes from other cuisines that are flavorful and tasty.

To End A Seder

 Passover is less than a week away.This holiday , starting next Monday APril 22nd, is full of good food. How do you end a Seder? With a tasty dessert?

All Passover desserts are flour less yet you can make a delicious cake or kugel. The most traditonal dessert  are apple  cake and  coconut rich macaroons. Apple cake can be made with almond or ground matzoh meal.There are still eggs added to give it body and spices such as cinnamon or nutmeg. It can be varied with the addition of ground walnuts. Flour less apple muffins can also be made  as a sub in for cupcakes. it;'s more or less the same recipe as  for the cake  Macaroons can be made at home. They only require four ingredients, egg whites, ,sugar vanilla extracts and shredded coconut Vegan ones cna be made if you sub in kosher aqua faba or chickpea water for the egg whites. Chocolate chips can be added or the macaroons can be dipped in chocolate for an even tastier treat. The macaroons can also have a bit of lemon zest for a citrus-y take on the recipe. The original macaron recipe can also be made for Passover  since they're made without flour. You could do a simple vanilla, chocolate coffee or any fruit flavor with a matching or contrasting buttercream filling.

Of course you could always bake everyone's favorite  - a flour less chocolate cake. This is a blend of  just eggs, butter ,cocoa powder sugar and vanilla. Eggs are used to act as a binder.It is a thick, fudgey cake that's more like candy .Can cupcakes be made this way? Absolutely! Yes! Again it's the same recipe but poured into cupcake papers. Again eggs are the most important ingredient here because they act as the binder that brings all the other ingredients together. These can also be made in vanilla too if you want something different.Cookies can also be made for the holiday. Surprisingly there are even flour less chocolate chip cookies along with other types. What gives them substance? Both oatmeal or almond flour work. You should add baking powder to give them some rise otherwise they'll be too flat.Mix it and the flours together before adding the other ingredients. The wet ingredients are then added as with a regular cookie recipe and then the chips. The dough is then rolled into balls and put on a  cookie sheet. 

What ends a good Seder? A good dessert. It could be a traditional apple cake or a chocolate chip cookie. It's up to you how you want to  create a fun and delicious ending.

Risotto Sub Ins

 Everyone loves a good risotto. There's the creaminess and the flavor. The crispiness when it's been refried The day later. The only problem is that arborio can be hard to find or can be temperamental at cooking. What to do ? try subs.

This has become a thing with many chefs.The famed  chef and cookbook author Nigella Lawson is constantly trying new variations using barley and orzo. Yet many home chefs will ask can I sub in regular rice for arborio.The answer is yes but keep in mind the dish won;t have the creaminess simply because arborio rice is a short grain starchy variety. You can use it especially if the rice is really a supporting flavor. It can work well with chicken and a tomato sauce. Can you make the classic and heavenly delicious risotto Milanese>Yes but keep in mind that it won;t have that creaminess .You could add a tablespoon of plain Greek yogurt, creme fraiche or even heavy whipping cream to replicate the texture and mouthfeel. The risotto will still taste good with or without the creaminess. It's the saffron and chicken broth that really make the dish.What about brown rice?Again yes. To make it healthier and creamier you could add white cannellini beans ( don't try this for a Milanese). The beans impart a nice flavor and work well with the chicken broth and tomatoes.

What about orzo and barley? Yes orzo, that rice like pasta can easily be subbed in for arborio rice. Many home chefs and commercial ones claim that it makes a better Milanese than the arborio rice. You use the same ingredients, the saffron threads, the white wine and chicken broth. To achieve the famed creaminess add two tablespoons butter or a plant based one such as Melt. Of course orzo can be used in traditional risottos that also have tomato sauce and mushrooms. It can even work in making arrancini those stuffed deep fried rice balls. Is pearl barley a good risotto sub in? Yes!!! You can even make Milanese style with it!! Keep in mind that it does have a slightly nutty taste that may come through in dishes made with lighter sauces. Many home chefs pair it with a variety of veggies. Many add vegetables normally not associated with risoot like carrots along with squash and even soy sauce. It's a great risotto to make using a current season's harvest. Try kale and butternut squash in the fall while the summer calls for corn and cherry tomatoes.

Risotto doesn't;t have to always be made with arborio rice. Try orzo in a pinch or pearl barley if you have that. Use up your white and brown rice for a risotto Milanese or a traditional tomato one.

Lighter Sides

 Warmer weather means lighter meals and with them come lighter sides.Let the mashed potatoes and green beans casseroles rest. Try dishes and recipes that are not are heavy, but more delicate. T

o most laughter meal is chicken cutlets or fish.what works with these? If you're in a hurry, try these,

The SUddenly Salad by Betty Crocker is easy enough to make.It comes with the pastas that has to be cooked and seasoning.The last is made with oil and water and then is tossed with the rotelli.I plan on using this as a side with plant based chicken tenders.You can also make this using any chuncky pasta and a variety of differnt seasonings. Add grape tomatoes and cut up broccoli florets  for more flavor and substance.

The other , Knorr's Spanish Rice is another easy make.It's ust cooking the rice and adding either a tablespoon of vegetable or olive oil.THis can work with chicken, or fish. You Ould even add leftover Londin Broil to it for a quick meal.Again it can easily be replicated with tomato paste cooked into white rice. Lemon rice is a great addition to any main dish.Use fresh lemon juice and zest for this along with either butter or a plant based one like Melt. Almonds work well in this too if you want a more exotic side, especially if you're cooking chicken shikebobs.This also is a good side dish to grilled salmon too. 

Switch to lighter mains and sides as the weather becomes warmer.It could be a pasta salad.It could be a side of rice. Either one is very good.

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Chicago Restauranr Paradise

 Chicago has always been known as a foodie's city.It has a wide variety of eateries from stands to fancy restaurants.It also has a wide variety of cusiines from downhome American to the best of the world. Luckily there's a guide to help you eat through the Windy City

The New York Tmes wednesday section highlighted the best of this interesting city. If you want down home Chicago food them stop at Johnnies; where the quintessential Chicago sandwich is being made< Beef is roasted and laded with different soices.It's shaved thin and piled onto a roll and topped with giardinaria, pickled veggies. The place is also known for its' hot dogs and lemon Italian ice.It';s located outside the city in a charming town called ELmwood Parl. Then there is Superdawg where everyone goes for a "dragged through the garden " dog.This is a hot dog laden with diced onions, neon green relish peppers,tomatoes and tomato slices.Celery salt is sprinkled on and a dill pickle spear is added. Add their fries and a shake or malted for truly blissful eating.CHicago is also the home of the Midwest beef market. Try Uncle John's Bar-B-Q on the South Side where ribs and smoked turkey reign supreme.

Of course there are fancy restaurants, as in any other big city. Avec has a variety of good Mediterreneam starters like labneh along with chorizo stuffed and bacon wrapped Medjool dates. Chicago has always had a large Italian population so both pizza and pasta thrive here. There is Monteverde in the west Loop,This features freshly made pasta and a rich Neopolitan sauce that is made up of a variety of different meats. Kim's Uncle Pizza, in nearby Westmont offers CHicago tavern style pizza, ones with crackly crusts cuts into squares.They're topped with tangy sauce and nubs of crackly sausage. Shanghai  Terrace offers a wide range of CHinese dishes from SHanghai to Scechuan. Try their fried rice with Wagyu beef and taro. The city has a burgeoning Mexican population so Mexican eateries are also big on Chicagoans dining lists. Many go to Mi Tocaya Antojeria for the steak burritos and the wedding day special a while mole called mole de novia.Al Bawadi Grill is for those who love good Middle Eastern fare in a luxurious setting. They offer the usual hummus,keftka and shish kebabs.

These are just some of the eateries CHicago has. Visit this fascinating city for Lake Michigan and the town history. Stay for the amazing array of restaurants.

Spring Veggie Time

 It's Spring and that means a plethora of fresh spring veggies to eat. We're curious here.What's your favorite? Do you love fresh peas that can be made into everything from soups to salads? Are you big on asparagus dishes (I am! It's just my favorite vegetable of all time!) Do you love artichokes steamed or stuffed?

Let us know what you like as you transition from heavy winter dishes to lighter warmer weather ones.Is there a recipe that features them that you'd like to share?