That Vacation Clean Out

 It's hard when you teach along with having other jobs. House cleaning, especially kitchen cleaning and clearing out suffers. Luckily most educators do have a lengthy summer vacation to toss and throw.

This was my story.I was working many hours as a teacher and a tutor that I neglected my kitchen. The best I did was wash dishes and bleach te sink. Yes , old food got thrown out but that was the extent.  

This is my spice cabinets with spices going back ten years or more. spices should be thrown out every two ro three years. I stubbornly cling to mine - which is bad. I plan on throwing everything out and heading to Lidl where they have a wide variety of different spices at a good price.

My kitchen table is another must clean zone. I have extra spice jars there along with a wide variety of snacks. (my downfall, I know)Everything old needs to be thrown out.I have already taken out three bags of tortilla chips crumbs . The birds and the woodchuck will appreciate them. Kitchens need to be cleaned at least once a week. For me it will have to be a weekend to get everything up to snuff from the floor to the fridge.

It's hard when work interferes with life. Thankfully there are long vacations to toss, clean and scrub. This helps in maintaining a happy and healthy kitchen.

How Pure Are Our Foods

 RFK Junior wants to rid foods of all dyes that the Eurpoean Union has already banned. It would make our food safer. natural dyes would be used driving up the cost of some products like candy cakes and juices.

How do you feel?Do you believe a more natural , chemical free way is the way to go. Keep in mind there may be some limits on the amount preservatives put in. Breads and certain foods may get stale or moldy quicker then

Honoring Marcella

 Marcella Hazan changed the way Americans thought of Italian cooking. She opened American's eyes to sophistication and subtleness of  Northern Italian cuisine with her cookbook.Now there';s a new documentary out about her that;s enchanting a new generation of chefs.

Regular contributar and restaurant critic Pete Wells, wrote about Ms Hazan , her influence and her documentary in yesterday's New York Times Wednesday Food section.Mr Wells saw Marcella back in Aprim where it was down at the Smithsonian Institute where some of her cooking implements are. .On display outside the theater  was here square cornered lasagna pan, her garganelli comb used to make the traditional lines in garganelli pasta.  her linen apron painted with grapevines and her risotto spoon. (Julia Child who was influenced  by her has her entire kitchen reconstructed in the museum's basement) > So many people were influenced by her work. She introduced Americans to a rethought Italian cuisine, one that explored different regions in both the North and south of the republic , and showed home chefs how to use the ingredients these regions were famous for. Before her, most Americans  lived on the cuisine that people from Calabria , Campania and Sicily .Most fled the brutal and feudal tenant farms  bringing with them recipes that relied heavily on sauces and pastas/Some immigrants were tradespeople bringing their businesses of selling olive oil and sausages to America.

Yet there was another cuisine - the  more varied cuisine of Northern and Central Italy. .Both Marcella and her husband were from Emilia Romagna The Hazans were Sephardic Jews with a thriving fun industry when they left Italy  - not because of poverty but because of rising Fascism.Ms. Hazan herself had two degrees in biology from the University of Padua and the University of Bologna. She taught herself how to cook in order to feed her energetic and hungry husband. She used the flavors and ingredients she was familiar with. As Americans embraced ultra sophisticated  Italian films , cars and fashion so did they embraced ultra sophisticated food. She told home chefs to cook vegetables in cold water for half an hour to remove grit. They should be cooked until tender but not mushy. She introduced Americans to balsamic vinegar, a move she later regretted because everyone from chefs to home chefs overused it.Foods didn't;t have to be fried in olive oil. She recommended the Northern Italian way of using butter with the American invention vegetable oil for a lighter taste. She showed a country what Italian food  had always been - art.

Marcella Hazan may be gone but her influence lives on . Restaurants and home kitchens have her to thank for bringing in the subtle sophistication of true Italian cooking. That is a legacy  that should always be treasured.

Keeping Fresh Herbs Fresh

 Herbs add so much strong flavor to any meal to even dessert. Yet they're plants and they're delicate.Storing and using them in the right way will insure maximum flavor.

Senior staff editor Adina Steiman contributed a guide to them in today 's new York Times Wedensday Food section.One aspect novice chefs should learn right away about choosing fresh herbs is to choose them with a degree of care. They should be perky and vibrant with well hydrated leaves and stems according to Nasim Alknai author and owner of Sofresh  - a cookbook and restaurant with the same name. Avoid bunches with limp and waterlogged leaves. Also avoid any discolored ones too. Skip the ones that are already packaged. Their freshness is hard to gauge. Prep for storage as soon as they're brought home is another key factor to having them retain their flavor.Once home spread them on a paper towel and pluck away any dried or discolored leaves. These could attract bacteria.Rinse herbs before storing them. Home chefs are more likely to cooked with washed ones because they're all set to be cooked.Use a salad spinner to dry them, or if that'd not available a paper towel to blot them dry.

Another must is keep them hydrated. Before using wash without drying and plunge into a bowl of ice cold water. Cut the stem for better hydration. Herbs should also be strategically packed . They'll last longer when they have enough moisture otherwise they'll turned into a swampy mess.What about well dried ones? Chef Alikhani recommends wrapping them in a paper towel before storing them in the fridge. She cautions to watch out because they could pick up moisture. As with any green, handle with care. Even herb plants can lose their taste if they're improperly cared for. Harvest early in the morning and use very sharp shears to cut. Keep in mind that herbs are not just garnishes but also food. USe them in everything. They punch up soups, rice ,pasta and polenta. They bring color and taste to otherwise bland dishes. Think of them like other greens. Ms. Steiman  gives a recipe for a  Greek herb laced salad called maroulasalata.It's a delicious blend of romaine lettuce, dill fronds and feta cheese. Scallions and lemon juice give it more flavor as does good Greek olive oil. Keep in mind that basil too,  is great in tomato salads.

Herbs are not just fun garnishes. They're an integral part of cooking and baking. Treat them well, They'll give optimum flavor.

The Cold Salad Debate

 It;s picnic an d barbecue time. Home chefs will be debating what sides to make. There's always  a debate. Which works best? A traditional greens based?Beans - but what kind?Potato or macaroni? WHat works the best?

Some may think a green salad would be too fancy for any outdoor do. Not so? A You can make a Ceasar salad using fresh chicken or  shrimp from the grill. A plain green salad with just tomatoes and buttery Bibb lettuce is a great accompaniment to  hamburgers and hot dogs.It's also a a great side for a simple green steak. Keep in mind that that other veggies on their own make a great salad. Tomatoes in just olive oil and sprinkled with oregano and seasonings is a perfect side to any picnic or barbecue meal. Sliced beet salad is a very delicious side, especially with a vinaigrette. The same goes for string beans and broccoli. Broccoli salad can be done with  just oil and vinegar but it can also work with mayo and diced ham. Of course there is also bean salad. Three bean is the classic all home chefs turn to.This consists of cannellini , kidney and garbanzo beans but any combo will do. Even a chickpea and tomato salad is a great outdoor meal side.

The gold standard for any picnic ro barbecue is potato. Many feel it's not a barbecue without it. A classic recipe that also has chopped hard boiled eggs,  mayo , and chopped onions and celery. However unlike other salads, potatoes salads can be too watery , too bland, too much , too salty and too soggy. It should be made with care. It starts with cooking the potatoes until they;re tender - not mushy. Coo l then completely and use a cool temperature dressing. If using vinaigrette chill it in the fridge for a good half hour before using.If it;s too bland add interesting ingredients like dill or capers. This ratchets the flavor upa few notches. Too salty? Add a squeeze of lemon or lime juice. Macaroni salad may be a better choice if you're pressed for time. It;s an easy boil and then adding a dressing plus extras.What pasta is the best? Many go for the elbow shaped macaroni but fusilli is a better choice. It holds the dressing and imparts more flavor . Also extra also make a macaroni salad. Minced pepperoni or salami is a great add in as is chopped broccoli and tomatoes.

WHat salad should you make for your picnic or barbecue? Any one you'd like.It just has to be one that';s tasty and goes with what you';re serving.

A Vegan Cacio E Pepe

 People don;t give Roman cuisine enough credit.It;s either the sophisticated food of the North or the friendly fun , food of the SOuth. Yet Roman food is a blend of sophisticated and fun. One dish that;s both is cacio e pepe. cheese and pepper in Roman dialect.

I have been cracving this for a while. It;s an easy make, usually reserved for snacking. It starts off with the pasta. I used Lidl's fettucine. This dish usually calls for long strand pasta.

I boiled it in only half the water (although I could have used more) Reserve a cup or two of the cooked pasta water to add to the sauce. This thickens and flavors it.

The other important ingredients are butter and cheese. I used a half cup of I can;t Beleive It's Not Butter and a cup of Follow Your Heart vegan Parmesan. 

Of course there's pepper. I used about a good teaspoon or so of LIdl's ground pepper. It's mixing the butter and the cheese with the pasta water which will melt both. It should  constantly stirred until it's a creamy.  I love a good peppery sauce so I added about four or five grinds of pepper.I then added it to a bowl of g feuttucni for a very tasty Monday meal.

Cacio e pepe is a great salute to Roman cuisine. It's quick to make. It's delicious and satisfying to eat. Make it for a quick lunch ro dinner.

 

Chicago Style< Peruvian Flavor

 Our new pope is a Chicogoan.It's a huge honors for,the USAalong with Illinois and CHicago Pope Leo XIV is probably missing that good Chi-town food despite being in a culinary paradise.Chicago food is influence dby Italian and other ethnic groups who settled in the Windy City.

There are already POpe Leo themed dishes.An iconic CHicago  restaurant chain ,Portillo's has already created a dish for the pontiff born Robert Prevost .Its' Italian beef sandwich already has been named "The Leo".This is shredded beef smothered  with three kinds of peppers and a rich beef gravy .It's sandwiched between half a loaf of Italian bread. Bennison Bakery in nearby Evanston has baked a butter cookie with the pope;s image on it. The Pope also grew up with such CHi-town classics as deep dish pizza,  a spin on pizza rustica.It's loaded with sausage pepperoni and generous helpings of tomato sauce and mozzarella. There is also Chicago thin crust pizza which has an ultra fine thin crust and is cut into squares instead of wedges.There;s also Chicago style hot dogs or "dragged through the garden" dogs. This is a Vienna beef hot dog that;s topped with sliced tomatoes, relish, chopped white onions and a green pickle. A dash of celery salt and a stripe of mustard is added for more flavor. Ketchup is never ever used on these weiners. That's sacrilege to any Chicogoan!

The Pope spent a great deal of time in the seaside town of Chiclayo in northwestern Peru.His favorite dish was goat with beans and rice.He was also fond of ceviche, raw seafood "cooked in lime juice.Tje acid in the juice changes' the meat's composition while preserving its' raw ,briny taste.It can be made at home with either raw or cooked fish.Red onion and cilantro are also added for more flavor.Pope Leo also likes second which means dry in Spamish but is also a rich, savory stew.It's usually made from beef or kid macerated in vinegar. This is not quite marinating but softening the meat ,Yellow potatoes are added to thicken it.The recipe varies throughout South America. Ecuadorians also add avocados and ripe plantains along with achiote, a red spice sort of like cinnamon.The Pope may have also enjoyed a variety of potatoes too.A Peruvian staple quinoa is now an everyday American dish that can be made into a delicious bowl .It;s usually cooked with veggies for a healthy lunch or dinner.

POpe Leo has had a very good culinary background. First there was Chicago, then Peru and now Rome. He couldn't;t have asked for a better diet.