Good Food For The Holidays

This is going to be a back to normal column. I'm feeling somewhat better and can finally type up a storm. What I'm going to write about today is good holiday food. Yes, you know the stuff of memories and legends.

What makes a special dinner special? Well the obvious answer is TLC and love but let's face it, it's really the food. It's the way a turkey skin is so crispy and salty straight from the oven. It's the way a fresh baked pie smells as it's cooling on window sill. It's the way Madagascar vanilla beans perfume a Christmas cookie dough.

What constitutes a memorable meal? Top quality ingredients. Remember that when you shop. Even during these rough times you can still find top of the line fruits and vegetables as well as meats and baked goods.Be judicious that's all and try not to go for stuff that's too over processed or canned.Also take care in your cooking and baking. Don't rush. If you're not into this whole holiday meal thing then eat out. It beats making a lousy meal during a limited time allotment.

This holiday season take time and effort to create your best meal. This is what makes it memorable It's intelligent choices and hard work that will make it a standout dinner.

Comfort food

Well I still have a bum finger but at least I have my comfort food. Mine is Lady Grey tea. It's a soothing melange of orange and Pekoe tea. that and my Times crossword puzzle are the best. My other faves are pompeist Piedmontese breadcrumb soup, grissini, Piedmontese thin bread sticks, and any painkiller on the market.

Right now I'm going for the last.See you Monday.

Foodie Down

Readers I have cellulitis in my left hand index finger which make s it hard to type.

Anyway this foodie is down and dieting. Big time I hve high blood pressure and maybe the start of an insulin dependency. I may give up alot but I'll still be writing those delicious articles for you.

Not now though., I have a Vicoden sandwich to rip into. Thank God for heavy drugs. ON that note eat some Cherry Garcia ice cream.

Liz

Kitchen Caution - Foodies Beware!

Well, my fellow foodies I may be in hospital for a few days. Why? Because of a simple blister that happened from a quick brushing with a hot . Strange but true. I know have a red hot, swollen index finger all because of simple carelessness.

For all of you who like to cook, you should always have a certain respect for your kitchen.Be careful around sharp knives and don't be distracted when you're cutting , slicing chopping or dicing. Always have oven mitts on when dealing with the oven and even the microwave.I have a tendency to just quickly grab a microwaved dish with my fingertips. Bad idea (on second thought , maybe that's how this Blisterzilla started). If you don't want to use the mitts, then a thick towel will do.

Another thing is be careful with all kitchen cleansers. Make sure that little ones or pets don't get to them. Keep your Comet and Bon Ami safely hidden away. The same goes for surface and glass cleaners. Don't keep bleach out in the open in your kitchen either.This is the most dangerous and should be in a pantry or in your basement.

Also any good foodie chef or even part time cook should have a kitchen safety kit. A box of bandages and Neosporin will do fine. This helps with those small cuts and burns that do occur. Stay clear of any old wives tales remedies. These may cause more harm than good.

I don't know when I'll be back at this blog. It may be several days. I don't know. Just wish me luck and be more careful than I was in the kitchen.

The Gem Of The Holiday Table : Brussels Sprouts

Nothing offsets a holiday table other than Brussels sprouts. these emerald green gems are not only a beautiful additions but also healthy treats. They're perfect for your Thanksgiving dinner or even a weekend buffet.

Brussels sprouts are a cousin of the wild cabbage and belong to the Brassicae family. They are cousins of cabbage, collard greens and kale. Originally eaten in ancient Rome, the vegetable originated in central Italy and then went up to Belgium. The French brought them to the Louisiana Territory in the early 1800's. Now they are grown commercially along the Californian coast and Long Island. The soil has to be dark and rich with moist weather conditions


Brussels sprouts are cruciferous vegetables, like cabbage, and contain cancer fighting antioxidants. They are good in preventing colon cancer thanks to the enzyme sinigrin found in other cruciferous veggies. The sprouts are also high in Vitamin's A & C. Try to get everyone hooked on these little gems. They are perfect in helping to fight off colds and flus. If your family balks at eating them, remember that Brussels sprouts are good with garlic or just simply cooked with a topping of butter and Parmesan cheese (this last is my family's recipe.) To be honest once you;re hooked on their sweet nutty flavor, you'll be hooked for life.

Remember to include these perfect little gems in your holiday fare. They are not only tasty but good for you. Serve up plate next to your holiday turkey or ham.

The Down Home Goodness Of Ham

Hams , like turkeys are synonymous with holiday cooking. Yet you can eat this versatile meat all year long.It doesn't come out just for Christmas or fall Sunday dinners. You can bake it any time you like, slice it up for dinner or save it for leftovers.

What exactly is ham? It's usually the cured haunch or rump of a boar or a pig. Most people have eaten the former although boar ham is popular in some countries. Hams were eaten throughout antiquity and the Romans often wrote about it. Most hams are dry cured although there are the wet cured ones (ones that have been pickled in brine and then tinned). Almost every country has their take on dry cure ham, the most notable being Italy and Germany . Italians are known for their dry cured prosciutto which is cured with just salt. There are no nitrates or spices added for extra preservation and taste. It's just coated in fat or lard which speeds up the curing process. The Germans are known for two varieties, Westphalian ham which is cured over juniper and beechwood fire and Black Forest which is smoked over sawdust and fir. Both are tasty and make wonderful fillings for sandwiches.

Consider yourself lucky if you have leftover ham this season. You can make the ubiquitous ham sandwich but you can also make your own deviled ham (this by grinding ham and mayo together in your food processor). Ham bits are wonderful in omelets as well as in quiches. Ham croquettes are another good idea. Don't forget to use the leftover bone when making pea soup. This will give it extra flavor and a certain smokiness.

If you're running out of meal ideas , then consider a nice ham. It's good any time of year any day of the week. You can use it as the main meal and for two or three days of meals afterwards.

Yolato Gelati A Fat Foodie's Dream

I've discovered the Yolato stand at my local mall. For anyone this is a great treat, frozen yogurt in a variety of different flavors. For a fat foodie like me this is a dream come true. It's low in calorie and high in taste.

What this gelato is frozen yogurt done in the gelato style of ice cream making. The sorbets are great because they come in traditional flavors like raspberry and lemon but also come in punchier ones like pink grapefruit (a must try ) and watermelon. These are also low in calories with the first two being only 120 a cup while the latter is 140 a cup.

The yolatos themselves are anywhere from 150 to 170 calories. The flavors are amazing and have a richness about that. Try the hazelnut which tastes as good as any of the ones I've had in Italy. The chocolate is very good as well. There's also a tiramisu and the unusual green tea and seasonal pumpkin. At some Yolato stands you can also purchase yolato bars and cakes.

If you have a Yolato in your neighborhood , visit it. You'll get a premium gelato or sorbet without feeling guilty. It's the best treat our there for foodies watching their weight.