A Good Foodie Read

This is the season for poring over cookbooks , looking for new recipes for the holidays. Yesterday's New York Times Dining section had an excellent review of some of the fall's best cookbooks. Some are old favorites , like LaRousse Gastronomique. some are new spins on old cuisines such as as How To Roast A Lamb :New Greek Classics. All are worth adding to your bookshelf. There are some great ideas here not just for you but also for the other foodies on in your life.

The article, written by Julia Moskin lists a variety of books.She mentions Larousse Gastronomique, which is a must have for any foodie out there. This is the ultimate go to book , first created in 1938. It is an encyclopedia of food rather than a cookbook. My Mom still has hers and it is worth every penny. Clarkson Potter is the publisher and it now cost $90 but worth the steep price. LaRousse will give you explanations on everything from simple boiling to creating a perfect croquenbouche. It has detailed drawing of meat cuts along with fruits and vegetables. There is also the down to earth Damned Good Food by Mitch Omer and Ann Bauer, (published by Borealis books). This is a foodie's cookbook with recipes that are redolent with butter, cheese, bacon and brown sugar.. Greek and Italian cooking are also here with the books How To Roast A Lamb : New Greek Classic Cooking written by Micheal Psilakis and published by Little Brown and the Italian Why Italians Love To Talk About Food written by Elena Kostiokovitch. These have new spins on traditional recipes and would be perfect to dig through for some holiday dishes and desserts.

Dessert recipe books are also mentioned in the article. There is the great macaroon or macaron book entitled I Love Macarons written by Japanese pastry chef Hisako Ogita. It's not really a cookbook but a how to about how to tint and create fillings for these little treats. Another baking book , The Craft of Baking cowritten by Karen DeMasco and Mindy Fox is a great book for any kind of baker or cake lover. It also encourages them to be creative and innovative with the recipes as well.

This is the season to pick up a good cookbook. The ones listed here will certainly help you in preparing and making a good holiday meal or even a dinner for friends. Stroll through your bookstore to look over them at them .Hopefully after a good browse you'll be inspired to buy them. They're worthy additions to any foodie' s library collection.

A New Spin On An Old Classic Grog

Mention grog to anyone and they’ll probably ask “Isn‘t that the pirate’s drink?” Wel,l yes it is. However it’s a good drink for a fall party. You can make it to accompany a hearty meal or a chill November barbecue. Grog is also a relaxing hot drink if you’re suffering from a sore throat or even just a hard day at the office. It’s easy to make and doesn’t require a lot of ingredients.



The word grog itself came from an 18th Century British admiral, Edward Vernon, who invented the drink and wore a grogam (a silk and wool blend) coat. His nickname was “Old Grog” hence the name ,Thanks to Britain ‘s involvement in the Jamaican rum industry sailors were able to supplement their diet with rum , mixed with stale fresh water. Lemons were added to give the mixture a fresher taste. It also helped protect them against scurvy. In fact Vernon’s seamen were the healthiest in all the British Navy thanks to this addition. In the next centuries , grog slowly disappeared from the sailors' rations and was only brought out of special days like Trafalgar Day in October to celebrate Nelson’s victory against the Barbary pirates.

Grog isn’t a well known cocktail here in the States although it is made at private parties from time to time. There is a Caribbean version that’s drunk regularly . It consists of water and a light rum along with grapefruit , orange and pineapple juice, A dash of cinnamon is thrown in for extra spice. Your best bet is mixing rum, hot water and lemon juice along with different spices such as cinnamon and clove. This last may be strong. You can sub in cardamon if you like or crystallized ginger for a sweet yet fiery bite.


Use this age old drink during the chilly days ahead. It’s the perfect beverage for those barbecues as well as for a relaxing night by the fire. It just takes a little rum, some citrus juice and a dash of spices to make this special drunk. You may not fee l like a pirate but you‘ll feel shipshape drinking it.

Leek Season

Now that fall is here certain vegetables will be making appearances. One is the leek.This cousin of the onion , garlic and shallot is versatile. Put it into soups or as a tasty topping. its' mild flavor accentuates the other ingredients nicely.

Leeks are one of the word's most ancient vegetables. They were cultivated and eaten in ancient Egypt bu t it;s most associated with Wales. It is the symbol of the country and Welshmen put it on their lapels for St. David's day, St David being the country's patron saint. Ir was even mentioned in Shakespeare's Henry V when the kind himself acknowledges that he should wear a leek for he is a Welshman, you know." Leeks are high in Vitamin B6 and iron , important nutrients to ward off any flu or cold this season.

What to do with leeks? If you're Piedmontese like I am then you'd have them on broiled on buttered toast with a sprinkling of Parmesan cheese. Leeks are also good in soup or even braised as a side dish. You can also put them in pancakes and make a leek pie with them. They are easy to cook with and just require a light washing before cooking to remove any residual dirt.


This season get acquainted with leeks. They are not only tasty but good for you. They had a sublte earthy flaovr to meals , making them one of the perfect fall vegetables.

The Start of The Winter Vegetable Season

I love November . It’s the start of the winter vegetable season. I begin to see different cabbages and root vegetables coming out in their full glory at my local supermarket. Their appearances remind me not only that Thanksgiving is close by but also of hearty meals. These cold weather harvests add to soups and main dishes , providing us with a with the same doses of minerals and vitamins as do their summer cousins.

Leeks are starting to make a comeback right now. I love leeks, whether in soup or in that famed Piedmontese hot sandwich: leeks on toast. This last is the perfect combination of fresh cooked leeks, buttery toast and freshly grated Parmesan cheese. Another vegetable returning right now is cabbage. This is one of the most versatile fall and winter vegetables. You can shred it into a salad. , stuff the leaves with meats and rice for a filling main dish or combine it with other veggies for a soothing soup. It’s also good for you and high in Vitamin C - a must have during this flu season.

Other vegetables returning to fall tables are Swiss chard , turnips, parsnips and kale. These are also good for you and versatile. There are many different dishes you can make with them. Swiss chard is good cooked with egg and vinegar (again a much loved Piedmontese dish) while turnips and parsnips can be mashed or turned into healthy souffles. Kale leaves are good baked with olive oil and salt as a better alternative to potato chips. Actually you can create a good vegetarian diet with all of these veggies and never touch meat.

Now that it’s November be on the look out for these vegetables. They are a rich reminder that fall and winter can yield some amazing harvests. Add them to your table for nutrition as well as for color and taste .

Halloween Candyland

Yup, this is the day when kids and even sweet fanged foodies indulge themselves. It's Halloween here in the States and although it's celebrated in other parts of the world, it's a big draw here. Halloween is a time to indulge in mini Snickers or candy corn, popcorn balls or caramel apples. It's a fun day with treats and surprises at every door.

Halloween started out as a Celtic celebration known as the Feast of Samhain .It was the day when the Celts celebrated the dead when the otherworld became thin enough for spirits to pass through. Basically Samhain means summer's end in Gaelic and that's when they celebrated the harvest with bonfires and feasts. The name Halloween itself came from old English :Eallra Hālgena ǣfen or All Hallows Eve. Today we know it as the day for costumes and candy.

We all have our Halloween foodie favorites and memories. Some might remember chocolate or vanilla cupcakes topped with orange icing and black sprinkles. other might remember stuffing handfuls of candy corn into their mouths. I used to like the candy cigarettes and bubble gum myself, A s I got older I used to buy my favorite candy , namely Milk Duds, to hand out , hoping for a few leftovers at the end of October 31st.

I'd like to hear about your favorite Halloween foodie memories. Which one of you out there went mad for popcorn balls? Or Reese's peanut butter cups? Did you like the ghost lollipops or the solid chocolate pumpkins? Let's hear from you sugar crazed ghoulies .

Izakaya Bars - Japan's Version Of Tapas

Yesterday I wrote about izakaya bars . This idea of Japanese tapas intrigued me. Japanese food t me involves a soup and a light but filling dinner. The idea of having quick but well cooked or fried cuisine sounds like a delicious alternative . This is not typical bar food but more along the line of the Spanish tapas which features bites from all different food groups.

Izakaya bars have been in my area, the New York metr,o for the past forty years. I'm sure I've passed them on my trips to Manhattan and thought they were just small Japaneses restaurants. there are a few throughout the US. These bars offer not only sake, the Japanese rice wine and chuhai , a carbonated cocktail but also American whiskies and wines. The foods range from simple edamame , salted soybeans and karaage , a kind of deep fried chicken nugget. There are also soy dishes such as hiyayakko, cold tofu with different savory toppings. This is a popular summer dish perfect with cold beer on a warm humid night . Izakayas also serve yakitori, grilled chicken kabobs that have been marinated in some kind of ginger sauce and then charcoal roasted.

New York has some good izakaya bars. There is Sakagura , in midtown which offered sake lovers some two hundred varieties of sake. Another well loved place is Soba Totta where you can watch yakitori being grilled . Other big US cities like Boston, LA and Chicago have them as well. You can do a search of your area for them .

Izakaya bars are neat way to enjoy good Japanese food and drink if you're pressed for time. They also make great date spots and fun pre and after theater or movie hangouts. You get to experience the best of Japanese food if you're on the run.

Romantic Dinners

Yesterday's New York Times Dining section had an interesting article about romantic dinners. It mentioned all the places couples ate at during the various stage s of their courtship. After all what works for a first date may not for one several months later. Then again it depends upon the people eating.

The article, cleverly written by Melena Ryzik is also most like an anthropologist's guide of modern dating and eating habits. Usually Internet dates as well as first dates meet over drinks and tapas or any bar that serves fresh from the oven nibble.s As a couple progresses with their relationship both the attitude and the restaurant get more intimate and cozy. They may head over to a pizzeria or just go restaurant hopping or as it's known eat along date. A couple may wind up in one place for ramen noodles and then for some edame and sake at an izakaya , This last is now springing up allover Manhattan andy it's which is kind of like a Japanese tapas bar. Of course, there are the burgers and fries joint as well where you can be relaxed and yourself.

Unfortunately the article doesn't mention what to do about more expensive dates. New York is full of intimate cozy restaurants that cater to couple.s. The West Village has plenty of them . however these come with a celebrity cachet that can disturb a candlelit evening alone. Although for a really romantic meal nothing beats a bateau dinner ride around the island. here you can enjoy not only good food but a lovely view of New York City.

Romantic meals for two can be anything and anywhere. You don't have to live in New York to experience one. You could use a beach for a fall picnic or a country inn. Even a meal cooked at home with candlelight and just each other is fine too.