Spring Holiday Food Shopping

With passover starting next week and both the Orthodox and Christian Easters occurring on the same Sunday , it's now time to start holiday food shopping. The weeks before are perfect for stocking up on both large and small items. Most supermarkets and box stores are are offering some good deals on everything from cuts of meat to candy as well as on tableware and decorations. Before you start , decide on what you want to have. In some parts of the world Easter is going to be a warm weather holy day. You may want to fire up the grill and have outdoor cooked lamb similar to how the Greek Orthodox celebrate. At this time spend the remaining days cleaning out the grill and prepping it. You could even host an outdoor sit down dinner as well. here again you can go for the traditional ham and asparagus or try different quiches and salads. As with any major holiday, decide on how many people you want to invite and work around the guest list. This always determines the amount of food you'll buy. After that start shopping. Take advantage of all the sale prices going on right now. Many stores have good two for one deals on everything from matzoh bread to Easter candy. Of course buy the veggies, fruits and veggies a day or two before your dinner but stock upon other products such as mayo for salads, raisins and almonds for charoset and any canned goods.This is also a good time stockpile soda and seltzers too as well as wines . You may also want to buy some new table linens and napkins for your holiday table too. Stores such as Target and Bed, Bath and Beyond are offering some amazing deals on fancy tablecloths, matching napkins, and napkins rings right now. The Spring holidays are quickly upon us. To have a memorable seder or Easter dinner start shopping now ! Cash in on deals at your local supermarket and box store. these deals will help you in having a sumptuous holiday feast.!

Rice A Roni That Everyday Treat

There's nothing like the classic American side dish Rice A Roni. It goes well with any kind of meat : it is perfect at lunch or better yet at dinner. Everyone, from young an d old, love a big heaping portion the noodle and rice mix on their plates. In fact that's all some will eat 'forgoing the main meal in favor of this San Francisco specialty. Rice A Roni began with the DeDomenci family and their pasta factory in San Francisco. It was originally called Golden Grain after a local tobacco company. The actual dish was started in th e 1950's when an Armenian neighbor;s rice pilaf gave them part of the inspiration for the creation. One of the founder's sons, Tom and his wife Lois decided to add vermicelli to the rice , which became an instant DeDomenici hit. His other brother Vince (there were four brothers including Paskey and Anthony.) mixed dry soup mix with uncooked rice and past a and - voila - Rice A Roni was born. It became an instant hit , due in part, thanks to a great advertising campaign. Commercials for the easy to make side hit the airwaves. it also helped that Rice A Roni was easy to make. "Just saute and simmer" the ads proclaimed and housewives loved the this simple idea. Another type Noodle Roni was brought into the lien in 1964. Vincent DeDominico was inspired to create i thanks to a trip to Rome and falling for fettuccine Alfredo. Today Rice A Ron is is indeed an American classic. It's still easy as pie to make which is great. for busy home cooks. Another plus is the brand's many flavors. It sells everything from rice pilaf (perhaps a nod to the original dish that inspired it), to herb and butter to ones designed specially for different meats. Rice A Roni has even kept up with the country's food trends adding a chicken fajita style along with a four cheese one. There are also low sodium variations and long grain and brown rice. Rice A Roni, that San Francisco treat, is also American classic. It is great alongside chicken cutlets or pork chops. It's good with veggie burgers or just on its own for true fans. There's nothing more comforting than this special creation of rice and pasta

What Is Classy Eating?

Over a century ago, a class meal meant endless platters of Oysters Rockefeller, partridge and wine sorbet. In th e Fifties it was deigned as lobster and any cocktail. The Eighties brought about a new standard classy eats. How is it defined today.? Therein lies the a good foodie question. The concept was the subject of an article in yesterday's New York Times Dining section. The piece , written by Dining regular Jeff Gordinier, writes about the evolution of sophisticated foods. At one time Famous Amos' cookies were considered good eats along with pasta salad and sun dried tomatoes.(Mind you this was back in the Cheap But Glamorous 1980''s era) Nowadays it's anything artisanal attached to its name. As with hand embroidered or hand knitted goods, homemade stuff that is considered classy - even valuable. Certain companies such as that ever luxurious Godiva have jumped on this creating a line of hand made chocolates with unusual flavors. This is an on going completion with all the new boutique chocolatiers who make their candies by hand with unusual flavors and fillings. Some foods will always remain class acts as Mr. Gordinier;s article states. Take pears for instance. They are still considered a luxury item A lot of consumers got them from fruit companies such as Harry and David's out in the Pacific Northwest. Now , however, you can go to any artesanal farm and pick them yourself. (they may even have a history.) Lobster will remain a luxury food because of all the hype attached to it. After all it was nothing more than a poor man's seafood and was served regularly to Ellis Island detainees almost on daily basis. Somehow the tables turned in the late Forties and lobster was the chic food to have , especially in restaurants. other foods such as asparagus and steak will always remain on ultra rich list too. What makes a food luxurious? The era. Like clothing, and music, food is also influenced by the times around it. What make be considered poorman's food today be be the the next luxury. What may be considered posh now will be considered passe later on.

Rib Tickling Goodness.

I recently wrote about braising meat a nd how good t h e process is. After all it tenderizes it, turning even the toughest cuts into buttery soft morsels. Well, add ribs to that list. Slow cooking them is the best thing to do, especially if you want a tender, falling off the bone treat. This method turns ordinary ribs into something special. Braising was again the subject of an article in today's New York Times Wednesday Dining section. The extensive article, written by Steven Raichlen explains why a sow cooked rib is better than one that has been on the grill. As anyone can attest, this method can turn even the best ones into stringy, dried out jerky. Slow cooking ribs tenderizes them and create a chemical effect. heat breaks down the tough connective tissue known as collagen into a softer gelatin. This works itself into the meat, creating a tender, chewy bite. Another plus of slow cooking ribs is that you get away from all those gloppy sugary sweet sauces. You can turn them into something adult and decadent by adding bourbon and peppercorns while braising. Brine's can be interesting with a variety of flavors A popular one is a mix of cider vinegar and carrot juice. Another recipe that was included is one from y family's native Piedmont where pork ribs are braised in , all things, milk and honey (there are onions, and garlic along with rosemary and sage too, to create a savory sweet blend. Again, you can create your own brines and washes, using out of the ordinary ingredients. Braising isn't just for stew meats. You can create delectable ribs too using this time honored method. Best of all , it leaves the meat juicy and falling off the bone - what ribs should be.

Bay Leaf The Forgotten Spice

Bay leaf should b e known as the forgotten spice. It's not as glamorous as turmeric or cumin or as popular as oregano or rosemary. Yet it is just as flavorful as these and can enhance any dish. However most home cooks don't know what it it is or how to use it. This is a shame. They're missing out on one of the more flavorful spices. The bay leaf comes from the bay laurel an ancient plant that was first ascribed to the legendary Oracle of Delphi. It was said that the Oracle chewed the leaves bay leaves are what the first Olympic winners wore as did the Roman emperors. it was also used in medieval Valentine's Day festivities. Pin a bay leaf to your pillow on Valentine's Day Eve and you will see your future beloved in your dreams. It was first cultivated in Asia Minor and then brought to Europe and North America. Surprisingly enough it is one of the most widely used herbs in these two areas. bay leaves should be used when they are a deep olive green in color. Brown ones have lost their flavor and should be discarded. What can you do with bay leaves? They add depth and a certain aroma to both beef and chicken stocks. Just one crumbled leaf will do it otherwise both the scent and flavor will overpower the broth (leaving for a medicinal tasting soup later on). You can also add one bay leaf to stew meat when you're braising it. The meat will absorb the bay leaf's aroma and have a subtle herbal taste. Remember to remove the laf after cooking because it doesn' t soften even after an hour of cooking. You can also add the leaf crumbled to homemade pates. Be sparing with it though becuase it can have an overpowering flavor if two or three leaves are used. Bay leaf is agreat addition to homemade soups and stews. It works its' subtle magic on braised meats and pates.Try some today to give your dishes an aromatic air of sophistication.

Spring Awakening

With Spring comes a new array of all sorts of things. Weather changes. Fashion trends emerge. Attitudes change . Gone is the gloominess and heaviness associated with winter. Everything now turns to a freshness that is welcoming With that is Spring cuisine. More fruits and veggies are being showcased. Different kinds of meats arre once again in the spotlight. It;s a refreshing spin and also a welcoming one . One of the biggest changes is the reemergence of asparagus. An old saying goes when you see i in the market, then it must be Spring. There's nothing like these deliciously tangy stalks bursitng with flavor and vitamins. Asparagus are good grilled, and along side any Easter ham or lamb. They are also phenomenal boiled and then topped with melted butter, Parmesan cheese and sliced hard boiled eggs. Another trend I'm excited about is the return of nectarines and peaches. We've been surviving on bananas and apples for so long. It's just wonderful seeing other fruits making an appearance. Of course Spring brings lamb. It's a staple for both the Orthodox,and Catholic Easter along with for Passover. Many cooks prefer just getting a aside of it for their holiday dinners. You can go a different route and serve lamb chops. This is great because it cuts down on leftovers. Another meat making a reemergence since Christmas is ham. Ham is almost always served in most German homes for Easter. however it usually is now accompanied by seasonal greens as opposed to the usual baked beans and potato salad. A favorite dinner is a fresh roasted ham with asparagus on the side. Spring is here and with it an emergence of fresh and tasty fruits and vegetables. There's also a different way of cooking too, with emphasis on lighter fare. Welcome the new season with the foods that are best associated with it.

Guilty Foodie Pleasure Cupcake Wars

There;s something primal and infinitely satisfying about people battling each other.It has hit the arts, hence the Oscars, Emmys and Tonys. It' s entered the fashion world thus creating drama in "Project Runway" Competition has been in the culinary arts ever since the first bake off our country fair pie baking contest. One of the best food fights is "Cupcake Wars." The Food network classic combines reality TV with some serious baking and snarling. Cupcake Wars is a guilty pleasure usually enjoyed in its' second or third showing on Saturdays and Sundays. It's kind of like Project Runway (and no wonder - Heidi Klum's company Magical Elves produces the show) with frosting and aprons. Four cupcake specialists who have their own commercial or home businesses compete in two rounds. the firs t is the elimination round where it narrows it down to three. the second is the them round where the remaining baker shave to create cupcakes for the remaining event. The last and winning round deals with the final two bakers creating themed displays for their cakes that will tie in with whatever benefit or event that the cupcakes will be showcased at. There are two regular judges and renowned pastry chefs, the French Florian Bellanger and American Candace Nelson along with a weekly rotating guest judge. The host. Just Willman. provides the suspense as he gleefully tells contestants the minutes they have left. It is fun (and possibly a little mean ) watching seasoned bakers as well as some teen whizzes creating interesting creations and toppings. The most interesting is when they start catting about each other. There are some designer worthy gripes and snipes flying about. Everything form frostings to final displays are ripped apart. Snark and spark get whipped into a gladiator type battle that has usually sedate bakers turning into kitchen warriors. What is truly amazing is the the last battle where the two final contestants have to bake one thousand cupcakes. these will be served at the chosen event . A more interesting question is where does the losers brigade of sweets wind up? Hopefully at some soup kitchen as a lovely treat. If you want to sink your teeth in a thoroughly guilty pleasure then try "Cupcake Wars" on the Food Channel .it's has competition, tears and fangs. Oh yeah, it also has yummy cupcakes too.