Trial Runs

This is the season for all sorts of gatherings parties , showers, even weddings and plain old barbecues. This is also the time to cook for all these events including nuptials. The problem is will recipes be easy to make and most importantly will they be tasty? It's best to try and test recipes on yourself and family first.

Appetizers and main courses should definitely have a trial run before first presenting them to guests.There's always some interesting recipes for burgers or steaks in the Spring magazines right now. They sound tasty, and different especially when some magazine chef decides to throw in a new ingredient like sliced mango or Thai fish paste. However be warned.What may have worked in a test kitchen may not work in yours. The magazine pictures look downright delicious but in reality the recipe may be one big horrendous mess. Before you try it out on friends and cowos rker,test anything on your real critics - family. They'll be the first to tell you if it's a no or a go.

One of a host's worst nightmares is people hating the entire meal. This happens if a chef doesn't take into consideration what people like. You can make new dishes however do a test run first. Try a recipe several different ways, tweaking it along until you have a result you know will please your guests.A roast chicken could be good just plain but you can give it oomph by adding a lemon rub during one trial run and then adding rosemary for more flavor during the next. The best bet is perfecting what you're going to serve until you think your company will be satisfied with it.

There's nothing wrong with a trial run first when you're planning a party. This helps in creating delicious dishes and desserts that your guests will sure to like. This ensures that your gathering will be a successful one.

Imitation Is The Best Flattery

You love Pizza Hut's breadsticks. You go mad for On The Border and Taco;s Bell's fajita. The dogs at your local wiener hut send you into paroxysms of ecstasy. The problems eating all this stuff can be expensive and fattening. What should you do? Copy them. You can recreate your favorite dishes and evne snacks It;s easy, cheaper and fun

For making simple pizzas and even breadsticks you can use Pillsbury pizza and breadstick dough. Boboli has its' own dough along with a ton of recipes you can try. Also your local pizzeria can sell you raw dough. Once you have it you can use fresh tomatoes or pizza suace bought form your favorite grocery. As for tacos and burritos. Old El Paso has some great products. Another plus for making Mexican at home is that the vegetables are fresher and cleaner. There have been too many reports of salmonella in recent years, stemming from unclean lettuce , onions and tomatoes.

Creating your own quarter pounders and chili dogs is easy too. All it takes is making the patties by hand, and then grilling them. You can create your own special sauce, namely by mixing ketchup and mayonnaise. Then add the sliced onion lettuce and tomatoes. With this you can customize it. Hot dogs are the same. You can even open a can of chili for chili dogs but you can also load on sauerkraut along with cooked onions and peppers. Instead of ordinary mustard you can treat yourself to a gourmet one.

You can have your favorite eating out foods not only for a fraction of the cost but also for a better taste.It's easy and fun to recreate restaurant foods.Best of all you can make them as often as you like.

The Lure of Tandoor

Indian food is one of the most prevalent cuisines nowadays and with good reason. It is one of the most diverse and tastiest. Flavors range from searingly hot or honey sweet. There are curries , and chutneys along with biryanis. The most popular is tandoor cooking- heating up meats and vegetables and baking breads with the use of a tandoor oven.This way of cooking has become so popular even Americans are getting into cooking it at home.


This was the subject of an intensive article by Steven Raichlin in The New York Times Dining section on Wednesday. There was an interview with the top and perhaps only tandoor oven maker , Ron Levy. Mr Levy had come upon this occupation by accident. He was recreating ancient Cretian amphoras when he was asked to create a tandoor. All he had to do was skip the glaze taper the vessel's mouth more and get rid of the bottom. Mr Levy has done very well since the start in 1986. Top restaurants around the world have used his tandoor ovens.

Tandoor oven cooking is versatile. The oven can be heated up to 750 degrees Fahrenheit and can both bake and cook. The savory naan, bread, India's and Afghanistan's staple can be baked in it, usually on the walls until its;light and puffy. The oven also can produce deliciously cooked chicken and lamb thanks to the meat being smoked during the process. Vegetables can also be cooked and Mr Levy's tandoor can produce some deliciously cooked and smoked portobello mushrooms.

Tandoor cooking is irresistible. It is tasty , combining both regular roasting and smoking. The result is a tasty, addictive blend of flavors that is both exotic and thrilling.

My apologies for the column not appearing yesterday, Blogspot was undergoing some technical difficulties

Dragon Fruit -The Hot New Fruit

Just when you thought there were no new foods to try, the exotic and sultry dragon fruit comes along. This Asian staple is suddenly hitting US kitchens and restaurants with a vengeance. It's in drinks, desserts and even liquors. It is the new "it" fruit to try and people are loving this unusual Vietnamese treat.

It was the subject of a lengthy article in today's New York Times Dining regular, Jeff Gordinier. Dragon fruit or pitaya or pitahaya is a hot pink colored bulb with green curly sprouts coming out of it. Its' pulp is a creamy white speckled with tiny black seeds. The taste is mild , almost bland with a taste that could be interpreted as a mild strawberry, litchi, pear or melon. On its' own the dragon fruit is bland however it enhances the flavors of other fruits. It is easily blended all sorts of dishes. At home chefs trying it for the f rst time could mix it into a compote or add it to jam. The fruit is high in antioxidants along with Vitamins A and C. The dragon fruit plant is in the cactus family and can only grow in warm climates and strangely enough can only be pollinated at night.

The fruit is becoming the hottest addition to all sorts of products. Celestial Seasonings Teas, has created a brew that incorporates it. The Pom juice company has made a blend of it with pomegranate juice for its' light pom juices. There is even a creme liquor made with it and called appropriately (and cool enough) Dragon's Kiss. Skye Vodka has already introduced a dragon fruit flavored vodka and there;'s a Sumatra dragon fruit version of Bai, a drink made with the unroasted fruit of coffee plants. there will be others jumping upon this exotic bandwagon as well.

Dragon fruit is becoming one of the hottest flavors right now. It seems to be in everything from tea to vodka. This exotic beauty with the magical name is now becoming a household favorite.

The Lushest Ice Cream Ever!

This is the season for ice craem, and especially ice cream on a stick.Usually most people will reach for their favorite Good Humor bar and be satisfied with the eclair or the toasted almond kikinds. Hold on. There' a new bar in town andi it's beyond tasty. It's lush . It's decadent. It's magnum. It's amazing.

I was a sucker fo the Magnum ads. They showed this creamy vanilla bar coated not only with this rich Dove like chocolate but also a layer of caramel underneath. I had to try them .They sounded and looked like frozen decadence. Magnum Ice Pops were expensive (although luckily there was a store coupon for it and I got over a dollar off) and the box only has three gold wrapped bars in it. However the price is worth it THis is the most decadent iced cream ever coated wih a crunchy thick layer of chocolate and gooey caramel. The sucker was history in five minutes flat. It was that good.

Magnum comes in four different flavors, I had the double caramel, but there is also double chocolate , white, dark and almond crunch Magnum is new to the States. It was started in 1989 by Unilever in Holland and spread throughout Europe and Asia.There are some yummy flavored Magnum bars beign sold all over th e world. ( the US was the last to acquire them)In Britain , they have one with honey and cinnamon. Australia has a peppermint flavore along with ones that have a cool Sixties theme. Karl Lagerfeld has even directed a Magnum commercial starring Rachel Bilson in France.

I'm sure Magnum will catch on here. The ice cream bar is one of the best in a long time. It's rich .It's decadent. It's the perfect ice cream treat on a hot summer's night.

Ocean Spray Sparklers

If you thought cranberry juice was boring, think again. Ocean Spray has come up with a great new idea , combining it's most popular juices with carbonated water. They're great tasting and and perfect for the warm weather ahead. I can see these in every cooler and at every pool. They really are refreshing and tasty!

Ocean Spray's funny TV ads lured me into trying their newest creation (Not only do they make juice ,they also make energy drinks and four different flavors of oatmeal too - all cranberry themed).I love cranberry juice whether plain or spiked with vodka to create a Cape Codder. This was a perfect storm of tasty berry and fizz. The combination works well together and has the right amount of tart and pop.

I've also tried their blueberry pomegranate. It has the same amount of fizz which is fun but a little less flavor . I think it's because the two fruits are overpowering on their own. Combining them is like having two strong personalities live together. It has a sweet but not definite taste. Another problem is the can. Sparklers come in these tube like energy drink holders . I wouldn't mind that they come in plastic bottles like Pepsi or Coke in the future.

Ocean Spray has scored another winning product with their new sparklers. Add it to all your summer parties and waterside respites this summer. It's truly a treat.

Mother's Day Treats

Tomorrow is the day we celebrate mom and all she's cooked for us as well as cleaning , chauffeuring and a ton of other stuff.In return make her something special. You don't have to go all gourmet.Just a few extra touches and you can have a fancy brunch, lunch or dinner.

For breakfast and brunch try sprucing up the old favorites. Instead of just French toast, try making the stuffed version. Spread both sides with cream cheese and a strawberry or raspberry jam , then assemble. You can also make a healthier version using whole wheat bread and then drizzle warm maple syrup on top. Eggs can have some flair too. Instead of the usual omelet try the crispier Italian frittata. Use Parmesan cheese for bite along with some sun dried tomatoes and basil. You can also fry up some pancetta with it and serve with toasted Italian bread.

A late lunch or early supper is always nice too. Salads are a great Spring treat and you can have fun creating an over the top one. A chef salad is easy to make along with being tasty. Use rolls of sliced turkey, ham and roast beef along with American and Swiss cheese. Pour just a simple vinaigrette over it and served with out of the oven breadsticks. Another delicious salad is Nicoise which has tuna added. You can also add some broccoli florets along with grape tomatoes and black or green olives. Again just a simple vinaigrette is your best choice of dressing/

Mother's Day shouldn't mean a disaster in mom's kitchen. You can create tasty and yet surprisingly simple dishes for mom on her day. It doesn't take a lot , just a lot of love.