Baked Pastas Winter Comforters

Cold weather calls for hearty pasta dishes. The problem is that now that  it's February , everyone is kind of tired of th e usual spaghetti or fettucine. Ravioli doesn't cut it anymore either.It's time to step it  up a bit with baked pasta. This is just as fillingand delicous as the boiled but with added texture and flavor.

The most popular and well known baked pasta dish is lasagna. Every southern italain has their own family recipe handed doen for genrations. A true lasagna is made with not a pure tomato sauce but a bechamel one with butter and cream Tomato is added later for flavor and color. It is made usually with chopped beef and spinach along with the creamy ricotta cheese. This last is used a a binder.The dish is then layered with boiled lasagna noodles or sheets and baked.Lasagna can have variations. It can be made with a combo of beef and pork or strictly vegetarian. This  last  can have layers of zucchini and eggplant  interspersed with the noodles and cheese.

Manicotti is another baked pasta that's perfect for a winter's dinner. These are giant shells (not to be confused with lumarche - the snail shaped pasta from Italy) that are filled with a mix of ricotta  and again ,spinach. Chopped onion is also thrown in to give it more dash.For another variation, nix the  spinach and add chopped Italian sausage and herbs such as rosemary and oregano.  For a less troublesome pasta dish consider baked ziti, . This is layered tubular pasta , combined with ground beef  and a mix of beaten egg and ricotta altough some recipes call for sour cream instead. It is then topped with spaghetti sauce and grated Parmesan  cheese before baking for 45 minutes . Ziti is a great covered dish to bring to anyone's house or to a church supper.

Winter calls for hearty pasta dishes. Instead of making the traditional boiled,  take it a step further. Bake a pasta dish that's not only nutritious but satisfying and warm.

The Rebirth Of Mead

Mention mead to anyone and they'll cringe. The drink brings up wince worthy visions of cheesy Renaissance fairs and lame costumes.However this centuries old drink is having a renaissance on its' own. thanks to mead producers and fans.It's not that honey drink served in a plastic cup and eaten with ye olde corn dog.It's a refreshing change to traditional wines, full of the taste of meadows and flowers.

The drink was the subject of an article in yesterday's New York Times Dining section. Michael Sanders, new to the section, interviewed various mead manufacturers. There have been some great innovations in the industry in the last few years. Traditionally the honey has to be boiled and sterilized before it's allowed to ferment with water. Then filtering occurs however this can cause sediment to happen. Most modern mead makers agree that filtering should be nixed to produced a smoother, clearer looking liquid.Another change is the honey being used. Autumn and winter honeys call for alfalfa and barley while  spring and summer ones call for apple blossom. In the past, any honey was used, no matter what time of year it was.

Usually mead has a caramelized honey flavor however now it can be as sere and flinty as an unoaked  Chablis. Some  meads can even taste like prosecco, that fruity, light sparkling Italian white wine. Some can even be as rich as a lush chocolate dessert. Added secondary flavors, such as sage, saffron, fruits and juniper berries are being thrown into its' making to give it complex undertones. There are also mead cocktails where the drink  mixed with other liqueurs. Some bartenders combine  it with apple flavored brandy or cranberry bitters for a fruity play on the traditional.Others blend it wth stronger drinks like mezcal  and this causes the two flavors  to balance  out each other.

Mead is not that cheesy  Renaissance fair staple. It's as complex as any grape based wine and just as flavorful. Try it just to taste a modern approach on a centuries old drink.

The Slow Eating Movement

We have a tendency to gobble our meals. There's not time to really savor our food, hence we tend to eat more of it, to make up for the quick rush of taste. A much better way is eating slower. Relax and enjoy what;s on our forks and spoons. Surprisingly enough it will lead to less eating and less calories.

The "slow eating movement" was today's lead story in The New York Times Dining section. The piece , written by regular Jeff Gordinier, explains why we should relish our food. The longer we take to eat, the less we will have to eat. It's just a matter of stop the gobbling and wolfing and enjoy every savory morsel. This is what Buddhist monks and nuns do. There is even a reminder chime to let them know it's time to stop. Chewing literally comes to a standstill. Flavors are tasted - really tasted for their components of salty and sweet, sour and hot and then silence ensues. This also stops the eater from wanting more. It  creates a more calming experience.

Anyone can recreate this atmosphere at home or even in their favorite fast food joint. First click off the TV and any other electronic device. Nowadays we tend to bring our I Phones to the table .Don't. Indulge in conversation with the people around you. If you're with family, consider silence. Concentrate on the meal and its' components. Another good idea is chew twenty-five to thirty times. We often swallow after only five or six times and then move on to the next bite.Again, don't. Chew it slowly, appreciate the time and effort that went into the meal as well as the primary and secondary flavors.. Also make up a pretty table. Use flowers and candles as calming influences when you dine , especially around supper time.

We tend to eat and run way too often these days. It's time we break this horrible habit and get back to appreciating our meals. Eat slow. Take time to enjoy good food.

The Versatile Breadstick

Nothing beats the breadstick for versatility. It can be a great accompaniment to any soup or salad.It's perfect for dipping into tomato sauce It's great as part of an appetizer or hors oeuvre tray. These tasty little sticks can be used for almost everything, including just a low calorie snack.

Breadsticks were first invented in the 1400s in Torino Italy. A palace doctor, Don Baldo di Lanzo, a doctor was trying to tempt a Savoy prince into eating. He worked with the palace chef, Antonio Brunero and came up with grissini, feather light sticks made from ghersa, a Piedmontese bread‘ . The child so enjoyed them that they became a palace staple and later an Italian one. True grissini is different than the average breadsticks. They are still feather light and deliciously crackly.. They’re perfect, either dipped in olive oil or wrapped with a slice of salami or mortadella . Grissini are easy to make. They’re a mix of just wheat flour , olive oil, water , baking powder and salt. Baking time is just fifteen minutes. Save the stale ones for making “zuppa di montagna” a favorite Piedmontese winter dish. These are breadsticks baked in chicken broth with a topping of Swiss cheese.

Breadsticks grew fatter on arrival to the States. They also became rounder and more or less, resembled mini baguettes. This made them perfect for dipping into pasta sauces as well as a perfect light bread to be served with antipasto. Nowadays there is a soft chewy, version, drenched in oil and garlic. These are perfect for dipping into sauce or soup, These softer , larger ,variety can also be used as the base for sandwiches. You can even make this chewier kind at home, thanks to Pilsbury or just get them hot and fresh from any Pizza Hut or Target.

Breadsticks can be in any form and served any way. Have the original grissini, dipped in light olive oil or broken up in a minestrone. Try the American versions if you want a fun lunch, complete with a tasty, tomato sauce. Either way, they are a true treat.

Warm And Yummy Breads

There 's nothing like a hot roll or bun on a cold morning. Even better is when they come straight from your oven or toaster oven. Making these warm and yummy treats is easy. All you have
The dough is usually premade and it just takes a few minutes to bake. After that get out the hot coffee and butter and enjoy a special breakfast.

Pilsbury is the granddaddy of all frozen buns and rolls. They still make their popular ready to heat cinnamon rolls , this time with the extra kick of Cinnabon cinnamon. If you want to make them more decadent , add some raisins or even almond slivers before baking, You can also add little pats of butter for a moister , buttery taste. You can also take frozen biscuits and brush them with a mix if melted butter , cinnamon and sugar to get a lighter version. A fun breakfast treat is making monkey bread using these too.. Coat with cinnamon and sugar and bake together in a ring.

If you want from scratch rolls and buns, then use the classic Bisquick. With this you can create anything form hot muffins to scones. Even better is that the recipes allows you to add fruit such as dried cranberries, cherries and raisins. It also allows you to regulate the size of the bun. You can make super ones or tiny ones , depending on your family’s tastes. Flavorings can also be tempered to suit what everyone likes. Any Bisquick product is easy to whip up. Biscuits only take fifteen minutes to make and five minutes to bake.
A hot roll or bun is the perfect antidote to a frozen morning. There’s nothing like its’ fresh taste and warm, melting texture .It ‘s a nice way to chase away. those AM chills.

Super Healthy Super Bowl

Tomorrow is one of America's biggest food days after Thanksgiving.  That means everyone from New York to LA , from Maine to Hawaii are going to be stuffing themsleves silly. It's a day when calories and pounds are crazily packed on. However Super Bowl Sunday can be  a day to be careful and eat with a watchful eye.

Most fans don't realize that they can have just as much fun with some healthy choices as they can with unhealthy ones.For example, that staple wings can be even better for you if they're baked or roasted. You do  have to use olive oil for moisture but that's it. The result is even better than fried wings  with tender meat and a crispy skin coating.Another Super Bowl must have are sliders. Most foodies love theirs  made from pure beef or pulled pork on buttered and toasted rolls. A much healthier alternative is turkey burger or pulled chicken. Of course you can sub in veggie burgers and there is even a vegan version of pulled pork that tastes exactly like the real thing. Sub in  unbuttered whole wheat buns for white for more goodness.

Most fans would agree that pizza is one of the best heart healthy foods to eat during any game. Yes and no.  Pizza can be healthy if the toppings are roasted veggies or even chicken. However everyone loves theirs piled with pepperoni and sometimes steak. Some companies and privately owned pizzerias offer ones with double stuffed crusts that ar e just super  loaded  with cheese. Keep the game pizza simple, with an option of onions , peppers and mushrooms as toppings. A pie also tastes better with extra sauce as opposed to extra cheese. Also suppliment that slice with salad. You won't reach for a third or fourth slice if you have greens with the first or second.

Tomorrow is a big food day however make it a healthy eating day. Make choices that are winning. You'll score one for the home team your body if you do.

SuperBowl Battle Wings Vs Ribs

 There's a big battle that will be brewing this Super Bowl Sunday. No, it won't be Giants beating up Patriots fans or vice  versa. It's wing lovers against rib affectionados. These two football game staples always cause controversy over which is better and which is THE dish to serve.

Both wings and ribs are tasty. They're greasy (if cooked wrong), salty, spicy and  flavorful. Yet which one is better? Calories wise wings are a tad less  healthier for you. One wing is only 94 calories however most people will devour at least twenty or thirty which means close to two thousand calories. A rack of baby ribs are 250 calories however most big eaters will crunch through three or four racks by the time the fourth quarter comes. However the chicken does come with the healthy benefit of celery sticks (albeit they're dripping with ranch dressing).

What about flavor? Chicken wings can be made with a host of different sauces and marinades. The Wing Zone,a fast food joint specializing in them offers at least twelve different coatings , ranging from the  very mild to the very hot.Ribs also can have a plethora of flavors  and also can be either dry rubbed or marinaded.Unlike wings which only comes in chicken (although I'm sure there are turkey ones waiting to be discovered), they can be from  beef or pork cuts . There is the fat factor as well and there is more mess with ribs  than with chicken wings.

What will you have on Super Bowl Sunday. Wings or ribs?Or will you be diplomatic and enjoy both?