Winter Pickles

Pickling is usually a summer activity. It's an easy way to deal with extra veggies , especially with all kinds of cucumbers. However you can also pickle in the winter too, with root veggies . It  creates not only an interesting side but also a fun and different appetizer at parties too.

It was the subject of an article(and a really great informative video) in today's New York Times Dining section,Melissa Clark of A Good Appetite took radishes, the traditional kind and a cool melon looking one Radishes make the best pickles during this time of year because they're watery and are able to absorb the juices. She then sliced them and pickled them in an interesting Korean influenced brine.The added hot flakes gave it more zing than a usual kind.

This is an easy recipe for anyone .You can be more truer to form and add some anchovies or Korean fish sauce.vegans can leave that out and rely on the hot pepper  for extra flavor.Without the sauce it;s basically a dry brine with the  radishes tossed and then "marinated" in diced garlic and ginger.the pepper has to be flakes ,Using powdered may give you very fiery kind of pickles and may make for some dangerous eating For a hint of citrus , Ms. Clark added a bruised lemon grass stalk but you can also added kaffir lime leaves too.

This may not be the time for fresh pickles yet if you want them ,make them.This pickled radish recipe is the perfect one for pickle lovers as well as for those who want to liven up their late winter meals.These are easy to make and easy to love, thanks to their fire and and spice.

Hackensack's Heritage Diner

Hackensack, New Jersey has always had a lot of heritage and that inludes it's diner also called The Herirtage. this is Bergen County's oldest diner yet thanks to new ownership ,it's as fresh as waver. The diner is literally surrounded by history.It is near the Bergen County Courthouse near the church where the British raided during the American Revolution.The spot itself was where the first Hackensack Bus station was and has been there since the mid 1950's.The food ,despite the long list of owners has always been good.It was always featuring the salad bar alone with the kid's menu.It was known for it's burgers and fries,along with it's platter sized onion rings.(note order these if you're with three other people because of their mega size).They are also have good grilled cheese ,with the bread being grilled and buttery on both sides. of course the diner is known for the American classic , the giant cookie and they have several different kinds from oatmeal to sugar along with chocolate chip The Heritage has sophisticated meal as well.It has one of the truest to recipe French onion so.completevwith a crunchy slice of French bread and covered in cheese.It's also served in a good sized crock where as some eateries serve it in a bowl.The Heritage features a vast variety of cuisines as well.Thie dim sum is better than any Chhinese restaurant in the local area and it serves excellent nachos and cheese.It also has good Yankeee food like steak , bean soup and melt lof.You can have your lunch oe dinner with a drink but many just stick with soda or the Heritage's excellent fresh brewed tea.

Small Pastas, Big Ideas

Everyone thinks pasta should be long and stringy nor square and chewy to be delicious. That's not necessarily true.Some of the best pasta dishes require the smaller kinds.These are usually made of the same flour but are cut smaller.They still PAC the same taste whether in bowl of sauce or bowl of soup. There are several different kinds of mini or little pastas.Elbow macaroni is probably the most popular and also the most used .These curved little tubes are usually used in the summer ,drenched in mayo and covered with carrot sliced and celery bits .However elbow macaroni is also good with a tangy tomato sauce and makes a fun lunch for kids.Ditalini ,literally meaning little fingers inItalian are another tasty little pasta.It'sone of the ingredients in pasta efagiole and is a chewy , perfect with the soup's other signature ingredient chick peas. Orzo ,usually considered "Greek pasta" is a rice like pasta that can be used hot or cold.Orzo is goods pilaf and can accompany chicken kabobs or even lamb.You can also make salad with it as well.Create a Greek style, using feta cheese along with chopped onions and peppers along with a spice infused dressing.Pastina is another great mini pasta.It can mostly found in soups ,adding spark and flavor to simple beef,chicken and vegetable stock.Pastina can also be made with egg as a quick and healthy dinner.It can also be made with butter fora nice comfort meal or even snack. Small pastas can pack a big punch.Use them in a variety dishes from snacks to dinners.Try them for a huge burst of flavor.

The Mystery of Mung Beans

Most Americans don't have a clue as to what mung beans are. Yet they make up an important part of Asian cooking.They are easy to integrate into American cooking and become a part of everyday dining.Not only  that  they're a fun way of itroducing the family to cook food.

Mung or moong beans orginally came from Siberia and went as far south as India.This was 3,500 hundred years ago and the beans also hit the Thai penisula,It is also known as green or golden gran and made into several dishes mostly in the Indian subcontinent,.You can find them in southern United States and dry regions of Southern Europe as well.Mostly they''re used in Indian cuisiine where they're eaten with every meal from breakfast to dinner,In China, they're used more as a dessert and ice cream. as in Indonesia.Mung beans are usually eaten as pancakes with ginger in Indian cooking where these can be served all day long.

Mung beans can also find their way onto American tables as well.Most are used in healthy soup and rice recipes.They're a good source of dietery fiber and can be made a variety of ways.Many cooks use them as extra beans in bean soup.There is also a stew recipe which includes potatoes along with onions.The mung beans serve as the protein instead of meat You can make the Indian style pancakes however it's a long process that involves three to four hours freezing time.It's bascially as easy as making cookie dough and then rolling it out to fry it.

Mung beans are a different and exotic ingredient that can be added to any meal. Try them in a traditional pancake. or better yet in soup and stews.They're healthy and good for you along with being tasty.

The Intrigue of Malaysian Cooking

Malaysia has always been  one of the world's most exotic places.With it comes a variety of food just as exotic.There are chilies and spices along with different ways of prepping food. It creates a new way of eating and cooking Southeastern Asian.

Malaysia is covers the southernmost part of the Thai peninsula and the northernmost part of Indonesia.Its' influence is Chinese and Indian with other countries thrown in Malaysian cooking has influences of both its' major cultures..Rice is a huge staple there and it's usually steamed with coconut milk and then served with  fried anchovies, peanuts, eggs sliced cucumber and a spicy chili pate. this is called sambai and is one of the country's  national dishes.Noodles and the Indian breads are also popular and are served with a variety of meats. Unless other Asian countries, the Malaysians use every kind of fish and fowl along with beef and goat available. Spices are generously used here and thy are usually turmeric , chiles and garlic. along with tamarind and aromatic herbs.

Malaysians have also give the world's best exotic fruits. They're responsible for lychees and mangos along with guavas along with the mangosteen or the "Queen of Fruits".Coconuts is also widely used both in main meals and desserts.Both India and Java influence the pastries,There is an Indian dish that involves  jaggery ,unrefined brown sugar and mixed with coconut and rice noodles.Malaysians celebrate holidays and probably their birthdays with sticky rice cakes in brown sugar.They also have moon cakes which are big in the Chinese Moon festival.

Malaysian cooking is as varied and delicious and the groups of people who make up the area.it can be spicy and sweet or savory and herbed.It represents a whole range of cultures that blend together beautifully.

The Marriage Of Taste and Nutrition

The American diet is a toxic one.We overload our bodies with toxic processed and junk foods.However how do we give up these tasty but poisonous foods?By combining both healthy and tasty.It was done long before theinentions of burgers and chips.Helarhy food has been around for centuries and it's time to get back to it. This debate was the topic of for New York Times article by formerDining editor and nutrition lobbyist MarkBitman.He points out that diets can be both tasty and highly nutritional.WE just have to get back to the Mediterrenean prGrekdiet.That means little or no red meat ,more fish and fowl in our diets- along with olive oil.Veggies and grains along with the occasional slice of whole wheat bread should round this out.Dessert should be fruit and nuts.Nix the cake and candies however add dark and onlydark chocolate because of the antioxidants involved.Mr.Bittman suggests treating yourself to ice cream or a cheese burger ever great once in a whi E but consider the, just that treats. So what is a healthy and tasty meal?There is a yummy veggie laden frittatait is filled with onion and and kind of vegetable that you want.Add ppers along with mushrooms and spinach .You could even serve it wothParmesan cheese or better yet a side of fresh home made tomato sauce.There is also Mr. Bittman's first rece for a fur spiced salmon.Salmon fillets are crusted in cumin, nutmeg,clove and coriander for a tasty and crunchy main meal,elegant with simple turmeric rice pilaf. You can eat healthy and tasty too.Just use the Mediterrenean diet as your guide.Your palate and stomach will both appreciate it.

Fizzy Math

Soda has long been a part of the American diet along with landscape. who doesn't love a cold fizzy cola on a hot summer evening? Or a root beer float.The problem is that the commercial stuff is full of sugars and calories.Luckily soda lovers can make their own using the new carbonators. They were the main topic of an article in today's New York Times Dining section.Times regular Julia Moskin wrote about this new trend that is not only invading American kitchens but bars and restaurants as well..All you need for it is just tap water and in90 seconds - voilà - instAnt sparkling water.You can buy flavorings to match those of the big companies. However it's the same old sugar problem,You can buy the fruit alternatives Mash or Spindrift which costs four dollars.You can also make your own which many health conscious affectionados are doing. the carbonators allow home soda makers as well as bartenders to come up with some pretty creative and tasty brews. there is a recipe for real Ginger ale involving fresh cut Ginger and cane suqar.However the carbonators are delicate.Some won't work if syrups or juices long with actual fruit pits are tossed in.Many manufacturer's guarantees will not honor a broken carbonator once it's been ruined by syrup. sow will Take them ,to the delight of bartenders.It turns out that a carbonators makes a more livelier , ,more aromatic samurai with st ill crunch oranges and pineapples.Vodka and the ever fiery Scotch Bonnet pepper have been carbonated to produce a wildly flavorful unique cocktail.Even non alcoholic drinks can be made when mixed with water and then fizzed. Soda lovers should rejoice.They can make abetted, healthier version of their favorite beverages by buying and using a carbonators.It's still a way of enjoying an icy cold. Drink but at your hands. There are new flavors to create and new drinks to explore!