Weeding Out Your Food

The next time you spruce up your lawn pay close attention to your weeds. Yes, they can be pesky little suckers, ruining a fall landscape, yet they can add to any salad or even cooked dish.It's a delicious walk on the wild side.

It was further explored in yesterday's New York Times Dining section.newcomer Ben Paynter described what wild plants can be used and how restaurants are employing them in different dishes, Foraging is nothing new. Humanity has been doing it since our earliest days, Mostly then it was a tremendous hit or miss deal. Pick a weed  then and hopefully it was not only tasty but non toxic.;Nowwe and farmers are better read and equipped to pick out weeds that will go well in various dishes. Many farms now are just growing weeds  to supply the wave of wild plant chefs.

Many chefs are embracing this natural plant cuisine. Mr.Paynter focused on the ones in Kansas City however trendy New York restaurants  such as Daniel, Gramercy Tavern and Acme are also embracing the foraging craze.Weeds can provide an entirely new facet to cooking and cooks can create some new spins on old classics. Chicory is one of the most popular,It can be used in salads to give them a kind of  earthy coffee flavor. The ever common dandelion is turned into an amuse bouche in Kansas City. Sous chef, Josh Eans turns the petals into a tasty morsel while the stems and the rest of the flowers were battered dipped and fried into a tasty tempura.

Foraging is not only a great way of getting rid of those pesky weeds. It;s also an interesting way to change up your menu. Hit the garden and woods this weekend and start looking for your next culinary creation.

NOTE: If you are thinking about foraging , read up on it first whether on the Internet or on a books solely on the subject. ,Be aware of which  plants are poisonous  and which ones are safe.

A Better Butter

Can butter be made any better? The answer is yes, especially if you make it yourself. That may sound crazy and definitely labor intensive  but it is worth it.Homemade and fermented butter can create better dishes and baked goods. It also enhances ordinary breads and rolls with its' creamy , tangy flavor.

Melissa Clark experimented with it and write about it extensively in her A Good Appetite column  in today's New York Times Dining section. There is a whole movement out there who is using fermented butter, butter that has a  higher fat content , 86 to 84 content to the standard 80 per cent. It is different that our regular sticks, pats ad tubs.It's denser in texture and a deeper shade of yellow. Many have taken making this rare treat in their kitchen, as Ms, Clark has done. It is labor intensive yet only requires three simple ingredients: yogurt, high quality cream and sea salt.It requires kneading  along with intense three day fermenting. It is then washed and ready to serve.

The results are amazing. Not only do you get fresh , old fashioned butter but rich buttermilk to boot as Ms. Clark found out. Both enhance any dish (as well as a having a fresh cold glass of  buttermilk.) The acid in the butter makes it perfect for baking as she discovered  in creating simple butter cookies.These were crumblier , crisper and more buttery. The biscuits she baked  turned out to be softer and more tender due to the butter's acidity to tenderize the ingredients. Hopefully Ms. Clark used the  butter also on sautes and in making mashed potatoes and creamed veggies. These would taste phenomenal with the hommade stuff.

If you have the time and crave a better butter then think about making your own. It will not only enhance your baked dishes but also redefine the way you use it on bread and rolls. Homemade butter is nothing but a plus to your kitchen. It is hard work but definitely worth it.

It's Octoberfest Time!

Every fall Germany and Germans around the world go crazy. Why?It's Oktoberfest! It's a time to enjoy the best Deutchland has to offer and it offers a whole cornucopia of yummy foods and drinks. It'sa perfect time to celebrate , with clear autumn skies and endless steins of beer!

Oktoberfest has its' origins in a wedding celebration that took place 200 years ago.Crown Prince Ludwig married Princess Therese of Saxony-Hildburghausen.It actually started as horse race and then  eventually evolved into an actual festival. Small beer stands were set up to quench  thirsts back then, because it was more of a fair.  Now Germans around the celebrate it  , from parades and in German clubs to restaurants and even casinos. The foods are always delicious . Every kind of wurst is sold, from frankfurters to bratwurst and with it every and any kind of beer from weisse bier to  the darker, earthier brews.There are also spaetzle, the little flour dumpling that are excellent with a rich brown gravy.

The Germans are crack experts at baking and that reflects heavily at any Oktoberfest. Nothing beats a freshly made pretzel(or two or three) along with the many fantastic cakes.There is the heavenly Black Forest cake, a mix if dark chocolate cake, cherries and whipped cream. Sometimes shaved dark chocolate is sprinkled on it for added decadence.There's also the fruit cakes, such as plum and apple.These are more like tarts with a pie crust bottoms ,laden with fruit slices. Another treat is beesting cake or beinenstich, tasty mix of a honey butter cream, crunchy glazed almond topping and a fluffy spring cake.

If you haven't been to one yet, go to an Octoberfest.It's a great way to experience all that wonderful German food. Enjoy a wurst and beef followed by pretzels and cake.It's the best eating experience in the world!

Piedmonte''s Fall Feast

One of the best places to be in autumn is Piedmonte in the northwestern corner of Italy. This is where fall comes to life, with bright colors and bountiful harvests.It''s also a time for the dishes of the season , both hearty and delicate.

Truffles usher in the change of season and they are abundant in the specifically designated forest lands.These fungi , the diamonds of the food world, are used in pasta dishes as well as in flavoring oil and make a fine meal on a crisp October Sunday. Another cool weather favorite is bagna calda,literally hot bathin both the French influnced dialect and Italian.This is a savory and addictive blend of anchovies , butter and olive oil. cooked with garlic to create a bubbling sauce. Various veggies form mushrooms to Savoy cabbage are dipped into it and cooked. London Broil or any steak can also be cut up and the pieces cooked in it. The highlight however is soaking chunks of Italian bread in the sauce and then devouring them.

Fall desserts in the Turino and surrounding countryside are also wonderful. The Piedmontese are fond of fritters an make them using apples or even chestnut flour.Zabaglione or sabayon, a rich egg yolk custard made with Marsala wine often finishes a meal. The best dessert, though, is bonet, literally bonnet, a tasty treat harking back to the Renaissance,This is a slow baked creme caramel, made with crushed amaretto cookies , along with rum and cocoa powder.It can be made without the chocolate powder to emulate the original 15th Century recipe. The name means "hat' and could refer to the dessert's shape or that fact that like a hat it's the last thing considered. Either way it's a lovely dessert , served with espresso.

Piedmonte is beautiful in the fall. It is full of colors, flavors and aromas of good food. This is the season to enjoy it and its rich, culinary history.

Oodles Of Orzo

Orzo is one of of the most versatile and probably the most fun pastas out there. You can do so much with it from creating a tangy salad to a traditional pasta dish.It's also a perfect side subbing in for rice too.There are a dozens of good hot and cold recipes for this centuries old treat.

Orzo's name comes from the Latin word for barley, hordeum, , named such for its' small grain like shape. Primarliy used in Italy , it is also seen in Greek and Middle Eastern cuisines.It is cooked more or less for nine or ten minutes in boiling salted water, cooked similar to any pasta. Orzo is most versatile in soup and you can easily sub it in for any shells used in minestrone or pasta e fagiole. A different spin on it is Greek chicken soup made with a squirt of lemon. Also a good sick day soup is any broth, whether beef,chicken or even vegetable  with orzo and butter thrown in. As a pasta dish serve with any sauce  although rich pomodoro or tomato tastes the best with it.

Orzo is a great salad base and can go with any mix of vegetables and spices.An easy one is combining orzo with grape tomatoes and feta cheese crumbles. Season with oregano for added zing. Another saladis combing cucumbers,, vine ripe tomatoes  along with garbanzo beans and shredded basil. For a fun tailgate party treat make an orzo salad with crab meat along with Roma tomatoes,  two kind s of bell peppers and the zing of hot pepper. You can also  just make a simple chicken and orzo salad with just an easy red wine vinaigrette mixed in. This would be a  perfect Sunday brunch dish, served with pita bread.

Orzo is one of the most versatile pastas out there. You can have it in soul satisfying soup or pasta after a hard day at work.It can be a fun side at any fall party. It's easy to use and fun for creating different and tasty dishes.

Too Much Pumpkin?

Every October we tend to see a plethora of pumpkin inspired foods. The problem is by Halloween we're pretty much gourded out, literally, by eating and drinking everything spicy and orange-y. The problem is real pumpkin is actually quite delicious and very very healthy for us.

Pumpkin on it's own is one of the most nutrient dense foods in the world.It is extremely high in fiber and low in calories.It is one of the biggest  and best sources of betacarotene . A side of pureed pumpkin can reduce not only a variety of cancers such as breast ,colon and lung, it can also aid in creating lower heart disease.It can also decrease the risk of the eye disease macular degeneration and cataracts. Pumpkin soup Piedmontese style is pure heaven. It's a great way of not only getting a super dose of vitamins but getting a burst of pure pumpkin flavor. You could even have mashed pumpkin, drizzled with some butter on top.It's a great side for any roast chicken or turkey.

The problem is tha,t  like with gingerbread at Christmastime, pumpkin becomes , well flavor of the month.. To be honest it;s not the actual pumpkin, it;s the spices, Everyone loves the taste of pumpkin pie. Why? It's a heady mix of allspice,clove cinnamon and nutmeg. These are what are in your coffees, muffins and cookies, not pumpkin itself. Of course on their own these spices go well with coffee and even a creamy chai tea. They add bounce to any spice cake or cookie. Marketed this way they still would be best sellers. Chains from Starbucks to Mc Donald's should consider this , calling the blend Fall Medley or Autumn Mix. We shouldn't spend a whole month eating foodstuffs with fake orange coloring ,laden with too much spice.

This is the month for pumpkins. Yet try the real thing for a nutrient dense treat. Don't fall for those other muffins lattes, cupcakes cookies, smoothies or whatever that claim to be pumpkin. They're just spiced treats with fake orange coloring. Nothing natural there.Really.

A Twist On Dulce De Leche

Dulce de leche is one of those desserts that can be a bit sweet. It is a decadent dessert  however it can be a bit too intense. Luckily anything that super sweet can be tempered with a bit of sea  salt.It gives any sugary treat a  much needed blast of savory.

Melissa Clark explorted this in her column, AGood Appetite in yesterday's taco issue of the New York Times Dining section.. Since the entire section was dedicated to tacos and other Mexican dishes, it stands to reason that Ms. Clark would add an appropriate dessert that would offset and cool the palate after a fiery meal. Dulce de leche is a usually sweet caramel pudding usually made with condensed milk. She varies this by subbing in the less intense condensed milk with a blend of coconut milk and brown sugar (the last is added to give the pudding its' traditional golden glow).it';s pretty easy to make , usually simmer in a saucepan for hours until cooked. The original method calls for boiling a can of evaporated milk until it almost explodes, however as Ms. Clark dryly notes, this should be avoided at all costs.

The pudding can be super sweet. Even the non dairy version can be a bit cloying.It does need to be offset by something salty. Ms,. Clark  adds a topping of flaky sea salt which will accentuate the flavor while provide some respite . She also tops it with broiled and caramelized pineapple and coconut shavings. These are a perfect foil but you could also use grapes or even citrus such as caramelized oranges , lemons or limes.I would prefer the last because the flavors would also add to the pudding's flavor You could also do a swirl of bitter chocolate on top too to decrease the dulce de leche's sugariness.Another idea is adding a dusting of ground nuts as well on top along with the sea salt flakes.

Dulce de leche, no matter how it's made is a tasty end to any meal./ However it can be intense and needs a jolt of something to overcome that. Try it with sea salt caramel, or even bitter chocolate to give it a bit more bounce.It goes from wonderful to sublime, thanks to this.