Oscar Party Time

There's nothing more fun than Oscar night.Yes, it's pure excitement for the winners,There's glitz and glamour and the chance to win that little golden guy.Yet the most fun will be watching it from home .Create your own party with friends or just with family.Sit back ,with some Oscar worthy snacks. if you're planning a party, then go the Wolfgang Puck way.This Hollywood chef is known for his elaborate appetizers and hors d'ouvres.Try his baked Mac and truffles,but use porcini mushrooms (or anyones you like)If that's too much then try his bruschetta.This is the classic Italian appetizer but amped up with white anchovies, tapanade and goat cheese.He also has a California guacamole that laced with roasted garlic that gives the dip a smoky flavor.Use as a filling for tacos or as dip.Chef Puck is famous for his pizzas too and you can easily recreate his any of his. For a luxe Hollywood one, add caviar on top of a rich tomato one(skip the cheese, it may be too much) Another way is creating movie snacks.Of course there's popcorn which is good just buttered, but can be amped up with a sprinkle of Parmesan cheese, chili powder or mixed herbs.Another fun snack are nachos and cheese. this is easy to make with just cheddar slices, milk butter and a pinch of flour for body.You can make this a true party plate by pouring the cheese over shredded chicken or chopped beef along with adding olives and sliced jalapenos. Another fun idea is dim sum.Dumplings are easy to make and there are so many different fillings from true vegan to a pork and shrimp combo. Serve with a Ginger soy sauce or a sweet plum one. You can also honor traditional drive in fare with sliders, home made fries and malteds too,and the last can be spiked with liquor for an added kick. Oscar night is a night of parties.Have your own with fun and tasty food.Celebrate Hollywood with style and flavor!

Good Home Cooked Italian Food

These chilly days mean staying at home and cooking a good meal.Nothing beats these more than homemade Italian food.For those home chefs looking fpr recipes, look no further than a brand new cookbook from Good Housekeeping.It's a great collection of some really good Italian dishes. This cookbook was, compiled by the food editors of the magazine(published by Hearst).This is even a great gift for beginner chefs, because of the simplicity of some of the dishes.That's not to say they're unsophisticated.There is a wonderfully complex risotto Milanese along with a ricotta gnocchi with fresh herbs and butter.Since it's also Good Hpusekeeping, there are many family friendly recipes too, including pecorino chicken fingers along with a crispy spaghetti casserole .One of the sections that I like the most, is the introduction to ingredients.There are explanations and definitions about everything from what olives oils to use as well as a comprehensive guide to Italian cheeses, spices and pastas.This is invaluable to any home chef and handy when stocking both your kitchen and spice rack. The cookbook is divided into different sections from pastas and pizzas to the various kind of meat and fish dishes.There's a great section on desserts too.Some are traditional such as home made pizza dough along with linguine with red clam sauce.There are twists everyone will love such as the unusual pizza toppings like cheese and salad or asparagus bacon pizzettes( mini pizzas) along with zucchini and ham ribbons and balsamic roasted pork with a berry salad ,redolent with strawberries and blackberries.For those lovers who adore hard core trattoria fare there are recipes for Bolognese sauce along with a Northern style lasagna that relies heavy on béchamel sauce.Polenta also figures heavily and it's paired with everything from eggs to sausage to even Brussels sprouts.Desserts could come straight out of a trattoria too,with the crowd favorite tiramisu along with the cool sophisticated granitas. This is the season for hearty homemade meals.Whip up a sausage rich pasta or healthy veggie and meat dish ,followed by a traditional dessert.Good Housekeeping's Family Italian Cookbook can help with creating that perfect meal.

Tastes Change

Everyone's tastes changes.What we adored when we were four, we hated at eighteen. What we craved at twenty ,we now despise.Even what we cringed at last year, we now can't get enough of to eat. Frank Bruni explored this in his De Gustibus column in yesterday's New York Times Dining section. Like us, he had food faces that used to be on his do not eat list.His was beets.At first he saw them and thought they were slimy in texture and lurid in color.Luckily for him ,he changed his minds.Now they are silky and gem like.It could have been the way They were first served to him .Many kids hates veggies because they're overcooked and mushy.As he states some veggies just haven't met the right chef and this is true.Any detested food made the right way, with a lot of spice and pizzazz will undoubtedly be loved. Hopefully Mr. Bruni experienced beet salad which led to his conversion. Made way with a light vinaigrette and onions the whole root veggie deal can be absolutely heavenly.. Emotional and psychological factors also play important parts in what we like to eat.Sometimes it's the way people are introduced to them.Family and friends push us into trying dishes that we are reluctant to try it and being forced is not a great way. the best bet is to discover it on your own on your own. Go to restaurants by yourself, experiment in your kitchen sans anyone.Find out what other foodie's are talking about.Appetite is another factor, as is the need for nourishment.Sometimes you just want something filling no matter what the taste. sometimes it's just a matter of outgrowing a certain flavor.You may love milk chocolate for thirty years., then completely switch off it because of the taste.You start craving less sweet such as dark or even one with a pinch of chili pepper added. Tastes change.Our food ones change as much as we do.They morph into new ones, giving us a whole new area of exploration.

A Better Biscuit

Biscuits have been much misaligned in recent years.They're returning to their glory where they're golden gems, flaky and light.Not only that they're also easy to make and even the most novice of bakers can create the perfect round. Julia Moskin explored them in her column in todays's New York Tomes Dining section.As she has found out biscuits have been an American standard since our early days.They're the child of scones and the only difference in the two recipes is just a bit of sugar and an egg.(actually two eggs).Scones are Scottish in origin ,first being made from barley or oat flour with fat and some kind of liquid.Triangular pieces were baked on a griddle .As the ingredients improved and became lighter .so did the scones.Biscuits veered off in another direction.Southern cooks added buttermilk, lard and a low protein wheat.This last was only available in the South and gave the rounds their tenderness.Biscuits can be used as a base for jam and butter as well as for small sandwiches, preferably ham in the true Southern style. Baking both are easy .Ms .Moskin includes one recipe with slight variations for making both scones and biscuits.Scones require eggs and water while biscuits require more butter. both need heavy cream for texture and richness.What both kinds need is basically a hands off way of making them.The dough should not be over kneaded .Just gently knead until all ingredients are mixed.They also need butter,which gives them the needed flakiness.Both recipes are versatile.Cheddar bits can be added to the biscuit to create a Cocktail nibble.Scones can benefit from dried blueberries or cinnamon, or herbs if you'd like a brunch one.Ms .Moskin also includes a recipe for a honey butter liberally laced with sea salt as a sweet savory spread to vary the flavor. Homemade biscuits are always a treat.They're easy to make and a true treat to eat.Make a batch of them or Scones to enjoy their goodness.

Sick Day Cuisine

This is the time of year when we're laid low by some cruddy little bug.It not only means feeling lousy but also not feeling hungry.Worst yet, everyone tells us we should be filling up on just soup and crackers.While this is indeed, good advice ,it's also means a boring cuisine.Luckily there are other alternatives that are just as light, yet filling. One of the best staples to have, not only when you're sick ,but year round is plain white or brown rice.It's easy to fix and substantial to eat.To give it more flavor,toss in a cube of any kind of bouillon.It sort of makes it like an instant risotto.For more taste melt a tablespoon or two of butter over it and vigorously blend in.Mashed potatoes can also be used as a transition food as you're feeling better.Again have bowl of it with butter blended in or, if you're feeling more peckish, added warmed roast beef or turkey gravy over it.Dry sandwiches are a great way of getting your stomach back into it's normal routine.Think turkey or chicken breast on dry toast.If you do want something to moisten it , stick with butter spread on the bread.Mayo and other condiments may be too harsh yet. Wanting snacks is a sure sign you're feeling better.Again ,as with meals go slow.Don't jump into anything too wild.Popcorn may look bland however it could irritate your stomach.Stick with crackers such as Saltines and have them with either butter or jelly for a sweeter snack.Pretzels are also good.They're not fried and there's nothing greasy or intense about their flavor. If you want sweet and natural, try sliced bananas ,although if you have a cold then think citrus.Nothing soothes a sore throat better than chilled orange slices. Plain cookies like shortbreads or plain wafers are another good treat.If you really crave cake, stick with a plain slice of poundcake, as opposed to one laden with overly rich frosting The same goes for cupcakes and icing heavy cookies.Stay away from frothy lattes too.Stick with a simple hot cocoa or herbal tea with honey if you want a hot drink. Feeling sick is nasty.Feeling sick and hungry even worse.Yet it's a good sign you're feeling better.Eat foods that won't bother your stomach and give it some variety.

Quick Hearty Meals

After a hard ,busy day it's difficult to come up with a satisfying and nutritious meal.Sometimes you just have to cheat.What can be done is a mix of convenience and quick thinking along with quick cooking.A hearty dinner can be made and in just minutes. One of the best food stuffs to have in your kitchen is a chunky kind of soup.Both Campbell's and Progresso have these in a variety of different flavors.There's everything from Manhattan clam to pot roast to pasta e fragile and chicken dumplings.What you can do to add to these is put a cup of cooked rice or even orzo at the bottom of the soup bowl.Another idea is to serve a veggie rich salad with the soup .Add broccoli, peppers along with sliced onions and grape tomatoes .Finish with hot crusty rolls or a toasted baguette and it's a hot meal.Another idea is a quick chili using only chop meat , onion, tomato sauce and a dash of chili powder. cook and serve over polenta.Speaking of polenta, you can easily cook that up and mix in both Fontina cheese and butter.If you can't find Fontina then think about using Parmesan instead. A hot sandwich is both filling and easy to make.One of the simplest and the best is grilled cheese.You can use thick slabs of challah with a sharp cheddar.This can be turned into that diner classic,the happy waitress.Add thick,chunky slices of tomatoes along with bacon before you add the cheese.A croque monsieur , the French bistro variation, is another quick dinner that's both tasty and satisfying. Usually made with one slice of ham , you can layer it on thick for a heartier version. Those standards, hot roast beef and hot turkey are easy to make up, especially when you get the meat sliced at your grocery's deli counter.Use jarred gravy and put it all on Kaiser rolls.Serve with a side of canned veggies ,like green beans or succotash. It is hard to come with both a quick and nutritious meal.Cheat a little.Use ingredients that are already prepared and mix them with easy to make sides or bases.It's give you a dinner that's both healthy and hearty.

Wacky Foods Wanna BIte?

If you think your love of ketchup and peanut butter sandwiches is a bit off , think again. There are some pretty wild and bizarre foods out there that could make you either cringe or be curious .It's amazing what some people around the world eat. Then again our Twinkies and Cheetohs may seem strange to some too.

One of the oddest I've seen is the loofahs on display at Stop & Shop. Westerners use it for a skin slougher ,while some Chinese use it as a vital ingredient in meals. It essentially is a kind of zucchini when it's green (it becomes an exfoliant when it's dried out) and made into a garlicky stir fry.Another Asian plant ,the durian is eaten despite its' disgusting smell.It can either be compared to rotting flesh or dirty socks. Most hotels have banned it from its' kitchens because of the horrendous odor, yet it's popular in home cooking. Even worse is casu marzu from southern Italy. Translated it;'s means rotting cheese  and it;s crawling with live fly larvae.These little suckers give the cheese its' unique taste and it is an acquired one.

Many think rattle snake meat is right up there with wacky foods. Yet it could possibly be the tamest compared to what's on plates around the world. Norwegians love their lutefisk, a strange concoction of lye(!!!) and cod. We have the Vikings to thank for the  fish soaked in a combination of rainwater and birch ash.It's then reconstituted with a week of several soakings until it's safe to eat again. Lutefisk is usually a Christmas treat but there are lutefisk festivals here in the US as well. Hopefully there are no escamoles festivals in Mexico , celebrating - what else- ant caviar. Yup, they look like cannelini beans but are in fact giant black ant eggs.They have consistency of cottage cheese and supposedly have a nice buttery flavor.

No matter where you go in the world, there's bound to be some wacky food. One foodie's lutefisk is another 's casu marzu. Some are cringe worthy to us. Some have that special yum factor no matter how gross they are to other people around the world..