Bridge Club Holiday Classics

The best holiday memories always come from the kitchen. We may not remember the fancy dresses or jammies we received or whose college team were the state's football stars, but we remember the roasts and grvies, sides and of course the desserts. Nothing beats a homecooked holiday meal or party/ Luckily there's a cookbout just out to help create those memories.

Best of Bridge Holiday Classics(Robert Rose Press) is a great compilation of breakfast, lunch and dinner recipes along with recipes for party foods and desserts. The authors are eight ladies who not only wrote and tried these recipes but  also played endless and ruthless games of bridge together. Bridge parties always have some kind of food to snack on and these Calgary  ladies brought some interesting ones to the bridge table. It has been almost forty years since the first cookbooks were published . They are extremely popular and have been passed down now for almost three generations.The recipes reflect the British  and French influence  with English spiced beef and beef bourguignon. SOme are similar to American Midwestern dishes like cheesy scalloped potatoes and pork roast.There's  also a whole section  on leftover recipes, a great help especially during the days after Thanksgiving and Christmas.Another good section is the one for food gifts. There are great recipes for Crazy Crunch, a homemade version of Fiddle Faddle along with the very interesting green tomato mincemeat.

Best of Bridge Holiday Classics is also the perfect book for party throwers. Even the dishes would make any Saturday night cocktail party or Sunday football gathering.Try the Bridge ladies recipe for crepes that can have either chicken or crab filling. These are perfect for an evening with the girls, followed with a lemon soufflé recipe ,also from the book. Any of the recipes would be perfect at a tree trimming party/There are recipes for spicy chili con carne and a tasty Sumptuous Spinach and Artichoke dip.Planning on an elegant black tie New Year's Eve party? Then make a variety of pates offered. There's a meatless one made with  sharp Stilton cheese blended with brandy and a chicken liver one spiked with mace and dry sherry. The holiday breakfast recipes are great when hosting the relatives or just waking up on a snowy day.There's Scotty 's Nest Eggs, a take on Eggs Benedict along with that recipe  and sausage pie, loaded with sausage and spices.Their chewy  French toast is zested up with orange liqueur and pure cream., a perfect dish to wake up to on a cold, frosty morning.
If you love holiday cooking , Best of Bridge Holiday Classics is for you. There are recipes for almost eveyr meal, from brunch to dinner , from parties to dinners..They will create culinary memories everyone will remember for years to come.

An Easy Cheesy Sandwich

One of the best sandwiches is a grilled cheese.Nothing beats warm, gooey cheddar or Swiss on white , ray or whole wheat bread.Yet suppose you can amp it up a notch?How can you do that ?By adding Gallic flair. David Tanis decided to give American classic a French twist in his column City Kitchen in yesterday's New York Time Dining section.Mention a French grilled cheese to most people and they'll immediately think of a croque Monsieur.This is true but there's a slight difference between the two.Croques usually have ham underneath the cheese and are most often fried in butter.A tar tine is more of a pizza.Take a hunky slice of a rustic bread like ciambatta or a rounded Fremch loaf.Top it with savory vegetables, then a good French cheese and brown under a broiler until the cheese bubbles and serve.Line pizza it too can be served with a nice salad along with a good glass of wine.Another good thing about the tar tine is that it can be heated or cooked without any butter or oil.Both Croques Monsiuers and their counterparts the chicken filled Croque Madame have to be fried in a well buttered frying pan. Unlike the croque, a tar tine recipe can be varied to suit the eater"s tastes.Mr Tanis" recipe has red and yellow peppers along with sun dried tomato and olives.His topping options are fresh goat cheese or Camenbert.He also recommends walnuts and olives topped with a sharp Roquefort.There's also the suggestion of coppacola with Taleggio.Of course you could make it more like a healthier croque (sans buttery taste).Use any kind of sliced Ham and top with Gruyere if you want a more Gallic sandwich or lean towards the English with a slice of cheddar.If you make this last, you can vary it with some apple slices between the ham and cheese.You can also try pears and apples broiled under a layer of creamy St Paulin cheese.You can also create a pissaladerie with caramelized onions mixed with anchovies sprinkled with the pepper laced Crottin Poivre a Parmesan like hard cheese.Be creative.There are an infinite variety of fillings and topping you can experiment with whe you make your tar tine. Nothing beats a hot gooey grilled cheese.Ratchet it up a notch by creating a tasty bistro style meal.Combine your favorite cheese with your favorite toppings to create a new kind of cheese sandwich.

Bowls Of Fun

A bowl of anything has the promise fun and deliciousness.Now imagine that bowl with a variety of flavors and textures.The assortments of everything from crunchy to silky and sweet to salty isva guaranteed ride for the palate.The best part? You can whip it up in your kitchen to suitevyour tastes. This treat, also known as a grain bowl was the subject of Melissa Clark's A Good Appetite column in today's New York Times Dining section.Grain bowls were usually found in some Chinese ,Japanese and vegan restaurants.They are one of the easiest dishes to prepare,so much so that a novice home chef can create masterpieces.The base is any kind of grain followed by a protein of some kinda layer of veggies is then added on, topped by any kind of condiment and a crunchy finish(imagine a savory ice cream sundae and you have this principle) .What you put into it depends on you.If you are big on beans then try two or three kinds as the protein layer.Veggie lovers can have a field day layering on sauteed peppers and onions while rice lovers can experiment with the different grains.The initial layer doesn't have to be just rice ,Ms Clark, advises, it can also be quinoa, grits or barley.However if you're using a strong flavored protein or vegetable, stick with the milder grains such as white rice, grits or barley.The topping should have a nice texture and snappy crunch although you could go with cracking an egg over the bowl and letting the ingredients' heat cook it up. This easy meal can unleash the creative side in any home chef.Ms .Clark suggests a green bowl of chard, collards, mustard and kale against nubby grains like barley .The hipster hangout in Bedford Stuyvesant Scratchbread serves a paper cup bowl blending bacon and kale over grits with a soft boiled egg acting like the sauce?Sauces should match the mood of the ingredients.Asian inspired ones should have a sauce made from soy, Ginger sesame oil and rice vinegar.with a squeeze of lime.Anything Mediterranean would be highlighted with a pesto sauce you want fire then toss in some Tabasco.For something a bit calmer, then just add a simple vinaigrette.Once the bowl is assembled top it off with a colorful and crunchy layer.This could be something as complex as kimchi or as simple as sliced raw carrots.You can also put seeds, nuts or toasted seaweed on top as well. Another great aspect of the grain bowl Is that you can use leftovers .There's really no set pattern? If you want to finish off last night"s steak bits or green beans , then you can.Leftover rice from your takeout dinner can serve as the base.Grain bowls allow you to have fun as you tailor it to your tastes. If you want fun and quick, then a grain bowl is for you. you can experiment all you want with creating a tasty .one.The result is always good eating

Road Trip Goodies

This is the time of year people take road trips.It's the perfect time to see the leaves or even have a picnic on the beach.Unfortunately the cooler temps not only generate wanderlust but also a healthy appetite.Pack sone hearty order to avoid trips to fast food joints and questionable diners. Sandwiches are always a good start, especially if you're planning on an all day trip.One of the best and most satisfying to create is a mini hero.Buy mini baguettes and then fill them with a variety of meats and fillings.Try ham and cheddar or roast beef and a tangy Worcester sauce.You can also make an Italian hero with caracole, salame and prosciutto along with a variety of different cheeses. if you do stop at a farm, then pick up bottle of cider.This is a nice accompaniment to the sandwiches.Another good cider go with is sharp cheddar with slices of whole wheat bread. Some big farms such as Delicious Orchards of Colts Neck ,New jErsey ,sell varieties of cheese along with breads that can make an on the road picnic possible..Some farms also have delis that can make sandwiches too, if you want something spur of the moment. Sometimes you just want nibbles when you're driving.I find that the best bring alongside are the dry stuff.Flavored crackers are always a good choice as are pretzels and plain cookies.These keep hunger at bay and are perfect for a quick stop.They're great for passengers and the kids won't create a mess with them during your break from driving.Popcorn is another fun snack,Feed the puffs to the gulls or whatever birds you chance upon.Fruit is another nice snack on a road trip.Black grapes are in season right now. And they"re refreshing to bring on a road trip.Keep them in a cooler because they're at their tastiest when chilled. Apples and pears also make excellent bring alongs.You can pick them yourself and munch on a few on the ride back home. Fall makes us want to visit farms and forests.Pile up the car with tasty snacks and the kids and explore.See the foliage, breathe in the fresh air and enjoy a sandwich or some fruit al fresco.

Omelet Fun

One of the easiest meals to make for breakfast, lunch or dinner is the simple omelet.This French classic is a quick yet elegant way to enjoy eggs alone or with a host of ingredients.It could be full of meat, cheese veggies or all three.This is one of the most fun and most versatile dishes to make. A n omelet is really basic.At it's simplest it's just eggs, milk,and water , well blended with butter and then cooked in an omelet pan or just simply a frying pan.One side is flipped over the other, creating a d Runny middle.If you cook it on both sides, then it turns into a frttata.It should always be fried in butter, because of the taste but you can also use margarine or cooking spray.The pan is ready when the butter stops foaming.I'm a huge butter fan so I tend to use more than needed.(the drippings are good for frying up any toast or can be drizzled on accompanying toast or English muffins.For those who want an exact amount try a heaping tablespoon of butter.Some home chefs separate the whites and yolk.Both are whisked separately and the whites are added second , creating a puffy, souffle like omelet.At this point you can add the extra ingredients.Keep in mind that omelets cook up quickly so the add Ins should already be prepared. Make sure the ham is diced while the bacon and sausages are already cooked and drained.I like adding my veggies fresh although some experts will say sauté them first.I would rather have that burst of freshness so my omelets have freshly cut veggies like onions , peppers and tomatoes. Many just think that omelets should just have cheese in them.We see that ideology is challenged thanks to Marican diners that offer up to ten to twenty variations, filled with everything from crab to even strawberries. One of the best is the Western.This traditional diner and luncheonette special.It cameos from the cowboys who liked to have hearty breakfasts.These are great,, a flavorful mix of ham, peppers and onions.You can create this however you want.Ham lovers like to put a good cup of chopped ham.Veggie lovers usually toss in more onions and peppers.Some love the diner classic, the meat lover 's omelet.This has a more meat to egg ratio.Every bite has the trinity of breakfast meats: sausage, bacon and ham in it.It's served smother in what else - bacon.Of course there are healthier omelets.Nothing beats a tomato laced one, especially when it's cooked with fresh tomatoes.It takes on the flavor of that Piedmontese classic tomatoes and eggs.Of course there is the traditional cheese omelet.For just fancy try one filled with Brie and herbs such as tarragon, chervil and chives. Sharp Vermont or English cheddar is another good cheese that brings the egg dish to another level. one of the best is an Italian frittata, liberally laced with grated Parmesan. Omelets are an easy meal.It's a quick but filling breakfast, a satisfying lunch and an easy solution to dinner.Crack open an egg , mix it with your favorite ingredients and fry up in butter.They're classically simple and yummy.

Truvia Brown Sugar Tastes So Good.

Fall is the time for baking tasty treats.Unfortunately those are laced with sugar and calories galore.The problem is if you make them without sugar or even a sugar substitute, you sacrifice flavor.The sweetener company Truvia has now come up with a brand new brown sugar blend.Home bakers can make the same sweets as they did before.This time they're not threatening to anyone's diet. The company is known for its use of the stevia plant and turning it into a healthier form of sweetener.It contains the plant and erythritol, a form of sugar alcohol that causes little or no side effects.It can be used in everything from sweetening tea to creating baked goods and desserts. Now with the introduction of the brown sugar blend more home chefs can try it out while providing their families with healthier dishes .This is a great sugar substitute.It provides as much as seventy five per cent less calories than the real deal..It has the taste and gives the baked products the same crumbly texture as the one hundred per cent kind.Another good point about it is that you only have to use half of the sugar needed.One half cup of the Truvia blend equals one cup of brown sugar.Truvia also has some good recipes with the brown sugar blend. Try it when making sweet acorn squash recipe that has a hollowed out squash filled with a mix of the blend and butter.Of course you can make some yummy baked treats like blondies, chews and shortbreads.It would also male a great glaze for baked ham whether on it's own or mixed with mustard. If you have any of your own recipes that involve both white and brown sugar, send them with your two minute long how to video to Truvia's Baking Star contest.It's open until Tuesday October 7th.You can then vote for yourself or others" recipes between October 15 and October 29th.Shortly after that the winners will be notified that they have whom an all expense paid trip to New York City.The final prize is the Truvia Baking Star Contest title after showing the judges, You Tube stars tasting and rating. their winning recipes.With Truvia you can go wild.The brown sugar let's home bakers try some traditional autumn recipes such has the brown sugar cake with brown sugar and butter sauce or a brown sugar Bundt cake. The regular Truvia is great for everything from simple loaf cakes to buttercream frostings.As with any baking contest be creative.Originality always stands out and wins, so keep that in mind . Truvia brown sugar has come put vat just the perfect time.Create yummy baked treats or savory dishes with a kick.If you think you've got the right one ,then enter it in the company's baking contest.You may be a winner already,

It's Fall Veggie Time!

One of the best aspects of the turn of seasons is the turn of vegetables.By this month we have been over saturated in tomatoes and zucchini.We want fall veggies, rich with complex tastes.They are versatile in variety of different dishes,from soups to casseroles. One of the most interesting harvests is the cauliflower.Most people associate it was just that crudite you dip in ranch dressing or overcooked with a covering of gummy cheese.Think again .Cauliflower is a great veggie with so many prospects.David Tanis of The New York Times Dining section explored it in his A City Kitchen column.He makes it with rigatoni and sears it in a hot skillet This browns, caramelizes and mellows the taste, bringing it to another level.Mr Tanis cooks it with cumin and mustard seeds but you can also try just sea salt and fresh ground pepper.My favorite is breaded cauliflower, fried to a crisp and browned to a nice nutty color. .As calorically lethal as it is, it is also the tastiest , each piece having a nice ,satisfying crunch.Cauliflower is also good in soup.An easy recipe ,starting cooking down the veggie,then mashing them into a chunky paste.Finish with a simple roué and broth combined.It's a nice creamy potage that 's great on a cold autumn night.Squash is another fall treat.You can make it into a squash or a creamy mash.The deep yellow is also good cut into pieces and grilled. serve with French style butter and a good sprinkling of sea salt. You can also cook butternut squash the same way too. Brussels sprouts also come out when the leaves turn. These are an incredibly fun medium.One of the best recipes are Brussels sprouts chips.Wash and peel the leaves off them, then place on an oiled cookie sheet.Drizzle with more oil and sprinkled with seasalt.A more traditional recipe calls for boiling them for a few minutes.Then put in a shallow baking dish and top with pats of butter and Parmensan cheese.Broil for a minute or two until the cheese turns golden.The sprouts are also good when just simply roasted.These too can be spiked with red pepper flakes or fresh ground pepper.Only foodie's and chefs know about another autumn bloomer, Swiss chard.It's a popular veggie in Piedmontese cooking and easy to cook.Take the white stem part ,cut into two-inch pieces and boiloncecooked then put into a pan with butter.Add a mix of two beaten eggs , a quarter of a cup of vinegar mixed with water.Pour over the chard and let it cook up.Swiss chard leaves are exactly like spinach, including in taste and you can cook the leaves. Like the other, serve with butter for an alternative to the other green stuff. Now is the time to say goodbye to summer vegetables.Embrace the fall harvest with delicious veggies and dishes made from them.They are a welcome change in a welcome season.