Nothing beats a good old fashioned marinara sauce. It makes an ordinary bowl of pasta memorable, with its' layers of simple flavors. Anyone from experienced to novice home chefs can make a perfect one. It's an easy ragu to create for a dinner tonight or for one several weeks down the road.
Julia Moskin wrote about it for her Recipe Lab article in yesterday's New York Times Food section. She is something of a sauce whiz, having made her first sauce when she was a child. Her early sauces ,made for her little sister, consisted of nothing more than browned chopped meat and can of tomatoes. Her recipe has progressed , improved over the years with the addition of spices and pork . Funny enough the sauce doesn't exist in Italy, being one of those Italian American inventions such as pepperoni pizza and garlic bread. One of the successes to a good ragu is how it reacts with the pasta. It should be well mixed with a chunky sort like rotelli or penne. The sauce is added a little bit at a time to the pasta pot and then stirred in until there is nothing in the sauce pot.Doing it this way will allow the hot pasta to absorb the ragu, making it the most flavorful. More spices, along with salt and pepper can be added after to zing it up.
What goes into a good marinara sauce?The main ingredient meat should be a mix of pork and beef. Italian sausages work well too, because they already have the herbs and spices needed for flavoring the ragu.if you want to add just beef for a chunky sauce you can but just remember it will make it a one note kind. Tomatoes are also key. Ms. Moskin recommends using San Marzano whole ones but the Tuttorosso brand can also work here.There should also be tomato paste here as well for depth and body. Any imported kind works here, including San Marzano's American or Chinese canned tomatoes just don't quite cut it , probably because their tomatoes aren't ripe when picked as processed.. This affects the unami or fifth flavor of the entire recipe.. Spices are important. They bring out the tomatoes' earthy sweetness. Use fresh rosemary and thyme. along with fresh parsley. If you have basil, add it too. Ms. Moskin doesn't but I feel it gives a nice mellowness to the sauce. The meat and the onion should be fried first in olive oil then the tomatoes are added and cooked for forty minutes.
Nothing beats a good homemade meat sauce.Try this one for a delicious, old fashioned flavor of an Italian American kitchen .It's a nice lift to ordinary pasta and makes for a memorable meal.
Thursday, October 8, 2015
Wednesday, October 7, 2015
The Goodness Of a Bake Sale
One of the best and fun charity works anyone can do is a bake show. It fits to any charity along with honing home bakers skills and expanding repertoires . Another plus is sampling other home bakers wares and getting ideas for future projects.
Of course the first step is having a cause. Most sales are for schools or for certain conditions or diseases. However you could start or ask your church or food pantry if you could arrange a bake sale for the needy in the community.They may be able to set up a tent at the any one of the street fests that take place in the fall.You could also help at an organization's cake sale, which gives more time to devote to creating goodies Adding drinks is a great way to increase sales. People love to have tea or coffee to wash down a muffin or cookie. Sometimes a passerby just wants a hot beverage to keep warm (and conversely have iced drinks during spring and summer bake sales). Napkins and forks are a must as are containers and bags for those who want their goods to go.Of course having a cash box and plenty of paper and coin change are other musts.One of the most important things to do is having labels listing ALL the ingredients. So many kids have a variety allergies that it's necessary for parents to know what's exactly in that cake pop or brownie. All lists should state that the items have gluten,were made in a kitchen where there was nuts and if any dairy was used in the baking or icing.
What to make for a bake sale?Stick with what you know best. You can use a scratch recipe or mixes. Plain brownies are always popular so have a few batches of those on hand. For large quantities use mixes.They make prep and bake time that much easier. You can add extras such as chocolate chips, coconuts , and nuts to give them oomph. Blondies are another hot seller as are fruit bars.Kids love cake pops and these are easy to make ,especially if you have the molds. Have help when it comes to decorating though, because that's a bit labor intensive.. Cupcakes are classic and they sell - well- like hot cakes. Have fun with the decoration and icing. Chocolate and vanilla are your best bets for flavors and a classic buttercream frosting is always the crowd favorite.You could set up a decorations bar for a dollar extra and have a table set up with sprinkles, nuts cherries M&M and chocolate chips.Small pies or galettes will do better than whole pies - too messy to eat a cut slice. Think small too when it comes to cakes. A large one may be too much for a person to carry. Looking for something different/ Then think cinnamon rolls and sticky buns.They're easy to make an can be made in large quantities.
Bakes sales are a great way of giving back to the community. They're also fun , letting passerbys enjoy sweet treats. Think about organizing one to help out those less fortunate.
Of course the first step is having a cause. Most sales are for schools or for certain conditions or diseases. However you could start or ask your church or food pantry if you could arrange a bake sale for the needy in the community.They may be able to set up a tent at the any one of the street fests that take place in the fall.You could also help at an organization's cake sale, which gives more time to devote to creating goodies Adding drinks is a great way to increase sales. People love to have tea or coffee to wash down a muffin or cookie. Sometimes a passerby just wants a hot beverage to keep warm (and conversely have iced drinks during spring and summer bake sales). Napkins and forks are a must as are containers and bags for those who want their goods to go.Of course having a cash box and plenty of paper and coin change are other musts.One of the most important things to do is having labels listing ALL the ingredients. So many kids have a variety allergies that it's necessary for parents to know what's exactly in that cake pop or brownie. All lists should state that the items have gluten,were made in a kitchen where there was nuts and if any dairy was used in the baking or icing.
What to make for a bake sale?Stick with what you know best. You can use a scratch recipe or mixes. Plain brownies are always popular so have a few batches of those on hand. For large quantities use mixes.They make prep and bake time that much easier. You can add extras such as chocolate chips, coconuts , and nuts to give them oomph. Blondies are another hot seller as are fruit bars.Kids love cake pops and these are easy to make ,especially if you have the molds. Have help when it comes to decorating though, because that's a bit labor intensive.. Cupcakes are classic and they sell - well- like hot cakes. Have fun with the decoration and icing. Chocolate and vanilla are your best bets for flavors and a classic buttercream frosting is always the crowd favorite.You could set up a decorations bar for a dollar extra and have a table set up with sprinkles, nuts cherries M&M and chocolate chips.Small pies or galettes will do better than whole pies - too messy to eat a cut slice. Think small too when it comes to cakes. A large one may be too much for a person to carry. Looking for something different/ Then think cinnamon rolls and sticky buns.They're easy to make an can be made in large quantities.
Bakes sales are a great way of giving back to the community. They're also fun , letting passerbys enjoy sweet treats. Think about organizing one to help out those less fortunate.
Tuesday, October 6, 2015
Fall Celebrations
Autumn is a wonderful time for all sorts of celebration and feasting. It's one of the most beautiful times to get married or engaged. Parties can have an elegant yet rustic menu, featuring the best of the season.. The foods can be farm fresh taken from local providers to be spun into a delicious feast.
Even if you're planning on a fall wedding for next year, take into consideration the harvest the season can bring. Many caterers are following the farm to table movement so their choices for you will have interesting dishes. Instead of the usual catered fare like lasagna or chicken with rice it will be butternut squash soup, Savoy cabbage wraps and possibly a venison or pheasant main dish.A wedding cake may be a take on an apple one, redolent with cinnamon instead of the much used chocolate or vanilla.There could even be mini pear tartlets too, featuring another fruit of the season.As for toasting, think an apple wine - and yes it is a real drink. Celebrants could go for apple champagne, however it has to be made at home using the right fermenting ingredients. A somewhat safer choice is the French hard cider which has a champagne like sparkle and bubble. Make sure there is the non alcoholic kind for teetotalers and kids.Have pear and apple cocktails and mocktails too.
A celebration can also be done at home. Plan accordingly to suit the number of guests. Turkey or ham is a good choice for a big at home gathering. A German style roast pork is another excellent idea.If it's a smaller get together think possibly game fowl such as quail or pheasant.Sides for both types of parties could feature wild rice stuffed squash or a wild rice casserole. Cabbage season is getting into gear and it can be turned into a variety of different dishes from hors d'oeuvres to hot salads. Try it as pes coi, the Piedmontese polenta stuffed rolls or simply shredded and sautéed in butter. If opting for the pork roast , try an apple onion saute to accompany it.This can be made in large quantities for a crowd and can be made in a crockpot . Dessert can be as simple as apple and pear galettes or rustic apple pies. Want something a bit more elegant? Apple cake with cream cheese icing, topped with a spun sugar dome or crown. This can also translate into cupcakes too.
A fall wedding or engagement is a magical affair. Create wonderful dishes featuring the harvests of the season for it. They'll make celebrating either one even better.
Even if you're planning on a fall wedding for next year, take into consideration the harvest the season can bring. Many caterers are following the farm to table movement so their choices for you will have interesting dishes. Instead of the usual catered fare like lasagna or chicken with rice it will be butternut squash soup, Savoy cabbage wraps and possibly a venison or pheasant main dish.A wedding cake may be a take on an apple one, redolent with cinnamon instead of the much used chocolate or vanilla.There could even be mini pear tartlets too, featuring another fruit of the season.As for toasting, think an apple wine - and yes it is a real drink. Celebrants could go for apple champagne, however it has to be made at home using the right fermenting ingredients. A somewhat safer choice is the French hard cider which has a champagne like sparkle and bubble. Make sure there is the non alcoholic kind for teetotalers and kids.Have pear and apple cocktails and mocktails too.
A celebration can also be done at home. Plan accordingly to suit the number of guests. Turkey or ham is a good choice for a big at home gathering. A German style roast pork is another excellent idea.If it's a smaller get together think possibly game fowl such as quail or pheasant.Sides for both types of parties could feature wild rice stuffed squash or a wild rice casserole. Cabbage season is getting into gear and it can be turned into a variety of different dishes from hors d'oeuvres to hot salads. Try it as pes coi, the Piedmontese polenta stuffed rolls or simply shredded and sautéed in butter. If opting for the pork roast , try an apple onion saute to accompany it.This can be made in large quantities for a crowd and can be made in a crockpot . Dessert can be as simple as apple and pear galettes or rustic apple pies. Want something a bit more elegant? Apple cake with cream cheese icing, topped with a spun sugar dome or crown. This can also translate into cupcakes too.
A fall wedding or engagement is a magical affair. Create wonderful dishes featuring the harvests of the season for it. They'll make celebrating either one even better.
Monday, October 5, 2015
Pumpkin Spice Deconstructed
This is pumpkin spice season for sure. Every food stuff , from candy corn to lattes is now flavored with it. There are even pumpkin spice Oreos! Yet what exactly is pumpkin spice? Is one spice or an amalgam of a few? Another good question is how do we accept it after being oversaturated with it.
The spice is actually a blend of four spices, cinnamon, ginger, allspice and nutmeg. Their combination is what gives that spicy, sometimes spiked taste. The dominant flavor notes are the cinnamon and ginger, while the allspice and nutmeg provide the more mellower ones. Everyone is so inundated by the combo, that they've sworn off the spice combo. Don't . On their own they are wonderful flavors that can be used in a variety of sweet and even savory dishes.Cinnamon is yummy in homemade rolls and coffee cakes. It adds a sweetness to cereal and is perfect for dusting over cappuccinos. It can be used as a rub on any game fowl such as turkey and pheasant and is a perfect spice for bringing out lamb's flavor. We all know that ground ginger is the anchor flavor in gingerbread and snaps.It;s a strong , robust flavor that can also be used in stuffing recipes for boost and color.Both spices have a lot of health benefits and you can also make restorative teas with both.
Allspice and nutmeg, "the quiet" spices are excellent on their own too. Their rich individual flavors are woodsy and intense. Allspice can be used in both sweet and savory dishes, Ground allspice is always used in sweet potato recipes to give the dishes kick while the whole allspice fruits are used to flavor stews (whole ones are not meant to be eaten, they should be tossed after cooking). They can be used in making the traditional Jamaican jerk recipe too. Nutmeg is one of the loveliest fall spices. It has a warm, sweet flavor, imagine a favorite fall sweater for your taste buds. It graces vanilla custards, adding color and flavor as well as zinging up that autumn dessert Indian pudding.Nutmeg can also be used in savory dishes too.It's a must have for creamed spinach and vital in quiche Lorraine. Nutmeg is also the rare spice that can work well with seafood. Use it to sprinkle over scallops or in a creamy sauce to serve with them or shrimp,
Pumpkin spice should not be feared Deconstructed , It yields four spices that are perfect additions to any sweet or savory meal. Try one,or try them all. They are the perfect spices for fall cooking.
The spice is actually a blend of four spices, cinnamon, ginger, allspice and nutmeg. Their combination is what gives that spicy, sometimes spiked taste. The dominant flavor notes are the cinnamon and ginger, while the allspice and nutmeg provide the more mellower ones. Everyone is so inundated by the combo, that they've sworn off the spice combo. Don't . On their own they are wonderful flavors that can be used in a variety of sweet and even savory dishes.Cinnamon is yummy in homemade rolls and coffee cakes. It adds a sweetness to cereal and is perfect for dusting over cappuccinos. It can be used as a rub on any game fowl such as turkey and pheasant and is a perfect spice for bringing out lamb's flavor. We all know that ground ginger is the anchor flavor in gingerbread and snaps.It;s a strong , robust flavor that can also be used in stuffing recipes for boost and color.Both spices have a lot of health benefits and you can also make restorative teas with both.
Allspice and nutmeg, "the quiet" spices are excellent on their own too. Their rich individual flavors are woodsy and intense. Allspice can be used in both sweet and savory dishes, Ground allspice is always used in sweet potato recipes to give the dishes kick while the whole allspice fruits are used to flavor stews (whole ones are not meant to be eaten, they should be tossed after cooking). They can be used in making the traditional Jamaican jerk recipe too. Nutmeg is one of the loveliest fall spices. It has a warm, sweet flavor, imagine a favorite fall sweater for your taste buds. It graces vanilla custards, adding color and flavor as well as zinging up that autumn dessert Indian pudding.Nutmeg can also be used in savory dishes too.It's a must have for creamed spinach and vital in quiche Lorraine. Nutmeg is also the rare spice that can work well with seafood. Use it to sprinkle over scallops or in a creamy sauce to serve with them or shrimp,
Pumpkin spice should not be feared Deconstructed , It yields four spices that are perfect additions to any sweet or savory meal. Try one,or try them all. They are the perfect spices for fall cooking.
Saturday, October 3, 2015
Weekend Mishmash
Saturdays- and even Sundays can be lazy days. You don't feel like going to the grocery store, you don't feeling like ordering out. Don't worry. There's probably enough to create a tasty meal just by using a mishmash of ingredients.
First of all assess what you have before getting an idea of what you want to make. It helps to have the ingredients in front of you for inspiration. It's a good time to clean out the freezer and work with that. If you have frozen burgers or dogs, then use them. Add dabs of whatever cheese you have around to give them some flair. Those tomato sauces you made with your July harvest would work perfectly with any pasta in the pantry. You can also use it along with any frozen and fresh veggies to make a homey and hearty soup. Leftover chicken and ham can be ground into pastes similar to the Underwood products . Add olive oil to make it smoother ad more spreadable.. You can also coarsely chop any leftover meat , add mayo and spices and voila a nice filling for a sandwich. Finely chop them or any leftover from the week cold cut for a chef salad. Leftover mashed potatoes can be turned into yummy fried puffs.Just add one egg, breadcrumbs and some parsley for flavoring and low fry in a frying pan. These can be served on their own or as a side.
Even left over breads can be repurposed into delicious dishes. Bread can be turned into a savory or sweet bread pudding. Zuppa montagna , that favorite Piedmontese fall and winter dish can be made with any leftover stale slice. Layer with Swiss or Fontina cheese. Those slices and hunks can also be turned into a sweet version too. Personally I like using leftover French bread for this dessert.It provides a chewiness and texture that regular bread doesn't have. Add any raisins or chocolate chips for added dash or you can make your own caramel sauce for true decadence.Those cake mixes collecting dust in the pantry can be turned into fun desserts. Instead of making an old fashioned buttercream, use Cool Whip instead for icing for a lighter cake. Utilize those rolls of cookie dough you bought on sale for sweet pizzas. Bake a giant cookie, ice with whipped cream or canned frosting and then top with coconut, chocolate morsels and marshmallows. If you have pound cake and chocolate then think chocolate fondue for a fun weekend dessert.
any kitchen has the ingredients to make a tasty meal and dessert. assess what you have. Be creative with that mishmash. Then cook - or bake.
First of all assess what you have before getting an idea of what you want to make. It helps to have the ingredients in front of you for inspiration. It's a good time to clean out the freezer and work with that. If you have frozen burgers or dogs, then use them. Add dabs of whatever cheese you have around to give them some flair. Those tomato sauces you made with your July harvest would work perfectly with any pasta in the pantry. You can also use it along with any frozen and fresh veggies to make a homey and hearty soup. Leftover chicken and ham can be ground into pastes similar to the Underwood products . Add olive oil to make it smoother ad more spreadable.. You can also coarsely chop any leftover meat , add mayo and spices and voila a nice filling for a sandwich. Finely chop them or any leftover from the week cold cut for a chef salad. Leftover mashed potatoes can be turned into yummy fried puffs.Just add one egg, breadcrumbs and some parsley for flavoring and low fry in a frying pan. These can be served on their own or as a side.
Even left over breads can be repurposed into delicious dishes. Bread can be turned into a savory or sweet bread pudding. Zuppa montagna , that favorite Piedmontese fall and winter dish can be made with any leftover stale slice. Layer with Swiss or Fontina cheese. Those slices and hunks can also be turned into a sweet version too. Personally I like using leftover French bread for this dessert.It provides a chewiness and texture that regular bread doesn't have. Add any raisins or chocolate chips for added dash or you can make your own caramel sauce for true decadence.Those cake mixes collecting dust in the pantry can be turned into fun desserts. Instead of making an old fashioned buttercream, use Cool Whip instead for icing for a lighter cake. Utilize those rolls of cookie dough you bought on sale for sweet pizzas. Bake a giant cookie, ice with whipped cream or canned frosting and then top with coconut, chocolate morsels and marshmallows. If you have pound cake and chocolate then think chocolate fondue for a fun weekend dessert.
any kitchen has the ingredients to make a tasty meal and dessert. assess what you have. Be creative with that mishmash. Then cook - or bake.
Friday, October 2, 2015
Old Fashioned Slow Cooking
Many home chefs bemoan the fact that they don't have enough time to cook a tasty and filling meal for their families. There is a solution to that - get a slow cooker and a cookbook dedicated to this kitchen must . Anyone can create all sorts of recipes from savory to sweet with it,
Cookbook author Phyllis Good realized and compiled a thorough one entitled Fix-It And Forget It:Slow Cooker Magic (Good Books/Skyhorse Publishing).This is more like one of those church cookbooks where everyone contributes a recipe, except the congregation is the entire United States.I like this cookbook, it's down home cooking in a slow cooker. There are no fancy ingredients or even fancy equipment .Eveything can be easily bought at your grocery store or farmer's market. Slow cookers are mostly for beef and pork, namely meatballs. There are plenty of recipes featuring them here. The book is divided into simple sections from beef and pork to veggies to even lasagnas There are also side dishes and veggie dishes for vegetarian. The dessert section is surprisingly big, with all sorts of yummy treats and there is also a breakfast section loaded with both sweet and savory AM starters.. There's also a page about what to sub in when you're in a pinch which will come in handy.
The recipes are varied , yet have two things in common, they're rib sticking and delicious.They're perfect for the chill fall days ahead as well as for the upcoming holidays. There are recipes for a warming three cheese broccoli soup along with a hearty corn chowder.Use those newly bought pumpkins and squashes for the tasty soups with recipes from Gladys Koth in Kansas to Ms. Good;s own butternut squash soup. Meat lovers will enjoy meat and potato loaf and slow cooker beef Stroganoff, rich with both cream cheese and sour cream. Try Theresa Leppert's Amazing Turkey which is a buttery turkey wit rich drippings. The sides are very good too. Use the last of the season's tomatoes for baked stuff tomatoes that are filled with Parmesan cheese, breadcrumbs and a variety of herbs. There is the classic green bean casserole by Beverly Hummel which is the perfect holiday side. to ny turley and ham. Slow cookers also produce desserts and there are some wonderful recipes featuring them as well.This season's apples wil go well in Kendra Dreps' apple cobbler or Judi Mano apple crisp recipes. For a fun weekend treat try Jeanne Allen's Toffee Treasure Cake. slow cookers can be used for chocolate fondues too.
Phyliis Good's Fix It And Forget It Slow Cooker Magic is the perfect cookbook for busy home chefs. It's filled with a cornucopia of good dinner and dessert recipes along with ones for breakfast and parties. Buy it to day and start your slow cooking feast!
Cookbook author Phyllis Good realized and compiled a thorough one entitled Fix-It And Forget It:Slow Cooker Magic (Good Books/Skyhorse Publishing).This is more like one of those church cookbooks where everyone contributes a recipe, except the congregation is the entire United States.I like this cookbook, it's down home cooking in a slow cooker. There are no fancy ingredients or even fancy equipment .Eveything can be easily bought at your grocery store or farmer's market. Slow cookers are mostly for beef and pork, namely meatballs. There are plenty of recipes featuring them here. The book is divided into simple sections from beef and pork to veggies to even lasagnas There are also side dishes and veggie dishes for vegetarian. The dessert section is surprisingly big, with all sorts of yummy treats and there is also a breakfast section loaded with both sweet and savory AM starters.. There's also a page about what to sub in when you're in a pinch which will come in handy.
The recipes are varied , yet have two things in common, they're rib sticking and delicious.They're perfect for the chill fall days ahead as well as for the upcoming holidays. There are recipes for a warming three cheese broccoli soup along with a hearty corn chowder.Use those newly bought pumpkins and squashes for the tasty soups with recipes from Gladys Koth in Kansas to Ms. Good;s own butternut squash soup. Meat lovers will enjoy meat and potato loaf and slow cooker beef Stroganoff, rich with both cream cheese and sour cream. Try Theresa Leppert's Amazing Turkey which is a buttery turkey wit rich drippings. The sides are very good too. Use the last of the season's tomatoes for baked stuff tomatoes that are filled with Parmesan cheese, breadcrumbs and a variety of herbs. There is the classic green bean casserole by Beverly Hummel which is the perfect holiday side. to ny turley and ham. Slow cookers also produce desserts and there are some wonderful recipes featuring them as well.This season's apples wil go well in Kendra Dreps' apple cobbler or Judi Mano apple crisp recipes. For a fun weekend treat try Jeanne Allen's Toffee Treasure Cake. slow cookers can be used for chocolate fondues too.
Phyliis Good's Fix It And Forget It Slow Cooker Magic is the perfect cookbook for busy home chefs. It's filled with a cornucopia of good dinner and dessert recipes along with ones for breakfast and parties. Buy it to day and start your slow cooking feast!
Thursday, October 1, 2015
Middle Eastern Spins
Nothing is exotic or as tasty as Middle Eastern cooking. It is a mélange of different spices and cooking techniques, all marrying to create a wonderful , flavor packed meal. Mediterranean cooking is also easy. Any novice home chef can make it with ease and confidence, producing a perfect meal.
The cuisine featured prominently in both Melissa Clark's A Good Appetite and David Tanis' A City Kitchen in yesterday's New York Times Food section.Ms Clark made shallots grilled on a warm or indirect heat grill. Shallots are part of the onion family and they have a very sweet taste, intensified by the grilling. Ms. Clark recommends cutting them into chunks, This will vary
the textures of the shallot .Some will have creamy smooth interiors while others will be chunky and chewy which works.The key is moving the shallots around so they can get the optimum warmth.If they're not browning, then move them to the hotter side of the grill..They are then chopped and mixed with herbs and lemon and turned into a kind of relish to be served with labneh, a richly creamy middle Eastern yogurt. You can use Greek yogurt instead and pile on a pita. Ms. Clark recommends serving the relish with meats and fish, but personally I would have chicken and beef layered with the relish and yogurt as a kind of gyro.
It would also go well with David Tanis' recipe this week, Moroccan steamed lamb shoulder. It one of the favorite Moroccan ways to cook it besides spit roasting and simmered in tangines,it's an easy technique with first starting off with putting the seasoned shoulder in the basket of large steamer(you can use the steamer part of your spaghetti pot for this). Keep the water at the steamer's bottom at a brisk boil for two and a half to three hours. This will make the meat incredibly tender and succulent. Serve with typical Moroccan veggies such as carrots, turnips and zucchini but you can also have a dish with chickpeas drenched in lemon or spices. Moroccan cooks and home chefs slather saffron butter on the shoulder before cooking but Mr. Tanis recommends dabbing it on the meat and veggies before serving. The shoulder is usually accompanied by wildly spiked red pepper oil that's rich with cayenne. For something much more tamer serve it the charred shallots with it as side on top, along with pita to sop up any juices.
Mediterranean cooking is a tasty mélange of different spices and flavors. Try an easy relish of grilled shallots for an easy lunch or served with a steamed lamb shoulder for a dinner. These make wonderfully fragrant dishes that are a snap to make.
The cuisine featured prominently in both Melissa Clark's A Good Appetite and David Tanis' A City Kitchen in yesterday's New York Times Food section.Ms Clark made shallots grilled on a warm or indirect heat grill. Shallots are part of the onion family and they have a very sweet taste, intensified by the grilling. Ms. Clark recommends cutting them into chunks, This will vary
the textures of the shallot .Some will have creamy smooth interiors while others will be chunky and chewy which works.The key is moving the shallots around so they can get the optimum warmth.If they're not browning, then move them to the hotter side of the grill..They are then chopped and mixed with herbs and lemon and turned into a kind of relish to be served with labneh, a richly creamy middle Eastern yogurt. You can use Greek yogurt instead and pile on a pita. Ms. Clark recommends serving the relish with meats and fish, but personally I would have chicken and beef layered with the relish and yogurt as a kind of gyro.
It would also go well with David Tanis' recipe this week, Moroccan steamed lamb shoulder. It one of the favorite Moroccan ways to cook it besides spit roasting and simmered in tangines,it's an easy technique with first starting off with putting the seasoned shoulder in the basket of large steamer(you can use the steamer part of your spaghetti pot for this). Keep the water at the steamer's bottom at a brisk boil for two and a half to three hours. This will make the meat incredibly tender and succulent. Serve with typical Moroccan veggies such as carrots, turnips and zucchini but you can also have a dish with chickpeas drenched in lemon or spices. Moroccan cooks and home chefs slather saffron butter on the shoulder before cooking but Mr. Tanis recommends dabbing it on the meat and veggies before serving. The shoulder is usually accompanied by wildly spiked red pepper oil that's rich with cayenne. For something much more tamer serve it the charred shallots with it as side on top, along with pita to sop up any juices.
Mediterranean cooking is a tasty mélange of different spices and flavors. Try an easy relish of grilled shallots for an easy lunch or served with a steamed lamb shoulder for a dinner. These make wonderfully fragrant dishes that are a snap to make.
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