Can a television baking completion hold the answer to race relations? Can politicians learn from competitors vying for a title as they bake cream puffs and eclairs? The answer is yes. Some of our Republican front runners; can glean a lot from "The Great British Baking Show."'
This wildly popular English TV program recently crowned a winner for their latest season, She is as British as the Windsors, but not as traditional as one might think Nadiya Jamir Hussein is a thirty year old mother of three from Northern England. She is the daughter of Bangladeshi immigrants and a Muslim. While British politicos descry the influx of all sorts of immigrants and their effect on eroding everything that is good and British (sound familiar? Listen to our debates) the rest of the country has embraced this expert baker. She is simply and lovingly known by her first name only, being a superstar and inspirations to millions of Britons,She has also turned around a lot of assumption about hijab wearing women heading off to join ISIS. . She is like any other English girl with a love of baking and a sweet tooth.The only thing scary about her is that her bakes are scary good.
I am in awe of her. It is not easy to please the show's formidable judges, Paul Hollywood and Mary Berry. They are quite critical when it comes to the trio of weekly bakes.that make up the series. A cake or cookie may look heavenly on the outside but in their discerning mouths could be nothing more than a scoop of sweet sand.What we deem as a perfect buttercream rose may be just another ball of colored lard to them.They adored her raspberry mille feulle, and soda flavored cheesecakes. Her blue chocolate peacock and her mountain of eclairs in the shape of a nun won them over as it did Britain.. Nadiya also had her own style , crucial to winning an audience on any televised completion. Her cheeky humor won over viewers from Cornwall to the Orkney isles. During one stressful bake she joked that she would rather brave childbirth again than create a chocolate soufflé.Like any second generation her heritage shown through. Her lemon drizzle cake was decorated with jewels from her wedding, perched on a stand with a sari bearing the colors of the Union Jack. She is proud of both her blended backgrounds and that is important to young second generation Anglo girls trying to make peace with their identities.
The Great British Bake Off is not only an enjoyable show but it can be a great teaching tool for our American politicians.They should see how immigrants truly contribute to a country's identity, only giving their best.They need a Nadiya, not only for delicious treats and breads but to show them how people of different backgrounds make a country great.
Saturday, October 10, 2015
Friday, October 9, 2015
Discover Israeli Cooking
Many Americans have a narrow knowledge of Israeli cooking. They think it could be halvah and tabbouleh , possibly falafel If they're a bit more sophisticated , they may know of hand rolled bagels and za'atar the mixed bag of spices used in cooking.However it's a bit more than just those . It's one of the most flavorful and varied of Mediterranean cuisines. It has ancient grains and fresh herbs along with much loved meat dishes and cool salads.
Melissa Clark explored this in her Cookbooks column in Wednesday's New York Times Food section.She reviewed and tested some of the recipes in Zahav: A World Of Israeli Cooking (Houghton Mifflin Harcourt publishers),written by restaurant owner, Michael Solomonov and Stephen Cook. Both are co-owners in the wildly popular Philadelphia restaurant Zahav.It's much more than just a cookbook,veering into memoir territory. Not many cookbooks have an account of a brother's death by a Lebanese sniper or his feelings about being shipped off to a boarding school. The recipes are perfect for any novice home chef . They are direct, simple and immediate. There is a recipe on the gaining in popularity za'atar, a mix of common and exotic spices and harissa, the fiery red pepper paste from North Africa.Of course there are several recipes dedicated to tabbouleh along with hummus which figures huge in the Israeli diet as it does throughout the Middle Eastern world.The main star, though, is the sesame paste tahini. It's used in so many dishes, from savory to sweet being the backbone of both main courses , sides and desserts.There is a caveat to the book though, Ms. Clark warns, some of the ingredients may be hard to find in an American supermarket. A trip to Amazon.com can solve that.
Ms. Clark includes two recipes in her review. One is a pastel, an Israeli meat pie, similar to the Greek pastitsio.It has spiced ground beef along with carrots and onions along with parsley , dill and sesame seeds. However , instead of using pasta or lasagna as layers as the Italians and Greeks do, puff pastry is used, creating a take on a Cornish pasty,She also includes a simple recipe for halvah that requires - what else - tahini.It's as easy to make as simple fudge and a great end to any of the meals in the book. For those who love hummus , there is a snippet of advice as well. Chef Solomonov recommends using overcooked chickpeas for it. They create a dip with an almost buttercream consistency where it silkily melts on the tongue. His hummus is the star of the restaurant, with all the flavors, including lemon and garlic being equally balanced in a perfect blend.Any of these recipes could work well at a fall dinner party, especially the pastel served with a good red wine. The halvah would be nice to make as a dinner party or holiday gift.
Israeli cooking is so much more than just hummus and tabbouleh .It is a wide variety of meats and vegetables cooked fresh with exotic spices.Chef Solomonov knows this and displays it in both his restaurant and cookbook, Zahav,A World Of Israeli Cooking.
Melissa Clark explored this in her Cookbooks column in Wednesday's New York Times Food section.She reviewed and tested some of the recipes in Zahav: A World Of Israeli Cooking (Houghton Mifflin Harcourt publishers),written by restaurant owner, Michael Solomonov and Stephen Cook. Both are co-owners in the wildly popular Philadelphia restaurant Zahav.It's much more than just a cookbook,veering into memoir territory. Not many cookbooks have an account of a brother's death by a Lebanese sniper or his feelings about being shipped off to a boarding school. The recipes are perfect for any novice home chef . They are direct, simple and immediate. There is a recipe on the gaining in popularity za'atar, a mix of common and exotic spices and harissa, the fiery red pepper paste from North Africa.Of course there are several recipes dedicated to tabbouleh along with hummus which figures huge in the Israeli diet as it does throughout the Middle Eastern world.The main star, though, is the sesame paste tahini. It's used in so many dishes, from savory to sweet being the backbone of both main courses , sides and desserts.There is a caveat to the book though, Ms. Clark warns, some of the ingredients may be hard to find in an American supermarket. A trip to Amazon.com can solve that.
Ms. Clark includes two recipes in her review. One is a pastel, an Israeli meat pie, similar to the Greek pastitsio.It has spiced ground beef along with carrots and onions along with parsley , dill and sesame seeds. However , instead of using pasta or lasagna as layers as the Italians and Greeks do, puff pastry is used, creating a take on a Cornish pasty,She also includes a simple recipe for halvah that requires - what else - tahini.It's as easy to make as simple fudge and a great end to any of the meals in the book. For those who love hummus , there is a snippet of advice as well. Chef Solomonov recommends using overcooked chickpeas for it. They create a dip with an almost buttercream consistency where it silkily melts on the tongue. His hummus is the star of the restaurant, with all the flavors, including lemon and garlic being equally balanced in a perfect blend.Any of these recipes could work well at a fall dinner party, especially the pastel served with a good red wine. The halvah would be nice to make as a dinner party or holiday gift.
Israeli cooking is so much more than just hummus and tabbouleh .It is a wide variety of meats and vegetables cooked fresh with exotic spices.Chef Solomonov knows this and displays it in both his restaurant and cookbook, Zahav,A World Of Israeli Cooking.
Thursday, October 8, 2015
a Good Old Fashioned Sauce
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.
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.
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.
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