Turkish Treats

Turkish cuisine is usually full of savory exotic dishes, laden with spices and nuts. There is also the sweet side of it,, influenced by the variety of different people who lived there from the Greeks to the Turkic tribes. The end result is an array of delicious desserts that can be recreated in home kitchens.

Melissa Clark not only wrote about Turkish delights for today's New York Times Food section she went to Istanbul to sample the many different treats.Their pastries are just as sublime and complex as any French pastry yet are little known here in the US. Their origins, in part, come from the Muslims ban on alcohol. Syrupy fruit juices called sherbets along with other confections subbed in for wine used in various ceremonies. There is the actual Turkish delight, a citrussy gelatin square that's dusted with powdered sugar. Baklava ,  a favorite throughout the Eastern Mediterranean area is much more delicate than the traditional Greek one.Instead of using honey , bakers pour a simple syrup over the layers of pistachio and baklava. This highlights the nuttiness . another difference is the pastry too. Turkish baklava is made with yufka, a hybrid of strudel dough and phyllo. The layers are brushed with ewe's milk butter instead of cow's milk butter to give it a richer, fuller taste.Ms. Clark gives the recipe but it's more like the Greek with using regular butter and phyllo dough.

The Turks are also known for their fruit desserts that are loaded with poached or candied apricots, pears,cherries mulberries, quince and melon.Pumpkin is also candied, made with calcium hydroxide or slaked lime.One of the most popular in Turkey and worldwide is helweh or halwah. These range from the sesame seed variety to buttery flour and semolina homemade kinds.One of the oldest of the desserts is milk puddings. , A variation is ,tavuk, gogsu, actually has shredded chicken breast in it. The meat, usually from a fresh killed capon, is ground into a fine powder and mixed with milk, sugar and cracked rice.There is also a burned kind, kazandibi, that Ms. Clark makes. The flavor is similar to  a burnt marshmallow with a crusty smoky caramelized shell surrounding a mellow, creamy middle Cooking it involves using mastic, a tree resin used in  Middle Eastern and Greek cooking and baking. The recipe is tricky but easily learned. Bakers must put a metal 9 by 13 pan directly over an open flame  to burn the bottom of the pudding. The blackened side is then flipped over when it is served.

Turkey has an interesting array of sweets. The recipes are ancient and exotic, yer fit right in with modern Turkish cuisine. They are delicate and subtle, a perfect ending for dishes  rich with spice and flavor.

A Hot Cup Of Healthy

The temps are dropping . The knees are knocking. That means one thing - time for a hot  drink to warm the body and spirit. The problem is what's the best drink?Is it a hot toddy or a hot herbal tea?  The answer  -the last. Keep it healthy, while keeping it hot.

Many people reach for a hot brandy when they feel chilly. That may work in a cartoon or sitcom when a convenient Saint Bernard comes bounding through the snow with a keg of brandy around his or her neck. In actuality , it actually causes our body temps to drop. Blood vessels dilate allowing it to come closer to skin.  This dilation makes the blood flow faster so to speak, allowing us to feel that warm rush. . However this is a temporary feeling, You could mix brandy or whiskey even with steaming hot. coffee or tea.Hot cocoa is another cold weather must drink. The best kind is from scratch. Start with  powdered dark cocoa like the Dutch company Droste' or an organic cocoa powder such as Rapunzels' Sweeten it with dark organic honey instead of granulated sugar. Many will protest this, saying those marshmallow packed  packets are easier to make. That may be true but you;re also getting you a mouth full of preservatives and corn syrup. Stick with the all natural kind, especially if you're having it after dinner. Too much of any sugary drink will keep you up at night,

What about coffee and teas? Again go for healthy. Nowadays people love their coffees extra sweet ,loaded with syrups and blobs of whipped cream. That's great if you're into liquid cake. A better choice is just hot and black.or if you must skimmed milk with a sweetener such as honey(!) or agave nectar. The last can be found in the health food aisle in your local grocery store.Teas are another great way to get rid of that frosty feeling. There are some tasty herbal ones out there. Try Twinings's Nightly Calm ,a soothing spearmint and lemongrass blend. This is the perfect tea to  sip on a cold night, when you're bundled up in flannel jammies and robe. Their lemon ginger tea is a good one also , bright and citrussy to  thaw out to when the temps hit the single digits.. Add a dollop of honey to bring out the lemony flavor. Twinings also has pomegranate and raspberry ,an all natural blend , guaranteed to both warm and wake you up.  If you want a cozy night time drink, again go for the natural instead of the alcohol. A hot buttered rum may sound nice but a better choice is warmed milk with a teaspoon of honey added. This is the best way to relax and keep warm on a cold winter's night,

The temps are dropping. The knees are knocking. Conquer the chill with a hot  and healthy cup of something natural. It's good for your body on all levels.

King's Example

Today we celebrate Matrin Luther King's birthday , man who wanted to unite the country and make segregation an archaic idea. Unfortunately we still have the great divide, even more so with the poor of all colors and creeds. Thankfully there are a few small actions we can do to have some easement.

I cannot express the importance of helping out in food pantries across the U.S.. Assisting is not only good way of getting in touch with all of your community but also seeing what needs to be fixed. Sometimes it just takes this to push oneself into politics and community service. Bring the kids along too. The earlier they learn about helping others, the better. Too may kids feel entitlement  and they need to be shown not to take anything for granted Another idea is also bringing a festive air (if that's possible) to a soup kitchen by having a decorative cake or baking cookies to go with after meal tea or coffee. One idea to consider is a pantry garden. This is taking a little more of your yard to grow  bumper crops fruits and vegetables during the spring and summer months. The overage can be donated to your local food pantry or soup kitchen Of course it's too early to plant but it;s not too early to draw up plans or look into planting veggies you haven;t grown before.

For those living in urban areas, it time to protest for more urban farms. The concept is in full bloom in Newark , New Jersey where a variety of benefactors such as Goldman Sachs are contributing. It's refurbishing old warehouses and factories into indoor vertical farms. All sorts of vegetables and greens are grown inside , tended by locals. This creates not only ingredients for nutritional dishes but also jobs for the immediate community.Every city throughout the US should have at least two or three. It's up to the townspeople to help bring these vertical farms to their towns. Teachers in these urban area schools should also urge for nutrition or better nutrition classes too. Another idea to push is pay or help restaurants. If patrons don't have money, then they can help out , whether clearing tables or aiding around the kitchen.The concept was first instituted by rocker Jon Bon Jovi in his Red Bank, New Jersey restaurant JBJ Soul Kitchen. They also need volunteers to help out as well if you live in the area.Again this is an excellent restaurant idea in big cities such as Los Angeles, New York and Chicago.

Reverend King may have been impressed with the progress we have made, however it would have dismayed him to see the great divide between this nation's upper and lower classes. We can come together foodwise  It only takes a helping hand to start a change .

Feasting With Meaning

Feasting usually means a meal full of lush food and drink, with all sorts of revelry to follow. Yet there  is also a religious aspect to it, a facet that gets pushed aside.Old Testament readers will know  about these, along with their meanings and place in yearly celebrations.For those who don't there's a brand new book to aid in deciphering each feast.

Sonya A. Mozingo is the author of that book, A Year Of Feasting:Manual On The Seven Feasts Of God, Seen From a Christian Messanic  Jewish Perspective(2016 Archway Publishing). This is not the usual cookbook that has recipes for Passover or Succot. It's an explanation of the different feasts  occurring throughout the calendar. The author had many years of troubles before she turned to religion to help reunite her family and give her purpose in life. Feasting and celebrating has helped her understand basically why we are on this earth and what is our purpose in the eternal scheme of things.Ms. Mozinga explains foods' symbolism and their connection to a particular dinner. For those looking into a deeper historical meaning, with Old Testament references, this is not the book for you. The preparations and rituals are explained in simple terms. This is a great book for churches and youth groups who want to have interfaith celebrations. It can be used as a template when conducting services as well.

So, are there even any recipes in this book on feasting? Yes, but not in the traditional cookbook sense. Ms. Mozinga gives broad ones. For example,  the Feast of Pentecost or Shavout , there are the traditional loaves of wheat bread mentioned along with the individual cups of mixed herbs  blended with oil and vinegar.Tables also have trays of barley, olives figs, pomegranate and and grapes. Then there's a mention of cheesecake from Sam's Club. It would have been nice to have a home made  cheesecake recipe, perhaps one flavored with pomegranate juice or figs. Rosh Hashanah has the traditional apples dipped in honey along with a loaf of challah bread and a tray  of sweet potato muffins. There are also carrot, dishes integral to the ceremony, Again, it would have been nice if Ms. Mozingo had included a challah recipe or a salad one for the carrots., The Passover feast is pretty exact. Celebrants must have unleavened bread or matzoh, along with maror or bitter herbs. There is also matzoh ball soup but she recommends getting packets at Harris Teeter, a local Southern grocery chain, I would have liked to have seen at least one matzoh ball soup recipe and some variations on it.

A Year of  Feasting :Manual On The seven Feasts of God is an excellent book fr those wishing to recreate the different Jewish feasts .This book shows how Judaism  has always influenced Christianity and how the two are interwoven. Buy this book,, its' more food for the soul and spirit than it is for the body.

Tabanero Hot Sauce Fire With A Healthful Kick

Nothing takes away the winter chill than a few drops of hot sauce added to any dish.It's a great way of making a meal exciting while warming foodies from head to toe. Tabanero Hot Sauce is this sauce.It can provide flavor and heat to any dish , from scrambled eggs to even cupcakes.

Hot sauce affectionados will love this brand.Tabanero. comes from an authentic Mexican recipe,directly from the Tabasco region in the lush and rainy Yucatan Peninsula. This provided the sauce's manufacturers with fresh ingredients to create a hot sauce that has a home made flavor.It's a delicate balance of spices such as habanero peppers mixed in with carrots , onions and garlic.What makes Tabanero unusual is that it also has lime juice as well as agave syrup in it , unlike other sauces. What it doesn't have is vinegar which many other hot sauce companies add to theirs along with preservatives. The result is a fresher tasting flavor that doesn't overshadow or even overpower a dish, Another plus us that the sauce is gluten free and low in sodium perfect for those allergy prone sauce lovers or those watching their salt intake.. It comes in three flavors:extra hot,  picante and agave sweet and spicy. The pricing is good too.$6.99 for a eight ounce bottle that will last for a few months.

I was never a big fan of hot sauce until I tried Tabanero's sauces. I love the almost fresh garden taste of  the picante. It doesn't have that throat searing heat that I deplore in other hot sauces. It was great as a dip with soy chicken nuggets,only enhancing their  flavor. It would be excellent  in meat loaf along with zinging up the sauce. Use it as a marinade for chicken wings and ribs along with turniing it into a dipping sauce for them as well. Put a liberal few drops in guacamiole or salsa to really give excitement to chips and dips. Tabanero's picante sauce is a good brunch buddy too. Bloody Mary's will never be the same, once this is added to the mix although fr a real eye opener use the extra hot flavor. The picante or the extra hot would be  excellent in huevos rancheros or even zinging up  baked eggs. I also am a big fan of the agave sweet and spicy. It makes for an excellent dipping sauce  for soy chicken bites and  would also be good as a sweet marinade for chicken wings and legs,Try it ,brushed on  pork ribs or pork chops too.. Many bakers would use to make a fiery Mexican hot chocolate  cake or cupcakes. It could even be used in icing as well for the ultimate surprise.

Tabanero hot sauces are not your usual hot sauces. They are made with fresh ingredients that have a just from the garden flavor to them. Try them today for an original and unique flavor. They're not just lively, but all natural and good for you.

Don't Let Them Eat Cake

What do you do when you want  to celebrate a birthday? Have a lovely cake made up and then enjoy it with friends and family. That works -except in some restaurants. A new trend is discouraging patrons from bringing in their own desserts, whether by banning cakes all together  fees or charging for plating them.

Kim Severson wrote about this in yesterday's New York Times Food section. The practice is called "cakeage" a play on the word corkage, the fee a restaurant gives to open a bottle of wine brought in by customers. It's surprisingly a common practice around the world. A restaurant in London charged the equivalent of $14.00 a person in cakeage fees.(well, leave it to the English to know how to ruin a joyous occasion).On some levels it is understandable,The staff has to cut and plate the dessert. Diners are using the eatery's plates and cutlery. All that has to be cleared away and  washed afterwards which takes time and energy. Bringing in any kind of baked good is an insult to the restaurant's pastry chef as well. He or she spends hours , even days creating the perfect torte or tart . Favoring a store bought over a much thought out creation is a slap in the face.Also pastry chefs do not want other patrons to think that a garishly decorated birthday , anniversary or any other celebratory cake came out of their kitchen,Some chefs don't mind. They accept those supermarket cakes and cupcakes brought in. Their philosophy is people go to a restaurant for a good time and good food. Why spoil that mood by copping a diva attitude over what's served at the end of a meal.

What should you do if you want that cake after a birthday dinner? The old fashioned answer would be have the dessert at home after dinner. Everyone has to agree it's a more relaxed atmosphere. he group can linger for hours over second helpings without being pressured to "wrap it up" from testy waiters.You can also call the eatery a few days in advance and ask if they can make you a special cake (mind you, this will cost).Some chefs and pastry chefs may balk at this, some may see it as challenge to create something memorable and cater to the customer's tastes. Doing this is an excellent form of publicity because everyone usually posts their dining experiences on Yelp these days. Another idea is just ordering two or three desserts , stick a candle -those are allowed - into one of them and then celebrate..What diners should not do is antagonize the waitstaff,no matter how politely they ask for plates. Famed cookbook writer and baker, Rose Levy Beranbaum brought a box of her  deep chocolate passion cake to the  pricey Breslin Restaurant in the Manhattan's Ace Hotel. She wanted her friends,both food professionals, to taste it,it didn't go as she had thought it would. They were humiliated and rebuffed by haughty waiters who refused to serve her creation. A better move would have been skipping dessert and just handing the sweets over to friends after the expensive meal.

So, should you bring or not bring cake to a restaurant? If the restaurant says yes, then fine, if not have it at home. You'll save money along with keeping your favorite eatery's waitstaff and owner sweet

Bean Time

A cold January day means a hot , home cooked meal and what better than simple beans themselves. They're an easy cook and can be made a variety of ways. Best of all, they're not as challenging as some think. Any novice home chef can make them with very good results.

Melissa Clark knows this and offered her advice on them in her A Good Appetite column in today's New York Times Food section. Beans are the perfect meal for those watching their diets and budgets. They're a healthy alternative to meat along with being one of the cheapest foods to buy. Already cooked beans are also perfect for freezing for later consumption. Some home chefs prefer using the canned variety simply for convenience's sake. Don't. Buy dried beans and just let them soak.It's an old wives tale that it takes anywhere from four to twenty-four hours for a good bath . Home chefs can soak them for however long they want to.The  practice does have its merits, so don't rule it out entirely. Soaking will help beans cook faster along with leaching out the sugars that can cause intestinal distress.If that's the case, then soak. Just remember to add a good tablespoon of salt to the water.It speeds up cooking by breaking down the beans' skins..Keep in mind you could wind up with old beans (many grocery stores are guilty of selling ones that are past their sell by date). Their meat may not be tender and there could be a bit of a chew to their texture.

One of the great things about beans is that they're incredibly versatile. They can be cooked up in herbs rosemary and thyme broth, or for a more flavorful dish, bay leaf, oregano or sage.Putting a bouquet garni into the pot also will yield up a flavorful dish of beans. What are known as soft herbs such as cilantro, basil , parsley and chives can be used not only for enhancing the dish  but also for adding some color and decoration, Beans and spices are always a good pairing. Think cumin  and coriander.for an Indian vibe. Cinnamon and allspice are out of the box suggestions but they add a kind of smoky sweetness to the dish, To get the spices' full effect, do what Ms. Clark does :toast them in the pot for a few minutes until they release an aroma  before adding the beans and water.Of course, the best seasonings are the aromatics. Cooking with  celery or  carrots along with any of the members of the onion family such as garlic leeks and shallots to create a savory broth . Ginger gives beans a fiery kick , perfect for a cold night,Most people love adding a huge chunk of ham or bacon to any bean dish, but especially to Boston baked beans,Usually beans are served over rice but feel free to try them poured over polenta or faro.


This is bean season. Pick out whatever one looks appealing ad get creative with spices and ideas. The end result is a tasty filling dish that will warm you on a cold winter's night.