No Joke The Best Kid's Cookbooks Ever!!

The best gift prents ca give their children is a knowledge and love of cooking. Once learned it can not be forgotten. ANother gift is the sense of adventure and trying new cuisines. Luckily there are some great new children's cookbooks that can aid home chefs in training their little sous chefs.

Quarry Publishing has put out three great cookbooks for the family. each one features a different cuisine, French, Italian and Spanish. They are written by experts in the field. The French was by Claudine Pepin, Jacques' daughter (Papa Pepin and her daughter , Shorey did the amazing illustrations for it), the Italian was written by  Anna Prandoni and the Spanish was penned by Gabriela Llamas .The last two authors are a cookbook writer and catering/culinary teacher respectively. All three cookbooks are bilingual so kids and parents can learn a new language or brush up on the ones they know. Every recipe comes with an explanation and they best represent the countries featured. All three books sing to the adventurous home chef in me but it's the Italian one that really impresses.It features some of the Piedmontese recipes that I ate growing up.Not too many cookbooks feature vitello e tonno, veal in tuna sauce , gnocchi and rice in parsley along with apple fritters, Ms. Pranodi comes from Piedmonte's neighbor, Lombardy , and both provinces have heavily influenced each other on a culinary level.

I love these books and wish they had been around when I was a kid.I love Ms. Pepin's recipes (and her dad and daughter's sweet illustrations) for the cherry rich dessert clafoutis and spinach with bechamel, a great dish to get the kids hooked on the green stuff. There is the super easy and super tasty croque Monsieur along with herb roasted potatoes and sauteed Swiss chard. Again the Italian cookbook has both Northern and Southern Italian cuisine. There is also homemade pizza, sure to be a family classic. Families will love making mozzarella in carrozza, breaded and fried mozzarella and for afterwards the all time favorite tiramisu. The Spanish family cookbook has such treats as the classic hot cocoa with churros , cinnamon fritters,a perfect marriage of Old and New World flavors. Both parents and kids will love the simple but flavorful bread with olive oil ,tomato and Iberian ham. Another fun recipe  - for the adults is the Amontillado sherry laced meatballs made of a mix of veal, breadcrumbs and carrots.There is also torrijas, Spanish French toast served with a honey sauce and apples in custard.  Bakers will enjoy making the Santiago Almond cake ,made in honor of the country's patron saint, James.

Parents should buy all three "Let's Cook" cookbooks, for both themselves and their children. It's never too early - or late to teach a little one about cooking and foreign cuisines. These books are a must in any home library!

Masala Explained

Masala is a staple in Indian cooking.It is a blend of various spices that vary from region to region and family to family. Getting the right flavor can be tricky.However , with practice even American home chefs can create the perfect masala. Once made it can be added to anything from barbecue  to even mashed potatoes.

Kim Severson wrote about the classic flavoring in yesterday's New York Times Food section. She had help thanks to Raghavan Iyer who has written books and conducted demonstrations on how to cook food of the Subcontinent. She caught him as he was giving advice and lessons to the cafeteria cooks at Emory University in Atlanta, Georgia.Mr Iyer goes to various campuses , both academic and corporate to teach cooks and workers how to cook Indian food. it is popular now thanks to a large influx of Indian workers and students.It also makes a nice change from the usual cafeteria food too.lt does have to be made according to the original recipe due to cultural awareness. Teaching how to make any ethnic meal properly is valuable and important in respecting the various cultures that make up the country.Many cafeteria workers, like home chefs, have no idea what to do with the wide array of spices that are vital in Indian cuisine. Mr. Iyers demystifies that , explaining how one kind of spice can be prepared three different ways.

Masala is an easy prep, once home chefs get the hang of making it.The trickiest part, according to Mr. Iyer is getting the yellow split peas and spices called for the recipe.It requires fresh curry leaves which can easily be bought at Indian and international markets. They are not required but do add an anise like flavor to the mix.  Home chefs can customize the recipe to their tastes. The recipe given is sambhar masala from Southern India  and is Mr Iyer's mother-in-law's recipe. It is a melange of different seeds, from the common such as cumin, poppy, coriander and mustard to the exotic fenugreek. Curry leaves are added, and again, no sweat if they can;t be found.There are also Thai or cayenne chilis added for heat and cinnamon for sweetness. They have to be cooked with sesame oil until the split peas turn brown and the mustard seeds pop. Half the mixture is then put into a spice or coffee grinder.Grind until the texture is like that of finely ground pepper. It can be stored for up to two months,It is versatile. It can be made into a quick curry if it's added to shrimp and coconut milk or make grilled veggies more exotic. Mr. Iyers likes to add it and clarified butter or ghee to mashed potatoes.Home chefs can try it with anythig , from kebobs, to roasts for a true Indian flavor.

Home chefs will love cooking with masala once they deconstruct it. It's a spice mix that's rapidly gaining fans and favor  thanks to its' versatility.Make it and liven up any dish with its' smokey, sweet fieriness.

Caesar Revamped

Caesar salad is everyone's go to, whether at home or in a restaurant. It's more livelier than the usual iceberg one and can be turned into a dinner with just the addition of any protein. Is there room for change? Surprisingly yes.As with any dish, there's room for improvement .

Julia Moskin experimented and wrote about it in today's New York Times Food section, Her Food Lab column\gives not only new spins, namely the addition of the ever popular kale,  on this American classic but its' origins as well.It did have Romaine leaves but that was not the only recommended green thanks to its' creator, Italian American restaurateur, Caesar Cardini. She cites a 1947  report from the Times Los Angeles desk about the dish' growing popularity in southern California. The bureau chief of the Times then, Gladwin Hill wrote to the New York's branch's food editor Jane Nickerson about the basic ingredients. yes, there should be romaine but also endive and escarole. The salad needs hardy greens that can stand up to the rich, dense dressing. Don't sub in any of the more tender leafed ones such as Bibb or mesclun. They will absorb too much ad become soggy at best.Kale is your best bet but it should be mixed with other greens. Some leaves have a very bitter taste so it's best t mix them with romaine or the aforementioned escarole. Ms. Moskin also recommends using other types of kale such as dinosaur  or Tuscan kale along with the curly variety.

Preparing the salad may be a more labor intensive than the usual  every day salads.Chef Brian Loicano ,of Manhattan's  Noho's Acme Restaurant suggests washing them the night before using a ice water bath . He then lays each leaf on a towel line tray the night before. However this is easy if you have a restaurant's mammoth size fridges so Ms. Moskin tells readers to dry the leaves on tea towels, sandwiching them between two bags of ice. As  for the dressing The dressing  recipe is more or less the same as the original - garlic, Parmesan, lemon and Worcester sauce. Ms Moskin throws in black pepper and mustard for more flavor and emulsification. The proportions can be adjusted to suit the home chef's tastes.keep in mind how it should taste. There should be layers of heat, starting with the Dijon mustard , then the raw  garlic and finally with the freshly ground pepper.It should meld well with the creamier ingredients  Everything together gives the finished dish that unami, the fifth flavor thanks to the Parmesan and Worcester. As with guacamole and steak tartare, it should be made fresh table side for more of an impact, although it can be made before hand and served up two hours after making. It's up to the home chef to go modern and add any kind of meat poultry or seafood.

Caesar salad is a classic  but it can be modernized. Try it with kale for a different taste and texture. It'll liven up lunch or dinner with a new unique taste.

A New Yummy Treat From Setton Farms

A perfect treat for Spring picnics and outings is the new Pistachio Berry Blend from Setton Farms,It's a nice blend of nuts , cranberries, cherries and white  chocolate. Best of all it's comes in a pouch that can be dropped in any picnic basket or tote bag. Bring it anywhere for a yummy quick bite.

Setton Farms is really the king of all things pistachio. It's the largest pistachio producer in the US, located in Terra Bella in south central California. The company is known for growing the nuts on ten thousand acres as well as processing them too. They offer plain as well as flavored ones in such flavors  as garlic onion,jalapeno chili and salt and pepper.They also have dark chocolate covered ones and one of my favorite snacks: pistachio bites. The last are tasty little bites made of the nuts and dried cranberries held together with agave. They're a favorite nibble, all natural and tasty, a rare blend to be sure,.Setton Farms is also known for producing dried fruit such as  pears and pineapples as well You can also buy almonds and walnuts too from them. The company is combining the almonds with the pistachios in a new gorp like mix  that also features cashews,dried cranberries,dried cherries and white chocolate chips. This is a first for them because they haven't used the last ingredients yet in any products.

The mix is a fun one , salty and sweet , depending upon how it is eaten.Each pouch is about five servings so they're a fun snack to share at  soccer games or beach parties.What is great  is that Setton Farms is thinking outside the box with the use of the cherries and white chocolate. Many other companies wouldn't put in those bold flavors. They're a nice foil to the mildness of the other ingredients. The mix is great on its' own but it can be added to oatmeal for a kicky breakfast. It can also be a great boost added to muffin or even oatmeal cookie batter. Toss it into freshly popped popcorn for a new snack treat. Home chefs could even make their own chews by combining the trail mix with melted dark or white chocolate. Each serving is only twenty-eight calories with only fourteen fat calories, There''s hardly any cholesterol or carbohydrates in it so it is an ideal snack as well as ingredient to any dish. Another plus is that it comes in a resealable pouch so the snack always remains fresh,

Setton Farms new pistachio berry blend is a great snack , full of flavor and low on calories. Pick up a pouch and savor the sweet salty taste of nuts, fruits and white chocolate.It's a fun nibble that'

s actually good for you.

Meals To Go - In A Jar?

A hearty and healthy meal on the go is a a rarity, However it doesn't have to be - thanks to Mason Jars. Mason Jars??? Yes, there is an interesting new cookbook that has all sorts of recipes that involves using these classic containers to make meals. They're great for office and school lunches as well as for picnics.

Tanya Linton, a lifestyle writer and television wrote  150 Best Meals In A Jar.(Robert Rose Press) thanks to her passion for making them. It's an innovative idea because  Mason jars make great containers. Mostly crafty gift givers use them at Christmas to fill with ingredients for soup, cookies and/or hot cocoa. Yet they can be used for so much more and  don't come with any of the health concerns of plastic containers. She includes a thorough explanation of how to scrupulously cook foods and prep produce  because even the slightest  mistake can cause food poisoning, There is even a guide for layering ingredients for both Mason jar salads and Mason jar meals. She also recommends subbing in one ingredient if you don't have the one needed. The book is divided into different sections. There is the breakfast one, a huge one devoted to all sorts of salads from veggie to surf and turf., along with one for dressings .Ms. Linton also includes the trendy rice bowls along with hearty meals and finishes up with desserts.It's a nice variety for those wanting to go from simple salads to more complicated dishes.

Home chefs will love the variety of different recipes. There are the breakfast ones that include an overnight oatmeal one that  will "cook" the grain along with a trail mix and a chocolate ricotta spread. There are some great soup recipes such as the fun pizza soup which has all the pie ingredients plus chicken broth.. There's also chicken soup n the jar, the perfect gift for a sick friend.Ms. Linton's specialty is salads and she shines in all the recipes she gives for them. There are ones that features just veggies such as kale and quinoa salad with a citrus dressing  and the triple berry spinach salad with lemon poppy seed dressing.  The meat ones feature the famed Cobb  salad with  homemade ranch dressing and the classic salad Nicoise, complete with tuna, olives and hard boiled eggs. The salads and dressings are separate so home chefs can mix and match them.I love the rice bowl and layered meal Mason jar recipes. These are full dinners in a jar.Home chefs can make a layered turkey dinner or lasagna, There is the polenta Bolognese and a shepherd's pie with lamb. The rice bowls feature a tasty Santa Fe style complete with avocado , black beans and hot sauce and fried egg rice bowl , a tribute to the Korean dish bibimbap. Finish with a jarred dessert of banana s'mores or brownies smothered in chocolates and the raspberry soaked pretty macaroon pavlova.

150 Best Meals In A Jar is a great cookbook for home chefs who want to make hearty and tasty meals on the go. It shows how to take the humble Mason Jar and turn it into a container for a salad, lasagna or even a sweet treat. It's fun and innovative way to cook.

Easter Monday Picnics

The Easter weekend is a great time to get together with family and friends.There's church  services, egg hunts, fun dinners and wonderful desserts. Europeans extend the holiday to Monday where it'sa time to enjoy family and friends on the first outing of the season.

If you and your family or friends are lucky to have Monday off, then take advantage of the weather. Even if it's a rainy or snowy day, have a lunch together with the leftovers from Easter Sunday. Nothing beats ham sandwiches and they can either be thick slices of it , carved from the holiday roast or made into deviled ham. This last is easy . Take about two cups of coarsely chopped ham, along with  about three tablespoons of mayo and put into a food processor. Pulse until smooth You can add Dijon  mustard or celery seeds for some kick. Some add a drop of maple syrup for sweetness but it's really not necessary . Homemade deviled ham tastes best on a crunchy baguette. but can also be good on whole wheat bread too. Use up any potato salad leftover that went with the ham and throw in some pickles or gherkins,If you've had a snowy or rainy holiday, then use the holiday ham to make a hot and satisfying hot pea soup. The ham bone will definitely add to the flavor

Any extra hard boiled eggs can be made into a tasty egg salad. Add some tarragon for more flavor and color.. You could also just bring the eggs and then peel and salt them when you're hungry. If you didn't cook for Easter , then think about buying an already roasted chicken . It can be sliced and eaten as or made into sandwiches. Buy some potato or macaroni salad too for a more substantial lunch. An Easter Monday picnic is also a good time to sneak some fruit into the diet after a weekend of candy and cake. A nice apple or pear  along with grapes is a refreshing change from all those jelly beans and Peeps. You can also bring granola or Kind bars if you're planning on hiking or playing ball.


Extend the holiday weekend if you can. Turn Easter Monday into a picnic day, full of fun and food. Spend it with friends and family

Good Friday Good Deeds

It is Good Friday,one of the most solemn and reflective days of the Christian calendar. It is the ay when most, especially the Catholics give up meat. It should also be the day we give up some of our other foods, donating them to the poor and needy.

If you have any cans or even just want to buy some for your local soup kitchen please do so. charity doesn't just apply to the other holidays . It also applies to this weekend as well. Share cupcakes or cake if you're baking or even an Easter bread. Spend the day with the homeless.It's a great lesson for the kids. If they received a ton of candy from relatives as well as the Easter Bunny , himself, then have them share the overage with kids form the shelter.Learning to share is a great gift and they may even make new friends along the way.

This is a day for reflection and prayer. Reflect on how good and abundant your life is. Pray for those who are not so fortunate  and then share your Easter bounty with them.