Celebrating Outlander

As any Outlander fan can tell you the Scots know how to throw a party. The internationally loved series starts its' second season on Starz Chanell tonight at nine EST. .It's a wild ride through the French court and Scottish countryside.  What better way to celebrate than with a viewing party!

To be honest Scottish food doesn't really lend itself to parties.Luckily the two main characters, the ruggedly handsome and sharply witty Jamie and the smart, time travelling Claire start Season Two in  mid 18th Century Paris. This is where canapes come in . There can be a nod to Jamie's homeland by topping cocktail rye bread slices (these are the smaller loaves sometimes sold at deli counters) with smoked salmon and a sprig of dill.This can also take a French turn by switching the salmon for ham or French sausage . Another idea is making mini Croque Monsiuers for fellow fans . This is just making  sandwiches with ham and Gruyere cheese, quartering them and  then a quick fry in melted butter. If this is too rich , then think veggies and a simple vinaigrette dip. Jamie and Claire never traveled to the South of France  but they missed out on that Provencale treat pissaladiere, a kind of miniature  pizza topped with anchovies,pitted  olives  and onions.The onion puree takes about half an hour to forty minutes to cook up but the pies only take twenty minutes to bake. Wash it down with Jamie's beloved whiskey or better yet whiskey cocktails. End the evening with an Irish coffee, loaded with whipped cream (and make sure your fellow Outlanders don;t reach for a second).

If you still want to celebrate the Highlander way, you can with modified versions. Not many groceries in the States sell haggis,It has to be either homemade or mail ordered.It's made with sheeps offal or internal organs. A better take on it  is lamb burgers with neep chips. Neeps is the Scott vernacular for turnips which are the perfect root veggie for chips. These can be sliced wafer thin , drizzled with olive oil and sea salt and  then baked for twenty minutes. The same can be done with another Highland staple parsnips however the baking time is forty five minutes.Now for the bold culinary  move that even the Jacobites would have cheered on - add a few drops of whiskey to ketchup to create a  Highlander inspired condiment. Of course there can be sweets. You can  go with the light and airy macaroons , similar to the ones that the French royals munched on .These can be bought or made. The basic  recipe requires egg whites and almonds along with powdered and granulated sugar. These can be accompanied by that Scottish must have  - shortbread. Buy the buttery rich Walker's brand or make your own. You can even make the shortbread rounds , fork pricked with J's C's and F's - for the couple's last name Frasier, This last is from the French fraise, or strawberry. You can serve chocolate covered ones as  the episode ends.

If you;re a diehard Outlander fan, then celebrate the beginning of Season Two with a theme party. Knock back the whiskey, eat a few lamb burgers and cheer the Jacobites Go Team Frasier with good food and loyal fans.

Eight Years in The Pantry

Eight years ago I started this blog  as   favor to  friend who needed publicity for his bottled water company. What started out as a day's publicity stunt became a full blown passion and blog. writing Foodie Pantry has made me hyper aware of the changes in the food industry for the past eight years

One aspect that is blatantly obvious is the price of food. Grapes alone are sometimes six to seven dollars a pound. Buy a three pound bag of seedless black ones and it's the price of a lunch at Wendy's. Sugar has gone up and in return any baked product. It is shocking that bakeries can sell cakes for as high as fifty dollars and no one complains. To that I say go to your local grocery store for  pastries and birthday treats. They're much cheaper and actually better tasting from stores such as Acme and Stop and Shop.Another interesting fact is that the average grocery bill has gone up in these eight years and will continue to do so.It's nothing to spend over one hundred dollars on just a few groceries and to spend close to five and six hundred on a week's worth. Thanks heavens for coupons and two for one sales. These are true blessings to those who are on fixed budgets. Luckily, one of the most expensive supermarkets, Whole Foods has just launched a cheaper version of itself called 365, It will tested in Los Angeles next year and then branch out across the country . The grocery will be a boon to those who want to eat healthy and enjoy cheaper versions of  free range meats and organic produce.

The last is also part of the change .  Over processed foods are now almost history. Thanks, partially to the hipster movements that are taking over this country, more and more people are demanding fresh made artisenal foods.The movement ,more or less started in Portland, Washington and Brooklyn, New York. The last city has given birth to all sorts of fresh made products, from bacon to pickles along with,  cured cheeses and fresh baked breads and pastas.It has paid off. Every bite has the same taste that our grandparents and great-grandparents relished.This has also given birth to the food swap movement where foodies swap home made and home processed goods. There are trades on everything from freshly laid eggs to homemade jams and cookies. Another trend that's developed in the last eight years, and one I'm proud of   is the urban farm. Old factories are being repurposed  to being places where veggies, fruits and herbs are grown for the community. This is happening in nearby Newark, a city that has known its' share of poverty and deprivation. People of all ages, especially the kids and elderly can now benefit from just picked tomatoes , lettuce and strawberries.

You wouldn't think that there could be changes in eight years but there are. Hopefully there will be  more organic and artesenal food for more and more people who need it. It's a wish that needs to become a reality.

The Perfect Chocolate Babka

Babka has always been the domain  of bubbies and Jewish bakeries. That's all changing  thanks to a new generation of hip home bakers discovering it. The recipe has been somewhat tweaked but the end result is the same. Chewy buttery sweet slices that always satisfy,

Melissa  Clark wrote about it in yesterday's New York Times  A Good Appetite column along with a scrumptious recipe. Babkas are experiencing a kind of renaissance right now. The trendy Sadelle's Bakery in Manhattan's Soho offers one studded with homemade chocolate cookies while competitor Breads Bakery stuffs theirs with Nutella. Other bakeries such as Bklyn Larder fills theirs with a rich ganache and Baz Bagel turns theirs into the ultimate comfort food - babka bread pudding. The cake becomes even more decadent in the Jerusalem cookbook by Yotam Ottolonghi and Sami Tamimi.It's renamed the chocolate krantz cake and is loaded with pecans. This has spawned a variety of variations. such as one filled with chocolate and raspberry jam and another soaked in honey syrup. New York's Lower East Side Russ & Daughters, originally a fish and savory shop, uses and bakes the original recipe . Theirs, according to fourth generation owner Joshua Ross Tupper advises babka is a nice balance of not too sweet cake and rich chocolate filling,It's also one the of the few traditional babkas sold and it's shipped all over the country. Ms. Clark is the rebel baker, using a rich chocolate butter cream filling in hers.

Home bakers be warned. Babka requires time and some expertise.It is working with yeast which can be tricky and time consuming. One can take all day or even longer (!) to make due to refrigerating the dough between steps. Doing this  does make it easier to manipulate  and a longer proofing period does give it a richer, more complex taste.It is easier to freeze than other breads so home chefs can make two loaves, one for now, the other for later. It is a rich buttery dough with a recipe requiring ten tablespoons of butter. and four large eggs.. The dough is transferred to buttered bowls which add to the flavor  as it bounces in and out of the fridge/Ms Clark's frosting filling also has a stick of unsalted butter along with 3/4 of a cup of heavy cream.If this isn't enough , there is over the top cocoa streusel topping. This is more butter (but only four and a half tablespoons this time) blended with cocoa , sugar and flour, It creates giant , luscious crumbs mixed in with dark chocolate chips. Home bakers can top their babkas with brown sugar streusel on top. The same goes for the filling.any sweet goo,according to Ms. Clark is acceptable. Try, jam, dulce de leche, Nutella or hot fudge sauce.

Chocolate babka is making a big comeback. Make it to enjoy its' lush buttery chocolate flavor.It may be intense to make but a dream to eat.

Boxed Meals - Cooking Outside The Box

Can a simple box of food change the way a family eats? Absolutely! It's a new trend where ingredients plus recipe are left on the front doorstep for the night;s meal. It's a new trend that's nourishing  the country as well as creating more legions of home chefs.

Kim Severson wrote about this new food phenomenon in today's New York Times' Food section.  She explored companies such as Blue Apron and the vegan Purple Carrot. For some it's a good idea. The companies send the exact amount of ingredients plus a fully illustrated recipe on how to make the dish. This is a great idea for busy parents who don't have time to shop or sit down and plan the week's dinner plan. It's also a good one  for those who live in rural areas where it's hard to get to supermarket especially in the winter .Blue Apron is also  a boon for  those who can't get the fancier ingredients sometimes needed to create a unique supper.Companies such as Blue Apron have a wide variety of choices that are ever changing. This week features spiced pork chops and mashed potatoes. The pork chops are coated in spices such as fennel and coriander , two spices home chefs may not think of using.Meal boxes are a learning experience for novice or not so great home chefs. They boost up confidences as home chefs learn all sorts of techniques with this at home culinary school. There are some  extended families who all order from Blue Apron and get together to cook what they've received.

The meal boxes are gaining in popularity. According to Technomic Inc., a food industry analyst predicts that the meal box industry can bring in revenues as high as five billion over the next decade. Some analysts though see signs of the trend waning. They do have some drawbacks namely in the packaging. Many of the companies do provide labels for customers to ship back the waste, including the gel packs and cardboard. These can be recycled for future packing. Also the companies are also working with packing material companies and shippers to reduce costs and garbage while keeping food cold and safe. The ultimate dream is packing the meals in containers that can be composted or turned into something else..Another aspect is Blue Apron and Purple Carrot don;t encourage creativity.Many home chefs like to puck out their ingredients and tinker with recipes. The meal boxes , though they may expand a home chef's knowledge,  canlimit what they can cook with in a meal. It also takes away from going family shopping and teaching kids about family recipes and their culinary heritage.

Boxed meals are a trend right now and they may be here to stay. They open a home chef's world to different spices and ingredients.They're worth a try for the busy or learning cook.

Cooking With Fire And Ice

Many home chefs are afraid of of those five letter words - spice and herbs.They're afraid that it may ruin a dish or that their families may not like the fiery , cooling or even strange taste.Those are silly fears. a dash of cumin or dried ancho peppers - or even a few mint leaves can transform a simple dinner into a special one.

Spices are both a professional chef's and home chef's best friend. For those still leery about adding zing to their  recipes, start with the most basic - black pepper. Add freshly ground peppercorns to simple dishes like pan fried steak or even scrambled eggs can lift them out of the ordinary.From there they can graduate from the black kind to the other varieties such as the green, white, and pink,The next step is trying the fiery but delicious Szechuan recipes that prominently feature the spice. Chili lovers can appreciate the value of a hearty and hot three alarm chili.Some cooks balk at making it at home, however their families will love a blood warming bowl if the heat is gradually turned up.It just a simple recipe readjustment of going from one teaspoon to two.Also other spices such as paprika and cumin can also be added to give layers and subtlety to the dish too. These fire bombs can be used in other recipes as well. Think about fried chicken with the added kick of cayenne. If home chefs are leery about putting the usual three teaspoons in the batter, cut it back to only one or one and a half teaspoons..Sub in curry  for a slightly less hotter chicken.

Home chefs can also cool down a recipe by using mint - peppermint and spearmint leaves. They have been used for centuries ,in  Middle Eastern and Mediterranean cuisines to offset spicy flavors. Greeks have added the leaves to yogurt  as a cooling side to heavily spiced lamb and vegetable dishes. It's a simple mix of adding two teaspoons of dried leaves to  Greek yogurt. Tabbouleh gets a refreshing lift from it as well. This blend  of bulgar or cracked wheat ,cucumbers, tomatoes and onions are mixed with freshly minced  parsley and mint leaves for a nice cooling side with grilled kabobs and veggies.The herb can also be ground into pesto.The leaves have the same consistency as basil so it's very easy to grind into a paste.As with the original , Parmesan cheese and pine nuts are added along with lemon  to give it some tartness. It can be served with any kind of pasta but would be best with penne or rotelli. Try it drizzled over a cold pasta salad when barbecue season rolls around.Another warm weather dish  that's cooling is sliced cucumbers in a mint sour cream sauce. Spearmint , usually reserved for tea, can sub in if you don;t have peppermint leaves. Try it with lamb or poultry.

There's nothing wrong with adding a little fire - or a little ice to liven up a dish. Experiment with different spices and herbs.They'll add zing to a once boring dinner.

Refrigerator Roulette

There are days when a home chef doesn't feel like going out and food shopping. Then there are days when the fridge is full of leftovers. If that's the case, then  get creative with what' in the fridge and freezer. It's surprising what fun dishes can be created by what's in them..

The freezer can always yield up something for lunch or dinner. . There may be frozen veggies or some burgers that wound up there and then forgotten. Home chefs can cook the veggies with melted butter and then toss some Parmesan cheese on them for a different spin.They can also be used in making pot pies with meat left over from any Sunday roast. Use beef stock or even cream of chicken soup for the pies' gravy. That extra can of biscuit dough you thought you'd use for Easter but didn't can be used to make the crust. If you have Pillsbury  Grands Biscuits you can make individual pot pies using a muffin tin, Leftover ham can be sliced thin and used to make filling for a Croque Monsieur. Frozen burgers can be turned into patty melts , thanks to cheese slices and toast. They can also be used for pizza topping and  for adding some oomph to pasta.What about hot dogs? Think cheddar dogs if you have any cheese or better yet open a can of chili for chili dogs. Even restaurant leftovers can be combined with almost anything in the fridge. The white rice you took home Saturday night  from the Chinese restaurant can be added to the soup leftover from last night  to stretch it.

Salads are one of the best ways to use up what's in the fridge. Slice up that leftover roast beef and turkey and add it to those Spring greens and grape tomatoes for a flavorful salad. Sliced chicken can be added to a bowl of Romaine lettuce along with dried cranberries and walnuts  to create a filling but low calorie dinner. Add cut apples and even grapes to  turn it into a take on a Waldorf salad.Turn bacon, hard boiled  eggs and spinach into a tasty salad,Throw in thinly sliced white cap mushrooms for extra protein, The fridge can provide home chefs with the ingredients for homemade dressings too. One of the easiest to make is French dressing, The simplest recipe is just mayo and ketchup mixed with oil and red wine vinegar. Some recipes call for Worcester sauce  along with a sprinkle of paprika for color and sugar for added sweetness. Sub in dark honey for the sugar for a mellower, richer flavor. Add relish and you have Thousand Island dressing. Homemade Russian dressing is another product of fridge roulette It's the same mix of  ingredients as the other two dressings but has the double jolt of horseradish and hot sauce. it can also be used in the traditional Reuben sandwich too.

If your fridge is full or you're too tired to food shop then play refrigerator roulette. The results can be fun and a testament to creativity.Try it not just to use the food but to surprise yourself  ad familywith the results

Sides Taking Over

It's usually the side dishes that get all the applause. Guests may like stuffed mushrooms or the kids may like the the squash  instead of the roast. Is it possible to just make a meal of them then and forgo the main dish? Yes, if it's done right. A home chef can make a fun and nutritious meal by just using the second string.

Everyone loves stuffed mushrooms, They usually accompany a beef roast but can be made on their own. Use the portabella ones for a truly hearty meal. They can be stuffed with a variety of different ingredients. Try Italian sausage and mozzarella or crab meat and parsley, Vegetarians will love a spinach and eggplant one. You can also throw in some  white or brown rice too to round it out. The smaller white cap ones can be used  to make bite size versions. Another idea that involves mushrooms is mixing them with rice. Use the arborio  kind and you wind up with mushroom risotto. Rice itself is always the perfect side because it complements any meat poultry and fish.yet on its' own it can be a tasty and filling. Think about combining it with leftover chicken or ham along with some carrots broccoli and onions for a variation of fried rice.Rice patties are another idea. They're bound together with Parmesan  cheese and broccoli, then baked for fifteen minutes. The rounds can be made with brown rice too.Couscous is usually a side dish too but it can be stepped up to be a major player. Add some currents and chopped shallots and it turns into an exotic Moroccan dish.

Veggies have always been relegated to second string however they can shine on their own Squash can be stuffed with everything from beef to rice. It can also be filled with ground chestnuts or couscous too. Spaghetti squash is a great dinner .It's baked for forty-five minutes , scraped out and then served like any pasts. Try it with a rich marinara or a delicate burro or butter sauce. For true vegans  serve with a tomato sauce and chickpea meatballs.Zucchini is another side that can be stuffed and made into the star of the dinner table. Kids will love having zucchini boats for their meal instead of the usual garlic sauteed coins.They're an easy recipe starting with boiling or steaming the gourds and then slicing them in half. The pulp is scooped out then mixed with cheese, egg, beef, chicken or spinach  along with seasonings .It's then put into the squash shells and baked for twenty minutes at 350 degrees Farenheit. String beans, long the second banana to almost every dinner Yet serve it with pasta in an aglia e olio,, garlic and oil sauce and it's a fantastic dinner.Stir fry green beans with tofu and ginger for a yummy Asian influenced supper.

Sides can go from being a supporting player to the star of the dinner table. Any vegetable or grain can be revamped into a tasty and satisfying main dish.Don;t let them linger in the shadows any more.