The Wedded Bliss of Marshmallow And Cereal

Whoever thought of mixing Rice Krispies and marshmallows was a genius. There's nothing like a buttery square  - or two - or three of the amalgam along with a glass of milk or coffee.The best part - they're easy to make.Even a five year old kid chef can whip up a decent batch.

This American classic really is a classic. The squares or buns, as they're sometimes called were first made in 1939 by Malitta Jensen and Mildred Day at the Kellogg Company's home economics division as a fund raiser for Camp Fire Girls. Many years later, in 1995,  the company mass produced them for the public. They're called treats here and in Mexico while the Canadians and the Brits called them squares.Kellogg's has also offered a breakfast cereal based on them. They may have stolen the recipe from Mary Maltby's  1938 cookbook It's Fun To Cook which was slightly different. Hers was a mixture of  butter , sugar, molasses,  puffed wheat cereal and surprisingly vinegar.Ms Day didn;t like using the molasses, claiming it was too sticky to work with and subbed in the marshmallows. Kids had to wait for two years, until 1941,, when the recipe was first published on the box. Day was celebrated in April of 2001 when Iowa State University created  the world's largest Rice Krispie treat. It  took eight hours to construct and used 818 pounds of cereal , 1,466 pounds of marshmallows and 217 pounds of butter. This giant treat was twelve feet long, six feet wide and two feet deep. The whole state of Kansas could have munched on it. Its' final weight was 2,480 pounds, In 2010 the record was broken by Californians who made a whopping 10,460 pound treat!!!!

(Lucky is in the background, contemplating this human treat)
The recipe is pretty basic.It's one package - about ten ounces - of marshmallows melted with three tablespoons of butter. Add six cups of the Rice Krispies and stir until well coated. Using a buttered spatula or wax paper evenly press the mixture into a well greased (use butter) 13 x 9 x 2 pan. Cool and then cut into squares. The microwave version is faster. Just zap the butter and marshmallows on high for two to three minutes.Always use butter  - never margarine for the classic taste. You can sub in marshmallow creme though which won;t compromise the flavor.. There is a luxe version .that requires an entire stick of butter !!  It's Karissa's from her blog Sweet As A Cookie blog. Not only is it drowning in the good stuff there's also  a teaspoon of vanilla paste added for more flavor. I am raring to make this one but adding my own spin with using a drop of Neilsen-Massey's vanilla instead of the paste to the mix.. I may even commit sacrilege by adding the teeniest pinch of sea salt to offset all that sweet. Another aspect is that the treats can be adapted for any holiday. Right now there are recipes  on the website that feature the mixture  cuts into festive flowers and Easter eggs. Both are fun treats to any kid-centric Easter party. It's just adding food coloring to the marshmallows for the different colors and then cutting them out with greased cookie cutters.. The Rice Krispie eggs can be dipped in dark chocolate to offset the sugariness. and then dipped in pastel colored sprinkles.

Rice Krispie treats are not just an American classic but American comfort food. Buy them or make them. They're just a delicious marriage of cereal and marshmallows with a kiss of butter.

Know Your Tofu

To any non vegan tofu is tofu. It's that icly soy stuff that serves as a stand in to real meat and dairy. Yet , there are several different and delicious kinds that can turn a limited meatless diet into an unlimited buffet.  It's amazing what it can do  - and mimic.

First of all what is tofu? The most basic description is that it's a curd made from soy.Many have been introduced to it years ago under the unappetizing name of bean curd . It has been around for two thousand years, first being made during the Han Dynasty in China. The name tofu means fermented  or bean. It's made from coagulating soy milk with magnesium chloride and pressing out the curds.The amount of time in pressing determines what kind of curd it is.The process can be over in about fifteen to twenty minutes. Just remember that the longer it's pressed the firmer it will be. There are various types.Block tofu is what's found at grocery stores. This is also called "cotton tofu" due to the fluffiness of the curds. Soft tofu is the kind that's pressed in the least amount of time. It's primarily used for desserts.It's not recommended for frying because it could break apart and splutter out of the pan.Medium firm tofu is the best for braising and boiling.  Don't stir fry or pan fry it. It will break apart in creamy little pieces. The most versatile is the firm block kind. It can be battered, boiled , baked, pan fried, stir fried and deep fried.If you want a crusty , crispy kind, then go for the extra firm. These can be turned in kabobs or General's Tso's tofu.

Tofu can also have a soft and silky mouth feel. This is silken tofu and it, too, is a popular, kind, often found at many supermarkets.It's made in a similar process to block tofu except that the soy milk is coagulated without curdling the milk. It's also left unpressed so every cake retains its' moisture while cooling. Because curds never form, any kind from  soft , to extra firm has a smooth and silky appearance  If you want to make sauces and dressings, then try soft silken.It has the consistency of a poached egg.It can even be used as an egg substitute. There is firm silken tofu which cannot be confused with the  firm or silken kinds. Firm silken is made from a thicker form of soy milk. One of the most delicate kinds is fresh silken or custard tofu.It can turn pretty quickly so try getting it fresh from the manufacturer. Don/'t buy the mass produced ones. The flavor can be flat and bitter. It can't be cooked but it can be served with miso and scallions for a savory treat or mixed with agave syrup for a sweet snack. for those who love spicy , there is the Chinese Five Spice tofu which is a  dark purple in color. Smoked tofu is another tasty dish. It's smoked first in tea leaves giving it a light hue and smoky flavor. There is also deep fried tofu called aburaage  that's puffy and sugary.Tofu can be sold in pockets  or inarizushi. Both can be used for snacking while the last is good in salads.

Don't be put off by this versatile soy product. Tofu can be made into everything, from dinner to dessert. start cooking with  this versatile ingredient now.

Jazzy Foods From The Jazzy Vegetarian

Everybody's gone green thanks to today being Saint Patrick's Day. Imagine going ecologically green all year round, thanks to being a vegetarian. You can, thanks to a new cookbook by the famed jazzy vegetarian, herself, Laura Theodore. She has created another fun cookbook , full of flavorful and filling meat, egg and dairy free dishes.

Ms. Theodore's latest cookbook, Deliciously Vegan (Scribe Publishing Company 2018) is a spin off of her famed PBS and radio shows "The Jazzy Vegetarian". This is her third cookbook that features her eco friendly dishes and treats.  She has also written Vegan Ease and The Jazzy Vegetarian's Classic Cookbook. All these are perfect for those omnivores transforming into herbivores. What's great about this newest is that the recipes can easily be made for a party and not even the meat eaters would complain about the lack of beef, chicken or fish on the menu.The book holds her story of  how she went from being a jazz singer (as well as a child actor) to a vegan chef. Chef Theodore actually has six jazz CDS under her belt (you can buy her album What Is This Thing Called Jazz? at Amazon) and could have easily turned to a career solely focused on music. However she is also an excellent cook and baker along with being a fervid vegan.This cookbook is full of good recipes and good advice. I love her section on lists, especially the one on egg substitutes and what to sub in for cheese. Novice home chefs will appreciate the two ingredient  dish list for quick vegan meals. she also has an extensive list on essential ingredients such as wheat flours along with nuts and seeds. She also has a list for what spices to sock up on., because flavor is key in creating a successful vegan meal and dessert.

The book,itself,  is divided into section, from breakfasts to baked treats and puddings. Another plus is the variety which is important if you want to have a vegan or vegetarian kitchen like I have. I know I will be making her delicious looking mini quiche cups ripe with tofu and vegan cheddar cheese along with potato and spinach frittata, made not with eggs but with rolled oats and tofu.  The smoothies are perfect pick me ups too,loaded with a happy marriage of fruits and veggies. Cooking a vegetarian main dish is always a problem. That's going to change with the addition of gingered portobello steaks spiked with fresh ginger and cayenne pepper along with a tasty loaf made with pecans, sunflower seeds and zucchini.The Sunny Black Bean Burgers will definitely become a staple, They are rich with walnuts and fresh onion and get a kick from marinara sauce. The sides are geared towards these main dishes. The red potato and cauliflower mash would be the perfect foil for any of Chef Theodore's dinner loaves. Colorful Confetti fries is a mix of russet and sweet potatoes, dusted with chili and garlic would be perfect with the burgers for a fun Saturday night dinner.  Most home chefs think baked goods can't be made with out eggs, butter and milk, but they can. Home bakers and muffin affectionados will love maple-coconut muffins with sweet grape filling., made with bananas and non dairy  milk to sub in for the eggs and regular milk.Her Better Than Apple Pie Crisp will surely be the new apple pie. in many a vegan household. .Im excited to try her Crazy Coffee Chocolate Mousse made creamy with tofu and non dairy milk. There is also the tasty chocolate, almond and cherry clusters, ideal for parties and gift giving.

It's easy to go green with  Deliciously Vegan. It makes going vegan fun  with delicious meals,drinks and tasty treats. Buy it today and start on a healthy diet., full of good food

The Sweetness Of Sugarcrafting

Any serious cake decorator will tell you about sugarcrafting - the art of making sugar flowers, leaves and stems for cake decoration. It is one of the hardest cake arts to conquer, requiring a steady hand, delicate tools and determination. It also helps to have a comprehensive how to book on the ready. Luckily there is a brand new one , written by famed British cake decorator, Alan Dunn. This is the must have book in any baker's library.

Alan Dunn's Sugarcraft Flower Arranging (IMM Lifestyle Books 2018) is the definitive cake and flower arranging book for hardcore cake enthusiasts. Mr. Dunn has been creating amazing sprays of gum paste flowers and leaves for over twenty-five years. His website has several how tos along with merchandise to sell. Access to his tutorials is $12.45 a month, but it lets s home bakers view and study his tutorials (Mr. Dunn is like a UK version of Cake Boss' Buddy Valastro)on everything from shortbread cookies to icings. It can be a bit expensive to join which is why buying the book is a better choice. It  is divided in three sections : flowers, sprays and arrangements and cakes. Home bakers not only know about sugar fauna but also about h9ow to arrange them in realistic displays..Mr. Dunn gives the recipe for how to make the gum paste(he also gives the name of ready made gum paste sticks which makes decorating that much easier) along with pictures of all the tools needed - and there are many.)  What was needed however was a recipe for a cake - even a simple vanilla one. He does recommend using a fruit cake which is great for British tastes -not so much for the Americans,

The pictures and hows tos are stunning. Every known flower and leaf is in the book. Looking at them, you feel cheated by creating cakes with just rosebuds and buttercream leaves. The exotic Madagascar stephanotis is featured along with the South American Masdevallia orchid and the South African Brunia head seeds.There are the much wanted roses, always in demand. Mr. Dunn explains in in detail how to create them. For novices there is the dischidia,  a delicately leaved vine that doesn''t require the same amount of work as a bloom or the North American winterberry, a cousin of holly, that a round ball tinted deep red. I loved the flower arranging section. Mr. Dunn dosn't make it all about the cake. \The sprays and arrangements would look lovely on a table or even a coffee table. These are the sugar flowers and leaves but thanks to his masterful hand , they even make the real deals pale in comparison. The book is a godsend for those freelance bakers who include wedding cakes in their repertoire. There are beautiful sugar bouquets in many lovely color combinations. cascading down cakes .Any couple would love a three tiered masterpiece  topped with silvered roses or deep violet anemones.

Alan Dunn's Sugarcraft Flower Arranging is the perfect book for the hardcore cake decorator.It shows how simple sugarpaste can be turned into magnificent buds and blooms. Home bakers must have this book in their library and try their hand at coping Mr. Dunn's masterpieces.

Where Does Your Produce Come From

Ever wonder where those January strawberries came from? Or those tomatoes that  you ate last month and during this one? Probably not from the US. Think Mexico, Centra andl  South America and even Australia and New Zealand. Produce is not all American anymore - and with it comes a whole host of problems and dilemmas.

David Karp, a pomologist or self proclaimed "fruit detective", wrote this interesting and eye opening piece in yesterday's New York Times Food section.Supermarkets have a cornucopia of fruits and vegetables, now during a Northern Hemisphere winter. It's easy to get tomatoes and grapes along with blueberries and peppers./ Years ago, the only  fresh produce you could get during mid March was oranges for fruit and winter cabbage for veggies.That was it.I had to f you wanted anything else, you would have settle for canned, pickled or preserved. Now, thanks to farms in Mexico ,and the southern hemisphere where it's the height of summer, we can have a wide range of just picked . Of course this is wonderful, especially for families with growing kids and teens. A varied diet, full of fresh produce is vital to having a healthy kid.There's also other pluses too . It's sometimes fresher than the domestic kinds. Gala apples, harvested in New Zealand are crunchier than their American counterparts. Chile's pink , seedless Muscat grapes are more flavorful than locally grown ones.Imports, though , can also go the opposite way. Mexican and Peruvian asparagus tends to be fibrous and rubbery while our stalks are plumper, juicier and just more tastier .

There are a lot of downsides to these imports. They do suffer in transit.. They are perishable, after all and can arrive bruised , nicked and rotten. They could also be prematurely picked  and allowed to ripen in the store. or lose their flavor thanks to treatments  to kill pests. Mangoes, have to soaked in hot water while citrus has to be kept in cold temperatures to control any bugs that may sneak in..Another issue is the large carbon footprint imported produce can cause  which can irk eco minded consumers..Most harvests arrive here by plane which guarantees fresher ,"younger " fruit  but that also means carbon emissions and pollution. A scarier aspect of importers is that they can be connected to drug cartels.looking to launder money and diversify their operations control. Even scarier extorting  the production and packaging of certain crops mostly from Mexico, Growers and militias have fought back . The implications of cartel control has remained unclear, especially in the areas of quality, cost, and healthfulness. Imported produce also has one more damaging side effect - hurting local organic farmers. They suffer the most , especially in when their crops are in season. After all consumers go for the cheaper which is the non organic., whether local or imported.If we buy nothing but  imports , then these small or niche growers will suffer greatly.

What should a home chef do? If you value nutrition over the earth then buy the produce,If you;re more green minded, then don't. It is your choice and sadly there is no  happy middle ground.

The Delicious Variety of Filipino Food

Filipino food is on the rise here in the States.It's no wonder.It's a cuisine full of rich flavors and tastes, from a milky sweetness to a mouth puckering sour.No wonder the cuisine is popular.It' 's full of exciting flavors melded together to create a  memorable taste.

Ligaya Mishan,  who normally writes the New York Times Food section's restaurant reviews, wrote this interesting article about the cuisine. Thanks to the influx of immigrants from this archipelago of seven thousand islands, Filipino foods are fast becoming part of the American culinary landscape.The cuisine is different from its' south Asian neighbors.Where their dishes are fiery , sparked with chilis, Filipino recipes are varying degrees of sour.Vinegar is a main ingredient  in many, used for centuries as a type of preservative. Since the islands are tropical, meats spoil easily, Vinegar is a way to keep them .One of their most ancient of dishes, kinilaw, possibly the precursor to seviche, is fish soaked in suka, extracted from sugar cane or sap from coconut trees or nipa palms. Another Filipino staple, daing na bangus which is milkfish, a tuna like fish, deboned. splayed and then soaked in vinegar.overnight. It's then crisped in a pan for a crunchy outside however the inside can be eaten with a spoon,thanks to the vinegar soaking.Even their version of spring rolls, or lumpia are dipped in a garlic laced dip called savsavan.

Adobe is the second flavor that define Filipino cuisine.Its' method of making and ingredients predate the Spanish name for it. At its' base it's meat being braised in vinegar and garlic for a long time. Other ingredients are added and that's when the  recipe varies.some put in a dash of soy sauce while others stir in achuete oil - made from annatto ,a peppery kind of nut. Some adobo recipes have coconut milk, sugar and even squid ink added. Every family has their own unique recipe.Funny enough it's not the national dish, despite its' popularity. That would be sinigang, a soup, according to Doreen Fernandez, born in the capital city of Manila and a food historian.. The first taste is usually so incredibly sour that it induces a shudder. The souring agent can vary according to where you are in the Philippines. Most use tamarind, a sweet -tart fruit that's usually made into a syrup to be mixed with water.It could also be guava alibangbang leaves - a type of orchid, the fruit of the sorrel tree kamia along with batuan similar to the mangosteen or unripe pineapple. Filipinos balance it out with kare-kare,  taken from Indian cooks who came with the Royal Navy.,a nutty-sweet stew of oxtail,bok choy, string beans and eggplant simmered in ground peanuts and achuete oil according to Nicole Ponseca who runs the Filipino restaurants, Malika and Jeepney in New York.

Filipino food is an interesting mix reflective of the many islands that make up the country. It can be eye opening and adventurous but definitely chock full of flavor. It's like no other South Asian cuisine.

A Gastronomic Love Story

Imagine the man of your dreams as being witty  and sophisticated , a great cook and gastronome.Imagine him taking you on tours as the exotic souks of Morocco and the best Michelin restaurants in Europe. Susan Washburn Buckley didn't have to imagine. The man of her dreams was the very real bon vivant Peter Buckley  - a larger than life figure who had an eye for adventure and great food. Their marriage is now the subject of Ms.Washburn-Buckley's new book and it is a wonderful, flavorful romp,

Eating With Peter  (Arcade Press 2018) is a tasty valentine to Peter Buckley, who started out as a photographer  as well as a writer He grew up in France with his soignee mother Elinor Hays Buckley, known in her own right as a socialite.,There Peter picked up his undying love for all things French , especially the food and wine. Along the way he caught the eye of Susan Washburn, who worked at her publishing company, Holt, Rinehart and Winston. They eventually married and their union led to some amazing gastronomic adventures. To be honest, I usually don't like the new hybrid of memoir/cookbook. The stories leading up to a promised dish can be tedious, but not with this book, I absolutely loved it!!!!.I couldn;t wait to see what the next exciting chapter held . Ms. Washburn   is famous for writing Young Adult books on American history She should definitely write more for adults. Her chapters are so well crafted that I felt like I was standing in the warm waters of the Caribbean with them as they dived for fresh sea urchins to eat or breathing in the exotic spices of a Fez market. I also loved how Ernest Hemingway and his wife Mary, especially the last, weave in and out of the chapters. Peter and Hemingway were friends, sharing a love of bull fighting. Ms. Washburn's style can only be described as sparkling - as sparkling as the champagne she and her husband  sipped.It is never boring , always fresh with a crisp wryness to it.

Each chapter has a recipe or a few at the end of it. Even the one featuring transporting their Bernese mountain dog, Nora to France  has a toothsome recipe for dog biscuits. The recipes excited me,I definitely want to try the gazpacho recipe  this summer. (I would love to try it now but somehow it's not the dish to have in chilly late winter). Many of the French recipes come from French  and Northern Italian chefs. Thanks to the Buckleys and their recipe for the heavenly sounding Gratin Dauphinois a l Ermitarge, a scalloped potato recipe taken from the kitchen of the famed Maurice Tuccinardi.The well known Troigrois, brothers Jean and Pierre, make an appearance as does their recipe for viand glace. It is a leaf taken from their actual cookbook so the recipe is  entirely in Frenc.h  Mary Hemingway's recipe is here also for her seviche, a delightful union of lime juice , onions and red peppers used to "cook" seafood. Peter Buckley was also a writer too  and he wrote a cookbook just on raw food, thirty years before it became de rigueur. His recipe for couscous salad is a refreshing mix of couscous cooked with lemon juice and spiked with  cherry tomatoes , chopped peppers and almonds. Both Buckleys were consummate New Yorkers and there is a chapter on the city's Union Square market as well as on the European ones . Any home chef can recreate Peter's transcendental beans recipe.There is only one dessert dish and that is Ms. Buckley's blueberry one made with a buttery French influenced crust.

Eating With Peter is a delicious romp through the world of food and adventure. Susan Washburn brings  us into that world with her amazing descriptive chapters and recipes. it is the ultimate foodie book.