I Gave Out Healthy

It's Halloween and Sweetie - my sweet girl -  and  I want to wish you a Happy Halloween. her idea of a perfect treat involves tuna. I can't give that out

                                         So I went with these. I went healthy instead of wicked.

These are Crispy Apples from Crispy Green. Crispy Green is a company that freeze dries fruit, from apples to pineapples(!) to bananas and every other fruit in between, The result is a fun treat packaged in handy snack bags.Best of all they're healthy along with being only thirty-five calories a bag. I've had these and love them.

They can be mistaken for potato chips. What I love - and I hope my trick or treaters will is the crunch. Apple Crisps have the same crispy, crunchy texture as any savory snack. Crispy Greens are wonderful for those dieters longing to satisfy their primal need to crush something between their teeth.

Do I regret giving out healthy for Halloween? No. If it opens at least one kid's or parent's eyes to a healthier snack or treat, then they were definitely worth handing out.

A Super Pasta To Try

A bowl of pasta is not only delicious but nourishing, It's full of the good carbs and niacin, the perfect dish for a chilly fall day. Explore Cuisine has reinvented this centuries old dish and amped it up by adding beans to the recipe. The result is a super  pasta with a super taste.

Explore Cuisine has redefined pasta. They manufacture such kinds as below:

They also have rice pastas,in the fuslli,rigatoni and macaroni shape.I like the idea of red lentils and was excited to try the penne which is a favorite too.

This is what it looks like uncooked.

It's kind of a reddish  - orange in color. Would it taste bean-y. Cooking it like regular pasta will tell. I boiled it in slightly salted tap water as I would do with the wheat kind.

It only takes eight to ten minutes to cook al dente.

Did it have a beany flavor? Only slightly It' also still had a pale orange flavor. However it tasted like regular pasta with my Mom's homemade sauce recipe.

It was delicious. The only problem is that two ounce box only serves two people. You will need another box for a family of four. I did have leftovers which will be cooked with a butter sauce tomorrow.

As the temps drop, think Explore Cuisine beans and rice pastas. They are the perfect nourishment for chilly days and nights. Try them with different sauces and veggies for a total healthy treat.

Gourmet Gift Baskets The Perfect Gift

Even though Halloween is only two days away, it's not too early to think about holiday presents. One of the best one - even for Thanksgiving is a gift basket. There 's always a treat for everyone, from candy loving kids to cheese loving grandparents.A basket full of goodies is the perfect family gift.

What's the best place to go? Hands down, its's Gourmet Gift Baskets. This Exeter, New Hampshire family owned company has been shipping all sorts of sweets and savories for the last ten years. The company covers all events from the joy of a new baby to losing a loved one. There are even towers of food to celebrate newly wed couples and new neighbors.Another plus about Gourmet Gift Baskets is that you can even order flowers for Valentine's Day. along with several other occasions. The Thanksgiving  gifts are perfect, especially if you can't attend a family gathering. There are even apple and pumpkin pies which will be appreciated on a busy holiday cooking day. For a really lux gift send a bottle of Veuve Cliquot to a tired , over worked home chef. Even more impressive are their holiday towers. A perfect gift for any foodie is the $200 mega basket of every snack imaginable.There's chocolates, pretzels and even trail mix. This will last well into January .Another impressive present is the cookie basket. It has every sweet bite from chocolate chunk brownies to whoopie pies. Gourmet Gifts also sells healthy baskets too , full of low calories treats like wheat crackers and popcorn.


 I recently received their Halloween Witch's Baked Goods. Below is their chocolate chunk brownie

peanut butter and chocolate chip. The cookies were tasty and I liked the variety. The chocolate chip were buttery with a homemade taste as were the oatmeal raisin, that didn't have that many raisins. One of the best were the sweet, buttery butterscotch blondies were were a lovely blend of sweet and creamy. The peanut butter ones were also tasty - surprising for me  because I'm not overly fond of them. The cookies arrived , individually wrapped in cellophane so each bite was fresh. I also liked the box which will be used for either Halloween decorations or my embroidery and sewing gear.

What to get the food lovers and oenophiles in your life? Anything from Gourmet Gift Baskets. They have a wide variety of treats and drinks that can suit any taste. Put them high on your list when holiday shopping.

Sweet Reading From The NY TImes

Ever wonder what 's behind the science of candy and flavoring it?Or what people around the world like? Or how it's even made. Spoiler alert. Tomorrow's New York Times Sunday magazine is devoted to candy - all sorts.it's their version of a big bowl of Halloween treats.

The articles are interesting and not , from a foodie's a sweet tooth's perspective.There are pieces on how candy is made along with that curiosity from Finland - salmiakki - salted licorice. Samin Nosrat who usually writes for the Wednesday Food section has an interesting article about tasting a candy's flavors. It's an eye opening account of sampling different flavors and how he rediscovered green Haribo gummy bears, his least favorite turned to his new most favorite. even more eye opening is Mark Binelli's venture into the world of salty licorice. (you can find it on Amazon, surprisingly Lolli & Pops doesn't sell it - yet).This mix of anise and either hydrogen chloride or hydrochloric acid is not for the faint of heart. It's can be eye watering at times and throat cleansing, something the author found out. Another article - more of a pictorial  features scenes from a Brazilian candy factory  which is riveting with pictures of how fillings and lollipops are made. Read about  food writer and famous chef, Tejal Rao's article about how the simple Kitkat Bar took over Japan. They turned making it into a high art with such wild flavors as banana and wasabi .They even have a dark chocolate one that would be a big seller here in the States.

Yet it's the piece on international candy that's the star of this issue. Most of the countries of the world are represented with a picture of their favorite sweet and a small write up. Twizzlers is the US's most  eaten treat.(although many would argue that, preferring Hershey's Kisses or DumDum Lollipops). Some international goodies have been in America's mouth for years. One stand out is the rich and creamy Baci from Perugina. This classic came about in 1922, when Luisa Spagnoli, gathered up leftover hazel nuts and put them atop whipped milk chocolate and nuts. Spanish favorite Chupa Chups, those wildly flavorful lollipops have been the darlings of celebrities like Madonna and the common folk. Unfortunately Canada's favorite Coffee Crisp, a kind of coffee flavored KitKat has yet to make it here, Some candies, like India's Pass Pass Pulse reflects the country's taste. These are raw mango flavored lozenges with a masala bomb - a mixture of strong spices that have a sulphuric taste. Even wilder  is Durian candy from Malaysia. This is made from a foul smelling fruit that gives the candy a bizarre combo taste of custard and garlic.Ghana  and South African actually prefer pastilles and licorice instead of the chocolate grown there.

Candy is dandy. We all know that. The Sunday Times Magazine explains why everyone around the world thinks that.

A Whiff Of Citrus

This is the time of year when pumpkin spice and maple reign supreme flavorwise. However we're all overdosing on them right now  as the two saturate everything from coffee to even butter!. A summery whiff of citrus would be good right now. Luckily we can still get lemons, limes, and oranges and create refreshing sweet and savory dishes.

The inspiration came from Melissa Clark's A Good Appetite column in Wednesday's New York Times Food section. Her take on lemon cake has almonds plus a glaze. No mace or cinnamon or cup of maple syrup inn sight.What is truly interesting about this recipe is that the lemons are boiled not zested or juiced. However she missed the zest's light flavor so she added it.There is also a lemon glaze, made with more fresh lemon juice. She has made it with a combination of lemon and lime juice.A lime cake is another breezy choice.It's an easy mix of a regular scratch cake with the addition of fresh limes and fresh lime juice.Some lime cakes also have the addition of lime gelatin to enhance the flavor as well as the color. You can use these recipes however a more natural recipe is the one with just the fruit itself.Lime cookies utilize the fruit's juice and these are a refreshing change up from the usual fall cookie .Oranges are another citrus that add to any dessert. Make a refreshing mousse  with them , perfect after a heavy Sunday roast.Orange buttercream icing will liven up plain vanilla cake or cupcakes.An orange pound cake is a great fall bake, perfect to take as a holiday dessert.

Citrus can play a huge part in livening up savory dishes. Lemon chicken is one of the most famous savory dishes that is boosted by citrus.It only requires a tablespoon of lemon juice. Roasted chicken can also get jazzed up by stuffing a lemon inside the cavity and brushing a mix of lemon and garlic on the skin. Potatoes can also get zinged up with the fruit. Mix it with mustard for a fun shake up to a classic side. A squeeze of fresh lemon juice  makes broccoli and green beans sparkle with flavor and is a nice change up from the usual butter and cheese sauces. Lime is always associated with Mexican cooking.It livens up chicken and beef fajitas and can take guacamole to a whole new level. It's also great with seafood. Think grilled shrimp with chili and lime for an eye opening combo. For a low calorie , yet flavorful meal, grill salmon with a basting of lime ,cilantro and honey. If you want a sweeter flavor, think oranges. The most famous is orange chicken is the Chinese version, spiked with ginger, vodka and the Chinese wine Shaoxing, Of course the most famous is duck a l'orange which is a melange of flavors from fresh orange juice to coriander and cumin. Scallops are also good with an orange marinade. The bright citrus flavor enhances the fish's inherent sweetness.

Use any citrus fruit as the antidote to all that cinnamon and maple. A dash of lemon, a squeeze of lime, and a squirt of orange presents a refreshing change up to sweet and savory dishes. Try them today for a zestier , breezier taste.

When Ocean Meets Grain

Pasta on its' own is a treat. Pair it with seafood, from tuna to shrimp and it becomes a special meal. It's a simple no brainer match. The flavors complement each other, with the strong brininess mellowing thanks to the grain's mild flavor.

Master chef and cookbook writer Yotem Ottolenghi wrote about this pairing in yesterday's New York Times Food section. He was inspired by his latest cookbook, Ottolenghi Simple published last week.It features recipes that are multilayered yet comforting along with tasting good.It's  easy cooking yet sophisticated enough to serve it for a dinner party.One such dish is pearl couscous with shrimp and clams. He combines seafood with such aromatic herbs and vegetables like tarragon and fennel. cherry tomatoes are added as is tomato paste. The grain is pearl or Israeli couscous. The grains are bigger in size than the regular one but cooks up the same way. Its' mild taste is a perfect foil for the variety of flavors and it balances out the shrimp and aromatics.Chef Ottolenghi stirs it into the mix of  charred cherry tomatoes,  lemon ,cooked fennel, and chili flakes Pernod, an anise flavored liqueur is added.As he describes it ,it 's sort of like a paella made with barley grains instead of rice. Could a home chef make this with rice or orzo?What about regular couscous? I don't see why not . Cook it separately and add it later as with any grain dish.

Chef Ottolenghi also offers up a more traditional pasta and seafood recipe.His is a shrimp Bolognese, a riff on the classic Italian meat sauce.It's first mixing the peeling king prawns -you can use shrimp - since their flavors are the same - with fennel, onion, garlic and chili flakes.All of this are pulsed in a food processor until the fish are chunks As with the other recipe, tarragon leaves and lemon are fried with the spiced, cut shrimp.Tomato paste, cherry tomatoes and Pernod are also added for flavor.wait until the tomato paste is brown and stick before pouring in the alcohol Again be careful with the Pernod ,carefully pouring it in. It may flame so be careful. Chicken or vegetable stock is added ( this is a personal preference but vegetable stock is more in line flavor wise with the other ingredients) Chef Ottolenghi uses tagliatelli, a thickly cut ribbon pasta but you could use fettuccine or the drinking straw like bucatini.

Mix seafood with grains for a great flavor combination. The brininess is tamed by the couscous and pasta's mildness. The result is an interesting flavor, heightened by tomatoes , herbs and Pernod liqueur.

A Spin On Southern Barbecue

Kentucky is known for many things - hot browns from Louisville,bourbon from the various distilleries across the state and their version of barbecue - well sort of barbecue. This fiery bite of pork shoulder is only known in the mid and southern part of the state - but it is catching on quick.

Steven Raichlen , the king of American barbecue and host/chef of such PBS shows as Barbecue University, Primal Grill, Project Fire , and Project Smoke wrote bout this variation of barbecue for today's New York Times Food section. He went to southern Kentucky to try this tasty and tongue searing roast.It does have roots, as other barbecues, in colonial America  where traditional barbecue was a favorite of George Washington and originated with the cooking of the enslaved. However this one is different from other roasts . There's no chopping or shredding. The meat isn't slow smoked.It does require to be thinly sliced and then put into the freezer before slicing.The meat also needs an electric bandsaw - a mean looking cutter that was a regular fixture in butcher shops until the Twentieth Century. As for the dip, that's unique too to Monroe County too. According to Anita Hamilton Bartlett, owner and chef at her restaurant,R&S Barbecue, her grandfather had told her that the recipe came from an old enslaved camp in Cave City, where his ancestors were enslaved. It's an hour northwest of them but the recipe probably migrated south as people searched for better lives. The most perplexing question is why pork shoulder.It could have originated in farm country. Pork shoulder is quick to cook and calorie dense , perfect for hungry field hands after a day of picking tobacco leaves.

The sauce is what makes it, although the pork shoulder on its' own would be delicious. The dip is made first, with distilled white vinegar,cayenne pepper, and kosher salt. Ketchup and mustard are also added along with butter and lard - yes lard. Home grillers may balk at the large amount of butter - two sticks - and half a cup of lard used.According to Mr. Raichlen it is vital to the recipe. Lard reinforces that sweet porky flavor along with keeping the steaks rich and moist.He also recommends subbing in more (!) butter if lard isn't available. The true recipe has brown vinegar which is merely distilled vinegar with caramel coloring. The barbecue sauce is cooked over a stove top and will be slathered onto the meat whilei t's still hot. Take out the grill if it's been put away for the season. The pork shoulder will be cooked on a grill oiled with vegetable oil. It's then taken off the grate and dunked in the sauce and finished grilling about three to five minutes each side. Do a second dunking with the cookd meat and served with a side of sauce. There's also a BBQ egg recipe which is pickling hard boiled eggs in the barbecue sauce for a week in the fridge. The butter and lard will congeal into a crust. Break this and drain the sauce. The extra sauce can be reheated and used for pork, chicken or steak.

This tasty variation of barbecue is a nice change up from regular ones. It may be fiery but it's a great chill chaser on an autumn night.Try it for a different spin and for a flavor that's both spicy and rich.