Cooking and baking are not perfect sciences. Stuffing happens and usually on the holiday.Don't panic. There's a solution to every problem and some can even be happy accidents. Never let a glitch shake you. Fix it and carry on to present a fine dinner.
Every home chef will tell you the worst thing that can happen is a still frozen turkey. It takes a day to thaw out four pounds of bird. If you had forgotten about it in the freezer then use the microwave or cold water.(this is the best method). Depending on the microwave strength's it usually takes six minutes for each pound for thawing. A ten pound bird will take an hour, a twenty pounder will be two hours. A better way is thawing in your sink , using a cold water bath. It will take thirty minutes for pound of turkey to defrost so again a sixteen pounder will take eight hours.Another kitchen headache is lumpy gravy. You can go two ways with this. The first is tackling those lumps. Whisking it will work, but an immersion blender will definitely insure a satiny texture and absolutely no lumps of flour. The second method is have one or two jars of gravy on hand.You can just serve these or mix with your gravy .What happens when a meat eater turns vegan?Or when someone invites their veggie chomping sweetheart? One, try to avoid conflict by not having table talk turn to farm cruelty and two, create a plate that is vegan or vegetarian Beans are chock of protein so think about making up a plate with a side of Boston baked (providing they weren't cooked with bacon) along with Brussels sprouts , and yams. Keep a jar or packet of mushroom gravy on hand to make. This will go well with the stuffing.
Vegetables dishes can also go awry. Those crunchy green beans can turn to limp noodles while the cauliflower can turn to a puddle of white. Add some herbs such as oregano or thyme to spark the flavor. You can also melt some cheese and pour it over the veggies to hide their texture.The kids will love the cheesiness of it. Salt is usually a home chef's friend. However too much can be accidentally sprinkled into any recipe. .If that's the case then add both a quarter teaspoon of both vinegar and sugar or honey.If it's soup or sauce you can add a potato. The starch from it can absorb the salt. Peel one and slip it into the gravy or soup if you're serving it.Everyone loves a springy stuffing with a crispy top.Yet stuffing is made of bread which can turn to mush.Save it by adding a bit of chicken or turkey broth and bake it a few minutes more. Remember it's nothing more than a savory bread pudding so treat it as such. Dessert , usually a sweet end , can take a very sour turn. If your pumpkin or pecan pie burns , then get rid of the crust and concoct a pie parfait.Layer the pie filling, crushed cookies or graham crackers and whipped cream in fancy parfait glasses. You may have created a new tradition with it.
Any dinner will have its' uh oh moments. Be prepared. It's easy to fix the mistakes that may arise and still have a wonderful holiday meal!
Monday, November 19, 2018
Saturday, November 17, 2018
A Welcome Blast Of Cold.Reveri Frozen Desserts
November s not normally a time for frozen treats yet there is one that is a perfect end to holiday dinners - Reveri a plant based frozen dessert. This healthy ice cream is not only good but good for you. It's plant based with a flavorful blend of fruits and even veggies!
Reveri started with the idea of a good for you dessert. The creators wanted a frozen treat that could "love" the eater as the eater loves ice cream.It had to be plant based, healthy and low in calories. They succeeded ,combining such diverse ingredients as avocados, beets, cocoa, blueberries , dates, almonds, cashews and strawberries The result is an amazing treat you can eat for breakfast , lunch or even dinner as well as for dessert and snacks. I had to try these, as I 'm slowly cutting down on dairy.
Reveri started with the idea of a good for you dessert. The creators wanted a frozen treat that could "love" the eater as the eater loves ice cream.It had to be plant based, healthy and low in calories. They succeeded ,combining such diverse ingredients as avocados, beets, cocoa, blueberries , dates, almonds, cashews and strawberries The result is an amazing treat you can eat for breakfast , lunch or even dinner as well as for dessert and snacks. I had to try these, as I 'm slowly cutting down on dairy.
The four flavors are vanilla almond blossom,purple mint chip, chocolate forest and strawberry patch. What I love the most about all the flavors is the mouth feel. It's like a rich creamy mousse. It's so light and airy that it feels whipped. The purple mint chip is my favorite .I love the added crunch of the cocoa nibs.I paired it with coconut whipped cream for a truly decadent dessert.
The strawberry is perfect too, reminding me of a fresh made summery mousse. I also like the vanilla almond blossom, which has almond slivers in it. Another favorite is the chocolate forest with the crunch of those yummy cocoa nibs. What is a huge surprise is that these decadent spoonfuls have only fifteen to twenty fat calories in a serving. This is the perfect ice cream for dieters who need the comfort of a cold bowlful. and parents watching their kids' fat intake.
Hopefully Reveri will come out with more flavors, possibly coconut and peanut butter, or maybe a wild raspberry or blackberry. They should come out with popsicles along with a line of healthy cones and bowls.
Reveri is the healthy treat that's even perfect on a cold night. Try a scoop and enjoy this lush mousse like dessert.It's better than ice cream in so many ways.
Friday, November 16, 2018
Change Bites For The Better
We all hate change, especially when it comes to eating. Yet,a new book can show us that a change to a healthy diet and eating habits too.Not only will you feel better but any health problems may disappear as well.
Marissa S. Costonis H. C. is the author of Change Bites 5 Change Management Strategies To Change Your Life, (Marissa S.Costonis. Publishing 2018) is the perfect book and holiday gift for those wanting to eat healthier. Ms. Costonis was actually a change management consultant and she brings that philosophy to it.She also includes her own story , and her problems,now gone thanks to giving up gluten and lactose. There are also other people'stories, lives changed thanks to cutting out and replacing. One of the best aspects of the book is the info the readers writes in to the appropriated pages. There are pages for the reader's health story, their personal vision activity, along with a personal health page. Readers can also record lists of the food they're eating, and how they can change it to make it healthy. Dieters can also write down the barriers (family, cooking time and shopping) and how they can over come them. There are the five bites themselves - envision health,prepare,commit ,own it and reinvent health. She even recommends readers to change up their grooming and cleaning habits bu using paraben free and all natural products.
This is not a book of recipes. Readers are encouraged to become creative and whip up new dishes. She does suggest throwing out all the bad foods, like cookies , bread and candy - the usual suspects. Ms. Costonis does provide a "personal best" list that not only are good for you, they can also help you. Readers can write in either a one for the foods to be tried in the future and two for the foods eaten now. This is a good nudge for those who want to shop and cook healthier.It'll get readers going about what they want to try. There are suggestions instead of recipes. These are a simple stir fry along with a Mexican fiesta which can include a taco, burrito or bowl. Readers can also experiment with an easy frittata or veggie soup along with a flexi veggie pasta. Rice lovers will like the risotto along with the grain and veggie bowl suggestions.Ms. Costonis also includes the fun lettuce wraps and the great way to use up leftovers - the kitchen sink salad. It ends with red and white chili.Anyone can follow these and make them for an enjoyable lunch or dinner.
Change Bites 5 Change Management Strategies To Change Your Life is a must have book.It can help you get through the hardest aspect of life - change. You'll eat better and feel better too.
Marissa S. Costonis H. C. is the author of Change Bites 5 Change Management Strategies To Change Your Life, (Marissa S.Costonis. Publishing 2018) is the perfect book and holiday gift for those wanting to eat healthier. Ms. Costonis was actually a change management consultant and she brings that philosophy to it.She also includes her own story , and her problems,now gone thanks to giving up gluten and lactose. There are also other people'stories, lives changed thanks to cutting out and replacing. One of the best aspects of the book is the info the readers writes in to the appropriated pages. There are pages for the reader's health story, their personal vision activity, along with a personal health page. Readers can also record lists of the food they're eating, and how they can change it to make it healthy. Dieters can also write down the barriers (family, cooking time and shopping) and how they can over come them. There are the five bites themselves - envision health,prepare,commit ,own it and reinvent health. She even recommends readers to change up their grooming and cleaning habits bu using paraben free and all natural products.
This is not a book of recipes. Readers are encouraged to become creative and whip up new dishes. She does suggest throwing out all the bad foods, like cookies , bread and candy - the usual suspects. Ms. Costonis does provide a "personal best" list that not only are good for you, they can also help you. Readers can write in either a one for the foods to be tried in the future and two for the foods eaten now. This is a good nudge for those who want to shop and cook healthier.It'll get readers going about what they want to try. There are suggestions instead of recipes. These are a simple stir fry along with a Mexican fiesta which can include a taco, burrito or bowl. Readers can also experiment with an easy frittata or veggie soup along with a flexi veggie pasta. Rice lovers will like the risotto along with the grain and veggie bowl suggestions.Ms. Costonis also includes the fun lettuce wraps and the great way to use up leftovers - the kitchen sink salad. It ends with red and white chili.Anyone can follow these and make them for an enjoyable lunch or dinner.
Change Bites 5 Change Management Strategies To Change Your Life is a must have book.It can help you get through the hardest aspect of life - change. You'll eat better and feel better too.
Thursday, November 15, 2018
Rethinking Cauliflower
One of the staples of any holiday dinner is cauliflower. It can be served raw as in salad or crudites or cooked with lemon or garlic. Many home chefs are put off by it. They shouldn't be. It;s an easy, versatile cook.
Allison Roman wrote about this beloved veggie in yesterday's New York Times Food section. Her guide and recipes are extensive. The guide is very useful and the dishes are re-imagining cooking and spicing the florets. keep in mind the weight. A fresh picked one will retain water .Also the outer leaves should be compact and have clusters of florets. Avoid those with dark spots and a soft spongy texture. They are way past their prime. You can buy your Thanksgiving cauliflower now, They will last a week in the fridge. Wrap it tightly in plastic though. The florets' size more or less determines what you can do with them. Try to break them into bite size pieces using your fingers or a knife. The core and leaves are edible and actually delicious. Cauliflower leaves taste like cabbage The core is more meatier than the florets. but its' flavor is the same. Use it as opposed to just throwing it in the trash. You can slice the head into thick slabs to grill,Just keep in mind that the smaller arts will fall offing during roasting. Ms. Roman suggests roasting them until they're extra crispy or save them for salads.
As for the cooking them, Ms, Roman suggests almost every method to cook them. You can steam . saute , roast or puree them. You could just serve them raw. They're great for dipping and crunching. Steaming is another method which produces a blank canvas. Try the steamed florets with cheese or browned butter, topped with chopped crunchy nuts.Better methods are roasting which gives an even coat of caramelization. Add cumin or hot pepper flakes for bite. You will need plenty of olive oil for the florets. Cauliflower can also be gratined too.Add heavy cream and Gruyere for a really lush dish. You could add onions , garlic and leeks but that may sully the flavor .Pureed cauliflower is another option. You can start off the holiday dinner with a silky soup, Just remember that it does take more work by transferring the creamed veggie to a blender. You can use either chicken or vegetable broth for a thinner texture or milk or even cream for a thicker potage.For a truly hip dish, think pickled florets.Sub in the cauliflower for cucumbers in any pickling recipe.
Cauliflower is one of the most versatile veggies out there. Pick a good one. Then decide what to make of it.
Allison Roman wrote about this beloved veggie in yesterday's New York Times Food section. Her guide and recipes are extensive. The guide is very useful and the dishes are re-imagining cooking and spicing the florets. keep in mind the weight. A fresh picked one will retain water .Also the outer leaves should be compact and have clusters of florets. Avoid those with dark spots and a soft spongy texture. They are way past their prime. You can buy your Thanksgiving cauliflower now, They will last a week in the fridge. Wrap it tightly in plastic though. The florets' size more or less determines what you can do with them. Try to break them into bite size pieces using your fingers or a knife. The core and leaves are edible and actually delicious. Cauliflower leaves taste like cabbage The core is more meatier than the florets. but its' flavor is the same. Use it as opposed to just throwing it in the trash. You can slice the head into thick slabs to grill,Just keep in mind that the smaller arts will fall offing during roasting. Ms. Roman suggests roasting them until they're extra crispy or save them for salads.
As for the cooking them, Ms, Roman suggests almost every method to cook them. You can steam . saute , roast or puree them. You could just serve them raw. They're great for dipping and crunching. Steaming is another method which produces a blank canvas. Try the steamed florets with cheese or browned butter, topped with chopped crunchy nuts.Better methods are roasting which gives an even coat of caramelization. Add cumin or hot pepper flakes for bite. You will need plenty of olive oil for the florets. Cauliflower can also be gratined too.Add heavy cream and Gruyere for a really lush dish. You could add onions , garlic and leeks but that may sully the flavor .Pureed cauliflower is another option. You can start off the holiday dinner with a silky soup, Just remember that it does take more work by transferring the creamed veggie to a blender. You can use either chicken or vegetable broth for a thinner texture or milk or even cream for a thicker potage.For a truly hip dish, think pickled florets.Sub in the cauliflower for cucumbers in any pickling recipe.
Cauliflower is one of the most versatile veggies out there. Pick a good one. Then decide what to make of it.
Wednesday, November 14, 2018
A THanksgiving of Firsts
America is still a place of acceptance for people coming from around the world. A new wave of immigrants, from a war torn and restrictive countries are now here, They are being introduced to all things American, including our Thanksgiving. Like any other group, they are putting their own spin on the cooking aspect of it.
Julia Moskin wrote about them and one famed home chef, Mayada Anjari, in today's New York Times Food section. Mrs. Anjari , her husband and four children arrived in Jersey City two years ago after a three year journey from a war ravaged Syria... They settled in and her excellent cooking was being known. People from Manhattan were paying for her kabsa, a spice rubbed chicken with scented rice, along with her stuffed vegetables and her fatayer -folds of phyllo pastry stuffed with ground meat or spiraled around soft cheese. The co author of the Syrian cookbook, The Bread And Salt Between Us (the title taken from an Arab proverb) was flummoxed by this secular holiday of ours with our different uses of spices and basic ingredients Then there is Dima King, fresh from the Soviet Union came to the States because of the anti-gay persecution and legislation.He is cooking his first Thanksgiving this year. He is a graduate of Emma's Torch - a nonprofit restaurant in Brooklyn's Red Hook section that offers professional culinary training to resettled refugees. Despite this he is still intimidated by roasting a whole turkey.and will likely try something smaller. He is, however, enthusiastic about making a pumpkin pie with meringue topping.
Our holidays meals can be confusing , especially for those who are new to secular celebrating. Celebrations and feast days are usually reserved for religious holy days. The spices and foods used are are also just a bit strange. Cinnamon is usually used for chicken in Syrian cooking. Mrs. Anjari is skeptical about adding it to a pie.The main meal her three sons love is baked mac and cheese. How can that be a side to an even bigger main dish? Then there are the starches of the holidays - mashed potatoes - yams - stuffing and pie, all served in one sitting along with cranberry sauce, the one sharp and bright flavor of the table. There should be more but a traditional dinner is not built around them. The idea of a gigantic twenty pound turkey is also strange. However familiar cooking ingredients and methods can help with cooking a first time Thanksgiving meal. Mrs. Anjari is planning on making the bird as she would her kabsa. She'll start with whole milk yogurt along with grated onion, tomato paste and shards of cinnamon and nutmeg. Instead of a heavy roasting pan, she will use one of her lightweight round tins. The turkey will have the added crunch of almonds toasted in clarified butter called sanna. They'll add another layer of flavor and texture to the bird.
Thanksgiving is a day when all can celebrate. It has a new meaning for immigrants celebrating it for the first time. There are challenges , just like American life, but there is also the joy of sharing traditions -just like American life.
Julia Moskin wrote about them and one famed home chef, Mayada Anjari, in today's New York Times Food section. Mrs. Anjari , her husband and four children arrived in Jersey City two years ago after a three year journey from a war ravaged Syria... They settled in and her excellent cooking was being known. People from Manhattan were paying for her kabsa, a spice rubbed chicken with scented rice, along with her stuffed vegetables and her fatayer -folds of phyllo pastry stuffed with ground meat or spiraled around soft cheese. The co author of the Syrian cookbook, The Bread And Salt Between Us (the title taken from an Arab proverb) was flummoxed by this secular holiday of ours with our different uses of spices and basic ingredients Then there is Dima King, fresh from the Soviet Union came to the States because of the anti-gay persecution and legislation.He is cooking his first Thanksgiving this year. He is a graduate of Emma's Torch - a nonprofit restaurant in Brooklyn's Red Hook section that offers professional culinary training to resettled refugees. Despite this he is still intimidated by roasting a whole turkey.and will likely try something smaller. He is, however, enthusiastic about making a pumpkin pie with meringue topping.
Our holidays meals can be confusing , especially for those who are new to secular celebrating. Celebrations and feast days are usually reserved for religious holy days. The spices and foods used are are also just a bit strange. Cinnamon is usually used for chicken in Syrian cooking. Mrs. Anjari is skeptical about adding it to a pie.The main meal her three sons love is baked mac and cheese. How can that be a side to an even bigger main dish? Then there are the starches of the holidays - mashed potatoes - yams - stuffing and pie, all served in one sitting along with cranberry sauce, the one sharp and bright flavor of the table. There should be more but a traditional dinner is not built around them. The idea of a gigantic twenty pound turkey is also strange. However familiar cooking ingredients and methods can help with cooking a first time Thanksgiving meal. Mrs. Anjari is planning on making the bird as she would her kabsa. She'll start with whole milk yogurt along with grated onion, tomato paste and shards of cinnamon and nutmeg. Instead of a heavy roasting pan, she will use one of her lightweight round tins. The turkey will have the added crunch of almonds toasted in clarified butter called sanna. They'll add another layer of flavor and texture to the bird.
Thanksgiving is a day when all can celebrate. It has a new meaning for immigrants celebrating it for the first time. There are challenges , just like American life, but there is also the joy of sharing traditions -just like American life.
Tuesday, November 13, 2018
The Cheesecake Bible Your Holiday Must Have
Cheesecake lovers rejoice! There is a new book out that celebrates this famed treat with a variety of sweet and savory (!) recipes. Everything from just plain cheesecake to taco one is in here. This is a great gift for those who love a good wedge of cheesy goodness..
The Cheesecake Bible: The Second Edition (Robert Rose Press 2018) was written by George Geary who also created the original Cheesecake Bible as well as 150 Best Donut Recipes. Mr. Geary may not be known to all, but his cheesecakes are. They were featured on the hit Eighties comedy, Golden Girls where the "girls' Sophia, Dorothy, Rose and Blanche would gather around the kitchen table and share a whole cheesecake. At this time he was also a pastry chef at Disneyland where he bake anywhere from 250 to 350 cheesecakes a day for ten years! This book has everything from all sorts of flavors for the sweet along with refreshing savory ones, perfect for any upcoming holiday gatherings. The book is a great primer for beginners because Mr. Geary goes into extensive detail about what kinds of pans to use along with the different cheeses used. His suggestions are ones from an experienced pastry chef about what kind of measuring cups to use to what to look for in a perfectly made cheesecake. Another plus is that he isn't fussy when it comes to the crust. You can use the cookie and cracker recipes he provides or just buy the store bought kinds and crush them.
I love this book for many reasons. The savory cheesecakes are on the top of my list for holiday must bakes. I want to try the black olive and herb one, redolent with fresh basil and tarragon.Another one that has piqued my interest is the cheddar chili one loaded with refried beans and tomatoes along with an artichoke cheese cake, graced with artichoke hearts and shredded Swiss cheese. Of course there are the sweet ones. There is the well known and internationally loved Lindy's cheesecake and the famed Golden Girls one. This last is a classic recipe with a drizzle of raspberry sauce and buttery crust.I love the variations. There's so many that I want to bake.There's a rich blackout one with a chocolate cookie crust accented with a truffle fudge topping, made with both milk and bitter chocolate. Then there is a South of France one , made with ricotta, along with orange and lemon zest. There are also recipes for bites and bars too, perfect for a holiday dessert table.Mr. Geary has recipes for ones made with the German quark cheese and hoop cheese. Another aspect of the book that's fantastic are the recipes for cookies and crackers. They'd be wonderful on their own and I plan on trying his butter cookies and graham crackers.
The Cheesecake Bible, The Second Edition is the must have book for cheesecake lovers and bakers.It is chock full of delicious sweet and savory recipes.. Get it and start with the holiday baking !
The Cheesecake Bible: The Second Edition (Robert Rose Press 2018) was written by George Geary who also created the original Cheesecake Bible as well as 150 Best Donut Recipes. Mr. Geary may not be known to all, but his cheesecakes are. They were featured on the hit Eighties comedy, Golden Girls where the "girls' Sophia, Dorothy, Rose and Blanche would gather around the kitchen table and share a whole cheesecake. At this time he was also a pastry chef at Disneyland where he bake anywhere from 250 to 350 cheesecakes a day for ten years! This book has everything from all sorts of flavors for the sweet along with refreshing savory ones, perfect for any upcoming holiday gatherings. The book is a great primer for beginners because Mr. Geary goes into extensive detail about what kinds of pans to use along with the different cheeses used. His suggestions are ones from an experienced pastry chef about what kind of measuring cups to use to what to look for in a perfectly made cheesecake. Another plus is that he isn't fussy when it comes to the crust. You can use the cookie and cracker recipes he provides or just buy the store bought kinds and crush them.
I love this book for many reasons. The savory cheesecakes are on the top of my list for holiday must bakes. I want to try the black olive and herb one, redolent with fresh basil and tarragon.Another one that has piqued my interest is the cheddar chili one loaded with refried beans and tomatoes along with an artichoke cheese cake, graced with artichoke hearts and shredded Swiss cheese. Of course there are the sweet ones. There is the well known and internationally loved Lindy's cheesecake and the famed Golden Girls one. This last is a classic recipe with a drizzle of raspberry sauce and buttery crust.I love the variations. There's so many that I want to bake.There's a rich blackout one with a chocolate cookie crust accented with a truffle fudge topping, made with both milk and bitter chocolate. Then there is a South of France one , made with ricotta, along with orange and lemon zest. There are also recipes for bites and bars too, perfect for a holiday dessert table.Mr. Geary has recipes for ones made with the German quark cheese and hoop cheese. Another aspect of the book that's fantastic are the recipes for cookies and crackers. They'd be wonderful on their own and I plan on trying his butter cookies and graham crackers.
The Cheesecake Bible, The Second Edition is the must have book for cheesecake lovers and bakers.It is chock full of delicious sweet and savory recipes.. Get it and start with the holiday baking !
Monday, November 12, 2018
A Year Without The Chef
It has been a year of not having my Mom for recipes and advice. I miss her and I miss her culinary wisdom. The year without her has been sad but interesting. I had to grow and even challenge myself as a home chef and a baker.
The one thing I truly miss is her advice. I always needed it when I was writing about family or Piedmontese or Swabian dishes. She knew. Luckily there are others who can fill me in. I was fortunate enough to interview the Brass Sisters of the PBS show "Food Flirts" and began a foodie relationship with them. It is rare that I do ask for their advice but it i s freely given. I have had to rely on my brother for memories . "Is the taste similar to what they made?" They being our mother and her mother., our Nonna. Sometimes I rely on different websites to help (as any of my readers/ followers will know).All Recipes has been a big help. This is the place to go to for all sorts of recipes from breakfast to snacks.I have also looked at the New York Times Wednesday and Sunday Food sections for inspiration and help. Some worked , some didn't. Making someone else's recipes is not like making family ones. There's no connection there - no stories and memories of the flavor. Yet cooking is also for trailblazers and that's what I had to become too.
There were also so many highs in the last year. I wish my Mom could have been here to experience them with me. She would have loved the Brass Sisters interview. She may have joined in, offering some of her advice and recipes to them. She would have been thrilled by them as well, because she was a big PBS cooking show fan. I'm sure she would have gently pressured me to interview Lidia Bastianich, or maybe Chris Kimball. She would have been very curious about my interview with Carolyn Robb, Prince Charles' personal chef.My Mom would have recreated the Yorkshire pudding recipe and we would have doused it with Heintz's roast beef gravy.I think she would have also been amazed that I adapted both her chili and tomato sauce recipes for the crock pot. She was never one for it.Also, how would she feel about me adding California wildflower honey to both? She was more sugar or sliced carrots type of sauce maker. She also would have thought me crazy for baking two hundred cookies, twenty-five cupcakes and one marble layer cake at Christmastime last year. She would have loved the lemon poppy seed cake the oneI made last week ,especially because it was a scratch cake and she loved those.
A year without the chef. She may not be with me physically - but her spirit - her advice and recipes will live on. That's a warm comfort when I feel the chill of loneliness while cooking and baking.
The one thing I truly miss is her advice. I always needed it when I was writing about family or Piedmontese or Swabian dishes. She knew. Luckily there are others who can fill me in. I was fortunate enough to interview the Brass Sisters of the PBS show "Food Flirts" and began a foodie relationship with them. It is rare that I do ask for their advice but it i s freely given. I have had to rely on my brother for memories . "Is the taste similar to what they made?" They being our mother and her mother., our Nonna. Sometimes I rely on different websites to help (as any of my readers/ followers will know).All Recipes has been a big help. This is the place to go to for all sorts of recipes from breakfast to snacks.I have also looked at the New York Times Wednesday and Sunday Food sections for inspiration and help. Some worked , some didn't. Making someone else's recipes is not like making family ones. There's no connection there - no stories and memories of the flavor. Yet cooking is also for trailblazers and that's what I had to become too.
There were also so many highs in the last year. I wish my Mom could have been here to experience them with me. She would have loved the Brass Sisters interview. She may have joined in, offering some of her advice and recipes to them. She would have been thrilled by them as well, because she was a big PBS cooking show fan. I'm sure she would have gently pressured me to interview Lidia Bastianich, or maybe Chris Kimball. She would have been very curious about my interview with Carolyn Robb, Prince Charles' personal chef.My Mom would have recreated the Yorkshire pudding recipe and we would have doused it with Heintz's roast beef gravy.I think she would have also been amazed that I adapted both her chili and tomato sauce recipes for the crock pot. She was never one for it.Also, how would she feel about me adding California wildflower honey to both? She was more sugar or sliced carrots type of sauce maker. She also would have thought me crazy for baking two hundred cookies, twenty-five cupcakes and one marble layer cake at Christmastime last year. She would have loved the lemon poppy seed cake the oneI made last week ,especially because it was a scratch cake and she loved those.
A year without the chef. She may not be with me physically - but her spirit - her advice and recipes will live on. That's a warm comfort when I feel the chill of loneliness while cooking and baking.
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