Right now there may be some nail biting about what sides to serve for the upcoming holidays. There also may be sighs about serving the same old stuff again this year. What do you do? Vary the recipe. There's nothing wrong with adding some zing to tradition.
One of the side dishes most made is a bowl of mashed potatoes. People do love them and they are good for mopping up gravy. Yet it's the same old bland taste with a mealy texture. You could turn it into garlic mashed with the addition of five to six cloves along with some grated Parmesan. Another variation is herbed with thyme and chives. This type requires the tangy creme fraiche instead of the usual milk. For meat and cheese lovers try bacon and cheddar for a different kind of flavor. A healthier and more fun version is mashed cauliflower. Like the potatoes they need to be boiled or steamed and then mashed with vegan butter or the regular kind. Add herbs and garlic or chives for more flavor. Yams are another veggie than can be smashed as opposed to roasted or boiled. For sweetness add maple syrup but then zing it up with a tiny pinch of cayenne. A different variation is sweet potato fries , perfect made in an air fryer and an unexpected treat for the kids.
Brussels sprouts have always been a holiday and even Sunday meal staple. Yet they can be a hard sell, with their cabbage-y tang. One of the best recipes is Piedmontese style. It's simply boiling the sprouts and then adding melted butter (or margarine) and a healthy sprinkling of Parmesan cheese. You could also make roasted ones which caramelizes the leaves, making for a sweeter taste. Garlic can be added but just sea salt and ground pepper are the best seasonings. If the younger ones and carnivores still won't eat them, then refashion them into crunchy chips. These have the crispness of potato chips but with good for you benefits. They can be baked with the turkey or air fried. Another idea that involves all the veggies is a sheet pan of sides. Using a big sheet pan, place the yams , potatoes and any greens, whether they be Brussels sprouts or green beans, in designated quadrants. It makes for an easy way of cooking and a novel way of serving. A take on this idea is having just plain sides and creating different sauces for them, from a honey butter to a warm bacon vinaigrette to pour on them. This works well with holiday and Sunday dinner buffets.
Sides always complement the main course. Yet compliment them with new spins that will make them memorable.Add some zing whether in flavor or in cooking them differently.
Saturday, November 9, 2019
Friday, November 8, 2019
The Vegan Revolution
It seems Beyond Meat is everywhere - and not just in our supermarkets. Everyone is jumping on the plant based meat craze. Is it possible that real meat will be a thing of the past?Are we at the beginning of a vegan revolution?
It could be. Dunkin Donuts is the latest chain to add Beyond Beef sausage patties to their sausage egg, and cheese patties. Does it taste good? Yes! I've tried it and it's probably better than the original pork one. I never tried that, afraid of all that grease and what it might do to my stomach. Will this lone sandwich convert meat eaters? There is that possibility. It is good tasting and on it's own, good for you. Burger King was one of the first of the medium priced chains to add Beyond Meat burgers to its' menus. It was a smart move. Many Burger Kings are located on or near college campuses where there a larger numbers of vegetarians. They can easily increase their sales with this vegan addition. Will it play in the rest of the country, in the strip malls and airports? Probably because it's done in the style of the classic, much loved Whopper. It still has the tomatoes and lettuce along with the tangy pickle slices. There's still the mix of mayo and ketchup served up on a soft sesame seed bun. Many people can't even tell the difference - a good sign. The upscale burger joint Zinburger has a fancier version of this, with vegan American cheese and vegan mayo on a pretzel bun.
Will more eateries jump on this bandwagon? There is that possibility. Vegan meats have vastly improved over the last decade. The taste especially for the Beyond Burger perfectly mimics ground beef along with copying the juicy, tender texture. Chicken nuggets and strips are getting there. KFC has been pairing up with Beyond Meat to create a faux poultry nugget and wing. If both go nationwide with this, it will be a huge with kids. They are the biggest influencers in the way parents shop.The sooner little ones are introduced to vegetarianism, the sooner they'll eschew animal based foods and switch over to the plant based ones. There's also the feeling of saving the animals they love and no tears shed of eating any. They are also attuned more to climate change as are their older siblings who know that going meatless reduces their carbon footprints. This newest generation may be the one to ban all meat and dairy products in fifteen or twenty years. Gone will be our wasteful ways and addiction to meat. Also , there will definitely be more improvement in the fake meat industry. We'll be eating ersatz lobster and pheasant , probably in the next decade or so.
Is there a vegan revolution happening? Yes, but it's one that can save the world - literally. The more vegan or vegetarian choices restaurants have , the better it will be for us. Viva le revolution vegan!
It could be. Dunkin Donuts is the latest chain to add Beyond Beef sausage patties to their sausage egg, and cheese patties. Does it taste good? Yes! I've tried it and it's probably better than the original pork one. I never tried that, afraid of all that grease and what it might do to my stomach. Will this lone sandwich convert meat eaters? There is that possibility. It is good tasting and on it's own, good for you. Burger King was one of the first of the medium priced chains to add Beyond Meat burgers to its' menus. It was a smart move. Many Burger Kings are located on or near college campuses where there a larger numbers of vegetarians. They can easily increase their sales with this vegan addition. Will it play in the rest of the country, in the strip malls and airports? Probably because it's done in the style of the classic, much loved Whopper. It still has the tomatoes and lettuce along with the tangy pickle slices. There's still the mix of mayo and ketchup served up on a soft sesame seed bun. Many people can't even tell the difference - a good sign. The upscale burger joint Zinburger has a fancier version of this, with vegan American cheese and vegan mayo on a pretzel bun.
Will more eateries jump on this bandwagon? There is that possibility. Vegan meats have vastly improved over the last decade. The taste especially for the Beyond Burger perfectly mimics ground beef along with copying the juicy, tender texture. Chicken nuggets and strips are getting there. KFC has been pairing up with Beyond Meat to create a faux poultry nugget and wing. If both go nationwide with this, it will be a huge with kids. They are the biggest influencers in the way parents shop.The sooner little ones are introduced to vegetarianism, the sooner they'll eschew animal based foods and switch over to the plant based ones. There's also the feeling of saving the animals they love and no tears shed of eating any. They are also attuned more to climate change as are their older siblings who know that going meatless reduces their carbon footprints. This newest generation may be the one to ban all meat and dairy products in fifteen or twenty years. Gone will be our wasteful ways and addiction to meat. Also , there will definitely be more improvement in the fake meat industry. We'll be eating ersatz lobster and pheasant , probably in the next decade or so.
Is there a vegan revolution happening? Yes, but it's one that can save the world - literally. The more vegan or vegetarian choices restaurants have , the better it will be for us. Viva le revolution vegan!
Thursday, November 7, 2019
Climate Change And Our Crops
Climate change is affecting everything in our lives. Its' worst impact is on our food. Crops are being decimated. Earth is being scorched. Can there be any hope? Or help for that matter.
That was the subject of an eye opening article in yesterday's New York Times Food section. Eric Asimov wrote extensively on what's happening in Napa Valley in his The Pour column. The famed wine country is under serious assault thanks to the rampant wildfires that are basically ravaging the whole state.It's not only the flames that are threatening the vineyards. There are problems caused by the Pacific Gas and Electric Company , namely no electricity. They have intentionally shut down their power to prevent their equipment from igniting any more fires Wide sections of wine country are shut down for days at a time. Then there are the droughts and cold snaps along with heat waves that affect the plants and soil. What is even worse are some winegrowers of lack of interest. They are more concerned with competition from nearby cannabis growers along with worry about Chinese tariffs. Add to that there are no government regulations when it comes to wineries and their carbon footprints.
That's all changing, thankfully with the help of trade associations and individuals who care about Napa's future.Unfortunately , they can't demand action: only persuade winegrowers to amend their habits. It is work. Programs have to be promoted in both English and Spanish to reduce water use,along with promoting soil life and health.There has to be habitats for beneficial wildlife and diminish the need for tractor work. One of the most important musts is preventing more carbon dioxide into the atmosphere from the soil.The last will be hard because the soil must be tilled and that releases the gas into the ozone. Again some winemakers are on board. The Napa Vintners, a winemaker's association has launched the Napa Green program that promotes energy efficiency,conservation and environmental action through third party certification for vineyards and wineries. It also helps that wineries such as Spottswoode has been farming organically for years.The winery is also adapting for a hotter future too. They may have been influenced by their president and chief executive, Beth Novak Miliken . She is the chair of the Napa Vintners and part of the Napa Green program. Another, Jackson Family Wines have made lighter bottles which enabled them to reduce their emissions by three per cent.
Climate change is affecting everything, but more importantly our crops. Hopefully Napa Valley will battle it as best it can and still produce good wines. Smart green planning and smart green actions will be able to save it.
That was the subject of an eye opening article in yesterday's New York Times Food section. Eric Asimov wrote extensively on what's happening in Napa Valley in his The Pour column. The famed wine country is under serious assault thanks to the rampant wildfires that are basically ravaging the whole state.It's not only the flames that are threatening the vineyards. There are problems caused by the Pacific Gas and Electric Company , namely no electricity. They have intentionally shut down their power to prevent their equipment from igniting any more fires Wide sections of wine country are shut down for days at a time. Then there are the droughts and cold snaps along with heat waves that affect the plants and soil. What is even worse are some winegrowers of lack of interest. They are more concerned with competition from nearby cannabis growers along with worry about Chinese tariffs. Add to that there are no government regulations when it comes to wineries and their carbon footprints.
That's all changing, thankfully with the help of trade associations and individuals who care about Napa's future.Unfortunately , they can't demand action: only persuade winegrowers to amend their habits. It is work. Programs have to be promoted in both English and Spanish to reduce water use,along with promoting soil life and health.There has to be habitats for beneficial wildlife and diminish the need for tractor work. One of the most important musts is preventing more carbon dioxide into the atmosphere from the soil.The last will be hard because the soil must be tilled and that releases the gas into the ozone. Again some winemakers are on board. The Napa Vintners, a winemaker's association has launched the Napa Green program that promotes energy efficiency,conservation and environmental action through third party certification for vineyards and wineries. It also helps that wineries such as Spottswoode has been farming organically for years.The winery is also adapting for a hotter future too. They may have been influenced by their president and chief executive, Beth Novak Miliken . She is the chair of the Napa Vintners and part of the Napa Green program. Another, Jackson Family Wines have made lighter bottles which enabled them to reduce their emissions by three per cent.
Climate change is affecting everything, but more importantly our crops. Hopefully Napa Valley will battle it as best it can and still produce good wines. Smart green planning and smart green actions will be able to save it.
Wednesday, November 6, 2019
Honoring The Indigenous
We don't give enough credit to the first Americans - the indigenous tribes who introduced the Europeans to their foods. We should and hopefully we will. Sean Sherman , a Lakota chef is making sure modern Americans are tasting the foods of the first Americans.
Lakota Chef Sherman and his story was the highlight of today's New York Times Food section.It's part of a series of honoring different chefs and their culinary backgrounds. Funny that native foods are never really covered in the Times, when they should be. They are varied, echoing the elaborate rituals of all the tribes. Chef Sherman , with the help of Beth Dooley, recreated dishes from all over the pre-Columbian US. He is the creator of the cleverly named Sioux Chef, which brings native influenced dishes to the entire country. He didn't want the recipes he developed for today's article to ones from 1491; rather he hopes to celebrate the diversity that defines our communities now. It's a look into what Indigenous chefs are making now and highlighting the ingredients from the regions they reflect. Chef Sherman's team connected with other Indigenous chefs along with farmers, seed keepers, academics and leaders to create original fare from Mexico to Alaska. There is none of the colonial ingredients that are part of European cooking. You won't see wheat flour, dairy, cane sugar and various meats such as beef, chicken and pork. The palate is still bright and inventive yet traditional. Many tribal elders said they haven't tasted these pure flavors like cedar roasted venison and seaweed flavored oysters. since childhood.
Chef Sherman also highlights his own Lakota heritage. He offers a stew of roasted turnips and winter squash with an agave glaze.The original recipe calls for timpsula, the wild turnip that grows on the plains of his native South Dakota Black Hills. Still, it would be a great side to any fall dinner. The veggies are tossed in sunflower oil then roasted. Agave syrup is layered on and the dish is finished with a sprinkling of sunflower seeds.There is also a bison pot roast , cooked with hominy and flavored with juniper berries and sage.Other regions are also represented.There is heritage turkey from the Onondaga Tribe from the northern New York State which are raised outside. They're not the hormone laced birds we're used to eating. They have meatier thighs and smaller breasts, along with a higher ratio of dark to white meat. Chef Sherman's turkey is served with a berry-mint sauce and walnuts. It can be served with another recipe, this one from the Great Lakes region.It's wild rice and berries with popped rice. The last is made similar to how we used to pop corn, but in a dry , hot skillet. Hazelnuts and different berries such cranberries and blue berries along with sour cherries give it more flavor. The Pacific Northwest Muckleshoot tribe is also represented with salmon. It's briny tang is offset with crushed blackberries and seaweed.
Indigenous cooking is truly American cuisine. Chef Sherman is making sure we know that and start enjoying native dishes. It's much much more than inclusiveness. It's this country's heritage.
Lakota Chef Sherman and his story was the highlight of today's New York Times Food section.It's part of a series of honoring different chefs and their culinary backgrounds. Funny that native foods are never really covered in the Times, when they should be. They are varied, echoing the elaborate rituals of all the tribes. Chef Sherman , with the help of Beth Dooley, recreated dishes from all over the pre-Columbian US. He is the creator of the cleverly named Sioux Chef, which brings native influenced dishes to the entire country. He didn't want the recipes he developed for today's article to ones from 1491; rather he hopes to celebrate the diversity that defines our communities now. It's a look into what Indigenous chefs are making now and highlighting the ingredients from the regions they reflect. Chef Sherman's team connected with other Indigenous chefs along with farmers, seed keepers, academics and leaders to create original fare from Mexico to Alaska. There is none of the colonial ingredients that are part of European cooking. You won't see wheat flour, dairy, cane sugar and various meats such as beef, chicken and pork. The palate is still bright and inventive yet traditional. Many tribal elders said they haven't tasted these pure flavors like cedar roasted venison and seaweed flavored oysters. since childhood.
Chef Sherman also highlights his own Lakota heritage. He offers a stew of roasted turnips and winter squash with an agave glaze.The original recipe calls for timpsula, the wild turnip that grows on the plains of his native South Dakota Black Hills. Still, it would be a great side to any fall dinner. The veggies are tossed in sunflower oil then roasted. Agave syrup is layered on and the dish is finished with a sprinkling of sunflower seeds.There is also a bison pot roast , cooked with hominy and flavored with juniper berries and sage.Other regions are also represented.There is heritage turkey from the Onondaga Tribe from the northern New York State which are raised outside. They're not the hormone laced birds we're used to eating. They have meatier thighs and smaller breasts, along with a higher ratio of dark to white meat. Chef Sherman's turkey is served with a berry-mint sauce and walnuts. It can be served with another recipe, this one from the Great Lakes region.It's wild rice and berries with popped rice. The last is made similar to how we used to pop corn, but in a dry , hot skillet. Hazelnuts and different berries such cranberries and blue berries along with sour cherries give it more flavor. The Pacific Northwest Muckleshoot tribe is also represented with salmon. It's briny tang is offset with crushed blackberries and seaweed.
Indigenous cooking is truly American cuisine. Chef Sherman is making sure we know that and start enjoying native dishes. It's much much more than inclusiveness. It's this country's heritage.
Tuesday, November 5, 2019
Your Fall Kitchen Arsenal
Now that we're swinging into the holiday cooking season, it pays to reassess your kitchen arsenal. Take stock of what you have and what you may need. Having a kitchen that's ready for all that cooking and baking is a plus. It makes for easy, headache free experiences , without any unnecessary drama.
The first and most important task is assessing your bigger appliances. Is the stove working properly? What about the broiler? If you feel your oven isn't working to full capacity, either get it checked out or replace it. You don't want it conking out on a heavy cooking day like Thanksgiving. The same goes for the microwave and the toaster oven. If they're acting wonky, then it's time to replace them. Another must is checking out the appliances that you only bring out for Thanksgiving and Christmas. How is the electric carver working? Again replace it if there's a problem or it's not working right. As for the carving knives, make sure they've been sharpened ahead of the holidays. You can take them to any knife sharpener or buy your own whetstone. Amazon has a wide variety of the last and they 're all reasonably priced from $12 .00 for a simple brick like whetstone to a more elaborate one for $34.00. Keep in mind that you can use these all year round and will also come in handy when you have to use your knives on barbecued roasts. Also check your turkey basters. You may need to get a new one or you may just need to wash it after being dormant for almost a year. Again, every grocery store and big box store like Target and Wal-mart sell themThey're an easy find.
With holidays come baking. Since Thanksgiving is a big pie day, reassess your pie plates.Can they hold up for another season. Do you feel like you need pie weights? You can buy these but keep in mind that you can sub in everything from beans to even a metal chain. Pie weights are used for blind baking - that is baking the crust and not the filling. This is good for cream pies more. Also if you're thinking about making sweet potato or apple pies, make sure you have good paring knives to get rid of the skin. Some home chefs like to take this month to test bake Christmas cookies. If that's the case, then make sure you'll have a roll or two of parchment paper and baking sheets for cookies. How are your cookie cutters? Plastic ones can crack while metal ones can rust. Replace them if yours are not in the best shape. How is your cookie press? Again, get a new one if the barrel or nozzle are cracked. Also if you want to change up the designs , now is the time to get the Christmas themed ones. Try to buy the ones from the company that made your press. The discs will be easier to fit into then gun then. Candy makers should also look over their molds. Are the molds OK and usable? Or are they cracked and misshapened thanks to hot sugar and chocolate being poured into them. If so, then head to your craft store for new ones.
Holiday time is stress time. It can be even worse when your kitchen arsenal isn't up to par. Make sure everything is working and up to par before the big days arrive. You'll feel better along with creating better meals and treats.
The first and most important task is assessing your bigger appliances. Is the stove working properly? What about the broiler? If you feel your oven isn't working to full capacity, either get it checked out or replace it. You don't want it conking out on a heavy cooking day like Thanksgiving. The same goes for the microwave and the toaster oven. If they're acting wonky, then it's time to replace them. Another must is checking out the appliances that you only bring out for Thanksgiving and Christmas. How is the electric carver working? Again replace it if there's a problem or it's not working right. As for the carving knives, make sure they've been sharpened ahead of the holidays. You can take them to any knife sharpener or buy your own whetstone. Amazon has a wide variety of the last and they 're all reasonably priced from $12 .00 for a simple brick like whetstone to a more elaborate one for $34.00. Keep in mind that you can use these all year round and will also come in handy when you have to use your knives on barbecued roasts. Also check your turkey basters. You may need to get a new one or you may just need to wash it after being dormant for almost a year. Again, every grocery store and big box store like Target and Wal-mart sell themThey're an easy find.
With holidays come baking. Since Thanksgiving is a big pie day, reassess your pie plates.Can they hold up for another season. Do you feel like you need pie weights? You can buy these but keep in mind that you can sub in everything from beans to even a metal chain. Pie weights are used for blind baking - that is baking the crust and not the filling. This is good for cream pies more. Also if you're thinking about making sweet potato or apple pies, make sure you have good paring knives to get rid of the skin. Some home chefs like to take this month to test bake Christmas cookies. If that's the case, then make sure you'll have a roll or two of parchment paper and baking sheets for cookies. How are your cookie cutters? Plastic ones can crack while metal ones can rust. Replace them if yours are not in the best shape. How is your cookie press? Again, get a new one if the barrel or nozzle are cracked. Also if you want to change up the designs , now is the time to get the Christmas themed ones. Try to buy the ones from the company that made your press. The discs will be easier to fit into then gun then. Candy makers should also look over their molds. Are the molds OK and usable? Or are they cracked and misshapened thanks to hot sugar and chocolate being poured into them. If so, then head to your craft store for new ones.
Holiday time is stress time. It can be even worse when your kitchen arsenal isn't up to par. Make sure everything is working and up to par before the big days arrive. You'll feel better along with creating better meals and treats.
Monday, November 4, 2019
A Season Of Warm Dishes
One of the best aspects of November and cold weather is creating tasty , warm dishes. The salads days are over. It's time to think comfort food along with heart and gut warming recipes.
The first thing to do is dust off the crock pot. It probably hasn't been used since May or June. Now is the time to make all sorts of chilis and soups. What's so great about the first is that you can make it anyway you want. Feel like a meaty version? Then add ground beef or turkey. If you want vegan, thunk about using Boca's Crumbles which are the soy version of chopped meat. The taste is the same as is the texture.Make double and freeze for those busy days ahead. Another warm dish is homemade soup. One of the most popular right now is the easy to cook squash soup. It's just simmering cubed butternut in a chicken or vegetable broth. You can give it a folksy New England spin with a dash of apple cider and cinnamon. I prefer it Piedmontese style with the addition of milk , butter and rice. This can be turned vegan with the subbing in soy or almond milk and faux plant butters. Minestrone is another home made soup which is the perfect warm dish. It can have a base of veggie, beef or chicken broth. What is fun is using different small pastas such as orzo or ditalini to make it heartier. Add hot crusty Italian bread drizzled with olive oil as a side.
What are other warm dishes to make during these nippy days? One is ratatouille. This is a wonderful melange of eggplant, onions and tomatoes. If there are no decent tomatoes to be had, use the canned ones. A lot of the recipes call for squash and zucchini, however those may be hard to come by nowadays. Sub in acorn squash instead for color and some sweetness. As with the minestrone, have a hot , crusty Italian bread at the ready to dip into the sauce. Tomato sauce is another warm dish that can be used in a variety of different warm dishes. Try a crock pot version for lasagna or for a big platter of spaghetti and meatballs. Keep in mind that sauce would also work well for any hot meatball or Parm sub. Make double the amount of sauce for all these dishes. If you feel you 've made too much , remember it freezes well.The UK knows how create a warm dish, especially their shepherd's pie. A plus about it is that you can use leftover ground beef and mashed potatoes for the crust. The filling is a simple ground lamb or beef , cooked with corn and peas. Tomato paste makes it juicy while the crust is thick layer of a tasty and buttery mashed potatoes. You can add a sprinkle of Parmesan, for a cheesier , crunchier crust.
Relish this season of warm dishes. It's the perfect time to make hot and soothing meals to take away the chill. Enjoy them with family and friends.
The first thing to do is dust off the crock pot. It probably hasn't been used since May or June. Now is the time to make all sorts of chilis and soups. What's so great about the first is that you can make it anyway you want. Feel like a meaty version? Then add ground beef or turkey. If you want vegan, thunk about using Boca's Crumbles which are the soy version of chopped meat. The taste is the same as is the texture.Make double and freeze for those busy days ahead. Another warm dish is homemade soup. One of the most popular right now is the easy to cook squash soup. It's just simmering cubed butternut in a chicken or vegetable broth. You can give it a folksy New England spin with a dash of apple cider and cinnamon. I prefer it Piedmontese style with the addition of milk , butter and rice. This can be turned vegan with the subbing in soy or almond milk and faux plant butters. Minestrone is another home made soup which is the perfect warm dish. It can have a base of veggie, beef or chicken broth. What is fun is using different small pastas such as orzo or ditalini to make it heartier. Add hot crusty Italian bread drizzled with olive oil as a side.
What are other warm dishes to make during these nippy days? One is ratatouille. This is a wonderful melange of eggplant, onions and tomatoes. If there are no decent tomatoes to be had, use the canned ones. A lot of the recipes call for squash and zucchini, however those may be hard to come by nowadays. Sub in acorn squash instead for color and some sweetness. As with the minestrone, have a hot , crusty Italian bread at the ready to dip into the sauce. Tomato sauce is another warm dish that can be used in a variety of different warm dishes. Try a crock pot version for lasagna or for a big platter of spaghetti and meatballs. Keep in mind that sauce would also work well for any hot meatball or Parm sub. Make double the amount of sauce for all these dishes. If you feel you 've made too much , remember it freezes well.The UK knows how create a warm dish, especially their shepherd's pie. A plus about it is that you can use leftover ground beef and mashed potatoes for the crust. The filling is a simple ground lamb or beef , cooked with corn and peas. Tomato paste makes it juicy while the crust is thick layer of a tasty and buttery mashed potatoes. You can add a sprinkle of Parmesan, for a cheesier , crunchier crust.
Relish this season of warm dishes. It's the perfect time to make hot and soothing meals to take away the chill. Enjoy them with family and friends.
Saturday, November 2, 2019
Respect and Recipes
Today is All Soul's Day, a day when Catholics commemorate their departed loved ones. One of the best ways is to follow the Mexican tradition and making their favorite recipes. it could be a sweet. It could be a savory. It could be a recipe that's over a century old or some out a magazine.
One of the best way to honor one's ancestors and close family members is to continue with their heirloom dishes. If you're lucky some great-great-great grandmother wrote down recipes that were adapted through the centuries for modern cooking.Most families, including mine, relied on the oral tradition of passing down dishes. Memory helps too. Did any of my generation write the recipes down. I did - but only for the posts. Luckily such dishes as my great -grandmother's and great aunt's pumpkin soup recipe were made often. They were also explained step by step, which helps in memorizing them.The family felt that i would make these centuries old Piedmontese dishes when I was ready. Of course there was a bit of nervousness - actually a lot of it , recreating such dishes as risotto and tomatoes provencale in front of the masters. Heaven forbid you mess up a step or accidentally forget a certain spice or herb. Don't ever think of tweaking the recipe.
When I cook these recipes, I think of relatives long gone. It's a connection that everyone should have. This is a gift to the younger generations, especially those who love to cook. Keep in mind that all recipes should now be stored on the computer. Google Docs has a recipe template where you can plug in ingredients and directions. For those that haven't compiled family recipes this template allows you to do so. Another plus with Google Docs is that you can send the recipes to family members who also have it and they can tweak or edit the recipes. Every branch of a family has several recipes. Combine these to create a cookbook that can be given out at family picnics or to welcome a new spouse to the family.If you do this , make sure to include a few blank pages in the back for the newcomer to add his or her family dishes. A nice idea - and to continue a loved one's memory is to make the heirloom dishes for the holidays and important events like engagements and baptisms. There's bound to be a flood of memories as well as great stories too.
Today we remember those we have lost. Another way is through honoring the recipes they left us. We will make favorite and family dishes to make sure they are never forgotten.
One of the best way to honor one's ancestors and close family members is to continue with their heirloom dishes. If you're lucky some great-great-great grandmother wrote down recipes that were adapted through the centuries for modern cooking.Most families, including mine, relied on the oral tradition of passing down dishes. Memory helps too. Did any of my generation write the recipes down. I did - but only for the posts. Luckily such dishes as my great -grandmother's and great aunt's pumpkin soup recipe were made often. They were also explained step by step, which helps in memorizing them.The family felt that i would make these centuries old Piedmontese dishes when I was ready. Of course there was a bit of nervousness - actually a lot of it , recreating such dishes as risotto and tomatoes provencale in front of the masters. Heaven forbid you mess up a step or accidentally forget a certain spice or herb. Don't ever think of tweaking the recipe.
When I cook these recipes, I think of relatives long gone. It's a connection that everyone should have. This is a gift to the younger generations, especially those who love to cook. Keep in mind that all recipes should now be stored on the computer. Google Docs has a recipe template where you can plug in ingredients and directions. For those that haven't compiled family recipes this template allows you to do so. Another plus with Google Docs is that you can send the recipes to family members who also have it and they can tweak or edit the recipes. Every branch of a family has several recipes. Combine these to create a cookbook that can be given out at family picnics or to welcome a new spouse to the family.If you do this , make sure to include a few blank pages in the back for the newcomer to add his or her family dishes. A nice idea - and to continue a loved one's memory is to make the heirloom dishes for the holidays and important events like engagements and baptisms. There's bound to be a flood of memories as well as great stories too.
Today we remember those we have lost. Another way is through honoring the recipes they left us. We will make favorite and family dishes to make sure they are never forgotten.
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