Getting food nowadays is akin to our ancestors foraging and hunting for food. The store shelves are scant with good food and nutritious choices. Is it worse for vegetarians? Maybe not.
If there is ever a time to go meatless now is the time. The meat section may be bereft of chicken cutlets and ground beef but there is still Beyond Meat burgers and their version of chopped meat.These taste like the real thing and are just as versatile as their meaty counterparts. You can make anything from your own version of Beef-A-Roni or patty melts, both would be hits with the kids. The company also has sausage patties and sausage links. The first can be used to make a breakfast sandwich with vegan eggs and vegan cheese. Another faux meat brand is Gardein. The company has a wide array of different types. For a nice family meal try their turkey cutlets with gravy. These kind of are like a turkey schnitzel that tastes like the bird itself along with the gravy which has a homemade taste. Pair it with Stovetop Stuffing or the homemade kind along with yams and green beans. They have excellent chicken strips , perfect with barbecue sauce and a side of fries. The family will love their Friday night fish fry with Gardein's crunchy filets which taste like Gorton's and Mrs. Paul's. Add fries for a real fish and chips experience. The company also produces faux crab cakes which would be perfect for at home mocktail parties with the kids.
Butter and eggs are also in short supply right now. Not to worry. You can easily find substitutes on line and in the stores. I've recently discovered Vegg egg substitute and was quite pleased with it. I bought their egg yolk mix.It's just adding water and microwaving it for a couple of seconds. It produces a yolk-y sauce that you can dip toast into, but I found it makes a wonderful base for Hollandaise sauce. One of their other products is power scramble which creates a curd like scrambled sub in when water is added. It's cooked for a few minutes in the microwave. It's perfect with Morningstar's Farms soy bacon strips. Throw in some chopped bell peppers, onions and tomatoes for a Spanish style vegan omelet. The company also sells a French toast mix and cake mixes with the egg substitute already added in. Try the Vegg eggs with some melted faux butter on toast. Real butter seems to be flying off the shelves too right now. The plant base butters , however, are still there and they're great for cooking and baking. Country Crock has them made out of olive oil. For a real buttery taste go for Miyoko's European Style Cultured Vegan Butter made out of cashews! This is perfect for cooking and just for slathering on any homemade bread.
Yes, there are shortages right now. Yet if you go vegetarian or vegan, you'll be OK. There are many meatless and plant derived foods right now that can see you through these tough times.
Monday, April 20, 2020
Saturday, April 18, 2020
Dad Cooking
Thanks to this pandemic, dads all over the world are participating in the daily cooking chores. Usually relegated to the kitchen , fathers are now coming into their own as home chefs. They're cooking and peeling and even baking!! Are they even better than the mom cooks?? Maybe!!!
One of the most loved and often made dad recipes is the one for pancakes.It's the easiest recipe and the one that probably impressed mom when they were dating. It's a mix of just all purpose flour, baking powder and sugar mixed with two eggs a tablespoon of oil along with two cups of milk. Of course dads like to add extras like chocolate chips or bacon. Sometimes it's a mix of both, much to the delight of the little ones. The recipe can be ramped up a bit by turning the pancakes into cups. The ingredients are the same, with the addition of vanilla, It's then dividing the batter equally into the muffin cups about one third filled, and baking them in a 400 degree F oven thirteen to fifteen minutes. The kids can fill them with whatever they want - eggs, bacon, ham, or go sweet with a puddle of butter infused maple syrup or healthy bits of berries and melons. Waffles are another Dad specialty. They're a great way to greet the morning or a fun lunch when paired with fried chicken. Again, it's sort of the same recipe for pancakes, but dry yeast is added for rise. For a different spin add such fruit as strawberries or blueberries. These would make a great dessert with ice cream too.
Lunch and dinner can now be dad domains too. Where is any man the most comfortable? Behind the grill. This is the time to get out the barbecue, clean it off and fire it up. Let the man of the house have free reign with what's going to be placed over the coals. Odds are he'll come up with some tasty recipes and renditions of backyard classics. Think bacon cheeseburgers, with thick hand made burgers and topped with pepperjack cheese. Dads usually layer on extras so expect burgers to have extra slices of tomatoes, pickles and even special sauce.Of course there has to be hot dogs, A dad recipe would be splitting them open on the grill for crisp edges and then filling them with melted cheddar or chili or both.Vegan and vegetarian dads can also do their meatless versions by using Beyond Meat burgers and Morningstar Farms Veggie dogs. You can even do bacon burgers by adding Morningstar Farms, soy bacon strips and cheese dogs filled with Chao's vegan cheese slices. End the meal with the ultimate cookout dessert - s'mores. Change it up a bit by adding bacon or by using chocolate graham crackers.
Let dad cook for this time together. It'll be a fun meal, loaded with everyone's favorite ingredients. Father knows best when it is time to make breakfast, lunch or dinner.
Per Michele Garguilo. Hai dato a tuoi figlie le migliore colazione di sempre.
One of the most loved and often made dad recipes is the one for pancakes.It's the easiest recipe and the one that probably impressed mom when they were dating. It's a mix of just all purpose flour, baking powder and sugar mixed with two eggs a tablespoon of oil along with two cups of milk. Of course dads like to add extras like chocolate chips or bacon. Sometimes it's a mix of both, much to the delight of the little ones. The recipe can be ramped up a bit by turning the pancakes into cups. The ingredients are the same, with the addition of vanilla, It's then dividing the batter equally into the muffin cups about one third filled, and baking them in a 400 degree F oven thirteen to fifteen minutes. The kids can fill them with whatever they want - eggs, bacon, ham, or go sweet with a puddle of butter infused maple syrup or healthy bits of berries and melons. Waffles are another Dad specialty. They're a great way to greet the morning or a fun lunch when paired with fried chicken. Again, it's sort of the same recipe for pancakes, but dry yeast is added for rise. For a different spin add such fruit as strawberries or blueberries. These would make a great dessert with ice cream too.
Lunch and dinner can now be dad domains too. Where is any man the most comfortable? Behind the grill. This is the time to get out the barbecue, clean it off and fire it up. Let the man of the house have free reign with what's going to be placed over the coals. Odds are he'll come up with some tasty recipes and renditions of backyard classics. Think bacon cheeseburgers, with thick hand made burgers and topped with pepperjack cheese. Dads usually layer on extras so expect burgers to have extra slices of tomatoes, pickles and even special sauce.Of course there has to be hot dogs, A dad recipe would be splitting them open on the grill for crisp edges and then filling them with melted cheddar or chili or both.Vegan and vegetarian dads can also do their meatless versions by using Beyond Meat burgers and Morningstar Farms Veggie dogs. You can even do bacon burgers by adding Morningstar Farms, soy bacon strips and cheese dogs filled with Chao's vegan cheese slices. End the meal with the ultimate cookout dessert - s'mores. Change it up a bit by adding bacon or by using chocolate graham crackers.
Let dad cook for this time together. It'll be a fun meal, loaded with everyone's favorite ingredients. Father knows best when it is time to make breakfast, lunch or dinner.
Per Michele Garguilo. Hai dato a tuoi figlie le migliore colazione di sempre.
Friday, April 17, 2020
Can Do Can Don't
Our diets now consist mostly of canned food. It's convenient during these times and for the most part tasty. Can we live on canned food? Will it be just as good as fresh? Can it last us through this self containment period or will it go bad after a few weeks?
This is a big question many of us are going through. Let's face it food shopping today is not the leisurely trip it once was.It's a quick grab for whatever's left on the shelf and then a quick scoot out. Some of what we'll buy now can last us well after this pandemic is over. This was the subject of an article in Wednesday's New York Times. It was written by famed chef and food writer J. Kenji Lopez-Alt. He explored a variety of shelf lives for different foods, from spices (which can literally last forever) to flour ( which lasts long too) and foods that never have an expiration date. These are vinegar, honey vanilla, molasses and corn syrup. Salt and pepper never expire either. What about those cans? As a rule metal lasts longer than glass which lasts longer than plastic. There are some tinned foods left from century old Antarctic expeditions that are still edible. The only food that has to be opened by the expiration date is baby food. Canned food can last for years so what you buy now will still be good two to three years for now. The same is true for canned soda which will still keep its' fizz for twelve months or more.
Do check, however on the can's appearance when you go food shopping. Don't buy if the can is bulging or rusting. Those are two very sure signs of spoilage. Even canned meats like deviled ham and chicken will last for years along with canned tuna , salmon and crab. Tuna in oil will also last long too so you can stock up now and use it for salad Nicoise over the summer. As for jarred foods,you can see if the product is spoiled if the lid's center pops up in the middle. This definitely means spoilage.Canned foods are also as versatile as their fresh counterparts. Canned corn can be tasty side dish served hot with a butter sauce but it can also work well in a salad too. Use fresh chopped peppers to turn it into fiesta corn. Green beans can be graced with an almondine sauce or flavoring minestrone soup. Keep in mind that canned meats can be made into a variety of different dishes. It may garner smirks and giggles but Spam is transformable into anything.Turn it into a breakfast omelet with some eggs and cheese. Spam burgers can be fun and you can even create Spam fingers in your air fryer. Serve with a barbecue sauce for a different kind of dinner. As for canned fruit, buy the healthier choice which is fruit packed in water instead of syrup. Mostly this is peaches -versatile for desserts and snacking and fruit salad. Think canned peaches and vanilla ice cream on waffles for dessert.
Canned food is a staple in our lives these days. We need it and will need it for months to come. Choose cans wisely and turn them into delicious meals.
This is a big question many of us are going through. Let's face it food shopping today is not the leisurely trip it once was.It's a quick grab for whatever's left on the shelf and then a quick scoot out. Some of what we'll buy now can last us well after this pandemic is over. This was the subject of an article in Wednesday's New York Times. It was written by famed chef and food writer J. Kenji Lopez-Alt. He explored a variety of shelf lives for different foods, from spices (which can literally last forever) to flour ( which lasts long too) and foods that never have an expiration date. These are vinegar, honey vanilla, molasses and corn syrup. Salt and pepper never expire either. What about those cans? As a rule metal lasts longer than glass which lasts longer than plastic. There are some tinned foods left from century old Antarctic expeditions that are still edible. The only food that has to be opened by the expiration date is baby food. Canned food can last for years so what you buy now will still be good two to three years for now. The same is true for canned soda which will still keep its' fizz for twelve months or more.
Do check, however on the can's appearance when you go food shopping. Don't buy if the can is bulging or rusting. Those are two very sure signs of spoilage. Even canned meats like deviled ham and chicken will last for years along with canned tuna , salmon and crab. Tuna in oil will also last long too so you can stock up now and use it for salad Nicoise over the summer. As for jarred foods,you can see if the product is spoiled if the lid's center pops up in the middle. This definitely means spoilage.Canned foods are also as versatile as their fresh counterparts. Canned corn can be tasty side dish served hot with a butter sauce but it can also work well in a salad too. Use fresh chopped peppers to turn it into fiesta corn. Green beans can be graced with an almondine sauce or flavoring minestrone soup. Keep in mind that canned meats can be made into a variety of different dishes. It may garner smirks and giggles but Spam is transformable into anything.Turn it into a breakfast omelet with some eggs and cheese. Spam burgers can be fun and you can even create Spam fingers in your air fryer. Serve with a barbecue sauce for a different kind of dinner. As for canned fruit, buy the healthier choice which is fruit packed in water instead of syrup. Mostly this is peaches -versatile for desserts and snacking and fruit salad. Think canned peaches and vanilla ice cream on waffles for dessert.
Canned food is a staple in our lives these days. We need it and will need it for months to come. Choose cans wisely and turn them into delicious meals.
Thursday, April 16, 2020
Community Gardens A Must Have
if anything this dark period in world history has taught us that we are , indeed a village, We reach out to others as they have reached out to help us. People are taking it further by creating communal gardens - with social distancing. It means produce for all in the community - a blessing in these times. It is definitely an inspiration .
C,J, Chivers, a Pulitzer Prize winning writer and staff writer for The New York Times Magazine wrote this interesting and inspiring article in yesterday's New York Times Food section,. The subject is dear to Mr. Chivers heart because he and his family are practicing this with their neighbors in their Rhode Island neighborhood. Their Wakefield neighborhood, a mill town, located on the state's southern coast. now has vegetable gardens, not unlike the many Victory Gardens that were planted during World War II.Mr. Chivers and his neighbors discussed planting plans at a safe distance of three to six feet apart. His neighbors' kids , the Ackroyd family,turned over the soil while he and his sons seeded potatoes in their yard. All this comes naturally to him. His father was an expert garden and fruit tree tender in upstate New York. The Chivers had abundant bounties of tomatoes and beans along with thick bouquets of dill and basil. He raised seedlings in their kitchen then transferred them to cold frames, bottomless boxes that are set over plants to protect them from adverse weather.His plants were fertilized with still warm horse manure , brought in garbage cans in the family's Volkwagon squareback. He even grew lush cantaloupes which attracted a local melon thief.
This gardening is not new to Mr. Chivers and his family. Since they 've returned from Moscow and settled in the US, they too have followed the elder Chivers' example. They have not only coaxed food from the ground but also raised and hunted turkeys sea bass,porgies and even ducks and goats. They even butchered them on butcher's table set up in their basement. They now can also harvest clams on their riverside home (they're not far from the Atlantic) along with eggs from the hens they have.Anyone can be like the Chivers family. They started with ordering seeds from catalogs, beginning with arugula and spinach, hardy greens that can withstand cool New England Springs.They also bought cilantro,parsley , turnips , radishes and peas. Neighbors bought seed potatoes, peas and greens, Yards were sectioned off and dirt turned over.The topsoil and compost was added. Their neighborhood even had their own nurse, Dena Ackroyd, a physician's assistant who tended to kids cuts and scrapes along with worrying about her father who had the Covid 19 virus. Any neighborhood can have community gardens. Just do it with distanced coordination and Zoom meetings between the neighbors. Don't plant double crops. Have variety so there can be a healthy cornucopia of veggies and fruits.Remember to share with your food pantry if there's overage.
This is the time for sharing. What better way than to start a garden with their neighbors. It's a sense of giving and growing, much needed in these times.
C,J, Chivers, a Pulitzer Prize winning writer and staff writer for The New York Times Magazine wrote this interesting and inspiring article in yesterday's New York Times Food section,. The subject is dear to Mr. Chivers heart because he and his family are practicing this with their neighbors in their Rhode Island neighborhood. Their Wakefield neighborhood, a mill town, located on the state's southern coast. now has vegetable gardens, not unlike the many Victory Gardens that were planted during World War II.Mr. Chivers and his neighbors discussed planting plans at a safe distance of three to six feet apart. His neighbors' kids , the Ackroyd family,turned over the soil while he and his sons seeded potatoes in their yard. All this comes naturally to him. His father was an expert garden and fruit tree tender in upstate New York. The Chivers had abundant bounties of tomatoes and beans along with thick bouquets of dill and basil. He raised seedlings in their kitchen then transferred them to cold frames, bottomless boxes that are set over plants to protect them from adverse weather.His plants were fertilized with still warm horse manure , brought in garbage cans in the family's Volkwagon squareback. He even grew lush cantaloupes which attracted a local melon thief.
This gardening is not new to Mr. Chivers and his family. Since they 've returned from Moscow and settled in the US, they too have followed the elder Chivers' example. They have not only coaxed food from the ground but also raised and hunted turkeys sea bass,porgies and even ducks and goats. They even butchered them on butcher's table set up in their basement. They now can also harvest clams on their riverside home (they're not far from the Atlantic) along with eggs from the hens they have.Anyone can be like the Chivers family. They started with ordering seeds from catalogs, beginning with arugula and spinach, hardy greens that can withstand cool New England Springs.They also bought cilantro,parsley , turnips , radishes and peas. Neighbors bought seed potatoes, peas and greens, Yards were sectioned off and dirt turned over.The topsoil and compost was added. Their neighborhood even had their own nurse, Dena Ackroyd, a physician's assistant who tended to kids cuts and scrapes along with worrying about her father who had the Covid 19 virus. Any neighborhood can have community gardens. Just do it with distanced coordination and Zoom meetings between the neighbors. Don't plant double crops. Have variety so there can be a healthy cornucopia of veggies and fruits.Remember to share with your food pantry if there's overage.
This is the time for sharing. What better way than to start a garden with their neighbors. It's a sense of giving and growing, much needed in these times.
Wednesday, April 15, 2020
The Indigenous Food Supply
Long before the Europeans cam, the indigenous tribes of the Americas survived and even thrived. They relied on local flora and fauna for centuries. Now thanks, to the pandemic, they are relying on ancient farming and hunting techniques to survive. These methods will hopefully sustain into better times.
Regular contributor Priya Krishna wrote this interesting article for today's New York Times Food section. She interviewed several members from different tribes and how they're coping through this challenge. The Pine Ridge Reservation, home to the Oglala Sioux Tribe , a vast two million acre area in South Dakota have to rely on food stamps or the Food Distribution Program On Indian Reservations.. This provides boxes of food, usually unhealthy to the native Americans. However, their web site states that they can deliver such healthy and native foods as bison, cornmeal, wild rice, wild salmon and catfish. Hopefully this is true because diabetes rates are high on reservations thanks to most meals containing too much sugar and processed foods . Unfortunately, acquiring nutritious foodstuffs is a hard task due to the spread of the virus and shelves are quickly emptying out. It also doesn't help that the nearest grocery is a two hour drive. Then there are government regulations and environmental conditions that prohibit hunting and fishing in the Continental United States.
What is saving the Oglala Sioux and other tribes across the nation are the time honored practices of seed saving, canning and dehydrating. Their forebears developed these to survive harsh conditions with limited supplies. Milo Yellow Hair of the Pine Ridge Reservation is busy preparing 8,000 seedlings of local varieties of squash and corn - hearty crops with a short growing time to plant in people's yards. Since many have no electricity for refrigerators and freezers, he encourages them to dry the produce. Corn, for example, can be cooked and dried to be used as a base for soups and stews. it can also be dried to make wagmiza wasna, a traditional snack in which the corn is pounded with berries and tallow.There is also a great sense of community especially in the Navajo community. as others make their gardens available to others. They're also assembling care packages for their elders which include ingredients for fry bread, a Navajo tradition that has a complicated history as it was made from rations from the federal government. The Chippewa tribe has a long history of canning and they're canning beets cucumbers and carrots, with many donating to other tribe members.In Alaska, the Athbaskan tribe can hunt and fish. One, local grocery store owner Cynthia Erikson has a freezer full of caribou, moose and whitefish. This will definitely come in handy in the months to come.
We can learn from the indigenous Americans during these hard times. They rely on ancient practices for sustaining their food stores and supplies. They are getting good nutrition and copious bounties thanks to their traditional farming practices.
Regular contributor Priya Krishna wrote this interesting article for today's New York Times Food section. She interviewed several members from different tribes and how they're coping through this challenge. The Pine Ridge Reservation, home to the Oglala Sioux Tribe , a vast two million acre area in South Dakota have to rely on food stamps or the Food Distribution Program On Indian Reservations.. This provides boxes of food, usually unhealthy to the native Americans. However, their web site states that they can deliver such healthy and native foods as bison, cornmeal, wild rice, wild salmon and catfish. Hopefully this is true because diabetes rates are high on reservations thanks to most meals containing too much sugar and processed foods . Unfortunately, acquiring nutritious foodstuffs is a hard task due to the spread of the virus and shelves are quickly emptying out. It also doesn't help that the nearest grocery is a two hour drive. Then there are government regulations and environmental conditions that prohibit hunting and fishing in the Continental United States.
What is saving the Oglala Sioux and other tribes across the nation are the time honored practices of seed saving, canning and dehydrating. Their forebears developed these to survive harsh conditions with limited supplies. Milo Yellow Hair of the Pine Ridge Reservation is busy preparing 8,000 seedlings of local varieties of squash and corn - hearty crops with a short growing time to plant in people's yards. Since many have no electricity for refrigerators and freezers, he encourages them to dry the produce. Corn, for example, can be cooked and dried to be used as a base for soups and stews. it can also be dried to make wagmiza wasna, a traditional snack in which the corn is pounded with berries and tallow.There is also a great sense of community especially in the Navajo community. as others make their gardens available to others. They're also assembling care packages for their elders which include ingredients for fry bread, a Navajo tradition that has a complicated history as it was made from rations from the federal government. The Chippewa tribe has a long history of canning and they're canning beets cucumbers and carrots, with many donating to other tribe members.In Alaska, the Athbaskan tribe can hunt and fish. One, local grocery store owner Cynthia Erikson has a freezer full of caribou, moose and whitefish. This will definitely come in handy in the months to come.
We can learn from the indigenous Americans during these hard times. They rely on ancient practices for sustaining their food stores and supplies. They are getting good nutrition and copious bounties thanks to their traditional farming practices.
Tuesday, April 14, 2020
Donate Your Talents
The front line needs us. The ones unemployed and food needy need us. What can you do? Donate food. Donate your cooking and baking.
If you have a restaurant and extra food, see if you can donate to emergency and front line workers . People still need to eat and a hot meal, whether pasta, pizza or even a burger or BLT is much welcomed. There are non profit organizations out there that are paying for essential workers to eat. Contact your local ones to see if they want to partner with your eatery for this. You can also contribute to feeding those in need of meals' the homeless and the recently unemployed. Again there are non profit organizations that can pay for this and set up a tab. You could also deliver to the elderly's homes too. Donate any fresh food you haven't used to food banks or leave it out in bags for those to take. Any extra, bread, lettuce and tomatoes can feed a family for a few days. If there's extra cake or desserts throw them in too. It'll be a treat to the kids. Also throw in those fun kids place mats and crayons. These would be appreciated by fraught parents looking for something extra for their kids to do.
If you're a good cook and baker then think about donating your talent to helping too. You can create large family dinners for essential workers' families whose parents are on the front lines. Create easy to make care packages like lasagnas and casseroles. Rice and pasta dishes are also simple to whip up and pack. Create a few for neighbors who are on the front lines. There is nothing liked fresh baked goods. These offer not just good cheer but a heart felt thank you. Bake a few loaves of bread. It's not only soul soothing but versatile. It can be used for sandwiches, stuffing and even turned into bread crumbs when stale. Experienced bread makers can try different kinds like honey and sourdough. You can even try rolls which always go over big. Another comfort treat is a plate of cookies. There's nothing like chocolate chips , fresh from the oven, with gooey chips and crunchy walnuts. Vary the plate with homemade oatmeal raisin and peanut butter cookies or blossoms.
This is the time for all of us to step up. Donate anyway you can. Use your restaurant's kitchen. Use your own kitchen to help our during this time.
If you have a restaurant and extra food, see if you can donate to emergency and front line workers . People still need to eat and a hot meal, whether pasta, pizza or even a burger or BLT is much welcomed. There are non profit organizations out there that are paying for essential workers to eat. Contact your local ones to see if they want to partner with your eatery for this. You can also contribute to feeding those in need of meals' the homeless and the recently unemployed. Again there are non profit organizations that can pay for this and set up a tab. You could also deliver to the elderly's homes too. Donate any fresh food you haven't used to food banks or leave it out in bags for those to take. Any extra, bread, lettuce and tomatoes can feed a family for a few days. If there's extra cake or desserts throw them in too. It'll be a treat to the kids. Also throw in those fun kids place mats and crayons. These would be appreciated by fraught parents looking for something extra for their kids to do.
If you're a good cook and baker then think about donating your talent to helping too. You can create large family dinners for essential workers' families whose parents are on the front lines. Create easy to make care packages like lasagnas and casseroles. Rice and pasta dishes are also simple to whip up and pack. Create a few for neighbors who are on the front lines. There is nothing liked fresh baked goods. These offer not just good cheer but a heart felt thank you. Bake a few loaves of bread. It's not only soul soothing but versatile. It can be used for sandwiches, stuffing and even turned into bread crumbs when stale. Experienced bread makers can try different kinds like honey and sourdough. You can even try rolls which always go over big. Another comfort treat is a plate of cookies. There's nothing like chocolate chips , fresh from the oven, with gooey chips and crunchy walnuts. Vary the plate with homemade oatmeal raisin and peanut butter cookies or blossoms.
This is the time for all of us to step up. Donate anyway you can. Use your restaurant's kitchen. Use your own kitchen to help our during this time.
Monday, April 13, 2020
Little Luxuries
These days deserve treats. We all need to reward ourselves with something delicious and even lush. It could be a cupcake, it could be a flavorful meal. Just have something that's lifts you and brightens your day.
One of the best ways of jazzing up any dish is a sauce. One of the most luxurious is Hollandaise sauce. It is a fancy sauce used to grace asparagus spears and Eggs Benedict. This silken concoction is a combination of egg yolks , melted butter, Dijon mustard and lemon juice. I made a vegan version for my Easter dinner asparagus. Instead of yolks, I used The Vegg Vegan Egg Yolk, a mix of fortified yeast , black salt and beta carotene. It was then mixing in a tablespoon of lemon juice, a small dollop of Dijon mustard and half a cup of melted I Can't Believe It's Not Butter.It was just as rich as the ones I've had at restaurants in the city. It was the perfect lift for the holiday and I plan on making a vegan version of Eggs Benedict - another luxury bite. Another little luxury is homemade Mornay sauce. This is a simple Bechamel sauce enhanced with Gruyere and sometimes Parmesan. Fancy eateries usually serve it over chicken breasts and sole and you can do the same. If you can't find sole , then use tilapia. The base is easy , Just use milk and flour along with an onion, cloves and bay leaf to flavor it. A pinch of nutmeg is added at the end.
Another luxury that might perk you up is a shrimp cocktail. You can buy what's known as a shrimp ring at the seafood section of your grocery store. Sometimes there's a cup of cocktail sauce in the middle although you can make it at home. It's a simple mix of ketchup , horseradish, Worcestershire sauce and a dash of lemon juice. You can add a dash of hot sauce for bite. Lobster and crab are other luxuries that can be a real boost. Buy them frozen or at Omaha Steak Company. Another idea is supporting your local seafood restaurant and ordering a complete dinner. This will also include a side like cole slaw and fries along with melted butter. It's just a fun way of celebrating getting through this and a take out dinner nowadays is a big deal.Sweets can be a luxury too. There is time now to bake fancy tortes such as Black Forest cake. This decadent bite is homemade chocolate scratch cake soaked with cherry liqueur and frosted with whipped cream. Fresh cherries and chocolate bark decorate it, upping the flavor a notch. Want something equally rich? Try baba rhums. These are small homemade cakes that's sopped up rum. They can be garnished with whipped cream and raspberry too.
Treat yourself to little luxuries during these hard times. It could be as something like a sauce or a slice of decadent cake. Enjoy them making them and eating them.
One of the best ways of jazzing up any dish is a sauce. One of the most luxurious is Hollandaise sauce. It is a fancy sauce used to grace asparagus spears and Eggs Benedict. This silken concoction is a combination of egg yolks , melted butter, Dijon mustard and lemon juice. I made a vegan version for my Easter dinner asparagus. Instead of yolks, I used The Vegg Vegan Egg Yolk, a mix of fortified yeast , black salt and beta carotene. It was then mixing in a tablespoon of lemon juice, a small dollop of Dijon mustard and half a cup of melted I Can't Believe It's Not Butter.It was just as rich as the ones I've had at restaurants in the city. It was the perfect lift for the holiday and I plan on making a vegan version of Eggs Benedict - another luxury bite. Another little luxury is homemade Mornay sauce. This is a simple Bechamel sauce enhanced with Gruyere and sometimes Parmesan. Fancy eateries usually serve it over chicken breasts and sole and you can do the same. If you can't find sole , then use tilapia. The base is easy , Just use milk and flour along with an onion, cloves and bay leaf to flavor it. A pinch of nutmeg is added at the end.
Another luxury that might perk you up is a shrimp cocktail. You can buy what's known as a shrimp ring at the seafood section of your grocery store. Sometimes there's a cup of cocktail sauce in the middle although you can make it at home. It's a simple mix of ketchup , horseradish, Worcestershire sauce and a dash of lemon juice. You can add a dash of hot sauce for bite. Lobster and crab are other luxuries that can be a real boost. Buy them frozen or at Omaha Steak Company. Another idea is supporting your local seafood restaurant and ordering a complete dinner. This will also include a side like cole slaw and fries along with melted butter. It's just a fun way of celebrating getting through this and a take out dinner nowadays is a big deal.Sweets can be a luxury too. There is time now to bake fancy tortes such as Black Forest cake. This decadent bite is homemade chocolate scratch cake soaked with cherry liqueur and frosted with whipped cream. Fresh cherries and chocolate bark decorate it, upping the flavor a notch. Want something equally rich? Try baba rhums. These are small homemade cakes that's sopped up rum. They can be garnished with whipped cream and raspberry too.
Treat yourself to little luxuries during these hard times. It could be as something like a sauce or a slice of decadent cake. Enjoy them making them and eating them.
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