Go Milk A Potato

 I'ts getting that dairy may be obsolete in another decade.Nut milks have taken over and now there's the chance that veggie based milks may also join their ranks. It seems that there will be little use or taste for cow's milk  which is good for the cows.

Regular contributor and food writer Victoria Peterson write about this new phenomena in the New York Times Wednesday's Food section. Plant  based milks are up in sales and usage, thanks to the pandemic.When dairy ran out , thanks to panic buying and supply chain problems many turned to the variety of plant milks and liked them according to Denise Purcell, the vice president of content and education for Specialty Foods. They then branch out into other plant milk based products like ice cream and yogurt. There's also a hot topic at the moment according to Professor David Julian McClements of University of Massachusetts. He has been a food scientist for more than thirty years and in the last five focused solely on plant based foods. His reasoning behind this is that they're one of the food industry's main trends right now. Consumers want them for sustainability, health and ethical reasons. Also the pandemic has forced people to cook at home and they're discovering  that cooking with plant based milks are better than cooking with dairy.

What are these alternative milks made from? Soy, which is one of the most popular, followed by almond, oats, cashews, macademia nuts.hemp seeds, sesame seeds and flax. Even peas can be used to make milk. Now potatoes are getting their due, thanks to a Swedish company Dugg that creates a creamy   milk from emulsified potatoes and rapeseed oil.It's becoming popular in London where many coffee shops have added it to their menus. Sarah Bentley who runs a plant based cooking school Made In Hackney was excited about this. She wants to try it in her recipes and also not rely on cow's milk so often. She and her students have tried to make potato milk on their own but did;'t come up with quite the right one. Dugg will help them create creamy sauces and desserts. Hopefully Dugg will come up with by products like whipped cream, yogurt and ice cream with a potato milk base. Plant based milks are nothing new. Surprisingly they have been around for thousands of years. There are caveats though to this. Almonds grow in water scarcity areas and require a lot of water to be trucked in. Coconuts involve deforestation, increased cultivation and the loss of biodiversity.

Soon potato milk will be joining the ranks of other non dairy milks. It will be just as healthy as the other milks. It will also be just as delicious as the others, a perfect sub in for cow's milk.

Saving Detroit With Every Bite

 Food nourishes the body and soul. It can also nourish a whole town and bring life into its; veins. The restaurant industry is bringing vitality back to Detroit in a big way. it provides not only food but employment as well.

 Regular  contributor Brett Anderson wrote about this in yesterday's New York Times Food section.Detroit was unlike other cities during the pandemic. It was resilient thanks to a long history of enduring hardships going back decades. Most business owners reported their businesses being less profitable than before the pandemic and that conditions were worse than three months ago. Yet the city provides the result that communities can expect when entrepreneurship and activism can occur>Many like  bakery owners April Anderson and her wife, Michelle received help from a network of private and public agencies. They were able to get grant money to keep their Good Cakes And Bakes financially afloat. Other food industries have received aid from philantthropist, civil servants and activists.Another boost comes from Detroit Food lab, started in 2013 by Devita Davison. She was the one who believed in Ms. Anderson and her goals for her bakery.

Despite the "whitewashing" of Detroit, that is  mostly white men owning businesses and trendy restaurants, the Black culinary scene is holding tis' own.There is the drive to stimulate local businesses.Hamissi Mamba and Nadia Nijimbere , owners of Baobab Fare ,a restaurant featuring their native Burundian fare got a boost from Food Lab and Folk Detroit.This was a godsend because many contractors refuse to deal with immigrants for fear of not getting paid back. Other eateries like Yum Village and Warda Patisserie have also benefited. There is a problem with this, The more popular a restaurant becomes there's more of a chance of attracting well heeled clients who move into the neighborhood and gentrify the area. There is also the looming fact of real estate prices also rising.As Mark Kurlyandchik, a writer for The Detroit Free Press fears that the city may be getting "too vanilla". THey shouldn't be cheerleading every business that opens. Local point to his articles as well as ones by Tunde Wey another writer for the Detroit Free Press  about how Detroit's development is not always for good.Another problem is that non profits also suffer as well, as seen in Harriette Brown's Sister ON A Roll that feeds the homeless. She has yet to receive decent funding.

Detroit is a hardy town , resilient as a diamond. The same can be said for its' food industry. It will survive, no matter what comes its' way.

Lent The Season Of Sharing

 Today is Ash Wednesdy , the beginning of Lent. It's a time of sacrificing - giving up our favorite foods.Yet we should be giving up our time and what food we have during these terrible days. Giving also make us feel more empathetic to others struggling.

Food pantries will be packed as food prices go up. Donate what you can - even if it's two or three can. Those who work in groceries should convince their bosses to donate slightly expired food or day old breads and sweets. Some like Stop and Shop in the New York metro area already have partnered with not only food pantries but homeless shelters to ensure that any challenged individual will at least have one hot meal daily. You can also donate to the World Food Program USA which provides nourishment for the Ukrainian people fleeing to the Polish, Moldovan and Romanian borders. You can make a donation as low as fifteen dollars if you don't have that much to spare. You can also donate cans of food too.Many Ukranian Orthodox and Catholic churches are taking donations  of not just them but also bottled water  along with clothing , blankets and toiletries. Again give what you can.

You can also do this for your local circle too. Ask elderly neighbors over for a dinner or weekend lunch or supper. Take them to church and then treat them to the usual after services breakfast at the local diner or pancake house. Shop for them and sometimes throw in a treat just to show your appreciation for them. Do the same for friends who are struggling too. Invite them and their families over for a  lunch or bake an extra loaf of bread. This also applies to those in the military too. Now more than ever military families will need our support and gratitude. Our troops can and probably will be deployed to eastern Europe at any moment. Treat  them  now with a gift certificate to their favorite restaurant. Make it into a date night by offering to babysit their kids. Again a shared weekend meal where you can enjoy good food and company is always welcomed.Have a pizza night which is always enjoyed by all, or try a game or movie night. Set up a buffet with  tasty hot snacks like loaded potato skins and chicken wings.

It's Ash Wednesday. It's  time to give up but instead of giving up a favorite food try giving up your time or donations. It will be welcomed and appreciated. 

Mardi Gras Every Day

 Today is Mardi Gras ,a time of "Laissez le bonne temps roulez" in the city of Mardi Gras, New Orleans. There are also sorts of delicious savory and sweet dishes that are not only perfect for tonight's festivities but every day of the year. The good times and flavors can roll anytime you crave Creole or Cajun foods.

There are two key factors in New Orleans cooking. One is roux , a simple mix of butter and flour cooked over a low flame and whipped into a creamy sauce. It reflects Louisiana's deep French roots (if you're into French cooking you'll know that roux is used constantly to thicken sauces such as bechamel) and comes three ways, white, blonde and brown. White is the least cooked, while blonde takes a minute or two longer until it's a light golden color. The flavor is slightly nutty. There is the brown which is cooked anywhere from ten to thirty minutes. Gumbo usually requires a dark brown roux for both flavor and color. The other key factor in the cooking is the holy trinity - onions, bell peppers  and celery. Cooked together these impart a deep flavor that make Cajun and Creole cooking pop. Keep in mind that you can add this to your chicken soup and soup stocks for a wonderful vegetal flavor. Again it's taken from the region's Gallic roots. In France it's known simply as mirepoix and used frequently to flavor coq au vin and lamb stew. You can also use it in any kind of stew from chicken to beef along with gravy for homemade pot pies. 

New Orleans is known for its' seafood , namely shrimp. Shrimp gumbo will undoubtedly be on many a party menu tonight but it also makes for a tasty week night dinner. It can be easily made in the crockpot so you don't have to worry about coming home from work and prepping like crazy. Of course you'll need the holy trinity  of onions celery and bell  peppers but these can be cut up the night before. It's then adding tomato , shrimp cornstarch and  chicken broth along with a variety of herbs and  hot sauce to the mix. There's no roux to be made, The cornstarch thickens it. Po' boys, those delicious sandwiches can be made any time of the year and they're perfect for barbecues. You can just grill shrimp or chicken and place it on French bread with lettuce , tomatoes and pickles. Slather a homemade remoulade sauce on this for an authentic NOLA flavor. A remoulade sauce is simply mayo mixed with pickle juice or chopped pickles, mustard, horse radish, and garlic along with paprika for color. It's also good topping burgers and crab cakes. Add a touch of olive oil and vinegar for a spicy salad dressing. Mardi Gras ends with the sweet King Cake . Without the traditional green purple and gold icing , it's just a cinnamon roll bread that can be made for any brunch. 

You don't have to wait until Mardi Gras to enjoy its' fun and flavorful foods. They can be made throughout the year, giving zing and zest to any meal. Let the good times roll whenever you want.

A Need For Comfort

It's a crazy world out there between what's happening in the world and in the weather.It's time for comfort foods and foods that we can de-stress with , whether it's for a meal or a snack. It can be decadent or something relaxing.

Of course one of the best things to have is a cup of herbal tea.Not surprisingly it can help protect the body from stress as well as flood it with antioxidants to also reduce inflammation caused from stress. Chamomile and peppermint are the most recommended and every brand has a version, usually blended with green tea for more flavor. Other herbal blends are made from flowers such as lavender and rose. Lavender is the best for promoting a good night's sleep. Have a hot soothing cup in the evening. What foods can create the same calming effect? Turkey which contains tryptophan which makes you sleepy.It's also right up there with comfort foods ,especially when you have it with your favorite stuffing and homemade gravy. Pair it with green leafy vegetables that also help with calming. These are kale, collard greens, broccoli rabe and mustard greens. They're rich in folates which help the body manufacture neurotransmitters like seratonin and dopamine to regulate moods. Kale is good , both , cooked, crisped or raw. Try it like a spinach salad with bacon and sliced hard boiled eggs.Swiss chard is delicious with a mix of egg and vinegar,  all sauteed in butter.

Of course there are the old reliable comfort foods such as meat loaf and mashed potatoes.Think about making a loaf with ground turkey instead of beef for something different and for all that dopamine. You can still have it with gravy - but turkey gravy along with mashed potatoes. You could serve it with another comfort food Tater Tots. These are also great on their own , especially if you've crisped them up in the air fryer. These only take seventeen to eighteen minutes to cook up but the result is a crunchy on the outside , creamy on the inside bite that works well with different dips.Pizza is another one of those foods that can make us feel happy. Enjoy a meat lover's one from one of the best , Blaze. They also have variations that include  a cauliflower crust and topping with squash and even maple syrup. Of course homemade pizza is a great comfort food too. Everyone's childhood favorite is English muffin pizzas with sauce and cheese bubbling away on the muffin slices. You can also do the same with bagels too. Use the everything ones for a fuller flavor.Another home made comfort are chocolate chip cookies. You can stick with original recipe or toss in walnuts or almonds or sub in the chips with M&M's Have these with a glass of milk,  and a favorite book to get away from the world.

These are times to de-stress and stay inside. Have  a cup of lavender tea to warm up and relax or enjoy a turkey meat loaf They're perfect for an hour or two away from the cold and craziness around us.

In Celebration Of Ukranian Food

 Our hearts and prayers are with the people of The Ukraine right now.This country was the birthplace of Russian culture and some of their classic foods. They have contributed immensely to the international table.

New York City has the largest Ukrainian populations in the United States. If you live in or near New York, please show your support and visit the many eateries owned by Ukranian-Americans. Try  Vesslega  on Second Ave for borscht and pierogi.Also on Second is Ukranian East Village restaurant. What is good at these recipes and in the cuisine? Start with borscht , the famed beet soup. It's a mix of sliced beets,beef shanks  or ribs and potatoes. Carrots, tomatoes and the Slavic staple cabbage are also added along with garlic and red wine for flavor.each bowl is topped with a generous dollop of sour cream. This can also be made at home for a different type of  week day dinner.The Ukraine is also known for their dumplings or varenyky . They're identical to their Polish cousins the pierogi. The dough isn't a simple one. Sour cream, butter and milk are added for a rich , chewy dough. The fillings can be potato or an indulgent cheese one made with cottage or farmer's cheese. There is also a sauerkraut one , that's also filled with onions and butter and a sweet one made with blueberries, cinnamon and lemon zest.

Of course the best known and loved recipe of the country is the Paska or Easter bread made for the Russian Orthodox Easter.It' is a light sweet bread , baked in special tall tins and decorated with a glaze and sprinkles>lemon zest or orange peel give it extra flavor. There are other  recipes too, including deruny from northern Ukraine. They are similar to potato pancakes found in Germany and Poland , with the shredded potatoes mixed with onion and eggs to form cakes. These are fried and served with either sour cream or a mushroom sauce.Nalysnyky are another sort of pancake or crepe. Traditionally they're made with buckwheat flour, flour or cornmeal and filled with sweet cottage cheese and berries or fried mushrooms. what would Ukrainian cuisine be without chicken Kyiv? It's known the world over and served in the finest restaurants. Parsley is finely chopped with a clove of garlic and added to six tablespoons of butter. A pinch of hot pepper is added as is salt.  This is shaped into a cylinder and chilled. While it's sitting in the fridge, chicken breasts are tenderized with a mallet  The cylinder is then sliced in two and the breasts are wrapped around them. They're then dipped in egg , followed by bread crumbs and fried. They're a lovely , elegant Sunday supper , served with a simple salad.

Our hearts stand with this culinary giant. Their recipes stand tall like the proud , brave people. Honor and support them and their dishes.

What This War Means

 Sadly we're in another war and one that affects everyone on the planets. Along with the destruction of all life, it has a serious impact on our food and crops world wide. Expect some major and drastic changes  to how we eat and shop.

The Ukraine has bee known as the bread basket of Europe but also of Africa and Asia too. Many countries , from Egypt to Sudan, Nigeria and Tanzania to name a few rely on their

 wheat along with barley and maize.Lebanon will be severely hit because a good portion of their grains come from the area. The area is rich in sunflowers and sunflower oil is one of the staples in Chinese and Indian cuisines. From an agricultural perspective this does benefit some African farmers. There will be a need for grains grown locally and that means an increase in production. yet there's also an international ripple effect that touches us here back in the States. It's surprisingly a plus in all this darkness, Like African farmers US and even Canadian ones will step in and help with the supply chain as per Farm Policy News from University of Illinois. Another problem is that Russia is the biggest importer of fertilizer world wide. economic sanctions against it could easily result in farming and production products. (although we could always find another country to fill in for that).

Prices are already high  to begin with thanks to the pandemic and supply chain problems. Cold cuts are almost ten dollars for a package. Cookies are up thanks to the price of sugar. Dairy is going up too. what will happen a few months into this war. Could a roast chicken cost twenty dollars? Or will tomatoes be eight or nine dollars a pound? With hopes and prayers this conflict won't hast long thanks to  some kind of intervention. If not we may have to look to our own backyards for help. It is easy to live off one's land. It's time to think about growing veggies and berries. We can easily grow everything from those tomatoes to melons to even corn in our yards and community gardens. We may have to go vegan, eliminating dairy and meat, The problem is that soy prices may go up  which eliminate some vegan products. Again ,luckily for everyone mung beans are now a big part of vegetarian products like Beyond Burgers and Just Egg. We may not need to rely on purely soy products as a meat sub in ;

This conflict is not only vile and unnecessary but disruptive. It will affect every aspect  of the food chain , from farming to baked goods. Hopefully it will end soon with some kind of peaceful resolution.