Snacks For Dinner

 Sometimes a regular meal can be boring. It's the same old meat loaf or roast chicken. How can you liven up dinner or even a weekend lunch? Serve snacks.it's a fun way to add zing to the table.

I't;s not so much as giving the family a bowl of pretzels or chips to nosh on. It's taking those appetizers and bites you see at restaurants and recreating your version of them.Pne of the most popular are loaded nachos. There are so many different variations of this, from the hearty brickyer's version that's rife with bacon and chorizo and lighter versions, that have sliced veggies scattered over them. The best version is one that your family likes.If they are bing on beans then go heavy on them. If they like a meat lover's version add more ground beef or shredded chicken. If they're vegan, then go with soy crumbles and non diary cheeses like Miyoko's . Sauces can be added before cooking or they can be added afterwards.  You can also make your own tortilla chips by frying or baking them. The crisp chips can be made into a Mexican pizza, now being served at Taco Bell. This is a fun sandwich of crispy tortillas with a layer of refried beans, meat and tomatoes. Again you can make these to suit your familes tastes as well.

Pretzels are the ultimate snack. Now imagine them as the ultimate snack dinner.Buy the big Bavarian ones (your freezer section has them). After they've been baked , slice and serve with warmed cheese and sliced bratwurst. You can also turn it into a fun Baviarian influenced grilled cheese by adding sauerkraut and sliced Black Forest ham. Another fun and cheesy dish , epsecially for a weekend is fondue.  The classic Swiss recipe has Emmenthaler  and Gruyere cheeses grated and cooked in a fondue pot with garlic, kirsch, cornstarch and dry white wine. Boiled potatoes can be dipped into it but the real stars are the crusty chunks of French bread. It may look like a sophisticated snack but the kids will get a kick out of it too.The fondue pot can also be used for that Piedmontese treat bagna cauda. This requires the fondue pot but it's cooking anchovies in a sauce of garlic, butter and olive oil. Stir unti there's a smooth looking sauce. Savoy cabbage pieces are usually dipped into it but you cna also partially broiled London Broil and finsh up with chunks of Italian bread.

Forget the ordinary. Serve snacks tonight for dinner. Enjoy them and the fun they bring.

A Sip Of Peru Chicha Morada

 Th e colorful and interesting countyr of Peru is mostly known for its' ceviche, beef and chicken recipes. Yet there's a drink Peruvians cannot live without. It's a homeade brew and it's becoming everyone beverage of choice.

Regular contributor Christina Morales wrote about chicha morada in yesterday's New York Times Food section. It's like what sweet tea to Southerners. Chiccha morada is a homemade brew made of corn simmered with pineapples, limes and apples. Warm spices such as cinnamon and clover are then added the the brew is cooled overnight. The result is a flavorful deep purple colored fruit drink. Chef Erik Ramirez , owner and partner of LLama Inn in Williamsburg " Brooklyn calls it "Christmas on the beach". The spices are warming even though it's as refreshing as any lemon or orange ade. He simmers the drink for forty five minutes and then adds sugar and a squeeze of lime. The drink cna also be used in cocktails savory dishes  and desserts too. His most popular drink has a chicha morada base.Many Peruvian chefs have used it in one of their most famous cocktail, a pisco sour, a frothy mix of egg white, limes, pisco, a type of brandy and sugar.

The drink's origins are preColombian according to University of Texas sociologist Nino Bariola. there is evidence that it was served in precolonial times however it became veyr popular in the Nineteenth CenturyWriters and travellers of the time mentioned it.It was a part of everyday lives and even depicted in the paintings of artist Pancho Fierro. At that time people were also enjoying the drink's cousin mazamorra korada, especially in the capital city LIma. The last is a pudding version of chicha morada , thickened with potato flour. Both were featured in cookbooks in the 1960;s and also figure heavily in Peruvian festivals honoring the Senor delas Milagros, the Lord of Miracles held through out October. It's now being made into cady and fruit powders. Chef Jose Luis Chavez of Manhattan's Mission Ceviche uses the drink for a short rib glaze and has been experimenting with it and octopus. he plans on creating a dessert with it , in the shape of an ear of corn.

Chica morada may be the next big thing. It's a tasty drink that can be used in a number of dishes. The drink represents the best of Peru's harvest.

Celebrating A Culinary Heritage

One particular cusine doesn't not define a country's culinary hisotyr.It's a combination of different recipes from various areas. The dishes are basically the same yet infused with the flavor of each region, This is true of Mexican cuisine. There is no right or wrong way to cook. It's simply cook.

Rick A. Martinez , author the just published cookbook Mi Cocina Recipes and Rapture From My Kitchen In Mexico (Clarkson Potter 2022) wrote about this in todays New York Times Wednesday Food section. As with his cookbook ,he travelled throughout Mexico , looking for recipes similar to what his mother and grandmother made. He came up with a stunning array of regional dishes after touring the entire country. he flew to Mexico City bought a car and went to the various Mexican states. He drove 25,000 miles and visited 300 (!) cities across all thirty-two states of Mexico.He discovered that classic dishes like tamales, pozoles and mole have an infinite mumber of variations. THis is due to the style and sazon - flair and style) of the cook taking center stage.Mr. Martinez biught into the idea of one perfect recipe when that's far from the truth. There are always different variations with subtleties and nuances. He'd order the same dish over and over at different recipes, taking notes on the dishes similarities and differences. The reasons for this is that Mexican cook love their indiviual recipes.

He offers his favorite recipes. There is a mole negro which is rich in Mexican chocolate.This is a grainy paste loaded with cinnamon and sugar. . Instead it's a smooth silky black mix of chilichuacle and guajilo chiles cooked with roasted whole almonds and roasted whole peanuts. A variety of different spices from peppercorns to star anise , cloves and cardamon  amp of the flavor as do raisins and pumpkin seeds. It's the tomatoes and tomatillos that lend the sauce its' silkiness. This is usually served on roasted chicken or turkey.There is also chorizo sandwiches with tomato guajillo .  like a zingy sloppy joe with the chorizo sausage cooked in a sauce of guajillo chiles and chicken broth. The sandwich also has lettuce and  sliced onion on it. Mr. Martinex also includes a chicken soup, rich with the often used veggies of Mexico, such as squash and corn along with onions. It's decorated with fried chiles and crunchy tortilla chips.Yes, there is a recipe for chiles relenos or stuffed chiles. They filled with Mexican cheese , dipped in an egg batter and fried.They're served with  a roasted tomato salsa. Mexico has a coastline bounding with seafood. There is also a recipe for grilled fish  - pescado with a chile lime sauce.Red snapper is used for this and brushed with a mix of achiote paste , orange and lime juices.Iyt's served on wamred tortilla. with lettuce and sliced onions.

There is no right or wrong way to cook Mexican cuisine. It all depends on the person cooking the recipes. It 's up to the chef's taste and flair to make it memorable.

Floridian Foods

 Florida has been in our thoughts and prayers lately. It is  a beautiful state , rich with scenry, sunshine and culture. It also had a wide array of different dishes that are worth trying.They can be Cuban influenced or made with the states's citrus crops.

One of the most popular dishesin the Miami area is the Cuban sandwich. This is a hearty hero type of sandwich that has layers of hot roast pork, ham, pickles, Swiss cheese and pickles.It's served on thick Cuban bread and hasn;t changed since it was first introduced to the state in the early Twentieth Century, Miamians also snack on chicharrones, deep fried pork belly rings  They're fried in their own fat like bacon and spiced. Croquetas or ham croquettes are another popular Floridian dish, reflective of the heavy Cuban influences. These are a tasty mix of minced ham and onion, bonded together by eggs  and then rolled in cracker meal These are then deep fried and can be eaten plain or with sauces. Of course fish are eaten on this peninsula. Fish lovers enjoy broiled flounder, pompano or snapper along with grouper. There are also  stome crabs and pink shrimp to try too. Do Floridians eat gator? Yes!! The tail is

usually deep fried and tastes like chicken nuggets. Restaurants feature it as an appetizer along side wings and crab cakes.

The state has always been known for its' citrus, The Spanish brought the fruits over in the 1490's when they first  colonized the Caribbean. There have been orange groves since the mid 1800's and Floridians and visitors have been enjoying fresh juice ever since. Lemons have been grown there  for commercial use since th e late 1800's. Grapefruit is another citrus fruit that the state produces and it originates from the Indian River area in Melbourne Florida near the Atlantic Coast. They're shipped everywhere from the United Kingdom to South Korea.The warm climate and sunny days are also perfect for growing limes and even homeownrrs have a tree or two in their backyards. This brings about the state's most popular and delicious dessert Key LIme pie.it was first made in Key West. home of Ernest Hemingway in the 1890's. the main ingredient was coindensed milk which people fo the time used since fresh milk was so scarce. Most long time Floridian families have their version of this  but it's mostyl an eggless custard zinged up with the juice of eight to ten limes.

Our hearts and prayers are with Floridians right now as they try to rebuild after Hurricane Ian. See the state as a great culinary one. It's full of interesting dishes and flavors.

A Thanksgiving Up North

 Happy Thanksgiving to our Canadian neighbors to the north. Like us , they have a day of feasting and thanking mixed with cooking and hosting. Their recipes reflect who they are and the great products the country is known for.

American home chefs could use this day and the Candian recipes as a tester day for our Thanksgiving next month. Maple syrup is big in Quebec province and it can be used for both sweet and savory recipes. Of course the most obvious way to go with it for yams or sweet potatoes.The syrup's earthy flavor brings out the yam's or the sweet potatoes own sweet flavor, however be sparing with it. You don't want ot to taste like candy. Lemon juice is often added to cut the sugariness.Another take on them is cutting the sweet potatoes or yams into planks, brushing with a combination of melted butter or margarine and then air frying them  This gives the fries a nice crispy exterior while still maintaining a soft meaty inside. Maple syrup can also be used as a glaze for turkey too. This is sually made with the addition of orange juice, and vegetable stock. Wait thirty minutes before poring over the roasting bird. It's then poured over the bird again two and a half hours after the first glazing and when the oven temperature has been lowered. The extra glaze can be pured over the finished roast or served as a sauce alongside it.

What do you stuff a Canadian Thanksgiving bird with? A  French Canadian stuffing!!! It's usually a meat based one as opposed to the American  mostly bread kind. The Quebecois version is usually a mix of both pork and beef along with two large chopped onions. There is bread as a base but also some families add breadcrumbs as well. Their sides are like ours. There's always a big bowl of homemade mashed potatoes and Brussel sprouts, the last usually served with crumbled bacon on top. Are Thanksgiving Day desserts the same up north as they are here? There are pumpkin and apple pies but there are also mouth watering butter tarts too. These are miniature pies usally filled with raisins, quarter of a cup of butter,corn syrup and brown sugar.Eggs are added for a custardy silkiness and vanilla for more flavor. The tarts can be topped with either whipped cream, creme fraiche or vanilla ice cream.Another popular Thanksgiving (and year round ) dessert is the nanaimo bar , named for the British Columbia city of Nanaimo. It's a rich layered bar , made with a chocolate and coconut laced cracker crumb  as the first layered topped with a custardy middle.It's then  topped with a chocolate candy topping. They have to be chilled between layers to get that neat tricolor look.Shortbread is also baked for the holiday with some home chefs adding maple syrup for flavor.

To all our Canadian friends, enjoy this holiday. Give thanks for delicious food and recipes handed down, Be grateful for what you have.

A Season of Comfort And Warmth

There's mothing like comfort food on a chilly October night. It could be a roast chicken or a bowl of chili .It's definitely a recipe that brings so much joy and happiness that''s it's easy to forget a not so great day or bad news.

That's how I feel about my Mom's chili recipe. This has been a staple in my life since childhood. (I think she got the recipe from my father's aunt, my great-aunt but I'm not sure). It's been passed around the family and everyone has loved it. 

This is such an easy recipe that I adapted to my crockpot. It;'s a yummy mix of two dfferent kind of beans, kidney and pinto, Gardein crumbles, and Acme's Signature brand salsa roasted tomatoes. There are dashes of salt , freshly ground pepper along with  chili ,garlic and onion powders.Olive oil and water are added for smoothness and a small squirt of liquid stevia (yes stevia!!!)  cut out the tomatoes' acidity.Ghere are even fresh cut tomatoes added to temper the spice and add more flavor.

It's cooked for two to three hours however I'm always taking tablespoons for tasting every five minutes. That's how good this is. It' served here with corn muffins but crackers, polenta or rice also make for good bases. This is one of my most favorite comfort foods. We need these during these crazy, uncertain and often mean times. A mouthful of our favorite recipe is like a flavorful secuirty blanket . Ther'es something soothing in usuing familiar recipes and ingredients. 

What are your favorite comfort foods? Are they family recipes or one you've had forever. Are they savory? or sweet? Whatever they are , they all shore one thing - comfort on a cold fall day.

Are Food Magazines Still Tasty

Are food magazines still relevent in this digital age? Are they worth the money when recipes could be got for free on the internet? Some home chefs and bakers think so as do their publishers.

Food magazines have been around since the 1800's. One of the earliest was the strangely titled Berney's Mystery of Living  from 1868 that offers "tasty morsels" of recipes. There was also The Table 1886 , American Cookery,1876 the Caterer Philadelphia 1882, Cooking Club  1895 and The Boston Cooking School Magazine 1896. These were undoubtedly aimed at young housewives who had the benefit of an education but not the luxury of a cook. They probably were bored of the tried and true dinners and desserts their mothers and grandmothers clung to. They wanted to try what the families of the Gilded Age ate.(look at the dates of these magazines, they' began publication right after the Civil War when American wealth was exploding and ordinary people wanted to emulate the magnates and tycoons). Young home chefs were also eager to replicate fancy French and English dishes and sweets.Women's magazines also had offered recipes .These were usually featureing some  popular product of the day, like evaporated milk or Jello. The first serious magazine was Gourmet created in 1942. This was for serious home chefs who were taking advantage of their modern kitchens. Dishes and desserts were more complicated thanks to publisher and writer Earle McAusalnd. Fifties housewives could appreciate recipes from James Beard who wrote for the magazine in its' early days.

The question nowadays is are these food magazines worth buyig?. Most , including Gourmet are on line. It and many other require a subscription to look at recipes. There are tons of different blogs from mommy ones to cake to air fryer ones that offer free recipes along with suggestions and variations. They're easy to access and also there's no worry of ruining pages with ingredients or messy hands. You just have to quickly wipe a tablet off if there's a splotch of frosting or a drip of gravy on it.  Then there's the ecological dilemma of wasting paper  - and trees for them. Yet there are some home chefs and bakers who love these magazines. They do offer some great theme ideas , especially for upcoming Halloween parties. There are always some interesting and fun recipes for cakes and treats.Next month there will be a plethora of Thanksgiving recipes , from different kinds of turkey brines to variations on pumpkin pies. There are even smaller sized food magazines that feature such dishes as dump cakes and keto desserts. 

Are food magazines worth buying. The answer is yes if you're a devoted home chef. They're fun reads too as they offer advice and suggestions. They are work picking up.