To End A Seder

 Passover is less than a week away.This holiday , starting next Monday APril 22nd, is full of good food. How do you end a Seder? With a tasty dessert?

All Passover desserts are flour less yet you can make a delicious cake or kugel. The most traditonal dessert  are apple  cake and  coconut rich macaroons. Apple cake can be made with almond or ground matzoh meal.There are still eggs added to give it body and spices such as cinnamon or nutmeg. It can be varied with the addition of ground walnuts. Flour less apple muffins can also be made  as a sub in for cupcakes. it;'s more or less the same recipe as  for the cake  Macaroons can be made at home. They only require four ingredients, egg whites, ,sugar vanilla extracts and shredded coconut Vegan ones cna be made if you sub in kosher aqua faba or chickpea water for the egg whites. Chocolate chips can be added or the macaroons can be dipped in chocolate for an even tastier treat. The macaroons can also have a bit of lemon zest for a citrus-y take on the recipe. The original macaron recipe can also be made for Passover  since they're made without flour. You could do a simple vanilla, chocolate coffee or any fruit flavor with a matching or contrasting buttercream filling.

Of course you could always bake everyone's favorite  - a flour less chocolate cake. This is a blend of  just eggs, butter ,cocoa powder sugar and vanilla. Eggs are used to act as a binder.It is a thick, fudgey cake that's more like candy .Can cupcakes be made this way? Absolutely! Yes! Again it's the same recipe but poured into cupcake papers. Again eggs are the most important ingredient here because they act as the binder that brings all the other ingredients together. These can also be made in vanilla too if you want something different.Cookies can also be made for the holiday. Surprisingly there are even flour less chocolate chip cookies along with other types. What gives them substance? Both oatmeal or almond flour work. You should add baking powder to give them some rise otherwise they'll be too flat.Mix it and the flours together before adding the other ingredients. The wet ingredients are then added as with a regular cookie recipe and then the chips. The dough is then rolled into balls and put on a  cookie sheet. 

What ends a good Seder? A good dessert. It could be a traditional apple cake or a chocolate chip cookie. It's up to you how you want to  create a fun and delicious ending.

Risotto Sub Ins

 Everyone loves a good risotto. There's the creaminess and the flavor. The crispiness when it's been refried The day later. The only problem is that arborio can be hard to find or can be temperamental at cooking. What to do ? try subs.

This has become a thing with many chefs.The famed  chef and cookbook author Nigella Lawson is constantly trying new variations using barley and orzo. Yet many home chefs will ask can I sub in regular rice for arborio.The answer is yes but keep in mind the dish won;t have the creaminess simply because arborio rice is a short grain starchy variety. You can use it especially if the rice is really a supporting flavor. It can work well with chicken and a tomato sauce. Can you make the classic and heavenly delicious risotto Milanese>Yes but keep in mind that it won;t have that creaminess .You could add a tablespoon of plain Greek yogurt, creme fraiche or even heavy whipping cream to replicate the texture and mouthfeel. The risotto will still taste good with or without the creaminess. It's the saffron and chicken broth that really make the dish.What about brown rice?Again yes. To make it healthier and creamier you could add white cannellini beans ( don't try this for a Milanese). The beans impart a nice flavor and work well with the chicken broth and tomatoes.

What about orzo and barley? Yes orzo, that rice like pasta can easily be subbed in for arborio rice. Many home chefs and commercial ones claim that it makes a better Milanese than the arborio rice. You use the same ingredients, the saffron threads, the white wine and chicken broth. To achieve the famed creaminess add two tablespoons butter or a plant based one such as Melt. Of course orzo can be used in traditional risottos that also have tomato sauce and mushrooms. It can even work in making arrancini those stuffed deep fried rice balls. Is pearl barley a good risotto sub in? Yes!!! You can even make Milanese style with it!! Keep in mind that it does have a slightly nutty taste that may come through in dishes made with lighter sauces. Many home chefs pair it with a variety of veggies. Many add vegetables normally not associated with risoot like carrots along with squash and even soy sauce. It's a great risotto to make using a current season's harvest. Try kale and butternut squash in the fall while the summer calls for corn and cherry tomatoes.

Risotto doesn't;t have to always be made with arborio rice. Try orzo in a pinch or pearl barley if you have that. Use up your white and brown rice for a risotto Milanese or a traditional tomato one.

Lighter Sides

 Warmer weather means lighter meals and with them come lighter sides.Let the mashed potatoes and green beans casseroles rest. Try dishes and recipes that are not are heavy, but more delicate. T

o most laughter meal is chicken cutlets or fish.what works with these? If you're in a hurry, try these,

The SUddenly Salad by Betty Crocker is easy enough to make.It comes with the pastas that has to be cooked and seasoning.The last is made with oil and water and then is tossed with the rotelli.I plan on using this as a side with plant based chicken tenders.You can also make this using any chuncky pasta and a variety of differnt seasonings. Add grape tomatoes and cut up broccoli florets  for more flavor and substance.

The other , Knorr's Spanish Rice is another easy make.It's ust cooking the rice and adding either a tablespoon of vegetable or olive oil.THis can work with chicken, or fish. You Ould even add leftover Londin Broil to it for a quick meal.Again it can easily be replicated with tomato paste cooked into white rice. Lemon rice is a great addition to any main dish.Use fresh lemon juice and zest for this along with either butter or a plant based one like Melt. Almonds work well in this too if you want a more exotic side, especially if you're cooking chicken shikebobs.This also is a good side dish to grilled salmon too. 

Switch to lighter mains and sides as the weather becomes warmer.It could be a pasta salad.It could be a side of rice. Either one is very good.

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Chicago Restauranr Paradise

 Chicago has always been known as a foodie's city.It has a wide variety of eateries from stands to fancy restaurants.It also has a wide variety of cusiines from downhome American to the best of the world. Luckily there's a guide to help you eat through the Windy City

The New York Tmes wednesday section highlighted the best of this interesting city. If you want down home Chicago food them stop at Johnnies; where the quintessential Chicago sandwich is being made< Beef is roasted and laded with different soices.It's shaved thin and piled onto a roll and topped with giardinaria, pickled veggies. The place is also known for its' hot dogs and lemon Italian ice.It';s located outside the city in a charming town called ELmwood Parl. Then there is Superdawg where everyone goes for a "dragged through the garden " dog.This is a hot dog laden with diced onions, neon green relish peppers,tomatoes and tomato slices.Celery salt is sprinkled on and a dill pickle spear is added. Add their fries and a shake or malted for truly blissful eating.CHicago is also the home of the Midwest beef market. Try Uncle John's Bar-B-Q on the South Side where ribs and smoked turkey reign supreme.

Of course there are fancy restaurants, as in any other big city. Avec has a variety of good Mediterreneam starters like labneh along with chorizo stuffed and bacon wrapped Medjool dates. Chicago has always had a large Italian population so both pizza and pasta thrive here. There is Monteverde in the west Loop,This features freshly made pasta and a rich Neopolitan sauce that is made up of a variety of different meats. Kim's Uncle Pizza, in nearby Westmont offers CHicago tavern style pizza, ones with crackly crusts cuts into squares.They're topped with tangy sauce and nubs of crackly sausage. Shanghai  Terrace offers a wide range of CHinese dishes from SHanghai to Scechuan. Try their fried rice with Wagyu beef and taro. The city has a burgeoning Mexican population so Mexican eateries are also big on Chicagoans dining lists. Many go to Mi Tocaya Antojeria for the steak burritos and the wedding day special a while mole called mole de novia.Al Bawadi Grill is for those who love good Middle Eastern fare in a luxurious setting. They offer the usual hummus,keftka and shish kebabs.

These are just some of the eateries CHicago has. Visit this fascinating city for Lake Michigan and the town history. Stay for the amazing array of restaurants.

Spring Veggie Time

 It's Spring and that means a plethora of fresh spring veggies to eat. We're curious here.What's your favorite? Do you love fresh peas that can be made into everything from soups to salads? Are you big on asparagus dishes (I am! It's just my favorite vegetable of all time!) Do you love artichokes steamed or stuffed?

Let us know what you like as you transition from heavy winter dishes to lighter warmer weather ones.Is there a recipe that features them that you'd like to share?

Kitchen Myths Busted

 Everyone has grown up with at least one kitchen myth. These could be old wives tales,family lore or just lies that somehow become truth. There are certain stories and suggestions that do have a base in science and truth .It's just hard to discern what's good to follow and what's not.

Regular contributor Julia Moskin wrote about this in todays' New York Times Wednesday Food section.Everyone has grown up with  all sorts of kitchen mysths. Some are grounded in reality like the old chestnut "Only eat seafood in miths that have an "r" in the." This comes out from when their was a lack of refrigeration and seafood could only keep during the colder months.Then there's the one that  has against washing mushrooms. This is a restaurant based myth that's actually a truth . Just rinse them off only when you ready to use them. There's also tbrown eggs that are healthier than white. An egg is an egg.The color has to do with the ehn's feather color , not if the brown eggs have more protein. She also explores the myth of not using soap on a cast iron pan. This comes from over a c entury ago when most household soaps contained lye which could erode the top layers.Some tales include wetting the pans. then scrubbing them burying in sand. You can just wash it with warm water.If there are stuck pieces like bacon or steak then add a few drops of dish detergent to clean it.

Other myths include that old chestnut pasta water should be salty as the ocean.Here Ms. Moskin tried out this , using salinity levels from one to the Pacific Ocean and Mediterenean Sea. She prefers a saltiness that's similar to chicken both. Anything too powerful, and the pasta loses its' flavor.What about washing rice until it runs clear before cooking.Years ago , rice did have to be washed to remove everything from chaff and dust to vermin! She also experimneted with this and it turns out washing the rice does nothing to it. Besides most rice is bought clean anyways. Then there's the fairy tale of having your ingredients prepared and your're cooking oil heated befiore starting to cook.Is this true?No. you can start the oil cooking and add the ingredients at the same time.I always do this and everything tastes just fine. I think it's adds to a dish, give such -proteins as mushroom, tofu and meat extra flavor.What about browning meat at the start of the cooking process  to seal in the juices. This is a falsity too. Brown only steaks and roasts. Stew meat doesn't;t need to be browned It can be cooked with other ingredients .The same applies to meats cooked for soups too. 

Myths abound everywhere. They're especially prevalent in the kitchen, Yet there's a lot of truth in these sayings. It does pay to experiment

Spring Soups A Lighter Flavor

 Even though the weather is becoming warmer there's still a need for homemade soup. Yet Spring soups are not only easy to make but light.They're also burst with fresh green flavor, perfect for welcoming a season of growth and renewel.

MInestrone is the obvious choice for a Spring potage.It's a vegetable soup that's full of garden goodness. For Spring swap out the heavy beans and pasta for Spring greens, kale and asparagus. If you want some protein add chickpeas but the soup can taste just as good without them.Also add in a couple of fresh garlic stalks which should be growing depending on where you live. Two Spring staples - peas and artichokes are added.Dandelions are starting to show right now. You can add these although they can sometimes have a bitter taste.Be prudent with them.If you want to add artichoke hearts you can. Remember to keep the bones of the soup.A good broth whether chicken or vegetable and a can of diced tomatoes. For the last try the fire roasted ones for some complexity. sprinkle of grated Parmesan will finish it off before serving. Since this is a vegetable soup, you can nix the side serving of salad. Crusty French bread with butter is good with it or even the extra thin bread sticks - grissini from Torino.

Surprisingly enough onion soup can be tailored to fit the Spring. Instead of regular onions try verdant scallions enhanced with the addition of soy sauce. Potatoes give the soup it's creaminess. You can use water as a base for a lighter flavor or vegetable broth for a more flavorful one. The onions and potatoes are sauteed first in olive oil with a bit of butter or butter substitute. The broth or water is then added in a long with the soy sauce.Oregano is added for more flavor if you want to. Everything is them simmered for a few minutes and can be blended with an immersion blender or poured into a traditional one. Another warm weather idea is foraging for your soup's ingredients. You can easily make a dandelion leaf one or one that is rich with nettles. Dandelion is good paired with spinach so you can add some leaves to the broth . Carrots give this all green potage bright pops of color and some sweetness too.Nettles taste like spinach  but with a peppery aftertaste. Again , these can be combined with spinach and cooked in a vegetable broth for a refreshing soup.

It's Spring yet don't put away that stockpot! You can create tasty light bowls of a flavorful soup. Try them for a light Spring supper.