Hot And Heavy Dishes

 This is January and that means freezing temps depending where you are. This means hot , satisfying meals that are perfect on a Sunday or a less heavy one for the weekdays. There are so many different dishes that can warm you up while giving your eh best nutrition.

Many think of cabbage as a summer veggie, perfect for those barbecue slaws. yet this is a winter veggie, perfect for winter dishes. You can still have to in slaw form but think hot instead of cold. It's shredding the leaves and then sauteing them in a mix of olive oil and butter. add what you'd like to it . Some add apple cider and bacon to give it more zing and flavor. Garlic and hot pepper can also be added for a more Szechuan flavor. Another idea is turning that round head into thick steaks. It's just slicing it into one inch thick pieces and then drizzling with olive oil. season with salt and pepper and roast for forty-five minutes for 375 degrees Farenheit. Bean dishes are another good and hearty way to bulk up during these frigid times. Chili is the ultimate cold weather go to. It can be made meatless or with ground beef. You can even add pant substitute crumbles in a long with stewed tomatoes , chopped onions and peppers.If you want a five alarm then increase the spicing, namely the chili pepper. Some add a dollop of sour cream and guacamole in people's bowls. Add cornbread to round it out.

Casseroles are another cold weather must make. Lasagna and baked mac are two of the most famous and most beloved.lasagna can be made in advance and frozen, to be used later on in the week.Create a rich one by using ricotta and a good Italian sausage.Any pasta sauce will work with it You can vary it then with a mushroom or garlic sauce. Lasagna can also be made Piedmontese style.This is a white bechamel sauce that's subbed in for the ricotta. It's more of a French style casserole with a creamy sauce and veggies like carrots. You could add beef to this but shredded turkey or chicken would work better.Another pasta casserole is baked macaroni and cheese. THis is the perfect comfort food for frosty days. A basic recipe is one that involves cheddar along with two eggs and milk. par boiled elbow macaroni is cooked first , then put in a buttered casserole dish. The eggs milk cheese and butter are whisked together and then poured over the pasta. Cheese slices and bread crumbs can be place don top for a nice crunchy bite.  You can also add a layer of bacon or ham for not just more flavor but to make it more rib sticking. Gruyere cheese can be added for a different, more subtle taste.

It's January. The temps are frigid. You need a good, hearty meals to get through these Articitc days. Try cabbage steaks , chili or casseroles for  filling meal.

The Wooden Spoon Controversy

Wooden spoons are one of the key utensils in any chef;s arsenail. Yet there is a controversy with howto clean them?Is it just hot water? Do you use soap and what kind?What can you do to get those wooden gems sparkling.

Wooden spoons are a mut for any home chef who loves to cook sauces and soups. They're getting a lot fo usage right now thanks to home chefs cooking up a lot during thiese chilly days. Wood is a better medium than plastic which could melt or become deformed thanks to high heat. Cermaic spoons can cause chips.For millennia wooden spoons are the best. They absorb heat and don;t turn red hot like metal ones do.They are the workhorses of a modern kitchenand that means they can get dirty quickly. According to Maki Yazawa, a writer for The New York Times Wirecutter zine wooden spoons should be washed with unscented dish soap and warm water.  Use a sturdy sponge like Scotch Brite (which can be bought in four packs at any grocery)The next step is drying it with a towel or paper towel.Just pat gently and then let air dry preferably overnight or at least for a few hours.

There is an extra step if the wood looks dry. Use a splash of food grade mineral oil such as Thirteen Chef Mineral OIl or Howard Cutting Board OIl. Keep in mind since wood is porous it will absorb oil over time to hydrate it . Every now and then it does need extra oil.This will prevent it from cracking and splintering which could lead to bacterial build up. Add a few drops at a time  of the mineral oil and rub it on the surface using a paper towel. Don;t aggressively rub it in. The spoons just needs to be well coated. A bit of excess oil isn;t a big deal. This does require downtime for the oil to soak in. Do this before vacation or on a week where you won;t be needing the spoon.How do you know you;ve applied a sufficient amount of oil? Drip water on it and see if the droplets hold their shape.If they're absorbed into the would then more oil is needed. The wood is still "thirsty". You could also just gently wash the spoons as you would regular spoons and then let them air dry. This works for many including myself.

Wooden spoons are a big part of home cooking. Treat them well and they'll last a long time. Sometimes even the studiest tools need tender loving care.

Sturdy Seeds A Symbol for Altadena

 The California wildfires have created an unimaginable ,horrific hellscape.There has been so much destruction that even resident Jay Leno has likened it to Hiroshima. Yet there is hope among the ashes. It relies on plant seeds that could bring back wildlife and foods. 

LA resident and regular contributor Tejal Rao wrote about this miracle in yesterday's New York Times Wednesday Food section.It is in Altadena, an area where there was nothing but mass destruction.The town had seeds banks, small wooden structures similar to small curb side libraries where home chefs could takes seeds to cultivate or use in cooking.One, Nina Raj, a naturalist who live-in the city took her seed collection during an evacuation. She had to pack her Marilija poppy seeds, Engelmann oak acorns,California buckeye, sage and buckwheat seeds. Many of these had been n gathered around Easton Canyon where another detrimental fire, the Eaton Wildfire is still smoldering This was an area that attracted seed collectors as well a  shikers and cyclists, along with indigenous animals also ate these seeds and drank from ponds and pools..

Luckily Ms. Raj's home is still standing while many of her neighbors are now homeless. however the surround ground may or may not be good for regrowing seeds. As shocking as it sounds fire is part of the ecosystem of Southern California. Some native plants have learned to germinate or go to seed in the ashes while  others have been shown to clean scorched soil and prepare it for new growth    Ms Raj realizes this and on Monday worked with a local nursery to dole out protective ear and tools for homeowners. She also put out a call for seed donations too . Within days people were dropping off seed packets. One person even gave a California black walnut sapling.Other mailed in yarrow, mugwort sagebrush and lupine seeds.  All of these can be used in teas and soups. They are flavorful and can be considered a part of native Californian cuisine.In recent years many Altadenans have replaced their gardens with vegetable and seed patches.    Hopefully the land won;t be polluted with flame retardants, salt water and ash that were used to extinguish the flames.  Ms Raj is hopeful. The plants are resilient and will grow back - a symbol of the people of latadena themselves.

California will rebuild and grow. The plant life will come back. it will take a while but the seeds and plants that made it unique  will regrow and thrive.   

Protest With Eggs

 You would think that eggs are coming from the golden goose given their high price these days. They are one of the most expensive food items out right now. They're are ways to work around them. It's a simple as using basic sub ins.

Regular contributor and pro baker Genevieve Ko wrote about this in today's New York Times Wednesday Food section. For decades moms have been using egg substitutes because their kids have egg allergies. Baking allows for these.Cooking is trickier. Home chefs (including myself) have used JUst Egg which does work in both cooking and baking.It is expensive at around $5.31 for a 16 ounce bottle and it has to be used within a two day time frame. It'/s good for making omelets and frittatas.  A=However with baking you can vary the ingredients. Egg is used for binding so a good binder is all that's needed. Eggs also moisten dishes with their water content and make the crumb of any baked good richer with their fatty yolks . Whites are good for creating airy meringues along with lifting baked goods. Whites also add a fluffiness to savory dishes and make for a lighter ,almost poofy omelet and cheese souffles.

What can be used for a egg substitute? Ms Ko recommends flax gel. Again it'sa good binder and can add structure ,moisture and fat. Most baking recipes can use it such as cookies, muffins, cupcakes and yeast rolls to name a few.It does have a subtle nutty taste but this works with other ingredients and is a good binder. Professor Genevieve Meli of the Culinary Institute of America who teaches pastry arts recommends grinding flax seeds to produce it.The down side is that it can go rancid quickly. Another sub in and a favorite of vegan home bakers is aqua faba, the chickpea fluid. It adds moisture to such treats as brownies but also makes excellent meringues.Unlike egg whites it will not help in creating a tall cake.One mom favorite is banana or applesauce.It binds adds moisture and does provide some structure.Use it for yeast rolls and even pancakes to  get the same texture as ones made with egg. Mashed sweet and regular potatoes can be used  potatoes along with pumpkin puree can be used for savory dishes such as meat loaf and breading meats

Yes using eggs are a home chef's luxury. Yet there are sub ins to help. Use them for budget baking.

Warming Spices

 How to make a dish even hotter? Add some heat. It could be sliced jalapenos or a heaping teaspoon of red pepper. This makes for a blood warming meal that will get you through the cold days ahead.

Of course chili is one of the hottest dishes to make. Many make it with just a one alarm rating yet it can be made to be super hot. A five alarm is a fiery change.This means adding more spices and peppers to your already established recipe. Jalapeno is added a long with teaspoons of chili powder ,cayenne pepper and red pepper. if it's too eye watering it can be cooled down with individual dollops of sour cream or guacamole. Another Mexican favorite mole sauce can also be spiked up another levelIt a dark chocolate sauce made with such cocoa .Usually made with cumin and tomatoes. it can be varied with a good kick of ground red pepper. It's usually serve with chicken or beef but can be good with vegetables too. if you want to add more heat then thick about jalapeno cornbread to any of these dishes. Add half a cup of fresh sliced one for an extreme bite or pickled ones for a lesser zing.

Pasta can be fiery too. Arrabiata sauce can bring in blood warming fire. It's a red sauce, rich with tomatoes and the extra kick of red pepper flakes. A teaspoon o them  toasted in butter should bring out the flavor and give the sauce the appropriate taste. If you want you can add any protein too to give it more oomph. Think chicken beef or shrimp. Keep in mind that pizza sauce can also be made arribiata. Add some spicy pepperoni too or ventricina ,a spicy Italian salami as topping.  for a really elegant hot dish , make lobster arrabiata . This is made with two three pound lobsters and four dry red Chiles. The lobsters do have to be roasted first and the meat and juice added to the creamy sauce. It's usually served with spaghetti but also works with any of the "long" pastas like fettucini and linguini.Indian food is also full of heat. Try a chicken curry that combines ginger - another biting spice and chili flakes to create a blood warming dish.Again ,if it's too spicy then serve with Indian flatbread like naan or roti.

If you want to be toasty hot during these cold days, then cook with heat. These dishes will keep you warm .They're not only not but also delicious.

A Vegan Jersey Maque Choux

 Cajun food is a perfect chill chaser during this weather.One the famed masque choux  is one of those even if it's typically associated with summer barbecues. It a tasty melange of flavors and ingredients that work any time of year.

I decided to try the recipe after receiving the recipe in my email. It looked very tasty save for one ingredient - corn.With that I decided to sub in peas and chcikpeas since I  sadly can't digest corn.. I also used a base of Lidl's riced cauliflower stir fry which does have a little  corn and chopped green peppers

 

The recipe calls for real back on or ham but I used Morningstar Farms soy slices which gives more or less the same taste.

The true maque choux recipe calls for just butter but I used a mix of Country Crick plant butter and a bit of the Lid; olive oil.

It also calls for heavy cream,I used  a tablespoon of Violife's vegan sour cream and about quarter of a cup of Lidl's almond milk.

Chopped tomatoes are also added for more flavor as the original recipe. I used a generous dusting of onion powder and ground red pepper.

It's simmered over a medium flame for fifteen minutes.

I'd add the bacon later to keep it's crispness.As with any Cajun dish rice is a must so I used Lidl's Ninety minute kind

to stop up the sauce.

I arranged the bacon around the sides with rice 

This was deliciously flavorful with the hot pepper and cream sauce highlighting the vegetables and bacon. This is definitely going to be made a second and third time. It was very tasty and it can be made a variety of ways, whether the original or varied to suite individual  tastes.

Add Macque Choux to your winter table . It;s a fiery , creamy delight that's perfect for a cold night. Try it for a taste of New Orleans,

The Impactful California Cuisine

 Not many US states have the impact on world cuisine as California.It may have been the state where all our entertainment came from but also many food movements that have impacted the globe also derived in both northern and southern parts of California.

Long before there were the Spanish and Americans in The Golden State, there were the indigenous tribes.Due to its size there are several different scores, each uniquely different. They were eating the healthy salmon long before anyone else discovered this fish and its' nutritional power. There were also deer as well. along with sheep and even bear. Small fowl like grouse  and quail were also consumed as well as seafood such as mussels crabs and clams. Most of the tribes relied heavily on accords which went through an elaborate process of boiling and leaching (getting rid of toxic  tanic acids ) to create either a thin gruel or a thick stew . Not surprisingly all the tribes of California roasted and the bus which were high in protein. Crickets and grasshoppers were the most popular.When the Spanish arrived in 1769, They brought the chief components of the Mediterrenean diet that are the cornerstone of California cuisine.OLive oil fresh vegetables and wine were now a part of anew rethought California cuisine.

A change happened in Northern California with the 1849 Gold Rush, It also helped to highlight San Francisco, now becoming a place for wealthy patrons to go . The Forty-Niners brought salted food and hard tack, similar to what sailors ate. The Chinese were also coming into the San Francisco area and with them. Even though they were initially disliked, their food and cooking techniques made a massive impact even to this day in the state.Thanks to the fil industry arriving in So Cal , oranges and lemons were being incorporated in not just Californians' diets but all of America's. The Twentieth Century brought such innovators as Helen Evans Brown,originally a New Yorker and Alice Waters. Waters was influenced by her time in France but used fresh local fruit and vegetables at her restaurant ,Chez Panisse in Berkeley California, The state continues to influence the world today. The juicy and delicious French dip originated in LA along with fish tacos and the ever popular California roll. Where would the world be with out San Francisco sourdough.

California is a powerhouse in the culinary world. It has been that way for centuries.It will continue on, with good food and good flavors.

If you want to help those affected by the California wildfires, consider the American Red Cross and PROJECT HOPE