OIgnon Piemontese

 Piedmont is uua;;y known for bagna calda, fritto mista and polenta but stuffed onions or oignons Piedmontese is another vital recipe.It's made in every household. In fact each family has their own variation of them.

I tried to call up my bisnonna's recipe a few weeks ago when I made them. I had made them before for this blog  however I forget one important step  - boiling them in salt water.

After the initial peeling of the outer layers ia big onion is boiled for about half an hour. It;s them cooled and was cut into smaller rings.  The stuffing is a mix of plant based beef crumbles, butter, bread crumbs and various spices.

I used about a quarter of a cup of  bread crumbs and about a good tablespoon of I can't Believe It's Not Butter

Cheese is important in the recipe so I added a good heaping teaspoon of  Follow Your Heart Vegan Parmesan cheese.The scooped out onion was chopped and also added for more flavor.

Of course it needs meat so I added half the package  (around one cup of Morningstar Farms vegan crumbles

Stuffing the onions  halves were kind of hard.The recipe usually is done with several onions but since I used ione big onion I had halves to work with.

It was then filling the air fryer pan with about five stuffed onions and cooked for about half an hour at 400 degrees Farenheitt.

The stuffed onions were tasty.I liked how they were crispy on the outside but moist like a cheesy hamburger on the inside. This was very good and I plan on making these again. The secret is boiling them in the beginning.

Stuffed onions Piemontese style may seem like a special dinner but they're easy to assemble. They are a treat.Make them for a different spin on stuffed veggies.

Cocktails And Mocktails Southern Style

 Southerners have always appreciated a good julep or rum punch. They know how to have fun with cocktails, mocktails and tasty little nibbles. Now there's a new book to give everyone that Southern experience - a good mixed drink with a small plate of delicious food.

Cocktails, Southern Style.(Gibbs Smith Press 2025 was written by chef and food columnist for  South Carolina Living Magazine Belinda Smith -Sullivan, She had her first introduction to fine cocktails with her grandfather hosting "porch parties" where neighbors would come over for mixed drinks and cheese and crackers. His granddaughter fondly remember his version of a Shirley Temple, made with Sprite. What I like about this book is that it is a very good guide on how to create simple syrups along with such techniques as shaking and muddling.Another plus is that drinks types are explained. Reading it , home bartenders can learn what a fart  (!!!!)) is - a shot made up of three drinks a. shandies -a beer and soda or lemonade hybrid sprtizes and smashes . There is also a chapter on true Southern drinks. These include Southern Gentleman, a heady mixture of bourbon, prosecco and blsckberries. Mint gives it a refreshing lift. even though Pi,,'s Cup is a British favorite it';s also a great sip on a steamy veranda. This is just Pimm's,a fruity gim , used in other cocktails as well, mixed with Seven Up and lemonade.

There are cocktails and punches for all sorts of parties.The Aviation, a delicate lavender tinged drink is a perfect one with brunch. Its' color comes from creme de Violette which taste like those violet. candies we used to eat. The section on martinis is amazing. Ms. Smith -Sullivan includes every kind from peppermint to a pickletini made with pickle juice and vodka and garnished with cornichin,s those little sweet pickles and olives.Punces are also mentioned . Brandy milk punch would be perfect for any dinner party, with it's old fashioned ingredients of milk , vanilla and nutmeg. Brandy or Bourbon can be used to give it some kick. There are also mocktails such as the famed cherry lime Rickey, made with a blend of cherry and lime juice a , splash of simple syrup and club soda. These are perfect just with dinner or at a barbecue.I'm am going to be putting Ms. Smith-Sullivan's sparkling blueberry lemonade in rotation at my Spring and Summer parties along with her pine apple and ginger beer mocktail recipe. The nibbles to go with any of these drinks are perfect.The pimento cheese - A Southern staple and tomato sliders would be great with any refreshing sip, There is also a crab and  artichoke dip along with the lush caviar deviled quail eggs, perfect with just a glass of champagne.

Every home bartender should buy a copy of Cocktails Southern Style. It does not only offer great recipes but also great advice when it comes to cocktails and mocktails. Even the most novice mixologist can create sophisticated, delicious drinks with these amazing recipes.

Best Of The British Isles

 St.David's Day, the national holiday of Wales was a few days ago. St Patrick's is next weekend. Despite what others have said the UK and Ireland does have some wonderful food. It could be Devon cream teas with rich fruity scones or a Sunday roast, with roast beef, Yorkshire pudding and thick gravy.

So here's the question  - what is your favorite British and or Irish food. I would have today I love colcannon, that flavorful mash with spinach and kale added. I love added huge blobs of plant butter too for creaminess. There's also fish and chips(the vegan version with Gardein's fish fillets)These are the perfect meal for me. 

What do you like? Let us know with an answer or even a picture.

The Perfect Bowl

 everyone has their idea of their perfect soup.Jt should be brothy with the right amount of veggies and add in such as beef , chicken or seafood. It can be thick like a chowder or thin like a potage. Yet we all dream of the perfect bowl. Do we know how to make one?

Regular contributor and chef Ali Slagle comes to the rescue in her piece in yesterday's New York Times Food section.She gives excellent tips and advice for making a memorable pot of good homemade soup. each smart trick delivers optimum taste in just under forty minutes too. The first step is start by blooming big. A sturdy foundation calls for a good array of spices and pastes along with the necessary main ingredients. These should be sizzled first , giving the soup more umani flavor. Contributor to NY Cooking .com Jocelyn Ramirez browns everything before adding it to her vegan chili. she first browns the onions then mushtooms, hot and sweet pepper and garlic Dried spices and chiles are blended into this. This intensifies their scent so the whole kitchen is filled with their spicy aromas. Bloom a few choice ingredients, ones that have distinctive flavors such as chickpeas and spices such as Berbere spice. Fats also add flavor. Use butter and olive oil along with coconut creams. The liquid evaporates from the last leaving a rich fat behind to soak up the other flavors.

Of course liquid is important. what else makes soup soup? As fellow contributor and chef too,Samin Nosrat points out  that water is essential but you can also use broth stock and even wine! dairy and pickle brines can also be included for a flavorful spoonful. Keep in mind if you don;t want to go with water then rely on stock and broth.Chicken beef and mushroom are all great but consider dashi, made from seaweed and bonito flakes. Most people love a good thick soup yet really don't know how to thicken it. Rice is a good and mild addition. The tender grains will fray at the edges releasing starches into the broth. This is evident in Melissa Clark;'s take on the classic Greek soup avgolomeno, a rich, lemon infused egg soup with escarole. red lemtils are great and make for a wonderful dal, Priya Krishna another Food section contributor and master chef uses then. Mixed with turmeric they produce a smooth silky broth perfect with naan. Two starches can be used,. Think pureed beans and noodles in a sopa de fideo y frijoles. or think of pasta e fagiole - a perfect marriage of white cannellini beans and ditalini pasta.

Soup is what you make it. Make it a perfect one. Use the right ingredients and the proper methods to create a steamy, fragrant bowl of goodness on a chilly day,.

Giving Up And Giving For

 Today is Ash Wednesday, the start of another Lent. The period before Easter is meant for sacrifice and fasting for many Christians. Yet this year it's also the time of giving up and this year it should be giving out and for as well.

Thanks to government cuts and jobs being lost across the private sector, more and more people are relying on help. This Lent instead of giving up - give out. Prices are high across the board and it;s hard for yourself to put together a decent meal yet if you can spare a few dollars or a few cans to friends and family in need do so. Also think about inviting them over. You don't have to make and elaborate roast and buy a splashy dessert. Something as simple as pasta or chili which is  inexpensive to throw together . As far as dessert, homemade brownies or slice and bake cookies can do the trick. If your kids ' friends families are having trouble with providing lunches , step in. Make a double lunch for your own and then have the kids share them. The little ones will love the idea and they can get together for meal planning. The same idea goes for  elderly neighbors too.Bring a simple lunch of soup  - which is inexpensive and a sandwich to share. They'll appreciate a hot meal and also the company.

Keep in mind that food pantries are bound to be cut and dismantled. Illinois is already experiencing this. Families will be in dire need of even basic staples. If you're a small grocery owner try to donate any overage to these if you can. Keep in min that church or community run food pantries and gardens are not state run and their budgets may only face slight cuts, depending upon donations. You would be better donating to them. Also this is the time when many community gardens start preparing their land for seeding . Volunteer when you can. Help them with planning where to plant along with the actual tilling and hoeing. Also help in pruning fruit trees if they have them. every year branches need to be cut to make way for new fruit bearing ones. Also help or donate any vital tools like hoses and spades, along with rakes and gloves.If there is a shortage of these and no money , organize either a bake sale or a Chinese auction to raise  money. Bang on doors, send out flyers to the community. too for others to donate whether time or money.

This is the time for giving up. Sacrifice what you have  - food , time or money to those in need. we need to help each other right now and this is the perfect time to do so.

Shrove Tuesday and Pancakes

 Today is Shrove Tuesday . You can celebrate with pancakes - of waffles for some. You could go wild at your own Carnavale - with Brazilian steaks and chips. Then there's Mardi Gras with etouffee and po'boys.

For me it's waffles - I really can;t stand pancakes. It's just a quirk,I know.

Mine was four!!!!!!!There;s is nothing like Eggo's drenched in syrup and blopped with butter. It's a quick meal on  crazy day. I usually like having the plant based chicken with it but that's another dinner for another time

Celebrate this day with the foods that bring you job. It could be steak.It could be spicy crawfish. Go wild before Lent starts.

Planning That Need Garden

 With March cones ideas and dreams of the perfect garden. This year, though ,will be  a little different. Due to rising prices, it;s not going to be what do we want to plant, but what do we need to plant.

Everything will be sky high in price in a few months. It's time to assess what produce you eat the most and use in recipes. Plan your gardens, if you can, around these veggie . That also includes herbs too.if there;s a lot of  shade both in your front and back yards then plant those all important greens. Spinach does well in cool, shady areas.It's also a versatile leaf that can add color to stratichella soup and omelets.Also nothing beats a fresh spinach salad. Carrots are another root veggie that can grow in shade. Again  like,spinach these are good cooked or raw, especially as a snack or hors d'ouevre with a good dipping sauce. Potatoes are also good in this type of situation. depending upon the variety they can ripen anywhere from a month to three months. These are incredibly versatile and can be turned into everything from soup to salads. They make great sides as well as being the star of the meal as well. New gardeners will appreciated the shade loving radish. They are the easiest veggie to grow. The tops are perfect for giving zing to salads while the top can be cooked like spinach.

What about sunny gardens? One plant that absolutely thrives is the tomato.Tomatoes  are  definite must grows . Talk about a fruit(and yes it is a fruit) that can sustain a kitchen through all four seasons. Yes, they amazing fresh , whether in  all kinds of salads and delicious white bread sandwiches , rich with mayo, but also in sauces. These can be made during the height of the summer harvest and then used for pasta dises in the fall, winter and spring. All they need is six hours of solid sunshine and warmth to thrive. Another plus is that you can plant different kids and have a whole slew of flavors and recipes.Peppers also thrive in  wam ,light filled gardens. Like tomatoes, they yield a good harvest and like tomatoes they are versatile. peppers may a colorful and sweet addition to any salad but they're also good as part of a kebab or stuffed with rice and ground turkey. Eggplants and onions are also sun lovers. Eggplants can get very big and one can easily be stretched to two meals. If you grow them and the onions with tomatoes you have fresh ingredients for ratatouille, the perfect summer dish.Corn can grow in direct sun but the stalks do need a lot of land. Plant them if you have a big sunny garden. The ears are perfect grilled but you can also use them in corn chowder too.

This year plant the garden you need. Prices are only go up and up. Combat them with your own home grown stash of veggies.