We Like to Cook!

Sometimes the most obvious things in life are the easiest to overlook; such is the case with the family meatball recipe. When Dom was stopped in the hallway at work by a co-worker and asked where she could find the meatball recipe, it became clear that that we had not shared our procedure with our faithful followers. So, we immediately sought to remedy the situation. Thus, without further ado…

We make meatballs in large batches and freeze them. Of course, you could use the pre-cooked meatballs in a variety of other recipes, but we never do. Ours go directly from the freezer and into our weekly batch of also-made-from-scratch pomodoro. The real trick is to allow the meatballs to cook in the sauce for hours (yes, plural) to allow them to fully absorb as much moisture as absolutely possible.

Now, if you want to try heaven on a bun; plop a few juicy meatballs on a toasted hoagie roll, top them with mozzarella, broil until the cheese is bubbly and brown, and then (after wiping the drool from your chin) devour them, being careful not to burn the roof of your mouth on the gooey cheese and hot meaty goodness!

4 lbs. ground meat (a combination of ground beef and ground pork is optimal)
1 ½ cup fresh breadcrumbs, can be stale but not toasted
1 cup Parmesan cheese, grated
2 eggs, beaten
1 cup milk
2 cloves garlic, minced
1 tablespoon Kosher salt
1 teaspoon black pepper, freshly ground
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried basil

Preheat oven to 425 degrees F. In a large mixing bowl, combine eggs and milk. Next, incorporate breadcrumbs, cheese and spices and then gently mix in ground meat. It is best to fold the ingredients together by hand resisting the urge to “squish” the mixture. Too much mixing makes the meatballs gluey and dense. The idea is to handle the meatballs as little as possible.

Line a baking sheet with parchment paper. Using a spoon, (we use a cookie scoop which looks like a small ice cream scoop) gently form uniform-sized orbs and place about 2 inches apart on the lined baking sheet. You can use your hands to shape the meatballs, but remember the more you handle them the tougher they get.

Bake for about 15-20 minutes or until just cooked through. The baking time will depend on the size of your meatballs. To quote Dom, “They should look like the moon; round and gray.” While “gray” may sound unappetizing, you do not want to over bake the meatballs since they will cook even more in the final preparation.

Allow the meatballs to cool before using. This allows the juices to retreat and be absorbed by the breadcrumbs. Then you can use them or freeze them. They will keep for up to 2 months in the freezer, but ours rarely last that long.

In the new world on digital media, there are a cacophony of e-magazines designed specifically for ipads and e-readers. With the ability to embed moving graphics, video content and zoom features, digital magazines are truly an enhanced experience. Yet, even the glitziest of widgets cannot overcome lackluster content and writing.

Imagine the surprise to find a digital magazine that is not only candy for the eyes with well-written articles spanning a diverse spectrum of topics. Choke-full of articles, deliberateLIFE magazine is focused on inspiring people to live well and make intentional choices about how they should best spend their time and money, engage in their communities, and understand global issues.

The most recent issue of deliberateLIFE is an ode to the wonderful months of summer and the great outdoors. The Perspectives section features recollections of and reflections on happy memories of summer; the Kids Corner includes a variety of activities to help students to learn to live a purpose-driven life; the Travel section gives a window into Cambodia with its rich and complex cultural history; and, the Daily Life section offers tips for being a conscientious consumer of summer produce, ideas for memorable, yard- to-table summer soirees, recipes for “cruelty-free” cocktails, and recommendations for safe, natural spring cleaning products like lemons:

• The juice from this acidic fruit cleans hard water deposits and soap scum easily. 
• To create a cleaning paste, mix lemon juice with baking soda. Use the paste to remove odors from cutting boards, and to shine copper and brass.
• Cut a lemon in half and sprinkle the top with salt. Use it to scrub dishes and plates.Lemon juice acts as a bleaching agent for removing stains as well.
• Drop used lemons and peels into the garbage disposal to clean the blades and freshen the kitchen air.

To get a sneak peek at the magazine, visit the deliberateLIFE blog. The deliberateLIFE Magazine is published six times a year and the ipad app is currently free through the iPad Newsstand. Once you have  downloaded the app, it will be visible in the iPad Newsstand and then you will see all available issues. Choose to download a single issue for $3.99 or subscribe and receive a reduced price-per-issue. Subscribers also have access to exclusive content provide throughout the year.

From the daily commute to the food you eat, you will find ideas about everyday things that you can do to live a more healthy, engaged, globally- conscious, deliberate life.

We consider ourselves very lucky to have been given the opportunity to review the new cookbook, The New Jewish Table, by Todd and Ellen Kassoff Gray of Washington, DC's Equinox Restaurant, While the internet provides us with thousands of recipes just by using a few keystrokes, it cannot replace the touch and the feel of a cookbook especially one with gorgeous pictures of the featured dishes.

Every cookbook tells a story and Todd and Ellen tell theirs in chatty, interview-style at the beginning of each recipe. Their stories and memories are peppered throughout the cookbook. The table of contents and recipes in the cookbook are organized by season and then by meal (e.g. brunch, starters, lunch, dinner, sides, desserts). Each recipe is also labeled in one of three categories: meat, diary, mixed and parve.  The ingredients are separately delineated and listed in the order they are used in the cooking instructions which are clear and easy to follow.

There are two sections at the end of the book. The first is a Holiday Menu section with menus for the four most important Jewish holidays followed by a Chef’s Appendix with recipes for spice blends, sauces and condiments as well as techniques used elsewhere in the cookbook. Many of the recipes have an endnote explaining how to make the dish parve so that it can be served with other dishes in the book.  And when it comes to cookbooks, the phrase “a picture is worth a thousand words” is most fitting.  A majority of the recipes in this cookbook also include a beautiful full-color photograph of the completed dish.

When we saw lovely, fresh petit pois in the market, we knew we would have to try the Gray’s fresh pea soup from the Spring section of their cookbook to try! The resulting soup was delicious. With the fresh green smell of spring come from the pot, it was impossible to resist skimming a small cup before allowing the mixture to chill as recommended in the recipe. Even warm, the smooth, creamy, bright green soup looked and tasted like the essence of spring. This will definitely be a repeat performance.

Early Spring Pea Soup
(recipe used with permission of St. Martin’s Press)

1/4 cup canola oil
1 medium yellow onion, minced
1 large garlic clove, minced
1 pound fresh or thawed frozen shelled English peas
6 cups vegetable stock
1 teaspoon salt
1/16 teaspoon freshly ground white pepper
1/2  teaspoon sugar (if needed)

For Garnish: 
2 cups fresh or thawed frozen shelled peas
1/4 cup creme fraiche or sour cream (optional)
4 mint leaves, very finely and neatly diced

Heat the oil in a medium saucepan over medium heat. Stir in the onions and garlic. Sauté until the onions are shining and garlic is aromatic; about 3 minutes. Add the peas, vegetable stock, salt, and pepper. If your peas are sweet you shouldn't need the sugar, but sugar will boost the flavor, so if you need it, stir it in now. Bring the soup to simmering, lower the heat to low and let the soup simmer until the peas are tender; about 20 minutes.

Working in batches, transfer the soup to the container of a food processor fitted with a metal blade and process to a smooth puree. Pour the soup through a fine mesh strainer into a medium bowl. Cover and refrigerate until chilled and you are ready to serve it; at least 60 minutes (you can alternatively place the bowl over another bowl filled with ice). Taste the soup and add more salt or pepper to taste.

Blanch the peas for the garnish. If using fresh peas, bring a medium pot of water to boiling over high heat, add the peas, and cook until crisp-tender; 2 to 3 minutes. Drain in a colander and rinse under cold water to stop the cooking.

To serve, ladle the soup into individual bowls and top each with some blanched peas, 1 tablespoon of creme fraiche, and a sprinkling of mint.

To Make it Parve: Omit the sour cream or creme fraiche garnish to make the dish dairy-free.

This cookbook would be a wonderful addition to any cook’s bookshelf. The recipes which are versatile and diverse will appeal to any home cook not just those of the Jewish faith. While we are not Jewish, we found the book wonderfully informative and laid out in such a way as to make it easy to understand and prepare a meal for Jewish friends and family members. This 352-page hardcover cookbook is available from the publisher, St. Martin’s Press as well as Amazon and Barnes & Noble.

Each year, we all do our best to spoil our Moms on the day named just for her. We lay plans to let her sleep late and make her breakfast in bed. This year, why not go a step further and plan a brunch for the whole family replete with breakfast and lunchtime favorites accompanied by cocktails to compliment the offerings. If you’re new to planning a brunch and would like to make your own this weekend, here are a few ideas that will make your brunch a treat worthy of Mom.

Eggs:
Eggs are the staple to brunch menus. Whatever you decide to cook, always include an egg recipe as either the main dish or a side dish. However, making eggs doesn't necessarily mean you have to be satisfied with the common scramble. Be creative! There are several ways you can dress up your eggs.

Herbs are a marvelous addition to accentuate their flavor. Parsley, cilantro, dill and tarragon are all good choices. One of the most common mistakes one can make when making eggs is to overcook them. Depending on how you’re making them, the perfect eggs will be creamy and buttery to the touch. A technique you can use for the perfect eggs are to turn off the burner as soon as they appear slightly under cooked  They’ll finish cooking as they rest on the pan. Another trick for better eggs is to add about a tablespoon of water into your egg mixture. This will make them airy and fluffy. Other egg dishes that lend themselves to a brunch buffet are frittatas, eggs benedict, omelets or even a south of the border classic like huevos rancheros!

Meats and Veggies:
Meat always makes an appearance at brunch. Europeans commonly serve platters of cold cuts and cheeses as part of their typical breakfast buffets.Whether it’s bacon, sausage, chorizo, pancetta or ham, meat is always a binding element that brings veggies (like red and green pepper, tomatoes, potatoes, mushrooms, or onions) and eggs together. Meat and veggie skillets are popular side dishes for brunch, providing a savory and salty contrast.

Crepes, Waffles and Pancakes:
Another component for a successful brunch is to have breads and pastries that will contrast the hearty taste and texture of eggs. Most common brunch ideas for batter-made foods are crepes, waffles or pancakes.

Waffles and pancakes are probably the easiest to make, nevertheless the bad execution of said dishes could make them chewy or tough. A tip to keep batter from becoming dense in the pan or oven is to hold back from over mixing. The more you beat the batter the denser they’ll be, leaving you with thicker but tough pan-fried dough. Crepes are a different story because they have an unequal proportion of wet and dry ingredients, it’s essential to mix your batter well. This will make for a soft, buttery crepe.

Fruit:
There is nothing more spectacular than fresh seasonal fruit to complement any brunch table! Strawberries, blueberries, a selection of melon and even pineapple are delicious on their own or served atop your pancakes, crepes and waffles.

Beverages:
There are a variety of drinks that will both quench your thirst and enhance your brunch menu. Freshly squeezed orange or grapefruit juice are popular favorites. These also make delicious mixers for brunch cocktails such as mimosas or grapefruit sparklers. Bloody Marys are another common brunch beverage and our personal favorite is a Creole version:

4 oz. tomato juice
1 ½ oz. vodka
1 tablespoon Creole mustard (we use Zatarain’s)
1 teaspoon prepared horseradish
1 dash of Worcestershire sauce
Hot sauce to taste (we prefer Louisiana brand)
Lime wedge for garnish
Pickled okra (or any of your favorite vegetable condiments)

Combine all liquid ingredients in a cocktail shaker with ice. Pour into your favorite glass and add lime wedge and pickled okra.

Location/Décor:
Add to the ambiance of the occasion with a fancy table setting; arrange an outdoor buffet in the garden, picnic on the beach or even a more rustic environment like a barn or stable. What could be more fun than an afternoon of horse-back riding with all the gear after brunch?

By planning ahead and getting a little creative, you can start Mom’s day with a treat she will never forget!

The traditional Mexican version of this ancient beverage is made with rice. It is always spiced with cinnamon sweetened and often flavored with lime. This drink can be found in most Mexican restaurants and is often sold by street vendors in Mexico  City. There are many tasty variations to the recipe, but they all come back to the same basic premise of a creamy, yet light drink that goes down very smoothly.  It has very pleasant cinnamon and vanilla overtones and a sweetness that is subtle and not overdone. Since it does not contain dairy, it will not spoil as easily as milk. In fact, rice milk is made using the same process as horchata with the omission of cinnamon.

Rembrandt's "Boaz Casting Barley into Ruth's Veil," c. 1645

The word "horchata" derives from the Latin word  hordeum which means "barley." At one time, barley was the world’s most prestige grain; the further back you go in history, the more important it was. Barley bread was eaten by Plato and Aristotle in ancient Greece and was the bread of the Bible. It would also have been familiar to Confucius in 500BC. The original horchata was the most venerable of grain drinks: barley water. Over time indigenous chufa (also known as tigernut) was substituted for the barley in Egypt.

The drink made its way to Spain. When the Spaniards brought the drink to Mexico, the natives used locally grown rice to make the drink. Horchata is sometimes made with melon or squash seeds as well. The rice, nuts or seeds are ground and mixed with water to make a milky-looking agua de fresca.

Horchata is quite well-suited for extinguishing the occasional fires that are ignited by fiery Mexican food.  It is especially complimentary to all types of savory dishes including a local favorite of fresh, hot tacos cloaked in spicy pineapple salsa.

1 cup long grain white rice, rinsed
4 cups water
2 cinnamon sticks
1/3 cup sugar (or more to taste)
1 1/4 tsp. pure vanilla extract
1/4 tsp. ground cinnamon, plus more for garnish

Wash and drain rice. Combine rice with cinnamon sticks in water and soak overnight in the refrigerator.

After the rice has soaked for a minimum of 8 hours, preferably overnight, discard the cinnamon sticks and pour rice, half of the soaking water, sugar and vanilla into a blender while reserving the unused soaking water. Blend rice on low for 3-5 minutes until well blended and finely ground. Pour the blended rice mixture through fine mesh sieve two times, and then through cheesecloth one more time to remove all gritty bits of rice.

Pour the strained rice water mixture into a pitcher adding the reserved soaking water and stir well to combine. Add more sugar if needed, to taste. To serve, pour over ice and garnish with ground cinnamon and a lime wedge, if desired.

This post was originally written for inclusion on the Virginia-Highland Civic Association website on May 1, 2013:

Tucked away behind some of the neighborhood’s more raucous eating establishments is one of Virginia-Highland’s hidden jewels, Pozolé Restaurant. This family friendly eatery is named after a Mexican specialty made with hominy (alkali-treated corn) and is served on special occasions. “Party soup” seems to be a good depiction of this restaurant’s kitschy, rustic décor and affable staff.

The bold cantina-style offerings range from plates of Chiliqules to al la carte salsas, tacos and quesadillas which truly provide something for every appetite. A kids’ menu illustrated by a staff member features kid-friendly eats and activities which, along with craft paper on the tables and plenty of crayons, keep fidgety youngsters (and parents) occupied. Their freshly prepared pineapple salsa is just one example of the mild yet flavorful fare that can be enjoyed by kids as well as adults. They gladly shared the recipe with us:

Pineapple Salsa
2 cups grilled pineapple, chopped
1 red bell pepper, chopped
1 jalapeno pepper, de-seeded and finely diced
½ bunch cilantro, finely chopped
1 red onion, finely diced
½ teaspoon salt
¼  teaspoon ground black pepper
¼ cup pineapple or lime juice

Combine all ingredients in a mixing bowl and mix together well. Refrigerate until ready to serve with crispy tortilla chips or as a compliment to grilled fish, chicken or rice.

Pozolé is well known for their sociable, artsy staff headed by Manager Susannah Aaron who is fiercely protective of her younger patrons. She censors both the jukebox and the large television in the main dining area during family time. As the evening wears on, however, the clientele and the atmosphere mature as dating couples and late night roisterers enjoy Latin noshes and margaritas at the Tequila bar.

This post was originally written for inclusion on the Virginia-Highland Civic Association website on April 17, 2013:

Spring in Georgia brings with it the highly anticipated Vidalia® Onion season. Named as the official State vegetable in 1990, the Vidalia onion is a sweet onion of hybridized Granex parentage (or other similar varieties). Only onions grown in a production area defined by Georgia and U.S. law can be labeled as “Vidalia Onions.” Due to the low amount of sulfur in the soil, the onions grown in the region near Vidalia, Georgia are unusually sweet and mild. Vidalia® onions are hand-planted and hand-harvested each year, with sweet, juicy bulbs revered by chefs and cooks throughout the world. They are treasured not only for their size and their mild, sweet taste, but for their nutritive merits. They are low in calories, low-fat, low-cholesterol, sodium-free and packed with Vitamin C.

To celebrate the opening of Vidalia® Onion season, a four-day festival featuring a parade, arts & crafts, Miss Vidalia Onion Pageant and fireworks is held each year. The Vidalia® Onion Festival has been recognized by MSNBC as one of the “Five Don’t-Miss Festivals Across the U.S.” For the second year, the festival also included the Golden Onion Chef Competition.

The Golden Onion is a professional cooking competition in which 12 challengers display their skills and creativity. The 2013 roster included competing chefs from the mountains to the islands, from fine dining to casual eateries represent a cross-section of Georgia restaurants and cuisine. They were given one hour to prepare and present dishes featuring Vidalia® onions. Chef Daniel Chance of nearby Campagnolo Restaurant + Bar whose winning dish was a Scallop-Stuffed Vidalia® Onion with Onion Puree and Pickled Onion topped with fresh raw Vidalia® Onion, says “the flavor of the Vidalia® Onion is one of the few that can stand on its own or elevate any dish.”

For those Georgia natives who prefer to enjoy the illustrious state vegetable in its least assuming glory, fried onion rings are the way to go. These crispy-on-the-outside, sweet-on-the-inside rings have an extra crunchy coating.

Buttermilk Onion Rings
2 large Vidalia® onions (or other sweet onions)
1 quart peanut oil
2 cups buttermilk
Kosher salt and freshly ground black pepper
4 cups all-purpose flour
1/2 teaspoon cayenne powder (optional)

Peel the onions and slice them crosswise into 1-inch-thick slices. Separate each slice into individual rings, and remove the slick thin membrane covering the inside of each ring.

In a heavy skillet over medium heat, or in a tabletop deep fryer, heat the oil to 375 degrees F and then line a baking sheet with paper towels and set aside.

Divide the flour between 2 large baking dishes and season each dish liberally with salt and pepper and 1/4 teaspoon of the cayenne (if using). Place the buttermilk in a large baking dish and season liberally with salt and pepper as well.

Work in batches, dredging some of the onion rings in one of the flour dishes and tap off the excess. Next, dip the rings in the buttermilk allowing the excess to drain off, and then dredge the rings in the second dish of flour, making sure to coat the rings evenly. Tap off any excess and transfer the batch of coated rings to the hot oil.

Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes. Remove with a wire skimmer and drain on paper towel-lined baking sheet. Season immediately with salt. Repeat until all of the rings have been cooked. Serve hot with your favorite sauce or dip like Thai sweet chili sauce, horseradish cream, steak sauce or just plain ketchup.

For those of you die hard onion fanatics, make plans to travel to Vidalia this weekend for the 36th Annual Vidalia Onion Festival. Saturday’s events include an Air Show, Arts & Crafts Fair, Carnival, Onion eating contest, and the Charlie Daniels Band in Concert. For details, directions or tickets, visit http://www.vidaliaonionfestival.com.

Variety is indeed the spice of life. However, having spices in your cabinet that you will never use is a waste of money and precious space. Pretty sets with fancy containers are nice, but will you ever really use caraway, chervil or mace? It is best to start out with herbs and spices that you are familiar with and will use. These are the herbs and spices* we find indispensable:

Allspice - Mainly used in Caribbean jerk seasoning, these dried berries have a flavor said to be a combination of nutmeg, cinnamon and cloves.
Basil - You'll quickly learn how well basil and tomato go together. It works wonders in Italian dishes and on pizza, so give it a try.
Black Pepper - The world's most popular spice is the dried berry which grows in grapelike clusters on a climbing vine native to India and Indonesia. It enhances almost every dish by stimulating the appetite and giving food a gentle warmth.
Cayenne or Crushed Red Pepper - A very useful and versatile spice, you can add it to just about anything (even hot cocoa) for a nice kick of heat.
Cinnamon – Made by grinding the inner bark of a tropical evergreen tree, cinnamon has a warm, sweet flavor and works well in baked goods and drinks, but cinnamon also works wonders in stews and sauces.
Cumin - adds an earthy and warming feeling to food and is a common addition to adobos, garam masala, curry powder, and bahaarat.
Garlic powder - Garlic is both tasty and good for you. Of course, fresh is best, but when it is not available, add garlic powder instead for
Ginger – The ground dried rhizome of the ginger plant lends a spicy zing to gingerbread, cookies, cakes, ginger ale and ginger beer. Ginger is a common ingredient in Asian and Indian cuisines.
Nutmeg - It's delicately warm, sweet flavor to milk or cream-based dishes, fruits and vegetables like potatoes, spinach and squash, and baked goods such as pumpkin pie.
Oregano - Known as the “pizza herb,” oregano combines well with spicy foods, which makes it popular in southern Italy where it has been used for centuries to flavor roasted meats and fish.
Paprika - The flavor range of paprika ranges from mild to pungent and hot and its color from bright orange-red to blood-red. Made by grinding aromatic sweet red pepper pods, it is a great seasoning and garnish for savory dishes and the main ingredient in goulash and paprikash dishes.
Rosemary - Highly aromatic with hints of both lemon and pine, rosemary is fabulous for marinades and grilled meats (especially lamb and pork) and makes a beautiful garnish for autumnal vegetables and soups.
Seasoning blends - It is a good idea to keep one or two of your favorite spice mixes on hand. They are a good quick way to season foods just the way you like them. Cajun spices, Steak seasoning, an Italian blend or any of the other numerous options can be used to season steaks before grilling, sprinkle on vegetables and soups or even to flavor popcorn.
Thyme - Often used in French cuisine, thyme’s pungent, slightly lemony flavor is great in vegetables, poultry and fish dishes, soups and cream sauces.

*Please notice that this list does not contain salt, which while important to cooking, is a mineral. Read more about this essential seasoning in our post SALT: The Flavor of Necessity.

Spices are susceptible to grain weevils and pantry moths the same as flour, pasta, rice and beans. The best way to avoid an infestation is to buy herbs and spices from a reputable purveyor and to check them regularly. If you are using them frequently, you will have the opportunity to check them often. We purchase our herbs and spices in bulk at DeKalb Farmer’s Market where they are quite inexpensive and fresh. Because old spices lose their flavor and potency, once each year we remove all the spices from the cabinet to discard and replace any that are more than 6 months old. This is also a good time to evaluate which spices we actually use and those that shouldn't be restocked.

There are some herbs that are best used fresh; where the dried version just does not compare. These include parsley, chives, cilantro and mint. Luckily, these are all wonderfully easy to grow. We have tucked herb plants into the landscaping of our yard, but even the most space-deprived cook can grow a small pot or window box of fresh ingredients.


Seasoning Suggestions:
This list is meant only to suggest possible combinations, not to exhaust them. Do not lose sight of the fact that good ingredients taste good before seasoning. Spices are meant to enhance the flavor of a dish, not to overpower it. That said, the right spice in the right dish is a lovely thing.

Asparagus: dry mustard, thyme
Avocado: cilantro, cayenne, garlic
Beans, dried: cumin, oregano, parsley
Beef: allspice, cayenne, cloves, garlic, onion, oregano, paprika, parsley, rosemary, or thyme
Broccoli: dill, garlic, oregano,
Brussels sprouts: dill, mustard seed
Cabbage: caraway seeds, oregano
Carrots: allspice, cinnamon, cloves, cumin, dill, ginger, mint, parsley and thyme
Cauliflower: dill, paprika, parsley, sesame seeds and tarragon
Cheese: caraway, cayenne, parsley, thyme, nutmeg
Corn: cayenne, cumin, garlic, paprika
Eggplant: basil, chili, garlic, oregano, thyme
Eggs: basil, cayenne, chives, cilantro, curry, dill, oregano, parsley, tarragon, thyme,
Fish: basil, dill, paprika, parsley, rosemary, tarragon, thyme,
Green Beans: dill, nutmeg, parsley, sesame seeds
Lamb: bay leaf, curry, garlic, mint, mustard seed, oregano, parsley, rosemary, sage, thyme
Lima beans: mint, parsley, sage
Meats: allspice, chili, curry, garlic
Mushrooms: basil, garlic, oregano, thyme
Onions: caraway, cloves, curry, nutmeg, tarragon, thyme
Peas: basil, cloves, mint, parsley, thyme
Pork: cloves, garlic, mustard seed, parsley, oregano, rosemary, thyme
Potatoes: dill, parsley, rosemary
Poultry: anise, basil, cayenne, cilantro, curry, garlic, ginger, parsley, rosemary
Rice: anise, chives, cilantro, curry, garlic, parsley, saffron, sesame seeds
Sweet potatoes/yams: allspice, cinnamon, cloves, ginger, nutmeg, thyme
Stews: allspice, basil, bay leaf, cloves, garlic, parsley, oregano, thyme
Tomatoes: basil, cayenne, cilantro, dill, garlic, nutmeg, oregano, parsley, tarragon, and thyme
Turnips: allspice, caraway seeds
Zucchini or Summer Squash: basil, cilantro, dill, garlic, tarragon, thyme

Homework: Familiarize yourself with different spices by going through your spice rack at home and smelling and tasting the contents. A good way to test the flavor of spices is to try them on plain rice. Start paying attention to the spices served on your favorite menu items when dining out.

With summer clothes already hanging in shops, those of us carrying more than we’d like around the middle, will likely pass over skimpy seasonal dresses in favor of over-sized shorts and shirts. The health complications associated with being overweight include cancer, heart disease, infertility and type 2 diabetes making this the perfect time to start thinking about eating healthy foods that contains certain fat-busting nutrients which could help reduce waistlines in time for summer and its attendant swimsuits. An added incentive might be selling old clothes to buy this season’s trendiest fashions.

There are a number of foods that can help battle the bulge in our stomachs. The best bet for saying farewell to that muffin top is a diet which contains plenty of these foods and is accompanied with an exercise program that combines aerobic fat-burning exercise as well as exercises that strengthen and tone stomach muscles. Trekking through the mall shopping for new clothes may even burn a few more calories– just stay away from the cupcake counter.

Professionals advise replacing high-fat and sugary foods with the following healthy ones:

Low-fat protein: 
Protein is essential to boost your metabolism and should make up one third of every meal. Fish and skinless poultry are better choices for weight loss than red meat. Oily fish, which is high in omega 3, and low-fat yogurt, are other excellent sources of protein.

Oats and grains:
The insoluble fiber in oats and grains mean your body takes longer to digest and absorb them so you feel fuller for longer with fewer calories being transferred to body fat. Complex carbohydrates such as barley, quinoa or brown rice should constitute around another third of each meal.

Green vegetables: 
Broccoli, cabbage, spinach, asparagus, peas, lettuce and cucumber are all high in fiber while being low in calories. They are also fantastic sources of vitamins and minerals and should make up a third of every lunch and dinner plate.

Fruit: 
Scientists have suggested that vitamin C can help your body to burn fat. They are also a good source of fiber and are lower in calories than many refined foods. Berries such as blueberries, raspberries and strawberries contain anthocyanin, which are also thought to help the body metabolize fat. Grapefruit breakfasts have helped many people lose weight; they can make an excellent dessert as well.

Roasted Grapefruit
2 red or pink grapefruits
2 tablespoons brown sugar
3/4 teaspoon coarse sea salt

Halve each grapefruit crosswise, and cut a thin slice off the bottom of each half to stabilize the pieces. Remove all seeds from the grapefruit, and loosen the segments with a paring knife.

Sprinkle each half evenly with a tablespoon of brown sugar. Place under the broiler until the sugar is caramelized which should take about 3-5 minutes depending on your oven. Sprinkle the cooked grapefruit with the sea salt and serve immediately.

All good things must come to an end… We must say that this is the best contest we have ever hosted! We were wonderfully impressed with all the recipes you all uncovered in our contest challenge. In fact, we were inspired to cook one of the recipes from the Cooking Planit collection. We had a big container of cashews from Costco in the pantry (which we can highly recommend) and the broccoli looks amazing this time of year, so we decided to try Emily Wilson’s Cashew Broccoli. We were thrilled with the flavors and textures of this recipe.

2 heads of broccoli (4-5 cups of florets)
2 cloves garlic
½ - 1 teaspoon crushed red pepper (optional)
1/3 cup cashews, crumbled
1 tablespoon canola oil
2 teaspoons sesame oil
1 tablespoon soy sauce
1/3 cup water

Trim the broccoli florets off the stem into bite-size pieces. Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic or use a garlic press.

Heat a medium sauté pan over medium heat. Once pan is warm, add the cashews and toast until golden brown, about 5-7 minutes. Shake pan often and keep a close watch to prevent burning. Transfer toasted nuts to a plate to cool.

Place the pan back over medium heat and add canola oil to warm. Once oil is warm, add the garlic and sauté for about 30 seconds, and then add the (pepper flakes and) broccoli florets. Sauté a few minutes to soften, then pour in the water. Cook until the water has evaporated and the broccoli is tender, about 5 minutes. Stir often.

Once broccoli is tender and liquid has evaporated, add the soy sauce and sesame oil. Add the cashews back to the pan as well and toss to combine. Remove the pan from the heat and transfer the cashew broccoli to a serving bowl or dinner plates. Oh, and be sure to save any leftovers because it is really quite good served cold.

Thanks for indulging us our recipe revelation. And, without further ado (imagine a drum roll in the background), Diane Conover is the winner of the 26-spice set from Cooking Planit. For all those of you who entered but did not win, please be sure to visit our friends at Dixie Chik Cooks, Baby Boomster, Unorganized Mommy of 3, Much Ado About Fooding, Better with Butter, The Primlani Kitichen, Mother Would Know, California Country Gal, Yi Reservation, NY Foodgasm, ME Redone, and Creative Cullinary for more chances to win.

Can’t wait to win? You can order your own custom spice set from Spices Inc. Thanks to everyone for entering! Please remember to subscribe to receive email updates from us and come back and visit often!

Traditionally the practice of eating Easter bread or sweetened "communion" bread traces its origin back to Byzantium and the Orthodox Christian church. The recipe for sweetened or "honey-leavened" bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical texts that mention this type of special food. Bread has long played an important role in religious ceremonies and holidays. This is true in many cultures and cuisines. Holiday breads are often baked in symbolic shapes and include special ingredients. Easter breads often feature eggs, a commodity forbidden by the Catholic Church during lent. It is also widely known that sweetened bread desserts similar to panettone, were a Roman favorite.

Each spring, Dom’s grandmother would bake Easter bread, unfortunately, her recipe was lost over the years, but we recently got the recipe for Dom’s Aunt Rose’s version. The result was a sweet, light-yellow, brioche-style bread with a crisp crust and delicate crumb. Using her recipe was a poignant tribute to Rose who passed away last month just weeks after her 93rd birthday.

1 cup warm milk (120° to 130°)
2 packs (1/4 ounce) active dry yeast
4 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1 ½ sticks butter, softened
2 eggs
2 egg yolks
½ cup raisins or currants
¼ cup citron or other candied fruit (optional)

In a 2-cup measuring cup, combine milk with one teaspoon of sugar and the yeast. Set aside and let proof.

In a large mixing bowl, combine flour, sugar and salt. Cut butter into pieces and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Lightly beat eggs with egg yolks. Make a well in center of flour mixture and pour in yeast and egg mixtures, raisins and candied fruit. Stir mixture until a dough is formed.

Transfer dough to a floured surface and with floured hands, knead until smooth and elastic, about 10 minutes. Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.

Turn out dough onto a lightly floured surface and punch down dough. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes into desired shape. Cover and let rise until doubled, about 30 minutes.

Preheat oven 350°F. Bake for 30-35 minutes or until golden brown. Remove from pan and cool on a wire rack. While the bread is delicious on its own, we especially like it toasted with butter and orange marmalade!

There is an endless array of doodads and hoohaws designed to help with every imaginable kitchen task: strawberry hullers, lemon squeezers, and avocado slicers are among the plethora. If you cannot resist the urge to buy an assortment, try a discount store or a dollar store; that way you will not spend a fortune on gizmos you will rarely (if ever) use. This is also a good way to research different types of equipment to find the type you like. A good example of this is a vegetable peeler. There are many different designs, you may want to experiment until you find the type you like best and then spend your money on a better version for longevity.

Knives: A good knife is the most important tool in your cooking collection. Like your sauce pan, you should buy the best knife you can afford. We suggest a good 8-inch (unserrated) chef knife to start out with. For larger hands, you might consider a 10-inch chef knife. Depending on your knife skills and preference, you may decide to invest in a good paring or boning knife as well. A utilitarian set of paring knives can purchased at a reasonable price as well as steak knives for dinner service.

A cutting board: Some are thin blocks of plastic, and others are thinner and can bend, allowing you to move food around easier and funnel it into pots and pans. We prefer bamboo boards, but these cannot go into the dishwasher. Be wary of the pretty glass type as they can make a nails-on-a-chalkboard screech that will set your teeth on edge. They also dull the blades of your knives more than plastic or wood. Putting a damp paper towel, damp kitchen towel or piece of non-slip cupboard liner under your cutting board before you start chopping will give you a stable surface to work on safely.

Measuring cups/spoons: While it's perfectly fine to experiment with your cooking, you might want to start off by following a recipe and measuring each ingredient. That way, you'll know how to adjust the flavors for the next time. Measuring is very important in baking where the chemical reactions are needed to ensure texture and consistency in your batter or dough. Instawares has a great selection of measuring tools and other brand-name kitchen equipment at affordable prices.

A Spatula (flipper): It's a little like the Swiss army knife of kitchen tools. We suggest that you get two: one that is a square metal version with a sturdy handle and the other a silicone/plastic spatula for your non-stick pans.

Wooden spoons: Super cheap and super useful! Stir sauces, eggs, prop the oven door open; a definite must-have.

Grater: Wonderfully useful for cheeses, carrots, zucchini, potatoes or even stale bread for bread crumbs.

Peeler: Another inexpensive and indispensable tool. Perfect for potatoes, apples, lemon zest, shaved cheese and chocolate curls.

Kitchen Scissors: An inexpensive pair of scissors dedicated to cooking can be incredibly useful. We use ours to snip herbs, cut chicken, trim the fat from meat, clip parchment to fit a pan – you get the idea.

Can Opener: It's one of those small things that you forget about until you need it. Be sure to get a keyhole opener as well.

Wine bottle opener: Even if you are not old enough to drink, some bottles like artisanal olive oil or specialty vinegars come bottled with corks. Mom and Dad would probably appreciate your having one handy when they visit too.

Towels: We call them “mupines” and we never seem to have enough! We buy bundles of towels or bar mops at Costco and use them for everything. They are far more durable and less expensive than paper towels.

Pot Holder: Best to have a few of these. Make sure they are thick enough to properly protect your hands. While we like the silicone ones, they can get slippery and some of them are simply too small to be effective, so choose wisely. Remember if you use a towel as a potholder, make sure it is dry. A wet towel can cause serious burns.

Homework: Practice (practice, practice) your knife skills. Experiment with knives of differing different shapes, lengths and weights to find which best fits your hand for comfortable slicing and chopping. The more comfortable you are using a knife, the safer it will be for you to use one. You should also remember that a sharp knife is safer than a dull one.

In putting together our series on College Cooking, it has become clear that it is not just beginning cooks that sometimes feel intimidated about cooking. Planning and orchestrating a meal is not as easy as it looks on those cooking shows with the insanely happy hosts. While we have attempted to make our blog posts easy to follow, it can still be difficult to coordinate an entire meal.

Enter Cooking Planit. Cooking Planit is a personal cooking assistant for novice or experienced cooks. It provides a powerful set of simple-to-use tools that enables the cook to combine the recipes of multiple dishes into a complete meal. Cooking Planit organizes the cooking process and provides step-by step instructions so that all the dishes come out at the same.

You start off by choosing a full meal from the menu, or by searching. After tapping a title you are given a summary of the dishes and what ingredients and tools you’ll need. You can also select a single recipe from over 300 chef-tested recipes, or build your own meal. The app easily adjusts the quantities of the recipes to suit the number of people being served, as well as any dietary restrictions. When it’s time to cook, Cooking Planit HD breaks down the steps in each recipe, complete with built-in timers. The app tells you what time dinner will be ready to serve (a time estimate that changes as you work, so it’s always accurate); kind of like a GPS for your meal. It lets you know when you have a few minutes to take a break between steps, and maybe grab a glass of wine. There is even a limited voice control feature helps you manage the steps while cooking without having to touch your screen.

The integrated digital assistant also includes an aggregated grocery list. This feature is my favorite aspect of the app. It allows you to create accurate grocery lists that combine the ingredients of all meals/recipes you have selected which are then automatically categorized by grocery store aisle. It is easy to add additional grocery list items to make it the only grocery list you ever need. The app allows you to synchronize your grocery list with other family members and friends, access your cloud-synced account from your computer, iPhone and/or iPad, or print or email your lists. Do you already have ingredients in your pantry that you want to use? You can search recipes by individual ingredients in your pantry to find delicious meals you can use them in. While recipes are being added regularly, my only criticism is that I would prefer more options for side dishes (which currently seem to be skewed toward variations on couscous and orzo). I would love to be able to add my own recipes or to use recipes from other sites. Currently desserts are not included as a menu category. I would like to see desserts added as part of the menus option.

Cooking Planit is a free web service. When you register an account, you will have an individualized “planit” of your menus and recipes. Cooking Planit also offers iPhone and iPad apps for meal planning on-the-go. There is a free “Lite” version with full sample menus which users can register right from within the app. The fully-featured app (available on iTunes for $2.99) has all the elements of the online version. I actually prefer the navigation of the iPhone app which seems more intuitive.


Now that you have read all about Cooking Planit, it is your turn to explore the site and we will even reward you with a chance to win an awesome spice set (valued at $100) that includes 26 of the most commonly used spices.

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