food preparation

  • Kids of all ages have per­fected the art and tra­di­tion of egg dying for Easter.

    From waxy pen­cils to small tablets of color, not much has changed in the dec­o­ra­tion process. Or has it?

    The kitchen pantry is a stu­dio of nat­ural ingre­di­ents and inter­est­ing col­ors wait­ing to be used. Com­mon food items, and food waste in some cases, will trans­form an ordi­nary hard boiled egg into a beau­ti­ful show­piece.

    Nat­ural dying ele­ments have long been used in fab­rics and paper. Porous eggshells invite color no mat­ter the source.

    Red cab­bage and beets, brown, red or yel­low onion skins con­tribute to an array of egg color pos­si­bil­i­ties. So will cof­fee, tea, and dried spices.
  • Car­ni­val sea­son always cul­mi­nates on Fat Tues­day, the day before Ash Wednes­day, the first day of Lent.

    Peo­ple lucky enough to visit New Orleans the week lead­ing up to Mardi Gras will enjoy a feast of foods and sig­na­ture bev­er­ages.

    Influ­ence comes largely from Cre­ole and Cajun cuisines. Clas­sic crowd pleasers include gumbo, jam­bal­aya and étouf­fée.

    Loca­tion aside, plan a cel­e­bra­tion dur­ing the days of Car­ni­val. High­light slow cooked, fla­vor rich meals that can feed a large table.

    Build­ing depth in dishes is easy when it comes to mas­ter­ing the all pow­er­ful Miropoix. Three veg­etable basics — car­rots, cel­ery and onions com­prise this start to many fine dishes.
  • Few hum­ble ingre­di­ents pro­vide such com­fort and sus­te­nance as greens and beans.

    By beans, we nat­u­rally mean legumes– that class of veg­eta­bles that include lentils, peas and beans of all types.

    Can­nellini, Ital­ian, chick peas (gar­banzo), black, white, navy, north­ern, lima, fava, Adzuki and but­ter top the list of pow­er­house beans.

    Legumes are typ­i­cally low in fat, con­tain­ing no cho­les­terol, and are high in folate, potas­sium, iron and mag­ne­sium. A good source of pro­tein, legumes can be a healthy alter­na­tive to meat.

    Due to their blend of fiber, pro­tein and nutri­ents, legumes aid in blood sugar reg­u­la­tion more than almost any other food group, a key qual­ity for dia­bet­ics and those con­cerned with main­tain­ing sta­ble insulin response.
  • Every­one loves pie, right? No argu­ment there. The only thing that might come close to sur­pass­ing pie is to have an indi­vid­ual hand pie all to one’s self.

    We’re not talk­ing about those gar­den vari­ety, store bought, waxed paper wrapped, card­board crust, sug­ary coated, fake fill­ing small pies. Nope.

    Instead, the bar is set high for ten­der, flaky pie crusts, ready for portable, lovely cre­ations burst­ing with local ingre­di­ents.

    Crisp, cool evenings war­rant get­ting back into the kitchen with the folks we love to hang out with. Hand pies are the stuff that mem­o­ries are made of when we include friends, fam­ily mem­bers and even cowork­ers if one is so inclined.

    It really doesn’t mat­ter if scratch bak­ing skills are not per­fected. There are plenty of “secret recipes and tips” avail­able to make the process less daunting.
  • Nearly six years ago, meal kits com­pa­nies took the food scene by storm in the United States.

    They looked to be the major dis­rup­tors in how peo­ple choose to pro­cure, pre­pare and eat food.

    As Amer­i­can food cul­ture evolves, what we eat, when we eat and how we eat are all open to per­sonal inter­pre­ta­tion.

    The crowded space of meal kit com­pa­nies is fac­ing fierce com­pe­ti­tion as meal sub­scribers are select­ing from vast options for con­ve­nience, value and vari­ety.

    Gro­cery indus­try “brick and mor­tar” spend­ing rep­re­sents about $650 bil­lion, with a “B”, dol­lars in the U.S. The expe­ri­ence of daily pro­vi­sions can be frus­trat­ing at best with lots of energy devoted to meal plan­ning, gro­cery shop­ping and finally preparation.
  • Sum­mer is fad­ing fast. Vaca­tion days in the rear view mir­ror bring a dif­fer­ent focus with some new rou­tines shap­ing our plates. Before com­pletely let­ting go of sum­mer, how about tak­ing one last bite?

    The best of late har­vest sum­mer fruits and veg­eta­bles are ready for the final soirée. Act quickly, as the win­dow is clos­ing on the late bloomers.

    That glo­ri­ous camp includes heir­loom toma­toes, egg­plants (in all shapes, sizes and color), sum­mer and early fall squashes (zuc­chini, eight ball, spaghetti and but­ter­nut), and even some squash blos­soms still on the stem.

    Last of sum­mer basil makes for pesto for pasta, pizza or bruschetta. Use the toma­toes for tomato and herb salad or Cap­rese with a bal­samic driz­zle. Both are fresh, light and the per­fect com­pli­ment to any Sep­tem­ber din­ner party.

    Off the vine pep­per choices, make us dream of sump­tu­ous stuffed bells, chile rel­lenos and roasted Ana­heim, poblano, Hatch and jalapeños. South of the bor­der delec­tables go far beyond salsa. Pep­per pop­pers keep things lively for al fresco appetizers.
  • Zuc­chini and other sum­mer squash vari­eties seem to be every­where. What are we wait­ing for such a squash sur­plus at our fin­ger­tips?

    If pasta noo­dles are on the table at least once a week, this is the best sea­son to go for a light­ened up ver­sion with noo­dles cen­ter­plate.

    Alfredo, mari­nara and pesto clas­sics make for irre­sistible sauces on top of squash noo­dles.

    Grain free squash cut in either wide rib­bons or curly or flat thin noo­dles beckon to kitchen enthu­si­asts to explore all options. A sim­ple dressed up top­per of mint, basil, gar­lic and lemon juice keeps life sim­ple.

    Asian noo­dle bowls are a world apart from Italy. Pad Thai, lo mein, stir fries and broth­ier dishes meant to be slurped give way to robust flavors.
  • Food his­to­ri­ans credit Por­tugese cooks for the tasty spread we’ve come to know as mar­malade.

    Orig­i­nally made of quince (marmelo is the fruit’s Por­tugese name), the sweet/​tart gel like paste is used in desserts, breads and cakes.

    Quince are a rel­a­tively unusual fruit in that they are rarely, if ever, eaten raw. Mak­ing them into a jelly/​preserve/​compote allows them to be savored well past their sea­son.

    In Brazil, most marme­los are boiled, sweet­ened and then reduced to a thick jelly-​like paste called marme­lada.

    Quince are very tart and tan­nic, mak­ing them almost impos­si­ble to eat in their nat­ural state. Dur­ing cook­ing, their tan­nins mel­low and change color, giv­ing cooked quince a lovely pink-​to-​reddish hue.
  • Since Jan­u­ary holds title to National Oat­meal Month, now is the per­fect time to exper­i­ment with this favored morn­ing grain.

    Oats have long been a part of the world’s diet for hun­gry humans and their ani­mal coun­ter­parts.

    The health ben­e­fits of oats are well doc­u­mented. From low­er­ing LDL lev­els (bad cho­les­terol) to weight con­trol and heart wise affects, there are many plus ups to enjoy­ing oats.

    Tra­di­tional think­ing puts a bowl of hot oat­meal smack cen­ter of the break­fast table. Bright “oats ideas” quick to fol­low are oat­meal cook­ies, gra­nola, muffins and breads.

    Before we leave the break­fast table and morn­ing rou­tine, it should be noted that healthy oats are right at home incor­po­rated into soups, pilafs, meat­balls, entrees and desserts.

    Whether one is a Quaker Oats oat­meal eater, or a fan of Bob’s Red Mill steel cut oats, there is a place at the table for all Jan­u­ary oats.

    Ardent pro­po­nents have cre­ated cold oats jars that are make ahead ready. These grab and go meals are a time saver for crazy morn­ing rou­tines. These jam jar jew­els boast lay­ers of oats, fresh fruits, chopped nuts, seeds (chia or flax) honey or maple syrup, along with yogurt or almond milk. Oat Cui­sine– Food carts and trendy break­fast spots from coast to coast are rein­vent­ing clas­sic oats.

    Unex­pected ingre­di­ents and cre­ative meth­ods (from brulees to frit­ters) have made oat­meal hip.
  • Pre­sented with any one of many beau­ti­fully grown fresh fruit or veg­etable items, a few quick ques­tions spring to mind.

    How does it taste? What can we make? How do we treat it? How much should we buy?

    It’s amaz­ing how the sight of a fra­grantly ripe melon or aro­matic peach will be per­ceived among any group of indi­vid­u­als. So many choices, all dif­fer­ent, and none of them wrong.

    Slice for the plate or a salad, blend for smoothie, sor­bet or ices, grill for a sum­mer side or bake into a break­fast or dessert treat. Pref­er­ences depend on the mind and heart of the cook.

    Inspi­ra­tion is gen­er­ated from cook­books, fam­ily tra­di­tions, cul­ture, food mag­a­zine arti­cles, and now, the abun­dance of irre­sistible social media posts.
  • With Spring just a cou­ple of weeks away, the taste for spring veg­eta­bles gets ampli­fied. Work­ing those veg­gies on to the plate is easy when we put them on pizza.

    Aspara­gus, arugula, leeks, arti­choke hearts and mush­rooms are very strong top­ping con­tenders for spring piz­zas pies.

    Other choices may take some finess­ing and more care­ful han­dling. Fen­nel comes to mind. This spring bulb with fronds has the power to intim­i­date.

    Even so, with just the right cheese part­ner and some grilling with onions, this one becomes a win­ner for any Fri­day night.

    Roasted egg­plant is another fan­tas­tic spring pizza top­per. Lay­er­ing the egg­plant slices with loads of roasted gar­lic, feta cheese and pine nuts keeps it true to its Mediter­ranean roots.
  • It could very well be a savory pear tart. Or a car­rot souf­flé or even a Brus­sels sprouts Cae­sar salad with pecans that starts a hol­i­day dis­pute.

    A seem­ingly nice sur­prise and uncon­ven­tional approach to fruits and veg­eta­bles this time of year might sound per­fectly ratio­nal.

    Thanks­giv­ing is a time to gather with friends and fam­ily around a table that holds mostly tra­di­tional favorite dishes.

    The mere thought or sug­ges­tion of sneak­ing in a new take on a famil­iar salad, side, appe­tizer or dessert may be grounds for a fam­ily fuss.

    Chances are good that if the group assem­bled at your Thanks­giv­ing table has been there year-​after-​year, the expec­ta­tion is to serve exactly those same “tried and true” dishes that have been plated before.
  • Grilling, smok­ing and bar­be­cu­ing are all pre­ferred meth­ods of sum­mer­time cook­ing.

    If you are the cook, you have a “secret sauce” of some kind in the out­door cook­ing arse­nal. Shar­ing it with oth­ers depends on how close to the vest you want to play it.

    Those of us merely the lucky recip­i­ents of good food cooked by oth­ers can only imag­ine what goes into the secret sauce. A hint of honey, a hit of ginger…sweet apri­cots or plums all just a guess.

    Mas­ters of mari­nades and glazes typ­i­cally have a “go to” one that can be applied to a choice of poul­try, fish, pork, beef or veg­eta­bles. Divulging any fam­ily recipes might be tricky.

    A quick inter­net search results in thou­sands of rec­om­men­da­tions for rich, lusty, sticky sauces that can be appro­pri­ated as our own.
  • Sat­is­fac­tion meets fuel when power bowls are intro­duced to the week­day or evening menu lineup.

    These protein-​packed, veggie-​rich solu­tions to com­plete nour­ish­ment are as ver­sa­tile as deli­cious.

    One bowl won­der trends do not seem to be los­ing any momen­tum. Given the end­less pos­si­bil­i­ties, its easy to say they are here to stay for awhile.

    Week­end war­riors, stu­dents, ath­letes, soc­cer moms and pro­fes­sion­als all look to max­i­mize calo­ries and deliver on good taste.

    Pro­tein power bowls are a com­bi­na­tion of grains, col­or­ful fruits and/​or veg­eta­bles, a pro­tein and a dress­ing or topping.
  • Not every­one is blessed with the tal­ents of a great pas­try chef. A chem­istry class at times seems eas­ier than fol­low­ing an elab­o­rate dessert recipe.

    Not to worry. That same casual approach to sum­mer din­ing allows for sweet for­give­ness when it comes to summer’s famed desserts.

    Pair­ing the best exquis­ite sea­sonal fruits with the sim­ple, rus­tic meth­ods of care­free desserts require almost no kitchen skills.

    Light-​hearted clas­sics include fruit galettes, clafoutis, crisps and cob­blers.

    The impre­cise, free-​form galette is more of an imper­fectly shaped pie or tart — filled with the good­ness of sliced berries, cher­ries, peaches, nec­tarines, plums, pears, apri­cots, apples, rhubarb or any com­bi­na­tion of on-​hand sum­mer fruits. The dough is folded in on itself giv­ing it an irreg­u­lar, but entic­ing look to the pastry.
  • The Spring Fes­ti­val known as Lunar or Chi­nese New Year offi­cially begins on Feb­ru­ary 16th and cul­mi­nate on March sec­ond with the Lantern Fes­ti­val.

    Cel­e­brated in a vari­ety of cul­tures and coun­tries — includ­ing China, Japan, Korea, and Viet­nam — fam­i­lies will gather around a reunion table to honor mul­ti­ple gen­er­a­tions.

    Lucky foods are served dur­ing the 16-​day fes­ti­val sea­son, espe­cially New Year’s Eve. This most impor­tant meal is believed to bring good luck for the com­ing year. The sym­bol­ism of these foods is based on their pro­nun­ci­a­tions or appear­ance.

    Sym­bolic foods such as fish (pros­per­ity and sur­plus), dumplings and spring rolls (wealth) and cit­rus (health and full­ness) are read­ily shared along with other fine del­i­ca­cies.

    Not only do the dishes them­selves mat­ter, but so does the man­ner of the prepa­ra­tion, the ways of serv­ing and the eat­ing of them. Spring onion pan­cakes, noo­dle dishes and Jai (veg­e­tar­ian stew) are easy to get behind.