Tuesday, November 28, 2006

Holiday Cookies

Symbols of the holidays range from Mistletoe and Poinsettia to candles and candycanes. As far as food goes though, there is one item that is standard in just about every household in every religion and across all nationalities, and one, as you all know, that is near and dear to my heart in particular: The Cookie. There is something about the cookie that makes it universally appealing and irresistible at the holidays. Perhaps it is attributable to its handheld size, the variety of its flavors, its simplicity, or maybe it is our familiarity with them from childhood. Regardless, we love them, and I am no exception. Starting this week we will use our entries to share with you some of our favorite recipes and stories. And don't be shy about writing in to share yours.

Saturday, November 25, 2006

Bread Pudding versus Stuffing

They are alter egos, one a sidekick to a main course, and the other a well known, but underappreciated dessert. Both are made primarily of bread, but despite their similarities, they are worlds apart. Stuffing, or "dressing" as it is called in its casserole form, is practically a celebrity in November. It is a must have item that can be made any number of ways: how about sausage, or maybe you prefer it with fruits and veggies, or what about seafood...there are endless possibilities ranging far and wide. Despite all its glory though, it still stands in the shadows of the Thanksgiving star turkey. For me though, stuffing IS thanksgiving. Only once year, I look forward to the day when I get a big plate of those deliciously moist breadcrumbs with a side of turkey and green beans. Meanwhile bread pudding, with its custard-coated croutons complete in its own right, is often forgotten. Perfect in the winter months, this cozy, comforting dessert gets superceded by pecan pie, pumpkin pie, and apple pie. This dessert is scrumptious drizzled with caramel or raspberry sauce and doesn't need to be alamode to make you swoon. So while we celebrate the holidays with our turkey and ham, lets remember the beauty of bread in all its forms.

Wednesday, November 08, 2006

The Art of Substitution

One of the beautiful things about cooking is learning the art of substitution. While I love the scientific method, substitution is much less precise and involves the development of a certain flair for flavor combinations and using what is available at any given moment. When you transition from following recipes to being comfortable adapting and creating them you are well on your way to culinary heights. One basic principle for success is of course trial and error. Another is to build your tool chest of tricks by reading cookbooks and watching cooking shows. Often times when I am unsure if something will work, I section off a portion of the food I am working with, and experiment with that versus risking failure on the whole thing. While dabbling with the untested may not always be successful, each failure teaches you for your next experiment. It's important to remember that even the best chefs in the world create food that doesn't always work. Learning when and how to substitute ingredients will allow you to maximize what's in your pantry and create fabulous foods that are all your own.

Friday, November 03, 2006

Wine as an Ingredient

All that sampling in wine country left my libations satisfied, but my thoughts of tannins and oak barrel fermentation wandered. The thought of drinking anything more flavorful than water was completely unappealing, but I wanted to continue experimenting with all the flavors that wine had to offer. The obvious solution: cook with it. I have been cooking with wine for as long as I can remember, but somehow having toured the vineyards, I had a new appreciation for the flavor imparted on my food. Perhaps this is all in my imagination (which is probably indeed the case), but I now felt empowered to distinguish the difference between a pan deglazed with Chardonnay and a pan deglazed with Pinot Grigio. Those just beginning to cook are often intimidated by wine. It seems "advanced" to splash it into a recipe. But friends, hear me out, cooking with wine is easy. Now, I wouldn't recommend boiling spaghetti in it, but you can add it to any sauce, stew, soup, or roast easily. If you are a beginner, I would recommend experimenting with it slowly. Add about 1/4 cup of your favorite red to a pot of lentil soup for extra flavor, or after sauteing chicken in a skillet, add 1/4 cup of a good white wine, and let it simmer as it mixes with the juices in the pan. With practice, you will build your confidence, and once you are armed with that, the possibilities are endless.