It's a matter of taste

I received a call from a friend a few weeks back. She was trying out a new recipe for potato salad that she found in a magazine. The dressing consisted of sour cream, red wine vinegar and mustard. After following the directions, she found the dressing a bit too sour for her preference and was calling for advise. "Add 1 tbsp of sugar or honey, whichever you prefer" was my response. I also told her if that didn't sweeten things up enough, continue adding a little more sweetener at a time until it tasted right to her. A few days later she reported back that the honey had done it's magic and the potato salad was really good!

When you cook a lot, you learn to take advantage of the individual strengths of basic ingredients to achieve balance in your dishes. It comes in handy when you are dealing with guests with specific alergies to ingredients. Like adding honey to a sour potato salad dressing, thinking of the strength of an ingredient and how it may bring balance to the dish is a skill all cooks have the ability to develop just by tasting the ingredients and becoming familiar with them.

As another example, during the recent 4th of July BBQ, one of my guests was allergic to black pepper. To prevent him from having a serious allergic reaction, pepper was banned from all dishes. In most cases, that didn't cause any serious problems, but there was one specific dish that cried out for seasoning. I was making a traditional grilled middle eastern meatball called "koftah". It's traditionally prepared by pulverizing onions in a food processor to the liquid state, and adding the onion, salt, pepper, cumin and coriander to the meat mixture. The flavor without the pepper would be terribly bland, but making a certain percentage of the mixture without pepper while the remainder had it would have not been practical---after all, pepper from the seasoned meatballs could be transferred easily to the unseasoned during the grilling process....and what if they got mixed up on the grill? The solution then was to find something with a peppery taste to add to the mixture.

And I found it....radishes! I added radishes to the onions and pulverized both together before adding to the ground beef and remaining spices. Allowing the mixture to sit an marry for 24 hours before grilling also intensified the flavors. And, I'm pleased to report, neither my friend nor the remainder of the guests knew of the swap until I told them what I had done--all they knew was that the koftah had tremendous flavor and was well seasoned.

Be adventurous in the kitchen! Experiment with the flavors of the ingredients you use! Enjoy the journey! It's a matter of taste!

A Little Taste of Home

I LOVE "Taste of...." festivals! Regardless of which city name follows the "of", these "Taste of...." festivals give locals and visitors a chance to discover a city in a way that touring museums and other local tourist attractions can't begin to match. What can be more attractive than food, after all? When you taste the food of an area, you are sampling the various cultures and unique local ingredients that combine together in a way that is simply magical!

A couple friends and I decided to take our lunch break last week and explore the festival. It was overcast and threatened to rain down any minute, but there was much to explore and savor. We began by sampling some Indian cuisine. I found it somewhat disappointing--I have friends from India and their food absolutely has a kick to it---what I sampled at the festival had been "tamed down" to provide a wider mass apeal. Pity. We sampled falafel from two different vendors, and all agreed that King David's was much more favorful than the fare we sampled from a Greek vendor. My friend Darla is a competitive BBQ'er, so a stop by the smoker was a definate must-go-to destination. We passed on the garbage plate (if you're not from Rochester, it's hard to explain, other than it is a local "delicacy") and the frozen margharita (we did have to go back to work, after all) and opted for some fresh fruit dipped in chocolate for a treat.

By the time we headed back to the office, rain clouds had opened up and we got drenched! We returned to work looking more like participants in a wet tee shirt contest than a group of friends who had just enjoyed a walking buffet lunch....but with such good eats, did anyone really care what we looked like when we got back?

Roughing It!

I read with interest the weekly circular from my favorite grocer (Wegmans) this week. Spokeswoman Mary Ellen Burris advised shoppers in her weekly column that Wegmans would no longer be carrying the very popular Orange Roughy fish over sustainability concerns in both the industry and within Wegmans. A round of applause please!

Consumers rarely take notice of fishing and farming practices as they relate to the meals that they put on the table. It is important that we, as consumers, sit up and take notice of the impact that these practices have on the environment--there's only one Earth after all. In this example, Orange Roughy--a popular, mild tasting fish from the deep oceans around the world, is a slow growing species that is in danger of extinction from over fishing. Because this fish lives on the deepest bottoms of the oceans, the only way for commercial fishermen to "harvest" this fish is through a process called "trauling". Fishermen drag a long net along the bottom of the sea floor and scoop up everything that catches in the net. Not only does this destroy the sea floor and beautiful coral beds forever, other species of fish caught in the nets during this process are considered "by product" and are disposed of as unusable waste. While many species of fish can successfully be farmed, the Orange Roughy's slow maturity and deep water habitat make farming a non-workable solution.

A consumer's best defense to protect both the environment and the individual species that are threatened with extinction are to be aware of which species of fish and, where ever possible, which companies provide sustainable products and practices. I attach for your consideration a website to the Earth Easy website. If you scroll down, you will see a list of popular seafood choices that have been categorized as either "Better Choice", "Moderate Risk" or "Best to Avoid", along with an explanation as to how the Earth Easy came to that assessment. I hope you will take the time to look, maybe even copy down the seafood chart and tuck it in your wallet so that the next time you think about "what's for dinner?" you won't be "Roughing It" too badly!!!


http://www.eartheasy.com/eat_sustainable_seafoods.htm

Saved by the Grill!

Hallelujia! Summer is here.....well, as close to "Summer" as we get along these parts! It's been often said that we have two seasons in Rochester--Winter and Road Construction! And the "orange highway blossoms" that bloom in the center of every major piece of roadway along these parts have now become our State flower!

Our temperatures have ranged in the 70's for most days lately, which is perfect weather for barbequing. Too hot, and it's challenging taming the flames. Too cold and the meat just doesn't cook well. Cooking on the grill is a fast and easy way to get a healthy meal on the table with little time or effort. It is my practice to try to decide what I want for dinner tomorrow before I go to bed tonight. The protein is taken out of the freezer to thaw properly in the refrigerator overnight. In the morning before work, herbs, oil, garlic, dry rub or whatever suits my fancy will be thrown into a clean ziplock bag and the meat will be added, massaged, and returned to the chill chest until after work.

After work, I take the meat out and let it warm up to the idea of being cooked. I pump on the gas grill, then go change out of my work duds--that gives the grill time to get hot, the meat time to take off the chill, and the cook time to get in the mood. The sizzle of the grill confirms that everything is right with the process, so I turn down the heat, and let the grill do most of the work.


Food does not like to be poked or prodded frequently while it's cooking--it will tell you when it's ready to be turned by easily releasing from the hot grill grates. I often will make all the meal components on the same grill at the same time and have found this to be universally true--you will get much better results if you turn down the temperature slightly and allow the food you are cooking the time it needs to do the job properly.

I would like to make this recommendation. If you haven't tried grilling fruit yet, you have got to try it! My favorite is grilled fresh pineapple rings, peaches, plumbs or mangoes that I pick up at the grocery on the salad bar. Pick the sweetest fruit you can by following your nose, although you should aim for something just slightly to the green side for easier grilling--over-ripe fruit can fall apart on the grill. I pair the grilled fruit with some home-made vanilla bean icecream (store-bought will do in a pinch) and a drizzle of aged balsamic vinegar for an amazingly simple and elegant dessert! Don't be afraid of the vinegar either! If it's too thin, you can warm it on the stove until it reduces to a pancake syrup consistancy. I picked up a specialty vinegar at a local Italian specialty store--balsamic made from figs and aged until it's thick and fragrant! My friends have guessed this to be some sort of raisin sauce, and are consistantly surprised when I show them the bottle! Try it! You too may be "Saved by the Grill" on a busy night after work!

No Sugar? No Salt? Is this: "Dinner, Impossible?"

My favorite show is back on Food Network! Dinner: Impossible with Chef Robert Irvine is creative, entertaining and down-right fun to watch. Since Food Network has found it fit to religate this show to an impossible time slot (Wednesday at 10 PM) for those of us that start work at the crack of dawn, I've been forced to leave the analog rhelm and get digital--I actually learned how to work the VCR. Trust me, this is a challenging feat for someone as techno-challenged as I am.

A recent episode started with the good chef being escorted through the Mohegan Sun Casino to a special gaming room. Here, Robert had to risk games of chance to determine the number of people he would cook for, the ingredients he would use, and the amount of time he would be given to accomplish the mission. He first rolled the roulette wheel and learned he would cook for 1200 people. Next, he played black jack to win key ingredients. He won the use of oil with his first hand, but lady luck was not smiling on Robert, and he lost the use of sugar and salt. Finally, he rolled dice and was allotted 7 hours to cook a 5 course meal within the stated restrictions.

Cooking with neither salt nor sugar turned out to be a facinating challenge for Robert and the team of professionals that worked with him in the Mohegan's miles of kitchens. As many Americans struggle with ill health reprocussions for over consumption of salt and sugar--hypertension and diabetes are rampant, for example---I watched with facination to see what the D:I team would do.

Sodium was replaced with salty tasting foods--predominately bacon, soy, various cheeses and sugar with sweet fruit, honey and chocolate. From all accounts, patrons who were lucky to sample the various dishes found them to be perfectly seasoned and didn't miss the added salt or sugar that is normally found in fine dining-type dishes. In an effort to try to come up with a dish that would mimick the spirt if this challenge, I came up with a grilled scallop salad with Asian dressing. I mixed 1/4 cup peanut oil, 1 tbsp. fresh garlic, 1 tbsp. ginger (from a tube), 2 tbsp. sweet thai chili sauce, 1 tbsp. low sodium soy sauce, 2 tbsp. balsamic vinegar, 1 tbsp. dark sesame oil, 1 tbsp. honey and a pinch of red pepper flake. Those ingredients wisked together into a beautiful, thick dressing that could also be used as a marinade for chicken, seafood or pork. I then took a half dozen small sea scallops and seared them quickly in a hot pan with minimal oil. While the scallops cooked, I tossed a small salad with muscalene greens, cherry tomatoes, red pepper strips, carrot, and toasted nuts. Once the scallops were cooked through, I plated the salad, topped it with the scallops and drizzled dressing all over.....YUM! This was Dinner: Incredible, not Dinner: Impossible!

I have long considered cooking an expression of the love I feel for the person I am preparing a meal for. That being said, this may be the most important catering I will ever do. In a few short weeks, my youngest son will graduate from high school. If this were not an auspicious occasion on its own, he has also decided to join the Marine Corp. and has already completed the requirements for the delayed entry program. Which means, by late summer or early fall, my baby will be off to bootcamp and then parts unknown thereafter.

It is my dream, my quest, to organize a get together with all of his family and friends in a casual setting---an opportunity for those who love him to congratulate him on his scholastic success and to wish him well as he moves forward to serving our country. And because this is such an important occasion, I want to assure that the food that I make for this event will remind Adam of the love and pride I feel for him long after he’s left the nest.

I am well equipped for this task: I have a grill, a smoker, a stove and oven, two freezers (not including the one on the refrigerator). I have two small refrigerators that can be brought down to the deck and used to keep beverages and cold items the proper temperature. I have steam tables. I have time to prep dishes long ahead of time and put them in the freezer, to be brought out for finishing later. I even have access to a professional kitchen if I need it. The one thing I do not have is a clue as to what to cook!

Adam is a young man of simple tastes. He likes fast food nuggets and fries (no sauce or catsup). Food doesn’t mean that much to him most of the time, yet I feel compelled to create a menu that he will remember with fondness and that he might even tell his buddies about when they are deployed in some far-flung corner of the world. I want him to be able to sit back and tell his friends, “You should’ve been at my party! My mom made…..” and can already imagine a smile on his face as he remembers the day, the friends and family members that gather around, and the food. Maybe he will taste something during his travels that will remind him of this day, bring him a little closer to home for a few moments, and allow him to feel the love.

The Great Plate Debate

It’s fun to watch the expression on the family’s faces when they see a box for me in the mail—rarity that it is. One arrived last week, and they knew it wasn’t a special occasion, so there was a lot of curiosity—“what’s in the box?” Curiosity eventually lead to disappointment…”another set of dishes???” I must admit that having the right plate to serve a meal on has become a bit of an obsession, but with good reason. I have seen that the size, color and shape of the dishes that food is served on can immediately make a difference in how the dish is perceived. I had four full sets of dinner and dessert plates, not including serving ware, before these new dishes arrived, and this does not include the antiques that come out during the warmest of family gatherings. Usually I serve dinner on 8” blue “dessert” plates that are square with rounded edges. These plates are the proper size for portion control, and I’m told that the blue color psychologically reduces ones appetite—the debate remains active on that point. Modern dinnerware is often very large—a symptom of the “super size me” food philosophy that has lead the nation to a chronic state of obesity. In my house I try to use dessert plates for main courses except during the holidays. The plates I received last week are gorgeous—black onyx in color, square….elegant. I ordered a set of 8 dinner plates and 8 dessert plates. They are very sophisticated looking, meant to come out during dinners with the boss, out of town clients, perhaps when the boys bring home their girlfriends and their parents for the first time. Serving a meal on these plates will immediately elevate the occasion—throw some flowers and candles on the table and people will talk for weeks after the event.

Look at the photo above. It's a simple spahgetti dinner served on 8" square plates. One plate is black, the other white. Which would you rather be served?

"Tell Me What You Eat and I Will Tell You Who You Are"

The quote above comes from Jean Anthelme Brillat-Savarin, an 18th century gastronome whose famous work, "The Physiology of Taste" was only published a few months before his death. Savarin, though professionally employed as a lawyer for most of his life, found tremendous facination with food and, more specifically, the study of how food is inextricably entwined in an individual's culture.

I have had fun with the question; "what will you be having for Easter/Passover dinner?" I've asked dozens of people this question and have not gotten the same answer twice. What is facinating is when people begin to relay the stories of the emotional connection the dishes have and why these dishes will be gracing the holiday table.

You can almost see the glow in ones' eyes when they begin to talk about a favorite dish, how a certain family member prepares it with such love, and how, no matter how hard they have tried to prepare the same dish, it never comes out quite the same. You can see the regret some have in not being able to capture a treasured recipe from a loved one who has since passed.

An individual's culture seems to find dominance in the side dishes that will be gracing the tables. This is a special meal, and certain dishes are a must or it will not be a celebration! The tables are set with flowers, the good china, a special table for the children, and the desserts are more than memorable!

There is no discussion about diets this day, this is a day to enjoy ones' traditions and live for the moment! Talk inevitably centers around holidays past, rememberance of culinary triumphs (and disasters!) and loved ones both present and absent and the many blessings that abound even in hard times. It is a time to listen to the elders talk about hard times, and somehow realize we too will get through these difficult days as well.

Regardless of your specific holiday plans, I hope that you will take the time to deeply breathe in the memories that are being created. Maybe ask relatives for those special recipes and create your own family cookbook. What a gift to pass down to future generations!

Every Day You Get Their Best

If you live in an area where there is a Wegmans, you know what a great store it is. If you don't live near a Wegmans, by the time you read this, you'll want one!

It's no secret that I LOVE MY WEGMANS! My weekly shopping trip is more of a social visit with friends than another weekly chore. It starts off when I walk in and stop at the coffee shop and socialize with Gavin, Donna, Cassie and all the other "barristas". I have to have a mocha with me in the little side car coffee holder on my basket. Dave in bakery always comes out from behind the brick oven to say hello and ask what I've picked up at the market lately. Miguel works over in the meat demo department and is always ready to exchange recipes. And John in Produce always has great ideas of what is new and exciting for side dishes--take a look above at the photo of the produce department and you will know what I'm talking about. It's not unusual for me to meet other friends and neighbors as I go through my weekly shopping trip, making it a total social event! No wonder it takes me two hours or longer to do my weekly grocery shopping!

"MY Wegmans" has all the bells and whistles--sushi is made fresh daily on site. You can get a freshly tossed Cesaer salad with your choice of grilled chicken or shrimp, made to order. In a hurry with no time to cook dinner? There are daily offerings of pre-made entrees and sides, a pizza oven, and fresh seafood, chicken, and meats that have been marinated and ready for the grill. European desserts are available at the Pasterie Shoppe--perfect for impressing the hubby's boss who decides to drop in unexpectedly for dinner!

There is a huge selection of organic products in a special area called "Nature's Marketplace", as well as dozens of organic produce, milk, eggs, yogurt, frozen items and many other items available at very competitive prices. I have found organic produce to be only pennies more per pound than it's conventionally raised counterpart. As part of their committment to helping fair trade, there are specialty items, organic cotton tee shirts, and jewelry items made in India, Mexico and other places.

Stop by the floral department and breathe deeply! There are amazing, colorful floral arangements in price ranges from a few dollars up to $50 or more. I recently purchased an arrangement for the kitchen that was made with fresh lemons, yellow daisies, mums and pussy willows--it was spectacular, and sure made me feel like spring had finally arrived!

Wegmans is also an environmental leader. They have been recycling plastic and paper bags for decades--collection bins are at each entrance for your convenience. I can't go to the store without my sturdy black canvas bags with the prominant "W" logo. These bags go with me everywhere, including to competitors' stores and to the farmer's market! Their square, boxy shape and strength fit easily into the trunk of my car. There is a full two aisles in my store dedicated to green cleaning products, environmentally friendly toys, plates and other items. It's amazing to see how many items are available to help the consumer "go green."

Each trip I make to Wegmans is an opportunity to learn and grow more as a cook. The employees who work in the various departments are all very friendly and eager to help you with your shopping needs. From the first cup of coffee when I walk in the door, to the final "thanks for shopping with us" that I get from the cashier as I leave, shopping at Wegmans is something I look forward to every week. Their slogan says it all: "Every Day, You Get Our Best." It's not just a slogan to the people who work there, it is a motto they take to heart and offer freely to all of their shoppers.

When I retire and am no longer dependant on my paycheck, I want to work at Wegmans!

When "Virtual" Friends Mean Real Support

I would guess it's a common occurance that, for someone who loves food as much as I do, weight control issues often follow. I have been "Battling the Bulge" for probably half of my life now. I have tried every plan: diet shakes, grapefruit diet, pills, patches, Weight Watchers (more than once) --- you name it. None of these plans seemed to work for me. Then, almost 2 years ago, I joined Jenny Craig--about the same time that Valerie Bertinelli became the JC Spokesperson and took her own weight battle on camera in front of the country.

One of the features of Jenny Craig was an on-line posting system where people who joined JC could meet others and discuss their progress, concerns and tips for success. There was a specific thread called "Val's Pals" that was particularly supportive. This group became incredibly close as a bunch of women--sharing each other's triumps and frustrations. Together we learned that many of our weight issues go way beyond poor food choices. We learned that stress from work, home, school or other life events can cause a binge. We learned that we were all wired to celebrate happy and sad occasions with food. We learned how to say "no" when offered things that would derail us from our goals. When one member of the group was down, frustrated with lack of progress or upset about something going on in life--there was always a resounding chorus of support from each person who would post her own perspective--from that I learned I'm not facing this battle alone. When someone met a milestone or got to her weight loss goal, we had a virtual party on the "Skinny Train".

As time passes, some of these ladies have moved on--no longer posting or keeping in touch, and I truly miss them. Each person that I met this way has special characteristics that I miss when absent. For those who have stayed together, we are an extremely tight bunch of ladies! Many of us have met face-to-face in various parts of the country in a "re-union" of sorts (can it be called a reunion on your first meeting?) There was a group that met in California last year to walk with Jenny Craig and her daughter in the Race for the Cure. Another group appeared on Oprah when Valerie announced the release of her book. I got to meet some friends in New York City several times while in the Big Apple on business. And I had the best time in my life when "Sleepy" and "Teecy" joined me on the Cooking Light cruise last November. Just as we had on the boards, we enjoyed meals together, watched each other's backs to prevent over indulgence, and encouraged each other to get out and get some exercise in every day.

As I continue with my weight management struggle, I know I can't make it alone, and am truly thankful that I met these incredible, wonderful and inspirational women who help me on this journey.

Chillin' and Grillin'!

It was only 35 degrees (F) this afternoon, but I'd waited long enough for Spring to get here, and I wasn't about to wait another day longer! True, we still have an ice pack in the middle of the cul de sac that hasn't quite completely melted away yet, but so what? I had gotten a great deal on boneless, skinless chicken breasts at the market this weekend, along with seasonal veggies and some great steaks--so why not crank out the barbeque and have at it?

Anyone who has ever cooked outdoors will testify that the flavor achieved by grilling cannot be matched by any indoor kitchen appliance. I should know, I have an arsonal of them! I have the rotisary, an indoor grill, grill pans, and a wide assortment of tools and spices, none of which give me the same results as open air cooking. And while I know that, in many households, the grill becomes the cooking domain of the men, the case is not true in my house, where both the kitchen and the outdoor cooking appliances are all part of my inventory. I am very possessive of my cooking equipment, and the grill is no exception!

Of course, when you decide to cook outdoors in this weather, one can never be quite certain if you will be able to continue the practice long term. It is not unusual for us to see snow as late as mid-April around these parts, so I make the most of my time on the grill by cooking in bulk. I marinated some beautiful salmon fillets in a wonderful citrus based marinade, the chicken in garlic and herbs and the steaks in a home-made dry steak seasoning. I also tossed some asparagus, onions, peppers and potatoes in olive oil, garlic, rosemary and salt and pepper and grilled them in a basket along with the proteins.

What this bulk cooking has done, is it has set me up to have an easier time of getting dinner on the table for the rest of the week. I usually arrive home at nearly the same minute everyone else is walking through the door, shouting a chorus of "what's for dinner?" With all of these ingredients already fully cooked, I can easily transform them into healthy and flavorful meals in no time. I can toss the chicken with some pasta and garlic, fold the steak into quesidillas, or reheat the salmon and serve with a green salad and rice pilaf for a more upscale night.

The truly warm weather may still be weeks away, but grilling season has already begun!

Spring is Sprouting!

Don't you just love Spring? The days begin to get a little warmer, the temperatures moderate and the trees and various plants begin to show signs of returning to life after a long period of dormancy.

Here in the North East, we have a strong appreciation for Spring, perhaps simply because the number of warm weather months are so greatly outnumbered by periods of cold. We savor every drop of Spring rain, and inhale deeply the fresh scents as plants of all variety and color begin to bloom. We are the type of people who start little trays of seedlings indoors during the dead of winter, so that we can transfer them into the ground as soon as the frost line disappears and the soil can be turned with a shovel.

I think that is why I was particularly amused to watch the news tonight and see our new First Lady, Mrs. Obama, turning soil on the White House lawn to plant a garden for her family....it made me itch to do the same. She told the children working with her that her children were more likely to eat vegetables if they helped to grow them, and she encouraged each of the children to go home and plant something of their own. Woman after my own heart, that one!

Gardening does not have to be elaborate or an expensive proposition. You do not need to have acreage to have a decent vegetable garden. I have seen people plant small gardens on the rooftops of high rise buildings in the middle of large cities, neighbors who have taken vacant lots and have turned them into community gardens, from small containers on their porches and decks, or even small table top gardens indoors. Personally, I have large outdoor pots that are waiting to accomodate a mixed herb garden (the seedlings are sprouting on the kitchen counter in pretty pots) sitting on my porch, and others waiting for the tomato plants that will be tied to the trellis. I have a front porch swing, and find nothing more relaxing than tending my small garden and then sitting back, swinging, watching the birds and butterflies hanging around as the sun goes down in the evening.

I often hear people complain about the high price of produce, but for a few dollars worth of seeds, a few containers (recycle milk cartons or coffee cans if you rather, or buy decorative pots at your local hardware store), or a small piece of your own back yard, you too can be enjoying freshly grown organic fruits and vegetables. I guarantee, nothing you buy at the finest grocery store will compare in flavor to what you have freshly picked from your own vines. Start with something you already love--strawberries grow very well in containers, as do most herbs, tomatoes, peppers and many other vegetables. Bring the kids along and make it a family project. Plant fruits and vegetables of different colors and teach the kids the health benefits of "eating from the rainbow". Or take these same veggies and throw them on the grill the next time you barbeque! You will be simply amazed at how roasting veggies on the grill will enhance their flavors in ways you never would have believed! As I write this I find myself daydreaming of a grilled caprese salad that I made last summer --- the tomatoes were warm and juicy from being freshly picked on a sunny day, the basil fragrant and the mozarella cheese that I picked up at my local Italian deli was freshly made and tender...just a few minutes on the grill to char the tomatoes and cheese made the salad amazing...all that was needed was a drizzle of extra virgin olive oil and freshly cracked salt and pepper....as simple as it was, this was a memorable salad!

A Saturday Trip to the Rochester Public Market

Living in Rochester, one of the highlights has got to be going to the Public (Farmer's) Market on Saturday morning. My brother and I try to make it an early morning affair, especially since parking gets scarce after the sun comes up. We usually meet at about 6:30 AM at "Java Joes" for coffee. Tanked up with freshly brewed motor fuel, we set off for the deals.

Our public market has been operating for over 100 years and is a feature landmark of the area. People of all walks of life have been coming here for generations to get the best values in meat, fish, vegetables, eggs, imported cheeses and much more. It is a cultural expedition to see the colorful dress of people from all of the world who shop here, not to mention the colorful characters of some of the vendors.

I always stop by Han's and pick up fresh fish, usually flown in to the area last night. My favorite is "porgie", which I buy in quantity for about $3 per pound! I buy the whole fish, clean it and spice it with cumin, corriander and garlic for at least 24 hours before grilling or frying--delish!I've also recently bought sushi grade ahi tuna, beautiful ruby red fillets ready for the grill! Frozen at sea scallops are huge and succulant, and don't get me started about the salmon and shrimp deals I've gotten recently.

Tony is everyone's butcher. He always has a great assortment of items (chicken, lamb, beef and more) and a fraction of the price you'd pay at your favorite grocery store. I believe he is the third generation of his family to run the business and he takes obvious pride in what he offers. To go with your meat or seafood? How about some artisonal pasta in a wide variety of shapes, flavors and colors? Locally bottled wine is sold here, and you can also purchase Amish baked goods and jellies. The produce comes straight from the farms and you can find both organic and conventionally grown options. I find it great fun to talk to the farmers about their crops and exchange recipes of how they like to cook what they've grown--my brother may roll his eyes at this!

The offerings change with the season. Right now we are still enjoying autumn apples that have been in cold storage, berries that have been flown in from warmer parts of the world, and lots of citrus. I love to buy big bags of organic salad mix to enjoy with other ingredients I've picked up (heirloom baby tomatoes, holland cucumbers, herbs of all varieties) to toss an awsome salad every day for lunch. I love to mix up the different colors and textures of the things I randomly find at the market so that each day brings a different healthy creation.

Our shopping trips only last an hour or so--long enough to finish the coffee and lug our heavily ladened cloth bags back to the car. One hug, say "hi" to the kids, and we go our separate ways....until next week!

Wish Upon a Hero

Wish Upon a Hero: Donate Charity to Those Directly in Need
Wish Upon a Hero is a website that allows people who want to donate to charity or needy people directly to them. You can also make wishes for needs of your own.

I saw this on the news the other night and thought it amazingly simple, yet such a worth while project. Through volunteer labor, the organizers have set up a website whereby wishes can be requested by those in need, and granted by those who can give. Some of the wishes are as simple as a card or letter to a serviceman who has no family. Others can be more elaborate. No matter how difficult things may seem in today's economy, one does not have to look far to find someone who could use the kind of help you can give. I encourage anyone who might peek in at this humble blog to click the link below, and see if you can make a difference to someone -- by being a hero. You can even grant wishes based on your own interests and things you may have on hand. For example, I signed up and did a search for people whose wishes included "recipes" or "cookbooks" and found pages of people who had submitted wishes for both. I have an overflowing bookcase full of various cookbooks and would love to get them into the hands of someone who needs them--for the small cost of postage to the recipient, I am able to grant a wish! This is something everyone can do regardless of income or means. And for those who are in need of a wish being granted, you can register your wish too.....many of the postings I read showed that the same individual who was requesting a wish (to be granted) was also someone who had granted wishes to others. Please consider this opportunity to support your fellow man in these challenging times! The first link will tell you about the program, the second is the link to the actual website where you can sign up to be a hero. Thank you in advance for considering this worthwhile effort!
http://www.associatedcontent.com/article/1167026/wish_upon_a_hero_donate_charity_to.html

http://www.wishuponahero.com/browsewish/?sort=all

Cindyloves2cook

Well, I wasn't quite sure how to post a picture, cartoon or othewise, so here's an attempt---not too terrible of a likeness!

Welcome Back, Dinner Impossible!

Surfing around the net the past few days, I have read numerous posts about the return of Robert Irvine and Dinner: Impossible to the Food Network on April 8th. That makes it almost a year since Robert was "fired" from the Food Network because of alleged embellishments on his resume. For the record, I never watched DI because Robert cooked for the Royal Family, the White House or anyone else of fame or fortune. I watched the show because I learned so much from watching Robert and his team tackle some amazing challenges. The man and his team members are true professionals who DO KNOW HOW TO COOK, and cook very well under extreme pressure and unusual circumstances. For anyone who doubts the legitimacy of Robert's abilities, I challenge you to set up a bed and breakfast at an ice hotel and report back as to what kind of effort it takes for you to get a gourmet meal on the table for your guests. I found myself using some of the lessons learned as I tackled my own kitchen challenges -- time management, ingredient and equipment swaps, what cooking methods work to achieve flavorful results, etc...each episode brought new lessons. Class in session.

Then Robert was removed and temporarily replaced with Chef Michael Symon. The aspect that brought the most pressure to Robert and his team ("what you are about to see is real...Chef Robert Irvine has no knowledge of the challenge he is about to face") and which made the show one not to be missed for me, was eliminated to give Chef Symon a fighting chance at the challenges he faced. The disclaimer was removed, and the lack of passion demonstrated clearly spoke to the fact that Chef Symon was adequately briefed before the challenge. Perhaps that helped Mike claim victory on the challenges, but it sure made for boring TV.

Chef Irvine did keep in touch with his fans over the past year with a well written, thoughtful blog of his own: http://www.chefrobertirvineblog.com/. I found the postings to be very uplifting and motivational, and I would encourage anyone who stops in to visit me, to click the link to Robert's blog if you need a bit of good news in your week.

Meanwhile, I'm counting down the days until the new season of Dinner: Impossible begins and class is back in session!