Butter Bing Butter Boom

Sweet, creamy butter, oozing over my baked potato. No, wait - spread all over my morning toast. That's it - pure heaven! I don't care what anyone says, I will not eat margarine. I know the downside of butter: It's a saturated fat, which is known to increase cholesterol and contribute to heart disease and some cancers.

But I also know butter's lovable side: It contains vitamins A, D and E and the minerals selenium and iodine (both necessary to good health, in small amounts). And unlike margarine, butter contains no trans fatty acids, which are associated with raising LDL ("bad") cholesterol and lowering HDL (the good stuff).

So, maybe that bagel with butter isn't so bad after all.

Everything in Moderation
The Mayo Clinic suggests no more than 10 percent of your daily diet should come from saturated fats - the kind found in meat and dairy products. That's not much butter;10 percent of a 2,000-calorie diet comes to about 20 grams of saturated fat, or a little less than 3 tablespoons of butter.

Meditation on Margarine
If you are under orders to avoid butter in favor of margarine, you have my condolences - and a few words of caution.
Margarine is based on vegetable oils rather than cream. It contains no cholesterol and less saturated fat than butter - but many varieties are high in trans fatty acids, which are known for raising cholesterol.

When looking for margarine, try to find one that says "no trans fats" on the packaging. here also are a couple of varieties that claim to help lower cholesterol; they're made from palm, soybean, canola and olive oil. Baking with margarine does not provide the same results as with butter, but sometimes we must sacrifice for the sake of our health.

A Butter Choice
The butter aisle seems endless - there's salted, unsalted, sweet cream, whipped. How do you know which kind is right for your needs? Here are the varieties you may find at your grocery store:

UNSALTED: The freshest butter available. It lasts about 2 weeks, and should therefore be stored in a freezer. Bakers use unsalted butter for this reason, plus too much salt in baked goods yields tougher dough. If you are in search of a good baking cookbook, note whether the recipes call for butter or unsalted butter. A knowledgeable baker will know unsalted butter is best.

SALTED: The only reason to add salt to butter is to maintain its freshness.
This butter is best used as a "table butter" or for cooking. It can be kept safely in the refrigerator for one month, and in the freezer for six months.

WHIPPED: This is simply butter that is whipped in a blender to create a smoother, more spreadable texture. A lot of air is added in the whipping process - it can be as much as 30 percent to 45 percent air - so it is not the best choice for baking, unless you weigh it. Whipped butter also comes salted or unsalted. To save money, it's easy enough to buy stick butter and whip it yourself. Because it's so airy, whipped butter has less fat and calories than stick butter.

LIGHT/REDUCED CALORIE: This butter is made with half the fat of regular butter, with the addition of water, skim milk and gelatin.

CULTURED: Made from cultured sour cream, it's a favorite with bakers. It has a low moisture content and produces flakier crusts and moister cakes.

CLARIFIED: Excellent as a base for sauces. Because its milk solids have been removed, it can be heated to high temperatures without burning.

EUROPEAN-STYLE: Made from cream that is churned more slowly and for a longer time, it has higher butterfat
content than standard butter, making it more flavorful. It is good for cooking and baking and can be used at higher temperatures without burning
to produce a lighter, flakier pastry.

Thumbprint Cookies
8 ounces (2 sticks) unsalted butter, softened at room temperature
2/3 cup sugar
1/4 vanilla bean, halved lengthwise, soft insides scraped out
1/8 teaspoon salt
2 cups plus 2 tablespoons
all-purpose flour
1/4 cup apricot, raspberry or another
jam of your choice

1. Preheat the oven to 350 degrees. Grease a baking sheet with butter.
2. In a mixer fitted with a paddle attachment
(or using a hand mixer), cream the butter and sugar together until fluffy.
3. Add vanilla scrapings and salt and mix until incorporated. Add the flour and mix at low speed until incorporated.
4. Using your hands, roll the dough into golf-ball-size balls and arrange them
2 inches apart on the cookie sheet,
flattening them out a bit as you go.
Using your thumb, press the top of each cookie to make a shallow well. Roll your thumb back and forth to widen the well. Using a small spoon, fill the wells with jam.
5. Bake until lightly browned around the edges, 25 to 30 minutes. Let cool on the pan. Store in an airtight container.

Clarified Butter
2 sticks (1/2 pound) unsalted butter, cut into pieces

1. Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.
2. Skim the foam from the top, and slowly pour liquid into a container, discarding the milky solids in the bottom of pan. What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying. By clarifying the butter, you're able to strain out the milk solids that burn quickly as well as the water and salt. You'll lose about one-quarter of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator, for about 1 month.

Garlic Butter
2 sticks of unsalted butter, at room temperature
1/4 cup finely chopped garlic
Salt to taste
Freshly ground white pepper
Mix all ingredients. Store in an airtight container.
Flower or herb butter
1 cup dried or fresh edible flower
petals or herbs (try lavender, lilac, rose, marigolds, chives or dill)
1 pound unsalted butter, room temperature
1. Finely chop the petals (or herbs) and mix into the butter.
2. Allow the butter to stand at room temperature for several hours to help bring out the flavors. Then chill. Use on breads or in sugar cookie or pound cake recipes. Butter can be frozen up to two months.

How Many Did You Eat Today?

Eating a wide variety of fruits and vegetables is a healthy way of life, but did you know that the pigments contained in produce that give each item its bright color, actually helps the body in its own unique way?

RED
Examples: beets, cherries, cranberries, kidney beans, pink grapefruit, pomegranates, radicchio, radishes, raspberries, red apples, red grapes, red onions, red potatoes, rhubarb, strawberries, tomatoes, watermelon.
Nutrient content: Lycopene and anthocyanins help prevent cancer, neurological and aging diseases, improve diabetes and increase your chances at a healthy heart.

ORANGE / YELLOW
Examples: apricots, butternut squash, cantaloupe, carrots, corn, grapefruit, lemons, mandarins, mangoes, nectarines, orange bell peppers, orange cauliflower, oranges, papayas, peaches, pears, persimmons, pineapples, plantains, pumpkins, rutabaga, sweet potatoes, tangelos, tangerines, yellow apples, yellow bell peppers, yellow kiwifruits, yellow peppers, yellow potatoes, yellow summer squash, yellow watermelons, yellow wax beans, yams.
Nutrient content: Carotenoids aid in the health of mucous membranes, vision, to prevent heart disease, cancer and strengthen the immune system.

WHITE
Examples: bananas, cauliflower, garlic, ginger, jicama, onions, mushrooms, parsnips, potatoes, turnips, white beans.
Nutrient content: Anthoxanthins contribute to lowering blood pressure, cholesterol and to reduce the probability of stomach cancer and heart disease.

GREEN
Examples: artichokes, asparagus, avocados, broccoli, brussel sprouts, celery, cucumbers, green apples, green cabbage, green grapes, green onions, green peas, green peppers, honeydew melon, kiwifruit, lettuce, limes, peas, snow peas, spinach, zucchini.
Nutrient content: Lutein aids in healthy vision, to prevent cancer and heart disease as well as birth defects. It also makes bones and teeth stronger.

BLUE / PURPLE
Examples: black beans, black currents, elderberries, blackberries, blueberries, eggplants, figs, plums, purple cauliflower, purple cabbage, purple grapes, purple kale, purple potatoes, prunes, raisins.
Nutrient content: Anthocyanins and flavanoids prevent memory loss, cancer, stroke and heart disease.

Cooking tips:
 Try not to peel vegetables to maintain nutrient content. Although some produce, such as bananas, need to have their peel removed, potatoes do not.
 When cooking with a liquid present, such as steaming and boiling, a minimal amount of fluids to prevent the nutrients from leaching out of the produce into the liquid.
 Do not broil produce as high heat destroy nutrient content.
 Serve immediately.
 Wash fruit and vegetables with plenty of running water to remove any possibility of transmitting contagious food-bourne illnesses.
 Pack produce away from meats in the shopping cart and the refrigerator to avoid cross-contamination.
 Wash hands in warm soapy water for 20 seconds before handling produce to avoid contaminating produce.
 Remove outer leaves on heads of lettuce, and discard.
 Use a separate cutting board for meats and vegetables.
 Sanitize cutting boards in the dishwasher or in a solution of 1 tsp bleach per 1 quart of water.

Remember to eat a minimum of 5 servings of fruit and vegetables a day, with a goal of 9 servings of fruit and vegetables.

A serving consists of:
1/2 cup canned, frozen fruits or vegetables
1 medium piece of fruit
3/4 cup of fruit or vegetable juice
1 cup of raw leafy greens
1/4 cup dried fruit

Maybe you are unsure how to add these extra servings or nutrients into your diet. Well, I have some tips!

 Start off in small quantities.
 Add something new to your salad, soup, omelet, smoothie or casserole.
 Try using your favorite spices and your favorite cooking method. In my house, roasting with garlic, salt, pepper and olive oil is a winner.
 Try new foods when hungry.
 Use canned pumpkin in place of oil in cake recipes!
 Try adding some fruit to your next bowl of cereal.

Queen of Puddings

It was Mother's Day. My mother and stepfather were just coming back from a trip. I can't recall if the trip was for business or pleasure, but I do recall I was 16-years old.

I decided to surprise my parents with a meal. Being my stepfather has diverticulitis, I had to keep that in mind. I can't recall what I made. It's been so long ago, but I do remember what I made for dessert. It was Queen of Puddings. My mother raved over it, and I still remember to this day how much she loved it.

The British have a knack of coming up with the most unusual desserts, well, unusual by American standards. But they are masters of teatime, right?! Queen of Puddings is an egg custard thickened with breadcrumbs and very creamy. It can be flavored with vanilla or lemon (or whatever your heart desires). Then, it is spread with jam, usually raspberry or black currant, which adds sweetness to every bite. Topped with a crisp outer layer, and soft inner layer of meringue. History shows that it was consumed as early as the seventeenth century, but gained popularity when one of Queen Victoria's chefs made it for her. Hence the name, Queen of Puddings.

In modern life, you can leave this decadent dessert they way in which it was intended, or you can slim it down by using skim milk or soy milk in the custard. I have seen chocolate custards, flavored meringues, and liqueur infused jams with whole fruit! The possibilities are endless. Anyway you do it, you will indeed have a dessert fit for a queen!

My experience has had this exquisite dessert cooked and served in a casserole dish or perhaps a pie plate, but to me, it seems rather elegant (and less sloppy) to prepare them in individual ramekins, as one would for creme brulee.

2 eggs, separated
1/2 cup sugar, divided
2 cups heavy cream
2 tablespoons unsalted butter
1 1/2 cups fresh breadcrumbs
1/8 teaspoon salt
1 teaspoon vanilla extract
zest of 1 lemon
1/4 cup jam, warmed
1/4 teaspoon cream of tartar

Separate eggs carefully.

Slightly beat egg yolks with half of the sugar.

In a pot over medium heat, scald the cream with the butter. Then pour into the yolk mixture, stirring all the time.

Add the breadcrumbs, salt, vanilla extract and the zest from one lemon.

Pour the mixture into greased individual ramekins and bake at 350 degrees in the center of the oven for about 10 - 15 minutes until the custard is set.

Spread the jam over the top.

Beat the egg whites with the cream of tartar. Add the remaining half of sugar until soft peaks are formed. Spread over each ramekin and return to the oven until the tops are nicely browned, about 10 more minutes.

Serve immediately.

Yields: 4 servings

Photo from Reflex Stock.

Raisin Cream Scones

Gluten-Free

1 cup brown rice flour
1/2 cup sweet rice flour or tapioca starch
1/2 cup almond flour
1/4 cup potato starch
2 1/4 teaspoon gulten-free baking powder
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1/2 stick unsalted butter, chilled & cut into pieces
1/2 c golden raisins, soaked for 10 min. in hot water & drained
2 eggs
1 tablespoon honey
1/3 to 1/2 c heavy cream
cinnamon sugar for sprinkling

Preheat the oven to 400 degree F. Line a cookie sheet with parchment
papert or lightly grease the cookie sheet and dust it with rice flour.
Mix together the brown rice flour, sweet rice flour, almond flour,
potatoe starch, baking powder, xanthan gum, and salt. Add the butter
and use your fingertips to work it into the dry ingredients, forming
a courarse meal. Toss in the raisins. Make a well in the dry
ingredients. Break the eggs into the well. Add the honey and some of
the cream. Using a fork, begin mixing the wet ingredients together
and then slowly incorporate the dry. Add more cream to form a soft
but not wet dough.
Remove the dough from the bowl and place on a lightly floured
counter. Press into a flat cake about 1/2 inch thick. Using a biscuit
cutter, cut out the dough. Place the scones on a cookie sheet. Brush
with some cream and sprinkle with cinnamon sugar. Bake on the middle
rack for 12 to 15 minutes. Check the bottoms of the scones; they
should be golden brown when done.

Taken from "Gluten-Free Baking" by Rebecca Reilly.

Rebecca Reilly is a Cordon Bleu trained chef. She used to be the owner of two restaurants, a catering business and a cooking school, all in Portland, Maine. She has also received a diploma from Madeleine Kamman's Modern Gourmet Cooking School in Boston. She was also the host the television series New England Kitchen. Upon the discovery that she and her daughters are gluten-intolerant, she became a private caterer and a nutritional consultant.

One of the major reasons why I liek this book so much is that Rebecca Reilly is a trained chef. She understands the basic science behind a recipe, the texture one is looking for, and is able to troubleshoot to find the required results she needs. This, coupled with her and her daughters' gluten intolerance, make her the ideal person to write a cookbook on Gluten-Free Baking.

There are some delicious photos of some of the baked goods that you can produce by following this book. The recipes are easy-to-understand, and Reilly provides sufficient information on the suitable substitutions for wheat flour. She, also, wants you to feel creative and independent once you are armed with the knowledge on how to bake for yourself.

Some of the wonderful recipes you can find in this book are: Blueberry Scones, Boston Cream Pie, Almond Butter Cookies and Black Forest Cake.

Classic Currant Scones - Vegan

Although, I am not vegan nor am I a vegetarian, I love baked goods. I also have a split personality - part healthy eater, part evil dessert lover. So, when possible, I try to merge the two and look for cookbooks like this. Also, what aided my decision in purchasing this book is that my friend (who happens to be vegetarian) and I are both trying to lose weight. Although, we know moderation is key - and
that your moderation and my moderation can be completely different - we thought getting into vegan baking could be a good idea.

The author of this book began her life like every other American her age. As a teenager, like all of my other vegetarian friends, were somehow awakened to how animals are treated before they become "meat", and then became a vegetarian. Later, the author took it to the next level, as some vegetarians will do, and began to omit
all animal-based products from her diet. For the omnivores here:
honey, eggs, dairy, gelatin...

My friend and I decided we would try out vegan baking purely for the fact that without butter and eggs, the desserts would contain less fat and cholesterol. Yes, yes, I hear you. The flavor! The flavor will be compromised, but...if you need to eat healthier, your other choice is to not eat the bad stuff. And being we have kids, we figure that between parties and school situations, we (and our children) are over-exposed to sweet and fat-laden goodies!

The author appears to have done her research into the reason why we would use fat and eggs in recipes and has come up with some wonderful substitutions. For people who have not ventured down this path, a warning to you, in some areas of the country, your grocery store may not carry these substitute items (tofu, soy butter, agar etc.), so you may need to visit a natural food store.

There are numerous color photographs. They are all of the final product and they are gorgeous.

The author, despite being vegan, and usually one is that for ethical reasons, I did not feel in any way that she was attempting to put her ideals into my life. She did, however, explain her point-of-view, but I never felt that she was preaching to me.

She also thoroughly covers all baked goods AND more: muffins, biscuits, scones; sweet and savory quick breads; cakes and cupcakes; pies and tarts; cookies, brownies and bars;crumbles, cobblers, crisps and whole fruit desserts; strudel, crepes, blintzes and pastries; yeast breads and rolls; mousses and puddings; confections and candy; sorbets, shakes and smoothies; pie crusts; hot and cold beverages; frostings, sauces, syrups and spreads; and more!

I really enjoyed this book! The recipes are extremely well-written and my favorites were her scones! There are three scone recipes in this book: Classic Currant Scones, Gingerbread Scones and Chocolate Chip Scones.

Here is one of the recipes:

Classic Currant Scones

1 1/2 tsp Ener-G Egg Replacer
2 tbsp. water
2 1/2 c. unbleached all-purpose flour
1/3 cup granulated sugar
4 tsp. baking powder
1/2 tsp salt
1/4 c. non-hydrogenated non-dairy butter, cold (such as soy)
1 cup currants
1/2 cup non-dairy milk (rice, almond, soy etc.)
Extra milk or water as needed
2 - 3 tbsp. non-dairy milk for brushing tops
cinnamon and sugar for sprinkling on top

Preheat the oven to 425 degrees. Lightly oil a cookie/baking sheet or cover with parchment paper.

In a food processor or by hand, whip the egg replacer and water until thick and creamy. Set aside.

In a large bowl, combine the flour, sugar, baking powder and salt. Add the butter to the dry ingredients and cut into small pieces with two knives or a pastry blender. You're not creating a paste; you want a course crumbly batter that resembles breadcrumbs. (To make flaky scones, leave some of the butter pieces as large as peas.) Stir in the currants.

Add the milk and egg replacer, and keep the mixing to a minimum to avoid developing the gluten in the flour (which produces tough scones). Mix with a wooden spoon, fork, or your fingers just until the dry ingredients are moistened or nearly moistened. The dough will not be completely smooth like bread dough.

Gather the dough into a ball (you may need to just add one more teaspoon of nondairy milk or water, but you will be able to form it into a ball), and place on a lighly floured surface. (You may want to lightly flour your hands as well.) Pat or roll the dough out to a 1/2" round, and cut into 8 - 10 pieces - triangles are a traditional shape. Place them a 1/2" apart on the baking sheet, brush the tops with the nondairy milk, and sprinkle with some cinnamon and sugar.

Bake until the tops are golden brown, 12 to 15 minutes. Let cool on a rack or serve warm.

Yields: 8 - 10 scones

"The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats
and Sinful Sweets"
Colleen Patrick-Goudreau
Copyright October 2007
Fair Winds Press
Softcover, 288 pages, color photographs

Egging You On

"Eggnog." Just saying it is as much fun as drinking it. Maybe it's all those "g" sounds; could be the rum, too. Whatever the reason, 'tis the season to combine eggs, cream, sugar and some of the finest spirits from your liquor cabinet into a rich, tasty wintertime drink.


Eggnog, by the way, is a hand-me-down from Merry Old England's upperclass. (Nog is a British slang for a strong ale; eggs, well, are eggs.) And interestingly, too, New Jersey was once a big a egg producer, and still has some poultry farms, like the family-owned Puglisi Egg Farm Inc. in Howell, that supply supermarkets and roadside stands across the Garden State.

So while you fill your noggin with that bit of trivia, here are some tempting noggy recipes and smart eggy tips.

Freshness
A fresh egg has a high water content, making it heavy. It will rest lengthwise at the bottom of a pan filled with water. If the egg floats, it's stale, thanks to a high air content. Toss it out.

Storage
Eggs are best stored in their carton on a refrigerator shelf, away from strong-smelling foods, such as garlic or onions. Eggs will stay fresh for four to five weeks in that location.

– Text and Recipes by Jennifer A. Wickes

A Party Mom Would Love

By Jennifer Wickes

My mother loved to entertain.

She would throw elaborate parties, presenting fabulous dishes to her guests. She would spend weeks planning all of the details, from plates to silverware and flowers to candles, not to mention the guest list. Most importantly, she loved to plan the food.

Everyone would be so impressed, but no one was the wiser to some of her tricks. Yes, she would prepare some elegant snacks, but she also ordered spring rolls from her favorite Chinese restaurant. She would pick up a box of frozen spinach cheese puffs at the grocery store. She would also order fresh vegetables and serve them with her own dressing, rather than the typical ranch dressing.

The classic cheese and crackers, with a side of grapes, always worked, too.

I recall many friends requesting recipes and tips, only be surprised of the simplicity of it all. The thing is, she knew it was impossible to prepare everything the day of the party — a party she wanted to be able to enjoy as much as her guests would.

So, she not only knew how to cut corners, she knew how to work ahead, preparing the food days before the party. Her rule of thumb was: If you see something similar in the frozen section, yours can be frozen too; if you see something similar in the deli section, then yours, too, can be kept in an airtight container in the refrigerator. What’s left would wait until the last minute.

I like to think I learned my mother’s lessons well, and I’m delighted to share them with you in the vegetarian appetizer party outlined on these pages. I chose a vegetarian menu because this is a tough time of year to be mindful of what we eat, but also because so many folks have embraced the vegetarian lifestyle. You can supplement the appetizers you make yourself with cheeses and crudites, or make a run to your grocery store.
With this party, you can entertain friends and family, without the guilt — and without the stress.

Enjoy your party!

Mexican Lentils in Corn Cups
Tasty bites of flavor in each cup.
Makes 24 cups

½ cup dried lentils
1 cup water
24 white corn tortillas
Cooking spray
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn, defrosted
1 tomato, chopped
½ red onion, minced
½ cup fresh cilantro, chopped
2 cloves garlic
2 teaspoons cumin
1 teaspoon salt
¼ cup mild enchilada sauce

1. Put water and lentils in a small pot. Bring to a boil, reduce heat and simmer 30 minutes. Remove from heat and drain excess liquid. The lentils can be made the day before the party.
2. Preheat oven to 375 degrees.
3. Using a 4-inch round cookie cutter, cut a circle in each tortilla. Wrap the circles in a damp paper towel, and microwave on high for 1 minute.
4. Grease two muffin tins. Place a circle in each cup and spray with cooking spray. Bake for 10 minutes. Remove from tin and cool on a wire rack. Do this up to two days in advance.
6. Toss lentils with remaining ingredients.
7. Fill each tortilla cup with some of the lentil mixture and serve.

Nutrition Information: 90 calories; 10 calories from fat; 3g protein; 20g carbs; 1g sugar; 1.5g total fat; 0g saturated fat; 0mg cholesterol;
4g dietary fiber; 200mg sodium; 6% Daily Values calcium; 4% Daily Values iron

Mozzarella-Tomato Tartlets with Basil
A baked version of the traditional salad.
Makes 24 tartlets

2 cups all-purpose flour
½ teaspoon salt
½ cup vegetable shortening
¼-½ cup iced white wine
¼ cup parmesan cheese, grated
8 grape tomatoes, sliced into thirds
½ cup fresh mozzarella cheese, sliced
into equal-sized pieces
Olive oil for drizzling

1. Sift flour into a bowl. Add salt. Rub the shortening into the flour until the mixture looks like breadcrumbs. Add iced water until the mixtures come together. Form into a ball, wrap in plastic wrap and chill. Do this up to four days before the party.
2. Preheat oven to 375 degrees.
3. Roll the pastry out to a ¼-inch thickness.
Using a 4-inch round cookie cutter, cut out 24 circles. Press dough into a mini-tartlet pan or cupcake tin. Use a fork to poke some holes.
4. Place ½ teaspoon of parmesan at the bottom of each pastry.
5. Layer fresh mozzarella and tomatoes, decoratively, in each tartlet. Drizzle with olive oil. (If needed, it can be refrigerated overnight at this point.)
6. Place in the oven and bake for 15 minutes.
7. Add a basil leaf to each tart and serve immediately.

Nutrition Information: 110 calories; 60 calories from fat; 4g protein; 8g carbs; 0g sugar; 7g total fat; 3g saturated fat; 10mg cholesterol; 0g dietary fiber; 130mg sodium; 6% Daily Values calcium; 4% Daily Values iron

Rosemary Mushrooms
Delicious mushrooms with the infused flavor of rosemary in every bite.
Makes 24 skewers

12 Baby Bella mushrooms
24 pieces of rosemary
1 tablespoon olive oil
Salt and pepper to taste

1. Preheat grill or broiler.
2. Remove the mushroom stems, and slice mushrooms in half vertically.
3. Remove some rosemary leaves and skewer half of a mushroom with the rosemary stem.
4. Toss in olive oil and season with salt and pepper.
5. Grill or broil for 5 minutes. The rosemary will serve as a skewer and infuse its flavor into each mushroom bite. Best if made right before the party starts.

Nutrition Information: 25 calories; 10 calories from fat; 1g protein; 3g carbs; 1g sugar; 1g total fat; 0g saturated fat; 0mg cholesterol;
1g dietary fiber; 0mg sodium; 2% Daily Values calcium; 4% Daily Values iron

Globe Grapes with Chevre and Pistachios
A French appetizer designed to give you all you need in one bite.
Makes 24 servings

1 cup pistachio nuts, finely chopped
8 ounces fresh goat cheese, chilled
24 globe grapes, washed and dried

1. Mold goat cheese around each grape. Then, roll each grape in the nuts. May be made up to two days before the party.

Nutrition Information: 60 calories; 40 calories from fat; 3g protein; 2g carbs; 1g sugar; 4.5g total fat; 1.5g saturated fat; 5mg cholesterol; less than 1g dietary fiber; 55mg sodium; 2% Daily Values calcium; 2% Daily Values iron

Gorgeous Ganache

By Jennifer Wickes
Photos by Lori Maffei

1Chop up 8 ounces of high-quality chocolate — white, milk or dark, whichever you prefer. Put it in a bowl.

2 Heat ¾ cup cream and 2 tablespoons of unsalted butter in a small saucepan over medium heat. Bring to a boil.

3a) Pour hot cream over the chocolate and allow the mixture to melt for 10 minutes.

b) Mix thoroughly until the chocolate and cream are completely incorporated.

4 Cover and allow to cool on the counter for about 45 minutes.

5 At this point, you can add flavoring if you like. A teaspoon of orange extract, vanilla extract, raspberry liqueur or amaretto all give a different spin. Then, use a mixer and make sure the flavoring is fully incorporated and the ganache is creamy. Chill for about 15 minutes in the refrigerator.

6 After the ganache has chilled, place the bowl of ganache over another bowl filled with ice to keep the ganache cold. Using your hands — or a melon baller — shape the ganache into walnut-sized balls. If needed, powder the palms of your hands with cocoa to keep the ganache from sticking and roll it gently. Place each truffle onto a cookie sheet about one inch apart and chill until ready to serve.

7 To dress up your truffles, you can roll them in cocoa powder, powdered sugar, crushed walnuts or shredded coconut. Place the topping you prefer on wax paper and gently roll the ball in the topping, firmly enough for it to stick, but not so hard that you squish the truffles.

Turnip Season

History / Geography
Turnips have been cultivated for centuries in historic places, such as Rome, Greece and India. They are very popular in Great Britain and Northern Europe. In Scotland, they can still be referred to as "neeps" in some areas.

Science
Brassic Rapa

Season
October - March

How to Select
They should have a white flesh with a purplish-white skin. Turnips should be heavy for their size. The roots should be firm, and if the greens are still attached, they should be bright and fresh. Avoid turnips with bruise marks or anything larger than 3 inches (7.5 cm). Older turnips (over 3 inches / 7.5 cm) tend to have a strong flavor and woody texture.

Store in a cool dry place (55 degrees F / 12 degrees C) for 2 months, or in a plastic bag in the refrigerator up to 2 weeks.

Nutritional Qualities
Vitamin C

Trivia
Turnips were the first Jack o' Lanterns! People used to carve faces into them, and place a piece of coal so they couls use them like we use flash lights!

In certain traditions, turnips have been used as a symbol of protection.

Spices
Allspice, anise, caraway, curry, mace, parsley, rosemary, savory, thyme, lemon and onion.

Equivalencies
1 lb. turnip = 3 - 4 medium turnips = 2 1/2 cups cooked turnip

Preparation
Wash and peel the skin with a vegetable peeler. Trim off the roots and greens.

Recipes

Classic Scotch Broth

6 quarts white stock -- unsalted lamb-based
4 ounces pearl barley
1 pound lamb -- small dice lean
4 ounces unsalted butter
12 ounces onion -- brunoise
8 ounces carrot -- brunoise
8 ounces celery -- brunoise
8 ounces leek -- brunoise
8 ounces turnip -- brunoise
1 teaspoon kosher salt
white pepper
1 cup flat-leaf parsley -- minced

Bring 1 quart stock to a boil in a large saucepan, over a moderate flame. Add the barley, cover, and simmer until tender. Bring the remaining stock to boil in another pot, over a moderate flame. Add the lamb, cover, and simmer until almost tender. Heat the butter in a heavy pot, over a medium flame. Add the vegetables and sweat until nearly tender. Add the lamb and its stock, simmer until meat and vegetables are tender. Add the barley and its stock, simmer for 5 minutes to meld flavors. Season to taste with salt and white pepper. Garnish each portion with a small amount of minced parsley serve very hot.
Yields: 24 servings

Roasted Root Vegetables

4 red potatoes -- quartered
4 turnips -- quartered
2 parsnips -- sliced 1" thick
2 carrots -- sliced 1" thick
1 yam -- cut 1" thick
16 pearl onions -- peeled
4 beets -- quartered
8 garlic cloves -- peeled
1/2 cup olive oil
2 tablespoons rosemary, fresh
salt and pepper -- to taste

Preheat the oven to 450 degrees.

Wash and cut the above vegetables into suitable sized chucks. Preferably, big enough to put into one's mouth without having to cut it any further.

Let the vegetables sit on a paper towel to drain them of any excess water. Pat each piece dry. This will ensure that each piece comes out crispy.

Put all the vegetables into a Ziploc bag with the oil, salt, pepper and rosemary. Zip it shut and make sure everything is coated completely.

Place the contents into a pan, and bake for one hour. No basting is necessary.

Yields: 8 servings

Root Vegetable Soup

2 leek -- white part only
4 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
6 cups chicken stock -- homemade
3 carrot -- peeled and cubed
3 turnip -- peeled and cubed
2 parsnip -- peeled and cubed
2 potato -- red, peeled and cubed
2 head bibb lettuce -- hearts, leaves separated & rinsed
2 cups fresh spinach leaves -- stemmed & rinsed
salt -- to taste
white pepper -- to taste
1/2 cup heavy cream
2 tablespoons chives -- fine minced
parsley -- for garnish

Cut the leeks in half lengthwise and then crosswise into thin slices. Place in a colander and run under warm water to remove all traces of sand. Drain and set aside. In a large casserole, melt the butter over low heat. Add the flour and cook, stirring constantly for one minute without browning. Add the chicken stock and whisk until well blended. Add the reserved leeks, carrots, turnips, parsnips and potatoes. Bring to a boil, reduce heat and simmer until the vegetables are almost tender. Add the lettuce and spinach leaves to the soup, and season with salt and pepper. The lettuce should just wilt, but still remain crisp. Do not overcook. Before serving, add the heavy cream and heat the soup through without letting it come to a boil. Transfer the soup to a large tureen, sprinkle with chives and parsley and serve hot with thin slices of black bread.

Yields: 10 servings

Book Review: Homegrown by Michel Nischan

Delicious, appetizing recipes fill this book, all of which were made from the freshest organic ingredients, giving a pure simple taste. An excellent second book by Michel Nischan, winner of a James Beard cookbook award in 2004 for his book, Taste Pure and Simple.


Michel Nischan grew up in Illinois where his mother grew most of their fruits and vegetables. His love of food coninued as an adult where he became the executive chef of Heartbeat in the W Hotel (NY-1997). Nischan is a contributor to numerous magazines including: Bon Appetit, Gourmet, Cooking Light, and much more. He has also appeared on various television programs. He is the founding member of New American Farming Initiative. He currently lives in Connecticut with his wife and five children.

Mary Goodbody is a food writer who has worked on over 45 cookbooks.

Susie Cushner is a photographer whose work has appeared in Real Simple, Gourmet, Martha Stewart Living and more. She has worked on numerous books: The New England Table, The Cape Cod Table, The Pleasures of Slow Food and The Bride & Groom First and Forever Cookbook.

Michel Nischan yearned for the days where his mother grew all their vegetables in their garden when he was a child. With the tragic findings that two of his five children were diagnosed with Juvenile Diabetes (at ages five and two), his focus on his cooking changed. He decided that not only should he and his family eat healthier, but also his restaurant customers. This book has been inspired by his children and his desire for fresh pure ingredients without the use of cream, butter, processed starches or processed sugars. Michel has made it his mission to educate people on eating and cooking healthier.

This is more than a cookbook, but also a book filled with cooking and gardening tips, planting seeds, storing produce, sterilizing jars, choosing knives, and handling food. There is an excellent glossary in the back of the book, as well as a list of sources if some items are hard-to-find in your area. And I must comment on the gorgeous photographs throughout this book.

This book has even received kudos from the American Heart Association and Alice Waters.

The book is broken down by the following chapters: My Garden and How It Grew; Salads; Soups; Main Courses; Side Dishes; Extending the Harvest; Breakfast and Breads; Desserts. The recipes are wonderful. They are simple to make and extremely tasty. In fact, I never even noticed, initially, that the book had no recipes laden with fat and sugar! Some of my favorites in this book were: Osaka Mustard Greens Salad; Pumpkin Soup with Crispy Sage Garnish; Baked Fresh Ham with Roasted Apple and Almond Salad; Skillet-Browned Broccoli and Cauliflower with Pan-Toasted Garlic; Homemade Applesauce; Butternut Squash Muffins; and Sweet Corn and Toasted Almond Rice Pudding.
In our society, where everything runs at such a fast pace, I think it is time to slow down, and appreciate life and family. Eat healthier. Buy this book!

Homegrown Pure and Simple: Great Healthy Food From Garden to Table
By Michel Nischan with Mary Goodbody
Photographs By Susie Cushner
ISBN: 0811844722
Chronicle Books 2005
Hardback: 232 pages, 9.7 x 9.1 x 1.2 inches
Original Price: $35.00

Book Review: The Swedish Table

The Swedish Table demonstrates that not only are the French good cooks, but so are the Swedes!

Helene Henderson was born and raised in Sweden. She learned cooking from her grandmother and worked in the family business. She owns a catering business in Los Angeles where she is known for utilizing organic food. She lives there with her husband and three children.

This book has some lovely color photos. Henderson takes us on a journey with each recipe and makes me feel her enthusiasm and love of her heritage. Her recipes are easy-to-read and being she has been living in the United States, she understands what we don't know of her culture and does an excellent job at explaining the food and culture. Her recipes are so well written that this book is perfect for the novice or for the person curious of Swedich cuisine.



The chapters included in this book are: Hot and Chilled Soups; Potatoes; Meat, Game and Chicken; Fish and Shellfish; Vegetables and Salads; Sandwiches; Eggs, Waffles and Pancakes; Desserts, Pastries and Bread; Beverages; and Wild Berry Preserves.

Some wonderful recipes you will find in this book are: Gravlax and Nasturtium Sandwiches with Mustard-Dill sauce, Lentil Soup with Roasted Garlic and Baby New Potatoes, Roasted Baby Beet Salad, Sweet Rolls with Almond Paste.



I would have never thought that I would be a fan of Swedish food, but now I am. This book has inspired me to research more about the country and desires to visit the country.

"The Swedish Table"
Helene Henderson
University of Minnesota Press, 2005
Hardback: 185 pages
ISBN: 0816645132
Price: $29.95

From Tagine to Masala by Mike Harrison

Travel on a gastronomic journey through the Middle East and learn about the wonders of Arabian cuisine in this great little cookbook by Mike Harrison.

Mike Harrison is an English Language teacher who has been living in the Middle East for years. He has traveled all over sampling the cuisines, and even consulting local chefs and restaurants for tips on how to recreate the delicious meals he had sampled on his adventures. This is his first book.

There are wonderful color photos showing the delicious recipes, and the scenic vies of the Middle East. Both were wonderfully photographed, especially at a time when some citizens are intimidated by this area with the current political situation.

The recipes are easy-to-read and easy-to-prepare. I would say that a novice cook is capapble of preparing these meals. Mike Harrison even helps explain certain spices and techniques utilized with the cuisines of this area.

There are over 50 recipes in this book. The chapters in this cookbook are: soups, salads, appetizers, main courses, and desserts. Some of the delicious recipes you can find in this book are: Arabian Lentil Soup; Moroccan Carrot, Date and Orange Salad; Iranian Eggplant Puree; Beef Tenderloin with Tamarind Sauce and Spice Island Spice Cake.

Take a break and a trip around the globe with this wonderful cookbook!.

"From Tagine to Masala"
Mike Harrison
Zodiac Publishing FZ LLC; (September 2004)
Paperback: 124 pages
ISBN: 1-904566-56-1

Thanksgiving Is On The Way

After Halloween ends, Americans look forward to their next holiday, Thanksgiving. Not only is this a time to reflect on what to be thankful for in our lives, but it is also the ultimate in food gluttony.

Traditionally, families serve turkey, mashed potatoes, a variety of stuffing and some form of cranberry sauce! There may also be rolls, salad, corn, squash, green beans, pumpkin pie and more, as each family injects their own form of tradition into this annual meal!

Here are some of my tradional favorites. I hope you enjoy!

Cranberry Sauce with Bourbon

This is my mother's recipe. Each year, she would make this for an auction. Her sauce usually sold for $12.00 an 8-ounce jar!

12 ounces cranberries
4 cups sugar
1/2 cup bourbon

Preheat the oven to 350 degrees. Stir ingredients together. Place in the oven for 1 hour. Stir contents occasionally during cooking.

Tastes best when it has had time to sit, for example, 2 weeks. The longer it sits, the stronger the flavours.

Store in a refrigerator indefinitely.

Ideas: For a different taste, make as above, omitting the bourbon. After the cooking is completed, add 1/2 cup Grand Marnier (or other orange liqueur of your choice), the zest of one orange and 1/4 cup chopped walnuts!

Cranberry-Orange Walnut Scones
By Jennifer A. Wickes
copyright 2001

3 cups cake flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup butter
2 tablespoons orange zest -- grated
1 cup dried cranberries
1/2 cup walnuts -- chopped
3/4 cup milk
1/4 cup fresh orange juice
2 tablespoons half and half
2 teaspoons sugar

Preheat your oven to 425 and butter a baking sheet. In a large bowl, mix together the flour, sugar, baking powder and salt. Blend the butter into the dry ingredients, using your fingertips or a pastry blender, until the mixture is crumbly. Add the orange zest, cranberries and walnuts and toss to combine. Add the milk and juice, and stir until the dough is rough.

Gather the dough together and place on a floured work surface. Knead gently about 10 times. Divide the dough in half and pat each piece into a circle about 6 inches in diameter and about ½ inch thick. To glaze, brush the circles with the half and half and sprinkle with sugar. Cut each circle into eight pie-shaped wedges. Place the scones, barely touching, on the prepared baking sheet. Bake until puffy and golden, 15 to 18 minutes.

Yields: 16 scones

Serving Ideas: Substitute the fruits and nuts for your favorite scones!

Examples: blueberries, lemon and almonds; coconut, pineapple and macadamias; peaches, lemon and pecans.

Festive Holiday French Toast
By Jennifer A. Wickes
copyright 1998

3 1/2 cups yogurt, skim milk -- vanilla flavored
1/2 cup fresh squeezed orange juice
6 large eggs
1 cup sugar -- divided
1/4 teaspoon nutmeg
zest of 1 orange
8 slices stale bread
1/4 cup cranberry sauce
1/4 cup cream cheese

Preheat oven to 350 degrees.

In a bowl, mix together the yogurt, juice, eggs, 3/4 cup sugar, nutmeg and orange zest. Pour approximately 1/2 the mixture into a greased 9" x 12" baking dish.

Place four slices of bread in the bottom. Mix the cranberry sauce and the cream cheese together in a bowl. Spread 2 tablespoons of cranberry sauce mixture over each slice of bread. Top each slice with another slice of bread. Pour over the remaining yogurt mixture. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.

Bake 30 minutes or until puffed and golden brown. Sprinkle with remaining sugar and place under the broiler.

Yields: 4 servings

Serving Ideas: Serve with warmed orange marmalade, or an orange flavored syrup!

NOTES: It is important to use STALE bread in a French Toast recipe. The main reason is that stale (AKA dry) bread absorbs more moisture (the custard mix here) than fresh bread.

You can use thick pieces of bread if you like. In this case, make a cut on one side of each slice and stuff it with 2 tablespoons of the cranberry sauce mixture and only use 4 slices of bread.

The cream cheese may be substituted for equal amounts of ricotta cheese or soft tofu.

Roasted Root Vegetables
By Jennifer A. Wickes
copyright 2002

4 red potatoes -- quartered
4 turnips -- quartered
2 parsnips -- sliced 1" thick
2 carrots -- sliced 1" thick
1 yam -- cut 1" thick
16 pearl onions -- peeled
4 beets -- quartered
8 garlic cloves -- peeled
1/2 cup olive oil
2 tablespoons basil, fresh
salt and pepper -- to taste

Preheat the oven to 450 degrees.

Wash and cut the above vegetables into suitable sized chunks - preferably, big enough to put into one's mouth without having to cut it any further.

Let the vegetables sit on a paper towel to drain them of any excess water. Pat each piece dry. This will ensure that each piece comes out crispy.

Put all the vegetables into a Ziploc bag with the oil, salt, pepper and rosemary. Zip it shut and make sure everything is coated completely.

Place the contents into a pan, and bake for one hour. No basting is necessary.

Yields: 8 servings

The Ultimate Mashed Potatoes
By Jennifer A. Wickes
copyright 2002

2 pounds Idaho potatoes
1/4 cup butter -- melted
1 cup cream -- heated
salt and pepper -- to taste

Wash the potatoes thoroughly. Without peeling or slicing them, place them in a pot of salted water (1 tsp. salt to every 2 quarts). Bring to a boil and simmer until the potatoes can be inserted easily with a knife. Depending upon the size of the potatoes, 20 - 30 minutes. The purpose here is to cook the potatoes with less surface area exposed to water. The more water exposed to the potatoes (chopped and peeled ones), the more likely the starch molecules in the potato will become water-logged and leave a tasteless end result.

Once the potatoes are cooked, using a potato ricer or a food mill (unless you want gummy mashed potatoes, do NOT use a hand mixer), mash the potatoes. The purpose here is to mash the potatoes with minimum contact or they will turn into paste.

Immediately season your potatoes. The purpose for this stage is that potatoes only absorb flavor when they are hot, so you want them to get their seasonings now!

Then, melt your butter and pour it over the potatoes and mix to cover. The purpose behind this stage is that you want to coat the potatoes with a fat first before the cream (or milk or broth) as those products will water down the starch cells.

Then add the warmed cream and mix thoroughly. If the potatoes look soupy, fear not! Cover the potatoes and let them sit for 5 minutes. The starch cells will absorb the extra liquid and they will thicken up!

Yields: 4 servings

NOTES: Cream may be substituted with milk or broth.

Butter may be substituted with margarine, a soy margarine or omitted completely.

Add other spices to your liking!

Spicy Pumpkin Cheesecake
The Art of Tofu
By Akasha Richmond
Copyright Morinaga Publications 1997

1 1/2 cups graham cracker crumbs
1 tablespoon canola oil
4 tablespoons maple syrup
1 package lite tofu, firm -- pureed
8 ounces tofu cream cheese, lite
1 cup pumpkin puree
1 cup sugar
3 tablespoons flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 tablespoons light molasses
1/8 teaspoon salt
1/4 teaspoon baking soda

Position a rack in the center of the oven and preheat to 350 degrees F. Coat the 9 or 10-inch spring form pan with cooking spray.

Mix the graham cracker crumbs, canola oil and maple syrup together and press into prepared pan.

Puree the remaining ingredients in a food processor and pour into crust. Bake for 50 minutes. Let cool for 30 minutes and refrigerate 5 - 6 hours or overnight before serving.

Keep refrigerated.

Yields: 8 servings


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Leftover Ideas:
Turkey: turkey soup, turkey tacos, turkey stir-fry, turkey on a green salad, add to your next pizza or spaghetti sauce or the traditional turkey sandwich!
Cranberry Sauce: save for Christmas, use in the French Toast recipe, add it to an orange quick bread recipe, use in a fruit smoothie, or add it to your turkey or chicken salad sandwich instead of mayonnaise!
Roasted Root Vegetables: puree and add milk and butter for a "mashed potato" type side; toss with a balsamic vinaigrette.
Mashed Potatoes: potato pancakes, or use for the topping on your next Shepherd's Pie.

Toasted Oat Marshmallow Bars with Fruit and Nuts

I love sweets! Just ask my family! They will tell you how I have no self-control! My waistline gives it away too!

But after my first son was born, I decided I would try to find healthier ways of presenting fun food, and just present those occasions less frequently.

When my son started having lunch at school last year, I decided to make an old recipe with a new twist. Easy, fast, and the kids can help!

Toasted Oat Marshmallow Bars with Fruit and Nuts

3 tablespoons butter

4 cups mini-marshmallows

4 cups toasted oat cereal

1 cup dried fruit, such as cranberries, raisins or apricots

1 cup blanched chopped nuts, such as almonds or walnuts

1/2 teaspoon cinnamon (optional)

1/4 teaspoon nutmeg (optional)

In a large pot over low heat, melt the butter. Add the marshmallows and stir until completely melted.

Add the cereal, fruit, nuts and spices. Stir until completely coated.

Spray a 13 x 9 x 2-inch pan. Using wax paper, press the mixture into the pan. Allow the mixture to cool completely.

Yields: 12 servings

Store in an airtight container at room temperature up to 3 days.

From Blogs to Riches

When I first heard of blogs, I was very confused. My husband, a systems engineer, was the first expert that I questioned. He, too, was not sure what to tell me. So, I started looking at these specific websites and could only say it was like an online journal. Who would have known what would happen next!

Now, there are blogs everywhere! Even by well-known people. All blogs chronicling their passions. Each contain unique approaches to a common venue. Everyone humanizing the well-known, identifying with the commoners, identifying with us on some level.

In my pursuit for good food, I came across these blogs as something unusual and worth visiting again.

Bloggers Turned to Published Authors

Chocolate and Zucchini

Clotilde Dusoulier chronicles Parisian food at this website and her book with the same title. At just 27 years of age, Dusoulier gives us over 75 recipes and gives comments throughout. As a lover of scones, I was intrigued by her Carrot and Rosemary Miniature Scones! She also offers recipes for French classics, such as Beef Bourguignon and Pistou. And finally, we discover her recipe for chocolate and zucchini cake, which is divine. In fact, I just tried a variation (I had pumpkin on hand) and made cupcakes for my son's friends at school for his birthday. The children loved them! Food lovers, armchair travelers and Francofiles will love this book for the holidays!

The Grocery List Collection

Bill Keagy shares his love of the unusual, your discard shopping list. At his website and his book, Milk Eggs Vodka, we get to see what some people are shopping for, as well as Keagy's humorous commentary. It is completely amazing to see the misspellings and how our own shopping list can be seen as a source of amusement for others. This book is funny and irreverent and worth taking a peek.

101 Cookbooks

Heidi Swanson noticed how she had over 100 cookbooks on her shelf, yet barely cracked them open. At this point, she decided to start her blog and chronicle her adventures through each book. In this process, she has penned two cookbooks: Cook 1.0 and Super Natural Cooking. A foodie at heart and a fantastic photographer, Heidi's site is worth visiting as well as purchasing her books.

The Julie / Julia Project

You may actually be living under a rock if you never heard of this website and her book, Julie and Julia, My Year of Cooking Dangerously. Julie Powell, the author, at an extremely boring job decided to tackle Julia Child's book Mastering The Art of French Cooking. She chronicles her mission on successfully preparing each and every recipe within Child's book, all 524 of them. You do get extra information, such as stories of her life at the moment, but what you do see is how one woman decided to succeed in what most of us never do, actually cook each and every recipe in a cookbook. The results - a deeper respect for Julia Child and a new passion for food and cooking.

Gather Food Bloggers

Cooking With Amy

Amy Sherman shares her passion for food in San Francisco, where the food is fantastic! There, you can experience California's excellent produce, seafood and then the melding of cultures! Not to mention the excellent scenery, makes Amy in a fantastic environment to discover great food to report to you!


Sonia Tastes Hawaii

Sonia M. has worked hard to come here. She is a cooking instructor, Hawaiian food writer, as well as a cookbook author. Now, you too can follow her adventures at her new blog.

Kurt Michael Friese

Gatherer, Kurt Michael Friese, likes to enjoy excellent food and wine. Join him while he tells us about his adventures in the culinary world.

Other Favorites Blogs of Mine

Cooking Down Under

Pat Churchill is a New Zealander syndicated food writer living in Melbourne, Australia. She enjoys good food and sharing her findings. Check her out and tell her I sent you!


A Life of Spice

Monica Bhide is an Indian food writer, cookbook author and food writing instructor. I happened to meet her when I reviewed two of her cookbooks. She helps Americans make Indian food from American ingredients. Visit her blog and learn about curries and other fantastic Indian meals!


Milk and Cookies

I stumbled across this site. Jennifer is an excellent photographer and loves her sweets. Anyone who loves desserts will want to lick their computer screens after they see her photos!


The Traveler’s Lunchbox

Now this are packed lunches! I used to despise my lunches growing up. They were SO predictable. A boring sandwich, usually peanut butter or tuna on soaked white bread, a fruit cup and a bad of Frito's! Ugh! I used to dread lunch. The Traveler's Lunchbox gives a more mature take on lunches to go and may help inspire you to bring your lunch more often.


Cooking Cute

I discovered this site when I was looking for cool ways to pack my son's lunches for school. She presents her food in the Japanese Bento Box style. Apparently, Japanese mothers get quite competitive about being the most creative in their presentation! Check it out. If you are not up to the challenge in try to recreate any of these, it is definitely worth viewing!

What’s your favorite foodie blog? There are so many, I can hardly wait to hear your suggestions!