Spring is coming!

Though many of us are not enjoying the sunny days of spring, nor can we see the flowers, buds, and bits of green promise on the horizon due to grey wet conditions, it is officially here. And with Spring comes the beginning of wonderful things to eat. The first sprouts of green - besides your crocus, are spring peas, artichokes, cardoons, and asparagus. Strawberries and rhubarb are quick to follow.  Easter dinners often have minted peas next the lamb, or perhaps a lovely green pea soup with a hint of tarragon. Asparagus are cause for celebration in Germany, though their asparagus are often white in nature and can be used in salads, soups, side dishes and strudels!  Artichokes can be fried, steamed, stuffed, used in salads, veal and chicken dishes, pasta mixes and pizza. Cardoons are similar in taste to an artichoke and related, but a bit harder to find here in the states but a common spring dish in Mediterranean countries.

Strawberries are just sweet delicious and so rich in nutrients whether in your morning cereal, mixed with yogurt for a snack or put in a pie. But they also make a wonderful salsa over swordfish, are delicious in salads with salty cheeses, and add a wonderful balance to rhubarb in conserves, tarts, and chutneys. Rhubarb doesn't get enough table time as many people aren't sure what to do with the "red celery". Though on its on, this is not a sweet tasting item, it pairs with many flavors including nutmeg, apples, pineapple and even cabbage for a more savory dish. A simple slice and boil is often a great start to a wonderful sweet sour addition to any dish.

I remember as a kid having strawberry rhubarb pie and thought it was the best tasting thing I had ever had. Strawberries grew in our backyard, so we always had them in our breakfast bowl. Asparagus with a little butter were a favorite - because we could eat them with our fingers! Same with artichokes....how romantic for the adults to slip those lovely leaves off the heart of the artichoke, dip in warm butter, then slowly scrape the flesh of the leaf off with your teeth. Sure they were messy, slow to eat and not a whole lot to chew....but the flavor of spring is best identified in those mossy green leaves.

So celebrate spring - get some green and pink in the house and enjoy these little treasures....they are just the beginning of that wonderful season of farmer's markets, fresh locally grown goodies and healthier eating without sacrifice!

Forest Gump was right!

While driving to a client's home the other day, I found myself craving some chocolate. In turn this led me to think about M&Ms, and then somehow my brain turned philosophical. I was thinking that life is like a bag of M&Ms. Well not life, but lives here in the USA. Thin about it - on the outside we are all different colors - Asian, European, African, Latino, American Indian, Red, Yellow, Brown, Tan, and Green (ok so no one is green, but M&Ms are). We come in all shapes and sizes, and we all have our quirks. M&Ms come in milk and dark chocolate, nutty or not, and some  are minty, peanut butter and crispy, much like personalities. Some of our Ms are a little off or almost missing. Some of our fellow citizens are a little off, or missing their mark in life.

A few M&Ms always end up dropped, rolling under the seat and forgotten. Sadly some people are forgotten once they "roll under the seat" - think homeless, the mentally challenged and sadly even some of our war heroes.

But when the day is over, and all is said and done - aren't we all just chocolate on the inside? We all have that hard shell to get us through, but that center is vulnerable - to much heat (stress) can melt us down to a puddle. Freeze us out and we all get hardened to the core. As we age, our colors and flavor (zest, spunk and impact) tends to lessen. Sure we can be segregated based on or differences, but we are all the same in the middle. And we should all be able to get along in our world, appreciating the external differences.

Our colors, marks, and flavor is what sets us apart. It is what makes life interesting - think about it - would you like your M&Ms all one color?  I doubt it. So get out there - meet a green M&M, embrace the Yellows, Reds and even the Blues - even if you are a brown one. Don't hold the colors or nuts against each other, but learn from our differences. M&Ms are loved despite their differences, why can't we just take this cue.....

Well, ok, enough of my soap box. I think I will go get a bag of M&Ms and start taking notes. Happy eating all!

Salads are good, right?

When you go out to dinner, you think - oh I'll have a salad to watch my waistline...or to at least get a serving of veggies in me. So you browse the menu, pick out what sounds like something that is better than a burger, and wait. Well next time you go out for a salad - check out this site for some disturbing news....and order the steak and side of steamed veggies instead. Argh....it is tough to be good, isn't it?

http://health.yahoo.com/experts/eatthis/47832/the-unhealthiest-salads-in-america/

Maple syrup - not just for pancakes

This past week I had a chance to go to Maine for a little skiing. You would think Maine would have  a lot of snow...but it rained all the way up. Fortunately the mountain did have snow on it and the trip was a success... Seeing things melting, muddy and warmer than usual made me think of spring. March typically is the beginning of these thoughts - or at least in my mind, and I remember seeing that March is also the start of Maple harvesting. This was confirmed on the ride to the mountain as my bus driver was talking to his friend about how he was starting to tap trees and how much work it is to get good maple syrup. He also commented on the "brown sugar crap" most restaurants try to pass off to the tourists. That made me laugh.

Maple syrup is (very simplified) the result of boiling down sap from the sugar maple tree. Lighter syrups are typically harvested earlier in the season, while the darker syrups come towards the end of the season. Syrups are graded based on color and flavor. They range from Grade A Light Amber which is mild, light in color and good for making maple candy and cream. There is a Grade A medium and dark syrup as well intensifying in flavor and with a darker color. Grade B is also known as cooking syrup and has a very strong maple flavor.  To learn more, there are demos throughout MA and New England.  Visit www.massmaple.org for more information on where to go near you. 

But back to the good part - eating! Sure maple syrup is good on waffles and pancakes. Some choose to pour it over hot cereal, brush it on bacon or dip their french toast in it. But did you think it would go with fish?

Add maple syrup, Dijon mustard and a little melted butter together and brush it on salmon - delicious! Scallops and shrimp would work well too. Pour a little maple syrup into mashed sweet potatoes or brush it on peeled squash before roasting. Add it to your favorite baked bean recipe, apple pie recipe or into cream cheese  or buttercream frosting for a delicious twist on spice cake. Use maple syrup to sweeten apple cider or your next latte. Add it to tea and coffee too.  There is a maple soda I saw advertised from VT.....have to find that link for you. 

Feeling guilty about eating sugar? Well consider that maple syrup has  potassium, calcium and magnesium. There is vitamin B, folic acid, and vitamin A too. One tablespoon has only 52 calories, no fat, and only 2 mg sodium.  Need some suggestions? 

Maple & Balsamic Vinegar Dressing: 

1 tsp. dry mustard
1 tsp. cilantro
3 tbsp. balsamic vinegar
2 tbsp. maple syrup
1 tbsp. lime juice
1 clove garlic, minced
1 cup extra-virgin olive oil
½ tsp. salt
¼ tsp. black pepper

Mix together the first six ingredients. Whisk in oil until dressing is emulsified. Salt and pepper to taste. Refrigerate to store for several weeks. Pour over mixed greens, sliced pears, crispy bacon and blue cheese. Or mix and match your own salad - sky’s the limit!

Maple Bars  - makes Approx. 16 Bars.

1/2 cup sugar
2/3 cup sifted flour
1/2 cup soft shortening (I use 1/4 cup butter and 1/4 cup shortening)
1 cup nutmeats
1 cup rolled oats
1/2 tsp. baking powder
1/2 cup maple syrup
1 tsp. vanilla
1 egg

Heat oven to 350'. Grease a square pan, 8 x 8 inches. Mix all ingredients thoroughly. Spread in prepared pan. Bake 30-35 minutes. Cut into squares while still warm.  Recipe courtesy of Howard Grover Farm.

So be creative - Use Maple syrup to replace sugar in most recipes - 3/4c syrup for every cup of sugar and reduce the liquids in the recipe by three tablespoons. 

Search www.massmaple.org for more maple recipes, or look on www.epicurious.com, www.foodtv.com  or in your favorite cookbook.  And let maple syrup - the good stuff, not that brown sugar crap - liven up your spring table. Or ask Home Plate Advantage to prepare some great tasting maple inspired recipes for you.

Bon Appetit! 

Thanksgiving Traditions

What is your Thanksgiving tradition for dinner? Almost evryone does turkey...probably mashed potatoes then a variety of vegetables, cranberry sauce and pies. But did you know that the firs Thanksgiving did not have a turkey? This was a term that referred to all fowl. Our forefahters most likely dined on duck and venison (deer), as well as fish and seafood such as lobster and clams. They did have corn, pumpkin, squash, onions, cabbage, berries, plums, watercress, dried fruit, boiled pumpkin and herbs. However - history tells us that the supply of flour had been long diminished, so there was no bread or pastries of any kind but they produced a type of fried bread from their corn crop which the American Indian showed the pilgrims how to grow and cook.

Many of us do pumpkin pie, reflecting the original traditions. And corn whether as a side or in a cornbread stuffing is common too. Cranberries were grown in the native American lands, but they did not make cranberry sauce until later years. Potatoes were thought to be poisonous by the settlers, thought the Indians ate them without fear.

Today we have deep fried turkey, tofurkey, and turducken. We eat creamed onions, green beans, squash, cranberry sauce in all shapes and flavors. Stuffing (in the bird) or dressing(baked separately) can be white, wheat, corn, or mixed breads. I love using challah. Add sausage, oysters, wild rice, dried fruits, onions, fennel, carrots, celery, and a host of other flavors. Gravy - spicy, traditional, sherry or wine based, cider based, creamy or thin - it all tastes great over mashed potatoes.

So what are your Thanksgiving favorites? I have yet to find my very favorite meal...but there will always be turkey, taters and cranberries on my plate! Happy thanksgiving everyone.

Autumn, Time for Soup!

As the days get shorter (light wise) and the temperatures begin to fall, I can't help but think of my stock pot - full of soup. Yes indeed, hearty, healthy, bold soup full of things like chorizo, black beans, mirepoix, broth and love.

Yes I said it....love. Because a really good soup has a secret ingredient - LOVE. Think about it - does the local canned soup taste as good as that big stock pot that has simmered for hours on your cook top? Doubt it. Are the veggies as flavorful, the broth as rich and the spices...well present?

A homemade soup can be "by the book" and still have love. But a soup that has been created - whether by a culinary wizard, or a lack of ingredients, often yields some thing mouth watering at the end.

For example....I needed to make dinner. With not a whole lot in the fridge. I had 2 chicken breasts and a piece of chorizo in the fridge. I had some celery, carrots and an onion. One can of beef broth. Some spices and a jar of sun dried tomatoes, plus some leftover tomato paste from an earlier recipe. So I made soup. Sauteeing the onions and veggies.....letting them sweat out a bit. Then the chorizo got added for flavor......god does that smell good! The chicken went in last, cubed, with chopped tomatoes (sun dried), some cumin, oregano and salt and pepper. A little tomato paste for color, broth to thin it all out and a splash of red wine...because c'mon...everything tastes better with a little red wine!

Simmer for ~ 1 hour. Added a can of fava beans I found in the pantry....for fiber you know - all the rage these days as we are all getting a little older and need to watch our heart health and um, "other" things. This was one healthy, delicious, hearty soup. Or is it stew? Stoup to borrow a phrase from Rachel Ray.

My husband chose to spice it up a bit, but I loved the flavors of the cumin and rosemary from the sundried tomatoes (oil packed).

So look in the refrigerator and pantry - what kind of soup is waiting for you?

Feeling stuck? Give me a list, and I can help you create your own hot bowl of love...though I may steal the recipe!

Home Plate Advantage Personal Chef - From Comfort food to Gourmet - Soup made your way!

Just Peachy!

In August, peaches come in to season. Juicy, sweet, white and yellow. Pick your own, or purchase by the basket.

Sure they taste good just as they are...and we all know the sweet smell of peach pie, peach jam and any sweet peach dessert.

But did you know the peach is quite versatile. As we walk through a menu, I wanted to share some ideas for using this delicious fruit to it's absolute max. After all, the season is short, and it is truly the last luscious jewel of the summer.

Appetizers: Grill peaches and toss with parmesan and proscuitto, a touch of olive oil. Peahces and Ham are a wonderful combo!

Salads: Mix sliced peaches with goat cheese or ricotta cheese and serve over baby arugula with a light lemon balsamic vinaigrette. Or toss with pancetta, a sherry wine vinaigrette, and dried cranberries.

Soup: Peach and Tomatao Gazpacho - a nice twist on a classic summer soup (see recpe at http://www.epicurious.com/recipes/food/views/Peach-and-Tomato-Gazpacho-232601)

Main Course: Most meats work well with peaches - ham as we said combines the salty and sweet (http://www.epicurious.com/recipes/food/views/Ham-and-Peach-Kebabs-with-Marmalade-Mustard-Glaze-103629). Pork (http://www.epicurious.com/recipes/food/views/Grilled-Pork-Tenderloin-with-Peach-Barbecue-Sauce-230636) and chicken both work nicely with peaches and rosemary, or a nice brandy and peach sauce, or anywhere a mango is used in a salsa. Mint, basil, cardamon, cinnamon, and black pepper all compliment the peach. Fish is light enough to balance the sweetness of the peach. (http://www.epicurious.com/recipes/food/views/Grilled-Shrimp-Satay-with-Peaches-and-Bok-Choy-242685) Balsamic vinegar goes nicely too. Even pizza can take the peach (http://www.epicurious.com/recipes/food/views/Peach-Prosciutto-and-Goat-Cheese-Pizzas-103716)


Desserts - well the mind can only imagine. Smoothies, ice cream, peach pie, cobbler, tart, cakes, and bettys. Baked peaches with amaretto and butter. Sliced peaches tossed with toasted coconut, nuts and a vanilla rum sauce. Peach Melba! Try a little cocoa and chipotle powder dusted on grilled peaches for a twist and serve with ricotta cheese flavored with vanilla.

Berries pair nicely with peaches too - raspberries, blackberries, and blueberries. Nuts, liqueurs, honey and chocolate too. Get creative - try new flavors together. Take your favorite recipes and try a peach instead of the specified fruit.

Or just run some water and enjoy this summertime treat au naturel!

Recipes provided by epicurious.com - many more online too. Get cooking!

Home Plate Advantage Personal Chef Service - feeling peachy!