Sage flower (Scott Phillips/The Epoch Times)

It’s so funny. Some people, including myself, never in a thousand years would even think you could eat a flower. How odd is that? Yet, to others, it has been a part of their life, culture and eating lifestyles for their entire lives.

Do you eat artichokes? How about capers? Flower buds! How about broccoli, cauliflower, broccoflower? Flowers! And the spice saffron? The stamen of yet another flower! See, most of you have been eating flowers and you didn’t even know it.

If any of you watch foreign movies, you will note in the Indian movie “Monsoon Wedding” that two characters pick marigolds and pop them in their mouths. In the Middle East, India, or Eastern Europe, you may have heard about or even tried rosewater or orange flower water. What about honey? There are liqueurs, herbal mixes, butters, and syrups. The list goes on and on!

Now before you get too excited and start picking flowers and putting them in your soup, there are several things you must consider.

Chive flowers (Scott Phillips/The Epoch Times)

1. NEVER pick flowers that have been exposed to animal excrement. That is a sure way to get sick.

2. NEVER pick flowers that have had insecticides sprayed on them. If it can kill bugs, it can make you sick!

3. If you use fertilizers on your flowers, make sure that the fertilizers are for food consumption.

4. Flowers on the side of the road have been exposed to trash and carbon monoxide. Who wants to eat that?

5. If you are unsure if the flowers are edible, then do not eat them. Why take the risk.

6. Check with your doctor. If you are allergic to dandelions, then eating them will probably make your allergies worse.

7. If the flowers look bruised, or eaten by an insect, don’t eat them. Part of eating flowers is to enjoy the beauty of them.

Lilac blossoms (Scott Phillips/The Epoch Times)

8. There are some flowers that are edible and some are poisonous. Before you eat any flower, please make sure to research whether the flower is safe to eat. When in doubt, go without.

Recipes

Floral Liqueur

4 cups vodka or dry white wine
1cup sugar
1–2 cups edible flowers

Gently bruise the flower petals. Place in a jar with the alcohol and allow to steep for a minimum of two days. Add the sugar to the jar and shake. Allow this mixture to steep for a minimum of two weeks. Shake the jar each day twice to make the sugar dissolve. Strain into a clean decanter.

Instant Chartreuse or your own flavored Stoli!

Flower Butter

1/2 to 1 cup chopped fresh or dried petals
1 pound sweet unsalted butter, room temperature

Finely chop flower petals and mix into softened butter. Allow the mixture to stand at room temperature overnight to allow the flavors to fuse. It is good for a couple of weeks in the refrigerator, or freeze for several months.

Wonderful on breads or used in sugar cookie or pound cake recipes.[/etInfoTable]

Flower Honey

1/2 to 1 cup fresh or dried petals
1 pound honey

Chop petals and add to honey. Using aluminum foil, cover jar and place in a pan of hot water until boiling. Once it reaches boiling, turn the heat off and allow the jar to sit in the water until it cools. Keep the honey in a cool, dark place.

Try in tea and salad dressings, or on croissants, scones, muffins, and bread.[/etInfoTable]

Flower Jelly

Makes 4–5 half pints

2 1/2 cups white wine
1 cup edible flowers
4 cups sugar
1/4 cup lemon juice
3 ounces of liquid pectin
Fresh flower petals

Bring wine to a boil and pour over petals. Cover and allow the flower petals to steep until the mixture is cool. Then, strain the petals out of the wine.

Add the flower infusion to a pot with the sugar and lemon juice. On high heat, bring to a boil until the sugar has dissolved. Then, stir in the pectin. Bring back to a boil, stirring constantly for exactly 1 minute. Take the jelly off the heat and skim off any foam. Allow the jelly to cool slightly; then add more flower petals. Pour into sterilized jars. If petals do not stay suspended, stir jelly as it cools until petals stay in place. Process in hot water bath or seal with paraffin.

Flower Oil

1/2 to 1 cup dried flowers
1 quart vegetable oil

Put flowers and oil into a bottle. Place the bottle in a pan filled with water and simmer water gently for at least 30 minutes. Remove from heat and allow to cool. Cover bottle tightly and allow the flavors to infuse for at least a week before using.

Use in salad dressings, marinades, hot pasta, stir-frying.

Flower Syrup

1 cup water
3 cups sugar
1/2 to 1 cup flower petals, whole or crushed

Boil the water, sugar, and flowers for 10 minutes, or until thickened into syrup. Using a cheesecloth, strain into a jar. Keeps up to two weeks in the refrigerator. Can be added to iced tea or poured over pancakes.

Another idea: Try freezing petals in ice cube trays filled with water for a unique addition to your favorite lemonade or iced tea!

Jennifer Wickes is a food writer, recipe developer, and award winning cook. For more of recipes visit: http://jenawix.wordpress.com

There are three colors that cauliflower may be: white, green, and purple. (Olga Nayashkova/Photos.com)

Cauliflower is part of the cabbage family. “Caulis” means stalk, and “floris” means flower. There are three colors that cauliflower may be: white, green, and purple. To select cauliflower, choose firm heads with compact flowers. The leaves should be crisp with no yellow on the leaves. The entire head is edible—both leaves and florets.

To prepare, simply wash and cut the cauliflower before eating or cooking. Cauliflower can be boiled, baked, or sautéed. Refrigerate raw for 3 to 5 days. After it is cooked, refrigerate up to 3 days. Adding 1 teaspoon of lemon juice to the cooking
water will help maintain the crisp color.

Cauliflower Salad
Makes 6 servings

    1 cauliflower, cored
    1/2 cup olive oil
    2 teaspoons garlic, minced
    3 tablespoons red wine vinegar
    1/2 cup black olives, cured, diced
    1/2 cup red onion, diced
    1/2 cup red bell pepper, diced
    3 tablespoons capers (in brine), drained

Separate the cauliflower into small florets. Rinse well in cold water and drain. In a large pot of boiling salted water, cook the florets until al dente, about 5 minutes. Drain and place them on a towel to drain.

Pour the olive oil over the cauliflower and toss to coat well. Add all the remaining ingredients and toss to mix well. Let the salad marinate for several hours at room temperature, stirring occasionally, before serving.

Cream of Cauliflower Soup
Makes 6 servings

    2 1/2 cups cold water
    10 ounces canned low-sodium chicken broth
    6 cups cauliflower, florets
    1/3 cup instant nonfat dry milk
    1 tablespoon flour
    1/8 teaspoon ground nutmeg
    1/4 teaspoon white pepper
    Fresh parsley, minced
    Lemon wedges

Combine water and broth in a large saucepan; bring to a boil. Add cauliflower; return to a boil. Reduce heat and cook 10 minutes or until tender. Remove cauliflower from broth, reserving broth.

With knife blade in processor, add cauliflower. Pulse 8 to 10 times or until cauliflower is finely chopped, but not puréed. Combine milk powder, flour, nutmeg, and pepper; add to reserved broth, stirring well with a wire whisk.

Add chopped cauliflower and bring to a boil; reduce heat and simmer 15 minutes or until slightly thickened.

Ladle soup into 6 individual bowls; garnish with minced parsley if desired. Serve with lemon wedges.

Iberian Cauliflower
Makes 6 servings

    1 cauliflower, trimmed
    1/2 teaspoon kosher salt
    2 tablespoons fresh lemon juice, strained
    3 tablespoons olive oil
    1/4 cup garlic, very finely minced
    1/8 teaspoon cayenne
    1 teaspoon white wine vinegar

In a large saucepot, combine cauliflower, salt, lemon juice, and water to cover cauliflower, over a moderate flame. Bring to a boil, reduce heat, and simmer for 15 minutes, until tender-crisp. Remove from heat, drain well.

Jennifer A. Wickes is a freelance food writer and cookbook reviewer. She has been featured in several publications such as Cooking Pleasures magazine and Ernest and Julio Gallo’s Turning Leaf wine pamphlet.

The Epoch Times publishes in 35 countries and in 19 languages. Subscribe to our e-newsletter.

Stuffed eggplant topped with Parmesan cheese. (Hemera Technologies/Photos.com)

I try to use seasonal ingredients in our recipes, but for some reason, eggplant flies under my “seasonal radar” and I find myself using it year round.

Eggplant—sautéed, roasted, or stuffed and baked—is ubiquitous in antipasto and main courses in restaurants throughout Italy. Although it is served warm or hot, it is served at room temperature just as often, and this recipe lends itself to either choice.

This is a light meatless lunch or dinner; sliced across into small servings, it is a great addition to an appetizer platter. I chose typical stuffing ingredients, but others, such as chopped mushrooms, caramelized onion, or sautéed pancetta, bacon, or crumbled sausage could be added.

This dish, I’m sure, is prepared in frugal Italian kitchens using stale bread and whatever is available, so feel free to improvise. To ensure freshness, select shiny, firm eggplants and look for the green stem ends to have hard, needle-like spikes.

Makes 4 servings

    2 large eggplants
    1 1/2 cup fresh breadcrumbs*
    1/2 cup extra virgin olive oil, plus extra for drizzling
    1/3 cup fresh lemon juice
    1 1/2 cup freshly grated Parmesan, Pecorino Romano, or Asiago cheese, plus extra for the table
    1 1/2 tablespoons capers, rinsed
    1/2 cup sun-dried tomatoes in olive oil, chopped
    1/2 cup pitted, chopped oil-cured black olives
    1 red bell pepper, sliced and finely chopped (substitute jarred roasted red peppers)
    1 1/2 teaspoons dried oregano
    1/2 cup chopped fresh parsley
    1 teaspoon red pepper flakes
    3 cloves garlic, finely chopped
    Kosher or sea salt and freshly ground black pepper

* 1- to 2-day-old crusty bread whirled in food processor until approximately 1/4 inch in size. Commercial Panko crumbs work, as well.

Preheat oven to 375 degrees F.

Remove stems and slice eggplants lengthwise. With a spoon (a grapefruit spoon works well), remove flesh and seeds, leaving behind the firmer flesh under the skin. If there are large brown seeds, separate them and discard.

Coarsely chop remaining flesh and set aside. Lightly salt eggplant shells and rub each with 1/2 teaspoon of the lemon juice.

Place breadcrumbs into a bowl and mix with the olive oil; add cheese and mix well. Add chopped eggplant, the remaining lemon juice, and the remaining ingredients; toss to mix. Taste, adding salt and pepper as needed.

Divide filling among eggplant halves and drizzle olive oil over filling. Lightly oil a shallow baking pan and add 1/4 inch warm water. Place eggplant into pan and cover with aluminum foil. Bake for 30 to 40 minutes until thickest part of eggplant is softened.

Increase oven to 450 F, remove foil cover, and cook until tops are browned.

Charlie Burke is a writer, an organic farmer, and avid cook. For more articles and recipes visit: www.TheHeartofNewEngland.com

The Epoch Times publishes in 35 countries and in 19 languages. Subscribe to our e-newsletter.

Casa Marina's Toes in the Sand. A private dinner served on the shore. (Courtesy of Casa Marina Resort)

From cliché to chic, a weekend getaway in Key West and Miami Beach mixes it up like a colorful cocktail.

The Keys, a small archipelago of islands off the southern tip of Florida, came to fame when American railroad tycoon Henry Flagler built his Overseas Railroad (a rich man’s folly) at the turn of the 20th century, followed by Ernest Hemingway—who brought his wife and a six-toed cat to Key West—in 1931, and again in 1948 when Hollywood director John Huston filmed Key Largo starring Humphrey Bogart and Lauren Bacall.

Miami Beach, on the other hand, is a pulsating hub for an international class of tourists who come craving food (a melting pot of different cuisines), art (this particular section of the city is a must-see destination for original Art Deco architecture), and fun (in all price ranges).

You’ll find both places are not afraid to show off their local color.

Key West—the southernmost island and “end point” of the United States—is reachable by a three-hour car ride from Miami, or quicker yet, by plane. Laid back and casual, the island has a hippie, almost Coney Island, kind of vibe. Adjectives like slick and cosmopolitan won’t be of any use to describe Key West.

Ignore the Jimmy Buffett “Margaritaville” franchise on touristy Duval Street and instead take off on side streets where you can explore an island landscape dominated by well-kept cottages, and lush flowering bushes and trees.

The recently renovated Waldorf Astoria resort Casa Marina, originally opened on New Year’s Eve in 1920. Henry Flagler built it for the passengers of his Overseas Railroad, which spanned from Key West to mainland Florida. Most of the railway can still be seen running alongside most of Route 1 into Key West.

Dining by the shore at Casa Marina. (Courtesy of Casa Marina Resort)

An exquisite finale to a day of sightseeing and tooling around the island is Casa Marina’s signature Toes in the Sand dinner, which is literally having a private dinner served to you on the shore. Start with a Diver Scallop, followed by Island Conch Chowder, Rock Lobster, and dessert. Here’s the best part: You’re on the beach, sitting comfortably at a candlelit table, being served a gourmet dinner of wonderfully fresh seafood, with the moon and twinkling stars overhead, and there is no rush to go anywhere.

If you’re heading back to Miami during the day, then make a stop for an authentic diner breakfast at The Deli. A Key West landmark since 1950, it’s where mingling hippies, artists, pirates, locals, and tourists go for affordable, home-cooked meals. It’s also the home of the original Key Lime Pie.

Despite the Art Deco feel of Miami Beach, you’ll be jolted back to modern times once you reach the mainland. In the district, living walls engulf parking garages as a clever concealment. Up and down Ocean and Collins avenues is a parade of not only spruced-up Art Deco buildings, but also pedestrians. Nearly every hotel along these two avenues promotes its own sidewalk cafe.

Continued on next page: The spot for drinks and dinner in Miami Beach …

Try making your own salad dressings. (Photos.com)

It probably might not occur to you to try to make your own salad dressings. You would be surprised at how many different types of salad dressings you can make from ingredients that you already have on hand. They are easy to prepare, and you can’t beat the taste. Try one of these recipes and you won’t go back to store-bought salad dressings again!

Creamy Garlic and Dill Dressing

• 1 cup milk 
• 1 cup fresh parsley, chopped 
• 3 cloves garlic, minced 
• 1 cup mayonnaise 
• 1 tablespoon dried or fresh dill weed 
• Salt and freshly ground pepper

Blend milk, parsley, and garlic in a blender until smooth. Pour milk mixture into a bowl and add mayonnaise, dill weed, salt, and pepper. Whisk until blended.

Fresh Basil Dressing

• 1 3/4 cups olive oil 
• 1 handful fresh basil leaves, chopped 
• Juice of 1 lemon 
• Salt and pepper

Blend all ingredients in a blender until smooth.

Asian Dressing

• 1/4 cup vegetable oil 
• 1 tablespoon toasted sesame oil 
• 1 tablespoon rice vinegar 
• 1 tablespoon soy sauce 
• 1/2 teaspoon ground ginger 
• 1/2 teaspoon sugar

Combine oils. Add remaining ingredients and mix well.

Balsamic Vinaigrette

• 1/2 cup olive oil 
• 1 teaspoon sugar 
• 1/2 cup balsamic vinegar 
• 1 garlic clove, minced 
• Salt and freshly ground pepper

Blend ingredients, mixing well.

Ranch Dressing

• 2 teaspoons onion, minced 
• 1/8 teaspoon garlic powder 
• 1 tablespoon dried parsley 
• 1 cup mayonnaise 
• 1 cup buttermilk

In a medium-size bowl, mix together mayonnaise and buttermilk. Stir in remaining ingredients.

Cucumber Dressing

• 3 medium cucumbers 
• 2 small onions 
• 1/4 cup sugar 
• 1/4 cup lemon juice 
• 1/4 teaspoon garlic powder 
• 2 tablespoons Worcestershire sauce 
• 1 quart mayonnaise

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Process cucumbers and onions in a food processor. Stir in sugar, lemon juice, garlic powder, and Worcestershire sauce. In a medium-size bowl, combine cucumber mixture and mayonnaise.

Rachel Paxton is a freelance writer and author of “What’s for Dinner?”—an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, and home decorating, visit: Creativehomemaking.com

The ultimate chocolate cake. (Photos.com)

Most of the time, I bake cakes for birthdays only. But on occasion, I’ll make one just because I am worth it! When our family members have birthdays, they almost always request a chocolate cake. Here are my favorite chocolate cake recipes.

Chocolate Chip Pudding Cake

This has to be my all-time favorite chocolate cake. It is a bit rich, but if you like chocolate, it’s for you.

Preheat oven to 325 degrees F.

Makes 12 servings

1. 1 box chocolate cake mix, any brand
2. 3 ounces chocolate pudding mix, instant
3. 12 ounces chocolate chips
4. 1 3/4 cups milk
5. 2 eggs

Mix ingredients well and pour into prepared Bundt pan. Bake for 1 hour at 325 F. Dust with powdered sugar.

Blush Cake

I like this cake because it is unusual and it’s one additional way to use our beets from the garden!

Preheat oven to 350 degrees F.

Makes 12 servings

1. 1 1/4 cups all-purpose flour
2. 1 cup sugar
3. 1/4 cup cocoa powder
4. 1 teaspoon baking powder
5. 2 large eggs
6. 1/2 cup red beets, cooked and grated
7. 1 1/2 tablespoon honey
8. 1 teaspoon vanilla extract
9. 1/4 cup plus 2 tablespoons butter or margarine, melted
10. 1/4 cup milk

Cream Cheese Frosting

1. 3 ounces cream cheese
2. 1 tablespoon milk
3. 1 teaspoon vanilla extract
4. 2 1/2 cups powdered sugar

Combine flour, sugar, cocoa, and baking powder in a large bowl. Set aside.

With an electric mixer, beat eggs, beets, honey, vanilla, butter, and milk in another bowl. Add dry ingredients to egg mixture and beat on medium speed for 2 minutes.

Pour into greased 8-inch square cake pan. Bake at 350 F for about 40 minutes.

To make frosting: Blend cream cheese with milk and vanilla. Gradually add sugar. Beat until smooth. If too thick, add more milk, 1 teaspoon at a time. When cake has cooled completely, spread on frosting.

The Ultimate Chocolate Cake

This is a very moist and delicious cake.

Preheat oven 350 degree F.

Makes 12 servings

1. 2 cups unsifted flour
2. 2/3 cup cocoa
3. 1 1/4 teaspoons baking soda
4. 1/4 teaspoon baking powder
5. 1 2/3 cups sugar
6. 4 eggs
7. 1 teaspoon vanilla
8. 1 cup mayonnaise
9. 1 1/3 cups water

Grease and flour bottoms of two 9-inch layer cake pans. Mix first four ingredients; set aside.

In a large bowl with mixer at high speed, beat the next three ingredients 3 minutes or until light and fluffy. At low speed, beat in mayonnaise. Add flour mixture in four additions alternately with water, beginning and ending with flour. Pour into pans.

Bake in a 350 F oven for 30–35 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove; cool on racks. Frost.

Hot Fudge Cake

This cake is actually low in fat. You would never know by tasting it, though.

Preheat oven 350 to degrees F.

Makes 9 servings

1. 1 cup all-purpose flour
2. 3/4 cup sugar
3. 6 tablespoons cocoa, divided
4. 2 teaspoons baking powder
5. 1/4 teaspoon salt
6. 1/2 cup milk
7. 2 tablespoons vegetable oil
8. 1 teaspoon vanilla extract
9. 1 cup packed brown sugar
10. 1 3/4 cup hot water
11. Whipped cream or ice cream, optional

In a medium bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder, and salt. Stir in the milk, oil, and vanilla until smooth.

Bake at 350 F for 35–40 minutes. Serve warm. Top with whipped cream or ice cream if desired.

The Epoch Times publishes in 35 countries and in 19 languages. Subscribe to our e-newsletter.

GRIMM juice ( minus the beets) and the glove worn on set as a medical examiner extra. (Kurt Winner)

Most folks here in Portland, Ore., are fans of the first-year NBC television series “Grimm” filmed on location in and around Portland; many residents have been extras in the fantasy police drama. In April, I got this email: Casting you as extra (police or medical) for “Grimm” episode 21 filming in the morning. Come to set with your makeup done.

Of course, I was excited since I have never done anything like this. I had just returned from a week working in Las Vegas—not playing the tables, but reviewing the benefits at the Canyon Ranch Spa in the Venetian and Palazzo Hotels. I’m no “girly-girl,” but I enjoyed incredible facials, water therapy, massage, pampering, and spa cuisine at Canyon Ranch while staying in an Italianate suite at the Palazzo. But it was at the Spa Cafe that I discovered “the juice.”

Canyon Ranch SpaClub in Las Vegas has both a wonderful intimate grill and a quick-bite cafe serving breakfast, snacks, and lunch. I could live there surrounded by healthy fare like SpaClub Veggie Stir Fry, Tofudilla quesadilla topped with jalapeño cucumber relish, or cashew butter on freshly baked banana bread that Executive Chef James Boyer whips up.

But I was smitten by the freshly squeezed juices. When offered a choice of orange, apple, carrot, cranberry, grapefruit, ginger, and beet, I simply said, “Yes.” Every day, I drank my special juice concoction. And each day my skin looked better, slowly developing a fresh, dewy glow.

In Portland on the morning of the “Grimm” shoot, I carefully applied my makeup and thought that I looked the best that I had in years. On the set, the assistant director looked me over and made me medical examiner in my scene.

Subsequently, I had more film time with detectives Nick and Hank, the lead characters, than the rest of the “background” players. Of course, for most of the shot, my fresh face had a camera in front of it as I was directed to photograph the Bigfoot lying dead at the base of a tree. Well, that’s show biz.

“Grimm” has just two episodes left to air this season, and my episode titled “Big Feet” airs this Friday at 9 p.m. on NBC. Shooting begins next month for season 2, so I’ll simply wait for a call back. Somebody dies in each episode, so they’ll always need a medical examiner, right?

Until then, I’ll drink my Canyon Ranch-inspired combo of vegetables, herbs, and fruit. I’ve also added a shot of wheat grass and now call it my “Grimm” Juice!

I use a home juice extractor. You can use any machine that will take whole fruits and veggies and break them down into a juice. Not all of them can break down wheat grass or ginger, so read the labels. Don’t store juice; always make it fresh to get the nutrients. Use organic ingredients only.

“Grimm” Juice
Makes 1 serving

1. 1 apple
2. 1 orange, peeled
3. 2 carrots
4. Quarter-size slice of fresh ginger
5. 1 beet
6. 1/4 cup fresh cranberries
7. Handful of wheat grass (trim tops off plant, no roots)
8. Sprig of mint

Michelle Winner is a freelance writer, travel editor, and photographer. For more information, visit: www.culinarytraveler.com

The Epoch Times publishes in 35 countries and in 19 languages. Subscribe to our e-newsletter.

Seared scallops topped over a fresh green salad. (Photos.com)

Have you ever tried frying scallops, only to have them exude a milky liquid that prevents their browning? The resulting pale and unpalatable scallops have been soaked in a preservative that extends their shelf life and, incidentally, increases their weight by 10 to 20 percent.

To ensure that you are getting fresh scallops, which are probably harvested locally, ask for either “diver’s scallops” or “fresh-packed scallops.”

The former are hand-harvested by divers, are large, and usually end up in high-end restaurants; the latter previously were available only in select fish markets but are now frequently found in supermarkets. Both are unadulterated and worth the extra cost.

This dish celebrates fresh New England seafood and delicious greens. If you haven’t done so, try different greens such as arugula, radicchio, mustards, and mesclun mixes in addition to fresh lettuce. Mix and match—they all work in this recipe and in any salad with an assertive vinaigrette. This is a “fall-back” recipe in our house whenever we’re looking for a tasty, light lunch to serve visiting friends.

Makes 4 servings

1 pound scallops, muscular attachment removed
Cornmeal and flour for dredging (1/4 cup corn meal to 3/4 cup flour)
Salt, pepper, and cayenne to taste
6 cups mixed greens
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
1/2 teaspoon Dijon mustard

For Vinaigrette:

Whisk together lemon juice, oil, and mustard; add salt and pepper to taste. Toss with greens immediately before serving.

To Prepare Scallops:

Heat a heavy sauté or fry pan over high heat and film with canola oil. Add salt, pepper, and cayenne to flour mix and lightly coat both flat surfaces of scallops.

Cook scallops on one side until nearly opaque, resulting in one side’s being nicely browned. Turn briefly to complete cooking. Remove individual scallops as they become opaque and spring back when pressed.

Serve over the greens with crusty bread and a slightly acidic wine such as a Sauvignon Blanc or a Sancerre from France.

Charlie Burke, an organic farmer and avid cook, is the vice president of the New Hampshire Farmer’s Market Association. For more recipes, visit: www.theheartofnewengland.com

The Epoch Times publishes in 35 countries and in 19 languages. Subscribe to our e-newsletter.

With well-stocked aisles and a variety of European goods, the Garden of Eden store has a warm feeling of abundance. (Jose Rivera/The Epoch Times)

It’s not surprising to find a variety of gourmet grocery stores on Manhattan Island. Yet, taking up the search for your favorite can be a time-consuming endeavor—a luxury that many of us just don’t have—and through trial and error, can be a costly expense many of us don’t want to pay.

I’m learning as I go along, and recently I discovered a find that is worth sharing with readers.

Garden of Eden grocers have a total of six stores, three which are in Manhattan. They haven’t been in business that long, only since 1994, but I have to say, a remarkable thing that stands out—aside from the thousands of gourmet items—is their customer service.

I witnessed firsthand that the old sales motto of “give customers what they want” is still in use here when I recently saw a shopper at the deli counter asking for a very specific order (a bit too specific if you ask me), and not only getting it, but with a smile.

The Garden has a European open market feel to it, with a fresh-fruit stand outside, and all kinds of delicacies on display throughout the store. It’s a nice throwback. They have a deli, charcuterie, cheese, cakes and breads, meat/seafood/poultry departments, as well as organics, dairy, etc.

Free Smells

The cheese department at Garden of Eden in Chelsea. (Jose Rivera/The Epoch Times)

The Chelsea location has a coffee bar to the right of the entrance, and is surrounded by loaves of a variety of artisan breads, pita breads, French, Lebanese, etc., made fresh daily. So, as you walk in, you are hit with the smell of fresh bread, coffee, and the smells of delicious food simmering in the background.

I was pleased to see that along with great service, it’s a very clean store. And there is a large inventory of gourmet items from around the world to satisfy even the well-seasoned gourmand. Don’t let the term “gourmet” scare you though; word is, they have some of the best prices among their competitors.

I also found that their variety of cheeses is more than adequate and also fairly priced for Manhattan. Some are even bargains.

The Buffet

Garden of Eden's hot buffet. Dishes vary daily. (Jose Rivera/The Epoch Times)

The buffet has a pleasant assortment of dishes that vary from day to day. The food is good and hot, and the salads go beyond your typical fresh greens. I’ve sampled their fresh hummus, roasted chicken and potatoes, Swedish meatballs in sauce, and fresh homemade yogurts, among other things (everything $8.99 per pound). They know what they’re doing.

Working late, or on your way home, stop by after 8 p.m. when the salad and buffet are half-priced. Some might wonder if it’s a bargain because the food might be stale by this time, but it’s not. The dishes sell quite well and so they don’t sit long. It’s really just a smart and savvy practice of pricing things to sell by day’s end. I admire that practice over throwing away leftovers, or worse yet, selling them the next day, which Garden of Eden does not do.

Although it’s not shocking to know you can find some of the best loaves of bread in the United States in NYC, it’s handy to be able to find some really good ones for sale near my workplace. And finding a great-tasting self-serve buffet where I can get something good and hot to eat, to quickly take back to the office—that’s another convenience I enjoy.

Garden of Eden in Chelsea is located at 162 West 23rd Street. Their hours are Monday through Saturday from 7 a.m. to 10 p.m., and on Sunday from 7 a.m. to 9:30 p.m.

The Epoch Times publishes in 35 countries and in 19 languages. Subscribe to our e-newsletter.

A new online system for making dinner reservations called gDine has just launched its NYC branch. It’s not your typical online booking website though; it has added features that it touts will make dining as a group easier.

They sell the idea that getting a group together to dine is hard, as there is a need to coordinate everyone’s calendars, choose a place that all agree upon, and then at the end of the night, calculate who ordered what and how much they owe. That’s where gDine says their innovative features make things easier.

Aside from being able to book a dinner reservation online at participating restaurants (dozens of premier NYC eateries are already participating), they offer members various multi-course dinners with pre-negotiated group rates.

After registering, you can browse their reservation system at any time, with menus they say showcase the best of what each restaurant has to offer. Members also get emails showing specials that vary in cuisine and place, and I think are set at tempting prices.

You are literally shopping online for your dining experience.

The site also offers a complimentary concierge service to help you coordinate and plan your group’s dining experience.

The best feature yet, the site lets a group split the check before visiting the restaurant by allowing everyone in the party to prepay online using separate credit cards.

Deal browsing, scheduling help, discreetly saving money without using coupons, and a large group not having to pull their smartphones out to calculate splitting the tab, are options that should have been available to NYC diners sooner.

Membership is free, and new restaurants are being added to the list daily. Check out their service at www.gdine.com. They also serve customers in Chicago.

The Epoch Times publishes in 35 countries and in 19 languages. Subscribe to our e-newsletter.

Many people like to treat mother to a day out on Mother's Day. (Jan Lombard/Photos.com)

Mother’s Day is just a few days away, and by now many of you may have already bought a nice gift, made reservations at mom’s favorite restaurant, and ordered flowers, like the great, adult children that you are.

But just about as many of you might have forgotten the date, may not have had enough time to make plans, or might not have a clue yet where to take mom on the one day society demands you make a fuss over her—because well, she’s your mom, and think of all she’s done for you over the years. So remembering this one day won’t kill you, right?

Don’t worry. Mothers are great. Many of them will be thrilled that you remember (or were reminded) to honor them on Mother’s Day, and will be even more thrilled if someone else does the cooking that day too.

In fact, Mother’s Day is actually one of the busiest days for the restaurant industry, and yet, it’s still quite easy to find a great meal with great service, and great deals on this day because they are expecting you, they want your visit, and they want you to come back! After all, mom’s cooking is their greatest competition.

Think: Mom

When it comes to dining, moms’ preferences are like snowflakes: No two are exactly alike. So rather than just throw a few restaurant names at you by telling you what’s for lunch, I’d like to offer some—pardon the pun—food for thought.

Although Mom’s Day brunch is an established tradition, there is nothing wrong with having one of the other three meals on her special day. This is NYC; finding a table on a Sunday night is not an impossibility. Brunch? Why so early? You have plans with someone else the rest of the day?

Mom took you to museums when you were a kid not just because she wanted to broaden your knowledge base, she liked to visit them too. And some of them have restaurants worth visiting, like the Guggenheim, and the Met, which specifically has several dining options that vary from casual café to fine dining with full wait service.

How about theater and dinner after? (Though, planning for a quick bite before a play and a leisure dinner after works best). There are many fine-dining establishments not far from the Theater District such as Cafe Un Deux Trois, that offers prix fixe dinners for just $28.

Maybe mom wants singing with her salad, or crooning with her Cronkite burger ($20)—a Kobe-beef-styled burger named after Walter Cronkite, found at Ellen’s Stardust Diner. The place is a bit on the touristy side, but still a fun choice. Of course, there are a variety of venues that offer dinner with entertainment, and they’re worth investigating if you think your mom will enjoy them.

Dinner cruises are also a possibility, and it just might not be too late to reserve some seats. With a fair amount of cruises to choose from in NYC, I suggest visiting allnewyorktours.com where you can view packages available and also purchase tickets.

Then again, maybe mom just wants to have dinner with her favorite kid and nothing more. Guarantee yourselves a table by reserving one. You can see what’s still available online by visiting opentable.com and reserve seats from the site—or even better, give your restaurant of choice a call, and ask for their best table.

Celery salad from Italy’s Emilia-Romagna region. (Maureen Zebian/The Epoch Times)

This recipe is our “How did you make this?” salad, because I don’t believe I’ve served it without hearing that question. Guests are dubious of a salad made entirely of celery, a vegetable usually relegated to a minor supporting role and overlooked in most recipes. They then ask for the recipe.

This recipe takes little time to describe, but a story comes with it. My wife, Joanne, and I had landed in Milan at the start of a vacation and took the train to Bologna, where we planned to stay the night, only to find that a convention had booked all hotels.

We picked up our car rental and drove to Ravenna and arrived jet-lagged and approaching 36 hours without sleep. We checked into a hotel and found a small pizzeria nearby that served simple pastas.

Neither of us recalls what we had for dinner, but we were served this house salad with our pasta, and I’ve been making it ever since.

Emilia-Romagna, which includes Parma (where Parmigiano-Reggiano and Prosciutto di Parma are made) and Modena (home of Balsamic vinegar), takes its food very seriously. So it was not surprising that this humble pizzeria’s house salad was a perfect balance of the flavors of extra virgin olive oil, lemon juice, and sea salt and ground pepper, topped with a few curls of perfectly aged Parmigiano-Reggiano.

Salad:
Makes 4 servings

3-1/2 to 4 cups thinly sliced celery
Approximately 2 tablespoons best-quality extra virgin olive oil
1 to 2 teaspoons freshly squeezed lemon juice
Sea salt and freshly ground black pepper to taste
Parmigiano-Reggiano cheese

Cut the ends off several stalks of celery and soak them in lightly salted cold water for 30 minutes. Drain and dry them thoroughly. Slice them obliquely and as thin as possible.

Immediately before serving, toss the celery with the olive oil and then add the lemon juice. Mix thoroughly. Add sea salt and ground pepper and toss again. Add more lemon juice or olive oil to taste and then add additional salt or pepper, if needed.

Serve on individual plates and use a vegetable peeler to drop curls of the cheese atop each salad.

As in any recipe with few ingredients, this salad requires best-quality ingredients: fresh, crisp celery, excellent olive oil, and aged Parmesan cheese. I believe the brightness of sea salt makes a difference as well, and it should not be added until the celery is coated with olive oil and the salad is ready to be served to avoid its leaching water from the celery and diluting the dressing.

Charlie Burke, an organic farmer and avid cook, is the vice president of the New Hampshire Farmer’s Market Association. For more recipes, visit: www.theheartofnewengland.com

The Epoch Times publishes in 35 countries and in 19 languages. Subscribe to our e-newsletter.

Crab Cakes: Crunchy on the outside, tender and flaky on the inside. (Maureen Zebian/The Epoch Times)

By Kathy Coffey

Crunchy on the outside, tender and flaky on the inside. This recipe for crab cakes is everything you could expect in a crab cake recipe and more!

Put the butter, celery, and onions in a medium sauté pan and sauté for 5 minutes.

Place the crabmeat in a medium bowl. Make sure that you have picked through it and there are no shells.

To the crabmeat, add the sautéed celery and onions, 1 cup of the breadcrumbs, the eggs, Old Bay Seasoning, salt, black pepper, garlic powder, chives, 2 tablespoons of mayonnaise, the Dijon mustard, and hot sauce.

Carefully mix the ingredients together without breaking up the crabmeat any more than necessary.

Place the other cup of panko breadcrumbs on a plate. Divide the crabmeat mixture into 8 equal parts. Form each part into a patty and press it together so that it is a fairly firm patty. Carefully place in the breadcrumbs. Press the crab cake into the breadcrumbs.

Carefully turn the crab cake over and press the breading into the other side. You’ll need to be really careful with the crab cake so that it doesn’t fall apart.

Heat a large pan over medium to medium-low heat. Add 1/4 cup of the oil. Place 4 of the crab cakes in the pan and fry until golden brown. Carefully flip and continue frying on the other side until golden brown. Drain on paper towels.

Add the other 1/4 cup of oil to the pan for the other 4 crab cakes. Repeat process of browning on both sides and drain on paper towels.

Sauce: To make the dipping sauce, all you need to do is mix together the mayonnaise and seafood cocktail sauce.

Kathy Coffey is the owner of the website Mamas Southern Cooking. For more recipes visit: http://www.mamas-southern-cooking.com

The Epoch Times publishes in 35 countries and in 19 languages. Subscribe to our e-newsletter

List shown of "Any" restaurants selected on the OpenTable app. (Jose Rivera/The Epoch Times)

Finding something to eat in NYC is not a problem, as there are over 4,200 eateries to choose from. So the issue becomes not only where to eat, but what to eat too. It’s also great when you know which restaurants are in the area, price range, special deals, hours, and available seating.

Having a smartphone puts the kind of information that makes choosing where and when to eat literally in your hands, while on the streets no less. Yet not all apps are alike, and depending on what your need is, it varies on which is best to use.

The three apps being examined are available for both iPhone and Android platforms, with full Internet websites that give you the same functionality as the apps.

OpenTable

Beginning with the OpenTable (OT) app, I found it easy to use. It is not just for finding a place to eat, but is interactive with a reservation system that connects directly to participating restaurant reservation systems. This means that when you reserve a table somewhere using the app, you are making a reservation directly with that restaurant’s online booking service. The speed and ease of use takes the guesswork out of making reservations, and there are no confirmation emails to worry about either. Set a date and you’re all ready.

OT’s reservation services are free for the customer. Instead, the restaurants are charged reservation fees. This cost-saving detail accounts for over 1 million reservations per month.

OT’s user interface has a fast, simple-to-navigate menu. You can sort your search by neighborhood, cuisine, the amount you want to spend, and times available. Their dining rewards program is also included in the app, where you can earn points for keeping a reservation. Points get you Dining Reward Cheques, which you can use at any OT restaurant nationwide.

After inputting information, such as what neighborhood to dine in, cuisine, price, and time desired, the app will show a list of places with open tables. There is a details tab with useful information that includes the place’s mini-bio, parking info, links to their menu, and a map locator. There is also a tab with diner reviews from OT users. This is a gem, as it doesn’t give reviews from dining writers, but from diners who are enjoying, or in some cases not enjoying, their meal or experience. Reviews are based on several criteria, such as food, service, and ambiance and noise level, along with personal comments.

This is a very handy app, and works for most major metropolitan cities in America, so it’s an app that can be very handy when at home or on vacation.

Urbanspoon's main screen. (Jose Rivera/The Epoch Times)

Urbanspoon

The next is Urbanspoon. The prettiest of the three apps in this review, upon opening the app, you are treated with gorgeous pictures of food.

Urbanspoon’s user interface is initially divided into four horizontally scrolling bands, like Discover, Cuisine, Price, and What’s open? Each of these bands is further broken down into categories, with tempting photos that sometimes might help guide you in a direction you didn’t expect to take.

You also have the option to choose a restaurant either by “nearby” location using GPS, or “shake,” which is a slot machine-like randomizer for the adventurous, and “search” for those who want to quickly shorten their browse time.

Once you’ve made a selection, you can use even more filters to narrow things down a bit. There are customer photos, ratings, and reviews, and you have the option of saving a place on a wish list.

Continued on next page: Yelp* …

Fresh dill is often overlooked, but can be added to cottage cheese, potato salad, cream cheese, tomato soup, and salad. (Maureen Zebian/The Epoch Times)

Dill is not only a pretty foliage plant; its fragrance is a “comfort smell” for many people. I barely touch its feathery leaves and the smell of homemade dill pickles, crisp and savory, rubs off on my hands. At the same time, dill is an herb that is often passed over as just a pickle spice and is not truly appreciated.

Growing Dill

Dill can easily be grown from seed in full sun, and it can even tolerate a slightly sandy soil. However, when first planting, you should keep the soil moist until established.

Do not move your dill; instead, plant where you will be growing it. Thin the seedlings to 10 inches apart. They will grow about 3 feet high. Use the seedlings that you pull up—they are tender and delicious!

Be sure to let one of the plants remain with its seeds after the season is finished so it will reseed itself. These plants will be much sturdier and hardier. Throughout the summer you can plant dill at two-week intervals to maintain a supply of fresh leaves.

Using Dill

Dill leaf can be clipped and used in cottage cheese, potato salad, cream cheese, tomato soup, and salads. You may also sprinkle chopped young dill on broiling lamb, pork chops, or steak during the last 5 minutes of cooking. The seeds that form on dill can be sprinkled on small pieces of toast or crackers with salmon that has been mixed with mayonnaise. Both the seed and leaf can be used in fish sauces.

The fresh leaves can be frozen in small resealable bags and used in dishes. When the leaves are dried, they are referred to as dill weed in recipes. The seeds can be kept in a closed container and used as needed.

Cucumber and Sour Cream Dressing

Makes 1 1/2 cups

1/2 cucumber, peeled, seeded, and grated
1/4 teaspoon salt
2 teaspoons Dijon-style mustard
1 tablespoon vinegar or fresh lemon juice
Pepper to taste
1/2 cup sour cream
1/4 cup plain yogurt
1 tablespoon snipped fresh dill

In a small sieve set over a bowl, toss the cucumber with the salt and let drain for 10 minutes. In a blender, blend the mustard, vinegar, pepper, and salt to taste. Add the sour cream, yogurt, and the dill. Blend the mixture, scraping down the sides until it is smooth. Add the cucumber and blend until combined.

Garlicky Green Beans With Dill (Maureen Zebian/The Epoch Times)

Garlicky Green Beans With Dill

1 pound fresh green beans
1 1/2 tablespoons butter
6 cloves garlic, peeled and halved
1 tablespoon chopped fresh dill
1/4 teaspoon red pepper flakes, optional

Trim, string, and rinse beans. Cut into 1-inch lengths, and steam until tender, 10 or 15 minutes. Drain.

Melt butter in a skillet, add garlic, and cook over a very low heat about 5 minutes until soft. Mash or remove garlic, whichever you prefer. Add the dill and stir. Add your beans and pepper flakes; cover and cook over low heat about 5 minutes. Salt to taste, and serve.

Light Herbed Cheese Dip

1 package (8 ounces) light cream cheese
1/4 cup plain yogurt
2 tablespoons each fresh dill and parsley, chopped
2 small green onions, chopped
1/2 teaspoon each minced garlic and salt

Put cream cheese and yogurt in food processor and or blender and process 1 to 2 minutes. Add other ingredients and process for just 30 seconds to blend. Serve with raw vegetables.

Tuna and Dill Tea Sandwiches

1 large can white tuna in water
1 tablespoon mayonnaise
3 tablespoons yogurt
2 teaspoons fresh dill, chopped
3–4 chive leaves, chopped
1/4 cup chopped cucumber
1/2 teaspoon grated lemon peel

Mix together ingredients; spread on thin bread that has had the crust cut off. Cut into triangles. If you wish, a piece of lettuce can also be placed on the sandwich.

Brenda Hyde is the owner of Old Fashion Living. For more recipe ideas, visit OldFashionedLiving.com. Permission to reprint articles given by Momsmenu.com. 

Deep fried ling cod tacos with tomato and mango salsa. (Sandra Shields/The Epoch Times)

These delicious, easy-to-make fish tacos are composed of cod and veggies folded in a flour tortilla. The delicate batter on the fried fish adds flavour, along with a topping of shredded cabbage and tomato mango salsa. However, they are not very spicy, so if you like lots of heat, add more chilies or your favourite spices. Have all the ingredients ready to assemble before making the batter and frying the fish.

Fish Tacos

Serves 4 (3 tortillas each)

500 g (1 lb) fresh halibut or cod, cut into even-sized sticks to fit along the centre of the tortilla
1 package Tempura batter mix
Vegetable oil for frying
1 dozen medium soft flour tortillas,
375 mL (1 1/2 cup) green cabbage, finely shredded
1 lime
Salt and pepper to taste

Preheat oven to 150º C (300º F). To heat and soften tortillas, wrap in foil and place in the oven for approximately 10 minutes.

Pour vegetable oil in a heavy medium-sized pot until it is approximately 2.5 cm (1 inch) deep. Heat over medium-high heat to 190º C (375º F). Have all ingredients ready before making the batter and frying the fish.

In a medium bowl mix the tempura batter by following the instructions on the package. Dip pieces of fish into the batter and cook until golden brown, about 4-5 minutes on each side, depending on the thickness of the fish. Drain the fish on paper towelling.

To assemble, place a piece of fish on each warmed tortilla and add shredded cabbage and some tomato and mango salsa. Sprinkle fresh lime juice over taco and add a sliver of fresh lime on top. Salt and pepper to taste. Serve immediately.

Tomato and Mango Salsa

2 large tomatoes, diced small
125 mL (1/2 cup) mango, finely diced
5 mL (1 tsp) Jalapeno chili, seeds removed, finely minced
5 mL (1 tsp) fresh lime juice

Mix together all salsa ingredients and set aside.
 

Delicious Oreo cookie bundt cake. (Photos.com)

Crushed Oreos, cream cheese filling, and hungry guests make this iconic cake a perfect summertime treat.

Makes 16 servings

1 cup coarsely crushed Oreo cookies (about 12)
1/4 cup sugar
1 package (8 ounces) fat-free cream cheese, softened
5 eggs, divided
1 package (18.25 ounces) devil’s food cake mix
1 1/2 cups fat-free sour cream
1/2 cup water
1 package (12 ounces) semisweet chocolate chips
Powdered sugar, optional garnish

Spray a nonstick 12-cup bundt pan with nonstick spray. Sprinkle bottom and partially up sides of pan with 1/2 of the crushed cookies; set aside.

Combine softened cream cheese and sugar. Add 1 egg; beat until well mixed. Set aside.

Combine cake mix, sour cream, 4 eggs, and water; beat for 10 minutes. Stir in chips and remaining crushed cookies. Spoon approximately half the cake batter into bottom of prepared bundt pan. Using the back of a spoon, create a hollow in the center of batter to hold cream cheese. Spoon cream cheese mixture into hollow, being careful that cream cheese does not touch sides of pan. Spread remaining batter over cream cheese, carefully sealing cream cheese away from the sides of the pan.

Bake 55–65 minutes or until toothpick inserted comes out clean (do not stick toothpick into cream filling). Allow cake to cool 5–10 minutes and then invert on serving plate. Sprinkle lightly with powdered sugar and serve slightly warm.

Recipe submitted by Betty Low to Utahdairycouncil.com

Asparagus Frittata served with wedges of oranges. (Maureen Zebian/The Epoch Times)

We all know that in France, eggs are used to make great omelets. But in Spain and Italy, eggs are used in the same way to make tortillas and frittatas, their versions of the French omelet. These are true peasant foods. 

Tortillas in Spain, made with potatoes, onions, and eggs, are served in every tapas bar at room temperature, while frittatas in Italy are served as antipasti, and as lunch and dinner. They can also be used in small slices as appetizers or as main courses.

We expect food to be served hot, but in Southern Europe, dishes such as these and other vegetables are often served at room temperature, permitting their rich flavors to shine. 

This recipe celebrates fresh spring asparagus, cooked as Italian farmers’ wives would cook it, and is an easy way to serve this great spring gift. Use this recipe as a master recipe with whichever vegetable is at its peak flavor. 

In Italy, pancetta is used to provide flavor, but I prefer to buy Prosciutto di Parma, which has less fat and can be bought in slices to be chopped for inclusion in recipes. However you use this recipe, use fresh local eggs, and be certain that no animal protein is used in the chicken feed. 

Place a sauté pan over medium heat and add 1 tablespoon olive oil. Add asparagus, prosciutto, and shallots when oil is hot. Cook until asparagus is nearly tender; remove from heat. 

Mix eggs with a fork in a bowl until just mixed. Add asparagus mix, Parmesan cheese, and parsley to egg mix. Add salt and pepper.

In a nonstick skillet, heat 2 tablespoons olive oil over medium heat until oil is hot. Pour egg mixture into sauté pan. Cook, lifting edges to let liquid egg mixture leak under edges. Continue cooking until top is nearly done, then place into oven until top is done.

Charlie Burke is an organic farmer and avid cook, writer, and vice president of the New Hampshire Farmer’s Market Association. He grows certified organic herbs, greens, and berries at Weather Hill Farm in Sanbornton, N.H. For more recipes go to: www.theheartofnewengland.com

Date Pops are beautiful place setting for a Mother's Day dinner. (Kurt Winner)

Colleen Sundlie’s small organic company began as most companies do—she needed something she could not find. As an American mom living with her husband and very young son in Al Ain outside Dubai, United Arab Emirates, she frequented the markets and explored all day with her young son Henry. 

As she tells the story: “Everybody knew us in the town of about 150,000 because we stuck out like sore thumbs, and I was always doing things like walking with him in a backpack or in a jogging stroller, both perceived as very strange contraptions in that part of the world. Taxi drivers stopped the first couple of months, looking quizzically and asking if we needed a ride. Then they just got used to us. 

“When I started to wean him, I was concerned if he was getting enough iron and was trying to figure out how to avoid the typical iron supplements given to kids here. One day while shopping in the local grocery store, some Emirati ladies in their black abayas and gold masks seemed pleased to find me here. They gathered around us and started telling me of the wonders of the date syrup I had in my hand. One of them told me it was very high in iron, and I decided it would be perfect to add to our diet. So, that’s how it started.

“When our family spent summers in the States, I found date syrup was only available in obscure Arabic markets. Some brands just didn’t taste that great or had sugar added. Realizing that we could never stuff our suitcases full of enough of it, I started thinking about how we should import it to America ourselves and share our discovery. 

“While researching suppliers, we learned that there are some less-than-desirable growing methods, questionable business practices and ingredients. We visited many date farms to find a good fit, finally locating a company we trusted to produce for us organically single-ingredient (dates only) syrup, and now here we are with our company—Organics Are For Everyone—and loving what we do!”

I found Colleen’s USDA organic certified date syrup while looking for an alternative to the standard recipe for cake pops that give me a sugar headache. The original recipe usually mixes canned or homemade frosting with cake crumbs, rolls it into shapes, and covers it in chocolate. Sugar bombs as far as I am concerned. 

Colleen’s recipe produces a satisfying, less-sweet version dipped in chocolate. Order her syrup at: www.organicsareforeveryone.com 

In celebration of one mother’s journey seeking better health for her children and ultimately creating a small family enterprise to share her discovery, make these for your mother for Mother’s Day.

Mix dry ingredients together. In middle of bowl, form a well and add in wet cake ingredients. Mix until all are smoothly incorporated. Pour into a greased and floured 9-inch baking pan and bake at 350 degrees F for 35 minutes. Let cool completely.

When cake has cooled, crumble by hand (does not have to be superfine) in a bowl. Add 1/4 cup date syrup to crumbs and mix well. Roll mixture immediately into 20 separate balls. Transfer the balls into an airtight container and freeze for at least 2 hours.

Michelle Winner is a freelance writer, travel editor, and photographer. For more information, visit: www.culinarytraveler.com

Fruit Salad with dip. (Photos.com)

You can use any combination of fruit to make this fruit tray: cantaloupe, honeydew melon, strawberries, grapes, kiwi fruit, oranges, pineapple, or starfruit just to name a few. You can even use apples and bananas if you first coat them in lemon juice so that they don’t turn brown. You’re limited only by your imagination!

On many occasions, I have used a pineapple that was hollowed out as a serving dish for the dip. You can even use green leafy lettuce to line your serving tray to make a nice presentation.

The Dip for the Fruit

8-ounce package cream cheese, softened
1 cup powdered sugar
1 cup of whipped topping (like Cool Whip)
1/4 cup granulated sugar
1 lemon, zested and juiced

In a mixing bowl, cream together the cream cheese and the powdered sugar until well blended. Add the granulated sugar and lemon zest. Fold in the whipped topping and use pineapple juice to thin it down to the desired consistency. Refrigerate until ready to use. Leftover pineapple juice can be used to thin out the dip.

This dip will keep well in the refrigerator for several days.

This dip also makes a good afternoon snack for your kids, with their favorite fruit!

Kathy is food writer and owner of the website Mamas Southern Cooking. For more recipes visit: http://www.mamas-southern-cooking.com.

You can peel fresh ginger root and chop it into very thin pieces for adding to any stir-fry recipe. (Maureen Zebian/The Epoch Times)

Ginger is one of those indispensable herbs that we often take for granted. I can remember having a jar of ground ginger in my cupboard for so long that it lost its flavor! That was before I realized how many things it could be used for.

In the 13th century, the English royalty loved it so much that it became worth its weight in gold. We are fortunate that we can buy ginger fresh or ground at our grocery stores without having to sell our earthly possessions.

You can grow fresh ginger by planting a ginger root in a 12-inch pot, just below the surface of the dirt. Place the pot in a warm sunny spot, making sure it has good drainage. Water sparingly until the small green shoots appear, and then water well.

Ginger loves being misted and fertilized regularly. You will have to bring the plants inside during the winter, where they will become dormant and die down. After a plant is well established, in about a year, dig up the roots from the newer sprouts to use; these will be more flavorful.

Ginger root will keep in the refrigerator for up to three weeks, and you can freeze it if it’s wrapped well in plastic. You can use fresh ginger in recipes that call for dried, but use about half the amount called for.

You can peel ginger root and chop it into very thin pieces for adding to any stir-fry recipe. Try adding thin slivers to your poached fruit recipes or compotes. Grate the ginger root and add it to your vegetables as you boil or steam them.

Of course, we all know that ground ginger is invaluable in holiday recipes. Below I have one recipe using fresh ginger and one using ground. Be sure to try both!

Ginger Peas and Carrots
Makes 4 servings

1. 4 small carrots, cut into thin slices
2. 2 tablespoons chicken or vegetable stock
3. 1 cup peas
4. 1/2 teaspoon fresh grated ginger
5. 1 clove garlic, minced
6. 1/4 cup water

In a medium-size pan, sauté the carrots in the stock for 5 minutes. Add the peas, ginger, garlic, and water. Partially cover the pan; when the water boils, turn down the heat and steam for 5–7 minutes or until the carrots are tender.

Ginger Pound Cake

1. 3/4 cup margarine
2. 1 1/2 cups sugar
3. 3 eggs
4. 1 1/2 teaspoons grated lemon peel
5. 1 teaspoon vanilla
6. 2 1/4 cups flour
7. 2 teaspoons baking powder
8. 1 1/2 teaspoons ground ginger
9. 3/4 teaspoon salt
10. 1 cup plain yogurt

In a large bowl, beat margarine and sugar until light. Beat in eggs, lemon peel, and vanilla. Combine flour, baking powder, ginger, and salt. Beat into sugar mixture, alternately with yogurt, until just blended.

Brenda Hyde is a freelance writer and editor of Old Fashioned Living. For more herb tips, recipes, visit her at http://oldfashionedliving.com. Permission to reprint article given by Momsmenu.com.

Malbec wines are marked by straightforward flavors, like ripe, dark fruit, fresh wild herbs, and sweet spices. (Cat Rooney/The Epoch Times)

On April 17, wine enthusiasts across the globe gathered to celebrate World Malbec Day. For novices and oenophiles alike, the celebration was a great opportunity to sample some of Argentina’s flagship varietal.

Although Malbec is stunningly popular, few Americans knew anything about the grape just 10 years ago. Thank goodness it made its way North—today, Malbec represents a great value for those in search of bold, yet approachable reds.

World Malbec Day was created by Wines of Argentina to commemorate the day in 1853 when Domingo Faustino Sarmiento, an Argentinean political leader, asked his government to spend money on the nation’s agriculture industry.

Wine grapes had been growing in Argentina since the 1500s, when Spain colonized the Americas. But the wine industry remained undeveloped. So after lawmakers signed off on Sarmiento’s proposal, Michel Aime Pouget, a well-known French agriculture scientist, was asked to bring over grapevines from France.

Pouget transported many different grapes, but Malbec—a thin-skinned variety that often failed to ripen in France—was the most successful, benefitting tremendously from the hot, dry climate of Argentina’s Mendoza region.

In the ensuing years, Malbec would have many ups and downs. For most of the 20th century, growers were more interested in quantity than quality, primarily producing jug wine for local consumption. And during Argentina’s economic nightmare of the 1980s, the entire industry almost collapsed.

Fortunately, ambitious producers recognized the importance of exports in the 1990s, and started focusing on quality wine production. Argentina’s wines soon garnered international acclaim, and Malbec’s popularity exploded.

Growing Popularity

Today, America has what appears to be an unquenchable thirst for Argentinean wine. Between 2007 and 2011, shipments of wine from Argentina to the United States more than doubled, from 3.3 million cases to 7.1 million cases—and demand shows little sign of slowing. From 2010 to 2011, according to Nielsen, Malbec sales in the United States increased by a whopping 49 percent.

Malbec’s rise can be attributed to many factors. But most importantly, as New York Times wine critic Eric

Asimov has written, “it’s the right sort of wine at the right kind of price.”

Most Malbecs are easily enjoyed. They’re approachable when young, and marked by straightforward flavors that everyone enjoys—like ripe, dark fruit, fresh wild herbs, and sweet spices. Thanks to good acidity, most Malbecs are also exceptionally juicy, and work well with food. Best of all, Malbec is a great value. Plenty of good options are available for less than $20 per bottle.

When looking for affordable Malbec wines, producers like Bodega Catena Zapata, Trapiche, Altos Las Hormigas, and Crios de Susana Balbo rarely disappoint. At a recent tasting of Malbecs, I was most impressed with the offerings from Bodega Colomé (part of the U.S.-based Hess Family Estates), Clos de los Siete, and Graffigna. When I’m looking to splurge, the wines from O. Fournier and Achaval Ferrer always impress. All these brands are widely available.

Malbec is one of my favorite summertime reds, especially when served slightly chilled. Argentina has the highest beef consumption per capita, so it’s no surprise that the wine works perfectly with grilled steak and other meats. So next time you fire up the barbecue, pick up some Malbec!

David White, a wine writer, is the founder and editor of Terroirist.com. His columns are housed at Wines.com, the fastest-growing wine portal on the Internet.

Makes 6 servings

Mandarin Chicken

3 skinned and boned chicken breasts, halved
1/2 teaspoon sea salt
1 teaspoon paprika
1/4 teaspoon fresh ground pepper
2 tablespoons butter or margarine
3 tablespoons dry sherry
2 tablespoons brown sugar
1 1/2 tablespoons cornstarch
1 thick quarter-size piece of fresh ginger, minced
1/2 teaspoon onion powder
1 cup chicken broth
1 small can mandarin orange segments (drain; reserve syrup)
2 tablespoons soy sauce
1 cup halved seedless green grapes

Season chicken with salt, paprika, ginger, and pepper. Cook in butter in large skillet until browned, turning once. Add sherry.

Almond Rice

1/3 cup sliced almonds
1 tablespoon butter
3 cups hot cooked rice (cooked in chicken broth)
1 teaspoon soy sauce
Freshly ground pepper

Saute almonds in butter in small skillet over medium heat until golden. Stir into rice; season with pepper and soy sauce.

Roasted red pepper sauce with spaghetti. (Photos.com)

The early, warm spring beckons dishes with lively colors and invigorating flavor. Crimson and gold bell peppers have color as well as crunch that lend these vegetables, when raw, to salads and garnishes. After roasting them over an open flame, their tangy sweetness intensifies. Roasted peppers pair well with savory ingredients, including semi-soft cheeses, olives, capers, and herbs.

Peppers usually play a supporting role in fajitas and stir-fry dishes. This particular recipe, however, celebrates the sweet, vibrant bell pepper in a simple spaghetti dish with red pepper sauce and sautéed mushrooms.

1 pound red/yellow bell peppers (2 large to 3 medium peppers)
1/4 cup of grated Parmesan cheese
4 ounces mushrooms, sliced
2 cloves garlic
1 tablespoon extra virgin olive oil
1 sprig of basil
1 teaspoon red chili flakes
Salt and pepper to taste
8 ounces spaghetti cooked according to directions on package

Preheat oven to 500 degrees F.

Arrange peppers on a tray and roast them, turning them as the skins char. Repeat until the whole pepper is burned.

Place the burned peppers in a bowl and cover with plastic wrap. Let them rest for 10 minutes.

Using a fork or spoon, scrape off the blackened skins. Remove the seeds and the stems.

Blitz the roasted peppers, Parmesan cheese, extra virgin olive oil, garlic, and herbs in a food processer or blender. Season to taste.

Pour into a pan over medium heat and bring to a boil. The consistency of the sauce should be chunky enough to pour like marinara. Condense the sauce and serve under seared sea bass or skirt steak.

This recipe is fairly flexible. Basil can be substitute with oregano, thyme, or parsley. Red chili flakes can be swapped with a couple dashes of Tabasco or sriracha sauce. Roasted red pepper sauce adds another layer of flavor to basic entrees. Play around with the sauce and tweak it with various herbs and spices. The flavor profiles of the sauce are transcendent enough that even carnivores cannot resist.

Derek Ku is a freelance writer with a passion for food.

A creamy, easy to make butternut squash soup. (Photos.com )

In New England, butternut squash soup is our favorite—velvety smooth. With a food processor or a food mill it is easy to make, and it can be made a day or two ahead, a convenience when entertaining.

We usually use four cups of mild chicken stock and one cup of water, but often use water, alone, which highlights the fresh squash flavor. Caramelizing the onions adds their sweetness to that of the squash, and toasting the walnuts briefly in a dry pan enhances their flavor and provides crunchy texture.

Makes 4 servings:

2 teaspoons olive oil
2 teaspoons butter
1 large sweet onion, chopped
2 shallots, chopped
1 butternut squash, peeled and roughly chopped
4 cups chicken stock
1 cup water
Sea salt and freshly ground pepper to taste
3 tablespoons coarsely chopped walnuts, toasted
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried

Heat oil and butter in a large pot over medium heat and add onions and shallots. Cook, stirring frequently for 10 minutes or until onions are golden brown.

Add squash, 5 cups of liquid, and salt and pepper; raise heat to high and bring to a boil. Lower heat to a simmer and cook until squash is tender. While the squash is cooking, place a dry fry pan over medium heat and toast walnuts, tossing or stirring until they begin to color.

 Puree the squash in a food processor or pass it through a food mill and return it to the pot with all the liquid. Add the thyme and simmer for a few minutes. Serve the soup topped with the toasted walnuts and a few fresh thyme leaves.

Charlie is an organic farmer and avid cook. For more recipes visit: theheartofnewengland.com

A sweet potato is delicious and nutritious. (Maureen Zebian/The Epoch Times)

What is the difference between a sweet potato and a yam? It seems in the United States that the sweet potato and yam are used interchangeably. But there is a difference. The yam is native to Africa and grows only in tropical climates. The fact is, yams don’t grow in the United States and are not related to sweet potatoes. Yams also look different, as they are rough and scaly.

Sweet potatoes are nutritious. They are a great source of beta carotene, which gives them their orange pigment. Beta carotene acts as an antioxidant in neutralizing free radicals that attack and cause damage to other molecules in the body.

Sweet potatoes are also lower in carbohydrates for those who are trying to reduce their carbohydrate intake. Sweet potatoes contain virtually no fat and are low in sodium. They are also a substantial source of dietary fiber, especially when eaten with the skin.

Sweet Potato Caramel Pie
Makes 2 large pies

1/4 cup butter or margarine
1 (7-ounce) can flaked coconut
1/2 cup chopped pecans
1 (8-ounce) package cream cheese, softened
1 1/2 cups cooked sweet potato puree
1 (14-ounce) can sweetened condensed milk
2 (8-ounce) containers whipped topping, thawed
2 vanilla wafer pie shells
1 (12-ounce) jar caramel ice cream topping

Melt butter in large skillet. Add coconut and pecans. Cook until golden brown, stirring frequently. Set mixture aside.

Combine cream cheese, sweet potatoes, and condensed milk. Beat until smooth. Fold in whipped topping. Spread 1/2 of cream cheese mixture in each pie shell. Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture over each pie. Repeat layers with remaining ingredients.

Cover and freeze until firm. Let stand at room temperature 5 minutes before serving.

Sweet Potato Mini-Muffins
Makes 12 dozen

3 1/2 cups sugar
1 cup oil
4 eggs
2 cups cooked, mashed sweet potatoes
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) box dates, chopped
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon vanilla
1 cup chopped nuts, walnuts, or pecans
1/4 cup all-purpose flour

In a large mixing bowl cream sugar and oil. Add eggs (one at a time). Add vanilla, sweet potatoes, 3 1/2 cups flour, soda, salt, and spices just until blended. An electric mixer may be used. Coat nuts and dates with 1/4 cup flour and fold into batter.

Grease mini-muffin pans and fill 2/3 full with batter. Bake at 325 degrees F for 25 minutes. (Batter freezes well.)

Sweet Potato Casserole

3 cups mashed sweet potatoes
1 cup sugar
1/2 cup margarine
2 eggs
1 teaspoon vanilla
1/2 cup raisins

Mix all ingredients and pour into casserole dish.

Topping:

1 cup light brown sugar
1 cup chopped pecans
1/4 cup margarine
1/2 cup flour

Mix well and spread over potatoes. Bake in moderate oven (350 degrees F) for 20 minutes.

C.J.’s Oatmeal Sweet Potato Cookies
Makes 6 dozen

In a large mixing bowl combine:

1 cup shortening
1 cup brown sugar
1 cup white sugar

Cream well and add:

1 tablespoon vanilla
2 eggs, beaten
3/4 cup cooked and pureed sweet potatoes

Beat well and add:

2 cups flour
1 teaspoon salt
1 teaspoon soda
1/2 teaspoon pumpkin pie spice
3 cups 1-minute oats
1/2 cup walnuts, chopped

Recipes are from the Mississippi Sweet Potato Council. For more recipes go to: http://www.mssweetpotato.org/

Woman preparing dumplings at the front window of Mandoo Bar where the highlight is mandoo, Korean dumplings. Open 11 a.m. until 11 p.m. Located at 2 W. 32nd St. New York, NY 10001. (Derek Ku/The Epoch Times)

Matt Keck, his wife Sandi Vojta Keck, and Ralph Votja in the keg room with samples of their wines. (Myriam Moran)

The Vojta family was hosting a wine tasting in a comfortable room lined with oak casks above the retail store and tasting room. Their South Dakota winery is snuggled on a little hill, built into a mountain on Highway 385 just north of Hill City.

Arbors form a shaded patio where visitors can order brick-oven pizzas, salads, and either buy their own bottle of wine or order it by the glass. The veranda is planted with flowers and might be a scene from an intimate Alpine restaurant in Europe.

It didn’t start out big. “My grandmother and grandfather came from Czechoslovakia. My great grandmother Anna Pesa Vojta arrived from Morovia in 1876. Grandmother Frances Kalda Vojta came with her family recipes and passed them to her son Frank who passed them on to me.

They settled in north-central South Dakota in 1878. I remember this old, sod house,” Ralph Vojta said. At 76, he is the patron of the Vojta family. “My Dad was born in 1895. That’s him holding the horse. That’s my uncle riding the first bike in South Dakota.” The old black-and-white photographs he held up were reminiscent of pioneer life in Dakota Territory.

The food looked delicious, tastefully served under the arbors. The décor inside is just as inviting, but what about South Dakota wine? It is a land of sprawling prairies and windswept farms that seem to go on forever here in the Black Hills of mountain peaks and jagged rocks. Tourists come to see faces of presidents carved on Mount Rushmore, the image of Crazy Horse emerging from granite, buffalo, and wild horses. The wine: good and savory. One table ordered white. Glasses translucent with fine mist where the chilled liquid met a warm breeze on this late fall afternoon.

A Family Tradition

“Our family brought this idea over from Czechoslovakia. Our women made wine. We picked chokecherries, wild grapes, and plums. We took ‘em in to grandma. What she did, I don’t know. Everything that we had came over with those people. Everything they knew was lost with those people.”

Ralph Vojta with enlarged photos of his family from the earliest days of settlement in South Dakota. (Myriam Moran)

Photographs of his family were enlarged in the upstairs room. Ralph Vojta became sentimental. It was as though he was remembering days from his childhood of long ago.

“About 50 years ago I began making wine. I have a granddaughter, Sandi. She started following me around picking berries. I made the wine in my basement with Sandi as my assistant. I [was] making wine not legally in my basement. I [couldn’t] sell it. It cost me $5,000 a year. I’d travel to Minneapolis to buy supplies.

Matt met Sandi in Brookings. They came back through and stopped by this old house of mine. Matt said we should start a winery.”

The Vojta story was interrupted by dry white crab apple wine. The wood table was lined with bottles, sparkling long-stemmed glasses, and a plate of goat cheese, nuts, figs, cranberries, and dried cherries. Even if you were not hungry or thirsty, the appealing layout created an atmosphere in the cask-lined room.

“Matt and Sandi married. They went into the Peace Corps to Tanzania. They wanted to split them up. So they came back after two weeks. We applied for a winemaking license and got number 2 in South Dakota. We re-did my basement.” It is a family tale. As the crab apple wine was sipped it unfolded with good humor and description of enterprise. “I could pick 40 gallons of choke cherries in a morning.”

Naming Fun

Poker Alice, a cigar smoking Deadwood gambler and legend from gold rush days, personified on a Prairie Berry label. (Myriam Moran)

They have a sweet red wine with a strange name. When asked how Red Ass Rhubarb came about, Ralph Vojta laughed.

“We were moving from our old place up here. Sandi and I were doing the last thing on a tank. We were ready to move. We were blending from raspberry to rhubarb. In that freezer at the other place, I had 5-gallon cans of berry juice. All the cans looked alike. I started pouring it.

Sandi called out, ‘Dad what are you doing?’ I looked, put my head down and said, ‘I feel like a red ass.’ That’s it. My face turned red. Sandi had to resubmit the formula, redo the label, then looked for a donkey to put on it.”

Prairie Berry’s labels are very cool. People buy books based on cover appeal and no doubt many buy their wines to take home as gifts because of the unique names and eye-catching labels. Poker Face has an image of Deadwood’s notorious granny gambler Poker Face Alice; Calamity Jane is a very sweet red wine; 3 Rednecks is a fairly dry red.

South Dakota only has a 3-month grape season. Wild grapes are very much in demand by wineries as much as for noncommercial home winemaking. The mountains abound with berries and fruit is plentiful.

”Everything that is negative, we turn into a positive. There is not a lazy one here. Money is not my bag, never has been, but we need it to operate. I say open this door and come in and have fun.” Ralph Vojta means what he says. Prairie Berry is a place to come and enjoy old-world hospitality and sample good wines.

“My favorite red wine is wild grape. They are picking in the Badlands now. I have five bottles and you have none.” The smile on his face belied his good nature and love of good wine. It is difficult to get wild grapes, thus a bottle of Claim Jumper was not available in the retail store. Phat Hogg Red, Pheasant Reserve, and 3 Rednecks were, however. What monikers.

Continued on next page: Cork Versus Screw Cap …

Ecuadorian shrimp ceviche at Casa Gangotena. (Janice Nieder)

“Please pass the guinea pig” are not words Americans usually hear uttered at the dinner table. I had just finished my second meal in Quito where cuy (guinea pig) was served and I was beginning to develop quite an affinity for the traditional delicacy. Eons ago, like many kids, I briefly had one for a pet, but the thought of barbecuing one had never crossed my mind.

Cuy is available in many different guises throughout Ecuador. Street vendors sell crispy, spit-roasted cuy (complete with nails and teeth) for a couple of bucks, but it can also be found on the menu of many gourmet restaurants. My favorites were the impeccably grilled and marinated version (which helped subdue the cuy’s naturally gamey flavor) prepared by Casa Ganogtena executive chef Andrés Dávila, and a more complex, herb-stuffed cuy served at the superb Restaurante Coquus.

Ecuadorians have become much more sophisticated in their eating habits over the past decade, due partly to the recent influx of well-trained Peruvian chefs who are cooking in many of Quito’s haute restaurants, such as the highly regarded Zazu restaurant. I was happy to see that some very talented Ecuadorian chefs (most notably at the above two restaurants) are stepping up to claim their toques in the city’s top kitchens. They mostly serve what can best be described as “New Ecuadorian Cuisine,” which features their creative spin on classic Incan dishes.

Cuy dish at Casa Gangotena. Although it may look like chicken, it's guinea pig. (Janice Nieder)

For a small country, Ecuador has an incredibly diverse geography. The fertile land is blessed with an abundance of exotic fruits, seafood, spices, chocolate, and coffee. In the two weeks I was there, I don’t think I ever had a meal that didn’t include at least one serving of the omnipresent maize or potatoes chosen from an innumerable repertoire of recipes.

Some Delicious Discoveries

I was very happy to find out that Casa Gangotena had arranged a culinary walking tour led by their enthusiastic and very knowledgeable sous chef, David Barriga. He took me to the public market where he bought a big bag of colorful fruit for me to sample. Some were best eaten right on the spot (no one seemed to mind as I peeled, sucked, and then spit out the seeds of a Sweet Grandilla—related to the passion fruit), while other fruits were tastier juiced or blended into a smoothie.

Sampling exotic fruit with David Barriga, Casa Gangotena´s sous chef. (Janice Nieder)

Standouts were the Tomate de Arbol (sweet tree tomatoes with only 40 calories), Uvillas (darling lil’ one-bite sweet-and-sour berries), the Babaco (looks like a papaya but tastes like a pineapple), Chirimoyas (the green scaly snake skin hides a luscious custard-like inside), Naranjillas (orange fruit with citrus green juice), and Moras (Andean blackberries that often turn up in a scrumptious Helado de Paila, a fruit sorbet.)

As for maize, I think they should change the proverbial saying here to “a serving of corn a day keeps the doctor away.” Preparations such as humitas (Inca-style tamales), cake-like corn tortillas, corn pancakes, corn bread, mote (like hominy), the ubiquitous choclos (grilled corn-on-the-cob, slathered with cream sauce and rolled in parmesan cheese), or Tostados (the original “Corn Nuts”), ensure that there’s a corn recipe for every meal of the day.

Ditto with the potatoes. Since Ecuador grows about 400 varieties of potatoes, there is no shortage of French-fry alternatives. There are llapingachos, which are mashed-potato pancakes made with cheese and onions. They are scrumptious either served plain or with a fried egg, sausage, avocado, lettuce, and tomatoes. Locro de papa, a popular Ecuadorian comfort food, is a thick potato and cheese soup, which arrives garnished with sliced avocado or perhaps blood sausage.

Speaking of soup, one thing that did surprise me is how fond Ecuadorians are of soup. Both lunch and dinner often begin with a big flavorful bowl of soup, ranging from a light, seafood bouillabaisse, to a creamy vegetable soup, or a hearty Locro de papa (a comforting cheese and potato chowder topped with sliced avocado or perhaps some blood sausage).

While cruising the Galapagos Islands, I gingerly sampled one of the crew members Guatita, a soup made out of beef tripe in a peanut, potato sauce, and it was so tasty I traded him my whole gringo dinner for it.

Aji is the name of a small red chilli pepper and also the name of the hot sauce made from it, which includes the chilli, lemon juice, salt, onion, and cilantro. All Ecuadorian meals are served with a side dish of hot sauce, which covers the whole heat gamut from “Did you forget to put aji in this?” to “OMG, my mouth’s on fire!” So my best advice is to proceed with caution. A good aji sauce can turn a mediocre dish into a spectacular one.

Like sushi, I never came across an Ecuadorean ceviche (fresh fish or shellfish, or a mixture, marinated in lime or lemon juice, chilli, onions, cilantro, and perhaps some tomatoes) that I didn’t happily devour. Plus, I adored the interesting play on textures since ceviche is typically served with popcorn and fried plantains.

Warning: The Ecuadorian Fritada has absolutely no relation to the Italian fluffy egg dish and bears absolutely no resemblance to health food, but it sure is tasty. Fritada is a heart-attack-sized pile of fried pork, served with various sides such as mote (hominy), fried plantains, yucca, corn on the cob, and fava beans, with nary a green veggie to upset the neutral color palette.

Although pan de yucca may look like donut holes, this light, bouncy, savory bread product is made from the yucca plant. There are many fast-food spots that specialize in these piping hot, puffballs, either plain or cheese-filled, typically served with a yogurt drink—perfect for breakfast on-the-run.

Continued on next page: Incredible Chocolate …

Mag of Chateau Lafite Rothschild 1959. If you aren't familiar with wines, navigating a wine list can be a daunting experience. (Dan Kitwood/Getty Images)

Navigating a wine list can be daunting.

Even wine geeks are intimidated by the leather-bound tomes that so many restaurants hand out. When the wine list doesn’t land on the table with a thud, patrons are still met with unrecognizable regions and producers. Plus, no matter where you dine or how much you know, prices can be senseless.

Fortunately, deciphering a restaurant’s list doesn’t have to be stressful. Here are five simple tips:

Ask for Help

The era of the snooty sommelier is over. Whereas yesteryear’s sommeliers were glorified sales agents who intimidated their guests by pushing expensive, predictable wines, today’s sommeliers are wine zealots, eager to share their passion and palates. So if the restaurant you’re visiting employs a wine professional, ask for advice. Most are keen to help patrons find the perfect wine, regardless of the price.

Be Brave

If you’re at a restaurant with an impressive wine list, seize the opportunity to be adventurous. Your dinner companions will be impressed with your courage, and you’ll learn something new.

If you like Chardonnay, for example, consider Viognier. If you like Sauvignon Blanc, try Torrontes or Albarino. If you typically order California Cabernet, consider ordering Malbec or Sangiovese. And don’t be afraid of Merlot. Even though it’s become cool to bash the grape, Merlot can be as rich as Cabernet Sauvignon, and is generally more approachable.

If everyone at your table has ordered something different, opt for an unusual wine that’ll pair with virtually everything. For white, think Austrian Gruner Veltliner. For red, think Sicilian Nero d’Avola.

Look For Value

I recently chatted with Kathy Morgan MS—one of just 186 people worldwide to earn the “master sommelier” designation—and she insisted that good deals can be found virtually everywhere.

“Don’t be afraid to order cheaper wines, especially if the wine list was put together by a sommelier or a wine professional,” she explained. “If thought is put into the list, all the wines should be good.”

If there isn’t a sommelier, Morgan advises people to seek out wines from less popular regions. At steakhouses, for example, you can often find deals on Pinot Noir from France and the United States, as most patrons order bigger wines. And at every restaurant, wines from Spain typically offer a great value.

Try Some Glasses

Morgan is also convinced that skipping the bottle list can be a wise decision. “At restaurants with serious wine programs,” she explained, “sommeliers see wines by the glass as an introduction to their programs—they know that’s where people are going to get their first impression.”

Ordering by the glass also enables patrons to try a wine before committing to it. It’s not frowned upon to ask your server for a taste of something before ordering a full glass. Plus, ordering by the glass makes it easier to try a variety of wines at one meal.

Remember, You’re In Charge

Is your wine too warm? Do you feel pressured to spend more than you’d like? Is your server refilling your glass too quickly? If the answer to any of these questions is “yes,” then speak up!

Restaurants are notorious for serving red wine too warm. Reds should always be served slightly cool, at about 60–65 degrees. So if your wine tastes like it’s been sitting at room temperature, ask for an ice bucket or switch to a white wine, or beer.

If the sommelier is steering you toward something too expensive, there was probably a miscommunication. So say something. If you don’t want to let your guests know how much you’re spending, point to the price you’re thinking and ask for something similar.

Finally, don’t be embarrassed to ask your server to slow down. I always insist on finishing my glass of wine before it’s refilled. That way, I can track the wine’s evolution and better monitor how much I’ve consumed.

While there are countless other ways to navigate a restaurant’s wine program, these five tips should be easy to remember, and help elevate your next dining experience.

David White, a wine writer, is the founder and editor of Terroirist.com. His columns are housed at Wines.com, the fastest growing wine portal on the Internet.

Bagel with a herb cheese spread. (Connie Phillips/The Epoch Times)

Chives are one of the easiest and most enjoyable herbs you can grow. They are the first to pop up in the spring, and are often ready to harvest before we have gotten our last frost!

The flowers are wonderful little globes of purple that are spicy and can be used in salads. The plant is a perennial and returns each year. It grows in full sun but can handle a small amount of shade. You can grow it from seeds, which are very tiny and do take awhile to germinate and grow.

The best thing to do is buy one or two plants at a garden center (not the grocery store) and plant them in a sunny spot with good soil. I have found that chives do not need fertilizer, mulch, or extra water. They are self-sufficient little plants that only need to be watered during dry periods.

Chives in Cooking

Chives are best used fresh. They can be frozen in small plastic bags and used right out of the freezer. Before I started gardening with herbs, I only thought of chives for topping baked potatoes, but they are good for so much more! You can add them to scrambled eggs or any egg dish, dips, sauces, breads, biscuits, and of course any potato dishes.

Chives are best used fresh. (Scott Phillips/The Epoch Times)

The following recipes are easy and versatile. You can substitute margarine for the butter if you need to. Remember, these toppings are savory, so you don’t need much! The great thing about these sauces is that they pair well with healthy vegetable and fish dishes and make the simplest meal elegant.

Herb Sauce
Makes 1/2 cup

1/2 cup butter
2 tablespoons lemon juice
1 clove garlic, crushed
1 tablespoon chopped chives
1/4 teaspoon oregano
1/4 teaspoon salt
Dash of pepper

Melt butter, add other ingredients, and simmer for 3–5 minutes. Pour over cooked vegetables.

Herb Butter
Makes 1 cup

1 cup butter
2 tablespoons parsley
2 tablespoons chives
1 clove garlic, minced or crushed

Mince herbs and mix all with room temperature butter by hand or mixer. Chill for at least 3 hours before serving. Wonderful with vegetables, eggs, fish, or bread.

Spicy Sour Cream
Makes 1 cup

1 cup sour cream, light, nonfat, or regular
1/2 clove garlic, minced
1 tablespoon chopped chives
1 tablespoon chopped basil
1 tablespoon chopped sage
Salt and coarsely ground pepper to taste

Mix together all ingredients. Herbs may be varied but must be fresh for this recipe.

Herb Cheese Spread
Makes 2 1/4 cups

2 (8-ounce) packages cream cheese, softened
1/4 cup butter, softened
2 tablespoons chopped chives
2 tablespoons minced parsley
1 teaspoon garlic powder
1 teaspoon fresh thyme or 1/2 teaspoon dried

Beat together cream cheese and butter until fluffy. Add remaining items; beat well. Place into covered container. Serve with crackers or bagels. Makes 2 1/4 cups spread or 36 servings of one tablespoon each.

Herbed Baked Potatoes
Makes 4 servings

4 medium potatoes
1 teaspoon salt
3 tablespoons melted butter
3 tablespoons chopped fresh herbs (such as parsley, thyme, chives) or 3 teaspoons dried
4 tablespoons grated cheddar cheese
1 1/2 tablespoons Parmesan cheese

Scrub and rinse potatoes. Cut potatoes into thin slices but not all the way through. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs.

Bake potatoes for 55 minutes at 350 degrees F. Remove from oven. Sprinkle with cheeses and bake for another 10 minutes until lightly browned, cheeses are melted, and potatoes are tender. Check with a fork.

Brenda Hyde lives in Michigan with her three children and husband. She is editor of Old Fashioned Living (http://oldfashionedliving.com) where you will find more herb and recipe features. Permission to reprint article given by: Momsmenu.com

Marzipan has been the base of many confections since antiquity. (Photos.com)

In an old walled town facing the Mediterranean Sea in the Algarve, the most southerly province of Portugal, is a café I fell in love with.

Called Taquelim Goncalves, it is run by the third generation of the family and all sweets and treats, as well as soups and little cod and potato croquettes, are made on the premises.

Casa de Taquelim Goncalves, a cafe in Portugal. (Susan Hallett)

The owners make their sweets into tiny artistic marzipan treasures, all delicious and excellent with a small espresso for an afternoon treat.

Marzipan is a variation of almond paste, and has been the base of many confections since antiquity. Crusaders first tasted it in faraway eastern lands. Queen Elizabeth I received the candy as a gift one New Year shaped into pieces modelled after Saint Paul’s Cathedral, Saint George, and a chessboard.

Marzipan is a variation of “marchpane,” formerly used in English, although the German word marzipan is now commonly used for this confection. In Portuguese the name is maçapão and it was one of the sweets made by nuns for centuries. In Sicily, from the end of the 12th century, it was called panis martius or marzapane, which apparently meant March bread.

It is thought to have originated in China, or possibly in Islamic countries. The actual origin seems unknown. But everyone loves it!

Marzipan

Basic almond recipe:
375 mL (l 1/2 cups) finely ground blanched almonds
250 mL (1 cup) sugar, 2 egg whites
1 mL (1/4 tsp) almond extract

Pound all ingredients together until smooth, then add 250 mL (1 cup) confectioners’ sugar, a few drops of your preferred flavouring, and a drop or two of food colouring to 250 mL (1 cup) of almond paste.

Place on a cold surface and knead for about 20 minutes. Mould into shapes or use to spread over a cake before icing. Cloves, raisins, and citrus peel may be used to decorate. Glaze with gum arabic.

Gum arabic

Refrigerate until needed. Use your fingers to glaze each marzipan treat and leave to dry on a rack in a covered container.

Susan Hallett is an award-winning writer and editor who has written for The Beaver, The Globe & Mail, Wine Tidings and Doctor’s Review among many others. Email: hallett_susan@hotmail.com

Le Baccara restaurant and its “Titanic Evening” menu. (Hilton Lac-Leamy Hotel, Gatineau)

OTTAWA—The re-release of James Cameron’s blockbuster film “Titanic” in 3D has brought attention to the ill-fated ship that sailed out of Belfast in April 1912. The RMS Titanic was supposed to be unsinkable, but on her maiden voyage she struck an iceberg and went down with around 1500 passengers aboard.

You can take a culinary journey back to that time by preparing one of the dishes from a fabulous menu to be served at Le Baccara, a Five Diamond Award-winning restaurant at the Hilton Hotel in Gatineau, Quebec.

This very special dinner is an adaptation of the last “first class” dinner served aboard the Titanic before it sank. It is available by reservation from April 11–15 and costs $95 per person. Semi-formal attire is required. To reserve call 819-772-6210.

Atlantic salmon with citrus gratiné, leeks vinaigrette, and candied lemon mousseline sauce

4 servings

550 g (19 oz) skinless salmon filet
8 mini leeks
100 mL (1/3 cup plus 2 tbsps) fish stock
25 mL (2 tbsp) Noilly Prat vermouth
30 mL (2 tbsp) minced shallots

Cut the skinless salmon into 4 equal pieces. Blanch the leeks and prepare the vinaigrette (olive oil, lemon and chives). Grease a deep dish and sprinkle with the minced shallots. Add salt and pepper. Place the salmon in the dish. Cover each portion of salmon with a piece of citrus crust.
Pour the vermouth and fish stock in the bottom of the dish. Oven-bake for 10 minutes.

Citrus crust

60 mL (1/4 cup) softened butter
80 mL (1/3 cup) sliced bread without crusts
10 mL (2 tsp) orange and lemon zest

Process all three ingredients in a blender to make a smooth paste. Spread a thin coat between 2 sheets of parchment paper. Refrigerate for 1 hour. Cut into 4 rectangles the size of each portion of salmon.

Candied lemon mousseline sauce

250 mL (1 cup) melted butter
3 egg yolks
Juice of 1/2 lemon
10 mL (2 tsp) chopped candied lemon
25 mL (2 tbsp) 35% cream, slightly whipped

Pour the lemon juice and an equal quantity of water into a small saucepan. Add the egg yolks and start whipping the mixture before setting on the burner (the mixture will be liquid). Set the saucepan on the burner at medium heat and continue whipping the mixture, which will start to thicken within a few minutes and become frothy (sabayon). Remove from heat and, while still whipping, slowly pour in the melted butter (tepid). Season with salt and Cayenne pepper, and add the candied lemon.

Just before serving, gently add the whipped cream.

Broil the salmon for a few moments to brown the crust. Place the salmon on a warm plate with the leeks seasoned with vinaigrette. Pour some of the mousseline sauce around the salmon and serve the rest in a sauce boat.

Chef: Serge Rourre

Susan Hallett is an award-winning writer and editor who has written for The Beaver, The Globe & Mail, Wine Tidings and Doctor’s Review among many others. Email: hallett_susan@hotmail.com

The decadent $750 cupcake is diminutive in size but contains lavish ingredient. (Kurt Winner)

Imagine a room full of food writers all jostling for view of a single cupcake? Here in a beautiful banquet room at the Venetian and Palazzo hotels, chef Johann Springinsfeld of France charms the foodie journalists attending the IFWTWA 2012 Conference in Las Vegas into submission but is still intent on charming the Rémy Martin Cognac to stay inside the blown-sugar fleur-de-lis that will crown the $750 cupcake.

A homage to decadence, it is fun to turn away and escape into a dream of indulgent excess via this cupcake.

Chef Johann, born in France, at a young age fancied creating homemade cakes. He left home for a pastry apprenticeship program at 16. After 10 years of working throughout France, learning from some of the best chefs in the world, he became chef for a catering company, expanding the company of 7 to more than 30 in one year.

In 2002, he opened his own business on the French Riviera and then moved to Las Vegas in 2006 to help a friend with a catering company. Immersing himself in the American culture and language, he took the pastry chef position with The Venetian and The Palazzo. The rest, as they say, is history.

When asked to create the Decadence D’Or cupcake by his executive chef, he says that he came up with the concept by “including the very best of everything, and making it French.” Certainly Decadence D’Or is a larger-than-life gimmick, a cupcake created using audacious ingredients from around the world—but hey, this is Vegas!

A light chocolate cake with ganache filling made from estate-grown chocolate, rich AOC butter, and Tahitian vanilla bean is painstakingly topped with edible gold flakes hand-applied on the cream frosting and topped with a whimsical hand-blown sugar fleur-de-lis filled with Louis XIII Cognac.

When I asked about who buys this cupcake, I was told with a wink, “Visitors to Las Vegas looking for a once-in-a-lifetime experience.” Indeed.

Here is the list of the cake’s precious ingredients:

Epoch Times readers take heart, we have a home version for you to create in your own kitchen. (Kurt Winner)

Louis XIII de Rémy Martin: This cognac is manufactured using grapes from the Grande Champagne territory of Cognac, France. Each bottle is a blend of 1,200 cognacs, ranging from 40 to 100 years old, across three generations of cellar masters, resulting from the combined labor of 10,000 people.

According to Rémy Martin’s philosophy, if you start with the finest grapes from the best vineyards, sift them through the proper and best eaux-de-vie, and blend them artfully, you will get the finest cognac.

Palmira (Single-Estate Chocolate): In 2004, Valrhona wished to explore a new chocolate. Valrhona’s plantation in Venezuela grows a precious cocoa that is rich, old, and rare, called Porcelana, which is a Criollo bean. Planted by Jean Francois Dargein, this is a complex, extremely rich cocoa bean varietal.

Vanilla Caviar: Vanilla is the world’s most labor-intensive agricultural crop. It takes up to three years after the vines are planted before the first flowers appear.

Remy Martin cognac, single estate Valrhona chocolate, gold and exotic Tahitian Vanilla are all part of the Chef's decadent cupcake. (Kurt Winner)

Tahitian Gold vanilla is laboriously hand-pollinated. The fruits, which resemble big green beans, must remain on the vine for nine months to completely develop their signature aroma before they are hand-harvested before the lengthy process of curing, sweating, and drying begins. Tahitian Gold Vanilla Caviar is obtained by manually splitting the beans and carefully extracting the seeds.

Gold: Edible gold flakes are extremely delicate. Metallic gold is biologically inert and has no toxic effect on the body over time. Indeed, alchemists of the 15th century used gold medicinally, and the Europeans have a very old tradition of using edible gold on food. Italian dukes and earls used to decorate their risotto with gold leaves in the 16th century. The Japanese have been adding edible gold to foods and to sake for centuries.

So now you know what is in the $750 cupcake and that it is available on order at Sweet Sensations at the Venetian/Palazzo (www.palazzolasvegas.com).

Here, only for The Epoch Times, Chef Springinsfeld graciously created a home version for you. Serve with a heated snifter of the finest Rémy Martin you can afford to create the same effect.

Louis XIII Cupcake

Chocolate Sponge:

1. 1.8 ounces cocoa powder
2. 8 ounces whole eggs
3. 8 ounces oil
4. 4 ounces water
5. 2 teaspoons red food color

Mix together cocoa powder with eggs; gradually add in oil and water to combine. Mix in red food color. Pour into prepared forms and bake at 360 degrees for 20 minutes. Cool and store in cooler until ready for use.

Pastry Cream:

1. 8 ounces milk
2. 4 ounces sugar
3. 1.6 ounces cream powder
4. 2 ounces egg yolk

Bring the milk to a simmer; then add the mixture of sugar, cream powder, and yolks. Cook for 5 minutes. Cool and store until ready to use.

Chocolate Ganache:

1. 8 ounces heavy cream
2. 8 ounces dark chocolate

Recipe courtesy of chef Johann Springinsfeld.

Michelle Winner is a freelance writer, travel editor, and photographer. For more information visit: www.culinarytraveler.com.

Ahi tuna tartar with avocado and ginger ponzu; as creative as the appetizer is tasty (Myriam Moran)

There is something about a place, when you walk through the door, which beckons. The atmosphere, décor, and welcome make it clear that a special treat awaits. Restaurateur Cameron Mitchell created the template for his restaurants in Columbus, Ohio, and then he established fine dining in Detroit, Phoenix, Dallas, Atlanta, Miami, Orlando, Denver, Tampa, and soon to come, New York.

Tampa’s Ocean Prime is typical Cameron Mitchell. The restaurant is set on a lake in the International Plaza shopping mall.

The ambiance is fashioned around the 1930’s idea of a supper club, where diners came to enjoy an evening of food, entertainment, and dancing. The classic semiformal atmosphere features tables covered in linen tablecloths, black napkins, crystal goblets, and flickering oil lamps with black shades. The chairs are comfortable, wood-backed leather seats. There is seating available inside in air-conditioned comfort, as well as outside on the balcony overlooking the lake.

Perfectly natural in their reception, dining room managers Patrick House and Jorge Diaz welcome diners with courtesy and without pretension.

Our server handed a three-fold leather-cased menu and said, “Close your eyes and order anything on the menu. Our bar chefs prepare cocktails from scratch. We call them bar chefs because they really prepare all the natural ingredients themselves.”

Among the cocktail offerings was a Cucumber Gimlet ($13). It was made with muddled English seedless cucumbers, fresh-squeezed lime juice, and Bombay Sapphire rum. Served in a chilled glass, it was refreshingly smooth. Berries and Bubbles ($14) came in a cocktail glass with a fountain of bubbles coming up. It is made with Belvedere Citrus Vodka, blackberries marinated three days in Grand Marnier, homemade sour, and Domaine Chandon Brut Champagne. The bubbles are created by a tiny piece of dry ice. Both are fun drinks and a prelude to the regular and reserve captain’s wine lists.

Wine

The reserve wine list is impressive with the Louis Roederer Cristal Rose Tete De Cuvee, bottled in Reims in 2000 ($925). The bottle of Veuve Clicquot Ponsardin from Reims is $140. Red wines include the Darioush Napa Valley Cabernet Sauvignon 2002 ($150), and Magrez Fombrauge Bordeaux 2005 ($475). Wines by the glass include Piper Sonoma Brut sparkling wine, ($11 per glass, $32 a bottle.) The list features white wines like The Chateau Ste. Michelle Columbia Valley, Washington Riesling ($9 per glass, $36 a bottle), a Louis Jadot Pouilly-Fuisse 2010 ($14 per glass, $56 a bottle), and a Saintsbury Carneros Pinot Noir 2008 ($16 per glass, $64 a bottle).

On the Menu

Ocean Prime’s menu includes selections from the raw bar, like shrimp cocktail ($16), oysters on the half shell ($16), and Dutch Harbor king crab legs ($29). Appetizers include sea scallops with slow-braised short ribs ($16). Our server recommended the scallops as most tender, tasty, and flavorful with flaky short rib that created a mélange of tastes. He was right. The scallops were amazing, fresh, as though just caught, and the braised short rib created a different taste that was just as savory. Point Judith calamari ($14) is brought to the table with candied cashews and sweet chili, fresh, with no batter. There are also signature lump meat crab cakes with sweet corn cream ($16).

Salad is extra and seems to be a meal in itself. The shellfish Cobb salad includes lobster, crab, bacon, and bleu cheese ($19). Main courses come a la carte. The ginger salmon comes with sugar snap peas and soy butter sauce ($30). Seared tuna with tangerine spinach salad is also served with soy butter sauce ($37).

Executive Chef Nick Grosenbach selects regional fresh vegetables when available and assures diners that everything is made from scratch. Steaks are aged for tenderness and fish is selected based on the Monterey Bay Aquarium’s Seafood Watch program to insure sustainability.

Sides run about $8 and include steamed broccoli, sautéed wild mushrooms, wild rice pilaf with dried cranberries and almonds, asparagus, Brussels sprouts. Whipped potatoes, candied yams, Parmesan truffle French fries, loaded sea salt baked potatoes, and lobster mashed potatoes are available as side dishes.

Be sure to save room for dessert for as our server Jonathan says, “Our motto is: ‘Yes we can. What is your question?’” That is no brag. I found that Ocean Prime’s management, wait staff, bar chefs, and kitchen chefs do everything to make a diner’s meal tasty and memorable.

Desserts include indolent chocolate peanut butter pie, peanut butter mousse with bittersweet chocolate ganache, blueberry lemon cheesecake, and chocolate cake with hand-spun ice cream in chocolate sauce. Desserts run about $9. Relax with an after-dinner Fonseca 10-year Tawny ($7), and enjoy live piano music after 6 p.m.

John Christopher Fine is the author of 24 books. His articles appear in magazines and newspapers in the United States and Europe.

Crepe filled with nutella and drizzled with peach sauce and more nutella. (Derek Ku/The Epoch Times)

The entrance leads to a spacious pastel-colored room lined with painted benches; the room feels warm and inviting. Sunlight shines in softly through the curtains and it provides a comfortable vibe.

When ordering, Cafe Bench’s smiling barista took some time to present the tea selection to me for a tea latte.

Their espresso is strong enough that it isn’t overshadowed by the steamed milk and foam. All espresso drinks are served in hand-painted cups.

Their crepes are crisp and thin. I had one filled with Nutella and drizzled with a peach sauce and more Nutella.

Prices do reflect a more Manhattan-esque café price, but it is well worth the premium. Sweet and savory crepes range in price from $5 to $11. I will be returning soon.

Cafe Bench is located at 19407 Northern Boulevard, near 194th Street in Flushing.

A simple and often overlooked method for preparing chicken is poaching. (Photos.com)

A simple and often overlooked method for preparing chicken is poaching.
Many “roasting” chickens weigh four to five pounds, which is larger than the
ideal size to roast. Smaller birds, three pounds or less, roast more quickly, which
makes it easier to get evenly cooked white and dark meat. We routinely roast
two smaller chickens, giving us leftover meat and plenty of bones for chicken
stock.

The larger sizes actually have more flavor and cook evenly in poaching liquid,
which then becomes a flavorful broth for use in a sauce or a soup. (The liquid is
a broth when the raw meat is cooked in it, while a stock is made from
previously cooked bones.) Poaching also produces moist meat for chicken
salads and sandwiches. Using free-range or organically raised chicken increases
flavor in both the broth and the meat.

Herbs, spices, and aromatic vegetables added to the pot yield their flavor to both
the broth and the chicken, permitting the cook to blend favorites. Vegetables
used to flavor the broth will be overcooked when the chicken is done, but
potatoes and other vegetables can be added toward the end of cooking for a one-pot meal.

Carrots and mild turnips are traditional, but other vegetables such as squash,
leeks, and parsnips would be fine. I particularly like the flavor of tarragon with
chicken, and its subtle flavor in the broth is carried over into the simple mustard
cream sauce made for this meal.

The broth, alone, spooned over the chicken and vegetables, makes an excellent sauce and is actually the way poached chicken is usually served. Whisking in some butter enriches its flavor.

Charlie Burke is an organic farmer and avid cook, and writer for The Heart of New England newsletter. For more recipes please visit: www.theheartofnewengland.com

Codfish in Casserole: Morue. (LeVelvet/Beauchamps)

For nearly a year, Chef Hugo Pinto has been commanding the kitchen at Le Velvet in Paris. Chef Pinto, who loves football and traveling, has experience that belies his youth.

For his kitchen apprentice training, he worked at Altitude 95 Tour Eiffel, later as Demi Chef de Partie at Le Congres Maillot, and after several jobs and internships became First Chef de Partie at Le Quinzième Cuisine Attitude under Cyril Lignac, where he was eventually promoted to sous-chef until taking on the head chef position at Lignac’s Le Chardenoux.

He briefly tasted life at the front-of-the-house managing Le Péché Mignon but returned to his passion of cooking and was hired as the chef at the new Le Velvet in August 2011. Building the business plate by plate over the months, Chef Pinto continues to soothe and impress a steady local clientele and international business travelers hungry for what can be termed at his bistro as “French comfort food.”

Le Velvet occupies a smart corner of an in-the-know Paris favorite, Hotel Beauchamps, with windows that see out to a narrow street just steps away from the grand boulevard Champs Elysées. In this “bistro-chic” restaurant, local and international wines by the glass are offered to pair easily with each course. The menu and wine change to follow the seasons.

The seafood and Mediterranean spices always make an appearance in the menu along with traditional French favorites interpreted by Chef Pinto’s fresh flavor profiles. After shopping in nearby world-class stores, this is a great stop for lunch or perhaps a relaxed dinner. Find Le Velvet’s current menu at: www.hotelbeauchamps.com

Le Velvet’s Chef Pinto: Codfish in Casserole (Morue)

Makes 1 serving

1. 5.25 ounces Coco de Paimpol (haricot beans)
2. 1 carrot
3. 1 onion
4. 1 teaspoon coarse sea salt
5. 4 teaspoons butter
6. 3 1/2 tablespoons heavy cream
7. 7 ounces fresh codfish
8. 2 teaspoons cooked chorizo sausage, chopped
9. 1/2 teaspoon Tagliache olives, whole
10. 1 sprig fresh parsley
11. 5 or 6 baby tomatoes, cut in half

Chop carrot and onion. Cook the beans in vegetable stock with the carrot, onion, and salt for 30 minutes.

Put the beans at the side of the oven in order to let them swell (and absorb cooking stock). Once cooked, take out a third of the beans with slotted spoon, reserving the rest of beans and liquid. Toss in fresh tomatoes into reserved beans.

Blend 1/3 of beans with the butter and cream until smooth. Set aside.

Cook the cod in olive oil with skin side down. Once fried (skin is browned), finish cooking the cod in the oven at a low temperature of 175 degrees F. Set aside.

In a small casserole dish, spoon in smooth bean mixture, then add the rest of the cooked beans and the remaining liquid, top with the cod (skin side up), chorizo, and finally garnish with the olives and parsley.

Michelle and Kurt are freelance writers, travel editors, and photographers. For more information, visit: www.culinarytraveler.com

Some of the best memories of those years are of the times I spent away at summer camp. Every morning, the whole camp would assemble in the dining hall for breakfast. On many mornings, pancakes were on the menu. One of the things served with the pancakes was apple butter. It was something we never had at home, and even though it didn’t look so good, it tasted great, especially on those pancakes.

Many years ago, I started trooping off to work in the morning with a peanut butter and jelly sandwich in a sack. While staring at a grocery shelf one day, trying to decide what flavor jelly to buy, my eye caught sight of something called pumpkin butter.

I brought it home; it was really good and got me thinking. Fruit butter can be made with fruit other than apples! Being someone who likes to experiment with food, it came to me that I could try making fruit butter with some of the fruits I really like.

Having seen prune butter on a menu in a Jewish deli once, it seemed like a good place to start. So I went to the grocery store to get prunes and happened to see that the store had its own brand of prune butter. I was tempted to just pick up a jar, but then thought it would be a bit hard to have fun experimenting if I did that. Looking at the label, I saw there was another reason to make my own. The store-bought kind had a good portion of sugar.

It’s believed that the first people to enjoy dried fruit were hunter-gathers who would find fruit that had fallen from a tree and dried on the ground. Dates, raisins, figs, apples, and apricots have been on the Mediterranean menu for thousands of years.

Drying food is the earliest known method of food preservation, practiced long before civilization ever began. Because of the low level of moisture, low pH, and the microorganisms in dried fruit, it keeps a long time. It’s light and portable and has always been a favorite of travelers.

In addition to being easy to carry, a traveler would also benefit from the nutritional punch that dried fruit packs. It’s a significant source of both fiber and potassium and contains energy values matching those of fresh fruit. An assortment of dried fruit will supply a diverse array of vitamins and minerals.

As it turns out, making fruit butter is a very easy thing to do. All it takes is some dried fruit (whatever kind you like), a couple of limes, a medium sauce pan, and a food processor. A touch of cinnamon can be added if you are using fruit like apples or pears. Be creative.

Place the dried fruit in the sauce pan and put enough water to half the height of the fruit. Cut the limes in half and squeeze the juice into the sauce pan, and then put in what’s left of the limes. Bring to a boil and stew until the fruit is pretty good and soft. You may need to add a little more water. It’s important that you don’t put in too much water, so add it slowly, a little at a time.

Now it’s time to pull out the food processor. Remove the pieces of lime from the stewed fruit. Put the contents of the sauce pan into the food processor and process until smooth and it takes on the consistency of a thick paste.

And that’s about all there is to it. Store in a glass or plastic container in the refrigerator.

Bruce is a freelance writer with a passion for cooking.

The NoMad dining room. (Courtesy of The NoMad Hotel)

The NoMad Hotel

Michelin three-star rated Eleven Madison Park’s chef, partner Daniel Humm, and managing partner Will Guidara have joined forces yet again to bring New Yorkers a sophisticated place to feast. Not to be confused with the restaurant Nomad in East Village that serves North African cuisine, The NoMad Hotel’s restaurant The NoMad is an elegant yet casual option for breakfast, brunch, lunch, or dinner.

Their dinner menu includes entrees like oven-roasted carrots with cumin, wheat berries, and crispy duck skin ($22), and a whole-roasted chicken for two, with foie gras, black truffle, and brioche ($78). A la carte is available, and there is also a seven-course family-style tasting for two or more people ($125/pp), if your schedule allows. The NoMad Hotel is located at 1170 Broadway, near 28th Street.

Sticky’s Finger Joint

With just 12 seats and a takeout counter, Sticky’s Finger Joint is a new gourmet chicken finger storefront restaurant worth a visit. Having futuristic kitsch as a decorative inspiration, this spot is happy to serve free-range chickens that are antibiotic, hormone, and cruelty free, and are supplied by an upstate NY farm.

Although they’ve come up with over 30 styles of chicken fingers, they rotate the styles and are currently serving among others, the Wasabi Finger ($10 for three), the BadaBing ($13 for five), the Lemon-Lime Finger ($18 for seven), and the Finger ($8 for three)—their take on the classic chicken finger.

And they have fries: Idaho Truffle Fries and Purple Sweet Potato Fries. They also have quite a variety of flavored mustards, aioli, ketchups, and barbecue sauces to dip your fingers in. Wash it all down with a Mexican Coke, or one of their “bug juices,” which is pure organic juice with spring water. Sticky’s Finger Joint is located at 31 West 8th Street, between Fifth and Sixth avenues. Open Sunday to Wednesday from 11 a.m. to 1 a.m., and Thursday to Saturday from 11 a.m. to 4 a.m.

Bigoli

A fairly recent opening, Bigoli is executive chef Alex Stratta’s first NYC restaurant. Known for his Michelin star-rated Las Vegas restaurant Alex, Chef Stratta is serving up fresh pastas and all kinds of delicious Italian dishes that are touted as simple and authentic, using the “finest ingredients and cooking techniques from various regions across Italy,” according to the restaurant website.

Although a fair amount of diners have commented on the Internet that they enjoy the food, the décor has gotten some mixed reviews. Some enjoy the tropic-inspired design, and others can do without. Although ambiance is important, it shouldn’t affect the quality of the food.

They serve Italian tapas like fried calamari ($8), prosciutto di Parma ($5), and grilled octopus and broccoli rabe ($9); wood-fired pizzas ($12-14); salads and salumis; a variety of fresh pasta dishes ($14–19); as well as a variety of entrees, such as the sliced sirloin steak with arugula salad and roasted rosemary potato ($28). Located at 140 West 13th Street, between Sixth and Seventh avenues.

About Bigoli, a Chowhound.com visitor commented: “Some hits, some things need fine-tuning. Hits: The included pesto and Parmesan served with the bread, the sepia, the black bass, and the chocolate hazelnut mousse. It’s all good and I wouldn’t change a thing. Needs fine-tuning: The braised Tuscan veal, pappardelle, and pistachio cake. The veal is fine, tender, and flavorful, but the reduction is a little salty and the included chard isn’t enough to cut the richness.”

The NoMad dining room. (Courtesy of The NoMad Hotel)

Organic Avenue

Locals in Greenwich Village are now enjoying Organic Avenue’s most recent opening. A celebrity favorite, the boutique caters to those interested in a raw, vegan, organic lifestyle.

The boutique provides organic, cold-pressed juices, raw food, and detox cleansing programs for customers seeking more natural and healthy options. Denise Mari, Organic Avenue founder, says the GV branch’s goal is to “ educate this up-and-coming area about our products and how they have changed the lives of many New Yorkers, bringing back some of the vibrant energy the Village has represented for so long.”

Items on the menu include a baby arugula salad with sunflower sprouts, herbs, and other fresh things ($15), sunflower falafel ($10), raw green soups ($10), and a bevy of organic fruit and vegetable juices, supplements, snacks, desserts, and beauty products. Located at 1 West 8th Street, at the corner of Fifth Avenue. Organic Avenue’s flagship is located at 116 Suffolk Street on the Lower East Side. Open seven days a week from 8 a.m. to 8 p.m.

Know of a new restaurant opening? Let us share it with readers. Send an email to: submissions@epochtimes.com Subject: Dining Editor—Now Open

Tasting notes can be quite bewildering—and the vocabulary of formal wine analysis can make the process intimidating. (Photos.com)

“Aromas of cassis and boysenberry are accented by soft black tea and anise notes, while the palate is defined by caramel, vanilla, Baker’s chocolate, and intriguing layers of toasted bread and pie spices.”

That’s an actual tasting note on a Napa Valley Cabernet Sauvignon.

If such descriptions make your eyes roll, you’re not alone. Tasting notes can be quite bewildering—and the vocabulary of formal wine analysis can make the process intimidating.

After all, what the heck is a boysenberry?

Fortunately, the science behind such narratives is easy to understand. And by identifying the aromas in your glass—and then describing them—you’ll increase your appreciation of wine.

Smelling begins when chemical compounds are released by whatever it is we smell, stimulating nerve cells in the nose, mouth, and throat. Those cells send messages to the brain, where specific smells are recognized.

Complex Aromas

Grapes, like all fruits, produce aromatic compounds. The process of fermentation causes all sorts of chemical reactions, and those create even more aromas. Very often, that fermented grape juice will interact with grape stems, dead yeast, and oak during the winemaking process, resulting in an even more complex bouquet. As wine ages, aromatic changes continue to take place.

It’s no wonder why some tasting notes read like grocery lists!

Detecting a wine’s many aromas is just part of formal tasting; the next step is describing it. Here, things get tricky, because all of us have our own olfactory memories. And we develop most of those memories as children.

What smells like blueberry pie to one taster could easily smell like ripe blackberries to another—and neither person is wrong. We all have our own, unique stock of aromas in our memories.

Making matters even more confusing, people have varying sensitivities to different aromas. A taster that’s very sensitive to mercaptans—a wine flaw that manifests itself with aromas of onions and cabbage—may find some wines undrinkable that others find delicious.

Evaluating wines seriously—complete with your nose in the glass and thoughtful tasting—opens up the entire world of wine appreciation. And it’s not that difficult.

Next time you enjoy wine at home, pay attention to what you smell.

Wines from the New World—countries like the United States, Australia, and Argentina—tend to offer riper fruit aromas thanks to warmer growing conditions. Old World wines, on the other hand, are generally more restrained.

California Chardonnays, for example, are typically marked by notes of pineapple and melon. Chardonnays from France—especially the region of Chablis—present aromas of green apples, lemon, and lime.

Syrah offers a similar contrast. In Australia, the grape is normally used to produce deliciously hedonistic fruit bombs—emitting gobs of ripe blackberries and licorice. French Syrah is typically marked by blueberries, meat, and black pepper.

Winemaking decisions also influence how a wine smells.

While fruit notes come from the grapes, a winemaker can impart “secondary” aromas like vanilla, chocolate, and coffee by using oak. That butter smell one so often encounters in California Chardonnay is the result of “malolactic fermentation,” a process used to make wine softer and more accessible. This process is standard for most red wines.

Finally, a wine can offer “tertiary” aromas after bottle aging. These notes are often savory—think mushrooms and hazelnuts.

Understanding all the nuances of wine may seem daunting, but all one needs is a sense of smell and taste, along with a strong streak of curiosity. Otherwise, wine appreciation just takes practice.

David White, a wine writer, is the founder and editor of Terroirist.com. His columns are housed at Wines.com, the fastest growing wine portal on the Internet.

Creamsicle, cherry soda and root beer float-flavoured cupcakes. (Sandra Shields/The Epoch Times)

Cupcakes continue to be a big hit, with lots of new and unusual flavours being created. Adding the old-fashioned flavours of the 50s and 60s to cupcake frosting makes for a tasty stroll down memory lane.

Makes 24 cupcakes

1 pkg cake mix

Mix and bake cupcakes according to the instructions on the cake box.

Frosting

125 mL (1/2 cup) unsalted butter, room temperature
50 mL (1/4 cup) vegetable shortening
1 L (4 cups) confectioners’ sugar
50 mL (4 to 5 tbsp) milk or cream
Pink, orange, and brown edible food colouring paste
Cherry, root beer, and orange edible food flavouring

Cream butter and shortening; add in confectioners’ sugar and milk and beat until creamy. Divide the frosting into three bowls. Decorate the 24 cupcakes with the following frostings.

Root Beer Cupcakes

Using a toothpick, add a small amount of the brown food colouring paste to one of the bowls of frosting to get a brown tint. Then add the root beer food flavouring, a little at a time to get just the right taste. Frost cupcakes and decorate with root beer candies.

Cherry Cupcakes

Make the cherry frosting using the same method as the root beer, adding small amounts of colouring and flavouring until the right tint and flavour is achieved. Frost cupcakes and decorate with maraschino cherries.

Creamsicle Cupcakes

Divide the last bowl of white frosting into two portions. Keep one portion white, and add orange food colouring paste and orange food flavouring to the other portion. Add small amounts at a time until the right tint and flavour is achieved. Put both the white and the orange frosting side by side in a decorating pastry bag and pipe onto the cupcakes.

Each Mediterranean country has its own version of fish soup, featuring local fish, herbs, vegetables, and wine or spirits. (Photos.com)

Each Mediterranean country has its own version of fish soup, featuring local fish, herbs, vegetables, and wine or spirits. In Spain saffron is almost always used, while in France a garlic-flavored mayonnaise, called aioli, is frequently added along with an anise-flavored liqueur such as Pernod.

Portugal, Greece, the Middle East, and North Africa all have unique preparations. The recipes vary from region to region within each country, and each village believes its own is the best or most authentic. My version is closest to those we’ve had in Italy.

Years ago, Joanne and I spent several days in Cinque Terre; the five fishing ports clinging to steep mountainsides in Liguria had been accessible only by sea or donkey path before railroad tunnels linked them. In each town, we were assured that theirs was the only authentic fish soup of the region, despite the fact that the towns were little more than a mile apart!

Each version was delicious, and I saw an opportunity to develop a basic recipe with unlimited variations depending on what is at its best during the season.

The mix of fish and shellfish will result in subtle variations, as will the herbs, spices, and wines used. Always keep an open mind at the fish store and select whatever is most fresh from our local waters.

Although New England species are quite different from those found in Spain or Italy, they lend themselves perfectly to this approach. Most recipes call for adding the fish at intervals, starting with those with the longest cooking time, but I prefer to cook them individually in the finished soup broth so that I can  closely control the cooking.

Once the shellfish are done, fish, shrimp, scallops, and squid cook very quickly, enabling you to remove them when they are perfectly done. I usually finish the soup while friends sit drinking wine at our kitchen island awaiting the informal meal.

Mussels or clams produce their own broth, and shrimp shells boiled for a few minutes in a couple cups of water will also produce enough broth to make this recipe. You can also use purchased fish stock, bottled clam juice, or lobster stock.

Many times I’ve used only the broth rendered by the clams or mussels. It is hard to go wrong as long as you avoid overcooking the fish; use this as a guide and soon you’ll have your own favorite preparation. It can be made with only fish, but I prefer to have some form of shellfish in the mix.

Makes four main course servings:

16–20 little neck clams or a bag of local mussels
4–6 shrimp or scallops per person
1 pound squid rings (optional), fresh if available (frozen are nearly as good)
1 1/2 to 2 pounds fish such as halibut, Pollock, cod, monkfish, or swordfish, skinned and cut into 1 1/2- or 2-inch pieces
3 cups fresh or canned tomatoes, chopped and drained
1 cup dry white wine
2–3 cups fish or lobster stock (or a mix of 2/3 bottled clam juice and 1/3 water)
2 tablespoons fresh oregano, chopped, or 1 tablespoon dry
4 cloves garlic, sliced
Generous pinch saffron (optional)
2 teaspoons pepper flakes (optional)
2 teaspoons fennel seeds
1/2 cup extra virgin olive oil
Salt and pepper to taste

Scrub clams or mussels, removing beards from mussels. If using clams, soak in salted water for 30 minutes, drain, and rinse.

In a heavy nonreactive pot, heat garlic, olive oil, and oregano over medium heat until garlic is soft but not browned. Add wine and mussels or clams, turn heat to high, cover, and cook until just opened. Remove them promptly as they open, leaving liquid in the pan. Have a large bowl next to the stove for cooked fish and shellfish; it will also serve to collect shells at the table.

Once clams or mussels are done, add stock, tomatoes, and fennel, along with the saffron and pepper flakes. Cover and boil for 5–10 minutes, and then season with salt and pepper to taste.

Add squid, shrimp, or scallops separately; they will cook very quickly (2–3 minutes for the squid and shrimp, slightly longer for large scallops). Remove them with a slotted spoon and place into bowl with shellfish. Add fish chunks and cook until just opaque. Check seasoning and return everything to the pan until reheated.

Place fish and clams into heated bowls and pour broth into each bowl. Serve with salad and crusty bread for the broth. The bread can also be toasted, lightly brushed with olive oil, and served in the bowls with the soup. Serve a dry white wine and enjoy a brief escape to the coast of Italy!

Charlie is an avid cook, organic farmer, and writer. He writes a weekly column for The Heart of New England newsletter. For more delicious recipes visit: www.theheartofnewengland.com

Crabs hot and rubbed with spices, ready to crack and eat. (Myriam Moran)

The Island Bar and Crab House is built on a narrow spit of sand with a long dock leading out to the river where the Laura was docked. There is nothing like fresh-catch Maryland crabs cooked to perfection.

A tub of steaming crabs was brought out onto the Island Bar and Crab House deck that overlooks the river. The crabs were hot and rubbed with locally made spices. They were served with a famous St. George Island drink called an Orange Crush. It is made with vodka and fresh-squeezed orange juice.

“I am a student of crab language. Come over to my desk; this is a Waterman’s desk,” said Capt. Jack Russell. A man with deep blue eyes and rough hands used to pulling lines and traps, he has spent a lifetime working his boat in the rivers around his home on St. George Island, Md. His face attests to the telling features of his trade.

Capt. Jack used his knife to cut the shell away from a soft-shell crab. They have to be 5 inches long to keep a male crab. It had just molted and the shell had not hardened back. “Let’s get the dead man’s fingers off here.” With a wry sneer, he flung a chunk of crab over his desk and it landed on a visitor—a well-practiced, intended joke when folks gather around his cutting table to watch him work.

“They strain water through them when they take it in. Now the soft-shell crab is ready to eat or it can be frozen. Be sure the shell is light green if you’re going to freeze it. A crab 3 1/2 inches long is a peeler. That’s a crab getting too big for its britches. The red line in the second joint here means they are going to shed in four days,” he explained.

Once a crab molts or sheds its shell, it takes 30 days for it to harden and build up calcium. The delicacy is becoming scarce. Watermen are disappearing on the bays and rivers of Maryland and everywhere. “At one time 250 people made a living on the water here. In 50 years only one person is left,” said Capt. Jack.

He continued, “In 1983 we had a few scuffles with Virginia men. A lot of the damage is self-inflicted. The water quality has gone to hell—population increases, pesticides, over-harvesting—there are no watermen left. We have to find new people to blame it on. There are significant challenges on the Chesapeake Bay.”

While there are challenges to working long hours on the water harvesting oysters and crabs, there are many rewards. For the fiercely independent captains that remain, it is a life they cherish. “I get up at 5 a.m. but can’t fish until daylight. In June I’m out on the water by 5. That’s when the old boy is lookin’ for something to eat,” said Capt. Bob Holden.

Capt. Bob uses trout lines and traps to catch the famous Chesapeake blue claw crabs. “I use salted eels to catch them. On these trotlines the crab holds onto the bait and won’t let go. I pull in my lines over a bucket like this and the crab drops off into the water. People that want to buy my crabs ask me if I’m online. The only line I know is a line on a fish or crab.”

There is definitely good humor on the water.

Once a tradition passed down from father to son, successful captains have spent years learning to fish and harvest shellfish. “I’ve had the Laura for 40 years. I’ve fished for crabs, oysters, everything that’s on that river. I caught the second champion rockfish—30.3 pounds and 45 inches—trolling with an umbrella rig,” Capt. Bob bragged.

Capt. Bob Holden with a crab trap on the dock with his ship of 40 years, the Laura. (Myriam Moran)

The rockfish is Maryland’s state fish. Properly called striped bass, an international fishing tournament is held every year.

“Season runs from April 16 to December 15*,” Capt. Bob explained. Different size fish are allowed at different times during the season, and no more than two can be taken on any one day.

Maryland conducts the largest rockfish tourney, and many of the captains that work as watermen all year-round switch over to taking participants out to try their luck. When the rockfish tournament is over the captains go back to catching crabs.

“When the crab molts it grows bigger. If the belly’s rusty it’s in good shape. The girls go into the bay and lay eggs. Virginia stopped dredging for female crabs. We’ve seen a big change here. In one year it’s made a big difference. The water is saltier in the bay. The Jimmy crabs lay in the mud. In April the crabs come up. I’ll be out there tomorrow quarter-of-six,” said Capt. Bob Holden.

The language is unique to watermen on the river. A Jimmy is a male and female crabs are called sooks. Peelers are soft-shell crabs that have recently molted; their lungs are called devil’s fingers. Mustard is the yellow stuff inside the body—also called crab butter—edible depending on personal taste.

Capt. Jack Russell tells how he is restoring a Chesapeake Bay Skip Jack. A shallow 4-foot draft spruce pine on white oak-framed, flat-hulled sailing ship used by watermen on the bays and rivers. The Dee of St. Mary’s is 56 feet on deck and 83 feet overall with the bowsprit.

The boat-type name Skip Jack is derived from a fish that propels itself out of the water and sails over the surface. At one time, skip jack fish were seen everywhere on the rivers and in the Chesapeake Bay.

“There were 27 left on the bay when I started dredging in 1981. Now almost nothing,” said Capt. Jack Russell. He and a group of volunteers have been lovingly restoring the old sailing vessel that was used over many generations to dredge oysters. Capt. Jack turned his attention back to the crabs.

“Males go up rivers and seek fresher water in summer. In fall there is mass migration back down to the bay. When the temperature drops to 50 degrees, crabs go into mud. If it’s warm, crabs migrate out and we catch ‘em.

“Females stay in saltier water,” he said. “First full moon in May the males come out hungry, they put on weight, and shed. They mate—80 percent mate. A female can lay 2 to 5 million eggs usually around Virginia Beach, Va., where the water is saltier. A male sheds 16 times, the female 14. A crab lives three years—that’s why they are hard to conserve,” Capt. Jack explained.

“One thing about us people down here on the island—we never made a lot of money but we could always feed ourselves,” said Capt. Jack, laughing energetically. And good food it is they eat.

*This year, Maryland stripe bass fishing season is from April 21 through December 15.

John Christopher Fine is the author of 24 books. His articles appear in magazines and newspapers in the United States and Europe.

To Serve: Mix the marinara sauce with the zucchini noodles until well combined. Place in mound on center of the plate. Surround each pasta mound with about four meatballs. Sprinkle each plate with freshly cut basil leaves. Makes 4 servings. Tess is a freelance writer with a passion for healthy food. For more of her recipes and tips visit: http://healthyblenderrecipes.com 

Irish creamy potato soup. (Photos.com)

I so loved this soup, served at Tapps Brewpub and Steakhouse in Saint John, New Brunswick, Canada*, that I asked for the recipe. Lucky for us they were feeling generous. While the soup was designed to be made with one of Tapps’ superb microbrews, you can substitute any light (as in color, not calorie) beer.

Beer Potato Soup

Makes 10 or more servings

2 tablespoons butter
1 teaspoon garlic
1 bunch green onions, chopped
1 stalk celery, diced
6 cups boiled diced potatoes
32 ounces beer
1 tablespoon sugar
1 tablespoon chicken bouillon
64 ounces chicken stock
Roux to thicken
4 cups cream
Salt and pepper to taste

Sauté garlic in butter for 1 minute, add vegetables and sauté for 3–5 minutes or until tender. Add potatoes and beer and bring to a boil. Mash potatoes against sides of pot. Add sugar, stock, bouillon, and salt and pepper. Add roux until thick. Add cream, stir, and serve.

Cheri Sicard is the co-owner of Fabulous Food website where they teach you how to make food, not just give you recipes!

Permission to reprint given by MomsMenu.com.

* Tapps Brewpub and Steakhouse is no longer open for business.

Corned beef and cabbage is a classic meal to celebrate St. Patrick's Day. (Photos.com)

If you’re like me, you save that corned beef and cabbage dinner for that one
special day a year: St. Patrick’s Day. After a whole year, I always forget how to
cook corned beef, but I always refer back to my favorite recipe—New England style with extra vegetables (you could add more veggies if you’d like, such as turnips and parsnips). It never fails to get a thumbs up from my Irish husband.

4- to 5-pound corned brisket of beef
Cold water
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
8 carrots, peeled
8 potatoes, peeled
2 onions, peeled and cut into quarters
1 small head green cabbage, cut into quarters

Cover the beef with cold water and let stand for 30 minutes to draw out the excess salt. Remove beef and discard the water. Place the beef in a large pot and cover with fresh cold water. Add the basil, thyme, and bay leaf. Bring to a boil and reduce the heat to a simmer. Skim the fat from the surface as
necessary. Cook gently for 3–4 hours until the beef is fork-tender.

About 30 minutes before serving, add all the vegetables except the cabbage. Add the cabbage 15 minutes before serving. Turn up the heat when adding the vegetables so that the broth is boiling. Turn down the heat to a simmer once broth boils.

To serve, place the beef on a large platter and surround with the vegetables. Traditional accompaniments to a boiled dinner are pickled beets, mustard pickles, and corn bread.

Marcia Passos Duffy is the publisher and editor of The Heart of New England online magazine. Visit the food & recipe archives at: TheHeartofNewEngland.com/food.html

It is recommended that flaxseed be eaten finely ground for maximum nutritional benefits of Omega-3 fatty acids and fiber. (Jose Rivera/The Epoch Times)

Here are few quick tips for adding more flaxseed into your family meals.

If you have never purchased flaxseed, it is located in the baking section of most supermarkets. It is available as whole seeds or ground. Whole seeds can be ground using a blender or a coffee grinder. It is recommended that flaxseed be eaten finely ground for maximum nutritional benefits of Omega-3 fatty acids and fiber.

Pancakes: Add 1/4 cup ground flaxseed to your favorite pancake mix, and for extra flavor add 1 tablespoon of vanilla.

Pizza: Sprinkle 1/4 cup of ground flaxseed on your favorite homemade or frozen pizza. Cook according to normal directions.

Breads: Brush dinner rolls with olive oil, sprinkle the rolls with ground flaxseed, and warm them in the oven.

Breading: Add flaxseed to your favorite bread crumbs and use this mixture as a coating for tofu, fish, poultry, or pork, or as a topping for casseroles, stuffed mushrooms, and more.

Veggies: Sprinkle ground flaxseed on hot vegetables just before serving or sprinkle ground flaxseed on a salad and toss with dressing.

Breakfast: Add a teaspoon of ground flaxseed to yogurt, oatmeal, or granola.

Dessert: Sprinkle ground flaxseed on vanilla pudding, ice cream, or apple crisp.

Cheryl Tallman and Joan Ahlers are founders of www.FreshBaby.com, which has ideas, tips, and activities for developing your family’s healthy eating habits.

Lamb loin with gratin and marjoram pistou. (Courtesy of South Gate)

Times have changed in Ireland, the United States, and New York.

The Irish started immigrating to the United States in the 1800s. Because they were fleeing poverty and hunger, they came as laborers and service staff emigrating across the country.

People used to say, “The Irish focus on potatoes.” Well, that’s not true today. Whether an Irish chef or an Irish restaurant, you will enjoy some fine fare.

When asking about a well-known Irish chef, many New Yorkers will think of Bobby Flay and his famous Mesa Grill New York Restaurant and Bar Americain, burger places in Garden City, N.Y.; Lake Grove, N.Y.; Cherry Hill, N.J.; Eatontown, N.J.; or Paramus, N.J.. He has certainly made his mark serving exceptional food with a wide variety of prices and a dynamite television show.

Nevertheless, with St. Patrick’s Day a few days away, this month’s focus is on another Irish American chef as well as Irish restaurants.

Chef Kerry Heffernan

Chef Kerry Heffernan (Courtesy of South Gate)

South Gate’s executive chef Kerry Heffernan brings 20 years of culinary excellence, experience, and leadership to the kitchen in Central Park South, and has become known for his seasonal American dishes. However, chef Heffernan has done his due diligence around the world and in New York City restaurants such as at Montrachet, Le Régence, Restaurant Bouley, and as a sous-chef, working with chef Tom Colicchio at Mondrian before landing his first job as chef de cuisine at One Fifth Avenue.

Under the direction of chef Alfred Portale, Kerry designed the restaurant’s signature fish menu. Chef Kerry later became the executive chef of the Westbury Hotel’s famed Polo Restaurant.

In 1998 chef Kerry opened Union Square Hospitality Group’s Eleven Madison Park, as executive chef and went on to become a partner. He introduced his elegant seasonal cuisine. Under his leadership, the restaurant continues to receive accolades with a tie with Per Se on “Zagat Survey’s Top 20 Most Popular Restaurants in New York,” the James Beard Foundation’s Award for Outstanding Service in America, Wine Spectator’s Award of Excellence, and Esquire Magazine’s “Best New Restaurant.”

Chef Kerry is as involved outside the kitchen with numerous volunteer services including: Share Our Strength, Project by Project, City Meals on Wheels, Kids for Kids, and both the Central Park and Madison Square Park conservancies.

An avid saltwater fly fisherman and snowboarder, chef Kerry is happy in his new home at South Gate on Central Park South. He sees the park as a seasonal inspiration and ideal backdrop for his cuisine.

Kerry was kind enough to share several demonstrations of his dishes with us.

Irish Restaurants in the NYC Area

Most have Irish or Irish-American owners who have taught the behind-the-scenes chefs the traditional dishes they feature. I discovered them to be quite protective of the chefs’ names. I think they prefer not having to train new ones.

The list I’m focusing on is from a personal friend, Gail Gerson-Witte who has dined and reviewed all of them. I’ve had the pleasure of visiting some of her choices, and they are always top-notch.

Tracks Raw Bar & Grill (Penn Station) ranks high on Gail’s scale. It is a “Dining Car” and considered a great party buy, by her press club. When inside, it is almost like a train car designed by Charles Morris. It features railroad memorabilia as well as a 110-foot bar constructed by Irish carpenters. Owners Cathy and Bruce Caufield encourage you to linger and enjoy new and traditional fare.

At the Shamrock Inn in the Bronx, owners Rosetta and Chris Lawless worked here many years before purchasing. They focus on American cuisine with numerous Irish specialties. Drinks range from Manhattans and Martinis to Southwicks and Guinness beer. There is always a good crowd, reasonable prices, and good food.

We are leaving New York, but only across to New Jersey which is a daily commute for many of you to one of the old Irish restaurants with famous dishes.

Blackthorn Restaurant & Irish Pub in Kenilworth is a favorite. It is a family affair with Eugene and Rosemary Gillespie, Karen who designed the menu, Eugene Thomas who is the bar manager, and Laura, (all Gillespies), along with the talented general managers and chefs have created a team that ensures the success of any dining event. Blackthorn prides itself on offering reasonably priced Irish and American specialties.

“This eatery is truly Union County’s best bang for the buck with outstanding food, friendly service, and dazzling homemade desserts. But the appetizers with top-shelf ingredients and unique imaginative preparations are just wonderful,” says Gail of the Blackthorn.

To list all the great and well-known Irish or Irish-American establishments in New York City would take up the entire newspaper.

Personally, I’ve always enjoyed a quick meal at Rosie O’Grady’s. It gets three and four star reviews and the food is good, but not fancy. My affinity for it goes back to growing up and hearing the song “Sweet Rosie O’Grady.” It is amazing how one’s past can influence you not to be quite as objective as usual.

Please remember, you can always contact me and ask questions or request what you would like to see covered in the future.

Maralyn D. Hill, The Epicurean Explorer, is a freelance writer and president of the International Food Wine & Travel Writers Association. www.ifwtwa.org

The Shack Stack ($8.60) from the Shake Shack. Crisp fried portobello mushroom, between tender beef patties and cheese, topped with lettuce, tomato, and Shack sauce—it’s an NYC favorite. There are several locations in NYC, with the original one at 691 8th Avenue, by 44th Street. (Derek Ku/The Epoch Times)