Diet foods

Like many of my friends, I packed on a few pounds over the holidays. As I try to get my head around consuming less calories, I've been thinking about how to get some variety into our meals while at the same time limiting them. Last night, up popped the Daikon radish. We had purchased some fresh ones to make a stir fry and of course, as I was chopping I started munching. Daikon is Japanese for big root and as I researched it, I learned that it is not only just 65 calories for a whole cup, it's full of fiber and packs a lot of Vitamin C! The taste is milder than the red radishes we are used to, but still spicy and interesting. I'm going to get some more and keep them sliced and wrapped in the frig. Along with the standard carrots and celery, I can grab radish sticks when the snack monster overtakes me!

Spicing Foods 5

People often ask me about using wine as the acid component of different dishes. They wonder whether it's OK to use cheap wine and if the type really matters. The answer is yes to all of that. Price is not an issue when it comes to cooking with wine. In fact, you probably wouldn't want to use your really expensive wines when you can accomplish the same thing with inexpensive ones. What matters is the taste. It shouldn't be "sour" tasting or something you dislike because that taste will definitely flavor your dish. I find that fruity wines are the best because they round out other tastes and blend well. Chardonnay in particular doesn't work well because when it reduces it becomes too strong. Choose something that is light to medium weight and fruity like a Riesling (white) or a Pinot Noir (red). Use a white for light colored dishes and a red for dark colored dishes. You would use, for example, a white for a fish sauce and a red for a meat sauce.

Spicing Foods 3

Another product that is a staple in my kitchen is hot sauce. Yes, Tabasco or any other hot sauce that you really like. I even have one that my kids brought from Taco Bell that I really like! Adding a dash or two of hot sauce does not make your dish unbearable hot. It creates a little sensation on the back of your tongue, not even identifiable as "hot". In most instances, people will not even be able to recognize it as a taste. That extra little kick is pleasing and gives the over-all taste more interest.

Spicing Foods 2

The two major things that kick up flavor are salt and acid. By acid, I mean vinegar, wine, fresh lemon juice, etc. Adding a little of each can take your dish from every day to gourmet in an instant. Add these ingredients until you can just taste the difference.

Spicing Foods 1

Learning to cook has a lot to do with learning to spice. Anyone can follow directions and come up with an edible product, but to turn something out that tastes good, you have to check it before you serve it. To me, this is the first commandment of cooking. Taste everything before you serve it.

Cooking is easy

Just saw the movie, Ratatouille. I guess I was resisting because it's basically a cartoon, but it was great! The whole premise of the movie is that anyone can cook but I'm wondering how many people really believe that. I have, however, been surprised at the number of people who have looked at Flavor Secrets and said, "WOW. These look so easy. I think even I can try them!"

Recipe Success

It makes me really happy when people tell me things they like about the cookbook and the recipes within it. I worked hard to make sure the recipes were easy and contained ingredients that are easy to find. I felt I had accomplished that, but then actually publishing it was like gulping and putting my heart and soul on the line. It is so gratifying to know that you are having success with the recipes and that you like them. When you tell me, it's like a gift. Thank you!