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Turns out, Nov. 13 is National Indian Pudding Day. It sneaked up on you again, didn't it? You can't be blamed. Indian puddi ng is virtually unknown outside of New England, and even there it's tricky to find. But this enduring New England dessert may actually deserve a day of its own. The origins of this food holiday are obscure but the dish itself is unquestionably all-American. The "Indian" in Indian pudding, Wall explains, refers to Native American cornmeal. The original pudding was likely just cornmeal, milk and molasses, steamed or boiled for a very long time. She calls it one of the country's first truly American recipes. Like much of traditional New England cooking, Indian pudding was quite plain. It fell out of favor, though it never disappeared entirely. Some places, like the historic Wayside Inn in Sudbury Mass., find that though the dish can be a hard sell to the uninitiated, it's still a favorite with locals. Longfellow's Ways

Say anchovies and hot peppers, I get  excited. Combine that with pasta and top it with breadcrumbs? Are you kidding? I am in heaven and just wandering the streets Palermo, Catania, or Messina.   serves 4 1 pound/450g spaghetti 15-20 anchovies in oil, drained, cut into pieces 1 teaspoon/5ml anchovy oil 1 onion, diced 2-3 garlic cloves, minced 1/4 tsp/1ml hot pepper flakes handful parsley, chopped 4 piece GF bread toasted and ground into crumbs Cook pasta al dente according to package directions. Drain reserving 1 cup cooking liquid. Place a large skillet over medium heat. Add anchovy oil, when hot add onion and saute for 2-3 minutes or golden brown. Add garlic, red pepper flakes and anchovies. Cook for 1-2 minutes. Add drained pasta and parsley to the pan tossing to coat and evenly distribute contents. Add water to loosen up sauce. Cook for 1-2 minutes and serve topped with bread crumbs. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale

Fish is a healthy, high-protein food that has a rightful place in a well-balanced diet. Fish is especially important for its omega-3 fatty acids, which are essential “good” fats that humans don’t produce on their own. Research has demonstrated that omega-3 fatty acids play an essential role in brain and heart health. Specifically, they have been shown to  decrease inflammation, reduce the risk of heart disease , and  be beneficial for pre- and post-natal development . The  American Heart Association  recommends eating fish, particularly fatty fish like salmon, lake trout, sardines, and albacore tuna, which are high in omega-3s, at least two times a week. There are minor risks associated with eating fish, however, because of potential contaminants from waste, like mercury and polychlorinated biphenyls (PCBs). Children and pregnant women should be especially cognizant of these risks. The  United States Food and Drug Association  says these groups should avoid eating fish with t

In the early part of the 20th century, most of the foil produced was, in fact, made of tin. It was used in packaging—cigarette packs were lined with it and chewing gum sticks were wrapped in it—and also for wrapping leftover food. The problem was, it gave whatever it touched a distinctive “tinny” taste, just like foods left too long in a tin can.  Tin foil had other uses, too. It was also used as a recording medium for a time (Thomas Edison’s famous 1877 recitation of “Mary Had a Little Lamb” was on tin), but because the recordings didn’t last very long, manufacturers switched to wax cylinders. In 1926, the U.S. Foil Company (the parent company of Reynolds Metals) introduced aluminum foil. It was an immediate hit. The material was lightweight, non-corrosive, and less expensive than other foils to produce, since it could be rolled much thinner and the yield per roll was much higher. One of the first commercially available products available pre-wrapped in aluminum

  We find that kids prefer this to be bright yellow and without the brea dcrumbs, like the ones found in boxes of your local grocery stores. Serves 4-6 1 pound/450g gluten free pasta 8 ounce/225g casein free vegan cream cheese 1 teaspoon/5ml lemon juice (to loosen cream cheese) 2 garlic cloves, minced 1 tablespoon/15ml olive oil 1 tablespoon/15ml gluten free flour 2 cups/450ml vegetable stock or water 1 cup/225ml casein free vegan cheddar cheese, shredded 1 teaspoon/5ml turmeric (optional for the yellow colour kids love) Salt/pepper 1 teaspoon/5ml oregano Preheat oven to 350F/176C/GasMark4. To prepare pasta, bring large pot of water to boil, generously seasoned with salt. Add pasta, stir, cover pot and turn off heat. Let pasta sit for 10 minutes. Drain pasta and rinse thoroughly with cool water. Spread pasta on cookie sheet to dry excess water if desired while making the sauce. Vigorously mix “cream cheese” with lemon juice. Soften garlic in medium sauce pan w

Here are today’s five thing to know about Vanilla & Cupcakes:   Vanilla is the only fruit-bearing member of the orchid family. The flower that produces the vanilla bean lasts only one day. The beans are hand-picked and then cured, wrapped, and dried in a process that takes 4 to 6 months. The first mention of a cupcake recipe goes as far back as 1796. Amelia Simms wrote a recipe in “American Cookery” which referenced, “a cake to be baked in small cups”.  However, it wasn’t until 1828 that the actual word cupcake was used by Eliza Leslie in her cookbook “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats”. Today’s Food History 1683  Robert Morison died. A Scottish botanist whose work, together with that of others, helped lead to the modern system of plant classification. 1793  Dr. Jared Kirtland was born. A physician, naturalist, botanist and teacher, he is credited with developing 26 varieties of cherries and 6 varieties of pears. 1871  Journalist Henry

We had access to a LOT of apples considering my  grandparents renovated a cider mill to live in. We became very adept in finding new uses for the many varieties on the property. Serves 4 4 pork chops ¼ teaspoon/1ml thyme ½ teaspoon/2ml salt ¼ teaspoon/1ml pepper 1 onion, sliced thin ½ cup/125ml maple syrup ½ cup/125ml chicken stock 2 MacIntosh apples cored and cut into rings or wedges ¼ cup/118ml brown sugar Preheat oven to 375F/190C/GasMark5 Season chops with salt, pepper and thyme on both sides. Spray baking dish with olive oil. Place sliced onions in baking dish and top with chops. Mix maple syrup, chicken stock together. Pour over chops. Dip apple rings in brown sugar and cover the chops. Place foil over the baking dish. Bake for 30 minutes. Remove foil and cook for another 10-15 minutes, until sugar is bubbling and pork reaches 165F/74C. Palm Beach Personal Chef Fort Lauderdale Personal Chef Miami Personal Chef Freelance Chef www.yadachef.com