For some sick, distorted kick in the pants, God has decided to elevate my blood pressure. Call it menopause or call it the food writers curse, I have been placed on a low sodium diet. Easier said than done I am afraid though.

Hey, I love fresh salads and can often be seen nibbling fresh broccoli and raw green beans while driving on the expressway.

I have a distain for fast food and very seldom use extra salt on our food at home, even though I boast a salt collection from 10 different countries. The problem is that I was born Jewish, thus the eternal craving for Asian food. I eat at a local Vietnamese restaurant an average of 2 times a week, and since Southwest Florida is a Chinese culinary wasteland, I have the bad habit of “stocking up” when I travel.

Even Houston, Texas has some great Hunan joints.

So when I was given the word to lower the sodium, I embraced the challenge, even ordering my Vietnamese bun salads sans the dressing and peanuts.  But, when my husband’s business travels took us to the Bay City of San Francisco, I instantly became  a Chinese eating monster. There was a first night dinner at Unicorn that preceded a green papaya salad to go only hours before.  A cocktail party the next night featured Peking duck, sushi and dumplings, which came 3 hours after a MAJOR chopstick workout at Hunan Home in China Town was only fitting, right? The next night was the Slanted Door Restaurant- fresh spring rolls, more green papaya salad and a taste of my friend’s noodle dish.

Saturday , being the Sabbath and all- I rested my sodium intake only  slightly by downing an order of tuna tartar and a dinner size portion of Chinese chicken salad no dressing at Cheesecake factory before getting ready for a semi formal progressive dinner at San Francisco’s city hall.

Keeping in theme, I had two full plates of sushi, no soy sauce though, and a few dumplings and shoo mei before hitting the beef with broccoli and spicy shrimp stir fry. Realizing I had done myself in, I decided to forgo the Asian on the last night. Yup, that 4 course dinner at Restaurant  Gary  Danko with foie gras and roasted lobster (by the way one of my all time favorite dining experiences)  was really going to me from the sodium high, right?

So, when they offered me a little crème anglaise with my no cholesterol plum soufflé with peach sorbet- how could I refuse? So now I sit on a plane with my ankles as swollen as a grandmother sitting on the stoop of the town’s piazza after Sunday supper with the family, with my ankles jut as swollen.

The market is held on Lemon Avenue every Saturday morning from 7 a.m. to 1 p.m., and not only is it a place to see and be seen–for dogs as well as humans–it’s a great place to buy all the fresh, locally grown produce you’ll need for a week of cooking. I’m a big fan of the Asian spinach that can be found there, and the Worden Farms stand is a fantastic place to buy organic produce, from herbs to colorful fruits and veggies. (The Ritz-Carlton, Sarasota is a big fan of Worden Farms’ produce.) You can get local honey a few booths down–it’s supposed to help relieve pollen allergies–and pick up fresh flowers for your springtime table, perfect for setting the scene for a great meal.

But my favorite new addition to the market is the fish monger, who has set up shop on the corner of Lemon and Main near the Brooks Brothers store. His swordfish is out of this world–you’ve got to try it!

A few tips for those buying fish at the market or grocery store: Always ask if the fish is fresh or frozen and when it was caught. Then buy two small pieces to cook and try for yourself at home. Be sure to try the fish from the market, though–you’ll be heading back to pick up more for sure!

– Judi Gallagher

Coming from the North, when I first moved to Southwest Florida, I had New England Snow Storm preparedness on my mind. That means stocking up on at least 2 gallons of milk, lots of meats, chickens and baking products, so if you were snow bound for a few days, you cooked stews, bolognaise sauces and baked chocolate cakes and cookies and the family ate like royalty. Of course, if the power went out- we stuck everything in the snow pile just outside the back door.  Well, welcome to hurricane season in Florida, where the first thing to go out is your cable TV, closely followed by all power. With temperatures that range in the 90’s in the summer with even higher heat indexes, Sun coast residents need to be prepared.

First- do not keep your freezer more than half full during hurricane season. Have a plan for what is in there incase of electricity outage for more than 24hours. Our plan is pretty simple- we stock easy to grill items such as chicken breasts, Italian sausage and roast beef (perfect for grilling with olive oil, rosemary and garlic salt.)

Once the power goes out, you must limit opening the refrigerator of freezer so- if a storm is predicted buy jumbo bags of ice and fill coolers.

Buy separate coolers for dairy which needs more ice, produce and prepared foods. Use zip lock bags and jumbo plastic air tight containers as ice melts pretty quickly and will water down the cooler contents. To hold ice longer- sprinkle salt onto ice to hold the cold temperature longer.

If you don’t have a side burner on your gas grill, (and of course have an extra tank filled as a back up) purchase a portable burner at a restaurant supply store with a large pack of propane cans

Arrange with neighbors and friends ahead of time about community meals, that way you will all use up your perishables and rotate who does the cooking so no one runs out of propane.

Don’t waste your propane by boiling water unless it is for washing dishes. Pasta can wait until the power is back on.

Potatoes sliced thin, seasoned and layered with sliced onions and oil wrapped in foil and cooked on a grill taste delicious and is filling. Best of all, they do not need refrigeration.

As for the ice cream bars in the freezer- eat them all the first night- even if the power comes back on within hours you can always the extra calories blame it on the storm.

1. Shots

No, I’m not referring to the hard stuff, but a concentrated dose of everything that is good for you, all in one. “Wellness shots” or “boosters”,  are often used as a natural remedies for fighting a cold or the flu. However, they can also give you a burst of energy while boosting your immune system. There are many ingredients that can be used in a shot; cayenne pepper, turmeric, lemon and ginger are common. Simply juice your ingredients, add your spice/powder to the top, throw it back!

2.  Coconut

Adding coconut to juice amplifies the hydration of your drink along with adding B vitamins and minerals. You can use the fresh coconut juice found in the center of the nut, or the meat. Once you have opened the coconut, scoop out the “meat”. Then soak for 15-20 minutes in covered hot, but not boiling, water. Blend with remaining juice ingredients and enjoy.

3. Cocktail

Why limit your consumption of juice to breakfast? This juicing method may shock most people, but yes, you can have a shot of alcohol in your juice! Many trending restaurants are offering juice-based cocktails on their drink menu. “Juice-tails” or “kale-tinis” serve as a healthy alternative to traditional mixers as they are coupled with low calorie spirits, such as tequila and vodka. If you’re going to spend $10-15 on a bar drink, it might as well be healthy for you!

4. Nut Milk

Soy milk has been popular during the last few years, but alternative milk choices are taking the throne this year, and you can make your own by juicing. The key is to soak your nuts or seeds in a bowl of water overnight, (about 8-12 hours). This softens the texture to be easily juiced to a milky consistency. Soaking your nuts also makes the protein readily available for absorption, breaks down any gluten, and increases the supply of vitamins. There are many options when making your own nut milk, try a more exotic nut like macadamia, hazelnut or brazilnut.

5. Kombucha

A fermented concoction of bacteria, yeast and black tea, Kombucha can add a tangy taste to juice. It is a natural anti-inflammatory, can improve circulation, and can lower high blood pressure; just to list a few benefits. It is no wonder that it is being added to fruit and vegetable juices to equal one powerhouse. 

Regardless of how extensive or exotic your drink is, the first step to successfully juicing at home is choosing the right juicer. The two leading juicer types are centrifugal, the most affordable option, and cold press, the best quality option.

When selecting a juicer consider:

• Budget
• Versatility
• Quality
• Style

Centrifugal Models 

Hamilton Beach Big Mouth Juice Extractor ($49)

http://www.amazon.com/Hamilton-Beach-67601A-Mouth-Extractor/dp/B00E0IBKLQ

This juicer is a good for beginners. It doesn’t extract all juice from fruits or vegetables but gets the job done. It has a powerful motor and a container to separate the pulp from the juice.

Breville BJE510XL Juice Fountain Multi-Speed 900 Watt Juicer ($194)

http://www.amazon.com/Breville-BJE510XL-Fountain-Multi-Speed-900-Watt/dp/B000QBFFU8

This juicer is not only affordable, but performs quicky. Most parts are dishwasher safe, including the large feeding chute. Although, it does take extra time to clean and juice comes out slightly foamy. For most greens, this juicer works great, but doesn’t juice more leafy greens well.

Cold-Press Models 

Breville Fountain Crush Masticating Slow Juicer ($229)

http://www.amazon.com/gp/product/B008P8LAVW/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B008P8LAVW&linkCode=as2&tag=hubp0a7e4-20

This juicer is also a great starter. Unlike some juicers of its grade, this model extracts juice from kale easily. It has easy direction control and easy cleaning.

The Omega 8006 Nutrition Center ($269)

http://www.amazon.com/Omega-J8006-Nutrition-Center-Juicer/dp/B001L7OIVI

This juicer does more than juice fruits and vegetables. It can make baby food and nut milk with ease. It fully extracts vitamins, minerals and enzymes from all fruits and vegetables. Because of its low rotation speed, juice is extracted foam-free.

When I was a growing up, my mom served a salad every night with dinner. Perhaps a wedge of iceberg with homemade Russian dressing or a composed salad with spears of cucumbers and carrots slices. Or my favorite, a chopped salad of green cabbage, diced cucumbers and pickled herring.

Salads set the tone for any meal and ideally should reflect the season with garden fresh fruits and vegetables. In keeping with my mother’s tradition, my first restaurant in Massachusetts showcased a salad bar with homemade dressings and pottery containers filled with bright sweet cherry tomatoes, sunflower seeds, crisp romaine lettuce and fresh baby spinach. There were red and yellow peppers and raw broccoli and zucchini. I always yearned for more space to expand the selections.

When I entertain at home, I am known to have two salad offerings, each one different in style and ingredients. One might be roasted yellow beets with goat cheese crumbles and fresh minced chives tossed in a mustard vinaigrette. The other could be a layered salad (throwback to the 1980s) with chopped bacon, sliced hard boiled eggs and tomato wedges in what computes to be a BLT salad with green peas.

This summer season enjoy the bright crisp flavors of a house-made salad as a starter, side or entrée. What would I suggest for dessert after a dinner of several salads? A fruit salad with honey and yogurt of course! 

Chef Judi’s Nicoise Salad

8 ounces fresh asparagus, roasted with olive oil and kosher salt

1 head butter lettuce

1 head red leaf lettuce

12 heirloom grape tomatoes

10 ounces sashimi quality ahi tuna

1 fennel bulb, thinly sliced

½-cup nicoise olives

6 hardboiled eggs, chilled and sliced in halves

8 ounces organic red fingerling potatoes

Olive oil

Garlic salt (for potatoes)

Chilled roasted asparagus (while a classic Nicoise is served with haricot vert- otherwise known as skinny green beans, I love sweet roasted asparagus as an elegant substitute. Simply break the asparagus where it naturally bends, season with salt, pepper and a drizzle of olive oil. Lay asparagus on a cookie sheet and roast at 400 degrees for about 5 minutes.

Dressing

2 cloves garlic

¼ cup rice wine vinegar

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

Kosher salt and fresh ground pepper

1 cup Hellman’s mayonnaise

2 tablespoons capers- drained

For Salad

Season Ahi with salt and pepper and sear 1 minute per side. Let rest 3-4 minutes before slicing. Wash lettuces and arrange on a platter with heirloom tomatoes and olives. Place fennel and sliced hard cooked eggs around platter.

For potatoes

Slice lengthwise and boil for 5 minutes. Drain and drizzle with olive oil and garlic salt and pepper. Lightly brown in a sauté pan. Place on salad.

In a chilled large bowl, mix all salad dressing ingredients. This dressing can be made 24 hours in advance and stored in refrigerator. Drizzle over salad and serve.

Asparagus with Bleu Cheese and Pine Nuts

2 pounds asparagus-peeled and trimmed

Kosher salt

Fresh ground pepper

Approximately 2 tablespoons extra virgin olive oil

½ cup pine nuts, toasted

½ cup Maytag bleu cheese

Drizzle of balsamic reduction

Prep fresh large asparagus spears. Preheat oven to 425 degrees. Lay spears on a cookie sheet and sprinkle with olive oil, season lightly with kosher salt and ground pepper. Roast in the oven, turning once after 5 minutes for approximately 10 minutes or until the asparagus is crisp but cooked. Remove from the oven and cover the cookie sheet with a clean dry dishtowel. Sprinkle bleu cheese over the asparagus and top with pine nuts. Return to oven for 2-3 minutes until cheese begins to melt. Remove from the oven, place on serving plate and season with fresh ground pepper and kosher salt. Serve immediately with a drizzle of balsamic reduction.

Cool Cucumber-Mint Salad

I enjoy serving baby lamb chops with this summer salad. Simple and oh so southern But, you might enjoy a batch of fried chicken and biscuits.

3 large English cucumbers

1/2 cup chopped fresh mint

¼ cup chopped fresh parsley

Grated orange rind from one large orange

½ cup olive oil

1 cup red wine vinegar

¼ cup granulated sugar

¼ red onion sliced thin

Garnish, 3 tablespoons pine nuts and ½ cup crumbled feta cheese

Peel cucumbers and remove seeds. Slice and place in a bowl. Zest a full orange and toss with chopped mint leaves and chopped parsley. In a separate bowl, mix olive oil, red wine vinegar and sugar. Pour over cucumbers, toss and chill overnight. Add sliced red onion 1 hour before serving.

Scallop and Endive Salad

¼ cup olive oil

2 tablespoons undiluted orange juice concentrate

2 tablespoons red wine vinegar

1 teaspoon coriander seeds, toasted and cracked

½ tsp salt

½ tsp freshly ground black pepper

3 oranges, peeled and segmented

2 endives (red or green leaf), cut lengthwise into ¼-inch-thick slices

1 red onion, halved crosswise and cut vertically into thin crescents

½ cup coarsely chopped walnuts, toasted

1 pomegranate, seeded, or ¼ cup dried cranberries or cherries, for garnish

16 sea scallops, patted dry with paper towels

1 teaspoon salt

¾ teaspoon freshly ground black pepper

2 tablespoons olive oil

To make the vinaigrette: In a small bowl, whisk together olive oil, orange juice concentrate, red wine vinegar, coriander seeds, salt and black pepper. Set aside.

To make the salad: In a salad bowl, combine the oranges, endives and red onion. Gently toss with three-fourths of the dressing. Let stand while cooking the scallops.

To make the scallops: Season the scallops with the salt and pepper. Using 2 large skillets, heat 1 tablespoon of the olive oil in each skillet over medium-high heat. Cook several scallops at a time, being careful not to crowd, until lightly browned on the outside and opaque throughout, about 2 minutes on each side (do not overcook). Remove the scallops from the pan and cover to keep warm. Continue the cooking process until all of the scallops are prepared. To serve, add the walnuts to the salad. Portion the salad mixture onto 4 plates and arrange 4 scallops around the edge of each salad. Sprinkle with the pomegranate seeds or cranberries or cherries and spoon on the remaining dressing.

Ambrosia

(makes 8-10 servings)

This is a lovely Southern dessert, perfect for Sunday brunch or as a side for a ham or barbecue chicken dinner. Warning – when you first assemble the ingredients, the taste is not pleasant. Keep overnight for the best results.  Although my husband does not like nuts, most Ambrosia lovers add chopped pecans and green seedless grapes.

1 cup sour cream

1 cup lightly sweetened whipped cream

1 (20-ounce) can pineapple tidbits, drained

2 (11-ounce) cans mandarin oranges, drained

2 cups sweetened flaked coconut

2 cups miniature marshmallows

2 teaspoons fresh grated orange peel (optional)

In large mixing bowl combine sour cream with the whipped cream. Add remaining ingredients and gently fold until just combined. Pour into serving dish. Cover and refrigerate at least 6 hours before serving.

F&M

Cauliflower

Cauliflower isn’t the most vibrant vegetable. But it’s flavor and impact on the food industry for 2014 is impressive.  Cauliflower has been a forceful contributor to eating “clean” and overall healthy, as it is a tasteful substitute for guilty ingredients that are in all-time favorite dishes and is also paleo-friendly. I can remember the first time I tasted cauliflower mash. Fireworks flew within the walls of my mouth. Who ever thought of the delightful idea to mash the albino sister to the loathed broccoli, is an absolute genius. Some other favorite ways to use cauliflower is in dough. Yes, that’s right. You can make a pizza with cauliflower crust! It can also be pickled and served as a side to a savoury sandwich, or roasted in the oven as a “steak”. Although my next adventure with this overlooked vegetable is cauliflower popcorn, sprinkled with parmesan cheese or a squeeze of lemon.

Savory Yogurt

This year, yogurt is going savory. Greek yogurt brands are going beyond fruity tastes and are introducing new ways to enjoy this healthy dish. Carrot, beet and butternut squash flavors are already on the market and they allow for experimentation. An alternative for cream cheese and sour cream, savory yogurt can also be used as a dip. For at home play, mix olive oil, herbs and a pinch of salt with plain greek yogurt and use as a sandwich spread!

Tea

Throw away anything you ever thought about tea. This year, tea will not only be nursed before bedtime or to rid a cold. Expect to see tea used in your cocktails. I’m not talking about the Long Island”, I’m talking about Jasmine, Hibiscus, Green Tea and lavender, all pairing up with spirits such as gin, vodka and tequila. If you are looking to add more flavor in your kitchen at home but don’t want the extra calories, tea leaves are an excellent choice. Steep a bag of your favorite tea in water and the boil vegetables, cook grains or even poach your choice of protein. Use tea leaves in a homemade salad dressing or dip, or to marinate meat for a tender “fall off the bone” affect. Tea is even used in desserts such as macaroons, ice cream and cupcake frosting

Ice Cream Sandwiches

2014 is about experiential food and consumers will take notice in ice cream sandwiches. They are predicted to be have a “sweet-spot” in food trucks and pop-up restaurants.  This sweet-treat may take you back to childhood memories, but you will see a new spin on it’s presentation. How does snickerdoodle sandwiches sound? Or chocolate ice cream between two gooey brownies? This hot food-item allows for creativity and the best part is that there are no rules. 

Non-Wheat Noodles

For those of you who follow a gluten-free diet, you may applaud that non-wheat noodles are trending right now. Brown-rice pasta has my vote for traditional taste, although quinoa pasta is a close second. Incredibly soft and flavorful, there is no way to differentiate between it and regular noodles. Non-traditional noodles are making their way into dishes this year. I am already a huge fan of spaghetti squash, but am thrilled at all of the new options that are coming to market. Expect to see more options in vegetable noodles, such as sweet potato, butternut squash and zucchini noodles.

A recent mini-vacation in Barcelona and Madrid (I met my husband in Spain for a week at the end of one of his European academic conferences) made me think that I could be happy living full time in beautiful, historic, vibrant, food-loving Barcelona. For museums and a different kind of city vibe there would be frequent trips to Madrid. Of course, I’d have to learn another language and I wouldn’t want to own a car in either city and I’d have to get used to eating dinner at 10 p.m each night, and I’d probably have to abandon my Paleo diet, because the paella in Spain is not something I could resist on a regular basis.

Seafood dishes are extraordinary in the bustling port city of Barcelona. In restaurants both large and intimate, you see platters of seafood emerging from kitchens that are works of art assembled with fresh-caught local fish, octopus, squid, crab, lobster, scallops, you name it. In Barcelona you will find amazing seafood that’s fried, salted, grilled, baked or served raw. If you order pica pica marinera, you’ll get a seafood mix of that particular restaurant and you can’t go wrong.

Cod fritters and fish stews are the specialties of many restaurants and some places prepare lobster using heritage recipes from the fisherman of Tabarca. Many seafood dishes are served with mashed yucca, but really rice reigns supreme as the accompaniment for seafood dishes. In many recipes, rice is an integral ingredient.

Which brings me to paella. I ate a lot of paella in Spain, so much in fact I’m thinking of myself lately as an expert.

Of all the restaurants serving paella that I tried in Spain, the one that I think every culinarian must try is Casa Benigna in Madrid. Located on an unobtrusive tiny street, regulars know it by the quaint door. Once run by his mother, Carmen, who still comes downstairs nightly from her apartment to greet diners, son Norberto Joge owns it now. Manager Eduardo took us on a Spanish tour of olive oils, 15 year old aged balsamic, which Carmel proudly boasts  she distilled herself many years ago, and smoked rice; a feature for one of the paella dishes.

Those taste memories of Spain encouraged me recently to hunt down my big big paella pan on the highest shelf in the pantry (it takes up the whole shelf) and plan a paella party on my pool deck. The weather is perfect for al fresca dining and paella is a relatively easy one-dish meal to prepare. Shopping is the hardest part of making paella. And saffron is so expensive! I’ll serve my paella with a citrus salad, Spanish wine and maybe flan for dessert. Of course, Spanish music in the background. And yes, I even have some of the aged balsamic vinegar from Carmen.

Below is the paella recipe I’m using. With every bite, I’ll be thinking of Madrid and Barcelona. But I will probably be serving my guests dinner before 10 p.m. My travel tip is that if you’re traveling to Madrid, you must experience the paella at: Casa Benigna, Calle Benigno Soto 9, 28002 Madrid. Phone: 91 413 33 56 / 91 416 93 57.

Chef Judi’s Tips for Perfect Paella

The Sofrito

A sauté of aromatics, called the sofrito, provides the flavor base. The components of the sofrito vary by region. Tomato, onion, and garlic are a popular trio for the sofrito. Some cooks add pimenton, fresh herbs, or a dried sweet red pepper called ñora. The technique is simple; sauté the vegetables over medium-low heat until they soften and the flavors meld, and the water from the tomato has evaporated. This mixture should be thick enough to hold its shape in a spoon.

The Cooking Liquid

A flavorful liquid cooks the rice, while imbuing it with additional character. If you don’t have a homemade stock on hand, improvise one with the ingredients in the paella. For paella with shrimp, for example, simmer the shells in salted water for a quick, flavorful stock. If you use canned stock, choose a low-salt one. You can also use water, as many home cooks do in Spain. Almost every paella recipe calls for the liquid to be infused with saffron, which contributes color as well as a subtle background flavor to the rice.

The rice should be medium grain. Spanish rice is rounded and short; it absorbs liquid very well, and it stays relatively firm during cooking. Those qualities make it ideal for paella, where the rice grains absorb flavor from the liquid. The rice should be dry and separate when done, not creamy like risotto. The most prestigious variety of Spanish rice is bomba, but there are other imported varieties, such as valenciano, work as well as bomba. This recipe for paella is excellent and one that I use when I make paella.

Paella

(courtesy of Alton Brown. Serves 6-8)

1 pound tomatoes

9 cups low-sodium chicken broth

3 cups short or medium-grain rice

20 threads saffron

2 sprigs rosemary, leaves stripped from sprigs

3 teaspoons kosher salt, divided

1 teaspoon smoked sweet paprika

2 tablespoons olive oil

3 pounds bone-in, skin-on, chicken thighs and legs

1/2 pound fresh green beans, trimmed and halved

1 cup chopped red bell pepper

1/2 cup chopped green bell pepper

2 cloves garlic, minced

Special equipment: Chimney starter, newspaper, vegetable oil, and 4 pounds natural lump charcoal, 15-inch carbon steel paella pan

Spritz 4 to 5 pieces of newspaper with vegetable oil  and put in the bottom of a charcoal chimney starter  Fill the chimney with half of the charcoal and light the newspaper. When the charcoal is lightly covered with gray ash carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.

Meanwhile, halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater  and discard the skins. Combine the reserved juice and grated tomato and set aside.

Warm the chicken broth in a kettle or 4-quart saucepan  over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm.

Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika  in a small mixing bowl. Heat the olive oil in the paella pan on the prepared grill. Season the chicken on all sides with the remaining 2 teaspoons of salt. Once the olive oil  shimmers, add the chicken and cook until golden brown on both sides, approximately 5 to 6 minutes per side. Move the chicken to the outer edges of the pan. Add the green beans, red bell pepper, green bell pepper and garlic to the center of the pan and cook until they begin to soften and darken in color, approximately 2 to 3 minutes.

Add the tomatoes and their juice and cook until most of the liquid has dissipated and the tomatoes  thicken and darken, approximately 4 to 5 minutes. Add the rice mixture to the center of the pan and cook, stirring constantly for 1 minute.Redistribute the chicken pieces on top of the rice. Add 4 cups of the warm chicken broth and stir to distribute the rice evenly in the pan, making sure that all rice is completely submerged in liquid. From this point forward do not stir the paella.

After 8 to 9 minutes, when all of the liquid is absorbed and the rice appears dry, add an additional 4 cups of broth. Continue to cook without stirring, until the liquid is absorbed, about 8 to 9 minutes. The rice should be firm to the bite and the grains have a tiny white dot in the center. Add the remaining cup of broth as needed, until the rice is cooked through. Watch the fire to make sure it is heating evenly and adjust the pan to prevent uneven cooking. Remove the pan from the heat, cover with a tea towel and rest for 15 minutes before serving.

F&M

Last year I predicated the demise of the cupcake trend and the fizzle of the whoppie pie. Their moment in the culinary spotlight has come and gone. At the time I spoke about the renaissance of doughnuts. Not just any doughnuts — these were going to be both sweet and, yes, savory. In fact I even predicted the Food Network Show, Cupcake Wars would be switching over to doughnut wars and indeed, these fried old-fashioned treats are fast becoming the new old-fashioned sweet treat. It’s happened. Doughnuts are one of the foods of the year. And with so many good recipes out there, this is your year to make them at home.

Doughnuts can be fried or baked. Some recipes call for yeast as an essential part of the recipe; other recipes don’t use yeast at all. The word doughnut can also be acceptably spelled as donut. The first is traditional, the second a more modern arrival based on advertising. Either way is fine in today’s food world.

Who doesn’t have a childhood memory of a favorite doughnut? Call them beignets, call them doughnut holes, call them fried crullers, they all conjure up this memory of Saturday morning treats that now aren’t just for breakfast anymore.

Recently at the South Beach food and wine festival in Miami I had the good fortune of attending Andrew Zimmer’s “best munchies” party. One nominee stood out for his doughnuts. I mean really stood out. As in the best doughnuts we ever tasted! “Dandee Donuts” out of Hollywood, Florida, just plain melt in your mouth. Light and pillowy, this doughnut  is rolled in doughnut crumbs while still warm. The first bite you gasp with joy, by the third bite you are reaching for another.

If you are making doughnuts at home here are a few tips to remember:

Make the glaze before you fry the donuts so its ready for dipping them right out of the fryer. Sift the powdered sugar for smooth and silky glaze

Dip the doughnut cutters in flour before cutting each doughnut so the dough does not stick to the cutter. Flip doughnuts in the fryer with skewers or chopsticks at the surface of the oil to prevent breaking.

It won’t be long before you start noticing doughnuts moving up in status in your town. Consider an architecture of glamorously decorated doughnuts replacing a traditional wedding cake. Or savory doughnuts being used in chicken and beef recipes. How about savory doughnut holes stuffed with bacon or pancetta? Bake them, fry them stuff them, make them sweet or salty. Whatever you do, you can’t go wrong with doughnuts on your menu this year. And, of course, a simple plain or glazed doughnut is still one of the best things you can have with a cup of coffee in the morning.

Basic Yeast Doughnuts

(from Alton Brown)

1 1/2 cups milk

2 1/2 ounces vegetable shortening (approximately 1/3 cup)

2 packages instant yeast

1/3 cup warm water

2 eggs, beaten

1/4 cup sugar

1 1/2 teaspoons salt

1 teaspoon freshly ground nutmeg

23 ounces all-purpose flour, plus more for dusting surface

peanut oil or vegetable oil for frying (1 to 1/2 gallons, depending on fryer)

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.

Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.

Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes. Preheat the oil in a deep fryer or Dutch oven  to 365 degrees F. Gently place the doughnuts  into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

Easy Orange-Sugar Fried Doughnut Holes

( From Sunny Anderson. Makes 20).

1 orange zested

2 cups sugar

1/4 teaspoon ground cinnamon

1 container (8 large) store-bought buttermilk biscuit dough

vegetable oil for frying

Place zest, sugar and cinnamon in a paper bag and shake to combine.

Place oil in a deep pan until it comes about halfway up the side of the pan. Heat oil to 350 degrees. Slice biscuit dough in quarters and roll into balls to form 24 doughnut holes. Working in batches, place doughnut holes in hot oil and fry until golden, about 6 to 8 minutes. Transfer the hot doughnuts to the paper bag and shake to coat with orange sugar. Serve immediately.

Savory Cream Cheese & Herb Doughnuts

(From Averie Sunshine. Makes 6 doughnuts when using a doughnut pan or muffin tin.)

1 1/2 tablespoons butter, melted

1 ½ tablespoon cream cheese, melted

3/4 cups all-purpose flour

1 teaspoon baking powder

1 tablespoon fresh rosemary

1 tablespoon Mrs. Dash seasoning blend

1 teaspoon salt

black pepper to taste

1 egg

1/4 cup shredded cheese of choice

6 tablespoon buttermilk (and maybe 2 tablespoons more, depending upon consistency.

Preheat oven to 325 degrees and lightly grease or cooking-spray the doughnut pan (or muffin tin). In a small microwave-safe bowl, melt/soften 1.5 tbsp butter and 1.5 tbsp cream cheese.  No more than about 15 seconds.

In a large bowl, combine the flour, baking powder, spices and seasonings, egg, cheese, and add the melted butter & cream cheese mixture to it all.   Stir by hand to combine. Then, slowly add the buttermilk.  You may need as little as 1/4 c or more like 1/2 cup, or even a splash more. The amount of milk needed is going to depend on the type of cheese and cream cheese used. You are looking for a fairly thick batter, thicker than cake or brownie batter – more like cookie dough consistency.

Use a pastry bag fitted with a large round tip (or a plastic bag with a corner cut off) to pipe the batter into a 6-doughnut  pan. Or, do this with a spoon. Bake at 325 degrees for about 15 – 20 minutes or until a toothpick comes out clean. Doughnuts will not be golden brown, but should be springy. Allow to cool slightly before removing from pan, about 5 minutes. Serve on a plater with the cream cheese spread on the side in a ramekin.

Herbed Buttery Cream Cheese Spread

While doughnuts are baking or cooling, make the spread by combining and whipping by hand:

2 tablespoons butter

2 tablespoons cream cheese

Pinch finely chopped rosemary

F&M

It is cold out, brutally cold for most of the United States and Canada. This is the time to make a hot pot of tea, put on those comfortable pajamas and think delicious warming foods and beverages. Who says you can’t have cinnamon rolls for dinner or eggs benedict with thyme hollandaise and cheese Danish? When I was a child growing up in Connecticut, I always loved breakfast for dinner. My mom would make homemade salmon cakes with fried eggs on top and home fries. She even let us drink orange juice on those night, what a delight.

February is a month for heartier foods. We often think of soups and stews, but breakfast or brunch is becoming so mainstream that many fine dining establishments are offering hash with poached eggs. (Remember The 21 Club?) Doesn’t a goat cheese and smoked trout frittata with crème fraiche and fresh snipped chives sound tempting, especially with a basket of warm biscuits and baked stuffed tomatoes? Who cares what time it is or if the sun is out. Perhaps your sweet tooth needs a fix with mascarpone stuffed French toast topped with warm apple, cranberry compote and a spiced hot chocolate?

Light candles, turn on that oven and bake some pastry treats and embrace the coziness of griddle ham steaks and banana nut pancakes. I have compiled a few of my favorite breakfast-brunch-dinner recipes. To add a little extra, think about breakfast paninis, shots of creamy mushroom soup next to a platter of sliced sirloin with grilled mushrooms and scrambled eggs – just divine.

Open-faced Grilled Steak Sandwiches with fried eggs

Have breakfast for dinner tonight. So comforting.

(Ree Drummond, Pioneer Woman Cooks. Makes 6)

3 large red bell peppers

1 2-pound beef tenderloin, trimmed

2 tablespoons extra-virgin olive oil

2 tablespoons dried herbs de Provence

6 ciabatta rolls

6 tablespoons mayonnaise

6 tablespoons Dijon mustard

1/2 pound Brie, chilled, cut into 1/4-inch-thick slices

2 cups (loosely packed) watercress

6 over easy eggs

Fresh chives, minced for garnish

Char peppers over gas flame or in broiler until blackened on all sides, turning occasionally. Transfer to medium bowl. Cover with plastic wrap and cool. Peel, seed, and cut peppers lengthwise into 1/2-inch-wide strips. (Can be made 1 day ahead. Cover and refrigerate.) Brush beef with oil; sprinkle with herbs de Provence, salt, and pepper. Let stand 30 minutes at room temperature. Brush rolls with melted butter and grill in sauté pan until lightly brown Grill beef  or roast in oven to desired doneness, turning occasionally, about 30 minutes for rare. Transfer beef to plate. Let rest for one hour before slicing. Slice beef. Cut rolls horizontally in half. Spread mayonnaise and mustard over cut sides of rolls. Arrange beef, Brie, watercress, eggs, and bell pepper strips on top of grilled roll. Serve open faced.

Sausage, Kale and Feta Frittata Bites

(you could pass these bites on a tray or set them out of the buffet table)

Nonstick vegetable oil spray

12-ounce bunch baby Kale, Swiss chard or organic baby spinach, stems and center ribs of Kale removed

1 tablespoon olive oil

1 cup chopped onion

8 ounces mild Italian sausages, casings removed, sausage broken into 1-inch pieces

8 large eggs

1/4 cup heavy whipping cream

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup crumbled feta cheese (about 4 1/2 ounces)

½ cup diced sun-dried tomatoes

2 drops hot sauce

4 scallions, chopped, white part only

Preheat oven to 325. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring large pot of salted water to boil. Add Kale or Swiss chard and cook just until wilted, about 2 minutes. Drain. Finely chop kale, then place in kitchen towel and squeeze dry. Set chard aside. If you opt for spinach slightly sauté about 30 seconds and drain. Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add sausage and sauté until brown and cooked through, breaking up with fork, 5 to 7 minutes. Remove from heat and cool. Whisk eggs, cream, hot sauce, salt, and pepper in large bowl to blend. Add chard or other greens and cooled sausage mixture, add feta and scallions and sun-dried tomatoes; stir to blend.

Transfer mixture to prepared baking dish. Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. Place platter atop dish with frittata. Using oven mitts, hold baking dish and platter firmly together and invert frittata onto platter; place another platter atop frittata and invert again so that frittata is right side up. Cut frittata into 20 pieces. Transfer frittata pieces to platter. Garnish each piece with parsley; serve warm or at room temperature. I often use cupcake papers to serve, this allows your guest to catch any crumbs and avoid grease on their hands.

Lemon Ricotta Blueberry Pancakes

(note: You don’t have to use fresh blueberries out of season. Stores such as Trader Joe’s and Fresh Market sell frozen all-natural fruit, no additives. My lemon ricotta blueberry pancakes are so popular that I routinely make them for friends any time of the year and any time of the day or night.)

2 cups water

1/3 cup sugar

1/3 cup honey

1 teaspoon vanilla extract

½ tsp pure lemon extract

2 cups pancake or waffle mix

1 cup whole-milk ricotta cheese

2/3 cup frozen blueberries

Melted butter

1 teaspoon lemon zest

1 cup lemon curd

Fresh blueberries to garnish

Stir 1/3 cup of water and sugar in a small saucepan  over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm. Using a rubber spatula  stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.

Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Spread a thin amount of lemon curd and serve with Blueberry Sauce.

Homemade Blueberry Sauce

3 cups blueberries (fresh or frozen)

1 cup water

½ cup sugar

1½ tablespoons cornstarch dissolved into 3 tablespoons water

½ teaspoon vanilla

Place 1½ cups blueberries in a small saucepan. Cover with water and add sugar. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart. Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency. Add water, one tablespoon at a time, if the sauce gets too thick. Remove from heat. Add remaining blueberries and stir gently. Serve warm or cold.

Cinnamon Rolls

For the dough:

1 quart whole milk

1 cup vegetable oil

1 cup granulated sugar

2 packages (4 1/2 teaspoons) active dry yeast

9 cups all-purpose flour, plus more for dusting

1 heaping teaspoon baking powder

1 scant teaspoon baking soda

1 tablespoon salt

For the filling:

2 cups (4 sticks) unsalted butter, melted, plus more as needed

1/4 cup ground cinnamon for sprinkling

2 cups granulated sugar, plus more as needed

For the maple icing:

2 pounds confectioners’ sugar

1/2 cup whole milk

6 tablespoons (3/4 stick) unsalted butter, melted

1/4 cup strongly brewed coffee

Dash of salt

1 tablespoon maple flavoring or maple extract

For the dough, heat the milk, vegetable oil  and sugar in a large saucepan over medium heat; do not boil. Set aside to cool to lukewarm. Sprinkle the yeast on top and let it sit on the milk for 1 minute. Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour. Remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.

Remove half of the dough. On a floured surface, roll out the dough into a large rectangle, about 30 by 10 inches, with a long side facing you.

To make the filling, pour 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar. Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls will be divine. When you reach the end, pinch the seam together.

Transfer to a cutting board and, with a sharp knife, make 1 1/2-inch slices. One log will produce 20 to 25 rolls. Pour a couple of tablespoons of melted butter into several pie pans or baking dishes and swirl to coat. Place the rolls in the pans cut-side up, being careful not to overcrowd.

Repeat the rolling-sugar-butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees. Cover each pan with a kitchen towel and let rise on the countertop for at least 20 minutes before baking. Remove the towels and bake for 13 to 17 minutes, until golden brown.

While the rolls are baking, make the icing: In a large bowl, whisk together the confectioners’ sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add more sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be thick but still pourable. While the rolls are still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.

F&M

Juicing is an easy way to introduce fruits and veggies into your food regimen.  I’m not one to eat an entire plate of kale on its own, but mixed up with some of my favorite juicing ingredients, not only is the bitter taste disguised, but I am feeding my body with power foods all at once. As a bonus, blended with banana, apple chia seeds and carrots it tastes great!    

If you have never juiced before, don’t worry! It’s not as intimidating as those bulky blenders make it look. The important thing is to find combinations that you like, and slowly branch out to new ones. When formulating for your juice, always start with a base. Fruits and veggies produce the liquid in your drink, therefore producing the most volume. (For the beginners out there, it’s ok to start with the majority of your base being fruit.) Carrots, berries, apples, celery, cucumber, wheat grass and sweet potatoes are just a few bases to begin with along with the sweet taste of beets and cucumbers. 

Next add leafy greens! It might be easy to assume that by adding your least favorite part of a salad to your juice, the taste is going to take a turn for the worst. Here’s a secret, that I’ll give to you completely free! Spinach disguises the taste of kale. Really?? Yes! Really! So load it up! The amount of vitamins and minerals that this pair offers is impeccable and you’re not going to want to miss out on it. To add more flavors and anti-oxidants to your juice, add mint leaves, ginger, parsley lemon/lime or even honey to taste. 

It’s important that when juicing, that you remove any skin, rinds or peels that the fruits and veggies may have. Juicers are meant to finely grind what you mixing, the blades are not meant to break down anything other than the leaf or fruit interior. 

When juicing, it is best to drink it right away, but you may store up to 24 hours in the refrigerator. Make sure you store your juice in an airtight container…Mason jars, while trendy these days make for a great juicing vehicle. 

Now all you have to do is buy a juicer. There are so many juicers on them market, that will meet the needs of all budgets. The Cuisinart Juicer and Breville both offer low and high end juicers. It seems this holiday season the Magic bullet made the top list for its compact size and east cleaning features. 

Start your new juicing journey with these three recipes:

Green Juice Blend

1 C. Pineapple

1 Green apple

1 Green pear

6 Kale leaves

Orange Juice Blend

1 Mango

1 C. Pineapple

10 Carrots

2 Orange

Purple Juice Blend

½ C. Blueberries

Handful of mixed berries or Strawberries

½ head of medium red Cabbage

½ C. Cranberries