The temps are up. The humidity is crushing. It's time to make refreshing thirst quenching ades that cool you down. They're easy to recreate and wonderful to sip, especially on a hot night.
One of the most refreshing and popular is agua fresca. This can be made with any fresh fruit and even veggies such as cucumber. It goes back to Aztec times when it was made to appease the gods' thirst. Now it can satisfy ours.It's simply fresh chopped fruit, water, and sugar. They can be made in a blender or using an immersion blender. A fun one is the watermelon flavored, made with about four cups of watermelon chunks , muddled with three cups of water, two tablespoons of sugar and the juice of one lime. It's a quick blitz and then serve over ice. Another fun and tropical twist is using pineapple. You may not need as much sugar for this one. For a truly refreshing agua fresca, think cucumbers. You will need more sugar - about half a cup for two cucumbers and one half cup of lime juice.Mint leaves can be added for more refreshment.Another great cooler from Mexico is horchata. Again, this is another easy mix. It's taking long grained white rice that's been cooked, along with almonds and cinnamon sticks and blitzing them in a blender or with an immersion blender.It;'s then adding water and vanilla. Milk is added when it's ready to be chilled for a few hours.
Ades are an old fashioned way to quench your thirst when the temps go high. One of the most popular is lemonade. Keep in mind that the recipe starts with simple syrup and not sugar tossed in. Sugar will sink to the pitcher's bottom and you'll be left with a sour drink. Simple syrup is just that, a cooked syrup made with only a cup of sugar and a cup of water boiled together. It;s then stirring them together over a low flame until a syrup is created. You can add fresh lemon juice if you want a more lemony flavor. It's then adding one cup of fresh or bottled lemon juice and two to three cups of ice cold water. Mix and chill. You can add a few to a 1/3 cup crushed fresh mint leaves if you want.Limeade is another refreshing summer cooler. It takes seven large limes and five cups of water. Add simple syrup to sweeten it and served, iced with sliced limes. You can also do the same with oranges for a refreshing hot afternoon treat. You'll need seven to eight medium sized oranges along with a third of a cup of lemon juice to balance the flavor. Again use about a half cup of the simple syrup to sweeten the drink.
This is the time of year for thirst quenching drinks. Make up an icy pitcher of any of them to cool off.They're the perfect sip for a hot , steamy day.
Tuesday, June 30, 2020
Monday, June 29, 2020
Cool Cooking On Hot Days
Hardly anyone will want to be in a hot kitchen after being in one for three months. Then it's summer - when roasting or sauteing anything can be a chore. The best bet? Cool dishes for a hot summer. These are lifesavers and just make lunch and dinner easier.
One of the chillest and tastiest is gazpacho. This Spanish classic is an easy make, especially if you follow Susan Lewis Solamont's, the former Ambassador to Spain's wife recipe for it. It's blitzing a cucumber, tomatoes, onions and garlic with olive oil and red wine vinegar. It's a wonderful dinner , especially when served with crusty sliced boules drizzled with olive oil.It's also good leftover for lunch the next day. Vichyssoise is another example of a chill soup. This is a creamy leek and potato soup introduced in 1917 at the Ritz-Carlton to cool off diners. You can make chef Louis Diat's original recipe that calls for Yukon Gold potatoes, leeks and onions. It can be made vegan with subbing in vegetable broth for chicken and almond milk and coconut cream for regular milk and whole cream. If you don't want soup, then think salad. Salad Nicoise is a lush salad with sliced hard boiled eggs, tuna, green beans and tomatoes along with black olives on a bed of Boston lettuce . You can add radishes for crunch and bite and the traditional Dijon mustard based vinaigrette too. Another crowd pleaser is Cobb salad, rich with bacon, avocado slices and chicken breasts.along with a variety of different greens like Boston lettuce, watercress and frisee.
Pasta may not be what you want on a hot afternoon but a pasta salad is another thing. Try an Italian style one with precooked pasta.Barilla brands has a wide variety of noodles that have been already boiled. Just open a packet and mix with slices of summer sausage and sliced cherry tomatoes. Throw in some chopped black olives and parsley for a hearty but cool dinner. Precooked pasta with salsa cruda is another temperature cooling dish on a hot night. The sauce is easy to make. It's just cut ripe tomatoes mixed with olive oil, thyme and basil. Some recipes call for a tablespoon or two of balsamic vinegar but you can also use red wine if you want to. Add some sliced Italian bread to sop up the sauce. Veggie tacos made with an array of fresh produce is a great week night meal. Sliced tomatoes along with julienned peppers and carrots make the filling. You can also add celery and any kind of lettuce for crunch and color. Top with salsa, guacamole and/or sour cream for extra richness. Hummus is an easy no cook dip that works well as a meal with pita wedges. Put in some hot pepper flakes or black olives for more flavor.
It's summer and it's time for cool,tasty meals. Don't go crazy cooking hot food in a hot kitchen. You've been doing such for months. Chill with chill meals.
One of the chillest and tastiest is gazpacho. This Spanish classic is an easy make, especially if you follow Susan Lewis Solamont's, the former Ambassador to Spain's wife recipe for it. It's blitzing a cucumber, tomatoes, onions and garlic with olive oil and red wine vinegar. It's a wonderful dinner , especially when served with crusty sliced boules drizzled with olive oil.It's also good leftover for lunch the next day. Vichyssoise is another example of a chill soup. This is a creamy leek and potato soup introduced in 1917 at the Ritz-Carlton to cool off diners. You can make chef Louis Diat's original recipe that calls for Yukon Gold potatoes, leeks and onions. It can be made vegan with subbing in vegetable broth for chicken and almond milk and coconut cream for regular milk and whole cream. If you don't want soup, then think salad. Salad Nicoise is a lush salad with sliced hard boiled eggs, tuna, green beans and tomatoes along with black olives on a bed of Boston lettuce . You can add radishes for crunch and bite and the traditional Dijon mustard based vinaigrette too. Another crowd pleaser is Cobb salad, rich with bacon, avocado slices and chicken breasts.along with a variety of different greens like Boston lettuce, watercress and frisee.
Pasta may not be what you want on a hot afternoon but a pasta salad is another thing. Try an Italian style one with precooked pasta.Barilla brands has a wide variety of noodles that have been already boiled. Just open a packet and mix with slices of summer sausage and sliced cherry tomatoes. Throw in some chopped black olives and parsley for a hearty but cool dinner. Precooked pasta with salsa cruda is another temperature cooling dish on a hot night. The sauce is easy to make. It's just cut ripe tomatoes mixed with olive oil, thyme and basil. Some recipes call for a tablespoon or two of balsamic vinegar but you can also use red wine if you want to. Add some sliced Italian bread to sop up the sauce. Veggie tacos made with an array of fresh produce is a great week night meal. Sliced tomatoes along with julienned peppers and carrots make the filling. You can also add celery and any kind of lettuce for crunch and color. Top with salsa, guacamole and/or sour cream for extra richness. Hummus is an easy no cook dip that works well as a meal with pita wedges. Put in some hot pepper flakes or black olives for more flavor.
It's summer and it's time for cool,tasty meals. Don't go crazy cooking hot food in a hot kitchen. You've been doing such for months. Chill with chill meals.
Saturday, June 27, 2020
The State Of Food Now
It's been a little over three months that our lives, and our eating habits have been changed. Not only that our shopping has also been altered. Have we adapted? It's an interesting question.
The Corona virus has upset everything and definitely changed the whole modern food chain, from how our food is grown and caught to how we eat. The New York Times Food section this past Wednesday ran an article about the salmon industry and how the virus impacted it. Julia O'Malley wrote about how out of staters come to the Naknek area for the work. They either work fishing or processing. The businesses have to be shut down meaning there's no work and no products going out to the stories and buyers. It has hit hard for Brian Nicolson, a Brooklyn winemaker who returns to his family business in this Alaskan outback. Farms across the country are also affected.Some will prosper. Some will not. Thanks to the restaurants closing down or limiting their services, many farms have suffered. Many crops have had to be destroyed. Now with bans being lifted, the farms can make a comeback. It's just a matter of keeping the workers safe, despite the bad workplace conditions and the lack of medical benefits for them.
Thankfully the shortages have more or less stopped. It was bad, with farmers killing off livestock because they couldn't sell the meat. It seemed they were more catering to the restaurants because home chefs were stockpiling every kind from frozen nuggets to fresh hams.The flour shortage due to people going wild for home baking is also over. We realize that we have the capacity to be hoarders, especially when it comes to such essentials as milk , bread, eggs and cold cuts. Yet we also have the hidden capacity to be fearless home chefs and bakers. Being quarantined has retaught us to read through cookbooks that have been collecting dust for years and use such gadgets as corers and ravioli cutters that have been sitting idle in kitchen drawers. There has also a down side. As people binged watched their favorite shows and movies they also binged ate. Snack sales went up tremendously. People wanted comfort foods, from Oreos, and their counterparts (try the Acme's Tuxedo brand of sandwich cookies) to potato chips and pork rinds. Home bakers indulged on frosting rich cakes and butter laden cookies. Hopefully this is over and we can appreciate the fresh fruit and veggies of the season for a quick bite.
How have we adapted? How has our country adapted? The answer varies depending on who you talk to or what you read. We did relearn to cook and bake which is always good. Yet we also discovered our dark side when it came to hoarding and binging.
The Corona virus has upset everything and definitely changed the whole modern food chain, from how our food is grown and caught to how we eat. The New York Times Food section this past Wednesday ran an article about the salmon industry and how the virus impacted it. Julia O'Malley wrote about how out of staters come to the Naknek area for the work. They either work fishing or processing. The businesses have to be shut down meaning there's no work and no products going out to the stories and buyers. It has hit hard for Brian Nicolson, a Brooklyn winemaker who returns to his family business in this Alaskan outback. Farms across the country are also affected.Some will prosper. Some will not. Thanks to the restaurants closing down or limiting their services, many farms have suffered. Many crops have had to be destroyed. Now with bans being lifted, the farms can make a comeback. It's just a matter of keeping the workers safe, despite the bad workplace conditions and the lack of medical benefits for them.
Thankfully the shortages have more or less stopped. It was bad, with farmers killing off livestock because they couldn't sell the meat. It seemed they were more catering to the restaurants because home chefs were stockpiling every kind from frozen nuggets to fresh hams.The flour shortage due to people going wild for home baking is also over. We realize that we have the capacity to be hoarders, especially when it comes to such essentials as milk , bread, eggs and cold cuts. Yet we also have the hidden capacity to be fearless home chefs and bakers. Being quarantined has retaught us to read through cookbooks that have been collecting dust for years and use such gadgets as corers and ravioli cutters that have been sitting idle in kitchen drawers. There has also a down side. As people binged watched their favorite shows and movies they also binged ate. Snack sales went up tremendously. People wanted comfort foods, from Oreos, and their counterparts (try the Acme's Tuxedo brand of sandwich cookies) to potato chips and pork rinds. Home bakers indulged on frosting rich cakes and butter laden cookies. Hopefully this is over and we can appreciate the fresh fruit and veggies of the season for a quick bite.
How have we adapted? How has our country adapted? The answer varies depending on who you talk to or what you read. We did relearn to cook and bake which is always good. Yet we also discovered our dark side when it came to hoarding and binging.
Friday, June 26, 2020
The Ultimate Fish Cookbook
It's summer and that means one thing - seafood!. what would it be without sweet lobster or fried cod? Now there's a new cookbook that celebrates both freshwater and saltwater bounties. It is one of the best comprehensive seafood ones out there and definitely worth adding to the home library.
America's Test Kitchen Foolproof Fish, Modern Recipes For Everyone, Everywhere (American Test Kitchen 2020) is a compilation of the best fish and seafood recipes. There is no one author. The brilliant editorial staff has create a gorgeous coffee table type book with plenty of interesting recipes and beautiful pictures. The recipes are well tested and thought out which are the hallmarks of the long running PBS show. What is great about it is the guide to fish and seafood. There is a full dictionary on everything from Arctic char to tuna.It explains all sorts of aspects from and taste - important for those trying such fish as monkfish or tilapia for the first time. The book also explains how you will find them in the store or fish market along with cooking methods and even substitutions.Another plus is that they educate the reader about buying. There are helpful hints about purchasing whole and frozen fish along with buying fish for sushi and sustainable as well as buying seafood in season. There is a page devoted to the different cooking methods as well. The book isn't just about seafood. Relish and such classic sauce recipes as tartar sauce are also included. You could make a meal out of these alone.
I love how the recipes are divided. One section is Everyday Essentials that has such recipes as pan seared swordfish steaks and crunchy oven fried fish sticks, sure to be a family favorite. Soups, stews and chowders have such crowd pleasers as the classic Provencale bouillabaisse along with everyone's favorite two clam chowders, New England and Manhattan. There is also the Portuguese cioppino along with seafood and chorizo stew. Gumbo is also here as well as lobster and corn chowder.Beach goers who miss those classic seafood shack favorites as New England lobster rolls ,crab cakes and shrimp tacos can find them here. Twists are present as well as seen in the Salad Nicoise with smoked salmon and Mediterranean Couscous salad with smoked trout. Grillers will love the different recipes that feature blackened red snapper and the popular tuna steaks flavored with vinaigrette For the fun loving barbecuers there are grilled Caribbean shrimp ones and grilled red chile and ginger shrimp.For those home chefs who revel in small plates there are such tasty recipes as baked crabbed dish and Provencal style anchovy dish, perfect for a small gathering. Other small bite ones are gravlax, and bacon rolled scallop bites along with popcorn shrimp and salt cod fritters.
America's Test Kitchen Foolproof Fish : Modern Recipes For Everyone Everywhere is the perfect seafood recipe book for those all fish lovers. It's a comprehensive look with delicious recipes that can please everyone. It's great for summer cooking and for cooking all year round.
America's Test Kitchen Foolproof Fish, Modern Recipes For Everyone, Everywhere (American Test Kitchen 2020) is a compilation of the best fish and seafood recipes. There is no one author. The brilliant editorial staff has create a gorgeous coffee table type book with plenty of interesting recipes and beautiful pictures. The recipes are well tested and thought out which are the hallmarks of the long running PBS show. What is great about it is the guide to fish and seafood. There is a full dictionary on everything from Arctic char to tuna.It explains all sorts of aspects from and taste - important for those trying such fish as monkfish or tilapia for the first time. The book also explains how you will find them in the store or fish market along with cooking methods and even substitutions.Another plus is that they educate the reader about buying. There are helpful hints about purchasing whole and frozen fish along with buying fish for sushi and sustainable as well as buying seafood in season. There is a page devoted to the different cooking methods as well. The book isn't just about seafood. Relish and such classic sauce recipes as tartar sauce are also included. You could make a meal out of these alone.
I love how the recipes are divided. One section is Everyday Essentials that has such recipes as pan seared swordfish steaks and crunchy oven fried fish sticks, sure to be a family favorite. Soups, stews and chowders have such crowd pleasers as the classic Provencale bouillabaisse along with everyone's favorite two clam chowders, New England and Manhattan. There is also the Portuguese cioppino along with seafood and chorizo stew. Gumbo is also here as well as lobster and corn chowder.Beach goers who miss those classic seafood shack favorites as New England lobster rolls ,crab cakes and shrimp tacos can find them here. Twists are present as well as seen in the Salad Nicoise with smoked salmon and Mediterranean Couscous salad with smoked trout. Grillers will love the different recipes that feature blackened red snapper and the popular tuna steaks flavored with vinaigrette For the fun loving barbecuers there are grilled Caribbean shrimp ones and grilled red chile and ginger shrimp.For those home chefs who revel in small plates there are such tasty recipes as baked crabbed dish and Provencal style anchovy dish, perfect for a small gathering. Other small bite ones are gravlax, and bacon rolled scallop bites along with popcorn shrimp and salt cod fritters.
America's Test Kitchen Foolproof Fish : Modern Recipes For Everyone Everywhere is the perfect seafood recipe book for those all fish lovers. It's a comprehensive look with delicious recipes that can please everyone. It's great for summer cooking and for cooking all year round.
Thursday, June 25, 2020
Padma Lakshmi's Mission
From top model to Top Chef Padma Lakshmi is known for her beauty as well as for her cooking. Yet she is also a fervent supporter of human right and women's rights along with being an ambassador for American Civil Liberties Union. her new show is about food but it's so much more.
Tejal Rao wrote about this remarkable person in yesterday's New York Times Food section. Ms. Lakshmi has a new food oriented series on Hulu, Taste The Nation. she is no stranger to TV, having been the host and executive producer on the wildly popular Top Chef. This show is different. There's no competition. It's simply a show celebrating the food cultures of Indigenous peoples, immigrant communities and the descendants of the enslaved. Unlike the white male food and travel hosts before her Ms. Lakshmi is keenly aware she is a guest in the homes she visits. The food may be delicious but she doesn't fetishize the dishes she's served. It's not really taste the nation, a word play on CBS's long running Sunday morning show, it's more a way to dig into history and understand how specific communities as they live now.Not many food shows explore how the Chinese Exclusion Act of 1882 shaped restaurant culture.
Like other food and travel shows there are delicious foods to try. There is hot gumbo soothed down with okra, , fire grilled kebabs, beef simmered in a coconut rich curry and puffy corn tortillas wrapped around beans and scrambled eggs. Yet unlike those other food and travel shows there is a definite edge. Ms. Lakshmi stop in front of a shuttered Iranian travel agency noting how a travel ban has thrown people's lives into a disturbance. (this was done before the pandemic: between summer and fall 2019). when she eats the Indigenous fry bread in Phoenix, her companion clarifies its' origins, from the genocide of the natives to their displacement on reservations. Another episode centers around the Gullah Geechee community of coastal Carolinas whose West African enslaved ancestors cultivated the rice fields and whose forced labor built the region's economy. Their food culture was hard won and now it's being threatened by climate change. Then there's the first episode which is takes place in El Paso. She's looking for the history of the burrito but also talks about how workers have to cross the border from Mexico for their jobs.
Taste The Nation is the food show that goes beyond food. It shows the reality of America's culinary history and the politics behind it. It is definitely a show to watch and digest.
Tejal Rao wrote about this remarkable person in yesterday's New York Times Food section. Ms. Lakshmi has a new food oriented series on Hulu, Taste The Nation. she is no stranger to TV, having been the host and executive producer on the wildly popular Top Chef. This show is different. There's no competition. It's simply a show celebrating the food cultures of Indigenous peoples, immigrant communities and the descendants of the enslaved. Unlike the white male food and travel hosts before her Ms. Lakshmi is keenly aware she is a guest in the homes she visits. The food may be delicious but she doesn't fetishize the dishes she's served. It's not really taste the nation, a word play on CBS's long running Sunday morning show, it's more a way to dig into history and understand how specific communities as they live now.Not many food shows explore how the Chinese Exclusion Act of 1882 shaped restaurant culture.
Like other food and travel shows there are delicious foods to try. There is hot gumbo soothed down with okra, , fire grilled kebabs, beef simmered in a coconut rich curry and puffy corn tortillas wrapped around beans and scrambled eggs. Yet unlike those other food and travel shows there is a definite edge. Ms. Lakshmi stop in front of a shuttered Iranian travel agency noting how a travel ban has thrown people's lives into a disturbance. (this was done before the pandemic: between summer and fall 2019). when she eats the Indigenous fry bread in Phoenix, her companion clarifies its' origins, from the genocide of the natives to their displacement on reservations. Another episode centers around the Gullah Geechee community of coastal Carolinas whose West African enslaved ancestors cultivated the rice fields and whose forced labor built the region's economy. Their food culture was hard won and now it's being threatened by climate change. Then there's the first episode which is takes place in El Paso. She's looking for the history of the burrito but also talks about how workers have to cross the border from Mexico for their jobs.
Taste The Nation is the food show that goes beyond food. It shows the reality of America's culinary history and the politics behind it. It is definitely a show to watch and digest.
Wednesday, June 24, 2020
A Ballpark Favorite Comes Home
In normal times people would be sitting at their favorite ballparks, having their beers and a bag of salted peanuts. However , the only time you can get peanuts now is at home. Has the lock down affected this american classic? Yes and no.
Regular contributor Kim Severson wrote about this summer time favorite in today's New York Times Food section. Roasted peanuts have been popular at games for the last 125 years. Yet with most of the venues closed, the nuts have been languishing in storage or orders from peanut farmers have been cancelled. Roasted peanuts are an expensive deal. Unlike pretzels and hot dogs, other ballpark standards, they have to be bred to be the perfect size for the roasting process. The plants are expensive to grow and delicate to harvest. Of course the shell has to be perfect as well which adds to its' appetizing looks. How did peanuts become connected to baseball? It all started in the 1890's when British born Harry Stevens moved to Ohio and fell in love with the game. He designed and sold its' first scorecards with the slogan "You can't tell the players without a scorecard." Enter a peanut company, Cavagnaros traded bags of peanuts for advertising space.on the cards One hundred years later the Aramark company which produces nine million bags (!) of peanuts a season. When Jack Norwith wrote "Take Me Out To The Ballgame" in 1908 , the marriage of baseball and peanuts were well wed.
Roasting peanuts have a special flavor as fans will tell you . They are the divas of the field, with delicate shells that are prone to cracking. Picking them requires care according to peanut farmer Dan Ward, of Clarkton, North Carolina. They also have to be planted in loamy soil. There was also calculating how many to plant for the 2021 baseball season. Yet what about all those companies that bought those roasters . It turned out there was a rise in sales in March. Roasted peanuts started to sell out at Wal-Mart and other retailers. It could be that people wanted to try roasting them themselves or create the Instagram cute squirrel "restaurants" where tiny picnic tables and tiny bowls of raw shelled nuts are left out for squirrels to feast on. In May, there was another boost. shelled Virginias, so named because they're grown in the state had a fifteen per cent boost in sales. The reason was that all those cans bought in March were now gone. sales have been steady. Even steadier were peanut butter sales. It went into a lot of sandwiches but even more sobering more was bought up by FEMA and Feeding America to fill out food boxes for the needy.Yet the Virginia peanuts are not being dumped into the grinders, only the runner beans. It would be cost ineffective to grind up the best nuts according to Tom Nolan the vice president for sales and marketing at Hampton Farms, the North Carolina peanut company.
You can't go to the ballgames these days but you can still have roasted peanuts. They're delicious no matter what. Have a bag and celebrate all those future season with them.
Regular contributor Kim Severson wrote about this summer time favorite in today's New York Times Food section. Roasted peanuts have been popular at games for the last 125 years. Yet with most of the venues closed, the nuts have been languishing in storage or orders from peanut farmers have been cancelled. Roasted peanuts are an expensive deal. Unlike pretzels and hot dogs, other ballpark standards, they have to be bred to be the perfect size for the roasting process. The plants are expensive to grow and delicate to harvest. Of course the shell has to be perfect as well which adds to its' appetizing looks. How did peanuts become connected to baseball? It all started in the 1890's when British born Harry Stevens moved to Ohio and fell in love with the game. He designed and sold its' first scorecards with the slogan "You can't tell the players without a scorecard." Enter a peanut company, Cavagnaros traded bags of peanuts for advertising space.on the cards One hundred years later the Aramark company which produces nine million bags (!) of peanuts a season. When Jack Norwith wrote "Take Me Out To The Ballgame" in 1908 , the marriage of baseball and peanuts were well wed.
Roasting peanuts have a special flavor as fans will tell you . They are the divas of the field, with delicate shells that are prone to cracking. Picking them requires care according to peanut farmer Dan Ward, of Clarkton, North Carolina. They also have to be planted in loamy soil. There was also calculating how many to plant for the 2021 baseball season. Yet what about all those companies that bought those roasters . It turned out there was a rise in sales in March. Roasted peanuts started to sell out at Wal-Mart and other retailers. It could be that people wanted to try roasting them themselves or create the Instagram cute squirrel "restaurants" where tiny picnic tables and tiny bowls of raw shelled nuts are left out for squirrels to feast on. In May, there was another boost. shelled Virginias, so named because they're grown in the state had a fifteen per cent boost in sales. The reason was that all those cans bought in March were now gone. sales have been steady. Even steadier were peanut butter sales. It went into a lot of sandwiches but even more sobering more was bought up by FEMA and Feeding America to fill out food boxes for the needy.Yet the Virginia peanuts are not being dumped into the grinders, only the runner beans. It would be cost ineffective to grind up the best nuts according to Tom Nolan the vice president for sales and marketing at Hampton Farms, the North Carolina peanut company.
You can't go to the ballgames these days but you can still have roasted peanuts. They're delicious no matter what. Have a bag and celebrate all those future season with them.
Tuesday, June 23, 2020
Diablo Verde A New Take On Cilantro
Cilantro is one of the key elements and flavors in Mexican and southwest cuisine. Now there's a new sauce that highlights its' flavor ratcheted up with some heat Diablo Verde, This amazing sauce has an amazing story.
It all started with Luke Johannson , the middle son of 3 Son Foods has spent five years of his young life fundraising for the International Rhino Foundation. He used his birthday money, always asking friends and family to donate to this very worthy cause. He wanted to raise more funds so he sold his mom's creamy cilantro sauce to teachers, friends and neighbors. It was a huge hit. It gained in popularity as the family sold it to local stores and at farmer's markets. It won several awards. Luke and his older brother Ayden, and their younger brother George handle everything , from marketing to packaging. Here's the mind blowing part. Ayden s just seventeen while Luke is fifteen. George is twelve! These young men have the where with all and passion to make 2 Sons Foods the powerhouse in the salsa industry. The salsa comes in three strengths - mild, medium and hot. It's their mother's recipe of cilantro, lime juice and buttermilk,
Shop Rite. I found these instead.It's Don Lee plant based burgers and I cubed it. It looked like pancetta or guanciale.
It all started with Luke Johannson , the middle son of 3 Son Foods has spent five years of his young life fundraising for the International Rhino Foundation. He used his birthday money, always asking friends and family to donate to this very worthy cause. He wanted to raise more funds so he sold his mom's creamy cilantro sauce to teachers, friends and neighbors. It was a huge hit. It gained in popularity as the family sold it to local stores and at farmer's markets. It won several awards. Luke and his older brother Ayden, and their younger brother George handle everything , from marketing to packaging. Here's the mind blowing part. Ayden s just seventeen while Luke is fifteen. George is twelve! These young men have the where with all and passion to make 2 Sons Foods the powerhouse in the salsa industry. The salsa comes in three strengths - mild, medium and hot. It's their mother's recipe of cilantro, lime juice and buttermilk,
I love the creaminess of the sauce - along with the reason it was started. Being an animal rights advocate , the Johannson brothers' passion to save rhinos struck a chord with me. Diablo Verde was a fun dip with tortilla dip, but I also used it in a burrito filling.
It started with tomatoes, and peppers chopped.
I used three tomatoes and five small sweet peppers.
I wanted to get Morningstar Farm chicken strips but couldn't find them at my local
Everything was sauteed in Bertoli olive oil and had a liberal sprinkle of onion powder. I then added two heaping tablespoons of Diablo Verde and cooked on a medium flame.
I then dampened tortillas and microwaved for forty seconds . The filling was put in them,
Definitely add Diablo Verde to any burrito or taco filling. It works well with chicken but I can see slathering this on burgers for a zesty bite. It would also be good added to chicken or turkey chili. It can be found in HEB grocery stores throughout the Austen Texas area or at their website.
Diablo Verde should be on your summer radar.It's an excellent for tortilla chips but great in cooking and on grilled meats and veggies. Try it today not only for yourself but to save rhinos too.
Monday, June 22, 2020
Add Fire To Your Barbecue
It's summer and it's barbecue time. By now many have gone to their grills, enjoying everything form grilled steak to chicken to veggies. Yet it's still the same flavors that need to be livened up. add some spice and fire to your barbecue for some tasty and exciting eating.
One of the most interesting spice blends is the berbere, a common ingredient in Ethiopian cuisine. I've just discovered it as it's one of the main seasonings in Ethiopian lentil stew.It can be found on Amazon but you can make it in your kitchen. It's a mix of paprika, dried New Mexico chilies,cayenne pepper, and dried ginger. fenugreek, cumin coriander and cinnamon are also added along with nutmeg, allspice , cloves and garlic and onion powders. Just gently whisk together. Use it as a rub for rib eye or flank steaks. Add it to hamburgers for some sweet, spicy zing. You can also use the spice as a rib for chicken legs and wings for a different kind of grill and it also works well with veggies such as eggplant. Jamaican cuisine is also tongue tingling . Add a jerk rub to any of your barbecue. Jerk is usually a mix of powdered garlic and onion along with cumin, allspice, nutmeg, smoked paprika and cinnamon. Brown sugar is always for sweetness to cool down the fire a bit. Sometimes parsley and thyme are also thrown into the mix. Jerk can be used on any meat, mostly with chicken but you can also use it on fish such a snapper.
If you want' a different kind of spice mix is the North African harissa. This is a Tunisian hot chili paste which starts off with tomato paste as its' base. A blackened red pepper that's been skinned and seeded is added as are toasted and ground coriander, cumin, and caraway seeds.Sauteed red onions garlic and chilies are mixed and then blended together to form A smooth , ketchup like paste. a squirt of lemon juice is added. Harissa can be used on chicken as a marinade. Just add some olive oil and let the pieces marinate for two to four hours or overnight. You can also use it on summer grilled veggies too.It's a great way of using zucchini and eggplant from the garden.It's also good on grilled bell peppers, adding zing and fire.Of course there is the Buffalo hot wing sauce which can be used on other meats too. Start with Frank's red hot pepper sauce and butter cooked with white vinegar and Worcester sauce.Cayenne pepper is added for bite and fire along with garlic powder and a pinch of sea salt. The sauce is then cooled and can be used as a marinade for wings and drums. Reserve some for dipping later. Keep in mind that hot wing sauce can be used on steak too.
Add some fire to your grilling. A spicy rub or sauce is just the thing for giving meats and veggies much needed zest. Try them for a different spin on barbecuing.
One of the most interesting spice blends is the berbere, a common ingredient in Ethiopian cuisine. I've just discovered it as it's one of the main seasonings in Ethiopian lentil stew.It can be found on Amazon but you can make it in your kitchen. It's a mix of paprika, dried New Mexico chilies,cayenne pepper, and dried ginger. fenugreek, cumin coriander and cinnamon are also added along with nutmeg, allspice , cloves and garlic and onion powders. Just gently whisk together. Use it as a rub for rib eye or flank steaks. Add it to hamburgers for some sweet, spicy zing. You can also use the spice as a rib for chicken legs and wings for a different kind of grill and it also works well with veggies such as eggplant. Jamaican cuisine is also tongue tingling . Add a jerk rub to any of your barbecue. Jerk is usually a mix of powdered garlic and onion along with cumin, allspice, nutmeg, smoked paprika and cinnamon. Brown sugar is always for sweetness to cool down the fire a bit. Sometimes parsley and thyme are also thrown into the mix. Jerk can be used on any meat, mostly with chicken but you can also use it on fish such a snapper.
If you want' a different kind of spice mix is the North African harissa. This is a Tunisian hot chili paste which starts off with tomato paste as its' base. A blackened red pepper that's been skinned and seeded is added as are toasted and ground coriander, cumin, and caraway seeds.Sauteed red onions garlic and chilies are mixed and then blended together to form A smooth , ketchup like paste. a squirt of lemon juice is added. Harissa can be used on chicken as a marinade. Just add some olive oil and let the pieces marinate for two to four hours or overnight. You can also use it on summer grilled veggies too.It's a great way of using zucchini and eggplant from the garden.It's also good on grilled bell peppers, adding zing and fire.Of course there is the Buffalo hot wing sauce which can be used on other meats too. Start with Frank's red hot pepper sauce and butter cooked with white vinegar and Worcester sauce.Cayenne pepper is added for bite and fire along with garlic powder and a pinch of sea salt. The sauce is then cooled and can be used as a marinade for wings and drums. Reserve some for dipping later. Keep in mind that hot wing sauce can be used on steak too.
Add some fire to your grilling. A spicy rub or sauce is just the thing for giving meats and veggies much needed zest. Try them for a different spin on barbecuing.
Saturday, June 20, 2020
Dining Out Or In For Father's Day
Two big events are happening this weekend. Restaurants are opening and it's Father's Day. Now here's the question. Should you celebrate at Dad's favorite restaurant or have something at home? Can the family head out or is better to have a backyard bash?
There should be reservations already in place if you are planning on taking the man of the day out. There are some eateries who will take last minute reservations along with a handful who don't even need reservations. Eating out again is a big deal - and fun. After all it's a chance to dress up , comb the hair and put on sandals other than flipflops. Then there's sitting down and actually ordering a meal. Being waited on is another nice perk along with being served food that you haven't cooked yourself or comes in a container in a paper bag.There's also the thrill of ordering anything you like, from steak to shrimp as opposed to being stuck with what's being cooked in the air fryer or crockpot. Another plus of eating out? Desserts!!! Dad can choose anything from a whipped cream embellished slice of chocolate cake or a fancy mint leaf crowned sorbet in a fancy glass. Instead of a Keurig cup, he and you can have cappuccino or espresso. It's just a nice time out even though you may be dining out in the parking lot.
However it can be more comforting to celebrate Dad in the backyard. It's safer that's for sure if only a close few are invited - or just those living in the house. You can still have the fancy restaurant food , either with take out or making it yourself. An easy but lush lunch or dinner is grilled steak with a coin of herbed butter on it. Herbed butter is a easy make. It's taking plain butter (dairy or plant based) mixed with lemon juice, finely chopped parsley and a variety of other herbs such as oregano, basil, or rosemary. The butter can also be used on toasted Italian or French bread too. Another fun dad dish is a beer burger. This is combining a quarter cup of his favorite beer with chopped beef, Worcester sauce , garlic and onion. Serve with sliced tomatoes and lettuce along with a slice of Swiss cheese. Instead of the usual , gloppy macaroni salads, try grilled veggies as a side. Grill corn and asparagus along with eggplant. You can also use the herbed butter on these or on that other fatherly favorite grilled baked potatoes. End the meal with chocolate stout cupcakes with buttercream icing or double chocolate s'more's using chocolate graham crackers and eighty to ninety percent dark chocolate instead of plain graham crackers and milk chocolate bar.
Father's Day is a time of celebrating. That's the important aspect, whether you dine in or out. Make sure the fathers in your life have a good meal and a good time.
There should be reservations already in place if you are planning on taking the man of the day out. There are some eateries who will take last minute reservations along with a handful who don't even need reservations. Eating out again is a big deal - and fun. After all it's a chance to dress up , comb the hair and put on sandals other than flipflops. Then there's sitting down and actually ordering a meal. Being waited on is another nice perk along with being served food that you haven't cooked yourself or comes in a container in a paper bag.There's also the thrill of ordering anything you like, from steak to shrimp as opposed to being stuck with what's being cooked in the air fryer or crockpot. Another plus of eating out? Desserts!!! Dad can choose anything from a whipped cream embellished slice of chocolate cake or a fancy mint leaf crowned sorbet in a fancy glass. Instead of a Keurig cup, he and you can have cappuccino or espresso. It's just a nice time out even though you may be dining out in the parking lot.
However it can be more comforting to celebrate Dad in the backyard. It's safer that's for sure if only a close few are invited - or just those living in the house. You can still have the fancy restaurant food , either with take out or making it yourself. An easy but lush lunch or dinner is grilled steak with a coin of herbed butter on it. Herbed butter is a easy make. It's taking plain butter (dairy or plant based) mixed with lemon juice, finely chopped parsley and a variety of other herbs such as oregano, basil, or rosemary. The butter can also be used on toasted Italian or French bread too. Another fun dad dish is a beer burger. This is combining a quarter cup of his favorite beer with chopped beef, Worcester sauce , garlic and onion. Serve with sliced tomatoes and lettuce along with a slice of Swiss cheese. Instead of the usual , gloppy macaroni salads, try grilled veggies as a side. Grill corn and asparagus along with eggplant. You can also use the herbed butter on these or on that other fatherly favorite grilled baked potatoes. End the meal with chocolate stout cupcakes with buttercream icing or double chocolate s'more's using chocolate graham crackers and eighty to ninety percent dark chocolate instead of plain graham crackers and milk chocolate bar.
Father's Day is a time of celebrating. That's the important aspect, whether you dine in or out. Make sure the fathers in your life have a good meal and a good time.
Friday, June 19, 2020
A Spoonful Of Strawberry
This is strawberry season and although we can't pick them like we used to, we can still make yummy and comforting desserts with them. Add to the classic dessert spoon cake and you have a wonderful dessert.
Jerrelle Guy, creator of the blog Chocolate For Basil gave this delicious recipe in Wednesday's New York Times Food section. She takes spoon bread, a classic Southern dish and pairs it with the fruit of the moment, strawberries. The name comes from spooning it up, especially the crusty edges and the soft, squishy middle. Anyone can make it , including beginner bakers. It's a quick batter pushed into a buttered dish and then covered with muddled strawberries. You could use any fresh fruit from now, subbing in blueberries or peaches for a different spin. The liquid from the muddled fruit keeps the cake steaming as it bakes. Ms. Guy also recommends a dusting of ginger or cardamon for a warmer, spicy taste or add ribboned basil and a drizzled balsamic vinegar. The strawberries are muddled with brown sugar for an earthy flavor, Of course it's also good with a scoop of vanilla ice cream, perfect after a dinner of barbecued chicken or steak,
Again this is an easy bake and novice bakers will appreciate that. Muddle the strawberries first. This is done either with your hands or the back of the fork. Brown sugar is stirred in for sweetening and then the mixture is set aside.It is a buttery dish with one stick melted with brown sugar , milk and salt. Flour and baking powder are whisked in and then spread into a buttered baking dish. It doesn't matter whether it's a round or square one.Make sure the batter is smooth and spread into the corners. The muddled strawberries and their juices are then spooned over it. Place in a preheated 350 degree F oven and bake for twenty to twenty-five minutes or until a toothpick is inserted and comes out clean. Remove from the oven and allow to cool for three to five minutes before spooning into bowls. Serve with vanilla ice cream but if you want to gild the lily, then freshly whipped cream. A sprinkle of more brown sugar wouldn't go amiss here. It would add some crunch.
This is strawberry season. Use them to make this delicious and comforting spoon cake. It's a perfect dessert for a summery night.
Jerrelle Guy, creator of the blog Chocolate For Basil gave this delicious recipe in Wednesday's New York Times Food section. She takes spoon bread, a classic Southern dish and pairs it with the fruit of the moment, strawberries. The name comes from spooning it up, especially the crusty edges and the soft, squishy middle. Anyone can make it , including beginner bakers. It's a quick batter pushed into a buttered dish and then covered with muddled strawberries. You could use any fresh fruit from now, subbing in blueberries or peaches for a different spin. The liquid from the muddled fruit keeps the cake steaming as it bakes. Ms. Guy also recommends a dusting of ginger or cardamon for a warmer, spicy taste or add ribboned basil and a drizzled balsamic vinegar. The strawberries are muddled with brown sugar for an earthy flavor, Of course it's also good with a scoop of vanilla ice cream, perfect after a dinner of barbecued chicken or steak,
Again this is an easy bake and novice bakers will appreciate that. Muddle the strawberries first. This is done either with your hands or the back of the fork. Brown sugar is stirred in for sweetening and then the mixture is set aside.It is a buttery dish with one stick melted with brown sugar , milk and salt. Flour and baking powder are whisked in and then spread into a buttered baking dish. It doesn't matter whether it's a round or square one.Make sure the batter is smooth and spread into the corners. The muddled strawberries and their juices are then spooned over it. Place in a preheated 350 degree F oven and bake for twenty to twenty-five minutes or until a toothpick is inserted and comes out clean. Remove from the oven and allow to cool for three to five minutes before spooning into bowls. Serve with vanilla ice cream but if you want to gild the lily, then freshly whipped cream. A sprinkle of more brown sugar wouldn't go amiss here. It would add some crunch.
This is strawberry season. Use them to make this delicious and comforting spoon cake. It's a perfect dessert for a summery night.
Thursday, June 18, 2020
After The Cleanse
There is a lot of hype regarding cleanses. People swear by them. They live by them. Yet most times they're just quackery. If you want that healthy body, then eat healthy. I know I have to do this.
For me the gallbladder cleanse was the biggest hoax on the Internet. I followed My Cultured Palate's remedy for eliminating gallstones to the letter. It simply did not work even after I drank the vile liquid that is Epsom salts twice. This was at six and eight PM and I thought this is going well. At ten I had to drink the mix of half a cup of extra virgin olive oil and half a cup of freshly squeezed lemon juice.I drank that with no worries. After all I use the vinaigrette in my salads all the time and had to resist the urge to salt and pepper it. At about eleven PM all hell broke loose. A mechanical sounding swoosh indicated a quick run to the bathroom. This went on for five hours, until four in the morning. I was sure there would be tons of gallstones. Nothing. Each time. There was one - only the size of a pinhead about eight hours later . That was it. Some black things came out of me and I'm figuring it was poo that was lodged in there for a while. As for a regular flush , it was good. Yet I still have gallstones. I still have a dull ache and burping after I eat.
I have now resorted to this gallbladder cleanse tonic from Complete Natural Products. since I don't want my gallbladder removed.It should come in a few days and I'm relying on it to eliminate them. The tonic is made from such ingredients that promote gallbladder health. There is organic artichokes along with Chanca Piedra - stone breaker from the Amazon. There's also milk thistle , lemon and apple cider along with turmeric, all ingredients I've used in the past. Honey, lime and peppermint are some of the other important components in in along with Valerian and red cabbage. There also have to be some dietary changes on my part. Processed foods are way off the table. That means no frozen pizzas which are full of chemicals and preservatives and processed baked goods. Good bye Tuxedos, those tasty Oreo lookalikes from Acme. Those became my best friend during the lock down. Also off the table are the Tate chocolate chip cookies. Luckily I can recreate these using all natural ingredients and the most important whole wheat flour. Cold cuts are gone or will be a rare occasion treat. Bacon, shrimp and even avocados are now taboo. The last is rich in fat and not good. I don't know what I'll do as a replacement for guacamole. Maybe salsa.
Eating healthy is the best way to cleanse the body. These flushes simply and truly do not work. I don't recommend ever doing them. Ever.
For me the gallbladder cleanse was the biggest hoax on the Internet. I followed My Cultured Palate's remedy for eliminating gallstones to the letter. It simply did not work even after I drank the vile liquid that is Epsom salts twice. This was at six and eight PM and I thought this is going well. At ten I had to drink the mix of half a cup of extra virgin olive oil and half a cup of freshly squeezed lemon juice.I drank that with no worries. After all I use the vinaigrette in my salads all the time and had to resist the urge to salt and pepper it. At about eleven PM all hell broke loose. A mechanical sounding swoosh indicated a quick run to the bathroom. This went on for five hours, until four in the morning. I was sure there would be tons of gallstones. Nothing. Each time. There was one - only the size of a pinhead about eight hours later . That was it. Some black things came out of me and I'm figuring it was poo that was lodged in there for a while. As for a regular flush , it was good. Yet I still have gallstones. I still have a dull ache and burping after I eat.
I have now resorted to this gallbladder cleanse tonic from Complete Natural Products. since I don't want my gallbladder removed.It should come in a few days and I'm relying on it to eliminate them. The tonic is made from such ingredients that promote gallbladder health. There is organic artichokes along with Chanca Piedra - stone breaker from the Amazon. There's also milk thistle , lemon and apple cider along with turmeric, all ingredients I've used in the past. Honey, lime and peppermint are some of the other important components in in along with Valerian and red cabbage. There also have to be some dietary changes on my part. Processed foods are way off the table. That means no frozen pizzas which are full of chemicals and preservatives and processed baked goods. Good bye Tuxedos, those tasty Oreo lookalikes from Acme. Those became my best friend during the lock down. Also off the table are the Tate chocolate chip cookies. Luckily I can recreate these using all natural ingredients and the most important whole wheat flour. Cold cuts are gone or will be a rare occasion treat. Bacon, shrimp and even avocados are now taboo. The last is rich in fat and not good. I don't know what I'll do as a replacement for guacamole. Maybe salsa.
Eating healthy is the best way to cleanse the body. These flushes simply and truly do not work. I don't recommend ever doing them. Ever.
Wednesday, June 17, 2020
Restaurant Memories Past
Restaurant critics and even authors have the best jobs - and the best memories. Although these reminiscences don't have to be from their careers. Many have great ones from their childhood that have stayed with them for decades. It just makes us go back and enjoy our own memories.
This was the lead article in today's New York Times Food section. For a few select parts of the country there are eateries open however for most of us, eating at any place still a dream. Yet everyone has memories- mostly very good about restaurants. The critics reminisced about places around the world. One of the sweetest takes place in Paris. Reviewer Ruth Reichl was in Paris with her son and husband, both not showing the same joy she had. The eatery was L'Ami Louis, a famed Parisian spot since 1924. Upon arrival her son was treated to a large dish of pomme frites, French fries, and freshly squeezed orange juice. He and another boy,possibly the child of French actress Carole Bouquet were enlisted to play games along with sharing a giant chocolate cake, His mother swooned over escargots with a garlicky sauce. There is Bill Buford's memory of a night out alone in the gastronome's capital, Lyons. It was a night out for several of the townspeople where they dined on plat principal, a meat dish, featuring chicken, fish and sweetbreads along with first fresh cheese from the nearby alps. The desserts were phenomenal from apple tart to baba rhum to fondant au chocolat.
Adam Platt, brother of actor Oliver Platt, and famed critic, wrote lovingly of meals at Taiching, a small city in Taiwan where his parents were studying Mandarin. They enjoyed Mongolian barbecue on this island of exiles who didn't agree with Maoism. It was the first time he ate scallions and tried sprigs of coriander.It was a heady mix of aromas and tastes, reminiscent of the barbecue joints of the American south. Of course, everyone has great memories of seafood restaurants. Author Carmen Maria Machado writes about enjoying a bowl of steamed mussels and oysters during her college years in Georgetown along with a recent meal at a Red Lobster. Another Sloane Crosley wrote about everyone's favorite tiramisu and sending it to a woman she thought was Amy Poehler at the famed Soho eatery Morandi. It was a humorous and luckily salvaged situation. Her friend knew the Amy look alike's dining partner and they sent over the dessert as a nice gesture of recognition. Aleander Chee writes not of eating but of serving a famed star in the Eighties. Then there is writer Samantha Irby's reminiscence about eating at the Cheesecake Factory on its' opening day.It's chaos, but the place does have rock star status on the American scene along with its' famed warmed bread/
Restaurants evoke all sorts of memories and those are important right now. They make all us happy , even though they're someone else's. It what makes it fun to reminisce.
This was the lead article in today's New York Times Food section. For a few select parts of the country there are eateries open however for most of us, eating at any place still a dream. Yet everyone has memories- mostly very good about restaurants. The critics reminisced about places around the world. One of the sweetest takes place in Paris. Reviewer Ruth Reichl was in Paris with her son and husband, both not showing the same joy she had. The eatery was L'Ami Louis, a famed Parisian spot since 1924. Upon arrival her son was treated to a large dish of pomme frites, French fries, and freshly squeezed orange juice. He and another boy,possibly the child of French actress Carole Bouquet were enlisted to play games along with sharing a giant chocolate cake, His mother swooned over escargots with a garlicky sauce. There is Bill Buford's memory of a night out alone in the gastronome's capital, Lyons. It was a night out for several of the townspeople where they dined on plat principal, a meat dish, featuring chicken, fish and sweetbreads along with first fresh cheese from the nearby alps. The desserts were phenomenal from apple tart to baba rhum to fondant au chocolat.
Adam Platt, brother of actor Oliver Platt, and famed critic, wrote lovingly of meals at Taiching, a small city in Taiwan where his parents were studying Mandarin. They enjoyed Mongolian barbecue on this island of exiles who didn't agree with Maoism. It was the first time he ate scallions and tried sprigs of coriander.It was a heady mix of aromas and tastes, reminiscent of the barbecue joints of the American south. Of course, everyone has great memories of seafood restaurants. Author Carmen Maria Machado writes about enjoying a bowl of steamed mussels and oysters during her college years in Georgetown along with a recent meal at a Red Lobster. Another Sloane Crosley wrote about everyone's favorite tiramisu and sending it to a woman she thought was Amy Poehler at the famed Soho eatery Morandi. It was a humorous and luckily salvaged situation. Her friend knew the Amy look alike's dining partner and they sent over the dessert as a nice gesture of recognition. Aleander Chee writes not of eating but of serving a famed star in the Eighties. Then there is writer Samantha Irby's reminiscence about eating at the Cheesecake Factory on its' opening day.It's chaos, but the place does have rock star status on the American scene along with its' famed warmed bread/
Restaurants evoke all sorts of memories and those are important right now. They make all us happy , even though they're someone else's. It what makes it fun to reminisce.
Tuesday, June 16, 2020
Cleansing Foods
Once you do a cleanse it's important to maintain that "cleanliness" in your body. That means strict dietary changes however they're for the best. What should you eat? What should you avoid?
Tomorrow I do my gallbladder cleanse. It may take more than one to thoroughly flush out my liver and gallbladder (most gallstones actually begin in the liver and should be called liver stones). It would be so easy to go back to old habits and favorite but bad for me foods. Maybe occasionally I can have butter and white breads like when I order from Panera. Possibly I could have cold cuts now and then along with sandwich cookies. Yet I cannot make a diet of them as I've done in the past. Luckily I have gone off French fries which are just super bad for any digestive organ. It's now cutting out the Popeye's any of the fried chicken along with tuna in olive oil. To soothe my gall bladder along with the rest of my digestive tract, I have to give up sugary foods and drinks. Again luckily I have a Soda Stream where I can make organic sodas with water and freshly squeezed fruit juices (I'm looking at a homemade cherry one). Snack candies like Tootsie Rolls and Milk Duds will be replaced with cherries and blueberries. Even avocados are off the table too, They contain too much fat.
There will be a new diet once my gallbladder and liver are thoroughly cleaned. White flour products are definitely banned. Home bakers should take heed with this and consider rye or barley flour to bake your breads. The great flour and baking supply company ,King Arthur has these and they can even be used for cakes and cupcakes. This also applies to rice, where I'll be cooking more with brown rice and whole grains like quinoa along with veggie and bean based pastas. As for meats, cold cuts will be eliminated and a sandwich with freshly cooked meat will be subbed in. Subway can make up heroes with fresh chicken mixed with sliced veggies.I live in a semi vegetarian household so there is no dairy. I can have oat milk ice cream but with fresh cut fruit like strawberries or peaches. Tofu is also good for gall problems so I can still have Gardein products from their hamburgers to meatballs. Dining out will be tricky but it can be maneuvered. There's always grilled chicken salad with a simple vinaigrette or a variety of veggie sides sauteed in olive oil and garlic.
Any cleanse is exciting but also a chance to start anew. It's then just cutting out the bad foods while embracing the good. It's the best way to live for you and your digestive tract.
Tomorrow I do my gallbladder cleanse. It may take more than one to thoroughly flush out my liver and gallbladder (most gallstones actually begin in the liver and should be called liver stones). It would be so easy to go back to old habits and favorite but bad for me foods. Maybe occasionally I can have butter and white breads like when I order from Panera. Possibly I could have cold cuts now and then along with sandwich cookies. Yet I cannot make a diet of them as I've done in the past. Luckily I have gone off French fries which are just super bad for any digestive organ. It's now cutting out the Popeye's any of the fried chicken along with tuna in olive oil. To soothe my gall bladder along with the rest of my digestive tract, I have to give up sugary foods and drinks. Again luckily I have a Soda Stream where I can make organic sodas with water and freshly squeezed fruit juices (I'm looking at a homemade cherry one). Snack candies like Tootsie Rolls and Milk Duds will be replaced with cherries and blueberries. Even avocados are off the table too, They contain too much fat.
There will be a new diet once my gallbladder and liver are thoroughly cleaned. White flour products are definitely banned. Home bakers should take heed with this and consider rye or barley flour to bake your breads. The great flour and baking supply company ,King Arthur has these and they can even be used for cakes and cupcakes. This also applies to rice, where I'll be cooking more with brown rice and whole grains like quinoa along with veggie and bean based pastas. As for meats, cold cuts will be eliminated and a sandwich with freshly cooked meat will be subbed in. Subway can make up heroes with fresh chicken mixed with sliced veggies.I live in a semi vegetarian household so there is no dairy. I can have oat milk ice cream but with fresh cut fruit like strawberries or peaches. Tofu is also good for gall problems so I can still have Gardein products from their hamburgers to meatballs. Dining out will be tricky but it can be maneuvered. There's always grilled chicken salad with a simple vinaigrette or a variety of veggie sides sauteed in olive oil and garlic.
Any cleanse is exciting but also a chance to start anew. It's then just cutting out the bad foods while embracing the good. It's the best way to live for you and your digestive tract.
Monday, June 15, 2020
Travel Through Your Kitchen
Since we can't physically travel this summer, we can do it another way - through our kitchens. We can easily make dishes form different parts of the US and the world. It's a fun way to expand our palates and our repertoires.
Luckily there are cookbooks that can help us on our culinary journey.Try Priya Krishna's Indian-ish Recipes and Antics From A Modern American Family. You can sip spicy chai drinks while enjoying dal or pulao. The great Marcella Hazan left a phenomenal legacy in her Essentials Of Italian Cooking : A Cookbook. You'll feel like you're at Lago Maggiore as you recreate her polenta and squab. Finish with a homemade Italian ice or granita as you play bocce in the backyard. If you're yearning for bouillabaisse, there are several excellent Provencal cookbooks that you can upload to your Kindle.Enjoy the dishes of romantic Provence under backyard fairy lights. Want a week in Mexico, then buy Oaxaca: Home Cooking From The Heart Of Mexico by Bricia Lopez. This has hearty dishes of the home kitchen sort that can easily be recreated in yours. Author Kelly Kwok has The Asian Slow Cooker; Exotic Favorites For Your Crockpot. where you can make classic Chinese dishes while you sunbathe or garden.
If you had planned on an American road trip, not to worry. You can still make the same fried chicken you'd have in the South. It can even be made healthier by using your air fryer. You can fry okra and green tomatoes too. Wash down with sweet tea or mint juleps. Finish with a peach pie and homemade pralines. There are some excellent cookbooks such as Sweetie Pie's Cookbook Soulful Southern Recipes from My Family To Yours. So many head to New England for the beaches and seafood. You can easily get already steamed seafood at any local seafood restaurant or do the steaming yourself. Serve with cups of melted butter and lemon wedges.Of course there is the Jersey shore, and the famed boardwalks that dot many a coastal town. The Jersey shore is known for its pizza and you can easily recreate it with dough already made and a good homemade sauce. Of course there's sausage and peppers. This is an easy saute piled on Italian bread. Mix it up with some red and yellow peppers. Finish with cotton candy which you can buy the machine at Five Below and the sugars off of Amazon.
Turn your kitchen into a road trip. There's so many different cuisines you can try and pretend you're at the place where they originated. It's a fun staycation.
Luckily there are cookbooks that can help us on our culinary journey.Try Priya Krishna's Indian-ish Recipes and Antics From A Modern American Family. You can sip spicy chai drinks while enjoying dal or pulao. The great Marcella Hazan left a phenomenal legacy in her Essentials Of Italian Cooking : A Cookbook. You'll feel like you're at Lago Maggiore as you recreate her polenta and squab. Finish with a homemade Italian ice or granita as you play bocce in the backyard. If you're yearning for bouillabaisse, there are several excellent Provencal cookbooks that you can upload to your Kindle.Enjoy the dishes of romantic Provence under backyard fairy lights. Want a week in Mexico, then buy Oaxaca: Home Cooking From The Heart Of Mexico by Bricia Lopez. This has hearty dishes of the home kitchen sort that can easily be recreated in yours. Author Kelly Kwok has The Asian Slow Cooker; Exotic Favorites For Your Crockpot. where you can make classic Chinese dishes while you sunbathe or garden.
If you had planned on an American road trip, not to worry. You can still make the same fried chicken you'd have in the South. It can even be made healthier by using your air fryer. You can fry okra and green tomatoes too. Wash down with sweet tea or mint juleps. Finish with a peach pie and homemade pralines. There are some excellent cookbooks such as Sweetie Pie's Cookbook Soulful Southern Recipes from My Family To Yours. So many head to New England for the beaches and seafood. You can easily get already steamed seafood at any local seafood restaurant or do the steaming yourself. Serve with cups of melted butter and lemon wedges.Of course there is the Jersey shore, and the famed boardwalks that dot many a coastal town. The Jersey shore is known for its pizza and you can easily recreate it with dough already made and a good homemade sauce. Of course there's sausage and peppers. This is an easy saute piled on Italian bread. Mix it up with some red and yellow peppers. Finish with cotton candy which you can buy the machine at Five Below and the sugars off of Amazon.
Turn your kitchen into a road trip. There's so many different cuisines you can try and pretend you're at the place where they originated. It's a fun staycation.
Saturday, June 13, 2020
Gifts For The Gourmet Dad
Father's Day is a week away and it's time to start seriously thinking about gifts for his special day. If he's into serious cooking then think about some interesting cooking and baking gadgets and ingredients your gourmet dad may like. It's be a true surprise and a real treat to receive something unusual.
Men love gadgets. That's a given. A gourmet father may enjoy the various ones designed to make cooking easier. A sous vide or a water oven is the perfect present, especially for the fussy cook. It's basically a water oven that cooks food perfectly. The food is put into a vacuum sealed pouch and then cooked for a period of time. The end result is juicy. flavorful cuts of meat and tender vegetables. It can even bake a cake ! Everything comes out restaurant perfect every time. It is pricey at five hundred dollars but dad will get a lot of use out of it. A bit cheaper but still fun is an air fryer. Whatever is cooked in it also comes out perfect. A big plus is that you can cook fried food in the air fryer without all the grease and calories. Price wise they come as low as $39,99 at Target or Wal-Mart. It will get a lot of use. If your father loves the smokiness of a good barbecued rib or chicken, then think about getting him a smoker. These can be pricing with the most expensive starting at $1,200 however you can buy a simple charcoal one for $170 to $180. It can smoke everything from beef to fish along with chicken and pork.
For dads who love flavor think about exotic spices. Berber spice is big right now, since it can be used in the Moroccan egg dish shakshuka. It can also be used in Ethiopian dishes along with being a tangy rub for chicken and beef cuts.For a more Asian vibe consider a large shaker full of Chinese five spices. One of the pluses is that this can be made at home.It's a mix of star anise, cloves,Chinese cinnamon, Sichuan pepper and fennel seeds. You can also add anise seed, ginger root, nutmeg and turmeric.It's great for rubs but also adds to stews and batters for fried foods. For the baker dads, think about bottles of Neilsen Massey extracts. The company has such interesting and classic flavors as vanilla, peppermint, coffee and lemon.It also sells vanilla paste and sugars which produces a more vibrant vanilla flavor. You can also buy whole vanilla beans that come from such exotic islands as Madagascar and Tahiti along with Mexico. The company also sells rose and orange blossom water for Greek and Middle Eastern dessert recipes. A box of Ghiradelli baking chocolate is perfect for those dads who love to bake brownies and cakes.
There's plenty to buy for the gourmet dad. It can be a fun gadget or an interesting spice. Whatever it will be he will love it, that's a guarantee.
Men love gadgets. That's a given. A gourmet father may enjoy the various ones designed to make cooking easier. A sous vide or a water oven is the perfect present, especially for the fussy cook. It's basically a water oven that cooks food perfectly. The food is put into a vacuum sealed pouch and then cooked for a period of time. The end result is juicy. flavorful cuts of meat and tender vegetables. It can even bake a cake ! Everything comes out restaurant perfect every time. It is pricey at five hundred dollars but dad will get a lot of use out of it. A bit cheaper but still fun is an air fryer. Whatever is cooked in it also comes out perfect. A big plus is that you can cook fried food in the air fryer without all the grease and calories. Price wise they come as low as $39,99 at Target or Wal-Mart. It will get a lot of use. If your father loves the smokiness of a good barbecued rib or chicken, then think about getting him a smoker. These can be pricing with the most expensive starting at $1,200 however you can buy a simple charcoal one for $170 to $180. It can smoke everything from beef to fish along with chicken and pork.
For dads who love flavor think about exotic spices. Berber spice is big right now, since it can be used in the Moroccan egg dish shakshuka. It can also be used in Ethiopian dishes along with being a tangy rub for chicken and beef cuts.For a more Asian vibe consider a large shaker full of Chinese five spices. One of the pluses is that this can be made at home.It's a mix of star anise, cloves,Chinese cinnamon, Sichuan pepper and fennel seeds. You can also add anise seed, ginger root, nutmeg and turmeric.It's great for rubs but also adds to stews and batters for fried foods. For the baker dads, think about bottles of Neilsen Massey extracts. The company has such interesting and classic flavors as vanilla, peppermint, coffee and lemon.It also sells vanilla paste and sugars which produces a more vibrant vanilla flavor. You can also buy whole vanilla beans that come from such exotic islands as Madagascar and Tahiti along with Mexico. The company also sells rose and orange blossom water for Greek and Middle Eastern dessert recipes. A box of Ghiradelli baking chocolate is perfect for those dads who love to bake brownies and cakes.
There's plenty to buy for the gourmet dad. It can be a fun gadget or an interesting spice. Whatever it will be he will love it, that's a guarantee.
Friday, June 12, 2020
Cleanses For A Cleaner You
Maybe it's time for a cleanse or a detox. It;s been a rough comfort of months thanks to eating all those comfort foods along with junk, alcohol and soda. Yet what works? What's the best and the right one for you? There are so many different ones, whether they're cleanses and detoxes.
First is there a difference? More or less, yes. Often a cleanse involves supplements or pills to eliminate substances along with focuses solely on the digestive tract. Detox strive to support your body's natural elimination process. Cleanses can aid in losing weight, since they flush out water carbohydrate stores and stool. Some doctors and nutritionists pooh-pooh them. However you will read glowing reviews all over the Internet from people who have tried them. If you're still a bit leery about them, then go gentle. Start with a detox water cleanse instead. Water already flushes out toxins and free radicals. Drinking it also reduces the fat around a fatty liver and can help in losing weight.Add lemon and cucumber for both flavor and getting rid of the bad stuff. Want to get rid of that bacteria floating around you? Then mix water with apple cider vinegar and lemon juice. Sweeten with a tiny bit of maple syrup. If you're braver you can work your way up to a juice cleanse. This is where different juices, from both veggies and fruits are blended together for a power drink. Spices such as ginger and turmeric are added , not only for flavor but for their antioxidant properties and immune boosting systems.
I am going to go through a gallbladder cleanse myself. After a few months of gobbling down cookies and soda along with sneaking fries every now and then, my gallbladder is suffering. I do not want to get it yanked out in the middle of a pandemic. I also don't want to wind up with colon cancer sometime down the road, because that is one of the detrimental side effects of gallbladder removal. It is a six day prep and a heavy duty two day flush. For those who are considering it, read the how to's. The best I've discovered come from The Cultured Palate site. This is a site devoted to natural cooking and baking and has a lot of keto recipes. I'll explore those later in the summer. The flush from there comes from Dina Marie Oswald who was a registered nurse. It starts with drinking apple juice or eating apples for six days . Doing this softens the gallstones with the apple's malic acid. On the seventh day it's then guzzling down three cups of Epsom salts to open the bile duct and to promote stool production. It;s then chugging a mix of olive oil and lemon or grapefruit juice.Rest overnight and then there's another cup of Epsom salts in the morning. Gallstones are promised to come out and with them no pain. Am I anxious? Yes, but I have nothing to lose but those pesky stones.
If you feel like you're bloated or not well, then go for a detox or a cleanse. You'll probably feel better. Just pick the one that's right for you. You'll feel comfortable do it then.
First is there a difference? More or less, yes. Often a cleanse involves supplements or pills to eliminate substances along with focuses solely on the digestive tract. Detox strive to support your body's natural elimination process. Cleanses can aid in losing weight, since they flush out water carbohydrate stores and stool. Some doctors and nutritionists pooh-pooh them. However you will read glowing reviews all over the Internet from people who have tried them. If you're still a bit leery about them, then go gentle. Start with a detox water cleanse instead. Water already flushes out toxins and free radicals. Drinking it also reduces the fat around a fatty liver and can help in losing weight.Add lemon and cucumber for both flavor and getting rid of the bad stuff. Want to get rid of that bacteria floating around you? Then mix water with apple cider vinegar and lemon juice. Sweeten with a tiny bit of maple syrup. If you're braver you can work your way up to a juice cleanse. This is where different juices, from both veggies and fruits are blended together for a power drink. Spices such as ginger and turmeric are added , not only for flavor but for their antioxidant properties and immune boosting systems.
I am going to go through a gallbladder cleanse myself. After a few months of gobbling down cookies and soda along with sneaking fries every now and then, my gallbladder is suffering. I do not want to get it yanked out in the middle of a pandemic. I also don't want to wind up with colon cancer sometime down the road, because that is one of the detrimental side effects of gallbladder removal. It is a six day prep and a heavy duty two day flush. For those who are considering it, read the how to's. The best I've discovered come from The Cultured Palate site. This is a site devoted to natural cooking and baking and has a lot of keto recipes. I'll explore those later in the summer. The flush from there comes from Dina Marie Oswald who was a registered nurse. It starts with drinking apple juice or eating apples for six days . Doing this softens the gallstones with the apple's malic acid. On the seventh day it's then guzzling down three cups of Epsom salts to open the bile duct and to promote stool production. It;s then chugging a mix of olive oil and lemon or grapefruit juice.Rest overnight and then there's another cup of Epsom salts in the morning. Gallstones are promised to come out and with them no pain. Am I anxious? Yes, but I have nothing to lose but those pesky stones.
If you feel like you're bloated or not well, then go for a detox or a cleanse. You'll probably feel better. Just pick the one that's right for you. You'll feel comfortable do it then.
Thursday, June 11, 2020
The Gurdwara And Help
The Sikhs have been coming to the rescue for centuries with their practice of feeding those in needs. It has never been more so with the pandemic and protesting.It's part of their religion. It's also part of their great contribution to this time.
Regular contributor Priya Krishna, author of the Indian cookbook, Indian-ish, wrote about this peace loving religion in yesterday's New York Times Food section. The Sikhs follow the teachings of Guru Nanek, a Fifteenth Century teacher who believed in a practical life of truthfulness, fidelity, self control and purity.An essential part of Sikhism is langar, the practice of preparing and serving a free meal to promote the Sikh tenet of seva or selfless service.Anyone, can visit the gurdwara and participate in langar. You don''t need to follow the religion. Their doors are open to everyone. The biggest one, in Amritsar, India serves more than 100,000 people a day. Since Covid 19's arrival, all religious ceremonies have stopped yet the gurdwara has been open non-stop. The Sikh Center in Queens Village, New York, right outside Manhattan, is now feeding protesters . Last week volunteers served five hundred portions of matar paneer, a creamy coconut milk and tomato stew along with rice and rajima, another creamy comforting dish of red beans stewed with tomatoes. There was also dessert, kheer, a sweetened rice pudding.
There are eighty gurdwaras all over the US. They too have been stepping up , feeding those who need it. The Gurdwara Sahib of Fremont, California set up a grocery delivery service just after suspending religious services in March. There's also a meal drive through pick up service too. Cooks wear gloves and masks and the kitchen is big enough for workers to stand six feet apart from each other. As with other gurdwaras, the menus change daily and are always vegetarian, in respect to the Sikhs being vegetarian. The sect is also heading to the protests to feed the protesters, although they, themselves, have been the targets of prejudice and suspicion. In Los Angeles, they handed out seven hundred containers of pasta with a garlic and onion laden tomato sauce and five hundred bottles of water. They even set up a tent in Pan Pacific Park,in the western part of the city. In Norwich, Connecticut , two hundred bottles were handed out to protesters along with rajima. According to Gurjiv Kaur of the LA temple and a graduating senior at the University of California "Langar ,at its' core is a revolution - against inequality and the caste system". She and Kirin Singh asked volunteers to prepare meals to take to the protesters. The Sikhs stand peacefully with all who protest for a fairer world and better treatment from authorities.
The Sikhs have become heroes of what's going on. They provide food and support to those who need it. It is their langar which is now a part of our lives.
Regular contributor Priya Krishna, author of the Indian cookbook, Indian-ish, wrote about this peace loving religion in yesterday's New York Times Food section. The Sikhs follow the teachings of Guru Nanek, a Fifteenth Century teacher who believed in a practical life of truthfulness, fidelity, self control and purity.An essential part of Sikhism is langar, the practice of preparing and serving a free meal to promote the Sikh tenet of seva or selfless service.Anyone, can visit the gurdwara and participate in langar. You don''t need to follow the religion. Their doors are open to everyone. The biggest one, in Amritsar, India serves more than 100,000 people a day. Since Covid 19's arrival, all religious ceremonies have stopped yet the gurdwara has been open non-stop. The Sikh Center in Queens Village, New York, right outside Manhattan, is now feeding protesters . Last week volunteers served five hundred portions of matar paneer, a creamy coconut milk and tomato stew along with rice and rajima, another creamy comforting dish of red beans stewed with tomatoes. There was also dessert, kheer, a sweetened rice pudding.
There are eighty gurdwaras all over the US. They too have been stepping up , feeding those who need it. The Gurdwara Sahib of Fremont, California set up a grocery delivery service just after suspending religious services in March. There's also a meal drive through pick up service too. Cooks wear gloves and masks and the kitchen is big enough for workers to stand six feet apart from each other. As with other gurdwaras, the menus change daily and are always vegetarian, in respect to the Sikhs being vegetarian. The sect is also heading to the protests to feed the protesters, although they, themselves, have been the targets of prejudice and suspicion. In Los Angeles, they handed out seven hundred containers of pasta with a garlic and onion laden tomato sauce and five hundred bottles of water. They even set up a tent in Pan Pacific Park,in the western part of the city. In Norwich, Connecticut , two hundred bottles were handed out to protesters along with rajima. According to Gurjiv Kaur of the LA temple and a graduating senior at the University of California "Langar ,at its' core is a revolution - against inequality and the caste system". She and Kirin Singh asked volunteers to prepare meals to take to the protesters. The Sikhs stand peacefully with all who protest for a fairer world and better treatment from authorities.
The Sikhs have become heroes of what's going on. They provide food and support to those who need it. It is their langar which is now a part of our lives.
Wednesday, June 10, 2020
A Different Kind Of Juneteenth
Juneteenth has always been a special day for the African-American community. It is a day full of celebration and thought, in a way like the Fourth of July.Now with the pandemic and the George Floyd protests, it takes on a deeper, more profound meaning. The good food and cheer is still around but there are new layers there to add to the day's history.
Nicole Taylor, author of The Up South Cookbook: Chasing Dixie In A Brooklyn Kitchen wrote this interesting article in today's New York Times Food section. The holiday started on June 19th 1865 when enslaved workers in Galveston, Texas learned from Union soldiers that they were free. This was two years after Abraham Lincoln signed The Emancipation Proclamation. The day is full of good memories and good food. People shared ruby hued drinks to symbolize the kola nuts and hibiscus which made their way to America from Africa. For years kids made red Kool-Aid or served red Hawaiian Punch along with red hued foods such as fiery sausages, watermelon scented shaved ice, stone fruit cobblers and barbecue. Covid-19 has put a huge damper on the festivities along with the uprisings and protests. Yet people are and should lean into the holiday. Juneteenth is about resistance and that's obvious in the growing number of black chefs becoming known and successful.It also allows celebrants some happiness, and as Ms. Taylor states , that's the best resistance.
There are recipes from different African-American chefs and restaurants along with the chef's various stories. Families can make Juneteenth Red Punch, a recipe from Chef Edouardo Jordan, a James beard award winning cook . It's a mix if a homemade strawberry syrup added to a mix of Cognac,pineapple, pomegranate and lime juices. Ginger beer is added for fizz along with sparkling wine, Fresh cut fruit or crystallized ginger decorates the glasses. Then there is sweet potato pikliz from Chef Greg Collier of Leah & Louise. This is pickled sweet potato mixed with red onions, hakurei turnips and radishes. The pickling juice is a combination of garlic, Serrano chilies, cider and lime juice. There's honey added for sweetness and kosher salt for the pickling process. It's then chilled for a day before serving. The main course is the ribs and the recipe again comes from Chef Collier. These are Memphis style kind with sweet and fiery rub made from dark brown sugar and hot paprika. There is also onion and garlic powders mixed in along with ground black pepper, cumin seed and dried mustard. The meat should be bone in country pork rib rack. Chef Collier adds crushed peanuts as a garnish. You can also sub in black oyster mushrooms for a vegan spin.
This year Juneteenth takes on a deeper meaning. Yet it's also a time to celebrate and enjoy good food with family and friends. That's the best kind of protest - to thoroughly enjoy life.
Nicole Taylor, author of The Up South Cookbook: Chasing Dixie In A Brooklyn Kitchen wrote this interesting article in today's New York Times Food section. The holiday started on June 19th 1865 when enslaved workers in Galveston, Texas learned from Union soldiers that they were free. This was two years after Abraham Lincoln signed The Emancipation Proclamation. The day is full of good memories and good food. People shared ruby hued drinks to symbolize the kola nuts and hibiscus which made their way to America from Africa. For years kids made red Kool-Aid or served red Hawaiian Punch along with red hued foods such as fiery sausages, watermelon scented shaved ice, stone fruit cobblers and barbecue. Covid-19 has put a huge damper on the festivities along with the uprisings and protests. Yet people are and should lean into the holiday. Juneteenth is about resistance and that's obvious in the growing number of black chefs becoming known and successful.It also allows celebrants some happiness, and as Ms. Taylor states , that's the best resistance.
There are recipes from different African-American chefs and restaurants along with the chef's various stories. Families can make Juneteenth Red Punch, a recipe from Chef Edouardo Jordan, a James beard award winning cook . It's a mix if a homemade strawberry syrup added to a mix of Cognac,pineapple, pomegranate and lime juices. Ginger beer is added for fizz along with sparkling wine, Fresh cut fruit or crystallized ginger decorates the glasses. Then there is sweet potato pikliz from Chef Greg Collier of Leah & Louise. This is pickled sweet potato mixed with red onions, hakurei turnips and radishes. The pickling juice is a combination of garlic, Serrano chilies, cider and lime juice. There's honey added for sweetness and kosher salt for the pickling process. It's then chilled for a day before serving. The main course is the ribs and the recipe again comes from Chef Collier. These are Memphis style kind with sweet and fiery rub made from dark brown sugar and hot paprika. There is also onion and garlic powders mixed in along with ground black pepper, cumin seed and dried mustard. The meat should be bone in country pork rib rack. Chef Collier adds crushed peanuts as a garnish. You can also sub in black oyster mushrooms for a vegan spin.
This year Juneteenth takes on a deeper meaning. Yet it's also a time to celebrate and enjoy good food with family and friends. That's the best kind of protest - to thoroughly enjoy life.
Tuesday, June 9, 2020
Your Own Ice Cream Parlor
Your house is now the main place for staycation. There's probably a pool set up along with a badminton ser or shuffleboard court. Add to the fun by creating your own ice cream parlor. There's so many good frozen products out there , the kids can have a field day.
Ice cream parlors were known for their elaborate sundaes and sodas. Make sure you have a variety of different fixings to begin. Start with the ice cream. There's always chocolate or vanilla but coffee works as does strawberry and chocolate chip mint. If you're worried about having two much dairy , then go for soy, almond or cashew milk ice creams. Oat milk ice cream is big right now and with good reason. Planet Oat's oat milk one tastes just like the dairy kind, creamy and rich. They not only have the usual chocolate and vanilla but also blueberry oat crumble,cookies and cream , chocolate peanut butter swirl and coffee fudge swirl. These work in any sundae or soda. As for the toppings, there are homemade and store bought. Hot fudge sauce is easy to make. Start with cocoa powder and cook with sugar , heavy cream and butter over a stove top. You can serve it freshly made or store it in a glass container. It can be reheated in the microwave or stove top for a second use. Caramel is another great topping, especially over vanilla ice cream. Smuckers has a sea salt caramel that's phenomenal. Of course there's whipped cream but now you can get non dairy coconut or almond nut milk Reddi-Whip, Toss a handful of nuts, M&M's or sprinkles for extra fun.Sliced fruit also is a nice topping too.
Ice cream sodas are cool, refreshing treats. Many just plop a scoop or two into a glass filled with Coke or Pepsi. This is good but a real ice cream soda does have a bit more flair. Start with a root bear float. Put two scoops in a mug of well chilled root beer. It's the perfect marriage of flavors topped off with a good head of froth. As far as a true ice cream soda, start off with a seltzer. You can used a flavored one like cherry or raspberry for added taste. As for the ice cream, try a chocolate or vanilla one. Add one or two tablespoons of chocolate syrup like U-Bet or Hershey's. Top with a fancy swirl of whipped cream. Add multi- colored sprinkles for extra fun. If you're not into ice cream then try an egg cream. This is the perfect summer treat. This deli special is just a mouthwatering mix of cold milk, chocolate syrup, namely U-Bet and seltzer. It's then just vigorous beating with a fork until a foam forms on top.Sip and enjoy.For coffee lovers there is the coffee float. It's just taking cold coffee, whether caffeinated or decaf, adding ice cream - try chocolate for a mocchacino vibe to it. Top with a generous squiggle of whipped cream. You can add a drizzle of chocolate or caramel too.
An at-home ice parlor is just one of the great aspects for a stay at home summer. Go wild with sundaes and sodas. Enjoy them as you catch sun and fun in your back yard.
Ice cream parlors were known for their elaborate sundaes and sodas. Make sure you have a variety of different fixings to begin. Start with the ice cream. There's always chocolate or vanilla but coffee works as does strawberry and chocolate chip mint. If you're worried about having two much dairy , then go for soy, almond or cashew milk ice creams. Oat milk ice cream is big right now and with good reason. Planet Oat's oat milk one tastes just like the dairy kind, creamy and rich. They not only have the usual chocolate and vanilla but also blueberry oat crumble,cookies and cream , chocolate peanut butter swirl and coffee fudge swirl. These work in any sundae or soda. As for the toppings, there are homemade and store bought. Hot fudge sauce is easy to make. Start with cocoa powder and cook with sugar , heavy cream and butter over a stove top. You can serve it freshly made or store it in a glass container. It can be reheated in the microwave or stove top for a second use. Caramel is another great topping, especially over vanilla ice cream. Smuckers has a sea salt caramel that's phenomenal. Of course there's whipped cream but now you can get non dairy coconut or almond nut milk Reddi-Whip, Toss a handful of nuts, M&M's or sprinkles for extra fun.Sliced fruit also is a nice topping too.
Ice cream sodas are cool, refreshing treats. Many just plop a scoop or two into a glass filled with Coke or Pepsi. This is good but a real ice cream soda does have a bit more flair. Start with a root bear float. Put two scoops in a mug of well chilled root beer. It's the perfect marriage of flavors topped off with a good head of froth. As far as a true ice cream soda, start off with a seltzer. You can used a flavored one like cherry or raspberry for added taste. As for the ice cream, try a chocolate or vanilla one. Add one or two tablespoons of chocolate syrup like U-Bet or Hershey's. Top with a fancy swirl of whipped cream. Add multi- colored sprinkles for extra fun. If you're not into ice cream then try an egg cream. This is the perfect summer treat. This deli special is just a mouthwatering mix of cold milk, chocolate syrup, namely U-Bet and seltzer. It's then just vigorous beating with a fork until a foam forms on top.Sip and enjoy.For coffee lovers there is the coffee float. It's just taking cold coffee, whether caffeinated or decaf, adding ice cream - try chocolate for a mocchacino vibe to it. Top with a generous squiggle of whipped cream. You can add a drizzle of chocolate or caramel too.
An at-home ice parlor is just one of the great aspects for a stay at home summer. Go wild with sundaes and sodas. Enjoy them as you catch sun and fun in your back yard.
Monday, June 8, 2020
A Quick Sorbet
With the weather heating up, there's nothing like a cooling simple sorbet .Everyone thinks it's a hard make but a recipe in the Sunday Home section of the New York Times. I thought I'd try it. It's simple ,.Just freeze a can of fruit and then puree.
Well, it was simple in theory. I put a can of peaches in the fridge. The recipe calls for fruit in heavy syrup, but that would be too sweet and I had this.
Well, it was simple in theory. I put a can of peaches in the fridge. The recipe calls for fruit in heavy syrup, but that would be too sweet and I had this.
I left the DelMonte peaches overnight. First thing, never freeze the fruit in the can that it came in.
It was a block of fruity ice which was impossible to get out of the can. I put it under hot tap water to loosen it. That didn't work, so I got both my paring and slicing Farberware knives out to break it into chunks.
Once it was all out it needs to be pureed.I used my immersion blender for it and voila - sorbet!!
It was creamy, cool and fruity, a lovely delicious end to dinner. I would definitely make this again, maybe with pears and fruit salad.I also would put the fruit into a container. first. It was a job hacking it to pieces in the can.
This quick fruit sorbet is the perfect cure for a hot steamy summer's day. Try it with one kind of frozen fruit or two for a treat. It's a light alternative to ice cream.
Saturday, June 6, 2020
A Feast For A Few
June has traditionally been a time for weddings and grad parties, showers and engagements. We can still have these celebrations but now for much smaller groups. We can still have our feasts and fetes but with a much smaller menu.
Mostly this is the time for weddings and they're usually big, lavish affairs held at wedding palaces. However an old fashioned reception of twenty or thirty is also a very nice idea. You can even cater it yourself. Years ago, a reception might have only offered sandwiches, something to drink and a slice of the wedding cake. It may seem sparse by today's standards yet it works. No one really wants to fill up on slabs of beef and Hasselback potatoes along with an all you can eat shrimp or sushi bar. Delicate finger sandwiches filled with olive cream cheese and shrimp salad will work just fine. Add roast beef, turkey and ham for the heartier eaters. If you want salads, then have a chef salad, filled with cold cuts and different veggies and cheeses. As for the cake , you can make one yourself. Amazon sells the Wilton five tier pan set. The Internet has dozens of recipes for that special cake along with frosting recipes (try the Two Sisters blog. They have the best flavored frosting recipes). As for decorating , check You Tube or just go with simple mixed berries or flowers cascading down the side. Bridal showers can also be in this vein. Simple sandwiches, followed by a cake or better yet - fancily decorated cupcakes.
Graduation and even engagement parties don't have to be as formal as a wedding. Both can benefit from a table set up with a charcuterie board. This may cause concern for some because of the sharing. The solution is simple. Hand out latex or plastic gloves as guest arrive or put them on the table, next to the plates and utensils.As for the board, arrange slices of prosciutto, Genoa salame and ham. Offer cheeses such as Provolone, Swiss Asiago and Brie with slices of Italian or French bread. Make sure there are extras such as green and black olives along with sun dried tomatoes, marinated peppers and giadiniria, the tart Italian salad. As for dessert, a simple homemade sheet cake would work along with bowls of fresh fruit. You could also go for a barbecue . Again have a variety of different choices , from beef to veggie. If you have trouble finding beef burgers or your grocery set a limit on how much you can buy, switch to turkey and Beyond Burgers. They taste just like the real deal, especially if they have all the fixings. As for sides, keep it simple, Don't have salads. Think sliced tomatoes and pickle spears instead. You can also grill veggies such as eggplant , zucchini and even tomatoes and serve with a balsamic vinaigrette. As for the dessert, again go for cupcakes, They can be decorated with little 2020 toppers and for the engaged couple, ice their initials into the cupcake's frosting.
There can be feasting and celebrating again, even if it's on a smaller scale. Think simple. It can be a feast but a pared down one.
Mostly this is the time for weddings and they're usually big, lavish affairs held at wedding palaces. However an old fashioned reception of twenty or thirty is also a very nice idea. You can even cater it yourself. Years ago, a reception might have only offered sandwiches, something to drink and a slice of the wedding cake. It may seem sparse by today's standards yet it works. No one really wants to fill up on slabs of beef and Hasselback potatoes along with an all you can eat shrimp or sushi bar. Delicate finger sandwiches filled with olive cream cheese and shrimp salad will work just fine. Add roast beef, turkey and ham for the heartier eaters. If you want salads, then have a chef salad, filled with cold cuts and different veggies and cheeses. As for the cake , you can make one yourself. Amazon sells the Wilton five tier pan set. The Internet has dozens of recipes for that special cake along with frosting recipes (try the Two Sisters blog. They have the best flavored frosting recipes). As for decorating , check You Tube or just go with simple mixed berries or flowers cascading down the side. Bridal showers can also be in this vein. Simple sandwiches, followed by a cake or better yet - fancily decorated cupcakes.
Graduation and even engagement parties don't have to be as formal as a wedding. Both can benefit from a table set up with a charcuterie board. This may cause concern for some because of the sharing. The solution is simple. Hand out latex or plastic gloves as guest arrive or put them on the table, next to the plates and utensils.As for the board, arrange slices of prosciutto, Genoa salame and ham. Offer cheeses such as Provolone, Swiss Asiago and Brie with slices of Italian or French bread. Make sure there are extras such as green and black olives along with sun dried tomatoes, marinated peppers and giadiniria, the tart Italian salad. As for dessert, a simple homemade sheet cake would work along with bowls of fresh fruit. You could also go for a barbecue . Again have a variety of different choices , from beef to veggie. If you have trouble finding beef burgers or your grocery set a limit on how much you can buy, switch to turkey and Beyond Burgers. They taste just like the real deal, especially if they have all the fixings. As for sides, keep it simple, Don't have salads. Think sliced tomatoes and pickle spears instead. You can also grill veggies such as eggplant , zucchini and even tomatoes and serve with a balsamic vinaigrette. As for the dessert, again go for cupcakes, They can be decorated with little 2020 toppers and for the engaged couple, ice their initials into the cupcake's frosting.
There can be feasting and celebrating again, even if it's on a smaller scale. Think simple. It can be a feast but a pared down one.
Friday, June 5, 2020
Bee Konscous A Different Kind Of Honey
One of the healthiest sweeteners you can have is natural honey.There is a new brand out there, Bee K'Onscious Raw Honey. It's a different, more artisanal spin on this classic.
I am a big fan of honey in cooking. I use the dark meadow foam kind in my Mom's recipes of tomato sauce and chili. It adds depth and removes the tomato sauce's metallic tang. I was not a fan of the light golden until I tried Bee K'Onscious Sage Honey.
I am a big fan of honey in cooking. I use the dark meadow foam kind in my Mom's recipes of tomato sauce and chili. It adds depth and removes the tomato sauce's metallic tang. I was not a fan of the light golden until I tried Bee K'Onscious Sage Honey.
It's perfect for flavoring teas , especially the all natural kind. I like the sage flavor because it has an herbaceous taste which gels perfectly with the all natural teas. There is also raw Montana clover which should be interesting along with the Brazilian Cipu Uva made from Brazilian Rain Forest flowers. There is also Marmeleiro honey made from flowers from northern Brazil.. Bee K'Onscious doesn't pasteurize its' honey so it's not uncommon to see pollen or other bits in it. This is honey in its' purest form and it's a light golden color.It's also good in salad dressings too
Another plus is that you can track where your honey is from, from the beekeeper to where it was harvested. It's a great way of being connected to the product. The company is from Denver ,Colorado and was started by the environmentally conscious Matt Kollmorgen.
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Bee K'onscious is the tastiest way to enjoy the benefits of raw honey. Try it and see the difference from other honeys. It's a definite must have in any kitchen.
Sage Honey Dressing
1 cup olive oil
1 teaspoon Bee K'Onscious Sage honey
1 teaspoon apple cider
1/4 teaspoon dried rosemary
Mix all together and use for any light salad.It's especially good over grilled chicken salad.
Thursday, June 4, 2020
Stocking Like A Chef
Cooking and shopping these days are vastly different than what they were. Now home chefs have to think like the pros. That includes food shopping like a restaurant owner. It may not be what we're used to but it's actually the best way.
Pete Wells and Jennifer Steinhauser , both New York Times Food section veterans wrote about this new aspect of home cooking in yesterday's Food section. As home chefs have to plan for two weeks of cooking they have to shop for that amount too. It makes sense in a way to then shop at a restaurant supplier. Not only can you get large quantities of produce and meat but also items you wouldn't see in your local grocery store.Jessica Kramer found this out when she ordered from the poultry supplier D'Artagnan in her native Newport, Rhode Island. Her kitchen was filled with freshly slaughtered Rohan duck breasts squabs and baby poussins or chicks. She has made notes for other purveyors that visit her house, much like that of a chef.Many other families are going to suppliers and buying such foodstuffs as wild morels, trays of sea urchins, along with bunches of foraged ramps. Restaurants are also cashing in on this. Several are also selling their most popular dishes like Shouk, an Israeli fast food place in Washington. Customers can buy the much loved hummus along with falafel kits. The owner, Ran Nussbacher, says that making falafel, especially grinding the chickpeas are hard. It needs to be down with an industrial one to get the right silky texture.
Farms are also following suit. Nat and Alison Bjerke-Harvey usually sell their microgreens and garden veggies to their Manhattan, Kansas to restaurants and farmers' markets. The Corona virus shut that down and now the couple sell directly to homes. Their Piccalilli Farms are now making up to two hundred deliveries with their sunflower and pea shoots being the most ordered. They have also delivered their French breakfast radishes, beets and green onions. On Tuesday mornings they watch their veggies sell out.Some restaurants are joining in as Dan Barber , chef at both Blue Hill and Blue Hills at Pocantico Hills, New York. To keep cash circulating to farmers, foragers and fishing crews, Mr. barber began to sell boxes of fish, meat and seasonal vegetables for curbside pickup. Customers get a grab bag of ingredients that are both well known as greenhouse cucumbers and lesser such as Purple sword celtuce stalks. Tucked into the boxes are recipes and backgrounds of the crops include beetle bitten brassicas, veggies that are loved by flea beetles. This expands home chefs knowledge and introduces them to new ingredients and recipes.
This may be the way to go if you're bored with what's in your grocery store. It's a neat way to excite the home kitchen. It's also a great way to get fresh meats and veggies .
Pete Wells and Jennifer Steinhauser , both New York Times Food section veterans wrote about this new aspect of home cooking in yesterday's Food section. As home chefs have to plan for two weeks of cooking they have to shop for that amount too. It makes sense in a way to then shop at a restaurant supplier. Not only can you get large quantities of produce and meat but also items you wouldn't see in your local grocery store.Jessica Kramer found this out when she ordered from the poultry supplier D'Artagnan in her native Newport, Rhode Island. Her kitchen was filled with freshly slaughtered Rohan duck breasts squabs and baby poussins or chicks. She has made notes for other purveyors that visit her house, much like that of a chef.Many other families are going to suppliers and buying such foodstuffs as wild morels, trays of sea urchins, along with bunches of foraged ramps. Restaurants are also cashing in on this. Several are also selling their most popular dishes like Shouk, an Israeli fast food place in Washington. Customers can buy the much loved hummus along with falafel kits. The owner, Ran Nussbacher, says that making falafel, especially grinding the chickpeas are hard. It needs to be down with an industrial one to get the right silky texture.
Farms are also following suit. Nat and Alison Bjerke-Harvey usually sell their microgreens and garden veggies to their Manhattan, Kansas to restaurants and farmers' markets. The Corona virus shut that down and now the couple sell directly to homes. Their Piccalilli Farms are now making up to two hundred deliveries with their sunflower and pea shoots being the most ordered. They have also delivered their French breakfast radishes, beets and green onions. On Tuesday mornings they watch their veggies sell out.Some restaurants are joining in as Dan Barber , chef at both Blue Hill and Blue Hills at Pocantico Hills, New York. To keep cash circulating to farmers, foragers and fishing crews, Mr. barber began to sell boxes of fish, meat and seasonal vegetables for curbside pickup. Customers get a grab bag of ingredients that are both well known as greenhouse cucumbers and lesser such as Purple sword celtuce stalks. Tucked into the boxes are recipes and backgrounds of the crops include beetle bitten brassicas, veggies that are loved by flea beetles. This expands home chefs knowledge and introduces them to new ingredients and recipes.
This may be the way to go if you're bored with what's in your grocery store. It's a neat way to excite the home kitchen. It's also a great way to get fresh meats and veggies .
Wednesday, June 3, 2020
Cooks And Non Cooks
These past few months have been challenging for home chefs and non chefs alike. It's been harder for the second. Don't fret. You're not alone. Many out there have issues with food from cooking to baking.
This was the subject of regular contributor Priya Krishna's piece in today's New York Times Food section. Cooking and baking do not come easy to many. Ms. Krishna interviewed several baptized by fire home chefs about their experiences (it was accompanied by clever drawing s from celebrated artist Jessica Olien). Some home cooks even have problems with frozen foods as did Melissa Hodges in College Station, Texas. She noticed her classmates at the Texas A&M University posting glossy pictures of spaghetti carbonara and citrus scones on Instagram. it inspired her. She tried to heat a frozen pizza but forgot two vital things. She forgot to read the instructions and put it in some kind of pan. The dough fell through the cracks in her oven and the flavors? Think doughy and charred. She tried again with pasta and wound up with another mess.It crunched when she bit into it. Ms. Hodges is now resigned to eating breakfast cereal and other easy dishes. She could have chronicled her failures like another non-cook , Kyler Callahan of Seattle, Washington. The computer engineer cooked a chicken breast but incinerated it when he turned up the heat, when a meat thermometer declared the meat undercooked. This was the case also with Eric Philips who joking tweeted he alphabetically arranged his five spices.It did upset some home chefs.
Do cookbooks help? Many haven't been cracked open since they were given as wedding and shower gifts.This was the case with Kim Baldwin who works at the independent bookstore, Parnassus Books in Nashville. She also hasn't used the appliances she received for wedding gifts either. She has made curried lentils with the legumes from her pantry. It worked save for one problem - the lentils were eight years old. According to her they were "chewy and weird'. Then she tried making barbecued chicken with boneless chicken breasts and barbecue sauce. Everything was thrown into a slow cooker and turned basically into a soup. That convinced her husband to a steady diet of ramen. She did have a victory with lemon pie even though almost every ingredient had to be substituted due to shortages. Some of the simplest recipes like whipped daglona coffee, a popular drink made with just instant coffee, sugar, water and milk has been met with problems. Jennifer Tallman of Brooklyn tried it with an immesion blender , only to be bathed in it. Her shrimp and pasta also bombed.
Home chefs, don't despair. Stick with the simple and then work up to the more complicated dishes. Learning how to cook takes time. That's the secret ingredient.
This was the subject of regular contributor Priya Krishna's piece in today's New York Times Food section. Cooking and baking do not come easy to many. Ms. Krishna interviewed several baptized by fire home chefs about their experiences (it was accompanied by clever drawing s from celebrated artist Jessica Olien). Some home cooks even have problems with frozen foods as did Melissa Hodges in College Station, Texas. She noticed her classmates at the Texas A&M University posting glossy pictures of spaghetti carbonara and citrus scones on Instagram. it inspired her. She tried to heat a frozen pizza but forgot two vital things. She forgot to read the instructions and put it in some kind of pan. The dough fell through the cracks in her oven and the flavors? Think doughy and charred. She tried again with pasta and wound up with another mess.It crunched when she bit into it. Ms. Hodges is now resigned to eating breakfast cereal and other easy dishes. She could have chronicled her failures like another non-cook , Kyler Callahan of Seattle, Washington. The computer engineer cooked a chicken breast but incinerated it when he turned up the heat, when a meat thermometer declared the meat undercooked. This was the case also with Eric Philips who joking tweeted he alphabetically arranged his five spices.It did upset some home chefs.
Do cookbooks help? Many haven't been cracked open since they were given as wedding and shower gifts.This was the case with Kim Baldwin who works at the independent bookstore, Parnassus Books in Nashville. She also hasn't used the appliances she received for wedding gifts either. She has made curried lentils with the legumes from her pantry. It worked save for one problem - the lentils were eight years old. According to her they were "chewy and weird'. Then she tried making barbecued chicken with boneless chicken breasts and barbecue sauce. Everything was thrown into a slow cooker and turned basically into a soup. That convinced her husband to a steady diet of ramen. She did have a victory with lemon pie even though almost every ingredient had to be substituted due to shortages. Some of the simplest recipes like whipped daglona coffee, a popular drink made with just instant coffee, sugar, water and milk has been met with problems. Jennifer Tallman of Brooklyn tried it with an immesion blender , only to be bathed in it. Her shrimp and pasta also bombed.
Home chefs, don't despair. Stick with the simple and then work up to the more complicated dishes. Learning how to cook takes time. That's the secret ingredient.
Tuesday, June 2, 2020
Food Unifies Us
It cannot be said often enough about how food is a great uniter. Breaking bread allows us to see each other in a different, less confrontational light. We need to have more socially distanced community dinners and picnics. Coming together over a plate of something is better than having that plate thrown at us.
Of course there should be more discourse however for now we should think of having town or block funded barbecues where law enforcement is invited.If cops got to see how neighborhoods are , maybe there wouldn't be so much fear - yes fear - and prejudice on their part. Inviting them over for burgers and dogs isn't such a bad idea. They can get ideas about how to patrol and what they're looking at if they know the people. This is also a good concept for churches to follow too. Now that the weather is warmer , gatherings can be held outside to allow for social distancing. Imagine it like a big pot luck where people bring main dishes and sides along with desserts. Other congregations can also be invited. They too can bring different foods, reflecting religious and ethnic backgrounds. Not only is it a chance to come together but try recipes that are out of their comfort zone. Baked mac can be served alongside kugel and falafel. Kids can snack on cotton candy or baklava. Individual barbecues can be set up for s'mores and toasted marshmallows.
Since cops are also our first responders, we need to remember the efforts and sacrifices they make during this ongoing pandemic. It's nothing to whip up a batch of cupcakes and homemade icing for your town's finest. Make an ice box cake if the weather is too hot. Another idea is sending pizza and prepared meals from your local pizzerias and restaurants. You'll be helping eateries in the area as well as providing a hot lunch or dinner for the force. If you have a neighbor who works on the force, treat them and their families to something, whether a cake or extra spaghetti and sauce. They'll appreciate the gesture and the fact that you're behind them. As social gathering restrictions get lifted invite them over for a backyard meal. It's a great time to talk and find out about who they are and what's going on in your area. It's also the perfect time to suggest starting mentoring multiracial youth groups and having a police backed baseball or football team. Also tell them what you've seen in town and if there is a need for improvement.
Food will always unite us. If we start a dialogue, then it needs to be over a hamburger or a slice of cake. Eating brings us together - which is what we need right now.
Of course there should be more discourse however for now we should think of having town or block funded barbecues where law enforcement is invited.If cops got to see how neighborhoods are , maybe there wouldn't be so much fear - yes fear - and prejudice on their part. Inviting them over for burgers and dogs isn't such a bad idea. They can get ideas about how to patrol and what they're looking at if they know the people. This is also a good concept for churches to follow too. Now that the weather is warmer , gatherings can be held outside to allow for social distancing. Imagine it like a big pot luck where people bring main dishes and sides along with desserts. Other congregations can also be invited. They too can bring different foods, reflecting religious and ethnic backgrounds. Not only is it a chance to come together but try recipes that are out of their comfort zone. Baked mac can be served alongside kugel and falafel. Kids can snack on cotton candy or baklava. Individual barbecues can be set up for s'mores and toasted marshmallows.
Since cops are also our first responders, we need to remember the efforts and sacrifices they make during this ongoing pandemic. It's nothing to whip up a batch of cupcakes and homemade icing for your town's finest. Make an ice box cake if the weather is too hot. Another idea is sending pizza and prepared meals from your local pizzerias and restaurants. You'll be helping eateries in the area as well as providing a hot lunch or dinner for the force. If you have a neighbor who works on the force, treat them and their families to something, whether a cake or extra spaghetti and sauce. They'll appreciate the gesture and the fact that you're behind them. As social gathering restrictions get lifted invite them over for a backyard meal. It's a great time to talk and find out about who they are and what's going on in your area. It's also the perfect time to suggest starting mentoring multiracial youth groups and having a police backed baseball or football team. Also tell them what you've seen in town and if there is a need for improvement.
Food will always unite us. If we start a dialogue, then it needs to be over a hamburger or a slice of cake. Eating brings us together - which is what we need right now.
Monday, June 1, 2020
Well It Tastes Like Sushi
If you think sushi is easy to make think again. I was excited about making my first vegan California rolls. I bought the mat, the seaweed, and the precooked Japanese rice. I watched the videos , studying the exact way to slice up an avocado. Did it work out? Well, the end result did taste like a California roll.
It does start with the rice and seaweed sheets. I used Shirakiku precooked rice straight from the container. Big mistake there.I should have microwaved it first. Then there was the seaweed, Hagoromo's split sheets of nori. I think this was my second mistake.It should have been a solid sheet. This was not easy to roll up on the new sushi mat
This is the mat drying now.
I was proud of the avocado slicing along with the cucumber peeling
I bought shredded baby carrots.
These are the three essential ingredients in a vegan California roll. It's a matter of flattening the rice with the sushi mat and then flipping it. There has to be knack to it. I did manage to roll the veggies into the rice and nori.
However ......
It looked like Godzilla stomped on it Yet it did taste like the Cali roll I get at Sarku.It just needed a little soy sauce and it was a delicious treat. I now know to use whole sheets of nori and microwave the precooked rice for more malleability. I won't give up.
The perfect California roll is out there.It's just going to take more practice along with the right ingredients to make the ones I love. From there, it's on to other tastier sushi rolls.
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