Good Bye TO An Era Donahue's Closing

 Restaurants lasting almost eight decades in New York City is a rarity.Yet Doanue's managed just that until recently. This classic Manhattan eater y is shutting it's kitchen and closing it's dining room. Despite this , it gave thousands upon thousands of New Yorkers and tourists great food and drink.

Regular contributor and the paper's restaurant critic Pete Wells, wrote about this sad occurrence in yesterday's New York Times Wednesday Food section. The eatery started in 1950 when Irirsh immigrant Martin Donahue born in Country Galway built four restaurants for each of his four sons. Only one, run by his son Martin until he died in 2000, and now his granddaughter Maureen Donahue-Peters. ran it.However the city was not as it once was. it has become too crowded and noisy and Ms. Donahue -Peters would rather be at her second home in Westhampton.  Still he has kept all the charming touches that were with the eatery during it;s first year. There is still the original early 1950's phone on the wall along with the checkerboard floor and blue glass engraving behind the bar of an elephant looming over a cocktail as if it were a mouse. Orders are still written up by hand. There is nothing electronic like what modern restaurants have. Even the menu is pure Americana. Yes there is steak and filet mignon but there is also Maryland turkey and gravy along with BOston scrod and Hawaiian ham steal.Hot turkey and roast beef sandwiches were also popular,.

Seventy-five years brought the famed and the regular tooIt was the hangout of such famed CBS journalists Walter Cronkite and Dan Rather as well as NBC's Matt Lauer . Former mayor Michael Bloomburg often dined at Donahue's as did Cardinal Timothy DOlan.Supreme Court Justice Anthony M. Kennedy was a regular in the old fashioned black vinyl booths.  It even brought in such famous writers as the famed Tennessee Williams and Gay Talese. Even the infamous con man Bernie Madoff spent a few meals there. Yet it was also a neighborhood place. Diners like Brooke Emmerich has been coming to the eatery since childhood. She and her family lived around the corner and ate there every Thursday always enjoying Donahue; famed corned beef and cabbage.It never took long for non famous regulars t be treated like stars.Bartenders and servers knew their drink and meal preferences down pat.Unfortunately Donahi=ue'sw ontl be picked up by a new owner. Another type of restaurant will probably be moving in and with it a raise in rent. Not to worry though, Ms. Donahue=Peter has opened up a Donahues in Westhampton.The menu is more or less the same. There are chicken pot pies and steak dinners but also trendy salads to fit the diets of the posh East End/

Every good thing must come to an end. Sadly this is the case with Donahue's. It will live on in history and people's beloved memories of the place.

Make Those Pancakes Perfect

 Nothing beats a good Father's Day breakfast tan a plate of perfectly made flapjacks. What dad doesn't love a stack oozing with melted butter and dripping wit rich maple syrup.Yet  sometimes it;s hard to create a good stack. There are so many problems that can arise. Luckily there is help.

Regular contributor Melissa Clark offered tips in a guide published in today's New York Times Wednesday Food section. The ideal pancake should be golden and fluffy wit air holes to soak in the melted butter and  syrup. However there are so many factors that can ruin that crumb.One is that old ingredients are being used.Scratch recipes call for baking powder and baking soda. This give the batter lift and creates that fluffy texture These also give pancakes their deep golden brown hue and vigorous rise. However both can go stale. Always check the expiration date before using. If it's not visible then try this test. For baking soda drop a pinch of either lemon juice on vinegar in a small pile. It should give a vigorous bubble.Baking powder just requires a mix wit a bot of hot water.A fizz means it;s still good to use. Another problem is that the batter hasn't been rested enough.A quick rest can be between ten and thirty minutes.An ideal rest would be forty-eight hours which will deepen the flavor. The buttermilk which is required in Melissa Clark's recipe will have more time to work on the batter. By morning it should be thick and perfect for griddling.

Pans can also factor in creating the perfect pancake.Pan temperature is important. Cook with a low flame and the pancakes will turn out doughy and white. Too high a flame and the exteriors will be scorched. The best bet is heating the pan over a medium sized flame for two to three minutes, Flick in a few dri=ops of water.If they sizzle and evaporate then it;s the perfect temperature.Use a mix of butter and a neutral oil to fry the cakes. Use a generous amount of butter  to create the crispest edges.There shouldn't;t be a thin sheen but enough to swirl around the pan.Test it with the first flapjack. Also the choice of pan is important too. Use either stainless steel,carbon steel or cast iron. Another important factor is how much batter is used. Don;t make those big wagon wheel ones seen on Tiktok or Instagram. Smaller ones are much better.They'll have crispier edges and will be much easier to flip.Use a large ice cream scoop to measure out the batter,DON"T touch the water once iit's in the pan .The pancakes will be ready when bubbles speckled the entire surface.Use a wide, thin spatula and flip it in a confident motion.The second side takes as long as the first to cook.Both sides should be golden and lightly springy in the middle. Mix in like blueberries and chocolate chips  should be added in when the pancake first hits the griddle,.

Dads love a good stack of golden pancakes. Follow this guide to give the man of the day a perfect breakfast. The result will be crispy and fluffy griddle cakes perfect with maple syrup and butter.

Dad In The Kitchen

 Usually Father's Day gifts revolve around the Grilling Dad. There are tongs and aprons, spatulas and rubs. yet there is the other dad - the kitchen one. He's the guy who likes to make his own pasta and bread, boil lamb chops and make phenomenal salads. What to get him ? Everything kitchen for this Father's Day!

If your dad or partner loves to bake then think everything baking. King Arthur Baking site and stores -not just for the baking gear but also for the croissants and baguettes!) King Arthur  has everything for the consummate baker. They have mixesa nd pans packages along with recipe bundles.These offer everything from how to make homemade ravioli to making sourdough hot dog and hamburger buns( in case he does want to grill for his day) There is a pizza bundle too , perfect for those summer at home movie nights. Creating a basket of four ,yeast and flavorings is another perfect gift too. A lux gift is a hand stand mixer. This is an investment gift that will last for years. Kohl's has them on sale now for $76.49 These have attachments such as a bread hook ,  mixers and a balloon whisk. A hand held mixer is another great gift because it allows for more freedom of movement than the standing one. Target has one for as low as $19.99 for a Hamilton Beach model.

For the dad who loves ethnic cooking think a wok or a pasta maker. You can easily get a good carbon steel one for only $17.99 at the Restaurant Store. Add a steamer like the JOyce Chen one at Wal-Mart for $19.95 . Add a gift certificate from H_Mart and let him go wild there. The store has a wide variety of sesame oil and fish paste - vital ingredients for Asian cooking.If Dad loves cacio e pepi or a good old fashioned sauce with spaghettini then a pasta maker is your best bet for a great and well appreciated gift. They very inexpensive right now. Lidl  is selling their Silvercrest brand for only 14.99 while Wal-Mart offers a more elaborate one at $23.36 For the ultimate luxury pasta maker consider Vevor Electric maker for $83.00 It has three speeds and can make a variety of different pastas from wide ones for lasagna to very thin ones like angel hair/ Extra gifts can include a strainer for draining the pasta water and pasta tongs. Think about getting Dad a cheese grater to grind up Parmesian blocks into cloudlike flakes. Target has the NutriChef Rotary cheese grater for only $24.99.It comes with five different blades to produce an array of different textures. Packs of sundried tomatoes are a nice add in for a tangy kind of homemade sauce.

A dad in the kitchen is a benefit to the family. Give him Father's Day gifts that highlights his talents. He'll shine and cook fabulous meals.

The Simplicity Of Summer

 The ot weather makes cooking and creating desserts easier. No on e ant to be spending time in a hot kitchen. It's easier to grill as for baking - that's another method that should be simple too. It's summer.Times to take it easy

One thing about summer cooking is that you really don;t have to use the oven.The air fryer  should be your best friend.It;s great at cooking cutlets and steaks The same with the outdoor grill. I'ts just easy to throw burgers and hot dogs on it. There's nothing fancy about this. It's just cooking for a few minutes and then placing them on buns. Even keep the fixings simple too. Sliced tomatoes work along with lettuce. Don;t go fancy with special sauces and extras like sauerkraut. Mustard and ketchup will do just fine. This also applies to wings and drumsticks too. Do you need to marinate them ? If you want for more flavor however if its too much don't. Simply dusting them with salt and freshly ground pepper works. You want to taste the actual chicken and crispy skin - not a host of other flavors. This philosophy also works for ribs. Don;t go crazy with elaborate rubs.Use a simple mix of garlic powder and paprika with salt and pepper . If you want flavor have a bowl of barbecue sauce out for dipping. Keep this idea for salads too. A simple salad works ,especially if there's a fixings tray where people can add their favorites like avocado slices and cherry tomatoes. Use a simple vinaigrette if you want to bring out the veggies and extras tastes.

Summer desserts and treat should also be kept  simple. N o one wants to turn on a 350 degree Farenheit oven when the temps hit the nineties or higher.Icebox cakes are easy and fun to make. One of the most classic is the Nabisco chocolate wafer log or zebra cake. This is simply taking chilled whipping cream and mixing it with one teaspoon of vanilla extract for more flavor . It's then mortaring the wafers together with this cream and them covering the log with more whipped cream.It;s left to set and chill in the fridge overnight. To make t fancy. just sprinkle handfuls of chocolate sprinkles on top.If you want some variation then sub in mint extract for the vanilla. Another easy dessert is taking Nabisco's Nilla wafers and layering them with either strawberries or blueberries or both and then adding whipped cream or Thawed out Cool Whip .It's a nice end to a barbecue and perfect for celebrating a summer birthday.Another treat is a tray of ice cream cupcakes. This is pulverizing cookies in your chopper , and then adding melting butter to the crumbs.This is the crust that's pressed into cupcake cups. Add a scoop of ice cream to each and then freeze until it sets. Top with a squiggle of Whipped cream and a toss of sprinkles.

It's summer.It;'s hot. Make simple foods and treats that are easy to create and even easier to eat.

The Dirty Soda Craze

 Just when you thought there couldn't;t be another drink here comes the dirty soda This is a lush take on those frothy creamy dessert like coffee drinks but with9out the coffee . It's an easy to make drink and the perfect foil for a very hot day.

How did the dirty soda come into being? It all started in 2012 in Utah.It was a reaction the the Mormon ban on coffee ,tea and alcohol.  This includes all those tasty iced  mochas and cappuccinos too. Iced tea is off the table too .That leaves soda albeit ,like coffee and tea most colas are caffeinated - a definite no in the Church of Latter Day Saints. Many Mormon colleges and households didn't  have soda for decades because of this. However in 2012 the Church released an official statement clarifying that the health code does not prohibit caffeine consumption . Tha['ts only for hot drinks that was listed in their scriptures. High sugar syups, dairy creamers and soda bases are entirely compliant with church rules. Dirty sodas could also be categorized as mocktails which fits in nicely with the non alcohol ban in the religion and heavy regulated throughout Utah. The craze brought forth a number of soda shops with names like Sodalicious Fizz, Thirst Drinks and Quench It! Sodalicious offers a menu that includes all the popular sodas ,from Coke to Mountain Dew and Dr.Pepper and then a variety of added in from coconut and raspberry to name a few to cherry and chocolate.

A dirty soda is an easy make at home. Take a ice cream soda glass and fill it nugget ice. These are small pellets of ice which are usually made in an expensive ice machine. However not to worry Target, WalMart and Shein sell nugget ice trays so you can make them at any time. Then fill the iced filled glass with  the soda of your choice. It can be anything from Coke to Pepsi to Sprite or Mountain Dew. You can even use Diet soda if you want. The next steps the creamer. Coffee Mate has gotten in on this craze and even came out with a dirty soda flavored creamer.It's basically a coconut lime mix that should be added to Dr Pepper (or any soda.)  They also came out with an orange creamsicle flavor that can be added to any orange soda from Crush to Fanta.Hoever if you just want a plain one ,then use a vanilla flavored creamer instead. Stir with an ice tea spoon or a stainless steel cocktail stirrer. You could also make an ice cream less root beer float. Sub in the iced cream with ice and vanilla ice cream with the ice pellets and vanilla creamer. You could add some toffee syrup for a richer flavor.

A dirty soda is a fun way to celebrate the simmer. Whip up one with your favorite fizzy drink and falvritings. Then sip and enjoy.

It;'s Mocktail TIme

 Hot weather deserves a cooling sip. Mocktails fill his need .They can be chocolate-y ,fruit and/or minty. What they have in common is that they're perfect for the steamy days ahead.

One mocktail I'm enjoying now is peaches and cream. This is a yummy mix of peach nectar and vanilla flavored seltzer/It's just taking a tall glass and filling a third of it with a rich, thick peach nectar (Stop and Shop has the best and its; in an easy to our container) and then topping it with two thirds of the seltzer.This has gotten me through quite a few hot June days.I [an on making a non alcoholic Sunrise using it too. This  is mixing the nectar with lemon-lime flavored seltzer.  You can also mix the peach nectar with ginger ale for a kind of Bellini. These are perfect for a brunch with the kids. Keep in mind that apricot nectar can also be used in these drinks as well. Other fruits can be used in mocktails as well. This is blueberry season so think drinks with these bright blue little gems.Muddle or crush the blueberries until they're fully crushed and fragrant. It;s then adding a good splash of lemon seltzer and maybe just a drizzle of honey to sweeten the drinks (some of the berries will be bitter)> Garnish with a fresh mint leaf or two.

Yes, you can make a chocolate mocktail without the alcohol. This is a decadent fix after a summery seafood dinner.This is an easy mix of boiled milk with chocolate chips and a pinch of sea salt.  Add vanilla coffee syrup and mix well. The drink is then poured into glasses and chilled (think frozen hot chocolate). Serve in martini  glasses or tumblers that are rimmed with chocolate cookie crumbs.Another fun cocoa flavored mocktail is one that sort of would be in place at an ice cream parlor. Add a good squirt of any chocolate syrup (Bosco is great here) and some milk or cream. To give it fizz and oomph , top off with cherry flavored seltzer(It's basically an egg cream with something extra). You can also do the same with another fruit of the season - strawberries.Puree three or four strawberries and then add milk to them . Mix in equal parts chocolate syrup and plain seltzer.Stir until the drink is thoroughly mixed. Serve in a tall glass with a sliced strawberry on the rim.You can also make a simple strawberry syrup for this by cooking together white granulated sugar and Walter. Strawberries are added and crushed as  they're cooking . Strain out the pulp and seeds. This syrup can also be used in fruity mocktails too.

Happiness is a cold drink on a hot day. Make any of these mocktails to beat the beat. Sit back and sip.

Food For The Common Good

 Can a restaurant make an impact on it's surroundings and the people who visit it? Absolutely especially when the owner and manager want to create a safe space for all those who visit. The restaurant is Post Modern Times.. The community is Minneapolis  - a city that's had it's fair share of government induced problems,

Regular contributor Brett Anderson wrote about the fascinating eatery in yesterdays' New YOrk Times Wednesday Food section. The Post Modern Times diner's owner Dylan Alverson decided to stop charging for food during the January siege of his city. His decision came amid his standing in the middle of tear gas and flash bang grenades. Te original intent came from a disgusted American citizen and to stop paying taxes to a government he said was "actively inflicting daily harm to its citizens" The restaurant stood a few blocks away from where Renee Good and George Floyd were murdered. The pay as you wish eatery would also have a new name: Post Modern Times. The restaurant thrived despite that most visitors cannot pay.it is a vision in performing arts.  He is stepping out of the system, deciding that maybe making a profit isn't really a good thing after all.In the years before the pandemic Mr. Alverson was making a ten per cent profit margin but never exceeded it. He sees is days as a young punk anticipating societal collapse as an asset in confronting forbidding odds as a restauranteur.

Having a no pay restaurant is nothing new. ocker Jon Bon Jovi  owns Soul Kitchen  where  diners pay what they can and if they can;t they can help put in some way . However what makes Wisconsin born  Mr/ Alverson;s Post Modern Times novel is his determination to center his business on expanded concept of hospitality driven by more than economic survival The country is a fascist economy where independent can;t get by,. There's a catastrophic failure of the restaurant industry.His pessimistic analysis is not that crazy. Some forty-two per cent of fellow eatery owners said their businesses weren't profitable according to a report from the National Restaurant Association. A February survey of three hundred members of the Independent Coalition formed during the pandemic  shows that one in four are in serious threat of closing. Even worse for Mr. Alverson is that neighbors are complaining that the restaurant's patrons may being in a criminal element,. Yet that's not true. There are people who bring their kids even if they can;t pay.It's a place of comfort with good food and diversity according to one regular customer ,Mallory Alekan an music teacher.

Yet Post Modern Times and Mr Alverson are making a difference. They're providing healing in a government broken city. Food heals . The city and its' people need that.