A Meatier Salad

 After a summer of not eating green, its time to embrace a earlier salad for those weather transition days. There's still the taste of summer yet it has the meatiness of a fall meal. There's all sorts of fun ingredients to add while boosting the flavor. 

New contributor and chef Ashley Lonsdale gave great suggestions and recipes in yesterday's New York Times Wednesday section. Salads can be boring It some kind of green, maybe tomatoes of any sort added in and dressing.Once in a while there broccoli or julienned ham. Dressings can be yawn inducing too - with most opting for a simple olive oil and red wine vinegar vinaigrette. Chef Lonsdale recommends tossing in beans or lentils.A half cup of these add five grams of protein For a tastier salad,. crisps the beans with a sprinkle of olive oil in the oven They can be simmer in  a pot of green or black Beluga lentilsEven yellow lentils are God and the best part are that beans can last in  a salad for several days in the fridge.Cheese is another great add in and a also a good source of protein Try a scoop of cottage cheese or shredded mozzarella Parmesan or fetaDo the unusual like pairing the mozzarella with plums and dressing with a citric based dressing.Nuts and seeds also make a salad meatier. If you have time roast  or.toast them for a better, richer flavor.Any nut butter can be added to basic dressings for a different flavor. Real meat can be added in the form of shredded rotisserie chicken canned or fresh fish along with fresh or frozen shrimp.

Chef Lonsdale also has some tasty recipes to try out,There is a tomato avocad salad with a creamy feta dressing/ This has a surprise of toasted walnuts mixed in with the tomatoes of any kind and avocados. The dressing is a smooth blend of feta, lemon  juice and olive oil. Avocados are used in another hearty salad [It's paired with shrimp and Gem lettuce. The dressing has  unsalted peanuts garlic and sesame seeds. Homey and fennel seeds are also added to this along with olive oil as the base.Another seafood bowl is roasted salmon mixed with broccoli florets and jasmine rice The dressing is a simple one. Dijon mustard is mixed with Dijon mustard ,anchovy fillets and lemon  juice. Red onions and either watercress or arugula is also added for color and crunch. Chicken is added to tomatoes along with couscous.It;s jazzed up with cumin and ginger for some bite along with fresh lemon juice. Tasty salad, reminiscent of summer nights is a mix of plum and mozzarella.The dressing is fresh  lime juice  red wine vinegar and honey serrano chule gves it bite .There is olive oil but it's only drizzled on top at the end.

Salads can be fun and hearty at the same time. Add some protein ,Jazz up the dressings .Enjoy a tasty meaty salad that's the perfect transition bowl.

The Shake Behind Shake Shack

 Shake Shack is one of the pillars of the Manhattan dining scene.Yet the man behind it and the restaurant's story is a bit shaky _ non  pun intended. This is a story of a creator who wanted to make a delicious meal for everyone to enjoy . Did it  happen? Yes. There are Shake Shacks all over and it has a wide fan base.

Regular contributor Kim Severson wrote about the owner Danny Meyer and his creation in today's New York Times Wednesday Food section.Danyy Meyer created one of the greatest burger and shack joints since Richard and Maucice McDonald started  started McDonald's in the 1950.s/ His new book < an autobiography "What COuld Possibly Go right?" is out September 29th. He shows a life with a lot of false starts and blunders but with also great successes too. He was the one responsible for Eleven Madison Park,Gramercy Park and the Modern. He also powered up he careers of such great chefs like Tom Colicchio and Daniel Humm. Funny enough he wasn't;t from a food family. He was born in St.Louis Missouri sixty-eight years ago. He lived in the shadows of his grandfather, both great businessmen and civic leader. His father,r although an alcoholic was a charismatic travel entrepreneur while his mother who ran an art gallery.Mr.Meyer lived in the shadow of his star sister and was rejected by Princeton and Brown, finally being accepted by Trinity College in Connecticut. 

One would think that he wouldn't;t be successful given this background yet he was. He is happily married to Broadway and TV actress Audrey Heffernan and they raised four kids in the city and western Connecticut. His restaurant offspring  were some of the cits' most famous and thriving eateries. Shake Shack made him. he often visits branches in different cities to see how they're doing. he always orders a plain Angus burger  to see how the quality and taste of the meat is.With it is the restaurant's' ubiquitous shake another menu must have The eateries success is due in part to Mr. Meyer's belief that employees rather than customers are the first consideration This create happy guests along with a strong community. Suppliers and investors can also make money from this as well..Shake Shacks history is not without controversy though. He decided to change the French fries in 2013 which drew sharp criticism from New York Times food critic Pete Wells. Gone were the fresh made ones. A better kind of frozen replace them. Then there was the the deep self examination when George Floyd was murdered and was the restaurant along with his others racially correct. He also eliminated tips and roasted wages too during Covid.

Is Danny Meyer one fo the greatest restauranteurs? Some say yes. while others are skeptical. Yet he created a restaurant that rivalled. traditional and well loved burger joints of

Warm Feelings

 With a dip of weather everyone s thinking of warm.Warm sweaters, warm jeans . Even warm flavors.What's the last? A variety of spices that makes you feel all cozy inside. They;re perfect for both baking and cooking.

Warm spices don't exactly physically heat you up.There are special chemical compounds that trick the nervous system into feeling heated.One is cinnamaldehyde and it's the reason cinnamon has it;s distinct flavor and smell.It activates the same nerve pathways that perceive physical warmth. This creates chemesthesis the scientific b=name for how your skin and mouth perceive certain chemical irritants as temperature or pain instead of actual taste.Many people feel these warm flavors evoke a sense of deep comfort, much like being wrapped in a favorite blanket and they're strongly linked to fall and winter. What are these flavors? Obviously cinnamon leads the list.There is also nutmeg,cloves ginger and allspice.Cardamon is also on the list. They can be used in hot drinks as well as sweet and savory dishes.Warm spices are what make Thanksgiving and Christmas so memorable. Keep in mind that they don't work well in any Spring or Summer dishes,

This is why pumpkin spice lattes are all the rage during the cooler months.Theres' something that is comforting about the taste even with iced lattes.It;s the same mix that makes pumpkin pies feel warm and cozy in the mouth.There's cinnamon,cloves nutmeg and ginger.Any of these along with cardomom can  be make into all sort soft dishes. One fun fall snack are snickerdoodle. These are the classic cinnamon cookie made with the spice along with such comforting ,homey flavors like butter and sugar . Another warming cookie is a ginger snap. This is a dough made with ground ginger and a pinch of cinnamon. Cardomom is mostly used in Indian cooking but it can also be used in cookies too.Breads  can get a touch of warmth too.Think a sweet cinnamon bread toasted for a lovely breakfast. These spices are also great in savory dishes like stew too.Korma curry from India has an abundance of cardomom pods for a warmly satisfying flavor. Cloves add warmth and lessen the saltiness in roast ham. Cloves can also be used in pilafs too to add warm to such chicken and lamb dishes.

Warming spices are the thing for cold fall days. They give a sense of heat and comfort to all sorts of dishes. Try them in sweet ,savory or even drinks.

Create Your Best Doughnuts

 What makes a good doughnut? Is it the yeast? The flour? The amount of cinnamon or vanilla used? That's the question. There are some tips to help making the perfect circle.

What are the key traits to a good doughnut. Not  surprisingly AI comes to the rescue with this.The texture is the most memorable. A yeast doughnut should be  soft and airy in your mouth .If you;re making cake doughnuts then think a denser cake like crumb. There should the a moist interior (especially the cream and jelly filled), Fried ones should have an all over crispy exterior thanks to a crust setting properly without soaking up too much oil.You can  either make cake or yeast. bake for fried.If you're making cake ones either use cake flour or all purpose. King Arthur and PIllsbury have the best.As for the yeast one, always use unbleached all purpose flour for a light , fluffy and tender bite. This type also provides a goods structure for one. The only oil that should be used is canola.It has a neutral taste and a high smoke point You can also use peanut or palm oil. However many homemakers don;t like frying because there is the possibility of a bad burn or hot oil splattering.Then its; time to use the air fryer which can produced hot tasty doughnuts in ten minutes.

Flavor is crucial to a good and memorable doughnut. Fall brings about the taste for anything apple and pumpkin spice. Many home chefs are looking to King Arthurs' boiled cider to give the perfect apple taste. You can buy a bottle on line or make it yourself which is easy. You'll need a two gallons jug which will boiled down to approximately two cups.You can use a Dutch oven for this or a soup pot that will hold five quarts.First bring it to a bowl over a medium flame. Then lower it and simmer the cider for about five to six hours..Give it a quick stir every hour in the beginning and then every fifteen minutes towards the end.It;s done when copper color bubbles come to the top. As for pumpkin spice, this is a mix of ground cinnamon, ginger , nutmeg, allspice and cloves. You can buy a jar from Mc Cormick and use it also uin other baking products as well as in coffee. You can also make your own.Keep in mind that most fall doughnuts have a cinnamon sugar coating. This is just sifting cinnamon and granulated white sugar together. You can vary the percentages according to taste.

A good fall diught starts with texture and taste. Try any of these for a tasty dessert or snack with your favorite hot coffee or tea. They;re sure to chase away that autumn chill.

Fall Excitement

 We  are quickly striding towards autumn. That means a whole new way of cooking plus using comforting and warm ingredients and flavors. It's a time to cook and bake old favorites while exploring new possibilities.

What am I excited for?  Pasta, as usual but with different spins, namely my sauces.I want to create a spinach and mushroom one with the addition of plant protein based chicken or beef.Pasta dishes are the easiest but also the heartiest dish.Its a quick boil of pasta and creating a rib sticking sauce in the skillet You can also use really chicken and beef.Most recipes do call tomatoes but you can omit them if you want.Many people are getting excited about making all sorts of meat pies.These are great weekend dishes, comforting and fun after a busy Saturday and Sunday. Yes these can be bought but the home made ones are just so much better. Besides home chefs can home their baking shills by making the crust. This is an easy make with only a buttery crust and a creamy mix of meat, sauce and various veggies. Add heavy cream for a richer sauce. Some add a splash of brandy or cognac for a richer sauce,It's added after the veggies are sauteed to deglaze tqwghgbve pan.

Of course this is the season for baking. Many home bakers are stocking up on boiled apple cider. This is when regular apple cider is boiled and the water evaporates to form an intense flavored syrup.Its used un anything apples but especially apple cider doughnuts It s also a great taste booster in apple pie and apple crisp. Pumpkin spice is the other popular flavor  of the season and it;s not relegated to pie.Think a loaf cake which is perfect sliced into mid morning snacks or dessert with vanilla ice cream.Keep in mind it;s also pear season and there are some yummy dishes that can be made with these.Poached pears is a lovely dessert for a small dinner party.They're usually poached in red wine for more flavor but you can also use water too. As for spices think warm fall ones. Add a pinch or cinnamon or nutmeg for more flavor. Some add garam masala or ginger to shake things up but that takes away from the pears fruity sweet flavor. Top with vanilla ice cream or for a more sophisticated twist a puff of marscapone cheese or creme fraiche.

It;s fall. Be excited about cooking and baking. Have joy to use familiar ingredients and spices again.Create something wonderful this autumn,

A Day of Hope A Day of Help

 What happened twenty-five years ago in lower Manhattan cannot even be described.It was horror at the very least, pure evil at it's most intensive. Yet it united this country  - and made the US more caring in those months afterwards.We cared for each other ,for those we knew and didn't know back then. We need to bring that back - especially when feeding America.

There is hope today that we can strive to be better again.We can hope that all this decisiveness ends and we go back to the united country we once were.Yet how -? By the easiest way possible. Food.Eating has always brought us together. We have to have three meals to survive,.We have to have snacks and drinks to enjoy our events. Now we need to think about helping each other. There is so much food insecurity right now. Children and the elderly are going hungry . Students are having their school breakfasts cut. We need to act and react to what is going on. Federal funding is being cut from SNAP - Supplemental Nutrition Assistance Program and families' food supplies are dwindling.Local purchasing programs are also having their budgets slashed which means pantries cannot buy fresh meats and produce.If you can- write to your local congressmen and senators.Participate in protests.Donate to your local food pantry if you can >If you have a bumper crop in your garden  - donate.

Restaurants and supermarkets can also help. Many restaurant owners across the country realize that people can't even afford a slice of pizza or a hot dog. So many of these little pizzerias and Mom and Pop hamburger shacks are allowing for a free meal. It;s a chance for those who are going without to have some kid of treat . Also restaurants can also donate to food pantries as well if they have any overage.Another idea is that churches ,synagogues ,mosques and even schools can have a big pot luck dinner. Everyone is invited and of they want to bring  a dish they can.Emphasize that bringing anything is not mandatory.Families can get their fill of nutritious foods with the possibility of bringing home leftovers. This is a great way too to get to know parishioner s and the community. Colleges can have this as well for both students and locals. It;s a fun way to integrate the town and gown crowd.College cafeterias have big kitchens and these can easily be used to create these dinners as well as using the cafeteria in the off hours and weekends.

THis is a day of hope. This is a day of help .Help those who have food insecurities however you can. Let's be a united states' once more.

Short Ribs With An Asian Vibe

Rosh Hashana has always been about rational recipes. These have been served for centuries >However recipes are meant to be rewritten, shaken up and revived. This  definitely applies to short ribs, long a holiday tradition. It's time to rethink this centuries old recipe.

Regular contributor and cookbook author Joan Nathan wrote about this in yesterday's New York Times Wednesday Food section. Short ribs or flanken have always a big part of the New Year;s table. It was a special treat in Jewish homes,It's always been cooked with sweet onions red wine and a savory beef broth . However Ms.Nathan looks to Shaw Fodor for a different spin.She was born Shi Xiatoxia in China;s food capital Chengdu. After moving to Beijing she took a trip to Israel where she met her future husband, Hungarian architect  Thomas Fodor. She took his religion and culture and her kitchen, designed by him is a tribute to both cultures. Her flanken reflects the good luck red of her kitchen.It si filled with warm spices.There are still the spices however they have Asian influence like cumin and a different spin such as jalapeno. There is still red wine and beef broth added to tenderize the meat  along with brown sugar and ketchup. This is just a not too radical recipe. Family and friends will like it.

This is cooked in  the traditional manner. A Dutch oven is still used and olive oil is first heated in it.The meat is seared in it for some color for only three minutes.Take the pieces out and then put the onion in the oil. This is when the "warm" spices such a as cumin curry and cinnamon.Ketchup is also added The meat is the added back along with the red wine and ginger ale(water can be added instead for less sweetness) along with soy sauce ,jalapeno and a large sliced tomato.This is also the time to add the celery ,Bay leaves and carrots.Cook for four hours until the meat is fork tender and falls off the bone .Remove and discard the celery, Bay leaves rosemary and jalapeno.It can be chilled in the fridge  for two days in the Dutch oven.Heat the oven to 150 degrees Farenheit when it;s ready to serve. Remove and discard the solidified fat .Warm for about twenty minutes and take out of the oven. Sprinkle with cilantro or parsley. Ms.Fodor serves her with a side of fiery Szechuan chili oil,. This last can be bought or made with vegetable oil,s spices, ginger and chili flakes. 

Flanken can be livened up with different spices to give out a new Asian vibe. Try it for a different take on this Rosh Hashana classic. It;ll wake up the traditional table.