Road Trip Goodies

 This is the time for road d\trips whether an  hour to the beach or longer to another state. You have to eat and drink on the road. What to eat? what to drink Do you go healthy ? Or just gobble up junk.

If you;re by yourself you can indulge in chips and cookies for a short while. The best bet is to bring foods that wont cause any distress on the road. Healthy snacks like Sun Chips are perfect, Unlike potato chips they're made from whole grains lie whole wheat and brown rice flour. They're also lower infant and calories than regular chips and come in such tasty flavors as Garden Salsa(a must have) Harvest Cheddar and French Onion. You can get little bags but the bigger ones will last. Potato chips are another fun road trip snack but try the lower sat ones. Lay's have these in ripple and plain and they 're not soaked in sodium.  You could also get baked versions. They are healthier, being lower in fat and calories however their taste is so so.Try flavored almonds o rpistachios Almonds are are great snack for a relatively long road trip. They have flavor but not fat and offers dietary fiber for digestion. This is great because you don't want stomach issues on vacation. Pistachios are another good nibble.The also promote gut health which helps in keeping the stomach normal. As for drinking fill your Stanley cup with water. Mix in a few flavor drops. Mio has some tasty flavors such as fruit punch,watermelon  and strawberry.

WHat happens when the kids come on a road trip? Go for the Goldfish. This kid classic is non sticky and non messy which makes it perfect for little travelers. Buy cute containers from Dollar Tree or Dollar General to store them  r buy a new backpack to store these containers. Pick out different flavors such a as the Original  to Pizza to Pretzel. Also consider pretzels too these too leave minimal crumbs and are easy to eat.However don;t give them to little ones under they age of four.They can easily become a choking hazard. Pretzel sticks are good along with rods For toddlers consider making pancakes the night before and cutting them into strips. Dip them in sugar to make them tastier. Oat puffs are also good for a long trip as are rice husks o cheese crackers. Kids will want fzzy  drinks because they feel this is a special occasion. Stick to juice or chocolate milk boxes to quench thirst.Older kids can enjoy watermelons chunks along with grapes for hydration.Cookies are also a must for whatever age you're traveling  with. Oreos and chocolate chip cookies are fun diversions, perfect to snack on.

Road trips need food. Drivers and their passengers need sustenance. Fill the car up with tasty snacks and drinks for those highways and byways.

Chez Panisse Still Perfect At Fifty-Five

 There some some institutions that stand the test of time. The great eatery Chex Panisse is one of them .It has been around since 1971 thanks to it's chef Alice Waters. Chef Waters has created a menu that is amazing and iron clad.It has gone strong through through its five and a half decades.

Regular contributor and chef herself, Tejal Rao l had the lucky chance to eat and review Chez Anisse in Wednesday's New York Times Food section. The restaurant was started in 1971 by the great and innovative chef Alice Waters who introduced good French restaurant cuisine to Americans and the slow food movement.  Hers is a farm to table cuisine, the initial one that influenced generations of young American chefs and taught people how to rethink cooking and eating. Chez Panisse still has her imprint . even thought it seems to have slightly changed. The restaurant is divided into two separate dining rooms with two separate kitchens. The downstairs half is run by chefs Amy Dencler and Martin Fabre while the upstairs is run by Nathan Alderson and Ann Cromley. downstairs there is a set menu that;s not a tasting but has four tight courses. A cheese menu can be added. There are pricey, however,One menu for this Monday is $135 while the dinners for the rest of week are  a whopping.$175 per person.

Is the food worth the price? Yes. There are smaller dishes in the bar, namely zucchini blossoms with small zucchini still attached.  There are also ala carte dishes as well.The salads(despite the scare of ingesting Cylospora) are finely calibrated offering fresh cranberry  bean and fennel with anchovies lemons and eggs. Chef Tejal loved the gougere, a cheesy choux  paste puff along with creamy butter beans swimming in broth and topped with olive oil and a halved hard boiled egg.The bar menu has Gulf shrimp so small they could easily be added to their fish stock. However they're fried and served whole with a splotch of lemon aioli. There are many strawberries dishes, thanks to the restaurant's relationship with supplier Swanton Berry Farm.Berries are surrounded by an airy Pavlova and freshly whipped cream. They rpdocued delicious savory and sweet baked goods. Their  lamb pie was beautifully browned and crispy all over while their almond cake. This had a deeply golden top that bubbled at the center.It was topped with early blueberries in a dark syrup and whipped cream.

Chez Panisse is legend. It has and will draw people who crave good food in simple yet elegant recipes. It is the creme de la creme of American restaurants.

 

The Most Perfect Picnic

 A picnic is the most idolized  and romantized meal. Yet there are times when the who outdoor dining can go south - quickly. There is a guide to help create that perfect meal - perfect for th park, for the beach and lake and even perfect for the back yard.

Regular contributor and supervising video producer for NYT cooking offers a great guide in Wednesday's New York Times Wednesday Food section.Keep on mind that these menus can;t take the heat. what does that mean? Wisely choose dishes and ingredients. Keep mayo based salads and foods along with leafy vegetables, soft cheeses fruit and seafood to a minimum. If there has to be potato salad  Mr. Vaughn recommends using a creamy tahini instead of mayo then adding plenty of herbs and pepperoncini ,yellow peppers for bite.Also consider the sandwiches. Don;t use lettuce which can get soggy and ruin the whole sandwich.Instead try a thinly sliced cabbage slaw. Another don;t do is chop food there at the picnic. The charcuterie board should already be preset  with cold cuts ,grapes already sliced cheeses and veggies.Also preslice sandwiches into manageable segments, placing them cut side up.This allows guest to grab them without creating a mess or touching other portions. Also  keep chips and dips to a minimum too. Bags of just chips and pretzels work well here.'

Picnics require ice = lots of it Dry ice can be used like even planner Suzette Louis-Jean  of  La TAS  Events in New Jersey . However dry ice can be tricky to get. Settle for an insulated bag or cooler filled with cubes.The more important fact is how to pack ot.It should be on the bottom to prevent anything delicate from being crushed. Unfortunately ice melts quick in hot weather, Have reliable friends bring extra - namely two bags each.Overestimate how much will be needed. There is never enough ice. Mr Vreeland also recommends using frozen fruits to chill lemonade, fruit punch and tea. Add frozen cherries and pineapple to tropical drinks and add  frozen peaches to iced tea. Besides have ice coolers make sure to pack airtight storage stackable storage containers. These are excellent for preventing leakages and save room in the car or tent. Rimmed baking sheets and plastic cutting boards are other must haves.. Lay things on these on, their bigger flatter slices to prevent any toppling.Pad and secure everything with kitchen towels to prevent containers from falling. Mr.Vreeland also gives recipes for potato salad, Italian sandwiches, pine apple coconut punch and brownies

It is possible to have the perfect picnic. Just follow the instructions to do so and enjoy.It's an idullic meal out in the fresh air,

College Food Banks

 Universities and food banks usually don't go together but they do. There are hundreds of students and their families that are food insecure. They need fresh produce as well as nutritious basics to thrive in a school situation of intense classes and coursework.LUckily this is where their schools fi  in offering all sorts of  necessities for a healthy collegiate life.

What's in a college food bank ro pantry? The same that's in a regular food pantry. At Fairleigh Dickinson's Teaneck -Hackensack campus the food pantry is the size of a small convenience store. It's called the Knight's (after the school mascot) Pantry, located n  topfo the cafeteria and next to the campus bookstore.It offered easy meals  like Ramen and Hot pockets to make at the Student Union Building (r any dorm with a small microwave) There are also containers of Mac and cheese as well as canned soups.There are important foods such as cereal,granola bars and crackers. Sometimes there are apples and bananas a,especially in the fall when the students go back. This is open for both dor students and commuter ones. Commuter students can bring home some basics for their families too. The school's Madison New Jersey campus has their own pantry The Devils Care. Both have an Amazon wish list   which includes kitchen items like oven mitts and spaulas, ,OTC medications and such basics as hot cocoa mix, instant soups and boxes of pasta.

Other schools have this too. Rutgers has a similarly named Knights Pantry along with a mobile pantry. They too have the basics. Unlike FDU RUtgers offers such dairy products as milk and yogurt along with meats and produce They also offer baby products like wipes and diapers for those students who have little ones. They take both monetary donations as well as actual ones. F you are an alumna of any of these schools then donate There are so many students coming from finance challenged households  (Rutgers ,Newark campus has one in four students who  face food insecurity) Kids simply cant afford decent meals . These help them combat hunger .A well fed student is one that doesn't have concentration problems and can focus better without hunger gnawing at them. Donating to a school's library or garden is nice Donating to their students' food pantry is infinitely better. Campuses themselves can also chip in. Many have enough land to create gardens such as Montclair College in Montclair ,New Jersey where one thousand square feet is dedicated to growing veggies and fruit. The harvests are then donated to the school's food pantry, Red Hawk Pantry.

If you want to do good by your alma mater, then donated to your school's food pantry. The next generation of students will appreciate this. Give to the school that gave you your education

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Steak The Perfect Summer Sizzle

 What's better on a grill than  a steak.It makes for the perfect barbecue .No matter what the cut ,there's something about a crispy exterior and a buttery soft inside. Add some flavorings and butter and its the greatest meal.

What cuts are perfect for the barbecue? There is rib eye,  Riley mignon, New York strip and Porterhouse to choose from. Rib eye is considered the creme de la creme of steaks to go out on the grill.Choose a cut that is rich in marbling. What is marbling? It's visible streaks of intramuscular fat that run throughout the muscle in any cut. This liquiifies when heated and provides a self basting effect. The me;Ted fat infuses the beef with a savory richness and velvety texture These well marbled slices provide a robustness and an indescribable juiciness. Thickness is also important in grilling.It distributes the hears and cooks more evenly It should be an inc and a half thick.It provides size to sufficiently sear both sides over high heat, allowing the interior to remind pink and juicy,Never barbecue a think steak.They're easily overcooked in the middle  while maintaining a crisp outside. Keep in mind that filet mignons  and Porterhouse should be two inches thick and three inches thick for tomahawk and cowboy steaks.(both of these are Ribeyes).

For less expensive cuts consider butcher cuts. These are the steaks without the pedigree of the popular and higher priced steakhouse cuts. There is the outside skirt steak which comes from the diaphragm muscle.It receives a lot of exercise and has a deep flavor.It is also surprisingly marbled which means it's flavor is rich and juicy.It has a thick strong grain so cut against it for a more tender bite. There is also the bavette cut or the flap meat.It has a thick grain with a loose texture which means it crisps up beautifully over hot coals. The flavor is very beefy with a hint of minerality. You could also go for the picanha.This is the foundation of the Brazilian style. also known as the sirloin cap it;s a triangular cut and firm.It can be cut into several pieces to be grilled or as one big piece. Most home chefs are familiar with hangar steaks, These are long course grained cuts from the plate primal or the cow;s belly. There is moderate marbling which adds juiciness while the overall flavor is intensity beefy with a subtle mineral edge. A more popular and affordable cut is the flank cut .It has moderate marbling, a bold beef essence and a tender bite when cut against the grain.

These are the cuts that are perfect for your summer grilling. ENjoy them . Revel in their crunchy crispiness and tender pink inside. This is what steak should be.

Ready For A Wild Weather Summer

 To say the weather has been acting up this summer is an understatement RIght now there are tornado warnings around the New York City metro area. Tropical storms and hurricanes loom . These all can be a breeze to manage food wise. It's just selecting the right foods to exist on.

Water is usually the first thing affected. Make sure you have plenty of bottled water . This can be used for not only drinking but for adding to soups and baby formulas. Make sure everyone - including cats and dogs have their share too for complete hydration. Should you also pack soda and juices? Yes but keep in mind that drinks like Coke and Sprite will also make you thirsty  so balance them with water. You could add flavored water enhancers to  Stanley cups or Bubba containers (your local dollar store has their versions of these for much less). You get hydration plus taste. Instant coffee is also good because the caffeine can power you during some difficult situations. What about milk? It should be powdered however it can last in a fridge for four hours in an unopened fridge. The same applies to nut and oat milk. What about milk boxes.? If they've been out more than four hours then  no.THey're unsafe. Toss them   The same applies to dairy creamer. Toss it after two hours . Use powdered as well to flavor coffees..A;spwait before you buy any milk from stores. They too probably have had power outages so their milk and creamers may not be safe.

As for food - think canned. Canned proteins such as deviled chicken and ham along with fish like tuna salmon, mackerel, anchovies and sardines are also good. They can be made into salads or just eaten on bread or rolls as a sandwich. Beans are anothe protein that's a must have. Chickpeas are versatile and can be eaten straight from the can or be mashed into hummus. Any bean can be made into a patty . You don;t even needs eggs t bind then=m. Potato flakes or even oats can be subbed in instead. Veggies  - save for lettuce  right now can be eaten. A panzanella salad can easily be made with leftover bread, and sliced tomatoes. Just add shelf stable olive oil.  You can also create a hearty cold dish by using sliced tomatoes ,canned tuna and cannellini beans.Dried herbs can flavor it  as can salt and pepper. Sliced peppers mixed with tuman orslamon is also a good hearty and easy dinner to make. You can also use avocados, whether for bread or as a salad.  Keep fruits like apples and plums along with bananas for a quick snack or dessert. Snack cakes like Little Debbie or Oreos can hold too. Keep cereal ready for breakfast along with jams and jellies.

It's tornado seasonIt's soon to be hurricane season.Be prepared for when they happen. You'll feel better with filling foods and drink.

Salad Doesn't Always HavE To Be Green

 Thanks to cyclospora green salad is off the table. Yet its a staple, especially in summer dining.Whatto do? There are so many alternatives.By the end of summer, you many not even want a traditional greens alad.

Keep in mind that frozen is usually your best friend in this case.I've found that some of my best broccoli and green bean salads come from the frozen veggies packages. These are easy.No washing,No worries if they're bad. Just steam in the microwave for six minutes or more then add the dressing. It's then chilling the greens for at least two hours.I;be even made these in the winter ,just to add veggies to a meal. You could also add some almonds to the green beans  along with crumbled feta cheese and a dash of lemon juice.Broccoli salad could also have some freshly grated cheddar to it for more flavor. Frozen bell peppers can also be made into a similar salad. So far the fresh versions of these seem to be safe so you can easily make a salad with them.Try all three colors  for something colorful along with roasting them on your grill first. You could easily add leftover grilled flank steak to make it more nutritious and substantive . A simple olive oil and red wine vinegar will do here. Asparagus may not be in season right now but the frozen kind makes for a great side dish Again use a simple vinaigrette here along with a sprinkling of freshly grated Parmesan cheese.

Tomatoes and beans will never do anyone wrong and the first is definitely safe if garden grown. There are so many tomato salad recipes that every day can have a different one. One of my favorites is my version of panzanella. This is classic Tuscan UMbrian and Tuscan salad where tomatoes and stales bread are soaked in olive oil,tomato juices and vinegar. Some add sliced or diced onions to it but I like mine with just tomatoes and good ,squishy Italian bread. The bread is torn into bite size pieces.Usually it's  left to harden for a day or it;s crisped in an air fryer . It's up to you how to have the bread. I usually add in oregano and garlic powder. This is so good that it can be eaten as a main course ,especially with a side of burrata cheese or as a side with steak or chicken.Romato and bean salad is another tasty alternative to green salad. Use white beans which work the best with them. They;re sweet creaminess is the perfect foil for the tomatoes' tanginess.  Beans themselves are the perfect base for a salad.  YOu could make three bean salad but make it the more fun cowboy caviar. This is a zingy collection of black eye peas black beans ,onions corns and peppers. The dressing is a simple vinaigrette unless you want to add salsa instead.

Forget those pesky greens. You can make  an equally delicious salad using other veggies and beans. Try any of these if you want a different spin on a summer classic.