Rethinking Julia Child's French Chef

 Julia Child opened up American kitchens to a way of cooking that was both simple and sophisticated. Now local PBSstations  is bringing back her French Chef  shows. Can it hold up sity to sixty-five - almost seventy years later? Yes.A new generation can easily learn from her.

Julia Child , surprisingly didn't set out as a cook or chef - or even a career in anything remotely culinary. She was born in 1012 in Petaluma California, named Julia Carolyn McWilliams.She came from an old New England family that moved to the Golden State early in the Twentieth Century .Julia went back to her Massachusetts roots to attend Smith College. She majored in History where she planned on becoming either a novelist or magazine writer.She graduated, going back to Petaluma after a magazine stint in New Yrok City. Her first foray into cooking was creating shark repellent for  sharks during her time in the OSS. During this time, during the Second World War she was stationed in Kandy Sri Lanka where when met her husband Paul Child, another OSS employee. He had lived in Paris and knew the world of haute cuisine. THey moved to Parus where she went to the famed Cordon Bleu  academy. Her first cookbookMastering The Art of French Cooking led to an appearance on a Boston news show. She created an omelet for them on air and this led to to The French Chef. The show was a triumph ,introducing reluctant home chefs to different cooking techniques and mastering such tasks like carving poultry and creating crusts.

Does her advice still hold up.?Yes !!!! This new generation is  interested .They were, after all, raised on the Food Channel where there was more flashy showmanship  than actual cooking. Novice chefs are eager to learn about boef Bourguignon with its' wine rich sauce and addition of tiny vegetables.Her episodes show the practical like how to use endives in salad to creating a three course dinner menu. There is also the fancy - also perfect for those first dinner parties  where home chefs can make homemade mayonnaise,lobster a l'Americaine and chocolate souffle. Watching her show was a refresher course in how to.  The one I watched was about quickest and crusts. She showed how to sift flour and create a good crust. She goes old school by adding dried beans in aluminum foil to have the crust bake evenly. These shows were made in the Sixties and early Seventies so there's no fancy gadgets to do all the work - which is better. Doing such there is a communion between chef and the ingredients. Being tactile allows the home baker to know when the dough is ready to proof or if the veggies and herbs  are finely chopped enough.

Is Julia Child relevant now? Absolutely yes. A new generation should be watching her to get accurate cooking lessons without the flash.

The New Relocated East Wok

 Sometimes an upgrade isn't always good for a restaurant. The food can go down in quality while going up in price. Old favorites are knocked off the menu . Even a new location can be bad. However for East Wok, formerly of Saddle Brook, New Jersey now in the neighboring town of Elmwood Park changing locations was a glow up.

I;be always loved East Wok. They have the best chicken on a stick as well as a very lush shrimp in lobster sauce Their soups have gotten me through a number of colds and stomach flus. Their chefs produced some of the best food in the worst space possible. All those great dishes were created in a cubby hole in an ancient strip mall. It was tiny , without any air conditioning./ Anyone could see the need for a move.

Move they did - to a corner shop with a revamped kitchen and new floors. This (above) is so much better than their old eatery. There are marble floors and a lovely bathroom. Seats and table line the curved windows where you can see the main street.

Their always delicious fried dumplings and spring rolls actually taste better. Is it because of the air conditioned and bigger kitchen Maybe? Or the fact that its a joy to be in? Maybe. They have added to their menu too. I am dying to try their salt and pepper tofu and chicken as well as their new seafood dumplings.There is also Mala style different meats and tofu, cooked with fiery dry Szechuan peppers..East Wok still has their lunch specials that has the main meal with the choice of wonton or egg drop soups and a soda.

If you're looking for a great Chinese restaurant to visit this weekend stop in at the newly relocated East Wok.It's a great place to get a variety of different Asian dishes. The food is beyond delicious.

EAST WOK
234A Market Street,

Elmwood Park ,New Jersey 07407

Tell.201-556-0032

A Better Grilled Chicken

 There is nothing as tasty or versatile as grilled chicken.It makes for a tasty sandwich on a kaiser roll, with naoy,.It's perfect in Caesar salads.It;s just good on its own, with a few veggies on the side. The problem with it is that it can also get dried out while cooking .Thsi results in tough,stringy meat. Yet there are ways to combat this.

Regular contributor and chef Genevieve KO gives tips and hints in her article in yesterday's New York Times Wednesday section. There is also a recipe that will be perfect for this easy to make classic. It starts with the bird itself. Home chefs could go to chicken farms and get a small bird around four to eight ounces.Commercially s9old breasts are larger which means more meat but much less flavor.It isn;t only the lack of fat that gives them no flavor but also the monotony of texture , the inch or more of uniform threads and a cottony dryness. Still these can be tasty - surprisingly. The ideal option is a chicken that;s been recently slaughtered.Supermarkets wont have this info so look  the latest sell by r use by dates Also looks for terms :fresh" and keep refrigerated which means the meat is not frozen.Also how it;s cut matters .Cut the breast to a third of its' original height by slicing two shutters. Start with a deep slit from the center of the meat Thus can be done on the other side too. Once cut the chicken breast can be smacked into a thin layer Use the palm of the hand for this.The fibers are now not only shortened but also run in different directions which makes for a good chew.

The next step is to marinate quickly.It bolsters flavor but only gives flavor to the outside.A thin breast only needs fifteen to thirty minutes to fully marinate . Ms Ko's recipe has olive oil, lemon juice and garlic. This ensures the meat tastes well and browns perfectly.There are also two cups of mixed ,fresh herbs such as parsley, cilantro basil and mint,The herbs char nicely and bring freshness.Adding kosher salt keeps the meat tender and moist. The grill should be hot. The heat is right when a hand is held three to five inches above the grate .On a gas grill it's should be on the higher side of medium high and with charcoal the lumps should be asked over and glowing red beneath a grey white surface.Remove the meat earlier.If it;s still raw it can go back on the grate to cook more.These breasts should be done in only five minutes and should be opaque without with just the faintest tinge of pink like a faint blush.T o check for doneness, put the meat on a plate cut open so the top and bottom are exposed. It can be placed back on the grill for only a minute if it['s still too raw.

A good chicken breast should be juicy and flavorful. Following these steps will ensure such. It will be a great dinner,full of juicy ,tasty meat.

NY Is A Burger Town

 New Yrkers are lucky. Visitors to the great city are lucky. Why? it's a burger city. There are so many different kinds and variations of this American classic in New York and it's boroughs.

The New York Times Wednesday Food section  put together a compiliation  of the best burger joints in New York today. Editor Nikita Richardson led the group consisting of Becky Highes,Ryan Sutton,Mahira Rivers and Luke Fortney.They went all over the boroughs and tasted some of the best patties. They found nineteen top choices that would make any burger lover weep. One of the best cheeseburgers is in Gramercy Park. Joe Juniors gives an  open faced one dripping with American cheese.There is also fried onion burger at Hamburger America It's served with passable fries and an frosty Arnold Palmer (a blend of iced tea and lemonade) For those who love a good organic burger there is the grain fed one at the Lower East Side's Eel BarChef Aaron Crowder uses meat fromhe flanl and the front leg to create a juicy, flavorful patty.Fans  f special sauce should grab the burger at Bar Americano.It;sa tasty mixture of brisket chuck and short rib and smothered in The best of cheeses Grueyere. There is also Bou  Jiamoat Famous Food which has a burger made out of pork belly.There is also the original Hamburg steak at Cafe O Te in Brooklyn. There is also the Pakistan influenced one at BK Jani's in trendy Williamsburg.

Burgers can come in other meats and even forms. Try Mommy Pai's chicken burger created by Ann Redding who was born in Thailand. She loved Mc Donal'ds as a child and her sandwich s an homage to them.It has Thai influences too with sour mustard greens.There is also the lamb burger at the Gramercy Parkl L'Express.It is a nine ounce patty spiced with Moroccan flavors, cumin, coriander and cinnamon.Pf course there are sausage and fish patties too. Try the bratwurst burger at Wekstatt.This is a brat inspired pork patty topped with Gouda cheese and bacon onion jam. To make it more German it[s served on a pretzel bun there is also chorizo frita at Frita Batidos. They also offer vegan and beef patties too. Fish can be turned into a tasty round.Win Son Bakery offers a shrimp burger made from seasoned shrimp paste and served on a milk bun,Mariscos  E; Submarino has their version and served with Muenster cheese.Tuna is also versatile and Greenpoint Fish and Lobster Company turned it into a smash burger served with special sauce and cheddar.

New York City is a burger city. Try any of these tasty patties for  great lunch or dinner. They're the best of the best.

Yet Another Summer Outbreak

 Summer is supposed to be the time for good eating and healthy harvests. Unfortunately there are some summer s that re overwhelmed by an unwanted visitor - a  nasty little parasite. This year cyclosora makes an appearance  - right when vacation time kicks in.

This little bug has been bothering stomachs and plans for the past few weeks.It's been hitting the US hard however thankfully it's avoided Europe, Africa and South America.Asia has been spared as well along with Australia It may seem into Canada and Mexico so be careful when visiting those neighboring countries.This is not the first outbreak.There have been several over the years, usually. coming out every two years or so. What is this bug?It's a microscopic organism usually spread through contaminated food or water. It can easily be contracted by swimming as well as eating.It spreads fast through berries, lettuce and cilantro. The symptoms are downright nasty, resembling those of stomach flu.There are bouts of watery and explosive diarrhea, along with stomach cramps, bloating and gas. Sometimes there is also low grade fatigue and fatigue . Weight loss and lack of appetite is also common too.Keep in mind that the parasite doesn't go into effect right away. It does take two to three weeks after ingesting contaminated food for it to kick in. Focus on the BRAT diet, bananasa,rice applesauce and tea. Drink plenty of fluids to replace what fluid has been lost.

How to avoid it. Stay away from lettuce ,especially the bagged kind and salad kits. Go for the heads of fresh lettuce  but remove the outer layers first. Usually handpicked veggies  and fruits may have  it, thanks to workers having poor sanitary conditions while picking.Wash all store bought produce in hot or warm water for twenty minutes and then thoroughly dry. Should you use apple cider or white vinegar  to wash them? Contrary to popular belief ,this was not help. It has the same efficiency as hot water. Another good idea is to have the veggies cooked. Forget the gazpacho  - as delicious as it is_ and go for the ratatouille. This is an easy bake or saute of tomatoes, eggplants and peppers. It;s perfect served with thick slices of French bread. Grilled veggies are another way to go. Brush them in olive oil and pop on the grill. As for fruit, stick to rind or peel  ones like bananas, avocados and oranges. If you do have a hankering for berries then think frozen ones .These are cleaned thoroughly then treated with ascorbic acid (Vitamin C) and then frozen. You could also cook fruit and create compotes and crisps.Also try baking fruits into pies or bread if you truly crave them/

Yet another bug to ruin the summer. Be smart . Be savvy in what you eat. Avoiding cylospora is avoiding major trouble.

Fun Frosty Treats

 This is the summer for hot , HOT weather. It'd even too hot for the kids to play at the beach or in the pool. If that's the case keep them inside and creative. Have them make cooking treats for a fun snack or dessert.

One of the tastiest treats is a chocolate covered frozen banana. This is a super easy make with just a banana and semi sweet chocolate chips. You'llk need long wooden skewers which you can buy anywhere from the dollar stores like Dollar Tree and Dollar General.to  grocery storeThe bananas should be big and rip. Prep the fruit first. Place the bananas on a parchment line baking sheet and then melt  the chocolate. This can be done in thirty seconds increments in the microwave. Do this until all the chocolate is melted.Hold the banana over the bowl of melted chocolate and ladle the chocolate over it, slowly rotating the banana until  the batch is all covered. You can also roll them in sprinkles, shredded coconut (an absolute must) or chopped nuts. Another sweet treat is banan ice cream. Again take bananas and cut them into chunks Keep them in the freezer overnight and then take out. Put the pieces in a food chopper and blend until  the banana chunks become smooth custardy consistency . You can add peanut butter for more creaminess. My favorite way of having it is with chocolate syrup and whipped cream.

Of course the kids can try their hand at homemade popsicles. Before you embark on this, make sure you have the right molds.Temu has  amold set of twelve  for  as low as $1,77 while Wal-Mart has them. on hand for $2.02 They do have better made ones,, a ten piece one  now on sale for $9.99. Kohl's also offers something similar at $11.19  for six.A fun and colorful version is a fruit and yogurt one. Use one pound of any sort of fresh fruit and two cups of vanilla yogurt. This will make for ten popsicles. It starts with pureeing the fruit in a food processor .Pour into a resealable bags or squeeze bottle when done. Do the same with the yogurt, spooning it int either resealabe bags or squeeze bottles. (Actually squeeze bottles will be a better choice if kids are making them.) Swirl the two ingredients into the mold,c resting swirls and whirls. when they;re all done, pop in the freezer to solidify over night.Eliminate the yogurt if you want all fruit ones. Soften any flavor ice cream and then spoon into cupcake papers. Add a bit of either chocolate or caramel sauce and then refreeze until the cakes become solidly again. Take out ofthe freezer and decorate with whipped cream and sprinkles or any kind of candy. Top with a cherry for a more festive look.

A super hot day needs a super cold and fun treats. Make any of these to keep the kids chilled and happy. They;ll love making and eating them.

 

Budget Cuisine

 There is a phenomena right now . Maybe though, it;s not so much of a phenomena. More and more people are now shopping at the cheapest places available for not only kitchen ware but food as well. It's even has a name - sort of = Dollar Tree or Dollar General Cuisine. Thanks to food insecurity in this country many are relying on these places along with food pantries to survive.

Dollar Tree and Dollar General do have really good kitchen ware. I 've bought quilted pot holders at the first and they are as nice as any that you;d byuy at Macy's or Kohls for far more. Both have excellent utrnils and gadgets along with containers for storing  food. The food offered is pretty varied and interesting too. My Dollar General has fresh fruit and vegetables which can come in handy when making everything from sautes to ratatouille. I can even make something as fancy as gazpacho or tomatoes Provencale using all ingredients from Dollar General and probably for under ten dollars too. What I recommend buying from Dollar General is any products from their inhouse brand Clover  Valley. Their products like their ranch salad dressing is very creamy and a much better price then what you;d find at Acme or Stop &Shop. Their Clover Valley chocolate syrup , tastes better than Hershey;s and can be used in a number of desserts and drinks (think a frosty , frothy egg cream). Dollar Tree has an excellent array of cookies, snack cakes, snacks and candy. The Mrs Freshley's brand of Swiss rolls are much better than Rake's yodels They're moister and have a lot more creamy filling. They're a great snack for only five quarters.

There are also the Dollar Tree and Dollar General chefs. Check out Tik Tok Chef Moe. He is an inspiration . He shows shoppers what to buy an what to use. There are flavor profiles to create the tastiest meals.Many meals are under ten dollars which is perfect for those on a budget. There is also Doilar Tree Dinners  which provides in store shopping guidance - like Chef Moe - and ow to cook these meals. She makes a five dollar Cajun rice dinner with sausage and Cajun rice, She can also stretch twenty bucks to cover four meals !!!!. This is important for those who are receiving help Many Dollar Tree chefs are single moms and dads who have to feed three to four kids. This is hard but they miraculously manage to create  a full diner,  Sauces go a long way as does pasta which can be served hot or even cold as a salad. Rice is helpful too because it can be cooked and then refried into tasty cakes squares. Canned tuna or chicken can be mixed with egg , bread crumbs and various dried herbs to for m croquettes. Soups are great too because they can double as sauces too or have sausage or veggies added to them to stretch .

We're living in a time of food insecurity. People and especially kids have to eat. This is why it's important to visit lifesavers like Dollar Tree and Dommar General