We're probably all sick of salads right now. They were fresh and exciting a few weeks ago, a welcome relief from heavier meals. Now they're becoming a bit pedestrian - with the same ingredients.It's times to change things up a bit with this classic summer dish.
One of the basics of any salad is the right kind of green. Most home chefs settle for iceberg or Romaine. These are fine but you could liven them up with dandelion greens foraged from your backyard or curly endive also known as frisee. Some grocery stores have lamb's lettuce or mache. This can even be grown in your garden. Another garden grown rarity is speckled lettuce that has red tips and a buttery taste. You could add the burgundy colored red lettuce for flair and flavor. This would be good with other lettuces and red cabbage for a truly colorful bite. if you want something tart but interesting then try tatsoi, a popular Asian green with a mustardy taste. A really different variation came from the New York Times Food section on Wednesday. Angela DiMayuga, the executive chef at Mission Chinese Food New York came up with this cherry salad that has charred scallions and pistachios in it. For another spin the issue also had a cucumber salad from Chef Yewande Komolafe. It has mint and dill in it yogurt dressing
Unusual dressings also give a salad zing. Chef Komolafe's dressing has fried coriander and cumin which is sure to give any bowl of greens zing. There's also Greek yogurt included - always the perfect base - mixed with other herbs such as mint dill and parsley. Another must add in is the Middle Eastern za-atar. This on it's own, mixed with olive oil is a great dips for veggies and pita crisps.It has a lemony, herbal flavor and a crunchy texture. Add some to a cucumber or a baby greens salad. A tablespoon or two should infuse the oil quite well. Fruits have always been a component of dressings. Try raspberries with honey and Greek yogurt. The raspberries are cooked first. then strained to eliminate the pulp and seeds. The syrup can also be used for topping. ice cream too. Balsamic vinegar and blueberries are usually not paired however they do work in a dressing. Honey is also added for sweetness to counteract the vinegar's tanginess.Lemon juice , salt and pepper balance it out. An elegant one with a twist is lavender. Combine dried lavender blossoms with grain mustard, honey, lime olive oil and apple cider vinegar. Add garlic for more flavor. Serve this with fresh field greens , sprinkled with edible. nasturtium petals,
It's time to give salads a fresh redoing. Either go with unusual greens or dressings with zing.It'll make for a tasty meal or side.
Friday, July 31, 2020
Thursday, July 30, 2020
A Sweet Breakfast Treat
French toast is one of those special breakfast treats.Imagine amping it up wit fruit, sour dough and a variety of spices. It turns into a perfect breakfast or brunch treat that's easy to make and wonderful to eat - even on a hot day.
Great chef and baker Yotam Ottolenghi created this for yesterday's New York Times Food section. French toast in Britain is called eggy bread and its savory instead of sweet. Chef Ottolenghi creates a fruity version with the addition of Braeburn or Gala apples and mixed berries. You could even add fresh peaches, this being peach season. He uses star anise and cinnamon but you can just use cinnamon if that's all you have. (star anise can be found in your grocery's spice section). As for the bread. Chef Ottolenghi uses crustless sourdough which produced a wonderfully chewy and tangy mouthfeel. As a sub try a boule of French bread or even a loaf of Italian as long as it equals two cups. There's also rolled oats for texture and vanilla bean paste or extract for flavor. You will need superfine or caster sugar. However if you can't find it, then grind granulated sugar in a food processor.It's topped with refrigerated cream with vanilla flavoring but again you could use Greek yogurt for some bite.
As far ass assembling and cooking, it's peeling and coring the apples.They're then baked to soften but not baked enough that they're mush. The butter is also browned at this time in a skillet , then placed in a heat proof bowl. Use the skillet to toast the sour dough. Add it to the butter. Then add the oats to the skillet until they're lightly basted. The flavorings are then added, the sugar, star anise and flaky sea salt. The oats mixture is then added to the bread.It's then adding in the cooked apples, berries and two tablespoons of water evenly over the sourdough pieces and oats. All this is then baked in a 350 F degree oven for thirty minutes until it's golden and bubbling. Leave it to cool for ten to fifteen minutes. Add the cold cream and remaining three quarters teaspoon of vanilla in a small bowl. Stir to combine. Serve this crumbly French toast with the cream on top. You could easily turn it into a bread pudding dessert with the addition of vanilla or strawberry ice cream.
There's nothing like French toast. Try this version whether for breakfast, brunch or even dessert. It sweet, crumbly eggy and butteryv- all the best flavors rolled into one.
Great chef and baker Yotam Ottolenghi created this for yesterday's New York Times Food section. French toast in Britain is called eggy bread and its savory instead of sweet. Chef Ottolenghi creates a fruity version with the addition of Braeburn or Gala apples and mixed berries. You could even add fresh peaches, this being peach season. He uses star anise and cinnamon but you can just use cinnamon if that's all you have. (star anise can be found in your grocery's spice section). As for the bread. Chef Ottolenghi uses crustless sourdough which produced a wonderfully chewy and tangy mouthfeel. As a sub try a boule of French bread or even a loaf of Italian as long as it equals two cups. There's also rolled oats for texture and vanilla bean paste or extract for flavor. You will need superfine or caster sugar. However if you can't find it, then grind granulated sugar in a food processor.It's topped with refrigerated cream with vanilla flavoring but again you could use Greek yogurt for some bite.
As far ass assembling and cooking, it's peeling and coring the apples.They're then baked to soften but not baked enough that they're mush. The butter is also browned at this time in a skillet , then placed in a heat proof bowl. Use the skillet to toast the sour dough. Add it to the butter. Then add the oats to the skillet until they're lightly basted. The flavorings are then added, the sugar, star anise and flaky sea salt. The oats mixture is then added to the bread.It's then adding in the cooked apples, berries and two tablespoons of water evenly over the sourdough pieces and oats. All this is then baked in a 350 F degree oven for thirty minutes until it's golden and bubbling. Leave it to cool for ten to fifteen minutes. Add the cold cream and remaining three quarters teaspoon of vanilla in a small bowl. Stir to combine. Serve this crumbly French toast with the cream on top. You could easily turn it into a bread pudding dessert with the addition of vanilla or strawberry ice cream.
There's nothing like French toast. Try this version whether for breakfast, brunch or even dessert. It sweet, crumbly eggy and butteryv- all the best flavors rolled into one.
Wednesday, July 29, 2020
The Perfect Rib Guide
One of the joys of summer is barbecued ribs. There's nothing like sinking your teeth into juicy, well seasoned meat. Yet prepping and grilling them takes some skill. Luckily there's a quick guide for rib lovers.
Steven Rajchlen , the famed PBS chef of such shows as Project Smoke, Project Fire, Primal Grill and Barbecue Grill wrote this must keep article in today's New York Times Food section. He gives six steps in which even the novice griller can produce juicy, flavorful ribs. The first step is selecting the right ribs. Keep in mind that one pig provides four different kinds of ribs. There are baby backs, sometimes referred to as top loin, spare ribs, rib tips and country style. Chef, Rajchlen recommends using the baby backs. They have the most marbling and the tenderest meat making them the quickest to cook.If possible buy them from a heritage pork breed like Berkshire or Kurobuta or Mangalitsa. They do cost more but they have the best and most intense pork taste For more bite it's then layering flavors.Start with a slather of Dijon mustard brushed on both sides. Next comes a rub. Chef Rajchlen uses a blend of brown sugar, celery seed, salt, pepper and chile powder. The third layer comes from apple cider which is spritzed on halfway through cooking., (Get a spray bottle for this). This keeps the meat moist. For the fourth layer or varnish, use a chipotle bourbon sauce. All these layers are featured in the article.
The third step is grilling over indirect heat.It's cooking the meat over charcoal. Chef Rajchlen gives the how to for different kinds of grills. Most home chefs have the basic barbecue where you put the meat in tin foil to catch the fat. Step four is applying the smoke. wood smoke is the unami of barbecue. What wood to use? There are several that would impart a good flavor. Think cherry,apple or hickory. Many go for mesquite because it has a strong earthy flavor that goes well with the pork. Soak the chips in water first to slow down the rate of combustion so the chips smolder and smoke. This prevents them from catching fire. if you have a pellet grill, the flavor and smoke are already built into the pellets. You can smoke ribs in your oven and they will turn out fine. As this is going on it's time to cook the sauce. Namely it's slathering on a homemade one on the meat the last twenty minutes of cooking. Move the ribs right over the fire so the brown sugar in the sauce caramelizes and sears it into the meat. The last step is knowing when the ribs are done. The sign is when the meat shrinks from the bone. A quarter to half inch of bone should be showing at the end of the rib. You should be able to pull the meat apart but there should be some resistance.
This is rib season. Make a delicious flavorful rack that chewy and tasty. It's easy with this simple and helpful guide.
Steven Rajchlen , the famed PBS chef of such shows as Project Smoke, Project Fire, Primal Grill and Barbecue Grill wrote this must keep article in today's New York Times Food section. He gives six steps in which even the novice griller can produce juicy, flavorful ribs. The first step is selecting the right ribs. Keep in mind that one pig provides four different kinds of ribs. There are baby backs, sometimes referred to as top loin, spare ribs, rib tips and country style. Chef, Rajchlen recommends using the baby backs. They have the most marbling and the tenderest meat making them the quickest to cook.If possible buy them from a heritage pork breed like Berkshire or Kurobuta or Mangalitsa. They do cost more but they have the best and most intense pork taste For more bite it's then layering flavors.Start with a slather of Dijon mustard brushed on both sides. Next comes a rub. Chef Rajchlen uses a blend of brown sugar, celery seed, salt, pepper and chile powder. The third layer comes from apple cider which is spritzed on halfway through cooking., (Get a spray bottle for this). This keeps the meat moist. For the fourth layer or varnish, use a chipotle bourbon sauce. All these layers are featured in the article.
The third step is grilling over indirect heat.It's cooking the meat over charcoal. Chef Rajchlen gives the how to for different kinds of grills. Most home chefs have the basic barbecue where you put the meat in tin foil to catch the fat. Step four is applying the smoke. wood smoke is the unami of barbecue. What wood to use? There are several that would impart a good flavor. Think cherry,apple or hickory. Many go for mesquite because it has a strong earthy flavor that goes well with the pork. Soak the chips in water first to slow down the rate of combustion so the chips smolder and smoke. This prevents them from catching fire. if you have a pellet grill, the flavor and smoke are already built into the pellets. You can smoke ribs in your oven and they will turn out fine. As this is going on it's time to cook the sauce. Namely it's slathering on a homemade one on the meat the last twenty minutes of cooking. Move the ribs right over the fire so the brown sugar in the sauce caramelizes and sears it into the meat. The last step is knowing when the ribs are done. The sign is when the meat shrinks from the bone. A quarter to half inch of bone should be showing at the end of the rib. You should be able to pull the meat apart but there should be some resistance.
This is rib season. Make a delicious flavorful rack that chewy and tasty. It's easy with this simple and helpful guide.
Tuesday, July 28, 2020
The Vegan Explosion
If you haven't noticed there's a vegan movement out there that's taking hold on the way we shop and eat. More and more people are going meatless, dairyless and eggless. Why is this phenomenon happening?Are people getting smarter?Or are companies jumping on the bandwagon.
Eating vegan has never been easier. Some of the most beloved fast food chains are going meatless, Burger King introduced its' Impossible Burger to rave reviews and it's still one of the best selling. KFC also has Beyond Fried Chicken which has all the herbs and spices of the original recipe. It's selling and becoming just as popular as a bucket of real chicken and the company's famed pot pie. The taste for all of these are the same as actual meat. The only complaint about Burger King's Impossible Whopper is that it's too big to eat and can be shared.It wasn't always this way . Years ago vegan burgers and hot dogs were vile tasting, vile colored soy chunks. The only way they were appetizing was if a lot of mustard and ketchup was poured on them. The taste was a strange taste reminiscent of the smell of rubber. The texture for the hot dogs was slimy. Even splitting them and frying in margarine or butter didn't help. There's still a lot of room for improvement but they have come a long way since thirty years ago.
Luckily the hamburgers fared much better. Boca was the gold standard of veggie burgers back in the day. They were OK, being filled with mostly peas and carrots. Morningstar Farms came along and they improved them along with satisfying vegetarians' needs for bacon and chicken nuggets. The burgers were now coming in flavors like pizza with basil and tomato added and the Tex-Mex burger, spiked with chiles and jalapenos. The company now has breakfast sandwiches, with vegan patties however with real eggs and cheese. Gardein's Burgers come the closest in taste and texture and the ones I recommend for both air frying and outdoor grilling. Now the company has come out with their own version of the Beyond and Impossible Burger with their Ultimate Burger, a doubly "meaty" patty that's just great on its' own. They also have their fried "fish" fillets which again, taste like the real thing and pasta bowls filled with faux chicken or Italian sausage. Vegans and vegetarians are also getting their day with vegan only bakeries and cafes. Vegan cakes are just coming into their own and they and vegan cupcakes are usually hits or misses. Some have a dense crumb and a heavy frosting. In a few years,they'll be bound to be improvements too.
The vegan movement is truly picking up steam. Don't be surprised if there is no more need for meat, dairy or eggs. Things are changing and changing fast.
Eating vegan has never been easier. Some of the most beloved fast food chains are going meatless, Burger King introduced its' Impossible Burger to rave reviews and it's still one of the best selling. KFC also has Beyond Fried Chicken which has all the herbs and spices of the original recipe. It's selling and becoming just as popular as a bucket of real chicken and the company's famed pot pie. The taste for all of these are the same as actual meat. The only complaint about Burger King's Impossible Whopper is that it's too big to eat and can be shared.It wasn't always this way . Years ago vegan burgers and hot dogs were vile tasting, vile colored soy chunks. The only way they were appetizing was if a lot of mustard and ketchup was poured on them. The taste was a strange taste reminiscent of the smell of rubber. The texture for the hot dogs was slimy. Even splitting them and frying in margarine or butter didn't help. There's still a lot of room for improvement but they have come a long way since thirty years ago.
Luckily the hamburgers fared much better. Boca was the gold standard of veggie burgers back in the day. They were OK, being filled with mostly peas and carrots. Morningstar Farms came along and they improved them along with satisfying vegetarians' needs for bacon and chicken nuggets. The burgers were now coming in flavors like pizza with basil and tomato added and the Tex-Mex burger, spiked with chiles and jalapenos. The company now has breakfast sandwiches, with vegan patties however with real eggs and cheese. Gardein's Burgers come the closest in taste and texture and the ones I recommend for both air frying and outdoor grilling. Now the company has come out with their own version of the Beyond and Impossible Burger with their Ultimate Burger, a doubly "meaty" patty that's just great on its' own. They also have their fried "fish" fillets which again, taste like the real thing and pasta bowls filled with faux chicken or Italian sausage. Vegans and vegetarians are also getting their day with vegan only bakeries and cafes. Vegan cakes are just coming into their own and they and vegan cupcakes are usually hits or misses. Some have a dense crumb and a heavy frosting. In a few years,they'll be bound to be improvements too.
The vegan movement is truly picking up steam. Don't be surprised if there is no more need for meat, dairy or eggs. Things are changing and changing fast.
Monday, July 27, 2020
An Easy Rice Salad
Salads are one of the easiest summer meals to make for a lunch or dinner. Yet greens can get boring. Macaroni is the same. Try something different like a rice salad. It's really an easy make and it can be customized to suit tastes.
I decided ti try it after being bored with the usual salad choices. Brown rice is more colorful and nutritious than white. I used Acme's Signature brand.
I decided ti try it after being bored with the usual salad choices. Brown rice is more colorful and nutritious than white. I used Acme's Signature brand.
I used three cups of it and three cups of water to make six servings.
It was boiled,
Then put into a large bowl to cool in the fridge. I let it sit for an hour but for a colder, more refreshing rice try to make it about three hours before serving, Also DO NOT keep the freshly cooked rice out for more than four hours.It can attract bacteria which will cause salmonella - or food poisoning.
The fun part comes with what you put in.
I used sliced Roma tomatoes along with diced orange and yellow bell peppers, red kidney beans and sliced black olives. For more flavoring I used a generous amount about a teaspoon of onion powder along with a large dousing of garlic salt. You could add diced garlic if you want a fresher flavor. Half a cup of olive oil was added along with a teaspoon of red wine vinegar.
It was a flavorful bowl of all sorts of tastes and textures.
What's good with this is that you can add what you want. it would be good with leftover chicken or pepperoni slices. You could add almonds or broccoli for an Oriental vibe. Feta cheese and kalamata olives can give a Greek feel. Have fun with it. It's easily stored and you can have it either for lunch or dinner the next day.
A rice salad is a nice way to beat the heat with easy cooking. Make up a big bowl for a tasty lunch or dinner. Then enjoy this cool and filling alternative to a traditional greens or macaroni salad.
Saturday, July 25, 2020
Ayo A Tasty Almond Yogurt
Yogurts are always good for you. Add almond milk to the mix and it gets even better.AYO Almond milk yogurt is just that, good for you along with being delicious and even refreshing.
AYO is one of the oldest yogurt companies, starting in 1913 by the Billings family. They grew almonds in the San Joaquin Valley and also own Billings Ranch and Pacific Almond. The last produces a variety of different nut milks and even soups including bone broth. Being a big fan of anything almond, I decided to give the yogurts a try.
the flavors , are colored the same , thanks to the addition of red cabbage extract
AYO is one of the oldest yogurt companies, starting in 1913 by the Billings family. They grew almonds in the San Joaquin Valley and also own Billings Ranch and Pacific Almond. The last produces a variety of different nut milks and even soups including bone broth. Being a big fan of anything almond, I decided to give the yogurts a try.
The four flavors are vanilla, peach , blueberry, and strawberry. They're not as thick as traditional yogurts, being made with almond milk.
The texture's a bit like the Indian yogurt drink lassi, very liquid-y. All
The vanilla is delicate in flavor while the fruit ones have small bits of peaches, strawberries or whole blueberries. They are perfect because they're not overpowering in taste. I think AYO yogurt would be good frozen as an ice cream. It seems to lend itself to it.They are low in calories too, another reason to love them. The blueberry and strawberry are only 150 while the peach and vanilla are 160 calories.
AYO almond milk yogurt is the perfect and refreshing summer snack. It's good for you and good for the planet. Try a cooling cup today to beat the heat.
Friday, July 24, 2020
Gardein Gets The Ultimate Burger
Just when you think Gardein couldn't get any better with their vegan meats, they step it up a notch more. They have created the Ultimate Burger a take on the Impossible Burger and Beyond Meat.
This is a big burger weighing in at two and a half pounds a patty. There's only two of them in a pack and they're around 240 calories each. They only have ten grams of fat too which is perfect for those watching their weight.It's recommended to cook on a griddle or in a skillet.
I added some onion powder so they taste like the old fashioned burgers my Mom and Nonna made. It's a long fry, with each side being cooked for six to seven minutes, maybe longer depending on how long they've been in the freezer (Hint. thaw them out first).
Next time, I will definitely use the air fryer for these. I think it will make for a juicier and crispier patty.
Add what you want to it. I just prefer mine plain with some sliced tomatoes.
What do you end a vegan meal with?
Vegan cupcakes from Rutherford, NJ's Sweet Avenue Bake Shop! It's a birthday celebration!
Vegans and vegetarians will love this new addition from Gardein.It's a tasty alternative to the Impossible Burger. Try it plain or on a bun with all the fixings.
Thursday, July 23, 2020
Baking For Good
Bake sales have always been for the greater good. All those high school and even college ones raised money for good causes. Now the bake sale is grown up, helping those locally and around the world.
Julia Moskin wrote about the professional bakers and chefs who have returned to baking in yesterday's New York Times Food section. Such bakers as Daniella Senior who started her bakery at the age of thirteen (!) went back to baking after she repurposed her five Washington D.C. restaurants and bars. Instead of meals she baked doughnuts with pastry chef Paola Velez under the name Dona Doughnuts and gave them flourishes, reminiscent of Chef Velez's Dominican upbringing. There were flourishes of tamarind,pineapple guava and meringue. They were sold online with curb side pick up. The two chefs raised $6,000 , donating a thousand to Ayuda, a national nonprofit group that provides help to low income immigrants. Then Chef Velez helped with raising money for George Floyd by starting Bakers Against Racism with two other chefs. So far they have raised $1.9 million for Black Lives matter chapters and hundreds of other groups. Southern Restaurants For Racial Justice, another set of pastry chefs, Lisa Marie Donovan in Nashville, Sarah O'Brian in Atlanta and Cheryl Day in Savannah raised $100,000 for Color For Change a racial advocacy group with a Father's Day bake sale.
Bake sales for civil rights causes have long been a tradition with African-Americans. Yet it was the lead up to the 2016 that motivated artists and bakers to act. Tangerine Jones, an African-American artist started out with rage baking, a reaction to the overt racism in Trump's campaign advertising.She gave her creations to friends and neighbors. Other followed suit.Pastry chef Natasha Pickowicz raised $100,000 for Planned Parenthood in 2019 while Zoe Nathan formed Gather For Good which held outdoor bakes sales for the American Civil Liberties Union.The article also has Cheryl Day's hand held pies,and extra flaky pie crust with apple cider vinegar. taken from her enslaved great grandmother's recipes. If you want to have a bake sale to help any group, these recipes could be your jumping off point. If you are passionate about helping then bake, whether by yourself or part of a group. It may be too hot to bake but you can still create treats that can raise money. Think about dipping Oreos in different colors of chocolate. These are popular and can go quickly. Another is a tasty mix of peanut butter, chocolate and cooked oats. Get the kids involved so they can learn how to help and show them how they can contribute to society.
A bake sale can do wonders.It can help society and those in need. Organize one today and help society and those around you.
Julia Moskin wrote about the professional bakers and chefs who have returned to baking in yesterday's New York Times Food section. Such bakers as Daniella Senior who started her bakery at the age of thirteen (!) went back to baking after she repurposed her five Washington D.C. restaurants and bars. Instead of meals she baked doughnuts with pastry chef Paola Velez under the name Dona Doughnuts and gave them flourishes, reminiscent of Chef Velez's Dominican upbringing. There were flourishes of tamarind,pineapple guava and meringue. They were sold online with curb side pick up. The two chefs raised $6,000 , donating a thousand to Ayuda, a national nonprofit group that provides help to low income immigrants. Then Chef Velez helped with raising money for George Floyd by starting Bakers Against Racism with two other chefs. So far they have raised $1.9 million for Black Lives matter chapters and hundreds of other groups. Southern Restaurants For Racial Justice, another set of pastry chefs, Lisa Marie Donovan in Nashville, Sarah O'Brian in Atlanta and Cheryl Day in Savannah raised $100,000 for Color For Change a racial advocacy group with a Father's Day bake sale.
Bake sales for civil rights causes have long been a tradition with African-Americans. Yet it was the lead up to the 2016 that motivated artists and bakers to act. Tangerine Jones, an African-American artist started out with rage baking, a reaction to the overt racism in Trump's campaign advertising.She gave her creations to friends and neighbors. Other followed suit.Pastry chef Natasha Pickowicz raised $100,000 for Planned Parenthood in 2019 while Zoe Nathan formed Gather For Good which held outdoor bakes sales for the American Civil Liberties Union.The article also has Cheryl Day's hand held pies,and extra flaky pie crust with apple cider vinegar. taken from her enslaved great grandmother's recipes. If you want to have a bake sale to help any group, these recipes could be your jumping off point. If you are passionate about helping then bake, whether by yourself or part of a group. It may be too hot to bake but you can still create treats that can raise money. Think about dipping Oreos in different colors of chocolate. These are popular and can go quickly. Another is a tasty mix of peanut butter, chocolate and cooked oats. Get the kids involved so they can learn how to help and show them how they can contribute to society.
A bake sale can do wonders.It can help society and those in need. Organize one today and help society and those around you.
Wednesday, July 22, 2020
A Businessman's Dinner
It's hard to have any kind of fun,boozy lunch or dinner business meeting. We miss those meetings that also include a lavish steak and potato or surf and turf dinner. However if you have a kitchen - and a well stocked liquor cabinet you can create these meals at home - and even in your yard.
One of the standards of any business lunch is the mixed drink. If you feel it's too strong there's always seltzer to mix in. There's also mocktails which have the flavor without the punch. Try the classic Italian Americano which is a mix of the low in strength vermouth, Campari and club soda. It can be converted to the more potent Negroni by skipping the club soda and adding gin.A cool summertime treat is gin and tonic which just calls for those two ingredients with a hint of lime for more flavor. For a true light drink is the spritzer. This is any wine - red or white equally mixed with a plain seltzer (although you could use any berry flavor for red wine and any lemon lime flavored one for the white). Mocktails are another way to go. They have the flavor of a mixed drink but without the alcohol. One is a blueberry ginger cooler which has blueberries and a home made ginger syrup mixed with lemon lime soda or seltzer. A Bloody Mary is also a nice accompaniment to a steak. Try one without the vodka, adding some fresh from the garden tomatoes into the drink.
The great American business lunch or dinner is nothing without a steak, Usually most restaurants and chophouses serve a T bone steak which is a good, meaty cut. It's better tasting on the grill and easier to cook out there also. Just flavor it with sea salt and freshly ground pepper, then cooking it for nine to ten minutes, five minutes on one side , six on the other. You can add a round of garlic , herbed, or lemon butter for more taste.Many a classic business dinner has lobster included. Again use the grill for this.It is a little more work than the steak. The tail has to be split open and then flattened, usually by hand pressing it.It's then placed on a wooden or metal skewer to prevent from curling up. Brush with olive oil and then grill flesh side down for five minutes. Flip it over and add either a squeeze of fresh of fresh lemon or melted butter. Shrimp cocktail is another classic business lunch or dinner appetizer or entree.Make it 21st Century with roasting the shrimp on a sheet pan for eight to ten minutes. Serve with a good dollop of homemade or store bought cocktail sauce. What goes with all of these? Classic baked potatoes. Use the grill for these too and salt crust them with Kosher salt. This makes for a fluffier interior , better for holding all that butter, sour cream and chives.
We may have new offices these days and new ways to meet. Yet we still can have the classic business lunch or dinner, drinks included. It's just enjoying a tasty meal with a iced drink in our shorts as opposed to business wear.
A good birthday to my favorite guy, Dad. This is for you.
One of the standards of any business lunch is the mixed drink. If you feel it's too strong there's always seltzer to mix in. There's also mocktails which have the flavor without the punch. Try the classic Italian Americano which is a mix of the low in strength vermouth, Campari and club soda. It can be converted to the more potent Negroni by skipping the club soda and adding gin.A cool summertime treat is gin and tonic which just calls for those two ingredients with a hint of lime for more flavor. For a true light drink is the spritzer. This is any wine - red or white equally mixed with a plain seltzer (although you could use any berry flavor for red wine and any lemon lime flavored one for the white). Mocktails are another way to go. They have the flavor of a mixed drink but without the alcohol. One is a blueberry ginger cooler which has blueberries and a home made ginger syrup mixed with lemon lime soda or seltzer. A Bloody Mary is also a nice accompaniment to a steak. Try one without the vodka, adding some fresh from the garden tomatoes into the drink.
The great American business lunch or dinner is nothing without a steak, Usually most restaurants and chophouses serve a T bone steak which is a good, meaty cut. It's better tasting on the grill and easier to cook out there also. Just flavor it with sea salt and freshly ground pepper, then cooking it for nine to ten minutes, five minutes on one side , six on the other. You can add a round of garlic , herbed, or lemon butter for more taste.Many a classic business dinner has lobster included. Again use the grill for this.It is a little more work than the steak. The tail has to be split open and then flattened, usually by hand pressing it.It's then placed on a wooden or metal skewer to prevent from curling up. Brush with olive oil and then grill flesh side down for five minutes. Flip it over and add either a squeeze of fresh of fresh lemon or melted butter. Shrimp cocktail is another classic business lunch or dinner appetizer or entree.Make it 21st Century with roasting the shrimp on a sheet pan for eight to ten minutes. Serve with a good dollop of homemade or store bought cocktail sauce. What goes with all of these? Classic baked potatoes. Use the grill for these too and salt crust them with Kosher salt. This makes for a fluffier interior , better for holding all that butter, sour cream and chives.
We may have new offices these days and new ways to meet. Yet we still can have the classic business lunch or dinner, drinks included. It's just enjoying a tasty meal with a iced drink in our shorts as opposed to business wear.
A good birthday to my favorite guy, Dad. This is for you.
Tuesday, July 21, 2020
Old Trapper Jerky A Tasty Summer Treat
One of the best camping and hiking treats is beef jerky. It's easy to carry around and easy to eat. It's even a great snack if you're roughing it or glamping out in the back yard.
Old Trapper originated out of the hearty backwoods around Tillamook,Oregon, a beautiful town on the Pacific Ocean. Tillamook may sound familiar to cheese lovers since it's also the home of Tillamook Cheese and Tillamook cheddar. The jerky and their other products are now made further inland in Forest Grove, Oregon. The company offers a variety of different types of jerky and beef sticks.
Old Trapper originated out of the hearty backwoods around Tillamook,Oregon, a beautiful town on the Pacific Ocean. Tillamook may sound familiar to cheese lovers since it's also the home of Tillamook Cheese and Tillamook cheddar. The jerky and their other products are now made further inland in Forest Grove, Oregon. The company offers a variety of different types of jerky and beef sticks.
Beef jerky is usually made with molasses which is not good if you're watching your sugar and calorie intake.I wanted a low calorie alternative and their Zero Sugar Beef Jerky did the trick.it's only seventy (!) calories per serving, the perfect quick bite.
It doesn't disappoint. There's a peppery taste and aftertaste that makes it a nice alternative to the other types out there. Those on the Keto diet can incorporate it into their diets.Another plus is that the pieces are all uniform in size which makes for easy eating. No big hunks or little tiny pieces that get stuck in your teeth.
If you want a good snack that won't put on the pounds then try Old Trapper's new Zero Sugar Beef Jerky. It's a tasty alternative , perfect for local hiking and backyard camping. Try it today.
Monday, July 20, 2020
The Guide To Wilderness Cooking
Cooking in the wilderness can be daunting. Many wonder what will they cook on and what ingredients to use.Mostly it's how will the dish taste and if it's cooked enough. Now there's a new cookbook that shows how to cook safely and effectively in the wild.
Wilderness Chef :The Ultimate Guide To Cooking Outdoors (Conway Publishing 2020) was written by outdoorsman Ray Mears. Mr. Mears is not really a chef but an adventurer who has camped around around the world from Venezuela to Wyoming. He's a television personality, with his series, Tracks, World Of Survival and The Real Heroes of Telemark,along with Trips Money Can't Buy with Ewan McGregor. The book is truly fascinating with large nuggets of information.There are section on the different kind of rations along with the most important aspect of outdoor cooking : hygiene. Cooking outdoors isn't cooking in the rough. It's the same as cooking in a home or restaurant kitchen. There's even a picture of an "Andy Handy" a simple gravity tap that comes with a spigot,. Antibacterial soap can also be rigged up to it to for cleaner washing. There are instructions for every type of outdoor cooking and even baking. Campers and hikers can learn how to cook using an outdoor griddle or frying pan for simple dishes or try their hand at building a dry oven in the ground or successfully using a cast iron oven. There's even a chapter on boiling all sorts of drinks , from hot tea to coffee to even hot cocoa. Mr. Mears also shows how to clean up grills and utensils up afterwards.
The recipes are very interesting too. There are sections on all sorts of frying and baking simple recipes like scrambled eggs and streak in embers, cooking a beef cut on glowing coals. Yet there are some truly sophisticated dishes too. There's Persian inspired rice spiked with such colorful jewels as sultanas, raisins or apricots along with cinnamon and turmeric.Pasta lovers will enjoy the venison bolognese. made rich with pancetta and red wine. For those who love game there are a few rabbit recipes too, one with the foraged burdock and wild water mint while the other is Spanish style with tomatoes and white beans.Of course there are fun recipes. Mr. Mears even includes s'mores (with an Englishman's disdain for them) and Nakkisoppa, Finnish hot dog soup. made with the dogs and different veggies like onions , parsnips and potatoes. There's also comfort food recipes such roast chicken , Yorkshire pudding and crispy fried rosti potatoes in a pan. There are tasty curry, soup and fish recipes too.Yes, there is bread - all sorts of it. Campers and outdoorsmen can make the famed bannocks, a kind of English muffin type of bread , and its' cousin, damper. Johnny cakes , made on many a Civil War campfire are here too. There are even regular cakes and a pineapple upside down one too. Campers who like to forage wild fruit will have an apple pie and crumble recipes to try out.
Wilderness Chef : The Ultimate Guide To Cooking Outdoors is the perfect book for those who love the outdoors. It's full of good advice and good recipes. It's perfect for the great outdoors, whether the campground or backyard.
Wilderness Chef :The Ultimate Guide To Cooking Outdoors (Conway Publishing 2020) was written by outdoorsman Ray Mears. Mr. Mears is not really a chef but an adventurer who has camped around around the world from Venezuela to Wyoming. He's a television personality, with his series, Tracks, World Of Survival and The Real Heroes of Telemark,along with Trips Money Can't Buy with Ewan McGregor. The book is truly fascinating with large nuggets of information.There are section on the different kind of rations along with the most important aspect of outdoor cooking : hygiene. Cooking outdoors isn't cooking in the rough. It's the same as cooking in a home or restaurant kitchen. There's even a picture of an "Andy Handy" a simple gravity tap that comes with a spigot,. Antibacterial soap can also be rigged up to it to for cleaner washing. There are instructions for every type of outdoor cooking and even baking. Campers and hikers can learn how to cook using an outdoor griddle or frying pan for simple dishes or try their hand at building a dry oven in the ground or successfully using a cast iron oven. There's even a chapter on boiling all sorts of drinks , from hot tea to coffee to even hot cocoa. Mr. Mears also shows how to clean up grills and utensils up afterwards.
The recipes are very interesting too. There are sections on all sorts of frying and baking simple recipes like scrambled eggs and streak in embers, cooking a beef cut on glowing coals. Yet there are some truly sophisticated dishes too. There's Persian inspired rice spiked with such colorful jewels as sultanas, raisins or apricots along with cinnamon and turmeric.Pasta lovers will enjoy the venison bolognese. made rich with pancetta and red wine. For those who love game there are a few rabbit recipes too, one with the foraged burdock and wild water mint while the other is Spanish style with tomatoes and white beans.Of course there are fun recipes. Mr. Mears even includes s'mores (with an Englishman's disdain for them) and Nakkisoppa, Finnish hot dog soup. made with the dogs and different veggies like onions , parsnips and potatoes. There's also comfort food recipes such roast chicken , Yorkshire pudding and crispy fried rosti potatoes in a pan. There are tasty curry, soup and fish recipes too.Yes, there is bread - all sorts of it. Campers and outdoorsmen can make the famed bannocks, a kind of English muffin type of bread , and its' cousin, damper. Johnny cakes , made on many a Civil War campfire are here too. There are even regular cakes and a pineapple upside down one too. Campers who like to forage wild fruit will have an apple pie and crumble recipes to try out.
Wilderness Chef : The Ultimate Guide To Cooking Outdoors is the perfect book for those who love the outdoors. It's full of good advice and good recipes. It's perfect for the great outdoors, whether the campground or backyard.
Saturday, July 18, 2020
A Chef's Take
This being my Mom's birthday ,I just want to share some of her favorite and our favorite recipes. One is a three bean salad, tanged up with some vinegar. The other is our pomedori e uovi, tomatoes and eggs, one of the best summer recipes.
Three bean salad
1 can (16 oz) chickpeas
1 can (16 oz) kidney beans
1 can (16 oz) cannelini beans
1 dash red wine vinegar
good glug or two of olive oil
1 chopped onion
dash of dried oregano
2 to 3 basil leaves de-stemmed and roughly chopped
salt and pepper
Chop onion in food processor until fine.
Mix together beans and onions with the oil, vinegar, oregano, basil and seasonings Chill about two to three hours before serving.
Pomodori e uovi
Butter or margarine for sauteing
six to eight large eggs
four to five sliced vine ripe tomatoes
two cloves garlic finely minced.
salt and pepper
loaf Italian bread
Melt about two to three tablespoons of butter or margarine in a large pan
Beat eggs as if you're scrambling them. Add to pan along with the two cloves of finely minced garlic. Mix in tomatoes until they and the eggs are cooked and form curds. Season. Serve with large slices of Italian bread (although you may need two loaves to sop up the juices)
These were some of my Mom's favorite dishes to make and to eat. We always enjoyed them, especially for her birthday.,
Three bean salad
1 can (16 oz) chickpeas
1 can (16 oz) kidney beans
1 can (16 oz) cannelini beans
1 dash red wine vinegar
good glug or two of olive oil
1 chopped onion
dash of dried oregano
2 to 3 basil leaves de-stemmed and roughly chopped
salt and pepper
Chop onion in food processor until fine.
Mix together beans and onions with the oil, vinegar, oregano, basil and seasonings Chill about two to three hours before serving.
Pomodori e uovi
Butter or margarine for sauteing
six to eight large eggs
four to five sliced vine ripe tomatoes
two cloves garlic finely minced.
salt and pepper
loaf Italian bread
Melt about two to three tablespoons of butter or margarine in a large pan
Beat eggs as if you're scrambling them. Add to pan along with the two cloves of finely minced garlic. Mix in tomatoes until they and the eggs are cooked and form curds. Season. Serve with large slices of Italian bread (although you may need two loaves to sop up the juices)
These were some of my Mom's favorite dishes to make and to eat. We always enjoyed them, especially for her birthday.,
Friday, July 17, 2020
Vegan Food Porn The Best Vegan Cookbook
Mention vegan cuisine and most people will make a face. To them it's a restrictive diet full of blah and bland dishes and desserts.The truth is it really isn't. These days a meatless and dairyless is not only easy to create but downright delicious, thanks to a new cookbook.
Vegan Foodporn :100 Easy and Delicious Recipes (Lotus Publishing 2020) is by vegan Bianca Zapatka who also has a vegan blog has written this entirely delicious book . Vegans will rejoice at the wide and tasty variety along with the new spins and twists on classics. The book starts off with what a vegan kitchen needs.. Ms Zapatka explains why ingredients such as flax and chia seeds are needed and their use There is also an important list of plant based protein sources such as soya and broccoli and lesser known ones as canihua, a cousin of quinoa, and spirulina.There are also list of fresh ingredients with long and short shelf lives. The first chapter is Basics which as recipes for such needed ingredients as vegan mozzarella, vegan mayonnaise along with nut butter and nut milk. (although you could use the commercial brands if you don't have the time to make it yourself). The chapters are divided into Breakfasts Main Meals, Finger Food, Vegan Classics, Light Meals, Cake, and. Dessert. The index contains a grams to cup conversion.
I love this book and plan on making many of the recipes.They truly are amazing!!!! There is a French toast sandwich that looks yummy along with breakfast wraps with vegan egg salad. The French toast rolls made with just white bread , apples and spices is another have to try. There are unusual spins as with the stir fried gnocchis and avocado pasta that is linguine with an avocado sort of pesto. For fun there are the finger foods such as the ever fun potato wedges with guacamole. Pizza lovers will go mad over the pizza toast with vegan mozzarella made just with bread slices. Burrito samosas full of arborio rice, vegan cheese and sweetcorn would be perfect for dinner or a small backyard party.As anyone will tell you go vegan means missing out on the truly tasty such as wings. Yet there's a good recipe for BBQ cauliflower wings that gets them as crunchy as the real thing with a tangy sweet homemade sauce. A phenomenal dish would be savory crepes with spinach, guacamole and garlic mushrooms. Dessert lovers will go crazy for such recipes as Black Forest gateau rich with, vegan whipped cream cocoa powder and cherry compote along with strawberry and cream layer cake., made light with mineral water. There is cookie dough made with the surprising ingredient of chickpeas and Linzer cookies , a take on the classic Linzer torte.
Vegans will rejoice at Vegan Foodporn: 100 Easy and Delicious Recipes. It is packed with great recipes for all sorts of meals from breakfasts to snacks. Get the book and say goodbye to the myth of bland and boring vegan food.
Vegan Foodporn :100 Easy and Delicious Recipes (Lotus Publishing 2020) is by vegan Bianca Zapatka who also has a vegan blog has written this entirely delicious book . Vegans will rejoice at the wide and tasty variety along with the new spins and twists on classics. The book starts off with what a vegan kitchen needs.. Ms Zapatka explains why ingredients such as flax and chia seeds are needed and their use There is also an important list of plant based protein sources such as soya and broccoli and lesser known ones as canihua, a cousin of quinoa, and spirulina.There are also list of fresh ingredients with long and short shelf lives. The first chapter is Basics which as recipes for such needed ingredients as vegan mozzarella, vegan mayonnaise along with nut butter and nut milk. (although you could use the commercial brands if you don't have the time to make it yourself). The chapters are divided into Breakfasts Main Meals, Finger Food, Vegan Classics, Light Meals, Cake, and. Dessert. The index contains a grams to cup conversion.
I love this book and plan on making many of the recipes.They truly are amazing!!!! There is a French toast sandwich that looks yummy along with breakfast wraps with vegan egg salad. The French toast rolls made with just white bread , apples and spices is another have to try. There are unusual spins as with the stir fried gnocchis and avocado pasta that is linguine with an avocado sort of pesto. For fun there are the finger foods such as the ever fun potato wedges with guacamole. Pizza lovers will go mad over the pizza toast with vegan mozzarella made just with bread slices. Burrito samosas full of arborio rice, vegan cheese and sweetcorn would be perfect for dinner or a small backyard party.As anyone will tell you go vegan means missing out on the truly tasty such as wings. Yet there's a good recipe for BBQ cauliflower wings that gets them as crunchy as the real thing with a tangy sweet homemade sauce. A phenomenal dish would be savory crepes with spinach, guacamole and garlic mushrooms. Dessert lovers will go crazy for such recipes as Black Forest gateau rich with, vegan whipped cream cocoa powder and cherry compote along with strawberry and cream layer cake., made light with mineral water. There is cookie dough made with the surprising ingredient of chickpeas and Linzer cookies , a take on the classic Linzer torte.
Vegans will rejoice at Vegan Foodporn: 100 Easy and Delicious Recipes. It is packed with great recipes for all sorts of meals from breakfasts to snacks. Get the book and say goodbye to the myth of bland and boring vegan food.
Thursday, July 16, 2020
The Ultimate Veggie Burger
We forget the time before Beyond and Impossible Burgers where we had to create our own unique vegan patties. Sometimes they worked, Most times they didn't. However there'a a recipe out there that might outdo every kind of meatless burger - one that combines beans with spices - to create a heady bite. It's the perfect one for these summer days.
Dave Tanis gives us the recipe in yesterday's New York Times Food section. Mr. Tanis, known for his well loved and well copied dishes gives us the ultimate bean burger along with sides and even a dessert! His idea started out not with the luscious vegetarian bites seen on Instagram but a kind of not so pretty one that has the yummy flavor of Mexican refried beans. The beans are emphasized with a mix of cumin, cilantro, scallions, green chiles and pimenton or paprika. Bean burgers have a tendency to fall apart no matter how you cook them yet Mr. Tanis stops this by adding brown rice for body. There's also cornstarch and egg for binding. The patties are then dusted with cornmeal on both sides and pan fried. Could an air fryer be used in this? Maybe.It would get them crisper. He then gilds the lily with a fried egg on top such as they do in Paris bistros. This is called a cheval or on horseback. I would do it a little differently, maybe just adding some salsa or a few avocado slices. His is on a soft potato bun. Again I'd just have mine plain.
As for sides he has a chopped cucumber and tomato salad along with Mexican style jalapeno pickles. It's not just a mix of cucumbers and tomatoes. Garlic, onions and roasted yellow and orange peppers are added along with celery hearts and queso fresco (or feta if you want a more Middle Eastern vibe, perfect with kebabs) . As for the pickles, just add a chopped one to your pickle recipe. The dessert is true summer. It's a strawberry coconut ice cream cake with a kick of vodka. This last comes in handy along with the added whipped cream and coconut milk. Mr. Tanis takes advantage of it being strawberry season with two quarts of berries that will be pureed along with granulated sugar, coconut milk, vodka and a pinch of salt. It's then mixed with the whipped cream and poured into either an eight in springform pan or a similar sized Pyrex pie pan.It needs to be frozen for four to six hours until quite firm. Then there's the sauce, also made with the strawberries blended with sugar. It's topped with toasted coconut which has been coated with simple syrup and then baked for ten to fifteen minutes in a 325 degree F oven.
A tasty bean burger can be achieved. Try this spicy recipe for it when you want something homemade and delicious. Serve it with the salad and pickles and then finish it off with that glorious strawberry ice cream cake.
Dave Tanis gives us the recipe in yesterday's New York Times Food section. Mr. Tanis, known for his well loved and well copied dishes gives us the ultimate bean burger along with sides and even a dessert! His idea started out not with the luscious vegetarian bites seen on Instagram but a kind of not so pretty one that has the yummy flavor of Mexican refried beans. The beans are emphasized with a mix of cumin, cilantro, scallions, green chiles and pimenton or paprika. Bean burgers have a tendency to fall apart no matter how you cook them yet Mr. Tanis stops this by adding brown rice for body. There's also cornstarch and egg for binding. The patties are then dusted with cornmeal on both sides and pan fried. Could an air fryer be used in this? Maybe.It would get them crisper. He then gilds the lily with a fried egg on top such as they do in Paris bistros. This is called a cheval or on horseback. I would do it a little differently, maybe just adding some salsa or a few avocado slices. His is on a soft potato bun. Again I'd just have mine plain.
As for sides he has a chopped cucumber and tomato salad along with Mexican style jalapeno pickles. It's not just a mix of cucumbers and tomatoes. Garlic, onions and roasted yellow and orange peppers are added along with celery hearts and queso fresco (or feta if you want a more Middle Eastern vibe, perfect with kebabs) . As for the pickles, just add a chopped one to your pickle recipe. The dessert is true summer. It's a strawberry coconut ice cream cake with a kick of vodka. This last comes in handy along with the added whipped cream and coconut milk. Mr. Tanis takes advantage of it being strawberry season with two quarts of berries that will be pureed along with granulated sugar, coconut milk, vodka and a pinch of salt. It's then mixed with the whipped cream and poured into either an eight in springform pan or a similar sized Pyrex pie pan.It needs to be frozen for four to six hours until quite firm. Then there's the sauce, also made with the strawberries blended with sugar. It's topped with toasted coconut which has been coated with simple syrup and then baked for ten to fifteen minutes in a 325 degree F oven.
A tasty bean burger can be achieved. Try this spicy recipe for it when you want something homemade and delicious. Serve it with the salad and pickles and then finish it off with that glorious strawberry ice cream cake.
Wednesday, July 15, 2020
The New Dining Hall Dilemma
Colleges and universities are scrambling around , trying to figure out how to have classes this fall. Many, like Harvard, have cancelled until 2021 or 2022. Yet there are some that will be open.With it comes all sorts of problems, especially in the dining hall. What's to be done? How will students eat in the new normal that awaits them? There are a few plans set in place.
Jane Black,a well known food writer, wrote this interesting piece for today's New York Times Food section.where students are going to eat in another month is a true concern. Many campus dining halls will be operating at reduced capacity with restrictions set in place. Gone are the salad and make your own taco bars. If the campus keeps the first, it will be limited in ingredients to keep the line moving. Masks and gloves will be mandatory everywhere Big universities as Rice in Houston , Texas will have daily temperature checks along with reducing staff. The Bon Appetite Management Company ,a food service firm operating at more than one hundred campuses including Furman University in North Carolina, Portland, Oregon's Reed College , the University of Chicago and M.I.T. is using robots in the kitchen. They did this before the pandemic, installing automatons at schools across the country. There are Blendid robots that have made smoothies, "Sally" that whips up salads and a so-called pizza ATM that can whip out a hot pie in three minutes.
Yet there are directors of dining services that will try to bring some fun to eating and meal time. Garett DiStefano, , food director at the University of Massachusetts already has two food trucks and mobile kitchen. The last serve student favorites such as burgers and grilled cheese. he plans to expand those menus along with creating additional options like a falafel bar under a tent outdoors. Another campus food service, Sodexo, another food service giant will be offering another form of robot, basically a cooler on wheels. It delivers meals and snacks from such student hangouts as Starbucks and Dunkin Donuts. Dorm eating will be popular. Ethan Hodge, an Asian studies major at Furman, stayed at the campus when it closed. its' classes.He couldn't leave because his family is homeless and he had no where to go. His college apartment was the safest place to be for him. He and roughly eighty other students picked up prepared food at the dining hall. as the student population dwindled , there was reheatable and prepared meals. They also ordered groceries on line so they could cook their own meals.
This fall will be interesting as campus scramble to open. The dining situation will have varied ones. Will they work? Hopefully so.
Jane Black,a well known food writer, wrote this interesting piece for today's New York Times Food section.where students are going to eat in another month is a true concern. Many campus dining halls will be operating at reduced capacity with restrictions set in place. Gone are the salad and make your own taco bars. If the campus keeps the first, it will be limited in ingredients to keep the line moving. Masks and gloves will be mandatory everywhere Big universities as Rice in Houston , Texas will have daily temperature checks along with reducing staff. The Bon Appetite Management Company ,a food service firm operating at more than one hundred campuses including Furman University in North Carolina, Portland, Oregon's Reed College , the University of Chicago and M.I.T. is using robots in the kitchen. They did this before the pandemic, installing automatons at schools across the country. There are Blendid robots that have made smoothies, "Sally" that whips up salads and a so-called pizza ATM that can whip out a hot pie in three minutes.
Yet there are directors of dining services that will try to bring some fun to eating and meal time. Garett DiStefano, , food director at the University of Massachusetts already has two food trucks and mobile kitchen. The last serve student favorites such as burgers and grilled cheese. he plans to expand those menus along with creating additional options like a falafel bar under a tent outdoors. Another campus food service, Sodexo, another food service giant will be offering another form of robot, basically a cooler on wheels. It delivers meals and snacks from such student hangouts as Starbucks and Dunkin Donuts. Dorm eating will be popular. Ethan Hodge, an Asian studies major at Furman, stayed at the campus when it closed. its' classes.He couldn't leave because his family is homeless and he had no where to go. His college apartment was the safest place to be for him. He and roughly eighty other students picked up prepared food at the dining hall. as the student population dwindled , there was reheatable and prepared meals. They also ordered groceries on line so they could cook their own meals.
This fall will be interesting as campus scramble to open. The dining situation will have varied ones. Will they work? Hopefully so.
Tuesday, July 14, 2020
Salsa Crudo A Summer Favorite Returns
One of my favorite summer time dishes is salsa crudo with rotelli pasta. I took the recipe from the blog A Sweet And Savory Life. and added some of my own twists. The basil is fresh from my pots in the yard and I also added a good dash of powdered garlic.
The tomatoes came from Target and Stop & Shop.I used six.
The tomatoes came from Target and Stop & Shop.I used six.
Six will give you the pound and a half required. They were coarsely chopped and added to a quarter cup of coarsely chopped fresh basil.
Then a good sprinkling of garlic powder and six tablespoons of Filippo Berrio olive oil.
As for the pasta I used Banza chickpea rotelli and cooked it for seven minutes.It has a slight chickpea flavor yet still as flavorful as ones made with white flour.
It's then draining the pasta and adding the raw sauce to it.
It was really delicious and the perfect summer dinner. It's one of my favorites to make and to eat.
You can use any kind of pasta but make sure it's the shaped kind like rotelli and fusilli along with shells. They hold the tomato chunks well.
If you want an easy and tasty summer meal, then make salsa cruda.It's a cinch to create , and the perfect way of using good for you summer produce. Try this delicious dish when the temps rise.
Monday, July 13, 2020
Summer Food Fights
Hot weather usually brings about heated - no pun intended - debates. Namely it's about one summer fave versus another. What's the best way to make a tomato sandwich?Or ice cream versus ice What's is the best of the summer?
Sometimes it's just about a sandwich -namely a tomato one. There is a huge debate about adding mayo or no mayo. Without the condiment, the earthy sweetness of the tomato takes over yet with it, the fruit's flavor becomes more vibrant. It also adds a creaminess to the bite as well. A second debate is the bread. Toasted or not toasted. Toasted gives the sandwich crunch and makes for a more solid base to sop up the juices. Not toasted, it's a nice chewy feeling. You could really throw a monkey wrench into the work by suggesting sourdough or French or Italian bread. These are perfect for chewiness and absorbing all the juices along with adding to the flavor. Yet so many would never try a tomato sandwich made this way. Forget about adding the garlicky aioli, Provencale's France's go to for everything from sandwiches to grilled fish and meats.Then there's the tomatoes themselves. Do you just go for the plump and luscious beefsteaks or try the ever sweet vine ripes? Should you think outside the box and used sliced grape or cherry tomatoes? Again, many have definite ideas about what sort to use.
Another summer debate is ice versus ice cream. Which is the cooler, literally and the most refreshing? Ices are basically just shaved or crushed frozen water with some kind of fruit syrup or puree added in. They've been around since Roman times when servants would run into the mountains outside of Rome and bring back buckets of snow. Honey or crushed fruit were then heaped on top. Personally, I like ice more, namely the Slushies you can create with the Slushie cups. There's something infinitely refreshing about a cola that being transformed into cooling spoonfuls of ice crystals. Ice cream may do that for some people but not for me. Yet that's always been a big debate. Many prefer the creamy flavor and mouth feel of a scoop of vanilla or chocolate. Ice cream is versatile. It can be easily topped with fruit and syrups along with whipped cream, nuts and sprinkles for a special sundae or parfait.Add a blob of vanilla to root beer for a special foamy treat.Unfortunately the more you eat the thirstier you become. This is do to the sugar particles in it sucking out the water from the cells. Ice , somehow doesn't do that. Maybe because there's a good deal of water in the mix.
There will always be summer food fights. Yet it's up to the individual to decide . Taste is always ours , whether others agree or nor.
Sometimes it's just about a sandwich -namely a tomato one. There is a huge debate about adding mayo or no mayo. Without the condiment, the earthy sweetness of the tomato takes over yet with it, the fruit's flavor becomes more vibrant. It also adds a creaminess to the bite as well. A second debate is the bread. Toasted or not toasted. Toasted gives the sandwich crunch and makes for a more solid base to sop up the juices. Not toasted, it's a nice chewy feeling. You could really throw a monkey wrench into the work by suggesting sourdough or French or Italian bread. These are perfect for chewiness and absorbing all the juices along with adding to the flavor. Yet so many would never try a tomato sandwich made this way. Forget about adding the garlicky aioli, Provencale's France's go to for everything from sandwiches to grilled fish and meats.Then there's the tomatoes themselves. Do you just go for the plump and luscious beefsteaks or try the ever sweet vine ripes? Should you think outside the box and used sliced grape or cherry tomatoes? Again, many have definite ideas about what sort to use.
Another summer debate is ice versus ice cream. Which is the cooler, literally and the most refreshing? Ices are basically just shaved or crushed frozen water with some kind of fruit syrup or puree added in. They've been around since Roman times when servants would run into the mountains outside of Rome and bring back buckets of snow. Honey or crushed fruit were then heaped on top. Personally, I like ice more, namely the Slushies you can create with the Slushie cups. There's something infinitely refreshing about a cola that being transformed into cooling spoonfuls of ice crystals. Ice cream may do that for some people but not for me. Yet that's always been a big debate. Many prefer the creamy flavor and mouth feel of a scoop of vanilla or chocolate. Ice cream is versatile. It can be easily topped with fruit and syrups along with whipped cream, nuts and sprinkles for a special sundae or parfait.Add a blob of vanilla to root beer for a special foamy treat.Unfortunately the more you eat the thirstier you become. This is do to the sugar particles in it sucking out the water from the cells. Ice , somehow doesn't do that. Maybe because there's a good deal of water in the mix.
There will always be summer food fights. Yet it's up to the individual to decide . Taste is always ours , whether others agree or nor.
Saturday, July 11, 2020
The Power Of Summer Produce
Summer came and the rules became lax regarding the lockdown.After months of fortifying ourselves on good home cooked food, we went wild when restrictions were lifted. We're going back to our old habits of eating junk and overly processed food. Yet that's not good. We still have Covid-19. We still need to eat healthy to be healthy and reduce our risks.
One of the best ways to eat healthy is to take advantage of summer's bounty. This is tomato season and these gems can provide us with Vitamins C and K and a good dose of needed potassium. They're also versatile.Roasted tomatoes are delicious on flatbread drizzled with another good for you ingredient olive oil. They can be a great extra in all kinds of sandwiches and great on their own in a tomato sandwich.Make salsa cruda with them,a pasta sauce that is cooked when it's mixed with freshly boiled pasta. Another great summer dish featuring fresh produce is the French Provencale ratatouille. This is a delicious mix of tomatoes, eggplant , peppers and onion sauteed in olive oil and garlic. Different herbs such as basil and thyme are added for extra flavor. Cucumbers are another summertime fave that are also a must eat. They can keep you hydrated due to their high water content as well as lowering blood sugar and weight. Think about slicing them and serving them with a mix of Greek yogurt, chopped dill and olive oil as a side salad. You can also turn them into all sorts of variations on dill pickles.
Keep in mind to eat the fruits of the season too. Blueberries are big right now. Have a bowl of them for breakfast or dessert for a sweet treat. They are also the source of the most powerful antioxidants in the plant world. Again, they high in vitamins C and K as well as manganese, the last good for improving bone health and lowering blood sugar. Don't miss out on strawberries either. They too are loaded in nutrients, especially folates. They aid in heart health as well. If you're craving a chocolate treat then think about chilled strawberries dipped in dark chocolate for a decadent snack or dessert. They're also good sliced and blended into a smoothie with bananas. Don't forget any berry is good added to a salad. Blackberries are also in abundance right now. These ebony gems are rife in Vitamin A and good for brain functioning. A lovely dessert is a cup of them drizzled with raw honey. They're also tasty in Greek yogurt that's been sweetened with maple syrup or honey. Peaches are a summertime favorite too. They're great for preventing certain kinds of cancer as well as aiding the skin and digestion. Just slice one up for a healthy snack.
Take advantage of the bounty of the season. Eat right and healthfully for better immunity. It's easy to do with so many tasty fruits and veggies out there now.
One of the best ways to eat healthy is to take advantage of summer's bounty. This is tomato season and these gems can provide us with Vitamins C and K and a good dose of needed potassium. They're also versatile.Roasted tomatoes are delicious on flatbread drizzled with another good for you ingredient olive oil. They can be a great extra in all kinds of sandwiches and great on their own in a tomato sandwich.Make salsa cruda with them,a pasta sauce that is cooked when it's mixed with freshly boiled pasta. Another great summer dish featuring fresh produce is the French Provencale ratatouille. This is a delicious mix of tomatoes, eggplant , peppers and onion sauteed in olive oil and garlic. Different herbs such as basil and thyme are added for extra flavor. Cucumbers are another summertime fave that are also a must eat. They can keep you hydrated due to their high water content as well as lowering blood sugar and weight. Think about slicing them and serving them with a mix of Greek yogurt, chopped dill and olive oil as a side salad. You can also turn them into all sorts of variations on dill pickles.
Keep in mind to eat the fruits of the season too. Blueberries are big right now. Have a bowl of them for breakfast or dessert for a sweet treat. They are also the source of the most powerful antioxidants in the plant world. Again, they high in vitamins C and K as well as manganese, the last good for improving bone health and lowering blood sugar. Don't miss out on strawberries either. They too are loaded in nutrients, especially folates. They aid in heart health as well. If you're craving a chocolate treat then think about chilled strawberries dipped in dark chocolate for a decadent snack or dessert. They're also good sliced and blended into a smoothie with bananas. Don't forget any berry is good added to a salad. Blackberries are also in abundance right now. These ebony gems are rife in Vitamin A and good for brain functioning. A lovely dessert is a cup of them drizzled with raw honey. They're also tasty in Greek yogurt that's been sweetened with maple syrup or honey. Peaches are a summertime favorite too. They're great for preventing certain kinds of cancer as well as aiding the skin and digestion. Just slice one up for a healthy snack.
Take advantage of the bounty of the season. Eat right and healthfully for better immunity. It's easy to do with so many tasty fruits and veggies out there now.
Friday, July 10, 2020
Duke's Mayonnaise Cookbook Mayo With Everything
Mayonnaise is a Southern must have and Southern cooks must have Duke's Mayo. This Southern staple has now been incorporated into a cookbook that features everything from breakfast to dessert. It can be used in a variety of different dishes from around the globe. It's an amazing ingredient for a wide range of recipes.
The Duke's Mayonnaise Cookbook : 75 Recipes Celebrating the Perfect Condiment (Grand Central Publishing 2020) celebrates this century old Southern classic. Ashley Strickland Freeman who has also written Southern Living's Ultimate Book Of BBQ and 28 Days Of Clean Eating. Chef Strickland Freeman is also a chef who uses the famed mayo in all of her dishes. The mayonnaise has been around since 1917 , invented by North Carolingian Eugenia Thomas Duke, known for her delicious sandwiches enhanced with her homemade emulsion of eggs and oil.Of course adding mayo to dishes is a Southern thing but Chef Strickland Freeman uses it in such diverse dishes as Chicken Parmesan , Pork Banh Mi and lamb kabobs. What is fun is the input from other chefs such as the famed Nathalie Dupree and TV personality and chef Carla Hall. The book is not as large as other cookbooks. The sections are Breakfast And Brunch, Lunch, Dinner , Sides and Snacks and Desserts. Extra advice is only two pages long and they include lists on what kind of tools to have to create the dishes along with a small group of tips on greasing and flouring pans and how to measure dry and wet ingredients.
The recipes are truly varied. For those who though mayo was just reserved for lunch time sandwiches think again. Also Duke's is the recommended mayo but you can use any kind or brand.Mayo is a great sub for butter and it makes for crispy grilled cheese sandwiches in Chef Strickland Freeman's recipe. For a creamier scrambled egg , try her scrambled egg recipe that calls for a quarter cup of Duke's. Adding it to any batter, makes for a much tender crumb. Biscuit enthusiasts will love the recipe for buttermilk biscuits and Earl Grey scones. It also does wonders to cake mixes as seen in the dessert recipes strawberry rhubarb layer cake and scratch ones such as plum upside down cake and peppermint brownies. The condiment is perfect in locking in moisture for meat which makes it excellent for marinating. Try the herb roasted chicken recipe which promises tender, juicy meat or the rosemary-Dijon pork chops. Of course there are salad and dressing recipes along with the Southern classic - deviled eggs. This comes with three variations that include pesto and bacon. There is German potato salad that has two kinds of mustard as well and different types of aioli. The tomato one goes with the grilled okra but it would be perfect with the rosemary fries. For a cool treat make up the seafood pasta salad that combines calamari and shrimp. Want hearty? Then whip up the steak salad with the buttermilk herb dressing. It 's also great in hush puppies too if you want a tasty snack.
The Duke's Mayonnaise Cookbook : 75 Recipes Celebrating The Perfect Condiment is the must have cookbook for Duke's Mayonnaise lovers. They can create all sorts of recipes for brunch and dinner, lunch and snacks along with desserts. It's a taste of the South that you can use everywhere.
Duke's Mayonnaise can be bought on Amazon if you can't find it in your local grocery.
The Duke's Mayonnaise Cookbook : 75 Recipes Celebrating the Perfect Condiment (Grand Central Publishing 2020) celebrates this century old Southern classic. Ashley Strickland Freeman who has also written Southern Living's Ultimate Book Of BBQ and 28 Days Of Clean Eating. Chef Strickland Freeman is also a chef who uses the famed mayo in all of her dishes. The mayonnaise has been around since 1917 , invented by North Carolingian Eugenia Thomas Duke, known for her delicious sandwiches enhanced with her homemade emulsion of eggs and oil.Of course adding mayo to dishes is a Southern thing but Chef Strickland Freeman uses it in such diverse dishes as Chicken Parmesan , Pork Banh Mi and lamb kabobs. What is fun is the input from other chefs such as the famed Nathalie Dupree and TV personality and chef Carla Hall. The book is not as large as other cookbooks. The sections are Breakfast And Brunch, Lunch, Dinner , Sides and Snacks and Desserts. Extra advice is only two pages long and they include lists on what kind of tools to have to create the dishes along with a small group of tips on greasing and flouring pans and how to measure dry and wet ingredients.
The recipes are truly varied. For those who though mayo was just reserved for lunch time sandwiches think again. Also Duke's is the recommended mayo but you can use any kind or brand.Mayo is a great sub for butter and it makes for crispy grilled cheese sandwiches in Chef Strickland Freeman's recipe. For a creamier scrambled egg , try her scrambled egg recipe that calls for a quarter cup of Duke's. Adding it to any batter, makes for a much tender crumb. Biscuit enthusiasts will love the recipe for buttermilk biscuits and Earl Grey scones. It also does wonders to cake mixes as seen in the dessert recipes strawberry rhubarb layer cake and scratch ones such as plum upside down cake and peppermint brownies. The condiment is perfect in locking in moisture for meat which makes it excellent for marinating. Try the herb roasted chicken recipe which promises tender, juicy meat or the rosemary-Dijon pork chops. Of course there are salad and dressing recipes along with the Southern classic - deviled eggs. This comes with three variations that include pesto and bacon. There is German potato salad that has two kinds of mustard as well and different types of aioli. The tomato one goes with the grilled okra but it would be perfect with the rosemary fries. For a cool treat make up the seafood pasta salad that combines calamari and shrimp. Want hearty? Then whip up the steak salad with the buttermilk herb dressing. It 's also great in hush puppies too if you want a tasty snack.
The Duke's Mayonnaise Cookbook : 75 Recipes Celebrating The Perfect Condiment is the must have cookbook for Duke's Mayonnaise lovers. They can create all sorts of recipes for brunch and dinner, lunch and snacks along with desserts. It's a taste of the South that you can use everywhere.
Duke's Mayonnaise can be bought on Amazon if you can't find it in your local grocery.
Wednesday, July 8, 2020
Enlightening The Heartland
The American heartland has strong , almost cement like roots. Yet there are chefs and bakers who are bringing diversity to these small towns, bringing good food and good ideas to residents there. Hopefully gone will be the days of nativist thinking and the cooking that comes with it.
Three times James Beard award winner Brett Anderson, a regular contributor and restaurant critic explored this in today's New York Times Food section. He interviewed restaurant and bakery owners Mateo Mackbee and his girlfriend, Erin Lucas. They started the restaurant, Krewe and the artisan bakery Flour and Flower in the small, predominantly white town of Saint Joseph , Minnesota. It's known mainly for being the home of the Catholic college of Saint Benedict and around seventy miles northwest of the more metropolitan Minneapolis - Saint Paul. Here Mr. Mackbee brings his mother's cooking , recipes from her native New Orleans. Both Mr. Mackbee and Ms. Lucas became bored with the still mostly white chef culture in the Twin Cities. They also wanted to bring awareness of racial inequalities to rural communities and to find an alternative to the limited career options available to them. Luckily in Saint Joseph offered Chef Mackbee, an African-American a chance for ownership that he never received in the city, despite his culinary degree and nearly a decade of experience in some of the area's most respected eateries.
Their restaurant also has a diversified staff. Three members of Krewe's four person kitchen staff are people of color. There hopefully will be more restaurants owned by African-Americans and immigrants in this strongly Scandinavian -American area of the country. Stearns County, where Saint Joseph is located is surprisingly home to some of the largest immigrant communities. Agriculture and food processing jobs have drawn workers from East Africa and Latin America for decades. One is Jennie-O Turkey , a popular brand of frozen food. Unfortunately this has sparked a rise in nativist politics and xenophobia. George Floyd's killing in Minneapolis has reached the small towns. The nearby town of St. Cloud had their police use tear gas on a crowd of protesters three weeks after Mr. Floyd's murder. Yet. Chef Mackbee persists , and that determination along with encouragement from his friend, Pastor , Mark Kopka , of the Nordland Lutheran Church. Both bonded over Chef Mackbee's dream of starting a farm where he could bring black students who otherwise didn't have access to nature. He also ran for the City Council in nearby New London. yet it's cooking his mother's beloved recipes that is his passion. His mother,served as principal at St. Paul's Central High for twenty six years and a former student, Melvin Carter III became St. Paul's first African-American mayor.
The heartland, and even the big cities need chefs like Mateo Mackbee and Erin Lucas. They will show how diversity brings variety and harmony to eateries. It's a way of opening up the minds of locals, with good food and good ideas.
Three times James Beard award winner Brett Anderson, a regular contributor and restaurant critic explored this in today's New York Times Food section. He interviewed restaurant and bakery owners Mateo Mackbee and his girlfriend, Erin Lucas. They started the restaurant, Krewe and the artisan bakery Flour and Flower in the small, predominantly white town of Saint Joseph , Minnesota. It's known mainly for being the home of the Catholic college of Saint Benedict and around seventy miles northwest of the more metropolitan Minneapolis - Saint Paul. Here Mr. Mackbee brings his mother's cooking , recipes from her native New Orleans. Both Mr. Mackbee and Ms. Lucas became bored with the still mostly white chef culture in the Twin Cities. They also wanted to bring awareness of racial inequalities to rural communities and to find an alternative to the limited career options available to them. Luckily in Saint Joseph offered Chef Mackbee, an African-American a chance for ownership that he never received in the city, despite his culinary degree and nearly a decade of experience in some of the area's most respected eateries.
Their restaurant also has a diversified staff. Three members of Krewe's four person kitchen staff are people of color. There hopefully will be more restaurants owned by African-Americans and immigrants in this strongly Scandinavian -American area of the country. Stearns County, where Saint Joseph is located is surprisingly home to some of the largest immigrant communities. Agriculture and food processing jobs have drawn workers from East Africa and Latin America for decades. One is Jennie-O Turkey , a popular brand of frozen food. Unfortunately this has sparked a rise in nativist politics and xenophobia. George Floyd's killing in Minneapolis has reached the small towns. The nearby town of St. Cloud had their police use tear gas on a crowd of protesters three weeks after Mr. Floyd's murder. Yet. Chef Mackbee persists , and that determination along with encouragement from his friend, Pastor , Mark Kopka , of the Nordland Lutheran Church. Both bonded over Chef Mackbee's dream of starting a farm where he could bring black students who otherwise didn't have access to nature. He also ran for the City Council in nearby New London. yet it's cooking his mother's beloved recipes that is his passion. His mother,served as principal at St. Paul's Central High for twenty six years and a former student, Melvin Carter III became St. Paul's first African-American mayor.
The heartland, and even the big cities need chefs like Mateo Mackbee and Erin Lucas. They will show how diversity brings variety and harmony to eateries. It's a way of opening up the minds of locals, with good food and good ideas.
Tuesday, July 7, 2020
The Best Summer Cookbook Ever
This is the season of easy and tasty cooking. Even though the temps can be tropical at times, it's still fun to get into the kitchen and create something tasty. Now there's a great new cookbook that celebrates the best of grilling and farming. It''s definitely going to be the go to for any hot weather recipe.
The Complete Summer Cookbook: Beat The Heat With 500 Recipes That Make The Most Of Summer's Bounty (America's Test Kitchen 2020) is by the cooks and chefs at America's Test Kitchen, that great PBS TV show. As with any of the America's Test Kitchen cookbook it has great advice, suggestions and tips scattered throughout. It starts with how to cook, drink and eat when the weather gets steamy along with a complete pictorial of summertime cooking equipment. Everything from strawberry hullers to grill gloves. A plus, and hallmark of the show is the different menus you can choose from. Overworked home chefs can try the No Cook Light Dinner which has absolutely no cooking in it whatsoever to Kebabs On The Grill for those who love a dinner out in the backyard. Again, as with their other books the editors don't have definitive chapters. There are Small Bites for those who want nibbles and Keep Cool with Countertop Cooking where the food is cooked in either a slow cooker or electric pressure cooker.Of course there are also desserts, namely Summer Fruit Desserts that feature the season's best bounty and Icebox and Frozen Treats which even features a sundae bar with homemade toppings. Anyone want a frosty drink will enjoy the chapter on drinks. An unusual one is all about canning and preserving along with one on Farmer's Markets and the bounty it offers.All the recipes are broken down into calories and carbs along with sodium and cholesterol amounts.
I love this book and plan on making many of the recipes. Their gazpacho recipe is intriguing because it has tomato juice and hot sauce added in. There's also a variation with avocado and crab. The summer vegetable gratin , a casserole loaded with all kinds of veggies, from zucchini to tomatoes and topped with herbed white bread and Parmesan cheese is perfect for those rainy days inside. There is even a recipe for the perfect tomato sandwich that everyone should try. Barbecue enthusiasts will love the recipes for barbecued baby back ribs and grilled Mojo marinated skirt steaks. For those who love using their smokers , there is the smoked London Broil which would go well with any of the salads or foolproof boiled corn. The pickle and canning recipes are definitely worth trying especially the chow chow and tomatoes.The drink recipes are must tries also. want the perfect ice tea. Then try theirs, made with room temperature instead of boiling hot water. America's Test Kitchen offers variations such as mint and fruit flavored ones. Of course there is old fashioned lemonade but there's also agua fresca made with watermelon and lime along with the centuries old switchel , drunk by Amish farmers. There's also the boozy aperol made with the fizzy Italian wine Prosecco olives and orange peels.There is baking from on the grill pizza to a tomato galette that just might replace it. Fruit galettes and cobblers are also part of the sweet treats. Yet it is the homemade vegan and dairy ice creams that really catch the eye.I also want to try their dark chocolate avocado pudding , a perfect end to an outdoor Sunday lunch.
The Complete Summer Cookbook :Beat The Heat With 500 Recipes That Make The Most of Summer's Harvest is the book to have this summer. There's a wide variety of different recipes perfect for the grill or the kitchen. Best of all they're a snap to make and bake, especially during these hot days.
The Complete Summer Cookbook: Beat The Heat With 500 Recipes That Make The Most Of Summer's Bounty (America's Test Kitchen 2020) is by the cooks and chefs at America's Test Kitchen, that great PBS TV show. As with any of the America's Test Kitchen cookbook it has great advice, suggestions and tips scattered throughout. It starts with how to cook, drink and eat when the weather gets steamy along with a complete pictorial of summertime cooking equipment. Everything from strawberry hullers to grill gloves. A plus, and hallmark of the show is the different menus you can choose from. Overworked home chefs can try the No Cook Light Dinner which has absolutely no cooking in it whatsoever to Kebabs On The Grill for those who love a dinner out in the backyard. Again, as with their other books the editors don't have definitive chapters. There are Small Bites for those who want nibbles and Keep Cool with Countertop Cooking where the food is cooked in either a slow cooker or electric pressure cooker.Of course there are also desserts, namely Summer Fruit Desserts that feature the season's best bounty and Icebox and Frozen Treats which even features a sundae bar with homemade toppings. Anyone want a frosty drink will enjoy the chapter on drinks. An unusual one is all about canning and preserving along with one on Farmer's Markets and the bounty it offers.All the recipes are broken down into calories and carbs along with sodium and cholesterol amounts.
I love this book and plan on making many of the recipes. Their gazpacho recipe is intriguing because it has tomato juice and hot sauce added in. There's also a variation with avocado and crab. The summer vegetable gratin , a casserole loaded with all kinds of veggies, from zucchini to tomatoes and topped with herbed white bread and Parmesan cheese is perfect for those rainy days inside. There is even a recipe for the perfect tomato sandwich that everyone should try. Barbecue enthusiasts will love the recipes for barbecued baby back ribs and grilled Mojo marinated skirt steaks. For those who love using their smokers , there is the smoked London Broil which would go well with any of the salads or foolproof boiled corn. The pickle and canning recipes are definitely worth trying especially the chow chow and tomatoes.The drink recipes are must tries also. want the perfect ice tea. Then try theirs, made with room temperature instead of boiling hot water. America's Test Kitchen offers variations such as mint and fruit flavored ones. Of course there is old fashioned lemonade but there's also agua fresca made with watermelon and lime along with the centuries old switchel , drunk by Amish farmers. There's also the boozy aperol made with the fizzy Italian wine Prosecco olives and orange peels.There is baking from on the grill pizza to a tomato galette that just might replace it. Fruit galettes and cobblers are also part of the sweet treats. Yet it is the homemade vegan and dairy ice creams that really catch the eye.I also want to try their dark chocolate avocado pudding , a perfect end to an outdoor Sunday lunch.
The Complete Summer Cookbook :Beat The Heat With 500 Recipes That Make The Most of Summer's Harvest is the book to have this summer. There's a wide variety of different recipes perfect for the grill or the kitchen. Best of all they're a snap to make and bake, especially during these hot days.
Monday, July 6, 2020
Cleaning The Freezer
As much as we want to jump into the freezer right now, it's really good time to clean it out. We may have overbought during lock down and the top of our fridges may be bursting. It's time to clean out and see what we can do with those frozen meats and veggies.
Many bought burgers during the pandemic, and kept them there as restrictions eased and our favorite restaurants opened. Now is the perfect time to grill them for family barbecues. They can also go into the air fryer for a few minutes if you don't want to stand in 90 degree heat. One thing about hamburgers is that they are versatile so you can make them a variety of different ways. Try them as Salisbury steaks served with a sauce made from mushroom gravy or mushroom soup over precooked noodles or rice. You can also break them up and add them to crockpot chili or Bolognese sauce. The same can be done with veggie burgers such as Gardein's or Boca too. What is a fun meal is taking those frozen fries and making a sheet pan dinner with them and the patties. It's an easy way of having a summer classic without too much fuss. The same can be done with those chicken patties that have been hanging out by the ice cream. Add some pasta sauce and top with Parmesan cheese. You can even serve these with a side of just plain spaghetti and let everyone mix the sauce on their plates.
Your freezer probably has a ton of frozen veggies too. Luckily these can be made into the perfect summer side - salads. It's easy to steam broccoli or green beans in the microwave and then toss with a vinaigrette. Chill in the fridge for a few hours before serving. Salads don't have to be limited to just those veggies. You can make a pea salad using frozen peas and mint leaves. Add some feta to make it a bit more substantial. Mixed frozen veggies can be added to stir fries or used in sheet pan recipes. The last is just tossing them in olive oil and laying flat on a sheet pan covered with parchment paper. They can also be added to various stocks to create minestrone soup. Frozen corn can be turned into a chowder or added to a potato soup for color and flavor. As for those bags of frozen fruit. Thaw them out for all sorts of toppings for ice cream sundaes or parfaits. They can also be added to smoothies for more flavor and chill. Save them for breakfast where they'll be perfect with waffles or French toast.
It's time to clean out that bursting freezer.Let it have a rest from all that pandemic buying. Empty it to create tasty meals and desserts.
Many bought burgers during the pandemic, and kept them there as restrictions eased and our favorite restaurants opened. Now is the perfect time to grill them for family barbecues. They can also go into the air fryer for a few minutes if you don't want to stand in 90 degree heat. One thing about hamburgers is that they are versatile so you can make them a variety of different ways. Try them as Salisbury steaks served with a sauce made from mushroom gravy or mushroom soup over precooked noodles or rice. You can also break them up and add them to crockpot chili or Bolognese sauce. The same can be done with veggie burgers such as Gardein's or Boca too. What is a fun meal is taking those frozen fries and making a sheet pan dinner with them and the patties. It's an easy way of having a summer classic without too much fuss. The same can be done with those chicken patties that have been hanging out by the ice cream. Add some pasta sauce and top with Parmesan cheese. You can even serve these with a side of just plain spaghetti and let everyone mix the sauce on their plates.
Your freezer probably has a ton of frozen veggies too. Luckily these can be made into the perfect summer side - salads. It's easy to steam broccoli or green beans in the microwave and then toss with a vinaigrette. Chill in the fridge for a few hours before serving. Salads don't have to be limited to just those veggies. You can make a pea salad using frozen peas and mint leaves. Add some feta to make it a bit more substantial. Mixed frozen veggies can be added to stir fries or used in sheet pan recipes. The last is just tossing them in olive oil and laying flat on a sheet pan covered with parchment paper. They can also be added to various stocks to create minestrone soup. Frozen corn can be turned into a chowder or added to a potato soup for color and flavor. As for those bags of frozen fruit. Thaw them out for all sorts of toppings for ice cream sundaes or parfaits. They can also be added to smoothies for more flavor and chill. Save them for breakfast where they'll be perfect with waffles or French toast.
It's time to clean out that bursting freezer.Let it have a rest from all that pandemic buying. Empty it to create tasty meals and desserts.
Saturday, July 4, 2020
July Fourth Wishes
Have a good July Fourth , whether you celebrate with a socially distanced barbecue or eating outdoors at your favorite diner or restaurant.
Keep in mind that America, like its' cuisine, is multi ethnic with all sorts of flavors adding to the mix. Like squash , corn and beans we have the Indigenous Peoples who were first here, like the Europeans who brought hamburgers and fries, hot dogs and ice cream, like the African Americans who brought yams and peanuts and like the Asians who brought noodles and soy, we are diversified.
Our table is varied.
Sit down together and celebrate it. Enjoy this unique Fourth. Stay safe and full.
Keep in mind that America, like its' cuisine, is multi ethnic with all sorts of flavors adding to the mix. Like squash , corn and beans we have the Indigenous Peoples who were first here, like the Europeans who brought hamburgers and fries, hot dogs and ice cream, like the African Americans who brought yams and peanuts and like the Asians who brought noodles and soy, we are diversified.
Our table is varied.
Sit down together and celebrate it. Enjoy this unique Fourth. Stay safe and full.
Friday, July 3, 2020
A Different July Fourth
This is by far the strangest July Fourth weekend any of us have experienced. As the past few months have taught us anything is that we need to care for our families and others. How do we do that? By offering good food, whether homemade or restaurant bought.
Families can still have barbecues even if they're socially distanced.It can be done. Even if it's just the immediate family there's still can be hot dogs and hamburgers, graced with sides of macaroni and potato salads. If more people are coming then check out Melissa Clark's article in Wednesday's New York Times Food section about a barbecue in the age of Covid 19, There won't be shared ribs or s'mores but you can have delicious grilled chicken that everyone can take off the grill themselves, along with bags of chips and homemade no bake butterscotch custard. You can still have beach and park picnics if you're six feet apart from everyone. Some snack bars may be closed yet there may be food trucks offering everything from burgers to taco in the beach and park parking lots. If not, then get out the cooler and stuff it with picnic classics. Think hero sandwiches, chock full of such treats as mortadella and prosciutto , graced with tomatoes lettuce and some kind of dressing. For a more sophisticated vibe try pan bagnat the Provencal classic that has everything in it from hard boiled eggs to anchovies in it along with tomatoes and Dijon mustard. Have bottles of sparkling mineral water to wash it down along with flavored seltzers.
If that's not your style, then eat out. Many restaurants and even diners are now offering outdoor dining, perfect for the evenings. Event tents are popping up in their parking lots , protecting tables and customers. They're worth visiting (although if it looks too crowded, think about ordering the food and bringing it home). There's something about dressing up after three months of lock down wearing ratty clothes and actually eating something you personally haven't slaved over. It's time to get that shrimp cocktail with the giant shrimps or the filet mignon with pomme frites. Better yet it's ordering all the fun food like pot stickers or mozzarella sticks , washing them down with fancy drinks or large refreshing glasses of iced tea. For those who love the different ethnic cuisines, it's spending a warm night enjoying pasta under the stars or chicken curry amidst balmy breezes. Take advantage of the coffee shops and bakeries too. Some also have tables and chairs set up on their sidewalks too. Meet friends for iced coffee and cupcakes and catch up on what's been going on.
Yes, this will be a July Fourth for the books. Make the most of it. Use it as a template for the holidays to come. Just remember to care for family and friends. Offer them good food, whether from your grill or your favorite restaurant,
Families can still have barbecues even if they're socially distanced.It can be done. Even if it's just the immediate family there's still can be hot dogs and hamburgers, graced with sides of macaroni and potato salads. If more people are coming then check out Melissa Clark's article in Wednesday's New York Times Food section about a barbecue in the age of Covid 19, There won't be shared ribs or s'mores but you can have delicious grilled chicken that everyone can take off the grill themselves, along with bags of chips and homemade no bake butterscotch custard. You can still have beach and park picnics if you're six feet apart from everyone. Some snack bars may be closed yet there may be food trucks offering everything from burgers to taco in the beach and park parking lots. If not, then get out the cooler and stuff it with picnic classics. Think hero sandwiches, chock full of such treats as mortadella and prosciutto , graced with tomatoes lettuce and some kind of dressing. For a more sophisticated vibe try pan bagnat the Provencal classic that has everything in it from hard boiled eggs to anchovies in it along with tomatoes and Dijon mustard. Have bottles of sparkling mineral water to wash it down along with flavored seltzers.
If that's not your style, then eat out. Many restaurants and even diners are now offering outdoor dining, perfect for the evenings. Event tents are popping up in their parking lots , protecting tables and customers. They're worth visiting (although if it looks too crowded, think about ordering the food and bringing it home). There's something about dressing up after three months of lock down wearing ratty clothes and actually eating something you personally haven't slaved over. It's time to get that shrimp cocktail with the giant shrimps or the filet mignon with pomme frites. Better yet it's ordering all the fun food like pot stickers or mozzarella sticks , washing them down with fancy drinks or large refreshing glasses of iced tea. For those who love the different ethnic cuisines, it's spending a warm night enjoying pasta under the stars or chicken curry amidst balmy breezes. Take advantage of the coffee shops and bakeries too. Some also have tables and chairs set up on their sidewalks too. Meet friends for iced coffee and cupcakes and catch up on what's been going on.
Yes, this will be a July Fourth for the books. Make the most of it. Use it as a template for the holidays to come. Just remember to care for family and friends. Offer them good food, whether from your grill or your favorite restaurant,
Thursday, July 2, 2020
The Forgotten Black WIne Professionals
It's strange to think that the wine industry can have prejudices. One would think the industry would be above that be and be more sophisticated and color blind. Yet it's not. There's a shocking amount of prejudice against people of color in every aspect , from sommelier to grower to reviewer. Hopefully, with the world rapidly changing it will be a thing of a past era.
Eric Asimov, who writes The Pour, the New York Times Food section's weekly wine review, wrote about this blatant but very rarely discussed racism. He interviewed African-Americans in from all aspects of the wine industry. All had the same experiences which should never exist - not in the 21st Century, yet are still alive sadly enough. Mr. Asimov spoke with T.J. Douglas owner of The Urban Grape in Boston. He and his wife, Hadley, have this shop and also the business online. A white internet customer came into the store, walked by Mr. Douglas and went to a white sales rep, assuming he was the owner. Then there is Julia Coney, a Houston, wine writer and educator who regularly leads tasting and teaches wine education. yet as a consumer, wine merchants feel they have to tell her how to hold a wine glass and why she has to swirl it. They also steer her towards cheaper and sweeter wines, based on stereotypes.Growing tired of tokenism, she has created Black Wine Professionals, a database for African American wine growers and sellers. Stephen Satterfield , publisher of the quarterly food magazine, Whetstone. He was a sommelier but left due to the rampant racism.
Perhaps the most obvious is with Ntisiki Biyela, a South African wine marker. The industry has been white for the last four centuries, no surprise because the country suffered from apartheid since the early 1990's. Ms. Biyela was the first female black winemaker and in 2016 established her own company, Aslina Wines. Hers was the toughest battle (although all their battles were the toughest). She could not speak Afrikaans ,an offshoot of the Dutch accent and her fellow students asked why she was even there. "You're not welcome here." was really its' undercurrent. Then as she moved into her career , growers didn't want to deal with her along with building an audience. Black South Africans are not versed in European wine speak. Ms. Biyela had to explain it in terms they would understand. Instead of a wine smelling like truffles she would tell them it smells like amasi a sort of fermented milk. Others , from Carlton McCoy Junior, a master sommelier and Madeline Maldonado, a beverage distributor at Greenwich Village's Da Toscano have experienced white people's ignorance and stupidity.It is the same for wine server Andre Hueston Mack and Zwann Grays, the wine director at Olmsted. Yet it is Tammie Teclemriam, a Brooklyn freelance food and drinks writer who fired a good shot at Bon Appetit's editor-in-chief and his insensitivity towards African-Americans, and appearing in black face.He had to resign because of it.
The wine industry, like the food industry should be free of prejudice and open to everyone. It's stupid and 19th Century to think that whites are better sommeliers and winemakers. Luckily it's the writers and publishers who will be shattering these old concepts.
Eric Asimov, who writes The Pour, the New York Times Food section's weekly wine review, wrote about this blatant but very rarely discussed racism. He interviewed African-Americans in from all aspects of the wine industry. All had the same experiences which should never exist - not in the 21st Century, yet are still alive sadly enough. Mr. Asimov spoke with T.J. Douglas owner of The Urban Grape in Boston. He and his wife, Hadley, have this shop and also the business online. A white internet customer came into the store, walked by Mr. Douglas and went to a white sales rep, assuming he was the owner. Then there is Julia Coney, a Houston, wine writer and educator who regularly leads tasting and teaches wine education. yet as a consumer, wine merchants feel they have to tell her how to hold a wine glass and why she has to swirl it. They also steer her towards cheaper and sweeter wines, based on stereotypes.Growing tired of tokenism, she has created Black Wine Professionals, a database for African American wine growers and sellers. Stephen Satterfield , publisher of the quarterly food magazine, Whetstone. He was a sommelier but left due to the rampant racism.
Perhaps the most obvious is with Ntisiki Biyela, a South African wine marker. The industry has been white for the last four centuries, no surprise because the country suffered from apartheid since the early 1990's. Ms. Biyela was the first female black winemaker and in 2016 established her own company, Aslina Wines. Hers was the toughest battle (although all their battles were the toughest). She could not speak Afrikaans ,an offshoot of the Dutch accent and her fellow students asked why she was even there. "You're not welcome here." was really its' undercurrent. Then as she moved into her career , growers didn't want to deal with her along with building an audience. Black South Africans are not versed in European wine speak. Ms. Biyela had to explain it in terms they would understand. Instead of a wine smelling like truffles she would tell them it smells like amasi a sort of fermented milk. Others , from Carlton McCoy Junior, a master sommelier and Madeline Maldonado, a beverage distributor at Greenwich Village's Da Toscano have experienced white people's ignorance and stupidity.It is the same for wine server Andre Hueston Mack and Zwann Grays, the wine director at Olmsted. Yet it is Tammie Teclemriam, a Brooklyn freelance food and drinks writer who fired a good shot at Bon Appetit's editor-in-chief and his insensitivity towards African-Americans, and appearing in black face.He had to resign because of it.
The wine industry, like the food industry should be free of prejudice and open to everyone. It's stupid and 19th Century to think that whites are better sommeliers and winemakers. Luckily it's the writers and publishers who will be shattering these old concepts.
Wednesday, July 1, 2020
The New Barbecue
Even a deadly virus can't stop a summer get together. We can still have our barbecues but with new rules. We can still have friends and family over but with strict guidelines.One thing that will not change will be delicious food over a grill. Thankfully that will be the same.
Melissa Clark tackled this all important issue in today's New York Times Food section, She , her husband and their daughter were not satisfied with the Zoom meetings with their circle.There was a feeling of disconnect. They longed for the time when they could entertain again, socially distanced face to face.A July 4th barbecue is the perfect way of reconnecting and catching up. Yes, there will be rules which we should all follow. Even though most of the experts agree that catching Covid 19 from touching surfaces is low, under ideal conditions the virus can last three days with ideal conditions.Quarantine items, especially those wrapped in plastic for three days and then unpacking them with gloved hands lowers the risk considerably. Nix the bowls of pretzels and potato chips. Offer everyone individual bags of snacks and wrapped cans of seltzer. Ask about the bathroom in the evites. One person at a time should be allowed in your house. He or she should wear a mask and close the lid before flushing. Make sure there are plenty of paper towels and hand sanitizer along with disinfecting wipes and a spray bottle filled with seventy percent isopropyl alcohol for wiping down door knobs and handles.
As for the actual serving, take the food directly from the grill and onto your guests' plates or have them do it themselves with their own utensils. What food would work with this? Ms. Clark suggests gingery grilled chicken thighs with charred peaches,They don''t need to be handled after cooking. Other suitable choices are hamburgers, hot dogs and fish fillets. There's no need for salads or extras.As for condiments, either have bottles of ketchup and mustard along with salt and pepper packets for guests. You could also have the condiments in ramekins however that would require anywhere from fifteen to twenty. A better choice would be bathroom cups which can be thrown out afterwards. If you want to make any prepared food, again follow the three day quarantine rule. Ms. Clark and her husband made a log of jalapeno -feta butter which would go with their grilled corn but it can also work with any grilled veggie from eggplant to peppers, mushrooms and zucchini. Dessert is no bake butterscotch custards served in individual ramekins. They're a mix of creme fraiche and heavy cream, cooked with dark brown sugar and unsulphured molasses. As much as you want, s'mores will have to be put off til next year.
Yes we can have barbecues again. They will have to be small and we'll have to sit six feet apart. yet we can still enjoy good food and good company.
Melissa Clark tackled this all important issue in today's New York Times Food section, She , her husband and their daughter were not satisfied with the Zoom meetings with their circle.There was a feeling of disconnect. They longed for the time when they could entertain again, socially distanced face to face.A July 4th barbecue is the perfect way of reconnecting and catching up. Yes, there will be rules which we should all follow. Even though most of the experts agree that catching Covid 19 from touching surfaces is low, under ideal conditions the virus can last three days with ideal conditions.Quarantine items, especially those wrapped in plastic for three days and then unpacking them with gloved hands lowers the risk considerably. Nix the bowls of pretzels and potato chips. Offer everyone individual bags of snacks and wrapped cans of seltzer. Ask about the bathroom in the evites. One person at a time should be allowed in your house. He or she should wear a mask and close the lid before flushing. Make sure there are plenty of paper towels and hand sanitizer along with disinfecting wipes and a spray bottle filled with seventy percent isopropyl alcohol for wiping down door knobs and handles.
As for the actual serving, take the food directly from the grill and onto your guests' plates or have them do it themselves with their own utensils. What food would work with this? Ms. Clark suggests gingery grilled chicken thighs with charred peaches,They don''t need to be handled after cooking. Other suitable choices are hamburgers, hot dogs and fish fillets. There's no need for salads or extras.As for condiments, either have bottles of ketchup and mustard along with salt and pepper packets for guests. You could also have the condiments in ramekins however that would require anywhere from fifteen to twenty. A better choice would be bathroom cups which can be thrown out afterwards. If you want to make any prepared food, again follow the three day quarantine rule. Ms. Clark and her husband made a log of jalapeno -feta butter which would go with their grilled corn but it can also work with any grilled veggie from eggplant to peppers, mushrooms and zucchini. Dessert is no bake butterscotch custards served in individual ramekins. They're a mix of creme fraiche and heavy cream, cooked with dark brown sugar and unsulphured molasses. As much as you want, s'mores will have to be put off til next year.
Yes we can have barbecues again. They will have to be small and we'll have to sit six feet apart. yet we can still enjoy good food and good company.
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