New Air Fryer Treats

 Air fryers are dominating the American culinary landscape. The more popular they are, the more products that may be out there.  There some some great new ones that can make for any easy dinner. 

I recently discovered both Simulate Nuggs plant based chicken nuggets and an entirely new product Hanover Seasoned Air Fryer Veggies which is a twist on those bags of miicrowavable ones.

The Nuggs were super spicy reminding me of the original chicken wings. They cooked up very nicely, crisping in the air fryer for 400 degrees Farenheit for eight minutes. They're supposed to be baked in the oven for thirteen minutes. Yet air frying them is easier, especially in these hot temps. I'm looking forward to trying their tenders and regular Nuggs.

The second, the Hanover Air Fried vegetables proved to be a quick and tasty side dish.

I cooked up the lemon balsamic broccoli cauliflower mix. This was a more lemony flavored taste with a subtle garlic , Italian  herb mix blend. I'd make it again.It was easy to put into the air fryer with about first  four minutes  at around 400 degrees Farenheit. I lowered the temp to 390 for the next three There was a nice crispness to them. I would like to try the root vegetable blend which has carrots, beet s, sweet potatoes and the rarely used parsmip. Their  carrots in brown sugar , Southwestern style broccoli and Flavors of India spiced cauliflower, look good. The last is a tasty mix of cumin and cumin, Another must try is the rosemary and cracked pepper Brussels sprouts.

Both Simulate Nuggs and Hanover's Air Fryer vegetables are mist have for a quick dinner without the fuss. They are flavorful bites made in a few minutes. Try them fo r a quick , tasty meal

Barbecue Sauce Your Way

 Barbecue sauce is a summer must. It's the perfect condiment for not only ribs but dribbled over burgers and dogs.even better is an easy  homemade sauce that can be used over a variety of meats in different ways. Many home chefs balk at the idea of making their own sauce but it's very  easy,

Regular contributor and grill master etraordinaire Steven Raichlen gave  three tasty recipes in yesterday's New York Times Food section. He gives easy recipes that only take minutes to make.These are not the syrupy sweet tomato based ones that most home chefs create.There is South Carolina's regional mustard sauce  along with an Alabama white one and North Carolina vinegar sauce.Barbecue fanatics in the South know the importance of the effect this sauce has on pork. The spice enahnces the meat's sweetness while the acidity cuts through the fat. How did mustard get into a barbecue sauce? It may have come with the German immigrants who settled in South Carolina in the Eighteenth Century.It is still revered in the state such as Bessingers in Charleston, Sweathamn's in Holy Hill and Hite's in West Columbia. It's a marriage of mouth puckering tartness and sweetness, thanks to the addition of brown sugar. Use half a cup of apple cider vinegar which will pair well with  a half a cup. brown sugar. Try to use a grainy or Dijon style mustard for texture. Again use half a cup of it. This is good over chicken, pork and even salmon. You could even use it for a dipping sauce for barbecued pork meatballs.

The other two sauces are easy snaps to make. The Alabama white sauce has a base of mayo in it along with jarred horse radish and a cup of apple cider vinegar. Put all of these in a deep bowl and whisk until thoroughly blended.Brush on barbecued chicken or pork towards the end of cooking, then spoon it over the meat once it's cooked. White barbecue sauce also tastes awesome over smoked chicken pulled pork and roast beef. North Carolina also gives  us a barbecue sauce. This is one where ketchup is optonal but you can incorporate it in sauce if you want.It;;s combining two cups of it with two cups of apple cider vinegar and one to two tablespoons of red pepper flakes for bite.Also add  a  teaspoon of freshly ground pepper plus more if you want it really full of fire.Mix and serve over pulled pork or shredded barbecued chicken or lamb. All sauce must be refrigerated  and can be kept for two weeks (although you'll probably need to make a new batch by next week)

These sauces are perfect over any kind of meat and fish. They're easy to whip up which is a big plus during these sweltering days. Try them on your favorite cuts for a satisfying taste.

The Buffet Returns

 One of the best things pre-pandemic was the all you cna eat buffet. It went dark for the pandemic and now it's coming back with a force. People are enjoying their favorites in large quantities in a fun place.

Kim Severson wrote about this in today's New York Times Food section.Buffets have been taking  hit in th e last years but they're coming back. People want  a good value for their meal and they want flavor and choice. Lily Jan, a food and beverage lecturer at Cornell University  calls it   the Cheesecake Factory effect . She says Americans want the consistency because they are afraid to takes risks with their dollars as it trlates to food.They want to go somewhere with the kids where everyone can have what they want at a good price. They don't have to break the bank to make it an experience. Yet the pandemic helped to  winnow out the weakrer,less popular ones. Fresh Acquisitions which owned Hometown Buffet  and Oldtown Buffet along with another went bankrupt. They cited that some of their restaurants couldn';t meet the seventy-five per cent capacity to keep them going and ruen a profit.It also symbolized an end to those cheap Las Vegas buffets. Only eight remain out of the original sixteen.

Yet diners jkeep coming and enjoying their offerings, expecially in Las Vegas. The buffet was born there as a way to keep gamblers from leaving the casinos. That may be true now as well but many go for the vast array of choices. Sheri Orner  who mananged  buffets for Station Casinos where they had to close for the pandemic now works at the very popular Wicked SPoon at the Cosmpopilitan Casino. It reopned in June 2020, On a busy day they serve 1,800 (!) diners at a pricry $49 dollars a head. The price shoots up to $75 if diners want alcohol. These buffets would be unrecognizable to Frank Sinatra or other headliners of Vegas' Golden Era. There are Korean spiced chicken wings and a deep purple horchata, a milky cinnamon spiked Mexican drink. Diners can try a black garlic ramen made for order. Yes there's those gleaming piles of lobster and crab claws that are always a draw. Other buffets all over the country are following the Vegas ones. Gen Xers' who grew up in the golden age of buffets in the early 2000 's are  embracing them, heading to local Chines e buffets , the Sizzler and even Pizza Hut.For many immigrant kids like professional pianist Choo Choo Hu this was the first taste of America. Kids were told no noodles and no rice. , their parents wanting them to eat the best of what the buffet had to offer. They offer newcomers American food while offering American a chance to  have a culinary travel trip.

Buffets are here to stay. They;re a fun escape, full of interesitng and tasty dishes.People want them .

Zeal energy Mix Your Perfect Boost

 Everyone needs a boost and it usually comes in the form of an energy drink. Most are just bad for you.Even worse they have this cloying taste and aftertaste. This isn't the case with Zeal, an energy mix that comes in yummy flavors.

 I recently discoivered their Wild Berry and Mango flavors. They're caffeinated and give you a gentle jolt.

It's an easy mix . Just add a packet  or a couple of teaspoons to sixteen ounces of water and you have a tasty drink. Zeal isn't like other drinks. It's loaded with fifty-five (!) food nutrients and one hundred and twenty vitamins ,minerals and antioxidants. It's going to be great supplement during cold and flu season.It's a subtle hint of caffeine helps in productivity and reducing stress.

I love the mango and wild berry flavors. They have a really lovely t aste- not overpowering and super swwet. I want to get their grape flavor next and then their tropical fruit one. Zeal is just a great drink  on a hot day ,esepcially when I feel lagging  due to the heat,

This summer discover Zeal.It's the perfect refresher on a swealtering day. It'll give you a much needed boost to get through high temps and humidity. 

The Great American Recipe Returns

 Everyone loves a good creative competition. This summer PBS offers The Great American Recipe, a show where amateur cooks show their best works It's a fun delcious way to spend a Sunday night.

The second season debuted last night at seven PM right before the crime drama Ridley. The show will continue for seven more weeks until the finals where the winner will be picked. The series gives talented home cooks from different regions the oppurtunity to showcase their beloved signature dishes and compete to win the national search for "The Great American Recipe." If you were waiting for snippiness and backstabbing then go to another competition. The show has a kind host and fair judges. Alejandra Ramos is the hostess, once being on The Today Show. she has even run her own underground dessert business. The judges are Tiffany Derry, a classically trained chef and food entrpereneur,  Leah Cohen, the chef and owner of the famed Manhattan restaurant  Pig & Khao and a graduate of the Culinary Institute of America and Graham Elliot, owner and chef of the Michilin two star restaurant Eponyous Restaurant alnd has cooked for President Obama. 

The contestants themselves represent a new American landscape. One contestant Relle was written about in last Wednesday's New York Times Food section. She is a blogger writing about preserving Hawaiian cooking and her dishes in the first episode reflected this. Then there is Abbe who is first generation American, her grandparents and father leaving Lithuania right before the Nazis took over. Her cooking reflects her heritage , especially in the noodle kugel she makes in Episode 2. another contest Brad is also Jewish but his father comes from Libya. His influences are both Sephardic and Ashkenazi, also seen in his cooking and choice of ingredients. The Midwest gives us Khela who loves using ingredients from her garden, Mike who combines his family's Southern roots with his Cleveland upbringing and Ted, A Greek American from Chicago. He combines Hellenic favoirtes with the Windy City's love of beef.  Leanna is from Georgia but was raised in New York City. her background is Barbadian or Bajan and we see that in her choice of ingredients and spicing. Salmah is from Queens , and lives in Orlando. She grew up with Guyanese parents and their love of curry and hot spices are evident in her cooking. The Indigenous Nations are represented by Maria, a member of the Couer d'Alene tribe. she has helped pass legislation supporting food sovereignty for the Columbia River tribes. her cooking relfects Native American cooking.

It's going to be a fun summer on PBS. The Great American Recipe is a fun and interesting contest.watch it and enjoy friendly rivalry and interesting recipes.

Entertaining Is My Love Language Your Guide To Parties

 Every home chef should have an entertaining guide, one that can help with every aspect of home party planning. Luckily there's a brand new book out that's a must have for home party throwers. It's perfect for gatherings large and small.

Dawna Pitts wrote Entertaining  Is My Love Language (Freisen Press 2023), a gem  of a book. It has everything , even how to prepare for a party .The book has an international vibe to it thanks to the author being born in Seoul , Korea . Her love of travel and international good food is evident.There are dishes with a nod to her Korean heritage along with dishes from France, Italy and  the Mediterranean. What I love is that she also includes the little things like the difference between  large and smaller forks and spoons, along with what plates are for each course. Another plus is that she includes water glasses which not even restuarants have these days.There are also how tos on writing the perfect place card - also important and what centerpieces to use for both large and small crowds. This section has excellent tips like try not to put out fragrant blooms . The aromas can interfere with guests' taste buds. She also has  tips on  house organization with telling readers how to have an uncluttered house and how to recycle everything  for a second use. However I think most hosts know how to look good for a party without her advice. That tidbit was just a bit condescending.

The recipes are interesting.They're grouped together so you can throw a party for any occassion . A summer birthday party can use her al fresco menu of mezze or hors d'oeuvres, grilled rack of lamb and an elegant overnight pavlova There's also tabbouleh and tzaki for extra dishes to this summery feast, reminiscent of Greece and the Middle East. Another fun, summery dinner is a salad buffet. Guests can choose from a variety of protein  like shrimp, turkey, and ham along with a a good array of veggies, cheese and bread. Ms Pitts puts an Asian twist on this with a bowl party. It's a salute to poke that Hawaiian classic full  of sushi grade fish like salmon and tuna and black seaweed or nori. The dessert for this is Yuja. jello ,a light gelatin made with citrussy Asian fruit yuja. Of course there are fun parties like  the sundae one with an array of ice creams, syrups and toppings. The breakfast get together is another neat idea with all the trimmings for a good hearty meal. There  are also inspiration tours tha include recipes. Ms. Pitts covers the globe with these, hopping from Viet Nam to France to Australia to name a few. The end of the book has interviews with party planners who give helpful advice.

All home chefs and party lovers should take a glance at  this book. Entertaining Is My Love Language is the definitive guide to anything party. Is it worth adding to your library? Possibly.

On The Rocks A Delicious Memoir

 Can a former postman make it as a top restauranteur? If you're Joseph Constanzo Junior , the answer is a a resounding YES! This culinary force fo nature took over an average Italian restaurant and turned it into one of Pitssburgh's premier dining spots.His recipe for that? Grit and personailty.

His story is in a new book On The Rocks (Koehler Books 2023) written in his voice by his eldest daughter Maria Costanzo Palmer and Ruthie Robbins, Ms Constanzo Palmer's English teacher and good friend. This is a story of personality and good food. It starts with Joe being offered Fusco's an Italian restaurant and favorite place of hos and his  wife Donna. Joe, ,disilluisioned  with his job at the USPS jumps on the chance to own an Italian restaurant and bar, despite it being in one of the worst areas of Puttsburgh, a gritty,  scary area known as McKee's Rocks (hence the book's title). The odds were against him. who would want to visit an eatery in on fo the worst parts of the Pittsburgh area? Thanks to his warm personality and amazing food - especially his fried zucchini - The Prima donna - named after Donna became the place to go. Celebrities from both the sports and movie world ate there, sampling his array of tasty pastas and meat dishes. Even Frank Sinatra ordered from him.  Joe was also ambitious , running and unfortunately losing the Allegheny County commissioner's position.He also had a rasio show, interviewing other  local restaurant ownersThere is a down side to this  - as Joe is investigated for tax fraud and does time in a West Virginia federal penitentiary , This means the end of the Prima Donna.It has to be sold and unfortunately the new owners jsut don't have the magic Joe was blessed with. after being released there is a stab at another eatery the Cafe Costanzo but it didn't do as well. 

I loved this book. Joe remnds me of many of the many affable men I've met over the years. He has a great heart ,a constantly giving one . Even was he was a mailman , he had time to play basketball with the inner city kids on hos route. He was a good friend and mentor to his restaurant staff and a sympathetic ear and companion to his prison mates. This is a rare kind of person who always sees the good in any situation, even in jail. I admire that attitude. Joe had also an admirable drive. One has to be in awe of how he pushed the locally famous Mike Kalina to give the Prima Donna a five fork rating along with doggedly pursuing the critic to come in and try the food. That actually was the start of a deep friendship, endling tragically when Mr. Kalina took his life in the early Nineties. The incindent was also in the book,  as Joe told of him selling space in Mr. Kalina's cookbook. What has to follow On The Rocks is a Prima Donna cookbook. Home chefs like myself want to make that fried zucchini (this book made me crave it and pasta) along with his famed salad dressing which he sold locally. There is a need for a cookbook featuring good old fashioned  Italian cooking and I think the Costanzo family should consider this.

On The Rocks  tells of Joe Costanzo Jr's dream coming true. He turned a little Italian restaurant into one of western Pennsylvania award winning power houses. It's a fascinating story. 

Not SO Local Hawaiian food

 What is Hawaiian food? it's not exactly local or indigenous. Think of it as an amalgam of various cuisines from far away Europe, Polynesia and Asia. It makes for interesting and delicious flavors.

Bon Appetit contributor and new one to the New York Times Food section, Elyse Inamine wrote about Hawaiian food in yesterday's section. Hawaiian food ia marriage of different cuisines from around the world. It first started between the Tenth and Twelth centuries  when Polynesians settled on the unihabited Hawaiian Islands.They brought taro, sugar cane and pigs, recognizable in today's cuisine. They created such isand standards as poke made with reef fish and kalua pig roasted un an underground oven. Yet the arrival of  British and American colonizers  dismantled the Hawaiian kingdom, supressed its 'c ulture and eventually attracted an influx of immigrants to work on plantations. The term locall is releatively recent , coming from a trial in which a white woman, Thalia Massie, a white woman living in Manoa, a Honolulu suburb falsely accused five mixed and mostly Asian men of rape.It started as a term of abuse but eventually was embraced by the locals. Now it also refers to the dishes which have a long hisoty of being fusion.

Yet what is Hawaiian cuisine? Islanders will tell you it's family recipes that have been passed down for generations. every family has their own versionTrue Hawaiian recipes are hard to come by. Nurse practioner and food blogger Relle Lum is trying to find them. As she states when the foreigners came everything Hawaiian was banned, even the hula. It's important to keep up whatever tradition that are left. She showcases such classics as squid luau with  stewed taro leaves as well as mochiko chicken which is a  blend of Japanese karaage and Southern fried chicken. There is also musubi  which is basically Spam sus    hi, with the meat placed on a bed of rice and wrapped in nori or black seaweed. Cooks on the island see a fusion of all the cuisines. At Tiffany's a popular restaurant, chef Sheldon Simeon has playful takes on local food. He infuses traditionaloxtail soup with the flavor of pho,, adding cinnamon , clove and burned ginger to teh broth. His fried chicken is steamed then fried , then sprinkled with  apowder flavored like sinigang  the sour Filipino pork stew. Other influences are Spanish , Filipino Korean and Japanese. So long asi t's ono, or delicious.

Hawaiian cuisine is everything. It's a historic , multi cultural mix.It's a palyful take on foods but also a devotion to all t hings Hawaiian.

An Ice Cream's Semi Sweet Story

 Ample Hills Ice Cream is a comeback brand. This Brooklyn based frozen dessert has had more spins and turns than a swirled cone. It was successful . Then it wasn;'t, Then it was. then another low point. Now' it's coming back, stronger and better than before.

Regular contributor Julia Moskin wrote about this remarkable company in today's New York Times Food section. The company was first started by Brooklyn couple Jackie Cuscuna and her husband Brian Smith. The original idea came about when the couple moved from their careers, she as a teacher and he as a B movie screenwriter. He was also an ice cream hobbyist with a dream. Mr. Smith hand cranked their product and made up the business as they went along. They finally opened a brick and mortar store in Prospect Parjust before Memorial Day in 2011. he had to close the sotre for a week after, being overcome with exhaustion and elation. Their ice cream Ample Hills , taken from another Brooklynite Walt Whitman's poem, the famed Crossing Brooklyn Ferry was becoming Brooklyn's destination ice cream parlor. Customers fell in love with such flavors as  Snap Mallow Pop and Cherry Cola. It even caught Oprah's attention thanks to her friend  Bob Iger,disney chief executive. He even enlisted the couple to make Marvel and Star war themed ice creams for their theme parks.

Anyone would think that their success would last. It didn't . The smiths failed.The costs of their expansions in 2020 swamped their revenues and in March 2020 the company had to be sold.Mr. Smith  was heartbroken. Ten years of his life had been devoted to creating new flavors and making good and unusual ice cream. The couple declared personal bakruptcy and had to move to a smaller apartment. They worried what they'd do next. They enrolled in a pivot workshop held by the North Brooklyn chamber of Commerce which led them to whuskey wednesdays, a regular networking event held by Norm Brodsky. Mr. Brodsky was a high profile entrepreneur who could sympathize with th esmiths. His courier business created in 1979 went boom then bust in the 1986 stock market crash. Armed with new cash the couple (who also were the subject of a Harvard business course entitiled entrepreneurial failure) opened up the social in 2021.It's lack ofcustomers provided its a second bankruptcy  thanks to opening it at the end of the pandemic.That they ae coming back in Manhattan and Brooklyn with new flavors lik e Morning In Paris that has ground croissant in it and bananpudding which has the ingredients of banana pudding.They want stores and parlors where people cna enjoy their ice cream and they can talk to their customers.

Ample Hills will be back, Loyal customers will return. It's due for a comeback and this time it will be stronger than ever.

Pastina Caci E Pepe

what do you do with leftover pastina?There's a lot you cna do but a tasty variation is caci e pepe.  This is usally made with spaghetti but it can be made with any kind of pasta, from the smallest to the largest.

I had leftover pastaina from lunch. Dinner was going to be a hurried affair . What to do? Add a good blob of Melt plant butter and a good sprinkling of black pepper.

It was then adding two vegan cheeses on top for flavor.I used Vitalife 's mozzarella shreds and Parma vegan cheese.The dish was then cooked for twelve minutes in the microwave.  The end result was a fiery cheesey buttery spoonful of goodness.I linws this although I would add more pepper the next time around. Keep in mind you can do this with any plain leftover pasta. 

Caci and pepe is a nice change up from the usual pasta. Try it with any kind , from pastina to linguine for a different kind of dinner. It's a great way of using leftover pastina too.

African Influences On American Cooking

 Juneteenth is an impotant holiday,celebrated with foods that represent hope and resistance. Yet it's the cooking of the enslaved that really is the backbone of our country's cooking. american cuisine would not be the same without it.

Many think that Indigenous and European  cooking are the basis of Americna cooking. In some ways that's true. we have the Noth American tribes to thankfor the Three Sisters corns beadn and squash. european cooking brought different dishes and such ataples as bread, wine and  ale. Yet it was the enslaved that brought a variety of fruits and vegetables , incorporating them into the American diet. We have our summer treat watermelon coming over in the Trans Atlantic slave trade. Veggies we take for granted such as okra an d black eyed peas were also used in dishes brought over. These went from the slave gardens to the fancy tables of the country's then rich and powerful. They became part of many dishes that are deemed "American." Dishes using one of the most important West African imports rice came from Black chefs cooking for such men as Washington and Jefferson They enjoyed dishes  such as gumbo or gombo, a mix of diffrent meats and seafood poured over rice and jambalaya  - another flavorful stew based on jollof rice.

Most of our cooking methods also came from enslaved Africans. they brought with them fried foods and the method for doing such. without them we wouldn't have the Southern classic fried chicken, Steaming also came into play with foods being first wrapped in banana, plaintain or corn sheaths along with miraculous berry and cocoyam leaves), They were also big on adding fruit to pies instead of meat although most European countries did have some form of fruit pie.Spicing foods is also a West African influence recipes were given more flavor by the addition of peppers and certain herbs . Another major impact was the addition of mutrient rich greens into their and the plantation owners' diets. They gathered and cooked collards, kale and turnip tops , to be cooked in an another influential cooking method - the one pot meal.They were able to get good doses fo Vitamin C while cooking the greens in a tasty mix of  ham hocks and spices.

We celebrate Junettenth today. However we need to celebrate African cooking all year round. It is a main influence and should be honored.

Dad's Day Eat Out

 Usually it's the moms who eat out for their special day . Yet dads can too for Father's  Day and they can have a variety  of choices. hy put him behind the grill to cook when he could be taking it easy.

What restaurants appeal to any man? Usually ones that features a wide array of meat. One is Texas Roadhouse . These are all over the US can easily be found  in your neighborhood. The kids will love walking in and seeing the trays of honey rolls waiting to be baked. Each table receives a basket full of them along with a ramekin of Texas Roadhouse;s famed honey butter. Dad will love their famed  hand cut steaks. Treat him to a porterhouse T bone or filet mignon medallions that come with a choice of sauce and rice. Of course he deserves a dessert and Texas Roadhouse doesn't diappoint. They have a brownie sundae , cheese cake and classic apple pie. another fun dad place is BJ's Brewhouse.it's perfect for the beer loving man of the house; There is the in house brewed Mexican Cureveza that has a hint of lime and salt in it. Dad will love their Nutty Brewnette that has a healthy dose of hops in it. He can also try their hard lemonade that also has prickly pear and raspberry juice also in it.BJ's brewhouse has a wide array of dishes from pizzas to  pastas and a good choice of meat fish and chicken.

 New Jersey fathers would appreciate a lunch or dinner at Bahr's This famed restaurant  (which was featured in a Sopranos influenced Chevy commercial duing the Super Bowl) has very good seafood  dishes. treat dad to a full lobster meal complete with cole slaw. They also have an excellent Manhattan clam chowder and a filling shrimp cocktail. For a more New England vibe eat at their oudoor l obster shack, Moby's It's a fun hangout with great views of Sandy Hook and the Nevesink River. Inland papas can spend a long lunch at Red Lobster. The chain has recently updated their menu. Take advantage of their Crab Fest going on now. This is several dishes that have crab as the featured meat. Dad can go wild over crab legs and cheese over  fries or have them just with butter sauce. There's also  variations on the classic surf and turf meal that lets the diner pick out the beef cut they want. A plus about Red Lobster is that they offer family meals the enire clan can share. A family of shrimp lovers will go wild over one that has everything from shrimp scampi to shrimp and linguini with alfredo sauce. Also opt for their Bar Harbor obster bake which is kind of like a seafood paella served over linguine. It has mussels, fresh tomatoes, lobster tails, shrimp and bay scallops;

Let  the breadwinner relax in a good restaurant with good food. There's a wide array of excellent eateries out there dad can enjoy. Treat him to a tasty lunch or dinner.

Big Grilling Weekend

 It's going to be a big grilling weekend with Father's day and Junettenth happening one day apart. There's so many fun foods that can be barbecued and tasty sides to be savored

How to celebrate dad? Try all sorts of steak cuts. A skirt cut would be perfect for those who live a good thin cut. Keep in min that skirt steak can be tough thanks to all the muscle fibers running through it. You can pound it with a meat mallet  or rolling pin or try a good marinade to soften the texture. Think a soy marinade , rich with scallions and gingers for an Asian take. You could also serve it with a chimmichurri sauce. This is mixing cilantro, oregano ,parsley and cilantro with olive oil to form a kind of pesto. fresno chile or jalapenos are added along with garlic is added in for heat and flavor.  Add a dash of red wine vinegar for a little more zing. Another Father's day treat is a grilled T one. These are lovely marbled and fatty cuts so there's no need for amarimade. Just barbecue and serve with a blob of herbed or garlic butter on top. what happens of your fathe r i smore of chicken lover than a beef one? Then serve crispy wings. Get them extra crunchy by adding cornstarch tothe seasonings. Thsi coats the skin and gives it an extra crackle. You can do the same with legs and breasts too.

The day after is Juneteenth, a time to celebate the end of enslavement in the US, Millie Peartree,a famed chef and food writer gave some delcious recipes to wednesday's new York Times Food section. Red foods should be served because they represent resilience and joy. Watermelon is always a welcome barbecue treat. Combine it with chopped cucumber for a different take on the barbecue favorite chow chow.it also has a Junettenth staple hibiscus  in it along with jalapeno for bite and chopped red onion. Sugar is also added. Another staple are ribs.  Think  baby back ones slathered ina barbecue sauce on the grill. You could serve them with a red cabbage slaw instead of traditional white one. follow Chef Peartree's chicken recipe that again employs hibiscus in its' sauce.It's firs dry rubbed with a mix of seasoned salt and onion and garlic and then drenched in red tangy sweet sauce that has a ketchup base. Theres sock it to me cake a kind of hybrid and pound with a crunchy topping of walnuts and brown sugar.A new idea for dessert is red velvet cookies. Make them sandwich cookies with the addition of a cream cheese frosting filling.

Celebrate these two important days with good food on the grill. These recipes are perfect for family and freinds . Get together over a good piece of meat.

Cooking Dads

 Father's day is not just about barbecue and dads . fathers today are much more sophisticated than the generations before them. Theyre into hip dishes made with fresh and healthy ingredients.

Cookbook author and new contributor JJ Goode wrote about this in yesterday's New York Times Food section. Today's dad may not even own a grill and may prmot5e a vegan lifestyle. even Mr. Goode, author of such cookbooks as Turkey And The wolf :Flavor Tripping Through new Orleans and Salt and Straw Ice Cream Book, doesn;t even have the trendy Big Green egg grill or a sixteen pound baking steel to make pizza for his kids. WHat  will he work with? Sneaking veggies into his kids pasta sauce for a healthier bite. There are more like him. Basically the star tof this modern dad cusine came from the turn of the century dude cooking where men embraced cool attitudes  and studied the swashbuckling chefs of the era. Still feeding people was still seem as being feminized. for some men that felt risky and they pushed back. They wanted their foods to be different than what moms were making.

Dads have evolved.Raymond Ho of Los Angeles cooks regulary for hist twin daughters. Hwoever he did have a role model in his dad who cooked for his family while his wife worked in a flower shop in Hong Kong.  His father brought him to wet markets to buy fish and meat.Mr. Ho is following suit He  not only splits cooking responsibilites with his wife but also grills on his Traeger pellet smoker and afire pit. he even ages steak. For  the couple Chase weideman-Grant and his husband Cory Grant, cooking meals are aspirational. He grew up watching the great British chef Jamie Oliver creating spaghetti with arugula for his daughters Poppy and daisy. he made his kids three different  roasted veggie dishes. There was cauliflower with chili crisp, carrots with honey and sumac and broccoli with lemon and garlic. None of the fathers Mr. Goode interviewed rfelied on barbecued meat but have a certain masculine take over. Some dads like Nathan englander make pita and baba ganoush from scratch instead of buying them at the grocery.

dad cooking is evolving and will evolve much like fathers themselves. They may grill. They may not. The will have the desire to provide their offspring with good food.

The Summer of Good Eating

 New York City and it's surrounding area   is a summer paridise. There are musems, beaches, outdoor concerts and plays. Best of all are its' restaurants. You can always find a good meal in Manhattanno matter what the season.

Almost every New York Times Food section contributor from Pete Wells and Florence Fabricant to Priya Krishna,Alexis weibel and Nikita Richardson have their favorites. even Eric Asimov who writes The Pour about wine and other alcohol weighs in. It's not just limited to Manhattan. There's even a short list of Jersey City eateries such as Filipino bread House which features petite enseymadas a kinf of cheese Danish.The city offers a wide range of Mexican places like Mezcal Kitchen and Indian like Honest. Of course the boroughs have some great restaurants too.Umi Syam covers Queens which has excellent Korean barbecue places like Yong sam Gyup Goo Yi where diners can customize their dinners and the Japanese Beat Mazesoba which features soba noodles with washugyu beef.Of course there is trendy Williamsburg and its' rooftop dining. These places are perfect for tourists looking for good food and stunning night time views of Manhattan There's westlight with dining influences from Asia and south america and  the Wythe's Hotel Bar Blondeau wit its' high end menu. Try Philadelphia's based Laser Wolf on top of the Hoxton Hotel for fun nibbles.

Are there seafood restaurants? Yes, since New York is a port city. Visitors cna easily go to The Bronx' City island located in the norteast section of the borough. Seafood lovers will love Johnny's Reef which has a wide range of seafood. of course you can also visit the Rockaways and Coney Island too, to escape the hot city streets. You can surf in the wild waters off the Rockaways and then head to Margie's at The Rockaway Hotel for a lobster BLT or go to Tacoway Beach for fish tascos with pineapple.There's also Uma's and LaCerviccheria. Nathan's is the place to go at Coney Island for their famed franks and super crunchy fries. Also try denas Sweet Shoppe for boardwalk faves like funnel cake and Paul's daughter for fried clams.  Also check out Staten Island including a  roller rink. Yes there are good places in Manhattan proper too.check out the chicken parmesan at Cafe Fiorello on upper Broadway and the lemongrass pork banh mi at salguette at Columbus Circle.Tourists will appreciate the burgers at JG Melon and West African food at Teranga.Those wanting to eat al fresco can enjoy Panzon in Greepoint Brooklyn or a night out eating great snacks at shea Stadium.

New York and its' environs is a food lover's paradise. There are so many goodies out there to try. This is the summer to go wild and taste everything.

Rediscovering Tater Tots

 Few American foods are as beloved as Tater Tots. This Ore Ida brand is beloved and served all over , from  cheesy dishes at fast food chains to a staple at college cafeterias.They're a fun , crunchy bite that's easy to make.

I 've been craving these for a while and thought they 'd go well with Gardein's Vegan fish filets.

What I like about them is that they're more bite sized than fries and fry up nicely in the air fryer. The extra crispy only take a total of ten minutes in the air fried, cooked at 400 degrees Farenheir,

They were a bit tinier than what I remembered.(is Ore Ida shrinking them?)but they were still crunchy and good. They were perfect with ketchup but I could have dipped them in barbecue sauce too. Tater tots are also great appetizers and I may make them for my next barbecue. You can turn them into nachos too, with  layer s of cheese and jalapenos. These can make for good party dishes however there's nothing like eating the little bites on their own Each bite bursts with a rich potato flavor and  it seems like blasphemy to cover up that taste.

Rediscover Tater Tots if  you haven't already. They're a great side dish but try them as an appetizer or an hors'douevre. What perfect little gems!!

Monday Scavenging

 Mondays are always hard. not only are they the beiniing of a grueling workweek, they sometimes yield up nothing for dinner especially in the summer.The fridge has been raided over the weekend. There's nothing to eat . What to do ? Scavenge through the shelves. You may besurprised at what you might be able to make.

Mondays could mean barbecue leftovers. Keep in mind that leftover grilled steak can be used on lettuce and other veggies left from Sunday's cookout. You can create a tasty steak salad.  drizzle on a homemade viniagrette. Also throw in any cheese you may have whether it's blue or feta. The cheese will give it extra protein and oomph too. The same can be applied otleftover chicken. If you grilled chicken breasts Saturday or Sunday then , chop them up and trythem in a mayo or vinaigrette based salad. Serve the chicken salad on leftover hamburger or hot dogs buns. Toast will do nicely if you don't have the buns. What about those roasted baked potatoes? They  can be turned into crunchy potato skins or twice baked potatoes. for the skins , cut the baked potatoes in half, scoop out mos tof the flesh. Brush with olive oil and bake until crispy. Take out of the oven and  top with bacon crumbles and cheddar. Bake again and servew the hit skins with sour creamand guacamole. For twice baked scoop out th e flesh, mash them with milk or sour cream and butter. Refill the potatoes and bake again. serve with a nice salad.

Another way of scavenging is looking at those containers of lieftovers. The leftover pastina can be turned in a variation of cacio e pepe. It's just reheating it with butter and adding cheese and freshly ground pepper. Any pasta can be cooked and made with sauce even if you don;t have any jarred around. Try making it aglia e olio with just garlic and oil. This is toating sliced garlic cloves in oil and then serving the sauce over any kind of pasta. You could also do a burst tomato one that is a mix fo grape or cherry tomatroes sauteed in a garlic butter sauce. The tomatoes are smashed  with a wooden spoon  when they become tender.. This goes well with chunky pastas such as penne and rigatoni. You just have to get an Italian bread to go with it.Any canned meats can be used a variety of ways. Tuna  can easily be turned into a salad which cam be used for Tuesday's lunch or it can also be part of a tuna melt. salmon and crabmeat can be mashed with  beaten eggs, corn meal ro bread crumbs and then fried into crispy patites.serve as is or put on hamburger buns.

A scavenged Monday meal can turn into a delicious dinner. Be creative with what you have. The end result is soemthing the family will enjoy eating.

Yard Sale Kitchenware

Now is the time for yard and garage sales There are some good bargains out there.Some are almost too tempting to pass up.Yet, what;s a good deal and what's not ? What's the best pick up at any second hand sale?

Any yard sale is pure temptation, especially to those just starting to build a kitchen. Check to see if there are any cast iron pans on sale. These are a must buy.Older ones are your best.They're still usable even though they may have a rough surface. If the pan is risty buy it anyway The rust can be scraped and washed off and you wind up with a good sturdy pan for cooking and baking. Keep in miind cast iron lasts a whopping one hundred and fifty years. It'll be a good find and a good bargain to acquire one. Another good yard sale buy is a set of pots and pans. Many feel that they need to replace their pots and pans even after five years. Jump on these sets. You could even score Farberware.what you need to avoid are those Teflon coated non-stick pots and pans. these could be scratched and emit chemicals that were sprayed on the surface. You can get silicone and microwave bakeware. These are OK to buy and are good if you want extra pans for baking cupcakes. Silicone scrapers and whisks are other good bargains as are cookie cutters and rolling pins.

China is also a good buy. Spode is one of the desired chinas many barbain hunter seek. The original pieces go back  over two hundred years , to Josiah Spode and his son Josiah II 's of Stoke Upon Trent , England. These are few and far between, although there are some random pieces out there. Still a good Christmas set can cost as much as $200 hundred dollars . Yard sales can yield up Wedgewood pieces as well and you can be lucky to get a dinner set for six. Mikasa is another good yard sale buy . Keep in mind the owner may be selling sets that have missing plates due to breakage. You could wind up with an odd numbered set like five or seven place settings. Go another route and go funky. The coolest restaurants have mismatched plates and cups. You can do it that way and just pick up anything that's still in good condition. The same applies to wine and champagne glasses. You may not get an even numbered set. The same goes for tumblers and shot glasses too. Pick what you think works best with your dining room decor. What about utensils? . There may not be a full set of matching knives forks and spoons.Opt for the eclectic and look for a hodgepodge of different styles and brands.

Garage sales are fun. You can pick up some really good sales at one. Just be prudent with what you decide on and buy.

 

The Wildfire Aftermath

 The last few days have been horrible for those living in the Northeast. Thanks to the Canadian wildfires, we had dangerously polluted skies. worse that smoke settled on our produce . What is the exact aftermath?what can we do to ensure our fruits and veggies are safe to eat.

it's no lie that everyone was rightly scared after smoke from the Quebec and Nova Scotia provences. even though the Canadians firefightersnwere out in full force along with help from siix hundred American fire fighters, the fires raged on. It sent down a blanket of smoke that affected every aspect of life. The worst is that plants were affected .The smoke itself won;t have any major effect on veggies or fruit. However you  should wash anything from the garden or the local farmer's market. You could try a produce spray if you;re really worried  or a white vinegar soak. This will rid the skins of any impurities from smoke particles to pesticides. It's submerging your fruits and veggies in a cup of white vinegar and soaking them for fifteen minutes. Drain the water and give the produce a quick rinse, To dry, lay   your fruit and veggies out a kitchen towel until completely dry. You can also dry each piece individually if you have the time. As for those stil growing veggies in th e garden, hose them down when the smoke clears. This rinses away any residue that might have settled on them, Also apply fertilizer to encourage heathy roots and new leaves.

Is it safe to eat outside yet? It depends on where you are. Two days ago when Manhattan looked more like Mars , it was unthinkable. The city's air quality was the worst in the world along with Philadelphia and Washington D.C., The skies are clearing now and people are craving to enjoy the June weather. The answer is up to you. if you 're not too old or have very young children , then the answer is yes . However if you feel your eyes are watering and your throat scratchy, then immediately ask for an indoor table. The restaurant will be glad to accomodate you. Also try to sit as far away from the doorway as you can The door will always be opening ,letting in air with each swing. You may have to ask the manager to close any windows if they''re open too.  The last thing diners want is smoky air wafting voer their food.What about those already planned picnics and beach outings? Have the elderly and young wear masks until it's time to eat. (although masks may come off when kids hit the water)If the air quality is stillo bothersome, then look for a place where they can sit inside if it's possible.

Hopefully the Canadian wildifres won't be a harbinger of what's to come. We need to enjoy our air along with our produce , free from smoke and impurities. Its up to us to make sure this doesn't happen again.

The Ultimate Wedding Gift - A Cake

 What do you give as the ultimate wedding gift? Thge wedding cake.It cna be an easy bake ans frosting for those who love baking. It's not as hard  to createas you would think.

Natasha Pickowicz , cheif baker at Cafe Altro paradiso and floraBar, wrote this how to on the New York Times Food section online. It's an intiguing concept that many have wanted to do. Yet there were always hold backs, Creating perfectly formed layers, Tiering the cake. However a homemade cake is not only made with love but with flavor. The best part of this is taking a bite and actually tasting the vanilla ro liquor drenching the cakes The task isn;t so daunting if you break everything down into smaller, manageable taskes dasy and even weeks befiore the big day.  The  cake can be frozen eve thanks to tbe addition of egg whites. Butter is eliminated from the recipe to prevent crumbliness and dryness..Onthe wedding day they're frosted and assembledat where the reception will be held. elegant ,edible decor is added at the very last minute. The only strenuous activity is whipping up the Swiss butercream which holds up better than the traditional one. It's perfect for enrobing tiered cakes thanks to it;s sturdiness and heft. There is also a whixkey and chocolate grooms cake too, if you want to add it.

Ms. Pickowocz 's cake is the traditional vanilla but with a twist. Its soaked in bright citrus syrup, with the layers being draped on the plan like lasagna sheets.It has a charred orange compote,a sesame buttercream and a granola like sesame crunch. It;s a vanilla chiffon cake that's made only with eggs and a neutral oil like grapeseed. The eggs whites are whipped intoa frothy billowy meringue that only adds to the texture of the cake.The sesame crunch is acooked mix of  egg white, light brown sugar vanilla and salt. sesame seeds are added then the batter is transferred to a buttered pan and baked for six minutes in  a3 50 degree Farenehit oven. The citrus compote is made with oranges and lemons. They should be first washed and then sliced  tobe sizzled in a Dutch oven. Sear for ten minutes until there are blackened charred spots of the slices. flip th e pieces and cook the other sides unti charred. They're taken out and eight cups of water is added t o it and simmered with the lemon and orange bits.The chopped peeks are added to the water and then drained. The segments are s trained and the pulp is put into a pot.its;blened with an immersion blender and then put into the fridge. The buttercream is a merignue of egg whites and sugar, with salt and vanilla later added.

Surprisingly anyone can bake a wedding cake. I;t s just using the right cake and frosting to create one that will hold up. The end result is a beautiful gift,

The Perfect Barbecue Guide

 everyone, whether novice or experienced home chef needs a good barbecue guide. Barbecuing is  very different than indoor cooking. There are different aspects to consider, like temp and cooking time. Luckily there is a guide to use this summer.

Regular contributor and barbecue master , Steven Raichlen wrote about everything grilled  in today's New York Times Food section. This is a must save. Chef Raichlen who has created amazing dishes on his PBS TV show first explains how to start and heat a grill. There will b e glowing embers in fifteen to twenty minutes of time without the addition of lighter fluid. It's building a tiered fire to control the hear. You should rake the coals into a thicker layer at the endof the grill. This is the searing zone. Have atinner layer in the middle which will be your cooking zone.It's then leaving no coals in the front third of the grill. This is your safety zone.If you have a gas grill. set one burner on high and one on medium,Keep one burner free to become your safety zone.If your grill lacks a third burner then use your warming rack as your safety zone. All this is possible if you have a clean grate. If;not it's time for a good cleaning. Chef Raichlen recommneds  cleaning hot grates with a stiff wire brush. A better tool is a wooden scraper which eliminates the risk of accidentally ingesting a loose bristle. Also oil it.It minimizes sticking and gives you better grill marks. Use a tightly folded paper towel dipped in oil to do this. You can also use a chunk of bacon, steak fat or even an onion for this.

The most perfect steak comes from cooking evenly and accurately. Leave at least one inch between each piece of food for better heat circulation, Leave about twenty-five of your grill free of food so you have space to manuever and doge flare ups. Definitely use an instant read meat thermometer to check for doneness.Insert it through the side of a burger or chicken breast not through the top to get an accurate reading. Afterwards let the meat rest. Transfer over to a sheet pan to prevent the bottms getting soggy or directly onto a  platter or plate,wait a minute before serving. This allows the meat to relax  and the juices to redistribute.Thid goves you a juicier, more tender cut. Chef Raichlen also gives some tasty recipesThey run the gamut from steak to pork to hamburgers. grillers will like the variety of the barbecued chicken and salmon. Any of these can be made for a weekend dinner or part of an outdoor party. The grilled steak has a comboof bourbon and maple syrup on it while the chicken is covered in herbs.

It's grilling season. Use thsi guide and recipes to create tasty barbecues. They're a wonderful way to start the summer.

Summer Theme Birthdays

Those who have summer birthdays have an exrta layer of  fun.It's nice to have a birthday in the other three seasons however a summer party  can be an extravaganza .You can have all sorts of fun themes and foods.

Of course a pool party is the ultimate hot weather bah. Kids would love fun finger foods like English muffin pizzas and ice cream sodas. The first is an an easy make , perfect for a small party with five or six little guests. These can be customized to suit everyone's tastes. Have fun toppings like pepperoni and olives on hand along with rotisserie chicken shreds and pineapple chunks. As for the ice cream sodas, you could use Coke (if the moms allow it) and a variety of different ice creams. Kids can add in chocolate chips and sprinkles  for more crunch and fun. If you want to save the ice cream for last then think a sundae bar. Have two or three flavors set up with two toppings, like fudge and salted caramel, along with whipped cream. Make sure there are plenty of toppings like M&M's gummy bears and even cereal like Lucky Charms. A baseball park themed party is also fun. Kids love hot dogs and this  theme is perfect for them. You could also make boxes of popcorn too. target sells cute popcorn boxes if you need them.  Also think  those big pretzels with  mustard too. What to drink? Lemonade is the best bet here. The cake could be a copy of a baseball inflield. Cupcakes can look like baseballs.

One of the classic summer to dos is the drive in movie. This is perfect for teens , tweens and adults. Set up a movie screen in the backyard. Show the  birthday boy's or girl's favorite movie. As for snack bar fare, think burgers loaded with cheese and bacon, along with pickles and onions.Fries are a must here and large batches are easy to make in an air fryer. You could also fry up waffle style in both Idaho and sweet potato varieties. Set up cups of ketchup in cups for dipping.Pizza is another big snack bar  treat. Whip up  several using premade dough for easy baking. Serve plain pizzas and ones with different toppings.Of course popcorn is a must too. Buy bags of buttered flavored corn like Wises or Herr's if there's a large crew coming. If not you can easily make a bucket in the microwave. Soda is important to wash everything down,  however you may also want to get Slushies which can be bought at stores like Acme. This is a hybrid fo juice and ice , perfect for a hot summer's night. Ice cream cake and ice cream cupcakes would be a perfect end to this party along with caramel corn and boxes of such snackbar faves as Raisinettes, Milk Duds and Junior Mints.

Summer parties mean tasty treats and fun. Pick and theme and run with it. Celebrate the day with the best time of year.Q

Cool Ades

 Nothing beats a cool glass of some kind of ade.These are refreshing on a hot day and perfect for any barbecue or lazy day at the beach. You can easily buy these but they're more fun to make at home.

One of the easiest is lemonade. This anceint drink  ist still popular as it was in ancient India, China and Myanmar.The best homemade one requires  simple syrup which can be used in other drinks and even cocktails and mocktails.It's boiling one cup of sugar in one cup of water. Combine this with one cup of  fresh or concentrated lemon juice. Two to three cups of warer along with ice cubes are added. A popular variation is adding mango to it. Use two large mango chop into big chunks and add with water to a blender. This will make a kind fo mango puree that will be diluted when it's added to the lemonade. Others go wild for  large frosty glass of raspberry lemonade. It'st the same basic recipe but with the addition of a strained raspberry puree added. One of my favorites and I've been drinking this a lot is an Arnold Palmer. This is a hybrid half and half of lemonade and iced tea. I usually make it  on a tall glass with any fruit tea and a splash of lemon juice. I add a small packet of Stevia In The Raw to sweeten it,  and a  good splash (about half a cup) of cold water to dilute it's strength. The last step is  adding four or five ice cubes for a cold sip.

Another ade you can easily make is limeade. This can be made with granulated sugar as well as a simple syrup.It's using the juice of two or three limes along with the zest for more flavor. Some home chefs will recommend using simple syrup which gives the entire drink a lovely sweet flavor. Add the juice and two to three cups of water along with ice. You could add a sprig of mint to it to make it a mocktail mojito. Watermelon is  popular right now but instead of cubing or slcing it , turn it into a refreshing ade. This is taking four cups of cubed watermelon  and pureeing it.I;'s then strained and blended with simple syrup, three cups of cold water and a half cup of lemon juice (this can be freshly squeezed or bottled) Mix well and then add ice. You could add the raspeberry puree to it and copy Dunkin Donuts new drink it's raspberry watermelon cooler. Raspberry juice and orage juice also makes a yummy blended ade.

A cooling ade is what you need during this hot weather. Create a homemade one , sit back and enjoy.It's refreshing and soothing

Grocery Hunting

 Is it worth driving twety-five miles to  a grocery store?For some  this is an extravagance even wth falling gas prices.Yet suppose the store offers a lot more than what your local one has? What to do?

I've run into this problem here in New Jersey.. It seems  that the groceries outside the city here in Bergen County are a lot smaller than what's in the central and southern parts of the state. I recently went to the Kenilworth Acme , almost exactly twenty-two miles south of where I live. I was in the area not for shopping  but for dropping off gadgets and clothes at the GreenDrop down that way. It was hot and I was thirsty so I'd thought I'd jsut go in for some kind of drink. I had no idea that Acme was that huge. There's a UPS Store right as you walk in and the front of the Acme hosts a good sized  Starbucks. It was mind blowing. The produce department was the size of a farmer's market with a lot more choices than my local Acme.The vegan section was impressive. My store only has one or two flavors of the Field Roast vegan hot dogs. Here they have seven !!!!There are even bratwursts. too.Their shelves also held several different kind of vegan coldcuts as well. Is it worth traveling down here for my next barbecue? Yes! All Acmes card holders  recieve the same discounts no matter what the location. I have yet to explore their bakery and fozen food section. (although I may want to hold off on that until winter and colder weather..)

Similar groceries like the Acme and Shop Rite in Clark have also impressed me. The Clark Acme is big as well and has a good choice of fresh meat, veggies and fruits. The same with the Shop-Rite there. That one has an excellent deli counter where you can buy delicious heroes (better than Jersey Mike's at times) for a lot less. They also have a Dunkin Donuts in store too. I wouldn't make Clark a weekly trip. I usually go to the Target there which also had a good selection of different foods  as well. This is few and far between .It's the same with the Keyport Stop & Shop. I now sometimes go to  one by me.. It;s quick and convenient. Yet again its' Mnmouth COunty cousin is bigger and offers a wider variety. I usually stop in  for my lunch before I hit the beach.It's easier getting an already made sandwich  and soda there than it is stopping at any of the fast food places along the beach route. If they do offer some non perishable that I'm looking for,I'll buy it roo. Yet I'll hold off at driving an hour south for groceries.]

You can drive twenty miles from home for a food shopping. If the grocery has much more that your local one, then go. It'll be worth the trip.

June's Other's Star The Blueberry

 JUne is known for its' strawberry harvests. Yet it's the blueberry that 's the real star. These little jewels are perfect in a variety of different dishes. Try them in a salad or in a dessert. They're good in savory and sweet dishes.

Blueberries are just plain good for you. They have the highest antioxidant levels of any fruit, and are good for protecting againsy certan cancers, eye problems and even urinary track infections. They also help in stopping heart disease , improve metabolism and strengthen brain functions involved in memory. As with most berries they can be used in both dinner and dessert recipes. A nice summery salad treat is a dressing made with them,balsamic vinegar and olive oil. Honey and lemon juice are added to give it sweetness and smoothness while cracked peppercorns offer heat. You could also make this with apple cider vinegar too.Keep in mind these versatile little berries can also be part of a meat sauce  too.It's combining them with balsamic vinegar brown sugar and lemon juice and reducing them to almost a  thick syrup. Its then dipping barbecued steak or chicken in it or pouring it over the meat.If you're a little more ambitious you can try your hand at blueberry ketchup. This is cooking two cups of them with ginger and shallots first , then adding red wine vinegar,  brown sugar and salt. It;s boils until it forms a thick, jammy mix. Try it for a different spin on French fries and burgers.

Of course blueberries are the perfect ingredients for any sweet treat. Many love them in scratch pancakes and waffles. Any of these are perfect for breakfast but also for a brunch.  A different spin is combining the berries with butter and confectioners sugar for topping those breakfast classics. A scoop of it is also good on French toast too. or on  blueberry muffins. Blueberry muffins are a great way of using them. Nothing beats one loaded with berries and slathered with butter. More ambitious home bakers will bake them into pies, They're also good in tarts as well for a more elegant dessert.If you want something easy then think of a blueberry crisp. These are cooked berries topped off with a buttery streusel topping created with sugar ,butter, flour and oats for that crunchy topping.You could also make a cobbler topping which is lumps of dough baked on top of the berries. Cakes and cupcakes can also benefit from a blueberry boost. Try blueberry cupcakes with  blueberry buttercream for a summer birthday party. Ice cream lovers will love home made blueberry ice cream for a fun hot weather treat.

Thi s is blueberry season. Use these bright blue jewels in a variety of savory and sweet dishes. Enjoy their flavor and benefits.

How To Make Strawberries Shine

 It's June and that means strawberry season. These gems are always the perfect ingredient in any dessert. There's only one problem - they can become soggy. They need to be fleshy and firm.How to do that? Luckily there are different ways to make those berries shine.

Regular contributor Melissa Clark wrote about this in yesterday's New York Times Food section. We will be inundated with the juicy fruit for the next few weeks. Strawberries did not have a good start to the year. California , where the winter ones are gtown was beset with bad weather . This caused them to have a bland taste.Luckily fate turned around for them and they and other strawberries have become sweeter and juicier. Unfortunately they do weep or seep moisture into a crumb or crust.Ms Clark gives three new recipes that call for either macerating, roasting or simmeringthem. This condenses their juices and allows them to hold up better in pastry and cakes.Simmering them let them to top a flaky tart. The berries top a tangy cream cheese mixture spread on a base of puff pastry.The tart emergres from th e oven with a crisp, buttery crust.It's a mixture of a lemony creme filling thanks to freshly squeezed lemon juice and zest. The berries are put on top last and then baked in a 425 degrees Farenheit oven.

You could also macerate or soak them in sugar before baking them into biscuits. This prevents from becoming gummy.These then can be turned into the ultimate shortcake with a layer of macerated berries and then a puff of whipped cream. Adding poppy seeds to the biscuits gives them extra crunch. The shortcake is a basic buttermilk one but also very buttery too. A half cup of unsalted butter is used.The strawberry juice is mixed with the buttermilk and added to the dough. As with any shortbread the dough is frozen for forty-five minutes before baking. There is roasting , with the strawberries being briefly roasted before being mixed into a  delicate andtemder almond cake, This gives the fruit an intense flavor and caramelizes the juices. The cakes themselves use only egg whites along with five large egg whites. Browned butter is added. Almond and regular white are combined in the batter.The roasted strawberries are cooled patted dry and then folded into the mix. They're baked in muffin tins with a little granulated sugar sprinkled on top The oven should be set at 400 degrees Farenhweit.

These recipes are the perfect way to enjoy fresh and juicy strawberries. They're create a tender fruit without all that soppiness. Try them for a perfect strawberry dessert.