Homemade Macarons? Yes Please!

 Macarons are on everyone's wish list. These delightful  little bites  are sweet and airy treats a taste of alomnd mixed with ganache ro buttercream. They're every sugar addicts dream. Unfortunately they can be expensive , costing two and sometimes three times more than the average cookie. Don;'t depair .Macarons can be made at home.

Famed pastry chef and regular contributor Claire Saffitz gave the recipe for chocolate ,pistacchio and raspberry ones in yesterday's new York Times food section.Many home bakers balk at the thought of making them. They can be tempermental at best and even some of the better bakeries have had trouble creating them. There are plusses in baking themat home. One they are very expensive, One cna cost as much as five dollars. You'll be saving a lot of money by creating your won. Also you have more control of the sugar added. Many bakers put in a bit too much sugar which can mask the other flavors.Another asset is that once mastered macarons can be made in a varirty of different flavors with different fillings. Home bakers can go wild with their own creations and have fun using different or unusual ingredients. You do have to be dedicated for baking them. Filled macarons are really a two day process. It stsrtd with almind meal flour, usually King Arthur's is the best choice. Then there are th e egg whites which can be subbed in with aquafaba for vegans and vegetarians,

There are excellent tips included too, The mernigue should be very firm which creates a stable base. Then you mix in your dry ingreidients like almond flour and the confectioners sugar in a folding mtion called macronage. This deflates the meringue which gives the batter a glossy lava liketexture. This will make it settle into flat smooth cirlces on the baking sheet. Keep in mind that if the batter is lumpy it,s been undermixed: if it's pancaking into thin  puddles its been overmixed. as for the flur use an extra fine almond variety.A coarseer grind can lead to cracked shells and oils from almond skins can weaken the meringue. Use gel food coloring. The liquid kind can lead to cracking. You have to have a pastry bag to pipe the shells on a silicon baking mat. The mats will stay perfectly flat resulting in rounder shells. DO NOT use parchment because it tends to wrinkled underneath the macarons, sightly distorting the circles. Let the rounds air until a skin forms on them, Unlike other baked good , macarons should be baked at a low oven 275 degrees Farenheit. This will maintain their round shape. Let them sit overnight before filling them with ganache or buttercream.

Merignues are such tasty treats that they're hard to resist. Make them at home with favorite flavors. They'll be at the ready to satisfy a sweet tooth.

Is Korean Cuisine The New french?

 For over eighty years French cuisine held court over new York fine dining. Now it's being challenged by a different kind of haute cuisine Korean. It combines the best of traditional Asian and European cooking and serving techniques

Regular contributor and famed restaurant critic Pete Wells explored this in today's New York Times Wednesday Food section. Fine dining may be dying down in other  big Americna cities however it's doing quite well in Manhattan. It's coming from a new breed of Korean restuarants where Korean -American chefs are cominging the best of their heritage with Gallic trchniques and practices. It  is topping a tradition that started with the famed Le Pavilion being transferred from the Queens 1939 world'd Fair to Manhattan.it lasted so long as to inspire other La and Le restuarantst to dot the city landscape. They brought Limoeges china, silver domes and white linen to the tables. These eateries are few and far between these days.It may give ideas of a higly contolled enviroment super attentive waitstaff and detail oriiented cooking. Mr. Wells suggests looking at it in a fresher way - as in a price bracket. The prices are high, beteeen 100 and 150 a person. These new Koren influenced ones appeal to a wide range of people, much like French cuisine. They also go beyond the restaurants seenn in middle class Korean enclaves like fort Lee New Jersey and Queens.

Of course there is also the halyu, the influx of Koren culture into America life . Arts, music and film can make a culture wanted accorodng to Jenny Kwak, chef and owner of Haenyeo ,a causal Koren restaurant with dishes starting at fortty two dollars." They demystify it," She can remember American chefs acknowledging Psy the singer behind 20212's popular song "Gangham style."  The pioneer to all of them ,Jungsik opened a year before his success.It features  expensive seafood dishes paired with top quality wines. Younger Korean chefs like Junghyun Park have opened up not one but two restaurants. He has  the vastly popular Atomix whuch strives for a modern vison of Korean cuisine and Naro, a more tradtional Korean menu. Another double restuarant owner, Hoyoung Kim has the popular Jua has a seven course tasting menu and Moono where a pot fo rice can cost as much as eigty-eight dollars. The most popular is Bom, where chef Brian Kim gives diner a totally immersive experience.It is expensive with meals starting at a whopping three hundred dollars.These restaurants do have French flourishes with caviar tarts and finishiung the meal with satiny chococlatr bonbons.

Fine dining is alive and well in New York City.I'ts not what most think.It has a decidedly Korean flavor to it.

Hold On To Summer

 It's still summer despite  people guzzling those pumpkin spice lattes and rifling through their casserole recipes.  Hold on to the season with august harvests from the yard and farmer's markets. Don't put away the grill It's still barbecue season too.

You can still enjoy just picked tomatoes and peppers even though you're packing those school lunches. Use those late summer beefsteaks for  those same lunches. Everyone lives a good old fashioned tomato sandwich on toast and slathered with mayo. They're also good for Saturday lunch BLT's or for a Sunday beach picnic. A quick week day dinner involves those fresh ones along with freshly picked basil in a salsa cruda. This is an uncooked sauce made an hour or two before the pasta is cooked.It's left out to marinate in olive oil at room tempeature. It's a great sauce epsecially when served with chunky pasta like rotelli. Grilled veggies can be made outdoors until the first very cold snap (and beyond if you're hardy)Think sliced bell peppers and eggplant brushed with olive oil and dusted with garlic powder, salt and pepper. Farms are still offering ears of fresh corn. Get  them and create tasty Mexican street corn with them. The kernals are also good in a cold fiesta salad with diced red and green peppers. If you are in the mood for making soup then think of the summery gazpacho. This is perfect to make for the still steamy days ahead. It's combining tomatoes, cucumbers, peppers  and olive oil, water and garlic in a soup that is chilled for a few hours.

You may get the urge to ditch the barbecue and make an oven roast. Think again about this unless you have really good air conditioning. We will still have ninety degree days in  many parts of the US. London Broil is a winter meat that' graced many a Christmas and New Year's table but it's also a great grill meat. You could easily grill it after marinating it in a mix of olive oil, red wine vinegar and garlic. Slice it an d serve it on fremch or Italian bread for a delcious sandwich. Another fall roast favorite Cornish hens can also be grill roasted too. Rub with melted butter and lemon and add thyme to the insides for a flavorful bite. Usually both the beef and poulty are good with mashed potatoes but serve grilled baked potatoes instead. You will have to preheat the grill to 315 degrees Farenheit. ( most grills now have thermometers in them to let you know the temperature) and then rub  them in olive oil and salt and then wrape them in foil. Cook thirty to forty mimutes or until a skewer pierces them with no resistance. Cut in half and serve with butter and sour cream. As far as dessert, have s'mores . These are still fun to eat and if you do want a fall vibe. sprinkle with pumpkin pie spice before you put on the top graham cracker.

Hold on to summer cooking. Make a cooling soup like gazpacho. fire up the grill Have a tomato sandwich. It's still warm weather. Embrace it.

Power Up With Power Bowls

 Now that the schools from grammar to univeristy are opening up it's time to start think about nutritious meals that are easy to prepare but packed with good nutrition.This is where the power bowl comes in.It can be made for breakfast lunch or dinner. Whatever meal you make it for, it is satisfying and filling.

I 'm a big pan of any power bowl. Right now I like Tattooed Chef's plant based beef burrito bowl. it also comes in plant based chicken too. This has everything a  vegan burrito has, the plant based cheddar with corn and riced cauliflower with a jalapeno infused crema.

This is the chicken with comes with a salsa verde, plant based chicken and roasted corn.

               

This was pretty tasty and it made for amnfilling , good for you dinner. A  homemade power bowl could have allmof these ingredienta or it could have some of these. That's the beauty of them. Tasty combos can be created depending on everyone's taste/A breakfast one can be sweet with a base of chia seeds, various fruits and a good drizzle of honey or vanilla Greek yogurt. A savory breakfast bowl can have layers of hash browns. eggs and avocaodoes. Strips of turkey bacon can be put on top. A lunch or dinner one can have rice , chicken or shrimp and a  variety of multi colored veggies. Use those late season tomatoes and peppers along with fresh corn for color and vitamins.Dress with a simple viniagrette. A heartier one could include left over grilled steak and tomatoes over any kind of bean, such as a red kidneys. Drizzle any hot sauce and cotillo cream over it for a tasty Mexican vibe.If you want a true portein power bowl, think shrimp mixed with crab. Add green veggies like bell peppers and broccoli over rice or quinoa. Top with a lemony vinaigrette for flavor.

Power bowls come in handy during now busy days. They're perfect for any meal. Be creative along with being mindful about putting together one that packed with flavor and nutrition.

The Vegan Side Of Aldi

 Aldi has been known for good prices on meats , butter and cheeses. Yet it also has a vegan side . You can buy good meat and dairy free rpoducts at a fraction of a cost that grocery stores offer.,

I found that they have really good chicken nuggets.These are around $3.99 three  dollars.less than what you pay at grocery stores. 

They cooked up like any plant based nugget and came out crispy and golden.

I liked these, They were perfect with a size of sauteed zucchini coins and Aldi's version of Tater Tots (lao much less in price)

Their vegan ice cream which I tried on both strawberry and mango coconut were also very good.

These were also very tasty and inexpensive at $1.99  for a small carton.

Both have a mousse like mouth feel that was both fruity and flavorful. These are perfect end of the summer desserts. A plus is that the  flavors are very fresh as if they were homemade.

Vegans and vegetarians should rejoice about Aldi's new meat and dair y free food choices. They ar e perfect for those wanting a healthier lifestyle. Try them today.

Old Faithful Igloo Cooler

 It's that time of the year when many will be enjoying a late summer lunch at the beach or a tailgate party. If that's the case then it's time to bring out the Igloo Cooler These are perfect for toting food and drink to wherever you want to go.

The Bento boxes in yesterday's post made me think of my sturdy and trusty Igloo Cooler.

I bought mine at Stop & Shop years ago and it has lasted me though countless beach seasons and long trips down to other parts of New Jersey. It's also a great one to take to work regardless of the season.

What I also like is its roominess too. A small hero or large sandwich along with a soda and a bag of chips can fit easily into it.it's also great for bags of veggies and fruit slices too along with dressing. Unfortunately Igloo discontinued this style but there are some other great totes and lunchpails that could easily be subbed in.  There are also hard plastic coolers for  drinks and ice too, if you;re planning on a big tail gate party.

Igloo totes are the perfect carry all to the beach or a tailgate party. Pick up one for the late summer .They're a great addition to any event.

Back To School Bentos

 School lunch is on every parent's mind right now. What to give that fussy back to schooler? Should there be a treat? More protein than veggies? The opposite? Luckily there is a solution. The classic Japanese bento box - a must have for every student big or small.

Regular contributor and chef J Kenji Lopez-Alt write about this in yesterday's New York Times Food section. He is a father himself and uses the handy Bento box for his kids lunches. These are nothing new . originating during Japan's Edo period which was from 1603 to 1868.Travelers would pack rice balls into bamboo pouches carried around the waist according to Emiko Davies, author of Gohan, her upcoming book on Japanese cooking.In recent years Tupperware was used when transporting rice balls to picnics.Now there is a whole new gneration of fun and colorful Bento boxes. The food choices should be just as colorful. Namiko Chen of the blog Just One Cookbook recommneds this by pairing white rice with brown meats and red fruits. There should also be yellow eggs for more protein. The philosophy is that if its' colorful, then it's pleasing to the eye and fun to eat. Chef Lopez-Alt gives his daughter,s favorte Bento filler , a take on sanshoko-don, He gives the rice for  this three color rice bowl with chicken cooked with ginger mirin and shoyu or soy sauce. It's mixed with such healthy greens as spinach or kale. It's founded out wuth scambled eggs made with mirin, a sweet condiment that tastes like saki but without the alcohol.

What should parents put in their kids. Bentos? Chef Lopez-Alt recommneds deconstructed foods. Think homemade Luncables those easy lunches where kids can construct their own sandwiches and pizzas. Add cut pieces of carrots, avocados and cucumbers . Microwave sushi rice the night before and pack it in foil for the morning. Keep in mind that even salads and  salads can be constructed at school. Pack tuna salald  and bread separately. Pack salad ingredients separately too, with a small cup of dressing on the side. Parents should plan ahead but not that far ahead. He usually scours his fridge after doing the dishes or when the kids have gone to bed. There could be leftover meatballs or dumplings to microwave for the next day. He also gives four recomnedations. Kids could munch on rice with toppings along with having raw fruit and a cookie for dessert. A noodle Bento could include soba or udon noodles along with dumplings and a hard boiled egg. You could also go traditional with a sandwich , pickles or a treat. If they're not into that then think a pasta salad  along with fruit and cheese and a raw veggie. Include a treat like a brownie ro a cookie.

Bento boxes are kust as important as notebooks and pencils for the school year. Pack them with healthy and fun choices. The kids will definitely appreciate them and the work that went into them. 

Top Chef Newest Chef Kristin Kish

Can anyone replaced Padma Lakshmi? She was an unstoppable force of culinary nature for so long on the vastly popular Top Chef. Who can match her for style and verve? The answer is Kristin Kish, a  new breed of host. She's still a force to be reckoned with but in a different manner.

Regular contributor Kim Severson wrote about this latest addition in today's New York Times Food section. The show needs this fresh injection of new blood. Top Chef is getting older and up against a multitude of cooking competitions.Ms. Kish represents the third wave of hosts. She is different  than the usually chefs like Emeril LaGasse and Bobby Flay who brought the whole 'kitchen bro" onto the culinary scene. Ms. Kish is an gay Korean-American adoptee and a proud product of the Midwest. She also has an impeccable bacground, having co-authored a cookbook, ran a restaurant and appeared on other cooking shows. She's also on social media promoting different products.Chef Kish is really no stranger to the show. She won it back in 2013 and was clearly the heir apparent to Ms. Lakshni. Another likable aspect that viewers may see is her openness. According to Ryan Flynn, a senior executive president at NBC Universal which owns Top Chef's channel Bravo says it was a no brainer. Chef Kish was perfect for the position.

Her background id interesting. She was adopted by Michaigan company Judy and Michael Kish who made sure the young cook never forgot her roots.She ate kim chi, was introduced to a Korean exchange stident and was read The Korean Cinderella (the story was spray painted with scenes for a book in her restaurant while a Korean woman reads the story in Korean). She does grapple with the question of can someone who didn;'t grow up in a Korean family cook the cuisine? she spent her prize money from her Top Chef win to go to her homeland and learn about the food. It did help and she is coming to terms with it. Her background is strictly American taught , with a year at Grand Valley State University. From there  her parents sent her to Chicago' Illinois Le Cordon Bleu College of Culinary Art. Unfortunately she also self medicated as she also dealt with her sexuality and turning sonw cooking jobs she thought was beneath her. Her parents pulled the plug on the moeny they were giving her. They did give her one more chance. They found her a room in Boston and fromthere worked in a sloew of kitchens. fromthere it was onto Top Chef, thanks to ner mentor Barbara Lynch passing her name on to the show's  execs.All of this lead to the  thriving career she has now.

Kristin Kish is the shot in the arm that Top Chef needs. She 'll bring her own style but one that is relatable and fresh. Contestants and viewers can relate to her.

Maholo Hawaii

 Our hearts and our prayers are with the brave people and their animals of Lahaina. These people are not onyl couragious but resilient. These are the ones  - and the island that have contributed so much to the American table.

Keep in mind that Hawaiian food was really the first fusion food., It was  from Twelfth Century Polynesian colonizers who brought such basic staples as pigs, sugar came and taro for poi, There were also coconuts, sweet potatoes and yams. These made up the island diet for centuries until British and American colonizers came in. These people exploited the indigenous people with their introduction of sugarcane and pineapple plantations. New England missionaries brought in their own dishes with the salted fish becoming the Hawaiian staple, lomiloni, a simple tomato and salted salmon salad. it was the plantation workers, the Filipinos,  Chinese Portuguese , Puerto Ricans and Japanese workers created a kind of fusion food as far backa s the 1850's when they would pass around bowls of rice and top them with their version of chicken, beef fish and vegetables. The Japanese brought over what everyone loves about the islands  shaved ice. Spam also became popular after the Second World War and it's used in various dishes.

Thanks to bloggers like Relle Lum,a recent contestant on PBS's Great American Recipe show, people from all over the world can make the multiethnic and delicious dishes. er recipes reflect the island' as well as her ancestry on her blog, two months ago the New York Times Wednesday food section also celebrated Hawaiian cuisine. They feaured pinkabet, a Filipino stew made with fatty pork shoulder or butt, Filipino fish sauce or patis, Japanese eggplants , okra and long beans. Ginger, tomatoes andonions flavor it  along with bitter melon. The pork is sauteed first and then the veggies are added. It;s served over rice. Relle's dish of mochiko chicken is the Hawaiian form of fried chicken. what makes it different is adding soy sauce, rice flour and sugar  to the coating.it's also marinated from four hours to over night.It's served with chopped scallions on a bed of rice.As for dessert you could try Relle's malasadas a fluffy Portuguese doughnut she made on the Great American Recipe. These are made mostly for Mardi Gras or Fat Tuesday but you can make them any time. They can also be filled with guava , custard chocolate , haupia or coconut pudding or passionfruit or lilikoi.

To the people of Lahaina, stay brave.It;s tough going right now. All of the world is behind you and your amazing recipes right now.

A Different Kind Of Fettucine Alfredo

 Vegan fettucnine Alfredo is somethign of a golden unicorn. You can make the sauce at home but it's hard to get the ingredients. Then there's trying to find the easier already made ones. Luckily Tattooed Chef comes to the rescue with their version.

I like Tattooed Chef , especially their pizzas and mac and cauliflower. This was a no brainer and a surprise to see this in my local Acme. The package picture looked tasty.

However it was a bit dispiriting to see this.

It was going to take more than the necessary three tablespoons fo water and two tablespoons of olive oil. 
Howver after a few minutes those lumps turned into fettucine nests and chicken bites.

I added a bit more oil to give it more body and then it was steamed - sauteed for seven minutes. To be honest the portions were kind of small. Luckily I had some pasta  with salsa cruda and rotelli left over from yesterday so I added it.

The tomaotes and spices gav e it more color and flavor and there was enough for two people.

The two pastas werent bade mixed together and both were good with the combined sauce. Its not a bad side  but onits' own there should either be a hot veggie side or a salad to round it out.

Tattoed Chef's meatless fettuchine Alfredo is a nice addition to any dinner. It's a creamy , flavorful version of the real thing but better for you. Try it today for a nice change up from the regular red pasta sauces.

Budgeting 101

 Many kids are going to be settling into their first apartments for the first time. They may be leaving the dorms nd living off campus or finally getting that place with the first job. That means shopping - and that could be a big shock.It's time for budgeting basics.

Kids usually imitate their parents and pick up their habits. If you're a thrifty shopper , the your kids most surely will be too. Take homor her on comparison shopping. Some farmers markets will be cheaper than grocery stores , especially when it comes to produce. Another good idea is taking them to various grocery stores and showing them the difference in prices. Aldi has the best prices for veggies and fruit along with for ice cream and boxes of rice and pasta. If there's no Also, then head to Wal-Mart. Thousands every day rely on it's lower prices and they do have good deals on various meat cuts along with veggies and breads. They also offer specials on non food items likes paper towels and dish soap too. while they're there they should also look into buying kitchen basics like microwave, towels, dishes , and air fryers. You can also pick up good deals on kitchen inplements such as spatulas and whisks too along with utensils and knife sets. Local groceries such as Acme also have some of the most expensive deals around too. They're usually to or three dollar cheaper than the other groceries.

Another must have is the grocery story app. All of them have this and you can save a lot on them. They offer rewards towards massive discounts and free food.The app tracks what you buy the most and gives you discounts on those items. Also scour the store for bargains. Most days stores will have a buy one get one  free or the second one half price. Look for these. The extras can be frozen and eaten on another day. Never discount the day old items too. You can still eat those leftover breads and muffins along with fruits and veggies. Also always go for the generic brands. Their flavor is actually much better because they have to compete with the national brands. They also have flavors that the national brands may not have. Acme has garlic butter pretzel twists that brands like Bachmann's don't. Diet changes can also mean lower grocery bills. Meat and seafood can be cut out or cut down to maybe two or three times a month. Think of veggie dinners like ratatouille or bean burritos to stretch the dollar.

Budgeting is important when you're just starting out. Be smart. Be savvy to create good meals with very little.

A Rainy Day Barbecue

 Can you still have that barbecue on a damp August day? Yes!It's easy to bring the outdoors inside . You cna still have tasty favorites in the comfort of a dry home.

A barbecue starts off with a grill and you can easily buy an indoor one at Target or Walmart.They come either square or round and at a variety of prices too.Invest in one if you like the taste of barbecued meats and veggies all year round. Another easy option is the air fryer. You may not get that smoky  mesquite or hickory taste that cooking over an open flame brings but the food will still be crisp.Try pork ribs with a tangy barbecue sauce. You will have to cut them into smaller pieces to fit your air fryer's basket.It's them marinating them in your favorite sauce and wrapping the pieces in foil. Cook them for thirty minutes at 380 degrees Farenheit. After the half hour unwrap them and  then let them brown in the  air fryer basket for another ten minutes, again at 380 degrees Farenheit. Make sure that the basket is well sprayed with cooking spray. ( use the olive oil flavored spray for this); Hamburgers and hot dogs can also beneft from air fryer cooking. To be honest I think both come out crispier on the outside and juicier on the inside than ones cooked on the grill.

Veggies can also be cooked on an indoor grill or  in the air fryer. Marinated asparagus spears are always a good side. You can also grill tomatoes - perfect on Italian or French bread with a little olive oil and oregano. What about that classic barbecue staple corn? Yes, the ears can be cooked nicely in an air fryer. You may have to cut the ends off the ribs in order to makw them fit but that depends on the size of your basket. Layer them side by side for an  even grill and remember don't stack them on top of each other. Drizzle olive oil or melted butter on top. ( you can add more butter later for a really buttery taste) and air fry for eight minutes at 380 degrees Farenheit. Roll them over halfway through the cooking so they're perfectly roasted and golden all over. As with an outdoor barbecue make sure there are salads too. You can easily whip up a three bean or a tasty pasta salad to go with the main course. For dessert you can still make s'mores but this time use the air fryer (make sure the basket is thoroughly washed out though) . It;s slicing the marshmallows in half , and placing the sticky side on the graham cracker. Make four of these and then place in the air fryer. Cook at 390 degrees Farenheit for five minutes. Add a square of any kind of chocolate and then top with another graham cracker.

Let the summer rains come. YOu can still have a fun barbecue but an indoor one. It's a fun way to chase a rainy day away.

A Trippy Stripey Sip

 Nothing hits like a relaxing cocktail. Mostly everyone goes for the taste, whether for a punchy bright screw driver to a creamy White Russian. Yet there's a new layer to both cocktail and mocktail culture. That's layering. All of a sudden drinks are both eye catching and flavorful.

Regular contributor and cocktail expert Robert Simonson  wrote about this not so mew phenomenom in yesterday's new York Times Food section. Striped drinks are nothing new. They go back to the other turn of the century when the very popular Pousse Cafe or Coffee Pusher was invented. This is a ribboned drink of creme de menthe, grenadine , bourbon and triple sec layered with rum. Then there was the mid Twentieth Century New York Sour, basically a whiskey sour with a top layer or float of red wine.Now a whole new generation of both drinkers and even non drinkers are discovering them. Bartenders are calling them "the fajita effect."One catches the eye of drinkers or diners and then others order it. There is also the social media effect where people are taking picures of these colorful drinks and posting them on different platforms. "There is an aesthetic appeal. " claims Conrad Hayes, the beverage director at the trendy Brooklyn bar Ottava. The result is striking with bright or deeply rich floaters - the layers on top and sinkers - the bottom layers.

The drinks are deceptively easy to make so any home bartender could easily make them. The Brother Wolf, an aperitivo bar  in Nashville makes the jaunty Bicicletta. This is soda water layered with Pinot grigio and Italian red bitter liqueur. Another drink that can be served to guests is the Oaxacan Sunrise, which is Mezcal and orange juice blended . Grenadine is the sinker that provides the deep orange base.This  is  a popular drink at Dante;s in New York.At Paducah ,Kentuckey's Freight House they make the easy to replicate Oh Brother where Are Thou which has layers of bourbon, honey syrup and red wine.There are some bars that will let customers mix their own - which is good practice for those wanting to do this at home. There's Chez Zou in Manhattan,Their concoction  Haifa Vice  lets drinkers apply their floater themselves. The drink comes in a special glass vessel with two chambers. One is a milk punch, made of rum mango coconut and fruit juices. The other is a mix of Aperol and pomegranate. The orange punch is poured in first , followed by the red float.Lilistar also has a do it yourself drink in a hollowed out passion fruit. Then there are the mock tails at Brooklyns ElNico layered drinks made with yogurt green tea and grapefruit. The floater  is beet juice and when combined  produces a healthy alternative  to an alcoholic beverage.

Layered drinks are becoming popular again. These fun sips are easy to make. Try them at home or at any bar.

The United States Of Hot Dogs

 What makes a good hot dog? That depends on who you ask and where you ask it. There are so many variations of this simple and much loved summer fare. It may have a different meat other than beef or pork. Toppings vary greatly from state to state. Who has the best?

New contributor and co author of many cookbooks, J. J.  Goode wrote this fascinating piece in today's New York Times Food section. With it comes some luscious pictures and descriptions of tasty looking frankfurters. Not surprisingly New York both City and state have the most kinds.Syracuse has Snappy Grillers,a take on the German weisswurst or white sausages. These not onyl have pork and beef but also veal added along woth egg whites, non fat milk and spices.Buffalo has Ted's which charcoal grills foot long doggies. Of course there is the famed Nathan's in Coney Island where the dogs are crispy on the outside and tender on the inside. Then there is Pennsylvania's Texas Tommy's where the dogs are split and topped with bacon and cheddar strips - yum!!! Rhode Island's New York system served their meaty dogs (much like a Snappy griller) with chili sauce and onions. Then there are my Jersey favorites, Hirams in Fort Lee (my Mom's high school hangout) and Rutt's Hut in Clifton. These serve the Rippers (as does the Windmill Chain at the Jersey shore and Westfield)Hirams and Rut's Hut fry these foot long dogs until the skins crackle and they burst with juicy goodness,They're topped with chili cheese or relish - although plain is still very good. Washington D C has a smoked pork and beef one , derived from a breakfast sausage.

Of course Chicago dogs could rival those of New York ,New Jersey. and DC.They're known for their "dragged through the garden" ones.This means the franks are slathered in mustard and topped with neon green relish , chopped white onions, tomatoes ,pickle spears. peppers and celery salt. The South has the Slaw Dog ,c oming out of North Carolina. This is a bright red   colored beef dog topped with a creamy, finely cut  coleslaw. Cheese Dogs in Ohio top theirs with a good mound of cheddar along with a stripe of mustard. If you;re into Mexican then bite into the Sonoran. This Arizonan version has a strong Mexican influence where it's served in a roll similar to a bollilo and topped with pinto beans, onions and sliced tomatoes.It comes with two charred peppers on the side. There are the Coney's in Michigan and the bologna dog from Baltimore's Jewish Deli. The last is a beef hot dog wrapped in agriddled slice of bologna for a truly meaty experience .Cleveland has kielbasa instead to celebate the town's Polish heritage while Alaska has reindeer dogs!!!!. Seattle has the Seattle dog which is a hot dog  served on  a cream cheese slathered bun and topped with griddled onions Even Puerto Rico has its version, a Puerto Rican style dog that has carne molida cooked with onions as a kind of chili topping.

Everyone across the country is proud of their region's hot dog. They could be foot long, or served in acream cheese slathered bun.A ny way you make them, they're nothing more than delicious.

The Great American Recipe Winner

 Who would have thought a homey PBS cooking show would be full of twist and turns? That's exactly what the great American recipe brought in the last week. Did any one pick Brad Mahlof as the winner? That was the surprise.

There were several favorites as we watched the eight episodes. I honestly thought Khela Brewer from Overland Park, Kansas would be in the top three. Her savory dishes were perfection along with her fudgey brownies  topped with ganache for the "Bake Sale" Episode.The meats were seared as a seasoned chef would do them. Her gravies and sauces were again perfectly made. It was a shock when she didn't make the final three.I wasn't surprised  though when Leaana Pierre of Norcross Georgia and Salmah Hack of Orlando Florida also made the final three. They also cooked and baked to perfection and opened a window into their individual heritages.As far as the others, maybe Hawaiian born and famed blogger Relle Lum from Maui or Abbe Odenwalder of Denver had a chance. They made a few small mistakes when it came to seasoning yet they did have dishes that sometimes outshone the others. As for Ted Pappas of Chicago and Maria Givens of Seattle, some of their creations were interesting. Ted relied on his Greek heritage for inspiration while Maria shed light on her indigenous ancestry and the native ingredients.

Yet it was Brad's unique Libyan -Jewish background that made him stand out. There was were many mistakes on his path to winning. The judges, including host Alejandra Ramo, along with Tiffany Derry,Leah Cohen and Graham Elliot were often critical of either his execution or flavorings.Personally I was sure he would never make the final three. It seemed he just wasn't that good despite the fact that his recipes brought light to Israeli and North African cuisine. Even his final three dishes brought about some sharp words from the judges. He won for his mafrum, meat stuffed veggies with couscous and side salads. His upside down fig cake which looked delicious also drew criticism. It seemed Leanna 's dishes , her salt cod ,a Jamaican favorite could have been a sure winner. Her baking always came out on top too. The same goes for Salma who created cassava pone for the finale. One of these great home chefs should have been the winner. I was sure they would be. Again it was a surprise that Brad won. yet he did bring a different spin and view on traditional recipes , although that could be said for all the chefs. it should be interesting what the future brings for him.

The Great American Recipe was a fun watch .Who knew this fun and sweet competition has as many twists and turns as any of the more cutting edge competitions. An unexpected star was born and what a surprise he was.

Pauline Parry's Delicious Story

 What happens when you combine love and love of food? The answer is Pauline Parry's new combination  autobiography and love story My Culinary Love Story (2022).It's full of good recipes and good stories.

Chef Parry is not new to recipe books. A well known Southern California caterer and party planner she has also written Food, Fun and Love.  This book, however is more personal. She tells how she met her first husband , got married you had two kids right after almost and then got divorced. She took the kids and lived above her first restaurant where she learned the trade.It also helped that she loved food and wine along with enjoying cooking . It;'s also a story of journey , how she left her comfort zone in Mendip Hills England , a small village near Bristol and then moved to Malibu with her second husband and true love Dennis. Readers will appreciate her determination and grit as she goes from working in a small restuarant to learning about hospittality while working for the entrepreneur Kenneth Bell at the famed Thornbury Castle. Readers will also get a good  glimpse into life as a daughter, mother , fiancee and wife. She is a food adventurer which shines thorugh in the recipes placed at the end of each chapter. The food she write about in each chapter stars at the end in each one.

These are the gems that I love. Many are familiar to me since my Mom made several of these recipes in the Seventies and Eighties. Chef Parry includes classics like Coq au Vin and Floating Island. There is also a nod ot her Polish heritage, being the daughter of a Polish immigrant father and English mother. She includes the deeply rich recipe for Bigos , the famed Slavic hunter's stew made with pork, keilbasa and bacon.There are also recipes from her time at Thornbury Castle, once , the home fo the Duke of Buckingham and later tthe haunt of Henry VIII and Anne Bolyn. Other restuarant recipes are also included in this as well. Chef Parry gives the recipe for create your own pizza which was new to Bath where she spent the weekend with Dennis. What I got a kick out fo was her joy at trying American food when she went to visit her love in Southern Californua. The devilled eggs with caviar is a must try, Of course she has cheesecake with strawberry sauce along with juicy hamburgers. There are also recipes for her new American favorites , onion rings and ranch dressing. Again these are must tries. It's not only food that featured.  Try her recipes for Bloody Mary's and Margaritas the last perfect with her fish taco recipe. There is even a recipe for English wedding fruit cake with marzipan icing for those considering a traditional British style wedding.

My Culinary Love Story is a must read and a must cook. It is chock full of interesting stories and ewven more interesting recipes. Read it today and fall in love with her story.

A Tomato Sandwich With Flair

This is the height of tomato season. The best way to have them is in a sandwich. Now there'sa different , snazzier way to enjyo these red gems.

I found this recipes in today's New York Times. There is usally four or five recipes printed on Saturday for  weekend and week day cooking. One, created by Ali Slagle who contributes to the Wednesday Food section caught my eye. It was an open faced tomato sandwich on toasted French bread slices.It had a mayo and Cheddar spread. I thought I'd try  it but give it a twist. Sub in Parmesan instead of the cheddar. Add basil for color.

       I first ground a mix of purple and green basil leaves (about eight or nine leaves to get this much  )

Then it was adding two tablespoons of vegan mayo and about two tablespoons of vegan Parmesan cheese.

                                                      It was a quick mix with a spoon

I rough sliced Roma tomatoes in varying widths. You can experiment with any kind, from grape ones for a sweeter taste to small beefsteak ones for a fleshy texture.

The bread was crusty enough so it really didn'tt need toasting. This was the perfect lunch it having a more Italian spin. It was really delicious and the two domimant flavors basil and Parmesan working well with each other. This is definitely going to be my new lunch or even Sunday supper go to.

This is tomato season. Try these open faced tomato sandwiches as a quick lunch or even an appetizer. They' 're flavorful and bring out the taste of the season.

Mightlycious Cookies Mighty Good

 What happens when you're craving a really delicious cookie and you can't have one thanks to gluten allergies? You go to  the Mighylicious Cookies site and go wild with the wide array of gluten free cookies there.

I discovered these when I wanted something a little more healthier and better for my stomach. Finding them was like finding a treasure chest of flavorful gems. I ordered some fo my faves that I can have as a dessert or a fun beach snack.The brand's story started out of necessity when the creator Carolyn Haeler was diagnosed with celiac disease. This fellow cookie fiend tried finding gluten free cookie brands. After finding one and having it crumble on her she realized there was a need for a better gluten freen cookie. She came up with the Mightylicious and not only included flavors she liked but flavors that are always on the top of everyone else's lists

There are so many flavors to try. The oatmeal raisin and Double Dutch chocolate are my favorites. .Te Double Dutch is so rich and chocolate-ly it's like pudding.

I also liked the salted peanut butter - how novel - and the chocolate chip.

The oatmeal coconut became a fast favorite of mine and I really enjoyed the brown butter chocolate chip.Both were very flavorful.

Another plus is that the cookies come two to a packet so they're perfect with slipping into a lunch bag or bringin on vacatrion

                                           They're definitely beach or trip ready. Another plus is that they're very moist so they won't crumble so fast and won't leave a mess on a beac blanket or in the car.. What is surprising is that they're made with grape juice and apple cider vinegar but you can't taste either.

Want a mighty delicious cookie that won't upset your allergies? Then order some Mightylicious Cookies. They're flavorful treats that you're sure to enjoy.

The Four Days Only Dining

 The four day work week took hold duriong the pandemic. It's not a bad way to work with more time devoted to home and family. Yet would this concept work for restaurants. That's what many are asking.

New contributor Regan Stephens ,  who alsow rites for Conde Nast and Food and Wine magazine wrote this intriguing piece for yesterday's New York Times Food section. It's a question many restauranteurs are asking themselves. Can they run their places on a four day work week? While many other businesses are getting back to the five day work week some chefs feel it's better to just work four days. Ir does create for a better work-life balance. For New Jersey chef Dominic Piperno it does work. He closed his famed Collingswood New Jersey eatery Hearthside  for a four day work week during the pandemic in 2020.He has kept it three years later. It means that employees receive a more sustainable schedule while drawing wary veteran workers back into the workforce.The change had an immediate impact on its' pastry chef, Kelly Bradley who got to spend more time with her twelve year old daughter Makenzie, They get to do more things like roller skating together.The days may be longer , eleven hours as opposed to eight but the benefits are great.

Yes, it can be difficult. There should be a plan in place to fit schedules and delivery times. According to Hudson Riehle, the senior vicepresident of research at the National Restaurant Association.if an operator wants to close for a four day week  they've put very specific thought into the need to do so and create a business plans that works.A four day work week has alway be been floated around the US but never actually put into use. Some workers want , almost demand, a five or seven day work week. There are headaches too. Patricia Howard and Ed Szymanski have faced their share of difficulties with both their Manhattan restaurants, Dame and Lord's. They wake up to texts  about broken equipment , ingredients that didn't arrive and employees calling in sick. Yet if a shortened work week  makes most of the workers happy so be it.Leina Horii one of the owners of the Nashville  based Japanese cafe Kisser has noticed nothing but plusses instead minuses. They only open on weekdays for lunch. The shortened working hours have provided them with amazing employee retention while allowing her anbd her husband Brian Lea to be people outside the restaurant industry.

Will four day restaurants be a standard or just a fad? If the trend means happier workers and better food then let the eateries have their shortened work weeks. It can only be good for both the staff and the customers.

The Power of The Cooking Video

 People around th eworld have been transfixed by cooking videos for the last sixty some odd years. Now a new generation of home chefs are not only warching but creating their own series thanks to You Tube and especially TikTok. Are they as popular as their predescessors? Absolutely!

Regular contributor Priya Krisna and Tiktok contributor Umi Saim wrote this interesting guide in today's New Yorkm TImes wednesday Food section. There have always been some form of cooking show, first starting in the early 1950's/ These were usually relegated to local news shows that occassioanlly showed a ten or fifteen minute cooking or baking how to. Julia Child suhered inthe first of cooking shows with her "PBS "French Cehf " series. There was also JOyce Chen. Most cooking programs were relagated to  public broadcasting howeve that all dramtically changed in the Nineties. The Food Channel was born and with  ti a whole new era of celebruty chef. This was the era that birthed Emeril Lagasse along with Good Eats  and a host of other fascinating shows.A decade later You Tube was born in 2005.It was a platform for all sorts of chefs , from Paula Deene to home chefs.It's still popular with people drooling over the pastas and other home cooked recipes of The Nonnas.

Yet it was YOuTube first created in 2015 and then arriving a year later in 2016 to the States. The videos were extrememly cheap to make. All you need is lighting and a camera. The pandemic three years ago accelerated this as people stuck at home discovered the joys of home cooking and baking. It was also a boon to home chefs eager to share favorite and family recipes.Unlike other cooking demos fo decades and years past TikTok allows viewers to stitch and duet, adding their input to the original video. There are three different ways to cook on Tiktok if you;re thinking of brining your brand and style to the platform. There's the turbocharged MC like Hetal Vasavada. Their's is an in your face with food video.It's composed mostly of quick shots. Then there is the gentle storyteller Althea Brown. She seems to have the  most traditional video, brining stories to the screem much like JUlia Child or Graham Kerr.If you want wild then go to for the mad scientist approach. There's usually a twist to a traditional recipe that a surprise.

Will TikTOk replace the traditional cookign show? Not really. There will always be home chefs who want a good half hour show to enjoy. Like any platform. Tik Tok enhance the medium. but doesn;t overpower it.

Air Fryer Sheet Pan Dinner

 Sheet pan dinners are always fun to create. It's mixing your favorite veggies with your favorite proteins and then roasting in the oven. Yet suppose it's too hot for a working oven. What to do? Call in the air fryer.

I deicded to experiment with this. Could aubbing in an air fryer for an oven  be done? Yes   but on a much smaller scale. Keep in mind hteres mo roon to spread the veggies and meat. They have to be layered on top of each other and then carefully mixed halfway through the air frying.I used these smaller potatoes

These aew Yukon Gold. They were tossed with olive oil and then combined with sliced onions.

As for the protein I used already fried and crumbled vegan sausage. These provides the salt and spice  - what the dish needs.There is only one problem with the ingredients . The potatoes have to be cooked a good half hour before they're tender. This can lead to some of the sausage bits drying out and the onions slices getting seriously burning. The next time I make this I'm going to par boil the potatoes first and then smash them for a quicker fry.

The end result was pretty tasty .I combined the air fried sheet pan mix with sauteed zucchini coins. It was a good combination. epsecially when I added the sauce. This was a highly spiced peppery sauce that worked well with the potatoes. It 's going to make an excellent lunch tomorrow too.

Can you do a sheet pan dinner in an air fryer? Yes it cna be done. You'll still get the same great flavor from favorite veggies and proteins.

Dinners Done Easy

 Sometimes you just want an easy supper. It could be a quick bowl of ramen or a corn dog in an air fryer. Both are good after a bosuy day.

I've felt like this lately, thanks to renovating my home. Cooking  in this case is just not doable. Maruchan Ramen soup is a must

                                       It's just adding the flavor packets and water to the  bowl.

                   Pop it in the microwave for three minutes and it's a full, satsifying meal.

                                           Then there are the Morningstar Farms corn dogs

            This was a quick fry in the air fryer. It just took about ten minutes at 380 degrees Farenheit.

                                   Air frying made the dogs crispy and golden brown. There's really no need to deep fry them.

                                The inside was a tender dog with a very crunchy exterior. It was a quick dinner  and a fun alternative to traditional hot dogs.

There are many ways to have a fast, hot dinner. Get a bowl of ramen soup. Fry up some corn dogs in the air fryer. They're great for eating dinner when you don;t want to cook.

Classic Summer Recipes

This is the time of year when classic summer recipes come in handy. They make good use of the produce of the season, from zucchini to corn, from fresh fruit to fresh herbs. These are what make summer eating memorable.

Farms and farmer's markets are selling corn right now. Og course there is classic corn on the cob (made easier with an air fryer) but there's also the deliciou corn chowder which can be made now and then frozen for the colder weather. This is a creamy soup made with crispy bacon  which gives the fat to saute the onion. Potatoes and chicken broth are added to this along with flour mixed with milk and heavy cream. Three cups  of fresh corn along with a pound of Russet potatoes are added. A cup of white Cheddar cheese is added for more richness along with salt and pepper. It's a perfect soup to make on one of those rare cool summer days. Another classic using the ears is corn salad. This is made with fresh tomatoes from the garden, sliced cucumber and chopped red onion. Dress with a simple oil and red wine vinaigrette. Another summer staple is zucchini. Sliced zuccnini coils sauteed in a mix of butter and oil  infused with chopped garlic. This is a perfect side for any grilled meat. Also consider subbing in the squash for eggplant when you make ratatouille too.

Fresh herbs are in bloom right now. It's definitely time to create pesto, the basil sauce from Genoa. This is taking two cups of fresh basil and blending them with half a cup of  olive oil. You could add pine nuts or walnuts if you want but this may cause the sauce to become rancid quickly. Add some Parmesan before you serve it. What's pesto good on? Try it on any kind of pasta from spaghetti to ravioli.It's also good on gnocchi too but even better on grilled chicken and pork chops. MInt is in abundance right now. It can be used in everything from salads to cocktails and mocktails. A refreshing picnic side dish are peas with mint. You could also add a sqwueeze of lemon to this. Try a simple syrup infused with mint. THis is just cooking water and granulated sugar together. A cup of freshly picked leaves is added to this and then strained out. Of course fruit is being harvested right now. It's the time for crisps and crumbles with all sorts of buttery , sweet toppings over cooked blueberries and blackberries,. However  bake classic fruit  muffins chock full of these gems that also include peaches. These are a great breakfast treat, especially slathered with butter.

This is the season that begs for classic recipes from summers past. Use the bounty of the season to create memorable dishes. It's time to make culinary memories.

A Shot Of Fresh Fruit

 What gives a summer cocktail or mocktail sassiness and freshness.? A shot of fresh fruit. There's something about adding summer's bounty to a fruity and relaxing iced drink.

I recently discovered this at Moby's down in the Atlantic Highlands. Moby's is  known for its' seafood but also for tasty  drinks that go well with oysters and lobsters. The bartender was making a mango daquairi which gives the traditional cocktail a different tastier spin. Fresh mango slices were pulverized in a blender and then the rum and dark sugar or demerrara syrup.Blueberries and strawberries can also be used in this as well. For the blueberry cocktail use about one cup of washed berries and for the strawberry the same. Keep in mind you can make virgin daiquiris' too. Just sub in Ronsin a non alcoholic rum or use pinenpple or cherry juice. The pineapple gives the mocktail a tropical flavor while the cherry imparts a tart flavor , perfect for counterbalancing all that sweetness.Another fun blueberry drink is one where blueberries are blended with vodka.They're smashed first with mint , homey or simple syrup and a squeeze of lime juice. Add half  a cup of good vodka (like Skye or Stoli) and shake well in a cocktail shaker. Pour into mason jars. Add more mint and a straw for sipping.

Think silky Bellinis since it's peach season too. This wonderful mix of Prosecco is just as easy to make as it is to drink. Keep in mind that the original recipe does call for white peaches however if you can;t find any then use the golden ones. The peach puree is easy to make (and cna be used to make fresh peach ice cream too).It peeling or boiling off the skins and then cutting four ripe pitted  ones into chunks. They're then put into blender  and pureed You can also use an immersion blender for this too.  Add a quarter cup of th e puree into champagne flutes and the top off with Prosecco or Asti Spumante. You can make an easy Bellini mocktail too with ginger ale or spakling apple cider. These may be too sweet so try a plain or peach flavored seltzer for this.Nectarines are also in season right now and the fruit lends itself to some tasty cocktails. Again peel and then puree. You could add it to Prosecco but also try the nectarine in whiskey sour  which is a combo of simple syrup, whiskey and egg white mixed with the puree. The egg white is added to give the drink it's signature foamy head. As for a nectarine mocktail, think seltzer and puree with an infusion of a mint flavored simple syrup.

Fresh fruit takes cocktails and mocktails to a whole new level. Add some of the summer's bounty to your next drink.It's a refreshing and fruity respite on a hot day.

A Restaurant Staple Comes Home

Diamond Crystal kosher  salt has been a staple of restaurant kitchen since the 1880's Yet  home chefs have always had a hard time of getting the restauranr quality salt for their own cooking and baking. Now that's about to change.

New conrtibutor and cookbook author Marnie Hanel wrote about this much loved restaurant kitchen staple in yesterday's New York Times Food section.Kosher salt is popular.It's even seen on the trendy show "The Bear" as the main character ,a splenetic chef called Sidney instructs his chef de partie to salt T-bone steaks "like a sidewalk" with it. Ina Garten calls the salt perfect and it's been used in recipe testing in both Bon Appetit and America's Test kitchen magazines' recipes. when rumors of it being discontinued in 2010 france Lam, the editor in chief of the cookbook publisher Clarkson Potter went out and bought ten boxes. why is it so desired? Because unlike regular table salt, the crystals are hollow and lightweight, giving them a brittleness. This makes them easily crushable.This makes the salt the ideal seasoning because it dissolves quickly in food.Recipe developers favor it over its' competitor Morton's which is denser and nearly twice as salty. It could ruin a recipe if too much is added in.

However it could be a hard sell with home chefs. Many associate salt with the iconic Morton's umbrella and the lirtle girl underneath it instead of the famed crystal and star  on the box. It seems that ninety percent of home chefs prefer Mortons' kosher salt despite its' drawbacks.Diamond Crystal's parent company the one hundred and sixty year old Cargill enlisted the fairly new Enlisted Design to redesign everything about it.It's new target demogrpahic is young and trendy, the aspiring home chef with  two avatars the academic(a guy with a goatee) and the entertainer(a girl with an Afro and multiple nose piercings). The traditional granny  figure is secondary. The new box is an eye catching tomato red with sharp serifs.It comes in three sizes, three pounds twenty six ounces and one pound. The redisigned box has a description which helps buyers discern what it is. The designation kosher confuses them.Is it pertaining to religion or its' type - its' both. The salt is called flakes like Malden's sea salt. whole foods and Trader Joes' for $8.99 and whole foods has it for $10.99.

Many home chefs will use the new Diamon Crystal kosher salt. It's a good addition to recipes and enhancing foods. It's definitely worth trying.

A Summer Feast

 What would make up the menu at a summer party? There could be fresh veggies maybe Grilled meat of some kind is a must A dessert featuring the fruit of the season is another must. Luckily there is amenu featuring all of these.

Regular contributors  Genvieve Ko , Melissa Clark, Yewande Komolafe and Eric Kim created such a feast in today;'s New York Times Wednesday Food section. This is the perfect pulled together dinner for an August birthday celebration at home or even after a fun pool party with friends. What's exciting is that it starts off with a tangy appetizer, a baked feta dish with spicey tomatoes and honey. The classic Greek cheese is baked with a mix of tomatoes, garlic onion, olives and capers wich have been tossed in olive oil ,and Aleppo peppers. along with sea salt. Honey is spooned around the feta . It's baked in a 425 degree Farenheit oven until the  tomatoes break down and the cheese has melted. Halfway through stire the veggies andat the end stir the veggies and feta together .The feta may look curdled. Add fresh mint or basil. serve with either sliced toasted baguette, pita or crackers. You could easily bake dessert too at this time if you want too. It;s a  buttery blueberry crisp that also has almonds in in for flavor and crunch.It's baked with fresh blueberries A half cup of melted and cooled butte is added to the crisp for a really rich flavor and the crisp is baked at 375 degrees Farenheit for forty minutes. Serve with either vanilla ice cream or better yet fresly whipped cream.

There are two different meat recipes. Make both if you're having a big crowd  or try either one  for a smaller crowd. There is coconut dill salmon with green beans and corn The fish and green beans are cooked in separate tin foil packets. The salmon is grilled in a dressing made of coconut cream, brown sugar mustard and vinegar. The beans are grilled and mixed into a salad with corn and tomatoes.The fish's dressing is also used on the veggies. Pile them on the fish fillets and serve with more dressing. Pork lovers will love the grilled pork chops with plum barbecue sauce. The sauce is made with fresh plums, in season right now.They're simmered in a mix of sauteed onion,applle cider or rice  vinegar brown sugar and chili sauce (although you could use Heinz ketchup for a milder flavor). The onion is sauteed first in oil and then the chili sauce, brown sugar and vinegar added. The sliced and pitted plums are then simmered in until the sauce has thickened. Served with  the grilled pork chops which have been seared on both sides for two to three minutes.

A summer feast is easily made. Try this one for a warn evening full of good food.It's a great way of  celebrating th season.

The Salvation Of Salad Kits

 One of the best things about summer is its salads. One of the worst things is getting the right veggies and then chopping them. Then there's the dressing and the extras to be put on top to give the greens some zing. What to do? Get a salad kit.

These have helped me tremendously thorugh the year, but more so during the summery heat waves we've been having. The best part is that salad kits come in all sorts of flavors from Caesar to Greek to Thai inspired and Mexican. 

Fresh Express is one of my go to salad kits.Acme's Signature's brand also has some very tasty mixes. Tonight was Thai and Cashews which went perfectly with the main course  - plant based chicken patties . 

This was a fun and yummy mix of sliced carrots, Romaine lettuce, red cabbage and green onions. The crunchy part came from Thai seasoned wonton strips. toasted coconut flakes and cashews. It was topped with a thick and creamy Thai dressing. I just added some olive oil and a tablespoon of vinegat to stretch the dressing.  Their Mexican Style chopped salad, complete with cotija cheese , cheddar tortilla chips and roasted pumpkin seeds is on my radar to try next.Keeo in mind that extras like shredded rotisserie chicken, sliced London broil or shrimp can be added to these salad kits to make them into whole dinners.

There will be more hear waves this summer. Make dinner easier by buying a salad kit. It's an easy side to create  cool and tasty.