Tomato 's Versatility

 It is the height of the tomato season. They're everywhere, in sandwiches , gracing salads, and starring in sauces. Can there be any more recipes regarding these bright red gems/ yes. There different takes on classic recipes that re sure to please even those that are tired of these beauties.

Regular contributor Emily Weinstein give five recipes in today's New York Times Wednesday's Food section.Yes, Ms Weinstein loves them sliced with a sprinkle of salt  but tomatoes can also shine in other dishes by other Food section contributors. Melissa Clark gives an interesting one  - gingery meatballs with an Asian influenced tomato sauce that has soy sauce instead of olive oil in it. It's a nice difference from the usual meatballs and sauce. The meatballs have the bite of ginger while soy sauce brings out the tomatoes/ sweetness.Serve this with rice instead of pasta.Caroline Geler' grates her tomatoes sort of like the Spinish pan tomat but these are used as a sauce for butter fried salmon. The fish is sauteed first and then the tomatoes are added on one side of the skillet. It and the salmon are simmered for twenty-five to thirty minutes in a covered pan. Another seafood dish is shrimp with okra and tomatoes. To be honest the veggies are not ones that most would combine but the three ingredients do give off a Cajun vibe.Kia Damon contributed this and she also adds smoked paprika and oregano for more flavor.

The most luxurious dish is from Christian. Reynoso food blogger and San Francisco chef.His I'd fresh tomato ,basil and prosciutto pasta. The sauce is a lush mix of these ingredients along with fresh ricotta added in.Think of it as a semi cooked or semo cotto salsa cruda with the tomatoes being only partially cooked. The pasta  - namely spaghetti - is added to this. fresh basil is shredded and them sprinkled on the pasta and sauce. Slices of paper thin prosciutto are draped over each plate and then a dollop of ricotta is added to it. It's a lovely sweet salty blend of flavors. Tomato lovers can also try Hetty Liu McKinnon's dumpling tomato salad with chili crisp vinaigrette. This is a popular recipe with Times readers. Home chefs can use any frozen brand of pot stickers. These are fried and put on a bed of sliced tomatoes. The chili crisp vinaigrette is a blend of rice wine vinegar and soy sauce to give it an Asian vibe. The dish can be either vegetarian with vegetable stuffed dumplings or a meaty one filled with pork or shrimp.

Tomatoes add to any dish.Try any of these recipes  for your garden' s harvest.They're tasty and delicious ,perfect ways to highlight these gems.

Picking Vacations

 August is the time for vacations but it;s also the time for many harvests. If you have the chance check out farms in the area where you';ll be staying. A cool day could provide with some tasty harvests and fun .

The New Jersey shore is always a fun place to stay. There;s the ocean, the Boardwalks and surprisingly enough some nearby fruit and veggie farms. If you have the chance go visit the many that dot the Southern part of the Garden State.Visit Angelo's Farm market in Mullica They offer everything from peaches   now out to strawberries. Go in the fall for a weekend trip and trie their many different fruit pies.There is also Beach Plum Farm in West  Cape May. They not only have produce raised on their farm , there is also a farm to table restaurant and best of all all sorts of cottages to stay in, There is the Whaler';s a cottage from the 1700;s to the Winona , a prefab house that Sears Roebuck sold between 1927 and 1932 to name a few. It's a great place to relax but also pick up some tips on how to cook with just picked fruits and vegetables. There also also lesson and lectures about sustainable farming too. Salem County , one of the state's southernmost ones offer a variety of good farms not farm from the WIldwoods and Atlantic City.

New York State has some great ocean side and lake side resorts, yet there are also many farms located near them. Yes, the Hamptons attract all sorts of celebs and beautiful people. Yet the area was farmland first and there are still some excellent steads nearby. Ina Garten, the iconic chef and Hamptons dweller probably has visited East End Community Farms This is a collaborative where local farmers grow and sell produce as well as artesanal bread The North Fork of the Ilsand is known for its calm waters and down to earth atmosphere. It 's also a great place to vacation and check out such local farms as harbes Family Farm. They offer some of Long Island's best as far as produce with tomatoes and strawberries, Soon enough their apple orchards will open and there will be apple picking. Cape Cod, a well loved destination also has its share of farms. COntact Crow Farms outside of historic Sandwich Massachusetts, They offer a  pick your own which could be anything from broccoli to tomatoes.

Try something different this vacation. Go to a farm one day instead of the beach. Enjoy picking or picking out fresh produce . It's a fun alternative and a great way of enjoying local harvests.

A Cool Hot Salad

 A hot salad might seem ridiculous on a sweltering summer day yet it's actually a good idea. Air fried leaves are not only sweeter and tastier  but add texture to a normally boring salad. Any type of  can be used to create a unique blend of veggies and dressing.

I used Romaine lettuce.It does have the best flavor when air fried and served as a nice base for Roma tomatoes.

These were bought from my local Farmer;s Market and were just washed before air frying.

I then brushed Lidl's olive oil on both sides

If you just had the leaves, you could add salt pepper, and a mix of herbs for more flavor. 

My air fryer basket is round so the leaves had to be curved to fit in,. You really should lay them out straight if your air fryer basket has the room. IF not try to fit them in the basket. It's them airfrying them for about four minutes at 380 degrees Farenheit. This ensures that the leaves are not only crisped but also cooked.

As far  as other veggies , just keep it simple. I added sliced Roma tomatoes which give a lovely juiciness to the salad and to the dressing. The dressing was Follow Your  Heart Vegan dressing in ranch which worked very well with both the Romaine and the tomatoes.

Air fried Romaine really is a delicious addition. The next time I will probably add croutons for some crunch and more flavor. You can add them or even the Parmesan cheese rounds groceries shells. A handful of sunflower seeds would also be a nice addition as well.

A hot salad on a hot day ?It's actually a perfect summer meal. Try air fryer salad for a cool take on a warm weather classic.

Barbecue On A Budget

 Happiness is a barbecue yet it can get expensive? What to do ? You can cut corners and still have a tasty spread. It's just knowing how to budget and create flavorful dishes.

A barbecue and garden produce go hand in hand. You can easily take those early ripened beefsteaks and use those to top burgers. They also are great for all sorts of salad too.One of my favorites, panzanella requires just sliced tomatoes - any kind, fresh basil chiffonaded and olive oil. Garlic from the garden can flavor the salad and any salad for that matter.If you;re luckily enough to have corn in your garden take advantage of it. Grilled corn is a great side but it can also be used in corn salads for a different take on barbecue dishes. Add onions tomatoes and cucumber for a tasty colorful dish. A simple vinaigrette is perfect here so it can let all the different flavors shine.Shiny, purple eggplant are gracing garden patches right now and it's time to enjoy their creamy textured and earthy flavor. These are a great meat sub for any barbecue and they can be barbecued in a variety of ways.Brush slices with an herbal oil and grill both sides for a few minutes. A homemade bruschetta is also a great topping for eggplant along with Parmesan cheese too.

Of course there are great stores like Lidl that can help you with a budget barbecue. Try their onion burgers which taste like the burgers your mom and Gran made. These have bits of sweet onion in them. Lidl' also has pure beef and turkey patties too , ranging anywhere from $11.99 to $7.99 Walmart also has a good price on the meat patties being a dollar more than Lidl (although I think Lidl has the more flavorful patties)Bubba 's Burgers which can be bought almost everywhere are also a  good deal. Acme me has a twelve pack of the turkey kind for $9.99 . Keep in mind you can also sub in veggie and bean burgers too.Are homemade bean burgers just as moist and tasty as the store bought ones? Yes and much cheaper too. It's a mix of black beans (which are usually sixty cents a can), bread crumbs and a egg. These last are for binding. You can add chopped onions as you would with regular burgers. Spices such as ground ancho peppers and chipotle also give some zing and zest. 

You can have a good barbecue on a budget.It's just takes planning and ingenuity. Try it for some delicious flavors at low cost.

French Food Always Gold Medal

 France excels at so many things. There's art, architecture, fashion but most of all food. Nothing beats any type of French cuisine whether  haute or pays. whenever or whenever you eat the food is ce'st ce bon!!!!!

Haute cuisine which is what the royals such as the doomed Bourbons ate came from northern Italy It was when Caterina de Medici married Henri II of France. She not only brought tablecloths and forks to the French court in Paris but also chefs who brought the butter and sauce rich dishes of the Italian  north . The 1600's brought the first ever restaurant in the workd, a place where diners could eat and take a rest.Then the 1800's brought  Auguste Escoffier the great food writer, chef and restauranteur Escoffier's book was a staple in my house growing up with my Mom using it for reference. Even though she wasn;t French Julia Child brought French cooking to hungry for something Gallic American audiences as did Jackie Kennedy. French food has always been a part of the American table thanks to General Lafayette during the American Revolution and the Cajuns coming into the former French colony of Louisiana. Americans today go wild over croissants which is one of the greatest gifts the French have given the world. Crepes are also a delicious legacy which can be made with buckwheat  flour as in Normandy or  white flour as in Paris.

To fall in love in love with France is to fall in love with French food.The country has so many different areas. There is Marseilles and Provence in the south. The dishes are mouthwatering, featuring seafood as in their bouillabaisse a seafood stew of mussels, clams and shrimp with a flaky white fish like cod.Tomatoes and fresh herbs round it out and it's served with crusty French bread and a red pepper and breadcrumb paste called a rouille. The area also has the truly delicious salad Nicoise  a sunny mix iof greens that's enhanced with tuna and hard boiled eggs.Provence gives us that summer fave and an easy make -ratatouille. THis is one of my all time favorites to make. It;s a tasty mix of sliced eggplant(although you can use squash) tomatoes, peppers and garlic. It should be baked but it can also be made in a skillet.One thing serve with a long baguette. The more bread the better to soak up that flavorful sauce. Burgundy gives us bouef bourginon an easy to replicate strew made with beef ,carrots, potatoes and of course good Burgundy Red wine. The Loire Valley has the famed and mouth watering buttery and sweet apple tart tart tatin. Two sisters made this in their hotel and it's been a hit around the world ever since.

Viva le cuisine Francaise ❤ It is one of the best and varied cuisines in the world. Try this gold medal recipes today and experiences the greatest tastes on earth. Vraiment!!!!!

A Vegetarian Grilled Feast

 Summer has two very good things - the grill and fresh veggies. Now imagine combining the two to create a feast of tasty fresh dishes. They're better than all those barbecued dogs and burgers. There's a delicious freshness to them,perfect for any dinner.

Regular contributor Ali Slagle wrote about this vegan feast in yesterday's New York Times Wednesday Food section. There are also five recipes , perfect for any warm weather main course. Cooking veggies on the grill transforms them.It sizzles out moisture and creates a soft  caramelized inside that rich in flavor. There is a soba salad with grilled mushrooms and tofu.These two bring out the soba's nutty quality.Snap peas,  serrano chile and herbs add flavor as well.Lime juice, miso and maple syrup serve both as a marinade and a dressing as it enables the tofu to char instantly as soon as it hits the grill. Cook the noodles in the kitchen and mix in. This is a perfect dinner for a Sunday night. Another good dish is the barbecue vegetable salad.There's a kick of sweetness from the grilled peaches added along with a tangy barbecue sauce.Use the more flavorful Romaine as the base and cut the barbecue sauce with lime juice to make it more manageable. Crushed cron chips add crunch but croutons also work here too.

Taco lovers will also like bricia's Lopez taco encuarado or naked taco. She stuffs mild chiles with cheese and grills them until they're sweet, spicy and gooey. wrap them in tortilla and they become dinner. The cheese used is queso Oaxaca which you can get at any Mexican grocery.If not salted mozzarella will do just fine.The recipe calls for the Mexican herb epazote which has a fresh citrus-y flavor but you can use cilantro instead. FLatbread or focaccio along with naan, pita or roti can also be used. For those who love the Neopolitan panzanella salad there's a variation that has grilled corn and cucumbers. Yet' it's the homemade croutons that make this salad shine. There's a drizzle of vinaigrette along with a squeeze of lemon or lime for freshness. YOu could also add stone fruits like plums or cherries to this as well.A comforting summer meal is grits with charred peppers and broccoli. You can even cook the grits on the grill instead of running back to the kitchen to cook them on the stovetop. Just put them on the back section. Use a cast iron grill to cook the grits. As for sauces you can try barbecue, buffalo, tamarind or teriyaki. Butter also could work here as well.

These are the perfect veggie dishes for a summer's night. Try them instead of a meat laden barbecue. They're healthier and tastier.

Food For Olympians French Style

 Being an Olympic athlete means having an Olympian appetite. It has to be nutritious , full of the necessary vitamins, mineral, proteins and fibers for athletes to function well. However when the Olympucs are in Paris , it's sure to include delicious French twists. After all the Olympians have to have a taste of France with it's buttery rich flavors.

Regular contributor Priya Krishna wrote about this in today's New York Times Wednesday Food section.There will be three large restaurants that more resemble  college cafeteria with all you can eat buffets ,cereal dispensers and soda dispensers. There are also cute ,kitschy decorations such as pipes with eyes drawn on them. Unlike college cafeterias there are definitely French dishes like blanquette de veau, a creamy veal strew from Burgundy, lemon tart and Paris-Brest, a lush choux pastry that's filled with a praline creme. There are also three famed French chefs who own world renown restaurants, Akrame Benalla,Amandine Chaignot and Alexandre Mazzia who will prepare such unique dishes as  coco beans with parsley ice cream and crispy mushroom croquettes. There will be more Gallic touches such as cheese plates and of course, that excellent French butter. Then there's the eating off fine French porcelain which will be washed in three colossal dishwashers made especially for the venue. Then there;es the bakeries scattered throughout the Olympic Village that feature not only mouth watering baguettes, croissants and pain Chocolat but also break baking lessons too, This is a welcome distraction from the pressures of competition.

Yet all this may go unnoticed. National athletes want what they want - comforting foods that are also rich in protein and fiber. The US team already has had popcorn, peanut butter, jerky, pretzels energy bars and protein shakes sent to their dorms at the Olympic Village. The Irish Olympic team may be open to new gastronomic experiences but they can;t start their day without their porridge.It's an essential part of the Irish diet which the French do not share. according to Sharon Madigan who oversees the Irish team's nutrition. The Kenyans need their ugali a carbohydrate heavy cornmeal and Kericho Gold tea according to their team nutritionist Purity Kamande. The Koreans also demand their kimchi while the Japanese need their miso.Luckily these needs were met , thanks in part to Carole Galissant who works with the nutritionists and is a part of Sodexo Live part of the Sodexo Restuarants. THere are six restaurants that also cater to not only the French but also to the Asians and halal diets.

The Olympics are here and with them an appetite to win. The athletes are going for the gold but also for the food. They will enjoy the best of healthy cuisine with a touch of Gallic flavor.

Sharing An Abundant Garden

 Summer is full of light things - vacations, barbecues beach days.Yet some of the heavier issues are still there such as homeless and those who are financially strapped for food. It's easy to donate,especially if you have an abundant garden.

food pantries always suffer in the summer. Most people forget that there are others who need them. It usually is around the Thanksgiving food drives that people suddenly realize that there are others who are in need. Not so. Hunger and food instability are year round. Now is the time to donate. Provide vitamin rich foods such as tomatoes and squash for families who will be grateful for them.The same for homeless shelters across the country. If you've made a lot of tomato sauce then give those extra jars to any pantry or shelter in your area. Throw in some boxes of pasta too along with a few loaves of Italian bread for garlic bread. Tomatoes are also good sliced and be used a s filling too.Keep in mind that those herbs can come in handy too for sauces now and later on. Bay leaf and sage can be dried and saved for Thanksgiving and Christmas dishes such as stuffing and gravy.Thyme and oregano can be used now when they're fresh.

Fruit is also much appreciated in both homeless shelters and food pantries. If you have extra melons then by all means bring then in. Some shelters do  host barbecues and a slice of watermelon is always a good way to end a great meal of burgers and macaroni salad. strawberries ,late season blueberries and peaches are also welcome. They're better than those processed cakes and treats, providing much needed fiber and vitamins. They're also better for those with health problems like diabetes and kidney problems where too much sugar can be harmful. These fruits are also good in a bowl of cereal or  mixed in a smoothie (if the homeless shelter has a blender. Encourage to plant pits in their backyards or on the shelter s grounds if they can.They'll have fresh fruit in a few years once trees start to grow and flourish. The same goes for the watermelon seeds too. They're pretty hardy and can grip on anywhere.

Don't forget the homeless  and deprived during these light days of summer. They need the same amount of doo now as they did last winter. Be generous with your harvest.

Semi Opened To Candles And Cake

 Sometimes big birthdays just warrant simple wishes. It could just be a meal of a Coke and a soak , pulled pork on a bun or a plain steak with a baked potato,

What is you r idea of a simple but delicious birthday treat?Is it a plain cupcake? A hamburger? A Coke with a blob of your favorite ice cream in it?Let us know.

Closed For Two Weeks

 We'll be closed for two weeks for a much needed rest.

The Best Kimchi

 KImchi is one of those dishes where it looks simple yet it does take work to make it right.Make it improperly and you could wind up with a wild version of sauerkraut. Luckily there are some tips to follow, Better yet, they 're from kimchi masters that know how to create this classic cabbage dish.

Newcomer to the New York Times Wednesday Food section and known journalist Hahna Yoon wrote about this dish a couple of days ago in the food section. She spoke to five kimchi masters to get tips and ideas about creating the best recipe. They , of course, spoke highly of the homemade kind while worrying about the health benefits of the  mass produced version. There is Lee Hayeon who creates haemul-seokbakji which is unusual for kimchi. The reason why is she adds abalone,conch ,octipopus , oysters and raw shrimp along with cabbage, garlic and the Korean red pepper powder Gochugaru.The recipe goes back seven hundred years when it was first served to members of the JOseon Dynasty.According to her any veggie meat and even fruit can be turned into kimchi.She does have a You Tube channel where the recipes can be seen. There is also white kimchi , bake kinchi a specialty of Kang Sooneu. THis is a fruit kimchi usually made with pears jujube and chestnuts It has a milder taste. She advises novice kimchi makers not to take shortcuts.Never add sugar to quicken fermentation nor use cheap salt.Use jeotgal a type of natural salt made from seafood.

There is other advice as well. Yoo JUng-IM ,creator of pogi kinchi , the dish made with napa cabbage and seasoned with red pepper paste.Hewr factory uses her mother's recipe which includes broth, glutinous flour instead of the more common rice flour. The broth is a mix of dried shrimp and mussels along with dried shiitake mushrooms. She says protein is important in creating a full bodied version.Soongchimchae or whole cabbage kimchi is a specialty of Yun Mi-wol a former pop singer and owner of the famed  five star Yunke restaurant.It was first recorded in a Nineteenth Century cookbook.It's fermented with abalone,octopus and jeotgal. She also advised patience when creating the cabbage dish.It needs to ferment for anywhere  from fifteen days to a month It should give off a slightly sour aroma when it's ready to eat.There is also stuffed white kimchi or banji made by Oh Suk-Ja  Hers is a labor intensive version with a shorter shelf life than other kimchis. Banji like other kimchi needs a lot of patience too .

KImchi can be an easy dish to make .It does take patience however. FInd a recipe that appeals to you and give it a try. Just keep in mind that it's not a quick recipe.

A Salute To The Master Chef

 Every chef,whether home or professional has a master chef to look up to. They are inspiring and creative as they provide good food and comfort. Some are so perfect they come along once in a lifetime.

This was my Mom who would have been 102(!!!!) today(There may have been some words about telling her age).I wonder what she would think of our Lidl hauls and their very economical prices as compared to Acem's and Stop & Shop. She would have loved their wide variety of international foods.The imports from France would have especially fascinated her and I know for sure we would have had the Lidl escargots and mini quiches. Sh probably would have liked their array of cheeses, with Brie and Lidl croissants on constant rotation. I know my Mom would have been amazed at the prices of many of their products. She would have been amazed at the prices too and what sixty  dollars can buy. A twelve pack of their soda is only $3.25. She would have been in awe of that ,especially since other twelve packs are anywhere between nine and twelve dollars. The lower priced veggies and fruits also would have impressed her since she always felt that cost determined the quality of produce. If it was cheap, it wasn;t any good. Yet Lidl disproves that. I also know she would have liked their soaps from France and their wide array of different personal products like face cream and nail polish remover.

Besides Lidl ,my Mom would have been fascinated with my summer classes of teaching English to both French and Vietnamese students. she would have liked my assignments which included creating fusion dishes. Vietnamese bread banh is on my to make list She would have been fascinated by this variation of the baguette and would have helped in creating them. I inherited her adventurous culinary daring. we were the first and really only people on our block to have a wok in the Seventies along with a yogurt maker. I feel her spirit when I make her favorite Szechuan dish, ants climbing a tree. For us it was sauteing plant based beef crumbles in a mix of olive oil, garlic and soy sauce.it's served on a bed of glass or rice noodles and was always a favorite of ours. I also feel she would have approved of me making the Eritrean stew of lentils and tomatoes , flavored with Berber spices. Would she have liked my Summerween and Christmas in July? Considering Halloween was never my favorite holiday , she may have regarded that with some snark. Christ mas in July? Maybe , if it's celebrated with ice cream cake and hand sandwiches instead of fresh baked cookies and roasted ham.

All chefs have their mentors. Mine was my Mom. She taught me a lot about cooking and baking. She introduced me to new and daring recipes while also cooking and baking centuries old family ones.

How America Food Shops

 How America food shops tells a lot about our country. It shows how people save and splurge. It also shows what people eat like, love and hate. Are there patterns emerging? Possibly.

Regular contributor Priya Krishna and new contributors Tanya Sichynsky and aliza Auffrichtig wrote this interesting survey in today's New York Times Food section, They talked to a cross sampling of shoppers throughout the US. A few things that are certain.Food prices have soared to unbelievable heights while packaging and food content has shrunk.Other interesting points are that Covid normalized such in store shopping like Instacart and Amazon Grocery and that consumers are staggered and spoiled by the array of choice. what really influences a grocery cart however is geography ,identity and income influence one's shopping list. Some relied on frozen food , some preferred fresh ingredients. Some shopped every day .Some staggered their visits to the local grocery store. Twenty -seven people were asked and their shopping analyzed.Different regions were represented, not just the coasts. Take Sawyer Bonsei of Malvern Arkansas  who's a former alcoholic prefers quick meals..He lives alone and works from home he has  a wide variety of sparkling water like Waterloo along with deli meats and rotisserie chicken. Ayse Gilbert of Anchorage Alaska who moved from California fifty years ago. She buys a lot of cheeses and the exotic fruit Buddha's Hand which is a expensive citrus fruit.

What about the  other shoppers? In Austin Texas' mom's Gabby Cavazos cart there are bargains. She often buys fruit that 's on its' last days or berries on sale. Deals like seven dollar sushi attract her. her cart does have a lot of fruit,  to give her two year old son instead of letting him eat processed snacks.Alan Young of Hilo Hawaii, probably hs the most expensive cart because food has to be shipped in from the mainland. Nr. Young is eighty and he qualifies for SNAP - the Supplemental Nutrition Assistance Program. He also relies on senior discounts so he can buy his favorite - mangoes.His is a simple list - mostly fruit and buckwheat ramen. Jackie Kesterson of Omaha Nebraska more or less centers her shopping around her two kids, one a toddler the other ten months old. She buys baby food pouches of veggies to give them the nutrition they need a long with easy food like cold cuts  to make into sandwiches.Kimberly Uhuru of Detroit relies on her low income childhood to select good food at low prices. She buys most of the food at  Target , basically the only grocery store in her area. A well stocked grocery store is a twenty-five minute drive away. Hers is a mix of vegan for her teenagers and fresh produce.

This is how America shops. We as a people tend to go for the easy and flavorful.Yet we're also go for nutritional and fresh too. Their choices reflect on us.

Heat Wave Cuisine

 What do you do when the temps goes past 100 degrees Farenheit and you can basically cook anything on your driveway? Go for heatwave cuisine. This is simple cooking at it's best. You can still have some kind of protein and a side but's its easily and simply made.

The temps here in northern New jersey is around 100 degrees. I did want to make something filling but easy for dinner. Luckily I found daring Lemon and herb flavored chicken bits in my local Acme.The company has many other flavors like Cajun, teriyaki and breaded.

                                            It's a quick cook in the skillet.I added a few teaspoons of Lidl's olive oil and then fried them until they were crisp.

it usually takes about ten minutes to get both sides well cooked and deliciously crispy.

what to serve with it? My summer go to  - broccoli salad made with Acme;s Signature brand broccoli.Again any salad is an easy make during a heat wave. Mix olive oil, any kind of vinegar, and garlic powder, toss with the veggies and serve.

This was a really delicious, fast and easy dinner.It checked all the boxes. I loved the chicken and plan on buying it again. I have a feeling that  we;ll have more hellish days here in North Jersey and I'll need simple dishes to create for dinner.

Don't sweat it when the temps get high. Go for a simple easy to cook main and a salad. Be creative. It could be a plant based meat  or a simple turkey burger. Throw in a veggie salad and you're good to go.

More Like A Flat Tire

 road trips can be like a fork in the road. They can be fun and exhilarating or they could have the the same effect as a flat tire  - not fun. A recent road trip was definitely in the four flat tires catagory.

The area is known for cute and kitcshy and that includes Peddlar's Village.There are several neat places like the candy store that sells vintage brands and fresh ly dipped chocolates and the German store that has everything from Haribo Gummies to schnitzel mix. There there ate the cute restaurants that offer their version of sophisticated.my group and I startedthe day at Frescafe a funky little cafet that styled itself after a New York one. I chose the  tomato basil soup that was more like sauce than soup.Friends had the different sandwiches from grilled cheese to a a turkey pesto.

dinner was at the supposedly wildly popular Porterhouse Inn. in Lahaska PA. it was a loud , noisy place .I wish I could say that the food made up for it was OK.

I ordered  the steak sandwich au jus without the prolone.Others at the table ordered the filet mignon sandwich and a seafood cavatappi.The sandwich was good ,dipped in a gravy .It came with a mound of slightly darkened fries. The same with the filet mignon sandwich. The cavatappi has little chunks of lobster scallops and shrimp. There should have been more seafood for the price.

Sunday was spent at the Black Bass Inn on the Delaware RiverIt's historic enough and the views were gorgeous.

The food was so so.I ordered a chicken salad with a strawberry dressing.The chicken was placed away from the greens while the dressing looked like strawberry yogurt.

The other dishes were the French toast served with a mound of bacon and a pepper and caramelized omelet. The salad was just barely passable while the chicken was too dry.They opened up with vile tasting cheddar and chive biscuits. This is supposed to be a popular place although I really can't see the charm.It was in Loyalist territory 250 years ago and It still is, thanks to it's Royal Family corner.

This was the road trip that was not that great . It was not a good one food wise If you want to explore the area then do so. Just eat at your own risk.

Note I did get some nice soaps at Soap Opera and a pretty chambray dress at Cotton, both at Pedlars's  Village. Shop at these.

Rooooaaadddd Trrriiipppp

 Yes, Foodie Pantry is finally taking a breather from food writing for a short time. It's on the road to Trenton and New Hope! There will be plenty to see and eat there.

New Hope Pennsylvania has farmer's markets and across the Delaware River in Lambertville there are four star restaurants.I am curious to see and eat at D'floret one of Lambertville's best.They feature French food and I am dying to try their wild mushroom and lobster crepe.Their dessert menu is pure haute patisserie with raspberry tart and with creme Anglaise and a creme brulee made with Tahitian vanilla. There is also The Hawke which features steaks in an Ninetteenth Century house,New Hope hosts The Dubliner which features authentic Anglo-Irish foods such as fish and chips and lamb stew. There will be so many to choose from.It should be an interesting where I wind up.There's also going to be a lunch trip as well. This could be a roadside stand offering burgers or someplace fancier featuring farm to table soups and sandwiches.

There is also the Trenton Food market right outside the Trenton Train Station. This has all sorts of fun stands and different dishes to sample.Of course this is also farm country with them on both sides of the Delaware.I.m hoping for farm fresh tomatoes and corn to bring back along with some fresh baked goods. Hunterdon County where Lamberville is and Bucks County where New Hope is located has dozens of farms and markets.If you're in the Philadelphia  or New York areas, drive down and see what they have to offer. There is nothing like the fresh peaches out right now and abundant on New Jersey farms. The same goes for corn. Buy a few ears .Use some for grilling while the others can be turned into a yummy corn chowder.Farms are also great for buying fresh herbs and plants so scoop up some for cooking sauces .

Yes, there's a road trip planned. Yes there will be pictures Monday. Saturday is traveling and tasting  so have a good weekend.

A Sweet Vietnamese Classic

 Everyone things of spring rolls and pho when Vietnamese food is mentioned. yet the country is also known for a classic South Asian cake.It reflects the ingredients of the area while providing a slice of comfort, not unlike a slice of Bundt cake.

Regular contributor and master pastry maker Genevieve KO wrote about banh bo duong or honeycomb cake in yesterday's New York TImes Food section,This is a dense cake with a verdant jewel green crumb thanks to glossy green pandan leaves. These give a citrus like flavor to the batter an d it's considered the vanilla of Asian cooking.There's also the addition of tapioca and rice flour to give the crumb its' stretchy bite/ It has to be made perfectly which has always been the bane of Vietnamese home chefs.It's a staple of pot luck dinners in teh Vietnamese community with "aunties" judigng and criticizing other's cakes.Los Angeles based Hannah Pham baked it for her mother and three sisters hoping they'd give it high praise. She has spent years refining the recipe , making sure it was up to her family's standards."They were so impressed after their initial clucking that their happy surprise was captured on camera. She now makes the cake for parties , letting others enjoy the cake's "squishy sweetness."The cake was fist recorded in 1895 and its name means grilled cake because it was first made on an open charcoal fire.

What is banh bo duong made ofThere is tapioca starch and full fat coocnut milk for body.Six large eggs are added for extra body and to give it a rich crumb. Then there are those pandan leaves that give the cake it's beautiful lime green coloring.These have been grounded into a paste , much like vanilla beans and can be bought only on Amazon or in some Asian grocery stores. As for the tapioca use the Erawan brand which is commonly found in Asian supermarkets. Erawan also makes rice flour which Ms Ko recommends using in the recipe.It needs finely ground rice powder similar to white refined flour in texture.Never use any rice flour bought outside Asian markets, glutinous rice flour , sticky rice flour or mochiko kind which is also glutenous.The recipe can be a bit labor intensive with all the dry ingredients being whisked together first and then adding in the wet ingredients.It's then put through a sieve two or three times before it's poured into a greased Bundt pan.it's baked in a low oven at 305 degrees Farenheit for forty five minutes. Melted butter is brushed over the top after it'[s been baked It's then cooled and should be nudged out fo the pan with a spatula. Serve with a cup of Vietnamese coffee to balance the sweetness.

Banh bo duong is a tasty alternative to a Bundt cake.It's using new flavors and ingredients to create a classic cake. Try it for a summer time treat.

S]'Mores Any Way

 S'mores a re always a special summer treat but imagine making them year round. They can be put under the broiler or turned into a pie. They cna be gobbled during the dog days of July then or the frosty days of December.

Regular contributor Melissa Clark wrote about two variations of this treat in today's New York Times food section.S;m ores are actually almost one hundred years old having first debuted in the 1927 Girl Scout book Tramping and Trailing with The Girl Scouts." even though they were called Some Mores ,one is quite enough the book admonishes. . Ms Clark gives a gooey broiler one and a pie that features a rich pudding like ganache topped with a meringue. The broiler version can be varied. Ritz crackers or even Saltines can be subbed in for the sweet cracker(although I would add chocolate grahams to the list). What is great is that Ms Clark also has the option of dark and light chocolate. Dark chocolate works very well and cuts down on the sweetness of the marshmallows. The snacks are assembled without the tops and then broiled for about two to three minutes Watch them carefully so they don;t burn and create a black gooey mess.(unless you like this).

The pie is more or less similar except the marshmallow topping is homemade as is the graham cracker crust. The crust is a mix of whole wheat flour and white as it is with a graham cracker recipe.Cinnamon and brown sugar are also added for flavor and  half a cup of butter is added to bind the crust together. The ganache is like a homemade pudding that uses chopped bittersweet chocolate instead of chocolate chips. These also melts better too. A pinch of sea salt also helps bringing out the sweetness too. As for the marshmallow filling six eggs whites will be needed along with granulated sugar and cream of tartar.A vanilla bean is also used for flavoring.The crust is baked first and then cooled before the ganache is added.The tart is then placed in the fridge anywhere between one hour and up to twenty four hours for it to firm up.The meringue is then made and whisked constantly in a bowl over simmering water. The mixture has to turn white and the temp should be 175 degrees Farenheit (use a candy thermometer for this)The meringue is then put into a mixer and whipped more as vanilla beans are added. Place the finished fluff on the ganache and use a blow torch to toast it.

S'mores are a true treat. Make then under the broiler on into a pie. Both are tasty treats.

Those TikTok Food Crazes

 Can one app dictate what people eat? Yes if it's Tiktok. It's responsible for all sorts of fads, trends and crazes regarding food.Do people follow them? Yes!

It seems everyone is on this app. It's responsible for some of the strangest food crazes lately that everyone is passionately following.One that is super popular now is the pickle sandwich one coming out of New York's Long Island. Back in January a deli called Seven Brothers Gourmet Food market started to sell subs that were not based on bread but pickles!!!! The sandwiches didn't;t blow up until May when a popular food blogger posted her review back in May. She posted a few more videos regarding her love for them and people were curious about this twist on the classic hero. Now a New Jersey deli Elsie's Sub Shop in Red Bank has created their version of this tangy bite.It can be made at home with halving a fat dill pickle , scooping out the guts (save these for snacking or salads) and then filling it with your favorite cold cuts. Seven Birthers has a turkey, cheese and bacon one that people are going mad for. There are two and three hour waits , with lines heading out of the deli and down the block.

What are other TikTok trends? This new Summerween is one. This is where Halloween is stretched out into four days from July 7th to the 11th and all sorts of fun Halloween foods are melded with summer classics. There are TikTok videos that show how to make Jack o lanterns out of watermelons and pineapples with the fruits' insides being turned into fun cocktails and mocktails. Then there's the Jack o lanterns burgers where a pumpkin face is cut out on  a slice of cheese and then placed on a sizzling on the grill burgers. They melt over the meat so the patties sort of look like decorations. Another fun Halloween treat, mummy dogs , hot dogs wrapped in dough strips also were big on Tiktok recently. Then there 's vampire ice, basically shaved ice with cranberry or cherry juice and bloody s'mores where the treats ooze cherry juice.Tiktok has also been respomsible for the Dalgona coffee craze which had coffee lovers whipping their brew into dark brown mousselike peaks and create a zingy French cake using yogurt. It also had followers putting cottage cheese in everything too.

Tiktok is one of the most influential apps in recent history. It really guides people around the world to different food trends.What will the latest trends be? Find out on Tiktok.

Cooking Holidays

 Foodie sand gourmands have one thing on their mindc- creating the perfect dish. Even their vacations revolve around the perfect dish.Luckily there are vacations for those who love food > They 're everywhere from Tuscany to Cambodia.

How do you find  cooking holidays? The obvious answer is online. There are many to choose from so pick one that sings to you.The top countries foodies want to go to is France and Italy. THere are packages that feature four days in Normandy for $4000. This is i a crash course where you learn everything. from balancing to more elaborate cooking methods.All three meals are included as well.Some cooking schools are located in farmhouses so there students can pick their ingredients along with retrieving fresh eggs for dishes and desserts. There is also a Normandy pastry vacation where students can learn all the intricacies of French pastry making , form mille feulles to croissants.Of course Italy is another desired location  and there foodies and gourmands can be shown the intricacies of making a good homemade pasta along with the various sauces.Th Italian trip also features talking with local artesans , from wine makers to cheese makers and discerning how to buy the best.

More exotic locales can also be found too. Cambodia offered culinary trips. There foodies and home chefs learn about Khmer cuisine. These also include trips to local markets to become familiar with and shop for important ingredients. A Cambodian cooking vacation is actually cheaper than a European one. A few days is $2700 , as opposed to an Italian one of $5000. There is also a twelve day culinary tour of Vietnam which features seeing Hanoi with a well known food blogger and trying everything from pho to egg coffee.It['s mot just Southeast Asia that features culinary vacations. India offers a few interesting trips throughout the country. There is a three day culinary tour at Agra which also highlights a trip to the Taj Mahal. Four dishes will be featured along with breakfast, lunch and dinner included.Another Indian culinary trip features food walks in such famed cities as Dehli, Jaipur and Agra. A plus on this tour is an introduction to Indian spices which is important when the students return home and recreate the dishes.

A vacation is fun. A cooking vacation is just special. Think about taking one sometime this summer for a fun and tasty trip.

Summertime Treat Grilled Fruit

 There are so many summertime harvests right now from late season cherries to peaches. what is great about the fruit of the season is that they can be grilled. Any can be used as dessert or even in side dishes.

Surprisingly any fruit can be roasted and grilled even the littlest ones. Grilled or roasted cherries are easy to make and can go with everything from pork chops to chocolate ice cream.All they need to be is pitted to make sure no one breaks a tooth and then tossed in a mix of olive oil, sea salt and ground pepper.YOu can roast these on a grate on your grill or in your oven. MInced parsley could be added to this for a savory quality which would make them perfect to add to a salad. These could also be added to a dressing too for a lively zing to a grilled chicken or steak salad. Going to the bigger fruit, peaches lend themselves to coals or oven. Again they need to be pitted and halved before cooking. Brush them with melted butter or olive oil and then cook for four to six minutes on both sides. Again these are versatile. Add some brown sugar to the melted butter for added sweetness and then serve the peaches topped with vanilla ice cream or vanilla yogurt. Grilled peaches are also perfect as a side to grilled chicken and combined they make for a wonderful salad with the addition of feta cheese and arugula. Serve with a balsamic dressing.

Most grillers usually stick to those backyard dessert classics - watermelon and pineapple. Although water melon tastes good when it's chilled ,it's equally as delicious grilled.Keep in mind to cut it into thick triangular wedges. Arrange the pieces on thee grill and cook for about two to three minutes or until grill marks appear. Some home chefs put a honey sauce on them but you can also just eat them plain as well. A watermelon salad is a nice side to burgers and hot dogs. Start with a dressing of balsamic vinegar and olive oil. You could use red wine dressing if the balsamic is too strong.Add arugula and a nice crumble cheese like chevre or goat cheese.Mix and serve. You could add grapes or walnuts too if you want more flavor. Grilled pineapple is always a treat at the end of a cookout,It's just brushing the rings or slices with a mix of melted butter and honey or brown sugar. Add a little sea salt to bring out the fruity flavor and grill for two to three minutes on each side. You could add it to  a salad but it does taste good with with just a scoop of vanilla ice cream on top of mango ice.

We're in the full swing of harvest season. It's time to use the harvest in a number of versatile ways. Try grilling the local fruit for tasty sides and desserts.

Name Day Treats

 ONamastica or name day is always fun.It's the Saint a person  is named after and it's celebrated sort of like a mini birthday. Yes, there is religious significance and prayers but there's also favorite foods too.

Since today was mine and my Mom's and my bisnonna  - great grandmother's - St. Elizabeth's Day I went to my favorite store - Lidl and went wild with LidlIt's my favorite  grocery store chock full of new and exciting treats. Since I'm big on anything buttery, I bought these puffs.

These will be good with a creamy soft Brie for a different kind of dinner. I also love their Snack Day. I wanted something light and tasty so I tried their version of Popped Chips

These are very light and puffy - better than potato chips on these hot ,humid days. I like these and plan to have them at future summer parties.

Then there's there layered gelato. This was absolute heaven.

This is pure heaven. the gemalto is almost like whipped cream and contrasts with the layer of rich fudgy syrup and a bottom layer of  crumbled chocolate cookies.I'm not an ice cream girl by any means but this can convince me. I plan on trying their chocolate and cookies along with their strawberry. This was the perfect dessert for my day.

When ever you name day is, celebrate with your favorite treats and recipes. Go to your favorite grocery and pick up foods that give you joy. Enjoy them.

Happy Fourth Of July

 Americans around the world - enjoy today. Have that hot dog or hamburger. Enjoy a drink by the pool or ocean. 

What's your favorite barbecue food? Is it a plump and juicy hot dog? A side of potato salad? 

What's your favorite July 4th drink? Icy cold beer? Sweet and chill lemonade?

Whatever you have enjoy the holiday?

The Best Fourth Of July Dogs

 What's the Fourth without dogs? They're as much a part of the holiday as fireworks and potato salad. Yet what makes them memorable is how they're grilled. Done the wrong way they can be rubbery and blah. Dome the right way and they're just perfect, especially in a warmed , buttery bun.

Regular contributor and cookbook author Ali Slagle gave some great tips in making good hot dogs in today's New York Times Wednesday Food section.It doesn't;t involve the recently popular fad of freezing them or cut them like pineapples to have a dog covered in crispy bits. These are simple rules to create a dog with a juicy , well cooked bite. The first step, Ms.Slagle says is having a grill that's not fiery hot. A charcoal fire should go past blazing to smoldering.The coals should be covered in ash.Warming them slowly minimizes the risk of the bursting as well as giving them a smoky flavor.The grill temp should be between anywhere from 325  to 375 degrees Farehneit. You should be able to hold your hand six to seven inches above the grill for six to seven seconds.Skip the prep is the second suggestions. Hot dogs do not need to be halved or fancily carved. Keep them whole to ensure full juiciness.Just pat them dry with a towel.If they have an all natural , then prick them with a fork to release steam. That's it.

Arranging them on the grates is the most important step. Before doing this however,make sure the grill is fully cleaned.  You can use soap and water for this or even rubbing the grate with half an onion.While grill marks may look neat a fully browned hot dog is better.Instead of setting them perpendicular to the grate settle them in between the rods like they do in cases at the baseball park or convenience store. This set up exposes more of the meat to the flame, toasting the dogs more quickly and preventing them from rolling.Leave an inc between them so heat can circulate and turn them every minute so they can evenly brown.The most important suggestion is don't think about them.Just put on the grill and turn.If you're using a gas grill then close the lid between turns. Grill them for about six to ten minutes until plump and browned to your liking.As for the buns toast them on an unused section of the grill. Should you butter them first?If you want extra flavor, then just brush them lightly with melted butter. Have all the toppings for dogs ready too. Make sure there is plenty of mustard, relish and chopped onions. Also have ketchup and barbecue sauce for those wanting something different.

Hot dogs are a big part of the holiday. Make them right for a tasty barbecue.They'll be memorable and delicious.

Celebrating America's Ethnic Roots

 THis Fourth of July celebrate the many centuries of immigrants that contributed to America's culinary table. Try different and new dishes and spices for a truly memorable American feast. The recipes are varied but all are delicious.

Yes you could have the German based hamburger and hot dogs. These are always fun but how about celebrating Middle Eastern immigrants culinary contribution - the kebab. These are easy to make on the grill.  It's just taking cut up chicken breasts and alternating them with grape or,cherry tomatoes, onions and peppers. You can marinate the meat in lemon for more flavor. Shrimp can also be used for an even tastier variation.Kabobs can easily made vegan with just having the veggies and omitting the meat. Tofu can also be part of the kabob. Marinate in Middle Easter spices like turmeric and sumac.Look to our Caribbean community for another barbecue must cook. Jerk chicken is a great addition to any outdoor party,It''s marinating or rubbing legs and wings with a combination of soy sauce, nutmeg, allspice and Chinese five spice powder. All of these symbolize the various ethnicities that make up the Caribbean.Marinate the meat overnight in this. You can also create jerk pork and lamb along with beef. Even shrimp can have that spicy , smoky flavor.

What about sides? Here look to the people who originally fed America -the indigenous tribes.Corn is an important part of any Fourth of July cookout.If you want moist, juicy kernels then soak int ears in their husks in water from half an hour to six to seven hours overnight. You can turn them into Mexican street corn by adding a sauce made of mayo, Mexican sour cream(or the america one if you can;t find the Mexican one) garlic ,lime zest and cilantro. Another indigenous staple was beans, A bean salad is always a welcome side when you eat out doors. Try a three bean type but add different spices. You could give it an Asian vibe by adding some soy sauce to the vinaigrette along with some freshly shredded ginger. Oregano  garlic and red wine vinegar will give it an Italian spin. Italy does give us pasta and it can be fun to create a pasta salad but think more Italian. A panzanella or bread salad from Naples is perfect .Mix ripe thinly sliced  San Marzano tomatoes with chunks of Italian bread and olive oil.YOu could add chopped red onion of you want more flavor along with garlic. Olives and mozzarella chunks can also be added for more weight. This is also good as a leftover for the next day.

America is a marriage of the indigenous and foreign. The same can be true of our cuisine. Try some of the recipes for this  truly American holiday.

Those Fun Faux July Holidays

 It;'s JUly and that means celebrating holidays - yes holidays.Of course there the Fourth of July barbecues but there's also the fun Summerween barbecues and Christmas in July trays.It means interesting spins on classic holiday treats.

There's always been some sort of Christmas in July. Mostly people may set up a mini fake fir tree and decorate it with seashells and lights. As for Summerween this is brand new yet growing in popularity. There are some really fun ideas for a ghost and pumpkin themed barbecue. I think the pumpkin cheeseburger will be making an appearance at my upcoming outdoor party. This is taking a slice of cheddar and cur out a jack o' lantern face .It;s then laying the slice on the burger and eating it open faced. You can do the same thing with a slice of MUenster to create a ghost on a burger. Then there's the mini pizzas with the mozzarella ghosts which can be made on a grill.The piece de resistance is the watermelon carved like a pumpkin. It could filled with fruit as the centerpiece or lit with votive candles for light. The flesh itself can be turned into balls and added to fruit salad or pureed for tasty mocktails and cocktails. Try mixing it with lime juice and water and sweeten with agave syrup for a refreshing drink.End the night with bloody s'mores You can dip the marshmallows in red food coloring to get that sanguine look.Also serve black and red fruit like blackberries and cherries for a dessert treat.

What about Christmas in July? Look to Australia and other parts of the Southern Hemisphere. Whiles it's winter up here ,it;s summer down there. Many have barbecues that feature chicken and London broil. You could serve this with Stovetop stuffing or Yorkshire pudding which surprisingly can be made on the grill. You will need some kind of pan to collect the drippings for the gravy. An easier plate would be a Christmas tree charcuterie board. This will have all the components of a regular board but the lines of food are arranged so it forms a giant triangle with a small trunk.. Make the trunk out of crackers or slices of French or Italian bread. Decorate with green olives and cherry tomatoes to represent balls. You also use strands of string cheese for tinsel. This idea can be carried out in veggies along with seafood too.Of course a picnic salad is de rigeur. Have a macaroni salad heavy with broccoli florets and sliced grape tomatoes. What would be the perfect dessert? It's too hot to make a slew of cookies but you could buy chocolate wafers and make the famed chocolate log . Dust some cocoa powder on it for a true Buches de Noel feel. Another idea is chocolate peppermint sundaes. Have chocolate ice cream with syrup and crushed Starlight mints for a fun ending. Top with  mounds of whipped cream and more crushed peppermint.

Yes the JUly 4th barbecue can be tasty and fun?Yet what could be better than Halloween and Christmas in a month that's also full of beach fun.Celebrate with gusto and tasty food.