Your Own Oktoberfest

 Hard to believe it's Oktoberfest already (although it should really start in actual Oktober)>There are celebrations around the country,featuring steins full of foamy craft beers and warm giant pretzels.The problem is that these can be expensive. The best bet  - have your own. 

What makes a good Oktoberfest? Wursts and plenty of them. You can create a wunderbar sandwich with some tasty sausages. Most have bratwurst which are great on a grill. There are so many different types, some loaded with finely cut pork ,others with finely cut veal (Brat means finely minced in German)Brats or bratwurst are also filled with egg, nutmeg, white pepper and even lemon for some kick. Any bratwurst is best with a roll and a small puddle of Dijon mustard.Of course hots dogs or frankfurters are a well loved wurst, known the world over. Again keep the grill out for them.There's nothing like roasted and even slightly charred dogs with a good long hard roll, sauerkraut and mustard.If you want something that's beyond delicious there's teawurst.This is more of a creamy meat pate or paste of pork or beef mixed with minced bacon.It;'s initially smoked over beech wood to give it more flavor. This is phenomenal, smeared on a simple Saltine cracker or generously slathered on a Kaiser roll.You could also have liverwurst, a staple in many delisT.his is a  ,spreadable sausage made from pork or beef liver and pork trimmings.Marjoram, allspice  nut Meg and white pepper give it its' unique taste. Try it on a Kaiser roll with a sliced white onion.

For a more elegant dinner try roulade. Every German family has their own take on this rolled bee dish.My Swabian and Bavarian relatives made it stuffed with a creamy spinach filling. It's then bake din the oven so that the meat is crisped. It is one of the most delicious meals to be made and is excellent with spaetzle and a brown gravy. Of course  a good side too is kartoffelglace. These are potato balls stuff Ed with small piece of gingersnap inside. They're similar to gnocchi in how they 're made, with water egg and flour . The cooked mix is then mashed rolled into balls and then stuffed with a quarter piece of gingersnap. cookie.  A plate of them is perfect with sauerbraten. This is a beef dish made with rump roast that is first marinaded with red wine such as a Merlot red wine vinegar and beef stock along with onion s celery,leeks raisins and juniper berries (which are in any grocery spice area).The marinade is simmered and and the meat is placed into it. After it;s been marinated, pat it dry and dredge in flour.It;s then cooked in a Dutch oven with the marinade for three hours.The marinade is made into a gravy with the addition of the gingersnaps , used for both thickening and flavor.. Serve with the kartoffel glace and warm crusty rolls to sop up the gravy.

It;s Oktoberfest.It;s a time to celebrate good German food.Try any of these for a delicious way to celebrate this age old festival.

Are You Roast Ready?

 The weather is getting cooler. That means roasts either on a weeknight or weekend.Are you ready for them? You should be if you;re well prepared.

A good roast requires a good roasting pan.Keep in mind that roasting pans have various life spans, Some such as Teflon coated ones last only three to five years.It may be a  steal at twelve or thirteen dollars but there are a lot of caveats. It scratches and sticks as well as losing it's non stick properties due to high heat.Another metal to avoid is aluminum and hard anodized aluminum/.It too has problems in warping bending and degrading with intense oven heat. It'd better to spend a few more dollars and buy stainless steel which is the best or cast iron and enameled cast iron.The first lasts a good fifty or more years while the last two can serve you  anywhere from fifteen to twenty years and beyond. Stainless steel resists warping and rusting and just requires basic cleaning.Cast ironed just has to be seasoned and dried  with really no washing.It can be handed down for generations. Are they expensive? Yes A good one from Crate and Barrel can be $179 but you can find much cheaper ones for twenty dollars or more at Wal-mart.

What else do you need? A meat thermometer is a must.These can be found anywhere from Target to Wal-mart.one of the best tis the seventy-four dollar Thermopen,It has professional grade speed and precision. However you can also buy the Thermopen for twenty dollars and still have the same result.You should also have a roll of aluminum foil at hand too. It prevents the meat from burning as well as trapping in moisture for a juicy  bite.It also speeds up cooking and makes clean up a lot of easier. Roasting pans can be a pain to clean thanks to all that cooking on crust and fat.Of course you bypass all this and roast a small cut in your air fryer after. marinating in usually olive oil, lemon juice and spices the roast can be cooked at four hundred degrees Farenheit for fifteen minutes.Reduce the temperature to 320 to 360 degrees Farenheit for another thirty to sixty minutes.Keep in mind you can cook small cuts that are only two to four pounds. Think Cormish hens and pot roast along with a small pork roast.

We;re heading into roast season.Be ready with the pans and meat thermometers. Have the ring foil ready.Or just use the air fryer for an easier cook.It'll make for a hot and hearty dinner.

A Meatier Salad

 After a summer of not eating green, its time to embrace a earlier salad for those weather transition days. There's still the taste of summer yet it has the meatiness of a fall meal. There's all sorts of fun ingredients to add while boosting the flavor. 

New contributor and chef Ashley Lonsdale gave great suggestions and recipes in yesterday's New York Times Wednesday section. Salads can be boring It some kind of green, maybe tomatoes of any sort added in and dressing.Once in a while there broccoli or julienned ham. Dressings can be yawn inducing too - with most opting for a simple olive oil and red wine vinegar vinaigrette. Chef Lonsdale recommends tossing in beans or lentils.A half cup of these add five grams of protein For a tastier salad,. crisps the beans with a sprinkle of olive oil in the oven They can be simmer in  a pot of green or black Beluga lentilsEven yellow lentils are God and the best part are that beans can last in  a salad for several days in the fridge.Cheese is another great add in and a also a good source of protein Try a scoop of cottage cheese or shredded mozzarella Parmesan or fetaDo the unusual like pairing the mozzarella with plums and dressing with a citric based dressing.Nuts and seeds also make a salad meatier. If you have time roast  or.toast them for a better, richer flavor.Any nut butter can be added to basic dressings for a different flavor. Real meat can be added in the form of shredded rotisserie chicken canned or fresh fish along with fresh or frozen shrimp.

Chef Lonsdale also has some tasty recipes to try out,There is a tomato avocad salad with a creamy feta dressing/ This has a surprise of toasted walnuts mixed in with the tomatoes of any kind and avocados. The dressing is a smooth blend of feta, lemon  juice and olive oil. Avocados are used in another hearty salad [It's paired with shrimp and Gem lettuce. The dressing has  unsalted peanuts garlic and sesame seeds. Homey and fennel seeds are also added to this along with olive oil as the base.Another seafood bowl is roasted salmon mixed with broccoli florets and jasmine rice The dressing is a simple one. Dijon mustard is mixed with Dijon mustard ,anchovy fillets and lemon  juice. Red onions and either watercress or arugula is also added for color and crunch. Chicken is added to tomatoes along with couscous.It;s jazzed up with cumin and ginger for some bite along with fresh lemon juice. Tasty salad, reminiscent of summer nights is a mix of plum and mozzarella.The dressing is fresh  lime juice  red wine vinegar and honey serrano chule gves it bite .There is olive oil but it's only drizzled on top at the end.

Salads can be fun and hearty at the same time. Add some protein ,Jazz up the dressings .Enjoy a tasty meaty salad that's the perfect transition bowl.

The Shake Behind Shake Shack

 Shake Shack is one of the pillars of the Manhattan dining scene.Yet the man behind it and the restaurant's story is a bit shaky _ non  pun intended. This is a story of a creator who wanted to make a delicious meal for everyone to enjoy . Did it  happen? Yes. There are Shake Shacks all over and it has a wide fan base.

Regular contributor Kim Severson wrote about the owner Danny Meyer and his creation in today's New York Times Wednesday Food section.Danyy Meyer created one of the greatest burger and shack joints since Richard and Maucice McDonald started  started McDonald's in the 1950.s/ His new book < an autobiography "What COuld Possibly Go right?" is out September 29th. He shows a life with a lot of false starts and blunders but with also great successes too. He was the one responsible for Eleven Madison Park,Gramercy Park and the Modern. He also powered up he careers of such great chefs like Tom Colicchio and Daniel Humm. Funny enough he wasn't;t from a food family. He was born in St.Louis Missouri sixty-eight years ago. He lived in the shadows of his grandfather, both great businessmen and civic leader. His father,r although an alcoholic was a charismatic travel entrepreneur while his mother who ran an art gallery.Mr.Meyer lived in the shadow of his star sister and was rejected by Princeton and Brown, finally being accepted by Trinity College in Connecticut. 

One would think that he wouldn't;t be successful given this background yet he was. He is happily married to Broadway and TV actress Audrey Heffernan and they raised four kids in the city and western Connecticut. His restaurant offspring  were some of the cits' most famous and thriving eateries. Shake Shack made him. he often visits branches in different cities to see how they're doing. he always orders a plain Angus burger  to see how the quality and taste of the meat is.With it is the restaurant's' ubiquitous shake another menu must have The eateries success is due in part to Mr. Meyer's belief that employees rather than customers are the first consideration This create happy guests along with a strong community. Suppliers and investors can also make money from this as well..Shake Shacks history is not without controversy though. He decided to change the French fries in 2013 which drew sharp criticism from New York Times food critic Pete Wells. Gone were the fresh made ones. A better kind of frozen replace them. Then there was the the deep self examination when George Floyd was murdered and was the restaurant along with his others racially correct. He also eliminated tips and roasted wages too during Covid.

Is Danny Meyer one fo the greatest restauranteurs? Some say yes. while others are skeptical. Yet he created a restaurant that rivalled. traditional and well loved burger joints of

Warm Feelings

 With a dip of weather everyone s thinking of warm.Warm sweaters, warm jeans . Even warm flavors.What's the last? A variety of spices that makes you feel all cozy inside. They;re perfect for both baking and cooking.

Warm spices don't exactly physically heat you up.There are special chemical compounds that trick the nervous system into feeling heated.One is cinnamaldehyde and it's the reason cinnamon has it;s distinct flavor and smell.It activates the same nerve pathways that perceive physical warmth. This creates chemesthesis the scientific b=name for how your skin and mouth perceive certain chemical irritants as temperature or pain instead of actual taste.Many people feel these warm flavors evoke a sense of deep comfort, much like being wrapped in a favorite blanket and they're strongly linked to fall and winter. What are these flavors? Obviously cinnamon leads the list.There is also nutmeg,cloves ginger and allspice.Cardamon is also on the list. They can be used in hot drinks as well as sweet and savory dishes.Warm spices are what make Thanksgiving and Christmas so memorable. Keep in mind that they don't work well in any Spring or Summer dishes,

This is why pumpkin spice lattes are all the rage during the cooler months.Theres' something that is comforting about the taste even with iced lattes.It;s the same mix that makes pumpkin pies feel warm and cozy in the mouth.There's cinnamon,cloves nutmeg and ginger.Any of these along with cardomom can  be make into all sort soft dishes. One fun fall snack are snickerdoodle. These are the classic cinnamon cookie made with the spice along with such comforting ,homey flavors like butter and sugar . Another warming cookie is a ginger snap. This is a dough made with ground ginger and a pinch of cinnamon. Cardomom is mostly used in Indian cooking but it can also be used in cookies too.Breads  can get a touch of warmth too.Think a sweet cinnamon bread toasted for a lovely breakfast. These spices are also great in savory dishes like stew too.Korma curry from India has an abundance of cardomom pods for a warmly satisfying flavor. Cloves add warmth and lessen the saltiness in roast ham. Cloves can also be used in pilafs too to add warm to such chicken and lamb dishes.

Warming spices are the thing for cold fall days. They give a sense of heat and comfort to all sorts of dishes. Try them in sweet ,savory or even drinks.

Create Your Best Doughnuts

 What makes a good doughnut? Is it the yeast? The flour? The amount of cinnamon or vanilla used? That's the question. There are some tips to help making the perfect circle.

What are the key traits to a good doughnut. Not  surprisingly AI comes to the rescue with this.The texture is the most memorable. A yeast doughnut should be  soft and airy in your mouth .If you;re making cake doughnuts then think a denser cake like crumb. There should the a moist interior (especially the cream and jelly filled), Fried ones should have an all over crispy exterior thanks to a crust setting properly without soaking up too much oil.You can  either make cake or yeast. bake for fried.If you're making cake ones either use cake flour or all purpose. King Arthur and PIllsbury have the best.As for the yeast one, always use unbleached all purpose flour for a light , fluffy and tender bite. This type also provides a goods structure for one. The only oil that should be used is canola.It has a neutral taste and a high smoke point You can also use peanut or palm oil. However many homemakers don;t like frying because there is the possibility of a bad burn or hot oil splattering.Then its; time to use the air fryer which can produced hot tasty doughnuts in ten minutes.

Flavor is crucial to a good and memorable doughnut. Fall brings about the taste for anything apple and pumpkin spice. Many home chefs are looking to King Arthurs' boiled cider to give the perfect apple taste. You can buy a bottle on line or make it yourself which is easy. You'll need a two gallons jug which will boiled down to approximately two cups.You can use a Dutch oven for this or a soup pot that will hold five quarts.First bring it to a bowl over a medium flame. Then lower it and simmer the cider for about five to six hours..Give it a quick stir every hour in the beginning and then every fifteen minutes towards the end.It;s done when copper color bubbles come to the top. As for pumpkin spice, this is a mix of ground cinnamon, ginger , nutmeg, allspice and cloves. You can buy a jar from Mc Cormick and use it also uin other baking products as well as in coffee. You can also make your own.Keep in mind that most fall doughnuts have a cinnamon sugar coating. This is just sifting cinnamon and granulated white sugar together. You can vary the percentages according to taste.

A good fall diught starts with texture and taste. Try any of these for a tasty dessert or snack with your favorite hot coffee or tea. They;re sure to chase away that autumn chill.

Fall Excitement

 We  are quickly striding towards autumn. That means a whole new way of cooking plus using comforting and warm ingredients and flavors. It's a time to cook and bake old favorites while exploring new possibilities.

What am I excited for?  Pasta, as usual but with different spins, namely my sauces.I want to create a spinach and mushroom one with the addition of plant protein based chicken or beef.Pasta dishes are the easiest but also the heartiest dish.Its a quick boil of pasta and creating a rib sticking sauce in the skillet You can also use really chicken and beef.Most recipes do call tomatoes but you can omit them if you want.Many people are getting excited about making all sorts of meat pies.These are great weekend dishes, comforting and fun after a busy Saturday and Sunday. Yes these can be bought but the home made ones are just so much better. Besides home chefs can home their baking shills by making the crust. This is an easy make with only a buttery crust and a creamy mix of meat, sauce and various veggies. Add heavy cream for a richer sauce. Some add a splash of brandy or cognac for a richer sauce,It's added after the veggies are sauteed to deglaze tqwghgbve pan.

Of course this is the season for baking. Many home bakers are stocking up on boiled apple cider. This is when regular apple cider is boiled and the water evaporates to form an intense flavored syrup.Its used un anything apples but especially apple cider doughnuts It s also a great taste booster in apple pie and apple crisp. Pumpkin spice is the other popular flavor  of the season and it;s not relegated to pie.Think a loaf cake which is perfect sliced into mid morning snacks or dessert with vanilla ice cream.Keep in mind it;s also pear season and there are some yummy dishes that can be made with these.Poached pears is a lovely dessert for a small dinner party.They're usually poached in red wine for more flavor but you can also use water too. As for spices think warm fall ones. Add a pinch or cinnamon or nutmeg for more flavor. Some add garam masala or ginger to shake things up but that takes away from the pears fruity sweet flavor. Top with vanilla ice cream or for a more sophisticated twist a puff of marscapone cheese or creme fraiche.

It;s fall. Be excited about cooking and baking. Have joy to use familiar ingredients and spices again.Create something wonderful this autumn,

A Day of Hope A Day of Help

 What happened twenty-five years ago in lower Manhattan cannot even be described.It was horror at the very least, pure evil at it's most intensive. Yet it united this country  - and made the US more caring in those months afterwards.We cared for each other ,for those we knew and didn't know back then. We need to bring that back - especially when feeding America.

There is hope today that we can strive to be better again.We can hope that all this decisiveness ends and we go back to the united country we once were.Yet how -? By the easiest way possible. Food.Eating has always brought us together. We have to have three meals to survive,.We have to have snacks and drinks to enjoy our events. Now we need to think about helping each other. There is so much food insecurity right now. Children and the elderly are going hungry . Students are having their school breakfasts cut. We need to act and react to what is going on. Federal funding is being cut from SNAP - Supplemental Nutrition Assistance Program and families' food supplies are dwindling.Local purchasing programs are also having their budgets slashed which means pantries cannot buy fresh meats and produce.If you can- write to your local congressmen and senators.Participate in protests.Donate to your local food pantry if you can >If you have a bumper crop in your garden  - donate.

Restaurants and supermarkets can also help. Many restaurant owners across the country realize that people can't even afford a slice of pizza or a hot dog. So many of these little pizzerias and Mom and Pop hamburger shacks are allowing for a free meal. It;s a chance for those who are going without to have some kid of treat . Also restaurants can also donate to food pantries as well if they have any overage.Another idea is that churches ,synagogues ,mosques and even schools can have a big pot luck dinner. Everyone is invited and of they want to bring  a dish they can.Emphasize that bringing anything is not mandatory.Families can get their fill of nutritious foods with the possibility of bringing home leftovers. This is a great way too to get to know parishioner s and the community. Colleges can have this as well for both students and locals. It;s a fun way to integrate the town and gown crowd.College cafeterias have big kitchens and these can easily be used to create these dinners as well as using the cafeteria in the off hours and weekends.

THis is a day of hope. This is a day of help .Help those who have food insecurities however you can. Let's be a united states' once more.

Short Ribs With An Asian Vibe

Rosh Hashana has always been about rational recipes. These have been served for centuries >However recipes are meant to be rewritten, shaken up and revived. This  definitely applies to short ribs, long a holiday tradition. It's time to rethink this centuries old recipe.

Regular contributor and cookbook author Joan Nathan wrote about this in yesterday's New York Times Wednesday Food section. Short ribs or flanken have always a big part of the New Year;s table. It was a special treat in Jewish homes,It's always been cooked with sweet onions red wine and a savory beef broth . However Ms.Nathan looks to Shaw Fodor for a different spin.She was born Shi Xiatoxia in China;s food capital Chengdu. After moving to Beijing she took a trip to Israel where she met her future husband, Hungarian architect  Thomas Fodor. She took his religion and culture and her kitchen, designed by him is a tribute to both cultures. Her flanken reflects the good luck red of her kitchen.It si filled with warm spices.There are still the spices however they have Asian influence like cumin and a different spin such as jalapeno. There is still red wine and beef broth added to tenderize the meat  along with brown sugar and ketchup. This is just a not too radical recipe. Family and friends will like it.

This is cooked in  the traditional manner. A Dutch oven is still used and olive oil is first heated in it.The meat is seared in it for some color for only three minutes.Take the pieces out and then put the onion in the oil. This is when the "warm" spices such a as cumin curry and cinnamon.Ketchup is also added The meat is the added back along with the red wine and ginger ale(water can be added instead for less sweetness) along with soy sauce ,jalapeno and a large sliced tomato.This is also the time to add the celery ,Bay leaves and carrots.Cook for four hours until the meat is fork tender and falls off the bone .Remove and discard the celery, Bay leaves rosemary and jalapeno.It can be chilled in the fridge  for two days in the Dutch oven.Heat the oven to 150 degrees Farenheit when it;s ready to serve. Remove and discard the solidified fat .Warm for about twenty minutes and take out of the oven. Sprinkle with cilantro or parsley. Ms.Fodor serves her with a side of fiery Szechuan chili oil,. This last can be bought or made with vegetable oil,s spices, ginger and chili flakes. 

Flanken can be livened up with different spices to give out a new Asian vibe. Try it for a different take on this Rosh Hashana classic. It;ll wake up the traditional table.

Tailgate Feasts

It's that time of year when stadium arking lots have tantalizing aromas.It's tailgate season and that means delicious bites .They're always fun to make and just loaded with taste. Yet what's the best? There's is a list.

Regular contributors Ranya Sichynsky and Margaux Laskey compiled two pages of delicious recipes in today's New York Times Wednesday Food section. Many of their fellow New York Times contributors, like Ali Slagle gave some neat recipes that can be made all year round.Lidey Heuck contributed her turkey Reuben sliders which are also perfect for a wintry weekend. It starts with those honey sweet Hawaiian rolls and they're filled with deli bought turkey  slices,sauerkraut and Swiss cheese. There;s Russian dressing for dipping.Ali Slagle gives chicken wings but baked ones, rich with  a buffalo style hot sauce and a cooling Blue cheese dipping sauce. She also has a Buffalo chicken dip made with two cups shredded cooked chicken(think rotisserie here)To give it creaminess she blends cream and cheddar cheese together. I t can be served with veggies and both potato and tortilla dips.Every meals needs veggies so J-Jaye Shackelford Hurley has her crunchy veggie slaw. What akes it different is the addition of crunchy ramen noodles that will soften thanks to the soy sauce,apple cider and sugar dressing.

What's a tailgating party without nachos? The great chef Pati Jinich gives her bricklayer nachos which are also perfect for any holiday party this is rich in bacon and chorizo along with all sorts of spicy chilis.It's topped with a variety of gooey cheeses like Montery Jack and Mexican cheeses like Oaxaca and Asadero. Sue Li gives a nother fun nibbles dish.Her Taiwanese popcorn chicken with fried basil has the bite of Chinese five star spice powder which has clove and Chinese cinnamon mixed with Szechuan pepper. More Szechuan peppercorns are added to tapioca flour.This is used to give the chicken a crispy layer of batter. There is more chicken in Millie Pear Tree;s sweet and savory chicken meatballs what makes these so unusual is the addition of Jamaican jerk seasoning such as Grace or Walker wood.To container act this si the glaze, a blend of pineapple juice dark brown sugar, Worcester sauce and ketchupGarlic is added for more zing as is a pinch of red pepper flakes and onion powder. Yes there is dessert. Lidey Heuck gives the basic brownie recipe, made with rich cocoa powder and semi sweet chocolate chip cookies. She recommends adding sprinkles  on top in your teams favorite colors for a more festive look.

It;s tailgating season.Have a good party with these yummy recipes..They;re perfect for the stadium parking lot but also perfect for any party at any time of the year.

Grilled Cheese AN Easy Sandwich For Any Night

 Nowadays weeknights and weekends are busy. After hard days of work and school along with chock full of activity weekends trying to make a hot meals seems impossible.Yet there's one that's a classic and easy to make.It's grilled cheese and it can be made any way you want.

I made the vegan version the other night. It was the perfect Saturday hot meal. 

Violife Cheddar is the best Vega cheese.It actually gets melty and oozy;Is lathered Melt plant butter on rye bread and then fried it in a skillet until the bread was golden and toasty.

It was the perfect bite however it did need more.

Morningstar Farms came out with  their extra thick cut Apple wood  pepper laced bacon slabs. You could also add sliced tomato this for a diner style grilled cheese. However this sandwich calls for variation. Use pepper jack or a Gouda for something different and tasty.

The perfect hot and easy dinner is the perfect hot and easy grilled cheese.It;s a simple cook no matter what night you make it. Just enjoy it with its' gooey texture and rich cheesy flavor.

:Labor Day Hopes

 Labor Days brings American to not only thinking about their jobs but other people's jobs as well. Some of the most grueling jobs are in the food industry, especially the produce industry. This is the time to think of them.

A lot has been made about American produce in these past few months.Keep in mid though that workers have some of the worst conditions. They are regularly denied meal breaks along with they and their families being put up in squalid "housing" Think shacks with no indoor plumbing.Then there's the threat of immigration and ICEready to take them off to detention camps heaven only knows where.

What we can do  - not just for Labor Day but for all year round - is stand by them. They;re doing jobs no American would want to do. Protest.Bolster.Supprt.

Make Labor Day not just a once a year remembrance. Make it all year round.Think of those who pick your fruits and veggies.

Jack And Annie's Nuggets Not The Usual Ones

 Vegan nuggets can basically  be - well boring.They kind of taste like chicken while being chewy like it. Unfortunately there's no tenderness to them - unless they're Jack and Annies ones.

I tried these the other night . Jackfruit has always held an exotic hold on me. After all it supposed makes for good vegan bacon. What is it like as a nugget.

It was very good and a lot more lobster than the regular vegan nuggets It was made from jackfruit an large green squash- y type of veggie found in southern India. It 's didn't;t have the usually dry mouth feel and was really delicious. 

I like this brand and was excited to find out that the founder, Annie , has several variations.What excites me is their shaved steak perfect for Philly steak sandwiches along with their burgers and chicken patties that make excellent meals with a side of flavored rice. They also offer breakfast sausage patties and links, perfect for those Sunday brunches. Another plus about eating jackfruit is that it is high in iron ,Vitamin C and potassium, all vital nutrients. Yes its' also low in calories but the nutrition is perfect, especially in the busy weeks ahead.I definitely plan on getting more of the brand for quick weeknight meals and big Sunday brunches. What is also nice is that the company's site offers suggestions and recipes for the products to create yummy meals.

If you;re looking for tasty moist vegan nuggets, look no further than Jack and Annies. This is the perfect meal and the perfect nugget,It's not only high in nutrition but high in taste.

A Most Perfect Cake

 What makes a good cake? A tender crumb and a fluffy frosting.It's hard to get a combo this good but there is a recipe that embodies both. It is a geat Meding of flavors and fruits.

Regular contributor and chef Yewande Komolafe  wrote about this in Wednesday;s New York Times Wednesday Food section.Her recipe is coconut and mango layer cake, It is a labor intensive one with home bakers having to make the mango curd and the mango jam for the filling.Yet this recipe is worth it. It; can even convince the most averse coconut hater to actually liking a slice.Many of her fellow Times chefs and food writers have a loathing to the tender white flakes.Chassidy David, a junior video production editor for the TImes day the flakes get stuck between her teeth.Others claim that ti tastes like suntan lotion. Another, Tanya Sychinsky feels like the actual coconut doesn't;Lt takes like it.Yet there are some that consider the ingredient perfect. ChefClaire  de Boer of the Hudson Valley's Stissing House avers that it;s mildness is what makes it.,Dria Atencio of Queens bakery Salty Lunch Lady's Little Luncheonette dosn;t like most coconut cakes save her own.She elevates the recipe with mango filling which Chef Komolafe riffs on in her recipe. It;s is a light , ethereal cake with coconut everywhere ,complimenting the mango.

How did coconut become so popular? According to Dr. Ken Abala of the University of the Pacific, it started in the 1880;s  and 1890s when it ,bananas and pineapples made their way to the continental  US. Soon there were coconut farms in Florida , Hawaii, the US Virgin Islands and Puerto Rico. Americans taste for it intensified thanks to candy bars like Bounty , Mounds and Almond Joy. This cake is perfect for those . Again it is labor intensive thanks to eh mango curd and jam. The curd is made with canned mango puree , egg yolks butter and sugar. The jam is made with mango puree too, along with sugar lime juice  fresh ginger and vanilla extract.Once the two are made they're blended together with an immersion blender.The cake and frosting are easy to create. The cake is a scratch one with a cup of butter and egg whites to create an almost angel food cake. A quarter teaspoon of coconut extract is added a long with vanilla extract to give it more of that coconut flavor  along with half a cup of coconut milk. To add to the flavor is a cup of sweet shredded coconut flakes. The frosting is a cream cheese one mixed with butter. More coconut extract is added for the flavoring along with vanilla extract.The entire frosted cake is then sprinkled with more coconut on it;s sides and top.

This is the perfect cake for those who love tropical flavors. Make it for a taste of both coconut and mango.It;s a nice way to hang on to those hot ,tropical summer days.

Easy Dinners For Busy Nights

Sad to say summer is over (even though season wise it's really not) .That means crammed school schedules and five day work weeks again. Gome are those lazy dinners where ingredients are either thrown together or grilled for a simple yet tasty meal. Not to worry Easy cooking can still be done.

The New York Times Wednesday Food section brought back Weeknight 100, the annual list of easy dishes to make in the year ahead.The emphasis is on effective yet excellent cooking. These dishes are not only delicious but won;t take too much time. Most can be made and served in under an hour. The list was also made with kids in mind. Picky eaters will like them. Picky adults even more. The recipes can even be modified to suit tastes and allergies too. One is the yummy flavored chicken and pesto rice with peas. This is skinless chicken breasts cooked in a Dutch oven with a chopped white onion and garlic.  Homemade or store bought pesto is added a long with chicken broth. Towards the end of the cooking , frozen peas are added as the peas cook with the rice and chicken;s heat.  Ground chicken makes an appearance in a comforting spinach rich curry too>it is flavored with garam masala and both Kashmiro and Thai Chili's.Plum tomatoes are also added for more color and a tangy sweetness. Tomatoes and spinach also make an appearance  with farro and pesto.Mozzarella is added for creaminess.Kids will  love these za'atar laced turkey meatballs with a tahini dip

Shakshuka is usually reserved for a hearty breakfast but it can also be made for dinner. This is an easy one with the addition of white beans for more protein with the eggs and store bought marinara sauce.This can be served with toasted bread for white rice, For another exotic bite try making crispy coconut salmon with a chive Chile sauce.  The batter has honey in it to accentuate the coconut while the sauce is a blend of  scallions, chili and lime juice for zing. Honey and olive oil are blended in for smoothness. For the cooler lights try the Moroccan inspired ras El hangout chickpea and spinach stew.There are also tomatoes in this and the surprise ingredient of soy sauce. Chickpeas and spinach leaves are cooked into this  along with veggie stock for a truly vegetarian dinner. Dollops of Greek yogurt can be added to it for creaminess of wanted.Everyone will love peanut noodles with spicy tofu. The peanut sauce will be prepared first with it being added to brown sugar and vinegar. Soy sauce along with garlic to create a thick paste. The tofu crumbles are fried in oil  until brown in a large skillet.Also cook spaghetti as the base and then added the peanut sauce. Top with the tfu crumbles and chopped cilantro.

These dishes are tasty and quick to make. They're the perfect dinner for those busy days.Try them for a tasty and simply satisfying meal.

 

Students Starving For Food

 The school year start with thousands of kids not getting a good breakfast. It also applies to dinners too. What can we do about student food insecurity.Give them a H for help. We can help kids of all ages have three decent meals a day.

Why are so many American kids starving. Two reasons. One is loss of direct  certification. This means that when families lose their SNAP or Medicaid their children automatically lose their automatic school eligibility. There's also CEP or Community Eligibility Provision Drops. Schools rely on overall low income enrollment percentages to offer universal free meals through the Community Eligibility Program. This is a non pricing meal option for schools and school districts in low income areas. Declining SNAP enrollment too is forcing major districts, like MIami-Dade in Southern Florida to drop out of the district wide free meal program. even if it's a bowl for cereal and milk, itt's still nutritional and gets a kid through to lunch,Hungry kids wind up disrupting classes or worse zoning out. This isn't right yet what can be done.One thing is don;t donate directly to the teacher or the students there are several organizations you can give money to. Try the non profits like All For Lunch , School Lunch Fairy and Lunch It Forward.These can help tremendously.

What are they? All For Lunch partners directly with schools to pay off delinquent lunch accounts and funds reserve accounts so children never have to go without a hot meal. You can even target your town;s school or district. There is also the sweet sounding School Lunch Fairy which establishes emergency lunch funds at public schools across the US to guarantee a child gets fed if they don;t have money that day.Lunch It Forward dedicated funds to eliminating school lunch debt ,specifically focusing on supporting students who just fall outside federal assistance guidelines.There's also No Kid Hungry which  works on broader campaigns to fund not only school breakfast and lunch programs and advocates for universal free lunches. Also contact the town;s PTA to work with them along with school counselors. Counselors know exactly who is struggling and CNA quickly route community donations directly into student accounts without any administrative red tape.

Hungry kids are a problem in this country. Thanks to an uncaring governments, little ones are going without decent meals. It has to be stopped without any further damage.

It's Festival Season

 September does mean the return to school but it also means festival season.This means parks and city blocks are going to be filled with all sorts of yummy foods and drinks along with games and fun vendors. What;'s going on where? Find out!!!

New York City of course has the San Gennaro festival in lower Manhattan;s Little Italy. There you can find everything from puffs of hot and sugary zeppelin to hot from the oven pizza slices. Stop in the many cages and finish the pizza a long with arancini, rice balls stuffed with seasoned ground beef , with a cappuccino and the many Southern Italian pastries. This is from September  17th to the 27th.This year celebrates its' one hundredth anniversary. so there will be extra treats and celebrations going on. Earlier in the month, this weekend the city hosts Egyptian Day where you can enjoy such treats as shawarma and tabouli Right across the river in New Jersey the state has a variety of festivals also going on. Head over the the near the shore town Manalapan where the Happy Day Farm has the famed tribute to Dolly Parton - a corn maze dedicated to her along with food stands that feature fresh apple fritters, funnel cakes, gyros and fresh squeezed lemonade to name a few. Up north Bergen County has the Fall Festival in Overpeck Creek Park in Leonia (right off ROute 80. It;s September 18th to the 19th and there will be a variety of different food trucks for all sorts of taste.

See Boston , not just for it's Revolutionary War History but for the festivals there .It is a foodie town ,catering to all sorts of taste. Try the Caribbean Rum and Food Festival held on September 12th at Roxbury College. This is a boozy get together where you can sample different rums along with such Caribbeans favorites as jerk chicken and  conch fritters.There's sure to be slices of rum cake too. There is also the Boston local food festival September 26th at ROse Kennedy Greenway.The best of New England is there, Try blueberry crisps from a blueberry farm and Mexican street corn where the corn is locally grown. Get a taste of the early Oktoberfest in California's Big Bear Lake, in Southern California. It;s starts on September 12th and ends on November 8th . They have everything from bratwurst to spaetzles and  of course, giant, pretzels along with apple strudel with caramel sauce. Up in Northern California by San Francisco there is the Pacifica Fog Festival the weekend of September 26 and 27th. Try the famed Fog Cutter cocktail -  a Heady mix of rum, gin and brandy are splashed with lemon juice and stirred.There;s also Witch craft cookies and Shire shack dishes there too.

It;s festival  time thorughout the US. Go to one of these or one in your neighborhood.Enjoy the good weather and good food.

Is The Dixie Lee Bakery Gone

 The Dixie Lee Bakery was on e of those must stops along the Raritan Bay area of New Jersey People went to Keansburg Amusement Park and Water Park and then the bakery for cookies.Locals bought their famed onion rye bread that was even good hard and stale.It lasted with the original family then sold them closed just recently.

I found out about its' closing  yesterday aduring a day at the shore.I wanted to see if their quarter pound of their yummy chocolate dipped butter cookies had gone up in price. Imagine my surprise when I read that the bakery closed in June. There was shock and surprise. The Dixie Lee has been a staple of the area since 1937 meh the original owners opened it in 1937.The Slovenc family started it , naming it after Bing Crosby's wife at the time Dixie Lee. For decades and generations family went there after mass at nearby St Ann,.s Kids love the Cookie Monster cupcakes while adults loved the checkerboard cakes and croissants.Dixie Lee was responsible for cakes from birthdays to probably weddings. They were there. Always. They caught the eye ,including myself , of visitors to the Bayside city.I fell for the butter cookies dipped in lush dark chocolate and  covered in sprinkles. The big cookies were excellent too, every bite buttery and sugary - and satisfying.I bought my Mom's graduation seven layer cake along with that incredibly delicious onion rye bread. That last made for excellent sandwiches and was great slathered with butter.

Then The Slovenc's retired with he kids and grandkids not wanting to take over. In 2022 the famed New Jersey chef David Burke took over. He created restaurants throughout the state , New York and Floritda, I had hoped that he would continue on with the Slovenc';s recipes and charm. I had met him during a visit there.He was in the middle of a tantrum , going on about his pastry chefs. His assistant ,Jake, was much more helpful even agreeing to an interview for this blog.. The brownies and breads remained the same, along with the butter cookies. He did add the fancier macarons which would probably would have been better off in a little shop at Long Branch or in a fancy French bakery in Red Bank.There were also tee shirts and baking lessons offered.Is this part of a typical bakery ?No.  That probably was his first mistake. The second was changing recipes people grew up on. That;s when many, according to their  Facebook posts went to bakeries in nearby towns. Customer traffic dwindled. There was slowly no more trade. Chef Burke's possession lasted  only four years. There is hope with Anthony Rotondo , from Plainview who wants to buy the bakery and return the Dixie Lee to its' former glory.

Is the Dixie Lee poised for a resurrection. SO many hope so. Bring back this grand bakery and all the great recipes with it.

Desserts for Still Hot Weather

We're still in summer .That means a hot kitchen. Yet many are craving desserts , sort of an upcoming nod to fall where home baking resumes. The best bet is go the easy route.Don;t heat up the kitchen too much,

Again Dave Tanis tapped into this in Wednesday;s New York Times Wednesday Food section.He create a blackberry napoleon iwt fresh blackberries and easy to defrost frozen puff pastry. The puff pastry is put into the oven while a lemon curd for the filling  is made on the stove top.This is an easy cook, similar to sabayon where eggs sugar and salt are remixed together with lemon zest.Once this is cooked this is blended with whipping cream and confectioner's  sugar.Its the layered on the cooled and split puff pastry along with the blackberries to create a sandwich.You can do the same with ice cream and any kind of sauce, Think chocolate ice cream with strawberries and a bit of chocolate sauce or vanilla ice cream with caramel and  air fried toasted almonds. The puff pastry can also be the base for a fancy strawberry shortcake,Just layer the berries with whipped cream(or even Cool Whip) if you don;t want to fuss.You can also create a quick chocolate mousse with Cool Whip and chocolate pudding mixed together. Layer this on puff pastry for an elegant quick dessert.

Ice cream pies ,cakes and cupcakes are all still great right now.They're the perfect send off party cake too, for kids heading off to college . Have a good silicone pan that's easy to take the cake out of. (Amazon has a good array of them)It starts with a good crust - name Nabisco chocolate wafer cookies These are crushed and mixed with melted butter or margarine. The crust can be layered two or three times throughout the cake.Then add whatever flavors the future college student's favorite flavors. Think a mocha latte  pie or cake.Start with the chocolate crust. Then add a layer of chocolate fudge and fill in the mold with softened coffee ice cream.Layer with more chocolate crumbs and then spread a layer of whipped cream or Cool whip on top. You can just add puffs of Reddi Whip too for a fancier cake or pie.This can  be done with ice cream cupcakes too. Use silicone cupcake molds (again you can get these on Amazon). Use the same technique that you would for the pies and cakes. You can also do a fun surprise layer of M&M's chocolate chips or even crushed toffee.Top with a swirl on Reddi Whip and top with sprinkles or cherries.

Desserts can still be made.Yet make them easy during these still hot days. It;s a simple way to enjoy having a sweet treat 

It's Still Hot Take It Easy

 No matter what the ads and stores say  it's still summer. That means there are still hot muggy days and nights. What does that mean - don't go wild with cooking  Take it easy with easy recipes that require zeo or little cooking,

This is what Dave Tanis write about in the Wednesday Food section of the New York Times.His recipes inclice deviled eggs ,shrimp cocktail and potato salads but there are many more recipes t make when the temps are still high.Mr. Tanis has his devilled egg recipe with serrano chilis and lime juice along with softened butter instead of mayo for the stuffing. You can easily make traditional ones, with just mayo egg yolk, and a bit of paprika. Some recipes call for pickled juice or pickle relish , but that's up to you. If you're hard boiling eggs then also make them for a simple egg salad. Most people think that egg salad  makes for a great lunch but you can also use it for dimmer. Stuff it between a croissant or brioche for an fancy meal . It can as be used for stuffing tomatoes . Egg salad is usually made with just chopped hard boiled eggs and mayo. You can add mustard and scallions for color and variety too. Sliced hard boiled eggs are great in salads ,especially salad Nicoise  where you can also put tuna, green beans grape tomatoes and anchovies. Omit the lettuce if you're leery about using it.

Mr Tanis also has a green shrimp salad. His is made with salsa Verde, His sauce has tomatillos , cilantro and a crushed jalapeno for color and flavor. There also red onion and red pepper to spike it. Yet cold shrimp is just good with a simple shrimp cocktail sauce. You can buy it or make it . The recipe calls for ketchup, horseradish, hot sauce and lemon juice blended together.A Japanese shrimps sauce is a different way of enjoying cold shrimp.Mix mayo with white sugar, melted butter  and rice vinegar with paprika and garlic powder.It'll be a light orange color (sort of resembles French dressing. A shrimp salad  sandwich is also an easy way of making a light yet delicious dinner. Again like the egg salad mayo binds it together. Add minced bell pepper, green onion and celery for crunch and flavor. Lemon juice gives it a bright tangy under flavor  You can also stuff tomatoes with it. Mr. Tanis also has potato salad.This is much more filling thanks to the addition of tomatoes The potato salad is made first then the cherry tomatoes are added. Cumin and nigella seeds are added for flavor. Keep in mind that avocados also work in  this kind of salad. They make a creamy counterpart to the potatoes.

It' s still summer. It;s still hot. Take it easy when you cook. 

Budget Shopping Budget Eating

Grocery shopping is hard these days. The prices are still soaring.People are going without. Sometimes a ,guide is needed and luckily there is one. Can it help? Possibly ,

New contributor and NBC food reporter Kevin Pang wrote about saving money in yesterday's New York Times Wednesday section.He is a Chicago reporter living in the suburbs there with his wife and  their twn year old son. He and his wife Anne looked to the US Department of Agriculture for help.Their thrifty option, is the least expensive and is what SNAP benefits are based on.They also cut out their usually eating out twice a week, It was time for home cooking.There was also no impulse buying and cheaper options were taken.Their son Liam likes peanut butter and  jelly sandwiches. They had to switch out his favorite strawberry jam for the cheaper grape jelly.The $4.35 baba ghanoush for the $3.77 hummus. They did stick with their organic staples such as eggs cream milk and certain vegetables that are hard to wash.The Pangs chose wisely with the high price paid for meat was pork shoulder at $14.98.Dairy was a variety of different products but all were relatively inexpensive The same for bread and baked goods with a sourdough baguette for only $2.99.They sort of splurged on cheddar Sun Chips at $4.99 a bag..

Mr Pang and his wife also contributed recipes which are perfect for any kind of dinner. There are the tasty bacon cheeseburger meatballs It's a fun way to use chopped meat along with adding favorites like crispy bacon and shredded cheddar.The sauce is a blend of condiments and sounds like McDonald;s special sauce with its' mix of ketchup ,mayo mustard  Worcester sauce and relish. There is also chorizo amatriciana that has the zing of spicy sausage. The sauce also has onion crushed tomatoes olive oil and red pepper. Garlic also gives it flavor.Everything is finely diced and sauteed until the onion turns translucent. The sauce is added  a long with a pinch of sugar. Bucatini, that thick chunky pasta is used but try anything that was on sale.There were also dinners of fava beans with ricotta on a toasted baguette,There were also carnitas and  sesame soy chicken. One dinner was Japanese curry with a fried pork cutlet. Lunches were mostly leftovers from the night before while breakfasts were granola and yogurt or scrambled eggs.There was a breakfast tortillas which is always fun. There was enough variety that no one became bored with the menu.

Follow this guide for some ideas for low budget shopping and cooking. It won;t be limited.There is variety and fun recipes. It's a good way to save money and be creative.

A Great Cookbook Survives

 Many think that Julia Child brought French cooking to the American table.She did but it was a Frenchman who broke the recipes to make them easier to understand.The Frenchman was the great chef Jacques Pepin and his books La Methode and complete Techniques. is celebrating its fiftieth anniversary in print.

Regular contributor and Times Food critic Pete Wells wrote about this great chef and the book in today's New York Times Wednesday Food section.The books were unusual for the time,giving exact step by step instructions with pictures to show what to do in every stage. The books may not be for some who just want to cookComplete Techniques  has seven hundred pages but only one hundred and sixty recipes. There is a lot of attention to making butterflies out for carrots and swans out of apples.These were already on their way out of the culinary scene in 1976. Some of the pictures are horrorfically graphic.He de=fleeces a dead baby lamb and then severing its' knee joint and also packing its' shoulder joint with mushrooms, herbs and mushrooms. (it must have been awful for his then nine year old daughter Claudine who brought him  thecooler with the little lamb) The picture taking was also a bit gruesome for the photographers. They had to climb above Chef Pepin and photograph every step,

Th ebook was reflective of the times. Fifty years ago there was a DIY movement in publishing from Our Bodies Our selves  and The Whole Earth Catalogs. Therese were books with tons of drawings and how tos. Even Chef Pepin did this .,building his own kitchen , from the marble countertops to painting fish and radishes on the kitchen tiles to star in the many pictures through out the books.. Family and friends were roped in to help with the bare bones of cooking. There was a lot of chopping,slicing and cooking for the whole year the book was being written.The techniques were broken down into manageable blocks to read alongside the pictures.It proved to be a boon to a young chef like Tom Collicchio who had ADHD .Chef Pepin;ss tyle appealed t him and eh could easily read the recipes.The same for another chef Chris Cosentino who also had ADHD as well as dyslexia. Regular cookbooks were not for him. These were different and easy to follow. The recipes still hold up. Mr. Wells includes a banana flambe recipe.This is cooking roasted bananas in a brown sugar ,butter and rum sauce and igniting them, much like Crepes Suzetttes/ It's is an impressive dish for ending a meal.

Chef Pepin's books are still going strong after half a century. They are easy to follow.Modern chefs can learn a lot from them

Honoring A Great Down Home Chef

 Dolly Parton was incredibly unique.She was a talented songwriter and singer, penning two of the music era's great hits Jolene  and I Will Always Love You in one session.She was also an amazing philanthropist , donating books to children around the world. Yet she was true to her hillbilly roots and was a great cook and baker. She could create some of the best sweet and savory dishes.

In the last few years she created cakes mixes that were part store bought and mostly homemade. There had to be a stick of really butter added for that homemade buttery taste. There were homey flavors like strawberry and caramel, along with chocolate and coconut.There were buttery already made frostings to add too so there was no need to whip up a bowl. Her Tennessee roots shone through with her buttermilk biscuit and cornbread mixes. Try her banana nut muffin and cinnamon swirl crumb cake - perfect for late summer desserts. There is also a pancake mix with maple syrup in a guitar shaped bottle! There are frozen dessert cups too. She created dessert cups in such yummy combos as banana cream cookies and custard,vanilla shortbread in custard and chocolate mud pie cups.There is also an original whipped cheesecake with a bit of buttermilk added and a molasses graham cracker crust. There is also a decadent chocolate pie with a flaky crust and a dusting of confectioner;s sugar on top. Families will love her peach cobbler with its' brown sugar soaking the fruit,.Serve this for holiday desserts to remember this down home baker.

 Dolly also gave her savory recipes too.The single serve dinners are perfect for someone with a busy lifestyle but craves good old fashioned dinners.  You can buy her shrimp and grits along with her chicken fried steak.The first is a perfect blend of spicy seafood and creamy grits. The chicken fried steak is batter dipped and served with green beans and homestyle mashed potatoes. Many love her  fried chicken and baked Mac. This combo has a cheese sauce infused with buttermilk for a nice tang while the chicken is really tender nuggets.There is a following for her  beef pot roast that has equal amounts if beef and veggies in a tasty gravy.Of course you have her chicken and dumplings.This is creamy gravy covering chicken and homemade dumplings for a tasty hot lunch  or dinner. Her beloved DOllywood also featured some of her favorites too.The parks Front Porch Cafe features  breaded pork chops smothered din bacon and served with succotash and mashed potatoes. Aunt Granny's Cafe offers fried catfish and friedn okra along with black eyed peas and turnip greens.

Dolly Parton devoted her whole life to music.Yet she could have easily devoted her life to cooking and baking. Her recipes, like her songs will live forever.

Tasty Care Packages

 Kids are going off to college ,some of the for the first time. They may not like what the school cafeterias have to offer. What to do? Create a care package. This could be sweet or savory, depending on what the college kid likes/

As much as young adults love to snack and nosh.m keep in mind that they also need good hygienic products and nutrition. Pack a few tubes of their favorite toothpaste and bottles of mouthwash.(why a few? they like to share with their roomies)> Also have cough lozenges and medicine along with aspirin. Pack vitamins too.They re usually too busy with studying and sports to even think of adding a few nutrients to their diet. Dried fruit is another good choice.These are perfect for late night cramming and just noshing with friends. The healthiest types to eat are dates,aprocots raisins and figs.They have high levels of antioxidant,s potassium and fiber. Every grocery store sells them. Sun Maid has their new charcuterie package which has dried cranberries blueberries and apricots, The cranberries and blueberries are also chockful of antioxidants.Craisins, dried, cranberries are popular and tasty , They're also perfect in a bowl of corn flakes and Cheerios.Pack a few bags of them too,.

There's are also the fun add ins Homemade cookies are a must. They've been in college care package for decades. Classic chocolate chip is the cookies of choice. There are so many different ways to make them. You can go with the classic which has brown sugar and milk or bitter chocolate chips.  You could make the equally classic M&M cookies and have both little and big candies in the dough. Add walnuts or almonds for the nut lover. Totally mix  it up by using mint chips in a chocolate cookie dough ro even peanut butter  chips. Shortbreads are both easy to make and easy to send, The recipe is just mixing confectioner;s sugar, butter and flour together to form a stiff dough.To make them special, dip them in melted chocolate. You can pack the cookies in homemade popcorn. Keep the  popped kernels plain and add flavorings to flavor later. Also pack microwave popcorn or plain kernels with a whole host of sprinkle on flavorings. Kernel Seasons has some great flavors like movie theater and nacho cheddar. Pack in a few before shipping.

College care packages should be fun.Have them packed with good for you and good snacks. The dorm student will appreciate it.

Late August Harvests

 It''s still summer even though there are pumpkins and pumpkin spice everywhere. What that means is late August harvests and the tasty dishes that come with them. Take advantage of this, especially with your local farms and farmer's markets.

Even though there is nothing but Cylospora and salmonella your nearby farms offer picking for a price . There are also good  local farmers markets where the produce comes from smaller , more manageable farms where produce can be monitored. Tomatoes and bell peppers are thriving at this moment. Tomatoes mean sauce for fall and winter pasta dishes but use fresh ones for a silky tomatoes Provencale and ratatouille. For a cooling dish then tomatoes stuffed with tuna and mayo and the peppers with leftover rice and home grown herbs. Also think soups. Create a tasty minestrone with  them and the addition of white and green beans along with veggie broth, fresh garlic and parsley. Cook it in your crockpot if it;s too hot to use a stovetop. Onions are also in harvest right now. Tyr them stuffed with beef ,Piedmontese style or just have them sliced and battered for onion rings. Zucchini and squash are big right now. Make them stuffed with rice ,any kind of chopped meat and rice or sliced into coins and then sauteed in a mix of oil ,butter and garlic.

There are fruits that are ripe for picking in late August. This is peach season so go to the farms and start picking. It's a great activity for the whole family and many farms do offer family rates. What to do with peaches? Try a peach  jam.This only has the peaches  , some  lemon juice for preservation and sugar to create a lovely spread for croissants .Of course there is peach crumble . This is a tasty baked fruit dish topped with a mix of oats , brown  sugar ,cinnamon and lemon juice. Keep in mind that charred peaches are the perfect dessert with vanilla ice cream. Just split and it the fruits , brush with melted butter or oil and put on the grill for three to five minutes. Serve with scoops f ice cream or whipped cream for  more decadence.Blackberries are another late August fruit that's in abundance right now. A lot of the thickets are in the wild so you can easily go into  woods and pick them . Try blackberry crumble bars for a tasty sweet snack.Use old fashioned rolled oats and  whole wheat flour for a healthier version. Blackberries can also be made into a curd.It's pureeing the berries and  add ing whole eggs and butter>These are whisked together very a low flame and then placed into jars. Use it to slather on toast for a different breakfast treat. 

It's late August.There are still harvests to be used. Try what the month has to offer in tasty savory and sweet recipes.

That Other Non Meat Quorn

 With all this ado about Impossibemeats we sometimes forget the riginal non eat quorn.It's a surprisingly good sub in for chicken and has the same taste and flavor. It's perfect for all kind of chicken dishes.

I saw the quorn cutlets and thought why not.It's different and a change up from all those nuggets and burgers I cooked throughout the summer. Quorn started in the 1960's. decades before Impossible meat was even created. It's basically a microfungus( a kind of mushroom)  which can convert carbohydrates into micro protein.

What is exciting is that they're in the shape of chicken breasts. That means you can do anything with them//

I decided to go French and fancy with them .they're first cooked in olive oil. use about two tablespoons of a light oil (you don;t want a heavier oil with the sauce) This is Stop & Shop's..

As for the sauce I wanted a light lemony French influenced one. 

Add two tablespoons  of juice or freshly squeezed lemon juice.(I used Walmart's Great Value brand  which is very good)

The add a good heaping tablespoons of butter or plant based butter like Earth Balance or Melt.

Add two to three grinds of fresh pepper(I used Lidl's brand) for a bit of zing Cook for three minutes over a medium flame.

I paired the cutlets with the Little Potato Company s' potatoes. To me this looked and tasted more like a fancy restaurant meal than just a quick summer Friday dinner. I love this quorn cutlets. It has the taste and mouth feel  of real chicken .It was really a great dish and I loved the sauce with it.I plan on using the quorn cutlets in making chicken Parmigian in the future.

Consider quorn instead of the usual plant based meats. It tastes like the real thing and can be used in all sorts of dishes. It's the perfect vegan dish.

New Twists On Classics

After so many months of barbecues ,salads and ice cream,meals ca become a bit boring.Yet imagine taking classic summer  ingredients and  cooking method, using them in a totally different way.This makes for a refreshing uplift in summer cooking. It also means new flavors and new deliciousness.

Regular contributor Ali SLagle gave good ideas for changing up summer fare in yesterday's New York Times Wednesday section. She gives great ideas to liven up any meal or dessert .It doesn't take fnc6y , imported ingredients , just the usual stuff done different. She takes barbecue sauce and turns it into a salad dressing. This is brilliant and elevate the sauce  from just something to cover chicken and ribs;Thin it out with some lime juice and serve it on hearty greens such as kale and romaine along with a great sauce for grilled veggies.Tinned fish like tuna and  anchovies are great with sliced tomatoes. They bring out the fruit's sweetness and makes for a good lunch (especially with crusty French bread) Another idea is adding whipped feta to watermelon and a salty cheese . Whipped feta is easy t o make.It;s blending feta with Greek yogurt until it's as fluffy as whipped cream. Mayo, that summer staple actually makes a great coating for chicken breasts. Adds herbs and Dijon mustard for more flavor before grilling.A new cooking technique can add oomph to veggies. Another new pairing is corn and rosemary, The herb brings out the corns ,nuttiness and warmth,

Ms Slagle recommends overcooking zucchini too This releases the water and caramelizing the veggies to a silky sweet treat. Another cooking idea is grilling hots dogs counterclockwise to get  more flavor and color.Rotate every so often to get the dogs evenly crisped. The hot dogs (and bratwurst) will have more exposure to the flames and heat and will only have gril makes on the side/ Can summer desserts get a change up? Yes! Surprisingly black pepper and strawberries are a perfect pairing Fresh ground pepper spikes the berry's sweetness ,giving them zing. Now for another wild pairing.Try peaches with  fish sauce..Peaches are very sweet while fish sauce is the opposite  - salty to the extreme degree.Pai them together to bring out the flavor in  both.Thi also can be done with sweet watermelon and mangoes too. Even classic ice cream can be elevated  and not with the typical fudge or caramel sauce.Add a thin drizzle of olive oil on plain vanilla, Ir adds sheen and silkiness the average sweet topping can ;t give it. Aim for a flavorful fruity one. This can also be dripped on coffee hazelnut or strawberry (for some reason it doesn't; work with chocolate). A sprinkle of crunchy sea salt also helps in bringing out the ice or gelato's flavor.

These are classic ingredients.Yet using them different or cooking them in a new way will make for tasty flavors.It's a fun way to add some oomph and zing to a summer meal.

A New Chapter On Mexican Cooking

 Mexican food is showing Americans that it's more than tacos and margaritas.There's a whole new generation of Mexican born chefs that are showing the varied and delicious foods of their provinces/ Itsa wide variety of different ingredients and flavors.

New contributor and winner of the James Beard award for culinary writing and regular contributor Brett Anderson wrote about this explosion of true Mexican cuisine in today's New York Times Wednesday Food section. Mexican food was always a limited menu. There was just tacos and burritos, that's it. In the last fifty years , however, in the past fifty year the exican population has expanded from eight and a half million to thirty-nine million.According to Pew research in 2024 one out of ten restaurants in the US is Mexican. Eighty-five per cent of all counties in the US have at least one Mexican restaurant. What this means is that there is also a vast array of different recipes from the country's thirty-two states. A big plus is that also eleven of them received Michelin stars including Californios in San Francisco, the only Mexican anywhere to win the acclaimed award three years in a row. Unfortunately now politics also plays a role in this phenomena. Mexicans and even Mexican-Americans have been deported or contained by ICE thanks to the Trump administration

Politics ,aside the Mexicnn states are being greatly represented here. There are birria tacos from Zacatecas , a favorite with Gustavo Arellano, are porter for the Los Angeles Times and author of  Taco USA: How Mexican Food Conquered America. He never really saw them here until the mid 20110s. These are barbeco or barbecue filling of Western Mexico, They;re usually made with goat or lamb  and flavored with vinegar,dried Chile and garlic along with herbs and spices. There are also plate sized palceros, big in New York, Manhattanites love these large tacos from central Mexico. The filling is anything from pork rinds , queso fresco, cactus flower salad and avocadies. Potatoes, eggs and rice are added for more oomph and the whole dish is topped with either fresh cilantro, diced onions or regional salsas.Even Oklahoma City birthplace of such American staples as Sonic and drive in eateries have birrio estila Aguascalientes slow roasted goat summered in guachillo ancho broth ,flavored with tomatoes and roasted cashews.Even places with small Hispanic communities like Door County ,Wisconsin have excellent Mexican restaurants.La Sirena's chef Emile Coulson Slagado uses Wagyu beef in making some of the best foods outside of Los Angeles and New York

Mexican food is becoming one of the top gourmet foods in the US<The food is top notch as is the quality.It is fast becoming a force on the American culinary scene.

An Old Fashioned Beet Salad

 One of the joys of summer eating was the old fashioned beet salad. There's something about the deep ruby slices dressed in a simple vinaigrette. It's a tart and tangy taste, reminiscent of a summer when  fresh veggies ruled the tables.

I had a craving for this after reading today's  article by Simon Bajaj in New York Times Tuesday Science Times section. Beets are muklttiaskers.They promote brain health while lowering blood pressure. The reason I wanted them was nothing scientific. I missed their sweet  earthy taste. I wish I could get fresh beets but then they lose their nutrients when boilingl. It was on to the canned sort.

They;re already cooked and sliced , marinating in their own juices. I bought Stop and Shops but any brand is good.

The dressing is so simple.A splash of olive oil and dash of white wine vinegar. Add some salt and freshly ground pepper to really bring out the natural sweetness. You could add chopped onions as my Mom did. These give a spiky sharpness.'

Mixed this is the perfect side(although I couldn't;t resist stealing forkfuls before dinner). This is the perfect change up from green bean and broccoli salad and it's perfect with any charcoal grilled steak, Chill it a few hours before making for the optimum flavor boost.

Beets are good for you. Try them in a classic salad. Enjoy the sweet taste with a tart vinaigrette. They are hard to resist,

School Ready

 School is going to start in the next few weeks or right now depending where you live. Are you ready with  school lunch?  while it's easy to get a fun container and bag  it's not so much fun to pack something that cylospora and salmonella free. Can school lunch ever be the same?

There are a few things that's= should cheer up any mom or student. Dollar Tree and Dollar General have some neat sandwich and Bento lunch box cases.Get the sandwich boxes that feature such a characters as Bluey, Stitch, Disney princesses and a baby Spderman. These hold a regular sandwich and keep it fresh.It's just so much fun to have too.  There are also checkered lid  food containers in pink sage and blue. (these are on my radar to get) Dollar Tree as Bento boxes that kids can use too. Other places to buy them is Amazon and Temu. Dollar General has food containers as well.Also look to Temu and Five Below for modern takes on lunchboxes. A more expensive version is the Stanley All Day Mini Lunch box for $33.75 on sale from Stanley. This looks like a designer purse and comes in a variety of different colors from deep burgundy to light aqua. You can get cheaper from Vera Bradley for $14.99 and has cute cat and dog prints along with a red quilt pattern. You could also just get sandwich bags and stas time in your kid's knapsack too.Stock up on sporks too for easy eating, whether for a cold pasta salad or pudding.

What to bring is a big trickier than what to bring it in. Cyclosporine makes it difficult to create salads and salmonella seems to be everywhere. Sometimes the best choice is the classic one. Peanut Butter and jelly should work if there are no peanut or nut allergies.A simple ham and cheese sandwich is also good . Also vary it with chicken and London Broil slices (Stop & Shop has this for a good price and it tastes like homemade)For both  big and little vegans there is plant based versions.One of the best is Tofukey's Peppered Tofurkey slices that have a nice black peppery bite and the texture of actual meat. This is one of my go to s and works well with vegan mayo on any kind of bread (rye really brings out the flavor).Try Tofurkey's turkey again good with mayo and the bologna. Have this last on white bread with a good dollop of sharp mustard.It would be tempting to add bite sized veggies like broccoli and carrots yet even these may be too risky.I would lean towards avocado , banana or orange slices . These have thick rounds that can protect the actual flesh. As for dessert get fresh apples and pears and peel the skin off . Also raisin oatlmeal cookies are great too and the occasional Hershey's kiss.

The school year is about to start. Be ready .Be smart about having a good lunch ready.

Ferragosto Feasts

 This is a big day in Cahtolic and Orthodox Europe.I'ts hug ein Italy where many celebrate and observe the feast of the Assumption of Mary.--when the Virgin ascends to Heaven. It is a day full of grilling and feasting on harvest.

You can easily celebrate the feast's foods here. Many American Catholics go to church today and then have a brunch or dinner out where ever they are. If you stay at home you can have the classic Italian grigliate - any grilled meats.A typical dinner would be a variety of sausages, pork ribs and chicken this can be made at home.Use a light marinade of lemon juice ,olive oil and a mix of dried herbs.This last could be oregano, dried basil and rosemary. You can add minced fresh garlic or garlic powder, depending on your tastes. This can be used for beef and chicken. What about the sausages? A fiery one, filled with not only beef and pork but also red paper flakes toasted  fennel and garlic.Keep in mind that fresh sausage or saucisse takes a good fifteen to twenty minutes to cook.Pre cooked sausage takes only ten to twelve minutes. You don't have to oil them.Just put them on the grill and cook evenly by rolling them every so often.  They can be eaten plain or on long rolls. 

The sides are mostly veggie .A note here.Cylospora is still prevalent here in the US. Wash every fruit and veggie in warm for twenty to thirty seconds. Don;t use bleach or soap to wash.You'll ruin the taste.Many Italians, have bell pepper recipes.They can be stuffed with arborio rice and herbs You can also grill zucchini or eggplant too. Both  can be marinated in just olive oil with salt and pepper and grill for about three to five minutes on each side. You can also make a tasty panzanella - that tasty bread salad with ripe tomatoes. Dried bread cubes can be used for crunch but a better variation is using torn up Italian or French bread. Soak the chunks and quartered tomatoes in olive oil, Onions can be added if you want a stronger taste but a milder flavor can be had by using a pinch of onion powder. Add plenty of basil and oregano too. Another idea is creating a tomato and mozzarella salad.Cold pasta salads can also be made. Just skip the mayo and just add olive oil. Desserts can be sliced fresh peaches in Prosecco or Asti. Tasty dessert is afogato - drowned ice cream.Usually made with ice cream and hot coffee, you can add cold coffee to vanilla or chocolate ice cream for a lovely late into the night dessert.

A Ferragosto meal can be had at any time. It's especially wonderful  on this Holy Day. Feast and enjoy the summer harvest.

A Classic For Summer

 it seems stranged to make soup in ninety degree weather yet a from scratch one is actually comforting.The trick is making a simple one.The Piedmontese pane pesto or pompeist is just this easy.

This is a three ingredient soup. It should comtain two large eggs but I wanted mine vegetarian.Just Egg filled in the need.

Of coutse you need broth and againI used veggie instead of chicken broth.As for the breadcrumbs I used up my panko.I ran out and I used the regular breadcrumbs I had.

Pompeist cooks up really thick and it was more of a potage.

Adding just a little bit of water, about quarter of a cup thins it out.

The taste is still eggy, bready and wonderful.It did become a bit custardy so more broth was added for next days lunch.

A simple soup is the perfect dinner for a hot day.It is soothing despite the heat.It's a nice comfort , different from tge usual cold summer deal.

New California Cuisine At Home

 California cuisine has had a reputation ever since Alice Waters created it fifty five years ago.It was made a certain way with certain ingredients.It was supposed to  - in a way-represent nouvelle American .Yetit coild be considered elitist..A new cuisine is emerging from the state and it's more representative of the people there.

Regular contributor and chef  Genevieve Ko wrote about this in yesterday's New York Times Wednesday Food section. California cuisine started, again by the famed Alice Waters for her restaurant Chez Panisse in 1971. She championed using fresh  local produce, preparing it with a French sensibility.For five decades and more chefs up and down the state did the same, drawling largely from European recipes. Mostly the influence came from Italy.Yet a lot for people from all over moved to California in the half century following Cehz Panisse's opening. They brought their native food flavors .Meanwhile native Californians looked over their recipes and reinvented them. There was fusion, two cuisines fsed together to form one. diaspora - the immigrants recipes and third culture - that reflects a chef's history.I'ts less defined now. It's less Mediterranean and there are fewer mash ups It's freer and more curated as chefs take inspiration from around the globe, instead of one place.

The recipes Ms.KO give reflect this. The ingredients can be picked up at any farmer's market anywhere in the country. There is pluot tomato salad with suya pistachio crunch. Suya is a coating West Africans use to coat skewers of various meats like pork ,beef and chicken.The salad itself is an interesting mix of tomatoes and the apricot - plum hybrid.Rhe dressing is a rich pistachio cream made with shelled, insulated nuts blended with whole cream Greek yogurt and lemon juice and topped with pistachios spiced with cayenne,and ginger along with onion and garlic powders. Its a combo of California produce mixed with African and European flavors.There also is summer melon spoon salad.There's me long cucumbers and avocados with a simple dressing of lemon and olive oil, flavored with fresh basil and dill leaves. Since it;s corn season all over America ,there  is a charred corn and cheddar salad to celebrate that. Fresh corn is charred on an outdoor grill until it's charred brown in spots. An aoilis sauce is the dressing. This is classic aioli made with homemade mayo, with fresh egg yolks missed with Dijon mustard and lime juice use a neutral oil like grape seed to emulsify this. The cheese can be a sharp cheddar but crumbled queso Fresca, feta or Cotija can be used. Ground Aleppo peppers are also used for heat.

A new California cuisine can be made anywhere in the US.I;ts just a trip to the farmer's market to get the ingredients. Its then adding fresh flavor and taste to  dishes that fit in easily anywhere

Cool Ice Cream For A Not City.

 New York and it's boroughs have always been known for pizza and hot dog. Yet ice cream is also a city classic and must have during these hot days. Now there's a list of the best places for the coolest and coldest scoops. All a re deliciously creamy and flavorful

Restaurant  critic and new contributor Mahira Rivers compiled this list in todays New York Times Wednesday Food section.Not all the booughs are mentioned however . Staten Island and the Bronx are not (both areas have really good ice cream parlors and gelaterias)Gelati is always the cool choice for hip New Yorkers so try Pamina Dolce E Gelato.Try the summery flavors of peach and apricot along with the rich nocciola studded with Piedmontese hazelnuts.Not far from there is Unnecessary an ice cream parlor opened by - former bartenders. Another lower Manhattan offers Il Laboratorio Del Gelato which gives such interesting flavors as cheddar cheese and cactus. They also have chocolate and passion fruit sorbets for the less adventurous. The scoops have a cocktail twist to them.There is a vodka infused soft serve along with a minty grasshopper and the Garibaldi cocktail, a mix of orange juice and Campari.Chic Gramercy Park has Caffe Panna.They have the popular Red Flag, vanilla ice cream swirled with graham crumbles and strawberry jam. Midtown Manhattan may have great delis but it also has a good ice cream parlor.A La Moe Shoppe. They have the fun Partly Cloudy  - blue cotton candy ice cream dotted with mini marshmallows and Cooks  -a mix if chocolate and vanilla ice cream with a fudge swirl.Julia Jeans on the Lower East Side has good old fashioned flavors with a twist.The orange sherbet tastes like a Creamsicle while the butter pecan has a salted ice cream base.

Brooklyn and Queens has some fun places to visit too. Bedford Stuyvesant is the home of Brown Butter Creamery.They do classics right here with a fudgy dark chocolate and a Bourbon unfused vanilla flecked with vanilla beans.They also celebrate the Caribbeans with flavors like crema and spiced bissap -  aspciy clove cinnamon,ginger and honey drink.Forrest Hills has the old fashioned Eddie's Sweet Shop. Here ice cream is served in silver coups or cups and the flavors are classic too. There are chocolate coffee and rum raisin along with hot fudge ,whipped cream and cherry toppings. Greenpoint Brooklyn  along with the East Village and Moynihand Train Hall has Davey's  where al the ice cream is homemade There is fresh strawberry and coffee. scoops along with sundaes and milkshakes. Inwood Queens hosts Lost Borough Ice Cream.Patrick Cruz and Kawana Jefferson the owners do shoots out to Dominican vanilla and bizcocho,the vanilla cake features at birthdays and baby showers.Another Queens must go to is The Screen Door. The ice cream is old fashioned but go for the Ice Cream Nachos - waffle cone buts that can be dipped in vanilla ice cream and chocolate syrup. Go to Soft side in Morningside heights for more soft creamy ice cream.

Happiness is ice cream. Go to New York to have the best. It s cool comfort.

A Simple Summer Curry

 Curry many not  be associated with summer yet a simple one is the perfect hot weather meal.. The good thing about curries is that they can be as simpler as complex s you want. meal Try a simple one for easy cooking.

This is what I did. I had plant based chicken strips that are sauteed to doneness in a saute pan.

the sauteed  starts with a good tablespoon of melt butter and a few tablespoons of olive oil.

A quarter of a white onion is added .You can add tomatoes and peas.

 Potatoes were microwaved and added later.

These were cooked for twelve minutes in the microwave.

Curries have to be creamy. Coconut milk is usually used but I opted for almond milk and also veggie broth for a thinner sauce.I used quarter of a cup for both.

Since this was a mild curry I only used curry powder and garam masala.I could have used turmeric and ginger but I felt these would be a bit too fiery. A god two tablespoons each worked.

the spices and liquids were a

added later.

This is the final cook before the potatoes were added.

With the chicken, potatoes and onions, this was a tasty change up from the ordinary. I may add tomatoes and peas in the future to vary it.Still it was great this was.

A simp;e summer curry is easy to make during these hot days. It;s a few ingredients mixed together to create a big flavor. Make this for a fun got weather dish.