It;'s Mocktail TIme

 Hot weather deserves a cooling sip. Mocktails fill his need .They can be chocolate-y ,fruit and/or minty. What they have in common is that they're perfect for the steamy days ahead.

One mocktail I'm enjoying now is peaches and cream. This is a yummy mix of peach nectar and vanilla flavored seltzer/It's just taking a tall glass and filling a third of it with a rich, thick peach nectar (Stop and Shop has the best and its; in an easy to our container) and then topping it with two thirds of the seltzer.This has gotten me through quite a few hot June days.I [an on making a non alcoholic Sunrise using it too. This  is mixing the nectar with lemon-lime flavored seltzer.  You can also mix the peach nectar with ginger ale for a kind of Bellini. These are perfect for a brunch with the kids. Keep in mind that apricot nectar can also be used in these drinks as well. Other fruits can be used in mocktails as well. This is blueberry season so think drinks with these bright blue little gems.Muddle or crush the blueberries until they're fully crushed and fragrant. It;s then adding a good splash of lemon seltzer and maybe just a drizzle of honey to sweeten the drinks (some of the berries will be bitter)> Garnish with a fresh mint leaf or two.

Yes, you can make a chocolate mocktail without the alcohol. This is a decadent fix after a summery seafood dinner.This is an easy mix of boiled milk with chocolate chips and a pinch of sea salt.  Add vanilla coffee syrup and mix well. The drink is then poured into glasses and chilled (think frozen hot chocolate). Serve in martini  glasses or tumblers that are rimmed with chocolate cookie crumbs.Another fun cocoa flavored mocktail is one that sort of would be in place at an ice cream parlor. Add a good squirt of any chocolate syrup (Bosco is great here) and some milk or cream. To give it fizz and oomph , top off with cherry flavored seltzer(It's basically an egg cream with something extra). You can also do the same with another fruit of the season - strawberries.Puree three or four strawberries and then add milk to them . Mix in equal parts chocolate syrup and plain seltzer.Stir until the drink is thoroughly mixed. Serve in a tall glass with a sliced strawberry on the rim.You can also make a simple strawberry syrup for this by cooking together white granulated sugar and Walter. Strawberries are added and crushed as  they're cooking . Strain out the pulp and seeds. This syrup can also be used in fruity mocktails too.

Happiness is a cold drink on a hot day. Make any of these mocktails to beat the beat. Sit back and sip.

Food For The Common Good

 Can a restaurant make an impact on it's surroundings and the people who visit it? Absolutely especially when the owner and manager want to create a safe space for all those who visit. The restaurant is Post Modern Times.. The community is Minneapolis  - a city that's had it's fair share of government induced problems,

Regular contributor Brett Anderson wrote about the fascinating eatery in yesterdays' New YOrk Times Wednesday Food section. The Post Modern Times diner's owner Dylan Alverson decided to stop charging for food during the January siege of his city. His decision came amid his standing in the middle of tear gas and flash bang grenades. Te original intent came from a disgusted American citizen and to stop paying taxes to a government he said was "actively inflicting daily harm to its citizens" The restaurant stood a few blocks away from where Renee Good and George Floyd were murdered. The pay as you wish eatery would also have a new name: Post Modern Times. The restaurant thrived despite that most visitors cannot pay.it is a vision in performing arts.  He is stepping out of the system, deciding that maybe making a profit isn't really a good thing after all.In the years before the pandemic Mr. Alverson was making a ten per cent profit margin but never exceeded it. He sees is days as a young punk anticipating societal collapse as an asset in confronting forbidding odds as a restauranteur.

Having a no pay restaurant is nothing new. ocker Jon Bon Jovi  owns Soul Kitchen  where  diners pay what they can and if they can;t they can help put in some way . However what makes Wisconsin born  Mr/ Alverson;s Post Modern Times novel is his determination to center his business on expanded concept of hospitality driven by more than economic survival The country is a fascist economy where independent can;t get by,. There's a catastrophic failure of the restaurant industry.His pessimistic analysis is not that crazy. Some forty-two per cent of fellow eatery owners said their businesses weren't profitable according to a report from the National Restaurant Association. A February survey of three hundred members of the Independent Coalition formed during the pandemic  shows that one in four are in serious threat of closing. Even worse for Mr. Alverson is that neighbors are complaining that the restaurant's patrons may being in a criminal element,. Yet that's not true. There are people who bring their kids even if they can;t pay.It's a place of comfort with good food and diversity according to one regular customer ,Mallory Alekan an music teacher.

Yet Post Modern Times and Mr Alverson are making a difference. They're providing healing in a government broken city. Food heals . The city and its' people need that.

The Coolest Summer Meal.

 The days are going to become unbearably hot,Cooking and even food shopping should be kept to a bare minim um.Yet can a meal and a dessert and a mocktail be made under these skimpy conditions? Yes! A full course meal, light yet filling can be made.

Regular contributor and chef David Tanis wrote about and created recipes that require only a trip to the pantry in today's New York Times  Wednesday section. The salad is as simple mix of charred white beans and seared tuna steak,taken from classic Italian antipasto.The tuna is seasoned with a special mix of sea salt, freshly ground black pepper, coriander and fennel seeds.Cayenne can be added for some heat if desired. The tuna is seared in a cast iron skillet and the interior will be rare. A vinaigrette always makes a salad and Mr. Tanis gives a great one. This is a mix of red wine vinegar and olive oil along with a finely diced red onion and two tablespoons of Dijon  mustard.Everything is mixed with the vinegar first, left to stand and then the olive oil  is added in.Thembeans are marinated inthe dressing for twenty minutes while the tuna is being seared. Keep in mind to have the rare steak each one is only seared for two minutes on each side or until lightly browned.It's then cut crosswise into half inch thick pieces, The veggies and beans are assembled fist with the tuna piece being artfully arranged on the sides

Dessert is a refreshing  lemon ricotta cake. This is a very lemony and moist cake that Mr. Tanis bakes the night before.It can be baked the morning of the dinner.It is a very buttery cake using twelve tablespoons of butter.It is also very creamy thanks to the addition of one pound of whole milk ricotta. Two lemons, their juice and zest are needed along with almond extract for more flavoring. Four eggs are also added for body.The whole mix is whipped in a standing mixer.It's baked in a Springform pan and the finished cake is brush with warm apricot jam . The dinner deserves a palate cleansing mocktail too. This is blended cucumber ,green apple and grated fresh gingerThis is blended in a blender with  two and a half cups of ice water.One teaspoon of sugar is added to emphasize the other flavors.Once, thoroughly blended add only a speck of cayenne for some zing along with the juice from two limes. Salt and peer is added to taste as well as a shot of seltzer for fizz. Ice cubes should be tossed in to give it a refreshing chill.

A summer meal should be both delicious and easy.Try these three recipes to achieve just tha.tThey are perfect on a hot day.

A Kind Of Paella

 There's an alchemy between veggies spices and rice. They all work together to form a wonderful dish. The SPaniush have been making this for centuries  -.Paella, This is a wonderful meld of those three ingredients.

I wanted this dish  yet didnt want all the work with it. It starts with a melange of different cut veggies, tomatoes , boiled  potatoes, bell  peppers squash and Japanese eggplant.It's not exactly a traditional paella base but it is delicious.

These were first cooked down in a  generous mix of butter and olive oil.All this takes a while to cook down.Paella requires spicing namely oregano.

I used abiut a good two tablespoons of it. and sprinkled it all over the veggies. 

I also added a good an=mount about a tablespoon of onion and garlic powders along wit more olive oil. Two cups if water are also added to create a kind of sauce.

Cooking them down does tale time - about twenty to thirty  minutes to get all the veggies tender.

At the same time I made Goya Yellow Rice.It's not saffron rice that would traditionally

This takes longer to cook than traditional white rice but it is tasty. It was a good twenty -fie minute boil under the rice was thoroughly cooked and absorbed the oil and water.

It was a good mix of veggies and rice. I can also have the veggies as a kind of ratatouille with French bread too,.

The Goya Yellow Rice was the perfect foil to this . It was kind of like a veggie based paella ,I would make it again, but with vegan chicken and chorizo for a more authentic taste.

There's a definite alchemy between veggies, spices and rice This kind of paella is proff of that. Try it to enjoy the produce of the season

A Tasty Quick Stir Fry

 The temps are heating up and that means easy dinners to make and to eat,One of the easiest stir fry and Nasoya Vegan meals has a great one. This is shredded plant based chicken with a honey garlic sauce. What's gret too about it is that ti can be paired with anything..from rice to noodles and veggies.

This is perfect for vegans because it;s not only meat free but also bee free too.The honey is an artificial that tastes like the real deal.

It;s an easy skillet cook. First cook the chicken bits until they're golden in olive oil. These will be crisped in a few minutes. It's then adding the sauce for another two minutes of cooking.

I served mine with the Little Potato Company/s microaewavable potatoes .It was just adding the accompanying spices and a good two tablespoons of Melt.

This was a great SUnday night dinner and I think I'll be serving it with either sticky rice or noodle for a more authentic Chinese meal .The potaotes were good ,though and a great foil for the chicken I will probably get their Korean barbecue the next time around.It's good to have Nasoya tofu products for the hot weather ahead.

Hot weekends call for easy cooking. Try Nasoya's garlic honey chicken with a tasty side for an simple and quick Sundsy supper. It's a great way t beat the heat.

Vegan Sausage- A Nice Saturday Meal

 It seems vegan hot dogs reign right now thanks to barbecue season.Yet vegan sausages are also perfect - for any kind of meal. They're great on a Saturday  - where there's limited prep.

I just made Field Rest fennel garlic Italian style ones. There's a  fieriness to them that's reminiscent of chorizo,It's a nice change up from hot dogs.

Sausages should be grilled or griddled and I did just that. I used an ample amount of Melt plant butter. which gave thema crispy skin usually associated with meat sausages.,

This was a quick cook, taking at the most five minutes to get the sausages crispy and hot.

I had mine on CLover Valley hot dog bun from Dollar General, however next time I may make a quick paella with them using saffron rice and various veggies. A side salad works here. You need something simple and mild tasting to counterbalance  the sausages's spiciness.

These sausages work pefectly for a simple Saturday supper. Try them on a bun or a bed of spicy rice. They are just the right meal for an easy meal.

Your Winning FIFA Party

 Everyone the world over will be closely watching the FIFA games in the upcoming weeks.Parties are also going to abound through the hemispheres/ It's a fun time.. Why not have fun foods.

A lot for people are having Brazilian themes like a Brazlian charcuterie. This is a tasty but meat heavy board that features such tasty plates as picanha ,a thick juicy sirloin cap that renders down to produce a juicy slice.Liguica, the country's national prok sausage is also served.It can be flavored with wine , garlic or a touch of pepper.Theyy're usually served invite sized pieces so they make for the perfect slider.Chicken hearts, coracao de galhuna, which are marinated in garlic, salt and lemon and  then grilled. Rounding out the board is costela or beef ribs. They;re slow cooked over an open flame and become so tender that the meat falls off the bone.  Cheeses and olives vary it. You could serve one o r two of these dishes along with a traditional charcuterie board. have good cold cuts like salami, rpscu=iutto, artichokes hearts and pickled onions, Have Brazilian bread - pao de Queijp a Brazlian cheese bread perfect for any eat and loaves of French and Italian bread. Should there be seafood? Only if the party is Heald inside a cool room where the shrimp ,crab and fish won't go bad.

Other counties are participating so you can have a whole cornucopia of international treats. A flatbread pizza is an easy fix and you can have a toppings bar. Line trays with olives, pepperoni's, peppers onions  ,broccoli florets and sliced bell peppers.Meat balls, either Italian or Taiwanese style are always fun. Italian meatballs can be eaten on their own or in subs. Taiwanese meatballs are made a bit differently these are called Ions Head because of their big size and are also popular in mainland China too. It's taking pork and mixing it in with breadcrumbs and egg  and d them adding water chestnuts to give the meatballs moisture. They're fried in sesame oil and can  be served with a ginger or soy sauce.Serve with a spicy broccoli salad or Asian Cole slaw. This last is a tasty and refreshing change from the usual mayonnaise soaked ones. It's taking red cabbage and dressing it with an oil and soy sauce mix .Fresh ginger and scallions are added for her and bite. What to drinK? Be creative Serve international beers and sodas to keep thirst at bay. End the meat with fresh fruit kept cold in ice tubes.

It's FIFA fever. Throw an international party that's full of good food and exciting moments. It's the best way to watch the games.

Hot Dates

 Dates are popular again. People are discovering that they're the perfect sweet treat and a healthy bite; There's a new interested in these deep brown gems and they't=re getting a makeover It's not just dates anymore .It's dates with something added

New contributor and food wrote Kendra Vaculin wrote about this classic fruit in yesterday's New York TImesm Wednesday Food section.What once was something sold in Arab markets and specialty stores is now at the forefront of American eating, especially snacking.They don;t have the glamour of other fruits. They are wrinkled, dusty looking and the size of a thumb. Yet a number of brands are transforming them in a number of ways to appeal to fiber desperate and sugar skeptical buyers,They're now in every supermarket  aisle - stuffed and dipped with candy. The're a top ingredient in power bars along with being in the baking aisle  as date sugar. Of course they can also be bought in the produce section, whole and unadulterated .Some cynics see this rise in popularity similar to the kale chip craze of a few years ago. However snack retailers and brands are predicting the dates day is yet to come.Dates are igh in fiber and they are considered a macro nutrient Three dates have five grams of fiber important because women need twenty five grams per day while men need thirty.

Dates are  noting new , having grown and cultivated for thousands of years in the Middle East and North Africa. They're the first bite to break a fast and as a way to welcome guests into the home. Tagines have them as an ingredient and the British adapted them for their sticky toffee pudding, Now Americans are discovering them as well as their by products. Bajer are using it in everything from  cakes to cookies. They give off a caramel like sweetness to any baked product. Consumers are preferring them as an natural sweet snack , rich in protein and free of any artificial ingredients or additives. They're lower on the glycemic index according to Vanessa Rissetto , a dietician and nutritionist. They may taste decadent but have zero impact on a person;sblood sugar. Yet manufacturers want to stuff them in peanut butter or roll them in cocoa powder which takes away from the dates ' rich flavor. Thus also  messes up the dates calories by adding extra sugar. Eat them plain and not fancied up with a filling and then dipped in dark chocolate.like Michelle Dalton Valedez own er of  Date Better.

Dates are popular right now. Have one a day as a snack, Use in smoothies.Even mince one up in salads. They are good tasting and good for you.

Zucchini Zip

 Soon farmer's markets and backyard gardens are going to be overflowing with zucchini. This tasty veggie can be used in everything from an elegant ratatouille to  raw or grilled. There are some great recipes to appreciate this green gem even more.

Regular contributor  Ali Slagle wrote about this versatile veggie in today's New York Times Wednesday Food section. There is so many different ways to have it. Surprisingly it can be eaten raw. Fans can avoid the usual mushiness that unfortunately comes with cooked veggies. Think of it as a firmer cucumber and slicec it like one - into coins.For a prettier look cut in into batons or ribbons. Add a pinch of salt to mute the bitterness and bring out its' sweetness. Ms. Slagle suggests mixing it with feta or lemon and Parmesan for  a light summery taste. Another tasty idea is combining them with sliced tomatoes and mozzarella for a great side dish. It can also be used in place of pickles in a sandwich for crunch and flavor.Zucchini are perfect in sauces/ That mush turns to a caramelized jam making it perfect to meld with olive oil, cheeses and herbs. These sauces are perfect if there's an abundance of the squash. Usually two pounds of zucchini are used to make a sauce,Lemon can be added for brightness.A basil crop will come in handy too  since; ts a great flavoring for any veggie sauce.

Of course the best way to have them is as pancakes.They have a lighter and greener flavor than potatoes  which is perfect  for a hot weather meal. A good recipe is mucvar, the Turkish version.Eggs and flour are also added  a long with baking powder for lift. Feta crumbles are added a long with dill. Serve with a  cooling yogurt sauce that's rich with garlic. This is a great appetizer for an outdoor party.Ms. Slagle also recommends slicing the squash lengthwise.This creates thick batons which are perfect for grilling.Slather with miso ,flavored butters such as garlic or basil and then sprinkled with Parmesan.Zucchini is a perfect accompaniment when cooking meat. The veggie releases steam and keeps any meat from drying out. It s  a perfect add into any meatball or burger recipe (along with give both a good dose of green). Another good pairing is adding slices to any cooked tomato dish. It;s also a great sub in for eggplant when making ratatouille. It doesn't;t have that intense flavor and heaviness. It keeps the dish very light in flavor. 

Zucchinis are going to be in abundance soon enough. Have  them in salads and sauces. Try them in a crunchy crispy pancake. Enjoy them in ratatouille with a crusty French bread. They;'re all perfect thanks to this versatile squash.

New York's Best

 New York is going to be the center of the world soon enough , thanks to FIFA and America 250. The city and its' boroughs are going to be full of tourists - hungry ones as well as native New Yorkers also hungry. They need to eat. Luckily there;s a great guide to help out.

The New York TImes put out their 100 Best Restaurants In NYC on Sunday. This is a comprehensive guide that can take foodies and fine diners through every borough of the great city. 

It's n it just the island of Manhattan. There is a great restaurant in way out there Bayside Queens. (which is near Nassau County ).It's Mama Lee and they're known for their Taiwanese meatballs and a beef broth with beef hunks that can feed a family. Brooklyn too is full of good eateries. Enjoy the sea breezes at Tone Cafe which represents the city''s Georgian population.It features such dishes as chicken on ketsi an whole chicken with a hot ,fiery sauce called adjika. Also try the classic seafood stop in Randazzo's  Cham House on Sheepshead Bay. It;s a combo of classic pasta dishes and seafood.Staten Island has Lakruwana, a Sri Lankan restaurant that features kottu and hoppers, fried bowl shaped pancakes filled with a variety of different meats and veggies.

Of course Manhattan has the most places to eat. Some are classics such as Aquavit. This offers a classic three course meal and tasting menu with a Nordic bent.It'sa great place to celebrate special occasions like birthdays and engagements.There is Estela in the trendy NoLita neighborhood.It features New American - such as ricotta dumplings and Wagyu beef. Again,it;s an elegant eatery great for those important moments. There are plenty of affordable places too. Try Golden Diner in  Chinatown.It's a fusion of  classic American diner food and Korean recipes. Tomato soup has Kim chi in it and there is a green tea coffee cake. Everything is under twenty dollars.The city is known for the best pizza outside southern Italy so try Una Pizza Napolitana which is known for its' gorgeous puffy crust pizzas and array of true Italian appetizers.Also a must stop is Uncle Ray's for their chicken rice.

New York City will be on fire this summer. Enjoy it and the plethora of restaurants to enjoy.There is something for everyone! Trukt

A Salad For Everyone

 Creating a salad from a crown can be a challenging feat.There is always someone who doesn't;t like tomatoes or wants  extra croutons.However there is a way to please everyone  - a salad tray. This is an easy and pretty tray to make and assemble. It;s also a crowd pleaser,

I found this recipe in the Stop & Shop Weekly food magazine. It really stood out to me because I had my barbecue the next day. Theirs was a Cobb salad tray with the fixings for a Cobb salad. I decided to add my own spin

There are avocados , sliced hard boiled eggs. Morningstar Farms plant based bacon and two kinds of tomatoes - The walnut sized Camaprai and the smaller cherry tomatoes. This proved to be a crowd please for everyone,

These are the croutons I used ,from Dollar General This si Clover valley and they gave the perfect crunch. keep in mind you can sub in almonds ,  or even rice crackers for crunch, Crumbled tacos can work too.

I also microwaved a whole pack of the bacon. This resulted in three platters of it and then they were crumbled.

I also used three sliced avocados (also from Dollar General)  ut if your crowd lives them then I'd recommend add two or three more.

These are the dressings I used but you can add whatever your guests like. I would suggest having two or three  instead of four or five. It can get messy with everyone pouring dressing all over the place. Also try different veggie variations, Cut up bell peppers and onions  for a different and zingier flavor. Jalapenos can be added . As for proteins,try any flavor cheese cubes or strips along with chicken, ham or turkey cubes. What about the salad? I like a good butter lettuce.It's mild yet tasty and the perfect foil for all these add ins.

A salad tray is the way to go for being a barbecue crowd pleaser .Use these add INS or be creative and try some of your favorites. The end result is a tasty salad everyone will love.