Celebrating A Regal Chef

 The Inn at Little Washington by all rights should d not exist.It has a rockybeginning filled with hatred and prejudice .Yet its' creator and chef Patrick O'Connell stuck with it ignored the noise and  bigotry and went on to create one of the greatest inns in the US. Now there's a book about this remarkable chef and his mission.

Regular contributor  Brett Anderson wrote about Chef O'Connell in today New York Times Wednesday Food section.Chef O'Connell's autobiography Main Middle and Gay : A Chef Finds His Place In The World Against All Odds. which is out now. His memoir begins long before his famed restaurant and inn. It actually starts when he was four and his favorite doll dropped in the mid.He let out a blood curdling scream  in their Washington DC neighborhood. The next day a groups of older boys dragged him into an alley, tore off his clothes and stuffed wads of paper in his mouth. His parents moved to rural southern Maryland where it was a safer place to raise children.Later he experiences more trauma being molested by a stranger on a bus trip to Wisconsin to visit his grandparents. He used repressed  childhood trauma and anger to channel his creativity. His trompe l'oeil cheesecake is inspired by an experience while eating a pear watching a train go by.Then there is the big moment when he and his partner moved to this Washington DC suburb to start the inn and restaurantThey were met with vicious prejudice and bigotry along with even harassment for planting trees.

The inn and eatery which also has a bakery is one of the area's most famous restaurants. Luminaries such as Barbra Streisand and Andrew Oloyd Webber have stayed there.Lloyd Webber even claimed"that this little hotel has the best dining experience I can remember in a long while, perhaps my best ever.) The dishes are a fusing of Southern ingredients with french techniques. Chef O' Connell's theatrical cooling anticipated the performative molecular gastronomy of the late 1990's and early 2000s. The restaurant has such unusual dishes as the carpacio of  baby lamb loin served with the surprising savory Caesar salad ice cream.This last is a savory custard mixed with chopped anchovies,Parmesan cheese ,garlic Dijon mustard and Worcester sauce. There is also his potato chip cannoli an amuse bouche which has sliced and fried potatoes wrapped around that Southern must have pimento cream cheese, It s bakery Patty O's has homemade butter pecan ice cream, along with its famed chocolate mousse and light airy croissants.

Patrick O'Connel has a create an empire and an amazing  life. The Inn At Little Washington is a Michelin starred eatery. It is thanks to him and his creativity that it is still thriving.

Fall Sweet Treats

 The weather is getting cooler.That means the joy of creating sweet treats is back. There are some great snacks and fancy cakes to enjoy. 

It is apple season for sure.  Everyone love a good candy or caramel apple. These are good on their own whether with the hard red candy or the meltingly delicious caramel; Candy apples are easy ,The candy coating is made with white sugar, water light corn syrup and red food coloring.The first four ingredients are cooked over a medium heat in a medium saucepan. Use a candy thermometer to determine the stage. You can also use the water test too. Drop a ball of the syrup in cold water If it forma brittle drop them it;s ready for the apples.Add eight  drops of the red food coloring .Dip the apples in this .If you want you can then roll them in coconut for that boardwalk candy apple look and flavor. Caramel apples are another fun treat.A fter they've been dipped in melted caramel, then you can roll in nuts or chocolate chips for an even more decadent bite.Of course you can make inside out baked caramel apples too.Core the apples  and then fill with a bit of caramel, butter and chopped nuts of any kind.Bake in the microwave for about three minutes. This is a great dessert after a hearty fall roast.

There are cakes and cookies too, perfect for the fall. Still going with the caramel apple idea A caramel apple cake is the perfect autumn birthday cake or a fun end to a dinner party.Apple and cinnamon add to a vanilla cake. The icing is a premade of caramel of brown sugar and buttermilk.This is added to vanilla powdered sugar and more buttermilk. Of course you could also make an apple pie but an apple galette is so much more elegant. This is a free form apple pie,first made in France. The  crust is flakier and more buttery than the usual pie crust.It;s rolled out flat and the apples along with cinnamon,brown sugar and nutmeg added. Serve with creme fraiche or freshly whipped cream for extra luxuriousness. It can also be  served with vanilla ice cream. Snack cakes are fine ,especially for an after school snack.This is atypical snack cake with a moist dense crumb.Vegetable oil is added  for that moistness .Brown sugar and pumpkin spice along with cinnamon are added for that fall flavor. Cream cheese frosting and sprinkles can be added bu these are great even without any embellishments.

Cool fall days are perfect for creating sweet treats.Make a batch of candy or caramel apples. Bake a cake and  a  galette to go with those hot coffees and teas. Celebrate autumn with a touch of sweetness.

Questions Are Back!!!

Those important and pertinent questions about food and drink have returned, except they start off the week instead of end.

So here's this weeks askance - what fall food or drink  are you most  looking forward to? Is it a Sunday roast with all the trimmings? Pumpkin spice anything, including hot and cold lattes? Apples ? Pears?This last pears are probably my favorite fall food. There's something about their sweet earthiness that calls for cozy fleeces and eating Boscs or Bartletts. in the back yard, watching the leaves fall.

What is your favorite autumn delight that you;re excited about? Let us know and happy Fall.

 

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.