Those Cooling Dinner Dishes

 It is hellishly hot througho9ut the world. Europe is roasting. The US isn't far behind temp wise. What happens when even eating feels like a chore? have cold,refreshing meals. These take the edge off those steamy sinner time suppers. A bite or sip of something cooling can be revitalizing.

A cup or bowl of gazpacho is the way to go. This chilled soup is the perfect dinner on a ninety degree day. The Spanush make this flavorful soup when the summer heat becomes unbearable.This is one of my favorites and it;s only rotation two to three times  a week during the summer. It's an easy blend of tomatoes, sliced cucumbers, bell peppers, onions or onion powder combined with a bit of water , olive oil and a good red or white wine vinegar. I chill mine for at least two to three hours before serving. This leaves the afternoon free to do anything else. Vichysoisse is another cold soup,perfect for a Summer Sunday meal.Keep in mind that it can be served hot too when the cooler weather arrives. It's usually cooked over a stove top for thirty-five minutes however it's easier to cook in a crock pot during a heat wave.It;s cutting potatoes and leeks into bite sized pieces along with onions, carrots and celery Add one can of cream of mushroom soup and another can of cream of celery for thickness and richness. Evaporated milk and four chicken bouillon cubes are also added. along with butter. Cook for two to three hours on high and then chill for about an hour. Add parsley flakes for decorations.

Never discount canned meats and fish. Canned chicken breast makes for an excellent salad , especially when it'ts combine with mayo and a good sprinkling of tarragon flakes.This is perfect on toasted brioche rolls or croissants. Keep in mind that you can also stuff tomatoes with this mix too. Just core tomatoes and gill with this . You vcan add almonds for crunch and texture . This can also work for lettuce cups too. Just use any big leafed lettuce and fill. Both the tomatoes and lettuce can also be filled with seafood as well. Use canned or fresh crab  and mix with chopped celery , mayo and just the teeniest bit of white sugar. You could add a dash of Old Bay seasoning too. Shrimp, and lobster too make for luxurious fillings. If you make shrimp or lobster salad, then use either to make a great seafood roll for a fun and lush dinner. You could toast the buttered hot dog rolls in the air fryer before stuffing them. Another fun and cool dinner idea is a sushi bowl/It's a lot less work than rolling and cutting the pieces. It starts with rice which can be bought precooked  and fish. Use already cooked shrimp or crab from your grocery store or fish market.  Add a layer of nori or black seaweed, and then fill in with julienned carrots, celery and sliced avocado Cucumber is also included for cool freshness. Give the bowls  good dousing or rice wine vinegar ir sushi vinegar which is rice vinegar and sugar mixed together with salt.

It's summer. The world is on fire - almost literally. Create col suppers that are refreshing and delicious.

Matty Matheson Chef and Actor

 Can a chef also be an actor as well as spokesperson?Yes, f that chef is Matty Matheson. This talented chef has done it all from being a regular and consultant on the popular TV show The Bear to creating all sorts of dishes.

Regular contributor Kim Severson interviewed this interesting creator of all sorts of recipes in yesterday;s New York Times Wednesday Food section.Che fMatheson may be known to Bear fans as Neil Fak the fix it man who can;t really fix anything.However he was first hired on the show as a consultant thanks to  his friend Courtney Sorer who is also the show's culinary producer Whil e    she taught cast members how to cook Chef Matteson  made sure the show's interiors looked authentic . The walk in freezer ha to be the real deal and , the pans looked sufficiently beaten up.He had to make both the actors and writers understand the anxiety and sweat that comes with the job. It;s not his first time in from of the cameras. You Tube fans know him as the host of  deceptively sloppy stand and stir cooking shows , looking like John Belushi with a culinary degree. He;s not confined to the small screen.He's in the latest Toy Story FIve where he plays a daredevil peanut in a luche Libra mask (It could be all those acting lessons he had on the set of The Bear.

Chef Matheson is known for his restaurants and farm too. His grandfather operated The Blue Goose a famed eatery on Prirnce Edward Island where they family has been since the 1700;s His farm which features his wife's Trish's home baked goods as well as locally sourced meats and veggies. His restaurants are diverse and many . There is Matty's Patty which features Smash and cheese burgers ,both beef and Impossible plant based.Rizzo,s named for his daughter and second child features good old fashioned  Italian American  dishes. such as meatballs and burrata along with rigatoni and gnocchi bathed in rich tomato sauces. He had a restaurant at with the person who I taught him t cook Rang Nguyen, chef at Seleect Bistro where Chef Matheson first learned to cook. That closed last year He also opened Prime Seafood Place a month before he started on "Tbe Bear" a hygge infused veggie forward steakhouse.He;s also the spokesman for Canada;s Mushroom Council where he made popcorn mushroom along with being in a KFC commercial with the Colonel.

Matty Matheson is one of Canada's best imports .He's a great actor and a great chef. What's next for this amazing chef? Anything and everything.

Tasty Steaks For Summer

 There's no denying it - summer is the perfect season for steaks. There;es something about cooking them on the grill , in the oven  or stove top that adds to their flavor. They've even better when there's a tasty sauce to accentuate the rich mineral flavor.

Regular contributor Ali Slagle wrote about these cuts and fillets in today's New York Times Wednesday Food section She gives seven small tweaks so that America''s favorite meat resembles what;s offered in the best steakhouses .There are also recipes too that come with sauces on the side  to eh=enhance the meats deep beefy flavor. Surprisingly enough she recommends skipping the marinade. Most marinades, that also include salt and sugar don't; work their way into the cut's interior.Just pat the fillets dry and cover with salt. One must is also coating the sides with lots of black pepper. Some fo the best recipes like Texas brisket and pastrami along with pepper steak and  and steak au poivre have black peppercorns as their main ingredient  As the steak cooks the peppercorns toast .growing darker and more intense ,enhancing the meat's richness.Opt for coarsely ground ones instead of finely ground pepper flakes. Another tweak is adding compound butter Even just plain butter swiped over the top of a steaming steak will meld with the juices creating a silky,flavorful sauce.Try herbs, blue cheese citrus or green curry paste. The heat from the butter and meat will only intensify their flavors.

A n Herby sauce is also another tweak that will elevate any filet mignon or T-bone cut,Make it with olive soil and such soft herbs as cilantro, parsley  dill or mint. This is then mixed with any kind of acid like vinegar or lemon juice. A punch like chilis, capers or scallion are also necessary  for some zest and zing.A meat thermometer is a must too.An overcooked steak is not tasty. It's dry  and tough. To take the cut's temperature , hold of the steak with tings and use the needle to pierce the meat. The steak should be between anywhere 120 to 126 degrees Farenheit t be considered medium.Also cut the steak thickly and cook over a high heat. It can be frozen for fifteen minutes before being cooked.What would emphasize the meat's flavor? Sliced tomatoes!Tomatoes ' sweetness is the perfect foil for the meat's savoriness.Ms Slagle gives a variety of different recipes.Use the air fryer for the air fryer steaks with garlic butter/ A tasty weekend dish is grilled skirt steak with cucumber chimichurri sauce A different spin is black pepper steak in a fried cabbage stir fry. A simpler dish would be harissa grilled steak with an overlay of a rich tomato salad.

Summer and steak go hand in hand. Follow these tips and try these recipes  for a tasty meat dish. Each is perfect for the hot days ahead.

Barbecues For One Or Two

Barbecues are always  fun however people usually wait until there's a large  group to use the grill. That's not the case A  mall barbecue can be just as tasty as a larger one.It;s just cutting back and making and  serving smaller portions.

You can splurge on the good burgers when there/s just the  immediate family, yourself and or a friend. Think Wagyu burgers where the beef originates from Japan. Their flavor is addictive. Unlike other  burgers, they are buttery .rich and savory .The texture is melt in your mouth soft as well. Should they be served with ketchup or mayo? Maybe just a small dab but fresh lettuce and tomato slices would be better. You could also order filet mignon burgers   from Omaha Steaks as well. They are cistky but worth it if you a re having a barbecue for one or two. for aless expensive bite Bubba Burgers are also top of the ,one and every grocery store has them . They have no preservatives and the patties are thick and juicy ,perfect for s grill . Of course there are steaks, Rib eyes and New York strips are the best for the coals. They are usually one and a half inches thick. Rib eye steaks have extensive marbling which let the fat melt throughout the cut for more juiciness and flavor.Rib eye has a more robust flavor and tender chew. Just have both cuts with a sprinkling of sea salt and freshly ground pepper.

Barbecue sides can be small bowls of whatever you want. A mixed olive salad served in ramekins are an easier alternative to a traditional salad(although  a small one is welcomed at a little barbecue).Mix a few black and green ones with the tarty Greek Kalamata ones (just remember that these do have pits yet in them). Another mini side idea is bell pepper strips in a vinaigrette . This is just julienning one or two bell peppers into think matchsticks and then dressing them in a simple oil and vinegar mix. Can macaroni salad be served for only one or two people. Yes ,if everyone is craving it. Just cook much less , around a half cup of elbow macaroni, Only use a quarter cup of mayonnaise along with teaspoons of sweet relish and apple cider vinegar.Flavor with only half a teaspoon of Dijon mustard You can add a dash about half a teaspoon of granulated sugar. Add ins are two tablespoons each of diced celery,red onion and  finely diced red bell paperAnother variation is just halving grape tomatoes add a pinch of oregano and dress in just olive oil and red wine vinegar..Thsi makes for the perfect tiny plate of salad.

Yes you can create a small barbecue. It;s anice way of enjoying good grilled food and sides without the crowd.It makes for a calming night around the barbecue.

The Big Blow Out Season

 Late June meas the beginning of the summer party season. It's starts with  high school  and middle school graduation parties and showers and ends with Labor Day bashes. Throw in the country's  250th year anniversary and it;s just one big thing after another.

Before you start any partying make sure your grill is in good working order. You may already have had a Memorial day grill party along with weekend barbecues. Yet make sure that everything is in order . Check to see if the ash tray where the charcoal ashes gather is clean. Also scrub the grill.Surprisingly a sliced onion can get those grates sparkling and shiny.Preheat it til about 450 to 500 degrees Farenheit and get it heat up for ten to fifteen minutes.This will carbonize or char any leftover food bits. It's then turning the onion into an scrubber by leaving crisscrossed grooves on the onion;s cut side. Press this against the grate toget rid of any debris and charred pieces.The onion;s natural acidity will dissolve any grease and lift any leftover food bits. If you;re planning on a big party, then get extra tongs and spatulas . Also check what you already have. You many need some new utensils. Stock up on foil too. This can be used for making the rays for bacon or veggies along with just putting the grilled food in it. Dollar stores have the best buys on it so pick up a few rolls.

Folding tables should also be checked . The older ones can snap and break.Wal-Mart has some well priced ones starting at $39.94You may want to pick up two , one for extra guests while the other for food. These make great buffet tables where you can put everything from salads and plates to desserts.Also look into comfy chairs too. Some people like to sit in an Adorondack chair  and eat their barbecue. Lidl has them for $18.88 while InstaCart has them for $25.00 .Keep in mind that these can go on the front lawn come fall for a relaxing Sunday afternoon watching the neighborhood and drinking something hot. The nations celebrates a very big birthday this July 4th so it's appropriate and fun to have red, white and blue outdoor lights crisscrossing the back lawn (and front yard too, if you want to be extra festive). Temu has red white blue crystal lights for only $8.37 Twinkling Lights have light up American flags toluene paths and walkways.Another barbecue party must is a pop up tent just in case the weather turns bad. every store from Target to Temu sells these. You can splurge and the get the red,white and blue one from Macy'sfor  $79.99.

This is the start of the blow out party season. Get everything ready before the invites go out.Be prepared and ready are the first steps to a great barbecue.

For Dad Bacon And More Bacon

 Every man - even the vegans and vegetarians ;pve bacon.It could be made from prk, turkey plants and even beef. Dads love these crispy ,salty strips on their own or with other foods. Give them this for a great day to celebrate them.

What is bacon exactly? It'straditionally a cut from the pork belly , hence the streaks of fat in the strips. The Chinese first started salting and curing it as early as 1500BCE and the Amglo Saxons made their version called bacon - where we get the word from. Tomorrow morning would be the perfect time to serve this classic. Think a piled breakfast sandwich on a toasted English muffin.Piled with chive infused scrambled eggs and then add on the bacon. Another tasty breakfast dish is a riff on Eggs Benedict assemble the sandwich with a poached egg and then layer on the bacon. Pur on a mix Hollandaise sauce or a homemade one. A scratch Hollandaise  sauce is easy to make.It requires whisking melted butter and lemon juice in egg yolks - usually three - and then a dash of Cayenne pepper is blended in. Keep in mind that both egg dishes can  be made vegan by using  Just Egg plant based egg substitute,Morningstar Farms vegan bacon strips and Melt Bitter for cooking the eggs. What about the Hollandiase sauce?It's more trickier with some recipes requiring up to twenty-five (!!!) ingredients. One only has eight an d that one requires tahini and nutritional yeast to sub in for the egg yolks. A tiny pinch of turmeric is used to get that rich yellow yolk color.

Lunch and dinner can also have dad's favorite too. Nothing beats a simple BLT.TUse good quality bacon and sour dough bread for the best bite. Time tomatoes can be beefsteak but the Caprese or Roma actually have a sweeter richer flavor. Lettuce should be crispy. Try Iceberg for the best results. Again a  good mayo is crucial here so try to use Duke's or Hellman's .Again the vegan version involves Hellmans vegan mayonnaise and Morningstar Farms plant based bacon strips. PIle on the bacon and greasy on the other two fillings. You can vary it by having sliced avocados or caramelized onion in the sandwich as well. Every man love a good bacon burger or good cheese burger. This can be made out on the grill. Remember that the bacon too can be grilled outdoors as well. To avoid any flare ups from fat dripping into the flames. create a foil tray for the bacon to cook in. Any leftover bacon can be used for a sundae for the special guy. This can be any ice creamed topped with chocolate syrup, caramel, sauce ,nuts  and slice so f bacon on top. You can create a vegan version too using plant based ice cream and vegan bacon strips.If you have time bake Dad some bacon maple cupcakes using maple syrup as the main ingredient with a smattering of bacon bits added in. If you;re using the strips let them get cold first. Hot bacon can throw off the batter. and won;t allow it to bake and rise properly.

It;s Dad's day. Serve him his favorite food in any way you can. He;ll love this bacon fest all for him !!

Juneteenth All Year Round

 Today is Juneteenth the day when African American people were freed from brutal enslavement. There are big celebrations that reflect the day in taste and tradition. Yet these recipes can be made all  summer - and all year long.

One of the standards in a Juneteenth barbecue is grilled meat. African Americans were the original pit masters bringing over techniques form their native African to cook meats to tender perfection.Barbecue ribs are the perfect dish that can be made outside on the grill even for Christmas and New Year's. Try it with a sweet and hot barbecue sauce made from strawberries - another Juneteenth food and favorite. You'll need strawberry preserves along with honey. This gives the ribs that sticky red glazed look. Brown sugar can be added too to intensify the glaze. Apple cider vinegar is added to combat all that sweetnessDrilling does require cooking the meat on either hickory, cherry ,apple or pecan wood. Apple juice is spritzed on the meat every thirty to forty-five minutes to keep the meat moist and tender. A strawberry barbecue sauce is also made to dip the ribs in.Simmer this until smooth and slightly thickened.  You could also make a strawberry ketchup to go with this along with hamburgers too. This is taking fresh strawberries and cooking them with shallots and garlic along with curry powder, star anise and bay leaves.Cloves and red chili are also blended in for zing and spice.

Baked Mac and cheese is the classic Juneteenth go to. What's great about this is that everything can be added to the recipe.A lush summery take is putting in lobster  and changing the traditional cheddar for richer cheeses.It usually requires a cup of cooked lobster and such cheeses as the Swiss Gruyere, Fontina and Parmesan. You can add cheddar but make sure its the sharp white one.Crab can be subbed in a long with a dash of Old Bay Seasoning. Crumbled Ritz crackers top it for a crunchy , buttery topping. Of course just adding  bacon to the original recipe is also tasty and a great side too, Hoppin John or black eyed peas cooked in a variety of veggies and spices is a big side dish for this day. Yet its a great barbecue and holiday side all year round.Bacon or ham hocks is first simmered with onion ,bell peppers and garlic sauteing first and then simmering.Rice is cooked and added t this as the bay leaf and meat are removed. If you want a quicker,cooler way to cook it, then use your Instapot for this.This frees you up to make other dishes. Where would Junettenth be without red velvet cake. For the summer switch out the traditional cream cheese frosting with vanilla ice cream. You could also do a red velvet trifle for the holidays. This is the cake layered with a mix of cream cheese and whipped cream and layers of fresh or frozen strawberries. Decorate with strawberries or chocolate covered ones.

Juneteenth is a very special day. Why not extend it to throughout the year. It;s a great way of enjoying traditional and comforting flavors.

Good Bye TO An Era Donahue's Closing

 Restaurants lasting almost eight decades in New York City is a rarity.Yet Doanue's managed just that until recently. This classic Manhattan eater y is shutting it's kitchen and closing it's dining room. Despite this , it gave thousands upon thousands of New Yorkers and tourists great food and drink.

Regular contributor and the paper's restaurant critic Pete Wells, wrote about this sad occurrence in yesterday's New York Times Wednesday Food section. The eatery started in 1950 when Irirsh immigrant Martin Donahue born in Country Galway built four restaurants for each of his four sons. Only one, run by his son Martin until he died in 2000, and now his granddaughter Maureen Donahue-Peters. ran it.However the city was not as it once was. it has become too crowded and noisy and Ms. Donahue -Peters would rather be at her second home in Westhampton.  Still he has kept all the charming touches that were with the eatery during it;s first year. There is still the original early 1950's phone on the wall along with the checkerboard floor and blue glass engraving behind the bar of an elephant looming over a cocktail as if it were a mouse. Orders are still written up by hand. There is nothing electronic like what modern restaurants have. Even the menu is pure Americana. Yes there is steak and filet mignon but there is also Maryland turkey and gravy along with BOston scrod and Hawaiian ham steal.Hot turkey and roast beef sandwiches were also popular,.

Seventy-five years brought the famed and the regular tooIt was the hangout of such famed CBS journalists Walter Cronkite and Dan Rather as well as NBC's Matt Lauer . Former mayor Michael Bloomburg often dined at Donahue's as did Cardinal Timothy DOlan.Supreme Court Justice Anthony M. Kennedy was a regular in the old fashioned black vinyl booths.  It even brought in such famous writers as the famed Tennessee Williams and Gay Talese. Even the infamous con man Bernie Madoff spent a few meals there. Yet it was also a neighborhood place. Diners like Brooke Emmerich has been coming to the eatery since childhood. She and her family lived around the corner and ate there every Thursday always enjoying Donahue; famed corned beef and cabbage.It never took long for non famous regulars t be treated like stars.Bartenders and servers knew their drink and meal preferences down pat.Unfortunately Donahi=ue'sw ontl be picked up by a new owner. Another type of restaurant will probably be moving in and with it a raise in rent. Not to worry though, Ms. Donahue=Peter has opened up a Donahues in Westhampton.The menu is more or less the same. There are chicken pot pies and steak dinners but also trendy salads to fit the diets of the posh East End/

Every good thing must come to an end. Sadly this is the case with Donahue's. It will live on in history and people's beloved memories of the place.

Make Those Pancakes Perfect

 Nothing beats a good Father's Day breakfast tan a plate of perfectly made flapjacks. What dad doesn't love a stack oozing with melted butter and dripping wit rich maple syrup.Yet  sometimes it;s hard to create a good stack. There are so many problems that can arise. Luckily there is help.

Regular contributor Melissa Clark offered tips in a guide published in today's New York Times Wednesday Food section. The ideal pancake should be golden and fluffy wit air holes to soak in the melted butter and  syrup. However there are so many factors that can ruin that crumb.One is that old ingredients are being used.Scratch recipes call for baking powder and baking soda. This give the batter lift and creates that fluffy texture These also give pancakes their deep golden brown hue and vigorous rise. However both can go stale. Always check the expiration date before using. If it's not visible then try this test. For baking soda drop a pinch of either lemon juice on vinegar in a small pile. It should give a vigorous bubble.Baking powder just requires a mix wit a bot of hot water.A fizz means it;s still good to use. Another problem is that the batter hasn't been rested enough.A quick rest can be between ten and thirty minutes.An ideal rest would be forty-eight hours which will deepen the flavor. The buttermilk which is required in Melissa Clark's recipe will have more time to work on the batter. By morning it should be thick and perfect for griddling.

Pans can also factor in creating the perfect pancake.Pan temperature is important. Cook with a low flame and the pancakes will turn out doughy and white. Too high a flame and the exteriors will be scorched. The best bet is heating the pan over a medium sized flame for two to three minutes, Flick in a few dri=ops of water.If they sizzle and evaporate then it;s the perfect temperature.Use a mix of butter and a neutral oil to fry the cakes. Use a generous amount of butter  to create the crispest edges.There shouldn't;t be a thin sheen but enough to swirl around the pan.Test it with the first flapjack. Also the choice of pan is important too. Use either stainless steel,carbon steel or cast iron. Another important factor is how much batter is used. Don;t make those big wagon wheel ones seen on Tiktok or Instagram. Smaller ones are much better.They'll have crispier edges and will be much easier to flip.Use a large ice cream scoop to measure out the batter,DON"T touch the water once iit's in the pan .The pancakes will be ready when bubbles speckled the entire surface.Use a wide, thin spatula and flip it in a confident motion.The second side takes as long as the first to cook.Both sides should be golden and lightly springy in the middle. Mix in like blueberries and chocolate chips  should be added in when the pancake first hits the griddle,.

Dads love a good stack of golden pancakes. Follow this guide to give the man of the day a perfect breakfast. The result will be crispy and fluffy griddle cakes perfect with maple syrup and butter.

Dad In The Kitchen

 Usually Father's Day gifts revolve around the Grilling Dad. There are tongs and aprons, spatulas and rubs. yet there is the other dad - the kitchen one. He's the guy who likes to make his own pasta and bread, boil lamb chops and make phenomenal salads. What to get him ? Everything kitchen for this Father's Day!

If your dad or partner loves to bake then think everything baking. King Arthur Baking site and stores -not just for the baking gear but also for the croissants and baguettes!) King Arthur  has everything for the consummate baker. They have mixesa nd pans packages along with recipe bundles.These offer everything from how to make homemade ravioli to making sourdough hot dog and hamburger buns( in case he does want to grill for his day) There is a pizza bundle too , perfect for those summer at home movie nights. Creating a basket of four ,yeast and flavorings is another perfect gift too. A lux gift is a hand stand mixer. This is an investment gift that will last for years. Kohl's has them on sale now for $76.49 These have attachments such as a bread hook ,  mixers and a balloon whisk. A hand held mixer is another great gift because it allows for more freedom of movement than the standing one. Target has one for as low as $19.99 for a Hamilton Beach model.

For the dad who loves ethnic cooking think a wok or a pasta maker. You can easily get a good carbon steel one for only $17.99 at the Restaurant Store. Add a steamer like the JOyce Chen one at Wal-Mart for $19.95 . Add a gift certificate from H_Mart and let him go wild there. The store has a wide variety of sesame oil and fish paste - vital ingredients for Asian cooking.If Dad loves cacio e pepi or a good old fashioned sauce with spaghettini then a pasta maker is your best bet for a great and well appreciated gift. They very inexpensive right now. Lidl  is selling their Silvercrest brand for only 14.99 while Wal-Mart offers a more elaborate one at $23.36 For the ultimate luxury pasta maker consider Vevor Electric maker for $83.00 It has three speeds and can make a variety of different pastas from wide ones for lasagna to very thin ones like angel hair/ Extra gifts can include a strainer for draining the pasta water and pasta tongs. Think about getting Dad a cheese grater to grind up Parmesian blocks into cloudlike flakes. Target has the NutriChef Rotary cheese grater for only $24.99.It comes with five different blades to produce an array of different textures. Packs of sundried tomatoes are a nice add in for a tangy kind of homemade sauce.

A dad in the kitchen is a benefit to the family. Give him Father's Day gifts that highlights his talents. He'll shine and cook fabulous meals.

The Simplicity Of Summer

 The ot weather makes cooking and creating desserts easier. No on e ant to be spending time in a hot kitchen. It's easier to grill as for baking - that's another method that should be simple too. It's summer.Times to take it easy

One thing about summer cooking is that you really don;t have to use the oven.The air fryer  should be your best friend.It;s great at cooking cutlets and steaks The same with the outdoor grill. I'ts just easy to throw burgers and hot dogs on it. There's nothing fancy about this. It's just cooking for a few minutes and then placing them on buns. Even keep the fixings simple too. Sliced tomatoes work along with lettuce. Don;t go fancy with special sauces and extras like sauerkraut. Mustard and ketchup will do just fine. This also applies to wings and drumsticks too. Do you need to marinate them ? If you want for more flavor however if its too much don't. Simply dusting them with salt and freshly ground pepper works. You want to taste the actual chicken and crispy skin - not a host of other flavors. This philosophy also works for ribs. Don;t go crazy with elaborate rubs.Use a simple mix of garlic powder and paprika with salt and pepper . If you want flavor have a bowl of barbecue sauce out for dipping. Keep this idea for salads too. A simple salad works ,especially if there's a fixings tray where people can add their favorites like avocado slices and cherry tomatoes. Use a simple vinaigrette if you want to bring out the veggies and extras tastes.

Summer desserts and treat should also be kept  simple. N o one wants to turn on a 350 degree Farenheit oven when the temps hit the nineties or higher.Icebox cakes are easy and fun to make. One of the most classic is the Nabisco chocolate wafer log or zebra cake. This is simply taking chilled whipping cream and mixing it with one teaspoon of vanilla extract for more flavor . It's then mortaring the wafers together with this cream and them covering the log with more whipped cream.It;s left to set and chill in the fridge overnight. To make t fancy. just sprinkle handfuls of chocolate sprinkles on top.If you want some variation then sub in mint extract for the vanilla. Another easy dessert is taking Nabisco's Nilla wafers and layering them with either strawberries or blueberries or both and then adding whipped cream or Thawed out Cool Whip .It's a nice end to a barbecue and perfect for celebrating a summer birthday.Another treat is a tray of ice cream cupcakes. This is pulverizing cookies in your chopper , and then adding melting butter to the crumbs.This is the crust that's pressed into cupcake cups. Add a scoop of ice cream to each and then freeze until it sets. Top with a squiggle of Whipped cream and a toss of sprinkles.

It's summer.It;'s hot. Make simple foods and treats that are easy to create and even easier to eat.

The Dirty Soda Craze

 Just when you thought there couldn't;t be another drink here comes the dirty soda This is a lush take on those frothy creamy dessert like coffee drinks but with9out the coffee . It's an easy to make drink and the perfect foil for a very hot day.

How did the dirty soda come into being? It all started in 2012 in Utah.It was a reaction the the Mormon ban on coffee ,tea and alcohol.  This includes all those tasty iced  mochas and cappuccinos too. Iced tea is off the table too .That leaves soda albeit ,like coffee and tea most colas are caffeinated - a definite no in the Church of Latter Day Saints. Many Mormon colleges and households didn't  have soda for decades because of this. However in 2012 the Church released an official statement clarifying that the health code does not prohibit caffeine consumption . Tha['ts only for hot drinks that was listed in their scriptures. High sugar syups, dairy creamers and soda bases are entirely compliant with church rules. Dirty sodas could also be categorized as mocktails which fits in nicely with the non alcohol ban in the religion and heavy regulated throughout Utah. The craze brought forth a number of soda shops with names like Sodalicious Fizz, Thirst Drinks and Quench It! Sodalicious offers a menu that includes all the popular sodas ,from Coke to Mountain Dew and Dr.Pepper and then a variety of added in from coconut and raspberry to name a few to cherry and chocolate.

A dirty soda is an easy make at home. Take a ice cream soda glass and fill it nugget ice. These are small pellets of ice which are usually made in an expensive ice machine. However not to worry Target, WalMart and Shein sell nugget ice trays so you can make them at any time. Then fill the iced filled glass with  the soda of your choice. It can be anything from Coke to Pepsi to Sprite or Mountain Dew. You can even use Diet soda if you want. The next steps the creamer. Coffee Mate has gotten in on this craze and even came out with a dirty soda flavored creamer.It's basically a coconut lime mix that should be added to Dr Pepper (or any soda.)  They also came out with an orange creamsicle flavor that can be added to any orange soda from Crush to Fanta.Hoever if you just want a plain one ,then use a vanilla flavored creamer instead. Stir with an ice tea spoon or a stainless steel cocktail stirrer. You could also make an ice cream less root beer float. Sub in the iced cream with ice and vanilla ice cream with the ice pellets and vanilla creamer. You could add some toffee syrup for a richer flavor.

A dirty soda is a fun way to celebrate the simmer. Whip up one with your favorite fizzy drink and falvritings. Then sip and enjoy.

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.

Good Dressings For Good Salad

 What makes a salad? Most of the times it's the dressing. There's something special about a dressing that highlights all of a bowl's ingredients. Every flavor , from  the tang of the tomatoes to the mellowness of butter lettuce is taken to another level  simply by a mix of oil ,vinegar and other add INS,

One of my favorite salads is just a simple Spring green one with Campari tomatoes.This will be one of the highlights  for my barbecue tomorrow.I am a big fan of homemade dressing but sometimes I want a store bought one.

I;ve been discovering the bounty of both Dollar General and Dollar Tree. I was able to score Dollar General's Clover Valley Ranch.  and the famed Olive Garden Italian dressing. These are kind of hard to replicate and this is where bottled dressing comes in handy. You could even use both in other salads like broccoli, string bean and chickpea salads. They add a liveliness to these ordinary but good ingredients.

However if you want a homemade dressing that's flavorful try a honey vinaigrette. This is just simply apple cider vinegar, olive oil and a teaspoon of honey whiskey together. Some recipes call for Dijon mustard for tang but this can be omitted of the flavor is too strong for you. One of my favorite homemade dressing is the classic French. It's taking dollops of mayo and ketchup. and blending them with a drizzle  of olive oil and a splash of vinegar. I love this especially on cherry tomatoes as a nice side salad. Another dressing idea is adding fresh  lemon, lime orange and even grapefruit to the dressing instead of vinegar.This give this salad a bright sunny flavor and is perfect for a shredded chicken with almonds one. Don't use juice, unless it's the lemon or lime. Orange juice and grapefruit are presweetened and that can make for a sweeter than normal dressing. Use fresh squeezed fruit and save the peels for decoration.

A good salad starts with the dressing. It can be store bought or homemade. Just make sure it highlights the veggies and fruits used to create a stand out bowl.

Summer Salads

 One best thing about a barbecue is the array of sides salads than can be made. Any green veggie, protein and extra can be added to compliment burger or barbecued chicken. You can stick to the traditional r vary the recipe. That's the fin of salads.

One classic side salad is potato. I've had several variations over the years from the herbal Sicilian to a true German one. One of my favorite is a family recipe, one that my Mom actually picked up from a Swiss co worker when she first started teaching sewing. It's almost ninety years old but the flavor is just as impressive as it was in the late Thirties. It involves boiling Yukon potatoes letting them cool and then slicing them. Chopped celery and sliced hard boiled eggs are added in while the dressing is a blend of oil and mayonnaise.A tablespoon of vinegar gives it a nice tart jolt while capers and green olives provide the saltiness. Another one is my brother''s version that has one or two cubed apples. It gives a bit for sweetness especially if the amount of capers and olives are decreased. Sicilian style are my cousins' forte (thanks to their mother).Capers tomatoes and olives are added to boiled and sliced Yukons along with a zingy dressing made with olive oil, vinegar vinegar and r and equal parts of oregano and basil. Serve this with grilled steak for a truly tasty meal.

Bean salads are another barbecue classic that everyone loves. The classic one holds string beans, chickpeas and kidney beans. Chopped onions can be added for more flavor and bite.It's the dressing, though ,that;s so memorable. Its; a simple oil and vinegar mix with the addition of sugar.To go with the sugar use only apple cider vinegar . Red wine would be too overpowering in this. Of course just a plain chickpea salad is a treat. Add some parsley or mint for a Middle Eastern vibe and a simple vinaigrette. This is perfect if you're making beef or chicken shawarma on the grill. A kidney bean salad is also good.Give it a chili vibe by adding some chili powder to a robust red wine vinegar and olive oil dressing. Jalapenos and chopped bell peppers and tomatoes can added. Of course that left over barbecue can be repurposed as an add in to any salad later on. Think that plain salad with shredded chicken meat or cut up steak in that Campari tomato salad.These are nice ways to end an evening.

It's summer/ Almost. Celebrate with a good old fashioned barbecue side salad. Stick to tradition or make your own. The end result is always delicious.

Guy Savoy A French Culinary Legend

 France is the birthplace of good food.It has given birth to some of the most legendary chefs in world history including Auguste Escoffier to now Guy Savoy. He recently became the first chef  to be welcomed into the esteemed and prestigious the Academie des Beaux Artes. He is sinly gone beyond being one of the finest cooks in modern Gallic history.He is a true artesan.

Former New York TImes Paris bureau chief and contributor Elaine Sciolino wrote about this remarkable man and his accomplishments in yesterday's New York Times Wednesday section.Chef Svoy's honor os the perfect sweet revenge because he had a Michelin star removedfrom his review in 2023. It  went from two to three.The Academie des Beaux Artes is one of the five academies led by the Royal Academie Francasrs first stated by  Louis XIV. At the Academie des Beaux Artes there are what's known as The "Immortals": painters, sculptors, architects, photographers ,choreographers, musicians and even film and  museum directors. Admitting a chef is a big deal, even in a country where gastronomy has ruled for centuries. He got on after just one round of voting despite that some members were not at all happy to admit him.Yet he even surpassed the great painter Eugene Delacroix and great composer Hector Berlioz. Both were rejected several times before gaining entry,

Chef Savoy is one of the last great chefs dedicated to the art and craft of turning foods into perfect object de desire. His, restaurant, located across from the Musee Louvre, has amazing food. He has created an egg and Caviar dish decorated with a savory sabayon which the staff makes sure dinners have extra of that. Dinners are given second helping of soups and main dishes like Bresse(chicken a breed known for it;s tender meat and juiciness)  .However the pandemic turned around the French palate  and made them crave fast foods like McDonald's .Fast food has soared throughout the country despite the country's plunging economy. Still Chef Savory persists, namely to his dedication to gastronomy. He also credits his mother,Leonie, a small bar and buvette - or informal eatery in their home in Bourgain-Jallu ,outside the French Culinary capital of Lyon.His Swiss born father Louis was the town gardener, supplying the restaurant with veggies and fruit, Fresh produce figures strongly in Chef Savoy's dishes.After the ceremony guests were able to taste thanks to him setting up outdoor tables and stations. His famed artichoke soup was a hit.

Chef Giy Savr will no doubt be rememebered for his amazing dishes.He is a true artists worthy of his membership in the Academie des Beaux Artes. He and his recipes were stand out not only in France but also the world

A Heady Sip Of Green

 Combining alcohol with veggies has been around for a long time. There's that brunch staple the Bloody Mary , rich with tomato juice and garnished with celery stalks. Olives and pearl onions have graced neat martinis since their invention practically. However there's a new , greener version of this. It's a heady taste of the farmer's market.

New contributor and food stylist Rebekah Peppler wrote about this new and invigorating trend  in today's New York Times Wednesday Food section.Drinks are being infused with such green vegetables as arugula and snap peas. It gives cocktails a lighter, Springier taste that's perfect with light hors d'ouevres. One of the innovators in  this is Anne Willliams Pierce. the owner of the Columbus ,Ohio bar, The Law Bird. She even won the title of most imaginative from the United States Bartender Guild for her Blanc vermouth with sugar snap peas. She used a pressure infusion which is used more to deliver intravenous fluids to a body. There are easier ways to do this however. Muddler works. One can be bought at any home goods store but the end of a wooden spoon or rolling pin also works well.The leaves just have to be crushed to release the flavors and "juices". Ms. Williams has put celery and green cardimon bitters in everything from gimlets to margaritas.

It's easy to replicate this at home.Ms. Williams Pierce suggests first using a light liquor. She advised to stay away from barrel aged spiritsLighter, botanical ones are better. Try gin or a grassy tequila or pizcal. Also infuse an herbaceous liquor for more flavor such as a fennel liqueur like Finochietto,Chartreuse or genepry.An easy simple syrup can be turned green.Infuse  it with mint, celery leaves,basil or tarragon.There's also a simple cucumber syrup that can be used.Just add the juiced veggie to equal parts sugar and stir.Ms. Peppler gives two recipes, perfect for a summer's night.One is a snap pea gimlet which has a mint simple syrup mixed with six snap peas, gin, lime juice  and lime peel. Keep the min leaves strained from the syrup after cooking using a Hawthorn net - which looks like a small whisk. Smash the peas with a muddler and add the gin lime juice and syrup.The second cocktail is a spin on a Pi,,'s cup with the addition of arugula slices and cucumber.Lemon and lime slices are added and everything is juiced by crushing. Pimms NUmber one and simplesyrup. Shake in a cocktail shaker and put into a Tom

Collins glass

These are the perfect drinks for a summer cocktail party. Use a mix of veggies and herbs to make the perfect green drink. They;re refreshing on a hot night.

An Easy Fruit Sundae

 Sometimes you just want a sundae but without the ice cream. There's something about fruit and cream that magical tpgether. It can even be healthy.

The other day I was craving a healthy yet decadent dessert and this came to mind.

This is bananas, peaches and strawberries from Stop & Shop.It;s their brand of frozen fruit that;s perfect in sundaes but also in other desserts like crepes (which is definitely on my radar).

F course every Sundae has to be topped with whipped cream so I used dairy free coconut based Whipp.This is one of my favorite whipped creams. The non dairy versions are usually lighter and not as heavy tasting as the full cream ones.

This is the finished ,fluffy version. I love the mix of fruit with it and in the future I can add some chocolate chips or chocolate syrup to round it out. 

A fruit sundae is always a nice summery treat. It can be made from fresh or frozen ones .It;s a nice light flavor, perfect for the warm days ahead.

Memorial Day Food for Thought

Today is Memoriall Day and it's a day when we should remember our service people. For the ones we have with us there are so many gestures we can do to show our gratitude and appreciation,

For our veterans, cook them their favorite. foodsTake  them  food shopping. Share your garden with them. They'll appreciate all that fresh fruit and veggies. Celebrate their achievements with parties and barbecues. Birthdays should be big deals too. Invite them over for an afternoon of talk with the kids so they can  learn history first hand.

For our servicepeople. give them gift certificates for that special. dinner out. Babysit their kids for that much needed romantic meal with their spouses.Celebrate them with block parties or quiet coffee times where they can open up about their experiences over a cup and a slice of cake. 

America was born out of war 250 years ago. We need to celebrate and appreciate service people past and present who preserved our ideals and Constitution. Celebrate the present generation with a plate and glass of something good

TRy Chickpeas in That Salad

 Chickpeas are the perfect summer add in.They can be used a sub for tuna ,They can add more depth and flavor to ordinary three bean sala.dThey can also stand in for potatoes in a creamy side salad.

Regular contributor and chef Yottam Ottolenghi wrote about the last in today's New York Times Wednesday Food section. Chickpeas are perfect stand in for the boiled spuds because they absorb the mayo or yogurt faster while still maintaining their shape.They also don;t turn into a grainy mush if they're set out too long.Chef Ottolenghi adds a bright lemon salsa to them to make the dish more interesting (although this is optional). He also adds sweet dill pickles cucumber and jalapeno along with a lot of fresh dill, although this again is optional.Like potato salad this chickpea one can be served with any kind of meat,from chicken wings to burgers;For the chickpeas they can either be two jars or two cans drained and rinsed((save the bean water or aquafaba for making summer meringues). The dressing is a mix of yogurt and a cup of mayo along with Dijon mustard. Vegan mayo can also be used for an eggless touch.

It's then just a matter of blending these with the chickpeas to create a creamy salad.Chef Ottemlenghi also roasts the lemon slices at this time in a 425 degree Farenehiet oven for twelve minutes or until the edges begin to char.They're set aside to briefly cool and then finely chop.This is added to a bowl of chopped cucumbers (preferably the Persian kind) along with the gherkins, dill,spring onion jalapeno and pickle brine. Five tablespoons of olive oil are also added along with one teaspoon of maple syrup, a quarter teaspoon celery salt anda few grinds of fresh pepper. This salsa is spooned over the chickpea salad and nigella seeds can be added for more texture and flavor if wanted.Roasted chickpeas can also be used to decorate if so desired.

Instead of potatoes add chickpeas for a different spin. They are a lovely alternative and hold up better. They make for a great summer salad.

Foodie Pantry will be on a five day holiday foe the Memorial Day weekend. ENjoy!

THE NY Ti,es Summer Cooking

 Summer cooking is fun.It's taking fresh fruits and veggies and turning them into delicious dinners.It's also taking fun dishes like sandwiches and amping up the fun tenfold. Luckily there's a recipe guide to show these great dishes.

TheNew York Times had this guide in the Sunday papers/This is a great keeper ,especially if there are parties and picnics to be planned.

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This has everything from starters to desserts.Take advantage of the season and try the peaches and tomatoes salad with fresh produce from the local farm.A kale Caesar pasta salad is the perfect summer barbecue side.There is also exotic dishes such as borjani banhan(below

This looks like a tasty a;tentative to ratatouille. Eggplant is cooked with pomengranate and tomatoes.Greek or Inidan yogurt is added for creaminess. There is also the spicy suya marinade chicken thighs, made with suya, a mix of peanuts,.garlic powder and ginger to name a few. There are also fun and wholesome desserts like strawberry pie with a shortbread cookie crust and the fun summer vacation treat Rice Krispies made even more delicious with the addition of bittersweet chocolate and pretzels.

Summer cooking and baking can be fun.Use this guide to create meals that reflect the light and ease of summer. They are pure deliciousness.

Another Question of the Week

 Random food question of the week - if you could eat one thing and one thing only - regardless of nutritional value - what would it be?

Let us know.I don;t know what mine would be

Spring Food Essentials

 This is the time for picnics and easy eating. The New York Time s had a lost of easy recipes to get through the Spring season and into summer. What you do need is a list of staples togt you through the season.

What should you have?
Cans of tuna and salmon these are great with may and chopped celery for quick salads or chunked into salad Nicoises.

Veggie chunks. 

Think peppers, grape tomatoes, broccoli and cauliflower florets. You can use these in kabobs along with salads.They're also great steamed with rice or with pasta in  alight sauce,

Buy a rotisserie chicken every now and then.

The parts will come in handy for all sorts of dishes from moles to salads.  You can also buy containers of the shredded meat at grocery stores like Acme.

Olive oil

This goes without saying. Use it in all sorts of cooking and salad making

Boxes of rice and containers of pasta

Uses these for hot and cold dishes. Leftover rice and pasta can be repurposed with chicken, fish and veggies for a tasty salad.

Fruits of the season

Strawberries and blueberries are in abundance right now. They're great with any kind of whipped cream as a relatively low  calorie dessert.They also work well added to a vinaigrette and salad.

Keep your Spring kitchen stocked with these for easy cooking and easy eating. It's also a healthier spin on what to make, especially with all the in season fresh produce. This is a list to keep.

Guilty Pleasures Diet Style

 Sometimes it;s just strawberries and coconut whipped cream. Sometimes it's just lemon hummus with stome ground crackers. They make dieting fun and they're actually tasty.

Here's the question -what is your guilty dietetic  pleasureit could be a bar of ninety percent cocoa.It could be a tofu fry up.Mine is blueberries with coconut whipped cream on them.It;sa healthier alternative to ice cream.

What is yours .Let is know.

Sick Day

 It's day off with hot soup and a glass of iced Pepsi.

Not Your Typical Outdoor Fare

 This is the time for eating out and having barbecues.Yet burgers and hot dogs may seem too ordinary to celebrate warm days and dinners outside. Instead try a Greek or Turkish twist.It gives that al fresco meal and extra lift.

Regular contributor Dave Tanis gives this exact spin  for his recipes seen today in The New York Times Wednesday Food section. He gives some lift to tje average salad. He does what many Greek andTirkish chefs and home chefs do - adding some pickled veggies. he makes pickled beets with a sweet -sour  brine of coriander and cinnamon .Hard boiled eggs are also added to his and they come out a delightful bright pink color.  Since these and the beets are already pickled fresh lettuce and cucumber spears are also added. The salad can keep for a week in the fridge.What would follow thos? Think a veggie pie, not made with spinach like typical spanokopita but one rife with Swiss chard,and softened leeks. Creamy cheeses such as ricotta and feta give it body and protein It;s wrapped in a buttered phylo dough which makes for a crispy crust.Nutmeg and sesame seeds give it a more Hellenic twist.

Dessert isn;t the typical smores.Mr. Tanish gives wamut truffles , again walnuts play an important part in  Greek baking.This only has a dusting of cocoa, so it;s not the typical fudgey truffle.It also has coconut and sweetened with honey and sugar. The spicing is cinnamon and cloves along with ginger for bite .There is a dose of Gran Marnier , much like other truffle bite.Olive oil moistens the whole mixture. Everything is first pulsed Ina food processor the olive oil is applied to the hands which moistens the mixture. They're rilled int tablespoon sized balls and can be rolled into coconut or cocoa powder. Refrigerate over night or just  a  few hours.Pull out of the fridge and hour before serving. The spices could be varied so one flavor isn;t as overwhelming. There should be about three and a half cups of walnuts used for this.Keep in mind that this could also be made for any other barbecue too.

There's nothing like a Greek spin on outdoor foods. Try bring a taste of the Eastern Mediteranean to the back yard. It'sa great way to celebrate the warm weather,