A Veggie Lover's Thanksgiving

 Can you have a Thanksgiving without the bird? YES!!!! It's easy to opt for a vegetarian holiday and even party by just using all sorts of vegetables. Going meatless is a great and economic change up from past Thanksgivings.

Vegetarian and regular contributor Alexa Weibelgave gave a wealth of delicious looking recipes in today's New York Times food section. The entirie issue is Thanksgiving centered (more on it tomorrow).  Ms. Weibel's recipes are perfect for the growing number of people forgoing meat and those who just can;'t afford a turkey this year. Her ombre gratin would be the perfect recplacement, with it's layers of red potatoes, beets, sweet potatoes and butternut squash . Berween these layers are Gruyere cheese and and savory cream, enriched with three egg yolks , half and half and butter. It's spiced with garlic and whiole peppercorns along with shallot bayleaves and thyme. Nutmeg gives it a little sweetness. It's topped with a buttery,crunchy layer of phylo dough. To be honest this would also make a great Christmas, New Year's or hoiday party dish as well. Another show stopper are the the roasted cabbage wedge with lemon vinaigrette.It's cutting a whole head into equally sized wedges and then brusing them with a mix of olive oil,lemon zest and juice along with Dijon mustard, honey and garlic. These are roasted until caralemized for thirty to forty minutes.They're served cold with a lemon vinaigrette that's plush with creme fraiche and mayo, Dill and parsley decorate it.

Other recipes which can be good sides as well as the main dish too. Home chefs will love the roasted mushrooms with the smoky pomegranate sauce. The mushrooms are first tossed with granulated onion,  , and poultry seasoning, then brushed with olive oil. They're then steamed and roasted. The pomengrante sauce, enhanced with garlic, butter and scallions along with ancho chiles and peppercorns are drizled on them. Brussels sprouts lovers will enjoy them roasted with honey almonds and Fresno chiles These are first dressed and then roasted on a sheet pan. for a fun dish try the ginger beer glazed butternut squash with gremolata. THis is a colorful dish with cooking ginger beer with vegetable stock  until it boils. The squash is then added in an even layer. Cook until the squash is tender for about twenty five minutes until th eliquid becomes a glaze While this cooks , make the gremolata. It's a mix of fresh ginger,parsley, garlic and orange zest. This is sprinkled over the squash for a truly bright looking dish.

It's easy to go vegetarian for Thanksgiving. Use these dishes for a tasty and meat free meal. You'll feel better doing so 

Your Local Food Road Trip

 It's going to be a tough summer to travel  thanks to gas prices  starting at five dollars a gallon. itr's even worse for those who love to go to food oriented  cities and towns. However some gems may be in your back yard and only a walking distance or short hop away.

Before you travel map out where you'd like to go. Nowadays it doesn't pay to wander aimlessly and burn up one hundred dollars of gas. If you are planning a distance drive, not only check out that one restaurant or farmer's market, but check out other food related businesses. There might be a great bakery or creamery that;s worth investigating.If you're headed to the Jersey shore, then any one of the Boardwalks that dot the coast should be included. There you can get such classics as cotton candy ,frozen custard and clams on a half shell. Also make a visit to any of the waterfront candy shops where you can buy such favorites as salt water taffy and homemade fudge.If you're driving through quaint country towns, there's usually a few farms on the way too. These are perfect for picking up fresh corn and tomatoes along with other veggies. Make sure there's plenty of room in the back seat or trunk for your haul too.Some farms even have strawberry and  early raspberry picking right now. Wear the appropriate clothing and bring containers in case the farm doesn't supply any.

City dwellers have a whole cornucopia a their fingertips. New York City may be a gourmet town but there are plenty of down to earth real food eateries. Luckily the city, like any metropolis has a great transit system. You can try the trendy restaurants and bistros in Greenwich Village along with gelaterias and pastry shops.Harlem has some of the best foods and it's an easy trip uptown. Try the ever popular Melba's for eggnog waffles and fried catfish. There's also Brooklyn, home of hipster breweries and fun ice cream shops that offer unusual flavors.The other boroughs , queens. The Bronx and Staten Island also have some great hangouts. Staten island has the plus of Kim Kardashian who has been hanging out with boyfriend Pete Davidson at his favorite haunts. Go to Philadelphia if you live not far from this historic city. It's the ultimate foodie town too , known for its' food markets like the Reading Terminal. Here food lovers can try and buy all sorts of goodies and treats from home made German   pretzels to  hand made.Italian sausages Baltimore has it's waterfront rich with local seafood dishes while Chicago has some great steak houses and of course deep dish pizza.

There's a whole local food scene waiting to be discovered. Best of all, there's not that much traveling. You can find good food and interesting places without burning up a lot of gas.

Fizz For The Holidays

The gift of bubbles are always fun. This could range from champagne to soda machines to gift certificates to a soda shop. There's nothing like the joy of fizz

Of course everyone appreciates champagne. Veuve Cliquot is the number one bottle of bubbly given out.It also comes in a very pretty yellow box.Its' notes are grape and apple and would be perfect with a varied charcuterie board.Moet Chandon is another good gift It has a very fruity, almost tropical taste with notes of pineapple and mango. There are under notes of mirabelle plum and apricot. A personal favorite is Asti Spumante which has a delicate blend of orange,pears, apricots and peaches. It's refreshing and not cloying  thanks to the crisp acidity of the Moscato Bianco grapes that comprise if champagne isn't our thing , then think soda. No, not your box of Coke or Dr. Pepper but a gift certificate at some of the new soda shops opening up.Victoria Peterson, a regular contributor covered this in Wednesday's New York Times Food section.  Chains like Swig and Fiiz have such delicious combinations as sparkling water with syrups to create Italian sodas, refreshing alternatives to the regular colas and lime sodas. The companies are mostly in Utah and the West. Some Italian pastry and coffee shops in other metro areas, like New York , Boston and Chicago can make Italian sodas in such refreshing flavors as tangerine, blood orange and lemon.

A soda machine is another great gift idea. Soda Stream has updated its' look and is a great addition to any one with a modern looking kitchen.It's has a new updated model,  Terra which is  sleeker and more aerodynamic looking. It comes in four colors from pale blue to red and the classic black or white. You could be generous and give the Hydration pack which has two extra bottles if the recipient wants to make two or three flavors at once. They also have the One Touch Electric which is much easier to use than the Terra and also the Aqua Fizz which is the sleekest of all the Soda Stream soda makers. It even comes with fancy carafes that go on any table from picnic to dining. What's really good about gifting this handy machine is the new updated flavors. Yes they still have the classic cola, cream and orange soda flavors along with their version of Dr. Pepper - Dr Pete's. Yet they also have Bubly drops for homemade flavored seltzer. Yet they also have a new line of craft soda syrups in such flavors as lemonade and pink grapefruit along with kombucha and passionfruit and mandarin kombucha

Give the gift of fizz for this Christmas. It could be a bottle of bubbly or a gift certificate at a cool soda shop. Better yet, give a soda machine where there's always a fresh amount of fizz. There's nothing like a fun holiday , full of bubbles and fun.

Food Equals Money

 Right now everyone is probably feeling more than the financial pinch of this pandemic.It's tough when we're trying to make ends meet. What can we do? Turn to food. Not to eat but to make money from. There are ways to make those dishes tasty - in the financial sense.

If you have a specialty or a list of great recipes, then consider a pop up restaurant. The one  good thing about the pandemic is that restaurants are eagerly renting out their kitchen to young chefs. This practice known as cloud kitchen is great for novice cooks and sous chefs who have been laid off. The New York Times food section wrote an entire article on this last Wednesday. If you have a menu, then advertise it on Instagram . Start with a few dishes and advertise either pick up or delivery. The restaurant may even be able to incorporate some of your dishes into theirs if they're similar. They will ask for a rental fee for use of their facilities but in the end it's worth it. Keep in mind it's illegal to run a pop up from your house or apartment (although some have done it and gotten away with it). It's also good to ask the restaurant owner for advice. Even if you know the restaurant industry, you may glean other facts or advice about certain aspects. As for bakers,  who want a pop up bakery, ask any local restaurant owner if you can use their oven and even fridge.  You might even be lucky enough to have the eatery add your creations to their dessert list.

Another way to make money from food is delivery. Door Dash and Uber Eats are always hiring and the pay can be good if you hustle.There will be background checks but Door Dash is an overnight one. The company then send you an insulated tote within a few days. You pick out a route close to your home and them work it. It could just be your town or your town and the surrounding ones. You also can decline any  pick up too if you don't have the time or have too many deliveries. One of the best things about it is you can make as much money as you want. There's no cap so you can easily earn up to five hundred a week. Uber Eats is the same principle, with delivering food from local restaurants to homes and businesses. You can still be a delivery person even if you just have a scooter or bike.  This is great for those living in big cities like New York, Boston and Chicago where it's easier to move around without a car. A plus to all of this is discovering new restaurants and their menus, a definite bonus if you're looking for a new place to order from.Another idea is working for the actual restaurant. The only problem is that you'll be working exclusively for them and that means fewer deliveries. It's not  great and also the owner may not pay as well as Door Dash or Uber Eats.

You can make money from food. Start a pop up restaurant or deliver food. It's a great way to remedy your financial situation with a dash of cash added to the recipe.

Restaurants Lost

 This year has been a truly devastating one. Besides the genocidal loss of life, businesses have also been badly impacted. None worse is the restaurant industry. It's not just the big cities like New York or Los Angeles were hit. Smaller towns' culinary gems were also destroyed thanks to quarantine and the loss of business. It is catastrophic to say the least.

The New York Times Food section devoted most of today's section to this heart wrenching loss. One of the most saddest is Philadelphia's City Tavern which opened in 1773. This was Ben Franklin's hangout where the menu really hand't changed since then. There was  even a tofu recipe inspired by Franklin's 1770 letter to John Battram. Diners raved about  celebrity chef Walter Staib's  roast duck and Colonial turkey pot pie. Chef Staib is also the host of the PBS show A Taste of History  which now will be his salvation . Other famed eateries that everyone thought would go on forever folded. The famed K-Paul's Louisiana Kitchen closed its' doors forever snuffing out the memory of the late chef Paul Prudhomme. Both chef and restaurant opened the world's eyes to such truly Cajun dishes as blackened redfish and chicken-Andouille sausage gumbo. Manhattan's Lucky Strike was also one of this year's victims.It was known for its' lychee martinis and tuna tartare.It was one of regular contributor Julia Moskin's favorites. Chicago 's Blackbird is also no more.Like Lucky strike it came into being in the prosperous 1980's with its' sophisticated menu.

Smaller family owned restaurants have also affected.  Honolulu's Like-Like Drive In which opened even before Hawaii became a state closed after sixty-seven years of feeding the city. For three generations the Nako family served teriyaki burgers, Vienna sausages and lemon chiffon pie to locals and tourists alike. Chef Mark Noguchi  remembered his childhood visits there where he had Green River lime soda and the Hawaiian noodle soup saimin.Dallas' Taco Shop may have opened in only 2012 yet this taqueria  in a former gas station was an instant hit with construction workers and suits alike. People went  for their carnitas, barbacoa and picadilo as owner , former psychologist Emilia Flores made everyone feel welcome . Even bakeries felt the virus's bite. Sunny Donuts in San Jose, California created mouth watering buttermilk, blueberry and chocolate glazed ones as well as one with homemade raspberry jam inside. Sales dropped during the pandemic and the owners Chip and Sara Lim decided to retire. They already had gone through a McDonald's and Dunkin Donuts franchises.

We need to be a restaurant culture again when this pandemic ends - and it will. Support your local  family owned eateries , coffee shops and bakeries. We need them as much as they need us.

Le Bouchon A Hidden Gem Along The Hudson

 Cold Spring New York is one of those idyllic towns with beautiful views of the Hudson River and a thriving riverfront town. It's quaint and picturesque, being only an hour north of New York City.There are some good restaurants there including Le Bouchon,a phenomenal Alsatian French bistro with a lovely outdoor garden.

The quaintness alone can draw anyone into this eatery that even has spaetzles, baked into a chic mac and cheese and a dish of duck confit. The restaurant is located at 76 Main Street,at the corner of Main and Fair Streets. It's on the first floor of  a charming early 19th Century building with a cheery red interior and ample back garden complete with a fountain and brick patio.

Despite its' meagerness , the menu has a wide range of different Alsatian  and American inspired dishes along with craft beers and wines.

I started with their Alsatian onion soup which had a good amount of Gruyere cheese and flavorful onion broth. The onions were plentiful and melt in your mouth tender.

I had to have the charcuterie plate which was a generous mix of mortadella ,prosciutto, salame and an in house pate. This last was interesting. It kind of had a beefy liverwurst quality to it (I didn't ask what it was made from, however). There was also a generous helping of cornichons, those cute but tart little pickles and a small cup of mustard..

Of course I had to have dessert,knowing that French restaurants  always have the best choices. I chose their flaky apple tart with vanilla ice cream.

This was a wonderful confection of sliced apples baked in a choux pastry and served with different berries and vanilla ice cream. The apples and ice cream were perfect together (I suspect that Le Bouchon makes the ice cream ) and the pastry was just buttery and tender. C'est parfait, especially with the accompanying blueberries and blackberries.

Le Bouchon is worth the trip alone to beautiful, picturesque Cold Spring, New York. It is a quaint eatery serving Alsatian food with an American twist. Head up there this fall for a lovely dinner , reminiscent of Northeastern France.

Masking And Menus

Eating out is always a pleasure these days. It's a chance to get dressed up and sit down with friends. It's enjoying a lunch or dinner at a favorite eatery that hasn't been visited in months. There's only just one problem. Mask protocol. Do you wear it after you've been seated and order or take it off as soon as you sit?

That's the question New York Times restaurant critic, Pete Wells posed in his Critic's Notebook column in yesterday's Food section. He , himself, has an unusual one, homemade by a friend. It has shoelaces to hold it in place. This can get a bit too much as the laces have to be untied and tied every time it's worn. This can be disconcerting and uncomfortable, especially for a restaurant critic where the mask has to come off in the middle of a fine eatery..  Yet, it's what the New York Department of Health And Mental Hygiene recommends although the recommendation  doesn't have to be carried out. According to their guidelines " face coverings are not required when diners are seated but wearing a face covering as much as possible once at the table is the best way to reduce the risk of Covid-19 transmission for restaurant workers and dining companions." Mr. Wells has observed this has reached very few diners. Very few people keep their faces covered until the first plate of food or drink has arrived. Here in New Jersey, diners need only to wear a mask when going into an eatery's interior. Children under the age of two and those with medical problems (this could mean respiratory problems) don't have to wear any face coverings.

Are any of these OK? Many either take the masks off, stashing them in their pockets or wearing them around their necks like doctors. Some just push the masks down on their chin making them look like they've just seen a medieval dentist according to Mr. Wells. However restaurants sometimes give you your rolls and butter or oil before you even order. Yes, you could wait until after your ordered has been taken and the server gone, but who does? We arrive at restaurants hungry and a roll, even a slice of bread look downright good.Another thing is it is hard to talk with them on, and it is more freeing with having them off.  Afterwards, it's nice to just hang out and talk while waiting for coffee. Then there's the idea of masking up between courses.It is safer but for some an annoyance.Putting it on and off for at least three times during the meal can be irritating. Many forget, rapt in the meal or conversation.It is required and good manners to wear it if you have to use the restroom or entering or leaving the place. A better idea is taking diner's temperatures before they sit down although some can be asymptomatic.  Wearing your mask constantly could work if there are signs gently reminding people. It's hard to say how people will react however.

Should you wear your mask more at a restaurant? It does make sense and it is better for everyone. Yet will we? If we 're gently reminded , possibly

Are You a Forager Shopper

Do you dedicate one day of the week to go food shopping. Is it more of a treasure hunt for bargains as you drive  from one grocery to another? Then you may be a forager shopper. Is this a good thing? Or bad? There are pros and cons to it.

Many people do spend a whole day foraging for different bargains. Another reason for their madness is that certain stores may have something the others don't I'm familiar with this. I know that Acme has an oatmeal and flax hot cereal that Stop and Shop doesn't have. If I need ingredients for baking I will most definitely head to Stop & Shop which probably has the best stocked baking aisle.Vegan cream cheese? Then i go to Shop-Rite. Yet I won't go to all three stores in one day. To me that's kind of a waste of gas and time. I have a full day everyday. To take away precious minutes from cooking or work is silly. Yet many do this , preferring to have a completely stocked kitchen at all times. An idea like this may work in a big city like Paris or London where there are a variety of stalls that stretch blocks and food shoppers have to traipse from one end to another. New York and other big American cities have long avenues where there are still butchers and green grocers. There's a lot of  traveling  simply because there aren't any fully stocked grocery stores in these areas, only specialized shops.

What about the bargain side of foraging shopping? Do you really want to go gadding about for the best price for tomatoes or pork chops? This can be tiring, especially on the busiest shopping days - Saturday and Sunday.  Then there's the fear of having the store sell out of what you want. The best bet is down loading the stores' apps. These alert you when there are sales and buy one get one free. It's a great way of planning your shopping experience. Also club cards help in discounts too. Many stores such as Stop & Shop, Foodtown and Shop Rite have them in both card and key chain charm form. These give you instant discounts which are always welcome. Another way of catching all the good bargains is scanning the circulars in your local papers. Write up a list of what you need at one particular store and get everything there. If they don't have one item, wait til you go to another store to get it (unless it's immediately needed for that day's eating).

Is foraging shopping a good thing? That depends on the shopper. it can be too much , especially on the weekends. The best bet is sticking to one store at one time. It makes it easier to shop and makes life easier too.

Souvenir Recipes

One of the best things about vacations is the slew of souvenirs we take home. They can be tee shirts or shells, maybe even jewelry or salt and pepper shakers. Yet the best ones are the food memories, souvenirs perfect for our kitchens. No matter where we go, there's a recipe we're bound to recreate.

Foreign vacations mean foreign foods. It's easy nowadays to recreate dishes from across the globe. Recipes can be easily gotten and translated, thanks to the Web.If you were lucky enough to lounge on Mediterranean beaches, you probably got to lunch on pissaladiere slices or a bowl of pasta vongole .Pissaladiere is relatively easy to make.It's a short crust base topped with a yummy mixture of anchovies , olives and onions spiced with thyme sprigs. Pasta vongole is simply linguini with clams. Again homemade is an easy make. Use fresh clams (none of the canned stuff) and boil them. reserve the juice or broth.It's then cooking chopped clams in them with a little white wine, red pepper flakes and garlic. If you spent July sunning on Mikonis or Karpathos and Kos, then you may be hankering for stuffed grape leaves or dolmades. Fill grape leaves (which can be easily bought at Trader Joe's) with a tasty marriage of arborio rice and pine nuts along with raisins, chopped onions, and mint. You can  add meat, usually ground lamb.

You can still bring back recipes even if you stuck close to home. South Jersey has a variety of fun dishes and boardwalk snacks. Taylor ham, a Boardwalk specialty can be recreated in a variety of dishes.It is good on a soft roll, Atlantic City style, especially when the bread sops up all that melted butter, yet you can also have it as a side with scrambled or sunny side up eggs. Seafood is big  along both of New Jersey and New York coasts. Go to your local fish monger for fresh seafood. You can make an easy dipping sauce using just ketchup and horseradish that's perfect for everything from clams to shrimp. Boardwalk fare can be easily copied. Frozen custard is a treat and can be created on any stove top. It's an egg rich custard that's then poured into an ice cream maker. A fun, spin, popular at many shore ice cream parlors is frozen custard served in a hot waffle boat. The last requires a special machine but you can make fresh  ones with a regular waffle maker.Homemade fudge is a Jersey classic and must have.It's super simple to make, both over a stove top and microwave.Use semisweet chocolate and condensed milk for a Boardwalk must have.

A summer traveled is a summer full of souvenirs. Recreate your tastiest ones in your kitchen. It' s a way of still having the best time all year round.

The Best Of Barney's Bites

With shopping comes an appetite. Luckily there are stores like Manhattan's famed Barney's that have  a restaurant that satisfies hungry shoppers. Now there's a new cookbook, full of great recipes and stories by its' chef. Mark Strausman. Now affectionados of the eatery can recreate their favorite dishes and relive the Barney's experience.

The Fred's At Barney's Cookbook (Grand Central, Life and Style Publishing 2018) is a compilation of all three restaurants located in New York City and Beverly Hills. The store itself was started by Fred Pressman,hence the restaurant's name.   It started out as simply a men's suit store and expanded to include women, children and home goods There was a need to have a place where shoppers could sit and eat in order to keep them in the store. Enter Chef Strausman who also created the famed Campagna. His background is international , having apprenticed in Germany  and working in A-list restaurants both in the city and East Hampton. His recipes are easy enough for a novice chef  however and there should be no qualms in making the various dishes. The book is divided into four simple sections, lunch  dinner, brunch, and dessert along with an opening chapter on Chef Strausman's background and a history of Barney's. A plus are the green blocks that have all sorts of useful information, from what constitutes rare,medium and well done along with what vegetables are perfect for vegetable. stock.  There are pictorial how tos on how to cut vegetables as well as folding a towel in the "Escoffier way" to act as a pot holder.He also  offers sweet anecdotes  about each dish along with tips on how to cook the dishes.

For those who love Fred''s  the book starts off with their popular French fry recipe along two dipping sauces , the famed aoili and a zingy Sauce Calypso. Beginners to the kitchen will appreciate the recipes on the different kinds of stock as well as how to make clarified butter, pesto and homemade croutons.  The lunch recipes are both New York classic and California trendy.  There is the club salad, rife with radicchio, frise and Romaine lettuce along with roast turkey breast and oven baked bacon . Both coasts of Fred 's fans will love the avocado toast topped with Pico di Gallo and sunflower seeds.  Dinner recipes include balsamic chicken, inspired by Chef' Strausman's time in Switzerland and tuna with soy and a balsamic glaze. Of course there is pasta, from spaghetti to fusilli to ravioli
 and two kinds of pizza One celebrates Emilia -Romangna that has four kinds of cheeses plus aged vinegar and the beloved Pizza Margherita, with basil and mozzarella gracing a homemade crust. Home chefs will love the variety of the brunch recipes. There's scrambled eggs covered in cheese fondue along with the classic Eggs Benedict. Recipes for  accompanying driniks such as the Bloody Mary are also included. Desserts vary from the simple fruit plate to the decadent tiramisu and  chocolate souffle cakes with orange compote.

Fred's At Barney's Cookbooks are for those who love the eatery along with shopping at the store  and for those who enjoy good food and desserts. it's a great book, filled with history  and recipes

 Like the store itself, it appeals to all tastes.

Thankful???

Today is the American Thanksgiving, while others are thankful, personally I am not. it has been a God awful year , especially with my Mom's passing. I cannot give any thanks for such a bleak, heart breaking year, full of misery heaped upon more misery.

What I will be grateful for being Thanksgivings past, where my Mom cooked such family favorites as Swabische style stuffing , rich with sage along with pecan pies, loaded with nuts and sweetness.I will be thankful for all those New York Thanksgivings where we gathered together with friends in Greenwich Village as I had my version of a dinner, a turkey - spinach- avocado wrap.

That's what I will give thanks for and that's all/

Have a good Thanksgiving. Cherish what you have.

One More Day!!!!

In less than twenty-four hours Foodie Pantry will be open again. It'll be interesting as we kick off the season with the best places to eat  in New York and New Jersey!
I can't wait! Can you?

🍜🍜🍜🍜🥘🥘
Liz

The LA Restaurant Scene Hot And Getting Hotter

For anyone visiting Los Angeles this  summer, the emphasis won;t be on the tourist sites but on the restaurant scene. The city is stealing the thunder from the New York restaurant scene with some funky and new eateries in up and coming neighborhoods. They reflect what's best about the Southern California dining scene.

Adam Nagourney wrote about the LA restaurant scene in yesterday's New York Times Food section, the Los Angeles bureau chief for the New York Times. He writes about several diverse ones that reflect the ever churning and  changing scene.  A surprising fact about the city is that none of the restuarants  are Michlin rated. It doesn't and never had the white tablecloth , good crystal vibe of Manhattan's four star gems.It's like  the people themselves - laid back.Jeans and sweat shirts are more prevalent at expensive restaurants than suits and dresses.According to Patric Kuh, the longtime restaurant critic of Los Angeles magazine claims there are few rules for dining in the city. The unlikely becomes real and great. There's a uniqueness that in restaurants that New York doesn't have. This has attracted New York restauranteurs such as Daniel Humm of Eleven Madison Park and the famed Spotted Pig owners, April Bloomfield and Ken Friedman who are already building a place near Gwen on Sunset Boulevard.

The trendier restaurants are not in the heart of the city like other cities. Here's Looking At You is right in the heart of Koreatown.It features trendy dishes such as frog legs and straticella cheese , a change of pace from the usual LA fare. Larchmont, a quiet suburban area has the new restaurant ,Kali, It showcases local ingredients such as avocados and Fiscalini, a Parmesan cheese produced in California. Many restauranteurs and chefs look for low rent places  simply because it's too expensive to own or rent space. Owners of the New York eatery , Glasserie, Sara Kramer and Sarah Hymanson first opened a falafel restaurant in a rejuvenated old food court in the old Grand Central Market in downtown Los Angeles. Their next venture is Kismet, that ' housed in a former pizzeria in the suburb of Loz Feliz. It's on the famed Hollywood Boulevard but in the quiet section.Another plus of a SoCal restaurant is the clemency of the weather. There's farmer's markets galore bursting with tomatoes and mushrooms. Some chefs even grow their veggies and herbs in their own backyards , all year round, something that can't be done in Manhattan,

Will LA ever eclipse NY with good restaurants? No, they'll be on the same par. LA will have the laid back creativity that the city won't have. Is that good? That's up to the diners .

Tates Cookies

Crisp cookies are always a treat . They have a satisfying bite and crackle along with a buttery crumb. If you can't there's always Tate's bake Shop. This famed Southampton, Long Island bakery is now sharing their treats in supermarkets around the New York Metro area.

Tates' Bakery was started in 1980 by Kathleen King was she was just eleven years old. She set up  card table at her parents' farmstead on the Southern fork of Long Island where she sold small batches of her signature chocolate chip cookies. Ten tears later the twenty-one year old Kathleen rented a space her mother had spotted and opened her first bakery. She named it Tate's after her dad and baked a slew of old-fashioned desserts from scratch. Tate's Bake Shop has been named the Hampton's Top bakery year after year.If you're lucky enough to visit the Hamptons , then stop at this bakery.It's a charming green clapboard house with paned bay windows and wrought iron tables and chairs in which to sit and enjoy Tate's products.it's right off the main road and near the town's  shopping area. Forget the fancy shops and twenty dollar tee shirts,  Go to Tates for a cupcake or brownie and coffee instead

Tates Cookies are phenomenal. Unfortunately I can only get their regular and gluten free chocolate chips and Ginger Zingers, a kind of ginger snaps. The chocolate chips are perfect, with a nice snap and crunch  and a crisp crumb. They taste exactly like the home made kind with a perfect taste marriage between butter and brown sugar.. The bakery has a wider variety and it is definitely a foodie destination. Ms. King and company bake such amazing cakes as old fashioned Red Velvet with cream cheese icing, chocolate with chocolate buttercream. Of course as with every bakery, there are magnificently iced cupcakes (see their website) in popular flavors as salted caramel and cookie dough along with their take on the Hostess cupcake called the Mostess. I wish that Tate's would mass produce their brownies and raspberry squares along with their chocolate and lemon tea loaves.

Tate's Chocolate Chips are a must try. These are the closest taste to homemade. Try them and see.

The Versatile English Muffin

One of the best staples of any kitchen is the humble English muffin. It can be used for any meal and even makes a great night snack. If you think it's just a boring little crumpet, think again. It is versatile , going from a classic breakfast treat to a fun alternative  to hamburger buns.

It was Thomas Bath Thomas who brought this Victorian breakfast staple to the States from England in 1877. They were based on the English muffins that were sold in London at the time. They were slightly different in that they were thinner than the crumpets they were modeled on. Another change that Mr. Thomas made was  precutting them so they could easily be split apart with a fork. At first they were only sold to hotels and grocery stores. By 1880 they were so popular that Thomas had to open up a second bakery,One of the best aspects of them is that they're low in calories -only 130 per muffin and make a nice snack, especially with butter. Even though the original is the best, Thomas has other flavors and grains such as the seasonal pumpkin spice and whole wheat. Many love their blueberry and corn flavors too along with the honey wheat  and sourdough. The original, whole wheat and multi grain kinds are the most versatile. They are perfect for both savory and sweet recipes.Another great thing about them is that they're freezable and can be used weeks after they were first bought. Just take them out of the fridge and they can be thawed in the toaster or toaster oven.

English muffins are one of the best things to happen to breakfast. Thi early morning staple is a great starter with just a layer of butter or margarine and your favorite jelly.They're also a nice accompaniment to eggs sunnyside up or soft boiled ones, perfect for sopping up the yolk. English muffins are a great base for any breakfast sandwich. Try a classic of scrambled eggs and bacon or sausage. For zing add a drop of hot sauce to the eggs. A fried egg sandwich is another  light yet filling breakfast.One of the best recipes is Eggs Benedict. The muffin's  spongy texture is excellent for sopping up the buttery Hollandaise and runny yolk. The recipe can be varied with spinach being subbed in for the Canadian bacon for Egg;s Florentine or using a crab cakes for a lush , extravagant brunch.salmon can also be used for Eggs Atlantic or Eggs Benjamin. English muffins also make for great mini pizzas. It's just spooning  olive oil and  pizza sauce over the slices and then topping them with shredded mozzarella. Add fun extras such as sausage or peppers, onions or olives. The muffins also can be used instead of hamburger buns. They're even better because the nooks and crannies hold the burgers' juices , making them even tastier. English muffins can even be used for grilled cheese too for a different spin on the classic lunch bite.Add tomatoes and bacon for a take on the diner classic The Happy Waitress.

English muffins are a must have for any kitchen. They're a great way to greet the day or end it. They are perfect for both pizza and burgers. Best of all , have them hot from the toaster with just butter. Or create your own recipe. They are versatile and fun.

Feeding The Animals

Even animals, both domestic and feral need a break during these hot days. They , too, suffer from the heat and its' consequences. Make it a bit easier on them so they can enjoy and survive this humid weather. They'll feel better and so will you.

One of the musts for any indoor or out door creature is a cool bowl of water. One of the best ideas is to put an ice cube or two so that the water maintains that refreshing coldness. Chilled milk is fine for both your domestic kitty and feral visitor. Just keep it out of the direct sunlight along with diluting it with water (pure milk can cause stomach problems and diarrhea). As for food, you can let the ferals gnaw on any ribs or bits and pieces of dogs and burgers leftover from your barbecue. It's better, though  just to open up a can of food because the scraps may be too much for certain cats and dogs. If you've just started to feel ferals or are starting a feral cat colony, remember that other animals, primarily raccoons, will also eat whatever you',ve left out. What you can do is provide them with extra grub in the form of leftover bread and cookies.(for some reason they're partial towards sweets however don't give them anything with chocolate in it. chocolate is lethal for raccoons too).If you're lucky enough to have deer, then feed them accordingly. They eat plant,s fruit and nuts. You could buy extra melon or drupe fruit such as nectarines, plums and peaches and then pit them. Just remember that deer cannot eat corn. It's highly lethal and can cause extreme sickness.

Just like many of us, the homeless also have companion animals. Like ours they need to have proper food and water to survive.If you do have a homeless person on your block with a cat or dog, treat the companion to a meal. Set out some bowls with ice water and either dry or wet food. Also check to see if the animal is showing signs of dehydration. They will usually have sunken eyes, the skin can be tented (to see this pick up the folds of skin along the spine and see if it snaps back into place. If not the animal may need subcutaneous fluids which a vet or vet tech can give you or can administer) and pale , shrunken gums. Some homeless shelters like the ones in Los Angeles and New York City will also take in companion pets however if not offer to foster the animal in your back yard or garage.Another idea is supplying food pantries with dog and cat food. Many people do have companion animals but don't have the extra money for food. Donate what you can to your nearest shelter, whether it's dry or wet, aimed at kittens and puppy or senior cats and dogs. Also donate to your nearest no kill shelter as well. To show your appreciation , consider giving the staff there a tray of cupcakes or donating to their barbecues. Many work tirelessly to help these abandoned and unwanted creatures.Show them your gratitude  for what  they are doing.

Animals too need a break in this hot weather. Make sure they're well hydrated and well fed. They'll appreciate it with a purr or a wagging tail.

Healthy Spaetzles

Spaeztles are one of those tasty and German foods that go with everything. This versatile homemade noodle is a great side and can be turned into  a great main dish too. Now there's a new twist to this classic - spinach . Spaetzles are going green.

David Tanis is the one behind their colorful transformation.His City Kitchen in Wednesday's New York Times Food section is devoted to them. He learned how to make then when he was a restaurant cook, form the place's chef, an Austrian who could make these in his sleep. These batter noodles are one of the easiest things to made for any  beginning home chef. They're just a simple mix of flour, water and egg, similar to pasta but without the drama of making sheets and then cutting them in even strips. Spaetzles should have a wetter consistency than pasta dough. Mr.Tanis suggests think porridge with its' gooey, runny batter. They can be made with a soup spoon and a cutting board with the noodles being flicked into a pot of salted boiling water. You can buy a spaeztle maker at Amazon for as low as eleven dollars and it's recommended if you make them a lot(using one is actually much easier and much less messier, plus you'll get a batch of evenly sized spaetzles).

Mr Tanis tweaks the recipe with a spark of green, He adds pureed fresh baby spinach for the best taste.to the egg and water. A dash of nutmeg, always recommended, is also use to temper the taste.He then sautes them in butter and sage with lardons or cubes of bacon or pancetta. Parmesan is then added and the whole dish has a decidedly Italian vibe to it. If you want a more Germanic one, then think of cooking it with sauerkraut or string beans. This last would go well with the spinach, a nice marriage of that fresh veggie flavor. Unusually the noodles accompany veal and pork  however these can be the perfect side to roast chicken or even turkey for the holidays.If these spaetzles are too bland for you , then try Martha Stewart's which have the added zing of thyme ,rosemary and parsley. Milk is also added for body.

A dish of spaetzles is always a good idea. Give them some spark by adding pureed baby spinach to the recipe.It'll be a nice new spin on an classic.

Foodie Fall Trips

Autumn is here and that means road trips usually to see the glory of changing leaves. Yet  it could also be a time to enjoy some of the yummy foods associated with that area. Try some homemade apple cider or a wedge of sharp cheddar during a pit stop. Pick up some apples or even pumpkins for decorating or cooking.

Most folks from the New York metro area and Boston head to New England. Vermont and New Hampshire may have some glorious displays but they also have endless farms and regional specialties. Of course Vermont is known for it's maple syrup and it pays to stop and pick some up, There are also creameries that turn out wheels of fine cheddar as well namely, the Cabot creamery which has branches all over New England. Apple pie is the state pie so stop and either treat yourself to a slice or buy one to bring home. Some bakeries will sell a bread particular to that region, a sweet loaf called anadama. This originated in the fishing villages of Massachusetts and wove its way to other New England states. It's a sweet loaf, thanks to molasses and a mix of cornmeal, wheat and rye flour.It can also be found in Massachusetts too, namely in smaller bakeries throughout the region If you're visiting New Hampshire for leaf looking  then try the  Canadian born tortiere , a meat pie filled with cubed game meat and potatoes.

Of course New Jersey and New York along with Connecticut and Pennsylvania offer some amazing foliage as well. The Garden State has pick your own farms nestled in between the golds and reds. Go to these to pick your own pears and apples along with pumpkins. In between New York State's majestic oaks and maples are there not only farms but wineries too. This is the season that they offer tours and tastings so definitely book one if you're in the area.. Best of all some are only a skip away from Manhattan with vineyards out on Long Island's Suffolk County and right over the Jersey  border in Orange ,Rockland and Sullivan Counties. Connecticut and Pennsylvania have some lovely farms too. Like NJ and NY farms , these have everything from cider  and freshly baked cinnamon doughnuts along with candy apples , honey and different pies. Some even offer homemade fudge and sticky buns too.

Take a ride to enjoy the fall foliage but also to sample the delicious harvests and treats country farms have to offer. It's a fun way to enjoy the area even more. Celebrate the tree's glory with a cup of cider and a fresh baked cinnamon doughnut or slice of real Vermont cheddar.

Welcome The June Harvests

June is here and with it comes the first of the summer harvests.  t's an exciting time for foodies and home chefs.. New and healthy dishes can be made. Main meals and desserts can have a nice fresh from the garden taste to them.

If you're in the Garden State, New Jersey, like I am , then then you should be on tenterhooks.This is the month  when first harvests of blueberries and cherries will be ripening. They'll be perfect for pies, crisps and parfait as well as just eaten fresh for a healthy dessert or snack.Cucumbers  come later in the month, think of all those refreshing salad made with them, mixed with sour cream and fresh picked dill. Jersey farms also yield up beets broccoli and cabbage too. Nothing beats a yummy beet salad with just the boiled ones dressed in a simple vinaigrette. With the cabbage, think slaws that will go perfectly with all   that barbecue fare. Broccoli means salads and sides  - and the added benefit of an extra green in the diet. Our  neighbors New York and Pennsylvania have similar harvests with Pennsylvania has the extra bonus of early onion, squash and snap bean harvests. Take a trip out to Pennsylvania farm country for a weekend and come back with a car or van loaded with good stuff. Head to Varick New York annual cherry festival in the Cayuga Lake- Finger Lakes district.

For those Marylanders,crabs aren't   the only good food on their June menu. The state is bursting with all sorts of produce thanks to them ripening right now.They already have Spring's best with their asparagus, spinach and strawberries.There are also green peas,snap beans and that perfect dessert ingredient, red and black raspberries.Lettuce and  summer squash are also blooming righ now.Nearby Delaware has all these harvests too plus tomatoes and potatoes . Whether you're there for a weekend  or for a week,take advantage of the farmer's markets there.Midwesterners  will enjoy similar harvests,If you;'re in Illinois get the pie crusts and Ice    cream ready because it's rhubarb season there now. neighboring states, Indiana and Wisconsin  also have similar harvests with  Wisconsin   bursting with peaches. Imagine them with the fresh cream from America's Dairy State.Washington State gives us luscious cherries and currents along with the unusual hybrid tayberry. This is a cross between a  blackberry  and a raspberry  and can be used in sorts of dishes form salads to pies.It's also zucchini season there as well so think about zucchini Parmesan or sautéed with garlic.

June is the start of the summer harvest season. Jump right in and take advantage of the amazing bounty nationwide. Add fresh veggies and fruits to meals and desserts for a refreshing, just picked flavor.

Your Own Gourmet Salt

Sea salt is one of the hottest food items right now. This gourmet specialty is everywhere, seasoning everything from popcorn to ice cream.Now there's a way to make your own.You can have your own. Version of fleur de sell orMalden's Surprisingly it's a simple procedure. it was the topic of an article in today's New YorkDaily News (I'm TheTimes Dining section a rest tonight)Making your own sea sal T is easy ,even if you have to use the waters right off of Manhattan.Take the seawater first thing in the water before the swimmers arriveRun the water through cheesecloth to eliminate any sand or gritThen put int o ashallow glass baking pan.You can dry it out in a low temp oven for days or outside for two or thee weeksOnce thieves are dry ,scrape from pan and store in an airtight container. Making your own salt. a shallow you to customize it.You can add lavender as some fancy French companies do. Try an apple wood one by adding soaked chips to the dryig process.There is also a recipe for lemon salt, popular with chefs in London right now.Thos requires both le,on juice and lemon zest added.Squueze over the drying salt and process in a warm sunny place like a window sill.SSpice up your salt with dill or Rosemary for something to add to salads.Drip some vanilla extract over the still. Wet salt for a dessert kind sea salt is hot right now.Customize your own with different flavors or just create a plain one.It's a neat way of having this trendy foodie item.