The Meat Controversy

Meat or no meat? That'sa question that's wracking America today. Should Americans follow secretary of Health RFK Jr 'd diet f filets and fermentation? Or should they embrace vegetarianism? What's the best way of life?

New contributor and regular New York Times reporter Lisa Miller wrote this fascinating piece in yesterdays New York Times Wednesday Food section.Carnivore versus herbivore isn't something new. Meat was always touted as the cure all for whatever ailed a person.During the Civil War physicians prescribed minced beef for strength. For those who couldn't;t afford meat which was expensive at the time there were elixirs  derived for meat they also didn't spoil which was common for beef and chicken before the days of refrigeration,Meat juice was promoted as atomic for sustaining and strengthening " the vital forces". One tonic , Valentines Meat Juice  promised that they cured and prevented pneumonia and flu. Not surprisingly vegetarianism was also on the rise at this time. Brothers William and John Harvey Kellogg promoted a meat free diet that released people from diseases, clogged arteries and even animal propensities in young eople. They and John Harvey 's wife Ella came up with that classic staple, Corn flakes. These were a better alternative to meat heavy breakfasts loaded with sausages and bacon.They even came up with what could be called a prototype for IMpossible meat.

The controversy is still alive and well today. RFK Jr is flouting his meat and fermented food diet where he eats steak, sauerkraut and yogurt.  Vice President JD Vance is on this diet. It seems greens are on the taboo list which can be a bad idea.According to MAHA  -Make America Healthy Again followers meat living is presented as a revolutionary rebuttal of established nutrition based science of plant forward eating, The much beloved Mediterranean diet is now suspect. Kennedy himself has dismissed the established nutrition science as dogma,claiming eating a fully meat based diet has made him lose twenty pounds. Even pro meat enthusiasts treat plants as if  they're poisonous. Influencer Anthony Chaffee, who  received a medical degree  in obstetrics and surgery from the Royal College of Surgeons in Dublin claims that eating a slad has the same long term health risks as smoking cigarettes. There is a problem with all this  so called "scientific Facts" (if they can be called that), An all meat diet can;t cure all diseases.It can;t add decades onto a person;s life. Home chefs should take these claims with a huge grain of salt. They're scientistic based on some fact and not scientific  based on one hundred per cent facts.

What is the right diet? One that should be a balance of good low carb no sugar and salt foods.This is the healthiest way of eating possible. Its' not all meat .It 's a little bit of it.

Lighter Meatballs For Spring

 Meatballs can be heavy, often thought of as being a winter dish,. Yet they can be made much lighter for The warmer months (along with making for great appetizers)Just sub in the turkey for beef and enjoy a lighter fare,

New contributor and famed nutritionist Samantha Cassetty gave this recipe for the Italian classic in today's New York Times  Wednesday Food section, These are low sodium healthy meatballs. Yes, they can go with a pasta, preferably an Anglia e olio one where the flavor would add to the simple sauce. They would also be great appetizers for an Easter brunch on their own. She keeps the sodium at a mere below 760 milligrams of salt, This is a third below of the required daily intake. However what they lack in saltiness, they do make up in flavor. Ms. Cassetty. There is za.atar , that spicy Middle Eastern blend and ground pepper. To give it some saltiness kosher salt, which is larger in grain size than table salt can be used.It contains less sodium too. Garlic and parsley will give the meatballs some flavor too. As for the sauce latter try a mix of Greek yogurt and tahini. How it;s served can be varied.Stuff a couple into a toasted pita or serve with brown rice or bulgar;A side of garlicky greens sauteed in olive soil is a nice since.

Is it hard to make meatballs? NO.This is a great recipe for novice home chefs. These are baked in a 400 degree Farenheit oven which is better than frying them (although they can be air fried too).What gives the meatballs their silkiness and flavor is the mix of yogurt tahini and garlic, bright with a squeeze of lemon juice. One egg is whisked into this and then the ground turkey is added. The spices such a  as za'atar is added a long with the parsley. Use just a teaspoon of the kosher salt and a few grinds of fresh pepper.Hands  should be oiled before rolling the meat into balls.Use two tablespoons of the meat mixture to make around eighteen balls. Place them on a parchment lined baking sheet and bake about ten minutes Drizzle the cooked meatballs with yogurt, tahini and lemon juice mixture and garnish with the remaining parsley.Consider these for a great Easter brunch appetizer or even at a shower.

These low salt turkey meatballs are a great alternative to the beef ones. Make them for a lighter Spring fare. They're perfect with pasta or with pita.

A Good Guide For Produce

Vegetables and fruits make up most of the human diet. There isn;t a day that goes by that doesn't have some form of them. It could be root ones like carrots and turnips.It could be kale.  There's always an apple to orange for a quick dessert.  Whatever is on the menu  should be treated with the same respect as meats and other groceries. Luckily there 'a great guide to help with keeping them.

New contributor and cookbook author Kristin Miglore have a comprehensive guide for veggies from A to Z in yesterday's New York Times Wednesday Food section. This is a must keep because it will not only cut down on household waste but also cut down on what gets thrown out prematurely.  She gives the rules of thumb for shopping storing and making the most of those leafy greens and others. The veggies are grouped like the peppers and root vegetables. The last should have the greens topped off (these are perfect for mulch  later on or serve them with a cream sauce like other greens) Store them in a paper bag inside a plastic bag.If the carrots and turnips are looking a bit tired Ms. Miglore recommends a quick dash in cold water to revive them. As for the peppers which figure largely in diets, first look for ones with the perkiest greens tem's when grocery shopping. Once home store them in a breathable bag in the fridge's crisper. Pepper skins don;t have to be peeled off. They're perfect and give more flavor to such dishes as stuffed peppers or in ratatouille. 

Fruits are also in this guide.Stone fruits , such as peaches cherries and plums  are here . When choosing then, look for the ones with firm skins, good aromas and warmer undertones in color. Cherries are usually sold ripe since they're shaken out of the tree all at once. CHerries  should  be shiny and without any sign of cracks around the stem. Keep in mind that darker colored cherries will have a richer ,complex flavor while the lighter color ones have a sweeter flavor Store any stone fruit on the counter and away from the sun, then into the fridge with in a paper bag.As for rating them, trim out any bruises and enjoy them. whole pits can be reused and infuse flavor into water, liquor or syrup. The inner kernel can be used to make noyeux r almond extract. Roast these first to get rid of the trace amounts of arsenic. Apples are on every one 's shopping list.Look for heavy firm skinned ones and stay away from anything that has a mushy spot. Store the classic way - in a bowl to allow for breathing room. They should last between one and two weeks. Use wrinkly apples for pies , sauce and crisps while the farm fleshed new ones are the perfect snack. Save the skins for syrups or tea or just snack on them.

These are only some of the suggestions in this amazing guide. Use it daily. It'll help cut down on food waste and show how to get the best for the price.

The Dream F A Restaurant

 Everyone who loves cooking and baking has , at one time or another, dreamed of opening a restaurant or bakery. It should be simple, right, Finda space, create a menu, get good suppliers and cook or bake. However sometimes the dream can border on nightmare. There's a lot that goes into opening the perfect eatery.

Regular contributor Priya Krishna wrote about this in yesterday's New York Times Wednesday Food section. She interviewed and followed newly minted restauranteur Mohleena Khan, at the age of tihrty-five was ready to jump into an entirely new business. The brutal truth is opening anything in New York City is a pretty big risk.There are astronomical rents, stiff competition and city bureaucracy.However this has not deterred the 4557 future eatery owners applying for permits in Manhattan. However most were filed by celebrity chefs and very rich future owners.Ms. Khan is undeterred too. She may not be a cook but she is bright and organized, pluses for running any business. Luckily her friend Aleks Jeune can cook and knows something about food running the Brooklyn coffee shop Chez Alek. The food will be her native  Indian because Brooklyn has so few Indian restaurants in the middle space between take out and find dining. The borough's casual restaurants are also hard to get into . This should make it interesting to prospective  investors

Is it , though? The two friends can put up around thirty thousand of their own money and raise one hundred thousand from a combination of family and friends. Unfortunately the response is tepid. Many friends are buying houses or having children . Money for them is spent on these. MOuleena's father Pradip gives  fifteen grand while her sister ,Alisha, who gives ten grand. Some friends chip in with amounts ranging from two to ten thousand .  Mouleena and Aleks put in an extra fifty-nine thousand on their credit cards. The next step is finding an affordable rental. They pick one on Nostarnd Avenue. It;s in ahistorical district so there will be papers to fil out. Then there are the other papers from the health inspection  to liquor license.After these are acquired it's time for renovations. Luckily Mouleena's husbands have some experience with construction and Aleks ; husband chips in to help too. Both build a birh wood bar. The women re picking out fabrics for decor. It's looking good until it isn't. They want it open by Jume first .  It will take a while. It does finally gel with them making such fusion dishes as a breakfast plate with Masala eggs and tots along with phuchka, spicy potato balls in a semolina crust.

Yes it's  hard opening and maintaining a restaurant. However if that's a dream go for it. It's worth every penny.

A MAHA Mom Vani Hari

 Can one mother change the way America eats? Surprisingly yes if you're Vani Hari. She is changing the way America eats. pushing companies to create healthy pure food. it seems to be working.

Regular contributor Kinseverson wrote about her in yesterday's New York Times Wednesday Food section. despite her past of being a true Democrat she is now embracing the RDK Jr MAGA Make American Healthy Again movement. Her blog Food Babe and now with her group of followers called Food Babe Army have gone after Big Foods. It's has baffled big conglomerates such as Kellogg's, especially with  her large amount of influence. She public shames companies  such as the cereal company as well as Kraft. The last removed any  yellow dye from their popular baked mac and cheese.She amassed 350,000 online signatures to back her and Kraft obeyed. She also went after Subway until the company removed the dough conditioner azodiacarbonide from their breads.ms. Hari even wrote a best selling book entitled The Food Babe way: Break Free From the Hidden Toxins In Your food and Lose weight,Look Years Younger and Get Heslthy in Two Days. Despite it's popularity it drew a  lot of criticism / Food Hunk blog mocked it, even making fun of her suggestion of drinking water which is used as an industrial coolant.

How did Ms. Hair become so invested in healthy eating? It all started with her diet growing up. Even though her parents were from Punjab , India and cooked good Indian food at home she and her older brother wanted American food Their diet consisted of all bad American food Wich caused her to suffer from asthma, eczema and stomach aches. An appendectomy in her early twenties opened her eyes. Her doctor explained to her that appendiciitis is caused by inflammation. That changed her life. She vowed to eat better and she did. She read everything about nutrition , dieted and lost weight. A friend suggested she share her experiences in a blog and that's how Food Babe was born.  She is a Southerner , being from Charlotte South Carolina, however, and like any Southerner liked fried chicken and barbecue. She has gone off beef. Her children eight and four eat healthy though. Her recipes include product shaming classics like Pillsbury holiday cookies for strange looking all natural candy cane ones and creating all natural Chick fil a nuggets.

Can Vani Hari change the culinary world? Habits are hard to break , especially human. She can try. will she succeed. That's to be seen

Sweet Treats Tout Suite

 Sometimes there is a craving for a luscious sweet treat. Yet it takes too long to bake and ice cupcakes. It's too cold to make a quick run to the store just for a craving.What to do?Create something sugary and satisfying whether for dessert or just a fun snack.

Regular contributor Ali Slagle gives four tasty recipes in today's New York Times Wednesday Food section. There are some fun recipes to choose from. All are perfect for a night in or enjoying something sweet and quick after a favorite meal. They serve one or two people ,c an be made with out a mixer and bowls and best of it all - can be made in only five minutes to half an hour to whip up. What could be better than that? The first is an Aussie or New Zealand party favorite. WHile we give our little ones cupcakes with elaborate toppings ,, they give theirs fairy bread. Even the name is sweet and magical.All it is is buttered white bread covered with sprinkles or "hundreds of thousands" as the Austrailans and New ZealandersThis is a no brainer .Just butter good white bread and then press the slice into a tip plate full of sprinkles (or you could just pour them over the slice).If you want something a little more adult then try the super easy berry. crisp.The topping is a buttery , crunchy ,topping sort of like streusel with the addition of cinnamon. The bottom is a mix or just one kind  - blueberry , raspberries and blackberries that can be fresh or frozen (mor e likely frozen.) The topping is microwaved, the fruit is cooked with brown sugar and lemon  -or white vinegar in a skillet. Sprinkle the fruit with the topping. Serve with whipped cream or vanilla ice cream.

Everyone thinks chocolate chips cookies can be a chore to make. Yet Ms. Slagles area dream along with being eggless and flourless! It relies on white miso and any seed or nit butter like peanut, almond or tahini. Also another traditional ingredient - brown sugar is nixed for the light brown variety.Dark brown sugar darkens the cookies exterior before the inside sets. This makes  about eight cookies so they're perfect for sharing or a long weekend in.Then there is the British holiday favorite - sticky toffee pudding cooked in the microwave this tome. Sticky toffee It's sort of like cake in the mug with the addition of quarter of a cup of flour along with a quarter teaspoon of balking powder for lift.The pudding is all about the date so add two chopped and pitted Medjool dates.There's an easy caramel sauce that goes over it , also made in the microwave. This is a mix of butter , brown sugar and cream. This is set aside and the cake is made. It's creating a base of th e baking soda, melted butter,dates and more heavy cream. It's microwaved at thirty second bursts and the dates have to be mashed down Flour and more brown sugar is added to this and the cup is cooked for forty five seconds to one minute. Spoon ice cream, or fresh cream over the top and add the caramel sauce.

A sweet treat can be had in as little as a few minutes.Make any of these for a fun dessert or snack. They're quick treats to satisfy any sweet tooth.

The Perfect Valentines Day Gift

 What's better than to celebrate Valentine's Day with a homemade dish that starts off with "Marry Me -"? IN thos case - and there are many other "marry me" dishes" its. salmon, a healthy and elegant way to celebrate with your loved one. This is a riff on the famed "Marry Me Chicken", yet its till holds the impact of that dish,

Regular contributor and chef Eric Kim wrote and created this recipe for yesterday's New York Times Wednesday Food section. Delish.com writer Lindsey Funston created the original version using chicken in 2016. It went viral on Tiktok, The New York Times featured the recipe back in October 2023 and its'a riff on chicken Tuscan style.The name came about when her producer took a bite and proclaimed "I'd marry you for that chicken". She instantly named it "Marry Me CHicken,a creamy tomato sauce over chicken breasts. There have been variations. Some home chefs add a pinch of jerk spicing while others serve it with any kind of pasta. With Chef's Kim s recipe, it's salmon steaks bathed in a creamy sun dried tomato sauce.he adds a kick of oregano and red chili flakes. It has a broth of clam juice to give it a more seafood taste. He recommends serving it with a fluffy crusty bread and a green salad.It could also be accompanied by a favorite pasta dribbled  with the sundried tomatoes olive oil.

What kind of salmon is used for this? Use filets with the skin still on for the best results. Half a yellow onion is a must here to give the sauce a mildly sweet flavor. Do no t use garlic. It may work with Marry Me Chicken but its too overpowering with fish . Again chicken broth CNA be used here but clam juice give it a lovely briny taste(a tip he got from fellow Times contributor Genevieve Ko). Use a splash of heavy cream for a vodka sauce vibe .It's mostly pan searing the filets in the sun dried tomato oil and then gently and briefly poaching the flesh side to get the skin shattering to revel plush meat. This is a quick dish, allowing home chefs t spend the day creating an equally impressive "Marry Me" dessert. The filets are only pan seared for five to seven minutes or until the skin turns opaque in color.The heat is reduced towards the end and the filets are transferred to a plate. More sundried oil is added to the empty pan and then the oregano and chili flakes.The tomato paste is then added  followed by the splash of heavy cream.The salmon is returned to the pan and then simmered for a few minutes more. Serve with pasta or a simple salad.

Valentine's Day is a day for "Mary me : anything. Try this salmon dish to impress a mate. They will be pledging a troth in no time after tasting it.

Giving Prison Food Clemency

 It a nasty comparison when people say a bad meal t astes "like prison food". This is true in most US incarceration centers where most are  basically owned by large  corporations. However that's changing in one famous prison - Riker's Island. Inmates are getting a chance to eat relatively decent food.

Regular contributor and chef Priya Krishna wrote this interesting piece in today's New York Times Wednesday Food section. Riker's Island has always had a bad reputation. It's essentially a jail  - not a prison - that holds local criminals.There has been all kinds of abuse there in recent years, from sexual to physical. If it can be called lucky, there is a small bright spot. Thanks to New York City Mayor Eric Adams, a fervent vegetarian, the jail's menu is having an upgrade. Now inmates get two plant based meals a week and it will be upped to four a week in the near future.The loyal cooks there are excited about this overhaul.Much of their time is defrosting frozen food like pizza pockets and burritos - two meals they know detainees don't like.Janelle Anderson a Riker's cook for ten years claims that most of the food comeback uneaten. There is more waste than consumption.New dishes will include a baked macaroni and cheese with the addition of butternut squash  and a cheese and vegan sanocho, a beloved Puerto Rican stew. The last is being made by Hot Bread Kitchens , a non profit managing Rikers' kitchen.

Any jail time can be rough.However the RIkers cooks are devoted to their charges as they are to this new style of cooking.One,Luis Reina, who has been with the jail for twenty-nine years adds a bit of soy sauce occasionally to the meals to liven them up. (Mayor Mike Bloomberg mandated that there should be no salt in the dishes in back in 2012. He was striving for a healthier diet for all those associated with the city government).Mr. Reina also has detainees working for him. He doesn't delve into their pasts or the reason they're there. He just accept them for who they are ,After all these cooks provide the inmates with a rare shred of humanity - a meal. His co worker ,Tamara, Craddock agrees. This is their only connection to staying sane.It also isn't just humanizing she states but stabilizing. Shortages could be the fodder for prison riots.She cheers them up and even improvises a barbecue sauce bu blending ketchup with jelly for a makeshift barbecue sauce. Some like Kay Fraser, a pastry cook is tougher with them,Her attitude is gruff to them, ironic given her former position was making sweets for little girls at The American Girl Cafe.

Riker's Island has never really had a good reputation. It is hell for those who stay there. Yet eating decent and tastier  food is one way to alleviate the dismal situation. 

A Non Partisan Haven

 It's no lie that this country is deeply divided politically.It's even worse in Washington D.C. Yet there is a haven where people can go and escape from this, It;s surprisingly called  Immigrant Food  a name that is surely could cause trouble .Yet it doesn't;t.

Regular contributor and chef and owner at Brown Sugar Kitchen  wrote about this interesting eatery in today's New York Times Food section.It is a go to in the nation's capitol as it offers not only tempting dishes but also an insight into the immigrant table.It may be one of the first of its' kind as it offers gastro-advocacy to support people who come to the US looking for a better life. Tea Ivanovic the COO and co-owner is adamant about this. She plans to continue with this, undaunted by the current administration. In many ways having a restaurant during Trump;s second term may be hard. She and other local DC restaurant owners are carefully monitoring the situations and proposals.Layoffs of government workers in the upcoming months along with mass deportations are going to affect the industry.There could be retribution from both sides in these politically charged times.

Yet Immigrant Food will charge on. Marcus Samuelssen will alo be on the bandwagon when he starts running a restaurant int he famed Morrow Hotel.  Another famed chef Nancy Silverton opened up a branch of her Osteria Mozza in Georgetown.Kevin MCNnally began a second Minetta Tavern in Union Market back in December. He has told Vanity Fair tat Mr Trump is welcomed at his eatery.Yet there have been a lot of push back from Brett Kavanaugh getting heckled to a manager at Beauchert's Saloon telling The Washingtonian magazine that she would never serve anyone in the Trump Administration .Immigrant Food ,it seems, will not tolerate this. They will try to remain non partisan. Their dishes are ,featuring  a wide array of recipes from Greece to Peru. There was even a dish honoring Kamala Harris' heritage - a turmeric rice and coconut chicken curry. These dishes could unite a fractious city.

Times are different now People need to stand with each other. They should adapt Immigrant Food;'s philosophy. It'll make for a better country.

What To Eat in The New Year

With a  new year comes new trends. That applies so much to food too. There are some novel ideas coming out of the culinary world .Will they stick? Maybe.

Regular contributor Kim Severson wrote about these trends that were also covered yesterday in todays' New York Times Food section.We covered the future rice of sauces like Chipotle's which is an easy copy. This is a spicy vinaigrette that could work well with an adobo chicken salad.It's has the kick of chipotle peppers in tt. It could also work well There was also fruit like strawberries that will have added flavors like pineapple and passion fruit bread into them.There is an incredible interest in seed development as per the director of sales Jon Hansburg of Baldor Foods in the Bronx. The company specializes in such delicacies as truffles  and microgreens. Again there was also the idea of better hospitality aimed at customers. This will be apparent as employees  such as waitstaff and cooks will get a better work/life balance.Restaurants will also be warmer to customers ,offering them a haven amiss the turmoil outside.

Another trend not covered yesterday was savory coffees!!. THose liquid desserts with syrup and cream will make way for more saltier brews. Coffees are being mixed with pureed  sunchokes and avocado and be infused with ginger ,lemongrass and rosemary. Yemeni coffeehouses which got their start in Detroit, the country's largest Arab community will be spreading to other areas, bringing their Hawaii spice , a mix of cardamon, cinnamon and ginger. Japan will share its' grab and go gastronomy as even gas stations will offer prepared meals, along with their own brands of frozen foods and salads along with creating coffee bars.Protein consumption will be on the rise as more people go for peanut butter and Turkish breakfasts which expand the first meal with feta cheese and jams. Even orgam meats which usually are ignored could be on the table this year. There are also going to drinks that give the same buzz as alcohol, but instead of being ninety proof they're infused with hemp kava and an amino acid called GABA which calms the brain.

These are some of the trends that will grace 2025. There will  probably be more as the year goes on. These trends are worth trying and should add interest to any diet.

Passion And Talent Equals Chef Kwame Owuachi

 More and more chefs are becoming celebrities yet only one who has heart.That's Kwame Onuwachi, the newest star in the American kitchen. His rise is metioric. His food is stellar. Chef Onuwachi will be a bright light that will never burn out.

Regular contributor Pete Wells got t interview this phenom in today's New York Times Wednesday Food section. He is not your ordinary rising culinary star. He;s like the Teflon chef. Unlike Tom Colicchio who took flak for his Diet COke commercial and Rick Bayless  was deemed for a pimp for the Evil EMpire when he promoted the Whopper for Burger King. Chef Onuwachi sailed through his Diet COke commercial without any problems along with working with McDonald;s  at their marketing event.He also has a charisma that spreads into his two restaurants Tatiana and Dogon's . When Snoop Dogg's song "Beautiful" played he and his clientele started singing the opening words "Oh,Oh, Oh." He dances with is customers and hugs then, an experience always seen at Black restaurants. He's also a go getter. His foray into the industry was Gorsha, a kind of "Ethiopian Chipotle" in Washington DC'

His food represents the NIgerian Diaspora.He wanted to to open a place that highlighted his mother's apartment in the Bronx, his father's family compound in NIgeria and the tenements of San Juan Hill, the area torn down to make way for Lincoln Center. Dogon's menu represents a fusion of African and Jamaican dishes. For new Yorkers he has Tatiana at Lincoln Center. His dishes can be shared. as they come in small and large shares. There are curried goat patties and shawarma roasted chicken.he also represents Manhattan desserts from bodegas.Fans enjoy his Bodega special, a cosmic brownie with powdered sugar donut ice cream and sorrel. He also has an Icee cart that features three flavors of ices and the Harlem CHocolate Factory white chocolate cheesecake.It  just pays to visit for these alone.he wants to open more restaurants but not a chain of Tatiana's. The'll be more reflective of the Black experience and culinary contributions.

Chef Onuwachi is a star, He will rise as will his recipes. His restaurants are worth visiting.

Texas Toast Your Way

 Everything in Texas is bigger including their toast. THis is garlic bread on steroids and can be used not just for Italain dish's but makes a nice base for sandwiches like roast beef au jus. Like garlic bread it's a simple make.

Regular contributor Christina Morales wrote about this treat in yesterday's New York Times Food section.This is a big  slice of bread with a buttery and garlicky top. Where it came from is iffy. Two outposts of Pig Stand, a popular barbecue stand throughout the state claimed to have invented it in either Denton or Beaumont.It was first made in the 1940's. A cook buttered both sides of a plump bread that was too thick to put in a toaster.It was then browned on a griddle. The last location of Pig Stand in San Antonio closed last year had made the bread the same way for decades. One longstanding waitress, Mary Ann Hill who had worked their since the Sixties recalled customers loved the bread so much that they asked for several pieces in advance and while others asked her to soak pieces in butter. Other Texans claimed fame in inventing Texas toast. Gene Dunson , owner of the Dallas restaurant Gene's Wheel toook thick slices fo bread from his baker ,brushed both sides with butter and  toasted it on the griddle. Customers fell madly in love with the slices

The bread is now finding its' way into sandwiches.Ian So who is the chef at Vuji Cafe in Houston tried several breads in his Vietnamese themed restaurant to see how they'd hold up.Nothing  really held up to his spicy jam packed sandwiches like the Texas toast from the Texas grocery store H.E.B. Texas toast is big in the frozen food aisle where there are several different brands featuring it. Yet it's a snap to make. All that's  needed is six thick sliced pieces of white bread. You can buy an uncut loaf  at any store or bakery (although the bakery is your best bet.) The slices should be three quarters of an inch thick.It's then brushing both sides with a mix of melted butter olive oil, parsley and  kosher salt like Diamon. Garlic powder can  be added to this , especially if you're planning to serve it with spaghetti and a lot of sauce. (the bread is perfect for sopping up all that rich tomato goodness.. Generously brush both sides. place  sliceson a sheet pan  and bake in a pre set 375 degrees Farenheit oven for eight to twenty two minutes or until the bottoms are brown .FLip over and bake the other side for three to ficew minutes more. (this side wont take long to brown.) Sprinkle with more salt  and serve hot. Keep in mind this would be great topped with meatballs and pesto sauce or London broil with gravy.

Texas toast is a great side for any dish. It's also a snap to make. Try it this weekend as a side to pasta or as a base for meat balls or roast beef.

Grab That Summer Produce

 As everyone is ordering the first of the season pumpkin spice lattes and making autumn wish boards, there's still summer bounty to enjoy. Take advantage of any of the harvests right now. They could c9ome from your local farmer;s market or just the back yard. Forget thoughts of chilly breezes and sweather eather.Bask in these wamr summer days and enjoy delicious fruits and vegrables. There's even a buttery cake rich with peaches for the perfect summertime dessert.

Regular contributor and chef Genevieve Ko wrote about this and her fellow New York Times Wednesday  Food section contributors give very good recipes in today's  section.. Keep in mind she warns that end of season harvest can need a boost.Use creamy spreads and sauces to bring out their sweet, earthy flavors. Butter should factor greatly in some of  the recipes as well. The recipes are good on their own or as a side to grilled chicken or steak. They can even grace a vegetable main course.The recipes use zucchini, peaches ,corn  and tomatoes. Any of these are perfect for a Labor Day barbecue or just a dinner eaten al fresco. start the meal with creamy labneh This is made with fresh cherry tomatoes  and garlic that are first cooked on a stove top and then roasted in a 325 degree Farenheit oven. They top an even layer of labneh .You can use this for dressings and vegetables but it's great with freshly made pita crisps. Another perfect starter is prosciutto and melon salad. Regular contributor Ali Slagle created this tasty starter.It also has mozzarella and arugula. Fresh picked basil flavors it and gives it a nice vegetal flavor.

As for the main course try  zucchini and peach salad with a creamy line dressing it seems like an odd pairing but it works according to its' creator Ham El-Wayly. It;s taking sliced zucchini and peaches and then tossing them in salt. Let them sit ten minutes to soften. Add lime zest and freshly squeezed line juice .Let sit for ten minutes. Add sour cream and dill until everything is mixed with the lime salt. Add a drizzle of olive oil and flaky salt to flavor.late summer corn is so delicious this year and even more so with a tangy butter sauce.It's mixing Jerrelle's Gray 's recipe of  butter, goat cheese  honey harissa paste and limes.This is brushed on the grilled ears. Squeeze the limes over the corn and then enjoy.To end the meal try Samantha Severante's .THis is a rich cake with a cup and three quarters butter in it along with two large eggs. A cup of whole milk yogurt gives it a dense crumb. Two peaches  peaches are sliced and folded into the batter. Two more peaches are sliced and out on top. Bake for fifty-five to sixty-five minutes. It's good on it's own. but you could add ice cream to it.

It's summer yet. Have the harvest of the season in tasty dishes and cakes. Enjoy their flavor  full of warm weather goodness.

A Two Continent Family Reunion

 Family reunions happen all the time during the summer. It usually reflects a family over the past few decades yet fro the Richmond-Coleman family it reflects centuries and continents. It also reflects a fusion of Southern food and Liberian Dishes.

Regular contributor and food writer Korsha Wilson wrote about this phenomena in today's New York Times Food section. The Richmond Coleman family separated when one branch stayed in the US and another sought freedom and a better life in the new country of Liberia. The reunion was held where the family founder. William D.Coleman started the brood in Fayetteville, Kentucky .Jim Coleman of Coleman Crest Farms hosted the event on the land his great-grandfather James Coleman bought in 1888 after serving in the Fifth Regiment United States Colored Infantry , part of the Union Army.  The current Mr. Coleman is a history buff who researched his family here also wanted to know about the branch in West Africa. He went to the Liberian Embassy in Washington to research only to find out that his Liberian cousins were also looking for the family. Two weeks later he attended his first Coleman - Richards family reunion in Bowie, Maryland.He saw relatives that looked like him and a plan began. he wanted to host a reunion in the family home in Kentucky,

The reunion was a perfect blend of Southern and Liberian cooking. Ms.Wilson includes several recipes that are interesting and easy to recreate. There is smoky jollof rice which has a mix of a tomato sauce made of tomatoes, bell pepper two kinds of chiles, ginger and cloves.The rice also has tomato paste and a host of spices such as smoked paprika, curry powder.cayenne and turmeric. The tomato mix is prepared in a blender  as the rice mix is first made with an chopped onion sauteed in olive oil. The spices and rice are added a long with chicken broth for flavor. It's teamed for fifteen minutes and then scallions and cilantro are added. The second main dish is saladu nebbe a tasty salad of, parsley black eyed peas, tomatoes and cucumbers.The flavor is spiked with serrano Chiles and a squeeze of lime juice. To finish it off is  a spice cake with a zingy tamarind filling.It's also made with soy milk for a different flavor.It does require Calabash nutmeg which can be bought at African markets here or on line.it has a deeper woodiness than the North American variety, Tamarind paste is the filling while a cool creamy vanilla buttercream offsets the spices' heat.

A family reunion should have family and heritage dishes. The Coleman-Richards family has these  dating back to important eras in both African and American history. They're what connects generations and continents

Food For Olympians French Style

 Being an Olympic athlete means having an Olympian appetite. It has to be nutritious , full of the necessary vitamins, mineral, proteins and fibers for athletes to function well. However when the Olympucs are in Paris , it's sure to include delicious French twists. After all the Olympians have to have a taste of France with it's buttery rich flavors.

Regular contributor Priya Krishna wrote about this in today's New York Times Wednesday Food section.There will be three large restaurants that more resemble  college cafeteria with all you can eat buffets ,cereal dispensers and soda dispensers. There are also cute ,kitschy decorations such as pipes with eyes drawn on them. Unlike college cafeterias there are definitely French dishes like blanquette de veau, a creamy veal strew from Burgundy, lemon tart and Paris-Brest, a lush choux pastry that's filled with a praline creme. There are also three famed French chefs who own world renown restaurants, Akrame Benalla,Amandine Chaignot and Alexandre Mazzia who will prepare such unique dishes as  coco beans with parsley ice cream and crispy mushroom croquettes. There will be more Gallic touches such as cheese plates and of course, that excellent French butter. Then there's the eating off fine French porcelain which will be washed in three colossal dishwashers made especially for the venue. Then there;es the bakeries scattered throughout the Olympic Village that feature not only mouth watering baguettes, croissants and pain Chocolat but also break baking lessons too, This is a welcome distraction from the pressures of competition.

Yet all this may go unnoticed. National athletes want what they want - comforting foods that are also rich in protein and fiber. The US team already has had popcorn, peanut butter, jerky, pretzels energy bars and protein shakes sent to their dorms at the Olympic Village. The Irish Olympic team may be open to new gastronomic experiences but they can;t start their day without their porridge.It's an essential part of the Irish diet which the French do not share. according to Sharon Madigan who oversees the Irish team's nutrition. The Kenyans need their ugali a carbohydrate heavy cornmeal and Kericho Gold tea according to their team nutritionist Purity Kamande. The Koreans also demand their kimchi while the Japanese need their miso.Luckily these needs were met , thanks in part to Carole Galissant who works with the nutritionists and is a part of Sodexo Live part of the Sodexo Restuarants. THere are six restaurants that also cater to not only the French but also to the Asians and halal diets.

The Olympics are here and with them an appetite to win. The athletes are going for the gold but also for the food. They will enjoy the best of healthy cuisine with a touch of Gallic flavor.

The Best Fourth Of July Dogs

 What's the Fourth without dogs? They're as much a part of the holiday as fireworks and potato salad. Yet what makes them memorable is how they're grilled. Done the wrong way they can be rubbery and blah. Dome the right way and they're just perfect, especially in a warmed , buttery bun.

Regular contributor and cookbook author Ali Slagle gave some great tips in making good hot dogs in today's New York Times Wednesday Food section.It doesn't;t involve the recently popular fad of freezing them or cut them like pineapples to have a dog covered in crispy bits. These are simple rules to create a dog with a juicy , well cooked bite. The first step, Ms.Slagle says is having a grill that's not fiery hot. A charcoal fire should go past blazing to smoldering.The coals should be covered in ash.Warming them slowly minimizes the risk of the bursting as well as giving them a smoky flavor.The grill temp should be between anywhere from 325  to 375 degrees Farehneit. You should be able to hold your hand six to seven inches above the grill for six to seven seconds.Skip the prep is the second suggestions. Hot dogs do not need to be halved or fancily carved. Keep them whole to ensure full juiciness.Just pat them dry with a towel.If they have an all natural , then prick them with a fork to release steam. That's it.

Arranging them on the grates is the most important step. Before doing this however,make sure the grill is fully cleaned.  You can use soap and water for this or even rubbing the grate with half an onion.While grill marks may look neat a fully browned hot dog is better.Instead of setting them perpendicular to the grate settle them in between the rods like they do in cases at the baseball park or convenience store. This set up exposes more of the meat to the flame, toasting the dogs more quickly and preventing them from rolling.Leave an inc between them so heat can circulate and turn them every minute so they can evenly brown.The most important suggestion is don't think about them.Just put on the grill and turn.If you're using a gas grill then close the lid between turns. Grill them for about six to ten minutes until plump and browned to your liking.As for the buns toast them on an unused section of the grill. Should you butter them first?If you want extra flavor, then just brush them lightly with melted butter. Have all the toppings for dogs ready too. Make sure there is plenty of mustard, relish and chopped onions. Also have ketchup and barbecue sauce for those wanting something different.

Hot dogs are a big part of the holiday. Make them right for a tasty barbecue.They'll be memorable and delicious.

Japan's passion Lychee Cake

 Countries will go crazy over another country's food.It's evident here in the States when we order pizza ro munch or croissants.Even though Jamaica has its' fair share of tasty food, Jamiacans go mad for lychee cake.

New contributor and cookbook author Ramin Ganeshram wrote about this new island classic in yesterday's New York TImes Wednesday Food section. Chinese cuisine has been a part of the Jamaican table since the late 1800's when many came over to work the sugar cane fields not just of Jamaica but also Trinidad and Cuba .Lychee remains one of the ingredients most associated with the descendants of Chinese immigrants. Lychee trees though have a longer history on the island as they were first imported in the 1700's,The fresh fruits aren;t used on the cakes though.According to Virginia Burke, author of Eat Caribbean and Selena Wong who created the recipe, the trees have a fickle bearing cycle which makes them expensive. Also Jamaicans would prefer to eat them fresh out of hand.The fruit itself has a flavor that's sort of a combination of a strawberry and pear with a hint of citrus. They lend the,shelves well to the cake , first created by Ms Wong in 1988. She created a light sponge cake that featured canned lychees and their syrup.It not only became a family hit but a national hit that grew into an obsession.Now every bakery and grocery sells it.

It's an easy cake to replicated.Ms Ganeshram gives the recipe and its; very much a Caribbean cake too.It's a scratch cake with a creamy fruit filling and topped with fruit. Rose water also flavors the cake, which again appears in most island dessert recipes. Every Jamaican has a recipe but they're all secret. Ms.Wong credits her invention with giving her a successful pastry business. Yet any home baker can make it for a lovely summer event .The cake is a vanilla one with lychee syrup added.  It's added to  the egg yolks while the whites are whipped into thick peaks The syrup can be  made on the stove top simmering it and stirring it often until it coats the back of a spoon. The filling is a mix of marscapone cheese, heavy cream, confectioner's sugar and more rose water.The cake is also iced with this and then topped with six to seven freshly peeled lychees, strawberries,kiwi and mandarin slices. Before frosting place the  bottom cake layer puffy side down on the plate. Do the opposite with the second layer  with the puffy side up,Brush the fruit with the remaining lychee glaze.

Lychee cake is now a classic in Jamaican cuiine.It's a fresh , fruity take on a summery cream cake.it;s the perfect end to a summer party.

Asparagus Three Ways

 It is still asparagus season which means they can be turned into lovely sides to accompany any man meal.Most home chefs opt for just simple steaming yet there are a number of ways to prepare these verdant stalks.

Regular contributor Melissa CLark wrote about these ways in Wednesday's New York Times Food section. All of these methods bring out the veggie's  sweet, earthy flavor. Ms. Clark has fallen for roasting them. Doing such actually brings out their flavor even more. Roasting caramelizes and sweetens the stalks while the tips get crisp.It's just simply roasting them anywhere between 375 to 450 degrees Farenheit, Use a good olive oil and then sprinkle with sea salt before throwing a pan of them into the oven.She adds a drizzle of yogurt or more olive oil. A sprinkle of fresh ground black pepper wouldn't;t go amiss here either. Chopped herbs or scallions can add more flavor along with a sprinkling of lemon zest or a squeeze of lemon juice. Another method she recommends is broiling This is similar to roasting however roasting surrounds the stalk with a gentle and even hear. Broiling full on blasts them until they are blackened on the outside, with a tender sweet interior. Since it has an intense flavor, she pairs the stalks with a pungent sauce, This is a simple miso glaze flavored with sake, mirin and sesame oil.

Pan searing is  is another suggested method. here Ms. Clark cut the spears into bite sized pieces . She also pan toasted cashews, coconut flakes and sunflower seeds until they were fragrant.Bore adding the asparagus garlic is sauteed in a moisture of coconut and sesame oils.the asparagus bites are cooked for six to seven minutes. Soy sauce and lime juice are then added red pepper flakes. She suggests serving this over rice which would work the best or with a fried egg on top. It would also work well with air fried tofu cubes glazed in the same sauce as the asparagus. The third method is sauteing.She used butter for this to mellow out its grassiness and bring out the plant's sweetness. I would top this with sliced hard boiled egg and Parmesan cheese Piedmontese style but Ms. Clark mixes it with peas, mint Parmesan cheese and cream for a pasta primavera style dinner,Red pepper flakes can be added for zing and color too.

This is asparagus season. These are the different ways you can cook those amazing stalks. Try any of them for a fresh Springtime tate

A More Susrainable Catch

 Seafood restaurants can be snobbish. They serve fish from everywhere in the world yet ignore the ones from the local waters. Thankfully that's changing. People are discovering a more sustainable way fo enjoying fish.

Regulr conteibutor melissa Clark wrote about this in roday's New York Times Food section. Many waterfront restaurants likethe ones in East Hampton will have pasta topped with red shrimp from Argentina or fish counters will feature imported salmon filets rather than locally fished mackeral and black sea bass. THis sort of favoritism is not good. A catch could wind up changing hands three to four times and being trucked hundreds of miles to centralized dealers. Thanks to this the meat is in far worst shape. A whopping sity-five to eighty percent of seafood consumed in the US is imported.Strangely enough the US ships out around five billions dollars in seafood.Joshua Stoff, an associate professor of marine policy at the University of Maine and a founder of the Local Catch Network feels that sending seafood overseas shifts a significant portion of profits away from communities that desperately need it.

Thankfully that's all changing thanks to Professor Stoff and people like him.Their website Local Cathc Network is guiding home chefs to local sources for their seafood choices.Now even large retailers like WHole Foods have even started programs in coastal towns where they buy a portion of their seafood directly from  fishing boats.In New Orleans Porgy's Seafood Market buys all its;seafood from local fishing boats.It;s one fo the local shops that is devoted to buying from the locals. Even its name Porgy's reflects the local catch . They  are plentiful and sweetly flavored yet hard to filet and cook.This is where deep frying them comes in handy which makes the fish more desirable to eat.Nearby there is Mermaid;s Market in Brooklyn that regularly sells locally sourced seafood. Fish lovers can buy easy to filet and cook hake and golden tilefish.Long Island also has some excellent clams and limpets along with sea bass and mackerel. Use these for your seafood dishes. Ms. Clark even includes a rrecipe for filoets with tomatoes , mushrooms and bacon.

Think local when  buying seafood. It helps local fisheries along with the environment. Sourcing and buyign local is not only good but also delicious too

Cabbage Is KIng Again

 The round leafy green heads are not just for those on a budget anymore. Cabbage is becoming king of the trendy again.It's not because of the taste>People are rediscovering its; versatility and flavor again.It's cool to be kohl.

Kim Severson wrote about this hot again veggie in today's New York Times Food section. Cabbage has been on the menu at a few upscale eateries across the US.Now it's exploding in a big way to more and more places. The heads have always been known for their long shelf lives and versatilities plus their cheapness. Home gardeners can easily grow a patch of them in their backyards too. China produces the Most Americans have eaten in in sauerkraut and with corn beef but thanks to Asian countries like Korea, China and India , cabbage is becoming a mainstay in the American diet.Kimchi has mightily helped its' reputation and there is a new generation of both chefs and home chefs that are interested in fermentation and gut friendly.It was like this decades ago when immigrants coming to America relied on it for sustenance and nutrition. Now on the world stage ,China produces most of it while Russians eat the most.

When exactly did the cabbage craze begin? It could have started a decade ago when farmers selling to restaurants starting growing specialty cabbage.It was a small tender one with a pointy tip called a Caraflex ,conehead or arrowhead. There was also the Tendersweets which are shaped liked flattened ovals wit loosely packed thin crisp leaves and the napa variety which has a taste that's a mix of iceberg lettuce , cabbage and celery. Chefs found that using the arrowheads were easy to braise or roast and looked gorgeous quartered and sauced on a plate.It also helped that trendy chef Thomas Keller used Caraflex at his popular Per Se restaurant. He charcoal grilled them with apples, sunchokes and pumpkins seeds surrounded by a red cabbage just. Around the same time Chicago chef put a charred wedge of cabbage on his menu at Publican. Surprisingly the pandemic also helped cabbage's growth in popularity. it was thought that eating fermented cabbage might ward off Covid 19. Cabbage though should be on every home chef's rotation. It can be used in stews and soups along with being wedged and charred,  served with a dollop of Blue Cheese dressing.

Cabbage is king again and no wonder.It , like its; cousins the cauliflower, Brussels sprouts and broccoli is versatile and good for you. This leafy green is popular and with good reason.