Cook It Right

Summer is a time for good food and good eating. Sometimes though certain factors can creep in and spoil a wonderful dish. namely salmonella and food poisoning. What may look delicious may be hiding something dangerous- and deadly. What to do? Be aware and prepared.

Salmonella is a chef's biggest nightmare during these warm weather days. How can you get and where? It usually is found in everything from fresh meats to processed fruits and veggies. Mostly it comes from underpar sanitary conditions in larger farms and meat processing plants. Usually lettuce and spinach are the worst hit thanks to these places having not enough bathrooms or clean facilities for the workers. Always make sure your salads are washed thoroughly. There are even washes you can use if you want to be super safe. As for meats it's a gamble . The best bet is to cook everything well but still that's no guarantee.Luckily local news stations always have the first bit of news about damaged meats .

Cream products and mayonnaise also suffer during these times. Try to keep cream products in the fridge . The heat is a breeding ground for the bacteria spores and they thrive in high temps . If you want a creamy birthday cake, think more about ice cream cake or decorating plain cake with just powdered sugar. Mayonnaise long blamed, for scores of people getting sick over the years, is actually not the culprit. The stuff is fine on its' own however becomes a germ bomb when mixed with pasta and potatoes. Try to use olive oil for mayo in summer salads.

This is the season to go out and enjoy summer's bounty. However it's also the time to be wary about what you're eating. Be careful, be choosy and you can navigate through to still have a fun warm weather feast.

A Twist On Fruit

June is the time for fruit. Stores and stands are bursting with berries and melons. Everyone loves them until they eat way to much - and then they become sick of them. The dilemma is these gems of nature are good for you. Stop eating them and you lose out on important and vital nutrients and antioxidants. What to do ? Give them a twist.

Watermelon is one of the most versatile fruits this season.Pureed it can create a wealth of dishes and even drinks. You can use it for a sweet granita just by pouring a mix of it and simple syrup into trays and then freezing for about half an hour. When it's semi frozen, grate a fork over it until it becomes like a slushie . Serve in cups with a sprig of fresh mint. You can also use it as an ice if you again puree it and put through a crushed ice machine. When it's liquefied , watermelon is a great ingredient for drinks.

Berries are equally as versatile. You can make a wonderful blueberry or strawberry vinaigrette by adding the pureed berries to a regular oil and vinegar dressing,It lends a sweetness perfect for a grilled chicken or salmon salad. They're also good sliced along with apples and cranberries in an arugula salad. You can also try them in a marinade.Peaches, big this time of year as well, can also be added to any sauce to lend an unusual spin on barbecue marinades or chutney.

Yes, we are surrounded by fruit right now. However don't get turned off by eating it the plain old way.Melons and berries are wonderful in other dishes. Explore the variations right now.

Go Green With Salad

The warm weather brings about salad days - those times when we crave a cool,refreshing bowl of greens. Surprisingly enough not many people know how to construct a good,well rounded one Most just think it's chucking a variety of veggies in a bowl and dumping store bought dressing on it.Not so! Anyone can create a healthy and delicious salad using the right lettuce and appropriate extras. First realize that there are three different types to work with: Romaine, Crisphead and Butterhead.Romaine is about the most popular right now being the base for Caesar salad. it is one of the healthiest types,beige rich in Vitamin. C.It is also one of the most flavorful with a sweet taste.The reason being is that only the tender inner leaves are picked for salad. Another flavorful leave is the Butterhead .called, this be use of the smooth, buttery texture off the leaves.it is rich in Vitamin K which are softer and sweeter in texture and taste.The famed Bibb lettuce is from this family.One of the least popular right now is the Crisphead. The variety that produces Iceburg Lettuce.The leaves are densely crowded together to form a cabbage like head.This kind doesn't have much flavor or nutrients as the other.however it can be salvaged to make decent bowlful. What goes well in a salad?Tomatoes are the obvious choice. vary them however to prevent banality. Grape tomatoes are a good addition. They're sweeter tasting than beefsteaks and the plum variety. Another option are artichoke hearts.These add real bite , flavor and color. Onions are also good, Agin they provide texture and flavor however use them sparingly. Too many could lead to heart burn. If you want to vary it added chopped shallots. For something different add snap beans for crunch or even toss a handful of edamame into your salad bowl. With the temps getting warmer and wamrer, more foodies will turn to eating cool bowls of salad. A dish of fresh greens is the perfect foil to hot, steamy days. Mx in homemade dressing and you have a great lunch or dinner.

A Different Slice Of Fruit

You may have an over abundance of fruit right now.It may be getting to you too. After all how many strawberries can you eat without getting rashes? Or blueberries without staining your teeth purple. This s the season for all sorts of harvests. yet that over abundance might get too cloying after awhile its time to give your fruit a new slice in life.

One of the best ideas is to infuse fruit into vinegars These make for lovely and sweet vinaigrette's . Crush strawberries, blueberries or even peaches and mix them with red wine vinegar (you may try an apple cider based one for the peaches.Leave in overnight and then mix with oil the next day. The flavor will even make ordinary Bibb lettuce and tomatoes taste extra special. Add some toasted almonds and broccoli florets for added crunch and flavor.

Another idea for extra fruit is mixing it into either whipped cream or sour for nice topping for pound and angel food cakes. You can also blend fresh fruit into plain yogurt and then serve as a topping. Slicing up fruit and grilling it for sides to chicken an d beef are another novel idea for dealing with over enthusiastic buying.

Don't be tired of the plain fruit you have around the kitchen. Use the extra to create memorable dressings or toppings.It's not only economical but fun.