Is The Dixie Lee Bakery Gone

 The Dixie Lee Bakery was on e of those must stops along the Raritan Bay area of New Jersey People went to Keansburg Amusement Park and Water Park and then the bakery for cookies.Locals bought their famed onion rye bread that was even good hard and stale.It lasted with the original family then sold them closed just recently.

I found out about its' closing  yesterday aduring a day at the shore.I wanted to see if their quarter pound of their yummy chocolate dipped butter cookies had gone up in price. Imagine my surprise when I read that the bakery closed in June. There was shock and surprise. The Dixie Lee has been a staple of the area since 1937 meh the original owners opened it in 1937.The Slovenc family started it , naming it after Bing Crosby's wife at the time Dixie Lee. For decades and generations family went there after mass at nearby St Ann,.s Kids love the Cookie Monster cupcakes while adults loved the checkerboard cakes and croissants.Dixie Lee was responsible for cakes from birthdays to probably weddings. They were there. Always. They caught the eye ,including myself , of visitors to the Bayside city.I fell for the butter cookies dipped in lush dark chocolate and  covered in sprinkles. The big cookies were excellent too, every bite buttery and sugary - and satisfying.I bought my Mom's graduation seven layer cake along with that incredibly delicious onion rye bread. That last made for excellent sandwiches and was great slathered with butter.

Then The Slovenc's retired with he kids and grandkids not wanting to take over. In 2022 the famed New Jersey chef David Burke took over. He created restaurants throughout the state , New York and Floritda, I had hoped that he would continue on with the Slovenc';s recipes and charm. I had met him during a visit there.He was in the middle of a tantrum , going on about his pastry chefs. His assistant ,Jake, was much more helpful even agreeing to an interview for this blog.. The brownies and breads remained the same, along with the butter cookies. He did add the fancier macarons which would probably would have been better off in a little shop at Long Branch or in a fancy French bakery in Red Bank.There were also tee shirts and baking lessons offered.Is this part of a typical bakery ?No.  That probably was his first mistake. The second was changing recipes people grew up on. That;s when many, according to their  Facebook posts went to bakeries in nearby towns. Customer traffic dwindled. There was slowly no more trade. Chef Burke's possession lasted  only four years. There is hope with Anthony Rotondo , from Plainview who wants to buy the bakery and return the Dixie Lee to its' former glory.

Is the Dixie Lee poised for a resurrection. SO many hope so. Bring back this grand bakery and all the great recipes with it.

Papa Ganache A New Kind of Bakery

 Veganism is taking a strong hold on the American palate. It's no wonder that vegan bakeries are becoming more popular. They're becoming part of the hometown scene. One New Jersey mini chain Papa Ganache is this offering dairy and egg free treats.

I was lucky to visit the Cranford , New Jersey branch today. The owner , vegan baker and psychotherapist Lisa Siroti founded these good for you bakeries. There are no animal products used which means there's no cholesterol to fret over along with no transfat and  preservatives. It's a small batch bakery meaning the items are baked in smaller quantities than a regular bakery would.

Still there was a lot to choose from. I went in mid afternoon and there was still a good choice of cookies, brownies and baby cakes. (smaller two layer cakes)

They alos have cookie pops. I couldn't resist the cupocakes so I bought the creme brulee and the carrot ones.

I wanted to see if the frosting was as good as my homemade vegan one, I could taste the apple sauce in the creme brule one. I liked the torched raw sugar on top It did add that nice  crunch and burnt flavor that the real creme brule has. The icing was very solid in texture and then melted into creaminess .The carrot cupcakes tasted exactly like their non vegan counterparts. I love the burst of carroty flavor the cake had and the ultra creaminess of the icing. These could easily pass for the non vegan ones. I'm hoping to try their cookies and their big square Neopolitan ones that look like petit fours. Also their vegan bread sounds fascinating too. The pricing is expensive though. Each cupcake was five dollars while  giant cookies are $4.50 each. Smaller cakes start at $30 while a nine inch one is $50. 

Visit Papa Ganache if you're in the quaint and charming town of Cranford or visit their Marawan and Manasquan locations. It's a great place to  try delicious vegan treats.

Papa Ganache Cranford location 106 N>Union Ave.

Oh Sugar

 The holiday  baking season is firmly in place. Sugar is one of the key and top ingredients in every aspect, from cakes, to cookies, frostings to icings. Yet can we sub in one kind for another? It's an interesting question that needs to be answered.

All sugars are not created equal. The New York Times did an interesting pictorial in last Wednesday's food section about sugar cane and how families have been making it for two  centuries since 1814. It's purple can sugar which has a lovely magenta tint. It is expensive but can it be subbed in for regular sugar? Yes. The tastes are the same. The only thing is adjusting the recipe to fit liquid measures.  Another sub in for this is maple syrup although you will have that distinct maple flavor which may not work with such traditional cane sugar desserts as syrup cake. What about white and brown sugar? Surprisingly they can be interchanged however there are slight differences. Brown sugar is naturally moist so the baked goods' textures will be softer and less dry than their white sugar made counterparts. If you want a regular cake such as chocolate or vanilla with a dry crumb, then stick to white sugar. A fruity cake like banana bread needs  a moist crumb so brown sugar is good.  Also cakes and cookies baked with brown sugar come out darker in color. Think the golden brown of chocolate chip cookies.Is there a difference between light brown and dark brown sugar? Not really.It's down to the amount of molasses in each. Light brown has around 3.5 percent while dark has much more.

Many organic and vegan bakers claim honey is the way to go. It is better for you health wise, because it doesn't raise blood sugar levels the way white sugar does. It also has magnesium and potassium, vital elements for the body. However it can also be responsible for fatty liver disease too. You can easily sub in a cup of  it for a cup of sugar  however it may make the final product a bit more sweeter. The same applies to maple syrup which is also better for you since it doesn't cause a significant rise in blood sugar. Keep in mind that it does have woodsy caramel notes which can change the flavor of traditional cookies and cakes like shortbread and chocolate. If you are intent on using it, then try recipes that call for it such as maple shortbread  or maple cupcakes. What about stevia? Everyone is adding it to their coffees and teas along with their mocktails. Leave it in those. It's really not suited for baking being overly sweet in flavor. One teaspoon of sugar equals one eighth of a teaspoon of stevia. You could easily add too much and ruin a whole recipe.What you could do instead is add applesauce which has natural sugar for a healthier bite. Just reduce the amount of liquid used by a quarter of a cup,

Yes, there is a difference in sugars. Be aware of this as you begin to bake for the holidays.A good sugar background will mean tastier treats this season.

The Pet Parent Diet Challenge

Today's New York Times Science Times had an eye opening article. Regular contributor Jane Brody  wrote about the dark side of pet  treats. Like us ,with our cookies and chips , our fur babies crave them. Like our cookies and chips, they create a wide range of health problems if eaten too much.

What can we do? Join our furry babies on  diets towards better health. As Ms. Brody points out , our cats and dogs don't open the treat jar or bag themselves. We do it.We see it as an act of love and affection. Pet parents - including myself - don't think about the calories involved in giving a handful of snacks. We just want to make them happy. Dr. Deborah Linder, who head the Tufts Obesity clinic for Animals Nutrition Service suggests other ways of showing them how much they mean to us. (and this idea can also apply to friends and family too). Getting them to move and lavishing them with attention instead of with goodies is the best way to a weight healthy cat or dog. Cats love to play - so have plenty of toys  for them. Those lattice rolly balls -  keep them engaged for hours . I always have a lot for my lot since they wind up underfoot  - not unlike Legos - and get crushed. Straws are fun toys as are aluminum foil balls. Dogs also love play .Go outside , Both of you can get some fresh air as you play fetch or tug of war. Both pet parent and fur baby can lose the fat running around. Belly rubs and snuggles also are great sub ins for treats.

It's usually the overweight pet parents that have the overweight cats and dogs. Here's a challenge. Can both lose weight  by eating healthy and being active?We too need to get rid of those fat rich foods and pare down what we ingest. The unusually cold weather has made most of us cook calorie rich meals, roasts surrounded by gravy and potatoes along with icing rich cakes . We stay in , we have our hot chocolate with a shot of whipped cream as we read or play with our tablets. It's too frigid to go out - wait til the warmer weather. Yet that also means less activity  - less chance of burning off all those calories we've consumed.It can be hard. Sometimes humans, dogs and cats have the same eating habits. Dogs over eat.So do we. Cats graze all day. So do we. With dogs it's better to practice portion control. Feed at the lower end of feeding recommendations that are printed on every can and bag of dog food. It also helps to limit table scraps too. As for cats, they are grazers which means they eat whenever they feel like it. That means three or four bowls are left out for them to taste and eat.They can be fed with a timed feeder although most cat parents will tell you when a cat wants something, they will go to great lengths to get it. The best bet is ask your vet for a prescription for a low calorie food and limit the treats to once in a very great while. Divert them with snuggles and playtime also helps too.
Can you and your fur baby lose the weight? Let's see if you can. Write or better yet send pictures of you and yours before the weight loss and after.

Pics Of Hot Birds

They beckon from the cover of top magazines. Their skin is burnished and shimmery, their thighs and breasts plumped seductively. Some even are lying on a bed of roasted vegetables. No it;s not Gigi Haddid or any Kardashian. It's those magazie covers of Thanksgiving turkeys. For home chefs' it's what a Thanksgiving dinner should be. For food magazine editors, it's the jewel in the crown, the raison d'etre for any periodical dedicated to cooking.

Tejal Rao got the fun assignment of heading to various food magazines  for the New York Times food section today. She interviewed several editors from various food magazines and they all agreed that the November issue is a big deal thanks to competing with the turkeys shown on Instagram and Facebook.It's like the September and March issues of fashion magazines.It's the biggest, most ad packed and competitive issue of the year.Editors are attuned to the smallest changes in bird presentation, from sizes and props to angles and colors. The overall picture shapes the issue's tone and more importantly  the reader's reaction. Switch it up and it could cause an uproar.Maile Carpenter, editor in chief at Food Network Magazine once had a carved turkey on the magazine's cover which was a pretty wild thing to do.

Does this make for a hot selling magazine? Maybe . According to another editor in chief,Adam Rapaport of Bon Appetit, feels that an entire bird looks like an emoji. A sliced one conveys how delicious it is, , showing us perfectly cooked flesh. The editors were even more daring in 2014, when the November issue had a split cover.One side featured the classic golden roast while the other had a big bowl of buttery mashed potatoes.It was daring, They didn't track reader response or amount of sales but it probably had a reaction. Analytics have shown that a cover with turkey slices and sides on a plate perform better than one with a whole bird. Covers with pies  have mixed results while cakes consistently under perform. Shooting  a cover bird is not an easy task. Laura Ionotti of Rachel Ray Everyday hired out a team who could handle the shoot with objective eyes.. They fix and arrange every prop so that the entire scene looks perfect but not so perfect that it's off putting.

The November issue of any food magazine is the crucial issue.It's all because of the glam bird on the cover.It's delicious.

Just One Little Bake Sale

What's been happening along our borders has been on everyone's minds lately. Many of us feel helpless, wondering what we can do. A check sent here to the ACLU  - American Civil Liberties Union  or to church groups helps a little. yet we need to make a bigger impact. We need to have a bake sale.

The idea may sound trivial or even a bit cutesy - twee - as the British call it but a large bake sale with several home bakers participating can raise a substantial amount.Since the schools are closed for the summer, the best place to hold one is in your house of worship. Many churches, temples and mosques would be willing to help in setting one up.Then comes the meting out of who is going to bake what.Have as many different kinds of sweet and savory treats you can think of for it.No sweat if you're not a great baker. . You can whip up a batch of Rice Krispie treats using only your microwave. For extra money bake whole cakes, from crumb to Bundt and sell them along with cake slices. Savory bites such as pretzels and cheese twists are also big sellers. Bread bakers can show off their skills by contributing artesenal bread to the sale.The loaves will definitely bring in sales and more money because no one can resist homemade bread.

A bake sale can be expanded to include  refreshing drinks too. Homemade lemonade and lime ade are always popular and thirst quenching on a hot day. Now there are cold brewed teas that can be easily be made and served alongside cookies and cake. The same goes for cold brewed coffee. Make sure you have plenty of cups along with sugar and creamers, both non-dairy and regular for those who want them.This is also a good time to create brochures and literature explaining what is going on at our borders. Look, there may be opposition from the less enlightened. Ignore them. Explain that it's just a bake sale and not some kind of political or anti-government rally. If you know any immigration lawyers invite them to explain along with clergy and clerics. to calm down any tense situations. What matters is that you're helping in some way for  families  to reunite.

It's just a bake sale = but it's a bake sale with weight. Those chocolate chips and slices of devil's food will help in alleviating a horrible situation. It's a start - one filled with sweetness and hope

The FODMAP Diet - The Tricks And Treats Of It

Many people are afraid to eat. because of the consequences. They're plagued by stomach aches, gas and those awful runs to the bathroom. Most likely they need the FODMAP diet, a semi specific list of foods that either relieve or aggravate the stomach and intestines.

The FODMAP diet is relatively new, first coming about in 2005 from a hypothesis  paper. The paper stated that a collective reduction in the dietary intake of  all indigestible or slowly absorbed short chained carbohydrates would minimize stretching of the intestinal wall. This was proposed to reduce stimulation to the gut's nervous system. The low FODMAP diet was first formulated by a research team at Monash University in Melbourne, Australia to help people suffering from irritable bowel syndrome or IBS. What does FODMAP stand for? Fermentable, oligosaccherides, disaccherides, monosaccherides and polyols or sugar alcohol. Any one of these or all may cause such annoying and debilitating problems of increased gas, bloating, flatulence and abdominal pain. Other symptoms, according to Dr. Martin Storr,who wrote FODMAP Navigator (Digesta Press), are frequent stools
Diarrhea and constipation.It may even worsen pre-existing conditions too. Dr. Storr's book is an excellent guide because it lists every kind of food and even additives as low or high. It will definitely help those suffering navigate through groceries and farmer's markets.

What can be eaten? Most fruits which can be turned into delicious breakfast salads.They are bananas, cantaloupe,papaya, pineapple and strawberries. Some veggies are good such as broccoli and carrots, olives and red and yellow bell peppers. Tomatoes are low and can be made into stomach soothing salads and sauces. What are huge taboos are soy products as well as dairy and gluten filled baked goods. Those who have problems should stridently avoid soy burgers as well as regular and soy lattes. Luckily there are almond and rice milks that can be used  to both a tasty drink and in cooking and baking. They can also be used in making homemade ice cream too. Tempeh and hard tofu are fine.  Meat lovers will breathe a  huge sigh of relief. The big three: beef, chicken and ham are fine as are turkey, lamb  and even bacon and eggs.  Rice is another perfect food and people can sub in rice crackers and flour for regular wheat products. Gluten is another culprit, so switch over for gluten free breads, rolls and pasta. Cakes and cookies are also responsible for stomach discomfort so sub in fruits and baked goods made with a mix of rice flour and tapioca starch. Plain cocoa is non confrontational  so you can make chocolate goodies such as cupcakes. Also many companies such as Pillsbury have gluten free mixes and doughs,

FODMAP is a great guide for those who suffer from a variety of discomforts. It s' easy to switch over and start eating without any worries.It's the first step in having a life without any problems.

The Sweet Side Of Polenta

Polenta has long been a savory meal. For years it's been drenched in everything from tomato sauce to eggs, be fried or grilled. Yet it can be used in sweet dishes as well,It's ot just for dinner anymore. It's for dessert and most surprisingly breakfast.

What is polenta? It's a dish of boiled cornmeal that's then baked, grilled or fried. It's derived from earlier pulses, hence the name, from spelt, faro and chestnut. The introduction of corn in the Columbian exchange changed the dish forever. Remember, there are two kinds, usually referred to as grinds. The coarser one makes for a firmer consistency , able to hold its' shape while the finer produces a creamy , soft texture. Use the coarser grinds for the breakfast polentas. One interesting dish is the corn made with cinnamon, brown sugar and nutmeg.Cook the polenta first and then add the sugar and spices, It's then pouring it out on a sheet tray and letting it chill for thirty minutes. Cut into squares and then fry, Serve with maple syrup and butter for a tasty breakfast.It can also be turned into a breakfast pudding.it's adding the meal to a boiled mixture of  milk vanilla bean and salt. A cup of sugar is then stirred in and it's served with Greek yogurt , honey and preserves such as apricot or marmalade.Try it with coconut milk , topped with strawberries and almonds.

Once you've tried sweet polenta, there's no stopping. It makes for an interesting dessert., because of the texture. A very trendy recipe in many Italian restaurants right now is chocolate polenta. This is an easy take on a classic chocolate pudding. Use the finer ground one for an extra creamy texture. It's cooking it for three minutes as it's whisked into a thin steady stream. Three tablespoons of sugar are added as is one teaspoon of vanilla extract and eight ounces of good dark  finely chopped chocolate.Stir until smooth and melted and served. Add a dollop of whipped cream or creme frache. Polenta can be cooked with butternut squash, coconut milk, and vanilla paste along with such spices as ground ginger and cinnamon for a healthy take on  it. Polenta is also an excellent base for cake too. Try it in a cake loaded with orange and coriander for a tasty and citrus-y dessert. Polenta can even take the popular form of the cupcake.It's mixed with regular flour to create a nice crumb. A cup of chopped strawberries and lemon zest are added for a nice fruity flavor and then they're iced with a strawberry lemon glaze.The Italians have been making polenta cookies for centuries. Try their buttery lemon infused swirls or simple tea cookies, perfect with espresso. The last can be dipped in melted dark or milk chocolate for a fancier party treat.

There is a sweet side to polenta. This classic Northern Italian dish can be made into a delicious breakfast pudding or a tasty orange infused cake. Use it to make fun cupcakes and buttery cookies. It's a great ingredient to any breakfast or dessert dish.

The Gourmet Bride - And Groom

June is not only wedding season but also shower season too. Many spouses to be are into all sorts of gadgets and trends , being more savvy than previous generations about cooking and eating. If that's the case then get them interesting kitchen ware that reflects  their knowledge and tastes.

Hipster bride and grooms love anything artesanal. They'll go for pickles or beer that have been made not by a big company but by themselves. A DIY pickling kit then is the perfect wedding gift. A fermenting kit is only $34.00 on Amazon and it not only yields up tasty dills and gherkins but also trendy probiotic treats like kimchee and sauerkraut.There's even a date tracker and recipe book too. For a fancier spin throw in silver pickle forks that can easily be bought at that great artesanal  bazaar, Etsy. Bacon is another trendy home made product right now, Think about a bacon curing kit. This has everything from curing salt to a curing bag and maple sugar. It's only twenty four dollars, again at Amazon. You may want to throw in a gift certificate to your local grocery so they pick up the pork tenderloin to create it. As for the beer, a beer making kit would be perfect for the much in love . Best Buy has an elaborate one for $798 , a perfect gift for the groom from his groomsmen and best man..There are also cheaper ones for around forty if cost is an issue.

What about those who love to cook and bake? A traditional gift is always a crockpot - which is still a good idea. However update it by giving a mini one. These are great for making smaller meals and are not as expensive as the bigger varieties. They run in pricing from twenty to forty dollars. A sous vide machine is another neat gift home chefs will appreciate. This is a water bath for sealed packets of premeasured ingredients. The end result is tender, flavorful and juicy restaurant quality meals. Sous
vides are pricey, however. One can cost $200 although it would be a perfect gift from the wedding party to the couple. Food dehydrators are another neat present for gourmands. They can be used for making everything from fruit roll ups to beef jerky. Again, these can be expensive, starting at $90 and running as high as $400. Couples who love to bake may appreciate entire cake decorating kits. Step it up a notch and gift them with a cake airbrushing kit to create amazingly decorated creations. It comes with an airbrush and add ons  along with a power generating compressor and plastic dropper.

Gourmet couples deserve gourmet gifts. Give them something that will appeal to their artesanal and gourmand sides. It'll be a memorable shower gift, enjoyed years afterwards.

Easter And Passover Catered Or Home Cooked?

Nothing beats a holiday with a table full of food and tradition especially the. Easter and Passover ones. With them comes the question of catered or home cooked? Would it better and easier on the home chef if the whole brunch or dinner was cooked? Or are family recipes important and vital in keeping up tradition?

Easter may be the easier dinner - especially in the States - to have catered. Every family has different traditions. Southern Italians and Greeks are the most traditional, cooking and baking foods and bread recipes that have been passed down for centuries.Everyone else usually just makes ham and a few sides.Some groceries such as Acme and Stop & Shop will work with you to create the perfect holiday dinner. They'll offer sliced ham and/or turkey along with sides such as potato  and macaroni salads along with throwing in a festive Easter cake.Easter brunch is always popular and there are shops and caterers who will bring in such brunch favorites as quiche, scrambled eggs and even French toast.Of course, all of this can be made at home and there is a lot of control as to the ingredients. If you don't want an elaborate Easter meal, then think of a German style one.It's a roast ham with do it yourself potato salad and handcrafted baked beans. All these are labor intensive but the homemade taste is worth it. Dessert can be a simple lamb, bunny or egg shaped cake, and again these can be baked on Holy Saturday.

Passover is a bit trickier because there are strict family traditions involved.  Some Kosher markets can cater the entire menu, creating even better versions of tsimme  - a sweet stew of carrots and dried fruit and charoset - the sweet paste of apples, cinnamon, and raisins, symbolizing the mortar used in building the pyramids. Many caterers will offer such traditonal dishes as kugel but with a hip twist such as broccoli and spinach added.The main courses could be an entire brisket or roast chicken or both if you're hosting a crowd. caterers can also supply chopped liver and gefilte fish too. yet there is something in making decades old family recipe too.Relatives may want the family version of charoset which is not only rich in flavor but also stories too. They also make want just your matzoh ball soup, because of the way you make the balls or because you add scallions for bite and color. Unlike Easter, Passover lasts  a week and you could easily cook one night and have the second night seder catered. It's up to you and what you can handle.

Catering or home cooked? What makes for a better holiday meal. It's up to you and what you want.

Weekend Mishmash

Saturdays- and even Sundays can be lazy days. You don't feel like going to the grocery store, you don't feeling like ordering out. Don't worry. There's probably enough to create a tasty meal just by using a mishmash of ingredients.

First of all assess what you have before getting an idea of what you want to make. It helps to have the ingredients in front of you for inspiration. It's a good time to clean out the freezer and work with that. If you have frozen burgers or dogs, then use them. Add dabs of whatever cheese you  have around to give them some flair. Those tomato sauces you made with your July harvest would work perfectly with any pasta in the pantry. You can also use it along with any frozen and fresh veggies to make a homey and hearty soup. Leftover chicken and ham can be ground into pastes similar to the Underwood products . Add olive oil to make it smoother ad more spreadable.. You can also coarsely chop any leftover meat , add mayo and spices and voila a nice filling for a sandwich. Finely chop them or any leftover from the week cold cut for a chef salad. Leftover mashed potatoes can be turned into yummy fried puffs.Just add one egg, breadcrumbs and some parsley for flavoring and low fry in a frying pan. These can be served on their own or as a side.

Even left over breads can be repurposed into delicious dishes. Bread can be turned into a savory or sweet bread pudding. Zuppa montagna , that favorite Piedmontese fall and winter dish can be made with any leftover stale slice. Layer with Swiss or Fontina cheese. Those slices and hunks can also be turned into a sweet version too. Personally I like using leftover French bread for this dessert.It provides a chewiness and texture that regular bread doesn't have. Add any raisins or chocolate chips for added dash or you can make your own caramel sauce  for true decadence.Those cake mixes collecting dust in the pantry can be turned into  fun desserts. Instead of making an old fashioned buttercream, use Cool Whip instead for icing for a lighter cake. Utilize those rolls of cookie dough you bought on sale for sweet pizzas. Bake a giant cookie, ice with  whipped cream or canned frosting and then top with coconut, chocolate morsels and marshmallows. If you have pound cake and chocolate then think chocolate fondue for a fun weekend dessert.


any kitchen has the ingredients to make a tasty meal and dessert. assess what you have. Be creative with that mishmash. Then cook - or bake.

Is It Safe To Eat

There's been a little bit of controversy lately about expiration dates.Is it OK to eat food a day, a week a month, even a year past its' use by date? does it on the item?depend ?Or the fussiness of a wary home chef? The answers may surprise you.

We Americans are somewhat paranoid about the blue stamped dates on the bottom of our containers and bottles. Even British comedian John Oliver commented on it on his HBO show This Week Tonight According to him we throw away nearly 730 football stadiums full of food per annum. It all has to do with our squeamishness about those darn sell by dates. To be honest , we don't have to. Of course dairy should be thrown out . The smell of sour milk alone can stink up any fridge and kitchen, Old dairy products can cause food poisoning. However if it's unopened and only a day or two past the sell by date it's still OK to eat. Cheese can more or less last up to four months depending on the kind Parmesan, Asiago and Romano can be kept for this amount of time. The semi soft ones like Brie and Camembert should be kept only two to four weeks. Butter can last a month before turning while margarine has a further run at four to five months. Ice cream should only be kept three months after opening however I've had no problem with ones opened six months  ago. The texture will be very gritty and icy but still edible. Unopened sodas like Coke and Pepsi can last six to nine months.

What about all those sell by and eat by warnings? A "sell by" date tells the store how long to display the product for sale.It's not mandatory .It's just a guide to tell the retailer when the food is at its' freshest and best tasting. The  can be eaten weeks afterwards. There is also the "best used by" date which refers to quality not safety. For example sour cream is already sour however it has a zingier taste when it's fresher.Born on date is the date the item was brewed or baked.Guaranteed fresh is used for baked goods. You can still eat then  after the date but it will be less fresher or even stale. Many even buy the staler breads and cakes because their prices are usually slashed almost down to half.Use by is for foodstuffs and items and it's is the last date recommended while at peak quality.  The deciding date is up to the manufacturer to decide this. Last is the pack by date and usually found on canned and tinned goods. This is a tricky date and can go by month -year - day or even stranger, by the Julian calendar not used in this country (or worldwide for that matter) since the  mid 1700's. A can of beans can have a date of 090912 or 009-999.The best method to determine of a canned food is still OK to eat is look at the can.If it has a normal shape it's fine. If it 's bulging or even growing then toss. Bacteria is a living thing that grows and expands. It will stretch out the can to accommodate itself.

So when food is OK to eat and when  should it be tossed. Use your senses as a guide If it looks, smells and tastes bad, toss it . If not then it's still viable to use. Whtever you do, don't waste good food. There are some people out there who would die for stale bread and expired milk.

Any Weekend Party

Fall brings about weekend get togethers and gatherings. They could be the college student  bringing home their dorm mate for the first time, gatherings of any team or a tween sleepover with  new friends. It could also be a time to catch up with friends after a summer away.The other day Melissa Clark, a weekly contributor to the New York Times gave us easy recipes with the generic title of any. Make this true of your gathering.Any party with any party food will work.

One of the easiest any party foods that work for all of the above gatherings are hamburgers,Everyone loves a good beef, turkey or veggie burger. Take advantage of the warm weather to grill outdoors over a wood fire. Have simple or any fixings such as lettuce , sliced tomatoes and onions. Squeeze bottles of ketchup and mayo should be on the ready . Make any mayo based salad or slaw . Try a macaroni one zested up with minced red green and yellow peppers along with minced celery. Vary it with some hot dogs or veggie dogs and finish with toasted marshmallows or s'mores. For the new roommate or even new boy or girlfriend, think any roast with potatoes  and a green veggie. It could be London broil sharing a plate with mashed potatoes and broccoli salad, It could be a roast capon with scalloped ones  along with a bright mix of peas and carrots. Have a crisp salad on the side and crusty rolls too. This easy combo makes for a lovely dinner party with friends also. Add  candles and wine and you're set for an elegant fuss free dinner..

Any dessert works too. An old fashioned layer cake with a buttercream frosting is perfect and is always a crowd pleaser. Use a mix if you're pressed for time or scratch recipe if you're not. If you want something a little fancier, then put small truffles or raspberries (which are in season right now) on the cake's top. Any pound cake is also good and is simple to make at home. Since apples are in season right now, you could finish off with a homemade pie, with a side of cheddar or vanilla ice cream. If you're hosting a team party or sleepover then have any home made cookie.Chocolate chip is a big fave and they can be made from slice and bakes or by scratch. A fun cookie for a tween pajama party?  Sugar cookies! Leave them plain for the kids to decorate at a decoration bar with colored icings , M&M's, raisins and dragees.Dinner parties can end with any ice cream drizzled with liquor. Pair coffee with Kahlua, chocolate with peppermint Schnappes and vanilla with rum.For the kids set up a sundae bar with any sundae toppings from syrups to nuts to whipped cream to fruits.


Any party food can work for a weekend party . Pick out any recipe that fits your plans and go with it. It's a simple no fuss approach to fall entertaining.

Cooking In Humid Weather

Cooking and baking in hot weather is never great. Add humidity and it gets even worse. Yet, we all want a hot meal or make a cake or cookies for a graduation or shower. There are ways to work with the weather. The end result will be dishes and treats not affected by a steamy, tropical day.

What is humidity? It's the amount of moisture in the air. Warm air, like what we're experiencing now, is capable of holding more moisture than cool air.There's a certain amount of it when we cook meats like chicken and it's important in cooking any kind of meat.It insures a moist , juicy middle and a dry crispy exterior. This principle doesn't; work for a barbecue. First of all , never leave meats out for a long period of time . Humidity is a great breeding ground for all sorts of bacteria. Keep any meat, whether hot dogs or ribs in the fridge until they're ready to be cooked. The dampness may also make it hard for coal or wood chips to ignite as well. Any home griller should stick with charcoal lumps, eggs or briquettes. These don't soak up as much water as wood chips which absorb a lot of humidity. Store charcoal in air tight plastic containers so they're not affected by the atmosphere. Sides, especially those having a lot of mayo in them, can also be affected by humidity. Keep salads and slaw in the fridge until they're ready to be served. As soon as the meal is over , put the leftovers back in the fridge. Thoroughly wash everything, from plates to pans in warm soapy water to eliminate any chance of leftover bacteria.

Humidity is the enemy of both baking and candy making. It is important in bread making,The dampness softens the dough an makes it expand more . Humidity gives loaves a lighter , airier texture than cool dry air. If there's too much humidity, the bread may take longer to rise and bake. if that's the case, add an egg. Home bakers living in hot  , humid climates swear by it . Another help is switching to finely ground wheat bran instead of wheat flour.Cakes are another matter. For a better crumb, reduce liquids by 1/4 . If the batter does look too dry then add a small amount of whatever is called for, whether milk or water. This will ensure a perfect cake. Candy is super tricky to make during a tropical heat wave.The finished product is usually too soft thanks to it reabsorbing moisture from the atmosphere.It also will not set properly and be more like sauce.. Also just regular sugar will absorb the humidity , resulting in damp sticky clumps. Keep the air conditioner on high in the kitchen and also store the sugar in plastic air tight containers with a desiccant such as sodium chloride.. This will maintain the consistency and keep the granules from adhering to each other. This should ensure for a thicker consistency and less gumminess.

Don't let this tropical heat wave deter you from cooking and baking. You still grill cook and bake your faves when the weather gets hot and sticky. It's just a matter of readjusting recipes and keeping ingredients dry.

Rochelle Park Diner Hometown Goodness

New jErsey has it's fair share of diners.Almost every town has signature one, usually big and flashy bathed in neon and serving fancy platters of all sorts f foods.the Rochelle Park Diner is it's town signature eatery but it's really the antithesis of one.It is small with a limited menu yet the food is four star quality good. The one thing that stands out is it's size.Unlike other diners that seem to have wings, the Rochelle Park is cozy L shaped place with an old fashioned counter.The decor is just plain charming with cute utensil printed wall paper and old-fashioned tile mosaics everywhere. Again, unlike it's fellow diners across the state,it has a small menu.There are no exotic burgers offered or a huge array of elaborate appetizers.It serves two soups daily ,a mouth watering Manhattan clam chowder and the soup of the day.There's not a lot of choice which is good.It's how diners used to be and sadly aren't anymore. The Rochelle Park diner does have some gems.There is the Eggs Benedict amongst the omelets along with pastrami and eggs.The omelets themlseves are straightforward. With just one extra added. There are some simple salads, that can any addition from steak to salmon added or they can be eaten just plain. sandwiches range from the classic such as The Happy Waitress to the trendy like the Athenian panini.The diner serves excellent pastas.Their linguine is exactly like homemade with a rich marinara sauce while their eggplant parmesan is nicely breaded and fried to a chewy crisp.They offer desserts such as brownies and puddings to finish off the meal. New jersey has some good diners however if you want a cute,quiet place then try the one in Rochelle Park.It has excellent food served in a cozy setting.It 's a great getaway fora summer meal .

Compotes A Perfect Summery Treat

June brings an abundance of fruits in harvest.There are blueberries and strawberries, cherries and peaches.These are some of the season's best ,all ripe and waiting to be picked.One of the best dishes to make with all this extra fruit is compotes.This is an easy recipe and oh so versatile. Compotes has been around since the MiddleAges.It's basically stewed fruit that originally came from a Byzantine recipe.It reached it's heyday during the reigns of Louis XIII?In fact the name comes from the French word for mixture. A simple compotes takes only ten minutes or less to cook up.Fruit is cut and pitted and placed in a medium saucepan with a quarter of a cup of both sugar and water( you can use less water if you want a thicker compotes)'Any fruit can be used.You can even try combos such as blueberry and peaches or a straw berry rhubarb mix.The finished product can be stored in the fridge.It's a great way of using all that extra fruit after a day of serious picking. Some gourmets disdain compotes, claiming they're too old fashioned for modern tastes.They are far from being right.Compotes are excellent in crepes or perfect topping ice cream.Whip up a cherry compote with brandy to create a fantastic cherries jubilee. Try. A strawberry one with vanilla ice cream for especial parfait.Compotes is also good topping plain pound cakes and cheesecakes. Compotes can also be served with puddings or topping an ice cream pie. Surprisingly compotes are a great side with any beef or pork dish. try a cherry or blackberry one with beef ribs or roast pork topped with a peach compotes.Their sweetness brings out the savory , earthy side of the cuts. If you have fresh picked fruit , then make a simple but elegant compotes. they are delicious to have whether on ice cream or pound cake.You can even have it with barbecue fare.Either way, it's a great way of having the fruit of the season in a new way.

Simple But The Best Small Appliances

In this day and age there are so many fancy kitchen helpers that it's heard to keep track.These are appliances and tools that give us tasty  but gourmet dishes fit for any epicure. Yet  some of the best and most versatile are literally under our noses. They give us hot , and yummy foods and concoctions, as they;ve given our families much the same for decades.

Even though it's had bad rep lately crockpots are wonderful smaller appliances to have in any kitchens. They make some really flavorful and tender chilies.They're also good for cooking pot roasts, rendering the meat juicy and butter soft.Slow cookers are also good for giving home chefs such diversity from gumbos to applesauce. There are many kinds out there and they're all affordable (given the amount of times you'll be using them).Toaster ovens are another versatile small appliance. They can be used to brown rolls and croissants for breakfast to baking meat pies for lunch and dinner. They;re also great for make pizza bagels and pizza English muffins along with broiling smaller pieces of meats.

Before the food processor there was the blender. It is still a remarkable machine, and not just for smoothies. You can puree in it, blend, mix and even chop nuts. It;s great for making homemade soups and pestos as well as whipping up airy and light dips for parties. Another classic is the handheld mixer. This is the must have gold stand for bakers. It give batter a lightness, perfect for making angel food cakes. It can also be used for whipped homemade whipped cr4eam to accompany the cake as well as batters and dough for cookies, cupcakes and breads. Using a hand mixer also ensure shaving a light fluffy icing, the perfect foil to any cake or cupcake.

It is nice to have a fully stocked kitchen with impressive gear.Yet it's the classic appliances that give us hearty dishes and ethereal desserts.No home chef should be without them. They may be basic and no frills but they are vital to having successful food prep.

How Sweet No Sugar

It's been a part of our lives since infancy. We craved it as children , the addiction well lasting into our teens and adulthood.What is this ruinous food? sugar! pure and simple. the white stuff has been a part of our lives since we first learned to walk and talk.There is always candy around and treats laden with it.The problem is that it not only rots our teeth but ruins our immune system and plays havoc with our cholesterol .It's tough to get off it because it's like that other white powder - cocaine.What you can do is go for substitutes.Want cookies? Then try Kashi's different types made with evaporated cane sugar. Make your own soda with a carbonator and freshly juices. Even look into using Stevia and bring it with you when you go for coffee. Once you start weaning. Yourself ,then try to cut down on cakes and cookies, eventually eliminating them all together.Breads fall into this category as well as do crackers.You can switch over to whole grain breads if you want be keep this to a limit.Go back to occasionally snacking on fruit however ,be wary.Even though they are good for you ,they do turn into sucrose and glucose. try to sub in carrots which are naturally sweet into a dessert or snack.Some herbal teas suc as chamomile have a certain, slightly sugary taste to them.Try a hot or iced glass of it to satisfy those sugar cravings. Yes, sugar is sweet but it's also bad.Try to curb those cravings or at least wean yourself off them.You'll feel better and look better.What can be better than that.

A Guest At The Table

With the holidays coming there's always going to be guests at the table. The problem that they may not be totally attune with the way you and your family eat. The way to solve it is to tailor the meal along with explaining your traditions to others.

It's fun when relatives , especially kids, bring roomies or the future spouse home for the holidays.It's also neat when your or the spouse invite your friends and workmates over too.The problem is what happens when they don't like turkey? For vegans try tofurkey, with a mushroom gravy. For some, who are experiencing turkey for the first time, make a pork roast or even roast beef if they're not fond of the traditional bird. As for sides, ask ahead of time what people like or want. You also suggest that  they  bring their own  or give your their recipes .This makes them feel at home and expands your family's tastes as well.
Desserts can be a hassle as well.Most European based cultures thrive on big finishes, full of pies and cakes. For others, such as some Asian cultures there is a different type of sweet, usually a rice cake with some kind of filling. The best way to handle a multinational table is have a healthy mix of both fruits and cakes. Tangerines are big right now along with apples.Place small bowls of them on the table  as well as bowls of nuts too. This is a  , crunchy and a neat way  to end the dinner. For kids chocolate reigns supreme and you can hand out chocolate turkeys to them as a dessert or a fun favor.

Having guests over shouldn't crimp your holiday cooking style. You can tailor your menu so that everyone is happy with the food. Be open and consider it as a holiday adventure.

Free Cakes

Some of us can't have our cake and eat it too. Thanks to the many allergies out there a slice of the sweet treat is usually forbidden. However there is hope, thanks to all sorts of cakes being made. Now you can buy or bake a sugar free, gluten free, egg free, and dairy free cake.

Glutens are what hold flour together when it's being mixed That's why all batters have that wall paper paste look and sometimes consistency. You can buy mixes and plain flours that are also free of this . Usually ground brown rice or bean flour is used.Another ingredient you can do without is white cane sugar. There are plenty of natural subs out there that can do the trick too such as beet sugar or even spices.

Cakes can also be made with dairy and egg substitutes . This is to prevent any other allergies from happening as well (considering these can be the most severe). Your best bet with the milk sub is soy milk. I've read online reviews of it and the bakers seems to like it both for its' consistency , and subtle flavor. Rice milk could also be used. For eggs look on line or in the egg section of your supermarket for a decent stand in. If worse comes to worse you can go to bakeries whether in your area or on line that specialize in dairy and egg free cakes.

If you have problems or just want a more healthier treat then think about cakes that are free of glutens, sugars dairy and eggs. You'll be surprised at how good they taste. Not only that, they're also better for you.