That In Between Season

 March can either be very cold and wintry one day and balmy and ready for Spring the next. As with what to wear , what to cook? It could be anything from a hot soup to a refreshing salad. Keep your pantry stocked for anything.

If you're still having cold weather , then think about creating homemade soups. These are alwasy good for a comforting dinner and makes for a great lunch the next day. Think of adding fresh vegetzables for a Spring'y verdant flavor. Try a creamy roasted carrot soup that not only has the roasted  roots but also coriander and cumin for flavor along wit garlic and onions.A  favorite of mine is homemade celery soup. Celery has such a bright summery flavor that you'll forget there's sleet outside. You could puree it for a creamier texture or leave it in  diced pieces. Of course stews and chilis follow this idea as well. Instead of heavier ones think to  a lighter one., One filled with mushrooms,lemtils and tomatoes makes for a hearty meal. Keep in mind that cold weather also means hearty casserole. A chicken one is a tasty treat on a day full fo snow and gusts. You cna add cheddar shreds for more flavor and top with breadcrumbs for crunch.If it's Friday then think a classic tuna casserole or even better a tuna melt for a warming Lenten meal.

This month  means you many have higher than average temps. Should you clean off trhe grill? If you want  but just remember that the next week could bring a ton fo snow. Use it, clean it and then cover it until the weather is more stable. If you can't find charcoal use twigs. These sould be dry enough to ignite and about six unches in height. Fom there you can easily grill up hamburgers and hot dogs along with steaks for a long awaited taste.You can carry on  with the summery vibe by serving slaws and macaroni salad too. March's warmer days can also mean lighter Sunday meals too. Think a roast chicken or capon with asparagus which is starting to be in season.  Fish , like salmon and tilapia are perfect early Spring dinners. These too can be grilled outdoors and served with a squeeze of lemon and light seasonings.A nice side  with grilled fish is is a Spring green salad, a welcome departure from those heavier ones, Create a lemon juice based vinaigrette, spiked with parsley and oregano. Another idea is quich.it's a quick mix of eggs, creama dn veggies, baked in a pre-made shell. It's filling but doesn't weight you down.

March is a tricky month.There could be snow one day, a summery one the next. Be prepared with tasty dishes for both hot and cold days.

Picnic Days Are Here Again

 The rough winter is over.  The temps are rising. The parks and seaside are open again. That means one thing - picnics. It's time to pack our favorite foods and head to wide open spaces.

Before you go , check to see what you have as far as essentials. Do you have a picnic basket? Or a cooler for storing drinks and salad?. Some fancier baskets come with china or melamine plates along with utensils.  You don't have to have this, Paper plates and bowls along with plastic cups work just as well. The same for plastic knives, forks and spoons. Have wet naps and napkins on the ready because eating can be messy along with being dirty or sandy. The next step is deciding if you want to have grilled food or just sandwiches. Having a cook out at a park or beach is a more complicated affair. You'll have to have coolers to transport the raw meat along with charcoal ,lighter fluid and some way to light the grill. There is another way to go if you want hot  food. Pick up a few rotisserie chickens at your local supermarket  or hot dogs that are usually in every park.  You could also stop at a fast food joint like Wendy's or Mc Donalds' Just be mindful of the waste afterwards Pick up wrappers, straws, and cups afterwards.

The second part is what foods to bring. If you decide to go the barbecue route, decide what works better. Many just like drumsticks while other families want nothing but wings. Then there's the marinade. Do you want to go extra spicy or Oriental with scallions ginger and soy sauce. Of course hamburgers and dogs are always welcome, They always taste good outside  with a bag of chips or some homemade cole slaw on the side. You can even go vegan with soy dogs and Beyond Burgers.A true picnic has sandwiches. The entire family can make their own. Plain white bread is always a good choice but you can also toast it first. Then the fillings. If you have any leftover Easter ham slice it and put it on mayo slathered slices. You can also get chicken and turkey along with different cheeses too. Heroes are always a good picnic bring along. Again make what the family likes., with provolone , mozzarella, capicolla and salami. You could bring a variety of fun snacks. from bags of popcorn and pretzels or traditional sides like macaroni and three bean salads, along with broccoli and string bean salads. Bring another container with water bottles and juice boxes.

It's picnic season. Plan a lunch  out for a fun time in the park or the beach. Enjoy the good weather with good food and drink.

Burgers And Buns For Your Barbecue

We need barbecues right now. There's something about grilling burgers and then putting them and all the fixings on them that's soothing. Patties on buns are the ultimate comfort food. Now there's a new cookbook that's all about the marriage of bun and burger. It's the perfect book for these times.

The appropriately named Gregory Berger wrote Buns & Burgers : Handcrafted Burgers From Top To Bottom (Mango Press 2020). This book has everything in it, from how Mr. Berger got into bread baking, which won him prizes at state fairs to vegan choices.The book starts with the chapter titled Tools which basically explains ingredients and equipment. The last is mostly for bun baking. He also has a page of tips for baking which is a boon for beginner bread makers.What is interesting is the Buy Versus Make page. Should you buy or make fillers such as ketchup - no - or mayo - if you want.He does give an easy pickle recipe that could be served at any barbecue or beach picnic. He also gives a recipe for Dijon style mustard. Mr. Berger also recommends going to the local butcher for meat instead of the grocery store and local farm for fresh, organic veggies.He is also a big advocate of bread being made without preservatives which are what his recipes are. The book starts off with simple recipes to more advanced ones. However you can mix the buns with the different burgers.There's also a fun ice cream burger at the end for a sweet dessert served on homemade mini cinnamon buns.

I love this book. There are so many non-vegan and vegan recipes. Beginner bakers and novice chefs can  start off with simple sesame milk buns and the classic burger to Greek pita bread and English muffins encasing Greek burgers and breakfast for dinner patties. There are some unusual ones too, sure to be the highlight of any backyard get together. Try black charcoal buns made with activated charcoal that  you can buy online at Amazon. The burgers topping them are rather unusual too.Cod flavored with basil and pine nuts, with the patties being topped with avocado, sweet pickle remoulade - the recipe is also in the book and mango slices. There is a recipe for soft pretzel buns that will be topped with a homemade nacho cheese burger. Mr. Berger also includes pickle jalapenos and a nacho cheese sauce made with smoked paprika! There are vegan burgers too. One is made from plantains, forbidden or black rice and sweet potatoes. It give it a Latin American vibe  as it's served on honey corn bread buns.nThere are also white bean and pea shoot ones along quinoa  with bean and corn burgers. The last is served on a sweet topped Dutch crunch bun. For those who love waffle burgers Mr. Berger has those too for a really different take on this classic sandwich.

Buns I Burgers :Handcrafted Burgers From Top To Bottom is a great book for these unsettling times. Make the ultimate comfort food, a hamburger om a bun, whether for lunch, dinner or even dessert! They're tasty and different, fun and soothing!

The Safe Side of Barbecuing

As much as we all love a summer barbecue we should be aware of the dangers. The one big threat is that it can be a catalyst for serious health conditions. What to do?Have a mindful cook out.

Sophie Egan wrote about the potential   risk of cancer from barbecued foods in today's New York Times Science section. It was a piece that definitely caught my eye and it needs to be put out there.Ms Egan, who writes extensively about health and eating for The Times points out there are ways to have a healthier cookout. Barbecued foods do not directly cause the disease. What happens is that compounds  called polycyclic aromatic hydrocarbons and heterocyclic amines get generated when food, especially, meat  - namely  beef - is cooked on the grill.Lab studies have shown that they alter DNA in a way that eating grilled meats could cause cancer. How are these compounds formed? The first, polycyclic aromatic hydrocarbons are formed when any kind of organic matter- namely meat fat that drips off meat and onto the grill grates. The carbon inside gets combusted in the flames and then gets carried off in the smoke that's breathed in.The other , heterocyclic amines or HCAs is the black char that happens when high temperatures meet muscle meat such as red meat, poultry and even fish. Cooked amino acids react with another substance and creates creatine.It's not found in veggies which are the safest to grill.

You can dial down the risk. Grill fish which doesn 't take as long as red meat or chicken, along with plant based burgers.Even hot dogs are at risk. What to do if you cook out a lot? Try Beyond Burgers or Gardein's meatless ones. Both taste like the real thing and are better for you than red meat patties.
Another way is marinate.Even if you marinate for just thirty minutes you can reduce the formations of HCA. A layer of oil or sugar  creates a barrier that becomes seared instead of the meat. If you feel that a marinade may take away the flavor, then try a simple one of olive oil with lemon or lime squeezed in. Another suggestion is focus on more produce. Make kabobs that feature pepper chunks and cherry tomatoes. Try chicken with onions or for a sweet twist ,peaches and pineapples.It also reduces the surface area of meat being grilled. Cooking your steaks and burgers with spices, herbs and even tea- ingredients with phenolic compounds - antioxidants - quenches the formation of those carcinogenic compounds. Also cut down on grilling times and pull the pieces off when char starts to appear.Reduce fuel too and flip often. Another important factor is the wood. Use pine instead of hickory and maple. Definitely nix the charcoal.

You can still have a barbecue but make it a mindful one. Take the extra steps, from changing to pine chips for fuel, to marinating your steaks. It'll present less of a risk and you can enjoy your favorite grilled foods.

The Old Fashioned Way Of Grilling

Before charcoal there was wood.It stoked the home fires and cooked deliciously flavored meats.Now it's coming back thanks to a new generation of home grillers. They 're discovering that a few chips or sticks can make a big difference in a barbecue's success.

Steven Raichlen,  the host of the  shows Primal Grill and Project Smoke and  the guru on anything smoked wrote this in depth article for yesterday's New York Times Food section.As he points out this new trend is nothing new. Wolfgang Puck and Alice Waters have been using wood fuel for decades.This new generation of chefs are embracing it with an almost religious zeal. A growing number of home cooks are also making the switch. Grilling over wood is healthier and won't raise the  risk of getting cancer.The other plus is the taste.It comes from the high dry heat of a wood fire which caramelizes proteins in meat and the plants sugars in fruits and vegetables. Another plus is wood smoke contains more than a thousand flavor producing compounds., according to Dr. Nathan Myhrvold, once a Microsoft executive and now promotes modernist cooking. The list of chemicals include creosol which gives Scotch whiskey it's smoky peaty taste , syringol, responsible for the clovelike flavors and vanillin - the source of the vanilla sweetness in smoke. It's much more effective than charcoal in flavoring meats, However, he warns avoid evergreens like spruces and pines which emit a black, sooty smoke that has the repulsive taste of turpentine.

Before home chefs get on the wood bandwagon, there are a few things to keep in mind. According to another grilling expert, Aaron Franklin, use one kind of wood  When you mix wood, you really can't pinpoint the flavor. Keep in mind that different regions of this country use different woods that actually define then. Southerners use hickory, which is always associated with their outdoor cooking. The Southwest  along with Hawaii and Northern Mexico uses mesquite which not only gives grilled meat a distinctive flavor but also provides the added fun of pyrotechnic sparks. The Pacific Northwest has a fondness for cherry and alder. Any fruit tree will do. Home grillers should use split seasoned, appropriate logs (or hearty sticks). They should be between ten and twelve inches long and  two to three inches wide. Use seasoned, older wood instead of younger or green wood because it burns more effeciently. Also make sure it's split because it burns quicker. Grill affectionados may also want to get a parilla grill, This is a huge investment but worth it .It's basically building an outdoor kitchen in the backyard. You can also buy a smaller version from Home Depot or Lowe's.Wood grilling is also versatile. You can grill over flaming logs, like cooking on a campfire or over glowing embers like with a charcoal grill.

Wood grilling is a popular method for creating tasty barbecues. Try cooking over a fragrant wood for a delicious spin .It may be old school but it has a decidedly modern flavor.

Your Hurricane Help Kit

We are in the most horrific hurricane season in recent history. First Harvey, now Irma and on her heels, Jose. Preparations have to be made and that includes a hurricane help kit stocked with the essentials to survive. These will help if you're staying in a shelter or even in your car.

One of the most important ingredients in any hurricane help kit is water.Get it before it becomes scarce, There are price gougers throughout Florida that are charging seventy dollars a bottle (and there is a special hell for these monsters). Get both large size and the nip size . The first can be also be used for mixing powdered ingredients like formula and soups. The nips can be used for the kids and animal companions. Remember to save some for brushing teeth and washing if you have to.Luckily milk can also be brought along in the form of boxes and drink boxes. Take along some chocolate flavored ones for the little ones as a treat.Most shelters do have coffee and tea however if you can't make it to one, then pack a jar or two of instant  coffee as well as your favorite teabags. Keep plastic bowls for the animals as well as for soup along with paper cups for hot beverages only. Soda and juice can be drunk out of bottles and cans.

Pack  up food essential too. Make sure that your cats and dogs also have their foods as well as medications packed. Dry food would be the easiest to stow. The bags are usually waterproof and it's easier to dispense than wet.Bring either a big sack or two smaller sacks. If you can fit it into your trunk , add a few cans of wet food. Some shelters will have both , however they may not have the ones your animal companion likes. As for the humans, protein bars are a good choice.They're easy to pack and easy to eat. They can be used as breakfast in a pinch or as a snack. Canned fruit is another must. It too can be used either for a quick nosh, dessert or even breakfast.Pack a small hibachi or camping grill if you can. Use twigs or broken branches if you can't bring along charcoal, and make sure you have plenty of matches.Another must have are metal plates to heat up food and with this it means canned chili or chicken a la king. Meat might be iffy to cook along with being scarce. Think grilled tomatoes with olive oil or even peppers and zucchini, If you do crave meat , think tuna in a can or preserved meat such as ham.

Be safe but also be hydrated and fed during this crazy season of monster hurricanes. Have enough water and packable food to survive for days and weeks to come. Be a force of nature to deal with these vile and destructable forces of nature.

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.

A Guide To Grills

Every new homeowner gets excited when Spring comes around. It's not so much as enjoying the joy of a back yard bursting with greenery but a place to put an outdoor grill or kitchen. The question is what is the best suited for a home chef's needs? It is nice to have a full outdoor oven and fridge however it's sufficient to just buy a multipurpose grill as well.

The first question that should be asked is how much cooking will be done? If you do entertain a lot then an outdoor kitchen is a great idea. If it's a barbecue once a month along with an occasional outdoor dinner then maybe a grill or hibachi is a good choice.  As with everything, there are high end and low end grills. More money means more extras. The higher end is the gas grills. These are great for the environment because it's clean cooking or cooking that doesn;t  produce any emissions. They have great temperature controls, which means more evenly and better cooked foods.Some are even equipped with infrared heating. electric grills are great if you have a small patio area. It requires ceramic briquettes to heat up. Of course there are the traditional charcoal ones.,These cook food with an intense smoky flavor , great for ribs and steaks. You can also alternate briquettes with wood chips for a more flavorful foods. Higher end grills have air vents and dampers to control cooking temperatures and igniters . Having these eliminate the need for lighter fluid too. The good thing about buying any kind of grill is the price. You can get a cheap one for under fifty  dollars or splurge  on a $1,000 one.

On the other side of the spectrum is the outdoor kitchen. This is for true cooking affectionados and frequent party givers.It also helps to have a relatively big back yard too. An outdoor cooking area will take up as much room as an indoor one.There also is the extra costs of installing another gas and waterline to support it. However if you really want one it is doable. A low end one can cost about a grand , while the most expensive can reach  up to $15,000, An average cost is about $1,000 to $5,000 If you  are handy you can definitely install an outdoor cooking area. Modular units can be built by the amateur remodeler...Outdoor kitchens are great.. They can be styled like an outdoor Tuscan kitchen with marble and  over head trellis or a trendy Malibu hangout, complete with a plush dining area and pool area.An outdoor kitchen has a full working sink and mini fridge. An every handy island can also be installed, along with a pizza oven.This can also contain a propane grill and ice bin, eliminating the need for an oven and fridge.Keep in mind that an outdoor kitchen does have to be covered come winter.The covers  are usually canvas and they do have to be customized.

Spring is coming and with it comes the urge for outdoor cooking. You can go for a traditional charcoal grill or a lush outdoor kitchen.Whatver the choice it comes down to fun outdoor cooking and the delicious foods that come from that.

Smoking Hot Eggplant

Eggplant can be a hard sell. Some don't like its' oily flavor after it has been fried. Others are turned off by its' bitter aftertaste. Yet, done right eggplant can be addictive. The flesh can be sweet and creamy .Eating it this way  can convert even the most adamant of eggplant haters.

Melissa Clark knows this and explored it in her weekly New York Times Dining column , A Good Appetite yesterday. She has come up with the best recipe for eggplant  a creamy dip.Instead of making it part of the main meal she turns it into an appetizer, right in time for fall get togethers and even tail gating parties.This is not baba ghanoush, she claims, this is different because it doesn;t have the usual tahini added..,She combinesthe eggplant instead with a mellow Greek yogurt and olive oil,  then spices it  with garlic and spikes it  with freshly squeezed lemon juice.She recommends adding more olive oil to the dip as well as crunchy pomegranate seeds and mint for color and flavor.

The secret is how to cook it. Ms. Clark chars the eggplant until  the skin blackens and as she puts it, the flesh collapses in on itself.Use a wood or charcoal fire as opposed to a gas grill or gas oven, Doing such won;t sear it. The skin will turn to ash and the steady long time over the fire helps to slow cook the flesh.This process also allows the meat to absorb the smokey flavor of the skin, giving it a nice rich flavor. Then it's just peeling off the skin and pureeing the flesh until it's smooth. You can use the grill to make homemade pita, chips as Ms CLark did. These are the perfect mate to the dip.

Even the most averse eggplant hater will love this smokey dip. It's rich and creamy without being overpowering.It's a good introduction to eggplant and especially its' earthy ,sweet taste.

Step Away From The Grill

By now everyone has had at least one cookout or has been invited to one. As much as we all love barbecued meats and even veggies, we  are putting ourselves at risk by eating them. Surprisingly many don't know the dangers of that charred hot dog or well done hamburger. There are alternatives however that can be subbed in.

Grilling requires two ingredients - flame and meat. The flame or what causes charcoal briquettes to ignite and smolder come from lighter fluid which is a petro chemical. Petro chemicals can be carcinegenic on any level. Cosmetics, lotions , and even baby products are made with them. Lighter fluid is another scary byproduct that has serious  consequences if used frequently..When it heats up and converts to smoke it engulfs the meat with cancerous particles. Of course the meat doesn't help . The juice drips down onto the briquette and reacts with what's known as PAH or polycyclicaromatic hydrocarbons. This can. lead to colon and rectal cancers later on.

What to do for all those grilled meat lovers? There are alternatives such as a chimney starter. This method doesn't rely on harmful petrochemicals but instead on newspaper lighted over coals. You can also just use newspaper as well. Also  drizzling olive oil or vegetable oil on the papers before lighting makes for an adequate enough flame.You can also use wood chips too or even splintered firewood. Experiment with  different woods such as hickory or maple along with apple to give your meats a truly delicious flavor without the fear of illness.

Grilling is the all American past time. Yet it can be dangerous and hazardous to your health. Try to cut down on outdoor cooking or switch to the healthier wood version. You'll be doing your body a favor.

Summertime in The Snow

As much as winter dishes are hearty and satisfying, there's something about summertime cooking. It's lighter but also |more fun. In  some ways it's  also healthier too, with a plethora of veggies and fruits. What  to do if you're craving your warm weather faves?Make them.It's as easy to barbecue and make salads in January as it is in July.

Barbecued meat tastes great no matter what month you grill. Some supermarkets still sell briquettes however don't despair if you can;t find any. You or someone probably have some left over, if the kids haven't used them for a snowman. If there is absolutely none, use twigs and cut branches from your backyard. Fruit wood often imparts a sweet smoky taste that will enhance the meat. Also , if you haven't been regularly grilling, then thoroughly clean the grill and utensils you're going to use. You can still get the same cuts of meat you did in the summer. In fact grilled will be a nice change from roasted or baked.

What about those salads that everyone loves.Luckily grocers all over are always fully stocked. Granted, the tomatoes and corn aren't as nice as what we'd get during the summer but they'll suffice.You can also buy canned veggies and even fruit for different dishes. Summer faves such as potato and macaroni salads are easy to make because the ingredients  are always at hand. If you can't get fresh onions for the potato salad, use onion powder . For the macaroni that sometimes called for diced green and red peppers, then do a different spin by adding red pepper flakes. This give it a fiery twist that works well with barbecued ribs and  steaks.

If you;re craving your warm weather faves, then make then. Unless there's a blizzard outside you can still grill and barbecue. You can whip up your favorite salads too. It's easy having summertime in winter.

Clean That Grill Get Ready For This year's barbecues!

June is the time to reopen the pool, dust off the lounge chairs and of course clean and prep the grill. It's a nasty chore but someone has to do it. You should also be looking at your cooking instruments and deciding if they're worth cleaning or tossing. After all a successful barbecue begins with a well functioning grill and good utensils.



Consider cleaning your grill like cleaning your oven. The main idea is here is to get rid of that yucky left over fat and food bits that have been stuck there all year. You can use a special grill cleaner (found in your grocery's cleanser's aisle) or just use regular oven cleaner. The oven cleaner works just as well and probably doesn't cost as much. There is also a method involving tin foil too but I think the soap and water method is the best. The other is putting the foil over a hot grill and letting the food remnants turn to ash. To be honest I don't know if this really cleans it or not. Otherwise use a wire brush and some Comet or Bon Ami to get it clean and then rinse. Don't be too hard on the scrubbing otherwise you can ruin the metal. Also rinse out the pit used to hold the charcoal. This probably has a buildup of dust and debris from your garage (you should have all grills covered in the winter).

For a gas grill, you 'll have to take it apart. Lift everything out layer by layer until you get to the burners . Make sure you inspect these carefully. Check to see if they're not clogged otherwise you'll have uneven heat coming through and half cooked foods. While the grill is empty clean it with soapy water . Put all the cleaned layers back in and then do a priming to burn off any soapy residue (otherwise your first barbecue will taste like cleanser. )Your grill should now be ready for use and a whole season of good cooking.

Get everything ready for the summer ahead. That means clean the grill and prime it for some ribs, burgers , chicken and kabobs. It'll make for tastier eating and better cooking.