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.

Chocolate Works

 It's chocolate time - a time when everything chocolates will be baked , whipped or melted for Valentine's Day treats. Yet many are at a loss about when to use powdered cocoa or chocolate candy. Surprisingly it's easy to remember what to use for what sweet recipe.

Many novice home bakers ask what is cocoa powder.Is it the same as hot cocoa mix? No! It's a powder made from the dry solids of coca beans remaining after the cocoa butter is extracted.Keep in mind that there are two types. One, Dutch is not as bitter tasting thanks to being treated to an alkali to reduce the acidity without it cocoa powder can be bitter and acidic.What should you use? Either one will work in nay cake, cookie and cupcake recipe.Dutch chocolate will give baked goods a more chocolate-y flavor. while untreated coca powder will give a fruitier or slightly bitter flavor to the batter or dough.Baking with Dutch cocoa powder will also give the finished product a deeper richer color. What about frosting and glaze? Yes, Dutch cocoa powder will give the icing a rich fudgey look and taste.Don;t use regular  cocoa powder for your frostings (unless it;s the only one your store sells).It won.t give the icing that smoothness necessary for piping and swirls. You can  also use Dutch cocoa bars which are like candy bars. This creates a very silky texture.

Candy is a huge part of Valentine's Day, Homemade treats are always beloved. yet a lot of novice candy makers are in a dither as to what kind to use? Milk? Dark? White or pastel? The best chocolate to  use is a real chocolate or coverture. This is a chocolate that contains more cocoa butter than the chips used for baking.It gives the finished product a smoother finish and a glossier, shinier look.There's also a snap sound when it's bitten into.Most candy makers swear by GHradelli's melting wafers. You can get fresh strawberries and cherries right now so consider these for a luscious treat. Keep in mind that pretzels are also good dipped .Use the same chocolate - couverture -for dipping.A fun sweet is taking pretzel logs and then first dipping them in caramel and then chocolate. You could also use milk and white chocolate couverture for this too. After the logs are dipped in chocolate roll them in heart shaped sprinkles for added cuteness and appeal. A truly decadent gift are homemade truffles. Many home candy makers are put off by the recipe because they fear it's too hard.Yet they're relatively easy to create. They;re just ganache .You just need cream, butter and chocolate.warm a scant tablespoon of butter with a cup of heavy cream or  whipping cream. This is them poured over chopped chocolate and then stirred together. Refrigerate for two hours until the mixture is set. Roll into small balls and then roll in whatever your loved one loves. Try chopped pistachios for color or coconut flakes for more flavor. Have fun with them.

Baking  and making rich  chocolate treats is easy. Use the right cocoa powder or couverture to create mouth watering sweets. It'sa  fun way to celebrate Valentine's Day!

The Perfect Parfait

 This is the time for cool treats and nothing says that better than a parfait. It could be a lovely way to start the day? It can be a cool treat after a barbecue .Anyway you have it 's a nice treat on a hot August day,,

As expected the parfait  was created by the French around 1890. The original recipe was the basis for our frozen custards of today. French chefs cooked eggs sugar and cream together as a custard then frozen. There are two versions. the french one which is made with whipped cream, simple syrup and any kind of flavoring, namely fruit. It's then poured into a tin, much like its' Italian cousin the semifreddo. Egg yolks are added , much like the original recipe to give it body. The American version is more layered like a sundae. There is also a Japanese one with a base layer of cornflakes! it also has more whipped cream and gelatin cubes than the American one. A breakfast parfait is a different and fun way to start the day. Use Greek yogurt which is thicker and has more body than the American and layer with different ingredients.Add old fashioned oats and for more nutrition and good helping of chia seeds. You could add frozen fruit but fresh is better especially now with all the harvests happening right now. Layer with sliced peaches and strawberries for a tasty treat.Sliced bananas and blueberries also work. Keep in mind that you can have this as a mid afternoon snack too. Add chocolate chips for some flavor and a boost of energy.

An ice cream parfait is a lovely way to use the fruit of the season along with good ice cream., As for the ice cream , you can make it yourself or get a good brand . A simple yet elegant one is layers if vanilla ice cream and fresh cut fruit. Try a French vanilla with pitted and chopped cherries is also good. You can do the same with other fruit for the season like peaches and strawberries. If you want more layers, add  crumbled vanilla wafers like Lidl's or Nabiscos and top with whipped cream. Of course a chocolate version is also  doable and delicious. Layer chocolate ice cream with strawberries or chopped , pitted cherries. Add a good chocolate syrup such as U-Bet or Fox's. (Hershey's also work well here).Top with a blob of whipped cream and more fruit. You can add a layer of cookie or even chocolate cake here too. A decadent dessert is a tiramisu su one. It starts with a homemade ice cream made from a mix of mascapone cheese and evaporated milk. Beat together until stiff peaks form and freeze until ready to use. You can also use coffee ice cream too. Cake is the base here and it's soaking either vanilla or chocolate pound cake in espresso. Layer the ice cream and cake, sort of like mini trifles .You can also sprinkle on cocoa powder too to give it a mocha flavor. Top with whipped cream and more powdered chocolate.

Beat the heat with the perfect parfait. You can make one for a breakfast treat or have one after a barbecue. Either way they're cool and delightful.

Summertime Treat Grilled Fruit

 There are so many summertime harvests right now from late season cherries to peaches. what is great about the fruit of the season is that they can be grilled. Any can be used as dessert or even in side dishes.

Surprisingly any fruit can be roasted and grilled even the littlest ones. Grilled or roasted cherries are easy to make and can go with everything from pork chops to chocolate ice cream.All they need to be is pitted to make sure no one breaks a tooth and then tossed in a mix of olive oil, sea salt and ground pepper.YOu can roast these on a grate on your grill or in your oven. MInced parsley could be added to this for a savory quality which would make them perfect to add to a salad. These could also be added to a dressing too for a lively zing to a grilled chicken or steak salad. Going to the bigger fruit, peaches lend themselves to coals or oven. Again they need to be pitted and halved before cooking. Brush them with melted butter or olive oil and then cook for four to six minutes on both sides. Again these are versatile. Add some brown sugar to the melted butter for added sweetness and then serve the peaches topped with vanilla ice cream or vanilla yogurt. Grilled peaches are also perfect as a side to grilled chicken and combined they make for a wonderful salad with the addition of feta cheese and arugula. Serve with a balsamic dressing.

Most grillers usually stick to those backyard dessert classics - watermelon and pineapple. Although water melon tastes good when it's chilled ,it's equally as delicious grilled.Keep in mind to cut it into thick triangular wedges. Arrange the pieces on thee grill and cook for about two to three minutes or until grill marks appear. Some home chefs put a honey sauce on them but you can also just eat them plain as well. A watermelon salad is a nice side to burgers and hot dogs. Start with a dressing of balsamic vinegar and olive oil. You could use red wine dressing if the balsamic is too strong.Add arugula and a nice crumble cheese like chevre or goat cheese.Mix and serve. You could add grapes or walnuts too if you want more flavor. Grilled pineapple is always a treat at the end of a cookout,It's just brushing the rings or slices with a mix of melted butter and honey or brown sugar. Add a little sea salt to bring out the fruity flavor and grill for two to three minutes on each side. You could add it to  a salad but it does taste good with with just a scoop of vanilla ice cream on top of mango ice.

We're in the full swing of harvest season. It's time to use the harvest in a number of versatile ways. Try grilling the local fruit for tasty sides and desserts.

Your Scrap Garden

 Don't throw away those scraps! Those bits and pieces from veggies and fruits can be planted and regrown into more ingredients for your summer kitchen. It's a fun way to recycle along with being a thrifty one.

Most veggies can be replanted in your  garden or in pots.The alliums like leeks and scallions are easy to replant. Bunches come with small, white roots already sprouting. You can first plant them in a glass of water and then plant them in the garden or in a terracotta pot with good drainage.  Keep in mind these need a lot of bright sunlight. They can be placed by a window but outdoors is your best bet for growing healthy ones. what is great about them is that they just keep on giving. Pull them out, use them long green leaves in everything from sauces to soups and then replant the second generation of sprouts. Onions can also be grown from scraps or the whole veggie. Onions will start to sprout new growths if you leave in your crisper for a few weeks. Don;t throw them out. Add them to your garden too! Romaine lettuce, lettuce and bok choy can also be regrown. Save their stumps and place in a bowl filled halfway with water. You''ll start to see leaves after a few days!!!.That means it's time to plant in your garden. Potatoes and sweet potatoes can also be regrown too. Cut in half and place in a dark area like your basement.

Fruits are an easier regrow. All have seeds which can be replanted. Remember though that oranges and lemons do require warm weather. This is perfect if you live in states like Florida and California that have always been associated with the fruits Trees can freeze and damage can be done to both the blossoms and the fruit. You could grown them if you have a climate controlled greenhouse. If you 're in the northern part of the country,. then think apples and cherries along with peaches and plums.However most commercially grown fruit comes off of "grafted" trees. You may not get the same tasty fruit that you bought from your store. A Golden Delicious seed may not yield a Golden Delicious apple. You will get apples , and they'll still be delicious but they might be a Fuji or a Winesap.. The same is true with plums and peaches. Another point to remember is that it will take a tree two to three years to produce fruit. Still it's nice to even have a tree for shade. Make sure plum and peach pits are scrubbed free of any pulp and then air dried before planting.

Save those scraps!!!! They can be used to create a productive harvest and ingredients for your future meals. You'll be getting much more from your original buy.

Fruit On The Grill

It is harvest time for many summer fruits. They are good on their own, but grilling them adds another layer of complexity and flavor. They may be versatile when raw but grill them and they can be added to any dish , sweet or savory. It makes for a nice change in flavors.

Peaches are in season now.They're all over grocery stores and fruit stands, just waiting to be turned into something delicious. Yes, they're good in crumbles and cobblers but roasting them takes the fruit to a  whole new level.It's a simple cook with the peaches being cut in half and pitted, then brushed with olive oil. Doing the last will prevent them from sticking onto the grill grate. Use semi ripe or firm to the touch peaches for this . Too ripe ones have a lot of sugar in them which will burn quickly and are too tender to take the heat.  Grill for four to five minutes on both sides. Serve with with scoops of vanilla ice cream and a drizzle of brandy for a lush out there summery dessert. You can also have them with grilled pork tenderloin or better yet chicken. The last works well with the peaches in a salad , whether for lunch or dinner. Nectarines are also big right now and these too can be grilled. They're prepared the same way as the peaches are but use melted butter instead of olive oil.  Grill for only three to five minutes on each side. They can be dusted with brown sugar and served with vanilla ice cream or served with feta cheese for a tasty sweet-savory side dish. Serve with chicken or lamb kabobs for a different outdoor grilling experience.

Smaller fruits can also be put over the coals. Many home chefs would never think of grilling plums but they are delicious this way. Again they're halved , pitted and brushed with oil. You could use olive oil or a lighter one like vegetable for this. Keep the skins on and grill them flesh side down for only five minutes. You could roll them in granulated sugar before grilling for a sweeter treat or cardamon for a spicier version. For a savory side, brush the plum halves with olive oil and then sprinkled with minced rosemary or chili pepper. Both  versions would be perfect alongside a grilled steak. Freshly grated ginger can be added to the olive oil before brushing it onto the fruit. Serve ginger plums with grilled pork ribs for a tangy Asian inspired dinner. Another fruit that's worth grilling is the cherry. You will need a grill pan or grill mat  for them however you could use foil in a pinch. First pit and halve about a pound of  cherries , then spray the grill pan, grill mat or foil with non stick cooking spray. Flip constantly so all sides are cooked. Do this for  three to four minutes or until they become lightly charred. Grilled cherries can be served with chocolate or vanilla ice cream for a crepe Suzette type of dessert.  Season them with salt and pepper  as a savory side with steak or pork They're also good in a salad. Add them and grilled chicken to a mixed green one along with crumbled feta for a truly delicious summer salad.

Grilled fruit is not only a great way to use the summer harvest but a delicious way too. Add any of them to a sweet or savory dish for a unique flavor. Enjoy the bounty of summer , grilled to  sweet  or savory perfection.

Cleansing Foods

Once you do a cleanse it's important to maintain that "cleanliness" in your body. That means strict dietary changes however they're for the best. What should you eat? What should you avoid?

Tomorrow I do my gallbladder cleanse. It may take more than one to thoroughly flush out my liver and gallbladder (most gallstones actually begin in the liver and should be called liver stones). It would be so easy to go back to old habits and favorite  but bad for me foods. Maybe occasionally I can have butter and white breads like when I order from Panera. Possibly I could have cold cuts now and then along with sandwich cookies. Yet I cannot make a diet of them as I've done in the past. Luckily I have gone off French fries  which are just super bad for any digestive organ. It's now cutting out the Popeye's any of the fried chicken along with tuna in olive oil. To soothe my gall bladder along with the rest of my digestive tract, I have to give up sugary foods and drinks. Again luckily I have a Soda Stream where I can make organic sodas with water and freshly squeezed fruit juices (I'm looking at a homemade cherry one). Snack candies like Tootsie Rolls and Milk Duds will be replaced with cherries and blueberries. Even avocados are off the table too, They contain too much fat.

There will be a new diet once my gallbladder and liver are thoroughly cleaned.  White flour products are definitely banned. Home bakers should take heed with this and consider rye or barley flour to bake your breads. The great flour and baking supply company ,King Arthur has these and they can even be used for cakes and cupcakes. This also applies to rice, where I'll be cooking more with brown rice and whole grains like quinoa along with veggie and bean based pastas. As for meats, cold cuts will be eliminated and a sandwich with freshly cooked meat will be subbed in. Subway can make up heroes with fresh chicken mixed with sliced veggies.I live in a semi vegetarian household so there is no dairy. I can have oat milk ice cream but with fresh cut fruit like strawberries or peaches. Tofu is also good for gall problems so I can still have Gardein products from their hamburgers to meatballs. Dining out will be tricky but it can be maneuvered. There's always grilled chicken salad with a simple vinaigrette or a variety of veggie sides sauteed in olive oil and garlic.



Any cleanse is exciting but also a chance to start anew. It's then just cutting out the bad foods while embracing the good. It's the best way to live for you and your digestive tract.

Junior Baking Made Easy

Kids and baking cookies go together like  well  cookies and milk. Yet some recipes can be overwhelming for the young bakers, especially if you're letting them go solo.Go with the simplest.  It'll make for a fun  and not fretful time in the kitchen.

The easiest, and least worrisome are the no bake recipes.One of the most fun and the most candylike is the recipe for cow patties (horrible name but a tasty bite). It's adding butter, sugar, and milk,along with milk and cocoa powder in a four quart sauce pan. It;'s boiled for a minute and then taken off the stove.  Peanut butter and vanilla are then added , finishing with the oats. The  "dough" is then dropping by heaping teaspoons on wax paper lined baking sheets. You can add red and green cherry halves for a festive holiday look.If you feel that the kids can't handle a burner then think about Rice Krispie cookies. Heat up the butter and marshmallows in the microwave for  three minutes on high. Stir and then microwave again. Stir a second time to make sure marshmallows are completely melted. Then add six cup of the cereal,. Mix until all the rice puffs are coated. Pour mixture on a 15 x 10 x 1 inch pan coated with cooking spray. Use the cooking spray on the spatula and spray liberally on the cookie cutters.Decorate with icing, chocolate chips, silver dragees or anything that catches the kids' eyes. You can also make a Rice Krispie  house too, using all sorts of candies and cookies to decorate it.

Older kids such as the nine to twelve age range can have fun with simple sugar cookies. Try a drop recipe instead of a rolled , put in the fridge dough. It's a mix of flour, baking soda, salt and butter along with  one egg and vanilla extract. Sprinkle on holiday sprinkles before popping into an oven.Peanut blossoms are another fun holiday cooking and can be varied with both milk and dark chocolate  kisses. The dough is a peanut butter one, sweetened with light brown sugar. Continuing in that vein, have the young bakers trying their hand at peanut butter cookies. For even more deliciousness  dip the ends in either milk or dark chocolate and then blitz with red and green sprinkles.Chocolate chip cookies are everyone's favorite and the homemade ones are the best. A simple recipe is one that contains all the stuff that makes these snaps a decades old classic. It's an alchemy mix of flour , butter eggs, brown sugar (it has to be BROWN sugar, white just won't work) and of course chocolate chip or chunks. Dark chocolate is the best.

Encourage young bakers with simple recipes. They'll enjoy making and baking them. Let these future pastry chefs go wild with flour and sugar, eggs and vanilla.

Salads With Spin

If you're in the Northern Hemisphere, chances are you're sweltering and uncomfortably hot right now. It's definitely the season for salads.They're easy to make , easy to eat and easy to put you to sleep. It's time to take this summer staple and give it a new spin.

 Home chefs and foodies have been avoiding romaine lettuce since the whole salmonella scare back in April. That's over and it's time to rediscover this tasty leaf.Romaine leaves are used mostly in Caesar salads which is a fine salad. Liven it up with un-traditional- add ins like seared scallops or crumbled bacon.Steak - always good on its' own adds an unami flavor to the mix and makes it more filling. If there's any leftover put it on a hero roll and turn it into a sandwich for the beach or the park.  Wedge salads are making a big  comeback, especially with romaine and iceburg heads. It's a nice alternative to a traditional mixed salad and makes for a filling lunch or dinner. It's quartering the heads and then pouring on the dressing. You want to use a lot of dressing so that it dribbles down into the nooks and crannies , sort of like butter seeping into an English muffin.Top with anything crumbled like bacon or soy bacon , almonds or sunflower seeds. Should any other veggie share the plate with it? Think sliced cherry or grape tomatoes for color and flavor. Another spin is roasting the wedges. Rub oil on them , season with sea salt and freshly ground pepper and place on the barbecue, roasting for thirty seconds on each side.

Another spin on salads is adding the fruits of the season. Cherries are in season right now. Those ruby red, rich in flavor gems would be perfect in a salad that features chicken or steak, To emphasize the flavor, you can also make a cherry infused  vinaigrette. Use Bing cherries , mix them with oil and apple cider vinegar and pinches of rosemary, garlic and allspice. Strawberries, good on their own, add a sweetness to a grilled chicken salad. Combine the two with red onions and almonds with torn romaine leaves as the base. You can try a peach version subbing in mixed spring greens  for the romaine. A fun variation is combining the peaches with cut nectarines.Blueberries are chock full of antioxidants and flavor. Imagine adding them to any salad. Combine them with a creamy feta cheese to balance the fruity flavor. Greens don't have total domain over salad. A refreshing one is a Neopolitan bread salad which pairs cubes of Italian bread with sliced vine ripe tomatoes.Bathe in olive oil infused with mashed garlic and basil leaves. For more bite toss in sliced red tomatoes.Broccoli and string beans make for excellent salad bases Sliced ham and shredded cheddar pair well with the first, although just a plain broccoli salad with garlic is a nice lunch. Add chopped onions to the string beans for a refreshing break from the usual mixed greens. Corn salad is both fun and tasty. It can be combined with all sorts of ingredients for a cool meal.

Liven up salads with meats and fruits for a refreshing new spin. They give a summer classic more zing and flavor. Try them for a tasty hot weather lunch or dinner.

Summer's Best Part One.

What are the best foods of summer? Is it crispy fries eaten at the beach? Watermelon at a family picnic? Or the stuff bought at a rest  stop on that all important road trip. If you don;t have an answer, then go to the New York Times Food section. The section weighed in on what's the best nosh during the summer months.

The Food sections heavy hitters, Pete Wells, Sam Sifton, Julia Moskin KimSeverson , Tejal Rao and Ligaya Mishan weighed in on several summer staples from fruit to fries, veggies, along with picnic staples such as hot dogs and icy treats along with gas station goodies. There may be some disagreement out there from readers and foodies.Everyone has his or her warm weather favorites that they swear by or have always been a part of their lives. Yet some curious eaters many try their suggestions and discover something tasty along the way, Pete Wells covered  fruit  His picks are raspberries,peaches blueberries,  cherries, and at number one watermelon. They are all good and good for you.Peaches are my summer go to, although the others are also perfect  - not just for their nutritional value but also for their versatility.I agree with Mr Wells that the berries and the peaches are great in crumbles, betties and buckles.However we differ on watermelon, He wants to turn that luscious pink flesh into a salad with feta and tomatoes. My favorite way of eating it - cut into  wedges , straight from the fridge. There's something about sinking one's teeth into cool, refreshing sweet pulp - especially on a hot day

Julia Moskin covered the fries. They are a big part of our summer eating,particularly beach eating. There's something about  crispy fries, with a fine layer of sand and salt on them - or better yet, eating them with sea salted lips.  She  lists shoestring ones last, comparing them to hot hay  not enough meat and too much crunch. There are  disparaging words about their opposite - steak or plank fries, These are too much potato and not enough crunch. Of course, there is criticism about the curly ones too,,usually bought at state fairs and some food courts.Ms. Moskin feels that French fries should be eaten in bites and not lowered into the mouth like a drone payload, She also does not like the dusts or flavored salts that people douse on these ringlets.Surprisngly she likes waffle fries, (she uses them as an interesting base for sunny side up eggs) They're good for holding pulled pork and melted cheese, As much as I love crinkle cut fries, she does not. She does  give my favorite, Nathan's a pass, These are the best, crunchy on the outside, meaty inside. Her number one? McDonald's - simply because they are the perfect shape and color. I would have gone with the boardwalk ones or the Euro , truly french frites, served in a spiral cone holder . The last is a must at almost every SoHo cafe in New Yorkn usually accompanying  moules, Belgian style mussels steamed in garlic and white wine.

Tomorrow , we 'll go through the best hot dogs, ice cream, gas station goodies and that summer staple, veggies. Will what's chosen be your favorite. Come back and see.

Easy Spring Desserts

Believe it or not , the blustery ,cold Spring weather will give way to warm days and high temps. That means easy desserts , perfect for barbecue and picnics. Good-bye to elaborate winter sweets, it's time to create effortless afters.

One of the easiest desserts is pudding pies and tarts. Jello has recently come out with a line of all natural puddings, made without any preservatives and dyes. They're call Simply Good and that's an apt description of them. They'd make perfect fillings for any pie or ice box cake,Pudding pies are a snap to make. Buy an already made crust (you can make them yourself if you're that ambitious) and fill with one of the Simply Good packets. These usually take two cups of milk but for a thicker , more set filling using only a cup and a half. Then it's just placing it in the fridge to set. One tasty combination is banana pudding in an Oreo crust .For a fancier take , decorate with puffs of Reddi-Whip and shaved chocolate. The last is an easy embellishment.Use a micro grater and dark chocolate  and grate a dusting over the pie's surface. You can do the same with a chocolate filling too. Another easy idea is individual tarts .Use the small sponge cakes , usually found in your grocery's fruit section. Fill first with an even layer of chocolate or vanilla pudding then add a second layer of sliced strawberries or peaches. If you;re using vanilla  pudding, lace it with brandy for a fun kick.

Another spring dessert idea is trifle. True , this treat is often associated with Christmas or New Year's but it can easily made for warmer days.Use fresh fruits such as strawberries and blueberries, layered with vanilla pudding or for a fruitier fix, use the banana flavor. An even cooler and tastier treat is an ice cream trifle, perfect after the first barbecue of the season. Take store bought cake, whether a sponge or pound cake tear into pieces and place in the bottom of a trifle bowl, Lberally sprinkle with brandy or sherry . Fill with French vanilla ice cream and cut seasonal fruit.,Top with berries and serve right away. Want something more decadent to chase those burgers and ribs? The try an ice cream version of Death By Chocolate.Use store bought chocolate pound cake, add a sprinkle of chocolate liqueur  such as Godiva and then a layer of chocolate ice cream. It can either be topped with more liqueur or syrup and Cool Whip. You can add either a layer of strawberries or cherries. For a simple and elegant English  dessert, think the inelegantly named Eton Mess. A favorite of William and Harry (and possibly Kate and Meghan). it's a simple mash up  of crumbled store bought meringues, any kind of whipped cream and fruit. It can be made as a trifle or as individual parfaits.

It's Spring. That means easy meals followed by easy desserts. They're a snap to make, and fun to eat.

The Many Facets Of Egg Noodles

Egg noodles have been a kitchen staple forever. Many of our mother's and grandmother's recipes centered around them. They're still as versatile and delicious as ever. They could be the main dish or part of a side.They can even be used in desserts.Egg noodles are what you make them whether in savory or sweet dishes.

Egg noodles originated in China not in Europe as many would believe. They were first made about  4000 years ago and preserved ones were unearthed at Lajia in Quinghai ,China in 2005. They made their way to Europe where most German and Scandinavian households used them on a regular basis. Egg noodles were in savory dishes, sopping up gravy and providing the carb part of the meal. German Jews used the noodles in sweet dishes such as kugel.They're different from pasta in the sense of whole  eggs or egg yolks mixed with wheat flour and then boiled in water. Pasta can come with or without eggs. Sometimes olive oil and vegetables can be incorporated in the recipe. Noodles are generally one length and shape while the other,as we all know, comes in avariety of shapes and sizes. Like pasta, egg noodles can be bought or made at home. It's just taking two cups of flour and mixing ot with one teaspoon of salt and one teaspoon of baking powder . Two whole eggs are added and this is what gives the noodles their rich , sunny color.Half a cup of milk is added as well.It's left to sit for half an hour before rolling out. You can use a pasta machine to make them or a knife.It's then dropping them into boiling waiter for two to four minutes.

Whether they're home made or store bought egg noodles are a great base for so many dishes. The Swabian Germans from southwest Germany cook boiled ones with eggs for Lent. This traditional and delicious dish also has sliced peaches  on the side to cut the intensity of the eggs.Germans also use them with meat and gravy recipes. They can be used instead of the traditional spaetzle, a kind of noodle itself. Another delicious recipe is beef tips and gravy over egg noodles. The noodles' mildness is the perfect foil for the beef's and sauce's strong flavors.Try them with either beef or chicken paprikash, the famed Austrian dish, known for its spicy ' paprika sauce. Of course egg noodles taste their best in chicken soup. Nothing beats a homemade one, thick with those luscious eggy, strands and hearty chicken chunks. You can also think out of the box and put the noodles in a minestrone for a chunkier version of the original recipe. Egg noodles have a sweet side. They give body to cinnamon laced sweet casserole along with providing the base.  A lush one involves egg noodles,cherries and sour cream baked together for  truly rich dessert.

Egg noodles are a versatile staple every pantry and kitchen should have. They're easy to use and easy to create hearty dinners and desserts. Make them, buy them but definitely use them in your next dish.,

Cool And Calorie Free Frozen Fruit Treats

Is there a low cal alternative to ice cream for a summer treat? Yes, and they're even more delicious than a scoop of butter pecan. It's frozen fruit which is not only good for you but refreshing.

Fruit popsicles are a tasty and cooling treat on any muggy , not day,. They're  tasty as either a snack or a dessert after a barbecue. Take advantage of June's harvests. Cherries, strawberries, blueberries and peaches are out in abundance at farmer's markets and supermarkets.Use them to create sweet treats. Coarsely chop the fruits and pour into popsicle molds (there are some cute ones out there).Add low sugar grape juice or fruit punch to give them body. For a more festive look sub in fizzy flavored seltzer that will give the pops  "frozen" bubbles. These can also be dipped in dark chocolate for added flavor .A more sophisticated take is granita, the easiest ice to make. This is an Italian classic, even being served with a brioche for breakfast in Sicily. Try a lemon one for a cool, summery break from hot temps. It's cooking the lemons down with  both the  juice and zest with water and sugar and then freezing in metal pans.Let the liquid  sit for thirty minutes,take the pan out and stir the ice crystals, Repeat  this every half hour for three hours. The final result is an icy  slush that's served in goblets or bowls.

If you don't have time for this don't despair.There are some very tasty pops out there  that are chock full of fruit and goodness.A caveat though before shopping. Look to see what the ingredients are Avoid those with fructose. Outshine is a new company but it's giving the more traditional brands a run for their money. They have such delicious flavors as grape, watermelon and a host of berry flavored popsicles.. Get their variety pack to please the whole family. The company has also gotten on the coconut water bandwagon and is offering one made with the milk.It's also loaded with large pineapple chunks. Dole has put out a yummy treat  Dippers. The fruit company is dipping a toe in the froze treat department with their low calorie but sinfully good dark chocolate dipped frozen strawberries and bananas. The strawberries are the best and there are two slices one to a pack. It's a marriage of two great flavors in a refreshingly cold treat. Add them to low cal frozen yogurt for a fun sundae.Diana's Banana's  are another frosty treat  that perfect for the dog days ahead. They are  dark chocolate covered banana slices which make for some good snacking on a sweaty night.

Don't turn to ice cream when the temps rise. Go for frozen, fruity treats instead. They're healthier and goo for you , both for cooling off and for getting better nutrition.

Hooked On Produce

This is the start of the summer harvest season.It's the perfect time to introduce the little ones to the joys of healthy eating while weaning the older ones off junk food and candy.Take advantage of these harvests to impress the importance of right choices.

Peaches are in abundance right now and they 're the perfect and versatile fruit for any little foodie. One is the perfect snack, perfect if it's cut into slices. (always make sure they're pitted.If you want, save the pits  to plant them -a good lesson on gardening) Since the weather is getting warmer, think popsicles. Chop them up in a food processor and then blend with orange or tangerine juice along with agave syrup. A quarter teaspoon of vanilla extract can be added for more flavor. Peaches can be turned into edible cups for yogurt sundaes. You could hollow them out for more space and mix the scooped out flesh with the yogurt. Add some chopped almonds or sunflower seeds for crunch.Another fruit that's out in full display these days is watermelon.Of course , kids love chomping down on a slice , enjoying a watermelon bath, one of the most joyous summer memories.Yet it can also be made into a cooling ade, perfect for a beach day or picnic.it's just pureeing the fruit in a blender You can strain out the fruit or add it in for a thicker drink. Add half a cup of cold water along with a teaspoon of agave syrup . Mix and chill.

Cherries and berries are also in season and these are the most versatile. Washington State cherries are big right now. They're great snacks on their own (although be careful with pits and stems. Be sure that they're pitted and destemmed before giving to kids). A bowl of fresh washed ones are a simple but tasty dessert.Dip them in dark chocolate and then roll in oats or grated coconut for a healthy but decadent snack. Add pitted chopped ones to salsa for a sweet and zesty tortilla dip. The ruby gems are also great baked in oat or bran muffins too.Make mini ones for hungry little mouths. Berries, both strawberries and blueberries are  ripe and ready to be used in a variety of fun dishes. Start with breakfast and a few in a bowl of Rice Krispies or plain corn flakes. Kids will appreciate the fresh, fruity taste and it weans them off of those sugar saturated kiddie ones.Make a salad pop with the addition of sliced strawberries or a vinaigrette made more exciting with a cup of crushed berries. Blueberries can also make for an interesting catsup. It's just cooking them with honey , lime juice, shallots and seasoning along with red wine vinegar. Kids will flip over putting this blue goo on burgers or dogs or just dipping tortilla or pita chips into a small bowlful.

Get the kids hooked on produce. They'll take on a new love while eating healthy.It's a step on the path to a lifetime of good and nutritious eating.

White House Kitchen Meals Fit For A President

The White House is the base of many American institutions The West Wing and  the Oval Office represent the  sitting president while the second story represent the presidential family. However, it's the little written about White House kitchen that fuels the powers that be with favorite dishes and desserts.

There has always been a kitchen in the White House. The first cooks were enslaved African-Americans owned by George Washington. They continued on in the kitchen until President William Henry Harrison in the 1890's . As the 20th century progressed the kitchen became fancier and much more sophisticated . Updates such as a stainless steel makeover during FDR's tenure and an entire transformation thanks to Harry S. Truman seeing the room needed to be drastically updated. Gourmet chefs ushered in the 21st Century with the Obamas bringing in Cristata Comerford, a Filipino born to oversee the cooking. The White House kitchen is also responsible for hard boiling and dying the dozens of Easter eggs used for the annual Easter egg hunt and the annual Christmas gingerbread house, a copy of the White House with some personal touches representing the sitting First Families. They also create amazing banquets which reflect the countries of the foreign leaders feted. When former British Prime Minister David Cameron visited , the kitchen whipped up a bison Wellington , an American spin on the classic British dish and lemon sponge cake. another English classic for his state dinner.

What did our presidents like to nosh on? Not surprisingly,  our first president George Washington had a fondness for cherries along with other fruits. John Adams and his wife Abigail preferred simple New England fare such as Indian pudding along with basic ingredients such as butter and molasses. Thomas  Jefferson was the first gourmand president , bringing in ice cream and macaroni along with anchovies, souffle, and Parmesan cheese to the US palate. James Madison had his wife, the famed Dolly, to thank for White House teas. Abe Lincoln was a fan of his wife 's Mary's courting cake, a homemade , frothy meringue of a cake. Teddy Roosevelt loved sugar so much he put seven lumps in his coffee cup, described as a bathtub by one of his sons along with a kind of shortbread cookie called a sandtart., Cousin Franklin Delano Roosevelt was a big fan of any kind of soup and homemade doughnuts.The first president who loved to cook and often made his own meals was Dwight D. Eisenhower. He had a thing for soups and beef stews. Haute cuisine took a holiday when Bill Clinton was elected.. His was a passion for cheeseburgers along with roast beef sandwiches , his mom's sweet potato casserole and carrot cake. President Obama loved scallops along with the healthier fare his wife Michelle recommended.,

The White House has fed and catered to all our presidents. They have nourished our leaders in times of crises and tempted then wth  savory and sweet treats during difficult days. It is not just a kitchen where food is prepared but part of the net work that support all American preidents.

Culinary Iconoclast Ruby Tandoh

Cooks, bakers, and even food bloggers tend to be sheep. They follow and write about what's trending, trying to keep up with the culinary hipsters who make our eating rules. Luckily, there is a rebel, the famed British chef, baker and blogger Ruby Tandoh to break the rules. She believes in eating what mothers and grans have said for centuries  -eat what you like. The heck with what everyone else tries to tell you.

Ruby Tandoh's name may sound familiar to fans of The Great British Baking Show.Times contributor, Tejal Rao, a regular contributor and food blogger herself., wrote about this phenomenon in today's New York Times  Food section. She was one of the final contestant on the Season Four competition. This former art and philosophy major turned to cooking and baking as not only a passion but as a way of life. She has written food centered essays for The Guardian, British Elle, and other magazines along with two cookbooks. Her latest book, "Flavour: Eat What You Love" is due out here in the States next month. It was first published in the UK last August  It's a celebration of a skilled home cooking enthusiast. The book also touches upon on the feminist concept of "shine theory"  which values female friendship over competition. She eschews diets and wrote a lament in an essay  that food writers have gone from feasting and flavor to cleanness and lightness. Chef Tandoh has created a dialogue and somewhat of a revolution in Britain. She also has misgivings about the benefits of some diets and their promises too.

What does she cook and bake? She has been exploring her Ghanian roots. Her grandfather had immigrated from there, bringing a wealth of recipes.There is ground nut  or peanut soup spiked with chiles along with tilapia in a garlicky marinade. Fried plaintains round it out this a meal full of memories and flavor Her blog is full of yummy recipes for cakes , doughnuts and creme brules.made with raspberries. She has recipes for rye rolls and a mouth watering banana upside down cake. The new cookbook is a reflection of this as well. There's a creamy English fish pie, made with smoked haddock and peas topped with a thick layer of mashed potatoes.Lentil soup is sparked with lime . She includes an opulent meringue, rolled up with cherries and cream. As we all saw on The Great British Baking show, she is an excellent baker. She relies on everyday sweeteners such as honey, sugar, dark brown sugar, golden syrup and treacle or molasses to create amazing sweets such as a marbled chocolate almond Bundt cake and steamed panettone.


Cooking and baking need rebels to keep it fresh . Ruby Tandoh is just that iconoclast to make us break the bonds of all these  diet recipes and fads. She setting us free in a very delicious way.

Ribs, Ribs And More

This is the height of the barbecue season. One of the staples of outdoor cooking is ribs, whether beef or pork. They are one of the tastiest cuts to grill outdoors and enjoyed a number of ways. There are so many of them to ,from good old fashioned  Southern style to spicy  Szechuan.

Is there a difference between beef and pork ribs?There are some. Beef ribs come in only two cuts, back and short. The back version is what is left over from where the boneless ribeye loins and boneless ribeye steaks are cut. They don't have as much meat as the short ribs. These are from what's known as the "plate" or lower side of the cow.Cooked right they can be very juicy and flavorful which translate into higher pricing at the butcher's or grocery store.Beef ribs are more for steak lovers because that's what they taste like. Pork ribs taste like pork chops. Pork ribs come in three types, back, spare, and St. Louis.The back ribs come from the pig's loin section. They're what's left when the loin meat is cut away to create the loin roast, tenderloin or pork chops. The spare ribs come from the belly section which are the longer ones from the bottom part of the rib rack. St. Louis is when the spare ribs are trimmed to be a rectangle instead of a triangle. Either way, both beef and pork ribs are delicious, especially if they've been marinated or rubbed with a variety of different sauces and spices. Remember to trim the fat away before prepping so that each bite is meatier instead of greasier.

Beef ribs can stand up to acidic marinades. These can have a base of lemon,orange and even Coca Cola along with strong flavors such soy sauce and balsamic vinegar. Try a Chinese influenced one with soy, garlic and scallions. Add a good sprinkle of Szechuan peppers for some eye opening bite.The balsamic vinegar can be used in a Mediterranean style marinade, along with rosemary and oregano.Pork ribs demand a sweeter marinade. Try a molasses based one that's also redolent with  chili powder or fresh ground pepper for fire and spice. Cherries can also be used in a sauce along with cloves,and Worcester sauce. A butter sauted onion is added for more richness and flavor.A homemade dry rib rub can elevate this simple dish into something special. A rub is usually a mix of herbs such as oregano and rosemary along with other dry ingredients such as salt and spices. Cayenne or fresh ground pepper usually brings the heat while cumin and paprika  give the meat that nice rosy color. Beef ribs need a more savory kind of rub while pork can stand up to a  brown sugar one.Onion and garlic powder can be added to cut a rub's sweetness. Make sure there's sauce though for dipping at the picnic table. Wet naps are optional but always welcomed.

Ribs always make a barbecue much more special. They add fun and flavor whether they are beef or rib. Make them for a memorable grill outside.

The Sweetness of Cherry Season

One of the first fruit harvests of late Spring and early summer are cherries. They are  abundant right now, in  all their ruby red glory. What is so great about them is that they can be made into a variety of  different desserts. The first stone fruits of the season are perfect for everything and  anything , from ice cream to tarts.

David Tanis thought so and featured them in his column , A City Kitchen , in today's New York Times Food section.On their own, the first  harvests are a proper dessert in themselves. They're both deliciously tart and sweet, without any embellishments.. However he provides three cherry-centric desserts that highlight their flavor  and brightness.Best of all they're easy  to make- a boon in this hot weather. Some of the recipes can be split into two days so prep time is leisurely and relaxed. One of the easiest looks hard to execute but if made  in two days , an easy dessert. It is cherry ice cream sandwiches  rolled in coconut flakes. Make the ice cream the first day, it's simple custard recipe with stewed and pureed cherries added later. The cookies can be made a day later ,leaving the filling to firm up overnight. These are a simple shortbread although if you don't feel like heating up your oven, buy a good shortbread like Walker's  and use those instead.

The other desserts are both elegant ad easy as well.One is a cherry frangipane tart that can be stretched into two days of making too. Start with the tart shell, again relatively easy to whip up.There are only five ingredients with butter being the main one. The filling is classic frangipane,  using cream and almond flavoring. Cherries and slivered almonds are then pressed into the batter .They not only provide decoaration but an extra burst of sweet tartness to cut the pastry's sweetness. Mr. Tanis also puts the fruits of the seaon in one of the most elegant desserts ever - iles flottante. This sophisticated French sweet is basically fluffy meringue clouds  over a crème anglaise base. The traditional recipe calls for a drizzle of caramel but Mr. Tanis adds a sweet-sour cherry compote to give it a spike of color and a punch of flavor.A pound of pitted cherries is cooked  with a cup of sugar. Rose water is added for delicacy and for  scent as well. Pistachios are also sprinkled on top for added color and texture.

Take advantage of the first cherry harvests of June. Yes, they're good, just freshly washed and on their own but they're pure heaven in any dessert. Try them in a fun ice cream sandwich, or an elegant tart or iles flottante.

Welcome The June Harvests

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

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

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

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

Pie Time, sugar lemon juice

August means a bumper crop of fresh fruits. Cherries, apples , peaches and blueberries abound which means they're always at hand. This cornucopia of  summer's bounty also means enough fruit for homemade pie filling. There's nothing like a homemade pie bursting with rich rip flavors.

This was the subject of an article by Cathy Barrow in the New York Times Dining section on Wednesday/. She cannot pick a better time for pie filling because this si the high season for fruits. What's great about pie filling is that you can make it for now or for baking during the holidays. Another plus is that it's super easy to make and you don't have to rely on those tinned versions that are full of chemicals. You can enjoy a pie that is all natural from the crust to the inside.

This recipe is for blueberry filling but it can be used for any kind of fruit. The ingredients are simple.They're a mix of conrstarch, sugar lemon juice and of course the fruit of choice. Ms Barrow also give the option of almond extract and Grand Marnier for extra zing however it's up to you to add what you want. It's a simple boiling and then like jam , poured into sterilized jars. These are again placed in boiling water  and sealed securely with sealing rings. The filling can keep up for nine months.Most however are used way before that expiration date.

There's nothing more delicious than a freshly baked pie. Adding to its' rich flavor is a homemade filling with fresh picked fruit. The taste is amazing  - a perfect salute to the bounty of the summer