A Warming Stew

 This is the time of year when a good stew is needed. It should go right to the heart and warm everything after a chilly day. One is a simple veggie stew with the addition of Berbere spice . It may be exotic but there's something homey and comforting about it's earthy deep taste.

I used it when I made a large vegetable stew the other night. I wanted something exotic and delicious- something different than the usual garlic and oregano mix.. I mixed with with onion and garlic powders

I used about three heaping tablespoons of it compared to a teaspoon each of the other.The base of the stew is olive oil and Country Crock plant butter.

As for the liquid a whole container of Acme's Organics vegetable broth does it otherwise the veggies can be too intense.

Shallots were first added sauteed in the oil and butter 

As for the veggies. Everything was thrown in the pot. I have an excellent fresh market in my neighborhood. Japanese eggplants, cucumbers, tomatoes ,orange bell peppers and  cubed boiled potatoes were first sauteed and then bathed in the broth.It did need protein.

Red beans and their water were added to it.

The veggies went from this to this:

It took maybe half an hour of cooking to thoroughly cook the veggies and gravy. You could add some peanuts to it for a more African vibe.

It was an excellent bowl of warming goodness. The Berbere spice adds a whole new layer to the various vegetable flavors. I would recommend using it in a dry rub for chicken too. The stew was the perfect dish on a cold December night.,

A warming stew with exotic  spice is the perfect antidote for a chilly evening. Make it and enjoy a delicious spoonful of heat and flavor. It's perfect for this season.

August Bounties

 August is the time when all those late Spring plantings come into harvest. There;s so much right now in back yards and on farm stands. Best of al, there's so many dishes to make that involve fresh veggies and fruit.

Tomato plants are in fiull bloom right now. There one fo the most versatile fruits - yes fruits. . Nothing beats a sliced on on bread , slathered with mayo. Yet you can also put them in a variety of different salads. of course the best dishes for them also involve other bounties. Gazpacho, that cold and delicious Spanish soup called for fresh cucumbers, bell peppers and onions. Ratatouille has tomatoes as the star but there 's also eggplant or zucchini as well as peppers and onions. Cucumbers can  be turned into tasty pickles for the barbecue oe picnic along with being sliced into an  elegant salad .Add sprigs of dill for flavor. Eggplant is good in ratatouille but it';s also excellent grilled. Slice and coat each side with olive oil sprinkle with such herbs as rosemary and oregano and then char on the grill.it usually takes six minutes on each side before they;re ready to eat. Zucchini is also in abundance right now. This is another versatile veggie that can be cut into coins or slices  to be air fired or grilled. They're great air fried too and actually make for some crispy chips. Just sliced pat dry and then coat in a mix of olive oil and garlic powder. it does take about  twenty minutes to cook in the air fryer.

Of course fruit is in an August harvest too. Watermelon is big right now. It's excellent as a chilled dessert along with being refreshing. Keep in mind that it;s also excellent grilled with honey. A watermelon granita is an easy make.It just takes seedless watermelon chunks, lime juice and sugar.Th w fruit lime juice and half the sugar are put into a food processor and pulverized until smooth and then placed into a bowl or baking dish, Place into the freezer for two to three hours then begin the scraping process.Lightly scrape the topmost layer and then put back in the freezer. Repeat until the entire bowl is shaved . Store ,covered in Sran wrap until being served. This is also the time for stone fruits like peaches, plums and nectarines., These are good fresh,eaten as a snack or a healthy dessert,.  However these are wonderful in all sorts of baked desserts. Crisps are a perfect way to highlight their  flavors.It's also an easy dessert.Cut the fruit and put into a greased baking dish. The crisp is an easy mix of oatmeal or flour mixed with butter , brown  and white sugars. Cornstarch gives her topping its' customary crispiness. Serve with a big scoop of vanilla ice cream for the ultimate treat.

It's August. It;s harvest time. Take advantage and create delicious dishes with fresh fruits and veggies.

Le Cuisine Pour Ete

 it is Bastille Day , the French Independence Day/while some are enjoying steake Diane and pomme frites in Paris cafes there are many who have escaped the city and headed to the country side. There are also the suburbs throughout the country where there are fresh gardens and fresh summer eating. The French do know how to do summer eating right. There are so many savory and sweet dishes, perfect for anywhere in the world.

One of the most famous French dishes is ratatouille. This is made all year round but it takes on extra freshness in the summer. This is when gardeners harvest eggp;ants,onions bell  peppers and tomatoes. The recipe can be varied,with zucchini being subbed in for the eggplant. THis is Avery tasty variations because the squash adds a sweetness that the other doesn';t have.Also you can use cherry tomatoes along with onion powder for a whole onion. It can be created in a skillet for a quick dinner and served with a crusty baguette to soak up the garlicky ,buttery sauces or juices. The other classic French summer dish comes from Prpvence Salad Nicoise reminds people of sun drenched days in Marseilles or San Tropez, leisurely eating this lush salad before taking a dip in the Mediterranean .This is a fun and easy make.It si a regular salad but has tuna and hard boiled eggs added in. There are also small boiled potatoes and green beans too.Olives give it that salty tang while a lemony vinaigrette adds citrussy bright notes.Some add in chickpeas and artichoke hearts too. That's up to you.It may be too crowded and too overwhelming with all the flavors.

The French aren';t really known for ices and gelati like the Italians yet they do have some good summer desserts. You could easily make rich French vanilla ice cream. This is a custardy recipe that has six whole egg yolks, heavy cream and whole milk.It's sweetened with three quarters of a cup with sugar  ,It cooking on the stove top creating a thick custard that will be put into an ice cream maker. You could use this as a filling for eclairs and cream  puffs if you feel like making a choux paste.Choux paste should be made on a humidity free day  - which can be rare depending where you live. French style ice cream goes well with galette, those free style pies with the rolled crust. The dough consists of all purpose flour sugar and eightt tablespoons of butter along with orange zest and cold milk. A pinch of salt adds flavor as well. Use good Kerry Gold which is the closest to French butter in s or grab a few sticks of Pluegra if your grocery sells it. You want a buttery  crust that works well with whatever fruit you use. Most use strawberries at this time but a plum galette would be equally delicious as well. Serve it with a side of creme fraiche or the homemade French ice cream.

France has some great summer time recipes. ENjoy them, whether they're a bowl of ratatouille or a scoop of ice cream. They're tres delicioux.!!

Planning That Need Garden

 With March cones ideas and dreams of the perfect garden. This year, though ,will be  a little different. Due to rising prices, it;s not going to be what do we want to plant, but what do we need to plant.

Everything will be sky high in price in a few months. It's time to assess what produce you eat the most and use in recipes. Plan your gardens, if you can, around these veggie . That also includes herbs too.if there;s a lot of  shade both in your front and back yards then plant those all important greens. Spinach does well in cool, shady areas.It's also a versatile leaf that can add color to stratichella soup and omelets.Also nothing beats a fresh spinach salad. Carrots are another root veggie that can grow in shade. Again  like,spinach these are good cooked or raw, especially as a snack or hors d'ouevre with a good dipping sauce. Potatoes are also good in this type of situation. depending upon the variety they can ripen anywhere from a month to three months. These are incredibly versatile and can be turned into everything from soup to salads. They make great sides as well as being the star of the meal as well. New gardeners will appreciated the shade loving radish. They are the easiest veggie to grow. The tops are perfect for giving zing to salads while the top can be cooked like spinach.

What about sunny gardens? One plant that absolutely thrives is the tomato.Tomatoes  are  definite must grows . Talk about a fruit(and yes it is a fruit) that can sustain a kitchen through all four seasons. Yes, they amazing fresh , whether in  all kinds of salads and delicious white bread sandwiches , rich with mayo, but also in sauces. These can be made during the height of the summer harvest and then used for pasta dises in the fall, winter and spring. All they need is six hours of solid sunshine and warmth to thrive. Another plus is that you can plant different kids and have a whole slew of flavors and recipes.Peppers also thrive in  wam ,light filled gardens. Like tomatoes, they yield a good harvest and like tomatoes they are versatile. peppers may a colorful and sweet addition to any salad but they're also good as part of a kebab or stuffed with rice and ground turkey. Eggplants and onions are also sun lovers. Eggplants can get very big and one can easily be stretched to two meals. If you grow them and the onions with tomatoes you have fresh ingredients for ratatouille, the perfect summer dish.Corn can grow in direct sun but the stalks do need a lot of land. Plant them if you have a big sunny garden. The ears are perfect grilled but you can also use them in corn chowder too.

This year plant the garden you need. Prices are only go up and up. Combat them with your own home grown stash of veggies.

Barbecue On A Budget

 Happiness is a barbecue yet it can get expensive? What to do ? You can cut corners and still have a tasty spread. It's just knowing how to budget and create flavorful dishes.

A barbecue and garden produce go hand in hand. You can easily take those early ripened beefsteaks and use those to top burgers. They also are great for all sorts of salad too.One of my favorites, panzanella requires just sliced tomatoes - any kind, fresh basil chiffonaded and olive oil. Garlic from the garden can flavor the salad and any salad for that matter.If you;re luckily enough to have corn in your garden take advantage of it. Grilled corn is a great side but it can also be used in corn salads for a different take on barbecue dishes. Add onions tomatoes and cucumber for a tasty colorful dish. A simple vinaigrette is perfect here so it can let all the different flavors shine.Shiny, purple eggplant are gracing garden patches right now and it's time to enjoy their creamy textured and earthy flavor. These are a great meat sub for any barbecue and they can be barbecued in a variety of ways.Brush slices with an herbal oil and grill both sides for a few minutes. A homemade bruschetta is also a great topping for eggplant along with Parmesan cheese too.

Of course there are great stores like Lidl that can help you with a budget barbecue. Try their onion burgers which taste like the burgers your mom and Gran made. These have bits of sweet onion in them. Lidl' also has pure beef and turkey patties too , ranging anywhere from $11.99 to $7.99 Walmart also has a good price on the meat patties being a dollar more than Lidl (although I think Lidl has the more flavorful patties)Bubba 's Burgers which can be bought almost everywhere are also a  good deal. Acme me has a twelve pack of the turkey kind for $9.99 . Keep in mind you can also sub in veggie and bean burgers too.Are homemade bean burgers just as moist and tasty as the store bought ones? Yes and much cheaper too. It's a mix of black beans (which are usually sixty cents a can), bread crumbs and a egg. These last are for binding. You can add chopped onions as you would with regular burgers. Spices such as ground ancho peppers and chipotle also give some zing and zest. 

You can have a good barbecue on a budget.It's just takes planning and ingenuity. Try it for some delicious flavors at low cost.

French Food Always Gold Medal

 France excels at so many things. There's art, architecture, fashion but most of all food. Nothing beats any type of French cuisine whether  haute or pays. whenever or whenever you eat the food is ce'st ce bon!!!!!

Haute cuisine which is what the royals such as the doomed Bourbons ate came from northern Italy It was when Caterina de Medici married Henri II of France. She not only brought tablecloths and forks to the French court in Paris but also chefs who brought the butter and sauce rich dishes of the Italian  north . The 1600's brought the first ever restaurant in the workd, a place where diners could eat and take a rest.Then the 1800's brought  Auguste Escoffier the great food writer, chef and restauranteur Escoffier's book was a staple in my house growing up with my Mom using it for reference. Even though she wasn;t French Julia Child brought French cooking to hungry for something Gallic American audiences as did Jackie Kennedy. French food has always been a part of the American table thanks to General Lafayette during the American Revolution and the Cajuns coming into the former French colony of Louisiana. Americans today go wild over croissants which is one of the greatest gifts the French have given the world. Crepes are also a delicious legacy which can be made with buckwheat  flour as in Normandy or  white flour as in Paris.

To fall in love in love with France is to fall in love with French food.The country has so many different areas. There is Marseilles and Provence in the south. The dishes are mouthwatering, featuring seafood as in their bouillabaisse a seafood stew of mussels, clams and shrimp with a flaky white fish like cod.Tomatoes and fresh herbs round it out and it's served with crusty French bread and a red pepper and breadcrumb paste called a rouille. The area also has the truly delicious salad Nicoise  a sunny mix iof greens that's enhanced with tuna and hard boiled eggs.Provence gives us that summer fave and an easy make -ratatouille. THis is one of my all time favorites to make. It;s a tasty mix of sliced eggplant(although you can use squash) tomatoes, peppers and garlic. It should be baked but it can also be made in a skillet.One thing serve with a long baguette. The more bread the better to soak up that flavorful sauce. Burgundy gives us bouef bourginon an easy to replicate strew made with beef ,carrots, potatoes and of course good Burgundy Red wine. The Loire Valley has the famed and mouth watering buttery and sweet apple tart tart tatin. Two sisters made this in their hotel and it's been a hit around the world ever since.

Viva le cuisine Francaise ❤ It is one of the best and varied cuisines in the world. Try this gold medal recipes today and experiences the greatest tastes on earth. Vraiment!!!!!

Giving Up For Lent

 This is the first Friday of Lent <Mpst Christians,, specifically Catholics give up all meat products for this day. However Lent is about giving up so many  things , form favorite foods to time to cook and shop for others.

Mostly everyone gives up sweets for the oirty day Lenten period. It's a good start .Breaking a sugar dependency helps the body t detox . The same goes for those giving up snack and junk foods. These few weeks allow the body to recalibrate and crave healthy products. Instead of cany ther are grapes and pineapple chunks. Instead of chips, there are tomatoes or broccoli and cauliflwoer florets. Salads replace hamburgers and fries. It is a good idea to give these up.Doing so may lead to keeping these dietary rules for a cleaner and healthier lifestyle. Another idea is giving up all meats , seafood and dairy.There'sa pretty solid theory going around that Jesus HImself was a vegan. He could not stand to see any living thing suffer so He went for plants . Luckily the climate - as with other Mediterreneam countries was abundant in olives and their leaves as well as in eggplants There also may have been chickpeas (nott the  kind that we know of  today. The ancient ones were bigger - sort of like cannellini beans) added in  to  provide protein.Now it's easy to forgo meat and fish . Check out the vegan aisles of your grocery and find any kind of plant based meat , egg and dairy substitute.

The best thing you can give up is your time. Why spend an afternoon at Starbucks when you can take a elderly neighbor or family member. They'd enjoy some time out , sipping coffee and chatting.Bring in coffee and doughnuts if they're housebound. Stay.Again there's nothing like company. This is also a good time to check their fridges and make sure that they have plenty of staples. Also check to make sure that they don;t have expired food in teh fridge ro pantry. Help them clean out and replenish with fresh food. Another giving up is time for your own shopping. Shop for them too. They'd appreciate it and it sets thei minds at ease about running out . Make sure they have milk, fruit, veggies and even easily microwaved meals. Buy the appropriate foods if they're on certain diets. You can also give up your time to work in a food pantry or soup kitchen. People forget that hunger is a year round thing and not just there at Thanksgiving and Christmas. Spend a Sautrday , helping to cook, clean and serve. Even bake brownies or cookies of you want.

Lwnt is the time to forgo.It could be your favorite candy.It could be your time. It's up to you to deicde which will be more beneficial.

Kids On The Menu

 Should fancy restaurants bam kids? Do we want to discourage families from enjoying a night out? That's the controversy here in New Jersey. An upscale eatery has placed a ban on children under te age of ten. Is this a good idea? There are some pluses and more minuses.

The restaurant in question is Nettie's Spaghetti,in Tinton Falls, a fairly upscale town in oceanfront Monmouth County. The name sounds playful and welcoming for young ones yet it's more of a fancy place for date nights and small gatherings.It is expensive with no kid's menu in sight. A salad starts at fifteen dollars while a main meal of tuna cutlet goes for a whopping forty bucks and spinach fettucine is a pricey twenty-seven. Even the sides are expensive with eggplant and zucchini Parmesan going for eighteen dollars.Their signature spaghetti dish is almost thirty dollars, too dear for my tastes. Another distasteful aspect is that you're charged twenty dollars for cancelling a reservation within a day of reserving a table. Not even Manhattan's four star restaurants pull that trick. Not even David Burke , the famed chef who's conquoring the Jersey shore has done this.Now to add to this is the kid ban. This has infuriated parents all over the area. 

The question is is this a good thing? Go to Nettie's Facebook page and you see a myriad of fors and againsts.One person astutely pointed out that no restaurants makes money off a kid's menu.This makes sense because children don't have the appetite of adults nor do they order alcohol. There is an indeed a financial loss here however many other upscale places also have kids  menus. They don't seem to be bothered by the lost. Many others feel that the blame goes to the parents (let's face it  - it does).Moms and dads who let the little ones climb on the seats or run between tables need to be disciplined themselves.It just doesn;t fly whether it's in a McDonalad's or Wendy's or in an upscale place. A disciplined child is a delight to behold and a quiet well behaved one can eat at any restaurant. A respectful four year old is a better dinner companion than a drunk thirty something or a constantly complaining fifty year old. There's also the philosophy -which my parents believed in - is that children need to eat out.One to experience  dining out of the home and two, to exercise those learned manners. It does pay off. Eating out helps kids experience diffrent foods and to see the world outside their own.

Is Nettie's Spaghetti doing the right thing by banning kids under ten. That depends on who you ask. There are many opinions.Is there a right one? That's hard to say.

Easy Veggie Meals

 This is the season of grilling and meats. The problem is home chefs can fall into the rut of barbecuing steak and chicken all the time. A refreshing change up is having vegetables only  dishes. They're easy and tasty,plus being good for you.

One of my summer favorites is ratatouille. This is not the traditional one, with roasted in the oven veggies.

Mine has five Roma tomatoes cooked with one  diced green bell pepper and one sliced zucchini.It should have an onion in it which you can add. It can be intense though so I added a good sprinkling of onion powder along with garlic powder. The veggies were sauteed and simmered in a mix of Miyoko's  Creamery oat butter and olive oil. 

It was an easy fifteen minute simmer which was delicious with a brioche roll on the side. Another easy veggie dish is salsa cruda. Again this is a delicious and easy make, with just pasta to cook. The sauce is just sliced Roma tomatoes mixed with the cherry kind. Chopped onion can be added (or omitted depending on your taste) along with olive oil and fresh basil. Make it super simple by just buying pre cooked pasta. A really chill summer veggie dish is gazpacho. This favorite Spanish dish is a cold soup of blended tomatoes, cucumber garlic and green bell peppers. It's blended with a cup of olive oil and about three tablespoons of red wine vinegar. This is the perfect meal on a steamy hot day. It's refreshing and flavorful , each mouthful a summer harvest. I usually like to serve with slices of Italian or French bread dipped in olive oil.

A meal of fresh summer, veggies is a refreshing turn away from the usual barbecued meats. It's a nice way to enjoy summer's bounty with easy recipes. They're perfect for these sweltering days.

A Vegan Greek Easter

 Orthodox Easter is this Sunday , May 2nd and with it comes a wide variety of different dishes. The highlight is lamb, whether a whole roasted one or a leg. Yet what about Greek Orthodox vegans or vegetarians? Can they have a satisfying , holiday meal? The answer is yes.

Baby lamb on a spit is has been one of the traditions in the centuries old meal. Yet this is abhorrent to vegans , vegetarians and any animal lover.A better main dish is spinach pie or spanokopita baked in a phyllo crust. This is sure to be a crowd pleaser, especially with a flavorful crust and filling. It uses one of the staples of Greek cooking - spinach.Mint, parsley and dill enhance the leaves fresh Spring flavor. Leeks onions and nutritional yeast are also added. This pie can be baked in an oblong pan pan and cut into the traditional squares. Another idea is baked tofu marinated in lemon and olive oil,along with a good sprinkle of Greek seasoning. You can buy this last or make it yourself. It's an easy mix of oregano, garlic and dill.parsley marjoram and thyme is also blended in along with cinnamon and nutmeg. This mix works well added to another Hellenic dish gone meatless - moussaka. This is lasagna using with sliced eggplant instead of pasta., Lentils and tomatoes are another tasty and vitamin rich layer, highlighted with onion and garlic. There is a bechamel sauce added , but you can make a non dairy one using soaked and unsalted cashews.

Since it is a holiday dinner, also offer one or two sides. You could just make a simple Greek salad using vegan feta. This can be store bought like Violife that you can find at whole Foods or online at Vegan Essentials. The non-dairy kind can be homemade.It's taking a block of firm tofu and blended with a mix of apple cider vinegar, nutritional yeast and miso paste. Lemon  juice, coconut oil and onion powder are also mixed in to give it that unique briny, salty taste. Rice filled dolmades or stuffed grape leaves will pair well with the spanokopita or moussaka These are grape leaves filled with rice , lemon juice , Spring onions and garlic. It's a quick steam in a pot of hot water mixed with olive oil. The last is added to prevent the rolls from breaking or the leaves from tearing. Beet salad is another great side. Dress boiled and sliced beets with just a lemon and olive oil vinaigrette. Spanokorizo is the perfect side to Greek marinated tofu. This is a simple mixture of rice and spinach with tomatoes or tomato paste. Mint and chopped dill are added for more flavor.

It is possible to have a vegan or vegetarian Greek Orthodox Easter. Make the delicious spanokopita or moussaka as the main dish. Try the Greek marinated tofu if you want more protein. Serve with tasty Hellenic inspired sides for the ultimate holiday feast.

Spring Reawakenings

 If it's Spring it means cleaning time. That means getting into those dusty and cob webbed corners. It's amazing what could be found there. It's usually a long forgotten treasure that can be reused or repurposed.

That's what happened to me today when I decided to clean in the crevices by my stove. I stored a slew of pans there, from cupcake to pizza. I also found some interesting things, I've forgotten about.

One is the broiler plate. form my Mom's original stove that we replaced four years ago,

I don't think this can fit into my new oven but I do have another use for it. It can be used to grill veggies , especially corn and even meats on the outdoor grill. Veggies like asparagus and eggplant slices usually fall through the grill plate's wide opening.This makes cooking them impossible. Using this will make grilling any kind of veggie  a snap.

Another treasure I unearthed is my madeleine pan.

I have never made them and now am looking into a vegan recipe.The recipe usually requires two large eggs, which I can use Vegg baking substitute for this and a whole stick of butter. I may just experiment and try I Can't Believe It's Not Butter which gives a nice buttery flavor. The other flavors come from the addition of vanilla and lemon zest.Madeleines are a labor intensive with halving the dry ingredients and adding them to the wet ingredients after careful stirring. Then there's chilling the batter for an hour before baking. The result is worth it howevermm

You never know what you'll unearth during Spring cleaning. Some items may be useful, some may be repurposed.  They 're all treasures and should be tried out. Some good stuff may come out of it.

A Harvest Of Cookbooks Part One

 One of the best aspects of fall is that it produces harvests. There are apples and pears along with pumpkins. Yet the best bounty of all is the plethora of cookbooks   that comes with the season. There are some great ones , perfect for fall cooking and baking.

The New York Times Food section gave a very good analysis of what's coming off the presses these days. A wide range of Food contributors such as regulars Julia Moskin, Melissa Clarke  and Kim Severson along with Vaughn Vreeland, Margeaux Laskey, Alexa Weibel and even Pete Wells reviewed and recommended these  must buy cookbooks. There's books for everyone. Ina Garten fans will love her Modern Comfort Food (Clarkson Potter) has her classic recipes as tuna melts, risotto and corn muffins. Ms. Severson who reviewed the book clains it's a a bit Hamptons and not diverse. Yet' it comfort dishes from everyone 's favorite TV cook, and that's what we need right now. Another famed chef, and also a New York Times Food contributor is  Yotten Ottolenghi , has cowritten Ottolenghi Flavor (Tenspeed Press). He and his writing partner, Ixta Belfrage has such interesting dishes as coconut and turmeric omelet and sticky rice. Science also makes an appearance. Nik Sharma's The Flavor Equation (Chronicle) has interesting theories about how the interplay of  emotion, aromas, textures , visuals and even sounds affect the way we eat. There's also striking photography too.

International cooking is also seen here. Xi'an Famous Foods : The Cuisine of Western China from New York's Favorite Noodle Shop ( Brams)  is by Jessica K Chou which features the New York City's restaurants chain's most iconic dishes like biang biang noodles.Meera Sodha switches it up from her native Indian cooking to  including Chinese in her latest  cookbook East: 120 Vegan and Vegetarian Recipes From Bangalore to Beijing (Flatiron Books) has everything from baos or breads stuffed with peanut butter and mushroom fillings to tamarind slathered eggplant to a tomato, pistachio and saffron tart. Indonesian cooking is represented in Coconut and Sambal: Recipes From My Indonesian Kitchen (Bloomsbury) by Lara Lee who's Australian, Chinese and Indonesian. There is beef rendang and a bright green pandang cake in her book. African and African-American cuisine is also represented in In Bibi's Kitchen :The Recipes and Stories of Grandmothers from Eight African Countries That Touch The Indian Ocean ( Ten speed Press) by Hawa Hassan and The Rise : Black Cooks and the Soul of American Food (Voracious) by the always great Marcus Samuelsson have such interesting vegetarian recipes from the first while Chef Samuelsson has a mix of essays and recipes from black chefs and writers. Then there are the baking themed ones. They'll be covered tomorrow.

 These cookbooks features the best of fall cooking  They'd be a great addition to any kitchen., Buy them and expand your kitchen's library

Ease Into Fall Cooking

The temps may not be as hot as they once were. The days are starting to get shorter. Autumn is coming and it's time to ease into cooler weather cooking. What does that mean? Adding different ingredients and thinking about more complex cooking.

One thing to do is take advantage of the harvests out now. Tomatoes plants are still yielding an amazing amount.It's a great time to make sauce and freeze it. You can also use herbs from the garden, such as oregano and rosemary as well. Tomatoes can also be turned into salsas and chili too and these can be frozen for later.If you want to be more adventurous try making ketchup. Many are put off by the idea of making  a condiment in their kitchens but it's pretty easy. It can be done in a slow cooker and you could easily have a bowl of ketchup for dinner that same day. Also take advantage of other harvests such as eggplants and onions. Again late summer and early fall is the perfect time for ratatouille, the mix of those veggies plus tomatoes. It has a fresh summery taste yet warming on nippy nights when the temps drop. Have it with warmed, sliced French bread and olive oil. Eggplant is also good sliced , breaded and air fried . You could slice it into sticks for a different and fun lunch or dinner.

Cooler days mean more elaborate yet still fun meals. Think tacos with different fillings. You can still have barbecued beef but shred it and use it as the main filling. The same with barbecued chicken. You can also grill salmon or tilapia for a different variation.A vegetarian option would be mashed kidney beans topped with  shredded cabbage instead of lettuce or even broken cauliflower or broccoli florets. This is nice way of using up the first of the fall harvests.Hamburgers can still be made but why not turn them into Salisbury steaks with gravy? They can be served on toast or with a side of homemade mashed potatoes.Ground beef or even vegan beef crumbles can also be turned into the Szechuan classic Ants Climbing A Tree. This is an exciting combo of cellophane noodles cooked with beef and soy sauce, zinged up with scallions. Kids will love this variation of hamburger and a fresh take on takeout food. It's also a time to start those sheet pan dinners. You can follow recipes or make up some combo of meat and veggies or just veggies for dinner. Try chicken with potatoes and sliced Brussels sprouts or  salmon with bok choy and green beans.

Ease into fall cooking with fun dishes that are warming and delicious. You can use the last of the summer harvest for ingredient as well as the first of the autumn ones. It's time for some serious cooking!

Fried Eggplant A Summer Favorite Redone

One of summer's favorites is fried eggplant. There's nothing like eating "poor man's oysters" as it was once called. I decided to update and veganize it a bit.

First it's slicing and salting or debittering it. This takes out the bitter flavor and sometimes itchy feeling after eating it.

This is just slicing it and sprinkling the slices with salt (I used sea salt). Brown liquid will come out after half an hour. This is just the moisture and that bitterness coming out. Also doing this gets rid of that sponginess sliced eggplant has. (I watched Chef Tony on You Tube for all this info. He's a great chef with must watch videos).

Usually breading it involves egg, flour and breadcrumbs. I went vegan with Vegg , the faux yolk mix. I used two teaspoons mixed with  half a cup of water. 

This was microwaved for two minutes and whisked.

The eggplant was dipped in it. with both sides completely soaked.

The slices were then breaded on both sides. I kept the skins on which I may not do the next time. 

I used Stop & Shop's plain breadcrumbs but you can use ones with Italian flavoring. You can also add vegan Parmesan cheese, oregano, parsley and garlic salt if you want a more flavorful breading.

I piled these  because my air fryer only takes two at a time. It's spraying the basket with cooking spray and cook both sides at 400 degrees F for six minutes each side.

This is the end result.

The slices were crunchy and tasty. They were a bit salty and I think I should have added some oregano and garlic salt to the breading. I will definitely make these again though. It was served with a simple tomato salad.

This is the recipe for those wanting a new twist on fried eggplant. The slices taste the same  - maybe even  better - than the original recipe. Try it and see how good this summer classic is updated with Vegg and fried in the air fryer.

Hurricane Hampers

Bad enough we still have a pandemic to deal with, we now have hurricanes. What makes it worse is that we can't really rely on friends, family and neighbors now for food or supplies. We have to build our own stores , with whatever we have around.

One of the worse things about any bad storm is that the electricity is usually cut off. That means all that frozen food you stocked up on may go bad. Keep in mind that those burgers can be grilled on your barbecue (which may be your only way of cooking for a few days).Frozen veggies can be thawed out and boiled for sides or then cooled for salads.Also have a hurricane hamper or cooler where you can put any of the frozen packages for a few days. Store your milk and dairy here as well as your eggs. Nearby streams can also be used for refrigeration. Just make sure the wildlife doesn't get to the food first. Eggs  should be used first, whether in dishes or as scrambled and omelets. Refrigerated eggs can easily turn bad and the yolks and whites become breeding ground for bacteria. The shell doesn't even have to be broken. Try also, to cook the leftovers first. They too can turn bad quickly. Repurpose them into different dishes with different spins. Again these can be reheated on your outdoor grill. Just put them into foil packets and roast for fifteen to twenty minutes.

As for your hurricane hamper. make sure you have enough for three meals. Think beef , chicken,pork or turkey jerky for lunch or dinner. They provides protein as well as something filling. There are several different brands such as Jack Links and Oberto's, the last features turkey.  Some cold cuts such as pepperoni will keep too and make great fillings for sandwiches.Cheeses will keep without refrigeration and, are again excellent sources of protein. The kids will love any kind of cheddar but adults will appreciate Gouda and Edam. Have crackers and bread for the slices and squares. Veggies will keep for a few days and should be added to the hurricane hamper.Salad dressings don't have to be refrigerated and you can buy a few to liven up the  produce. You can also make your own with using olive oil, any kind of vinegar and different herbs and spices. Try a garlic infused one with red wine vinegar or a honey one with apple cider vinegar.Veggies can be grilled too. Stock up on grillables like eggplant, tomatoes, cauliflower and onions These can be turned into tasty sheet pan meals or spins on ratatouille. Ice cream is off the table but you can satisfy sweet tooths with fresh fruit such as cherries, blueberries and peaches. These will keep. Another treats are cookies and for a healthier bite graham crackers. Get marshmallows and chocolate to make a special treat s'mores. These will be a welcome bite.

Hurricane hampers are a must during these strange days. Be prepared. Be stocked up and ready for whatever the weather brings you.

Add Fire To Your Barbecue

It's summer and it's barbecue time. By now many have gone to their grills, enjoying everything form grilled steak to chicken to veggies. Yet it's still the same flavors that need to be livened up. add some spice and fire to your barbecue for some tasty and exciting eating.

One of the most interesting spice blends is the berbere, a common ingredient in Ethiopian cuisine. I've just discovered it as it's one of the main seasonings in Ethiopian lentil stew.It can be found on Amazon but you can make it in your kitchen. It's a mix of paprika, dried New Mexico chilies,cayenne pepper, and dried ginger. fenugreek, cumin coriander and cinnamon are also added along with nutmeg, allspice , cloves and garlic and onion powders. Just gently whisk together. Use it as a rub for rib eye or flank steaks. Add it to hamburgers for some sweet, spicy zing. You can also use the spice as a rib for chicken legs and wings for a different kind of grill and it also works well with veggies such as eggplant. Jamaican cuisine is also tongue tingling . Add a jerk rub to any of your barbecue. Jerk is usually a mix of  powdered garlic and onion along with cumin, allspice, nutmeg, smoked paprika and cinnamon. Brown sugar is always for sweetness to cool down the fire a bit. Sometimes parsley and thyme are also thrown into the mix. Jerk can be used on any meat, mostly with chicken but you can also use it on fish such a snapper.

If you want' a different kind of spice mix is the North African harissa. This is a Tunisian hot chili paste which starts off with tomato paste as its' base. A blackened red pepper that's been skinned and seeded is added as are  toasted and ground coriander, cumin, and caraway seeds.Sauteed red onions  garlic  and chilies are mixed and then blended together to form A smooth , ketchup like paste. a squirt of lemon juice is added. Harissa can be used on chicken as a marinade. Just add some olive oil and let the pieces marinate for two to four hours or overnight.  You can also use it on summer grilled veggies too.It's a great way of using zucchini and eggplant from the garden.It's also good on grilled bell peppers, adding zing and fire.Of course there is the Buffalo hot wing sauce which can be used on other meats too. Start with Frank's red hot pepper sauce and  butter cooked with white vinegar and Worcester sauce.Cayenne pepper is added for bite and fire along with garlic powder and a pinch of sea salt. The sauce is then cooled and can be used as a marinade for wings and drums.  Reserve some for dipping later. Keep in mind that hot wing sauce can be used on steak too.

Add some fire to your grilling. A spicy rub or sauce is just the thing for giving meats and veggies much needed zest. Try them for a different spin on barbecuing.

The Perfect Meatball

Everyone loves a good meatball. It is the yin to spaghettii's yang,It is the back bone of a good hot sub. Yet there's one problem. It get s soggy and fall apart - usually in the middle of eating. Nothing is worse than mushy meat. However there is help - and the promise of a crispy orb of meaty goodness.

Alison Roman rethought this classic recipe in yesterday's New York Times Food section. She is not a fan of mushy meatballs nor is she an admirer of tomato sauce or the one that graces the Swedish kind. She gives us lightly spiced and pan fried - the last all the better for a nice , crispy exterior. There is also the absence of binders - such as the usual bread crumbs,egg or dairy. She classifies them as round sausages made with not beef or pork but with lamb. It's more of a Lebanese vibe, kind of like kibbe.What does she serve with it with? Eggplant and chickpeas. There is a yogurt sauce with it , again there's that feel of a Middle Eastern vibe.The meat balls are cooked first and then the eggplant. Since the last is more or less like a sponge, fry the eggplant slices in the leftover oil which will now be mixed with the lamb fat. This will definitely give them more flavor. The chickpeas are cooked last. It may seem labor intensive , taking forty-five minutes from start to finish -but definitely worth it.

Ms. Roman says lamb is the best for this but you can also use pork or beef. You could do a mix of all three for a more flavorful meatball. Fennel seeds are also added. This would give it a sausage flavor however there is a zing of red pepper flakes added.The meat is rolled into one to one and a half inch balls.They're sauteed in olive oil  and rolled around the skillet to completely brown them.After this transfer them to a plate, leaving the fat and any browned bits behind. This will flavor the eggplant. The recipe calls for one medium eggplant sliced into 1/4 inch slices. More olive oil, about four tablespoons are added and the slices are browned on both sides. Each side will take six to eight minutes for that perfect , crisp crust. These are then transferred to the plate holding the meatballs. The chickpeas are cooked separately. They won't crisp up as the others but Ms. Roman assures that they will have a nice edge to them. This only takes three to five minutes. Before plating , smear seasoned yogurt on the bottom of a large serving plate or platter. Put the meatballs, eggplant and chickpeas on top. You could add a sprig of mint or parsley if you want.

This is the meatball recipe you want if you like to have crisp. It's an easy cook, and made even better with crisp eggplant and chickpeas. Try it and get away from those soft mush ones.

French Appetizers A Book Of Treats

Appetizers are usually the best part of a party or a meal. They're fun bites full of flavor. Even better are French ones, ripe with sophisticated flavors and ingredients. Now there's a new cookbook chock full of amuse bouches that will make any gathering a special event.

French Appetizers (Gibbs Smith Publishing 2019) was written by Marie Asselin, a famous food writer from Quebec who created the multi award winning  blogger Food Nouveau and author of Simply Citrus. In this latest book, she devotes all the recipes to apero,  a kind of gathering where bites and aperitifs are served.It's a French and French  Canadian gathering that translates into cocktails here in the States.It is an amazing book, with beautiful photographs by award winning food photographer Catherine Cote.It is divided into seven sections  such as Basics and Condiments , Breads, Sandwiches and Toasts and ends with Drinks. The book starts out with menu ideas.Ms. Asselin  has them listed from quick and easy which is a mix of homemade and store bought to the luxurious which can be made for birthdays, anniversaries and New Year's Eve. There's also a vegetarian version and dairy free one.There's even one for a park or beach apero as well as one for a large crowd. There is also good advice for planning a stress free apero with ideas as making recipes before hand and then freezing them, along with asking guests to help and always keeping staples on hand. The most important is planning and prepping ahead to allow for the most minimum work in the kitchen. After all, an apero is all about not just enjoying the food but also time spent with guests.

The recipes are amazing. Readers , especially Francophiles, will feel like kids in a candy store with this book. I love it. There's about two dozen recipes I am longing to try. There is a recipe for three kinds of tapenade, one with za'atar and green olives, along with black olive and lemon and sun dried tomato and basil. This is an easy recipe that anyone can make and serve on rounds of toasted French bread.The chicken and olive meatballs are another must try, as they would make excellent bites.She also takes traditionally sweet recipes and turns them into savory ones. Sweet buttery madeleines turn into a cheesy treat when Parmesan cheese and Tapenade replaces sugar. Another cookie  turned into a cracker is palmieres, those puffy puff pastry treats. Herbs, cheese and classic pistou, a tomato-y pesto.
Ms. Asselin's recipes aren't all French. There are also hummus and falafel recipes too,perfect with her savory shortbread sable cookies. A well rounded apero also has vegetables too and there are some mouth watering ones.Radish lovers will adore the veggie sauteed in bourbon and butter while vegans will go wild for eggplant caviar. There are also soup recipe such as the velvety cauliflower and apple veloute - a nice break from the nibbles. All aperos have a sweet ending and there are recipes for clafoutis bars and salted butter caramels. The drink recipes are for simple syrup and a kir cocktail.

French Appetizers is the must have book for hosts wanting to have this kind of get together. The recipes are delicious and varied. Perfect for the perfect apero.

A Late Summer Feast

The days of summer are waning.The farmer's markets will be closing within a few weeks. The barbecue closed until the Spring.Before all that happens , enjoy the fresh produce that can accompany a good cut of steak. It's the perfect weekend meal for a lazy September weekend,

The recipes come from David Tanis and Allison Roman from yesterday's New York Times Food section. Mr. Tanis writes in his City Kitchen column about a vegetable salad, good on its' own or with Ms. Roman's steak recipe.It has a variety of different beans from coco to cranberry, along with runner or Romano beans. Mixed  in with is is grilled eggplant to give it a smokey flavor along with  sliced medium and cherry tomatoes.It's a perfect marriage of cooked and raw with the tomatoes being left as is , and served at room temperature. The beans are boiled in a combination of water and olive oil, seasoned with salt and a sprig of thyme and rosemary , or bay leaf if you want a stronger flavor. The eggplant can be cooked over a hot grill,under a hot broiler or in a dry cast iron skillet. The vegetables are dressed with an anchovy vinaigrette which brings  out all the flavors.Another idea is adding anchovy filets and then using a plain vinaigrette to dress the salads. I would add the filets - which also would go well with the steak

Allison Roman's steak comes with an unusual salsa verde. The steak is a hanger cut, recommended by her butcher.With it comes the salsa verde, made with kale, mustard greens, and Swiss chard instead of the usual tomatillos, white onions, and cilantro.The steak is  cooked in a large skillet with canola oil. It's simply seasoned with salt and pepper and seared for three to four minutes on each side until it's completely golden brown..It's then laid on the greens  to "cook them." This wilts and soften the leaves, especially the kale. Ms. Roman advises to let the meat juices mingle with them to create a rich , savory sauce.She suggests serving it with salty potato chips or steak frites, but Mr. Tanis' salad can work well with it too.Hanger steak can be expensive (there's only one per animal)so you could use a thick skirt or flat iron cut. The skirt is a thin long cut of beef from the cow's stomach.It has a rich beefy flavor, that may work better with the salsa verde. The other option is the the flat iron steak, taken from the shoulder.It's a fatty piece with a lot of marbling to it, thanks to its' location. Still it's an excellent piece to pan cook or better yet , slap on the grill for a later summer barbecue.

A perfect late summer meal is a cooked steak with a tasty vegetable salad. Combine Ms. Roman's and  Mr. Tanis' recipes for a delicious meal Make it and enjoy the rich earthy flavors of both.

Starring Veggies

It is hard to be a chef in a vegetarian house. You have to be both creative and thoughtful  since there is no m eat as the main course. What takes over? The designated veggie. It s possible to have a rounded dinner or even holiday meal where veggies shine.

Most vegetarian and vegan home chefs usually fall back on tofu. There's Gardien and Morningstar Farms to give a sub in for the real thing. However , as any vegan home chef will tell you, these products get old quick.Gardien does have some delicious meat alternatives like   their burgers and beef tips, yet most of their products come with  accompanying sauces. These are only teriyaki and Mandarin sauce and there's not much to do with them ,other than serve them with broccoli and rice.Also many stores (such as mine) don't carry the full line so I'm stuck with making the same three or four dishes almost every day.Morningstar Farms is the same. Their soy beef crumbles are versatile ,I've put them in homemade tomato sauce, chili and some thrown together Chinese influenced  stir fries. Yet that's it. Pasta every day is not good.Again it gets old real quick. To vary my menu as well as adding color to  dishes I've  decided to have three different veggies each prepared different ways. One it get us out of the culinary doldrums, two, an all veggie meal means more nutrition and lower calories and three, it's a great way to enjoy a harvest of various flavors and textures. The key aspect to remember is use spices along with vegan butter and olive oil to create interesting main and side dishes.

One veggie that is recapturing the nation's attention is eggplant. It's not being turned in oil sodden Parmesan style but robust grill worthy steaks. These will definitely be the main course and they're easy to make..It's taking one eggplant and cutting it lengthwise into three planks or steaks. Drizzle olive oil and add dashes of sea salt and pepper. Just grill for four minutes on each side. You can also broil them for a couple of minutes too.What is great about eggplant is that's its a sponge. Marinate it however way you like and the marinade's flavor will soak in, creating a rich flavor. Spiralized zucchini is another good choice. Zoodles, as they're commonly called are easy to make along with being made by Birdseye . They are great just sauteed with butter and garlic. Since the veggie is heavily water laden, you don;t have to worry about the sauce. The water is cooked out and blends nicely with the oil and butter. You can sprinkle on some vegan Parmesan cheese for a pasta vibe. Cauliflower has become a main star thanks to the many ways to cook it. It's now a main dish as "risotto'. It has the same ingredients as a regular risotto, with white wine and sauteed onions. One dish on my radar is cauliflower risotto Milanese , the elegant Lombard dish made with saffron.

Let the veggies be the star of the dinner show. Get creative as you turn them into main dishes. They'll add color and zing to the meal.