A Scary Good Halloween Barbecue

 Just because It''s Halloween doesn't mean you can;t cook out. A f barbecue under a full moon is always can be both delicious and exciting. You can have the foods of summer but with a fall twist.

Hamburgers and hot dogs figure at any barbecue. You can easily have beef, Impossible or turkey  burgers. Throw in some scary spice with a dash of Szechuan pepper or paprika. If this is too much add it to ketchup to be put on later. Cut out eye triangles and jagged smile on cheddar cheese slices and pt them on hot burgers. They'll melt into jack  o'lanterns. Hot dogs get the fright treatment too. Carve out fingernail indentations and wrinkles so they look like the real deal. Add some barbecue sauce  or ketchup. for more .Ribs too can get the Halloween treatment. Use  pork ribs because they resemble the human kind the most.After they're cooked place them them on platter much like human ribs. Have at plastic skull at the top while grilled sausages can be coming out of the bottom of the ribs like intestines. You could also grill the sausages and arrange them like intestines. Use a layer of barbecue sauces t give them a bloody look to ramp up the ick factor. 

Cook out sides can get the fall treatment too. Potato salad can be given snap with a crisp apple cubed into it this adds an unexpected jolt of sweet ness to it. You could also create a bowl of apple salad that has another fruit of the season in it - cranberries. This is taking cut apples and dried cranberries and mixing them with chopped celery , mayo and pecans or walnuts. A sprtixx of lemon juice is added for some brightness and tanginess.  This can be made with Greek yogurt for a lighter, healthier version.Pears are also big right now and you can pair chopped ones with Bleu cheese for a sophisticated side.Fennell is also added as are walnuts.The dressing can be a balsamic vinaigrette or even just a simple one made with white wine vinegar. If it's really cold outside and you want to warm up your guests you could serve up cups of hot pumpkin soup. This is an easy make that involves unsweetened pumpkin puree., sauteed chopped onion, chicken broth and cream. The onions are sauteed first  in a mix of butter and olive oil in a large souppot then the pumpkin is added . When these are thoroughly mixed  add a cup of chicken broth , and a quarter cup of whole cream. SImmer , adding salt and pepper. This  can be served with rice blended in a long with butter. It's the perfect chill chaser for a cold night.

A Halloween Barbecue may sound like a scary idea but it's well worth it. Create a fun night outdoors with good food. Everyone will enjoy this celebration to fall.

Fall Ingredients

 It;s time to rethink cooking and baking now that it's fall. It a chance to bring in mellower flavors along with heartier recipes. It's also time to use the season's bounty in a variety of ways.

This is pumpkin season. The versatile squash can be used in a variety of different recipes, both savory and sweet.Pumpkin soup is a hearty bowl of goodness. make it Piedmontese style by adding butter sauteed onions ,milk or cream and cooked rice. The base can either be chicken or vegetable stock. Keep in mind that this recipe  can also be made with acorn, Hokkaido and butternut squash too for a nice fall lunch or dinner. Pumpkin can also be turned into a rich pasta sauce. It's as easy to make as the tomato kind. The base is pureed pumpkin enhance with vinegar, oregano,basil and garlic. Milk is added to create a silly textured sauce.It CNA be poured on any kind of pasta but us especially good with gnocchi or as a sauce for Italian sausage or saucisse and polenta rounds.Of,c ourse, pumpkin makes for an excellent pie and there will be plenty of them baked this fall. Try something different like a crostata which has a freer form of crust. There are also breads too made from pureed pumpkin. Make sure you have that important of all spice to flavor these treats - cinnamon. It's also a  major ingredient in coffees and un savory sauces as well.

Cinnamon may be the big star of fall spices but there are others to consider and add too. Amp up your sage .It is used in mostly stuffings but can also be used for cooking chicken and in sauces gracing breasts and thighs. Nutmeg is another autumn must have .It's perfect for giving extra zing to lattes and chais but also good sprinkled ion egg custards for color and flavor. Nutmeg is  also perfect in simple cakes and cookies.It ccan be also used in frosting for spice cakes too. Never forget spiced fruit as a lovely end to a fall dinner. Take advantages of the newly burgeoning harvests right now. All sorts of apples are on the market and waiting to b picked in various orchards across  North America. Again these can be used in both sweet and savory recipes.Like pumpkin they are great in pies and crostatas but you ca also use them for maki ng tasty. apple cakes and muffins. They also good cooked with onions and gracing a hearty pork roast.The sweetness is the perfect foil for the meat's rich unami flavor. American Concord grapes are flourishing right now. Yes they're good on their own but you can use them in chicken stews and pork roasts.

Fall is here. Use its' harvests and spices to create richly flavored recipes. It's time for a delcious change.

Fall Food Around The World

It's apple pie and pumpkin spice latter here in the States but what's the fall foods around nd the world? What happening as the weather turned cooler int he Northern Hemisphere?  Are there festivals? Hot drinks? Delicious foods to be roasted under cool skies?

It is the season for pumpkin after all but in Piemonte in Northwestern Italy and also in Germany it's pumpkin soup time. This is a great way to welcome in the chillier season. Pumpkin puree is added to either chicken or vegetable broth along with a sliced sauteed in butter white onion. This adds to the sweet squash flavor and elevates it. Milk or cream is added to the finished soup and cooked white rice can also be added too. The Germans make something similar to welcome in autumn however carrots and potatoes are also added for a thicker and sweeter flavor. Spices too  such as nutmeg are added for a pinch of earthiness.The French feast on one of their most famous dishes - boeuf Bourguignon a rich beef stew highlighted with beef soaked in red wine and beef broth.Carrots , mushrooms and onions are added  a long with such spices as garlic and various herbs.It's served with a warm crusty baguette to sop up the gravy. In Paris a similar dish is made pot au feu, pot of fire. This is  slow cooked beef stew graced with carrots,leeks and turnips along with spices. families love this on a cold Sunday afternoon.

Europe isn;t the only continent that celebrates the coming of fall.Moon cakes will be made for the Mid-Fall festival in many Asian countries such as Vietnam, China and Singapore.They can be bought or made at home from salted egg yolk,alkaline or lye water, honey and bread or cake flour. Savory ones can be filled with mushrooms and red beans. Sweet ones can have everything from honey to pistachios to chocolate  The Koreans call this festival Chuseok and feature the comforting dish of japchae - glass noodles with veggies and meat and jeon - batter fried zucchini and meat. There are also moon cakes filled with nuts and red bean paste. The Chinese welcome autumn with the festival with plenty of duck. This is popular in northern China along with seasonal vegetables like pumpkins, mushrooms and eggplant. The New world, also has good fall dishes as well.Mexicans crave Chiles en Nogada a stuffed poblano pepper dish. It;s filled with a tasty mix of chopped fruit, meat and spices and served with a sweet walnut and pomegranate sauce. On the other border is the hearty Canadian tortiere - a pie filled with  spiced and minced pork, veal or beef.

Fall around the world has so many wonderful dishes. They're flavorful and warming. These are loved during the years crispest days.

An elegant Fall Birthday

 Having an autumn birthday means an elegant affair featuring the delights of the season.It could be a simple brunch or a lovely dinner party. It features fine wine and fine dining.

A birthday brunch usually means Bellinis and mimosas in tall flutes. Sub in the peaches and oranges with one of the fruits of the season pears. You can use fresh pears or canned halves (although using the fresh ones will give it a tangier flavor). Cut up the pears and puree them either in a blender or using an immersion blender. Pour the puree in a third of th e glass.Add a good dry champagne .Another drink perfect for a fall brunch is a tea punch.This is made with black tea and simple syrup. Most recipes call for apple cider but why not amp it up a bit by subbing in the cider with a cup of hard cider for a kick.If you're worried about the oomph or punch of it ,remember it becomes diffused when it 's mixed with the tea. You can also  add a half cup of regular apple cider to lessen it's strength.As for luncheon, think a butternut squash, pumpkin and potato quiche or one rich with leeks and feta. Bake three or four for the guests. Small finger sandwiches work well also. Sub in a chicken and grape salad on croissants and brioches. what about dessert. Think apple cupcakes with a just a dusting of confectioner;s sugar.

As for a dinner, think outside the bottle and try an apple flavored wine or one spiced with cinnamon Hard cider could also worked here but remember it's potent. You may want to  water it down with a plain or flavored seltzer. start the meal off with a fall themed charcuterie board. have cubes of rich Swiss and Gruyere cheese mixed with both sharp and mild cheddars Add ham, apple slices and grapes for variety. as for the bread, go with sliced sourdough  or artesanal rye slices. small hours and pumpkins can be added for decoration. The salad can be an arugula with diced apple and air fried prosciutto strips. Any kind of Wellington dish is always an elegant meal. Go for the original which has beef tenderloin encased in a buttery flaky pastry. You can serve with fall's root vegetable such as sheet pan cooked parsnips and carrots. This dish can be turned vegetarian just by switching out the meat for a mix of mushrooms and lemtils,Miso  , walnuts and tomato paste give it a definite meat like flavor and texture. The sides can be the same. Turnips and carrots crisped in a mix of olive oil and thyme and then oven roasted. End the meal with a pear or apple galette topped with creme fraiche ice cream. If you do want cake, think a simple vanilla one with a cinnamon icing.

A fall birthday is a time for  elegant celebration. It could be a brunch or a dinner.Either way serve sophisticated food and drink for a lovely time.

The Rustic Baking Of Autumn

 The temps are starting to drops. The kitchen is inviting again.It's time to bake yet nothing fancy.That'll come in the new couple of months. Fall baking is simple baking. There's no fancy frosting or shiny decorations. It's the flavors that stand out - not the bells and whistles.

Surprisingly pizza is considered rustic baking. It's symbolizes a summer of harvesting tomatoes and basil, perfect for fall cooking. It can be made with just a simple crust made from flour olive oil, water yeast and sugar .The sugar activates the yeast and makes it rise. As for the topping ,again think a simple rustic one. Sliced tomatoes olive oil and little rounds of mozzarella. Do add basil and oregano from your garden if you have it. Another rustic bread is focaccia.Like pizza dough it's an easy bake.The dough is a mix of yeast, all purpose flour and warm water.Olive oil is added to create a silky crumb and rich flavor. Usually rosemary and sea salt is sprinkled on it and dimples made with fingers are on the top.These dimples serve as wells for olive oil added right before putting into the oven. The bread is a good accompaniment with a hot rustic soup like minestrone. It;'s also good as a base for salame and mortadella too There are other rustic breads too. A sourdough boule is easy to make and great to eat. What makes it stand out is the rough, crispy crust and the tender inside.

Sweet rustic baking is also a great treat during these upcoming cold days. Try a French apple cake, loaded with the gems of the season.It is rich with not only apples but also egg and butter too. It's not a fancy cake with just a simple dusting of confectioners sugar. An apple pie is another simple pie popular with home bakers right now. Try baking it in a cast iron skillet for a homey , old fashioned feel.There are no fancy ingredients here. Just Granny Smith apples, brown sugar and cinnamon mixed together. As for the crust try a butter one, rich with two sticks of butter. Simple cakes are also perfect for a snack or following a Sunday roast.A walnut espresso one is an easy bake and its' loaded with that much loved autumn nut - the walnut. This is an Italian recipe, redolent with espresso and the chopped nuts. Think of making this after a Sunday roast chicken or beef.Another fall flavor is pears. They're in season right now and the smaller Bosc pears would be perfect in a cake like this. Add warming spices of cinnamon and ginger to bring out the pear's flavor and give heat to each slice.

The cooler weather means baking. Create a rustic savory or sweet treat to warm up your family and yourself.These are the perfect recipes for autumn

An Air Fried Fall

 Air fryers were every home chef's best friend during the sweltering summer months. It can still be a vital kitchen appliance during the autumn too. It's great for cooking up tailgate and foot ball party nibbles along with creating great dishes with the season's harvest.

Air fryers are perfect for any tailgating party.You could buy a travel one.Amazon has them for as little as $ 37.99 for the Elite one quart one. Keep in mind you'll also need a portable generator for it since air fryers require a lot of power.9although this can be saved for when you want to bring your air fryer on Spring and summer camping trips) What tail gating treats can you make? Chicken wings and thighs are perfect for it. They fry up crisply and evenly without all that fat. Coat the wings with seasoning and then cornstarch to  ensure a nice crunch. If you;re looking for a low calorie alternative then look no further than cauliflower "wings," These are the florets rolled in a fiery mix of cayenne pepper, hot sauce and smoked paprika. Worcester sauce and apple cider vinegar give the florets more zing as onion and garlic powders give them more flavor. Another fun , crunchy bite are zucchini chips. Again this is simply cutting the squash into very thin coins and then seasoning them with sea salt. They're then brushe d with olive oil and fried for a few minutes.You can serve these with a homemade ranch dressing. 

Other squashes can be air  fried for the main course or a tasty side. Butternut squash is the most versatile.You can cube it or air fry it whole , cut into two sides. The cubed way will produce a nice crispy bite, especially if they're well coated in olive oil or melted butter. You can also toss them in garlic powder , sea salt and freshly ground pepper.Give them a sweeter bite by dredging the cubes in a mix of brown sugar and cinnamon. This would be a perfect side for turkey or capon.  You can air fry the whole squash ususlly for five minutes. Brush the sides with olive oil or melted butter or margarine and season with just sea salt and freshly ground pepper. Again, this makes a great side for any poultry. Kale is another fall veggie that is perfect for the air fryer. Kale chips are not only a fun side with burgers and hot dogs but they're also a great snack. Use fresh and try to get the curly leaf variety. remember to thoroughly dry the leaves too after washing them otherwise you'll just have soggy chips. Don't include the ribs or stems in this., They're too tough to eat, even when cooked. Tear them into bite size piece s and then toss in olive oil. Sesaon with what you want, Add hot pepper flakes of you want a fiery bite or sprinkle some vinegar on them and salt for a salt and vinegar flavor.

Make the air fryer the most important appliance this fall. It's great for cooking up tailgating faovrites and delicious sides. Try it with autumn's abundant harvest.

Fall Into Fall Cooking

 There'sa sublte shift in cooking and baking right now. The reason? It's autumn. Gone are those lazy summer barbecues and no bake treats.It's time to get serious about all things kitchen.

Cooler weather means bigger appetites. Think rib sticking meals for both the weekday and weekend. it's time to get out the crockpot and Insta Pot and create some hearty recipes. Chili is one of those meals. It's quick and easuly made in any kind of cooker. Chase away that chill with a good dose of chili powder and cayenne pepper. You can also make it mild by omitting the second. Chili can be adapted to suit any taste. Vegan and vegetarians can enjoy one consisting of mostly beans or add a bag of soy crumbles  to emoutalte the beef ones. Turkey chili is another variation which can also be made healthier with the addition of cannelini beans and topped with avocado chunks. This can also be done with ground chicken too, called white chili. This is the season for roasts as well.There's nothing like a good Sunday dinner with a roast as its' star. Think a roast beef or London Broil, complete with gravy and mashed potatoes. Take advantage of the seasonal veggies too. Butternut squash is big right now and iot can easily be a great side with just melted butter or an entire meal, stiuffed with rice and quinoa along with ground beef or soy crumbles. You can also brush up on your Thanksgiving dinner skills by roasting a turkey and whipping up homemade stuffing and string bean casserole.

The cool weather also signals the start of the baking . This is apple season. Take advantage of it. A tasty dessert after a heart meal is apple pan dowdy. This is first mxing the batter which is a blend of flour , cinnamon and brown sugar in water and lemon juice. it's combined with amother mix of more flour, butter and milk. tHis sauce is  poured over the apples and then the dough is dropped over all of this. It's baked at 350 degrees Farenehit for fifty-five minutes. A more sophsiticated dessert is the galette. This is an easy make and bake. The dough is a rich, buttery one using a stick and a half of butter. The apples are mixed with ginger and cinnamon for a spicy bite. Honeycrisp apples are best for this. You could easily add mounds of cinnamon dusted whipped crean or vanilla ice cream..It's also pear season and a pear galette is also an easy and delicious bake. Slice the pears as you would do the apples for a crunchy bite. Pumpkins are all over the place right now. You could make a pumpkin pie but think about pumpkin tarts or mousse. You get the same spicy, earthy taste but in smaller, lighter bites.

It's time for fall cooking and baking. There's a whole slew of recipes perfect for the chillier days ahead. They're all tasty and rib sticking.

New Cookbooks For A New Season

One of the best aspects about the colder weather coming is that home chefs feel like cooking and baking. The chillier temps also gets us curious and wanting to try all sorts of new recipes. What better way to try new dishes than a new cookbook. There are a slew of them recently published that will definitely expand a home chef's repertoire.

There are thirteen outstanding ones that the New York Times Food section writers recommend. Everyone from Tejal Rao to Melissa Clark and Julia Moskin weighed in. There are so many exciting and  different choices out there.If you're into international cooking then check out Maangchi's Big Book of Korean Cooking : From Everyday Meals To Celebration Cuisine (Rux Marten Publishing) written by Emily Kim, the YouTube cooking star who also goes by Maangchi. Occasional Food contributor, Martha Rose Shulman helped write this salute to Korean cooking with such dishes as tofu stews and dosirak - lunchtime meals for kids.Another stimulating one celebrating overseas cuisine is Sababa: Fresh, Sunny Flavors From My Israeli Kitchen (Avery Publishing) by former New Yorker, Adeena Sussman, an American food writer who moved to Tel Aviv, The cookbook came about thanks to her love of visiting the shuk or outdoor market.Middle Eastern flavors abound here. There are roasted carrots with a tahini and date syrup along with labneh with caramelized pineapple and sumac and baby lamb chops marinated in shug, a mix of green chiles, cardamon and cilantro sauce. Japanese cooking is also big thanks to Ivan Orkin and Chris Ying with their book The Gauin Cooking:Japanese Recipes From A Chef, Father, Eater and Lifelong Outsider (Rux Marten), There is the traditional gyoza dumplings and the not so traditional miso mushroom chili.

American cooking is also big in cookbooks this season. Toni Tipton-Marten's Jubilee: Recipes From Two Centuries of African-American Cooking (Clarkson Potter Publishing) is the follow up to The Jemina Code,an annotated bibliography of African American cookbook. Home chefs will love the recipe for pork chops smothered in caper-lemon sauce. Those who loved the famed San Francisco bakery, Tartine will go mad for Tartine :A Classic Revisited (Chronicle Publishing). Elisabeth Prueitt and Chad Robertson , creators of the baking empire have included a whopping sixty-eight new recipes along with their classic ones like the good morning buns. For those home chefs who love Tex-Mex cooking Ama :A  Modern Tex-Mex Kitchen (Chronicle Publishing) features vegan dishes such as cashew based queso with the flavors of charred onion garlic and  green chile. Chef Josef Centeno, used his recipes popular in his LA restaurants. Novice cooks will love such help books as Nothing Fancy: Unfussy Food For Having People Over  (Clarkson Potter) written by Food's Alison Roman. She offers labne with sizzled scallions along with pep talks.Other cookbooks feature Evan's Funk's American Sfoglino (Chronicle ) along with Diana Henry's From The Oven To The Table:Simple Dishes That Look After Themselves (Mitchell Beazley).Go to the Times Food section to see the entire list.

This is the season to test out  recipes.  Buy one or two of these cookbooks and expand your repertoire. It's a fun time to try new dishes and ingredients.

A Delicious New Season

Autumn in New York is amazing.It's Fashion Week and a variety of film festivals.It 's the start of the new season at Lincoln Center.The temps  go down and the humidity dissipates.Best of all, it's a new season of new restaurants and menus.There are new spins on classic recipes and new dishes by famed chefs.

The New York Times Food section highlighted this in their section today.Regulars such as Julia Moskin and Florence Fabricant interviewed chefs  as well as acquiring a sneak peek into the culinary scene.none of the most intriguing is the arrival of new food markets. The city is following in Boston's Chicago's and Philadelphia's footsteps.Food halls cater to a variety of tastes.There is no snobbery there with fancy foods and fancier prices.Chelsea Market , the first and oldest of all the city's food hall is expanding. A division of Black Seed Bagels,Black Seed Appetizers will open.There is also the brand new 8sia will have such stalls as Rice On! and Debutea which will serve bubble teas as well as fruit and even cheese teas. Two others,The Market Line and The Deco  Wil have smaller shops offering inter national fare.

Foodies and gourmets will enjoy the opening of several new restaurants. Davide, named for Davide Sorrento, a young Italian photographer who died in 1997, will be run by father-son chef duo,Larry and Marc.They will be introducing pinsa,an oval Roman flatbread made with a variety of toppings not unlike pizza. Australian chef,Sean Hergatt reimagines  classic American recipes in his new eatery, Vestry in the Dominick Hotel,in Hudson Square. Famed chef, Alfred Portale, the chef and partner of the famed Gotham and Grill strikes out on his own with Portale, a salute to his Italian-American heritage.Manhattan chefs are also making moves . Victoria Blamey is taking over for Chef Portale The The Gotham Bar and Grill.She is changing everything from recipes to even the cutlery and China.

New York in the fall is a magical time.Enjoy all it has to offer on a culinary level.It is a tasty kalaidoscope  of flavors and dishes.

Getting Closer!!!

Foodie Pantry will be opening in one week. Get ready for a fun evaluation of the summer and what's going to happen come this fall!😸😸😸😸😻😻

Liz💙💙💙💙💙

Fall Food Trends

As with fashion food also goes through trends. Fall brings a variety of new flavors or spins on classics It's an exciting time  for foodies and gourmands alike.Apples are hot right now and oatmeal gets a new twist.

One of the best new trends is the brioche loaf. This is a take on the classic French  roll or bread, enriched with egg and a ton of butter.I first found this at the Super Foodtown in the Atlantic Highlands on a quick stop from the beach. I had never seen this before and had to buy it. The loaf was one of the best loaves I've ever eaten.It was phenomenal with Bonne Maman jam. Even though it has a sweet taste, it was still good supporting sliced London Broil in a sandwich the next day. Luckily my local Stop & Shop also carries a version of brioche bread, so I don't have to make the trek down the shore to get it.(although there are plenty of beach days left,so I probably will be visiting that particular Super Foodtown).Another trend is a returning one - pumpkin spiced lattes,both hot and cold.The hot is comforting , but I have qualms about a cold one. Coffee giant Dunkin Donuts is jumping on the apple bandwagon with a caramel apple cronut. This confection is stuffed with apples and then drizzled with caramel.There's also salted caramel coffee that combine's salty and sweet. This works for caramels and in ice cream but coffee is another matter (who wants  salty joe anyway?)

Another coffee giant,Starbucks isn't rolling out a new coffee flavor this fall, but a new oatmeal (!). It's a dark chocolate and caramelized banana flavor. You'd think it would be a kind of tart but no, It's not even made with fresh bananas but it's kind of like a gooey baby food. Chunks of dark chocolate and roasted almond are also added Unfortunately it has to be assembled by the diner too. It would just be better if it had been a tart layered with the other ingredients. Tamer offerings are their pumpkin cheesecake bar and a caramel apple pound cake. Apple seems to be everywhere, although it is the beginning of autumn. Stop & Shop also has jumped on the bandwagon. They're featuring their own brand of apple cinnamon waffles, that would be good with a drizzle of caramel and a puff of whipped cream or a pat of butter and a puddle of maple syrup.Apple cider vinegar will also be a big thing, not so much for the apple but it's a probiotic. It contains micro organisms that help in digestion along with stabilizing gut flora. Use it when making another fall culinary must have : Korean kim chee. This classic cabbage dish is making waves on all the autumn menus, with traditional galbo or American steaks.

Fall 2016 is coming soon. The trends, some delicious,some eye opening, are here already. Taste and embrace for an interesting .

Your Fall Kitchen

The temps have finally cooled down  and there's a refreshing nip in the air. Autumn starts in a few days  and that means a change in cooking and baking,Now home chefs and bakers will want to sped more time in a warm kitchen , instead of avoiding it.

Lower temp means things can heat up around the oven. After eating just dogs and salads for a season, it's nice to have real main dishes with hearty sides.For many busy home chefs, this is the time to dust off the crockpot. There's nothing like making  stick to your ribs stews with dumplings and chilis. Make sure you have the spices for this such as bay leaves and cloves for any stew or ragout and chili spices and cayenne for chilis. It also pays to stock up on pastas too as well as cans of tomato paste and sauce to make homemade sauce.Pasta, especially the whole wheat kind, can be used as main dishes  even for Saturday lunches or Sunday suppers.It's quick and easy to make, a nice meal to come home to on a chilly night. If you have grown basil all summer for homemade spaghetti and pizzas, then pick it now and freeze for later use.This is easy to doc- just wash the leaves, pat dry with a paper towel and then layer loosely in a plastic container.They can last up to a year. You can also turn them into pesto sauce too. This involves putting olive oil , garlic cloves and big handfuls of basil leaves in a blender and pureeing them into a smooth paste. Pour into containers and freeze. It's an excellent base for homemade tomato sauce and gives it more flavor and zing.

Fall is also the time for baking as well. Many home bakers take advantage of it being  apple season and want to bake pies. If that's the case then stock up on Crisco along with flour. Galettes, a more delicate version of pie , can also  be made with the fruits of the season, like pear and fig. These tarts require a lot of  butter so it pays to always have a couple of sticks around. This is also the time of school bake sales so have the ingredients for cookies and cupcakes handy too. Home bakers may just want to bake a batch of some sweet treat just to have a nice dessert. If you're big on doughnuts and fresh baked bread then add yeast to your shopping list.If you're not much of a baker but still love a morning treat of warm rolls, then stock up on a few rolls of poppin fresh anything. This may also be a good time to critically look at baking pans and tins,.Sometimes they do rust and need to be replaced. Think about buying   the new silicon versions which will make the baking experience easier. Also stock up on vanilla , sugars, both granulated and confectioner as well as food coloring for icings. too.Candy making is big now too. Make sure the candy thermometer is working properly or just replace it.. Also have plenty of sticks ready for candy apples.

Yes, there's a nip in the air. That 's a signal that home chefs and home bakers can go back to making hearty dishes and rich apple pies. Tis the season for serious cooking , baking, and of course, eating!

Road Trip Goodies

This is the time of year people take road trips.It's the perfect time to see the leaves or even have a picnic on the beach.Unfortunately the cooler temps not only generate wanderlust but also a healthy appetite.Pack sone hearty order to avoid trips to fast food joints and questionable diners. Sandwiches are always a good start, especially if you're planning on an all day trip.One of the best and most satisfying to create is a mini hero.Buy mini baguettes and then fill them with a variety of meats and fillings.Try ham and cheddar or roast beef and a tangy Worcester sauce.You can also make an Italian hero with caracole, salame and prosciutto along with a variety of different cheeses. if you do stop at a farm, then pick up bottle of cider.This is a nice accompaniment to the sandwiches.Another good cider go with is sharp cheddar with slices of whole wheat bread. Some big farms such as Delicious Orchards of Colts Neck ,New jErsey ,sell varieties of cheese along with breads that can make an on the road picnic possible..Some farms also have delis that can make sandwiches too, if you want something spur of the moment. Sometimes you just want nibbles when you're driving.I find that the best bring alongside are the dry stuff.Flavored crackers are always a good choice as are pretzels and plain cookies.These keep hunger at bay and are perfect for a quick stop.They're great for passengers and the kids won't create a mess with them during your break from driving.Popcorn is another fun snack,Feed the puffs to the gulls or whatever birds you chance upon.Fruit is another nice snack on a road trip.Black grapes are in season right now. And they"re refreshing to bring on a road trip.Keep them in a cooler because they're at their tastiest when chilled. Apples and pears also make excellent bring alongs.You can pick them yourself and munch on a few on the ride back home. Fall makes us want to visit farms and forests.Pile up the car with tasty snacks and the kids and explore.See the foliage, breathe in the fresh air and enjoy a sandwich or some fruit al fresco.

It's Fall Veggie Time!

One of the best aspects of the turn of seasons is the turn of vegetables.By this month we have been over saturated in tomatoes and zucchini.We want fall veggies, rich with complex tastes.They are versatile in variety of different dishes,from soups to casseroles. One of the most interesting harvests is the cauliflower.Most people associate it was just that crudite you dip in ranch dressing or overcooked with a covering of gummy cheese.Think again .Cauliflower is a great veggie with so many prospects.David Tanis of The New York Times Dining section explored it in his A City Kitchen column.He makes it with rigatoni and sears it in a hot skillet This browns, caramelizes and mellows the taste, bringing it to another level.Mr Tanis cooks it with cumin and mustard seeds but you can also try just sea salt and fresh ground pepper.My favorite is breaded cauliflower, fried to a crisp and browned to a nice nutty color. .As calorically lethal as it is, it is also the tastiest , each piece having a nice ,satisfying crunch.Cauliflower is also good in soup.An easy recipe ,starting cooking down the veggie,then mashing them into a chunky paste.Finish with a simple roué and broth combined.It's a nice creamy potage that 's great on a cold autumn night.Squash is another fall treat.You can make it into a squash or a creamy mash.The deep yellow is also good cut into pieces and grilled. serve with French style butter and a good sprinkling of sea salt. You can also cook butternut squash the same way too. Brussels sprouts also come out when the leaves turn. These are an incredibly fun medium.One of the best recipes are Brussels sprouts chips.Wash and peel the leaves off them, then place on an oiled cookie sheet.Drizzle with more oil and sprinkled with seasalt.A more traditional recipe calls for boiling them for a few minutes.Then put in a shallow baking dish and top with pats of butter and Parmensan cheese.Broil for a minute or two until the cheese turns golden.The sprouts are also good when just simply roasted.These too can be spiked with red pepper flakes or fresh ground pepper.Only foodie's and chefs know about another autumn bloomer, Swiss chard.It's a popular veggie in Piedmontese cooking and easy to cook.Take the white stem part ,cut into two-inch pieces and boiloncecooked then put into a pan with butter.Add a mix of two beaten eggs , a quarter of a cup of vinegar mixed with water.Pour over the chard and let it cook up.Swiss chard leaves are exactly like spinach, including in taste and you can cook the leaves. Like the other, serve with butter for an alternative to the other green stuff. Now is the time to say goodbye to summer vegetables.Embrace the fall harvest with delicious veggies and dishes made from them.They are a welcome change in a welcome season.

Keep That Summer Menu

It may be the start of the school year and the football season but it's still summer on the calendar. The weather is still hot and it's almost impossible to use an oven for baking or roasting.You can stick to easy dishes that are both cool and filling.

Don't put away the grill just yet. You have more than a month to make your faves.In fact you can even have your own back yard tail gate party. If you want, start taking advantage of the first apple harvests and make a  fruit chutney . This would go well with pork chops or even pork burgers.Treat the kids and their friends to burgers and hot dogs ,  especially after a grueling first week of school or after the first big game. There's still time to make all those salads too, like homemade macaroni, potato and cole slaw. Don;t think about making any elaborate veggie dishes either. Use the last of your garden harvest for grilling them with some olive oil and freshly picked rosemary.

Even though the kids would like fresh baked cookies and cupcakes for an after school snack or dessert, again convince  them that cool is better. They can still have their favorite snaps or chocolate chip cookies  but turn them into sandwiches. Have them roll these treats in sprinkles nuts or chocolate chips for added fun. You can also make all natural Popsicles or try frozen bananas dipped in chocolate. For a nice weekday dessert, think about an icebox cake or an ice cream pie which is easy to make. Take a ready made crust, then just add your favorite ice cream and top with fruit,, hot fudge, caramels and whipped cream.It's a nice tasty end that doesnt require a lot of work or a hot oven

Just because it's after Labor Day you have to put away the grill and all those yummy summer foods. The season has a few more weeks and with it , hot days. Don't start in on all those heavy fall foods. Keep it summery and light.

That Extra Dash? Cider

This is definitely the month for cider. Usually most people have it just a chilled drink during this time of year. However it can be a vital ingredient to any fall cooking or baking. Its' taste livens up any dish , giving it a pop of unexpected flavor. A dash of cider is just a great idea for whatever you have in mind.

Surprisingly any meat goes well with cider. It can be used with turkey. duck and chicken, as a sauce or a marinade to flavor the meat. Mostly it's used in pork and ham dishes. which makes sense. For centuries Germans have been serving apple dishes as sides with these meats. To add cider to them is a no brainer. There is a great crock pot recipe that calls for slow cooking ham with cider for four hours and then roasting it in a cider bath. You can also braise pork loin in it for a both delightfully sweet and savory main meal. Wild meats such as venison can also be cooked with apple cider. too, mostly in pot roasts. If you're adventurous you can try cider as a marinade for this as well.

Apple cider is widely used in baking. Many farms across the country feature apple cider doughnuts amongst their baked products. These add a sweet fruity note and are almost impossible to resist. For a different spin make cider doughnut holes too for fun party snacking. The drink is also used in muffin recipes along with cake ones. Apple cider pound cake is a New England favorite , perfect for a Sunday afternoon tea. There is also the decadent caramel apple cake made not only with cider but also with a good helping of apples and caramel. You can also use apple cider in making spicy sorbets, a good dessert for warm Indian summer evenings.

Apple cider is perfect on its' own as a refreshing, chilled drink. However it's even better used as an ingredient in any kind of dish from dinner to dessert. Try it for it's versatility and to liven up your fall menu!

Autumn In New York

The New York Tines Dining section had reviewed Da Posto, the city's premier restaurant and that got me thinking. October in Manhattan is a magical time. The weather becomes cooler and crisper (usually). The opera and theater seasons are blooming with openings and first nights. The party season is just beginning. This all means that there are restaurants involved. The city has some good ones to celebrate this elegant, fun season.

One of my favorites will always be Marinella's.It's a Genovese type restaurant featuring seafood . It;'s a wonderful quiet and elegant place without all the star hoopla. The food is just as good as Da Posto but it doesn't have that dreadful celebrity cache now associated with city eateries. Marinella's also offers risotto and polenta and has almost carbon copy recipes of my family ones. To me it's just like eating at home. If you do want grand then head over a few blocks to Vanity Fair editor's Graydon Carter's Ye Waverly Inn. This has been around for a few years. The food is pricey but good. It is a great place to look for celebrities and any Euro millionaires if there are any left.

New York also has some small stops where you can go for some sandwiches. The best are usually away from the tourist spots where the food can be lousy and the cost extravagant. The newest hot spot for Italian sandwiches is Eataly brought to you by the famed chef Lidia Bastianich and her son Joe. Together with Mario Batale they created a haven in which to get fresh made true Italian pizzas and freshly sliced prosciutto and mortadella. Take these with you when you go sit in nearby Union Square Park.

Manhattan is full of fall delights from the theater to cool crisp breezes. Add a special meal to the mix to celebrate the fall season. There are enough restaurants around that great island to do so.

Meals On The Go

September means busy schedules and meals literally on the go. Your Saturdays may well be spent on the soccer field or at your hiking club. With this comes the question what to eat and where. The best and most nutritious bet is make your own meals and tote them with you.

Sandwiches are the easiest to bring along. They're quick and simple to make, store and eat. There's minimal fuss. For variation , bring along wraps or pita sandwiches that you ad your family will enjoy. You can make peanut butter and jelly pitas for your little soccer stars to eat. A nice wrap that has turkey or chicken along with fresh chopped veggies is another easy but vitamin enriched meal. Regular old fashioned sandwiches are also a good choice. The best ones are often the hero style , with your favorite meats and veggies on a cut up baguette. These are even great for those weekends at the beach where you want a simple but filling picnic lunch. Also pack some sandwiches for those drives to see early fall foliage. There are always rest stops where you can take a break and refresh yourselves. Also this is the season to really enjoy nature up close. Pack some hearty ham and cheese on pumpernickel in a backpack and go a walking!

Soup is also another good take along, especially as the weather progressively becomes cooler. They're easy to put into a thermos and take with you. Plus a cup of hot minestrone, tomato or chicken is revitalizing to get your though the rest of a busy day. Nix any salads. Pack some veggies if you want or a better choice is the season's apples and pears.

What to drink ? Soda is good but you may want to stick with lemonade or iced tea. Carbonated drinks tend to bring on thirst quicker.Also if you're lucky to have it already a thermos of ice cold, sparkling cider is always good. Water is the surest bet when you're engaged in any activity. It hydrates quickly and you' don't need to drink it as often as with a flavored drink. Have a thermos of something hot, whether it's ,tea, coffee or hot chocolate to finish off the meal.

This fall, you'll definitely be on the go somewhere. This means eating in the car, on the sidelines or in the middle of nature's fall beauty. Have a simple meal ready t o keep up with your busy schedule.