Airport Food Changing ROutes

 Mention eating at the airport and people grimace. it usually was stale cofee and and handful of some nibbles. This is changing. Airport eating has become airport dining.food has gotten better and tastier. They're flying high with their menus.

Regular Priya Krishna wrote about this in yesterday's New York Times Wednesday Food section.fr years most  airport lounges didn't always have the best foods. They also didn;t have the best furniture and tables either. There was a rattiness to many of the lounges , especially the American based airlines. It wans't so with the foreign airlines  such as Cathay Pacific and emirates. For years they've accessorized their lounges with dim sum, cocktail pairings and even cigar bars. Their American counterparts are catching up with a vengeance. Famed chefs are now creating gourmet menus for weary and anxious travelers. Next week lounges operated by  such great chefs as Kwame Orowuachi, mashama Bailey, Michael Solomonov and Sarah Greenbieg. even the very famous chef Jose Andres is running the lounge at Ronald Reagan in Washington. He has create a flavorful tapas that include jamon croquetas and gambas alalijo. spicy shrimp.

Even airports like LaGuardia in queens ,New York is stepping up it's game. Long considered a third world airport even bu President Biden , the lounges there are being filled with gourmet treats. The Chase sapphire Lounge , accessible to those who have the Chase Sapphire card., the J.P. Morgan T+reserve card or the Rit-Carlton credit card can have access to an area that looks like a lobby of a posh hotel.It's centerpiece is a circular bar with purple velvet chairs. The coctkail menu comes from the popular Manhattan bar Apotheke.  The baristas can even make a trendy sea salt and oat milk latte. each table also has QR codes where guests can order such meals as gnocchi with zucchini and mint and marinated beets with whipped feta. Mind to get into this lounge card holders will have to pay a hefty fee Chase sapphire reserves costs eight hndred dollars a year while J.P Morgan and Ritz-Carlton also have large fees of eight hundred dollars and close to five hundred dollars respectively. For a cheaper rate Dallas 's United Polaris Lounge offers radicchio and roasted peaches..

Airline lounges are changing. They're offering great food and drink. what a perfect way to start a trip.

Be The Source For Others

 These are tough times. We need to be there for each other. It could be as simple as sharing garden harvests or helping with groceries. Home chefs need to be the source that others in need have to depend upon. It may take a lot but it's worth it. people need to be fed.

One of the best deeds is to share garden harvests. This is the time when tomatoes are in full bloom along with eggplant and zucchini. These can easily be given to those neighbors, friends and family who need them.If you're making sauce invite them over - it's a fun cooking experience and let them go home with a few jars. Give out a couple of boxes of pasta as a thank you gift for helping. Also if you have fruit trees ,make sure that family and friends get the extra peaches and nectarines. This is also late blackberry and blueberry season. Invite them to go picking with you and treat them to a basket. If you;re in New Jersey it's corn season. There are some corn fields where you can pay a small price and pick a bushel. Another idea is making sauces and chowders with your harvest along with main meals like eggplant rolatini or Parmisian  and give it to family and friends who are financially hurting . The dinner can be eaten now or saved for later on.

Everything these days are being cut  and that includes food pantries and food banks and veterans services. it's unfair to be sure but everyone can play a part in alleviating it.if you;re a manufacturer , think about donating something to help. The same goes for local farmers. Thanks to the cruelty and stupidity of this administration many schools and food banks will not be able to buy directly from local farms. This impacts the quality of food as well as the farmers themselves.If you own a farm, think about donating a small part of your harvests to schools. DOGE has also gone after urban farms which feed many of the inner cities across the US. Try to donate whatever you have to help them.Organize fundraisers and bake sales. Talk with local merchants to help and see what they can donate, whether time or money.The DOGE cuts also affects our  VA. Veterans will suffer too. Try to offer some time whether at the VA or with any veteran you know. They too will be affected. Share food and harvests with them. Invite them over for dinner or out to lunch.

Be the source for people to come to. These are tough times and they can be eased a bit if we all come together.  Be the source people come to.

It's All Peachy

 This is still peach season. Those golden gems are out there and they are a versatile fruit. You can eat them any way - cook them any way  - bake them any way.They are perfect for meals and snacks.

Peaches first appeared in China and is a deciduous tree, meaning the fruit falls off when they're ripe.Surprisingly nectarines are also peaches but without the peach's characteristic fuzz.They arrived in England and France in the 1600's Most peaches come from China, Greece,Spain,Italy and Turkey,The Spanish brought the fruit to Latin a nd South America They came to the US thanks to Thomas Jefferson.They're now in Marylsnd, Delaware Georgia, South Carolina, Virginia and New Jersey.Many states such as New Jersey have farms where visitors can pick bushels of them.There are hundreds of peach and nectarine cultivars.There are two type,s the freestone where the pit easily comes out. These should be eaten fresh, The second category is the clingstone where the pit clings to the flesh.These are good for canning but also for eating too. These golden gems are loaded with all sorts of vitamins from A to K. Eat them for their vitamin C content too. Even the peach skin is an antioxidant, loaded with cancer fighting antioxidants.

Of course the best way to have a peach is after it's been chilled in fridge for a few hours. Yet chilled sliced peaches are also good in salad too. Add  sliced chicken breasts along with feta and grapes along with a simple white wine vinaigrette for an elegant lunch or dinner. Most home chefs love baking with the fruit. Wednesday's New York Times Food section had a recipe for peach cobbler - the summer dessert of choice.Regular contributor Melissa Clark gives two versions, one an easy buttermilk one while the other is an upside down one, made in much the same way as a pineapple upside down cake.If you're making these she recommends using brown sugar as opposed to white to give the peaches a caramel note. Another amazingly good peach dessert is pesche ripiene. These are stuffed peaches made with crumbled amaretto biscuits. chopped peach pits and butter. My family has always added peach schnappes to these for more flavor and kick but you can also use peach juice too after they're baked and cooled. of course peach muffins are a nice way to start the day or a perfect snack.These scratch muffins are packed with flavor from the fruit to cinnamon. Peach cake is also a great summer treat.The simple cake is loaded with peaches and makes for a wonderful afternoon snack with iced tea or served with ice cream for a tasty dessert.

Peaches are in abundance right now. Pick a bushel and use them in cakes, pies,muffins and even salads. Have them stuffed and drizzled with a peach liqueur . Enjoy them anyway  for their flavor and benefits.

Healthy Harvests

 This is the time when everyone's gardens and pick your own orchards are in full harvest. Take advantage of these for healthy eating. Fresh fruit ans veggies have so many benefits. Eat them fresh for even more benefits.

This is the time for peach picking. Orchards around the area are bursting with clusters of these golden gems.As good as they are in crumbles and crisps , they're even better eaten chilled and fresh from the fridge. They're loaded with important vitamins like C and K which your body uses to heal wounds. They're also the rare fruit that has Vitamin E which keeps eyes and skin healthy too.Surprisingly peaches also contain trace amounts of zinc and copper,Zinc helps in getting the thyroid to work properly as well as helping blood to clot. Copper helps your teeth and bones to grow along with protecting cells and the immune system. Eat the whole fruit because their skin is rich in cancer preventing antioxidants.  Another fruit in full bloom right now is watermelon.Nothing beats a cold, sweet wedge after a barbecue or picnic.It's low calorie - only forty-six per slice so you can indulge in a few slices . A slice also has a big dose of lycoprene which is usually found in tomatoes.It improves heart health and even helps in preventing sunburn.Keep in mind that water melon is ninety per cent water  so it's also perfect for hydration, Dust it with a tiny bit of sea salt. This not only improves the taste but also replenishes electrolytes and carbohydrates.

Gardens are full of all sorts of tomatoes right now too. This is on e of the most versatile harvests because there are so many recipes that call for just picked from the vine tomatoes. They're also good eaten fresh with just a tiny sprinkle of salt on them too. These are high in Vitamin C which brightens skin and reduces inflammation,Cooked tomatoes release lycoprene to which helps in preventing cancer. eating them any way in any recipe will also improve your brain and prostrate health.This fruit - and it is a fruit is also rich in magnesium, which supplies the body with electrolytes.Electrolytes help cell function normally.Magnesium also helps in easing sore muscles after exercising too. Gardens are also full of zucchini too. These can be sliced into coins and sauteed with garlic and butter for a tasty side or  air fried to create a fun snack. They are high in Vitamin A and manganese, the last vital for forming connective tissue and bones.It also plays a role in calcium absorption and blood sugar regulation.Eggplant is also another garden gem that's in full harvest right now. It too is rich in Vitamins A and K. Eating it also reduces the risk of heart problems as well.

Summer harvests are like a giant vitamin and much tastier. Eat as much as you can, They will definitely boost your health and make you feel better.

The Perfect Parfait

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

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

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

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

Summertime Treat Grilled Fruit

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

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

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

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

A Tasty Alternative Protein Powder.

 Sometimes you need a boost.It comes from the purely vegan protein powder Vega.THis is perfect for those on the go and only want to be powered by plant protein.Making a strawberry "malt" is an easy fix.

It takes about six to seven strawberries and an immersion blender.

Unfortunately my accompanying mixing  cup so I had to use a big plastic glass.

Pureed strawberries have a kind of jammy look but without the jam's sweetness.

        A scoop of Vega protein gives the drink a malty thickness This was bought at Walgreen's but you can buy it on line and in different flavors like caramel , mocha and chocolate too.

I added half a cup of Lidl's Unsweettened Almond milk. This is a rich creamy milk that gives the drink a smooth ness that usually comes from dairy milk.

Blended together, it came off a rich strawberry malted. I did order a malted cup from Amazon to make a better version. I plan on using other fruits of the season like peaches and blueberries to create all sorts of protein shakes.

Using Vega vegan protein powder is a great alternative to a meal.Pack it with fresh fruit for flavor and fiber.It'll be a tasty sip that will last you through the day.

Easy As Pie Bars

 There's nothing like an end of season pie to highliught late summer harvests. Yet apie at a picnic can be messy, especially eaten out doors. Try a pie bar instead. You cn bake and bring it anywhere, the back yard or the beach ,

Melissa Clark wrote about pie bars in her A Good Appetite Column in yesterday's New York Times Food section. These bars take the fruits and crusty flavors to a new level witohut the mess. Traditional pies can be messy. Their insides drip out. Crust crumble into a million  pieces. it hard to eat a piece of pie while ballancing a paper plate on your lap. Pie bars allow home bakers to bake them days ahead , cut them and  put them on plate.Guests and family can just grab one and nibble as they mingle. There's no gooey mess to deal with afterwards. Ms. Clark compares it this way, a pie bar isto a  pie as a hamburger is to a steak.It's totable and easy to eat . The crust should be sturdy and Ms Clark recommends prebaking both the given sortbread and grahan crackers, She likes the first for it's flavor and sturdiness. The shortbread should be a dark brown.It'll be harder to gauge the grahahn cracker one because of its' color. The color will deepend ever so slightly so keep an eye on it.

As for the filling Ms. Clark gives three. There is a raspberry crunch one with a a combo of five (!) cups of  fresh raspberries and half a cup of raspberry jam. There's a crunch topping of rolled oats, almonds , brown sugar and butter.Everything is flattened down to create three layers of fruity, sweet buttery goodness. Coconut lovers will go wild for the recipe that has a cocoonut pie filling laced with dark chocolate.It's rich with eggs and butter along with unsweetened coconut milk.  These two hav e the base of shortbread which adds to the flavor.Enjoy peach season with creamy peach pie bars. This starts with a graham cracker crust made ven more crunchier with pecans. The filling has a rich mix of cream cheese and heavy cream along with one whole egg. You will need three cups of peaches, preferably fresh. These can be peeled or unpeeled (go with the unpeeled - less work). The peaches are simmered in a sugary sauce and then placed on top of the already pired heavy cream and cream cheese mix.

Try a pie bar this Labor Day weekend. They're a fun and tasty way to enjoy the season's harvest.  They're better than pie .

Sweet Summer Treats

 What's a good way t  end a summer meal or  offer relief a hot day? Try a summer treat.It could be homemade ice cream or an ice box cake. These help when those days get sweltering and sticky.

Homemade ice cream is actually a simple male. You don't even need an ice cream maker. One that's been on my radar is Melissa Clark's vegan peanut butter. It's cooking creamy peanut butter with simmered maple syrup and unsweetened oat milk creamer. The last is what gives it body and that plush creamy mouth feel. Ms. Clark adds vanilla and sea salt too. I'm leaning towards adding a handful of dark chocolate chips too for Reese's Peanut Butter cup vibe. It's then pureed with an immersion blender and then put into a pan Freeze for four  to six hours before serving. I can see making a sundae with this,  chocolate syrup and vegan whipped cream. If you're still going the vegan route, then try the ice cream made with just frozen bananas. This is a ridiculously simple recipe that just uses four or five of the fruit. The slices are frozen overnight and then whiled in a blender. The result is a creamy treat that can be jazzed up with chocolate sauce,and sprinkles.Another cook treat is an old fashioned egg cream.This is a blend of any kind of milk with chocolate syrup. Seltzer is added for fizz and froth. Serve this in a tall glass with a straw.It's just a refreshing treat on a hot day.

People still love cake during these blazing months and one of the best is the icebox cake. Everyone grew up on the Nabisco chocolate wafer one that has the wafers mortared together with either freshly whipped cream or Cool Whip. There are some variations on this with home chefs adding mint flavoring to the cream or sprinkling the log with shaved chocolate. Slices can be served with sliced strawberries for a fancier look. You could also create a strawberry one that has the berries layered with graham crackers and a mix of whipped cream, powdered sugar and cream cheese. Sub in chocolate graham crackers for a slightly more decadent treat. You could also layer the chocolate graham crackers with ganache and whipped cream. Sub in marshmallow for the cream and you have a s'mores cake (remember to lightly toast it with a small blow torch).Frozen pound cake makes another excellent base for this type of treat. It can be sliced lengthwise into layers and stuffed with summer fruit like blueberries,blackberries or peaches.Whipped cream is also added.

There's nothing like a sweet treat to perk you up during a heat wave. It could be homemade ice cream, an egg cream or an icebox cake. They're all perfect for a blistering summer day.

Is Peach Melba The One

Peach Melba is an elegant dessert first made at London's Savoy Hotel by the great chef Auguste Escoffier in 1892 for the Australian opera singer Nellie Melba. It;s a lovely blend of a raspberry coulis with peaches and vanilla ice cream.

I decided to give it a try today in my search for the perfect holiday dessert. 

It starts with twelve ounces of raspberries. I used Driscoll's fresh ones but you could use the frozen ones instead.

Then there was the sugar factor. Most recipes call for a cup of refined granulated sugar. I didn't like this idea so I added a more natural source  - a quarter cup of lite maple syrup (you could also add honey too , especially the ones made from lavender or wild flowers).

I liked Stop & Shop's Lite maple syrup but again you can add any of your choosing. A quick squeeze of lemon is also needed.

I used about five tablespoons of water too. I first cooked it on the stove.

The gas went off and I then had to use the microwave which I was reluctant to use. There's this Internet rumor that raspberries spark when heated in one. I put mine in for two minutes and crossed my fingers that they would come out OK They did.

It was then blitzing them with my immersion blender. The coulis should have been strained through a muslin cloth but I like it with a thicker, seedier mouth feel.

The dish itself is just scoops of vanilla ice cream arranged with peaches (usually fresh but canned work during this time of year) The raspberry coulis is drizzled over it.

It's a very summery tasting dessert and ti does have a fun,fruity flavor. I may make this for the holiday. I did try the coulis with chocolate syrup and the soy vanilla ice cream a second time and that was phenomenal. Chocolate and raspberry work so well together. that that may be the Christmas dessert.

I stored the coulis in a jar kept chilled in the fridge. It can also be stirred in plain yogurts along in oatmeal. You can make a fruity, pulpy soda with it too.

Peach Melba may be the perfect Christmas dessert.It is an easy elegance that is also delicious. Try it for a tasty end to a holiday meal.

Overbuying

The pandemic has made us all hoarders. Now it seems we buy much more than we need. The result? More wasted food. Can we break this newly acquired habit? Or will it be a new part of our lives?

That's the question many home chefs are asking themselves. I find myself wondering why I bought what I did.  It  eventually gets left  for the wildlife that frequent my backyard. It seems I've been over buying all sorts of things, from soda to produce, from snacks to sides.It stems from a few months ago when shopping trips were limited and we had to buy in bulk. Thanks to this mentality I now have twenty-four packs of Pepsi in my hallway. Yes, they were bargains with buy two, get the third free at my Stop & Shop, but now realizing I'll have them til September. The same for snacks. I've had to get rid of everything from pretzels to half eaten bags of tortilla chips. Then there's the Well Yes soups which we loved but now deem too much . I overbought them and we're stuck with four or five cans. There is cherries that are drying out too quickly along with peaches and oranges that are greening with mold. These will also have to be chucked. You can't save rotten fruit.

Like everyone else around the world, I have to again rethink how I shop. I can see multiple buying essentials such as oatmeal and milk. Those are everyday foodstuffs that are eaten almost daily. Buying two or three containers of each is a good idea. They won't go bad either. As for produce. that depends on if you cook fresh or not. It may be tempting to buy those on sale chicken breasts or skirt steaks but ask yourself if you will use them. You could put them in the freezer however that's probably still full of the frozen veggies you bought in March.Maybe get one package, especially if you're not planning on using it right away. As far as fruits and veggies,again don't overbuy unless you're planning on making sauce with tomatoes. A big bag of baby spinach isn't really necessary for a salad. You'll only use half. Get the smaller bag instead. If you do buy the bigger bags plan other dishes such as using spinach and other greens for omelets or curries. Don't buy a huge bag of peaches or nectarines. These spoil quickly. Only take home two or three of them. Select a small bag of cherries if you want them. A bigger bag may mean ignored ones that can rot and dry out.

Once again, it's time to readjust our shopping habits. It's cutting back and cutting down. It means  not wasting food and buying what you need.

Fruit On The Grill

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

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

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

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

The Power Of Summer Produce

Summer came and the rules became lax regarding the lockdown.After months of fortifying ourselves on good home cooked food, we went wild when restrictions were lifted. We're going back to our old habits of eating junk and overly processed food. Yet that's not good. We still have Covid-19. We still need to eat healthy to be healthy and reduce our risks.

One of the best ways to eat healthy is to take advantage of summer's bounty. This is tomato season and these gems can provide us with Vitamins C and K and a good dose of needed potassium. They're also versatile.Roasted tomatoes are delicious on flatbread  drizzled with another good for you ingredient  olive oil. They can be a great extra in all kinds of sandwiches and great on their own in a tomato sandwich.Make salsa cruda with them,a pasta sauce that is cooked  when it's mixed with freshly boiled pasta.  Another great summer dish featuring fresh produce is the French Provencale ratatouille. This is a delicious mix of tomatoes, eggplant , peppers and onion sauteed in olive oil and garlic. Different herbs such as basil and thyme are added for extra flavor. Cucumbers are another summertime fave that are also a must eat. They can keep you hydrated due to their high water content as well as lowering blood sugar and weight. Think about slicing them and serving them with a mix of Greek yogurt, chopped dill and olive oil as a side salad. You can also turn them into all sorts of variations on dill pickles.

Keep in mind to eat the fruits of the season too. Blueberries are big right now. Have a bowl of them for breakfast or dessert for a sweet treat. They are also the source of the most powerful antioxidants in the plant world. Again, they high in vitamins C and K as well as manganese, the last good for improving bone health and lowering blood sugar. Don't miss out on strawberries either. They too are loaded in nutrients, especially folates. They aid in heart health as well. If you're craving a chocolate treat then think about chilled strawberries dipped in dark chocolate for a decadent snack or dessert. They're also good sliced and blended into a smoothie with  bananas. Don't forget any berry is good added to a salad. Blackberries are also in abundance right now. These ebony gems are rife in Vitamin A and good for brain functioning. A lovely dessert is a cup of them drizzled with raw honey. They're also tasty in Greek yogurt that's been sweetened with maple syrup or  honey. Peaches are a summertime favorite too. They're great for preventing certain kinds of cancer as well as aiding the skin and digestion. Just slice one up for a healthy snack.

Take advantage of the bounty of the season. Eat right and healthfully for better immunity.  It's easy to do with  so many tasty fruits and veggies out there now.

A Spoonful Of Strawberry

This is strawberry season and although we can't pick them like we used to, we can still make yummy and comforting desserts with them. Add to the classic dessert spoon cake and you have a wonderful dessert.

Jerrelle Guy, creator of the blog Chocolate For Basil gave this delicious recipe in Wednesday's New York Times Food section. She takes spoon bread, a classic Southern dish and pairs it with the fruit of the moment, strawberries. The name comes from spooning it up, especially the crusty edges and the soft, squishy middle. Anyone can make it , including beginner bakers. It's a quick batter pushed into a buttered dish and then covered with muddled strawberries. You could use any fresh fruit from now, subbing in blueberries or peaches for a different spin. The liquid from the muddled fruit keeps the cake steaming as it bakes. Ms. Guy also recommends a dusting of ginger or cardamon for a warmer, spicy taste or  add ribboned basil and a drizzled balsamic vinegar. The strawberries are muddled with brown sugar for an earthy flavor, Of course it's also good with a scoop of vanilla ice cream, perfect after a dinner of barbecued chicken or steak,

Again this is an easy bake and novice bakers will appreciate that. Muddle the strawberries first. This is done either with your hands or the back of the fork. Brown sugar is stirred in for sweetening and then the mixture is set aside.It is a buttery dish with one stick melted with brown sugar , milk and salt. Flour and baking powder are whisked in  and then spread into a buttered baking dish. It doesn't matter whether it's a round or square one.Make sure the batter is  smooth and spread into the corners. The muddled strawberries and their juices are then spooned over it. Place in a preheated 350 degree F oven and bake for twenty to twenty-five minutes or  until a toothpick is inserted and comes out clean. Remove from the oven  and allow to cool for three to five minutes before spooning into bowls. Serve with vanilla ice cream but if you want to gild the lily, then freshly whipped cream. A sprinkle of more brown sugar wouldn't go amiss here. It would add some crunch.

This is strawberry season. Use them to make this delicious and comforting spoon cake. It's a perfect dessert for a summery night.

Can Do Can Don't

Our diets now consist mostly of canned food. It's convenient during these times and for the most part tasty. Can we live on canned food? Will it be just as good as fresh? Can it last us through this self containment period or will it go bad after a few weeks?

This is a big question many of us are going through. Let's face it food shopping today is not the leisurely trip it once was.It's a quick grab for whatever's left on the shelf and then a quick scoot out. Some of what we'll buy now can last us well after this pandemic is over. This was the subject of an article in Wednesday's New York Times. It was written by famed chef and food writer J. Kenji Lopez-Alt. He explored a variety of shelf lives for different foods, from spices (which can literally last forever) to flour ( which lasts long too) and foods that never have an expiration date. These are vinegar, honey vanilla, molasses and corn syrup. Salt and pepper never expire either. What about those cans? As a rule metal lasts longer than glass which lasts longer than plastic. There are some tinned foods left from century old Antarctic expeditions that are still edible. The only food that has to be opened by the expiration date is baby food. Canned food can last for years so what you buy now will still be good two to three years for now. The same is true for canned soda which will still keep its' fizz for twelve months or more.

 Do check, however on the can's appearance when you go food shopping. Don't buy if the can is bulging or rusting. Those are two very sure signs of spoilage. Even canned meats like deviled ham and chicken will last for years along with canned tuna , salmon and crab. Tuna in oil will also last long too so you can stock up now and use it for salad Nicoise over the summer. As for jarred foods,you can see if the product is spoiled if the lid's  center pops up in the middle. This definitely means spoilage.Canned foods are also as versatile as their fresh counterparts. Canned corn can be tasty side dish served hot with a butter sauce but it can also work well in a salad too. Use fresh chopped peppers to turn it into fiesta corn. Green beans can be graced with an almondine sauce or flavoring minestrone soup. Keep in mind that canned meats can be made into a variety of different dishes. It may garner smirks and giggles but Spam is transformable into anything.Turn it into a breakfast omelet with some eggs and cheese. Spam burgers can be fun and you can even create Spam fingers in your air fryer. Serve with a barbecue sauce for a different kind of dinner. As for canned fruit, buy the healthier choice  which is fruit packed in water instead of syrup. Mostly this is peaches -versatile for desserts and snacking and fruit salad. Think canned peaches and vanilla ice cream on waffles for dessert.

Canned food is a staple in our lives these days. We need it and will need it for months to come. Choose cans wisely and turn them into delicious meals.

Back With Caution

I'm  back and it comes with a caution. The blog was not on holiday.Thanks to a person's carelessness,I had a throat infection and cold, one of the very worst. Unfortunately, even though it's summer, we still need vitamins and all the produce we can eat.

Tomatoes are a must have if you're sick. One, they're loaded  with nutrients and two they're versatile. They're also light. A good tomato salad is easy to make. Just take a couple of vine ripes, slice and then cube. Put into a bowl with minced garlic, sea salt, fresh ground pepper and a good glug of extra virgin olive oil. Add fresh basil or oregano for more flavor and serve on slices of super crusty Italian bread. I like the fact that they can mix with eggs for a uovo e pomidori easy meal. For an easy meal with a lot of protein , stuff beef steaks or again vine ripes with a mix of tuna in water, and chopped celery. Nix the mayo. If you're sick, you're not going to want it anyway. Cauliflower and broccoli are also chock full of necessary Vitamin C. Try to get them riced. Stop & Shop has them mixed together. They are wonderful sub in's for traditional rice. Add some olive oil and lemon juice and you've got a great meal or side. Sliced carrots and peas can be tossed in for color and flavor.

Fresh fruit is important if you have a virulent summer cold. This is the time that you really crave ice, thanks to rough, sore throat and the nasty heat. What you can do cut up chunks of strawberries and peaches, add a bit of water (or even flavored water) and puree. This can be done by immersion blender or food processor. Pour the fruit into a slushie cup and  - voila - instant Italian ice. It's actually closest to the earliest versions of true Italian and Roman ice where real fruit purees were used. You can also pour the mixture into ice pop molds and have later as a dessert or snack. Another idea is layering fresh fruit in a creamless parfait. Stay away from any dairy when you have a summer cold. Ice cream and frozen yogurt unfortunately do produce phelgm. Try whipped frozen banana instead to sub in for any ice cream. Another sub in aquafaba meringue if you want to fool with making it.

A summer cold is pure hell. Eat right to keep it at bay. Use the produce of the season. It's your best medicine.


     o

Fruits of August

Summer might be winding down but August is still bursting with fruit. Take advantage of this when you go to your local farmer's markets or just to farms for an afternoon of picking. There are so many amazing dishes you can make with midsummer's bounty. Enjoy them.

Alison Roman is doing just this as she gave us some amazing recipes in yesterday's New York Times Food section. For those who don't want to deal with elaborate dessert recipes - don't sweat, literally. She provides four , simple and unfussy recipes that will  equally. please both the sweet tooth and fruit lover. There is the classic cobbler - the perfect dessert for a barbecue along with a blueberry (and yes you can still get them fresh) corn meal shortbread tart, frozen melon with crushed raspberry and lime and a summer pudding with blackberries and peaches. The cobbler and tart are easy bakes. The cobbler's topping is shortcake, enhanced with flavor from butter and whole cream. The filling is a salted apricot sweetened with honey.Flaky sea salt is scattered on top to counter balance the sweetness. Serve with vanilla ice cream, freshly whipped cream or cream fraiche. The blueberry tart is a cinch with a simple crust that's also put on top like coffee cake crumbs.The blueberry filling is just the berries mixed with apple cider vinegar or lemon juice and light brown sugar.

One recipe sure to be a summer favorite is frozen melon that's first pureed and then laced with lime juice for zing along with two tablespoons of granulated sugar. It's then transferred to a shallow baking dish. .Once frozen it's then scraped out granita style into bowls. It should look like fluffy pink bruschetta . Top each serving with raspberries, and using a spoon or fork , crush them into the ice.. Ms Roman adds sumac and sea salt. Instead of the sumac, try a mix of a basil mint pesto on top. The last recipe, a summer pudding is more of a trifle - or fruity tirami su. The base can either be a brioche loaf (easily found at any grocery store, pan de miel , honey bread or Pullman bread. It's then cooking first the peaches and then the blackberries along with preparing the cream. It's then layering the ingredients in a springform cake pan. First the bread, with no gaps in the base layer, followed by the cooked blackberries and their juices, followed by the peaches and theirs. A layer of whipped cream is spread on top of them and the process is repeated a second time. The pudding is then covered with Saran wrap, place a plate on top of that and  a medium weight can. You could add a sprinkle of peach schnappes or blackberry brandy to the juices for a boozy twist. Add granulated sugar and more berries for decoration.

Take advantage of August's bounties of fresh fruit. They're perfect in easy recipes that can end any barbecue. It's still summer, there's still produce. Go for it while they're still here.

Salads With Spin

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

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

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

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

Your Summer Shopping List

Summer is here and and with it an entirely different way to shop. A trip to the local grocery or farmer's mart should reflect not only the weather but the ease of cooking during heat waves. The best part is there's more fresh produce right now which lends to creative cooking and baking.

Produce is big and will be during these next three months. Take advantage of what your local groceries and farmer's markets have right now. This is the perfect time to buy corn and remember it's versatile. Yes, its good grilled and slathered in butter and herbs but it can also be used in homemade chowders  and salads. Try it in a fresh corn salad where the niblets can be mixed with fresh tomatoes and peppers. As for those last two, they're all over. Tomatoes should be high up there on your summer shopping list. (as tomato plants because nothing beats the taste of fresh picked tomatoes from your yard). They're versatile and can be used to make fresh sauce or salsa cruda, a raw sauce that cooks when cooked pasta is poured over it. Forget about canned or jarred sauces then. Use them when the weather gets cool again. Peppers are another must have. They are good cut into strips and grilled or stuffed with chopped mushrooms  and rice. Fruits are another must buy. Cherries, plums and peaches are in season and these make great snacks. They can also be pureed into mash for ices and popsicles too. Take advantage of  berry season too. Strawberries should also be on the top of the list because they can be used for breakfast, lunch and dinner..

Should you buy a lot of microwave foods during the summer? Maybe  just popcorn and that's about it. instead of processed meals salads should be in the top five on your shopping list . A head of lettuce can be turned into a variety of delicious salads., from Nicoise to a chef's.  Have extras such as croutons and almonds slices to make it fun and crunchy. Olive oil is another must. It'll be used a lot  in salads but also for grilling and for marinades. Get the bigger bottle and you won't have any worries about it running out. Garlic cloves go faster in the summer than in the winter. Always have a nice fat one because you'll use the cloves for rubbing meats , as well as for dressing and marinating. This also applies to lemons that are are also well used during the season, although you can also buy a bottle of lemon juice. These also can be used for homemade lemonade and barbecue cocktails. Many home chefs buy cold cuts because it's easy to serve them for a meal or pack them on a picnic. Go for fresh sliced ones at your deli counter or good Italian cold cuts from Citta brand. They have the best tasting salame and  prosciutto , perfect for sandwiches and even bruschetta.

Summer shopping should easy and reflect the season's bounty. Take advantage of the produce and use it in every meal  Buy foods that are simple to use and simple to eat too. It'll make for a quick trip to the supermarket.

Hooked On Produce

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

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

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

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