Those Fun Faux July Holidays

 It;'s JUly and that means celebrating holidays - yes holidays.Of course there the Fourth of July barbecues but there's also the fun Summerween barbecues and Christmas in July trays.It means interesting spins on classic holiday treats.

There's always been some sort of Christmas in July. Mostly people may set up a mini fake fir tree and decorate it with seashells and lights. As for Summerween this is brand new yet growing in popularity. There are some really fun ideas for a ghost and pumpkin themed barbecue. I think the pumpkin cheeseburger will be making an appearance at my upcoming outdoor party. This is taking a slice of cheddar and cur out a jack o' lantern face .It;s then laying the slice on the burger and eating it open faced. You can do the same thing with a slice of MUenster to create a ghost on a burger. Then there's the mini pizzas with the mozzarella ghosts which can be made on a grill.The piece de resistance is the watermelon carved like a pumpkin. It could filled with fruit as the centerpiece or lit with votive candles for light. The flesh itself can be turned into balls and added to fruit salad or pureed for tasty mocktails and cocktails. Try mixing it with lime juice and water and sweeten with agave syrup for a refreshing drink.End the night with bloody s'mores You can dip the marshmallows in red food coloring to get that sanguine look.Also serve black and red fruit like blackberries and cherries for a dessert treat.

What about Christmas in July? Look to Australia and other parts of the Southern Hemisphere. Whiles it's winter up here ,it;s summer down there. Many have barbecues that feature chicken and London broil. You could serve this with Stovetop stuffing or Yorkshire pudding which surprisingly can be made on the grill. You will need some kind of pan to collect the drippings for the gravy. An easier plate would be a Christmas tree charcuterie board. This will have all the components of a regular board but the lines of food are arranged so it forms a giant triangle with a small trunk.. Make the trunk out of crackers or slices of French or Italian bread. Decorate with green olives and cherry tomatoes to represent balls. You also use strands of string cheese for tinsel. This idea can be carried out in veggies along with seafood too.Of course a picnic salad is de rigeur. Have a macaroni salad heavy with broccoli florets and sliced grape tomatoes. What would be the perfect dessert? It's too hot to make a slew of cookies but you could buy chocolate wafers and make the famed chocolate log . Dust some cocoa powder on it for a true Buches de Noel feel. Another idea is chocolate peppermint sundaes. Have chocolate ice cream with syrup and crushed Starlight mints for a fun ending. Top with  mounds of whipped cream and more crushed peppermint.

Yes the JUly 4th barbecue can be tasty and fun?Yet what could be better than Halloween and Christmas in a month that's also full of beach fun.Celebrate with gusto and tasty food.

Feast of The Assumption

 Today is the Feast of the Assumption when the Virgin mary ascended into Heaven.It is a holiday throughout Catholic Europe, South America and here in Norht America. It's also a time of feasting and celebration.

Each country celebrates differently. The Germans bless herbs anf then put them in both sweet and savory dishes. Lavender is one of the plants blessed and it can be used in shortbread dough. Other savory herbs such as rosemary and oregano can be used in salad. Chives or schnitlau cn be chopped and mixed with sour cream or butter for barbecued baked potatoes or steak. This was also popular in pre-Reformation England where people brought their curative herbs to be blessed by the parish priest. The Italians take this day seriously foodwise.It is the start of holidays throughout the contry and many people celebrate at seaside resorts. They usually have a seafood lunch or dinner to commerorate Our Lady's Rising. Since its' also the beginning of the early harvest season so fruits and vegetables are blessed and eaten as well. Many start with a simple summer carpaccio of either meat or fish with burata and freshly picked basil. Chicken with peppers is also a popular Ferragosto dish.Some celebrate the day with an outdoor picnic of good cold cuts , bread and cheese.

Both Muslims who recognize the Virgin and Christians in Syria celebrate the day as well. The have wheat and small triangular cakes. These are made with semolina , a popular cake ingredient in the Middle East. At the Monastery of the Virgin near Damascus , there is merry making ,feasting and even horse racing. All this is heald in the Monastery courtyard where The Virgin first appeared to Justinian. The Greek Orthodox also celebrate it, The Dormition of Theotokos is when they make the meat dish yiorti. This is a mix of goat meat, onion and wheat eaten to break the fast before. The goat meat is cut up and tossed into a cauldron where the meat is boiled for two hours. Dirt and fat are then skimmed off. Chopped onions and wheat are added to this, creating a porridge.The bones are discarded when they float to the top and a priest blesses the dish. It's then spinkled with pepper and served to the entire parish. If you want to celebrate, then think of it as a fruit harvest celebration. Have strawberries or bluebrries, the color of the Virgin's robe. You could also try peaches or nectarines with a splash of white wine.

The Feast of the Assumption can be celebrated in a variety of ways. You can have it as a harvest of summer fruit or special dishes as yiorti or semolina cakes. It's honoring The Virgin in your way.

A Scary Supermarket Trip

 Going to the market these days is like sitting through the latest Scream movie. every corner holds some kind of horror, whether shortages or exceptionally high prices. how can home chefs navigate through these tough times.

I wondered this as I shopped at my local Stop & Shop today. There were certain shortages, not as bad as what's in other stores but still sobering.Many groceries  such as those in Pennsylvania have reported empty shelves in the cat food section, frozen food and drinks and meat department. People may gave to wait a long time to get such basic staples as orange juice an ground beef. Luckily store CEOs predict that these shortages will be taken care of by early February -  a little over two weeks from now. These current problems are caused by losing workers to the Omiron variant  along with weather snarls. Heavy snows have screwed up truck routes from vital ports to stores across the country.It's not as bad as last year's where even Lunchables and Ben and Jerry's ice cream were at short order. The other bad part are the prices. Stop & Shop is selling a large twenty-four pack of Bounty Paper towels for a whopping $21. It's good if you can stretch them out for two to three months however these last much less in messy households. In this sense it pays to shop around for them if you have the time. It's worse in the cities where lamb chops can go for almost as high as fifty dollars and tea for ten dollars a box.

What to do? Plan and plot.It's actually not too early to plan out your veggie and berry garden. There may be shortages this summer thanks to the unpredictability of both the Covid virus and the supply chain.You won't have to worry if you have most of  your ingredients in the backyard. start researching what works best in your area of the county and also what kind of soil is in your yard. If it's sandy then think about growing asparagus, strawberries and lettuce. A hardier soil can yield potatoes and turnips along with melons, kohlrabi and turnips. Fruit trees are a bit trickier because the harvest comes a few years after planting. You could forage , especially for wild apples, plums peaches and blackberries. What about meats? Go for the cheapest but also look into where you can get bargains. Aldi and its' sister store Lidl where even the pricey grass fed beef is a few dollars less than what other grocery stores offer. Even their seafood is  not above twenty dollars. Also think about going meatless, using beans  or pasta to sub for meat based dinners.

It is a scary time to shop. However smart planning can help ease the horror of grocery shopping right now. It's just knowing how to get the best deals and shopping around until you get them.

Your Own Charcuterie

 Charcuterie used to mean just a plate of sliced cold cuts, some cheese and a host of bread and crackers .now it['s a board filled with everything from seafood to candy. Anything you can pull together makes for an interesting buffet for the New Year.

Charcuterie boards of any type are easy to make up and fun to nibble from. You don't have to have a traditional wooden board that's typically used for cheeses. any flat surface will do. You can use a platter or a large enough cutting board. Even baking sheets will do in a pinch. Should you line it with aluminum foil? You can.it guarantees an easy  clean up however you can also use large , pretty napkins too. paper ones can work as well. Traditional charcuterie platters originated in France and featured mostly pork  based cold cuts like Jambon de Bayonne and Jambon de Paris, the last can be bought in Whole Foods.  Thickly sliced ham and thickly sliced salame are the basis of an American charcuterie board. You can also include prosciutto and sopprasutta as well. Cheeses are a must. Brie would be a good choice along with Gruyere and a soft cheese like Edam. If you want include goat cheese as well. some add cornichons,  along with green and black olives.Both bread and crackers should be included. Thinly sliced French and Italian bread are perfect for this but sourdough and even rye or pumpernickel can be used. Any kind of cracker is perfect. Vary them, from  buttery Ritz to Japanese rice ones.

The definition has expanded to include other foods. Vegans can delight in a meat free board. Tofurky and Light life have a good selection of cold cuts. You can get ham , turkey and pepperoni and even bologna. Cheeses aren't a problem either. Miyoko's  Creamery has an excellent array of them, from mozzarella to  creamy Road house.  You could even serve the company's plant based  butter on warmed, crusty slices of sourdough bread. Violife also has some tasty dairy free fromages like Provolone and feta. You can still serve cornichons along with  some other veggies such as artichoke hearts  and fresh veggies with a vinaigrette dip. Seafood is taking its' turn at the charcuterie board. Shrimp cocktail is a must, Make sure you have little cups or ramekins of shrimp sauce with it.Crab legs can also be included along with lobster tails. These can be served warm or cold, with either individual lemon slices or melted butter. If you're ambitious enough you could also make California or dragon rolls too with it. Lox can also be served if you want too along with gravlax. Keep the veggies to a minimum and mix the cheese. Try a small sampling of carrots , celery or broccoli with a simple olive oil and lemon or vinegar dressing.

There's nothing like a charcuterie board. Go with the traditional or try a variation. either way is a great fun feast.

The King Of Seafood

If you want good seafood you should go to a Greek restaurant. These are people who know fish, thanks to millennia of bringing in multitudes of seafood and shellfish. They also know how to cook them too, infusing them with lemon or sumac, delicately roasting or frying. That is the life and love of famed restaurateur Costas Spiliadis. He is one of the pillars of Greek American cooking in the New World.

Alan Richman, famous in his own right, as Dean of Food Journalism at The French Culinary Institute and winner of fourteen (!) James Beard Foundation Journalism Awards conducted this in depth interview with one of the world's best chefs.Chef Spiliadis is a multifaceted , interesting person with an even more interesting background. Food and cooking was not on his radar. He came to New York to study at NYU. His earliest cooking forays were cooking dirt cheap chicken necks in the room he had rented. He left for John Hopkins University to be near his older brother, Stellios. That didn't suit him,, Being a foreign student, he couldn't participate in the protests against the new Greek government along with the racism he saw in Baltimore.. He left for freer thinking Montreal., being afraid that if he returned to Greece he would either be drafted or jailed for his political views Again food was not in his sites - not yet. He helped found a Greek radio station, Radio Centre Ville and also acted in amateur productions. It was in 1979 he opened up his first Milos restaurant,in Montreal, instantly drawing a crowd and a fans.

Chef Spiliadis instantly changed the way people thought about Greek cuisine which was men in paper hats, standing in front of a shawarma machine. It went from being thought of from rustic to classic. His many restaurants, all named Milos, feature recipes that would be on the tables of millionaires and working class. There are lamb chops in lemon and a meze plate , featuring tzatziki, taramosalata and htipiti, the last a feta and red pepper spread. There's also grilled octopus and dishes made with Greek yogurt along with  dessert menu with karydopita, a homemade walnut cake and of course , the classic baklava. There is also loukoumades, traditional Greek doughnuts with thyme honey and galactoboureko, phyllo dough filled with vanilla and lemon zest custard. There is also Chef Spiliadis signature dishes as well, one being his well  known delicately fried zucchini and eggplant slices. The slices  are cut paper thin and dipped in a batter that's as thin as the glue that binds the famed Greek bamboo kites.His Greek yogurt is not fat free. He believes that taste doesn't originate in the head but in the mouth. Food should be flavorful not subject to trends. He is also a perfectionist when it comes to both the foods and restaurants. Flower displays are under just as much strict scrutiny as the catch of the day. There will be scathing emails if there isn't.

Chef Costas Spiliadis is a maverick on both the Greek and the international restaurant  scene. His life is seafood and his recipes. He has made them the must haves on any gourmand's list.

The FDA And The Shutdown

Everyone in this country is affected by this government shutdown.It's not just the workers and their families but  well -anyone who eats.The FDA , the Food and Drug Administration has been severely impacted by this ridiculous turn of events.

Roughly forty-one thousand FDA workers are at home, not receiving any pay. They and their jobs are vital to not only what we eat and drink but also what medications we take.This  program ,started by Teddy Roosevelt, due in part to Upton Sinclair"s The Jungle, the eye opening novel that damned the meat processing industry in early 1900's century Chicago.The 1906 Food and Drug Act and the 1906 Meat Inspection Act changed all that, enabling the American people to eat healthier and better.Today's FDA creates the guidelines food,drink and drug companies must follow in order for their products to be distributed along with protecting us from food born illnesses.They approve the medications we take along with pulling any questionable supplements off store shelves.They even make sure ads aren't tricking us.We rely on them not just with keeping our foods safe but also our cosmetics and soaps.

Now we're in dangerous territory. Our lives will be compromised as the shutdown continues.It is said that the FDA doesn't have enough money to begin with to get their jobs done properly. Still, they have made great strides in keeping us safe.Yet ,there will be  lapses, thanks to this shutdown.Many of our dollar stores import food and cosmetics from countries that don't have the strident rules and regulations we have.Lead based make up  along with foods with questionable ingredients will be on the shelves of many lower cost chains.The home front won't be monitored either.Selecting lettuce in the grocery store is going to be like walking through a minefield.Which one will give us food poisoning?Or salmonella? Will it be safe to buy chicken? Or beef? The FDA website recommends to be just as vigilant as ever.Continue washing meats and veg, along with cooking them at the appropriate temperatures and times.Luckily such high risk products as seafood, baby formula , and cheese will continue to be tested and inspected.

Hopefully the shutdown will end very soon.Our lives should not be put at risk because of one politician's tantrum.This needs to stop - NOW!

When Ocean Meets Grain

Pasta on its' own is a treat. Pair it with seafood, from tuna to shrimp and it becomes a special meal. It's a simple no brainer match. The flavors complement each other, with the strong brininess mellowing thanks to the grain's mild flavor.

Master chef and cookbook writer Yotem Ottolenghi wrote about this pairing in yesterday's New York Times Food section. He was inspired by his latest cookbook, Ottolenghi Simple published last week.It features recipes that are multilayered yet comforting along with tasting good.It's  easy cooking yet sophisticated enough to serve it for a dinner party.One such dish is pearl couscous with shrimp and clams. He combines seafood with such aromatic herbs and vegetables like tarragon and fennel. cherry tomatoes are added as is tomato paste. The grain is pearl or Israeli couscous. The grains are bigger in size than the regular one but cooks up the same way. Its' mild taste is a perfect foil for the variety of flavors and it balances out the shrimp and aromatics.Chef Ottolenghi stirs it into the mix of  charred cherry tomatoes,  lemon ,cooked fennel, and chili flakes Pernod, an anise flavored liqueur is added.As he describes it ,it 's sort of like a paella made with barley grains instead of rice. Could a home chef make this with rice or orzo?What about regular couscous? I don't see why not . Cook it separately and add it later as with any grain dish.

Chef Ottolenghi also offers up a more traditional pasta and seafood recipe.His is a shrimp Bolognese, a riff on the classic Italian meat sauce.It's first mixing the peeling king prawns -you can use shrimp - since their flavors are the same - with fennel, onion, garlic and chili flakes.All of this are pulsed in a food processor until the fish are chunks As with the other recipe, tarragon leaves and lemon are fried with the spiced, cut shrimp.Tomato paste, cherry tomatoes and Pernod are also added for flavor.wait until the tomato paste is brown and stick before pouring in the alcohol Again be careful with the Pernod ,carefully pouring it in. It may flame so be careful. Chicken or vegetable stock is added ( this is a personal preference but vegetable stock is more in line flavor wise with the other ingredients) Chef Ottolenghi uses tagliatelli, a thickly cut ribbon pasta but you could use fettuccine or the drinking straw like bucatini.

Mix seafood with grains for a great flavor combination. The brininess is tamed by the couscous and pasta's mildness. The result is an interesting flavor, heightened by tomatoes , herbs and Pernod liqueur.

Seafood And "R" Months

There's been a long standing rule that you should only  eat seafood with months that have an "r" in them. That means lobster or shrimp  until May? Is that true? Or can we eat it all year round.

Long ago the "r" rule only applied to oysters which made sense,It then became more inclusive and also meant shrimp, lobsters and clams, Refrigeration a century ago was spotty at best. There was no way shellfish could be kept cool during the sweltering summer months. That only happened in cooler ones  when ice was readily available.Another reason was that the bivalves spawn in the summer so there are only young ones to catch and that there needs to be a rest for the fish to repopulate . The flavor is also different too, which can ruin an elaborate dish such as Oysters Rockefeller.One of the most compelling arguments for only eating shelled seafood in the fall and winter is the red tide. Luckily the levels on this algal bloom are now  closely monitored. It affects not only the nervous systems of marine life but also mammal  - humans included. Monitored harvesting and regular toxin testing have all but eliminated this deadly threat.

This means if you've been off seafood during the Spring and summer months, then embrace it now. It's time to try Oysters Rockefeller  - an easy two part  cook. First boil the shell fish, and let cool. Then it's just simply a mix of breadcrumbs, spinach and bacon. Tabasco sauce and Pernod, absinthe, give it flavor and a certain decadence. If you don't have absinthe, use Anisette. It's then spooning the mixture into the oysters and broiling for ten minutes in the oven. Of course, if you want something delicious and simple, try steamed mussels. What they're steamed in is up to you. Some people add beer , some add white wine and butter. They should be de-bearded  which is getting rid of the thin, sticky membranes that adhere them onto surfaces.Just grasp these strings with your thumb and forefinger , pulling firmly until it comes loose. Just discard afterwards. A little less labor intensive are clams. Fall is the perfect time for a meaty New England or Manhattan clam chowder.They're also delicious in red or white clam sauce over linguine.If you want their full, briny flavor, try them raw with either a squeeze of lemon or hot sauce. Clams can be had crudo style , cut up and marinated with citrus juices  such as lemon and lime as a kind of civic.

Start the fall with tasty shellfish and warming chowders. Enjoy clams and oysters, along with mussels in a variety of dishes. It's the season for them.

Expiration Dates Yes Or No?

Most home chefs are controlled by them while there is a small band of rebels that blatantly ignore them. What are they? Expiration dates. They control what we eat and how we eat. Now they're coming into question. Are they legit?

Everyone , from local news to even John Oliver are bringing them into the forefront. are they correct? Should we throw out that milk a day after the sell by date? Or chuck those canned veggies a week after or are they still good enough to cook? Some foods are and aren't. It's an iffy situation but there is a rule of thumb you can stick to.  Milk can be kept up to one week past the expiration date. while eggs can last as long as three to five It's hard to tell if they're rotten because it's only after the shell is cracked there's an odor.Poultry and seafood are a bit chancier. They should be cooked or frozen with a day or two of buying. Beef is a little sturdier. There's a window of three to five days before it goes bad. Canned goods are a whole other ball game. Highly acidic vegetables like canned tomatoes can last up to eighteen months . Low acid ones such as green beans can last five years. There is a catch , however, and most, if not all home chefs know what it is. Canned goods have to be kept in a cool,dry place, such as a pantry. ambient temperature should be between fifty and seventy degrees Farenheit. To make sure the temperature is constantly accurate, install a thermometer inside your pantry .

What about frozen foods such as ice cream and microwave meals? Unopened cartons of chocolate and vanilla can last up to two to three months past the printed date. Untouched sherbet can last a month longer at three months. Opened, it can last one to two months while sherbet, again, can last a month longer. How can you tell when its' bad. It's not the odor - there is none but the appearance. Tiny ice shards form on the ice cream's surface and under the lid. These can be removed so the ice cream can still be enjoyed but one ice shard begets several. Together , they can turn that solid brick of butter pecan into a gooey, oozy mess. Do Popsicles last as long?  Much much longer. The average Bomb pop or Rocket Pop can last up to six to eight months. Frozen TV dinners vary . Anything with chicken can only  stand six months before it goes bad while beef, seafood and pork can last up to a year and a half.  Tacos, enchiladas, and burritos have a year expiration date. That doesn't mean to load your freezer with them. Just remember you have them before you go shopping for a new dinners. Freezers tend to be like closets, with the older stuff being shoved to the back. Clean it out every three to four months.

Do you follow expiration dates. The best advice is to be aware of them. Food can last longer than the sell by date. Let your nose and taste buds be the judge.

A Little Bit Fishy Adding Seafood To Your Meals

It's always  treat to have seafood for lunch or dinner. Unfortunately it can be an expensive meal, especially at some of the four star restaurants.The better idea? Go to your local fish market or even supermarket and make your own lush dishes. Most crustaceans and fish are easy to cook up and they pair well with everything from pasta to veggies.

Lobster is always considered for a special meal.Remember there are two kinds , spiny and Maine. The first is from the Caribbean and doesn't have claws, the Maine variety does ad is somewhat bigger.It is often the more preferred, thanks to having sweeter, firmer meat. Lobster can be turned into everything from salad to a great ingredient for Lobster Fra Diavolo. Of course the best way is having steamed or boiled  with a cup of melted butter or a lemon wedge. This is not recommended for animal lovers because you have to plunge it in a large pot of boiling water,Some fish markets, and this is where you should buy your seafood for the freshest,- do sell lobster meat that has already been boiled or steamed. You can make yummy lobster rolls for lunch or an elegant lobster salad for a fancy brunch. Crab legs can be bought precooked s well. Crab is versatile, going from picnic to lux in different dishes Try a picnic crab salad with  the meat blended  with elbow macaroni, diced green peppers and onions . Add a dash of cayenne for some zing. It can also be the base for Crabs Benedict, a take on the classic brunch dish, Eggs Benedict.

 Another seafood  treat is shrimp..The best bet is buying it deveined and shelled Shrimp  too can be made several different ways, Kabobs are fun and tasty, a perfect dish for the first barbecue of the season. Marinate them  first in Italian dressing and then grill with  mushrooms , tomatoes and onions ,Shrimp sauce is delicious on spaghetti or angel hair and is a fun topping on homemade pizza.Fish are always a welcome change. Salmon is popular right now and it's not only versatile but healthy for you,It is heart healthy and chock full of Omega-3. Try steaming it with garlic and ginger for an Asian vibe. Another way is with lemon and  herbs such as dill, parsley and chives. Serve with brown rice and a healthy veggie mix of carrots and broccoli. One of the most blendable is tuna.Try the Italian tonno en olio or tuna in olive oil in a Salad Nicoise.This is a blend of another tasty fish, anchovy with romaine lettuce, tomatoes, capers, and sliced hard boiled eggs dressed with a simple vinaigrette. Tuna stuffed tomatoes are a great luncheon plate for a small bridal or baby shower.A tasty low calorie meal or even snack is flaked tuna on crackers.

Any fish or seafood dish is  treat. Make it an affordable one by cooking it at home. There are many different kinds to experiment with along with many different recipes. Try  a few to enjoy the rich , briny taste of the sea.

Your Vacation Kitchen Check List

Many people are heading to their vacation homes right now.Nothing beat a getaway in a private house., whether owned or rented.One of the best things is having your own kitchen.This is great in providing your family with fresh food and freshly cooked meals. However in order to make it a holiday ,make sure that your getaway kitchen is fully stocked with all sorts of supplies. Many second home owners usually make sure that their kitchen appliances is in working order by opening up their homes in May.However pots and pans along with tools are left ignored. Recheck everything. Handles may be loose so a new pot or pan may have to be bought.Don't go wild thoughamd run to the nearest department store for an expensive replacement. Many shore towns have supermarkets that sell all sorts of kitchen must haves .Also make sure you have plates and utensils(although if you want to take it easy, use the sturdier Chinet paper plates and bowls along with dollar store knives, forks and spoons)If you're staying by the ocean, then have lobster crackers and seafood forks.If you're big on grilling, then just have a hibachi or a simple grill.Some vacation rentals are lucky to have a microwave.This is great for making popcorn for those rainy days or for reheating leftovers from eating out in local restaurants.If you want you can bring an electric mixer from home or purchase one locally.Again don't go wild and get a fancy one.Another idea is going old school and just using forks and spoons for beating eggs and batter.Some of the most important tools to bring are a spatula,an all purpose knife and a spaghetti spoon along with a wooden spoon and ladle..Again if you forget any of these, check local supermarkets or even the dollar store where you are for them. As for staples, flour is always good to have.This can be used to make pancakes, or even batter for fried fish chicken.Eggs are a must have too because you can use them for breakfast but also as an ingredient in other dishes.For the kids milk and juice are better choices than soda(and they'll have plenty of that when they"re on the Boardwalk or at the amusement park)Take advantage of local farms.Here you can buy fresh tomatoes perfect for primavera sauces,along with fresh picked corn.These farms also sell peaches,blueberries and strawberries, perfect snacks to noshonat the beach or by the lake.Farms also have just baked pies and breads which are always a nice treat.A shore holiday also means seafood.Buy lobster and cod along with crabs from neighborhood sellers.They may also have clams and mussels too.These last are versatile, being perfect roasted, or steamed. Even though it is a holiday, try to eat properly.Try to stay away from too many fast food joints and treats.Eating where're your staying ensures that everyone will not overload on junk and ruin their digestive systems A rental or second home kitchen should also be part of a fun getaway.Make sure that yours is not only fully stocked with good and healthy food but with working appliances.There's nothing like enjoying a barbecue or seafood pasta prepared in a well working kitchen. make sure that yours sin this condition for a dream vacation full of good food and easy cooking.

Hot Savory Pies

This is the weather that calls for a hot pie- no, not one bursting with fruit but with savory goodness.There's nothing like a pie that explodes with flavor.A hearty slice is the perfect dinner or lunch,especially teamed up with a salad. Quiche is one of the easiest savory pies to whip up.What is great about it is that it can have a variety of fillings.A typical Quiche Lorraine has bacon and Swiss cheese in it.This centuries old dish is staple in almost every brasserie in France.It is easy to make ,simply using a pre made pie shell.It is actually German in origin as is the recipe zweibelkugen.This is an onion rich quiche which can also have ham strips or chunks added.Quiches can also be made with chicken or seafood such as crab.You can also make what's known as quiche lets, small individual pies for a Sunday brunch too.You can vary the ingredients on this, going from tomato basil to four cheese Another hot savory pie is a meat pie.Nothing beats a homemade beef or chicken potpie on a colk night. This takes a little more work than a quiche.You have to make both the bottom and top crusts.What you put in them is up to you.You could easily fill it with a type of thick stew, redolent with potatoes, corn,peas ,and carrots.Meat pies can be made individually too ,using pre made biscuits and muffin tins.For these you can think fun.Experiment with chili or ratatouille. Calzones and empanadas are variations of pies and these, too , are perfect for a weekend night. Calzones are good stuffed with ricotta and ham while the empanadas are open to any filling.Both are easy to make and bake,and you might want to start with them before heading onto meat pies. Nothing beats a hot savory pie on a cold night.Enjoy an egg rich quiches or a gravy laced meat one for lunch or dinner. They are warm and hearty, the perfect meal for these chilly days.

A Spin On A Neapolitan Feast

The Neapolitans have a very set and traditional Christmas Eve meal.It is a centuries old fish dinner featuring twelve different kinds of seafood.Anyone can recreate this on Christmas Eve.In fact a few new twists can be thrown in to liven it up. Melissa Clark covered this in her A Good Appetite in today's New York Times Wednesday Dining section.She uses traditional squid, but instead of it being the breaded calamari ,it is a fried squid with a tangy Thai sauce.instead of serving it with tomato sauce ,Ms Clark has it with Asian fish sauce and fiery bits of jalapeno peppers. Some families do serve an entire fish but it's usually cod or as it's called baccala. She also suggests aa big fish because it's easier to debone.Choices include sea bass or Atlantic char.Mussels are also usua Ly served and Ms Clark gives them a more Provencale spin with garlic and butter. For different twists Ms Clark whips up drool worthy potato chips topped with a lemon infused sour cream and caviar. this would male an excellent appetizer, even for a holiday party.Another good horsd'ouevre is a hot crab and oyster dip on bruschetta.This is a tasty meld of the two seafoods mixed with jalapeño and a variety of cheeses.The fish can even be served as a side dish with an anchovy mustard vinaigrette over arugula and radicchio.Anchovies are blended with Dijon mustard and garlic to create a unique and savory dressing. Nothing is more traditional than the feast of fishes.There can be centuries old recipes but there can also be new ones.It's a great way of preserving one's culture while showcasing some awesome seafood.

My Food List 2013

Everybody should take some culinary leaps  every now and then, That's going to be my resolution in the New Year.There's so much to sample and taste . Being a food writer, I feel that I should be broadening my horizons which I haven't been doing. There is a wide, wild world out there to taste and try .

Since writing about whelks a few weeks ago, I have been hankering to taste these briny sea snails. I would probably try  then in garlic butter, similar to escargot. Rediscovering scallops is another must eat. I love their chewy texture but also their silken taste. Why I haven't gone back to them is a good question. Another seafood treat (and I sense a theme here) is lobster ravioli from Savioli Ravioli in my neighboring town along with their  crab and shrimp ones. I'm also dying to try a whole wheat pizza  which is much better healthwise.

As for cuisines, Malaysia has always fascinated me and this is the year to try it. I like the fact that it's Asian but not the usual fare I go for. Another cuisine that I don;t have or cook enough of is Indian. It's one of the healthiest, especially with its' abundance of turmeric and lentils. Also there's nothing like a fresh made curry that's both delicious and warming on a winter's night. French cooking is one cuisine  that I'd like to try, especially with the wonderful sauces and delicate prepping techniques.

The New Year is full of food and promise. I plan on taking advantage of both as a cook and foodie. It's a new world  a pantry just waiting to be opened and  tasted

Crepes Light Summer Cooking

Crepes are one of the most wonderful foods tha t the French have given us. They are versatile and can be made for lunch , dinner and dessert. You can make them as decadent or as healthy as you want. Best if all they are easy enough ad quick enough to whip up - a plus for these warm early summer days.

Surprisingly crepes are not just solely French. The Italians have a version of it called crespella,. Tortillas are a variatoin of it and the Asians introduced Europe to their buckwheat ones. These are still a favorite in Brittany where they're washed down with dry cider. White flour was introduced to the recipe at the turn of the 19th Century. They're divided into two type, crepes sucree or sweet crepes or savory gallettes, crepes salee. The batter is an easy one. It's simply milk, eggs ,water and flour beaten together and then cooked for two minutes on a well oiled crepe or frying pan. You can also cook them on a griddle too.

What you stuff into a crepe is your business. I love the versatility of them. Add sugar to the batter and you have the perfect base for any dessert. I usually like mine the street vendor way as they sell them in paris. This is just a slightly sweetened crepe spritzed with a little lemon juice and dusted with confectioners sugar. You can also fill them with jam, fresh fruit or ice cream for a really special dessert and let's not forget crepes Suzettes. For savory crepes now is the time to fill them with fresh veggies , especially ratatouille. This is is one of the best savory stuffings, although spinach and mushroom is a close second. Crepes filled with seafood and then covered in a sherry bechamel sauce is a lovely and elegant summer dinner. You can so have fill them with chicken in a light tarragon sauce too or for heartier fare ham with a cheddar sauce.

Crepes are a wonderful meal to make during the hot weather. The prep and cooking time are next to nothing. The added bonus is you can have them anyway you like. Try them for a light lunch elegant dinner or unique dessert. They are toujours magnifique!!!!

Getting ReadyFor St Patrick's Day

Tomorrow is St Patrick's Day and it's the day when most people get their yearly dosage of corned beef and cabbage. Yet Irish cuisine is much more than that. There are some phenomenal potato and turnip recipes along with interesting combinations that celebrate Ireland's love of both the land and of the sea.



You should already have your cabbages. What to do with them? Make a buttery dish of colcannon, a mix of mashed potatoes with cabbage and kale. Fry this up in butter and sprinkle with sea salt and cracked pepper. Some Irish add bacon (usually the streaky kind ) along with garlic and onions to give it more oomph. Serve this with lamb or mutton, which are traditional meats. You can get the ingredients tonight for a hearty lamb stew for tomorrow's party. Seafood has been popular since the Vikings ruled the island and the Irish love a good oyster stew too. Buy your seafood this evening and get it shelled for tomorrow.



If you're going to go a more Irish American route then you should be starting to bake your soda bread tonight. Remember this is made with buttermilk instead of regular milk . It also is made with currents and raisins so if you want more authentic , then make sure you have the correct ingredients. Bake two breads because everyone loves a fresh slice of the stuff for tomorrow.

Tomorrow is the festivities but get ready for them today. You'll have more time to down that Guinness and enjoy whatever Gaelic treats you decide to make.

Good Eating In Brigantine

North of Atlantic City is the island of Brigantine. This long sandy spit doesn't have the glamor or glitz of its' neighbor. Its' fun activities include biking and swimming as opposed to gambling. Yet it does share one thing in common with AC - food. This is an island where you can buy fresh fruit at the local grocery store or settle into a pizza at one of the Brigantine's many small cafes.


My favorite place to eat is the Pirate's Den Restaurant. This is a charming little place located right across the way from the beach front.It's situated at the northernmost tip of Brigantine Boulevard, located in an area of summer homes. Locals flock here and there 's a sense of family as waitresses know right off the bat what their customers want. Pirate's Den serves breakfast lunch and dinner, with all sorts of classic sandwiches and seafood. My Mom and I usually come here after the beach (and it's the best beach in the state with sand like powdered sugar and clear, calm waters. Forget the Caribbean,- come here to Brigantine). This time we ordered steak sandwiches This was thinly sliced mounds of steak served on a hero roil. The meat was tender, and almost shaved. Our sandwiches were so huge that we barely could finish them. We also had a generous serving of fries along with the chips that come with lunch. The potatoes were classic, Jersey shore fries - crisp and golden. We were too stuffed to get dessert although Pirate's Den does have some good ones.

Brigantine also has a variety of pizzerias and seafood shacks. I have yet to try them and probably will on my next trip down. The island also has some ice cream stands as well for quick cones and shakes.

If you're in Atlantic City , venture over the bridge to the magical island of Brigantine. This is a relaxing, refreshing fun place where the beaches are dreamy and the food is heavenly.