Eating Safe Food

Home chefs are leery about what to buy and cook these days thanks to Cylospora.One wrong bite and the whole family can be sick for weeks.Yet there are foods that are free of the nasty little parasite. You can make a dozen recipes with them.

Unless you're growing your own lettuce  stay away from any leafy greens. You can wash them but a better bet is getting frozen greens like spinach, broccoli and green peas.This also applies for peas and carrots too. These veggies are great in all sorts of cold salads.Just steam and then dress with oil and vinegar. Add garlic or onion powder for more flavor. Make them into stir fries too. This can ber served over rice or noodles.Condiments are safe so you can give this a dousing with soy sauce. Canned veggies can also be used in salads and cooked dishes too. Although fresh potatoes are safe because they have to be cooked before eating, you can used canned for easy salads like potato. Any potato is considered OK to ingest because they';ll either be boiled , fried, air fried or even grilled.You can easily make French fries to go with those grilled burgers or try a fancy scalloped for a elegant al fresco dinner.

Meats, poultry and seafood are also safe to eat and you may want to increase your use of them. If you're worried about talking in too much beef , plant based ones like Impossible Burger and Gardien 's are safe to eat. Hamburgers can take safe extras like pickles and sliced onion. Just omit the lettuce and if you;re eating out then tomatoes too. Chicken is another good sub in and it can be made into a salad with canned veggies along with extras like croutons and almonds. Deviled chicken and deviled ham are great mixed with mayo and make perfect sandwich fillers. What about seafood? It's fine as long as it's cooked. You can easily make Greek shrimp kebabs.These are kebabs marinaded in olive oil, spiced with dried oregano, paprika, fennel and cumin. Serve over rice if you want a  dip then also think Greek. Blend plain Greek yogurt with lemon juice and add dill and fresh chives (both are safe to eat.) Canned tuna is a summer staple. Think of having a Porvencale inspired tuna salad with cannellini beans. Use tuna in oil, and add a splash of vinegar. Dried oragano and rosemary gives it some zing. Serve with crusty grilled and oiled.French bread .

You can survive this outbreak and not get sick. Just wisely choose your ingredients and cook them. You'll have safe delicious dishes.

Chez Panisse Still Perfect At Fifty-Five

 There some some institutions that stand the test of time. The great eatery Chex Panisse is one of them .It has been around since 1971 thanks to it's chef Alice Waters. Chef Waters has created a menu that is amazing and iron clad.It has gone strong through through its five and a half decades.

Regular contributor and chef herself, Tejal Rao l had the lucky chance to eat and review Chez Anisse in Wednesday's New York Times Food section. The restaurant was started in 1971 by the great and innovative chef Alice Waters who introduced good French restaurant cuisine to Americans and the slow food movement.  Hers is a farm to table cuisine, the initial one that influenced generations of young American chefs and taught people how to rethink cooking and eating. Chez Panisse still has her imprint . even thought it seems to have slightly changed. The restaurant is divided into two separate dining rooms with two separate kitchens. The downstairs half is run by chefs Amy Dencler and Martin Fabre while the upstairs is run by Nathan Alderson and Ann Cromley. downstairs there is a set menu that;s not a tasting but has four tight courses. A cheese menu can be added. There are pricey, however,One menu for this Monday is $135 while the dinners for the rest of week are  a whopping.$175 per person.

Is the food worth the price? Yes. There are smaller dishes in the bar, namely zucchini blossoms with small zucchini still attached.  There are also ala carte dishes as well.The salads(despite the scare of ingesting Cylospora) are finely calibrated offering fresh cranberry  bean and fennel with anchovies lemons and eggs. Chef Tejal loved the gougere, a cheesy choux  paste puff along with creamy butter beans swimming in broth and topped with olive oil and a halved hard boiled egg.The bar menu has Gulf shrimp so small they could easily be added to their fish stock. However they're fried and served whole with a splotch of lemon aioli. There are many strawberries dishes, thanks to the restaurant's relationship with supplier Swanton Berry Farm.Berries are surrounded by an airy Pavlova and freshly whipped cream. They rpdocued delicious savory and sweet baked goods. Their  lamb pie was beautifully browned and crispy all over while their almond cake. This had a deeply golden top that bubbled at the center.It was topped with early blueberries in a dark syrup and whipped cream.

Chez Panisse is legend. It has and will draw people who crave good food in simple yet elegant recipes. It is the creme de la creme of American restaurants.

 

NY Is A Burger Town

 New Yrkers are lucky. Visitors to the great city are lucky. Why? it's a burger city. There are so many different kinds and variations of this American classic in New York and it's boroughs.

The New York Times Wednesday Food section  put together a compiliation  of the best burger joints in New York today. Editor Nikita Richardson led the group consisting of Becky Highes,Ryan Sutton,Mahira Rivers and Luke Fortney.They went all over the boroughs and tasted some of the best patties. They found nineteen top choices that would make any burger lover weep. One of the best cheeseburgers is in Gramercy Park. Joe Juniors gives an  open faced one dripping with American cheese.There is also fried onion burger at Hamburger America It's served with passable fries and an frosty Arnold Palmer (a blend of iced tea and lemonade) For those who love a good organic burger there is the grain fed one at the Lower East Side's Eel BarChef Aaron Crowder uses meat fromhe flanl and the front leg to create a juicy, flavorful patty.Fans  f special sauce should grab the burger at Bar Americano.It;sa tasty mixture of brisket chuck and short rib and smothered in The best of cheeses Grueyere. There is also Bou  Jiamoat Famous Food which has a burger made out of pork belly.There is also the original Hamburg steak at Cafe O Te in Brooklyn. There is also the Pakistan influenced one at BK Jani's in trendy Williamsburg.

Burgers can come in other meats and even forms. Try Mommy Pai's chicken burger created by Ann Redding who was born in Thailand. She loved Mc Donal'ds as a child and her sandwich s an homage to them.It has Thai influences too with sour mustard greens.There is also the lamb burger at the Gramercy Parkl L'Express.It is a nine ounce patty spiced with Moroccan flavors, cumin, coriander and cinnamon.Pf course there are sausage and fish patties too. Try the bratwurst burger at Wekstatt.This is a brat inspired pork patty topped with Gouda cheese and bacon onion jam. To make it more German it[s served on a pretzel bun there is also chorizo frita at Frita Batidos. They also offer vegan and beef patties too. Fish can be turned into a tasty round.Win Son Bakery offers a shrimp burger made from seasoned shrimp paste and served on a milk bun,Mariscos  E; Submarino has their version and served with Muenster cheese.Tuna is also versatile and Greenpoint Fish and Lobster Company turned it into a smash burger served with special sauce and cheddar.

New York City is a burger city. Try any of these tasty patties for  great lunch or dinner. They're the best of the best.

A Warm Stew For A Frigid Night

 This is the type of weather where a big pot of stew  bubbling away on the stove is a must.It's the perfect comfort food, warning the body and the soul One is the fancily named designer stew. It is flavorful and filling, perfect after a hard day. 

Regular contributor and chef Yewande Komolafe contributed two variations of this stew in yesterday's New York Times Wednesday Food section. Obe Onibu or designer stew is a salve to those who eat it and to those who make it. Her grandmother, Iya,Agege, a successful women in her family's cloth a nd dying business would first use her grinding stone to cut up what their Igbo people called tatase a ti shomibo or red peppers and cayenne.Also added were red onions - alubosa and at rodo to red Chile. She would heat up the red palm oil until it smoked but retained its' bright orange hue.Bite sized pieces f beef and a local bean that's fermented - iru-  are cooked then softened, The stew was simmered and then fried, leaving a wonderful aroma to permeate the house.Chef Komolafe has added her spin by adding beef tendons, short ribs and oxtail similar for a few hours (Chef komolafe recommends cooking all this the day before serving)) She also added dried shrimp and miso along with anchovies for a unami flavor . The second recip there is a hard boiled egg added for more flavor and substance.

This is an easy recipe chock full of ingredients and flavors. The ribs and oxtails are trimmed of the extra fat. There are the bell peppers along with green scallions for color and pungency. There should be a pound of the peppers and in any color . You many want to use all three colors for flavor subtleties and color. onions and garlic are also added a long with tiny dried fish soaked to rehydrate. If you prefer a stronger  flavor then add anchovies. to give it some intense heat then add Scotch Bonnets or any super hot Chiles if you want.It would be best served over rice but spinach or fried plantains work just as well. As for the recipe with the eggs. Six to seven are used for this and their mild flavor can make a perfect foil for the other ingredients. They have to be hard boiled and peeled, then are added to the sauce. This is gently poured on them and then the eggs are transferred to individual plates. As for the sauce itself, it should be stirred until it's thickened and jammy.It should also be caramelized and slightly darkened at the end. Obe Oniub can be stored for up to five days in an air tight container.

This is the perfect stew for right now.I'ts easy to make  despite the large range of ingredients. A warm bowl of will be satisfying and comforting.z

A Grand Party On A Budget

 May not only has flowers but also a ton of celebrations. From Mother's Day or grad parties and those showers and engagement parties., there will be planning and cooking for the entire month. The problem is the price of food. Even at at home party can be costly. The best bet is to budget wisely.

Of course the most important part of any party is the main course. What would be an elegant dish? Cornish hens with either an orange or lemon glaze. Keep in mind , due to their tininess one whole one is enough for a single person.  These can be bought as cheaply as $4.78  for one at Stop & Shop,If you're having a dinner for twenty them comes in at $95.60 which is much better than having a catered meal at $20 dollars a person. Another elegant crowd pleaser is shrimp. Again Acme has a ten ounce one for $5.99 .Buy five rings for just under thirty dollars at $29,95  You could also go to Acme again for their shrimp and crab legs platters which are a very good price at $24.99 each. The store will prepare it for you and include a centerpiece of lemon slices and cocktail sauce.  This is perfect for showers and small college graduation parties.A great hors' d'douevre is beef tips on toast. Look to Target to have them at $13.95  a pound. these are already seasoned with bourbon and black pepper so you don't have to worry about marinating them. Serve on buttered toast squares for an class bite.

Sides can be just as elegant and celebratory. Egg prices are going down so it is possible to create several different types of quiches.Even the drugstore Walgreens has a dozen going for $4.99. An average sized quiche needs six eggs so you can buy two dozen and make four quiches, These can be filled with everything  from various cheeses which you can buy at Lidl for a good price to fresh veggies and deviled or julienned ham.Mini beef Welllingtons may be a bit expensive to make (beef tenderloin will set you back sixteen to twenty dollars just for one package.) however you can create them will the less expensive but equally flavorful portabello mushrooms. Sliced portabellas are going or $2.99 a package at Wal-Mart. Chop these for the filling along with walnuts for more protein along with onions and garlic for more flavor. The mushrooms should be seared first for a smokier taste.Another elegant side, perfect for smaller gatherings is roasted asparagus. It's at its' cheapest right now at $2.99 at Acme and $2.97 at Wal-Mart. Roast them and serve  with a buttery lemon sauce.

Any type of party can be put together with budget pricing. It;s just shopping smart and knowing what to buy. The result is a Spring gathering that's full of elegant classic  foods.

Hunt and Gather On A Budget

It isbecoming harder and harder to go grocery shopping these days. Despite all the campaign promises we still have sky high prices for everything. Forget eggs. Thanks to the avian flu and pricing , these are about as affordable as diamonds. What to do? As always  - shope wisely.

Doing all of one's shopping at one store may not be viable anymore. Home chefs may have to visit two or even three stores .The best ones with the best prices are Lidl, Aldi and Wal-Mart. Lidl' is probably your best bet. Not only do you receive decent prices , you also get really delicious food in the bargain. Some of their prices ave raised. Their olive oil has gone up by two dollars and their cookies have also gone up in price. Still they're the best buy.  Another plus about Lidl is ts that their wines and beers are also at a good budget friendly price. Aldi also has good prices . Frozen pizza is around five dollars. A bag of their chicken fries - always a fun meal is only $4.95, Roma tomatoes are nineteen cents a pound. A three pack  of green peppers is $3.85 . As for meat, again Lidl can't be beat. You can buy London Broil for $7.39 while Acme sells relatively the same cut for close to sixteen dollars. Lidl' also has Gulf shrimp for $7.99  This is a true bargain compared to Stop & Shop's version at $24.95

If course there is also Wal-Mart. One interesting aspect about their food section is that they sometimes acquire hard to get products like Dolly Parton;'s cake mixes and frostings when other stores didn't carry them. They also have a good array of holiday cake and cookie mixes  along with decorations.Another plus is that they have family sized boxes.. You can get good buys on everything from instant oatmeal to bread. This pays if you have a big family. Keep in mind that Wal-Mart probably has the best prices on kitchen appliances and gadgets too. Apps come in very handy too when you;re shopping on a budget. Keep track of all your digital coupons and use them when you can. Lidl' offers rewards when you spend over one hundred dollars and a special reward when you spend three indeed dollars. Be on the look out for BOGO sales, buy one get one either free or fifty per cent off. Most groceries like Acme have designated Tuesday as their senior discount day. People over the age of sixty receive ten per cent off their entire order. Shop on  these days for discounts.  Also Stop & Sop offers what;s known as reward gas points. They come in handy when you want to save at the pump.

For now it's hard to shop. Yet you can do it and save wisely, It just takes  shopping savvy to get discounted food.

Rice The New Lettuce

 If you;re tired of making salad then switch it up a bit. You don;t have to use lettuce as a base. Try rice,It's a nice change up and makes a side dish special.

Rice is an easy make.It;s just putting it in boiling water , whether on a stove top or microwave. You can also use Lidl's instant microwave rice. They have a plain and one with pepper. It;s just cooking for two minutes in the microwave.

The plain can go with anything while the garden veggie would be great with shredded rotisserie chicken. I added a simple tomato salad   - just chopped Roma tomatoes with oil , salt pepper and garlic powder sprinkled on them.

Mix both together for a delicious , new salad. To turn it into a filling main dish then think of adding grilled shrimp to it. 

Keep in mind you can use rice as the base for any salad. TRy one with ham ,peas and a dressing of mayo for a Piedmontese inspired main dish. You can also have a simple rice base with broccoli, and carrots along with chopped peppers and olives. This would be perfect for any barbecue. 

You don;t need lettuce to create the perfect salad. Think rice.It makes for an interesting and tasty alternative to the usual hot weather dish.

French Food Always Gold Medal

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

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

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

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

Celebrating America's Ethnic Roots

 THis Fourth of July celebrate the many centuries of immigrants that contributed to America's culinary table. Try different and new dishes and spices for a truly memorable American feast. The recipes are varied but all are delicious.

Yes you could have the German based hamburger and hot dogs. These are always fun but how about celebrating Middle Eastern immigrants culinary contribution - the kebab. These are easy to make on the grill.  It's just taking cut up chicken breasts and alternating them with grape or,cherry tomatoes, onions and peppers. You can marinate the meat in lemon for more flavor. Shrimp can also be used for an even tastier variation.Kabobs can easily made vegan with just having the veggies and omitting the meat. Tofu can also be part of the kabob. Marinate in Middle Easter spices like turmeric and sumac.Look to our Caribbean community for another barbecue must cook. Jerk chicken is a great addition to any outdoor party,It''s marinating or rubbing legs and wings with a combination of soy sauce, nutmeg, allspice and Chinese five spice powder. All of these symbolize the various ethnicities that make up the Caribbean.Marinate the meat overnight in this. You can also create jerk pork and lamb along with beef. Even shrimp can have that spicy , smoky flavor.

What about sides? Here look to the people who originally fed America -the indigenous tribes.Corn is an important part of any Fourth of July cookout.If you want moist, juicy kernels then soak int ears in their husks in water from half an hour to six to seven hours overnight. You can turn them into Mexican street corn by adding a sauce made of mayo, Mexican sour cream(or the america one if you can;t find the Mexican one) garlic ,lime zest and cilantro. Another indigenous staple was beans, A bean salad is always a welcome side when you eat out doors. Try a three bean type but add different spices. You could give it an Asian vibe by adding some soy sauce to the vinaigrette along with some freshly shredded ginger. Oregano  garlic and red wine vinegar will give it an Italian spin. Italy does give us pasta and it can be fun to create a pasta salad but think more Italian. A panzanella or bread salad from Naples is perfect .Mix ripe thinly sliced  San Marzano tomatoes with chunks of Italian bread and olive oil.YOu could add chopped red onion of you want more flavor along with garlic. Olives and mozzarella chunks can also be added for more weight. This is also good as a leftover for the next day.

America is a marriage of the indigenous and foreign. The same can be true of our cuisine. Try some of the recipes for this  truly American holiday.

Summer Seafood

Seafood lends itself to summer.It 's so versatile in this season. Any kind can go from the grill to a salad. It's just  getting creative with it.

What kind of seafood you want is up to you. Many go with shrimp because it's easy to work with and versatile. Steaming shrimp is a simple make and the best for sealing in it's flavor. This makes for a tastier salad.Shrimp salad can be eaten on it's own , a fresh leaf of Bibb lettuce or in a tasty roll. You can use mayo but combine it with lemon juice to make it lighter and less greasier. Dill is added for flavor along with chopped celery.Chopped red onion also gives it more flavor but you could use onion powder if this is too overpowering in flavor. Dijon mustard gives it some zing as well as color. After mixing well , the salad should be left to chill for at least two to three hours. Overnight in the fridge is the best. Howe you serve it is up to you. Try it on a lettuce leave with a tomato wedge or in a crusty roll for a light lunch or even dinner. Grilled shrimp is another way to go.it should be marinated first usually in a simple one of lemon juice ,olive oil and that seafood must Old Bay Seasoning.  You could add sugar to caramelize the shrimp but this is up to you.This last is a great addition to any barbecue because it also goes well on chicken too. Skewer the shrimp and then grill for three minutes on each side until they have char. 

What are the best fish to grill? Salmon comes out as the number one. It's flavor can mix with anything , where it's a savory sweet teriyaki sauce or a tart and bright lemon.Keep in mind that wild salmon has a stronger flavor than farm raised which has a sweeter and milder taste.It should be brushed with a quality oil such as grape seed or extra virgin olive oil. grill the fish on both sides on a 450 to 500 Farenheit degree grill for six to eight minutes to ensure the fish wont' stick to the grates and pull away easily when lifted. what to serve with it? Try grilled asparagus with a light lemon butter sauce. Another popular fish for the grill is tuna. There are so many different types but the best for grilling is albacore.Its' fleshy white meat is perfect for barbecuing.Most tuna marinades have an Asian bent. Create one that is a mix of soy sauce , and freshly shredded ginger. it should be marinated for thirty minutes before grilling for two to three minutes on each side on a 475 degree Farenheit grill. what about cod? Is it too flaky to put on a grill? No.You can easily create some tasty barbecued fillets but just be careful with handling them.Generously oil the grill before cooking so the fish won;t stick.You can try a combo rub of onion and garlic powder with paprika for color and flavor. Grill on a 400 degree Farenheit for four minutes on each side,

Summer seafood is always the right choice.It;s delicious and versatile. Try it in a salad or grilled for a tasty warm weather meal.

A JUneteenth Feast

 JUneteenth is a relatively newly celebrated holiday so traditional foods  are yet to be established. The one thing they have to be is red to symbolize the joyous day that Texas slaves heard the announcement of freedom. Foods and taste can vary with the day but they should be delicious and mindful of the past.

Renown chef and new contributor Millie Pear tree wrote about the holiday as well as giving some excellent recipes in yesterday's New York Times Food section. JUneteenth foods vary . KIva Willliams has food with pops of red such as barbecued ribs and watermelon.Sometimes food from her past, like fried fish,coleslaw  and even spaghetti are served.The red foods symbolize the resilience and the ingenuity of the enslaved who found out about Emancipation Proclamation two years after it was passed.For others such as second generation Congloese French KarenTshimanaga it means more. The Parish raised American celebrated only after the tragic murder of George Floyd. She and her friends have a West African potluck where they eat dibi -Senegalese grilled lamb and attiekea  -a slightly sour cassava couscous. There is always a good meat strew served over rice too. Ms. Peartree;s recipes could easily be included i n any family cookbook,They are light and bright for the season along with being fresh and joyous.

She offers a roasted shrimp jambalaya, full of not only shrimp but also andouille sausage - you can use kielbasa too along with the holy trinity of Cajun cooking, celery ,peppers and onions There's also hot sauce and Creole seasoning to zing it up along with garlic and Worcester sauce. This would be perfect on its' own but there is also garlicky chicken sandwiches with red coleslaw.Chicken thighs are cooked with a variety of spices along with garlic to give it a rich flavor. Garlic is inserted into the chicken thighs along with more being smashed up into a paste with the chicken juices from the pan. The slaw is a simple one made with red cabbage and an apple cider based vinaigrette. Celery salt is added to it for more taste. The side is crispy okra with a spicy honey sauce.Okra is fried until its' crispy and served with a sauce made up of Scotch Bonnet Chile, garlic, ginger and honey. The okra is dipped in this and then dusted with mustard powder and a squeeze of lemon.Of course there is dessert and it is strawberry pretzel bars. This is a layered bar with pretzels graham crackers and butter being baked in a crust. A filling of cream cheese blended with heavy cream , vanilla and confectioner's sugar make up the Middle the topping is a mix of strawberry jam and fresh strawberries.Ms Peartree also includes a strawberry ginger limeade that is easy to make.

Juneteenth is about tradition. It's also about eating food that symbolizes resilience and ingenuity. It is a time of feasting but also about recollection

Easy Summer Fare

 Summer and easy cooking are right around the corner. This means tasty eating that only has a few steps to make.It's quick fixings with a delicious outcomes.

Regular contributor Margeaux Laskey wrote about this in yesterday's New York Times Wednesday Food section. There are different recipes to make and bake.Another grilled dish is tajin grilled chicken redolent with adobo sauce and Chiles and sweetened with agave syrup and honey . Another griller favorite is the harissa shrimp. It's fiery with the addition of that great spice mix harissa blended with honey.They're alternated on skewers with grape tomatoes for more sweetness. but you could add green pepper or onion chunks too. Another easy dish that takes advantage of the bounty of the season is a spicy corn and shishito salad.It has a Mexican feel to it thanks tot he addition of cotijillo cheese and jalapeno peppers.A sweeter cousin of a jalapeno the shishito variety gives it some sweetness as does a cup of fresh corn. What would any summer be without a sheet pan dinner and a dip?  Again Ms Laskey gives an easy sheet pan baked feta with broccolini and lemon.Red onion and grape tomatoes are added for color while cumin and red pepper flakes give it spice and a fiery zing.It is roasted in a 400 degree Farehneit oven but this can be made occasionally during the summer. A cooler alternative is a white bean hummus with tahini and coriander.It's just s quick whirl in the food processor with olive oil and lemon juice.It's perfect as a quick Sunday lunch on French bread or with pita chips at an outdoor barbecue.

Summer is fun and there are fun foods too. Try Ms. Laskey's crispy cheddar chicken tacos, The cheese tacos are similar to the Italian frica but without the potatoes. Cheddar, Montery Jack or queso Chihuahua is baked on a parchment sheet in a 375 degree Farenheit oven.The chicken that's put on top can be the rotisserie one from your local grocery. That's mixed with adobo sauce,pepper,s orange juice and spices. Another tasty ddish is the pizza salad - a must try for any family.Its frying up pepperoni strips then roasting  panko breadcrumbs in the fat. Add these to a salad of romaine lettuce, pepperocini flakes, black olives and red onion.The  dressing is  grated tomatoes mixed with more pepperocini and olive oil. The whole salad is topped off with shredded mozzarella. WHat ends a fun summer meal.Caramel cookies can be too sweet. why not try adding complete fire with gochujang, the Korean red chili paste.These fiery gems would make an interesting base for vanilla ice cream sandwiches. Of course there is a summer cobbler, this from Chez Panisse. It's perfect for the upcoming blueberry season because it does require four and half cup of the berries.The dough is a buttery pastry one that's baked on top of the fruit.

Easy recipes mean easy eating. Try these ones for a summer of simple cooking without all the stress and mess. They're perfect for the warm days ahead.

From The Ocean To The Grill

 The grilling season usually starts out as a salute to anything from the turf. Yet what about the surf? The ocean  - streams and lakes give up some tasty morsels to be grilled.

Shrimp is always at the top of any griller's list.The best bet is buying large shrimp because they're the easiest to marinate skewer and place on the cooking grate. Smaller ones could fall through. They're an easy cook  - only five to seven minutes on each side and they're done. Should you use a marinade or a dry rub on them. Marinade is the better way to go. Many home chefs opt for a simple garlic butter one in which garlic  infused melted butter is brushed on the shrimp.You can also try an herbal butter one thats' rich with chives and oregano.  For a different spin , try a Vietnamese style marinade that combines fish sauce with soy sauce . lime juice and  a pinch of sugar. There's also paprika garlic and chili added to  sesame oil base. Another tasty grill is scallops.Like shrimp these can be marinated in a variety of different ingredients.Try them in a simple Italian style one that features lemon juice, olive oil and various spices such as oregano and rosemary. Lime juice and olive oil. Some enthusiasts want to try grilling a lobster. The best bet is grilling the tails in the shells as opposed to grilling the whole lobster. It takes five minutes grilling on the flesh side and one to two minutes on the shell side.

Many grillers  love to put salmon steaks on the coals. A good salmon steak is one that has been seared with a crispy skin and tender but bright orange pink inside. Salmon can be a bit bland tasting on it's own so its important to have a good marinade for it. Soy sauce is always a good marinade base. You can add fresh orange juice and ginger to it. Olive oil is another good marinade base. Add some lemon juice and freshly ground pepper for a lemon pepper taste. Another popular fish tuna is a great outdoor char. Make sure the tuna steaks are thick for proper grilling. A light lemon marinade works the best with iu.If you have fishermen in your circle then you've probably been the recipient of a few trout. This  fresh water fish is good on the grill too.They should be boneless and filleted. Some home chefs just bread them for a crunchy bite. Trout is usually cooked for five minutes on one side and then flipped and cooked for a minute or two more. You could also just brush the meat with olive oil and lemon to bring out the sweet fish flavor.Surprisingly cod is another fish that can be cooked on the grill. It should just be brushed with butter because of it's strong flavor. 

Try surf for your next barbecue.It's a nice chageoff from turf. There's a wide range of delicious fish and shellfish to place on those coals.

Plastic's Tight Grip

 Like it or not plastic has a tight grip on how America eats. Without it  our produce along with meats and fish could go bad. We can get sick.Yet our addiction to plastic is deadly. IS there a happy medium for the future?

Regular contributor Kim Severson wrote about this very real problem in today's New York Times Food Wednesday Food section. The US alone [roduces the most with forty percent of it being plastic. The country also has a problem with food waste too. yet one cucumber rotting in a land fill is not as bad as plastic. Yet plasric helps in reducing food waste. Americans have a bad habit of buying too much and not eating or using what they buyThe average American family spends $1500 on produce yearly Not that much is eaten and it's thrown out.The Biden Administration is trying to reduce this. There is already a draft to create a strategy by 2030. Plastic has been protecting produce since th 1930's - for ninety years!It started with cellophane wrapping vegetables and fruits and keeping them fresh, to the plastic clamshells big in the 1980's and those popular bagged salads that arrived a decade later in the 1990's . The top trend now is converting the plastics to biogdegradable wrappings according Soren Bjorn chief executive officer at Driscolls' the company that produces all sorts of fruit.

Other countries are also tackling this, Spain has a plastic tax. France has a severely limited plastic wrapped produce. The Europan is also adding more restrictions to stop plastic consumption across Europe. Canada is trying to hammer out a plan that could eliminate plastic packaging of produce by ninety-five per cent by 2028. Here , companies and scientists are experimenting with new ways of combatting the overuse of plastic wraps. There are some possible alternatives. One is bags from trees. An Austrian company is employing birch and beechwood trees to create celllulose for paper bags.Other companies are creatng netting from trees that can decompose in a few weeks. Then there are the films from surprisingly orange and shrimp shells.Most fruits and veggies now have an edible coating made from plant based fatty acids. This is sprayed on cucumbers, avocados, and other produce. Clamshells are now being tackled with the classic plastic being replaced by cardboard. This will be good for the more fragile fruits and vegetables.

How can plastic wrap consumption be  lessened. It will takes laws and innovative ideas to do such.It can help in a small way of protecting the environment.,

Seven Fishes Simplified

 Oneof the biggest holiday meals for any Southern Italian is The Feast Of The Seven Fishes. Mothers and daughters went crazy , first shopping for a vast variety of fish  in early winter. Then they had to cook all of it on CHristmas Eve, a very religious day in the Catholic calendar but also a wild one too. The day held nothing but stress. Until now. There's an easier way of  dealing with this imprtant meal and the seafood that accompanies it.

Cookbook author Dan Pelosi wrote this fabulous piece on the dinner in todays' New York Times Wednesday section. He gives a streamlined version of the feast, allowing home chefs to relax a bit more and stress less.In Southern Italy the day is known as La Vigilia or The Vigil.it's rooted in Roman Catholicism which calls for abstaining of any meat on the eve of any holiday.Hence the abundance of seafood. The amount of seven different seafood dishes comes from a Biblical significance. There are no strict rules and every family has their own go to menu. The problem is to bring seven fish dishes to the table, to honor the generations of dinners before prepared lovingly by parents, grandparents , aunta and uncles. The complex menu has evolved to keep the heart of it beating. However it's a bit too much by modern standards. According to Italalian American chef, Chris Petroni owner of Manhattan's Bertucci's restaurant, it can be a heavy lift for many home chefs and their families.

Luckily you can bring seven fishes  - not seven dishes to the Christmas Eve table.Mr Pelosi has a good mix of hot and cold dishes. He offers a zesty cold seafood salad that combines shrimp, scallops, and calamari. Celery , fennel and olives provide a coolness that works well with the chilled seafood. There are also sliced hot cherry peppers for a dash of color and a zing fo fire to liven it up. A good starter with it are the zeppoli con le alici or anchovies. There's are th e classic Italian feast zeppolis made saovry with the addition of salty anchiovies. These balls are deep fried until crunchy and served with lemon wedges and parsley. With these serve the clams oreganata. Ritz crackers mixed with butter fried shallots and Parmesan cheese top off this classic dish. They're baked in abath of white wine and clam broth reserved from them steaming Butter is also added to this and olive oil is drizzwed on the clams. For the main dish there are mussels and cod in a tomato sauce served over thick strands of bucatini. You could add Calabrian chili paste forheat if you want.

This is the Feast Of The Seven Fishes streamelined for a better enjoyment of the feast.It combines tradition with a new spin on classic seafood dishes. it makes for less  stress and moroe time with family.

Hot Day Cool Cooking

 Right now it's in the mid eighties here in the New York City area. It's tough to cook , epsecially in a hot kitchen. what to do ? Combine leftovers with alreafy made ingredients for a tasty and simple meal.

This was my mantra today as I suffered through a steamy day. It was easy enough.I had leftover rice cooked in vegetable broth, along with a fajita mix of chopped onions and green, red, and yellow peppers. Stewed tomatoes and tomato sauce were added for more color and to give the mix a smooth texture.

 The veggies and sauce were cooked in a blend of Melt butter and olive oil saute,.I added a good amount of oregano and garlic powder for flavor along with salt and a hearty dose of black pepper for some heat

it was an easy cook. I added the rice after ten minutes of simmering . The mix only took

fifteen minutes at most to fully cook up. You should stir the rice so it fully absorbs the liquid.

I loved this! It was so flavorful and reminded me of the Cajun rice my Mom used to make from scratch. You can add chciekn, shrimp (which would have been great here) or cut up steak. Even though it was hot outside, and the kitchen itself was sweaty , this hot meal was perfect. I loved the melding of the flavors and how the rice soaked up that tasty sauce.

If it's hot then think a simple meal using leftovers and precut veggies. The end result is delicious. It's worth turning on the stove on a steamy day.

Pasta Thick And Thin

 There are so many different kinds of pasta out there. What do you choose from?A delicate  angel hair or a robust bucatini? What holds sauce better Strads or pasta or the chunky , twisty kind? There are so many to choose from - yet which is the right one?

Keep in mind that not all pastas work with sauces or even as sides.Long strands or twiny ones like spaghetti which means twine and angel hair are perfect for those sauces that don't have chunks of tomatoes in them. Creamy sauces such as  carbonara or an Alfredo sauce work well with these too. These also make the perfect side pasta , especially with chicken or seafood. Definitely use the thinner and flat shaped linguine for any of the clam sauces or to accompany lobster Fra Diavolo.As for salads  - no. There;s a reason you rarely see any of these "long" pastas with mayo at a backyard barbecue. You could use the spaghetti or angel hair if you do want to make Thai peanut salad but that's about it. What about these pastas in soups? There is a trend now to make spaghetti soup which is a kid pleaser. Normally , however smaller  chunkier pastas are used for different kinds of soups. Think smaller orrichete or orzo along with pastina and wagon wheels for this. These are easier to manage on a spoon than slippery strands of angel hair or fettuccine.

What are the thicker pastas? Fusilli is one and it can be short corkscrews or long resembling thick coily  hair. The first is good with a thick  sauce rich with tomato chunks and mushrooms. I also think this kind makes for the perfect salad too.Mayo, even the vegan kind sticks to it as does a vinaigrette. It also is a great foil for celery and tomatoes as well as torn broccoli and cauliflower bits. Rotelli  is one of those rare chunky pastas that also works well in soup too. It's perfect with a hearty beef based minestrone. A thick and fun pasta to make is bucatini. Meaning little mouth in Italian it's as thick as a drinking straw and is perfect with a Bolognese sauce. You can use a ground beef sauce like that or be a bit more creative and try it with leftover London Broil cubes added to the sauce.Thicker pastas would also be great with vodka sauces as well.This a a creamy blend of whole cream cooked with tomato paste and a splash of vodka. The sauce can also work with calamarata , which look like short dense tubes. Try this kind too with a sauce brimming with veggies like broccoli,  and whole tomatoes.

Nothing beats a good pasta dish. It can be made with thin stands like angel air or thick like bucatini. Serve it with the right sauce and enjoy a delicious dish.

Valentine's Day All Year Round

 It may be Valentine's  Day today but there's no reason that the feeling can't be carried throughout the year. A favorite dish can be cooked, A surprise of homemade candy can end a meal ot start the day. Food means love so bring on the delicious recipes made from the heart.

Yes, tonight is the night of candlelight suppers and dinners. However it can be spread throughout the twelve months. In fact it gets better as we approach Spring and summer.Think a dinner out by the fire pit.Have a bottle of wine or even champagne in a nearby bucket and pretty flutes to toast.Fire up the grill for delicious steaks . To make those cuts even more special serve them with a fileto Piemontese, This is a creamy sauce made from anchovy filets cooked with Marsala or sherry and cream. The steaks, usually filet mignons are placed on quickly pan fried buttered bread and them the sauce is poured over them. Filet mignon burgers are another tasty and lush way of showing your love. Omaha Steaks sell them and you can easily grill them the way you do regular burgers. Another lush romantic dinner is shrimp cocktail. Already cooked and deveined shrimp can be bought at your local grovery. Serve these on crushed ice whether at a candlelit dinihg room table our outdoors in a romantically lit grotto. Think romantic picnics as the temps rise. Some parks and beaches will let you stay until the stars come out. It's then easy to plan a starry date night nibbling on pate and toast , njoying fresh air and a full moon.

This is also a day for sweets. Nothing says love than baking your beloved' favorite cake, pie or cookie. It doesn;t even have to be a special day to whip up an old fashioned scratch cake complete with butter cream frosting. The same goes for cupcakes too. You can even write sweet messages in the icing too, just to show your affection. As we approach fruit season, then think of pies and crumbles. These make for a lovely way of expressing yourself to even family members and friends. Everyone appreciates a good fresh from the oven peach or strawberry pie. Serve it with vanilla ice cream for an even more sweet way of saying "I Love You". Making candy together  is always fun and romantic . Surprisingly enough those rich tasting truffles are simple enough to whip up in a home kitchen. There are only four ingredients - dark chocolate chips, heavy cream , butter and vanilla extract. The chips are chopped and placed into a bowl where gently warmed cream is poured over them. The butter is then added as is the vanilla extract. Stir until the chocolate has compeltely melted and then have it set in the fridge for two hours. Roll the ganache into balls then roll a second time in choped nuts, sprinkles ro mini chocolate chips.

Carry this romantic day though the year. Enjoy a romantic night in midsummer. Make candy for a fun fall weekned. Let it be Valentine's Day all year long.

Simple Love

 A Valetnine's Day meal doesn't have to be a big fancy one. A burger out, or a spaghetti dinner in can work just as well as a fancy filet mignon or shrimp. It just has to be from the heart. That's all that matters.

A Valentine's Day supper at McDonald's or Habit Burger may get some scoffs but if that's what you both like. then go for it. Sometimes it's that BIg Mac or Beyond Burger that will bring back memories of that first date or where you even met. Fried chicken fans can go all out at Popeyes where you can share a basket of fried chicken or shriimp and Cokes. End with their fried blueberry cheesecake pies. If the weather is super nice in your area then think about a picnic outside. Meet during your lunch breaks and bring a hero and even wine (if you can get away with it). If you've already declared tomorrow a vacation or personal day, then consider a beach or mountain picnic where you can enjoy the sounds of nature and a simple sandiwch. Brings chips ,soda  and even those Hostess Valentine's Day cupcakes. These are strawberry instead of the traditional chocolate and you can find them at Wal-Mart. If you;re too busy to meet ofr lunch a sweet breakfast together will work. Using a cookie cutter cut out heart shapes in the middle of toast and then fil with a egg and cook in a frying pan. Add bacon or ham along with a good cup of coffee and a rose.

If you want to have a simple night in, then think easy. Some like a rostisserie chicken with a plain green salad on the side. If you want to go an extra step then heat up Hawaiian rolls to make sandwiches or to accompany the salad. You could also just grill chicken breasts too and serve with a lemon butter sauce on top of rice.If you do want to make your beloved red meat, a simple skirt steak is fine. Turn it into a sandwich by layering it  with any kind of cheese and sauteed onions on French or Italian bread.If they're more into meat and potatoes then whip up a bowl of instant  mashed and use the juice as gravy.  Keep in mind that comfort food can be the food of love too. Nothing says from the heart than an old fashioned meat loaf served with gravy or the childhood favorite of spaghetti and meatballs. Have a lot of hot, buttery garlic bread on hand to mop up the sauce. As for dessert,  think a homemade cake with a butter cream icing.  You could also go with cupcakes as well. Top with cute candy hearts or red,white and pink sprinkles. Many stores like Walgreen's sell chocolate roses and you can easily end dinner with those.

A Valentine's Day meal should be from the heart. It can be simple or fancy. Juat show your love with the food that you both love.

Rice Plus Anything And Everything

 O ne of the easiest meals to make right now is rice.It's a filling comfort food that can be mixed with anything and eveything. You can mix it with fresh or leftover ingredients.

Instant rice is the best kind to work with , especially if you're a novice home chef.It 's a quick cook and also lower in carbs and calories if you're actually watching your weight right now. You could go for brown rice for a healthier alternative. Keep in mind that that flavor is slightly nutty flavor that may overpower more delicate flavors and spices. The same thing with basmati rice which has a nutty, spicy and sometimes floral flavor.The second question is what do you boil it in? water works the best but if you do want more flavor then thinl any kind of broth, from beef, to chicken to vegetable. This on it's own is a good and easy lunch or dinner. Add some butter and Parmesan and it'a great instant meal.Another good aspect of rice is that you can make two cups just for yourself our five or six for a family meal. It all dpeends on what you use the rice for. A cup is great in leftover soup but if you're making  a dinner, with gresh ingrdients, then use five to six cups.Just gauge it/

What can  you add to rice? Sauteed veggies are good. Think onions, broccoli and mushrooms sauteed in garlic and olive oil. It's a refreshing version of fried rice and made vegetarian by the addition of all these different veggies. You can also add some sliced carrots and peas too. If you want to make it heartier add some chicken , beef or shrimp. These can be sauteed separately or with the veggies themselves. Leftovers like ham or turkey can also be added to any rice dish for a satisfying lunch or dinner. You can add leftover  gravy to moisten it and also give it more flavor.  Repurposed leftovers like cubed sweet ptoatoes, and green beans can be added  if you want or jsut make a stand alone rice dish with these for a tasty side.  Aspicy dish is good on a cold night. You can make a Spanish or Tex-Mex version with the addition of chili or some hot peppers.Add a dash of chili powder and a small can of tomato sauce along with a dash of cumin. If you want toss in  some cooked crumbled beef or shredded chicken for a kind of enchilada feel.

A bowl of rice is satisfying. It's also versatile. Make it anyway you want, with favorite veggies and meats.