Stretching Those Meals

 Prices are rising and it's getting difficult to put decent meals on the table. What to do? Stretch those meals to last two even three days.

I found this out when I had a lot of pasta and a little sauce left. I decided to add one of my favorite ingredients and a low cost one too -spinach. 

it just takes a few leaves (about two cups added to Stop & Shop's chunky tomato basil sauce. I already added chopped portabellos for more heft and protein. This enabled me to stretch this for two days. The spinach definitely added to the sauce , giving it a nice fresh taste.It livened up the flavor, cutting the heavy tomato taste. Keep in mind you can add almost anything to a sauce. Grill eggplant and add it or toss in a few cut cherry tomatoes to add some sweetness.

The same is true of any ingredient. Leftover chicken and steak can easily be cut up and put into any salad. Add vegetables which are still relatively inexpensive right now.Homemade croutons. easily made with leftover bread and your sir fryer can round out the salad. They'll add crunch and flavor especially if you coat them with a mix of garlic and onion powders. Ham can easily be stretched into deviled ham by putting it in the food processor with a teaspoon of mayo.This creates a creamy spread perfect for sandwiches along with being perfect for a dip. You can do this for shrimp too, turning it into a paste for sandwiches and hors'd ouevres. All that shredded cheese you used for tacos one night can make for a nice cheese frittata the day after. This gives the egg dish more flavor and heft. You could also drizzle in some leftover salsa to create huevos rancheros.Leftover veggies can be used in a minestrone soup for a tasty and healthy light meal.Grilled veggies can be chilled and added to salads too.

Stretching those meals are a great money saver. Home chefs need to do this during these financially rough times. Leftovers repurposed means a few pennies saved .

The Importance Of Food Pantries

 Food pantries are a vital part of our lives today. Without them even middle class families could starve.Yet those in one of the hardest hit cities, New York have survive and still thrive because of it. 

Nikita Stewart and Todd Hesiler covered New York City's food panties in Wednesday's New York Times Food section. Ms. Stewart, a Times reporter who usually writes about social services conducted the interviews, Mr. Heisler, a Pulitzer Prize winning New York Times photographer got into the various kitchens to photograph home chefs working with their food pantry  choices. It's inspiring yet at the same time saddening and disturbing. There is a bravery to these people as there is a bravery to the food banks such as City Harvest who manage to survive despite the overwhelming need for food. The same goes for the Bronx's Bronxworks. Before the pandemic, this last only served under five hundred a month . Now the numbers are up to four thousand per month, thanks to job loss or office  downsizing. The influx also has to do with the closing about one third of fellow pantries and soup kitchens closing due to lack of funds or lack of workers. Many quit afraid of catching the Corona virus.Sunset Park and Flushing Queens, two of the hardest hit areas have the biggest spike in food pantry visitors.

People do persist and survive. There is Jose Gavidia and his wife Leyla Moale, who manage to create dishes from their native Peru, thanks to their food pantry. Going there became part of their shared schedules and where they can get the ingredients to make limena, tuna between layers of potato. Leslie Johnson and her six year old daughter , Trinity, weren't going to go to a food pantry at first, letting others take the needed food. Yet they were in need of it themselves. Ms. Johnson was able to make chicken cutlets on her George Foreman grill, wishing she had learned how to make her mother's West Indian recipes. The Patel family of Flushing, Queens made a chichpea chole, a favorite stew from stretched out ingredients. They're not strangers to their local food pantry  at the nonprofit South Asian Council for Social Services. Before the pandemic they could select items bit now they have to accept prepackaged bags. In another section of Queens, Yuliya Matveyeva creates much clamored for tacos for her five year old daughter, Marie and a friend's children. The food comes from Masbia, a Jewish food pantry that also serves meals. This is an appointment only pantry which has angered some people. Ms Matveyeva also uses recipes from her native Belarus and fuses them with American cooking. 

Hopefully, the strain on food pantries across the globe will lessen as the virus abates. For now they are a vital part of our lives. Please donate or give to them. They need whatever help they can to deal with the vast amount of neediness.

Parties To Chase The Winter Away

January may be a month to detox and chill out after all of December's holiday parties but it can also be a bland month too. Amp up the weekends with fun get togethers to chase the chill away. It'll liven spirits during the cold nights.

One of the most obvious and most fun is a fondue party. This is great for those who were lucky to receive fondue pots for Christmas. Fondue itself is an easy recipe.Most do think it's just dipping stale bread in cheddar, It's more subtle than that. The fondue itself is a mix of Gruyere and Emmenthaler  along with dry white wine and even nutmeg.It's simmering the  wine first (and keep in mind you can serve this too) and then adding the cheeses and nutmeg.  Cut a baguette in rough edged chunks . You can also use boiled potato chunks too.Many Piedmontese from northwestern Italy will tell you the winter is a great time for bagna calda. This is a fun dish, that uses the fondue pot in a different way. Bagna cauda or hot bath is a phenomenal blend of anchovies cooked with a mix of olive oil, butter and garlic .Some recipes call for sardines, but it's more of a taste thing,Savoy cabbage, native to Piedmomte is always used although you can add rare cooked London broil pieces . This variation originated in Paterson, New Jersey with the Piedmontese silk weavers who ran the Paterson mills. Adding meat to the anchovy sauce is amazing. The juices blend perfectly with fish sauce. End it with everyone dipping hunks of Italian bread in the pot. You can also go the sweet route and have a chocolate fondue party. Use the best bittersweet chocolate you can and heavy cream. Then put out a buffet of all sorts of fun dip ins such as cake chunks, marshmallows and of course, fruit.

Fondue parties are more for smaller,, more intimate get togethers.If you want a bigger do, then think a buffet. A Caribbean themed one can be fun, full of spicy foods and rum spiked drinks.Jerk chicken is always a favorite and it's a combination of sweet , spicy and fiery thanks to the addition of Scotch Bonnet peppers. Make up platters of both legs and wings for easy eating. Another fun finger food is a pastelito, an empanada that can be stuffed with meat cheeses ,or veggies.Croquetas are also a tasty addition. These breaded beef and parsley croquettes are a nice change up from the usual appetizers and party bites.Fill a punch bowl full of rum punch, a mix of golden rum, pineapple, orange and lemon juices. Craving warmth and margarita? Then head south with a Saturday night taco party. Set up a taco bar with both soft and hard tacos and different fillings. Try a variety such as chicken , ground beef and a sauteed veggie mix of onions, broccoli and tomatoes.Make sure there's plenty of guac and sour cream along with fixings of shredded lettuce, cheddar and red and green peppers. Scatter around buckets full of Coronas and ice along with bringing out a slushie maker for margaritas. End the night with cups of cinnamon spiked cocoa and churros. The last can be cut up and dipped in caramel and chocolate sauce.

Chase the January blues away with a rousing party. It can be a few people or a houseful. Just have fun coming together with good food and great people.

Shutdown Support

We are in the middle of a rare government shutdown. Thousands of families are affected, thanks to a president bent on getting his ways. We need to support all those workers  in whatever way possible.

There are many ways to help out. Making a casserole or large shepherd's pie  is always welcome. It'll not only feed the family but also provide leftovers. Another idea is hosting family dinners or inviting the kids over for a Taco Tuesday or Meat Loaf Monday .  For a really nice treat, take them out to their favorite  restaurant. Getting together, even with the kids , is a great way to temporarily forget what's going on.It'll save on food bills for the affected families.Many families may balk at the idea of charity however there are a couple of ways around this. One is telling them you'll save them a shopping trip and shop for them. Tell them that they can pay you later when the shutdown ends. You can also give them a belated holiday gift in the form of a gift certificate for their favorite supermarket. $100 dollars may not buy a lot these days but it's enough to get the basics, from fresh fruit and vegetables to toilet paper and paper towels.If the whole neighborhood or family chips in, there could be close to five hundred dollars of gift certificates. This could last a couple of weeks  if those affected are frugal.

This idea can also apply to smaller food purveyors and restaurants.Bakeries can definitely help out with whatever overage they have. There are so many loaves and rolls  that will be turned into breadcrumbs.Even offering a free cookie or cupcake helps and brings even just a glint of  happiness.Family owned restaurants can give certain percentages off on lunches and dinners. Diners can follow suit as well.Since some food pantries will also be affected , smaller shops can donate meats, fruits and vegetables.Mid size companies that produce pasta and ice cream could also donate along with any of the artisanal  food producers.As for food pantries, a very good portion are welcoming those hurt by the shutdown.There's no shame in accepting help .It will just be temporary and food pantries can provide the sustenance needed during these hard times.

We need to stand shoulder to shoulder with those affected by this shutdown.Unlike our government, we will be there for them.We will make sure they do not want.

Cool School Night Dinners

Schools have either begun or will begin next week. Kids are going to be drained thanks to hot temps and long school days. Same thing goes for parents who have to make a rib sticking dinner in a steamy kitchen. The best bet for surviving - cook cool.

One of the easiest dishes to make on a hot day is salad. What is great bout it is there's really no set recipe.Add whatever you want , and that also includes extras and dressings.A hearty one is a chef's salad. Start with a buttery Bibb lettuce and then start tossing in what your family wants.Classic ones called for julienned strips of ham, chicken and roast beef, but you also try sliced turkey and Italian cold cuts such as mortadella and prosciutto. Cheeses also can be a part of .For some zip add Monterey Jack or a sharp cheddar.Also add slices of avocado and hard boiled eggs for more substance.Cherry or grape tomatoes add zing. Another fun and filling salad is taco. The only cooking is sauteing the ground beef with the spices . Mix with cheddar cheese and  sliced beefsteak tomatoes, and top with avocado slices. What dressing goes well with it? Catalina dressing which can be store bought or made  at home. You can also try a hot pepper vinaigrette . Just add red pepper flakes or a teaspoon of chili powder to a simple vinaigrette.

Don't be afraid to serve sandwiches at dinner. After all, they're the easiest to make, especially after a hot draining day.A hero is a fun dinner,a build your even more entertaining. Start out with a variety of long rolls, from white to whole wheat. Then lay out three or four different cold cuts. You can even include tuna in oil for some variety. A second layer can be slices of of tomatoes or peppers along with some crunchy lettuce such as iceberg or Romaine.Sprinkle with either a simple dressing, mayo, ketchup or mustard.For vegetarians, think of one just layered with tomatoes, slices of smoked mozzarella and a drizzle of both olive oil and balsamic vinegar. The third meal could be a cold soup.One of the most famous is gazpacho.It's a savory blend of tomato sauce,cucumbers  green bell peppers and white onions. Puree all these together in a blender along with garlic and lemon juice. a host of spices , from tarragon and basil to parsley. Sugar and vinegar are also added and the whole thing is refrigerated for two hours before serving.Vichyssoise is another mouth chiller.There is some cooking involved but it's just sweating the leeks and onions. Then it's just adding some potatoes and cream for its' signature silkiness.

School is starting but it's still summer. Have a cool meal for your time together.It'll feel refreshing and delicious - a perfect way to end a steamy school or work day.

The Sargento Story

Could a funeral director do a 180 and create one of this country's leading cheese companies? Most would say no but it's actually a yes/A new book, traces the story of Sargento Cheese and the man behind it, Leonard Gentine.It's an interesting study in American entrepreneurship.

Treated Like Family (Center Street Publishers 2018) was written by  Tom Faley, a thirty year old employee, himself, of the Sargento Company. He was also involved in expanding the food company , developing many departments including marketing,consumer research, consumer promotions and new product development. He knows the company inside out, even acquiring most of the book's material from the founder himself. Sargento's is an unlikely tale , full of old fashioned dedication and hard work. The books starts off with Leonard's grandparents, Josephine and Joseph Gentine leaving the war ravaged area of Alsace-Lorraine,Chavannes-les- Grands for Wisconsin and ends with their great-great- grandson, Louie becoming the heir apparent to a multi-million dollar industry. It is Leonard, though, who is the star of the book. Mr. Faley writes this valentine for him. It all started out with an accident with a funeral director and Leonard paying off the cost of repairs by working for him. He worked hard on the journey from funeral director to mink farmer to finally a cheese company. What is inspiring is that he took the work ethic and humanitas of his first employer, Hobsen Brigsen. He applied that to Sargento, creating a home away from home for his employees.

The book is a long one, and at times, picayune There are dozens of factoids such as Leonard's kids childhood pastimes, pages on his courtship with his wife Dolores, and details of sales meetings from almost every year. Do we really care about who went on a sales trip in Chicago consumer research, Alsace-Lorraine,o in 1960 or who bought Leonard's funeral home? It would have been better if Mr. Faley has streamlined some of this. You do have to admire Mr. Gentine's tenacity and passion to create the perfect cheese company with partner Joe Sartori. (hence the name SAR  from Sartori, GENT from Gentine and the O to make it sound more Italian).What impressed me was the company's  drive for innovation. Sargento was the first cheese company to sell shredded cheese and that section was riveting about creating the first bag of it (a godsend to home chefs) and the first to mix different varieties in one package. They were also the first company to offer shredded cheese for tacos in 1969, years before Mexican food became trendy. Sargento was also a pioneer in reclosable cheese packages -again a boon for home chefs who used to have tot hrow out moldy , badly packaged fromage. Another important takeaway is how employees were always treated like family. This is a must read for any manager or future entrepreneur because it's a detailed guide on how to hire and treat employees.

Treated Like Family is an interesting lesson in American marketing and creativity.It is also a valuable one in boss/employee relations,For those thinking about starting their own companies, the bookis a definite must read.

A Variety Of Burgers

One of the best recipes to have fun with is the hamburger.It can be made a variety of different ways  with different ingredients for oomph and surprise. It can be basic, it can be spicy. It can even have a tangy sweet flavor. Best of all, it can be made by anyone, from a novice to an experienced home chef.

The basic burger is made from a pound of  good ground beef mixed with one egg and half a cup of bread crumbs. The egg is whisked with salt and pepper and then the meat and bread crumbs are added.it can be mixed with a fork or hands and then mounded into balls. From there , they're flattened into patties and either are fried or grilled. If you want more flavor think about cutting the beef amount in half and adding ground pork or just completely going with pork. You can also do the same with ground turkey to create a healthier burger. As for flavorings. this is the fun part. Go crazy. Try a jalapeno burger with the addition of sliced jalapenos and tomato sauce. Garlic and cilantro can also be used too. Speaking of garlic, roast it and add it to the ground meat. It's so flavorful that a bun is not necessary.Onions are another flavoring that can make a burger sing. Mince them very fine before adding for a deliciously sweet and earthy flavor. Caramelizing them  also lends a great depth of taste too. Its just cooking the onions in oil before adding them to the beef.

A burger surprise is always a fun meal. Try any kind of cheese , from cheddar to American. Remember don;t use slices, instead get the bricks and cut them into cubes. These are easy to insert into the patties. Another idea is grating the cheese or cutting it into small bits and flecking it through the burgers. Bacon and hamburgers are a no brainer together .Imagine a burger stuffed with it. The bacon should be thoroughly cooked and crumbled first. You can also add cheese for a fun spin on a bacon cheeseburger.If you want to get the kids to eat nutritiously , you may want to sneak in some broccoli or carrots into their burgers.One of the hottest recipes around is the Paleo influenced avocado stuffed ones. It's a  a perfect marriage between the unami based meat and the sweet , buttery fruit. It's mashing the avocadoesas you would do for guacamole and then slathering the mash  on one thin patty. Another patty is put on top and the edges are them sealed. After grilling, the burgers can be topped with any leftover mashed avocado. The burgers can be served in tacos and with salsa for a neat twist.

Have your burger your way, You may want a garlic infused one or one with a surprise in the middle. It'sup to you,. Any burger is a good one.

A St Paddy's Special Home Corned Beef

St Patrick's Day is next week and it's a day of corned beef accompanied by boiled potatoes and of course, green tinted beer. It's a traditional meal but not necessarily a tasty one.Thanks to bad cuts of beef and nasty corning methods, it would come out as a gummy, overly salty slab.That's changing, thanks to both professional and home chefs salting it themselves.

Sam Sifton wrote about this classic Irish -American dish in yesterday's New York Times Food section.The best corned beef comes from New York's Jewish delis where it shines. The meat is a ruddy pink, perfectly salted and fatty. Home chefs now can have this delicious version  According to Bryan Polcyn and Michael Ruhlman, authors of "Charcuterie: The Craft of Salting, Smoking and Curing" the process is easy , and will turn ordinary beef into something extraordinary.The process is an old one, starting in the 1800's, in where else - Ireland.The process is named after the large grains of salts that resembled corn kernels.  Curing and.packing plants throughout the Emerald Isle used them to cure slabs of beef that eventually went into barrels and then cans and onto ships to feed others.Someone , either in Boston or the Bahamas,  over boiled either a beef neck or brisket with a head of cabbage and called it dinner. That's the corned beef and cabbage we all grew up on.

That version of it will change with home brining and curing. The only reason home corned beef never caught on was the scarcity of the corns, These are sodium nitrate, that turns the meat that tender shade of pink.They can be found on Amazon under the name Prague powder or curing salt. Originally it was used for forestalling the growth of bacteria but it also gave plain beef a better taste. For those worried about ingesting nitrate, have no fear. Mr. Ruhlman  says ingesting a small amount is harmless, noting that we ingest nitrates when we eat vegetables which draw nitrogen from the surrounding soil. It's then creating a brine with it and whatever spices are desirable.. Home chefs could try coriander, mustard seed and black peppercorns,. Allspice will give it a zippy, smoky flavor as well ground ginger and cinnamon. Bay leaves are good too. The recipe Mr. Sifton gives has pickling spices, which is all those spices aforementioned along with garlic cloves and sugar. A four to five pound  brisket is used and is brined for four to five days. It is then cooked in a blend of beer and ginger beer.A novel idea is turning it into Irish tacos with shredded cabbage that have a jolt of jalapeno. - which is a whole lot better than having a slab of it with a boiled potato.

Home cured corned beef is the perfect treat for Saint Patrick's Day. Brine it the right way and it's a salty pink delight , perfect in a sandwich or as a taco. Enjoy it with a good stout or Guinness for the holiday.

An Easy Summer Birthday

Everyone loves a home cooked meal for their birthdays.Even summer babies are excited over a favorite dish that's been lovingly made. Unfortunately the season brings about hot days when no one wants to be in the kitchen. The solution? Keep it cool!

If the honoree wants a home cooked meal, then think  barbecue.Grilled chicken or salmon with grilled vegetables is a nice treat. If you have a Weber egg  grill, you can roast an entire chicken. A birthday party needs a festive dish so why not grill beer can chicken? This is easy to make.It's taking the chicken , rinsing it and then patting dry with paper towels. Sprinkle with sea salt and freshly ground pepper and any kind of rub.It's then plunking the bird down on an open beer can . The can and the legs will act as a tripod as the bird is being cooked.It usually takes about an hour and fifteen minutes. Serve with a fiesta salad that has cooked corn niblets mixed with diced red and green peppers along with halved grape tomatoes. Sirloin burgers are another celebratory  meal. To grind the meat, first cube the steak and grind in batches in your food processor or meat grinder. You can add egg for richness or butter. The burgers can be served Piedmontese style with bagna calda  sauce on them. Use flattened toasted Italian bread instead of the usual buns for this. Grilled salmon Oriental style with soy and ginger or Mediterranean style is also a lovely birthday lunch or dimmer.. The last can be served with a fancy couscous studded with almonds and raisins.

Nachos are always a fun party food no matter what time of year. The dish outside is extra fun, especially at a pool or even beach side party.Make it really luxurious  with  layers of steak and chicken or fresh roasted pork. For color have both black and green olives along with extra helpings of  guacamole, sour cream and pico de gallo. If  you're hosting a large crowd you may want to try a taco or quesadilla bar where guests can pile on a variety of toppings. A cool idea is a salad loaded with tasty bits and pieces. A taco salad can be fun, It's just a quick cook of and then the meat or soy fake meat can be added to iceberg lettuce along with crumbled tortilla chips and shredded Monterey jack cheese. Buffalo chicken salad is a nice birthday lunch or dinner meal. Making the chicken is the most labor intensive. It's just creating a spicy , chili infused marinade and letting it marinate for a few hours  before cooking and adding it to  a salad , full of  diced celery and Romaine lettuce. Serve with a cool blue cheese dressing.One of the most luxurious and perfect for a birthday lunch or dinner is a seafood salad, chock full of lobster crab and shrimp.Use butter lettuce as a base and also toss in cherry or grape tomatoes. Dress with a simple vinaigrette which will accentuate the sweet flavors of the shell fish. Serve with crusty rolls and  chilled champagne.

Cooking for a summer birthday honoree is actually a cool and easy idea. Try a lush salad or a rich sirloin  burger for a sumptuous meal. It's a great way to celebrate a summer baby's special day.

International Grilling

This summer shake up your outdoor parties by thinking outside the country. Add a little foreign flair to your grilling. Yes it's fine to have hamburgers and hot dogs but liven it up your table by throwing in some other dishes. Many other countries around the world also have some form of "outdoors " cuisine. Take from them and turn your dinner al fresco into something more interesting.

Mexican dishes can lend themselves to outdoor grilling.These are the perfect party foods because guests can create their own dishes and load up on what they like. It's easy to grill chicken, beef and fish filets for tacos and tortillas. Also you can grill onions and peppers too. This is also a good way to showcase the vegetables of the season, like fresh corn niblets, tomatoes, lettuce and pepper. You can also serve Corona beer and finish with a sweet taco , full of different flavors of ice creams, fruits and sauces.

If Mexican is too spicy then think about a languid Italian feast outdoors. You can grill if you like, such as the Italian bistecca which you can just take Porterhouse steaks and grill them with olive oil, sea salt, freshly ground pepper and some oregano. Another choice is a full antipasto complete with different cold cuts, sliced cheeses, olives, and giardneria or pickled vegetables. Have two or three loaves of crusty Italian bread and extra plates for olive oil. Guests can dip their bread into this. Serve different wines, preferably something light. Even uncorking a bottle of Asti Spumante is a nice touch because it adds a festive air. Finish with granita, an easily made espresso ice and some amaretti, those airy almond meringues.

Other cultures have dishes that can easily spice up an outdoor feast. Morocco can lend its couscous and lamb kabobs Greek foods such as a feta salad or grilled fish with lemon can be a different spin. Sometimes just do what the French do, a simple baguette with some sliced chicken or pate, and a good wine is all you need. Finish with pears or peaches soaked in a sweet wine.

This summer season be creative with your outdoor dining. Don't stick with the tried and true. Look to other parts of the globe for interesting dishes that can be served in your back yard.