New Twists On Classics

After so many months of barbecues ,salads and ice cream,meals ca become a bit boring.Yet imagine taking classic summer  ingredients and  cooking method, using them in a totally different way.This makes for a refreshing uplift in summer cooking. It also means new flavors and new deliciousness.

Regular contributor Ali SLagle gave good ideas for changing up summer fare in yesterday's New York Times Wednesday section. She gives great ideas to liven up any meal or dessert .It doesn't take fnc6y , imported ingredients , just the usual stuff done different. She takes barbecue sauce and turns it into a salad dressing. This is brilliant and elevate the sauce  from just something to cover chicken and ribs;Thin it out with some lime juice and serve it on hearty greens such as kale and romaine along with a great sauce for grilled veggies.Tinned fish like tuna and  anchovies are great with sliced tomatoes. They bring out the fruit's sweetness and makes for a good lunch (especially with crusty French bread) Another idea is adding whipped feta to watermelon and a salty cheese . Whipped feta is easy t o make.It;s blending feta with Greek yogurt until it's as fluffy as whipped cream. Mayo, that summer staple actually makes a great coating for chicken breasts. Adds herbs and Dijon mustard for more flavor before grilling.A new cooking technique can add oomph to veggies. Another new pairing is corn and rosemary, The herb brings out the corns ,nuttiness and warmth,

Ms Slagle recommends overcooking zucchini too This releases the water and caramelizing the veggies to a silky sweet treat. Another cooking idea is grilling hots dogs counterclockwise to get  more flavor and color.Rotate every so often to get the dogs evenly crisped. The hot dogs (and bratwurst) will have more exposure to the flames and heat and will only have gril makes on the side/ Can summer desserts get a change up? Yes! Surprisingly black pepper and strawberries are a perfect pairing Fresh ground pepper spikes the berry's sweetness ,giving them zing. Now for another wild pairing.Try peaches with  fish sauce..Peaches are very sweet while fish sauce is the opposite  - salty to the extreme degree.Pai them together to bring out the flavor in  both.Thi also can be done with sweet watermelon and mangoes too. Even classic ice cream can be elevated  and not with the typical fudge or caramel sauce.Add a thin drizzle of olive oil on plain vanilla, Ir adds sheen and silkiness the average sweet topping can ;t give it. Aim for a flavorful fruity one. This can also be dripped on coffee hazelnut or strawberry (for some reason it doesn't; work with chocolate). A sprinkle of crunchy sea salt also helps in bringing out the ice or gelato's flavor.

These are classic ingredients.Yet using them different or cooking them in a new way will make for tasty flavors.It's a fun way to add some oomph and zing to a summer meal.

Zucchini Yum!!

 By now everyone is probably tired of all things zucchini. It's been in bread, ratatouiile and even cupcakes. Yet think about air frying slices. Breaded and fried to a crisp, they make an excellent side, main course and snack.,

I found a easy vegan recipe.It's just first coating the slices in flavored oil and then coating them in breadcrumbs.These are the spices I used ,

I used pinches of onion and garlic powders along with salt and freshly ground pepper. 

Whisk these into half a half cup of olive oil(you may need more depending on how much zucchini you use. For a zingier taste add a pinch of red pepper flakes or cayenne pepper.

It was then  breading them on both sides. I used regular breadcrumbs but you can use everything from panko to crushed cornflakes .

Don;t worry that they're not one hundred percent coated. They;ll still fry up nicely with some empty spots

Place them flat against each other and fry at 400 degrees Farenheit for eight minutes for a full crunchiness. 

This was an excellent way to make zucchini.I love how the squash's sweetness melted perfectly with the breading and spices. It was also crunchy which just added to the whole recipe. I plan on making this again very soon.

If you're  tired of zucchini, this is the recipe to try.It;s a tasty, crispy way to enjoy any late season harvests. Try it for some good eating.

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Le Cuisine Pour Ete

 it is Bastille Day , the French Independence Day/while some are enjoying steake Diane and pomme frites in Paris cafes there are many who have escaped the city and headed to the country side. There are also the suburbs throughout the country where there are fresh gardens and fresh summer eating. The French do know how to do summer eating right. There are so many savory and sweet dishes, perfect for anywhere in the world.

One of the most famous French dishes is ratatouille. This is made all year round but it takes on extra freshness in the summer. This is when gardeners harvest eggp;ants,onions bell  peppers and tomatoes. The recipe can be varied,with zucchini being subbed in for the eggplant. THis is Avery tasty variations because the squash adds a sweetness that the other doesn';t have.Also you can use cherry tomatoes along with onion powder for a whole onion. It can be created in a skillet for a quick dinner and served with a crusty baguette to soak up the garlicky ,buttery sauces or juices. The other classic French summer dish comes from Prpvence Salad Nicoise reminds people of sun drenched days in Marseilles or San Tropez, leisurely eating this lush salad before taking a dip in the Mediterranean .This is a fun and easy make.It si a regular salad but has tuna and hard boiled eggs added in. There are also small boiled potatoes and green beans too.Olives give it that salty tang while a lemony vinaigrette adds citrussy bright notes.Some add in chickpeas and artichoke hearts too. That's up to you.It may be too crowded and too overwhelming with all the flavors.

The French aren';t really known for ices and gelati like the Italians yet they do have some good summer desserts. You could easily make rich French vanilla ice cream. This is a custardy recipe that has six whole egg yolks, heavy cream and whole milk.It's sweetened with three quarters of a cup with sugar  ,It cooking on the stove top creating a thick custard that will be put into an ice cream maker. You could use this as a filling for eclairs and cream  puffs if you feel like making a choux paste.Choux paste should be made on a humidity free day  - which can be rare depending where you live. French style ice cream goes well with galette, those free style pies with the rolled crust. The dough consists of all purpose flour sugar and eightt tablespoons of butter along with orange zest and cold milk. A pinch of salt adds flavor as well. Use good Kerry Gold which is the closest to French butter in s or grab a few sticks of Pluegra if your grocery sells it. You want a buttery  crust that works well with whatever fruit you use. Most use strawberries at this time but a plum galette would be equally delicious as well. Serve it with a side of creme fraiche or the homemade French ice cream.

France has some great summer time recipes. ENjoy them, whether they're a bowl of ratatouille or a scoop of ice cream. They're tres delicioux.!!

A Rosh Hashana Dish's Journey

 All holiday recipes have stories.It;s no different with a Rosh Hashana dish that went from Spanish Morocco to Switzerland to Martha;s Vineyard.it represents a variety of heritages that have significantly contributed to thmelange of vegetables and spices.

Regular contributor and family cook book author  Joan Nathan wrote about this historic dish in yesterday's New York Times Food section. The recipe is legumbres para rosana and it  was Marina Pinto Kaufman's family recipe that goes back hundred of years to Spain.Her family lived for centuries  in Tetouan in what was then Spanish Moroccom after escaping the Spanish Inquisition that started in 1478. In Morocco recipes were a very important to the status of the cook and her family. Ms Pinto Kaufman herself was born in Casablanca in 1940 and later moved to Tangier as a child and then Geneva shortly after Tangier lost its' international zone status in 1956. She worked for the UN , coming to the US ,first in 1960 and then 1966, She met her husband Srephen. She started cooking when they married, devouring Jewish cookbooks, even finding a picture of her grandmother Myriam Abensur in Claudia Roden's Book of Jewish Food.Paula Wolfert was another influence in her life.

The dish itself abides to the traditions f the Talmud."every man should make a habit on New Year's of  eating pumpkin, fenugreek, leek, beet and dates"it states. The harvest foods are served raw or cooked and vary by country. Ms. Pinto Kaufman is a secular Jew continues the custom only with her cooking, tampering with it slightly to make it easier for the home chef.It;s a vibrant,colorful dish with bright orange sweet potatoes and yellow squash.There are also caramelized onions, zucchini, raisins, chickpeas and carrots.it's a distant cousin of the Ashkenazi, or Eastern European tsimmes which is also made with carrots and  sweet potatoes.The best part of the recipe is that can be made a day or two in advance and reheated for the main meal.it can be the perfect side to roast chicken, a brisket or Ms. Pinto Kaufmans' cumin flavored meatballs with peas.It definitely has a Moroccan vibe thanks to the addition of cardamon , ground cinnamon, coriander and sliced almonds.The dish is a bit labor intensive with the veggies being first boiled then roasted.Spices are added later.

Legumbres para rosana brings together religion, history and culture in one dish.It is bright and colorful. Make this dish for a New Year's feast.

Zesty Zucchini Fries

 Mid August is the season for zucchini.It graces gardens and farmers markets. Its also on e of th e more versatile squashes and can be used as ingredient in ratatouille as well as turned into crunchy fires. If you haven/ yet then do so. It;s time to enjoy zucchini fries.

I made them for a fun Sunday lunch yesterday.It;s more about prepping them.It starts with a vegan batter.

I used the recipe I found on Nourished By Nic site and modified it. There were no measurements so I had to figure them out myself. One cup of flour beaten with a half of cup of almond milk makes for a pancake like batter. I added pinches of salt ,pepper and garlic powder. The sticks would be dipped into this first them rolled in bread crumbs for a really crunch coating.

These are the spices .If you want some zing, the add a pinch of cayenne pepper.You could also try cumin or turmeric too 

It was then slicing the zucchini.First slice it in half.

Then cut in half again

/

Now cut those in quarters .They'll look like pickle spears.

It's then dipping and rolling until they're all completely coated.

Fry in small batches (about six to eight ) for fifteen minutes at 380 degrees Farenheit. Cook for seven minutes first , then flip them over and cook for another eight. They should be golden and crispy.

These were way too good and all five batches went quickly I would add more garlic powder  though for more flavor along with more salt and pepper. I plant on making these again very soon.

It's zucchini season . Make these crunchy fries for a fun meal, side or even snack. They 're good for you while being deliciously crunchy and crispy.

Classic Summer Recipes

This is the time of year when classic summer recipes come in handy. They make good use of the produce of the season, from zucchini to corn, from fresh fruit to fresh herbs. These are what make summer eating memorable.

Farms and farmer's markets are selling corn right now. Og course there is classic corn on the cob (made easier with an air fryer) but there's also the deliciou corn chowder which can be made now and then frozen for the colder weather. This is a creamy soup made with crispy bacon  which gives the fat to saute the onion. Potatoes and chicken broth are added to this along with flour mixed with milk and heavy cream. Three cups  of fresh corn along with a pound of Russet potatoes are added. A cup of white Cheddar cheese is added for more richness along with salt and pepper. It's a perfect soup to make on one of those rare cool summer days. Another classic using the ears is corn salad. This is made with fresh tomatoes from the garden, sliced cucumber and chopped red onion. Dress with a simple oil and red wine vinaigrette. Another summer staple is zucchini. Sliced zuccnini coils sauteed in a mix of butter and oil  infused with chopped garlic. This is a perfect side for any grilled meat. Also consider subbing in the squash for eggplant when you make ratatouille too.

Fresh herbs are in bloom right now. It's definitely time to create pesto, the basil sauce from Genoa. This is taking two cups of fresh basil and blending them with half a cup of  olive oil. You could add pine nuts or walnuts if you want but this may cause the sauce to become rancid quickly. Add some Parmesan before you serve it. What's pesto good on? Try it on any kind of pasta from spaghetti to ravioli.It's also good on gnocchi too but even better on grilled chicken and pork chops. MInt is in abundance right now. It can be used in everything from salads to cocktails and mocktails. A refreshing picnic side dish are peas with mint. You could also add a sqwueeze of lemon to this. Try a simple syrup infused with mint. THis is just cooking water and granulated sugar together. A cup of freshly picked leaves is added to this and then strained out. Of course fruit is being harvested right now. It's the time for crisps and crumbles with all sorts of buttery , sweet toppings over cooked blueberries and blackberries,. However  bake classic fruit  muffins chock full of these gems that also include peaches. These are a great breakfast treat, especially slathered with butter.

This is the season that begs for classic recipes from summers past. Use the bounty of the season to create memorable dishes. It's time to make culinary memories.

A Late Summer Barbecue

 The weather's still warm. The grill is still viable. Why not celebrate the season with a late summer -early fall barbecue. Enjoy the taste of favorite summer treats while you can. They can even have a more fallish spin to them.

It's still warm enough to have hamburgers. You can easily go with beef , plant based or turkey. Yet if you want something different along with a nod to autumn then think pork based ones.Add sage to ground pork for more flavor along with bacon ground with garlic. Remember to make a two inch indentation with your thumb in each patty before placing over the flame to prevent bulging. grill them for five to six minutes on each side. What can go with this?Try an apple chutney from the season's first harvests. This is a kind of relish made with Granny Smitth apples, onions, and raisins. This are chopped and cooked in a mix of cider vinegar andd freshly squeezed orange juice. Spices such as hot pepper flakes and ginger are added for heat while brown sugar is added for sweetness. You could also put mustard seeds in if for flavor and color. Another idea is baked potatoes instead of  the ususal potato salad. pre cook them in the microwave for ten minutes before you put them on the grill. This ensured that they'll be fully cooked when you're ready to eat them.

What other dishes would compliment a late summer barbecue? Some gardens are still producing tomatoes. You can still whip up a salad with them with a nice creamy burata. Grilled toamtoes are also tasty side for any late summer barbecue. You can even give them a sprinkle of breadcrumbs for a take on tomatoes Provencale. They are just good rubbed in olive oil and garlic and then served on grill toasted Italian bread.Some gardens are still producing zucchini. These are wonderful too after being cooked on the coals. Slice them lengthwise instead of in coins and give them a light brushing of olive oil and a sprinkle of rosemary and oregano. What to drink with this? Try a French cider that's not as dense or heavy as  the regular cider that's just coming out now. The Duche du Longeville, a fizzy tasty quaff is too perfect with those late summer burgers. It'll chill nicely. If the night becomes nippy then bring out a thermos of flavored coffe or herbal tea. have these with grilled apples cooked in a foil pcket with brown sugar and butter and spiked with ginger and cinnamom.

Yes, you can still have a good barbecue depsite what the calendar says. Enjoy a late summer cookout with good food and good drink. There's still time.

A Summer Veggie Treat Zucchini Boats

 Zucchini is one of those versatile summer vegatables.It can be cut into coins and sauted in oil and garlic. It can even be put into breads, cakes and muffins. The best way of having it is in stuffed boats. These are just delicious with a simple stuffing. Best of all they're relatively easy to make

Zucchini boats can have any stuffing you want. I chose just a simple one of breadcrumbs, oil, scooped out zucchini flesh and cherry tomatoes.Melt plant butter is slathered on the zucchini to make the stuffing stiick. It also gives the boats more flavor.

It's then slicing them in half lengthwise and scopping out the flesh witha melon baller. Save the flesh.

Keep in mind zucchini flesh is really solid and and at times tough. Yet a melon baller is your best bet in hollowing it out

It's then chopped into little pieces and adding  chopped grape tomatoes to them.

Mix these with  about a quarter of a cup of  olive oil and a cup of bread crumbs.

Then it was time for the seasoning. I used oregano and garlic powder but you can use anything, from coriander to cumin or even chili powder for some zing and flavor.

Mux all thix together in a large bowl.The  veggies should be moist from the oil and nicely coated with crumbs.

Unfortunately these were too big for my air fryer so they were cut in half.

Cook first for 360 degrees F for four minutes. Check on them, The zucchini flesh should be a green white halfway through.

Cook for four more minutes at the same temperature 360 degrees Farenheit. The skins should be a bright vibrant green and the breadcrumbs a nice golden brown.

These tasted so good. The tomatoes and zucchini worked well together , especially with the spices. I loved these and plan on making it again , maybe with vegan pepperoni or bacon.They're also good as appetizers for barbecues and pool parties too.

Zucchini boats are a treat during this squash season. Jump aboard and enjoy them. They're a great dinner or even party appetizer.

Getting That Plant Based Diet

Going green dietwise means eating more plants. Some may think this is a task but it's easy thanks to  a new advice/cookbook. Anyone can eat and live healthier with delicious dishes that revolve around more natural ingredients. 

How To Eat More Plants (Penguin Books UK 2022) was written by Dr Megan Rossi and it's a great how to along with being  a must have in every home chef's library.Dr. Rossi is an internationally known gut health specialist  She is also the founder of the Gut Health Clinic, and the creator of the health food company BIO&Me along with being a practicing nutrionist and dietitian. She gives case examples along with excellent advice to anyone thinking of switching to a meat free diet.There is are pages on gut metabolism explained in detail that are fascinating and explain how what we eat works with it.Another good thing is a chapter on how to read labels and to fully pore over the inredient lsits. Dr. Rossi also write about how to de-stress and sleep better. It could be "forest bathing" a walk through nature or cuddling up with someone special. There is also a FODMAP chart and guide for those who have some intestinal distress  along with a how healthy is your gut test. As with any cookbook there are guides on what legumes and grains to buy along with a shopping list with the right ingredients.

How are the recipes? Not all are plant based, surprisingly.There are chicken meatballs and orange glazed salmon along with smoked mackerel and Thai inspired fish cakes. Some recipes also have cheese in them as well. Most, though are veggie based.Dr, Rossi includes everything from breakfasts to packed lunches to even homemade probiotic sodas. There is a fiber filled breakfast wrap, filled with yogurt, tofu and avocado and spiked with a fiery wasabi. Her mushroom bacon looks yummy on toast, The dinner recipes are wonderful. There are many variations on stir-fry from Indian to Italian along with an Indonesian version. All The Greens Phyllo pie is a tasty, flaky pie filled with spinach green beans and feta. It'll make for a good dinner or even Sunday lunch. She includes packed lunches. These include a chunky veggie and feta frittata.It can be served hot or cold, perfect in a school or office lunch. She has reinvented chicken burgers that have whole grain  breadcrumbs and egg in them. Yes there are sweets too and with chocolate too. like her probiotic Rocky Road  bark and zucchini chocolate chip cookie. She has a lemon and ricotta cheesecake and a hidden veggie (!) ice cream that holds cabbage and baby spinach. Try her drink recipes like the ginger soda ro the frothy cashew latte.

How To Eat More Plants is the perfect advice and cookbook for those who want a healthier diet. There are some great tips. Better yet there are recipes that are delicious to make for better eating.

A Bite With The Tattooed Chef

 Cooking for one is never easy. It's not worth the chopping or peeling, then frying or sauteing. Luckily there is microwave bowls and not your run of the mill ones. These are good for you.

I recently discovered Tattooed Chef, during a shopping trip to Target. I was looking for something healthier than the usual fare and something I could just microwave. I came across these

I've had both and they are a great alternative to what's out there. I've also tried their cauliflower pizza bowl with plant protein pepperoni. These heat up within minutes and  are really delicious, My favorite is the cauliflower mac and cheese bowl.It's creamy cheddar cheese poured over riced cauliflower and topped with panko breadcrumbs. The veggie hemp bowl is another good choice, rich with good for you veggies. There is kale , sweet potatoes, hemp and chickpeas over riced cauliflower. A turmeric and almond dressing dresses it ,giving it more oomph in flavor. 

The company, started by chef Sarah Galletti in LA has other dishes, reflecting her LA upbringing and Italian heritage. Hers is the rare company that uses its' own fruits and veggies in the products.it is a true farm to table experience. which is why her bowls taste like they're homemade. She also offers cauliflower gnocchi, a lighter alternative to the potato version, along with zucchini spirals and organic greens , a mix of seasoned zucchini, haricots verts, broccoli peas and leeks.There is also a cauliflower crust pizza and of course more bowls. The emchilada and Buddha bowls are definitely on my radar as is her Mexican street  style corn with cojita, and her cauliflower veggie burgers.Her riced cauliflower stir fry is a nice alternative to the original. There are also breakfast (or snack) bowls containing granola, a  mix of berries including the ever healthy acai and chocolate chips. A fun snack or dessert is her  cold brew and dark chocolate bowl, livened up with granola and strawberries. Most dishes are around five to six dollars at Target. They're also sold at Walmart, Stop and Shop and Costco.

Look to the Tattooed Chef for a better dining for one option.The bowls are good for you and your taste buds. They're a great way for dinner alone.

LIttle Bits Of Pasta

Pasta goes well in soup.It gives any from tomato to minestrone texture and taste. The only problem is it'

s too big. That's where the smaller sort comes in handy.It's easy to cook and easy to eat.

For those who like spaghetti or thinner noodles in their soup try Barilla fideo cut spaghetti. The known pasta company has created spaghetti strands or bits, that are perfect in any soup or even broth. Add it to chicken , beef or vegetable broth for those sick day lunches or dinner. It gives the broth more nutrients  which is better for the patient.It would also be good in a thick homemade tomato and basil soup too.The cut spaghetti would also be a fun change up in a classic minestrone where shells are used.There is also orzo which you probably used all summer in salads.It is also great in plain broths, perfect for a sick day meal. However it works just as well in minestrones and Italian wedding soups. Keep in mind that orzo is good served with just butter and cheese.It makes for a good Saturday night or Sunday supper where you just don't want to cook something fancy or elaborate.

Most people , especially those who grew up in Italian households know about pastina. These were a standard ingredient in chicken soups.Again, like orzo it's good on it's own cooked in broth and topped with butter and Parmesan. Ditalini or little fingers are bead like pieces of pasta. Many home chefs use it in a variety of different soups.It sometimes is the backbone for minestrone, meshing nicely with chopped tomatoes and onions along with kidney and cannelini beans.It add texture and more nutrients to a simple vegetable soup, rich with zucchini, cabbage , carrots and celery.Ditalini is also perfect for a simple cheese sauce. Just cook cheddar and whole cream into a sauce and pour over the pasta for a quick, satisfying bite. Other pastas that are good in soups and broth are the tiny wagon wheels called ruote and trofie , short twisted spaghetti like strands. Can you combine potatoes and pasta in the same soup. You can but go easy on the potatoes.There's enough starch from both. Besides the kids would probably prefer more pasta over the spuds anyway. 

Smaller sized pasta is a great addition to any soup or broth. It adds texture and taste, elevating the bowl to another level. Try it in your favorite.

Add Fire To Your Barbecue

It's summer and it's barbecue time. By now many have gone to their grills, enjoying everything form grilled steak to chicken to veggies. Yet it's still the same flavors that need to be livened up. add some spice and fire to your barbecue for some tasty and exciting eating.

One of the most interesting spice blends is the berbere, a common ingredient in Ethiopian cuisine. I've just discovered it as it's one of the main seasonings in Ethiopian lentil stew.It can be found on Amazon but you can make it in your kitchen. It's a mix of paprika, dried New Mexico chilies,cayenne pepper, and dried ginger. fenugreek, cumin coriander and cinnamon are also added along with nutmeg, allspice , cloves and garlic and onion powders. Just gently whisk together. Use it as a rub for rib eye or flank steaks. Add it to hamburgers for some sweet, spicy zing. You can also use the spice as a rib for chicken legs and wings for a different kind of grill and it also works well with veggies such as eggplant. Jamaican cuisine is also tongue tingling . Add a jerk rub to any of your barbecue. Jerk is usually a mix of  powdered garlic and onion along with cumin, allspice, nutmeg, smoked paprika and cinnamon. Brown sugar is always for sweetness to cool down the fire a bit. Sometimes parsley and thyme are also thrown into the mix. Jerk can be used on any meat, mostly with chicken but you can also use it on fish such a snapper.

If you want' a different kind of spice mix is the North African harissa. This is a Tunisian hot chili paste which starts off with tomato paste as its' base. A blackened red pepper that's been skinned and seeded is added as are  toasted and ground coriander, cumin, and caraway seeds.Sauteed red onions  garlic  and chilies are mixed and then blended together to form A smooth , ketchup like paste. a squirt of lemon juice is added. Harissa can be used on chicken as a marinade. Just add some olive oil and let the pieces marinate for two to four hours or overnight.  You can also use it on summer grilled veggies too.It's a great way of using zucchini and eggplant from the garden.It's also good on grilled bell peppers, adding zing and fire.Of course there is the Buffalo hot wing sauce which can be used on other meats too. Start with Frank's red hot pepper sauce and  butter cooked with white vinegar and Worcester sauce.Cayenne pepper is added for bite and fire along with garlic powder and a pinch of sea salt. The sauce is then cooled and can be used as a marinade for wings and drums.  Reserve some for dipping later. Keep in mind that hot wing sauce can be used on steak too.

Add some fire to your grilling. A spicy rub or sauce is just the thing for giving meats and veggies much needed zest. Try them for a different spin on barbecuing.

The Crock Pot In Summer

Should you employ cold weather cooking methods and techniques during the dogs days of summer?In most instances the answer would be no. However there is the crock pot. It actually is a blessing during these steamy days.

I discovered this over the weekend when I  used mine to make homemade sauce. I don't create elaborate sauces when the temps rise. Salsa crudo, made with fresh tomatoes, garlic and basil is more apt for a summer meal of spaghetti or penne. Yet it does make sense to use a crock pot during the hottest times of the year. There's no standing by a hot stove , stirring sauce in an even hotter pot. It's just adding the ingredients and adjusting the temps for a long or short cook. it was perfect. it was just check every hour with a quick stir and taste and then go on to other things. The sauce was perfect and a nice treat after  jarred sauces on pasta. Can you make other summer time recipes in a crock pot or even an Insta Pot? Yes ! The one recipe I'd love to try is ratatouille. This can be made either on a stove top or even baked in an oven. I've had both and they're both delicious. A crock pot version. Now , that's intriguing. It's all about the layering, as it is with the oven kind.There are the same ingredients except with the puzzling addition of sugar. I would just add honey, as I do with the sauce and chili.

Of course you really can't make hot dogs and burgers in a  crock pot but you can make a chili sauce that would work well with both. It's taking tomato sauce and brown sugar and slow cooking it with vinegar and allspice. There's also the addition of ground beef ( you can make a vegan version for soy dogs. Just use Gardein's soy crumbles) and cayenne to spike it.Remember crock pots are great for making soups. Think a summer one when barbecue becomes tiresome. Add the  bounty of the season such as zucchini, fresh corn,along with fresh tomatoes and bell peppers, onions and eggplant. The base is vegetable stock which can be home made or from those Ox Eye bouillon cubes. Your crock pot can also help with all those tomatoes your garden has been yielding up. Use it to make home made sauce for the fall and winter dinners ahead. Vary it with some fresh picked basil. Also use the tomatoes for fresh made tomato soup. The crock pot is ideal for it. You'll have a perfectly cooked soup while you sit in the sun with a cool drink.

Use your crock pot during these hot days. It provides hot meals while letting you enjoy a few laps in the pool or an afternoon sunning. This is the way summer cooking should be  no sweat literally.

Summer's Bounty Still Going Strong

Even though everyone is talking about fall,getting ready for school and Halloween (!) it is still summer.  There  is still time to cook outside and enjoy what's left of the warm weather bounty.Put away anything fallish  - at least for a few weeks.

Tomatoes are the most popular foods of the summer.. With the way our weather is nowadays, the red gems will be growing until October.Take advantage of them in any cooking method possible.One of the easiest and most delicious is pasta crudo. This is simply cut  fresh tomatoes mixed with olive oil, balsamic vinegar, and olive oil. It's a raw sauce that's "cooked'  when added to hot pasta.Another summer dish that's perfect for this transition period is ratatouille. This Provencale treat is making good use of tomatoes as well as any bumper crop zucchini and onions. Melissa Clark has elevated this recipe to resemble a prettily colored pie in her column A Good Appetite In Wednesday's New York Times' Food section.. Her take was a Southern tomato pie but amped up with caramelized onions and sliced eggplants. It's more of  rich quiche thanks to the egg and Gruyere cheese added.If you just like tomatoes, then make them Provencale . This is a skillet full of sliced tomatoes  sauteed in garlic and olive oil. The tomatoes have generous mounds of spiced breadcrumbs on them.There is also tomato jam for those who want a spicy condiment to their meats and veggies. It's an easy cook, with boiling and simmering Roma tomatoes with such spices as cumin, cinnamon, ginger, and cloves.

Many home gardeners are also reaping those ripe squashes and zucchini right now too. One of the easiest recipe is sauteed squash coins that make a great side to grilled chicken and fish.It's just simply slicing the gourds into half inch thick rounds and sauteing them in a mix of olive oil,butter and minced garlic. Kids will love zucchini boats, the perfect meal after an exhausting first day of school. Make them really fun by adding a lasagna filling with a ready made tomato sauce.It's just scooping out the squash's middle after they've been cut in half, leaving a quarter of an inch of flesh on all sides. After brushing the boats with olive oil. it;'s just layering on the cheese,store bought sauce and ground beef or tofu. The boats can also have a Mexican twist by subbing in the sauce with such spices as chili powder, cilantro and cumin. There may be some peppers growing yet in your garden. These make great snacks, when they're sliced and  deseeded however they're great stuffed with rice and ground beef.Hollow them out , and also add tomato sauce along with Worcester sauce.Garlic and onion powder are added to give it zing.

Don't follow the rest of the crowd.It's still summer. There's still time to enjoy the bounty of this glorious season.

Starring Veggies

It is hard to be a chef in a vegetarian house. You have to be both creative and thoughtful  since there is no m eat as the main course. What takes over? The designated veggie. It s possible to have a rounded dinner or even holiday meal where veggies shine.

Most vegetarian and vegan home chefs usually fall back on tofu. There's Gardien and Morningstar Farms to give a sub in for the real thing. However , as any vegan home chef will tell you, these products get old quick.Gardien does have some delicious meat alternatives like   their burgers and beef tips, yet most of their products come with  accompanying sauces. These are only teriyaki and Mandarin sauce and there's not much to do with them ,other than serve them with broccoli and rice.Also many stores (such as mine) don't carry the full line so I'm stuck with making the same three or four dishes almost every day.Morningstar Farms is the same. Their soy beef crumbles are versatile ,I've put them in homemade tomato sauce, chili and some thrown together Chinese influenced  stir fries. Yet that's it. Pasta every day is not good.Again it gets old real quick. To vary my menu as well as adding color to  dishes I've  decided to have three different veggies each prepared different ways. One it get us out of the culinary doldrums, two, an all veggie meal means more nutrition and lower calories and three, it's a great way to enjoy a harvest of various flavors and textures. The key aspect to remember is use spices along with vegan butter and olive oil to create interesting main and side dishes.

One veggie that is recapturing the nation's attention is eggplant. It's not being turned in oil sodden Parmesan style but robust grill worthy steaks. These will definitely be the main course and they're easy to make..It's taking one eggplant and cutting it lengthwise into three planks or steaks. Drizzle olive oil and add dashes of sea salt and pepper. Just grill for four minutes on each side. You can also broil them for a couple of minutes too.What is great about eggplant is that's its a sponge. Marinate it however way you like and the marinade's flavor will soak in, creating a rich flavor. Spiralized zucchini is another good choice. Zoodles, as they're commonly called are easy to make along with being made by Birdseye . They are great just sauteed with butter and garlic. Since the veggie is heavily water laden, you don;t have to worry about the sauce. The water is cooked out and blends nicely with the oil and butter. You can sprinkle on some vegan Parmesan cheese for a pasta vibe. Cauliflower has become a main star thanks to the many ways to cook it. It's now a main dish as "risotto'. It has the same ingredients as a regular risotto, with white wine and sauteed onions. One dish on my radar is cauliflower risotto Milanese , the elegant Lombard dish made with saffron.

Let the veggies be the star of the dinner show. Get creative as you turn them into main dishes. They'll add color and zing to the meal.

Your Hurricane Help Kit

We are in the most horrific hurricane season in recent history. First Harvey, now Irma and on her heels, Jose. Preparations have to be made and that includes a hurricane help kit stocked with the essentials to survive. These will help if you're staying in a shelter or even in your car.

One of the most important ingredients in any hurricane help kit is water.Get it before it becomes scarce, There are price gougers throughout Florida that are charging seventy dollars a bottle (and there is a special hell for these monsters). Get both large size and the nip size . The first can be also be used for mixing powdered ingredients like formula and soups. The nips can be used for the kids and animal companions. Remember to save some for brushing teeth and washing if you have to.Luckily milk can also be brought along in the form of boxes and drink boxes. Take along some chocolate flavored ones for the little ones as a treat.Most shelters do have coffee and tea however if you can't make it to one, then pack a jar or two of instant  coffee as well as your favorite teabags. Keep plastic bowls for the animals as well as for soup along with paper cups for hot beverages only. Soda and juice can be drunk out of bottles and cans.

Pack  up food essential too. Make sure that your cats and dogs also have their foods as well as medications packed. Dry food would be the easiest to stow. The bags are usually waterproof and it's easier to dispense than wet.Bring either a big sack or two smaller sacks. If you can fit it into your trunk , add a few cans of wet food. Some shelters will have both , however they may not have the ones your animal companion likes. As for the humans, protein bars are a good choice.They're easy to pack and easy to eat. They can be used as breakfast in a pinch or as a snack. Canned fruit is another must. It too can be used either for a quick nosh, dessert or even breakfast.Pack a small hibachi or camping grill if you can. Use twigs or broken branches if you can't bring along charcoal, and make sure you have plenty of matches.Another must have are metal plates to heat up food and with this it means canned chili or chicken a la king. Meat might be iffy to cook along with being scarce. Think grilled tomatoes with olive oil or even peppers and zucchini, If you do crave meat , think tuna in a can or preserved meat such as ham.

Be safe but also be hydrated and fed during this crazy season of monster hurricanes. Have enough water and packable food to survive for days and weeks to come. Be a force of nature to deal with these vile and destructable forces of nature.

Designer Harvests

This is the time when home chefs gather the last of their summer efforts. Gardens are picked through. Zucchini and squash are turned into healthy sides while tomatoes are cooked into sauces. Imagine, not having to do all the picking and clearing out. It's a reality in the every trendy Hamptons.

Hiring a gardening landscaper was all the rage in the eastern part of Long Island this summer. Stacey Stowe wrote about it in today's New York Times Food section.It used to be that farmers used the fertile sandy fields here to just pant potatoes. Now the trendsetters not only hire a landscaper to design the beds and designate what veggies go where, there are also a crew to plant the beds as well as a chef (seriously??!!.) to figure out how to cook the harvest as well as what recipes pare nicely with the fruits of their labors.It's an expensive hobby, with fees reaching as high as $100,000. It is bespoke  with "gardeners" telling their crews what they want growing along with it being always organic. The idea is not a new one. Long Island estates have always had a kitchen garden since the 1800's when cooks used estate grown produce and herbs to cook elaborate meals. Today's personal chefs , do much the same as their 19th Century counterparts, pick the freshest and ripest and turn them into tasty dishes.Unlike the estates, there are elaborate sheds that have fancy soapstone sinks, complete with Moroccan tiles. Some gardens even have raw concrete dining tables to eat at and to put the produce after picking.

This is a boon for personnel chefs who basically have their own farmer's markets to play with , thanks to generous bosses. One,Kevin Penner, who was a professional chef at East Hampton's 1770  House and Cittanuova, has the run of thirty-six (!) bed raised gardens on a three house compound at Meadowlark Lane in Bridgehampton. He can experiment, using exotic herbs  and heirloom La Ratte potatoes in creating lush but healthy dishes.Many residents, such as newswomen ,Katie Couric, keep it simple. Yes, she does have help however she only grows tomatoes, eggplants,zucchini, lettuces and herbs. She either uses these to cook for her daughters or gives them away to friends. Her garden is only ten by twenty feet and unlike her neighbors, she handles most of the garden work herself. Many rely on Paul Hamilton who is a gardening guru for these wealthy green thumbs. He plants and maintains them along with asking clients if he can donate the overage to East Hampton Senior Center. Donating veggies to City Harvest is common.Some  gardeners do feel they're blessed and send parcels of fresh veggies  via the Hampton Jitney to feed New York's homeless.

Even if they're designer and lush, gardens are still gardens. They provide fresh veggies and herbs, creating tasty dishes that are rich in nutrition. In the end, it's not the cost but the effect that matters.

Salsafy!

Today being Cinco de Mayo, and the emphasis is on all food Mexican. It's always so delicious with the variety of spices married to simple ingredients. Other recipes can certainly benefit from these ingredients and spices. Cooking Mexican style can definitely liven up any ordinary meal.

One of the most popular condiments in Mexican cuisine is salsa. Everyone usually pours it into a bowl and plunk tortilla chips in it. However no many know it can turn into a popping dressing. Mix a cup of  fresh or jarred salsa with a quarter cup of apple cider vinegar and three to four tablespoons of olive oil. Smoky paprika can be added for a different layer of flavor. If you want a smoother textured dressing pour into a blender or blend to smooth with an immersion blender. It'll be great with either a chicken or grilled steak salad. The dip can also be tasty in a frittata with the addition of chorizo and chopped sweet onion.If you want more zing , toss in some sliced jalapeno. Add some rice and black beans for a zingy brunch dish or a fun Saturday or Sunday night supper.Oregano, long a staple in Italian cooking is also a must have in Mexican. Its' aromatic scent and flavor can also add zing to cooked string beans with onions Try some sprigs in a white bean chili that's loaded with canalini beans , ground turkey and onions. Cumin is another spice prevalent in Mexican cooking. Many people associate it with Indian cuisine but it is also used frequently in many south of the border recipes.It's usually in taco and fajita fillings but could easily be added to homemade burgers and meat loaf for added zest.

Mole has always been misunderstood by many American home chefs.Mention adding chocolate to any main dish and watch them cringe or wrinkle their noses.Mole is simply a mix of unsweetened cocoa powder, dried garlic and cumin blended with vegetable oil and tomato  puree. Ancho, pastillo and chipotle peppers are added for fire. Chicken is the most popular meat served with it but it can also be ladled on roast pork or brisket. Shred both meats and serve them in soft or hard tacos for a fun weekday dinner.Grilled veggies such as eggplant and zucchini  can also benefit from this zippy sauce. Chili powder, one of the most well known of Mexican cuisine ingredients , is not only for a five alarm chili but for other dishes as well. It gives boring grilled shrimp a burst of flavor.It's simply brining the seafood in a mix of chili powder, sugar and four cups of water. The spiced shrimp is then sauteed in a mix of vegetable oil, garlic and ginger. Surprisingly the spice can also turn simple chocolate cupcakes into the culinary equivalent of fireworks. Just add a teaspoon and a half of dried
ancho chili powder to any devil's food cake mix or scratch recipe.It and cayenne can even be added to a cream cheese icing for more spark.

Salsify and satisfy tastebuds with the flavorful ingredients  of Mexican cuisine.They'll bring an exciting edge to any meal or sweet!

Gardening For Beginners

This is the time for planning your Spring garden. It's a great way to not only have organic foods at your fingertips, it's also a great learning experience.Yet many home chefs have qualms about starting a garden. They're afraid of what to choose and how to prep the ground. Yet, it is easy, if it's kept simple.

The first thing any home chef should do is look into low maintenance veggies . This makes gardening not as complicated or time consuming. Easy plants are the root vegetables such as carrots, radishes and turnips. Carrots are versatile  and can go from salad to cakes to even breads. Radishes, both the veggie and the tops are great in all sorts of dishes from stir fries to omelets. A good turnip crop can be turned into a yummy mash or fun oven baked chips Beets, those ruby red sweet treats, and another root veggie are also a dream to grow. Once boiled, they're delicious in salads..Zucchini is another plant that 's a snap to grow. One of the big plusses is that it produces three to nine pounds of the squash per season. Another plus is that it's incredibly versatile.It can be stuffed , or cut up into rounds or coins to be sauted in butter and garlic. It can also be the base of a summery ratatouille or turned into breads and muffins.For those who love tomatoes, their favorite fruit(yes, it is) is a dream to grow.The only problem and it is a slight one  - is making sure that the soil's pH is around six or seven. Add lime to increase it or sulfur to decrease the level.

Once you have drawn up your list of what to grow, start looking at your both your front and back yards. Yes, it's traditional to always have gardens tucked in some cozy corner of the backyard, but consider the front  yard if you have better soil and plenty of sun there. However, some towns have bans(!) on front yard gardens so please check with yours before you begin or you could wind up with a fine or a citation..The next step is acquiring the right tools. One of the first to get is a good pair of gardening gloves. They protect you from any thorny weeds  or the errant thistle that may invade your plot. Gloves also protect your hands from UV rays and prevent you from having gardener's nails, that crust of dirt that gets underneath them.A hoe is your second need.It has to be sturdy wide one for vegetable gardening. Hand trowels and spade are the next must-haves. Hand trowels are great in digging out weeds and planting herbs. Spades are perfect for digging seed holes and building up mounds around plants. You'll also need a hose nozzle with multiple settings. This can either mist your plants or provide them with a rain like spatter. Also a sturdy hose is a plus too. The last thing you want is one that keeps springing leaks. A small sprinkler is also a good buy too. It waters the garden without soaking the patio.

Gardening is not only useful to home chefs , it can turn into a fun hobby. Growing your own food is exciting  and renews interest in cooking. A garden is only a good thing.

Oodles of Good Noodles

Noodles are a fun dish, brightening up every meal but did you know they can also be packed with nutrition? Or made from favorite veggies and fruits? They can and thanks to a new cookbook they can be turned into a variety of delicious dishes, starting with breakfast and ending with dessert.

Chris Anca, creator of the blog, Tales of a Kitchen wrote this intriguing cookbook Nourishing Noodles (Race Point Publishing) about homemade noodles. These are not the typical egg noodles that most home chefs use. Instead they  are created from a variety of produce thanks to  a spiralizer, a gadget that can cut almost any vegetable or fruit into thin noodle like strips. The strips are called zoodles, ribbons and spirals.and are a refreshing departure from the usual flour kind. The book starts off with a list of the gadgets to use, including a dehydrator as well as a detailed list on how to spiralize various fruits and vegetables. Spiralizers are a great addition to any kitchen , and can be bought for as low as $19.99 at Target and Kohl's. Her advice is excellent for novices just getting the hang of the gadget and technique and how to use it on the various ingredients for the best results. The book  is divided into different sections from breakfast, lunch and dinner to snacks and appetizers,soups, and desserts. There's an extra chapter on condiments  and toppings, from coconut "bacon" dried coconut chips that have been coated in liquid smoke to nice cream, an ice cream stand in made from mushed, frozen, overripe bananas.

The recipes are fun and original. Even the most finicky of eaters would melt at them and leave the plate clean. Breakfast offers a blueberry smoothie bowl, made colorful with beet and carrot spirals and made healthy with homemade nut milk,.Kids will get a kick out of the carrot granola breakfast to go, with its' fun carrot noodles and kick of spices.Hosts will love making the pear, date and cheese canapes, decorated with ribbons of Asian pear and and dates. There are even sushi recipes that involve Fiji apples and yellow squash mixed with avocado and wrapped up in nori. Of course there are "pasta" recipes. most notably zucchini noodles with kale pesto. This is a take on the Genovese  sauce , usually made with basil but it's where the similarity ends.The sauce is left to marinate for five days before serving with the "zoodles". A tasty hot noodle dish is potato pasta aglia e olio that combines both regular  potatoes and white sweet potatoes in a garlic and oil sauce made interesting with currents, paprika and turmeric. Dessert recipes feature the whimsical carrot cake noodles, that have a cream cheese sauce. and the taste good, good for you brownies that are gluten free and nutrition dense,

Nourishing Noodles is the book to

have for noodle loves wanting something different along with those home chefs who  love to spiralize their fruits and veggies. The dishes are fun and creative , healthy and nutritious all in one, It's a great cookbook ,with oodles of good dishes and oodles of tasty noodles.