The Bing Cherry - The Perfect Fruit

Everyone associates summer fruits as peaches or watermelon but there's another one it;'s also sweet and juicy and fun to eat. What is it? The Bing cherry The season is here to enjoy them. have them plain after a barbecue or pitted and sliced over vanilla ice cream.

The season for these is usually June or July but I've only recently noticed them in my local A&P. They come from the Pacific Northwest where they were first cultivated in the 1870's. Their "inventor " (if that;s the right word for him) was Seth Lewelling and his foreman, a man only known as Ah Bing.It was Bing, a Manchurian immigrant, who cultivated them and perhaps even invented this hybrid cross. Bing cherries are plump and firm when ripe but can spoil easily. Try to eat them within a couple of days of buying otherwise you'll have dry rotty, cherries in the fridge. Their skins are also delicate and they can burst almost upon touching They are helpful in lessening arthritis and gout pains. A cup is only fifty seven calories. Bing cherries as are very low in sodium but high in Vitamins A and C. They're the perfect snack if you're fighting off a summer cold or sniffles.

Bing cherries are a good dessert or snack just by themselves (although be careful, too many of them can cause a wicked stomach ache). They have a sweetness that just seems to envelope the mouth and leave a lovely aftertaste.I always feel that they should be left on their own and not paired with anything else. However you can mix pitted and sliced ones into your vanilla ice cream or use them in a decadent cherries jubilee. There's also Bing Cherry lemonade where they're crushed and added to fresh squeezed lemons , sugar syrup and ice water.They also are good cooked with duck, melding with the meats' sweet, gamy taste. Another use is sliced cherries in a melon or fruit salad, or even in a regular salad with chicken, and walnuts. You can also make a cherry vinegar adding a few Bings to red wine vinegar.


Take advantage of the short seasonthat produces htese amazing fruits. They're the perfect summer treat after a hearty barbecue or as a snack on a lazy hot afternoon. Enjoy one of the best fruits of the season.

Hot Weather Hydration A Foodie Must Have

The hot, sticky weather is finally here. With it comes the need to hydrate our bodies with liquids. Let's face it Coke won't do it. It'll only make you thirstier? Forget about those calorie laden iced lattes. The best bet is H2O - yup a glass or bottle of iced water will always keep you quenched and hydrated.

Years ago just plain old tap water and ice did the trick. Now there are so many waters to choose from.There's the caffeine soaked Fyxx which gives you a kick plus hydration. Vitamin water which quenches thirst and supplies your body with much needed vitamins and a host of other waters. What to choose from? Again that's your choice. I think the best bet is try one that works with your lifestyle and your tastes (as well as your pocketbook or wallet). If an inhouse brand is on sale go for it. I've tried both Target's and A&P's bottled waters and they''re really the same as Poland Spring and Evian.

What about flavored waters?. Some are OK. To be truthful I've only tried the A&P's. it has no calories and tastes like watered down fruit ade. Not bad if you're having it with a meal , I guess . If I'm on the beach or out on my walks , then I just want a clean, crisp taste. For flavors i can always stir int hose strawlike packets of flavoring won't to the water bottles. I'm not going to go crazy over flavors. All I want is something that will keep me healthy and hydrated when the temps hit the high marks.

Now is the time to pick your water and get used to drinking a bottle or two a day. It will
keep you not only cool but also refreshed during these icky, sticky hot days. Have a cool icy glass or bottle now.

Grom - The Best Gelateria In NYC

Yesterday I finally went to Grom, a trendy little gelateria located on Bleeker and Carmine in Greenwich Village. 9there's another location at Columbus Circle too). I should have visited them sooner because the ice cream is the best in the city. it was fresh and flavorful, similar to what I had back in Italy.

Grom is the last name of one of the founders. There are two co owners Federico Grom (hence the name) and Guido Martinieti who come from San Maurizio , the town where my great grandfather was born in Piedmonte Italy.Their idea of ice cream and ice is creating the best form the ingredients found on Grom's farm Mura Mura in western Asti (yes that Asti where the sparkling wine is form). along with ingredients such as chocolate from Central America and Africa (both believe in Fair Trade) The gelateria has every kind of flavor from the rich nocciola and pistachio to the delicate flavors of vanilla and coffee. There is also granita and from what their brochure says hot chocolate in the winter. Grom also sells Piedmontese battifoglio biscotti and fresh made torrone as well.

What I love about Grom is that it's the closest I have to real Italian ice cream here in the States. I had some small bites of the nocciola and pistachio and was impressed with the smooth, creamy texture and the taste. there's no after taste as there is with American ice creams. The lemon sorbet was perfect. It's made with fresh Amalfi lemons and mountain (meaning theAlps here) spring water.It didn't have the metallic tang that some lemon ices possess and was just refreshing on a hot summer Sunday.I'm looking forward to their other flavors such as apricot and strawberry as well as the raspberry. Grom is pricey however. The smallest cup is five dollars so make the most of it.

If you're visiting New York this summer, head to Grom,Even if you live in the Bleeker Street area head over to it for a refreshing treat. It's like taking a mini vacation to the best gelateria in Turin.

Spicing Up The Summer

Even though it's hot out , there nothing wrong with spicing up your summer cooking. There's a variety of ways to go , whether with curry or cinnamon, cardamon or nutmeg. They add a small blastof heat and flavor, giving even the most ordinary foods an exotic flavor. There are many spices to choose form.It just dpeends on what you want and the taste you're looking for.



Spices are used for rubs during the wamrer weather. This makes any grilled meat not only tastier but better looking too. The spice of choice for this is usually paprika. it gives it a peppery zest while tinging the meat a nice orange color. Cumin is another good spice used mostly in Indian cooking and mixed with cinnamon and cardamon.This is good if you;re making any kind of kabob or outdoor curry. marjoram and oregano, herbs considered to be spices, are good in a lemon marinade.



Spices can be used at the end of a meal too. There are many summertime desserts that can do with some flavor enhancement. Add some ground cinnamon or nutmeg to plain vanilla ice cream for a different spin. Another is to sprinkle some on berries such as blueberries or blackberries for a more exotic taste. Spiced apples in whipped cream is another interesting sweet.

Don't be afraid to heat up your meals and desserts this summer. Use spices to bring in a more lively flavor. it's the hot that welcomed.

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Free Cakes

Some of us can't have our cake and eat it too. Thanks to the many allergies out there a slice of the sweet treat is usually forbidden. However there is hope, thanks to all sorts of cakes being made. Now you can buy or bake a sugar free, gluten free, egg free, and dairy free cake.

Glutens are what hold flour together when it's being mixed That's why all batters have that wall paper paste look and sometimes consistency. You can buy mixes and plain flours that are also free of this . Usually ground brown rice or bean flour is used.Another ingredient you can do without is white cane sugar. There are plenty of natural subs out there that can do the trick too such as beet sugar or even spices.

Cakes can also be made with dairy and egg substitutes . This is to prevent any other allergies from happening as well (considering these can be the most severe). Your best bet with the milk sub is soy milk. I've read online reviews of it and the bakers seems to like it both for its' consistency , and subtle flavor. Rice milk could also be used. For eggs look on line or in the egg section of your supermarket for a decent stand in. If worse comes to worse you can go to bakeries whether in your area or on line that specialize in dairy and egg free cakes.

If you have problems or just want a more healthier treat then think about cakes that are free of glutens, sugars dairy and eggs. You'll be surprised at how good they taste. Not only that, they're also better for you.

Of Salads And TV Shows

Yesterday's NY Times Food Section was chock full of wild and interesting articles . The ones that caught my eye were Mark Bitman.s salad guide and an article dedicated to this crazy cable food show coming out of The Bronx, New York Both deserve some write up in today's blog.


The first article is a good comprehensive guide to summer salads. Hopefully you foodies out there with access to The Times kept it and will make good use of it this summer. What I liked about it are the cold pasta salads. Normally I would just serve a large romaine based one myself however there is something interesting and satisfying about I love the fact that Bitman also mentions to add slices of cold beef or Italian cold cuts to salads as well. Everyone is so about chicken ,salmon or shrimp in their salads that they forget how good it is to have sliced roast beef with a simple vinaigrette and mixed in with a salad.

The second article is about a local cable Bronx , New York show . It stars someone called the Baron (and kind of looks like a Sasha Baron Cohen ) It involves an adventure , usually with a woman , It also eating a different ethnic cuisine to get him out of the mess. OK, so may it's not Throwdown With Bobby Flay, but it sounds entertaining. He does help to open peoples minds and palates it comes to trying cuisine of different cultures. You can catch episodes on Bronx.net

So there you have it . Salads and a superhero. Leave it to The Times to make food interesting.

Slicker Dumplings - A Midwest Treat

The American Midwest is known for some good food. There's pulled pork sandwiches, burgoo, cobbler and slicker dumplings. This last was a specialty of my great grandmother's . They rounded out many a meal and also absorbed the wonderful gravies that she was known for . They;'re easy to make and good with anything.

Slicker dumplings i, it turns out are also found in the South and Appalachia as well. They are big with chicken and turkey stews as well as with beef ones. The consistency is similar to pasta (hence the name slicker , because of their shiny appearance) . To make them, requires a good cup of chicken or turkey stock (more flavorful in my opinion) along with one beaten egg. Also add in a teaspoon and a half of baking soda to give them some airiness when cooking.The recipe sometimes calls for leavening which leaves them puffy. True slicker dumplings are flat and are more like lasagna noodles, They do puff up slightly when cooked. Slicker dumplings have a mild, breadlike taste . If you want you can add some ground pepper to them. my family recipe call for dropping them into the stew and then letting them cook up and flat to the top. until they form a "crust over the stew).

What are slicker dumplings good with? Usually a rich chicken stew, redolent with carrots, herbs and onions. You can vary it by cooking them with a beef stew and cut up pot roast (if that's the case then sub in beef stock for chicken in their initial making). They'll act as the bread, sopping up the stews juices or cushioning the meat bits. You can also store the leftovers in the fridge and reheat them for another meal (although I doubt that. Usually slicker dumplings disappear in one meal).

Slicker dumplings are a wonderul side of true American cooking. They add texture and flavor to any beef, chicken or turkey stew. Try them tonight for some down home cooking and flavor.!