Scandanavian Wood

Yesterday's New York Times' Dining section had an interesting article and interview with a Danish chef. Why would this be so interesting?It's because he only cooks with indigenous Scandinavian plants. he also forages them himself too , being a purist. This creates some dishes that would resemble Viking cuisine yet they all have modern twists.

The interview was conducted by Times regular Frank Bruni and the chef is Rene Redzepi, a Dane who is also half Macedonian Redzepi has had good training coming from famed Daliesque Spans restaurant El. Bulli. His background also includes a stint at the famed French Laundry in California. Yet he strikes out on his own at Noma,his restaurant in Copenhagen with using natural botanicals on since ignored or even forgotten. There he incorporates not often used sea buckthorn berries along with ramps to make flavorful dishes.

Redzepi also plates meats as if putting them back in their natural surroundings. Shrimp is put with beach stones and herbs, looking like they're back in their natural environment. He plans on putting deer meat with escargot because that what their hooves would trample on out in the wild. it makes me wonder if any American chefs may follow his lead. This could prove for some wacky twists in New York restaurants.

I'm a big fan of foraging and I encourage all foodies to do it. I think Chef Redzepi makes an interesting case for it with his purist recipes and tasty twists. It's sure to catch on as the next big foodie trend

It's Too Hot To Eat!!!!

What do you do when it's too hot to eat?I'm not referring to food straight off the stove or oven but when the temps reach the triple digits. Even the simplest things seem like chores and that includes eating. The appetite goes down and you're lucky to crave a mouthful of salad. The problem is you do need sustenance to keep going. The big question is how? What's tempting enough to get hunger going when you feel like a just baked cake?

Look to lighter foods. Salads really are the perfect hot weather meal. There's nothing like a grilled chicken or shrimp Caesar or vinaigrette based for a lunch. If you feel too wrung out to make your own , enjoy it in a cool air conditioned diner or chain restaurant. Chef's salad is another good choice. Thanks to the variety of meats and cheeses used you get a full meal in a salad bowl.

As much as you'd like to live on ice cream during these hot times, think about eating more fruit. Anything from watermelon to strawberries are healthier. There's less sugar and less fat. You can nibble or munch as much as you like,Also you can freeze fruit if you re craving something super icy.

Don't let the hot weather ruin your appetite. There are plenty of light and healthful choices to get you through this heat wave. You can't survive on just ice and water

Odd Ice Creams

In Sunday's New York Times magazine section there was an interesting article about Humphrey Slocombe, a way out ice cream parlor that creates unusual flavors like Olive Oil, Salt and Pepper and Blue Bottle Vietnamese - a reference to that country's coffee. It seems to be going like gangbusters ,despite the bizarre flavors. If Humphreys Slocombe becomes more popular it may be influential here in the New York area or even become a chain .

The place was the brainchild of Jake Godby, former pastry chef at San Fran''s Coi restaurant. The creamery's name come from the two characters Mr. Humprheys and Mrs Slocumbe from the British classic and cult farce Are You Being Served? (Godby is kind of mocking chef Alice Waters for naming her restaurant after the french film Chez Panisse) The best way to describe Godby's work is comparing him to Tim Burton. Just as Burton's wacky and weird eye make for interesting movies Godby's odd tastes make for unusual and memorable ice creams. He's not afraid of putting anything in his flavors. , salty or sweet, lard or caramel. It's all there.

Some of the local reviews are interesting. the most favorite and popular is the Blue Bottle Vietnamese. There is also Jesus juice which is red wine and Coke mixed. (this may make for an interesting Slushie) along with peanut butter bacon. There is also a brown butter that has real bits of butter in it. I don't know how I'd deal with some of the flavors. I'm, strictly old school when It comes to ice cream (when I do eat it) although a beet based ice cream sounds intriguing. There's also Secret Breakfast which is bourbon and cornflake mix that I wouldn't mind sampling. (although it sound s like a meal at the Sheen household)

If you want some bizarre coolness this summer, and you're in San Francisco . head over to Humphrey Slocumbe. here you can experience a traditional summer treat with some new twists.

Saint's Day Specialities

Today is mine and my mother's onomastica or saint's day. It's not a big thing here in the States.People observe it more in Italy,Spain and certain parts of Greece. It's a day when you receive treats for you saint along with gifts. I've always liked it and the custom of having relatives make dinners for you.

Saint's Days involve a meal as was the case when I visited my family in the Piedmontese Alps. My cousin Anna had a barbecue and special cake for me. Usually it's the winter's saints days that get special treatment such as Saint Stephen's,the day after Christmas.Every Stefano throughout Italy gets a pork dinner in addition to the lush holiday dinner the day before. I felt lucky to get a lovely summer feast. Here in the States it's just a dinner or lunch out with candy from Butlers.

Saints Days are a wonderful tradition. You get to know some of your religious heritage while celebrating it on a day just for your name.

Happy Fourth of July!

Happy July 4th weekend everyone! Where ever you are , enjoy a weekend full of barbecue. ice cream and just good summer eating and fun!

Remember those in the Armed Forces who are stationed away from their families and friends. They are keeping our forefathers dream of freedom and liberty alive across the globe.Raise a glass to them too!!


Liz

Your Holiday Weekend Check List

This is the start of the July 4th holiday weekend. This is also the time you should be checking your grill, fridge and pantry to make sure things are up to snuff. After all you don't want to be running to the store last minute or worst heading out to get take out food. Follow this list and you'll be OK. In fact print it out and cross off as you read it



A working grill. new grills should be primed, old grilled should be cleaned and checked
All grilling utensils cleaned and ready for use
A good supply of outdoor coolers and plenty of ice for drinks
Variety of meats for different tastes
Ingredients for sides such as cole slaw , macaroni, carrots lettuce tomatoes.
Large jar of mayonnaise for sandwiches and salads
Catsup and mustard
Relish for hot dogs
Rolls for burgers and dogs, Italian bread for antipasto
Wine , beer and seltzer for adults, lemonade and soda for kids
Cheeses and crackers or starters
Fresh cut fruit
Popsicles for kids, graham crackers and marshmallows for s'mores
July 4th themed cake or cupcakes

Wet naps for cleaning afterwards
Bug spray
Plastic containers for leftovers and take homes

Use this guide for a well stocked and well prepared July 4th weekend. Then enjoy!

July Means Grilling Time!!!

Now that it's July , it's time to get the grill all ready and fired up for some delicious meals ahead. Again yesterday's New York Times Dining section had an excellent article written by of course, Mark Bittman, about grilling and recipes ideas. Remember grilling is not just burgers and dogs . It's everything from peppers to pork, from cheese to caramel. You can literally cook almost every meal out on the grill.

Most people usually just choose meats for their grilling experience. This is the safest route but there can be some variety. You can think about broadening your horizon by including pork cuts and even lamb to shrimp and scrod. Nothing beats lamb chops from an open flame. Or try shrimp kabobs at this year's Fourth of July barbecue. Even grilled cheese can be grilled outdoors. Us e think slices of white bread any cheese and add in tomatoes and even bacon. For another twist , grill bread cubes cherry tomatoes and olives on a stick for some fun as well. Grilled veggies go good in any salad especially peppers, tomatoes, corn kernels and eggplant. These add not only color but a deep smoky richness to just mixed greens and a simple vinaigrette.

Remember that fruits can be grilled as well. Peaches are the all time preferred because they re easy to fix and cook up nicely. You may wan to serve them afterwards with ice cream or on pound cake with a drizzle of peach schnappes. Grilled watermelon is new but it;s tasty as is grilled grapefruit with brown sugar. Another fun one is grilled bananas served with caramel sauce.

Nothing beats a summer around the grill. get creative this season with different meat sand harvests for a spin on this classic technique. see how many things you can put over the open coals for new tastes and textures.