Food Shopping 101

We've all been doing since our earliest years. In fact some of our oldest memories may be about it - food shopping. Yet does anyone really know how to food shop? It's not just heading into our local super market or farmers'; market and picking up anything. It's a science.Not rocket yet there is a certain way to it .

Of course the biggest rule for food shopping is to go after 'you've eaten. Go hungry and you'll wind up bringing a whole slew of unnecessary stuff home.It pays to go in the morning, preferably on a Saturday or Sunday. Unfortunately this is the worst time because this is when everyone food shops. Yet it beats going after a work day when you;re liable to throw anything in your cart. Another thing is make lists. Shopping lists may seem quaint but they direct you to where you want to go. They also help you keep stock and keep aware of what you do and do not need. You can veer off them form time to time (Like I do- hey , those candy apples are tempting) . Stick to what you have to get and you won't wind up with a huge shopping bill later on.

Another good rule is shop the basics. Heaven forbid something happens or you get sick and can't go to the store. I always feel that people should have a good supply of rice pasta and canned goods to fall back on.If you have kids stock up on milk, bread and eggs At least they or the other parent can make a simple French toast if they have to fend for themselves. Another idea is always have fresh fruit and veg in the house. make sure that almost every grocery run you pick up either apples or carrots, bananas or broccoli.Frozen foods are also good to have - in case of an emergency.

Food shopping is not rocket science but it is a study of sorts. Do it right and you'll wind up with a healthier kitchen and a cheaper food bill. Easy stuff. As easy as going to the store and picking up a loaf of bread.

Getting Crabby

Even though summer is officially over there;s no reason not to go for something as summery as crab. You can still catch it in some areas and most fish stores still carry it. It's a versatile meat that can go well in salads and grilled. It;s also good with a variety of sauces but stands up by itself with just some melted butter or hot sauce.

Crabs are hard shell crustaceans belonging to the decapod or ten footed family. They have a hard exo skeleton and soft tender meat underneath that. They're very low in calories about 130 altogether for an entire crab steamed which makes them perfect for diets. Eating crabs meat has been around since ancient times. It was the early Britons that impressed the Romans with their catches. Crab was very popular during Britain's medieval period and then Renaissance where they were served boiled, cold and dipped in vinegar. The English love of them came to the New World where it's still seen today in Maryland. The state is known for its' blue crabs and of course there is the very popular Maryland crab cake.

How should you serve crab meat? I just prefer the simplest , boiled and shelled with drawn or melted butter on the side. You can also season crab with the famed Old Bay Seasoning , a fiery blend of spices. The meat is also good in a simple salad with just a vinaigrette dressing and maybe a few grape tomatoes added in. If you want something heartier then try crabcakes. This is mor e involved, kind of like making hamburgers from scratch. Still the result is a tasty treat, good on its own or served with on a soft bun.

Crab meat is a summery treat that you can enjoy all year round. You don't have to be at a resort to indulge in crab cakes or crab salad. You can make it for yourself and your family at home any time of the year.

Boozy Fruit

Yesterday's New York Times Dining section had an interesting article about macerated fruit. This is when you take your faves and preserve them longer in any kind of alcohol. It's a great way of making the summer harvest last.It's also a great way of using the new fall season's bounty. Either way you wound up with something that 's sweet, heady and fun.

The piece was written by Dining regular , Melissa Clark, goes on about this new trend. It's an easy way of canning because it's just preserving fruit but without all the canning headaches. Locavores and gardeners love it because it;s using local, straight from your yard fruit. Pickled fruit has been around for ages. The Germans make a wonderful one called rumtopf that starts off with the first strawberries of the season and rum. As the year and harvest progresses other fruits such as peaches and apples are added. It is then opened at Christmas for a wonderful holiday treat.

You can basically mix any kind of liquor with fruit. Most go for rum or vodka. You can also use brandy and gin , depending on the fruit. Brandy and plums work well together. Imagine a winter's night with a decadent treat of vanilla ice cream and well soaked slows. Or blackberries and gin for a cool holiday party dessert. You can also add the "soused" fruit into muffins, cakes and trifles. They'll add kick even if they're spooned over simple butter and vanilla pound cakes.

There's nothing like the fruit of the season. However imagine it pickled in your favorite liquor. It;s a fun , heady treat that's something to look forward to this winter. It's a good for you sweet with a fun bad for you buzz.

Mmm , Crispy Critters

Bugs are always fascinating however do I want a few live ones on my plate. I don;t mind a butterfly or two if I'm eating outside or even an ant or a lady bug. There are some people who like eating them. Live. Like Uncle Fester from "The Adams. Family" Even stranger - there are restaurants who serve them up - just like fries.

Today's New York Times Dining section had a huge article devoted to those who love their food squiggly and wiggly. The piece written by Jeff Gardinier tells about various Mexican restaurants that serve up live worms and moths. It's part of the indigenous culture a sit is in China and in parts of Africa. Most diners describe the bugs as crunchy like potato chips or chewy and soft like tender bacon bits. Insects can be serve din almost any medium from appetizer to even dessert.Most insects used are grubs or silkworm larvae.

What's fascinating to me is that people actually like them. I guess, as a foodie, I have a lot of growing to do. However I just can't wrap my head around chowing down on bugs , especially works. Some people have no qualms doing so and these are getting an excellent source of protein. An interesting note - if you have shellfish allergies two to one you're also allergic to insect meat.

Would I ever eat any bugs? No,. Sorry , I'm not that adventurous. I'm sure they're delicious and fun but they just still - well - creepy crawlers.

The Goodness Of A Fall Harvest

Fall is officially here and with it a dearth of good for you veggies and fruits. This is the season to take advantage of some of the vitamin rich bounties that our orchards and gardens are yielding. Start eating them now and you and your family will feel better during the months ahead.

Pumpkins and squash are a big part of the seasonal diet. Both are high in iron and beta carotene. They are also high in Vitamin A and magnesium too. Kale, another fall favorite is a good source of Vitamin A. If your kids aren't big on it consider making kale chips. Wash the leaves , then put on a lightly oiled cookie sheet and season with sea salt. Bake in a low oven for half an hour. Cabbage , which is great for dieters makes its' entrance now too. There''s nothing like stuffed cabbage filled with tofu and brown rice for an uber healthy dinner.

Of course there are apples and pears. These are rich in a number of vitamins and antioxidants. Luckily you can tum both into caramel coated treats on a stick so the kids will gobble them up. You can also think about making baked apples or poached pears in wine. You can also add the fruit , cut up in chunks to salad for crunch and taste too.

The fall brings a harvest of good fruits and vegetables. Yet they're also good for your body too. Celebrate this autumn with them!

A North Jersey Classic

New Jersey is full of iconic eating places. There's the Tick Tock Diner in Clifton, the Galloping Hill Grill in Union and of course Pizza Town USA in Elmwood Park, right on another NJ icon Rte 46. This last has been turning out crispy crust pizzas for over fifty years. The best part is they haven't changed any of their recipes. This is what has earned them the title of "New Jersey's Best Pizza" in NJ Monthly.

Pizza Town USA started out as a roadside stand right off the Parkway North Exit. Its' original structure hasn't changed It's basically an stand with a screened outer wall. The tables are basic , just a few picnic style ones set out. Pizza Town has been owned by the Tomo family since 1958. What is great is that the Tomos keep the same recipes and they have plain old pizza - nothing fancy or yuppie influenced. This is what I like about the food. It;s simple .Pizza calzones, zeppolis and heroes. Typical Friday night meal or weekend with friends fare.

The pizzas are phenomenal.Their crust is the best I've tasted. Crispy and dry with that just out of the oven taste. I love the fact that you can still get anchovies as a topping. No other pizzeria offers that choice these days. I didn't order that but got one covered in chewy mushrooms and extra sauce - which again is fantastic, It's what pizza sauce should taste like with a tang. They also serve birch beer - again perfect with pizza. My next trip back will definitely be to get that classic calzone pizza dough filled with ricotta and ham. Of course I'm also going to get the freshly fried zeppoli too.

If you're in the Elmwood Park area some night , stop off at Pizza Town USA.It's a trip back to the past but also to when fast food was genuinely good. You'll enjoy it, from a slice of fresh made pizza to a gooey calzone.

Jamming

There's nothing like jam on a warm English muffin or well buttered toast. Even bette r is when you make it. Now that the summer harvest is done with it's time to try jam making. With the right equipment, It's relatively easy and fun.it;s also a great Saturday afternoon activity the whole family can profit from.

I know everyone has qualms about jam making. After all it does come with a bad rap.preserve the wrong way and you've got problems namely a deadly botulism. However if don e the right way you have homemade jams that can be enjoyed whether in crepes or on muffins. You do need th e right equipment though such as sterilized jars, paraffin for sealing and two piece metal lids. You'll also need a kettle or large pot for cooking along with pectins for preserving Pectins are thickening agents derived from fruit. This is what holds the mixture together and give jams and jellies their texture.

What kind of jams to make? Apples are big right now along with pears. You can make either a n apple butter (sooo good on fresh made bread or some kind of apple chutney. Pears lend themselves to some wonderful jams too. You can also make a spicy butter from them too using nutmeg. The English go for blackberries this time of year and English kitchen are full of jars of the stuff freshly made into jam. There;s a wonderful site www.canning-recipes.com that has dozens upon dozens of ideas . Go to it if you want just simple recipes or looking for more adventurous ones.

Takes your harvests and turn them into jams. There's nothing like waking up on a cool morning to a cup of coffee and homemade jam spread on buttered toast or English muffin! better yet you have your favorite fruit flavors to choose from