Exotic Sides for Summer

Summer's eating can be transformed into an exotic adventure just by switching up your side dishes. Instead of the usual macaroni salads and slaws , try other dishes such as bulgur or couscous. You can also make variations of salads using atypical veggies too, It's a fun departure from the usual picnic table or backyard barbecue fare.

Bulgur is popular in Middle Eastern cultures.It can be eaten hot or cold and makes a perfect foil for fresh veggies. Cook some and chill it. Add  some farm fresh sliced tomatoes and onions along mint and lemon  to it for an exotic side.Another variation is adding some green onions to it and garbanzo beans along with cilantro and olive oil. Serve alongside of lamb or beef kabobs.Couscous also makes for an adventurous side dish. It is basically like rice and has a slightly  nutty flavor. You can make a savory side using again tomatoes and green peppers .Made this way it would be good with any grilled meat. You can also add dried peaches , raisins and almonds as a bed for grilled  chicken or skewered chicken

Varying salad ingredients will also add flair and a hint of  the exotic to your summer picnic, Try Asian pear (which can be bought at most Asian based grocery stores) .It can be sliced into strips and served with a tangy orange vinaigrette and almonds. This is a perfect dish for any seafood such as grilled salmon or shrimp kabobs.Garbanzo beans , usually mashed for hummus are excellent in salads that are loaed with scallions and cilantro. Dress with a light Italian dressing and serve with burtgers or sausage sandwiches,

Exotic sides makes for amore interesting summer meal. Try something with a Middle Eastern flavor or Asisan flair for some interesting dishes. They will liven up any warm weather lunch or dinner.

Food Pantry in The Summer

Even though it's warm outside there's still a need for food pantries across the country. Poverty and the need for food doesn't just go away in summer and come back in winter. There are families across the US that still need decent, home cooked meals no matter what the temperature is. They need fresh ingredients for  healthy living.

What are some of the items that can go to a food pantry now? Cases of bottled water are always needed. Everyone from the young to the elderly need hydration especially when the weather has been scorching as it has been  in the big cities like New York and Chicago as of late.Also fruit ades would be appreciated as are fresh lemons and limes for making those drinks. Easy to prepare ingredients such as greens as veggies help as well. For anyone running  a farm stand or small farm , think about donating some of your crop to your local town or church food bank. The same stands for fresh fruits too. These are much better than sugary snacks.

Other donation ideas are breads and low sodium cold cuts to make sandwiches for picnics or just to create an easy lunch or dinner.If any butcher or owner of a poultry farm or fish market reads this then think about giving some of your meats too to local food banks. Cold cuts are great but fresh meat and fish is a better warm weather diet.Poultry farmers, if they can also donate eggs, do so . These are always wanted and a good source of protein. Everyone else should alos give boxes of the basics such as rice and pasta. These can be mixed with meats and veggies to create a tasty meal that can be stretched out for days or just simply frozen.

Just because it's summer doesn't mean that the food pantries close down. Hunger and poverty happen all year round.Remember that when you go food shopping now. Add something extra for those who need it to your cart or wagon.

Homemade Extras

This is the season for condiments. Bottles of ketchup and mustard are gracing picnic tables throughout the country. Dishes of pickles are vying for space between salads. These are the little things that make our burgers and dogs taste extra special. However you can take it up a notch and make these yourself.

This was Melissa Clark’s philosophy in her Wednesday’s A Good Appetite Column in the New York Times Dining section.. She found that making condiments are a relatively easy process and also much more healthier. With bespoke toppings , there’s no need for high fructose corn syrup and all those preservatives. Everything is made with garden fresh vegetables. Her ketchup has grape tomatoes for sweetness along with dark brown sugar and Worcester sauce along with red wine vinegar.

　

Ms. Clark also makes a good mustard that is nice and textured. It is a grainy kind similar to Grey Poupon, being made with both brown and yellow mustard seeds. Her bread and butter pickles are easy to make and have all that old fashioned pantry goodness. She creates a brine made from kosher salt and cider vinegar, ,fresh dill along with black pepper and coriander berries. Brown sugar is then added a to give it a certain amount of sweetness. Her cucumber of choice? Kirbys. Because they are a nice , plump cuke that makes for nice rounded slices.

There’s nothing like a homemade topping to add zest and zing to burgers and dogs. They make these ordinary barbecue and picnic staples extraordinary.. They also give them some old fashioned and old school taste that bring back many summer memories.

　

That Secret Ingredient ? Store Bought!

Most chefs go for the most artisanal products they can find.It has to be hand whipped mayo or a specially pressed olive oil.Yet , surprisingly some of the top professionals actually use ordinary every day products to enhance a dish. Is this kosher? Yes. More and more are using just ordinary food stuffs in extraordinary dishes.

This was the subject of  an article in yesterday's New York Times Dining section. The piece written by Dining regular Jeff Gordinier, tells about some of the country's greatest cooks' greatest secrets. Some like Napa Valley'sMichael Chiarello find that mass produced is better than bespoke. He saw that especially in peanut butter. Artisanal or gourmet kinds has a tendency to be dry while Skippy's has   a lovely smooth oil enriched texture. This is due to it being mass produced along with all those artificial ingredients that are dumped into it.

Another chef,Tony Maws, of Craigie on Main in Cambridge Mass, extols the virtue s of Hellmans' mayo. He also loves Frito Lays chips even though he makes something similar in his restaurant.One chef has even tried to copy Heintz's ketchup recipe and has used the original in several of his recipes. This is nothing new, Jamie Oliver, that famed and cool British chef has always told his fans to use as much processed food as possible in recipes. The artisanal stuff is sometimes too rough and raw and actually doesn't work. A splash of  Coke or a dollop of Hellman's is much better in making a dish taste phenomenal..A lot fo chefs start thwir sandwiches out with Wonderbread, the most blandest of any commerical baked good

Sometimes that special ingredient isn;t so special. Yet if it makes a dish sing, then use it. A dollop of Hellman;s mayo or a scoop of Skippy's is all it takes.

Happy 4th Everyone

Happy July 4th to all my American foodies around the world! Enjoy today -eat wise eat healthy.

Remember to also say a prayer for our servicepeople still abroad and who are having their barbecues in some foreign desert or on a sip in the middle of an ocean,Pray that this is their very last tour a broad and that all their American holidays are now spent at home ,

Enjoy those fireworks!

Liz

Healthy Summer Eating

With July 4th tomorrow , the official summer eating season is now on. It's a time to enjoy farm fresh friit and veggies. Yet most people get sloppy about their diets. After al lit's too hot. High fat  and, overly sweet convenience foods are easy to prepare and eat. Yet this is the time to stay healthy especially when temps spike.

The most important thing to do during this heat is stay hydrated.It's so easy to reach for a refreshing glass of icy soda but 'it's loaded with calories and sugar. The same for all those frosty, cream and candy topped  coffees. Stay away from them. Water is the best , followed by unsweetened iced tea and fresh fruit juices, As for snacks again stay away from the salty stuff like chips and fries. Stick with veggie or fruit bits .If you wnat a dip, then  try Greek yogurt.It's thick and creamy but without the calories of a regukar sour cream spread//.

For main meals think salads. This is the time of year to have fun with them , mixing different veggies. If you want protein then add lean meats such as salmon, tuna, chicken or turkey. Tossing in a few hard boiled eggs is fine too . As for dressings, stay away from the creamy ones such as Russian, Thousand Island and French. Instead opt for the lighter and airier vinaigrette or a low calorie Italian. Use these too in potato and macaroni salads for a healthier  twist instead of heavy  mayonnaise. Barbecued meats can be left plain without the heavy sugary sauces. Think about brushing olive oil and lemon or lime them for a crispier xrust,

This summer season eat light. Heavy foods and heat don;t mix. If you want to feel better then go for low calorie fare that won't leave you  stuffed and bloated. Go for the healthier foods such as fruits and veggies. You'll feel better and enjoy the warm weather much more.

Summer Must Grilled Bread

One of the summer table's must haves is grilled bread. It can be used in a variety of different ways , from breakfast to dinner, from appetizers to snacks. It's a great way of turning those plain slices into something special.
The grilling process is easy .Just slather pieces with olive oil, butter or lard and grill for two to three
minutes. From there you can do anything you want with it.For brekafast,think of a grilled whole wheat or rye grilled in butter and then heaped with bacon and eggs. for more decadence add some Hollandiase sauce for a spin on Eggs Benedict, You can also layer ham, cheddar , and scrambled eggs for an open faced breakfast sandwich. Lunch time try the bread with tomato and mozzarella for a pizza or layer with bruschetta and cold cuts . Try grilled veggies too such as cooked asparagus,leeks or fresh cut Swiss,chard, sprinkled with a litttle Parmesan cheese.
Grilled bread can be wonderful with dinner.Use it as a base for open faced grilled steak sandwiches. Brush Italian or French bread with a garlicky olive oil grill and then top with thick slabs of meat. It's also good for sliced chicken or turkey and slightly covered with a tarragon mayonnaise. A sweet grilled bread is a perfect base for desserts. Grill challah shices  with butter and use as the base for cut peaches and strawberries. Topped off with a marscapone cheese or whipped cream.  Grilled raisin bread can be good with vanilla ice cream and topped with a hot caramel sauce.

B+Grilled bread is a summer must have. It can be made a variety of ways. Try for a different breakfast or as a variation of a lunch or dinner sandwich, or maybe even dessert. Any way it's a tasty treat during the warm weatherQ