Dinner Served With Ideas

Good dinner conversation is hard to come by.A good dinner party is an even rarer bird.However there 's a new book out there that can help.Yes, you too can have interesting dinner parties with provocative ideas and tasty recipes thrown into the mix.It's guaranteed to make dinner parties how they should be - sparkling and as memorable as the food eaten. The book is The Philosopher's Table (Tarcher/Penguin) written by Marietta McCarty.Ms McCarty is not a chef or cook byanymeans.She is a philosopher who as written books on the subject for both adults and children.Yet she does something truly creative.she combines deep thoughts with deep dishes.It creators those types of dinner parties we only read about in classic books.Every month ,from January to December, has a theme for a potential monthly party.Every philosopher,from Immanuel Kant to Lao Tse is featured.Different isms are also explored,from what about love to the ecology to simplifying one's life.There are not only recipes but suggestions about what to read and listen to while eating and conversing. What about the recipes themselves?Ms.MCarty takes her recipes from other books(and gives them credit at the end of each chapter).Each reflects the idea of that month's philosophy.All corners of the globe are covered,from Kenya to Kentucky, from England to Iraq. The recipes are easy to follow and they are made to feed eight( the typical number for a successful dinner party).There are also suggestions for what type of alcohol and desserts to have handy. Guests should love each month's menu ,filled with all sorts of surprises and tasty dishes. The old fashioned dinner party is not a thing of the past.It can be revived, thanks to Marietta McCarty's new book The Philosopher's Table.Buy it to enjoy good food and good conversation.

Macaron Madness

Have we OD'ed on the simple yet elegant macaron? The answer could be yes. Yet despite their now commonplace stature they still maintain  an air of luxury. Buy the true French ones and you can still taste the complex yet surprisingly basic taste of almonds and sugar/

They were the subject of Elaine Sciolino's Letters From Paris column in yesterday's New York Times Dining section.Macarons are  as common to the French as croissants, in fact too common that they're not the big deal anymore. Ms. Sciolino has discovered that Parisians like the creamier and more heartier eclair better/Also profiteroles are also hot right now according to the trendy Madame Figaro magazine. e this has something to do with the French McDonald's serving them up with their cafes or possibly we have Sofia Coppola  popularizing them  as uber hip in her movie :"Marie Antoinette" a few years ago.

Still a good macaron is just that. The original recipes was made by two Benedictine nuns in  postrevolutionary France. Thanks to the new government banning religious orders, they took refuge with a local doctor and made a living baking macarons. The company House of the Macaron Sisters or Maison des Soeurs Macarons  guards the original recipe, ensuring the most purest of macarons. This is a simple almond instead of it being infused with today's trendy flavors of saffron, anise, strawberry and anything else .Smaller french bakeries also keep to the original recipe  as well. Ms Sciolino also give the recipe. You do need good cool weather (never make them on a hot humid day) as well as precision to create perfect little rounds, Baking time is only fifteen to twenty minutes.

Is macaron madness over? for those trendy pastel colored ones yes. However the true, pale creamy colored ones are here to stay - as they have been for over two hundred years

Grain Range

Grains have been part of our diets since the beginning of time immemorial.They are versatile, going wells with any kind of meat, fish or even vegetable.They are healthy for us as well,adding to our nutritional blanche.Best of all they can be made in variety of ways from salads to beds cradling the main dish. They were the subject of Mark Bittman's Flexitarian column in today's New York Times Dining section.Mr Bitman gives ideas about cooking it as well as serving it.There are so many different types from wheat berries to faro .He laso gives a shout outvto rice and its many varieties from red to black ,from basmati to wild.He offers suggestions on how to cook it,which is usually for a while to ensure the full flavor and how to serve it - any way you want.You can even use unsweetened puffed rice cereal too.This is a quick and healthy addition to any salad. There Re some good recipes.Mr. Bittman recommends a faro Nicoise using faro as the base along with the classic salad's ingredients.It's a tasty alternative and makes a nice summer dinner dish.There's also a millet dish featuring corn, mango and shrimp.You could add quinoa too to this for another healthy dish.These grains can work well on their own, but remember grains do need a sidekick.You can cook them in water but add some butter and spices too to being out their true taste.You can also cook them in a veggie, beef or chicken broth too. Grains are a wonderful addition to any diet.There's a variety of them out there to add to salads and meat dishes.They not only give the kick of nutrition but also flavor too.

Random Acts Of Foodie Kindness

Even though the weather is warm outside there are still hungry people who need a cool drink and a meal.We tend to only remember the needy and homeless when the temps fall. Yet they're there, twelves months a year. That's why it's important to remember them now.

Food pantries and food banks always are on the lookout for fresh veggies and fruits. An ideal gift is any bumper crop from your garden.If you have extra tomatoes or lettuce, think about donating them. Fresh veg is great and can be stretched into a variety of tasty and healthy dishes. The same for fruits.If your plum or peach tree has an abundance of fruit, don't hesitate to donate what you don't want. Kids would love to have a sweet but nutritious snack.Their parents would love it as well, because it's not all those cheap sugary treats that are laden with transfats and empty calories.

Water would come in handy too , at shelters. Donate as many cases as you can. Nothing beats a cool swig of water, especially on a hot summer's night. Also if you see a homeless person, treat him or her to a bottle of water or iced tea. If they're hanging around where you;re eating ask if you can buy them a meal.|Some cafes do have a pay what you can price  for those who are financially strapped. This applies to anybody, from the recently laid off to those who have lost everything. Spread the word about these if you can, These are the restaurants and eateries that should be garnering  a lot of business.

There are still the homeless out there, there are still the hungry. Just because it;s summer, doesn't mean that they just disappear. They're around, needing , wanting our help. We have to make sure their summer is going well with good food and a cooling drink.

Royal Birth Day Foods

England is celebrating the new Prince of Cambridge with not only gun salutes and balloons but also with celebratory foods. Britons are probably giving this new Windsor a champagne toast, they are also enjoying some party foods as well. There's a whole range of tasty nibbles that are being served tonight.

The United Kingdom has a plethora of dairy farms and well fed cows. It's known for its;creamy cheeses as well as beef dishes . Hopefully there are crackers spread with sharp but tangy cheddar and the blue veined Stilton.,The Welsh give Caephilly cheese, a crumbly white one with a slight . tang.Since the English also gave the word the sandwich, thanks to John Montagu, Fourth Earl of Sandwich, people should be enjoying a late celebratory supper with them. Sarnies as they're called there can be made with hearty slices of cottage loaf, cheese slabs and freshly cut roast beef or ham. They could be thin sliced affairs affairs will with any kind of meat paste and pickles.

The English will probably also celebrate with their famed meat pies.This can include shepherd's pie, a hearty beef stew topped with piped mashed spuds.The Cornish from southwestern England give us pasties, tasty  little pies filled with everything from roast beef and gravy to potatoes The area also gives us the farmed stargazey pie, a pilchard and egg filled one with fish heads bursting through the crust or gazing at the stars.Of course there are the famed English roast dinners, perfect for any party. This can be roast beef but also a roast turkey or goose, complete with all the trimmings and sides.

The United Kingdom is in full party mode right now thanks to this new prince, There are so many different celebratory foods to choose from  cheese and pies to roasts and sandwiches. It's a definite feast for a this latest royal

The Versatile Watermelon

What fruit can be good eaten alone ,but also in soups cocktails and also salads?it 's the watermelon.This summer fave is usually good on it's own but it can add something to almost every meal.It's a great ingredient for everything and anything, from cocktails to sorbets.Try it in a variety of different ways. This warm weather must have is the subject of an article in tomorrow's New York Times Sunday Magazine(head's up if you don't want to read it). Times regular,Mark Bittman gives us an entire cornucopia of recipes to experiment with for any meal or even party.I love his spin on classic cocktails.He makes agin and basil ,which has both the refreshing flavors of basil and pureed watermelon added to gin.There's also a watermelon daiquiri ,perfect for hose midsummer parties. of course you can add chunked melon to salads and soups .There's a spicy Greek version where onions and bring kalamata olives are added to the fruit.There is also a bright pink gazpacho that can be tweaked and twisted with crab meat or peaches and blue cheese. watermelon, however shines as dessert and Mr.Bittman knows this.He starts off with a lemonade cooled with watermelon ice cubes.This is a nice finish to any meal. There is a creamy yogurt based sorbet freshened lemon juice.There are the uber fun Popsicles that have a fillip of lime added to the flavor and my hot weather go to granita. popsicles and sorbets are simple enough but the granita is a snap to make and the most reviving. all it takes is a pan of pureed watermelon ,sugar and lemon juice.Freeze for two hours and then scrape into shards.It's a cool alternative to a slushy.Of course nothing beats just a simple slice , chilled for a few hours and pure juiciness. Watermelon is one of the most versatile summer fruits out there.Use it in. A variety of different dishes ,whether for cocktails or dessert,soups or salads.It's one of your best ingredients ,this summer.

Pork On The Grill

Pork is usually a barbecue's uninvited guest. Most people prefer beef or chicken or even the rarer shrimp or tuna. Yet by ignoring pork ,they're missing out on some tasty cuts.It's a versatile meat that can work well with anything on it,from. A spicy rub to a simple citrus squeeze. One of the best cuts is the simple pork chop.Pork , unfortunately has the problem of being dried out and too tough when set over an open flame.For a juicier bite,brine the chop in a salt and water bath for two to three hours prior to putting on the barbecue.Another idea is a marinade. This works well for a thinner pork chop because the meat will absorb more of the fluid. Start with a simple vinaigrette ,.Use olive oil lemon juice and maybe some Rosemary for extra flavor. you can also use a bottled salad dressing such as Italian for grilling. Pork loin is another grill worthy cut.Again, it may dry out after intense searing so prepare it with a marinade.With this you can go spicy by adding chili peppers to the liquid or sweet ,adding eithervhoney or molasses alongvwithva dash of orange juice.For something different try poke kabobs.These can be marinaded in a vinegar and preserve mix to give it a tang.For all pork dishes ,please use meat thermometer.Undercooked pork can harbor parasites which can lead to trichinosis, a deadly condition affecting the internal organs.The internal temps on any pork cut should be 145 degrees Farenheit. Pork is a great alternative to chicken or beef.Try pork kabobs or grilled chops for a different barbecue experience.It's a tasty shake up to the ordinary.