Building A Better Chicken

Is there a way to give chicken meat the same posh quality as Kobe beef? Yes! There is a movement amongst New York chefs to improve the life of poultry fated for the table.It means better treatment, resulting in more flavorful cuts and dishes. Soon chicken will be regarded as not common and every day  but richer in texture and taste.

Jeff Gordonier, usually a regular contributor to the New York Times Wednesday  Dining section , wrote a piece for the Times that made page one.It is  about a new movement  called from table to farm to table again and involves a certain breed of chicken.These are the heritage breed from Gascony in Southern France. The red feathered beauties are getting scraps from such high class restaurants as Per Se, Daniel, Gramercy Tavern, The Modern and David Burke Townhouse. These  are better than what some people eat. There are baguette scraps soaked in milk along with salad leftovers. It is a rich dinner resulting in better tasting birds.The scraps from the restaurants are designed for the birds fated for their tables.

Is the meat truly better? According to the many chefs involved in the project the answer is yes. The chicken tastes like what it should taste like, gamier, more flavorful and chewier than those raised in  slaughterhouses. The birds raised this way are exactly like what our great grandparents ate without any artificial additives and hormones.It's healthier as well.It's also more expensive A dish featuring homemade chicken sausage at Gramercy Tavern is 22 dollars . Another restaurant featuring chicken meat from an average butcher would cost less. The chefs are hoping this idea will influence other cooks across the country and bring back a more old fashioned, smaller farm raised meat industry.

If this is successful, then  expect better chickens gracing our restaurant tables. It's a good step away from the usual hormone and steroid injected poultry  most of us have been eating.The table to farm to table is the start of better eating in this country.Let's hope it catches on.

Mom Approved Snacks

Kids will always love snacks .It's especially evident during the school year when they're on thier own. Activities or just hanging out can increase their appetites and cause them to munch. Sometimes they wind up going for the wrong foods. It's best to get them right on track . After all a healthy diet  means a healthy kid.

Younger ones, tweens and teens love salty snacks. Chips are always first on the list and if they have to have them, then think the baked kind (Lays makes these) or even Pringles. For a healthy dip try  just plain Greek yogurt. Add minced onions and scallions to make it a fancier one. Another good idea is chips and homemade tomato salsa. You can  slice up  tomatoes and onions along with minced peppers for the last. Serve with whole wheat tortilla chips. or even home made pita chips. Kids love anything snack sized. Have chilled baby veggies and a wholesome olive oil based dip waiting for them when they come home from school or sports.

The little (and not so little ones) love sweets too. Instead of candy and cookies, serve fruit chunks with a side of  , again, Greek yogurt.If you still can't get them to eat fruit, then think apple slices with a caramel dip. This is not the healthiest but if it gets them to eat something good for them then go for it.Juice pops, made with fresh squeezed juice is a nice cooler on those Indian Summer days.You can also add seltzer to the juice to create an all natural soda pop. If they do want cookies, then look for all natural ones like Nature's Path. There are no additives and the ingredients are all organic.

Snacks are a part of any kid's life. Have healthy ones within reach to ensure better eating habits. It' makes for sensible eating any time of day or night,

A Tribute To Boardwalk Foods

By now everyone knows what has happened to the famed Seaside Heights, NJ boardwalk.A terrible fire destroyed most of it and the many food stands on it. Thanks to this boardwalk and others up and down our coast an entire cuisine has sprung up. It's an interesting  and always fun mish mosh of savory and sweet.Anyone who has grow  up here can attest to that.

The boardwalk started in 1868 in the furthest southernmost  Garden State point, Cape May. It was first a place to stroll and take in the sea air. Other towns such as Atlantic City, in 1870 Point Pleasant and Asbury Park along with Wildwood followed suit. It was only a matter of time before food stands dotted them. The early ones were probably nothing elaborate with a few clam or oyster sellers or men who sold ears of boiled corn., The Great Depression of the 1930's brought burger and hot dog stands, Atlantic City was known for its' famed pork roll sandwiches instead. Pizza and fries were added later on and still are beach time faves.

Of course nothing beats Jersey Shore candy. Atlantic City was the first , making the tasty treat in the late 1800's.Fralinger's the famed candy store, often seen in the HBO hit "Boardwalk Empire" made it then and still makes it now in a variety of flavors. Of course they and their competitor, James' Candy  are known for their molasses paddles as well as those heavenly chews - haystacks. The boardwalk is also famous for those addictive candy and caramel apples as well as big puffs of cotton candy. There are also stands that feature frozen custard and chocolate covered bananas. Pennsylvania Dutch import  the funnel cake as well as those fried dough blobs zeppolis are another boardwalk standard.

There is nothing as good and decadent as boardwalk cuisine. Hopefully Seaside Heights will serve the same tasty bounty as they have done for decades.It's what they're all about .It's what the Jersey shore is all about too.

Two End Of Season Faves

The summer season is winding down yet there is still time to enjoy grilling and a garden bounty. This was evident in both Dave Tanis' A City  Kitchen and Cathy Barrow's  piece in  Wednesday's New York Times'Dining section. Both food writers offer ways to still enjoy the warm weather and the culinary gifts it brings.

Mr. Tanis writes about grilling lamb which is perfect for this time of year. September is a great month for cooking outdoors. It's not  as hot or humid as July and August are.It's cooler  and that means you don;t mind cooking over an open flame. Leg of lamb is perfect for this because it does require a longer grilling period.It does take half an hour for the meat to be prop-erly roasted, Mr Tanis gives it more flavor with an orange juice based marinade and then serves it with couscous and a dried apricot salad.

What would go well with this is Cathy Barrow's article on preserved tomatoes. This is a great recipe for those with extra bumper crops of the fruit. The dish would be good now or even  gracing a Thanksgiving or Christmas table as well.She prefers working with the Brandywine variety as well as the Rutgers genus.The recipe is simple Just add them along with store bought lemon juice and kosher salt. Then it's just cooking and jarring them as you would preserves.

The summer may be winding down but that doesn;t mean you have to forgo your faves. Use the grill and thecooling temps to make delicious lamb dishes. Serve with fresh made tomato preserves for an extra boost.Voila - you can still have your wamr weather treats and eat them too!

Truffles From Le Marche

Late summer is truffle time in Italy. It is a harbinger of fall and the rich ,hearty dishes that grace Northern Italian tables.This fungi , the diamonds of the culinary world, can be added to almost any dish.They impart a rich ,almost smokey flavor and glam up everything from eggs to pasta. They were the topic of an article in yesterday's New York Dining section.The author,Helene Cooper, was lucky enough to travel there and participate in a truffle hunt.However, she didn't visit the truffle capital,Piemonte but the Marche region on the Adriatic(just south of Venice). here Ms. Cooper found some of the best.Usually the mushroom is traditionally found throughout southern France and of course,northwestern Italy. TheMarche grows tartufo Nero or the black truffle.They're a little less expensive than the white ones.They were a favorite of some of Italy's most famous people.Lucrezia Borgia tried them when she passed through thevtown famous for them,Acqualagna.Pope Julius ii as well as the infamous IlDuce,Benito Mussolini were also affectionados of the black truffle. Tartuffo Nero can be made several different ways, both fancy and simple.Ms Cooper got to sample a frittata made. With them.Truffle sauce was added to the eggs and then were decorated with truffle shavings.There was also crostini tartuffo, ,slices of grilled bread spread with truffle sauce.There was also turkey scallopini with a truffle sauce as well. Truffles are a foodie's luxury. if you can visit the Marche region to enjoy them.They truly are the diamonds of the food world.

Foodies Giving Back

How can foodies give back on today,Patriot;s Day and for the rest of the season.There are several ways  actually. There's a lot we can do to help others in need.To be honest it actually is fun and feels less like an obligation.

Home farmers and gardeners can help by giving their bumper crops to the local food pantry. So many families need fresh fruit and veggies , especially if they have kids. If you have extra tomatoes or lettuce don;t think twice about donating them. If your fruit tree has more than enough for you, then send the extra over.Do it with family, friends and neighbors for a bigger yield and more variety too.If you;re good at canning and cooking, then send over homemade jam  along with home cooked sauce . These will be greatly appreciated,

If your church or local community pantry allows home made baked goods then definitely bake for them.If you want , make two or three loaves along with your own. Bake large cookies  or even a few batches of muffins or cup cakes. Doing this not only makes you feel good but also hones your baking skills as well. (along with your decorating skills). If you know of a needy child that wants a birthday party, then donate your time and effort to bake a birthday cake .along with festive treats.

Foodies can  conribute and help others in the best way we can - with food. We can nourish the body with healthy fruits and vegetables. We can nourish the soul with that good gesture. We can be open as our gardens and as warm as our ovens,

Soothing Teas

The lazy, hazy days of summer are waning and with it comes the craziness of fall. There's school and clubs along with busy social schedules.Nothing says calm like a soothing cup of tea.Better yet if it's herbal and not full of nerve jangling caffeine.

Some of the best brews are the homemade ones. Ginger tea is not only great for de-stressing but also for any butterflies in the stomach. Take one ginger root and slice off the knobs or the entire root.Slice the last thinly or for a more full bodied tea, cut into chunks. Sweeten with dark honey.Another home grown soother is mint tea. You can use either spearmint or peppermint from the garden. Take a few long stalks and steep them in boiling water for about five  minutes.  This will give you a light green colored drink.Again sweeten with dark honey or agave if you want,

Other herbal teas are just as soothing and you can easily get them at your store.Chamomile is relaxing and good for a nervous stomach. Have a cup or two after a stressful day or even a heavy meal to help with digestion.Rose hip tea  is another good choice .You can get these pods from your back yard rose bush or buy them dried and in bags. They are not only the perfect way to wind down but also are loaded with Vitamin C. Several companies like Bigelow and Celestial Seasonings have herbal mixes .Some help with digestion while others are guaranteed to lull you into drowsiness.

If the new school and social season has got you spinning the it;s time for a soothing cup of herbal tea. make it yourself or use a teabag full of different herbs.Either way it's a great way of calming down and enjoying a tranquil night.