Eating Through A Summer Virus

What's worst than a summer cold? A summer virus. What's worse than that? Eating through both. It's hard enough trying to stir up an appetite in 100 degree weather, even harder when you just don't feel like eating.

Like a winter cold or virus, it pays to have any kind of  bouillon  cubes, whether they be chicken, beef or vegetarian. They can be turned into a simple broth that can be eaten with crackers or toast. Rice is another must have when you're bitten by a summer bug. Boil it in broth and serve with  a pat of butter or margarine for a light lunch or dinner. If you feel a tad better by dinner, then you can add some fresh cut veggies such as carrots, squash and even tomatoes to give it more flavor and more nutrition. As the appetite returns try a simple congee. This is a rice based porridge or gruel that many Asians eat for breakfast. It can be turned into a light mid day meal or supper by adding bits of  chicken and beef as well as several different kinds of veggies.Another solution is Ramen soup. This is easy to make- especially when you're feeling draggy and can be punched up with a beaten egg. Also pane pesto, Piedmontese breadcrumb soup is not only a snap to make, it's only broth, eggs and breadcrumbs, it is also delicious for coming back from a virus..

What about barbecue? Yes, it makes us smile and it may be good for lifting spirits but not for a virus addled stomach. Stick with a plain grilled chicken breast. Stay away from sugary and gloppy sauces  that can easily cause an upset. Steak is another OK ,if you're craving red meat, but again just season it with  salt and pepper. Save the Worcester and ketchup for when you're feeling better. Greasy meats like pork or strong ones like fish can be avoided. Another green light are hamburgers and hot dogs but again, keep them free of add ons. Stay away from any mayo soaked salads. Stick with tomato slices with just a sprinkle of sea salt. One of the most important things to remember is keep hydrated. Summer viruses have a way of dehydrating a person so liquids are a must. Have  fresh  ginger on the ready to make into a stomach and throat soothing tea. Any cola is good , simply because it soothes the stomach.  Chilled ginger ale and ginger beer are also good to have too.Too dehydrated? Then  have a bottle of  Gatorade to sip.

Any summer bug is a bummer. Muddle through it with a light diet, full of simple and nutritious foods along with soothing drinks. They'll make you feel better during these steamy days.

Summer Birthday Fun

One of the best thigns about a summer birthday is that it can any way you want it to go.If you want a outdoor soiree  then so be it. If an indoor brunch is your dream party, then go for it. Another facet is the food, Unlike cooler weather dos , you can have a grilling good time too.

Summer parties can have all sorts of theme. If the celebrant is a big seafood lover you can throw a backyard clambake for them. Lobster , tilapia , salmon and even oysters can be roasted over hot coals.  Whip up a big batch of old fashioned cole slaw (the kind with mayo and carrots) along with grilled ears of corn as sides. A nice extra is old fashioned easy to make scratch biscuits and serve them with lemon butter. The birthday cake doesn't have to be a cake , instead serve  a peach pie or blueberry crisp with fresh whipped cream. For the Paleo types have a traditional meat cookout. Start with tasty sausages and peppers and end with steaks and ribs. What to serve with all this protein? Tomato salad with fresh tomatoes, garlic and basil or a  grilled Caesar salad. This last is easy to do- simply  brush oil on  Romaine lettuce leaves and then place on the grill until they are slightly charred and wilted. The dessert should be the perfect warm weather treat -ice cream cake. You can have your favorite ice cream shop make it or make it yourself.

Theme parties can be fun  too. Hot weather begs for a luau and a birthday one is extra special. You can always roast a pig although this is labor intensive, especially for novice barbecuers. Think about a suckling pig which is usually twenty five pounds compared to an adult that can reach two hundred!An alternative is grilling ham and serving it with a pineapple barbecue sauce or char sui, a Chinese dish popular on the islands. This is roasted pork tenderloin brined in a sweet spicy sauce and served with fresh pineapple on those yummy Hawaiian sweet buns. Feature island fruits such as papaya and mango in salads. The birthday cake can be the traditional haupia cake which features a filling of  coconut cream.Another sweet treat is Hawaiian shaved ice which just requires a block of ice , a scraper and  different syrups.You can go completely opposite and have a summer tea , much like the Crawleys would do on Downton Abbey. Start with serving a variety of different teas, from the citrusy  Lady Grey to the the robust Irish breakfast. You can even make a  tea punch  using strong black tea , lemonade and seltzer or ginger ale. Sandwiches can be the traditional watercress or chicken salad. For variety you can also have thin shaved ham or minced shrimp. The birthday cake can be a series of petit fours that have lettering spelling out "HAPPY BIRTHDAY"  or cupcakes doing the same thing. If you do want alcoholic drinks then think about mimosa, a light bubbly mix of champagne and orange juice.

The best birthday is a summer one. There are so many ways to go to celebrate, whether with a clambake or an English tea, or a luau  or a good old American cookout. Any way is a fun way to  party, enjoying good company, good food and good gifts!

Cookina Cooking Mats A Home CHef's Friend

Cooking indoors and out can be a home chef's and griller's nightmare. Grilling is a double one because food can slip through the grills and land on hot coals. Everyone can relate to losing a dog or even small filet to hungry coals . Luckily there is Cookina to save the day  - and the barbecue.

Two Canadians, Robert R Richards and Jacques Poirier came up with the ingenious idea of cooking mats to create fuss free baking and cooking back in 1996. The sheets, which can be cut to size eliminate the need for butter or flour if you're using them for baking. The grilling ones are a boon for those grillers who have had to do battle with any grill or hibachi. The material is a polymer that can easily be cleaned and then rolled up to be stored, One of the best aspects is that it is safe to use. Aluminum foil always comes with the warning that it can cause Alzheimer's disease. This is due  to it cracking and flaking off into the food. Cooking at high temps, such as barbecuing causes this deterioration. using Cookina sheets reduces the risk to zero. Another good thing about the mats are that they are affordable. The grill ones are only $19.99 while the baking ones are$12.99. There are even Cookina Gards that help keep your oven splatter free and clean for $12.99 too.

How are the sheets? Perfect for any kind of grilling. One is all you need for  roasting small, loose  veggies such as carrots and asparagus,. It is excellent for roasting potatoes and of course  cookout classics such as dogs and burgers. There is one caveat with the Cookina mat however. You cannot use sharp cooking implements like grilling forks or knives or you will tear or puncture the material.. Stick to tongs and spatulas to turn meat. One of the neatest  extras is the Cookina ring a small but heavy metal circle. This has a dual purpose, one to hold the mat together in a tight roll between uses  and also used to make mini pizzas and baby sliders. The recipes for these are included and are great to make for parties.They are super easy to follow  and a snap to now make over the grill thanks to the mat. Each Cookina mat comes with  a scrubber to help clean it. Mat cleaning is a breeze because you can just use regular dish  soap to clean it .


Make grilling season that much more easier with the Cookina grilling mat. It cuts down on fuss and mess , making for a fun, stress free cookout. Get one today and enjoy fun outdoor cooking and eatung

Fior Di Frutta Jams All Natural All Perfect

The taste of fresh fruit is always heavenly.Nothing beats the burst of the sweet, earthy flavor of any summer fruit. Luckily we can have that taste all year round now thanks to Rigoni di Asiago's line of fruit spreads. They  let us have the summer harvests well after the season.

The company is known for their yummy, all natural chocolate hazelnut spread or nocciolata. I'm a big fan of this, especially when it's slathered over a croissant. I am now a fan of their jams.The company is a throwback to an earlier era when spreads were made without all the preservatives and added sugar.It is owned by the Rigoni family since the early 1920's in the Altipiano de Asiago in the northern most part of the Venato province in northeastern Italy. The section is an idyllic farmland and recreational area, perfect for growing fruit  and nut trees.The matriarch of the family, Elisa Rigoni, widowed during the First World War , started first with honey to support herself and her children and then her grandchildren created their line of organic fruit spreads in 1997. The spreads(they're really not jams)are totally organic and healthy, being sweetened by apples.- not the usual refined white sugar.They are popular  throughout the world and are number one in Italy.Nocciolata followed and now they're launching a new product- an apple syrup which can be used in cooking and baking as well as in drinks.

The fruit spreads are a must have.They come in a variety of delicious flavors and have a just made that day flavor. They have apricot and peach  along with blueberry, cranberry and raspberry. There is also blackberry and the highly unusual grapefruit spread along with pomegranate and fig.There is also pear and black currant as well as the refreshing lingonberry, lemon and orange. Fioredifrutta has also created a tasty mixed berry  that is a blend of five different berries, black and red currents and the added fillip of rose hips. I love the blueberry and peach flavors, they are perfect as a topper on morning toast and croissants. Any of the spreads would be excellent in parfaits whether they be  layered with ice cream or Greek yogurt. Surprisingly they could also be used for barbecue glazes or even  sauces. Imagine paring chicken wings and legs with the orange, lemon or grapefruit for a tasty and different barbecue, Lingonberry and black current would be excellent on pork chops. Mix the spreads with olive oil, garlic and a variety of spices for homemade dipping sauces. Layer them on graham crackers with toasted marshmallows for a fruity spin on s'mores. Any of the Fioredifrutta spreads would be excellent in a vinaigrette sauce. Just add a dollop or two to oil and vinegar and mix well.

There's nothing like the taste of fresh fruit. Luckily the Rigoni family knows this and has created a variety of flavorful spreads perfect for any dish. Try them and enjoy the flavor of a ripe harvest

A Mix On The Grill

It's grilling time and that means dumping a load of different meats and cuts over charcoal or wood chips. This is the time to enjoy a variety of flavors and textures, fire roasted to perfection. A mixed grill is easy to create and wonderful to serve , especially for weekend cookouts.

Sam Sifton explored this and wrote about it in today's New York Times Food section. A good mixed grill is an international favorite. The Brazilians have churrasco, a marriage of chicken and beef along wit hearts and gizzards. Their neighbors , the Argentines tie livers and kidneys together roast them over flames, douse the whole mix with chimichurri sauce  and call it asado., The Italians do something similar with olive oil rubbed chicken ,then serve it with grilled beef and pork. The ultimate meat lovers , the English add some veggies to theirs, namely tomatoes and mushrooms to lamb and dry brined pork called gammon. We Yanks have our own version, namely the all American cookout. Ours is a mix of different cuts and meats, sometimes turned into  potluck thanks to guests bringing everything from salads to cornbread. Most times we  just haphazardly drop any meat on the grill and hope for the best. At best it works out to a yummy array of outdoor favorites, at worst it looks  like a Paleo nightmare.

Is there a method to this grilling madness?Yes, according to both celebrity chef Bobby Flay and  Chef Adam Lang who went from haute cuisine to grilling in his new restaurant , Daisy May's BBQ. start with any kind of sausage.They are a great intro as to what will come and also foolproof. Nothing can go wrong with  them. The next meat is chicken, It usually takes the longest of all the meats to thoroughly cook up. Cook it on one side and at the same time cook up burgers and steaks or even grill corn.The next issue is the barbecue sauce. It really is a condiment instead of a marinade. Unfortunately, many home grillers don't realize this and slather the sugar laden sauce on everything. This is wrong. Commercial  sauce has a lot of sugar in it which turns into carbon when it reacts to high heat.Add a good amount of water to any barbecue sauce before slathering it on to reduce charring and burning. Mr. Sifton includes   a recipe for a barbecue sauce that only has a 1/4 cup of brown sugar which is not that sweet, considering there is also apple cider vinegar and ketchup.a mixed grill should have veggies too, to cut all that protein. Try the standard corn, first blanched in milk infused water and then grilled along with a grilled Caesar salad. This last gives a bitterness that only sweetens the taste of the meat.

Fire up the grill and then thrown on your favorite cuts.Enjoy the variety of smoky , fire roasted flavors from beef, pork and poultry. This is want summer eating is all about.

Warm Weather Layers

Layers are not really associated with hot weather. Basically it's stripping down to the bare basics of just tee shorts and shorts, however this doesn't apply to dishes. Layered dishes can be fun for a summer weekend meal, whether they be savory or sweet. They're a colorful treat , full of different flavors and textures.

Every summer party needs a fun dip. Try a Southwestern layered bean dip which has red and black beans along with scallions and jalopenos ;Spices such as cumin and chili powder are used for zing.Add shredded Montery Jack or cheddar  and then microwave for a few minutes. Then layered on the veggies, such as shredded lettuce and chopped tomatoes. Top with layers of guacamole and sour cream. Have plenty of chips and iced Corona on hand .Summer is the time for seafood and why not combine two favorites, crap dip and lobster salad together?. Layer them as you like and you can even add a top decorative layer of baby shrimp. Use Melba toast for dipping. Layered salads are another colorful treat that liven up any barbecue. One is a yummy spin on spinach salad. It's taking two layers of both spinach and lettuce ( use more of one than the other depending on what you like more) Coarsely chopped  hard boiled eggs are then added , followed by coarsely chopped bacon. Layer on tomatoes and scllions and then cover with cheese ,peas and then a simple "icing" of  sour cream- mayo dressing. You can also make a vegan one , using garbanzo  and kidney beans. A layered bean salad is another summery crowd pleaser.You can use any kind of beans, plus veggies to create an interesting dish.You can even try a layered chef's salad to make it more suitable for a weeknight meal. Layer on ham, beef and turkey between layers of greens, tomatoes and hard boiled egg slices.

Summer desserts are the easiest to layer. Parfaits are wonderful, whether for a crowd or for yourself.Of course nothing beats an ice cream one, made with good home made ice cream , fresh fruit and fresh made whipped cream. Try a decadent one , with layers of chocolate ice cream, cherries and strawberries. Add chocolate syrup and a topping of whipped cream for more perfection. Another idea is vanilla ice cream layered with brandy and cherries and topped off with both. A healthy dessert parfait is layering Greek yogurt with blueberries and strawberries for a patriotic spin on the dessert. If you want crunch sprinkled some granola before you put the fruit. Trifles, those layered desserts usually reserved for finishing winter dinners can be lightened up for the summer season. These are great after a barbecue or perfect for ending a Sunday brunch. Get a prepared angel food cake and cut it into cubes.  Lay them evenly in the bottom of a trifle dish.Spoon on a layer of Cool Whip and then layer on the fruit of your choice. Repeat until the trifle reaches the dish's rim. "Ice" with more Cool whip and decorate with slices of the fruit used. Peaches are very good for this but also blueberries, blackberries and strawberries. It can be served immediately or chilled until after dinner

You can do layers during these heat soaked days. Make a yummy layered dip or salad for a get together or dinner. Treat yourself to a decadent ice cream parfait or whip up a fruity trifle for a lovely dessert. It's summer layering done right!

Heat Wave Cuisine

Don't believe anyone who says he or she loves to cook during a heat wave. It's just not possible, even if there's outdoor grilling involved. There is a way to eat through these hot and sticky days - heat wave cuisine. It's just coming up with cool, oven free ideas that make for filling lunches and dinners.

One of the easiest hot weather dishes to make is salads - and not necessarily the lettuce and tomato kind (More on those a little later)Egg, tuna and chicken salads are simple to whip up .Egg salad does require a tad more work  because the eggs have to be hard boiled. As for the chicken take the leftovers from an already roasted one and chop coarsely You could also grill chicken breasts , let them cool and then cut them up .If this is too strenuous then buy canned chicken and use that. Try a dash of tarragon to liven up the salads and serve on onion rolls. Tuna salad can have the extra oomph of  chopped celery, picked fresh from the backyard or bought from the farmer's market. It's good on white bread, but even better on French  which brings to mind a pain bagnat - a Provencale treat. This  has the fish along with anchovies, tomatoes and hard boiled eggs in an olive oil soaked sandwich. This is made an hour or two before eating so that the oil soaks through everything.It's a wonderful Saturday night or Sunday lunch , especially served with a chilled wine.

As for those salads, think big , hearty ones. Try a chef's salad for a midweek dinner. You can get the necessary meats at your supermarket's deli counter. Usually they're roast beef, chicken and/or turkey and ham, but you can vary the meats with the addition of some pancetta or Genoa salami. Add some hard boiled eggs too for more protein along with some cherry tomatoes and peppers for color. A simple vinaigrette will suffice as a dressing however you can try a ranch if you want or a blue cheese one for the cheese lovers.Spinach salad is another  easy meal to make during a heat wave. This is just spinach with hard boiled eggs and bacon. The bacon can be made quickly in the microwave or you can buy the precooked slices from Hormel. Because the flavors are so intense, use a mild dressing, such as oil and vinegar. For a lighter one, nix the eggs and bacon and add walnuts and strawberries and a fruit based dressing instead. Salad Nicoise is a great summer salad, especially if you simplify it .  start off with a good head of Boston lettuce. Add some canned green beans and potatoes along with tuna and anchovy filets,then mix with sliced cherry tomatoes and chopped onion. Once done garnish with black olives and a simple Dijon based dressing. Have a slice crusty baguette on the side to sop up the dressing.

No one should cook during a heat wave. Try an easy salad or hearty salad to make  for a lunch or dinner. They're both filling but without the fuss.