A Thick Juicy Steak Done Right

In some parts of the country it's still hot enough to grill outdoors. What  better to celebrate the last tendrils of summer than with a thick juicy steak, perfectly grilled and seasoned.It's actually an easy cook that just requires only using half of your grill. The  result is a crusty outer layer with a meltingly tender inside.

Melissa Clark wrote about this in her A Good Appetite column in today's New York Times Food section, Nothing beats a good mouthful of  steak and she recommends using 1 1/2 inch thick bone in rib eye steaks. For those less expensive cuts Ms. Clark sprinkles on some blue cheese crumbles, letting them melt on top, Her choice is Jasper Hill Bayley Hazen Blue,a top quality blue cheese aged at the   Jasper   Hill Farm  in Vermont. You  could also use any good blue cheese from your local cheese shop or better grocery store. She  also add chives and butter. I would prefer an herbed butter , using a blend of Kerrygold with different herbs like rosemary and parsley instead of the cheese or just melted butter in the style of Peter Luger  Steakhouse for dipping steak pieces. Ms. Clark also suggests finishing with a hot sauce mix and again that's up to the individual.

The grilling method is a bit different. than the usual way. Ms. Clark uses indirect  heat to cook. The method involves building a fire on only one side of the grill, leaving the other side bare. First sear the meat on  both sides over the open fire then move it over to the unlit side to let it cook at a leisurely pace. This method is best suited to thick bone in steaks that are at least an inch and a half in thickness.Cooking them indirectly will ensure that the cut is evenly cooked .Done over a constant fire the meats would wind up being too charred..This way , there's still a lightly charred crust but with a tender and done pink inside. After the cooking the steaks are transferred to a cutting board for ten minutes to let the meat rest. Here. Ms.Clark mixes the butter , chives and hot sauce and them pours  it  over the steak. I would just let them be save for a quick brush with melted butter before serving.

Nothing beats a thick juicy steak. Cook it the half grill method for the best    possible tenderness and flavor. Doing this will make these meaty beauties even more desirable.

Cooking Wild

Bears and moose and seals! Oh my! This isn't a list of just wild animals but the ingredients of some truly wild dishes in a new cookbook The Wild Game Cookbook. Although I don't ascribe to cooking all animals (seriously, ultra cute sandpipers and baby seals along with bunnies on a platter?)there are some home chefs out there who prefer the Papa Hemingway way  of hunting and then cooking your catch. Now there are some interesting recipes about what to do with those carcasses.

Chef and hunter John-Paul Grappe wrote this informative, to say the least, book (Robert Rose Publishers) with dishes featuring every kind of wild life from larks to moose. :This cookbook may be very offensive to animal lovers and animal rights activists. There are people who do love hunting and cooking their kill however, and this is the perfect gift for them. Chef Grappe is not only a restauranteur but has also been an instructor for the last twenty five years. The book is also good for nature lovers with its detailed pictures of wild animals along with information and vital stats about them. There is some interesting info about curing game birds as well as cooking with game, including one section about dealing with muscled meat.Hunters will appreciate the varied tips and advice about prepping freshly killed animals. There is even a mushroom guide about what kinds to use in dishes. as well as a four page pictorial how to on how to prepare fowl along with a dictionary on different cooking techniques such as braising and frying.

Chef Grappe does have some recipes that home chefs can make with turkey,goose, duck and rabbit bought from their local butcher. There is a stuffed turkey poult with a tarragon rich fumet that would make a nice alternative to a typical roast turkey dinner. Some may want to try roasted young goose stuffed with roast chestnuts or duck l'orange. The hare or rabbit recipes have a decidedly Gallic taste to them thanks to Chef Grappe's French Canadian heritage. Hunters may appreciate the venison loaf or the bison rib eye steak.Chef Grappe also includes ones for boar that are rich with sauces such as Sauce Diane and sparkling cider. However there are also beaver and seal recipes here, including one for a beaver tail. I hate to say this in any review on this blog but those particular recipes  are just distasteful as are the ones for squirrels.Yes, people eat these animals and have for centuries , however I can't see that happening in a civilized society where farm animal meat is plentiful.

If you're a hunter who loves to cook your catch, then The Complete Wild Game Cookbook is for you. It's certainly informative and eye opening with a wide array of recipes. if you love game, then buy this book.There's all sorts of dishes from the smallest lark to the biggest moose or caribou.

Your Fall Kitchen

The temps have finally cooled down  and there's a refreshing nip in the air. Autumn starts in a few days  and that means a change in cooking and baking,Now home chefs and bakers will want to sped more time in a warm kitchen , instead of avoiding it.

Lower temp means things can heat up around the oven. After eating just dogs and salads for a season, it's nice to have real main dishes with hearty sides.For many busy home chefs, this is the time to dust off the crockpot. There's nothing like making  stick to your ribs stews with dumplings and chilis. Make sure you have the spices for this such as bay leaves and cloves for any stew or ragout and chili spices and cayenne for chilis. It also pays to stock up on pastas too as well as cans of tomato paste and sauce to make homemade sauce.Pasta, especially the whole wheat kind, can be used as main dishes  even for Saturday lunches or Sunday suppers.It's quick and easy to make, a nice meal to come home to on a chilly night. If you have grown basil all summer for homemade spaghetti and pizzas, then pick it now and freeze for later use.This is easy to doc- just wash the leaves, pat dry with a paper towel and then layer loosely in a plastic container.They can last up to a year. You can also turn them into pesto sauce too. This involves putting olive oil , garlic cloves and big handfuls of basil leaves in a blender and pureeing them into a smooth paste. Pour into containers and freeze. It's an excellent base for homemade tomato sauce and gives it more flavor and zing.

Fall is also the time for baking as well. Many home bakers take advantage of it being  apple season and want to bake pies. If that's the case then stock up on Crisco along with flour. Galettes, a more delicate version of pie , can also  be made with the fruits of the season, like pear and fig. These tarts require a lot of  butter so it pays to always have a couple of sticks around. This is also the time of school bake sales so have the ingredients for cookies and cupcakes handy too. Home bakers may just want to bake a batch of some sweet treat just to have a nice dessert. If you're big on doughnuts and fresh baked bread then add yeast to your shopping list.If you're not much of a baker but still love a morning treat of warm rolls, then stock up on a few rolls of poppin fresh anything. This may also be a good time to critically look at baking pans and tins,.Sometimes they do rust and need to be replaced. Think about buying   the new silicon versions which will make the baking experience easier. Also stock up on vanilla , sugars, both granulated and confectioner as well as food coloring for icings. too.Candy making is big now too. Make sure the candy thermometer is working properly or just replace it.. Also have plenty of sticks ready for candy apples.

Yes, there's a nip in the air. That 's a signal that home chefs and home bakers can go back to making hearty dishes and rich apple pies. Tis the season for serious cooking , baking, and of course, eating!

The Bake Off Returns

Who doesn't like a competition show. There's drama, tears, back stabbing and Victoria sponge.Yep, the Great British Bake Off is back on the air in America at 7PM on Sundays, thanks to the good people at PBS.It's an informative and fun romp through the various levels of baking. Because it's British to the core, it's not as brutal as some Yank competition shows. It's sort of like a tea- but with bite.

The judges are back - the suave but stingingly honest Paul Hollywood,the sweetly stringent Mary Berry, and the hosts Sue Perkins and Mel Giedroyc. These two are a comedy duo but have also hosted other English  food shows  such as Light Lunch and Late Lunch.Ms Perkins also was featured with food critic Giles Coren on the Supersizers series where they ate dishes from various centuries. Together this band  creates the perfect blend of serious and funny. The hosts offer encouragement and laughter to stressed out bakers, while Mr. Hollywood and Ms Berry offer advice in a teacher like way similar to Tim Gunn's way on Project Runway. The show is divided into three sections, the signature bake where bakers have to make their own recipes according to a certain theme (such as sponge or pies) the technical which is where they all  must follow one recipe) usually one contributed by  Mr. Hollywood or Ms. Berry) and the show stopper, This last tests the bakers on their skill and talent. All the shows a have a theme, whether, breads, pies, cakes, and biscuits - or cookies here.

Unlike some competition show, the competitors aren't cut throat or even that back stabbing. Maybe it's because they're British and they possess a certain civility there. Like American competitions, the backgrounds are varied. There are no professional bakers here. This season,  Season 5 is just starting here (it's the middle of season 6 in the UK). There is Beca, a Welsh military wife who loves both singing and baking, Ali, from Birmingham is the only baker in his family  and loves to create tarts while Rob is a space satellite designers who has a thing for foraging mushrooms The bakers are as young as 18 such as Ruby and , older more experienced home bakers such as Deborah and Howard. There are ten bakers per season and the final three compete for the title of Britain's best baker. PBS will air the second show tomorrow.The best moment , came from Josh , a baker eliminated  in the very first show. He accidently subbed in salt for sugar in  the technical challenge of angel  food cake. Seeing Mr. Hollywood choke on it was priceless. Sad to say it was one of the reasons josh was voted off.

The Great British Bake Off is a sweet treat on a Sunday night. Watch it for the drama but also  for the great rcipes. It''s a fun and educating race to be the best bakers  the United Kingdom has to offer..

A Day To Help

It's always hard on this day, especially for Americans. We can move on  by dong random acts of kindness and community service. This is the time to think about volunteering at soup kitchens and pantries along with helping our military section.

Again, I can't stress the importance of helping those less fortunate. It also is a good idea to include kids, reminding them how truly lucky they really are.If you can chop, dice, mop and wipe, you're welcome at any kitchen. Donate those extra veggies and fruits from your late summer harvest too.Tomatoes, peppers and squash can go a long way in creating sides and stews. Local farms should think about donating fresh apples and pears to both soup kitchens and food pantries. Also these provide better nutrition and benefits than any packaged treat and teach younger ones about eating right and healthfully.Many cities and towns have meals on wheels which need volunteers. Senior citizen centers also need people as well Food pantries need people too, namely I the form of stockers .If you have time, then think about spending a few hours every week at your town's or church's food bank.

Our military  should also be celebrated. They have had the roughest battle for the last fourteen years. Restaurant owners should have veteran's days where  military and their families can enjoy a free meal or at least a free dessert.Many chain restaurants do offer this or some kinds of discounts.Local heroes should be honored too. If you know one, don't hesitate to bake a cake for him or her or invite to dinner or an early fall barbecue.Our older veterans also deserve that honor and recognition. Buy them a drink at your local VFW, treat them to a doughnut at your local Dunkin Donuts.Invite  them to a dinner  out or a home cooked meal where they  can tell you about their time in service. They'd appreciate it while you receive a section of living history. Another idea is creating goodie boxes for the troops overseas. Pack with homemade cookies and snacks, along with salt and pepper and condiment packets.Please include letters of thanks as well.

September 11th is always a hard day to get through. Yet we can honor those lost by volunteering at soup kitchens or helping our vets.It's a day - a start to make the world just a little bit better.

A Bright New Restaurant Season

Autumn in New York is magical. The stifling heat is gone, replaced by crisp breezes.It's s the start of the party season as well as a brand new season for the arts. It's also a brand new season for eateries with many of them opening up during these next few weeks. It's an eclectic freshman group with flavors from Provence to the American South.

The New York Times Food section  featured them yesterday in their fall restaurant preview. Veteran food writer , Pete Wells went up and down Manhattan Island as well as into the boroughs to find the latest and soon to be restaurants. of course there are the classic French one like Le Garage in Brooklyn that features classic Gallic flavors like beurre noire and Rouge Tomate Chelsea , a branch of the midtown one. This is New York City after all , and Italian and Chinese cuisine reign supreme here. Affectionados of the cuisines will not be disappointed with the latest creations from partners Mario Batali and Joe Bastianich.,  La Sirena.This is a huge 250 seater hybrid trattoria in the trendy Maritime Hotel. Mr. Batali has a menu full of roasted and fried tidbits along with pastas and scaloppini , reminiscent of Little Italy restaurant fare. The Waldorf Astoria is also acquiring a new eatery in the form of La Chine , a Chinese restaurant , that reflects its' new owners heritage. It will showcase  unusual dishes like raw lobster with winter melon, along with raw drunken shrimp in yellow wine. Chef David Garcelon , the chef at La Chine is familiar with working with raw fish and he'll leave his imprint there.

Are there any stand outs? There are a few predicted such as Carla Hall's Southern Kitchen that features homey classics such as chicken with hot sauce.The Lower East Side has welcomed  Lucky  Bee which serves Asian street food like smoked trout with betel leaf. German and Austrian foods will be on every Manhattan foodie's must eat list thanks to German chef Guenter Seeger who will open a restaurant with his  name and the wittily named Austrian restaurant, Freud. The last is big on weiner schnitzel along with other Viennese classics in an atmospheric brasserie that's reminiscent of the actual Freud's Vienna.Nordic food is also anticipated from chef Gunnar Gislason, who was the chef at the famed Dill in Reykjavik, Iceland. He'll head the restaurant connected with the Nordic market at Grand Central Terminal. Authentic Peruvian cuisine , is going to be served at hot spot to be Llama Inn  and it's predicted to be one of the city's most innovative. Another star on the horizon is Indian Accent which will also  serve diners  risotto, soft shell crabs and pork ribs along with traditional dishes.

Fall in Manhattan is always an exciting time, full of fresh starts and new beginnings. It's definitely true of the city's restaurant trade. New eateries abound and with them exciting new tastes .

New Spins On New Year's Foods

Rosh Hashanah begins on Sunday night .It is a new year full of old recipes, lovingly passed down for generations. Sometimes, though, it pays to add a touch of the new . Nothing livens up a holiday meal than a new spin that guests and family will love.

Both Melissa Clark and David Tanis realized this and made it the center of their respective columns in today's New York Times Food section. Ms. Clark decided to make a roast chicken with plums for her menu and column A Good Appetite. which is a spin on serving something sweet for the New Year. This ensures tht the upcoming twelve months will be sweet .This can be cloying if done wrong. There has to be a balance as sweet and savory play off each other. For this Ms. Clark uses a roast chicken flavored with red sumac a , spice popular in Middle Eastern and Greek cooking. This is not derived from the tree but is a tart, bright red berry that is dried and ground up into a powder.Ms. Clark uses it as part of a garlicky rub for the chicken. She roasts two in a large roasting pan with a rack, the kind used for roasting Thanksgiving turkeys.  Cooking underneath, and absorbing the sumac infused drippings are the plums, cut up to make a kind of chutney. Cinnamon is added to the rub and the plums to tie it all together. It's a perfect way of adding sweetness without it being too overwhelming.

David Tanis also contributes a family favorite in his A City Kitchen column. It's his Aunt Edith's apple kuchen ,It is an easy bake  with the recipe similar to a coffee cake.It's a quickly made batter too, topped with any kind of fruit , sprinkled with sugar and then baked,Mr Tanis tweaked the recipe by adding candied ginger and a touch of honey to the batter and giving the cake a honey glaze. New crop apples give it texture and fruitness. Home bakers could sub in pears, another fall fruitjust coming into ripeness.,, for the apple and the ginger can be nixed  for a milder tasting cake. The honey glaze can be kept and for a more fallish taste, try wildflower honey. It is a bit richer than other cakes thanks to the  three whole eggs along with a stick of butter however it is a holiday cake so  it can be indulgent. Margarine could be subbed in but then the cake loses its' rich buttery flavor. The apples and honey are a spin on a Rosh Hashanah tradition of dipping slices in a bowl of honey to ensure a sweet year.

The new year is a time for honoring traditions and new hopes. These recipes are like that, a combination of the old embracing the new. They are a delicious way of welcoming in Rosh Hashanah.