That Meal Out

 It used to be a night out at a good restaurant was an affordable occassion. Now it's an expesnive trip out. why? Because a restaurant is a business like any other. They have expenses too and workers that have to be paid. It also costs to produce a steak dinner or a plate of pasta - just like any other business offering products.

Regular contributor Priya Krishna and Lia Syam explored this in today's New York Times Food section. There are many factors , the most importnt being food prices.They've skyrocketed , especially pork and beef. Restaurant owner Bruce Moffett used to charge twelve dollars for his Korean beef with crispy rice back in 2019. Three years later the dish now costs four dollars more. scallops are up 118 per cent, Keep in mind that sunflower oil comes from  war torn.Russia and the Ukraine. production is spotty hence the high price. On the Americna front, fuel and fertilizer have also gone up which factor into the wholesale cost. After food comes labor costs. Many eateries also give their employees health insurance and that can cost. Salaries have also risen. Even a Manhattan dishwasher can make close to a thousand dollars a week. Hiring a top chef can cost thousands a week. A no name executive chef can pull in $1200 a week. However being generous can affect the restaurant. Mr Moffatt has cut his days open to five instead of the usual six. That could mean thousands of dollars not being brought in.

Of course there are the extras. Liquor surprisngly is one of them. Yes a place can be a BYOB however if it has an extensive wine list anf good bartender then it elevates it. A 765 ml bottle of Laurent Perrier champagne is $38  when it was only $39 in 2019. Even wines have gone up.Sauvignons are now going for $50 as opposed to $45.Luckily bourbon and whiskey are not that expensive. The worst is the utiltiies. Again thanks to Russia invading the Ukraine has disrupted gas production, The natural gas that fuels water heaters and ovens has risen eighty-five per cent.The Good Food restaurant is upgrading its' water infrastructure and is passing the cost down to customers. Then there's new equipment and landscaping and the cost of that upkeep. Even though we don't think about it there;s the cost of dinner ware. Dishes and glasses, especially wine glasses ger broken all the times. Forks get lost in the laundry. It costs to replace them, epsecially wine glasses which can be sold for as high as $36  a glass. Takeout also is another rising cost.  To go boxes are about $120 a case. Then there's the utensils and straws (altough many places are forgoing the last).

Consider all this when you're eating out.Is it worth spending estra bucks for a good meal out? the answer is yes if you really feel you really deserve it. You can't put a price on a fun meal out.

Yee Haw It's Cowboy Caviar

 There's a fun summer dish in town and it's Cowoby Caviar. It's a zippy mix of black beans - hence the name and different veggies. It's one of the easiest and tastiest dishes ro make during August.

This has been on my radar for some time. It was finally time to make it and it was a fun make.It was the perfect lunch and dinner during a steamy 100 degree day.

The original recipe first made in Rexas during the 1940's calls for an avocado , a bell pepper , cherry tomaotes, black eyed peas and sweet corn. I changed up the orginal recipe by omitting the black eyed peas and olives - maybe next time,.

I used two chopped avocados simply bhecause I love avocados.

These were cut into long strips, You can chop them into smaller pieces as per the original Cowboy Caviar recipe.

                                     

 Then the tomatoes. I love a summer dish with a lot of tomatoes so I added three chopped ones.I added their juiice too which adds to the vinaigrette.

Thne the green pepper. I used green instead of red because it added color. This was sliced and chopped into small pieces. As for the corn, I'm not a fan of it so I let others add their own. 

You should use a red onion but that can be too intense in flavor. I opted for a sprinkle of onion powder along with a dusting of garlic powder. Since this was is a Texan dish, I switched the lime for a teaspoon of chili powder for a real cowboy Tex-Mex flavor. It gave the vinaigrette a zingy flavor,

A quarter of a cup of olive oil and red wine vinegar is all it needs for the vinaigrette. Add seasalt and freshkly ground pepper for more flavoring.

                                                           Here it looks like a tomato salad.

                                                         I added these. Stop & Shop's Blue corn chips which have a deeper,        mellower taste than their yellow corn counterparts

It made them much better. This was one of the best salads I've had. It was delicious , thanks to the different veggies and the kick of chili powder. I plan on making this again - soon. It's the perfect weekend dish and even for a party.

Coeboy Caviar is the dish of the summer. It's the perfect cool and easy dish for a steamy day. Make it and enjoy its' tasty mix of veggies and chili powder.

Raw Deals

 It's too hot to cook or bake anything. What to do? Eat raw. Those fruits and veggies have a lot of benefits - one being an easy meal or treat to prepare.

Take advantage of the harvests right now. Tomatoes are coming into their own and there's so much to do with them. Try a bruschetta for lunch or an easy dinner. This is a mix of chopped vine ripe tomatoes with olive oil , and basil, also in full bloom right now. Garlic give it flavor and if you want you can add a drop of balsamic vinegar and chopped onion.It's usually served on grilled slices of Italian bread but the slices really don't have to be. Beefsteak tomatoes can be stuffed with tuna salad mixed with chopped celery and mayonnaise. These are a cool dinner that can be made without much fuss.If you do insist on cooking , then just boil up some pasta with salsa cruda. Again take the summer favorite the tomato and have it marinate in olive oil ad minced garlic for two to three hours. The pasta's heat along with a cup of the pasta water will cook it. Add a sprinkle of Parmesan and it;s agreat summery dinner. Do give gazpacho a try during these steamy days.It;s an easy blend of  four tomatoes, one sliced  cucumber, one chopped green pepper and a clove of minced garlic. A cup of olive oil creates a smooth silky bisque like texture as it's blended.

We still crave sweets even though it's broiling outside. Yes we could easily eat ice cream every night or frozen candy bars but there is an alternative: fresh fruit. It's not only tasty but also healthier than frozen dairy treats every night. You can still enjoy frozen treats though. A frozen chocolate covered banana is a yummy end to any barbecue. It's an easy heat of chocolate and vegetable oil in the microwave until the chocolate is melted and glossy. Dip whole bananas that have been frozen for fifteen minutes into it. You can them roll them in chopped nuts, flaked coconuts or sprinkles for extra fun.Bananas also make for a good non dairy ice cream. Slice and freeze four of them overnight. Put into the blender or food processor a day later. The result is a  cool creamy spoonful. Add some chocolate syrup, and  vegan whipped cream for a really decadent treat.Of course a mixed melon salad is the perfect treat or dessert on a ridiculously hot August day. Mix chunks of  refrigerated watermelon ,cantalope and honeydew in a bowl and serve in cups. Cherries are another snack that's perfect as a nibble or ending a meal. The same goes for frozen grapes. Just freese then and take out when you need something cold and sweet.

Eat raw if it's too hot. Go for fresh fruits and veggies to sustain you.It's not only cool but good for you.

Fungies A Diet Must Have

 No matter how old you are you need suppliments. it could be vitamins, protein  powders or natural herbs. There's a great new addition to any diet - Fungies Lion Mane Gummies. They're great for boosting moods along with improving meomory and mood

I need these in my life because I suffer from sciatica which is probably caused from inflammation of some kind. There are days when it's impossible to walk or even stand. Lion's mane, a white shaggy looking mushroom (that looks exactly like its' name) is great for reducing any kind of inflammation. I'm taking my two a day to help with this and regain moibility. The mushroom is also a  great mood booster, staving off anxiety and depression along with helping the mind to remember.It's also good for preventing dementia and helping with deterring diabetes.

Another plus is that they're gummies .The bottle has both strawberry and blueberry flavors and they're easy to take at any time of day.Another reason why I like them. Some suppliments are like horse pills with a bitter taste.These have a juicy, all natural flavor that you can take with breakfast or even after a meal. That's what company founder Rob Kaufman thought too. He turned lion's mane into a flavorful plus in any diet.

Get a bottle of Fungie's Lion Mane's gummies. They are not only great for you but great tasting.They're perfect for combatting everything from crippling  inflammation to boosting a bad mood and foggy memory.

Getting That Plant Based Diet

Going green dietwise means eating more plants. Some may think this is a task but it's easy thanks to  a new advice/cookbook. Anyone can eat and live healthier with delicious dishes that revolve around more natural ingredients. 

How To Eat More Plants (Penguin Books UK 2022) was written by Dr Megan Rossi and it's a great how to along with being  a must have in every home chef's library.Dr. Rossi is an internationally known gut health specialist  She is also the founder of the Gut Health Clinic, and the creator of the health food company BIO&Me along with being a practicing nutrionist and dietitian. She gives case examples along with excellent advice to anyone thinking of switching to a meat free diet.There is are pages on gut metabolism explained in detail that are fascinating and explain how what we eat works with it.Another good thing is a chapter on how to read labels and to fully pore over the inredient lsits. Dr. Rossi also write about how to de-stress and sleep better. It could be "forest bathing" a walk through nature or cuddling up with someone special. There is also a FODMAP chart and guide for those who have some intestinal distress  along with a how healthy is your gut test. As with any cookbook there are guides on what legumes and grains to buy along with a shopping list with the right ingredients.

How are the recipes? Not all are plant based, surprisingly.There are chicken meatballs and orange glazed salmon along with smoked mackerel and Thai inspired fish cakes. Some recipes also have cheese in them as well. Most, though are veggie based.Dr, Rossi includes everything from breakfasts to packed lunches to even homemade probiotic sodas. There is a fiber filled breakfast wrap, filled with yogurt, tofu and avocado and spiked with a fiery wasabi. Her mushroom bacon looks yummy on toast, The dinner recipes are wonderful. There are many variations on stir-fry from Indian to Italian along with an Indonesian version. All The Greens Phyllo pie is a tasty, flaky pie filled with spinach green beans and feta. It'll make for a good dinner or even Sunday lunch. She includes packed lunches. These include a chunky veggie and feta frittata.It can be served hot or cold, perfect in a school or office lunch. She has reinvented chicken burgers that have whole grain  breadcrumbs and egg in them. Yes there are sweets too and with chocolate too. like her probiotic Rocky Road  bark and zucchini chocolate chip cookie. She has a lemon and ricotta cheesecake and a hidden veggie (!) ice cream that holds cabbage and baby spinach. Try her drink recipes like the ginger soda ro the frothy cashew latte.

How To Eat More Plants is the perfect advice and cookbook for those who want a healthier diet. There are some great tips. Better yet there are recipes that are delicious to make for better eating.

The Movable Kitchen

 August is the month for getting away. That means packing up everything, from bathing suits to blankets to even blenders for a week or two away. Yet what do you bring? What stays at home? That's the question.

Regular contributor and cookbook author Ali Slagle created a guide for those cooking away from home in yesterday's New York Times Food section. Why shoould you cook in your rental as opposed to enjoying the local restaurants and treats? Because it's economical and soothing to enjoy familiar recipes. As with packing she advises, plan ahead and stay flexible. Start by listing everyone's allergies and what they're excited about eating. You will have to work with what's in the rental kitchen (unless you bring some of your own gear).Also keep lunch and dinner ideas simple. Choose dishes that use pantry staples that use basic tools.Please bing your knives because you're familiar with them.Ones you find in rental kitchens are usually dull and hard to handle if you're not used to them. It will also make chopping much easier.Of course take advatnage of local markets. There are usually some great nearby farms where you can not only get veggies and fruit in season, but fresh baked breads and treats along with honey and even freshly laid eggs.Seafood markets are a must if you heading to the shore. You can always pick up a a few good lobsters or at least and freshly made  clam chowder.

Again simplicity is the key here. Don;t bring four kinds of herbs when you can use the one that everyone in the family likes. Lean on ingredients you and the family like.Cook hamburgers if they're into them. If they want potato chips and dip for a nightly snack, then buy them. Also buy what looks good. Basics like bread, grains and eggs are essential and should be bought fresh They'll also perk up leftovers. Ms. Slagle also recommends not starting at zero. Chop veggies and fruits at home along with marinating proteins (these can be carried in a cooler) Make dressing ahead of time to bring down with you. Another point before you leave clean out your  rental's fridge  . Make kitchen sink salads where everything isused up or omelets using leftiovers meats and cheeses. Try tofu scrambles or  loaded. pizzas or flatbreads. It has to be as empty as it was when you arrived. The article also has two recipes , one for smashed zucchini with chickpeas and peanuts. and turkey burgers. The first is a fiery mix of beans, nuts and veggies, spiked with jalapeno and spices like  sumac and coriander. The turkey burgers are easy , with ground meat and onion for flavor. Have a fixings bar set up so everyone can put on them what they like.

It's the season to rent a nice water front or mountainside house.The living is easy and so should be the cooking. Plan ahead for a week of simple  and delicious cooking.

Upside Down Goodness

 One of the most classic American desserts is the pineapple upside down cake.It's a cheery, fun dessert that's been around for decades.The thing is it needs to be changed up.How about subbing in other fruits - and nuts for those classic slices.

Regular contributor Melissa Clark thought that in today's New York Times Food section. She takes this decades old recipe and blows it wide open in her A Good Appetite column. For years American home bakers made this cake withit's tropical yellow rings and bright red maraschino cherries. This is nothign new hwoever. The recipe actually started in France based on a very old recipe apple tarte renversee, reinvented into Tarte Tatin by Loire Valley hoteliers Caroline and Stephanie Tatin in the 19th Century. THis still is a popular and lush dessert, with caramelized apples and a buttery puff pastry base. Upside down cakes are also popular in other countries too. 18th and 19th Century americans only had one oan - the skillet. and a stove or open fire. Home chefs  then cooked f their ruit with butter or syrup before adding the batter. The cake was then flipped out of the pan or even served from the skillet . The Germans have something similar apfelfan kuchen, upside down pancakes as do the French with their sanciaux. Americans had something similar with tansy. It wasn't unusual for home bakers to make upside down cakes with prunes or apricots.

Yet it was the pineapple company Dole's 1926 recipe contest that gave us the recipe. There were 60,000 recipes , 2,400 were the upside down cake recipe. It is a classic however Ms. Clark gives a recipe for a pineapple -pecan one for a crunchy difference.She also has variations that include stone fruit like nectarines, plums and apricots alogn with strawberries. There's also a yummy Bananas Foster one made with velvety sliced bananas and coarsely chopped walnuts or pecans. Three cups of fruit and nuts are  caramelized first in unsalted butter  ,light brown sugar and a squeeze of lemon juice.  It's perfect for any fruit. The cake is a rich one, thanks to the addition of sour cream or plain whole milk yogurt and half a cup of unsalted butter. The last is melted and then cooled as it's added with the sugar  lemon zest and yogurt. The dry ingredients  such as baking powder and baking soda.  These are whisked in along with the flour. The batter is  poured into a buttered skilled and on top of the fruit and nuts.Spread it evenly and then bake for thirty-five to forty-five minutes in a 350 Farenheit oven. Let it sit in the skillet for ten to fifteen minutes.Invert on a plate and then let sit another half hour before serving.

An upside down cake with fresh fruit and nuts is a great treat. You can make the traditional pineapple with a twist. You can also change it up with fruits and nuts for a tasty cake.