The New Face of College Eating.

 It used to be that colleges had a one meal plan fit all ideology. Yet there are more and more students who don;t fit this. They could have nut allergies, be vegan or have religious restrictions. The meal plan has to change to fit the student body's needs.

Regular contributor and chef Priya Krishna wrote about this in yesterday's New York Times  Food section. Years ago many a handful of students were allergic to peanuts or couldn;t eat various baked goods. Now one in six students have dietary demands as opposed to the one in eight just a few years ago. Now students can have customized plans, thanks to campus dietticians creating different dishes and opening up allergen free cafes. The students should come first. Most meal plans cost  around $5,023 according to a 2022 report from the Department of ducation.  some schools such as Vanderbilt University has a cafe that bars te F.D.A;'s top nine allergens. another dinign hall is free of peanuts, tree nuts and gluten along with an app that lets students with allergies customize their meals.Other schools have made similar moves but there are some colleges that simply list their ingredients and offers bins of alternative choices like gluten free bread and dairy free yogurt.

There is always a debate about how far college dinign halls  shou;d go with accomodating their students. robert Nelsom, the chief executive of the National association for College and Universuty Food  Services said that some dining hall managers argue that it's better for affected students to learn to navigate a convential bufffet. After all they'll have to do it once they graduate and enter the workforce. This may make sense to some students who find their school's dining ha;; choices adqequate however there are many who do have serious problems. Yale senior Maria Bambrick  Santayo, a celiac disease sufferer only had six symptom free days where she didn't feel sick from eating. Students would mix up spoons whioch lead to cross contamination. A busy kitchen can't guarantee that bits of flour will also fall in gluten free dishes University of Virgnia graduate Erica Kem had all sorts of allergies , including beef, sesame  mustard and tomatoes. The school didnt address these unusual allergies. her parents had to make her meals. Luckily there is a board created by two Northwestern students. Kethan Bajaj and Julia Auerbach. Their  College advocates  For Food Allergy Awareness and Education. 

College dining halls are not what they  once were with simple meal plans. They are changing to fit students' needs and wants.  Doing this will make student life easier.

The Personal Lives Of Personal Chefs

 Everyone thinks that personal chefs have great glamorous lives. They cater literally to celebrities and can create fantastic dishes with any ingredient they desire. Yet there's also a down side - one that affects their personal lives.

Regular contributor to The New York Times, Amelia Nierenberg wrote this fascinating article in today's New York Times Wednesday Food section. Many think that a personal chef is a great job. It does have its' perkes, Hanging out with stars and athletes. Cooking with the best ingredients possible. Phenomenal pay. Personal chef,Tashea Chanelle Younge can make  up to $12,800  a month. she has traeled on planes and yachts, creating delicious meals. Yet she is nothing more than the help.She knows her boundaries . It can be taxing however because she really can;t interact with her employers or their guests. The same is true for rob Li who is no stranger to cooking for others. While his parents had a resraurant in upstate New York, he is apersonal chef to a middle aged millionaire in the Hamptons. It is a glamorous  holiday setting for sure but there are drawbacks. Chef Li FaceTimes with his friends in New York City as he misses the excitement and night life . He and his emplyer do get along . They're more like room mates yet the age gap makes it impossible to connect. He's lonely most of the time , filling in the hours with editing footage for his videos on TIktok and Instagram.

Yet more and more young chefs are picking up jobs. The need for personal chefs grew during Covid. Many wealthy family didn't not want to order out and wanted fresh cooked meals prepared for them. For cooks this was perfect.It was either this  working in a restaurant's kitchen which can be poorly ventilated or  collecting unemployment benefits . There are several agencies that do help chefs find employers. Sami Udell founded Whole Sam during th e pandemic. At first restaurant chefs sneered at the idea of being apersonal cook and Ms.Udell had to go on Craig's List looking for them. Now she receives ten messages a week from young chefs lookinf or job advice. Private Chef Match is another agency that matches cooks with employers .It has a seventy-five percent jump in applications from candidates "who wish to leave or never enter at all the restaurant world." Another agency Food Fire and Knives has also seen an uptick.  These chefs are meeting a steep demand that began in the early days of the pandemic.It wasn't for making sourdough loaves but for high quality food. It can be a dream job because of the freedom and trying out new dishes. Many chefs put their work on different platforms to atrract more employers and interest.

There are many plusses to being a  personal chef. Yet there is also a downside to this glam job. Like any career it has its' ups and downs.

Piedmontese Onions Done Right

 sometimes a recipe allows you a do over. That's what happened when the Piedmontese onion recpe turned out a disaster.Luckily it was amended and to delicious results.

I started out with a vegan version of my Nonna's and Mom's stuffing recipe.

I used a combo of Beyond Meat , breadcrumbs, some of the onions chopped  Vitalife mozzarella, cheese and Melt Butter.

This is BeyondMeat I used about half about ten ounces

A quarter cup of bread crumbs were added to this

Chopped onion and two tables spoons fo microwaved Melt were added to this to moisten it. I didn't have any Just Egg for binding but the Melt seemed to do the trick.

 The onions were were unstuffed and re cut to fit the stuffing Tge vegan mozzarella was also added to.

You can see it's bigger ,and more cone like to fit the stuffing.

They were then stuffed and microwaved for about six to seven minutes in the microwave

The end resukt was a much tastier version of what I had first made. I realzized II took the easy way out.

The filling was a mix of crunchy and tender while the onion was exquisitely tender.

Some recipes you can do over. This is the case with Piednmontese onions. They were perfect thanks to a more tradditional and classic recipe.

Remember Those WHo Labor

 Even though it's Labor Day in the Us, remember laborers around th eworld today They're the ones that help put food on our tables. A lot of American produce come fromt farms around the world. It's also good to remember those locally too.

This is the day to thank everyone involved in the food trade. Be sure to tip the waitstaff generously at any restaurant or cafe. They too aren't immune to the high cost of living. Also thank those local farmers and who provide us with seasonal fresh produce. Say a prayer for countries Mexican farmers who provide us with seventy-seven per cent of fruits and veggies. while their Canadian counterparts who give us eleven per cent, namely wheat from  the Midwest  Provinces Saskatchewan, Manitoba and Alberta. Also be civil to grocery store workers as well. They 're the ones that provide you with delcious baked good and peprare cold cuts for you as well as whole meals.

Enjoy the day before heading of to work or starting a brand new school year. Be kind and generous to all those responsible for putting food on your table.

LIttle Chefs Big Help

 The school year has or is just about t o start. While it's great to teach kids the language arts and STEM it is also good to teach them about humility and sharing.It makes for a better , more empathetic student.

What can kids do? Visit nursing homes and take part in food pantries. Some secular and religious schools do this, Kids can hang out and bring snacks like apple slices and carrot sticks to share with their elders.A fun idea is having students, whether, they're in kindergarten or high school also visit veteran homes.. Here they can listen to stories while sharing afternoon snacks. Inviting an elderly neighbor or veteran over to your house can also expand a child's experience.Ask your guest what they would like for dinner and dessert. Have your kids help in making both. Another idea is the kids helping yo create a meal or sweet for a shut in neightbor and go with you when you deliever the food. if you have older children then enlist them to go shopping for elderly neighbors and family memebers. It's a  great way of having them bond and learning about altruism.Older teens like sixteen and seventeen year olds can drive them to the sotres or even out to a restuarant for a saturdya or Sunday lunch.

Of course bake sales have always been a school staple. Kids should get involved in them as well. This is perfect for little bakers who love to create sweet treats.  Talk to their teachers to see if the class can "adopt" a charity in which they can fund raise. It could be an animal charity or for a family who is struggling. They can expand their repetoire by offering some savory treats as well. Think cheese or sausage breads or little pizzas that can be warmed in portable ovens. They could evne try their hands at such complicated recipes like croissant and brioche. The enire school can have a charity dinner or buffet with the proceeds go to a charity as well.  Middle school kids can help in cutting up veggies and measuring ingredients. The smaller ones can help in organizing the utensils, plates and napkins. Again kids of all ages can help in baking desserts like chocolate chip cookies and brownies.A great act f charity is also working at a food bank. Kids cna help in putting together packages for those in need. it teaches them not only about helping others but putting together nutritious ingredients for home cooked delicious meals.

Kids need to learn about empathy and kindness as much as they need to learn about the arts and sciences. emphasize the importance of giving to others by way of food.It'll make them more aware of the world aroudn them.

Stuffed Onions Gone Wrong

 One of the unofficial dishes of Piedmonte Italy is  stuffed onions,  every family has a recipe for cipolli or oignon ripienne , varying ingredients and spices. Are they hard to replicate ? yes and no.

I've been wanting to make these bt to be honest didn't have the recipe (I do now) I also wanted to skip the process of placing them in the oven. What I didn;t know was that theyhad to be boiled in a mix of vinegar water and salt for half an hour. I did choose the right onions though.

These were really perfect white onions bought form my local Acme. I followed air fryer fried onion recipes (big mistake)  which requires them with cut ends and a cored out middle. The two outer layers had to be removed as well.

This was impossible to do and there was also left over chopped onion which was cooked with extra Gardein meatballs 

I used only four of these as a filling.

The onions required a lot more coring to fit th e meat balls. Then it was onto putting them in the air fryer. I followed various  recipes for cooking times. and came up with eight minutes at 400 degrees Farenheit for th e first fry then another eight minutes at 370 degrees Farenheit for the second

  Thisis after the first cook.

                                                              Then the second.

As far as the flavor, the onion over powered them and the interior layers were not as cooked as I would have liked them .I prefered wihat I made with the extra meatballs and onions corings.

I just used two tablespoons of Melt plant butter and olive oil and sauteed and steamed them until the onions bits became translucent.

These were better than the stuffed onions

 These turned out perfect and I plan on makng these again with the addtion of chopped green peppers and tomatoes.

The next stuffed onion recipe will be the true Piedmonntese one. The air fryer ones just did  not come out right. I realzie classic recipes need classic cooking in order to be delicious.

Homemade Macarons? Yes Please!

 Macarons are on everyone's wish list. These delightful  little bites  are sweet and airy treats a taste of alomnd mixed with ganache ro buttercream. They're every sugar addicts dream. Unfortunately they can be expensive , costing two and sometimes three times more than the average cookie. Don;'t depair .Macarons can be made at home.

Famed pastry chef and regular contributor Claire Saffitz gave the recipe for chocolate ,pistacchio and raspberry ones in yesterday's new York Times food section.Many home bakers balk at the thought of making them. They can be tempermental at best and even some of the better bakeries have had trouble creating them. There are plusses in baking themat home. One they are very expensive, One cna cost as much as five dollars. You'll be saving a lot of money by creating your won. Also you have more control of the sugar added. Many bakers put in a bit too much sugar which can mask the other flavors.Another asset is that once mastered macarons can be made in a varirty of different flavors with different fillings. Home bakers can go wild with their own creations and have fun using different or unusual ingredients. You do have to be dedicated for baking them. Filled macarons are really a two day process. It stsrtd with almind meal flour, usually King Arthur's is the best choice. Then there are th e egg whites which can be subbed in with aquafaba for vegans and vegetarians,

There are excellent tips included too, The mernigue should be very firm which creates a stable base. Then you mix in your dry ingreidients like almond flour and the confectioners sugar in a folding mtion called macronage. This deflates the meringue which gives the batter a glossy lava liketexture. This will make it settle into flat smooth cirlces on the baking sheet. Keep in mind that if the batter is lumpy it,s been undermixed: if it's pancaking into thin  puddles its been overmixed. as for the flur use an extra fine almond variety.A coarseer grind can lead to cracked shells and oils from almond skins can weaken the meringue. Use gel food coloring. The liquid kind can lead to cracking. You have to have a pastry bag to pipe the shells on a silicon baking mat. The mats will stay perfectly flat resulting in rounder shells. DO NOT use parchment because it tends to wrinkled underneath the macarons, sightly distorting the circles. Let the rounds air until a skin forms on them, Unlike other baked good , macarons should be baked at a low oven 275 degrees Farenheit. This will maintain their round shape. Let them sit overnight before filling them with ganache or buttercream.

Merignues are such tasty treats that they're hard to resist. Make them at home with favorite flavors. They'll be at the ready to satisfy a sweet tooth.