Camp food ranged from overburned wienies and gooey s'mores to mystery meat and over boiled veggies. Good food always came in care packages from home , However that's all changing .Camp food is now full of good things with healthy and tasty recipes.It's no longer fare to be tossed to the bears.It's actually good stuff.
Camp cuisine was the subject of an article in today's New York Times Dining section. The piece written by Jan Hoffman, explores the cuisine of a few camps. This is a new breed of kiddie camp with nutritionists and chefs who create good, nutritious food for tweens and teens. They are sensitive and cook accordingly to children who have all sorts of allergies and intolerance. This makes the whole experience even more fun for those who previously could not attend sleepover camps because of their limitations. Kids get to cook and bake too, often helping out with kitchen duties.
The food itself is tasty and nutritious. There is fresh baked zucchini bread along with homemade hummus. Salad bars are big with veggies grown on the camp premises and also attended to by the campers. Dressings are low calorie yet tasty and a departure from the usual tween fare of fast food..Breakfast is not gummy oatmeal or rubber eggs and burnt bacon but buffets laden with wild Columbia River steelhead smoked salon and whitefish salad. Dinner is lemon chicken coated with fresh ground Japanese pangko breadcrumbs.There are still treats such as homemade chocolate chip cookies but they're made with whole wheat flour and othe natural ingredients
Camp fare is changing for the better. Kids are not only learning how to build fires but also to garden and cook as well as bake nutritious and tasty foods.That's better than learning how to rub two sticks together to create fire!
Wednesday, July 11, 2012
Tuesday, July 10, 2012
Summer Food Gifts
What do you bring to summer parties? A bottle of wine or cake seems too wintry as does candy. You can take advantage of the warm weather harvests as well as lighter versions of cold weather hostess gifts.These are great for any barbecue or pool party.
Fruit trays are wonderful for any indoor or outdoor soiree. They're not only pretty but liked by almost everyone. A tray full of cut strawberries and melon is not only refreshing but elegant looking on any table. They're also soothing after a dinner of spicy ribs or fiery chicken wings.A fun gift is any kind of berry with either a can of whipped cream or a tub of Cool Whip.Layers these to create tasty and low calorie parfaits for the hosts and guests. Even more fun is bringing a whole watermelon.Everyone loves a sweet ,cool slice to finish after a feast. Ice cream is also a fun gift to bring to a summer party.You can treat everyone to sundaes by bringing not only a tub but also whipped cream ,syrups , nuts and candies.An ice cream cake such as the ones that Friendly's and Baskin Robbins sell.Baskin Robbins also sells mini cones that come twelve to a box.Bring these as a festive end to a get together.Friendly's also has ice cream cupcakes that are another neat hostess treat.If you can make homemade ice cream that's another sweet present that's always appreciated. Bringing sweet cool treats to a summer party are always fun.They're also thoughtful ways of saying thank you when you're invited to a warm weather get together.
Fruit trays are wonderful for any indoor or outdoor soiree. They're not only pretty but liked by almost everyone. A tray full of cut strawberries and melon is not only refreshing but elegant looking on any table. They're also soothing after a dinner of spicy ribs or fiery chicken wings.A fun gift is any kind of berry with either a can of whipped cream or a tub of Cool Whip.Layers these to create tasty and low calorie parfaits for the hosts and guests. Even more fun is bringing a whole watermelon.Everyone loves a sweet ,cool slice to finish after a feast. Ice cream is also a fun gift to bring to a summer party.You can treat everyone to sundaes by bringing not only a tub but also whipped cream ,syrups , nuts and candies.An ice cream cake such as the ones that Friendly's and Baskin Robbins sell.Baskin Robbins also sells mini cones that come twelve to a box.Bring these as a festive end to a get together.Friendly's also has ice cream cupcakes that are another neat hostess treat.If you can make homemade ice cream that's another sweet present that's always appreciated. Bringing sweet cool treats to a summer party are always fun.They're also thoughtful ways of saying thank you when you're invited to a warm weather get together.
Monday, July 9, 2012
Exotic Sides for Summer
Summer's eating can be transformed into an exotic adventure just by switching up your side dishes. Instead of the usual macaroni salads and slaws , try other dishes such as bulgur or couscous. You can also make variations of salads using atypical veggies too, It's a fun departure from the usual picnic table or backyard barbecue fare.
Bulgur is popular in Middle Eastern cultures.It can be eaten hot or cold and makes a perfect foil for fresh veggies. Cook some and chill it. Add some farm fresh sliced tomatoes and onions along mint and lemon to it for an exotic side.Another variation is adding some green onions to it and garbanzo beans along with cilantro and olive oil. Serve alongside of lamb or beef kabobs.Couscous also makes for an adventurous side dish. It is basically like rice and has a slightly nutty flavor. You can make a savory side using again tomatoes and green peppers .Made this way it would be good with any grilled meat. You can also add dried peaches , raisins and almonds as a bed for grilled chicken or skewered chicken
Varying salad ingredients will also add flair and a hint of the exotic to your summer picnic, Try Asian pear (which can be bought at most Asian based grocery stores) .It can be sliced into strips and served with a tangy orange vinaigrette and almonds. This is a perfect dish for any seafood such as grilled salmon or shrimp kabobs.Garbanzo beans , usually mashed for hummus are excellent in salads that are loaed with scallions and cilantro. Dress with a light Italian dressing and serve with burtgers or sausage sandwiches,
Exotic sides makes for amore interesting summer meal. Try something with a Middle Eastern flavor or Asisan flair for some interesting dishes. They will liven up any warm weather lunch or dinner.
Bulgur is popular in Middle Eastern cultures.It can be eaten hot or cold and makes a perfect foil for fresh veggies. Cook some and chill it. Add some farm fresh sliced tomatoes and onions along mint and lemon to it for an exotic side.Another variation is adding some green onions to it and garbanzo beans along with cilantro and olive oil. Serve alongside of lamb or beef kabobs.Couscous also makes for an adventurous side dish. It is basically like rice and has a slightly nutty flavor. You can make a savory side using again tomatoes and green peppers .Made this way it would be good with any grilled meat. You can also add dried peaches , raisins and almonds as a bed for grilled chicken or skewered chicken
Varying salad ingredients will also add flair and a hint of the exotic to your summer picnic, Try Asian pear (which can be bought at most Asian based grocery stores) .It can be sliced into strips and served with a tangy orange vinaigrette and almonds. This is a perfect dish for any seafood such as grilled salmon or shrimp kabobs.Garbanzo beans , usually mashed for hummus are excellent in salads that are loaed with scallions and cilantro. Dress with a light Italian dressing and serve with burtgers or sausage sandwiches,
Exotic sides makes for amore interesting summer meal. Try something with a Middle Eastern flavor or Asisan flair for some interesting dishes. They will liven up any warm weather lunch or dinner.
Saturday, July 7, 2012
Food Pantry in The Summer
Even though it's warm outside there's still a need for food pantries across the country. Poverty and the need for food doesn't just go away in summer and come back in winter. There are families across the US that still need decent, home cooked meals no matter what the temperature is. They need fresh ingredients for healthy living.
What are some of the items that can go to a food pantry now? Cases of bottled water are always needed. Everyone from the young to the elderly need hydration especially when the weather has been scorching as it has been in the big cities like New York and Chicago as of late.Also fruit ades would be appreciated as are fresh lemons and limes for making those drinks. Easy to prepare ingredients such as greens as veggies help as well. For anyone running a farm stand or small farm , think about donating some of your crop to your local town or church food bank. The same stands for fresh fruits too. These are much better than sugary snacks.
Other donation ideas are breads and low sodium cold cuts to make sandwiches for picnics or just to create an easy lunch or dinner.If any butcher or owner of a poultry farm or fish market reads this then think about giving some of your meats too to local food banks. Cold cuts are great but fresh meat and fish is a better warm weather diet.Poultry farmers, if they can also donate eggs, do so . These are always wanted and a good source of protein. Everyone else should alos give boxes of the basics such as rice and pasta. These can be mixed with meats and veggies to create a tasty meal that can be stretched out for days or just simply frozen.
Just because it's summer doesn't mean that the food pantries close down. Hunger and poverty happen all year round.Remember that when you go food shopping now. Add something extra for those who need it to your cart or wagon.
What are some of the items that can go to a food pantry now? Cases of bottled water are always needed. Everyone from the young to the elderly need hydration especially when the weather has been scorching as it has been in the big cities like New York and Chicago as of late.Also fruit ades would be appreciated as are fresh lemons and limes for making those drinks. Easy to prepare ingredients such as greens as veggies help as well. For anyone running a farm stand or small farm , think about donating some of your crop to your local town or church food bank. The same stands for fresh fruits too. These are much better than sugary snacks.
Other donation ideas are breads and low sodium cold cuts to make sandwiches for picnics or just to create an easy lunch or dinner.If any butcher or owner of a poultry farm or fish market reads this then think about giving some of your meats too to local food banks. Cold cuts are great but fresh meat and fish is a better warm weather diet.Poultry farmers, if they can also donate eggs, do so . These are always wanted and a good source of protein. Everyone else should alos give boxes of the basics such as rice and pasta. These can be mixed with meats and veggies to create a tasty meal that can be stretched out for days or just simply frozen.
Just because it's summer doesn't mean that the food pantries close down. Hunger and poverty happen all year round.Remember that when you go food shopping now. Add something extra for those who need it to your cart or wagon.
Friday, July 6, 2012
Homemade Extras
This is the season for condiments. Bottles of ketchup and mustard are gracing picnic tables throughout the country. Dishes of pickles are vying for space between salads. These are the little things that make our burgers and dogs taste extra special. However you can take it up a notch and make these yourself.
This was Melissa Clark’s philosophy in her Wednesday’s A Good Appetite Column in the New York Times Dining section.. She found that making condiments are a relatively easy process and also much more healthier. With bespoke toppings , there’s no need for high fructose corn syrup and all those preservatives. Everything is made with garden fresh vegetables. Her ketchup has grape tomatoes for sweetness along with dark brown sugar and Worcester sauce along with red wine vinegar.
Ms. Clark also makes a good mustard that is nice and textured. It is a grainy kind similar to Grey Poupon, being made with both brown and yellow mustard seeds. Her bread and butter pickles are easy to make and have all that old fashioned pantry goodness. She creates a brine made from kosher salt and cider vinegar, ,fresh dill along with black pepper and coriander berries. Brown sugar is then added a to give it a certain amount of sweetness. Her cucumber of choice? Kirbys. Because they are a nice , plump cuke that makes for nice rounded slices.
There’s nothing like a homemade topping to add zest and zing to burgers and dogs. They make these ordinary barbecue and picnic staples extraordinary.. They also give them some old fashioned and old school taste that bring back many summer memories.
This was Melissa Clark’s philosophy in her Wednesday’s A Good Appetite Column in the New York Times Dining section.. She found that making condiments are a relatively easy process and also much more healthier. With bespoke toppings , there’s no need for high fructose corn syrup and all those preservatives. Everything is made with garden fresh vegetables. Her ketchup has grape tomatoes for sweetness along with dark brown sugar and Worcester sauce along with red wine vinegar.
Ms. Clark also makes a good mustard that is nice and textured. It is a grainy kind similar to Grey Poupon, being made with both brown and yellow mustard seeds. Her bread and butter pickles are easy to make and have all that old fashioned pantry goodness. She creates a brine made from kosher salt and cider vinegar, ,fresh dill along with black pepper and coriander berries. Brown sugar is then added a to give it a certain amount of sweetness. Her cucumber of choice? Kirbys. Because they are a nice , plump cuke that makes for nice rounded slices.
There’s nothing like a homemade topping to add zest and zing to burgers and dogs. They make these ordinary barbecue and picnic staples extraordinary.. They also give them some old fashioned and old school taste that bring back many summer memories.
Thursday, July 5, 2012
That Secret Ingredient ? Store Bought!
Most chefs go for the most artisanal products they can find.It has to be hand whipped mayo or a specially pressed olive oil.Yet , surprisingly some of the top professionals actually use ordinary every day products to enhance a dish. Is this kosher? Yes. More and more are using just ordinary food stuffs in extraordinary dishes.
This was the subject of an article in yesterday's New York Times Dining section. The piece written by Dining regular Jeff Gordinier, tells about some of the country's greatest cooks' greatest secrets. Some like Napa Valley'sMichael Chiarello find that mass produced is better than bespoke. He saw that especially in peanut butter. Artisanal or gourmet kinds has a tendency to be dry while Skippy's has a lovely smooth oil enriched texture. This is due to it being mass produced along with all those artificial ingredients that are dumped into it.
Another chef,Tony Maws, of Craigie on Main in Cambridge Mass, extols the virtue s of Hellmans' mayo. He also loves Frito Lays chips even though he makes something similar in his restaurant.One chef has even tried to copy Heintz's ketchup recipe and has used the original in several of his recipes. This is nothing new, Jamie Oliver, that famed and cool British chef has always told his fans to use as much processed food as possible in recipes. The artisanal stuff is sometimes too rough and raw and actually doesn't work. A splash of Coke or a dollop of Hellman's is much better in making a dish taste phenomenal..A lot fo chefs start thwir sandwiches out with Wonderbread, the most blandest of any commerical baked good
Sometimes that special ingredient isn;t so special. Yet if it makes a dish sing, then use it. A dollop of Hellman;s mayo or a scoop of Skippy's is all it takes.
This was the subject of an article in yesterday's New York Times Dining section. The piece written by Dining regular Jeff Gordinier, tells about some of the country's greatest cooks' greatest secrets. Some like Napa Valley'sMichael Chiarello find that mass produced is better than bespoke. He saw that especially in peanut butter. Artisanal or gourmet kinds has a tendency to be dry while Skippy's has a lovely smooth oil enriched texture. This is due to it being mass produced along with all those artificial ingredients that are dumped into it.
Another chef,Tony Maws, of Craigie on Main in Cambridge Mass, extols the virtue s of Hellmans' mayo. He also loves Frito Lays chips even though he makes something similar in his restaurant.One chef has even tried to copy Heintz's ketchup recipe and has used the original in several of his recipes. This is nothing new, Jamie Oliver, that famed and cool British chef has always told his fans to use as much processed food as possible in recipes. The artisanal stuff is sometimes too rough and raw and actually doesn't work. A splash of Coke or a dollop of Hellman's is much better in making a dish taste phenomenal..A lot fo chefs start thwir sandwiches out with Wonderbread, the most blandest of any commerical baked good
Sometimes that special ingredient isn;t so special. Yet if it makes a dish sing, then use it. A dollop of Hellman;s mayo or a scoop of Skippy's is all it takes.
Wednesday, July 4, 2012
Happy 4th Everyone
Happy July 4th to all my American foodies around the world! Enjoy today -eat wise eat healthy.
Remember to also say a prayer for our servicepeople still abroad and who are having their barbecues in some foreign desert or on a sip in the middle of an ocean,Pray that this is their very last tour a broad and that all their American holidays are now spent at home ,
Enjoy those fireworks!
Liz
Remember to also say a prayer for our servicepeople still abroad and who are having their barbecues in some foreign desert or on a sip in the middle of an ocean,Pray that this is their very last tour a broad and that all their American holidays are now spent at home ,
Enjoy those fireworks!
Liz
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