Every year we remember this day with good deeds and acts.If you haven't already then think about donating food or helping out at food pantries. If you're a foodie then consider something creative to help either our needy or our soldiers . It could be anything , from a stand to a bake sale.
Remember if you do want to help those around you then always consider your town or church's food pantry. Canned foods are always the best, especially vegetables. Also canned beans work well because they're so versatile. If you've been growing veggies and have a bumper crop, don't hesitate in bringing extra squash or tomatoes.The same thing is true with fruit, if you have a few fruit trees on your property. Another good deed is helping out at the soup kitchens in your area. There's always a need for people to either serve, prepare or just cleanup. You may even make a few friends in the process too.
Another way to help is to have some kind of stand. Think about a cider stand(it's kind of late in the season for lemonade one) where you and the kids can sells cups of cider along with homemade caramel or jelly apples. The proceeds can go to a charity of your choice or possibly to buy some essentials for a homeless shelter. Baking for the veterans too is always a nice idea. They would appreciate a cake or plate of cookies - a very small gift for all the work they've done for our country .
Today will always be a day marked with profound sadness.It will never go away - not in our lifetimes. yet we can alleviate it somehow -someway in a charitable way,
Tuesday, September 11, 2012
Monday, September 10, 2012
Wacky Wedding Venues
Yesterday I witnessed a whole wedding ceremony while having a dog at one of my favorite hot dog stands at the Jersey Shore. Steps away there was a beautiful, warm and windswept beach, perfect for tying the knot. Yet happy couple wanted their nuptials at The Windmill, better known for their truly delicious burgers and hot dogs than wedding cake and rice. The happy couple wasn't alone in wanting a different kind of reception. What's trending now are truly unique weddings.
It first started with the wedding cake. Gone were the traditional tiers of white frosting and the couple on top. In their place were now cakes made in the shape of sandcastles and hot rods. Then menus changed to involve sliders and cotton candy instead of the usually sit down dinner with cocktail hour . Then the entire venue changed from sedate but overly elaborate wedding palace to a couple's favorite beach or the pizzeria of their first date.Nowthe prospective bride and groom can have their weddings anywhere, from a Stewarts drive thru to their local doughnut shop. Strange , yes but also romantic and kind of cool.
If you are thinking about having your wedding in an unusual place , start planning. Most restaurants, even pizzerias and Chinese ones do have enough space for both the ceremony and reception. The problem is you may not be able to invite all that you wanted to ask. At most many eateries can seat sixty. The wedding I witnessed had probably twenty people. If that's'' the case, then look for a larger place or have an open housefor the ones left out later on.Also remember guests won't be getting traditional food.Let them know that they'll be feasting on fun foods like hot dogs or pizza .It'll be a mix of formal ceremony with informal eating. Another issue will be drinking. Most smaller restaurants don't have liquor licenses. You'll have to bring your own and preferably just one kind like champagne for toasting.
There's nothing wrong with having a wedding at a hot dog joint or pizzeria. It's wacky , true,but it celebrates two hearts coming together. In the end,that's all that matters
It first started with the wedding cake. Gone were the traditional tiers of white frosting and the couple on top. In their place were now cakes made in the shape of sandcastles and hot rods. Then menus changed to involve sliders and cotton candy instead of the usually sit down dinner with cocktail hour . Then the entire venue changed from sedate but overly elaborate wedding palace to a couple's favorite beach or the pizzeria of their first date.Nowthe prospective bride and groom can have their weddings anywhere, from a Stewarts drive thru to their local doughnut shop. Strange , yes but also romantic and kind of cool.
If you are thinking about having your wedding in an unusual place , start planning. Most restaurants, even pizzerias and Chinese ones do have enough space for both the ceremony and reception. The problem is you may not be able to invite all that you wanted to ask. At most many eateries can seat sixty. The wedding I witnessed had probably twenty people. If that's'' the case, then look for a larger place or have an open housefor the ones left out later on.Also remember guests won't be getting traditional food.Let them know that they'll be feasting on fun foods like hot dogs or pizza .It'll be a mix of formal ceremony with informal eating. Another issue will be drinking. Most smaller restaurants don't have liquor licenses. You'll have to bring your own and preferably just one kind like champagne for toasting.
There's nothing wrong with having a wedding at a hot dog joint or pizzeria. It's wacky , true,but it celebrates two hearts coming together. In the end,that's all that matters
Saturday, September 8, 2012
Simple Weekend Meals
With start of the school year weekend time becomes precious -too precious to waste in a hot kitchen cooking. You can still create healthy meals but in less time.That way you can spend more time cheering on the soccer field, enjoying an empty beach or visiting your college kid.
Instead of reaching for cold cuts which are overly processed,. try roasting a chicken or turkey during the week and using the left overs for sandwiches , salads or simply with gravy. Freshly made soups are easy to whip up and all it takes is a good base. Use bouillon cubes or stock and have fun., Minestrone is not only a quick one two three soup but you can load it with good for the family and you veggies. Use tomatoes from the garden along with sliced zucchini , peppers and onions. Toss in some cannellini and red kidney beans for more flavor too.Another easy fave is stratichella or "rags soup". You can take either, beef chicken or vegetable broth, and then add spinach and beaten egg. Serve with hot crusty Italian bread and a green salad.
Dinners can be simple too. For those too tired , after a day of apple picking or just cleaning house or the summer place, you want something,quick warm and delicious. Pasta fills the bill because it's easy to boil up and then throw on a homemade sauce. For sheer simplicity go with con burro or just simply butter melted into any kind of pasta. Finish with a sprinkle of Parmesan cheese. You can also try aglia e olio, again , it's just olive oil cooked with garlic cloves or slices. You can also make a pasta fresco with tomatoes, and garlic sauteed in olive oil. If you want add pepperoni or sausage. chicken or steak grilled indoors is another easy supper suggestion. Serve with sauteed sliced squash and green beans for a well balanced but quick meal.
Late summer weekends are busy ones. Don't spend all day cooking up meals when you could be doing a million other things. Make something nutritious but make it simple and quick
Instead of reaching for cold cuts which are overly processed,. try roasting a chicken or turkey during the week and using the left overs for sandwiches , salads or simply with gravy. Freshly made soups are easy to whip up and all it takes is a good base. Use bouillon cubes or stock and have fun., Minestrone is not only a quick one two three soup but you can load it with good for the family and you veggies. Use tomatoes from the garden along with sliced zucchini , peppers and onions. Toss in some cannellini and red kidney beans for more flavor too.Another easy fave is stratichella or "rags soup". You can take either, beef chicken or vegetable broth, and then add spinach and beaten egg. Serve with hot crusty Italian bread and a green salad.
Dinners can be simple too. For those too tired , after a day of apple picking or just cleaning house or the summer place, you want something,quick warm and delicious. Pasta fills the bill because it's easy to boil up and then throw on a homemade sauce. For sheer simplicity go with con burro or just simply butter melted into any kind of pasta. Finish with a sprinkle of Parmesan cheese. You can also try aglia e olio, again , it's just olive oil cooked with garlic cloves or slices. You can also make a pasta fresco with tomatoes, and garlic sauteed in olive oil. If you want add pepperoni or sausage. chicken or steak grilled indoors is another easy supper suggestion. Serve with sauteed sliced squash and green beans for a well balanced but quick meal.
Late summer weekends are busy ones. Don't spend all day cooking up meals when you could be doing a million other things. Make something nutritious but make it simple and quick
Friday, September 7, 2012
A Late Summer Picnic
It's still summer and there are still weekends that call for a picnic,Luckily the temps have cooled down so you can bring mayo infused salads and dishes. A late season picnic is also a great way of incorporating some late summer and early (very early!) fall harvests too. Best of all it's a nice way to enjoy the warm days still left.
A picnic now can call for sandwiches or whole roasts. It's easy to make and pack some faves like baloney or roast beef along with sliced chicken and turkey. However make them special than those everyday school sandwiches by using Italian bread or French baguette along with a tarragon mayo. You could add tomato slices too and a nice vinaigrette .Of course this is family time and you could also get a roasted chicken or a sliced London broil as well. These can be sliced for sandwiches or served plain with a salad or even a sides.
Slightly cooler weather means you can make all sorts of salads that could not be made in July and August.Try a Waldorf salad using mayo and the first apples of the season. It just takes greens, raisins , walnuts and any kind of apple. Wald0orf salad goes well with sliced roast chicken or turkey. Another idea is making a simple salad with a raspberry vinaigrette. Raspberries are in season right now and adding some freshly picked crushed ones to oil and vinegar will amp up field greens or arugula. Throw in some almonds for crunch too,.You can also use it as a dip with cut up veggies too.
There are still weekends that cry out for a picnic. Enjoy the late summer weather and have one.It's a great way of enjoying still sunny days and tasty food.
A picnic now can call for sandwiches or whole roasts. It's easy to make and pack some faves like baloney or roast beef along with sliced chicken and turkey. However make them special than those everyday school sandwiches by using Italian bread or French baguette along with a tarragon mayo. You could add tomato slices too and a nice vinaigrette .Of course this is family time and you could also get a roasted chicken or a sliced London broil as well. These can be sliced for sandwiches or served plain with a salad or even a sides.
Slightly cooler weather means you can make all sorts of salads that could not be made in July and August.Try a Waldorf salad using mayo and the first apples of the season. It just takes greens, raisins , walnuts and any kind of apple. Wald0orf salad goes well with sliced roast chicken or turkey. Another idea is making a simple salad with a raspberry vinaigrette. Raspberries are in season right now and adding some freshly picked crushed ones to oil and vinegar will amp up field greens or arugula. Throw in some almonds for crunch too,.You can also use it as a dip with cut up veggies too.
There are still weekends that cry out for a picnic. Enjoy the late summer weather and have one.It's a great way of enjoying still sunny days and tasty food.
Thursday, September 6, 2012
Restaurants Catering To You
Restaurants know their regulars.Its a fact whether it's a high end joint or your local diner. Waitstaff know when diners like their rolls hot or if they prefer mashed potatoes or fries. In a way it's a good thing. Eating out is a pampering experience. It's extra nice when a favorite eatery pampers a custom even more either by remembering his or her preferences or even just a name.
This was the subject of an article in yesterday's New York Times Dining section. Suzanne Craig interviewed various restaurant staff throughout Manhattan on the subject. She found that some restauranteurs classify their diners by various categories. Most diners are regulars and staff know whether these regulars live within a few blocks or travel there to eat a favorite dish. Staff cater to their quirks whether it eating only the ends or bread or requiring only Coke to drink. Frequent visitors can also have their spending habits tracked as well, from their drinks selections to their choice of meats.In a way this is helpful in helping the owner know what to buy and what dishes are popular and on what days,.
Familiarity can breed contempt however. Owners know what visitors like to camp out or linger for hours over dessert and coffee. These table hoggers usually wind up being placed in an uncomfortable table during their next visit.WW stands for wine whales, those who drink more than one bottle. Those who scarf down the free appetizers and leave are usually categorized as SFN something for nothing.There are also other derogatory abbreviations however they newspaper couldn't print them. I'm sure there's one for those stingy tippers also.
Restaurants have always had a reputation of treating their regulars like royalty. It does pay off. Treat them right, give in to their whims and get a loyal customer.There's nothing better than that,.
This was the subject of an article in yesterday's New York Times Dining section. Suzanne Craig interviewed various restaurant staff throughout Manhattan on the subject. She found that some restauranteurs classify their diners by various categories. Most diners are regulars and staff know whether these regulars live within a few blocks or travel there to eat a favorite dish. Staff cater to their quirks whether it eating only the ends or bread or requiring only Coke to drink. Frequent visitors can also have their spending habits tracked as well, from their drinks selections to their choice of meats.In a way this is helpful in helping the owner know what to buy and what dishes are popular and on what days,.
Familiarity can breed contempt however. Owners know what visitors like to camp out or linger for hours over dessert and coffee. These table hoggers usually wind up being placed in an uncomfortable table during their next visit.WW stands for wine whales, those who drink more than one bottle. Those who scarf down the free appetizers and leave are usually categorized as SFN something for nothing.There are also other derogatory abbreviations however they newspaper couldn't print them. I'm sure there's one for those stingy tippers also.
Restaurants have always had a reputation of treating their regulars like royalty. It does pay off. Treat them right, give in to their whims and get a loyal customer.There's nothing better than that,.
Wednesday, September 5, 2012
Wine Salts Something New For Your Meals
Salt is always a nice addition to food if it;s used moderately and carefully. Seasoned salts are even better and wine salts add an entirely new dimension to dishes. Combining wine and sea salt creates a totally different flavor yet one that can enhance meats and vegetables.
The creation was the subject of today's Good Appetite Column in the New York Times Dining section. Melissa Clark decided to try this interesting combination of salt and a good vintage. She got the recipe from the man who basically created it, Chef John Eisenhart of Pazzo, in Portland Oregon. Chef Eisenhart has come up with an interesting rub or sprinkle for almost any meat , from fish to poultry to beef and lamb. He even has used it on squash. His earliest creations involved a darker wine mixed with sugar (along with spices and sugar)> Unfortunately making it with a dark red results in purple salt. It works better with a good fruity white such as gewurtztraminer.
Is it easy to create this tasty blend? It is. All you need is two cups of a fruity white wine along with the dry ingredients of thyme and lemon zest. A cup of sugar is also added to balance out the saltiness and probably to bring out the wine's fruitiness.The wine has to be reduced to a syrup , cooked over a low flame for twenty to thirty minutes.This reduction is then added with the dry ingredients to a food processor where it's pulsed two or three times. When it becomes the consistency of wet sand then take the wine salts and place them on a baking sheet. Leave out to dry overnight. Ms. Clark slathers the salt over pork loins before grilling but you can try the salt on a roast chicken as well. She also plans on sprinkling some on veggies such as tomatoes along with grilled swordfish
Wine and salt together may sound strange together. Yet combined to create a new seasoning they mesh perfectly.Make a batch today to add zest and flavor to your late summer barbecues.
The creation was the subject of today's Good Appetite Column in the New York Times Dining section. Melissa Clark decided to try this interesting combination of salt and a good vintage. She got the recipe from the man who basically created it, Chef John Eisenhart of Pazzo, in Portland Oregon. Chef Eisenhart has come up with an interesting rub or sprinkle for almost any meat , from fish to poultry to beef and lamb. He even has used it on squash. His earliest creations involved a darker wine mixed with sugar (along with spices and sugar)> Unfortunately making it with a dark red results in purple salt. It works better with a good fruity white such as gewurtztraminer.
Is it easy to create this tasty blend? It is. All you need is two cups of a fruity white wine along with the dry ingredients of thyme and lemon zest. A cup of sugar is also added to balance out the saltiness and probably to bring out the wine's fruitiness.The wine has to be reduced to a syrup , cooked over a low flame for twenty to thirty minutes.This reduction is then added with the dry ingredients to a food processor where it's pulsed two or three times. When it becomes the consistency of wet sand then take the wine salts and place them on a baking sheet. Leave out to dry overnight. Ms. Clark slathers the salt over pork loins before grilling but you can try the salt on a roast chicken as well. She also plans on sprinkling some on veggies such as tomatoes along with grilled swordfish
Wine and salt together may sound strange together. Yet combined to create a new seasoning they mesh perfectly.Make a batch today to add zest and flavor to your late summer barbecues.
Tuesday, September 4, 2012
Festival Time
September is the time for all sorts of festivals.There are church feasts and street fairs , along with those celebrating the end of summer or the beginning of fall.These are filled with all sorts of tasty dishes and treats. Some are handmade , some are typical festival fare but all are delicious.
The biggest feast this month happens in Lower Manhattan. San Gennaro is one of the largest and oldest street festivals in the country.It started in 1926 and has long been known for its' tasty dishes it's The feast, celebrating Neapolitan Saint Gennaro , has spawned other festivals from the Hamptons to Los Angeles with Las Vegas in between.It's a chance to sample the fried doughy treats known as zeppoli, which are pizza dough puffs deep fried in oil and then coated in confectioner's sugar. Any feast will have some yummy sandwiches such as sausage and peppers or a meatball sub. Antipasto is also sold if you're lookinjg for lighter fare.
Street fairs in any of the major cities and smaller towns also come up in September. Again there are some delicious foods to be found. Smaller town or church fairs have the various women's groups and congregations cook and bake for them. Food choices vary from a zucchini bake and chicken stew to Streusel cakes and snickerdoodles for dessert. Street fairs also offer a wide variety of dishes from French crepes to Indonesian satays. Fairs are also a time to try those fun treats such as fried Oreos, potato chips on a stick along with the classics of Sno Cones, candy apples and cotton candy.
Beach weather may be over but it's time to enjoy the many festivals and fairs. These get togethers are great places to savor traditional foods like zeppoli and sausage and peppers. They;re also great to indulge in international fare such as a fruit crepe or enjoy a fun classic like a grape Sno Cone. festivals are just a neat way to have fun during the still warm days of late summer.
The biggest feast this month happens in Lower Manhattan. San Gennaro is one of the largest and oldest street festivals in the country.It started in 1926 and has long been known for its' tasty dishes it's The feast, celebrating Neapolitan Saint Gennaro , has spawned other festivals from the Hamptons to Los Angeles with Las Vegas in between.It's a chance to sample the fried doughy treats known as zeppoli, which are pizza dough puffs deep fried in oil and then coated in confectioner's sugar. Any feast will have some yummy sandwiches such as sausage and peppers or a meatball sub. Antipasto is also sold if you're lookinjg for lighter fare.
Street fairs in any of the major cities and smaller towns also come up in September. Again there are some delicious foods to be found. Smaller town or church fairs have the various women's groups and congregations cook and bake for them. Food choices vary from a zucchini bake and chicken stew to Streusel cakes and snickerdoodles for dessert. Street fairs also offer a wide variety of dishes from French crepes to Indonesian satays. Fairs are also a time to try those fun treats such as fried Oreos, potato chips on a stick along with the classics of Sno Cones, candy apples and cotton candy.
Beach weather may be over but it's time to enjoy the many festivals and fairs. These get togethers are great places to savor traditional foods like zeppoli and sausage and peppers. They;re also great to indulge in international fare such as a fruit crepe or enjoy a fun classic like a grape Sno Cone. festivals are just a neat way to have fun during the still warm days of late summer.
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