The Crisp Cookie Revolution

There's something going on with cookies in the United States. Gone are those clingy chewy kind and in their stead a new version. It's the crisper , more homemade tasting and looking kind. To be honest it's a step up and away from all those soft little Frisbees that have been gracing our tables.. These provide better texture and flavor.

To be honest crisp cookies have been around since - oh  forever. They were called snaps, and were wafer thin (although strangely enough not wafers) and the first were ginger flavored. The name probably came from the sound the cookie makes when being broken or bitten/Much later the Nabisco company made them in chocolate and chocolate chip along with the ginger ones They fell out of favor thanks to  companies like Entemann's introducing a denser, richer chewier dough in the early 1980's . People wanted  clingy cookies , more with a cake like texture than the traditional brittle one.

That's changing. I noticed a return to the crispy side when I first discovered  the version from the  Flaky Tart, a four star bakery from Atlantic Highlands New Jersey The baker produced one that had the melt in your mouth buttery and chocolate flavoring yet with a crackly texture. I also discovered that they made their oatmeal cookies with the same bone china texture.Then this type started showing up in grocery stores , just in the chocolate chip flavor. I recently found out  that Target's brand Archer Farms also has these snaps, however they've expanded into the snickerdoodle and sugar cookies types along with the ubiquitous chocolate chip.

Will this trend last forever? I hope so. There's nothing like a crispy cookie to satisfy your need for crunch and sweetness.Crispy rules.

Preserving Your Produce

Hot weather is not kind to fresh produce. Weather can make even the crispest and freshest harvests go wilty and soggy. There are ways of preserving fruits and veg - and it can be very simple and tasty.

Most veggies like broccoli turn brown almost as soon as they're cut.It has to do with the way the mitochondria reacts to being severed (as mentioned in Wednesday's New York Times Dining section).  You can easily mist them and other vegetables such as tomatoes and peppers by placing  them between paper towels. Another way is a sort of pickling by using a simple oil and red wine vinegar dressing. This keeps the veggies crisp and flavorful. Some people swear by salt but that only brings out the moisture and prematurely ages the produce

Fruits should also be kept fresh otherwise mold spots occur.Try to keep them separate or even in brown paper bags. This last can help in the ripening process as well. Lemons and limes fare the best, while apples require a cool dark place - even a cellar is good . Another way of keeping fruit fresh and tasty is cutting it up and macerating  the pieces in a simple sugar sauce. Mix brown sugar or stevia together and pour over it .Add some lemon juice to preserve flavor and color. You can servealso this plain or with Cool Whip or vanilla ice cream.

Keeping produce fresh is a hard task during these hot days. It can be done though to ensure fresh and still tasty food. Don't let the hot days get you or your harvest down.

Vacation Cooking

Cooking when you're on vacation may seem like a chore but it's really more of an adventure.You're working. With a limited number of pots and pans along with gadgets.If you're lucky you'll Be in an area near local farms ,lakes and oceans.This creates a fresh locavore vibe that will give you great ideas and make you more culinary creative Cooking on holiday was the subject of anoretic in yesterday's New York Times Dining section.The piece written by regular Melissa Clark, ahow how to ,make the best of your vacation house kitchen.She recommends bringing a versatile Dutch oven along with tongs for handling both pasta and corn.Also pack a chef's knife and a paring knife and possibly a bread knife.Bring a small micro planer(although you can buy a hasp at a local hardware store)If Your rental doesn't have a grill ,then pick up a cheap portable one for grilling and toasting(you can even use it for toasting bread in the morning). as for foodstuffs, Ms. Clark recommends basics such as olive oil ,lemon and sea salt.You can also bring garlic , hot sauce, fresh herbs ,ice cream Parmesan cheese and honey or maple syrup.I would nix the ice cream from my list.Most vacation areas have stands that produce excellent home made ice cream.I would also bring oatmeal along with regular black pepper.She recommends cooking simple like grilled sausages with radicchio.This ISA simple yet filling meal, perfect after a day at the beach.There is also an easy recipe for grilled garlic bread with basil and Parmesan cheese.Think serving this with sliced prosciutto or ham fresh from local deli.You can also grill fresh picked fruit such as peaches and even strawberries to be served with fresh cream or vanilla ice cream. packing for a vacation house kitchen is relativelyeasyBring the basically and be open to trying local ingredients.It'll create an easy and fresh approach to holiday eating.

Your Own Gourmet Salt

Sea salt is one of the hottest food items right now. This gourmet specialty is everywhere, seasoning everything from popcorn to ice cream.Now there's a way to make your own.You can have your own. Version of fleur de sell orMalden's Surprisingly it's a simple procedure. it was the topic of an article in today's New YorkDaily News (I'm TheTimes Dining section a rest tonight)Making your own sea sal T is easy ,even if you have to use the waters right off of Manhattan.Take the seawater first thing in the water before the swimmers arriveRun the water through cheesecloth to eliminate any sand or gritThen put int o ashallow glass baking pan.You can dry it out in a low temp oven for days or outside for two or thee weeksOnce thieves are dry ,scrape from pan and store in an airtight container. Making your own salt. a shallow you to customize it.You can add lavender as some fancy French companies do. Try an apple wood one by adding soaked chips to the dryig process.There is also a recipe for lemon salt, popular with chefs in London right now.Thos requires both le,on juice and lemon zest added.Squueze over the drying salt and process in a warm sunny place like a window sill.SSpice up your salt with dill or Rosemary for something to add to salads.Drip some vanilla extract over the still. Wet salt for a dessert kind sea salt is hot right now.Customize your own with different flavors or just create a plain one.It's a neat way of having this trendy foodie item.

Our Changing Food Demographics.

Our food demographics are changing. It's evident in our supermarkets and shopping carts. Companies are taking how we eat as well as our passions into consideration. What is happening is  new food trends are emerging and it's heading towards more exotic fare becoming ordinary.

This was the subject of a very interesting article in today's New York Times Tuesday Business section, The piece, written by Stephanie Strom tracks what American consumers are buying for their meals and snacks. It turns out that sales of ethnic foods rose 4.5 percent and will increase in the upcoming years. We are moving away from traditional comfort foods and Yankee classics and buying more Mediterranean and Middle Eastern foods. This could be because of our longing for healthier diets. Both consist of more grains and produce than the usual diet of burgers and fried or sugary foods.

Other emerging trends are Asian and Latino influenced. The more traditional Campbell's Soup is adding such exotic ingredients like lemongrass and coconut to its' tomato soup while noodles in some of  their soups are being replaced with the hipper and healthier quinoa. Younger consumers are also shying away form classic soda brands like Coke and Pepsi and embracing the brightly colored Jarritos soda. This is a more natural brand that features more fruitier taste in traditional glass bottles. Other trends include combining snacks and dinner to create a tastier and more fun meal.

How we eat influences who and what we are. We also influence what companies make and sell too. That translates to a varied and tasty American palate.

Add More Fire To You Barbecue SAAS Hot Sauce

Sometimes your barbecue can be -well - boring. After all it's the same old steaks and ribs, chicken and tuna.What it and you need is a kick. All it takes is a different sauce with enough fire to shakeup your outdoor grilling. This comes in the form of SAAS Hot Sauce. If this won't liven up your grill , nothing  else will.

SAAS is one of the latest hot sauces to hit the market. Originally made by a team of students in 2008 with the purpose of creating something to raise money for good causes. One  student was a sauce chef and they used his zest and recipe to create a truly unique creation.SAAS came up with both the original and the onion and garlic flavors. This is not a sauce for the faint hearted. The main ingredient is habenero peppers which is one of the hottest around.Red and orange habeneros are mashed and then put into a brine.Sea salt molasses , honey and vinegar are also added for undertones and texture.

SAAS works best as a marinade,Pour directly onto meat may require some courage as well as a gallon of water afterwards.It is so fiery that you may want to use it in small quantities, blending it with oil and possibly honey,. The sauce could also be used when making any kind of jerk because of its' fieriness.It could be use a sa coating but paint it on meat sparingly Add a very thin glaze of it to ribs  for a different spin It could also be added to ketchup to zing up burgers and steaks. Even tuna can be enhanced by it but again use SAAS Hot Sauce with extreme caution.

If you want to give zip and dash to your Sunday barbecue then use SAAS.It is a spicy accompaniment to any outdoor cooking. It will make that grilling even hotter.

The Summer Fridge

One of the most important rules of summer is keeping it light.This also applies to your fridge.This is not the season to load it up with leftovers and tons of other stuff. The more you have in it ,the more chance of it emitting that lovely rotten overripe food smell. The best bet is to stock it to a bare minimum.Keep it easy and breezy until the fall. Leftovers and doggie bags are always fun.However they're not so festive when they 've been left in the fridge for a week or two.Try to eat them a day or two after you've brought them home.Otherwise toss.The food will also get mold y too ,thanks to the hot weather(even though they're cold.,mold still flourishes )Ditto for those left over uncooked hamburger patties.Grill them or crumble into a quick chili with tomato paste, beans and spices.Those big salads you got at the diner and couldn't finish.Definitely eat those or chuck a day after .The greens will get soggy and not taste so good. During the summer months we have a tendency to go wild for the produce of the season.Even though fruits and veg are good for you, it's best to buy only in small quantities.Pitted fruits such as plums and peaches go bad and develop mold spots after a week. Don't over buy these.Keeper fruits, fruits that retain their freshness even after being in the fridge a week are strawberries. Blueberries and black berries( basically any berry),Veggies have. A little better shelf life however don't go too crazy with them. Cheese Can keep as well but it's best to only have one or two kinds. In the fridge(although they can always be added to omelets or melted into sauces. if you want a fresh smelling fridge ,keep it light and easy.Don't overload it or you'll have a hot smelly mess on your hands.Let the refrigerator have a vacation too this summer.