The Time For Figs

Late summer brings a lot of fruit harvests. Right now it's the season for figs. Unlike peaches, and strawberries these can be an acquired taste, However fresh picked figs can be delicious as well as versatile. They can be used for meals as well as for desserts.

Dave Tanis had a field day with them and wrote about his  experiences in his Wednesday's City Kitchen's column in the  New York Times Dining section. Figs can a tough fruit to grasp. many are put off by their sweet earthy taste or many seeds.Unlike other summer fruit figs can go both sweet or savory according to Mr. Tanis. The best ones are from backyards. Store bought  ones tend to be under ripe which results in a hard green fig with a tendency to rot quickly. You can put them on a towel covered try to soften and ripen but this is iffy. Some will improve with age, some won't. It's a gamble but one well worth it.

Mr. Tanis gives us some great recipes. Imagine sun ripened figs with creamy goat cheese and salty prosciutto. This is a perfect Sunday evening dinner after a day at the beach or lake. You can also make an awesome vinaigrette with them or better yet encase them in a buttery crostata. Mr. Tanis prefers sliced figs  topping an almond cake which would make a nice summery dessert. Another suggestion is serving them with either creme fraiche or vanilla ice cream.

If you want a different kind of   summer fruit veer towards figs .They are good paired with almost everything from wafer thin cured ham to scoops of ice cream. Try them for their earthy sweetness and tender but juicy flesh,.

A Good Rub

Mostly everyone has spent the last two or three months grilling meats.They also have been soaking those cuts and chops in marinades,thinking that they've doing the meat a favor. They aren't The best treatment for any cut is a good dry or semi dry rub. This is what brings out the flavor of the meat, whether it be beef, poultry  fish or lamb.

It was the subject of an article in yesterday's New York Times Dining section., The piece cowritten by Dining's latest regulars, John Willoughby and Chris Schlesinger tells of the minuses of marinades and the pluses of a dry rub. A rub is infinitely better. It brings out the flavor of the meat better along with letting the rub's melange of flavors shine through.A marinade simply doesn't do this .It imparts a kind of washed out flavor. You may taste some of what's left over but it won;t be the robust zing as with the other . The two writers/chefs recommend adding the rub after the grilling for a better , sharper more focused taste

Both Mr. Willoughby and Mr. Schelsinger give very good recipes for meats and even vegetables.They use both traditional and nontraditional ingredients. Baby back ribs have a rub composed of dry roasted peanuts along with chili powder. It is actually a semi dry because again the unconventional orange juice and traditional hoisin sauce are also included into the mix. There is a chicken with a deconstructed pesto where the chicken is grilled first then tossed They also offer a simple lamb kebab with traditional Greek flavorings. What is different is the added twist of tomatoes with a simple salt and pepper rub and then a  toss into curry and minced golden raisins after a yogurt bath.

Put away those marinades. Think rubs, especially a rub after the meat's already been grilled. It means a tastier barbecue and a more flavorful and memorable taste

Circles of Food

Humans are most attached to round food. Think about it. We grew up loving meatballs and maltballs. Gumballs were always a favorite as were  the somewhat healthier melon balls. Now there are some bakers and chefs who are cashing in on that love.

It was the subject of an article in today's New York Daily News (yes, we're taking a temporary break from the  New York Times for today). The piece written by Sheila McClear explains why we're so hard wired to fall for round morsels. It stems from our hunter gatherer days millennia ago. We gathered round berries for food and associated them with something tasty and filling.It has carried with us through the centuries explaining our love of any morsel small and circular.The craze started in the 1800's with the invention of the melon baller and is ever growing and evolving. Some of the latest are the tiny balls of ice cream Dippin Dots and Utz Cheese Balls both created in 1987 and 1990 respectively.

New York food shops are also cashing in our our love. The Doughnuttery in Manhattan's Chelsea Market creates tiny doughnuts, (think Munchkins with holes). These bite size beauties have names like Paris Time which combines macaron flavors like pistachio, lavender and vanilla along with Mistletoe which blends together the holiday flavors of gingerbread, cranberry and sage,  West villages Sugar and Plumm gives us the Danish pancake like dumplings ebelskivers. The little gems can be savory, filled with ham and Gruyere or sweet  with a caramel apple filling.

Little round treats are here to stay. There are several new innovations that will make us love them even more. They're just bite sized bursts of fun and goodness.

College Prep 101

In the next few weeks millions of kids will be returning to college life. They could be dorm students or commuters there for the day. The one thing they have in common? Bad nutrition. Everyone knows that the college years are the years where kids plump out. However there are way to avoid the freshmen fifteen and the all night binges.

Any college kid should hopefully know that a diet rich in veggies and fruits is the best one for them. However it 's not always easy  especially when they're cooking on their own or grabbing a bite between class and work. Fast food tends to reign supreme sadly enough. However if they choose wisely they can avoid those fat bombs and extra calories. Go for chicken on a plain or whole wheat roll. If the eatery   offers veggie and turkey burgers, then choose them instead. Salads should be a lunch time must have. It's a chance for to scarf down those greens, including tomatoes and cucumbers too.

Snacks also play an important part in a college kid's life. Most vending machines only offer bags of chips and candy bars. Some do offer power bars and lower calorie treats such as popcorn and pretzels.If it's possible head to the cafeterias.Nowadays they offer veggie and fruit plates that are not only healthy but tasty too. Have a plate of carrots and peppers or strawberries and grapes for a quick energy booster. As for beverages, STAY away from any sodas, iced teas  or cold coffee drinks. Stick to spring water or unsweetened ice tea to quench a student's thirst.

Eating healthier means a better outlook and not surprisingly better grades. It also mean keeping off the pounds and avoiding the start of unhealthy habits.Eat right during the college years. Like a degree, it'll be beneficial in years to come.

Carapelli Olive Oil Earthy Goodness

Olive oil is in high demand now. It serves as both a dressing to all those fresh picked veggies along with an excellent base for a barbecue  marinade. The trick is choosing one that can handle both jobs. Carapelli Olive Oil is up to the task.It can be used in almost any summer recipe.

Its' company is one of the oldest importers in the States first coming from Florence in 1893. Carapelli comes in four types from extra virgin to organic  All are cold pressed. Unlike other olive oils, it has a peppery aftertaste with somewhat of a bite. It can be a bit strong for those who aren't used to an oil with attitude. If that's the case, then temper it with lemon which seems to cut down on the taste.

Carapelli is great for hearty salads. Think of it in a tomato and garlic one or one made from nothing but  artichoke hearts. Try  it with more bolder tasting greens like arugula or endives. Carapelli olive oil would be the perfect marinade base for beef ribs and chops. Add it to a mix of minced garlic, along with the stronger herbs of oregano and rosemary.It can also be used a a marinade with fish , but with this I would only do a soak of just the olive oil with an equal amount of lemon juice (fish tends to be oily so I wouldn't use too much of the oil.

There's nothing like a good olive oil for summer salads and grilling. Try Carapelli for both of these . It's a great addition to summer cooking.

Festival Foraging

For now until the next few weeks there will be all sorts of festivals and street fairs. These are fun but can wreak havoc on our diets. The trick is to maneuver through these  and try to pick the healthiest food.There are some good for you treats hidden amongst all that fried and sugary fare.

Some festivals are ethnic ones. German have early versions of Octoberfest or even a few Somerfests while Italians have variations of San Gennaro and late summer fairs. Both groups have tasty foods  that you can just eat and eat. For the German fairs , it;s hard to find diet foods however you can cut down on some. Most serve bratwurst or even hot dogs. Try to eat these without the large rolls that accompany them. Stick with sauerkraut and red cabbage instead of potato salad. For the Italian festivals, try any chicken or seafood dish. A few offer a grilled garlic chicken with tomato sauce which is healthy along with clams with lemon. Steer clear of the pasta and fried dessert zeppolis.

Street fairs offer some of these foods and then some. A new trend is a stick full of deep fried potato chips. Steer clear of these and head for cups of veggie salad or hummus. Even a shish kabob with half meat and half peppers and onions is healthier treat.Don;t go by any booth that advertise deep frying anyone. These are lethal (and could also cause discomfort later). Street fairs also have stands that serve up cotton candy and candy apples. Yes, these are fun but are the ultimate sugar rush.Try to find a stand that specializes in chocolate dipped fruit.If anything you get the benefit of bananas, pineapples and strawberries.

Festivals and street fairs are fun for any foodie. They offer tasty treats but  be careful with what you eat. Stick with what's good nutritionally  as well as what tastes good. You'll enjoy it more.

Little Cupcakes Big Flavor

Just when you thought the cupcake craze was over Baked By Melissa comes in and gives us a new spin on these cakes. She has created quarter sized (!) bites that would be perfect for a doll's tea party.They're fun , tasty and best of all a sweet treat without the guilt.

The idea was started by Melissa (no last name provided ) in 2008 when this amateur baker got fired from her advertising job. She gave the newly found cupcake fad a different spin. Instead of making imitations of the  famed Magnolia Bakery or trying to duplicate Hostess, she took it a step further. Mini cupcakes can be eaten without  guilt .Her cakes ar e no bigger than a man's thumbnail, yet they are just as delicious as a regular sized one.They have the same rich ingredients  as their bigger counterparts .The minis are  great for just satisfying  that need for sweet after a meal/.The cost is a bit pricey though, a dollar for one(although the cost goes down when you buy six or more)

I love Baked By Melissa,. I get to try all my favorites without feeling guilty . There's a dollop of cake and a dollop of icing. Their tie dyed is the best. This is a multi colored little cake with a vanilla icing. Their chocolate ones are also good, as moist as any Hostess or Little Debbie. Baked By Melissa also has chocolate mint,red velvet and peanut butter. Some are filled while others have a teeny squirt of filling. They can even be chocolate coated if you want more indulgence. Baked By Melissa also can customized to suit anyone's tastes.

The cupcake craze may be waning however Baked By Melissa is bringing it back. These mini treats are a  great way of getting a treat without the guilt. Try one, try five, They're just as tasty as their bigger counterpart