The Fake Stuff Is Actually The Good Stuff

One of the biggest complaint of any carnivore going vegan is "That fake soy meat tastes awful!" followed by "Yechh!".That may have been the case twenty five or thirty years ago.Not anymore.The fake stuff is really tasty and at times better than the real thing.Truly. One of the easiest paths into veganism is the veggie burger.It's becoming standard with even Burger King and Jake's Wayback Burgers selling them.They can be home made or store bought.Homemade ones may be tricky to create ,especially for the novice home chef.Most home made ones are usually made with black beans along with variety of spices like cumin and chile.Guy Fieri, the loud but skilled Food Channel Star, adds chick peas and rolled oAts to his.If this is too labor intensive then head to your local grocery store.Morningstar Farms has the best.Their varieties range from Asian veggie style which has water chestnuts and onions along with their take on a no meat turkey avocado burger.Morningstar Farm probably has the most extensive range of not just burgers but chicken patties and nuggets.All taste like the real deal.In fact if you present the nuggets with different sauces,from barbecue to homey mustard, no one, especially the kids would know the difference.Another tasty stand in are the chicken strips ,again, from Morning Star Farms.These are greate just sautéed in oil and margarine and flavored with garlic or lemon.You can also make a great curried chicken with them,and their flavor adds to the dish. One of my "fake" favorites is bacon.the ersatz stuff definitely tastes better than the real bacon plus it has a nicer crunch.I like the easiness of the Morningstar Brand kind. It just needs toe microwaved for two or three minutes on a paper towel.It's crispy and excellent with scrambled eggs.However for a real salty and almost identical taste, then try The Lightlife Smart Bacon.This calls for old fashioned frying in a hot pan.The strips require oil and are cooked in a big lump until cooking separates them into crispy, curly slices.It, too, has a nice crunch and is more reminiscent of Taylor ham.Vegan sausages can also pass for their meat filled cousins.Again SmartSausage is a favorite of mine.I love their Italian style with it's impact of added tomatoes and peppers?Cut the links into bite sized pieces ,add to any tomato sauce and you have a flavorful and healthy pasta sauce.Faux beef crumbles are another of my favorites.They are truly versatile and I've used them in everything from chile and tacos to sauces.They taste just like real chopped beef but without all the danger and fat. The fake stuff is actually the good stuff .Soy and bean meat substitutes are not only good for you but also tasty.The days of them being cringe worthy and yucky tasting are gone.Enjoy the ersatz stuff.It's just as flavorful and versatile as those real deals.

Fresh Flatbreads At Your Fingers

Fresh baked bread has the most wonderful aroma and flavor in the world.However it can be too much to make, especially on these sweltery days.Not to despair.Flat bread comes to the rescue.Make it , grill it and then eat it in all of six minutes flat. Melissa Clark discovered this as well and wrote about it in her weekly column A Good Appetite in Wednesday's Dining section.One aspect of flatbreads that makes them more interesting than regular bread is the fact that they can be stuffed as well being baked in less than ten minutes. Any home baker can have a field day with what to put in them.She recommends cheese olive and even coconuts.Meat can also be added.Try cooked sausage or even bacon.While she recommends avocado ,Iwould try tomatoamd mozzarella.You could also try other veggies, such as cooked pepper or zucchini with a drizzle of garlic infused olive oil.Flat breads can be made plain, perfect for barbecued brochettes, (see yesterday's entry). Or even as earthy buns for sliders. As with any bread, it's the process that"s the most important.Since flatbread is a grilled instead, the dough should be cold when thrown on the grill.this eliminates the dough sticking to everything from the cutting board to the grill(and no one like to scrape burnt bread off a barbecue grate).Ms Clark's recipe is for whole wheat with honey as a sweetener.This is the most healthiest and actually original tasting however you can add white flour and a pinch of sugar if yup want.She also adds three quarters of a cup of yogurt to give the bread body.If you make the stuffed kind make. Sure you don't overstuffed the dough.Use two tablespoons of whatever filling to fill each individual flat breadFirmly press the seams together.A word of warning.Don't do this outside .Hot temps and the atmosphere will turn the dough into a paste.Form the flat breads inside and then bring them put to the prepped grill.Brush both sides with olive oil and then grill for three minutes.Flip and grill for thee more minutes.Serve hot.Sprinkle with seasalt and dip into flavored olive oil. Flatbread is an easy bread to make during these hot days.Slap it on the grill to enjoy , whether it be stuffed with tasty meats and cheeses or plain.It's a summery way to enjoy the taste and smell of fresh bread.

Quick Summer Fare

Even though most store and TV are pushing the fall season , it's still summer,it's still August.That means hot day where all you want to do is eat light.Nothing beats a brochette or shish kabob.They"re fun and easy to assemble, especially for a party. David Tanis of A City Kitchen provided us with the recipes for an easy warm weather meal in yesterday's New York Times Dining section.As always the French have taken just simple roasting and turned it into a high art.Yet it was probably France's soldiers of a few centuries ago.Their swords became cooking implements at night roasting bits of meat over open flames.Brochettes are fun to make and there are all sorts of combos,from seafood such as scallops and shrimp to chicken and beef.These can be custom made ,tailored to family and friend's taste as well as dietary restrictions.Another plus is that these shish kabobs can be made the night before.leaving the day of the party free for cleaning and getting the patio ready for guests.Grilling time is only three minutes over a medium hot fire.Since this goes fast ,and they get eaten quickly , it's best to make a whole platter of about twenty sticks.Also use double skewers.This ensures that the meat won't fall off and slip into the coals. Mr.Tanis has some excellent recommendations for the skewers.For one bamboo is about the best for spearing and works well over a grill.His offerings are red chile pork and coconut curry chicken.The first is a marbled pork shoulder cut into manageable pieces .The sauce uses roasted and pureed tomatoes with the kick of New Mexico red chile powderToasted cumin is also added to balancing it out.If you want a less kickierIt still has cayenne but also turmeric and coconut to tame it down.It's made with chicken breasts ,again sliced.You could also try a London Broils sliced, marinated in just olive oil and lemon.Add sprigs of Rosemary and oregano.Mr. Tanis recommends serving the brochettes with pita (more on that tomorrow) or small rolls.I would keep the French theme with basket of thinly sliced French bread. Sides should also be kept simple.Think just plain tomatoes and a green bean vinaigrette to ladle next to the brochettes. The summer is still around.It calls for a simple to make, simple to cook meal like brochettes.Pick your favorite meats ,marinades and spices to create tasty shish kabobs, perfect for a warm night.

Brisket OnThe BBQ

Normally brisket wouldn't be considered something to put on the grill.Flanks steaks, and shoulder cuts ,yes ,ribs most certainly but not brisket.It"s more of a piece preferable for a slow cooker.Yet brisket , roasted over a fire actually makes sense.The plump roast is perfect for a long slow grilling , bursting with flavor. New York Times Dining section regular ,Julia Moskin , has set about to prove this right.She visits various eateries throughout Manhattan and Brooklyn,sampling slices and getting advice.Some of the best barbecue place these days are in these areas.Texas style whole briskets are now being made and served at the Mighty Quinn"s Barbecue and of all places on Hester Street.These are not really traditional roasts.Think of them more as hipster briskets for millenials.The flavor is a lighter one along with using prime grade beef instead of using a lesser quality.There is even some barbecue masters who add sauce, a usual taboo in the grilling world.Not only that sides are changing too.Instead of heavier , more calories rich dishes such as potato salad, white bread and pinto beams.Eateries like The Mighty Quinn"s decided on a roast corn and edamane salad.This is an airy side, not soaked with mayo but laced with a dressing of lime, cilantro and honey.Dennis Ngo, of Lonestar Empire infuses his brisket with his Vietnamese roots. Takes the ends and makes them into summer rolls. No matter what you eventually do with your brisket, it is relatively easy to cook.Finding a good brisket may be akin to a treasure hunt, however, according to Ms. Moskin.A whole brisket consists of two muscles, the flat and the point. The first, which is always sold on it's own, is too lean to be barbecued on it's own,braised, however, it does make a nice pot roast.The latter point must be attached for barbecuing along with the sheath of fat that covers everything..A butcher can order a whole brisket for any chef and it will only be a few days of waiting.Some stores such as CostCo .WalMart and Restaurant Depot will have them.Once had, home chefs should now break all the barbecue rules.The grill temp should be only 225-250 degrees..Also think a ten to twelve hour roast. You can take it off sooner but be prepared for a chewy fibrous texture.The brisket should be cooked in a kettle grill although most brisket lovers use a backyard smoker.You can serve it later with raw onions on onion rolls as Brooklyn'S Hometown Barbecue rolls from nearby Caputo "s Bake Shop in nearby Carroll Gardens.You can also make sliders with them ,using King's Hawaiian Rolls. Barbecued brisket is a nice vacation from the usual grilled fare.Yes it does take time but the result is worth it.A meltingly tender piece of meat that is lightly seasoned and slow cooked to perfection.

Dining For One

Being single does have it's advantages, especially in the kitchen.You can make what you want when you want.You can also splurge on expensive ingredients and have it with a good wine or even champagne.That's the joy of dining for one. Eating alone can always mean sticking with favorites.One of my culinary specials is filet mignon with bagna calda sauce.This last is a blend of anchovies, butter ,oil and garlic ,cooked with the meat.It's a wonderful blend of flavors, both briny and earthy.The dish is just pure heaven.I can never make this for my friends because they have a strong aversion to the fish.(I can't even order anchovy pizza except when I'm on my own).The same applies to surprisingly enough, kale.Forget making kale chips for any kind of get togethers.Yet it's one of my favorite vegetables. Luckily I have a family who enjoys this vitamin rich veggie and enjoys both kale and Brussel sprouts chips.A splurge is usually expensive.If that's the case, wait until your supermarket has a sale or is offering coupons.You can also use alternatives.For my indulgence, it doesn't always have to be filet mignon.It could even be flank steak or beef tips. What happens if your splurge is a good chocolate chip or oatmeal cookie? What about if you crave a slice of red velvet cake? Many people find buying the whole box or cake too much.It's all that effort and time just for one slice.Bakeries can help that, with offering bigger size of your favorites.Grocery stores are now offering individual sliced cake served in a size appropriate plastic container.As for A one chocolate, many candy stores like Rocky Mountain sell individual pieces like the chocolate covered Oreos and graham crackers.If you're craving ganache or fudge, you could make those yourself. There are a million recipes on the web regarding them and you can use primo ingredients like Dutch cocoa and French butter as ingredients.What about chocolate fondue for one? It can be done and you can have a ball dipping anything and everything into it.Another great aspect of eating alone is there 's no one to shame you if you exceed your calorie count or go off your diet for a super banana split or a bottomless ice cream soda. Dining for one can be fun.You can treat yourself to all sorts of fun dishes and desserts.Best of all you don't have to share.It's all yours!

Chili's All Spiced Up

Not that long ago Chili's Restaurant had basically, well, boring food, typical of what you'd find in any chain restaurant.The food was OK, with the typical array of burgers, soups and salads.It's all changed The beloved chain has given itself a spicy shake.The result? Fun, flavorful dishes. I spent lunchtime at the restaurant, excited with the new choices, It's more like it's cousin,the attached Mexican restaurant On The Border. There 's a strong Tex Mex vibe but not so loaded with fajitas and chilis( although those dishes are featured)The kitchen has embraced new food trends like flatbread which is crispy and flavorful.It's served in a long narrow dish.It was a spin on the Margherita pizza, with fresh tomatoes and basil but with the addition of a drizzle of cilantro basil pesto.The other flatbreads have the plus of chicken and avocados.The flatbread was like a crispy cracker with a tangy topping. They have many more burgers, starting with a traditional cheeseburger to burgers loaded with applewood bacon and sauces.Try their chicken quesadillas,.These are laden with chicken and cheese complete with salsa and black beans.There's also a chicken enchilada soup that is like a tasty cheese soup loaded with chicken along with another chicken soup.This is closest to a true Mexican recipe with hominy or maize added along with tortilla strips. Chili's has maintained some of it's American dishes. They still serve thickly cut steaks with a delicate garlic butter along with the traditional broccoli and mashed potatoes.There's also the homey country fried steak with a black pepper gravy along with fresh corn on the cob and mashed potatoes.Another dish that could come straight from a country kitchen is a rack of ribs graced by cinnamon apples and homestyle fries.Luckily Chili's provides lighter fare with salads and fish.The salads are not your typical fare.There's the Caribbean salad, full of fruit and veggies plus chicken along with quesadilla salad that has the addition of extra quesadillas.For those truly watching their weight, Chili's has a mango salsa tilapia,and for really healthy fare, there's salmon with just broccoli and rice.The desserts are pure Chili's , starting with the yummy skillet cookies.Diners can have the choice of the giant chocolate chip or peanut butter cookie, complete with a scoop of vanilla and drizzles of caramel or chocolate.There's also the brownie sundae and a New York cheesecake as well as the very decadent molten chocolate cake that has every decadent plus, from a candy shell to ice cream to gooey chocolate. Go to your neighborhood Chili's.It's livened up with new dishes,from Tex Mex fare to fun desserts.It's far from a boring chain ,restaurant with ho hum fair.It's amped up its dishes with new recipes and ingredients.

Neat Little Meals

One of the best aspects of a summer weekend is that it's anything goes.This includes eating.You can create a neat little meal using your imagination and whatever is around the kitchen and in the fridge.Make what you want.Eat what ypu want.It's just that simple. One of the most fun dishes to whip up is a cream cheese spread.Cream cheese, the real dairy and the soy kind is such a great base for any sort of spread.One of my favorites is a family recipe handed down from my Piedmontese side.It 's taking a whole clove of garlic, mincing it into tiny pieces and adding it to the cream cheese.Also add a small drizzle of extra virgin olive oil along with sea salt and fresh cracked pepper. The soy version is actually easier to work with because it"s softer and creamier.Another cream cheese spread contains chopped green Manzanilla olives. .Just add about a third of a cup of the cut olives and some of the brine.Mix well until thorough Y blended.You can serve these on thin slices of French or Italian bread.I usually like the spread on crackers.A good side is salted grape tomatoes too with the rounds.They're light and filling.Another fun idea is taking tomatoes,garlic and basil ,chopping them up to make a tasty bruschetta.For some variety and weight, you could also throw in any minced Italian cold cut like pancetta, or salame.Another spin is adding tuna or minced cooked shrimp if ypu have them around. Want a more substantial hot meal?Then try soup. You could easily open a can but one bouillon cube, a cup of hot water and a slew of ingredients can create a fun meal without any mess.With the broth you can try, either beef, chicken or vegetable(you could also make these yourself and thaw enough frozen stock for one bowl of soup.Mix one eggs with shredded fresh spinach leaves for a quick stracciatella.Vegetable broth with the addition of a fresh tomatoes, onions along with celery and carrots can serve as an easy made veggie soup..You can also add half a can of corn and half a can of beans too.A cup of rice can also be a great base to any quick summer dinner.Add some beans ,along with sliced grape tomatoes for a quick rice salad.If you have any leftover chicken or beef make quick stir fry in your frying pan.Drop in some snow peas if you have ,them or actually any sliced veggies .Toss in a good dash of soy sauce and voilà, an instant hot meal.If you want a sweet meal, then make French toast.It just takes one beaten egg and two to three slices of any bread or even left over rolls.Have with butter and syrup or jam. It's the weekend.Don't sweat making a meal for yourself.Forage around until you find something you can make a meal out of and enjoy.