The Food Network"s Summer Fare

Summer programming can be a bit wanting.. There are either  thrice run reruns , goofy reality shows or dramas about flying sharks.Luckily the Food Networkl has a few  new shows to lift us out of the August doldrums.. They're interesting  and a neat way of seeing the country without leaving your couch.

Paula Deene and family will never really leave the Food Network. Her sons, Jamie and Bobby are the hosts of an interesting new show Southern Fried Roadtrip. It's a travel guide through both the Old and New South , emphasizing the best of the region. It's definitely a tantalizing  view of Southern cooking , with small town chefs cooking such classics as collard greens with ham hocks and new twists like barbecued elk! What I like about the show is that it doesn't just focus on the deep South  states like Alabama and Mississippi. It also showcases the Kentucky horse region as well as the coastal Carolinas. It's not just rib joints and grits and biscuits. There are other recipes like a Three Kings cheesecake and alligator ragout, all equally Southern, all equally tasty. The scenery too is lovely, especially when the two brothers drive off on country roads , past old farmhouses and rolling green fields.

Another new show, Great American Food Finds features another set of bros, this time Philadelphia natives Adam and Andrew Erace. They go searching for interesting and unusual artisanal foods for their grocery Green Aisle.They buy from local farms and dairies as well as making their own preserves to stock in their three markets located in various Philly neighborhoods. Their shows take viewers to different food manufacturers, all small and, thankfully, all natural. One stop was to a pierogi factory in Wolcott, Connecticut where they sampled apple and cinnamon ones along with a drool worthy baked potato stuffed treat. They also tracked down a waffle truck where the fratelli Erace sampled true Belgian ones, complete with pearl sugar. They also stopped at Torico's Ice creamery in Jersey City (where I may be heading soon) to try unusual purple yam ice cream as well as mac and cheese pie at a bakery near the Delaware Water Gap. Some of the places like Torico's are open to the public where others can stop and enjoy the foods.

If you want interesting and tantalizing programs, then switch to the Food Network this August. You'll get to enjoy amazing foods with amazing brothers. Enjoy these programs for a truly tasty summer evening.

Make Your Own Cool Treats

Nothing beats an ice cream sandwich or a Popsicle during these hot days. By now , though, it's getting tiresome munching on the same kinds . What to do to liven up those treats? Make your own. Creating your own special one that is not only fun but tasty too.

One of the easiest cool treats to make is the Popsicle.It's probably the first recipe we ever tried making, thanks to pouring a favorite drink into a paper cup and then sticking a stick in it. You can still make them, using a popsicle tray. This can be found at any grocery store or even Target or K-Mart. Fill with your favorite juice or even soda for a fizzy frozen kick. You can also make an ice cream soda and then freeze it for something different. If you're into healthy , then juice fresh fruit and turn those into pops. Add the pulps and flesh for some texture too.If you want something exotic then try the Mexican paletas. These are pureed fruit pops and can be made with any kind of fruit from strawberries to blueberries to bananas. You can even make a refreshing pina colada flavor using pureed fresh pineapple. Pudding is another ingredient that is great for pops. Try one of the Hershey's dark chocolate ones to make an ultra rich Fudgesicle. Add mint for even more decadence.If you're looking for another healthy alternative try freezing yogurt into the molds. Make parfaits by alternating layers of fresh fruit and vanilla yogurt.

Ice cream sandwiches are another hot weather favorite. Take your favorite cookie and add your choice of ice cream. To amp it up buy those big sugar or chocolate chip cookies from your local bakery and sandwich any flavor of  gelato between them. You can also bake cookies ,such as shortbreads or chocolate chip and fill with homemade ice cream. There are cookbooks such as Vegan Ice Cream Sandwiches by Kris Holchek Peters that offer great recipes that combine these scratch cookies with homemade ice cream.For something a little less caloric use graham crackers . Crush up extra ones for decorating the middle. Ice cream cake is another treat and surprisingly easy to make.In fact .you can even make one using  store bought ice cream sandwiches.It's layering them with just ice cream and then topping it off with an "icing" of crushed chocolate wafers. You can also bake a regular cake and use ice cream as the filling and frosting. This is a nice idea for a summer birth day cake.You can also do the same with cupcakes by splitting them in half and filling them with ice cream and then add a blob of ice cream on top for decoration.

Homemade cool treats are not only fun to eat but fun to make. Be creative as you combine favorite flavors for a tasty way  to beat the heat. Lower the temps with a fresh popsicle or a slice of ice cream cake.

If You're Tired Of Barbecue

We're into our fourth month of barbecuing and by now even the most stalwart grill lover is looking for a change.It's time to head back to the kitchen for some easy meat recipes.They're a snap to make ,especially in these steamy times.Not only that, they 're even better tasting than those dogs and burgers.

Ratatouille is usually just a veggie dish however meat can be added for more flavor and impact. Try it with cut up chicken breasts or Italian sausage. It's a tasty spin on the Provencale classic.Chicken breasts can also be done in a light garlicky- white wine saute. Use medallions when making this and serve with angel hair pasta or rice. Another idea is a quick stir fry. Punch it up with sliced ginger along with sliced zucchini , onions and green peppers. All of these recipes are good for leftovers too, so you've taken care of two nights. If the family is still craving burgers, then make chicken burgers. These are easy to make  as you can easy give them a quick fry in the frying pan.Serve with breaded zucchini sticks and tomato salad for a festive, colorful dinner. You can also make turkey burgers, which are,frankly, better cooked in a pan than on a grill. They're juicier cooked indoors and you can get that full turkey flavor too.

If you're still craving beef , then think pan fried steaks. These are a  snap to make and  simple but filing meal if served with salad. You can even cut it up and mix in the greens too. Fileto Piedmontese is also a no brainer  . This is cooking steak  in a variation of bagna cauda,, the Piedmontese anchovy dip. Make the sauce  first, it's a simple sautéed blend of anchovy filets melted down in a combo of butter and olive oil. Add a small minced clove of garlic and when it 's all melted, stir,  add the meat and cook until done. Serve on toasted bread slices (and have plenty of extra bread too for sopping up the sauce later).For those craving the taste of chopped meat, why not make sloppy joes or fajitas.Both are simple enough to make thanks to the sauce packets and fajita kits.Both are a refreshing change from the over grilled patties we're beginning to tire of this season.Another idea - is steak tartare, the exact opposite of any barbecued. This is mix of raw minced beef tenderloin and one raw egg mixed together with salt  and pepper along with a splash of brandy and Worcester sauce.  It 's served like a pate on rye bread but it can also be served on a toasted baguette too.

Kitchen cooked meat dishes are a refreshing change from the usual grilled fare. Try any of these recipes for an escape into good stove top cooking . It's a nice change up and doesn't require all that much work.

Feeding A Summer Cold

This is day three of a summer cold. It is miserable for anybody, for a foodie like myself is just torture.
Unfortunately the appetite lags as my taste for food goes south. What do I eat without upsetting my stomach. What can  perk up those taste buds?

Bouillon cubs have definitely become my best friends. So far I can get broth down and I always recommend having these culinary lifesavers in the kitchens.There are also excellent  for cooking rice in to give them flavor as well as being the base for light soups. Noodles or any pasta are also good because you can make a simple, easy to eat lunch or dinner. Try a light butter sauce or if you're feeling a bit more peckish add sliced fresh tomatoes, preferably the plum kind and maybe a dash of oregano. Toast is a must have.It's good with butter or just dry ,and it's an easy  meal to get down. Crackers are another , They good , just eaten on their own along with being filling. Smear jam on them for an easy dessert.I also always have fresh ginger on hand. It's the best bet in making a stomach and throat soothing tea.

One of the best things about a summer cold (if it can be considered that) is that you can feed it with fresh fruit. Any harvest, from peaches to melons are good, bursting with vitamins and antioxidants, Cut the fruit into bite sized pieces so  they 're easier to eat. Remember , that you'll have a loss of appetite to even going through a watermelon slice will be a chore. You would think that the season's fave ice cream would be the perfect antidote for a cold. Not true. Ice cream is dairy which causes phlegm = more gook to deal with when you're already snot laden. Go for Italian ice or popsicles. These are water based and are easier on your system.Somehow they're also more soothing too.Another  must is drinking water. We have to anyway to stay hydrated however a cold also dries you out too. Have fresh water, infused with  melon or lemon to make it more refreshing. Both hot and cold tea is also good.

A summer cold is the ultimate bummer. However by eating light and healthy you can make it tolerable. It'll be a small glitch in an otherwise bright season.

The Worst of The Summer Colds

Foodie Pantry is closed just for tonight. A summer cold got the best of me,

Sorry ,


Liz

Gazpacho A Hot Weather Cooler

During these hellish times it's nice to have a cool, soothing meal. Gazpacho, that Spanish classic  fits the bill nicely, Made right it's a refreshing meal, perfect for a mid summer heat wave.Best of al it's easy to whip up , another plus in the depths of ultra hot weather.

Julia Moskin wrote about this summer treat in today's New York Times Food section. Americans have been making it - wrong - for years. Ours looks like a home made V-8.Aother wrong doing, we're guilty of  - adding croutons or vegetable cubes.  The true version is silky, a celebration of summer harvests , perfect with any tapas.Also it should be eaten as soup in a mug, more of a refreshing drink than an actual potage. It should be served in a pitcher, poured, not ladled into glasses or tumblers either. Another idea to get into the gazpacho mindset is using the right ingredients.The key ingredient is olive oil, This is the fat that gives the soup it's creamy orange color. Ms Moskin and I both recommend using an extra light virgin olive oil.A Spanish oil is preferred because it  has a peppery taste that will come through in the mix. This will give the soup a kind of fluffiness.Another must have is the right  pepper. Buy the cubanelle or the Italian frying pepper.If you can't get that then sub in the Anaheim. These have a definite bite, unlike the average green pepper which can have a grassy flavor.

Gazpacho is also tomato heavy as well. Use any ripe red ones, but the plum ones do have a extra sweetness to them . They need to be cored and roughly cut into chunks. You'll also need an eight inch cucumber and one mild small onion and garlic splash of sherry vinegar is also added.Once you have these then the next step is having a good blender. THis is crucial in creating a silky texture.The water content of  both the cukes and tomatoes provide the liquid, however if it does get too thick, then add a few tablespoons of water.If you don't have a power blender that completely liquefies the veggies, then  next step is poring it through a food mill or a sieve to get rid of any skins.The liquid should be transferred to a large pitcher and chilled for at least six hours before serving. The best bet is to make it the night before and then serve it for lunch the next . You can do this too for a party, making it the night before   as a  different side with  barbecue.

Gazpacho is the perfect antidote for these oven like days and nights It is cool and refreshing, along with being a perfect mix of the summer harvest. Make one to ice down. It's the culinary equivalent of running through a sprinkler.

Hot Weather Haute Cuisine

It is mid summer , a time when even the thought of  cooking in a hot kitchen is just too much. Unfortunately mostly everyone, even the most experienced or diligent home chefs slap together sandwiches or worse - order out when the temps go into scorching highs. However cuisine and diets shouldn't suffer . Tasty  and even classy dishes can be made during a heat wave.

The best idea is to look at Mediterranean cuisine, from Spain to Syria , from the south of France to the north of Africa. Home chefs from warm weather countries know how to cook when Mother Nature turns the heat up. One of the easiest and most flavorful is the French Provencale of Nice and Marseilles. Nothing beats a simple pan bagnat which is just slicing whole wheat boules  or rounded bread lengthwise an filling with tuna, anchovies and sliced hard boiled eggs. Add sliced tomatoes, onions and green peppers along with olives  then wrap the sandwich and let it sit for two hours. You can put a brick or anything heavy over it so that the oil is fully absorbed in the bread. The Spanish coast gives us ceviche which is a fish dish that is cooked simply in a lime juice marinade. The fish is usually halibut, turbot or sea bass filets and the whole process takes 30 minutes tops in the fridge. Like the Spanish, the Italians have elegant and quick dishes to make during these steamy estates or summers.One favorite is just a simple dish of veggies , crudo misto with an olive oil dressing .It's a classy way of making sure every one receives their daily dose of veggies. Have sliced Italian bread too for sopping up the oil and a chilled bottle of your favorite wine on the side


If you want elegant and exotic then look to the Arab countries like Morocco and Tangiers. Couscous is an quick  dish and can be customized to suit individual tastes Home chefs can have a taste of the Kasbah in only ten minutes. thanks to being easily cooked up in either water or broth. Spices can be added along with fresh veggies. It can also be turned into a cooling salad, made even more refreshing with the addition of mint leaves. For a quick snack think bagels dipped in za'atar with olive oil. Za.atar is the hottest trend of the year and dates back thousands of years. It is a mix of ground sesame seeds, thyme , oregano and marjoram. Greek sumac is also added which you can buy at specialty stores,Don't worry if you can't find it,The recipe doesn't have to be exact. Add some coarse salt to finish it. Dip toasted bagel or pita in it for a quick Sunday night supper. It can also go on salads and even couscous as well as barbecued meats.Another hot weather cuisine is Greek and they are a country once  known for ritzy out door cafes that serve tasty kabobs made with lamb or chicken The meat is marinaded in a flavorful lemon and olive oil marinade.A refreshing light meal is tzatziki, a chilled yogurt dip flavored with pureed garlic. Pita bread is dipped into it but you could also use veggies too.

Elegant and tasty meals can still be made despite the heat wave. Look to the ultra chic Mediterranean region for inspiration. There's always a classy dish that's super easy to make and fun to eat.