Is It Safe To Eat

There's been a little bit of controversy lately about expiration dates.Is it OK to eat food a day, a week a month, even a year past its' use by date? does it on the item?depend ?Or the fussiness of a wary home chef? The answers may surprise you.

We Americans are somewhat paranoid about the blue stamped dates on the bottom of our containers and bottles. Even British comedian John Oliver commented on it on his HBO show This Week Tonight According to him we throw away nearly 730 football stadiums full of food per annum. It all has to do with our squeamishness about those darn sell by dates. To be honest , we don't have to. Of course dairy should be thrown out . The smell of sour milk alone can stink up any fridge and kitchen, Old dairy products can cause food poisoning. However if it's unopened and only a day or two past the sell by date it's still OK to eat. Cheese can more or less last up to four months depending on the kind Parmesan, Asiago and Romano can be kept for this amount of time. The semi soft ones like Brie and Camembert should be kept only two to four weeks. Butter can last a month before turning while margarine has a further run at four to five months. Ice cream should only be kept three months after opening however I've had no problem with ones opened six months  ago. The texture will be very gritty and icy but still edible. Unopened sodas like Coke and Pepsi can last six to nine months.

What about all those sell by and eat by warnings? A "sell by" date tells the store how long to display the product for sale.It's not mandatory .It's just a guide to tell the retailer when the food is at its' freshest and best tasting. The  can be eaten weeks afterwards. There is also the "best used by" date which refers to quality not safety. For example sour cream is already sour however it has a zingier taste when it's fresher.Born on date is the date the item was brewed or baked.Guaranteed fresh is used for baked goods. You can still eat then  after the date but it will be less fresher or even stale. Many even buy the staler breads and cakes because their prices are usually slashed almost down to half.Use by is for foodstuffs and items and it's is the last date recommended while at peak quality.  The deciding date is up to the manufacturer to decide this. Last is the pack by date and usually found on canned and tinned goods. This is a tricky date and can go by month -year - day or even stranger, by the Julian calendar not used in this country (or worldwide for that matter) since the  mid 1700's. A can of beans can have a date of 090912 or 009-999.The best method to determine of a canned food is still OK to eat is look at the can.If it has a normal shape it's fine. If it 's bulging or even growing then toss. Bacteria is a living thing that grows and expands. It will stretch out the can to accommodate itself.

So when food is OK to eat and when  should it be tossed. Use your senses as a guide If it looks, smells and tastes bad, toss it . If not then it's still viable to use. Whtever you do, don't waste good food. There are some people out there who would die for stale bread and expired milk.

Monmouth's Mouthwatering Stops

New Jerseyans love two things: our cars and food. Road trips to interesting restaurants and food related shops are on our must do list especially with fall here. Monmouth County , a beautiful blend of farmland and waterfront provides that It's a great day trip to take, and it's only forty minutes south of Manhattan Island.

One of my favorite places to go in Monmouth is the beach front. The county has some of the loveliest beaches in the state.Not too far from the historic and windswept state park Sandy Hook is Bahr's  and Moby's These are owned by the Bahr family and have been since 1917 when the family switched from manufacturing neck ties to running a seaside eatery. A great grandson opened up the outdoor deck Moby's Outside deck a few years ago. Moby's is my summer and early fall hangout (it's closing for the season on October 18th)The clam chowder is the original recipe that Jack Bahr first made and it is a rich stew of huge clam chunks, potatoes and tomatoes. Bahr's the restaurant also features this and I recommend starting every meal with it.Both places also have delicious boiled lobsters  served with homemade coleslaw. Octoberfest is big here thanks to the family being German and they serve weiner schnitzel and sauerbrauten along with potato pancakes and pretzel soup! For quick fare try The Windmill in Long  Branch. It's part of a family owned chain and known for it's roasted to perfection foot long hot dogs as well as overflowing baskets of hot , crispy French fries..

Some of the best bakeries in the state are located here too. A  fave, with a statewide reputation is Atlantic Highlands' The Flaky Tart. It is truly the best bakery in the metro area with perfectly buttery croissants and mouthwatering chocolate chip and oatmeal cookies. Cups and Cakes, of the tony town of Rumson also has some yummy treats plus a juice bar. You can buy sweet little tarts and fresh made carrot juice in one shot. Away from the shore front is western Monmouth county, This is horse and farm country, being charmingly reminiscent of the English countryside. Sadly there is no clotted cream but happily there are acres of pick it yourself apple , pear and peach farms. One of the most known is Delicious Orchards. This is a must see  no matter what time of the year. They have the best baked goods, from apple pies to brownies to English muffin breads. This is also the place to go for gourmet meats such as Serrano ham and all sorts of veggies like Brussels sprouts on the stalk and huge wedding bouquet sized cauliflowers.Other farms like the nearby Eastmont is know for their various pies made with their own fruit, and they also have pick your own peach and apple trees when in season.

Visit Monmouth County not just for the beautiful windswept beaches but also for their eateries, bakeries and farms The county has an amazing array of  homemade and fresh baked foods. Spend  a day or even a weekend there to experience them.

Foodie Fall Trips

Autumn is here and that means road trips usually to see the glory of changing leaves. Yet  it could also be a time to enjoy some of the yummy foods associated with that area. Try some homemade apple cider or a wedge of sharp cheddar during a pit stop. Pick up some apples or even pumpkins for decorating or cooking.

Most folks from the New York metro area and Boston head to New England. Vermont and New Hampshire may have some glorious displays but they also have endless farms and regional specialties. Of course Vermont is known for it's maple syrup and it pays to stop and pick some up, There are also creameries that turn out wheels of fine cheddar as well namely, the Cabot creamery which has branches all over New England. Apple pie is the state pie so stop and either treat yourself to a slice or buy one to bring home. Some bakeries will sell a bread particular to that region, a sweet loaf called anadama. This originated in the fishing villages of Massachusetts and wove its way to other New England states. It's a sweet loaf, thanks to molasses and a mix of cornmeal, wheat and rye flour.It can also be found in Massachusetts too, namely in smaller bakeries throughout the region If you're visiting New Hampshire for leaf looking  then try the  Canadian born tortiere , a meat pie filled with cubed game meat and potatoes.

Of course New Jersey and New York along with Connecticut and Pennsylvania offer some amazing foliage as well. The Garden State has pick your own farms nestled in between the golds and reds. Go to these to pick your own pears and apples along with pumpkins. In between New York State's majestic oaks and maples are there not only farms but wineries too. This is the season that they offer tours and tastings so definitely book one if you're in the area.. Best of all some are only a skip away from Manhattan with vineyards out on Long Island's Suffolk County and right over the Jersey  border in Orange ,Rockland and Sullivan Counties. Connecticut and Pennsylvania have some lovely farms too. Like NJ and NY farms , these have everything from cider  and freshly baked cinnamon doughnuts along with candy apples , honey and different pies. Some even offer homemade fudge and sticky buns too.

Take a ride to enjoy the fall foliage but also to sample the delicious harvests and treats country farms have to offer. It's a fun way to enjoy the area even more. Celebrate the tree's glory with a cup of cider and a fresh baked cinnamon doughnut or slice of real Vermont cheddar.

Any Weekend Party

Fall brings about weekend get togethers and gatherings. They could be the college student  bringing home their dorm mate for the first time, gatherings of any team or a tween sleepover with  new friends. It could also be a time to catch up with friends after a summer away.The other day Melissa Clark, a weekly contributor to the New York Times gave us easy recipes with the generic title of any. Make this true of your gathering.Any party with any party food will work.

One of the easiest any party foods that work for all of the above gatherings are hamburgers,Everyone loves a good beef, turkey or veggie burger. Take advantage of the warm weather to grill outdoors over a wood fire. Have simple or any fixings such as lettuce , sliced tomatoes and onions. Squeeze bottles of ketchup and mayo should be on the ready . Make any mayo based salad or slaw . Try a macaroni one zested up with minced red green and yellow peppers along with minced celery. Vary it with some hot dogs or veggie dogs and finish with toasted marshmallows or s'mores. For the new roommate or even new boy or girlfriend, think any roast with potatoes  and a green veggie. It could be London broil sharing a plate with mashed potatoes and broccoli salad, It could be a roast capon with scalloped ones  along with a bright mix of peas and carrots. Have a crisp salad on the side and crusty rolls too. This easy combo makes for a lovely dinner party with friends also. Add  candles and wine and you're set for an elegant fuss free dinner..

Any dessert works too. An old fashioned layer cake with a buttercream frosting is perfect and is always a crowd pleaser. Use a mix if you're pressed for time or scratch recipe if you're not. If you want something a little fancier, then put small truffles or raspberries (which are in season right now) on the cake's top. Any pound cake is also good and is simple to make at home. Since apples are in season right now, you could finish off with a homemade pie, with a side of cheddar or vanilla ice cream. If you're hosting a team party or sleepover then have any home made cookie.Chocolate chip is a big fave and they can be made from slice and bakes or by scratch. A fun cookie for a tween pajama party?  Sugar cookies! Leave them plain for the kids to decorate at a decoration bar with colored icings , M&M's, raisins and dragees.Dinner parties can end with any ice cream drizzled with liquor. Pair coffee with Kahlua, chocolate with peppermint Schnappes and vanilla with rum.For the kids set up a sundae bar with any sundae toppings from syrups to nuts to whipped cream to fruits.


Any party food can work for a weekend party . Pick out any recipe that fits your plans and go with it. It's a simple no fuss approach to fall entertaining.

Embracing Ayurvedic Cooking

Many today want a cleaner  lifestyle . That can be achieved by embracing the Ayurvedic lifestyle. It's an ancient Indian way of healing through certain foods and practices. Luckily there is a guide  in the formof a cookbook to help us achieve a purer way of living.The recipes are not aid in creating a more balanced diet but they're also tasty.


Lois A. Leonhardi wrote The Essential Ayurvedic  Cookbook.(Robert Rose Press) with the intention of not only having home chefs cooking healthier but also embracing the medicinal benefits of the practice. There are chapter devoted on figuring out if one is a vatta, pitta or kapha the three categories or doshas , These will help in divining what meats, veggies and herbs belong in an individual's diet. Ms. Leonhardi even includes a questionnaire about finding out in what category you belong, Most , according to her,  are a mix of all three. There is some strictness to it , such as sticking to the recipes suited to your dosha as well as no leftovers. All meals must  be made fresh and eaten fresh.. The dishes can be varied though for all doshas as each has a suggestion box at the end of every recipe.There is also a pictorial guide as well along with a how to on turn pantries into ayurvedic ones. There's a segment on the six tastes that make up the diet. They are sweet, sour salty, pungent , bitter and astringent  and all figure prominently in creating the  dishes.

Many of the recipes reflect the Indian diet. Dal, or mashed lentils , figures prominently in a large amount of the lunch and dinner recipes. There is also ghee , the clarified melted butter as well as tamarind paste along with coconut milk Mung bean recipes dot the book ..All meals are highlighted. For breakfast try the fresh made vegan vanilla nut yogurt along with millet breakfast patties that Ms. Leonhardi recommends serving with a poached egg or scrambled egg whites. Since she is Italian, some recipes have an Italian spin  to them. She includes her uncle's mushroom frittata recipe along with an ayurvedic spin on her grandmother's tomato sauce. Cannelini and pizzettes are also adapted for all doshas, with the basic recipe given along with suggestions..It;s not all vegetarian either like the Hindu  Indian diet. There are rabbit , and salmon recipes  plus lamb, pork and chicken ones too Desserts are allowed, in both candy and tea bread. Ms. Leonhardi also includes tea and the creamy yogurt drink , lassi recipes too.

Healthier eating means healthier living.Use The Essential Ayurvedic Cookbook to achieve this. Those aches and pains along with the bad attitude will disappear , thanks to a thoughtful blend of meats veggies and spices blended in ancient ayurvedic recipes.

Winning Your Week

Cooking should be a fun science experiment , blending basic chemistry with culinary alchemy to create tasty dishes, However many of us don't have the time to cook anything. It's a quick trip  to       the grocery then dump frozen dinners in the microwave or call take out for the usual pizza or Chinese. don't despair, Yet again, the Times Food section comes to the rescue.

Today's issue is entitled Ways To Win The Week  and it is a definite keeper issue. The sections greats have weighed in and contributed some very helpful and informative recipes and advice. Food editor Sam Sifton gives one of the best nuggets - expand your pantry.A well stocked one is crucial in preparing varied dishes. Mr. Sifton suggests  His though has an Asian flair to it as he advocates keeping soy sauce, fish sauce, miso along with some truly exotic ones like the Indonesian chile sauce,sambal oelek and Goechujang, the thickly fermented Korean red pepper sauce.Also shrimp paste, the filling for shrimp toast,is also a must have as well. Mix any of these with melted butter and you have a nice , flavorful glaze or sauce. They work with any meat, from pork to chicken , and any vegetables. Throw in some  noodles and rice and you have a quick delicious meal. Julia Moskin goes a step further with providing the basic ingredients for  a pasta dish. Take a basic element like pasta and add a garnish. The last is a rather stretched interpretation with avocado, any kind of egg, bacon, crushed chiles or leftover veggies. Mix with butter or olive oil and voila, an instant dinner.

Melissa Clark of A Good Appetite, David Tanis of A City Kitchen  and Martha Rose Shulman of  Recipes For Health  also weigh in.Ms. Clark starts off with giving all her recipes  the name of any like any meatballs or any fish. In other words you don't have to adhere to a strict recipe that calls for specific ingredients, Her philosophy is use generic ingredients for a hot , satisfying weekday meal. There are five basic recipes from the two mentioned above to chile, roasted vegetables and even scallopine. She also urges not to use measuring cups or spoon, All that measuring out slows down the process, along with creating more to wash up later on.Figure out what pinches and dashes are , using just your eyes or hands. Approximate.Of course adjust the flavor if it's too bland. Add that extra pinch or salt or pepper. Use fresh herbs for both color and flavor.Mr.Tanis gives a yummy and quick dish that just involves mussels , white wine , and of course French baguettes. Mussels are steamed in either white wine or water and then served with garlic rubbed toasted baguette slices. This is a great dish to serve n a warm fall night. For a healthy spin Ms Shulman gives us garlic soup.This Provencale recipe is just cooking minced garlic cloves with water, salt, and bay leaves. Pasta is then added along with any kind of veggie from peas to broccoli. Croutons and cheese can be added to gild the lily.


Weekday cooking shouldn't be such a chore. Have a well stocked pantry and basic recipes.These two combined can provide you with a week and weekend of hot , tasty meals, fresh from the stove.

Food Fit For Francis I

Pope Francis is here in the States  and many are probably wondering what does he eat. What's his culinary background? He comes from a good one, His parents and grandparents are from Piedmonte  and Genoa,Italy so there's excellent meals on that side and a bevy of good Argentinian dishes that he also grew up  eating. It makes for a rich and  flavorful food history.

Pope Frances I was born Jorge Mario  Borgoglio in Flores , a barrio or neighborhood of Buenos Aires. His mother's family was Piedmontese and Genovese, probably coming over during the crossover immigration of the late 1800's His father 's family left in the early 1930's.He surely had to grow up on bagna calda , made with good Argentinian beef . This really is pure heaven, a dipping sauce made with anchovies, garlic butter and oil is heated in a fondue pot. Beef  and various veggies such as Savoy cabbage  is dipped into it and cooked. Its' usually served in the winter months and for New Year's Every Piedmontese kid grows up on polenta   and it 's usually made a variety of ways, from cooked with eggs sunny side up to chicken and mushroom gravy, cacciatore style.Risotto or risott (as my family on both sides of the Atlantic call it )is another kitchen must. have. We make ours with tomato  and porcini mushrooms.. How do the Piedmontese end their meals? With the ethereal eggy custard  sabayon. This is a  simple mix of egg yolks , Marsala and sugar cooked over a double boiler. The sweetness is cut with delicate espresso cups full of strong espresso laced liberally with grappa.

Pope Francis ' also grew up with Argentinian food . Since the country is known for its' beef asado or barbecue is popular and often made at family gatherings. Sausage or chorizo  is also served as is morcilla or blood sausage. Other animal parts  like chitterlings are also cooked and served with chimichurri,a take on the Piedmontese salsa verde, made with parsley ,garlic and olive oil along with white vinegar.(it 's big in Piedmonte , usually served with beef tongue).Noquis , the Argentinian version of gnocchi is also made as are fettucini and tagiatelle. Buenos Ayres  enjoys Argentine style pizza but it is baked with a layer of chickpea flour dough on top to create a version of pizza rustica a covered or smothered pie.Argentina also has the Mesopotamia section in its' northeast section of the country offers many different kinds of indigenous fish and papaya dishes.Pantagonia, the rugged southern part that's pointed towards Antarctica  features mutton and lamb along with both freshwater fish such as trout and seafood. Berries grow in abundance here, providing the country with strawberries, bilberries cherries and rosa mosqueta, or sweet briar The country is also responsible for the culinary phenomenon dulce de leche which is poured over cakes and even pancakes.

Pope Frances is a humble man with simple tastes. Yet one can't help but wonder what lush Piedmontese or Argentinian dish is his favorite. There is so much to choose from and hopefully he treats himself to one  of them from time to time.