Eat Right Eat Light

Every summer we go  through intolerable heat waves where even just chewing seems to be too much exertion. It throws off our stomachs, creating all sorts of problems from digestive imbalances to just a simple upset. What to do ? Eat right - eat light,

Save those  pancakes and French toasts for chillier fall mornings. The best way to start a sweltering day is with a filling and light breakfast. Try a bowl of strawberries and blueberries with vanilla flavored Greek yogurt.You could also have them in a bowl of rice puffs or cornflakes. Another lighter option is cantaloupe slices or a melon salad. If you feel up to something hot then think two scrambled eggs with toast. It's filling enough without feeling heavy. You could also go with a couple of slices of whole wheat  or rye toast with a skin of margarine or even butter followed by a thin layer of jam, Take advantage of the season's harvests for your morning snacks too. A zip lock bag of any kind of berry or peaches can stop those eleven o' clock hunger pains,It's tempting to get one of those big frosty, whipped cream, chocolate syrup infused coffees that's more cake than drink, but put the brakes on that desire. Stick with iced black coffee or tea, especially for breakfast and mid morning. Another drink idea is having sparkling water with fruit filled ice cubes. These could even be put into iced teas too to add more flavor.

Salads will always be the best choice for lunch and dinner when it feels like a red hot dryer out there. Again , nix the heavy.foods. As much as you'd like a steak sandwich with onion rings, get rid of the bread, cube the steak and have it in a bowl of greens.Add fresh sliced red onions along with grape tomatoes and a light dressing. Craving pizza which can sometimes be too much on a broiling day? Then think a bread salad. This Southern Italian favorite  combines tomatoes garlic and basil in an just an olive oil dressing Slice the Italian bread wafer thin or even cube it if you want. Grilled meals can also be light, from red meat to fish. Keep away from the heavy marinades , loaded with molasses , ketchup or sugar. Go for a squeeze of lemon or lime for the fish and chicken,Steaks and even lamb cutlets can be brushed with basil infused olive oil and then grilled. Another idea is going meatless. Have soy burgers and dogs instead of the beef and pork kind. Instead of buns , think toasted pita bread. Mayonnaise based salads may be too much right now. You can create a lighter cole slaw by subbing in olive oil for the mayo, and adding fresh ground peppercorns for bite. Change that heavy macaroni  salad for a lighter orzo one, full of pea pods, tomatoes and parsley.

The temps right now are not conducive for heavy meals and heavy eating. Go lighter and feel better. It's the only way to eat during an August heat wave.

Tomato Time

This is the time for tomatoes. They're everywhere, from big bushel baskets at the farmer's market to hanging in clusters off backyard plants. What is great about the tomato is that it's so versatile. It's amazing what home chefs can do with them, especially with anchovies. Surprisingly it's a great marriage of opposites..

David Tanis knows this and featured the fruit in his A City Kitchen column in yesterday's New York Times Food section.He gives us three tasty recipes home chefs can play with during the height of the tomato season.What is unusual about them is that they all contain anchovies. The fish's saltiness and meatiness   gives the dishes a unami flavor that pairs well with the tomatoes' sweetness.  He recommends going for the best. They'll obviously cost more but so worth it. Look for the oil packed kind from Spain, southern France or Italy.Most Italian delis sell salt packed versions that still have all their bones These require extra work that will require rinsing and deboning. Don't worry about this last. Filleting them is easy. Using them pays off. Theye have a greater texture and tend to be milder than the ones packed in oil. Mr. Tanis does offer a tip about the packed ones - briefly rinse them in lukewarm water, followed by blotting them on paper towels.Don't go for the paste. Save that for brushing on grilled steaks.To add to the flavor , quickly the tomatoes them to give them a smokiness

The three recipes offered are easy along with being flavorful.The first is charred tomatoes with eggs, anchovies and bread crumbs. Alternate charred tomato slices and hard boiled eggs on platter Drape the anchovy fillets over the eggs and then add a Dijon mustard infused vinaigrette. Freshly ground bread crumbs are them sprinkled over the entire dish, sort of like a cold version of tomatoes Provencale. The next dish is kind of a cross between pizza and pissaladiere. It is an olive oil based pastry crust dotted with tomatoes and mozzarella. Top with the fillets along with capers and olives if you want. Mr. Tanis also recommends adding  rosemary and hot pepper too.One of the easiest and best to make during these sweltering days is pasta fredda. The sauce is a cold one, prepared hours in advance.It's a blend of chopped red onion and cherry tomatoes, anchovies, garlic and pepper with olive oil and vinegar as the base. Keep in the fridge for three hours. Use spaghetti or linguine for the pasta and cook according to directions. Add the cherry tomato sauce along with extra olive oil and basil.

This is the height of the tomato season right now. Pair them with anchovies for a flavorful marriage that works well. It's a great union of salty and sweet.

Carrying On A Chef's Legacy

Many widows have to deal with the grief of losing a husband early  but one, Mary Celeste Buell also had to deal with her late husband's legacy - a famous lodge and farm. Sam Buell left the magnificent Blackberry Farm to her and with it comes a plethora of fine foods and dishes. Can Ms. Buell handle it? Yes and perfectly.

Their story was the main feature of today's New York Times Food section. Regular contributor Kim
Severson  wrote about this scion of  Samuel Buell III  the creative genius behind the famed Ruby Tuesday restaurant chain, The son and his wife, Mary Celeste and their five children lived on the grounds. The lodge played a major part in elevating hyper-local Southern cooking and the idea of a luxury vacation built around the idea of agriculture. It has both cottages and farmhouses on 4,200 hilly acres. The farm also has a shop (along with an online one) where foodies can buy everything from guanciale to strawberry ramp jam to tomato brined okra. There are also cute tee shirts as well as china ware sold too.It's am impressive idea that would well here on the East Coast . Everything is made on the premises from the shampoo blended with local Appalachian hyssop and bourbon to the various pestos made with everything from  kale to arugula and black walnuts

It is Mr. Buell's food legacy that his widow and children will carry on. .Mr. Beall studied at the California Culinary Academy and worked at such famed eateries like the Cowgirl Creamery and French Laundry. It influenced what he fed his children who are following in their father's footsteps in both large and small ways.One daughter at age seven can make soft scrambled eggs the way he taught her while his heir, Sam V can carve thin slices of ham from the family's smokehouse like his father did, The recipe Ms. Severin gives us the Buell family's carrot souffle.It is two pounds of pureed carrots mixed with milk, cracker crumbs, cheese onion and butter. Three eggs are whipped until foaminess and added to this. The result is puffy , lightly golden brown side that could easily be made into a main dish, There are more of his recipes in two cookbooks, The Foothills Cuisine of Blackberry Farms; Recipes and Wisdom From Our  Artisans, Chefs and Smoky Mountain Ancestors and The Blackberry Farm Cookbook: Four Seasons Of Great Food and The Good Life that can be bought on Amazon and the Blackberry Farms site.


Sam Buell's legacy will live on . not only in his widow, Mary Celeste, but in his children and in his recipes. His mark on the world is Blackberry Farms. It's a place of great food and great comfort.

The Pantry Is Now Open And It Went To Visentini's

Yes, I have reopened the pantry after a false health scare (blame the doctor , not me). The first trip back was to Visentini's Brothers in Lodi, New Jersey. This gem is an Italian food lover's paradise, filled with traditional and even unusual Italian treats from both the north and south of the country.

A friend told me about Visentini's Brothers, located on one of the town's main roads, Union Ave in Lodi. There have been Italians living in this area since the late 1800's so food shopping really is like shopping in Naples or Rome. At one time home chefs had a handful of salumerias to shop from,to buy home made pasta and cold cuts. Those stores have since closed , leaving only Visentini Brothers which is a combination liquor store, salumeria, caterer and grocery .What is unique about it is the variety of unusual products. The store  sells candele pasta, literally two foot long (!) pasta tubes that are a specialty of Neopolitan kitchens.There are also other tubular pastas of different sizes and shapes home chefs can try out too., Yes they offer traditional pastas such as fusilli lunghi, foot long strings of wavy pasta along with spaghetti , angel hair and penne. What is great about the store is that they feature staples of Northern Italy too. There is the finely ground Piedmontese polenta, along  with dried mushrooms,There are shelves full of Italian breakfast biscuits as well as San Pelligrino Mineral water along with the always tart and refreshing orange and lemon sodas.

Visentini Brothers is also a deli, and again they don't disappoint with their wide array. They have breaded eggplant, chicken and even cauliflower. This last is a must have .The florets are evenly and perfectly coated with something akin to bread "dust" than crumbs. It's not overpowered with spices so that the sweet earthy flavor of the cauliflower comes through.The artichoke hearts are another standout. They are the size of small roses almost with an earthy candy flavor. Visentini's marinates in a vinaigrette sauce that only adds to the flavor.The deli counter also offers other delicious dishes such as shrimp salad, meatballs and broccoli rabe. Those who are familiar with Southern Italian specialties will love their arancini, , the little oranges made from rice , chopped meat  and breading. Usually these are the size of small softballs but Visentinis makes theirs the size of small bowling balls. One can easily feed two or even three people. Their heroes are legendary around the area, with the store customizing them to individual tastes. The store also has an extensive catering menu which features filet mignon,, deviled eggs with caviar, and melon with prosciutto, They also a wide range of pastas to choose from, unusual for a caterer.

Visentini Brothers is the perfect stop for those who adore the Italian food. It is a great trip , full of tasty foods. and plates. Welcome back to the pantry, thanks , in part to this amazing store.

Cautiously Optimistic

For all my fans out there. Foodie Pantry may not close after all. It all depends on fate and luck.
All I can promise is stay tuned - this is a wild ride for me. Stay with me.

Closing The Pantry

Foodie Pantry is going to be closed for now I don't know when it will reopen. That's up to fate. It was a good run, with interesting interviews and fun reviews.I enjoyed revewing the cookbooks and showing the world some of my more creative recipes.

I'll see what the future brings.

Liz

Rio Carnival Of Food

Rio is awash in Olympic fever right now, with athletes and locals getting wild in the city of samba and sunshine. The city is know for it's festive atmosphere and party foods.It's a tasty mix of four Continents melded together to create a unique and delicious cuisine.

What is Brazilian food?It'a a truly fine mix of European, African Asian and indigenous recipes and ingredients.The country doesn't have regionalized cuisine, per se .It's divided into four sections, There is southeast Brazil's fejoada, one of the country's most famous dishes.This is a kind of stew, made from black beans mixed with pork and beef. Tomatoes, carrots and cabbage round it out and it's usually served with rice. It's all prepared in a big  clay pot over a low heat.Sometimes blood sausage is served with it as well.The Japanese also went to Brazil and with them brought spring rolls that transformed into pastel, a kind of  thin pastry envelope filled with meat and/or cheese. These became a popular street food.In the ocean side state of Espirito Santo German and Italian immigrants influenced  the cuisine. especially the Northern Italian dish of polenta.Olive oil is mandatory  in cooking too, another Italian influence. In the nearby state of Minas Gerais,frango con quiabo, chicken with okra along with tutu de feijo. a mix of cassava paste and beans is a favorite.

Northern Brazil, especially around the Amazon Forest the food is the purest of indigenous recipes and cuisines.One of the most famous dishes is palo no tucapi  a duck soup that is literally cooked in front of the eater. It is first spicing  and then roasting a duck with bacon in a clay pot, then covering it with tomatoes, watercress and garlic. it's then served with manioc flour and white rice. The northeastern part of the country from Ba'hia to Perambuco has a cuisine that is a marriage of African and indigenous ingredients.They make vatapa a dish of shrimp, bread and coconut mixed with a paste of peanuts and cassava.The dish can also be made with chicken or tuna. Another shrimp dish is Bobo de Camaro made with the seafood and manioc cream.A popular street food is acaraje a fried ball made from black eyed peas cooked in dende or palm oil. Tapioca is also big here and it's made into a flat bread and eaten for breakfast,usually with a filling of cooked cheese and flan.Popular throughout Brazil is the many different kinds of pastas the immigrants brought with them.From spaghetti to ramen, these make up a good portion of the diet.

Rio is a city awash in Olmypic spirit right now. It is also awash in a myriad of different foods influenced from the indigenous and immigrants that give it its colors.The food is amazing.The country is amazing. Rio is an amazing food town.