The Veggie Burger Rethought

Faux burgers have always had a bad rap.Even restaurants can't quite capture the juiciness and color of the real thing. That's all changing.The veggie burger is having a renaissance right now and home chefs should take notice.It's not that blah blob anymore but an actual burger, juicy and delicious

Erik Piepenburg who usually writes about the arts for the New York Times,penned this article for the newspaper's Food section. As we all know restaurant veggie burgers are usually a God awful mush , tasting mainly of peas.Some do have good ones, such as Jake's  Wayback where the burger has a nice crisp outside and a chewy inside. However these are mass produced like the Morningstar Farms ones  in the supermarket. They're a cut above the old kind as as well as over some homemade creations. Fake burgers were always a challenge for even the most experienced of chefs and were thus relegated to the fringes of a restaurant's menu. That's all changing thanks to a new generation of chefs. There's also a plant based "meat" being made by Impossible Foods and it consists of  wheat, coconut oil,potato protein and heme, the last an iron molecule that's not only abundant in meat but also in such plants as Swiss chard and collard greens.It's also found in vegan staples , soy and tofu along with black beans and chickpeas. Impossible Food's burger looks exactly like a true blue beef burger and is now being served at Momufuku Nishi in Chelsea.It is just as good as the real thing, albeit a bit pricey at $12.

Other chefs are taking the more creative route. Brooks Headley, formerly a pastry chef at the famed Del Posto in lower Manhattan has created his own version of the veggie burger at his new restaurant,
Superiority Burger.It is one of the most acclaimed ones in the city.(It was awarded two stars by Pete Wells). How did it get to be so good? Chef Headley approaches the recipe the way the way Italian restaurants approach their meatball recipes - with different meats and seasonings.He tries to use everything in his culinary arsenal.There's fresh veggies,grains and beans,along with a potato starch slurry. This last acts as a binder when it's heated to 180 degrees Farenheit. It gelatinizes the mixture which results in a nice, firm burger that doesn't fall apart on the grill or plate.Some chefs go the mushroom route. Jillian CameraCo-chef at Toad Style, a vegan comfort food eatery in Bedford-Stuyvesant, makes her vegan cheeseburger with cremini mushrooms,red onions and green lentils. She also puts in steel cut oats chia seeds and garlic too for texture and flavor.Spices are also added before the burger is formed and then topped off with almond cheese.Any home chef can recreate these along with the dozens of veggie burgers recipes on line.It's just trial and error until home chefs get the right taste and texture.

Veggie burgers are going through a renaissance right now.They're not those mushy patties with a bad rep and even worst taste. They are juicy, mouth watering burgers that are right up with the real thing.

Overtime Cooking

The worst part about working over time isn't the brain drain or a long , stressful day. It's trying to get something decent to eat despite the fatigue and crankiness.It's a choice between fridge foraging or fast food, pan frying or microwaving. What's the right solution?

Coming home late can come with challenges, especially if you're hungry. Many just have a bowl of cereal and milk and call it a night. This works but  it still may not be satisfying enough. Another is turning whatever snack you have into a full blown meal. Again it's a quick fix that does have its consequences (namely weight gain and possible indigestion). A tad better is that classic standby - the drive thru window.It's easy to order that cheeseburger, fries and a soda, even easier to eat however a meal like that can be heavier at night. The caffeine in the Coke or Pepsi may keep you up half the night (not great if the next day  is another ten hour slog) along with the fries laying heavy on your stomach. If you do opt for the fast food route, then head to Wendy's or Subway. Their offerings are not as greasy as the other major chains. Wendy's has the added plus of a baked potato, a filling yet relatively light meal for a late supper.Their salads are also perfect for late night noshes, thanks to the variety of healthy ingredients like almonds and dried fruit. Subway is another great choice. You can have them make up a sandwich with healthy components such as whole wheat bread along with fresh veggies such as tomatoes, peppers and onions. The chain also has a good selection of natural juices as well.

What about going the home cooked route? This is where having leftovers comes in handy. That roast chicken or turkey can be turned into a sandwich .Leftover steak can be turned into a salad with mixed greens and grape tomatoes. It can also be ground into a kind of paste , mixed with mayo or olive oil to create a kind of deviled ham. The same can be done  with any leftover roasted ham , chicken or turkey. Those leftover  grilled veggies can be converted into a primavera sauce thanks to the addition of some olive oil and garlic. You can even add in tomato paste for a richer flavor. Crockpot cuisine is always a life saver for a home chef with a busy work schedule. Make a  dump meal, an easy melange of meat and veggies.Try a chicken casserole or an easy bean chili. Slow cookers can be used for making homemade soups, always perfect after a long , stressful day. Try a split pea that's accented with such veggies as carrots, onions and celery along with garlic and parsley for more flavor. Add ham or a ham hock to give it that rich pea soup flavor. Minestrone is another great soup that can be mixed together in the morning and eaten at night.This can be tailored to suit your tastes. Add elbow macaroni or orzo, go heavy on the onions or tomatoes, use chicken or beef broth. Bring home some rolls and a ready made salad and you've got a nice meal that nourishing and delicious.

Working overtime doesn't mean coming home to no food on the table. There are several ways to go for  eat properly after a rough work day. Don;t let your tomach get as frazzled as your mind. Treat it to warm, nutritious meal and a calm evening of relaxation.

The ABC's Of Snacking

Schools of all sorts start this week and kids from kindergartners to college seniors will indulge in that after school past time snacking. Make sure they eat sensibly. It's the key to healthy living and a healthy  student.

Those much hated veggies can be turned into a fun snack thanks to  some Greek yogurt and spices. Slice up bell peppers along with broccoli and cauliflower. Mix the lower in calorie plain Greek yogurt with different herbs and spices such as cumin for a tasty dip. Do a taste test with the kids regarding the spices.It's one way to expand their palate along with finding out what flavors appeal to them. The same can be done with cut fruits too. Have a wide variety of bite sized pieces such as grapes and strawberries along with sliced kiwis, apples , peaches and nectarines. Use vanilla flavored yogurt, again, preferably Greek as the dip. You could also start off with the plain Greek and then stir in such add ins as dark honey, cinnamon or dark chocolate chips.Another tasty dip idea is salsa with tortilla chips.Salsa is one of the easiest to make. Start with chopped tomatoes and onions along with cilantro. Have a mildly spiced one for the little guys while older kids may enjoy the heat of chopped jalapeno. Salsa can be made and packed into your dorm student's boxes for a nice reminder of home.It can also be used for topping hamburgers or accompanying grilled chicken or steak. It can also be made with such diverse fruits as watermelon and pineapple too along with mangoes, plums and kiwis.

What about that after school classic  - cookies and milk? Many parents do give in and let the kids eat the most caloric. It's' fine every once in a while but not every day.Surprisingly the national brands such as Chips Ahoy actually have less calories than the  so called healthier cookies.Homemade cookies, although labor intensive, are a better choice. Even classics like chocolate chip and oatmeal raisin can be made healthier. Sub in white flour and refined sugar with oat flour and brown sugar. Instead of butter use the lower calorie but just as silky coconut oil.Make your cookie monsters a really healthy bite like, the detox cookie. This recipe taken from A Clean Bake blog, has only three ingredients. There's creamy peanut butter (use the all natural kind for this)or for even more healthier cookies , almond butter along with cocoa powder and mashed , ripe bananas.it's only ten minutes in the oven and that's it. There's no flour or sugar to  bring on the allergies.It's also an easy enough recipe that your college kid or high schooler can bake. You can even bake healthy (!) Oreos. Use spelt flour instead of the usual white and sweeten with maple syrup instead of cane sugar. The filling is made with ground brown sugar that takes on the consistency of powdered sugar and coconut butter. Serve any of these cookies with low fat milk.

School starts with it after school snacking. Give your big and little scholars healthy but fun snacks. They'll enjoy a flavorful veggie dip or a good for you chocolate treat. They're good for everyone.

Spicing Up Your Barbecue

It's almost the end of August and barbecues by now are becoming old hat. Let's face it,  do we really want to stuff down another charred burger or dog,?Or another mayo soaked salad, followed by either lukewarm beer or soda? Let's liven up the outdoor cooking by tossing in some variety and spice. Let's make our outdoor cooking  fun again.

Hamburgers are always part of the barbecue lineup.By now, even the most ardent burger lover is probably sick of them. It's time then, to give the recipe some zing and zest. First get chopped beef, and add a good teaspoon of cayenne pepper to the mix. You could also add some  finely chopped onion and bell peppers to create a colorful chili burger.Serve with a dash of hot sauce for even more fire. Another way to go is adding beer to the chopped meat to create a unique and juicy spin. It's just adding a quarter of a cup of any brew along with garlic, Worcester sauce along with ground onion. Even better add a couple of tablespoons of bourbon (yes bourbon!) along with cumin and dried oregano to ground chuck meat. Hot dogs are another grill staple that needs some remodeling. Try spiralizing them.It's actually an easy method. First skewer hot dogs lengthwise. then slice  into the dog as you roll it away from you,Continue doing this until you reach the end of the hot dog. Now carefully (otherwise the dog will break) slide the skewer out and place the stretched out hot dog over the grill. The end result is a crispy fun treat that will go good with mustard or barbecue sauce.

Those traditional salads can also be spruced up too. Instead of the usual coleslaw, try one made from shredded cabbage mixed with salad dressing.I've had it with French dressing and it's delicious, light years away from the traditional  mayo soaked kind. You can also use buttermilk ranch or blue cheese too or just a plain vinaigrette. Macaroni salad can also be made the same way with subbing in favorite dressings for mayonnaise. You could also make a Mediterranean style, adding in grape tomatoes, kalamata olives and oregano. Toss in feta chunks to make it more substantial.Think outside the traditional garden too. Make an easy artichoke salad by using jarred artichoke hearts and sliced plum tomatoes. Try a homemade fresh version of giardeneria using diced carrots and onions, both serrano and bell peppers along with cauliflower florets and chopped celery. Toss with a rosemary and oregano infused vinaigrette. What to wash all this down with? Spiked lemonade. Make or buy it and add a good, boozy shot of vodka. Kids can have their own version by adding seltzer or mineral water. You can also do this with orangeade and limeade too.

Barbecues don;t have to be a blah end of season affair. Liven up and spike up traditional recipes for a fun spin on a summer tradition.It's adding more fuel to the barbecue fire!

Nilla Wafers That Great American Classic

What makes the perfect cookie? Crunch , snap and flavor. Nilla  Wafers, everyone's favorite cookie fits this bill. They are not only fun to eat with a big glass of milk but also neat to turn into a variety of yummy desserts.These vanilla snaps are not only a kitchen classic but a kitchen staple as well.

Nilla Wafers have been made by Nabisco for only fifty years but their story goes back to over a century to Staten Island, New York. German inventor Gustave A. Mayer, a 19th Century inventor moved his family and confectionery business to Stapleton in the northeastern corner of the island , This German neighborhood appreciated baked cakes and cookies and it was here that Mayer created molds for the sugar wafers that would eventually be known as Nillas. He was also an inventor , designing one of the world's first humidifiers along with preformed sigh letters and sparkling reflectors used as Christmas tree  ornaments. Yet it was the biscuit molds that made him famous. and even was awarded a medal from the American Institute of New York for his many contributions and inventions to the industry.  How Nabisco acquired the recipe is a mystery.Had they been sitting on it for half a century or did Mayer,s daughters finally relent and gave the recipe away in the mid Sixties? Strangely enough the cookies have always been made with synthetic vanilla or vanillin and not the real deal.  Nabisco also makes a low calorie version that taste the same as the original recipe.  One is only twenty calories . A small bag of them make a nice snack whether for work or for school.

The cookies are great on their own however they 're also a wonderful ingredient in many desserts. Banana pudding is a popular one , especially in the South. The recipe is an easy one.It's basically a trifle with layers of Nillas vanilla pudding or custard and sliced bananas. It's then topped off with whipped cream and crushed cookies.What I  love about Nilla Wafers is that they make great crusts. They're easily crushed in a food processor and can be blended with nuts and melted butter for a shortbread inspired kind of crust for cheesecakes.The cookies also make great mini desserts along the lines of hors d'ouervres . Put puffs of coffee laced marscapone cheese on them or sweetened cream cheese and berries for a fun after dinner bite. Nillas make excellent cookie balls. Again these riffs on cake pops are a snap to whip up. It's just mixing the crumbs with cream cheese and then rolling the mixture into balls. Afterwards they're dipped in chocolate and then chilled for an hour. You can add in some fun morsels such as ripe mashed bananas, nuts,or chocolate chips. Try a tiramisu one with some coffee mixed into the recipe. These are great for a kid's party,Turn them into cookie pops, with dyed white chocolate.and a coating of gold and silver sanded sugar.

Nilla Wafers are not only a nice side to a cup of tea or a glass of milk , but they're a great ingredient to fun desserts. Enjoy their sweet crispness any way whether as a cookie or part of a sweet treat.

Great Desserts, So So Peaches

This has not been a great year for peaches. The perfect one is rare thanks to a February blast that killed off burgeoning buds. Luckily the fruit can be turned into wonderful creations that focus on their sweet, mellow flavor.They are even better than just the peach itself.

Samantha Seneviratne,creator of the interesting dessert blog, Cake Love, wrote about this amazing fruit in yesterday's New York Times Food section,Even though 2016 hasn't been their year, peaches can still be turned into tasty desserts.One that Ms. Seneviratne created is an ice cream cake. This is not one of the slap dash ones that is a slab of vanilla topped by crumbs and then another slab of chocolate. This actually has cake, a real butter on,e with five tablespoons of butter in the recipe. The ice cream is a no churn one which also includes peach preserves along with fresh raspberries - which are coming into their second season right now. The fresh peach is there in macerated form as it and the preserves are folded into the whipped cream. The cake assemblage is easy. First line a 9 by 5 loaf pan with Saran wrap leaving a six inch overhang all the way around. The cake is cut into thirds, making three rectangles.There is a layer of cake, then a layer of cream followed by the drained raspberries. This is repeated again for two more times and then freeze until firm for at least eight hours. It's topped with  a fruity mix of peach slices and fresh raspberries that have been sitting in sugar for ten minutes.

Another yummy dessert is Ms. Seneviratne's take on cobbler.This summer classic has been updated with a hazelnut infused crust.. She adds tiny wild blueberries which are a nice foil to the peaches' honey flavor. These can be picked if you have access to wild blueberry bushes however they can also be bought at farmer's markets and even found in the frozen food section. These frozen ones are actually beneficial because it helps the fruit mixture from overcooking and becoming mushy as the biscuits bake all the way through. You can use the big berries found in your supermarket, but Ms. Seneviratne warns that they are watery and have a weaker flavor.The topping requires hazelnut meal which can be bought in grocery stores and even on Amazon. It gives it a nice crunchy exterior  while still having a soft, pillowy middle.The crust also has a  half a cup of butter and a third of a cup of heavy cream.. it works well with the fruit mixture, also enhanced with vanilla bean seeds and sugar.The entire cobbler is baked for forty to forty-five minutes when the fruit comes bubbling from below and a toothpick inserted in the crust comes out with moist crumbs. Most cobblers are usually served with a pour of cream on them but I can see the first recipe's peach ice cream as a nice accompaniment here.

Don't despair if the year yielded up a lousy peach harvest. These recipes can show off their mellow sweetness and lush flesh. They are even more delicious in an ice cream cake or hazelnut infused cobbler.

Tuscon The Next Food Heritage Site

Tuscon Arizona may be known for lavish spas or beautiful sunsets but food? Surprisingly this desert town is now part of the Unesco World Heritage sites joining the more culinary sophisticated cities  like Lyons, France and Chengdu, China. Tuscon has deep roots to food, along with a varied indigenous and European diet, started centuries ago.

Kim Severson, a regular contributor, wrote about this interesting food-centric city and its' recent honor in today's New York Times Food section.Eight months ago it was the only city in the United States to be designated a City of Gastronomy by the United Nations Educational, Scientific and Cultural Organization, known by the acronym Unesco. About six years ago the international agency began including food as a part of a cultural heritage worth protecting as it recognizes and protects such diverse dishes as Armenian lavash,the recipes from the Mediterranean diet and the lush gastronomic meals of the French, Tuscon joins not only Chengdu and Lyons but also Parma, Italy,Bergen, Norway and Ensenada, Mexico, The reason why this southern Arizona was selected was explained by its'officer for historic presentation, and the author of the application, Dr. Jonathan Mabry. Towns were chosen because the designation will make a difference. Still, it's a puzzler. After all there is New York City, although the city doesn't celebrate it's indigenous culinary
 heritage  (which is obvious in the oyster beds in surrounding waters and acres of wild grapes grown just outside the city).

Tuscon has a history that stretches back 4,000 years when it was a farming community to local tribes such as the HoHokan and Tohono O'odham.Dr. Mabry was one of the archaeologists, hired by the city in 2000 for a dig  not far from the downtown section. What he found was amazing, There were layers of layers of irrigation trenches and then charred corn.It was proof that this modern day city was built on top of a four millennia old farming village. The surrounding desert can still yield up interesting crops that have created unique dishes with a definite Southwestern taste. There has always been agave,cactus pads and amaranth along with tiny wild peppers called chiltepin. Mesquite is not only used for barbecuing  but also used for baking cookies thanks to its' pods being pounded into a sweet flour.. Descendants of the fruits trees, first planted by Italian born ,Reverend Eusebio Francisco Kino in the 1600's yield up quince, figs and white pomegranates, the last with a taste that combines apples and grapefruits. Tuscon chefs also use cholla buds that bloom into cactus flowers in salsas and salads. They have a vague asparagus flavor  which makes them also good for certain  soups. The one tribe, Tohono O'odham, dry them and sell the buds in jars at the local San Xavier Co-op Farm. This devotion to creating livelihoods from heritage food is what got it noticed from Unesco.

Tuscon is a fascinating city full of food history and unique flavors. Unesco was right in choosing it as a World Heritage Site. It is fascinating from so many angles, both in its' story and in its' foods.