Juneteenth Menu

Junettenth is an important holiday in the African-American community. It's also a showcase for recipes that have been in families for generations along with highlighting the flavors of the community. It's a time of remembrance and celebration.

Nicole Taylor wrote about it in yesterday's New York Times Food section Juneteenth is June 19th, commemorating the end of slavery, albeit two years after Abe Lincoln signed the Emancipation Proclamation.Texans erupted in joy  which led to the festivities. The state still holds the country's largest Juneteenth celebrations with parades featuring horses and souped up cars. Tender, fatty brisket can also be had along with barbecue. There are other celebrations throughout the south and in major cities such as new York, LA and Chicago. The food must be red or have a red tint. The color symbolizes ingenuity and resilience in bondage. Strawberry pop is the drink of choice at most of the gatherings. Kola nut tea and bissap - hibiscus tea  are also served - first coming over with the enslaved from Africa. Some of the celebrations are more spiritual, giving thanks to the ancestors with more traditional foods such as black eyed peas and collard greens.

Of course red food rules. spicy hot links, beef sausage dyed with red food coloring, are on many grills during Juneteenth. Texas Pete Hot Sauce is also served, its' orange-y red color livening up everything from fish to rice. The menu varies from state to state. Char grilled oysters are served in Mississippi while the Carolinas serve up vinegar tinged pulled pork.There is also always bowls of  potato salad made form family recipes. The dessert is usually Red Velvet cake or pie . Ms. Taylor, who has written the cookbook, The Up South Cookbook : Chasing Dixie in a Brooklyn Kitchen. includes a recipe for strawberry slab pie which is the perfect end for any summer meal.  The filling is fresh strawberries mixed with brown sugar and zinged up with grapefruit juice and zest. Grated fresh ginger is also added to get away from the usually cloying fruit jam flavor. The crust, too, is unusual with a teaspoon of cracked pepper added for more fire. Buttermilk and butter temper it. There are pastry circles on top, also brushed with buttermilk for decoration.

Juneteenth is a celebration rich in tradition and food. It will represent freedom and ingenuity with tasty and tempting foods. Enjoy it this day, full of meaning and flavor.

Food Down Under Gourmet And Rare

Australia is known for many things. beautiful cities, A dazzling outback filled with all sorts of natural wonder. Sunny, bright people who are always quick to smile. Their food - not so much. Yet the Aussies are breaking away from the Vegemite and expanding their horizons

The New York Times Food section devoted their entire section today to the tastes and flavors of the world's smallest continent.Of course the most obvious influence is Asian with Chinese and Vietnamese holding sway in many big cities and even smaller suburbs such as Cabramatta. They influenced such famed chefs as Kylie Kwong,Luke Mangan, Neil Perry and David Thompson. There's also an interesting article about the Market Melbourne and the fight to keep it going instead of razing it.One of the more interesting articles is about Aussie foods used to make traditional dishes or traditional immigrant foods respun by Aussie chefs.. Imagine using a huge emu egg to make sabayon (!) Or imagine a sausage brought by Slovenian immigrants and renamed kranskys. There is the Bunning's sausage sizzle named for the company that started this hot dog cook out. Aussie cuisine also celebrates the aboriginal foods, the ingredients that have been used for five thousand years.

This is for my little fish lover, Wellington or Wells, Sadly we lost him to a stroke today at 8 this morning. He was only five years old, still young in feline years. He was a special little boy who loved his one kind of food, flavored with salmon and tuna. Wells was not a foodie cat, begging for scraps and licks from an  ice cream or cream filled spoon. He was very traditional and catholic in his choices. I will miss him.

While I'm Away

Unfortunately , I will be going for major surgery and with that time away from the kitchen. It means prepping and cooking before hand.It also means taking out food too.

If you are facing anything from surgery to even a vacation away from the kids, make sure the pantry, fridge and freezer are well stocked. The obvious is making casseroles so the whole family can eat a rib sticking meal. If the weather is too hot then , just keep in mind about lighter fare and that includes salad. It may pay to have groceries home delivered with all the right ingredients for a fresh , vegetable dinner. Stop & Shop's  Peapod lets you get the same fresh produce and meats that you'd buy yourself. They also have meal prep kits that have all the ingredients plus instructions on how to make themThe choices are varied, from eggplant Parmesan to  baked mac. Even the kids can make their  honey Dijon chicken, steak au poivre or salmon with creamy lemon dill sauce. Peapod can also deliver toilet paper , cleaning supplies and pet food too.Definitely sign up with them if you're laid up and cannot go food shopping.They'll even throw in coupons too.

Eating take out is another option however be wary. Too much of a good thing may be a bad thing. It's great if you're friendly with diner owners and privately owned restaurants. The owners probably know your tastes and favorite dishes, They can easily cook up a healthy meal for the whole family., and even provide extras like more gravy or  napkins. Sometimes they'll even through in a dessert for free too. As for fast foods, be wary . It's easy and a treat to always order burgers, fried chicken and fries, Once or even twice in a week is fine, but not every night. One of the best is Wendy's. They have a good and varied selection of salads in different sizes from half and full. There are also baked potatoes that can be just sprinkled with salt and pepper for a healthy side.Another healthier fast food is Subway which can make up fresh, non-greasy sandwiches in all sorts of varieties. They now even have roasted chicken which can go well with their sliced tomatoes and avocados.Q'doba Grill is a good choice too. The ingredients are not frozen and you can create a more nutritious and fat free tacos and rice bowls.

If you're laid up, you have to rethink  how you cook and shop. Take it easy. Have a plan. Let others do your work. You deserve a break.

The Hot Temp Diet

What does this blog have in common with hot weather? Endless articles about noshing through a heat wave. I've  written about how and what to cook and eat during a heat wave. The advice is the same.Eat light, eat healthy. It's a way of living through it.

As I've always recommended, go for salads. They're light to get down and easy to make after a long, sticky day at work.Again one of the most flavorful (and a true favorite) is Salad Nicoise. This is a fun mix of Bibb lettuce, tuna, and a host of veggies. The traditional recipe calls for green beans, potatoes, and plum tomatoes. Anchovies and hard boiled eggs are also added for more protein and flavor. The dressing is a blend of olive oil, red wine vinegar and dry mustard. A squirt of lemon and crushed garlic also give flavor. You can also wrap all the ingredients save the lettuce in Romaine leaves for Nicoise wraps. Another tasty cool dinner is Neopolitan bread salad. Slice up plum tomatoes , mozzarella cheese and Italian bread and soak in olive oil spiked with rosemary, oregano and garlic. If you want more substance with it. julienne strips of salami  or  bell peppers to add to it . A plain salad is always good too. Add yummy but nutritious extras like broccoli, cauliflower, and chickpeas and mix with a light, low calorie dressing.

Many people turn to the grill when the temps get hot. If you can stand the heat, then go for it.I've  recommended homemade burgers which are easy to make. For juicier ones add an ice cube in the center of each patty. Some other add ins are minced onions , garlic  and even peppercorns Grilled foil dinners are a perfect meal for a hot summer's night. Try chicken with onions and peppers, zested up with such herbs as oregano and rosemary Another quick idea is using canned veggies such as corn and string beans with steak  for a healthy and colorful supper. Even meat loaf can be foil cooked, Think of one laced with barbecue sauce. It can be sliced and served on hamburger buns. Fish such as salmon can also be foil grilled. Use lemon and parsley for flavoring along with sea salt and freshly ground pepper. Serve alongside a summery string bean or broccoli salad.One of the quickest and most classic meals is the quick tomato sandwich. It's just tomato slices on bread with a slick of mayonnaise. If you want want something healthier, and a tad more sophisticated. think tomato slices on olive oil soaked French or Italian bread.

It's another hot summer with high temps. Think of eating light and tasty with classic and simple recipes. It'll get any home chef through the hot days ahead.

Easy Summer Desserts

The last thing any home chef wants to do during hot weather is bake. Yet there's something about homemade desserts that finishes a meal . what to do. Have a no bake treat.   . They easy to assemble  and even easier to eat.

The thought occurred when reading about Eton Mess, that quintessential English dessert the other day in David Tanis' A City Kitchen in the New York Times Food section on Wednesday. This is a fun and easy make, taking store bought meringues and breaking them  and then mixing then with freshly whipped cream and another mix or mess of  strawberries and rhubarb. The only effort is prepping the berries and stalks, marinating them in lemon juice , sugar and water to get rid of the rhubarb's bitter taste. They can be layered with the meringue , cream and fruit to make the Aussie favorite Pavlova, named for the great Russian prima ballerina Anna Pavlova. Eton Mess can be varied, Try blueberries or more more tartness blackberries. Take advantage of the season and add a cup or two of chopped peaches or even better - pitted and sliced cherries. Many home chefs have paired the last with chocolate chunks for an even decadent dessert. Use chocolate meringues too, if you can find them. If you can;t find meringues, make them yourself using egg white or aquafaba - bean water.

Trifles are also easy desserts that can be made in an elegant deep dish bowl or even in a dessert dish.it's kind of like an ordered Eton Mess with layers. Start with a bought angel food cake and then cut it into chunks, Layer with cream and then a layer of strawberries or blueberries. Repeat a second time and chill. A colorful one is a blend of different berries ,using raspberries and blackberries. A fun decadent one is a blackberry trifle with blackberry brandy soaked pound cake, layered with freshly whipped cream and crushed blackberries.The all time favorite, tirimisu, is really a trifle of sorts. An easy one involves layering coffee soaked  lady fingers with sweetened marscapone cheese and topped with a dusting of cocoa powder. Truly easy desserts are American at heart. Think of the chocolate logs, a marriage of chocolate wafers and Cool Whip (or fresh whipped cream if you want to put more effort into it. ) Vanilla wafers can be layered with canned pineapple chunks and cream for a tasty, tropical treat. Vanilla ice cream can be subbed in for the cream for an even cooler treat.

Desserts can still be made in the heat of summer. Just go the easy no-bake route and create tasty treats and decadent desserts. All without the fuss or muss of a hot oven or kitchen.

Salmon Days

One of the most popular dishes at restaurants is salmon. People love it, seared or broiled, zinged up with lemon or herbs or both. Yet it never is that popular at grocery stores.It's rarely seen in shopping carts or checkout counters. It's strange because it's such a versatile fish to work with in the kitchen.

Salmon is a cousin of trout and whitefish, two meats that home chefs feel confident cooking.It's considered an oily fish , rich in omega-3 fatty acids and vitamin D.Indigenous peoples , especially those in the Pacific Northwest. Always look for orange or red flesh although there are some varieties that are white in color.The color comes from the fish eating shrimp krill and other tiny shellfish. Go to a fish monger for the best cuts and advice however such grocery stores as Acme and Stop & Shop have excellent seafood sections. As with any other cut, look for salmon that has a bright color and NO smell.If you're buying the entire fish, make sure there are no brown spots on its'belly. Also go in knowing your types. There are five different ones ; king,  sockeye, coho, pink and chum. King is the most expensive with a rich , buttery taste. Sockeye has a deep red color and is deliciously fatty due to the fish gorging themselves to make fuel to move. Coho is the most popular and freezes well while pink is mild in flavor and fragile, It doesn't freeze or age well, however. Chum is also referred to as dogfish and is the best candidate for smoking.Its' also harvested for its roe and breeds at only the mouth of rivers and streams.

You can also buy canned salmon. Bumblebee has one that's packed in water as does Chicken of The Sea. Both offer packs too.  These are great for making quick salmon dinners such as a lower calorie spin on salad Nicoise where it's subbed in for tuna. An easy recipe is salmon burgers, a nice change up from the usual ones. Fillets can also be used in this tasty blend of fish, Dijon mustard,panko bread crumbs and scallions Add a healthy pinch of the famed Old Bay seasoning to zing them up, and give them a crab cake vibe.  Want a really quick and yummy salmon dish? Then try the fish in a crunchy croquette.  Egg is used for binding while celery is added for crunch and color along with green onion and dill. They're then rolled into balls , flattened and fried in oil. The fillets are also good grilled, They can be simply marinated with some oil, a squirt of lemon and seasoning. Soy sauce along with ginger and scallions makes another good marinade .Like any other fish , it can also be baked. Try it with butter and white wine, zested up with tarragon or Italian style  with crushed tomatoes,oregano and garlic, Serve with a side of buttered spaghetti or with green beans.

Home chefs should be embracing salmon.It's a versatile fish that can be coned, baked, roasted and grilled in a variety of ways.Don't bother with the restaurants. Make it on your own.

Tahini Savory And Sweet

Tahini is a staple in Middle Eastern cooking and baking.It adds so much to main meals and sweets, giving them a unique flavor and certain creaminess. What's great too is that home chefs can experiment with it, incorporating it into all sorts of recipes.

Yotam Ottolenghi extolled its' virtues in an article plus recipes in yesterday's New York Times Food section. Tahini is n ancient dish, from the Arabic and it means to grind.It's also prevalent not only in Greek cuisine but surprisingly Vietnamese and Southeast Asian as well. It can be made it home, using hulled sesame seeds and olive oil. If not, look in Middle Eastern shops or online. The best according t Chef Ottolenghi is the Al Arz from Israel and Al Taj from Lebanon. He also recommends the  famed "camel tahini" Al-Jamal from Palestine. There is also the Jebrini brand, one of the oldest manufactured, from Israel, made in East Jerusalem. The third  generation of this 130 year old business use the best sesame seeds from the coveted humera variety of Ethiopia. Then the seeds are hulled and hand ground in old millstones, that are 200 years old. Tahini manufacturers are not that careful, allowing for hulls and over roasting - which leads to a bitter tasting spread.

Tahini can be used in both savory and sweet recipes. A Palestinian main course is lamb siniyah, where the condiment is poured over cooked lamb and then baked in the oven. The tahini is baked into a thickly, rich crust, like the mashed potatoes topping a shepherd's pie.It can also be made into a tasty dressing to be served over a tomato and cucumber salad. Try it on any barbecued chicken or steaks this barbecue season. Tahini goes well with sweets too, and Chef Ottolenghi gives two dessert recipes. The first is a sesame, date and banana cake  enriched by a tahini -cream cheese icing. This last is definitely healthier than the regular cream cheese icing, because it doesn't have all that confectioner's sugar.There's marscapone cheese and brown sugar for tartness and flavor. Two tablespoons of sesame seeds are in the fruit rich cake along with three tablespoons of tahini.It laso is the star of Chef Ottolenghi's oat and tahini cookies.A quarter of a cup of it is mixed in with oats, dark brown sugar and hazelnuts.Melted dark chocolate is drizzled on top of these gems for added decadence.

Tahini is definitely a worth try in both savory and sweet dishes. Try it drizzled over barbecue chicken or a tomato salad.Use it in an icing or as a boost to cookies. It's delicious , adding oomph to any dish.