Can Food Unite Us?

Today is Martin Luther King Day, a day for unity and inclusiveness. Unfortunately we don't have that thanks to a racist and divisive administration. That task now falls to us. How do we unite? Over a good meal or even just a coffee.

Now , more than ever we have to sit down with neighbors, coworkers, and our kids" classmates and teachers. Churches, synagogues and mosques have to gather together as well. The best way is through a meal or even a bake sale. Schools should offer Saturday luncheons or dinners where parents and kids can get together and bring up topics from bullying to prejudice. The meals don't have to be elaborate. A pot luck menu can be arranged with everyone following religious dietary laws  as well as being sensitive to vegans and those prone to food allergies.Another great food idea is that the families bring their traditional dishes so others can expand their palates. Kids can experience dal or kimchi as well as understanding why going meatless is so important to vegetarian classmates.It's also a good time to bring out the fruits and veggies and have parents start a dialog about healthier school lunches.The same idea can be applied to places of worship.It's an important  idea to expand not only the palates  of older members but  also broaden their horizons. The more they know about a religion, the less they are to judge and pigeonhole.

This same idea can be applied to the town's police forces as well.Many throughout inner cities and even some suburban towns regard the police with suspicion. It's time to come together with a lunch or dinner at a community center or school. Again, this creates an open dialog for all sorts of subjects. It also gives kids a chance to see cops not as their enemy, but as people  just like them. Towns can definitely give this a try , especially during the warmer months.Many municipalities do have a Memorial Day or Fourth of July picnic where everyone gathers over hot dogs and soda. They should have this once or twice a month  from May to October. These would  unite a town. Again volunteers can make various foods from their backgrounds to create an all inclusive internationally driven get together.A forgotten group of our society is our elderly. Nursing homes would welcome the community to come and share a meal with their residents. It also is a boost for the young because they get a first hand look at people who have made history and lived during some of its' most memorable times.

Can a meal help unite us? Most assuredly yes. It's just a question of planning an all inclusive lunch or dinner where all are invited.

The Big January Clean

Now that the holidays are over , it's time to clean out the kitchen. A snowy weekend in  means time to assess what you have, what needs to be thrown out and needs to be repurposed. It's a great way of figuring out what 's good and what's not.

There may be some baking ingredients left over from last month's big bake off. Chocolate chips can still be good and reused in everything from sundaes to rice puddings. Sprinkles can be scattered over ice cream or hot chocolate. Check to see if any leftover nuts are still good to eat. These are the first to go rancid . If that's the case toss. Cake mixes can last up to anywhere from a year to three years while cookie mixes can be used within twelve months. It's also a good time to evaluate all those cans. Canned beans usually can last a long time.If you have a few cans and  tomato sauce then think about making . chili This is a great dish to also get rid of any left over roasts. Tins of tomatoes can be repurposed into making sauces for future pasta dishes.Any extra boxes of pasta can go either Italian or Chinese, depending on the ingredients. you have around. It can also go into a fun spaghetti pie . the fridge needs to cleaned out too. Those cocktail olives from the your Christmas party probably should be tossed by now Check condiments too.Mayo can only last two to three months while ketchup lasts longer at eighteen months.

Luckily stale bread, crackers and snacks can be tossed to the birds and wildlife.in fact you can go to any big parking lot and feed the gulls and land birds as well as hitting your local beaches to feed gulls and other sea birds. Leftover bread can be turned into a tasty bread pudding, perfect for a frosty day.Old fruit and veg can also be thrown out to any raccoons and possums in your neighborhood. The same goes for cereals.  Just remember that cereal can last up to six months.  Another idea is turning them into fun treat bars.It doesn;t have to be just Rice Krispies. Cheerios can also be used. Add some leftover chocolate chips or sprinkles for color and taste.They can also be crushed and used to coat chicken for chicken fingers or fried chicken  Any rice cereal can also surprisingly be  used for coating fish for a perfectly crunchy coating. If you have a lot of oatmeal,yes, it makes for a good  hearty breakfast but it can also be used for cookies as well as for crisps.Use it and any leftover flour from holiday baking to make oatmeal bars. Make it healthy with the addition of honey and wheat germ.

January is the time for cleaning out. Evaluate what you have. . decide if it can be repurposed or thrown out. Cleaning out will make for more room and a tidier kitchen.

The Urge For Summer Food

Sometime in January or even February everyone gets a hankering for summer dishes, whether they be salads or ice cream. It could be that the cold weather is getting to us or we just miss those flavors. Don't deny yourself that grilled burger or ice pop. Go for it  - despite the temps

Who doesn't miss a juicy flame broiled  burger? You can still barbecue if the weather is crisp and cold. Fire up the grill, using any charcoal left from the previous summer. Wood chips can also be used too to give more flavor. The same goes for ribs and chicken too. Think of this method when you're busy with Super Bowl cooking too. If it's too snowy, sleety, or rainy, then use an indoor grill. There are some very good ones out there such as the Hamilton Beach or Proctor Silex . The  George Foreman Grill also has a panini press for sandwiches. If the weather thaws a bit then think of a picnic at your favorite park or beach. Even if the temps dip, you can still pack hoagies and salads, but also include a thermos of hot soup or hot beverage to warm you up. Salads too can be made. You don;t have to wait til Memorial Day to b real out the slaw and macaroni salad. The winter provide Savoy cabbage, a much more tastier leaf than the average cabbage.You can make it the same way as your warmer weather slaws. Macaroni salads are also welcome along with potato salads. In fact, these would be the preferred dishes for a pot luck football party.

The winter strangely also brings a taste for ice and ice cream. You can still have popsicles. Stores still sell them however you don't know how long they've been in the freezer section. Make your own by using molds and juice. Better yet try the Zoku Slushie Maker. This cup takes any drink and turns it into a refreshingly chill slushie. Use already made coffee drinks for a refreshing afternoon snack or a Pepsi for a bracing treat after grueling housework.If you;re on a healthier bent. then
use fresh juice r smoothies to pour into the chilled inner cup. For some reason we crave ice cream when the weathers gets frosty. Indulge yourself. Cones can still be bought so have fun with them.They're a rainy day treat . Dip the cones tops in melted chocolate and sprinkles for added flavor. Waffle bowls are a summery treat and they can be adapted for winter cravings. Hot fudge or hot caramel can always be poured in top. Hot fudge is easy to make and it's so good on something as simple as vanilla ice cream. The same goes for caramel sauce It's just three ingredients - butter , heavy whipping cream and sugar. Both sauces can also be drizzled over fruit or that most summery of cakes - the pound cake.

Indulge those summer cravings with summer foods. It's a nice break from heavy winter flavors and foods. Go for the burgers and ice cream while the weather is still chilly.

The Strong Lure Of Poke

One of the best things about growing up in Hawaii is poke, a centuries old fish dish that has been refined over time. Sadly for good poke  you do have to visit the islands. That's what Food contributor and restaurant reviewer ,Ligaya Mishan did, . She went back to her beloved home state in search of the best dish.

It wan an interesting article in yesterday's New York Times Food section. It's hard to get authentic poke in the States, especially in the New York area. It is a fish based dish, more of a side or a snack, according to Ms. Mishan. Poke originated with the indigenous Hawaiians, calling it i'a maka according to Martha Cheng in The Poke Cookbook. It was either kneaded with the fingers and called lomi or cut into sticks called poke. Salt was added to preserve it as well as crunchy seaweed,lima, for texture and  more brine . Buttery kukui nut hearts or inamona.Local fisherman caught the fish from shallow waters along reefs.The texture changed .The fish flesh became more like a poi like paste. The Seventies brought a change of tastes and Islanders started to want ahi or yellowfin tuna splashed with shoyu or Japanese soy sauce. This  reflected the influence of the Japanese to the Islands , first coming as early as 1868 to work on the sugar plantations.

There are many places to find the real deal in Oahu. Ms. Mishan likes Foodland's, a local chain. Theirs is made with ahi and shoyu. The recipe for the stores is overseen by a CIA graduate, Keoni Chang. He uses sea asparagus, truffle oil and gochujang, a savory and sweet red chili paste used in Asian cooking. It becomes a deconstructed California roll poke with the addition of avocado, sriracha and furikake - a Japanese seasoning consisting of chopped sesame seeds , seaweed and dried fish mixed with MSG , sugar and salt.. Another well made poke is from the Japanese born brothers Junichiro and Ryojuro Tsuchiya . Theirs is sold at the back of  Kekaulike Market in Chinatown. Their flavors are that of their native country , Ahi, bought from the nearby famed Honolulu Fish Auction is flavored with salted plum and spiked with the fiery wasabi. They also honor the Hawaiian version by spiking it up with lima. For those curious about poke, there are several recipes on the web you can try,Beginners  can use Allrecipes or What's Cooking America's versions.The recipe is not for the leery. Raw tuna has to be used.

Poke is a Hawaiian classic that's best eaten in the islands. It's a delicacy that can be replicated at home, if done properly. Yet's it's best eaten under a South Pacific sun, as Ligaya Mishan knows.

The Most Perfect Chef

A good chef is hard to find these days. They're usually embroiled in some kind of sex scandal or reported for abuse. Something with their food may be off or that they're just divas. Not so with Angie Mar, current owner chef of the famed Beatrice Inn in New York's Greenwich  Village. She brings a devoted way of cooking and managing  to the eatery which is rare these days.

Another famed chef and  New York Times  Food contributor,, Tejal Rao wrote about her in today's  issue. Chef Mar took over the  restaurant from Vanity Fair editor, Graydon Carter in 2016, transforming it from a celebrity hot spot for drinks to an eatery that has foodies and food critics buzzing.It's becoming the destination to go and eat in Manhattan.The food is  lush, harking back to an era of Diamond Jim Brady and Edith Wharton. There are thick , marbled  cuts of meat with rich , sticky sauces that harken  back to Escoffier's time.Diners eat off of vintage and antique plates that Chef Mar picked up on her trips to London. The silver and crystal are also from there, so guests can feel like they're dining at a posh Edwardian restaurant.Servers are graceful yet serve with gusto.The one recipe given with the interview is venison and trotter pie., redolent with garlic, thyme and , of course, red, gamy venison and pig's feet, A marrow bone sticks triumphantly out of the pie's center, and this too is meant to be eaten or gnawed upon.

Restaurants are in Chef Mar's blood. Her aunt , Ruby Chow opened up the famed Seattle restaurant that bore her name in 1948 ,It took her a while to discover her culinary calling, working in real estate in Los Angeles. A decade later she and her cousin, Melissa Merrill Keary went in together buying  The Beatrice Inn. Several other family members also work there as well. She is not like other chefs who only think of themselves or worse harass and belittle staff. She gathers up her crew after the restaurant closes and they discuss what they did right and what they did wrong..More like a mom than a boss, Chef Mar gives them immediate feedback.They also share notes on their favorite chefs Also they discuss what new dishes should be called.It goes through a series of weekly workshops that she runs with her sous-chef Nicole Averkiou and head chef Ed Szymanski. They throw around potential names as she writes them down on paper with a Sharpie.

Chefs have been getting a bad rap these days, thanks to their egos and arrogance. Not so with Chef Mar. She is genuine, a throwback to a more simpler but elegant time, much like her and the Beatrice Inn.

Lolli and Pops A New Fashioned Candy Store

Everyone of a certain age  has memories of their local candy store. It was a place to enjoy favorite treats and to try new concoctions. Sadly they went the way of Main Street America - that was until Lolli & Pops came along.This is an old fashioned candy story with a modern twist.

I discovered this fun paeon to all things sugary on a trip to my local mall. I hadn';t been to it in a long time.(three years!!!) and was curious if it had changed. It had and one store stood out  -Lolli & Pops, It looked intriguing .It smelled heavenly.The aroma of chocolate lured me into this Candyland of a shop. At first glance it looked like James Candy in Atlantic City. There were homemade sea salt caramels, homemade marshmallows, cocoa dusted truffles and rich bars, filled with peppermint or nuts. Those alone were dazzling but other treats caught my eye . British sweets such as the tangy Wine Gums and creamy Maltezers, There were marshmallow gummy treats from China along with rice candy (!). Mexican Chupa Chup lollipops shared the spotlight with German Kindereggs.There's a whole section dedicated to gummy bears  with even a giant seven foot bear in the middle of the display.. Every color, every flavor was there  in plexiglass tubs waiting to be put in plastic bags to take home.Not to be outdone, there was a section devoted to American classics, that is a shrine to every Yank's youth  Cow Tales, those brown and white wonders share a shelf with those crazy Eighties Pop Rocks and traditional Necco Wafers.You can satisfy a Smarties craving at Lolli & Pops too..

Chocolate is big here. I  bought the dark chocolate covered dried cranberries. but had the choice of other milk and bitter  chocolate goodies. The cranberries were tasty with the right amount of chew and glossy chocolate. Next visit ,I'm definitely buying the chocolate covered blueberries. Other fun aspect of the store is that you can also buy macarons in almost every flavor imaginable.Again these are on my radar to try and to gift. They also have rich petit fours - definitely unusual for a sweet shop. Alongside of these are hand dipped caramels , bonbons of every flavor and orange slices.It wouldn't be a candy store without candy bars.Lolli & Pop's have ones that have toffee laced through them as well as ones riddled with almonds and peppermint.Some are filled with unusual flavors such as pretzels and potato chips. The store even has its' own hot cocoa, sold in quaint old fashioned milk bottles.Again another fun thing on my radar.What is great about Lolli & Pops is that they also make up  amazing gift baskets. They are reasonably priced and reflects every candy and chocolate lover's passion.

Lolli & Pops are the new old fashioned candy store. Chocoholics and sweets lovers will have a field day here. They really will feel like a kid in a candy shop.

A Crock Of Goodness

This was the Christmas when I received my first (!) crock pot.

It's a small  one, meant for cooking meals , desserts or even snacks for two .The brand is Crockpot  bought at our local Target. It's something that I wanted after covering a New York Times Food section piece on the Instant Pots. Those have a variety of settings and can do a  wide array of different slow cooking methods. Unfortunately they were 1) too expensive - I didn't want my family to spend seventy dollars on a gadget I'll  onlyuse a few times a year and 2) something that's going to take up most of my kitchen table. This one was inexpensive - only$8.99 and small enough I can effortlessly put on my kitchen counter.The crock is also super easy to clean. I don;t have to wrangle a large pot in my sink.I also don't have to deal with heaps of leftovers either.It makes enough for two which is perfect.

Of course I had to get Linda Larsen's The Complete Slow Cooking For Two

 (Sonoma Press)I love this book. As you can seen from the crock picture, I'm making her apple-pear sauce. I've always wanted to make apple sauce. There are some legendary stories in my family's culinary history and I wanted to add to them. Besides it 's a low calorie dessert that I made just a smidge healthier by adding agave syrup. I am planning on making chili soon in this along with a tasty sounding Indian cauliflower-potato soup along with rice stuffed peppers.There's a great tomato soup recipe that I'd love to make as well. Rice pudding comes out at its' creamiest when slow cooked and Ms. Larsen's book has several recipes I want to try. her lemon rice pudding as well as her  chocolate cherry lava cake. There is even some yummy sounding bread puddings too.

This crockpot is going to change the way I cook meals and make dessert.It will definitely be incorporated in my routines. I'm  looking forward to trying more recipes and  sharing them.