What's been happening along our borders has been on everyone's minds lately. Many of us feel helpless, wondering what we can do. A check sent here to the ACLU - American Civil Liberties Union or to church groups helps a little. yet we need to make a bigger impact. We need to have a bake sale.
The idea may sound trivial or even a bit cutesy - twee - as the British call it but a large bake sale with several home bakers participating can raise a substantial amount.Since the schools are closed for the summer, the best place to hold one is in your house of worship. Many churches, temples and mosques would be willing to help in setting one up.Then comes the meting out of who is going to bake what.Have as many different kinds of sweet and savory treats you can think of for it.No sweat if you're not a great baker. . You can whip up a batch of Rice Krispie treats using only your microwave. For extra money bake whole cakes, from crumb to Bundt and sell them along with cake slices. Savory bites such as pretzels and cheese twists are also big sellers. Bread bakers can show off their skills by contributing artesenal bread to the sale.The loaves will definitely bring in sales and more money because no one can resist homemade bread.
A bake sale can be expanded to include refreshing drinks too. Homemade lemonade and lime ade are always popular and thirst quenching on a hot day. Now there are cold brewed teas that can be easily be made and served alongside cookies and cake. The same goes for cold brewed coffee. Make sure you have plenty of cups along with sugar and creamers, both non-dairy and regular for those who want them.This is also a good time to create brochures and literature explaining what is going on at our borders. Look, there may be opposition from the less enlightened. Ignore them. Explain that it's just a bake sale and not some kind of political or anti-government rally. If you know any immigration lawyers invite them to explain along with clergy and clerics. to calm down any tense situations. What matters is that you're helping in some way for families to reunite.
It's just a bake sale = but it's a bake sale with weight. Those chocolate chips and slices of devil's food will help in alleviating a horrible situation. It's a start - one filled with sweetness and hope
Saturday, July 7, 2018
Friday, July 6, 2018
Blueberries New Jersey's Gems
New Jersey is known for many culinary achievements, It have the most diners, the best pork roll and an amazing amount of diverse foods. It also is the hub of blueberry industry. These deep blue gems proliferate not far from the Jersey shore where they're grown in abundance.
Rachel Wharton, food writer and editor for The New York Daily News covered the scene in Wednesday's New York Times Food section. She visited several family owned farms in the Pinelands area. This is south Jersey where the land is composed of sugar sand , a finely grained soil, perfect for growing fruits and vegetables The area , also known as Pine Barrens, covers seven counties is home to pitch pines, and white cedars. Yet the blueberries reign supreme here as they have for over a century. They've put the Garden State on the map. New Jersey is the fifth largest blueberry producer in the US, right behind Georgia and Washington State. Many of the farms have been family owned for decades. They grow the most popular varieties of Elizabeths, named for Elizabeth Coleman White, a cranberry farmer's daughter who worked with the government to establish the nation's blueberry's industry in 1916.Until then the berries were foraged like morels and ramps. Her life was devoted to taming the Northern highbush berries,making American agricultural history as well. She brought blueberries to America's table even having them advertised in the New York City subway system and putting them on the breakfast menu at the former and famed NY department store B. Altman's
These indigenous berries have many different varieties. Botanically speaking there are three different types according to Mark Ehlenfeldt, a blueberry breeding specialist with The United States Department of Agriculture in Chatsworh, near the Pine Barrens. Many farms grow the highbush, which is grown for commercial use, the lowbush, a wild variety found mostly in Maine and the rabbit eye found in the American South. The last have an earthy flavor and used in cakes.. Most blueberry plants both here in Jersey and around the world. are the direct descendants of Elizabeth Coleman White's studies.Her namesake berry has an almost cult following and is perfect for filling pies There are also the Bluecrops, favored by Richard Stevens, scion of Stevens Blueberries.. These have a flavor that swings from sweet to tart - perfect for pancakes.. Berry affectioados can visit and even pick blueberries at the various farms listed in the article. It is about a two hour trip south of Manhattan if you take the Garden State Parkway south.. Some farms have extras such as Fred Plus III which also has guided Japanese style nature walks.and Emery 's Berry Farm which also sells pies and preserves.Haines berry farm also sells honey and blueberry jam along with blueberry honey, perfect for sweetening teas.\
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This is blueberry season here in New Jersey. Take advantage and pick these beautiful gems with their sweet earthy flavor. It's a fun day out, full of rewards/
Rachel Wharton, food writer and editor for The New York Daily News covered the scene in Wednesday's New York Times Food section. She visited several family owned farms in the Pinelands area. This is south Jersey where the land is composed of sugar sand , a finely grained soil, perfect for growing fruits and vegetables The area , also known as Pine Barrens, covers seven counties is home to pitch pines, and white cedars. Yet the blueberries reign supreme here as they have for over a century. They've put the Garden State on the map. New Jersey is the fifth largest blueberry producer in the US, right behind Georgia and Washington State. Many of the farms have been family owned for decades. They grow the most popular varieties of Elizabeths, named for Elizabeth Coleman White, a cranberry farmer's daughter who worked with the government to establish the nation's blueberry's industry in 1916.Until then the berries were foraged like morels and ramps. Her life was devoted to taming the Northern highbush berries,making American agricultural history as well. She brought blueberries to America's table even having them advertised in the New York City subway system and putting them on the breakfast menu at the former and famed NY department store B. Altman's
These indigenous berries have many different varieties. Botanically speaking there are three different types according to Mark Ehlenfeldt, a blueberry breeding specialist with The United States Department of Agriculture in Chatsworh, near the Pine Barrens. Many farms grow the highbush, which is grown for commercial use, the lowbush, a wild variety found mostly in Maine and the rabbit eye found in the American South. The last have an earthy flavor and used in cakes.. Most blueberry plants both here in Jersey and around the world. are the direct descendants of Elizabeth Coleman White's studies.Her namesake berry has an almost cult following and is perfect for filling pies There are also the Bluecrops, favored by Richard Stevens, scion of Stevens Blueberries.. These have a flavor that swings from sweet to tart - perfect for pancakes.. Berry affectioados can visit and even pick blueberries at the various farms listed in the article. It is about a two hour trip south of Manhattan if you take the Garden State Parkway south.. Some farms have extras such as Fred Plus III which also has guided Japanese style nature walks.and Emery 's Berry Farm which also sells pies and preserves.Haines berry farm also sells honey and blueberry jam along with blueberry honey, perfect for sweetening teas.\
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This is blueberry season here in New Jersey. Take advantage and pick these beautiful gems with their sweet earthy flavor. It's a fun day out, full of rewards/
Thursday, July 5, 2018
The Old Fashioned Way Of Grilling
Before charcoal there was wood.It stoked the home fires and cooked deliciously flavored meats.Now it's coming back thanks to a new generation of home grillers. They 're discovering that a few chips or sticks can make a big difference in a barbecue's success.
Steven Raichlen, the host of the shows Primal Grill and Project Smoke and the guru on anything smoked wrote this in depth article for yesterday's New York Times Food section.As he points out this new trend is nothing new. Wolfgang Puck and Alice Waters have been using wood fuel for decades.This new generation of chefs are embracing it with an almost religious zeal. A growing number of home cooks are also making the switch. Grilling over wood is healthier and won't raise the risk of getting cancer.The other plus is the taste.It comes from the high dry heat of a wood fire which caramelizes proteins in meat and the plants sugars in fruits and vegetables. Another plus is wood smoke contains more than a thousand flavor producing compounds., according to Dr. Nathan Myhrvold, once a Microsoft executive and now promotes modernist cooking. The list of chemicals include creosol which gives Scotch whiskey it's smoky peaty taste , syringol, responsible for the clovelike flavors and vanillin - the source of the vanilla sweetness in smoke. It's much more effective than charcoal in flavoring meats, However, he warns avoid evergreens like spruces and pines which emit a black, sooty smoke that has the repulsive taste of turpentine.
Before home chefs get on the wood bandwagon, there are a few things to keep in mind. According to another grilling expert, Aaron Franklin, use one kind of wood When you mix wood, you really can't pinpoint the flavor. Keep in mind that different regions of this country use different woods that actually define then. Southerners use hickory, which is always associated with their outdoor cooking. The Southwest along with Hawaii and Northern Mexico uses mesquite which not only gives grilled meat a distinctive flavor but also provides the added fun of pyrotechnic sparks. The Pacific Northwest has a fondness for cherry and alder. Any fruit tree will do. Home grillers should use split seasoned, appropriate logs (or hearty sticks). They should be between ten and twelve inches long and two to three inches wide. Use seasoned, older wood instead of younger or green wood because it burns more effeciently. Also make sure it's split because it burns quicker. Grill affectionados may also want to get a parilla grill, This is a huge investment but worth it .It's basically building an outdoor kitchen in the backyard. You can also buy a smaller version from Home Depot or Lowe's.Wood grilling is also versatile. You can grill over flaming logs, like cooking on a campfire or over glowing embers like with a charcoal grill.
Wood grilling is a popular method for creating tasty barbecues. Try cooking over a fragrant wood for a delicious spin .It may be old school but it has a decidedly modern flavor.
Steven Raichlen, the host of the shows Primal Grill and Project Smoke and the guru on anything smoked wrote this in depth article for yesterday's New York Times Food section.As he points out this new trend is nothing new. Wolfgang Puck and Alice Waters have been using wood fuel for decades.This new generation of chefs are embracing it with an almost religious zeal. A growing number of home cooks are also making the switch. Grilling over wood is healthier and won't raise the risk of getting cancer.The other plus is the taste.It comes from the high dry heat of a wood fire which caramelizes proteins in meat and the plants sugars in fruits and vegetables. Another plus is wood smoke contains more than a thousand flavor producing compounds., according to Dr. Nathan Myhrvold, once a Microsoft executive and now promotes modernist cooking. The list of chemicals include creosol which gives Scotch whiskey it's smoky peaty taste , syringol, responsible for the clovelike flavors and vanillin - the source of the vanilla sweetness in smoke. It's much more effective than charcoal in flavoring meats, However, he warns avoid evergreens like spruces and pines which emit a black, sooty smoke that has the repulsive taste of turpentine.
Before home chefs get on the wood bandwagon, there are a few things to keep in mind. According to another grilling expert, Aaron Franklin, use one kind of wood When you mix wood, you really can't pinpoint the flavor. Keep in mind that different regions of this country use different woods that actually define then. Southerners use hickory, which is always associated with their outdoor cooking. The Southwest along with Hawaii and Northern Mexico uses mesquite which not only gives grilled meat a distinctive flavor but also provides the added fun of pyrotechnic sparks. The Pacific Northwest has a fondness for cherry and alder. Any fruit tree will do. Home grillers should use split seasoned, appropriate logs (or hearty sticks). They should be between ten and twelve inches long and two to three inches wide. Use seasoned, older wood instead of younger or green wood because it burns more effeciently. Also make sure it's split because it burns quicker. Grill affectionados may also want to get a parilla grill, This is a huge investment but worth it .It's basically building an outdoor kitchen in the backyard. You can also buy a smaller version from Home Depot or Lowe's.Wood grilling is also versatile. You can grill over flaming logs, like cooking on a campfire or over glowing embers like with a charcoal grill.
Wood grilling is a popular method for creating tasty barbecues. Try cooking over a fragrant wood for a delicious spin .It may be old school but it has a decidedly modern flavor.
Wednesday, July 4, 2018
Happy Fourth
Have a food filled and fun filled Fourth. Enjoy those burgers and dogs, along with the best of America's regional treats. Remember that immigrants brought us their best dishes.
Enjoy lobster cooked on a Maine beach, corn at an Iowa State Fair, Boardwalk goodies at our New Jersey beaches. Share with others who are new to our country.
Enjoy everything the USA has to give We are lucky that we have an abundance of food - and a wide variety too.
America is amazing place - let's keep it that way,
Enjoy lobster cooked on a Maine beach, corn at an Iowa State Fair, Boardwalk goodies at our New Jersey beaches. Share with others who are new to our country.
Enjoy everything the USA has to give We are lucky that we have an abundance of food - and a wide variety too.
America is amazing place - let's keep it that way,
Tuesday, July 3, 2018
Burger Seasoning For Burger Season
Make no mistake . This is burger season. Hi Mountain Seasonings knows this and has come out with a new burger seasoning -chipotle.
It's a spicy, sweet seasoning that I decided to try with Gardein (my favorite) black bean burgers. It was a liberal dusting on the patties.
Of course I used my beloved grill seen here, with vegan butter for frying.
And the burgers which unfortunately were so frozen they were stuck together
This is the finished product served with my Mom's green bean salad. (Another easy recipe that's soo delicious).
I liked the sesaoning.It did add more spike to the burgers .I plan on using it in my chili sauce too for extra heat. This is the perfect addition to zing up meat loaf along with homemade hamburgers. For both the meat loaf and burgers I would add a heaping teaspoon so that the flavor comes out. I would also recommend adding this to chicken and ground beef for tacos.
This season zest up your hamburgers with Hi Mountain chipotle burger seasonings. It's a fun and fiery way to amp up the burgers. They 'll be the highlight of any barbecue.
Monday, July 2, 2018
Leftovers Your Hot Weather Friends
Heat waves are unbearable. Eating is a chore. Cooking more so. What do you do when it's hot as Hades out there and you're hungry. Go the leftover route. It's easy to forage together something that can be easily microwaved.
The other day I made spaghetti con salsa crudo (see Saturday's pictorial) .It was an easy cook. Chop tomatoes, half an onion and some garlic cloves, mix with olive oil and spices - and voila - easy sauce. Boil some spaghetti , pour the sauce over it and it's dinner. There was another reason I wanted to make it - leftovers that can be repurposed into entirely new dishes. The salsa crudo, became bruschetta when it was spooned onto rounds of Italian bread. It proved to be a great Sunday supper , easy and delicious especially on a blazing day. There was a lot of leftover plain pasta.It was repurposed into a microwave pasta con burro. All it took was just a few knobs of vegan butter, pressed garlic and a generous sprinkling of sea salt and freshly ground pepper. One dish led to two easy to make meals.Make it with rotelli, or corkscrew pasta, then turn the leftover pasta into a salad, with the addition of a vinaigrette, chopped peppers, celery and grape tomatoes. As for the salsa crudo, it would go well over a grilled steak or chilled shrimp .
Other leftovers can be reused into new tasty and simple dishes. Grilled steaks can be cut up and added to a green salad for filling meal.They can also top a pizza or be added to a sauce.The same is true for barbecued chicken. Shred and add to any kind of salad. Cold bean and pasta salads are always easy to whip up.Create a more nutritious leftover by adding a can of salmon or tuna. This a great lunch or dinner, - flavorful and cold - perfect for a sweltering day. Serve with grissini, the ultra thin Piedmontese bread sticks. Those leftover hot dog and hamburger buns can be stuffed with a variety of different fillings. Hard boil some eggs and mix with mayo and chopped celery to create a summery version of the classic Stuff the rolls with these and serve with potato chips for an super easy dinner. Create a variation of a lobster roll with precooked crab meat from your grocery store.Mix it with mayo and scallions for a twist and serve on a toasted hot dog bun. You could also use hot dog and hamburger rolls for breakfast sandwiches, Layer, cheese easy to make scrambled eggs and microwavable sausage links and patties for an easy first meal.
Take it easy during a heat wave. Create simple meals that can be turned into easier lunches and dinners. Don't sweat - literally - over what to make.
The other day I made spaghetti con salsa crudo (see Saturday's pictorial) .It was an easy cook. Chop tomatoes, half an onion and some garlic cloves, mix with olive oil and spices - and voila - easy sauce. Boil some spaghetti , pour the sauce over it and it's dinner. There was another reason I wanted to make it - leftovers that can be repurposed into entirely new dishes. The salsa crudo, became bruschetta when it was spooned onto rounds of Italian bread. It proved to be a great Sunday supper , easy and delicious especially on a blazing day. There was a lot of leftover plain pasta.It was repurposed into a microwave pasta con burro. All it took was just a few knobs of vegan butter, pressed garlic and a generous sprinkling of sea salt and freshly ground pepper. One dish led to two easy to make meals.Make it with rotelli, or corkscrew pasta, then turn the leftover pasta into a salad, with the addition of a vinaigrette, chopped peppers, celery and grape tomatoes. As for the salsa crudo, it would go well over a grilled steak or chilled shrimp .
Other leftovers can be reused into new tasty and simple dishes. Grilled steaks can be cut up and added to a green salad for filling meal.They can also top a pizza or be added to a sauce.The same is true for barbecued chicken. Shred and add to any kind of salad. Cold bean and pasta salads are always easy to whip up.Create a more nutritious leftover by adding a can of salmon or tuna. This a great lunch or dinner, - flavorful and cold - perfect for a sweltering day. Serve with grissini, the ultra thin Piedmontese bread sticks. Those leftover hot dog and hamburger buns can be stuffed with a variety of different fillings. Hard boil some eggs and mix with mayo and chopped celery to create a summery version of the classic Stuff the rolls with these and serve with potato chips for an super easy dinner. Create a variation of a lobster roll with precooked crab meat from your grocery store.Mix it with mayo and scallions for a twist and serve on a toasted hot dog bun. You could also use hot dog and hamburger rolls for breakfast sandwiches, Layer, cheese easy to make scrambled eggs and microwavable sausage links and patties for an easy first meal.
Take it easy during a heat wave. Create simple meals that can be turned into easier lunches and dinners. Don't sweat - literally - over what to make.
Saturday, June 30, 2018
Pasta Crudo For A Hot Day
It's a heat wave here in New Jersey and that means one thing : spaghetti con salsa crudo. This is an easy and delicious pasta dish that takes advantage of a summer harvest. It's a raw tomato sauce cooked when it's mixed with hot pasta.
First , get four tomatoes
First , get four tomatoes
Cut into quarters
Then mince into smaller pieces. The recipe I followed on line calls for a small red onion. I used half of a yellow one I had in the fridge.
Again it was minced into fine pieces.
Add a quarter cup of good olive oil
Many salsa crudo recipes don't call for garlic but I like it, especially in any tomato sauce. I tossed in two minced cloves.
Basil usually is added but I didn;t have any so I subbed in a good sprinkling of oregano.
Sea salt and freshly ground pepper were liberally sprinkled in too.
As for the pasta, Barella's thick spaghetti is perfect for it.
This was the hardest and hottest step, waiting for the water to boil and then for the pasta to cook.
When the pasta is done, place in a bowl and ladle the salsa crudo over it.
It was delicious,along with being the easiest to make during this blasted heat wave.
Store the pasta and salsa crudo separately. You can use the leftover sauce for bruschetta the next day.(which is my plan)
This is heat wave cooking. Simple, Easy, Delicious. Best of all it's a no sweat recipe.
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