A Cool Rice Salad For Hot Days

It is hard to come up with dinner ideas when the temps reach the 90's and 100's. What is easy to cook and easy to eat? The answer came in today's New York Times Food section. David Tanis' rice salad! Of course .It's a snap to make and a delicious way to beat the heat.

Mr. Tanis' recipe calls for arborio rice mixed with a tahini based dressing. His is crunchy and herby, thanks to the inclusion of currents, pistachios and almonds mixed with mint and chives. I veered off.
First the rice. Arborio does take a longer time to cook. Instant rice is easier. I used Stop & Shop's brand.

I cooked  three cups of it because anything with rice goes quick in my house.

Then I added the veggies,grape tomatoes and one orange pepper.

They were diced into bite size pieces.

I bought already cut celery and broccoli from Stop & Shop's salad bar. I included black

olives into the mix for a Mediterranean vibe.

As for the dressing olive oil and I went for a red wine vinegar instead of my usual apple cider one. Again it gives it a nice dinner in Capri feel.

A sprinkle of sea salt and a quick grind of pepper, mix and you have a salad that takes you through steamy days and nights. As Mr. Tanis suggests you can toss in some chopped hard boiled eggs.Add tuna for a Roman flavor. I'd suggest putting in some chopped roasted chicken to make it more filling.

Thank you David Tanis of A City Kitchen for inspiring

me to create my own rice salad recipe. This is another summer go to recipe that I'll be using in the dog days ahead. It's easy to make and so cool to eat.

Colonel Popper Old Fashioned Goodness

There's nothing like old fashioned popcorn. It definitely tastes better than the boxed, seasoned kind and its' not soaked in preservatives. However there is one problem. You have to stand by the stove and constantly shake the pan or pot to prevent burning. There's a solution - Colonel Popper. This is a silicone popper that gives you microwave popcorn.

I bought this for my brother - the absolute popcorn fanatic - for his birthday. I thought it would be a fun - much more healthier way to enjoy his favorite snack.

It folds within itself and pops out when you want to use it.

Neat huh? It has a cute lid with popcorn embossed on it.

To make the popcorn we bought the Stop & Shop kernels and Bertoli olive oil.

It was three tablespoons of oil and half a cup of the corn.

Three minutes later we had this.

It produced light fluffy and delicious popcorn. If you're going to pop corn, then use olive oil. It adds a sweetness to the flavor along with creating a deeper corn flavor. I sprinkled Celtic gray salt over it and this is by far this best tasting popcorn ever. I will never go back to those packets of microwave stuff. I may add some rosemary or Parmesan cheese next for something different. 

Get the Colonel Popper if you want good , old fashioned popcorn in a new fashioned microwave, then buy this container. You'll enjoy an all natural snack that beyond delicious and super healthy.

Colonel Popper can be bought at Amazon for $14.00

The Most Decadent S'More

This is s'mores season - although every every season can be considered s'mores season. It's just a gooey toasted marshmallow and milk chocolate on a graham cracker. Imagine if you could improve them? I did and here's the result.

It starts off with graham crackers' but they're Nabisco's chocolate ones.The marshmallows are the Stop & Shop brand. The chocolate has been upgraded from milk chocolate to Lindt's 60 % Dark. This definitely elevated it,giving it a more sophisticated vibe.

The only problem was toasting the marshmallow which I did on the stove burner.

I like the crunchy burnt crust. I have tried evenly toasting it but it just doesn't work on a burner.

It's then plopped on the graham cracker. Layer on the chocolate and second graham cracker.

Bite and enjoy!To me, the combined flavors remind me of a Pinwheel cookie.It is a perfect mix of dark chocolate and sweet marshmallow. You could try a layer of salty caramel for a twist or use shortbread as the base. Get creative.

This is the most decadent s'more you'll ever eat. Try it and see. It really is the best.

A Movable Feast

One of the most fun aspects of having or renting a summer house is having people over. It's nice to celebrate bonds with a refreshing dip or hike followed by a meal. It's enjoying locavore dining by  the sea or the mountains. What better way to honor the season.
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If you own your summer home, then it's easy to transport some of your kitchen gear to it.Think about packing the blender and food processor along with some of your best knives. Your summer house probably already has pots and pans. Another idea is replicating everything for the summer house. Kohl's , Target and Wal-mart are having sales right now. Get smaller and cheaper versions of what you already have.  Also use them for multi-purposes .Remember that a blender can be used for everything from blending soup and making pesto to crushing ice for drinks and slushies. A griddle can be good for making breakfast pancakes and bacon but also use it for burger and dogs during rainy days inside.If you're renting, then think compact. Bring or buy an immersion blender. This is easy to pack and can be used for making everything from smoothies to dips like hummus and guacamole. A small gas griddle is a good investment. You can cook anything on it and also bring it to the beach. Rented beach houses may not have pots and pans. Try to just bring a large frying or saute pan. This can be used for any meal, from omelets at breakfast to even grilled cheese for lunch and steaks for dinner.

Being in a new town, even though you've been going to it for years , can be daunting when shopping. Get familiar with the times and days of the local farmers' market. These are the best places to go for locavore eating. Take advantage of the stands that sell tomatoes and corn, because these are the most versatile to use. Tomatoes can be stuffed or sliced, used in sauces. Corn  is not only good grilled and slathered with butter, it's also good in chowders and salads. Farmer's markets also sell homemade jams and jellies along with artesanal baked goods and sometimes fresh butter. The cakes and cookies at these may not be overly fancy but they're a nice way to end a dinner party Beach houses are often located in areas where freshly caught seafood is sold. Visit these if you're planning a clambake or entertaining guests hungry for lobster. Sometimes these markets sell already prepared dishes like shrimp cocktail or lobster salad.Buy these for your party if you want no fuss and no muss. The local grocery stores also can create party platters . Another easy idea is just serving a variety of hors d'ouevres and local wines. Many vacation spots have wineries within driving distance. Visit these for locally sourced wines and champagnes.

It's easy to throw together a getaway get together. Just remember to pack the gear you need and take advantage of local shopping. These together can make for easy , breezy parties after a day of sun and sand.

Summer Stock

Preparing the summer can be easy if you make everything ahead. It saves you from cooking during a heat wave which can be brutal. It's just pop into the microwave or toaster oven, serve and eat. Just that simple as a summer day should be.

One of the easiest recipes is hummus. You can make a lot of this tasty Middle Eastern dip and then use it a variety of ways. It's taking two cans of chickpeas (I use only one can and sub in cannellini beans for the other - it makes for a lighter taste)  and a heaping tablespoon of tahini paste.Olive oil and lemon juice are added for smoothness and tang. Then it's a quick blend. Double the amount and freeze it. It can last up to six to eight months and can be thawed out in the microwave. Have pita on hand to make crunchy pita chips or stuffed sandwiches with hummus, tomatoes and spinach. It also makes for a great dip for parties and movie nights too.Another stock up is salad. Yes salad. Many think that chopped greens only have a shelf life of two days tops. No! Use the paper towel method and your greens can last a full seven days. It's just first chopping the lettuce then rinsing it. Run it through a salad spinner to get the leaves completely dry. Drape a couple of paper towels over the bowel so absolutely no moisture gets it and tightly cover the entire bowel with Saran wrap. Take it when you need it.Add anything, from roast chicken from the store to a variety of chopped and sliced veggies.

Tomato sauce is not one of those recipes you make when the temps hit 100 or the high 90's. Let's face it , who wants to stand by a hot stove , stirring sauce. Yet you can have delicious homemade sauce and even chili if you just use your crockpot or Instapot. Again make double the amount and use it when you want. The same goes for spaghetti.It can last for a week in the fridge or up to eight months in the freezer. I discovered this when  I made too much pasta. It was easy to store - just put it in containers. Since I had no desire of even taking out the crockpot, I just bought already made sauce from Stop and Shop's Nature's Promise line and mixed the two. It was then seven minutes in the microwave and to be honest it tasted as good as any fresh made pasta. Add a salad and sliced Italian bread  and you have a filling meal, despite the heat.I plan on doing this more often , seeing how easy it is. The same applies to cooked rice. Make a lot of it and you can use it for hot dishes like chili or ratatouille (which also can be premade and stored) or a tasty rice salad loaded with peas, onions and peppers.

Stock up on creating basics for dishes. It saves you time in the kitchen during these hot, sweltering days. It's an easy way to cook and an easy way to eat.

Spain In New York

The Iberian Peninsula has so many delicious and flavorful dishes. Now New Yorkers can have the best of Spain thanks to culinary greats Jose Andres and Ferran Adria. These two famed chefs along with Chef Adria's brother, Albert have brought the best of their country to underneath the famed High Line walkway and Manhattan's newest mall. Their mercado or market is worth a trip to the city on a hot summer's day.

Pete Well,s restaurant critic for the New York Times visited the market and highlighted the best dishes for yesterday's NYT 's Food section. This is a drool worthy pictorial that features a vast array of savory and sweet dishes.The place itself , called Mercado Little Spain, is situated underneath Hudson Yards, a melange of mall, hotel (home of the famed Equinox Hotel),  food court and residences.  You can easily see most of the above however it's the mercado that is the most interesting. According to Mr.  Wells, stick to the kiosks. The restaurants , in his words "are poky and a bit green". There are Lena - which offers grilled suckling pig(!) and lamb and Mar - a seafood restaurant featuring all sorts of seafood. There is also The Spanish Diner which is a Spanish take on American diner cuisine.It offers classics such as pan con tomate and French toast. Best to stick to the many kiosks that offer everything from savory to sweet, decadent to awesome.

There are pictures of the best dishes and all can make you take a trip to the mercado. There is the classic gazpacho which would drive me over there. It's blended with bread crumbs which undoubtedly gives it another layer of flavor and texture.Another must try is pan con tomate made with pan cristal or glass bread. Its' crumb is so delicate that it breaks like glass yet toughens up when olive oil is poured in it. Another worthy bite is chistorria con patatas fritas, a potato chip like fritter stuffed with a small sausage. There are the original empanadas, not those crescent shaped pasties but squares of flaky crust filled with tuna or stewed pork.  Of course the sweets rule too. There is the classic churro, crispy and dense with a rich bittersweet chocolate dipping sauce. Another must taste is Albert Adria's cardenal,  meringue domes gracing a sponge cake.It comes with a small creamer of dark molten chocolate for more decadence. For a real naughty treat try the pina borracha or drunk pineapple, shot through with dark rum and spiked with chopped mint and lime zest.A more sedate yet heavenly alternative is the tarta de queso, a cheesecake with a blackened crust and fluffy , light interior.

New York in the summer can be hellish. Get a bit of heaven and visit the Mercado Little Spain. It is worth visiting for the variety of delicious foods of Spain.

Changing Lancaster PA

Lancaster , Pennsylvania has always been the American home of the Amish and the Mennonites. For almost three centuries they have lived amongst themselves, only sharing their quaint recipes and dishes with the outside world. Yet there are other waves of refugees, some religious as their ancestors were, are coming to the area. The quiet world is changing - especially their food.

Priya Krishna ,a regular contributor and cookbook writer, wrote this informative piece for today's New York Times Food section.It starts with the Lancaster Central Market which houses an array of different food stalls which it has done since 1889. For decades the Amish sold their delicious fare of ,fruit, meats baked goods and produce.Now the aromas of North African and Middle Eastern foods fill the air while salsa is being sold along side chow chow and shoofly pie. The transformation reportedly fueled a small boom of upscale bars, breweries, restaurants and even art galleries. The New York Post declared the city "the new Brooklyn". Yet what's really behind the change is the large influx of immigrants and refugees who run many of the area's restaurants and food businesses. Lancaster has always been the haven for the persecuted and displaced. It became home to the Pennsylvania Dutch where they settled in 1709, after declaring their loyalty to the Anabaptist Movement in Germany and Moravia. The town became a stop on the Underground Railroad as residents sheltered runaway slaves in their homes. The 1930's saw Puerto Ricans arriving to work in the fields as did the Cubans in the 1980's.

Now there are a variety of different eateries that locals and visitors can enjoy. Even Malala Yousafzai. the 2014 Nobel Peace Prize winner, went to Saife's Middle Eastern Food. There is a framed photo of her and the owner Al Saife at his stand in Lancaster Market. The literal buffet of food is dazzling. The Indian and Nepali restaurant, Namaste, offers aloo bodi tama, a spicy black eyed pea soup loaded with potatoes along with momos, dumplings full of pork and scallions. The Lancaster Market has Moroccan and Indian food with bastilla pies and tangines, rife with lamb and spices. Locals can try Uruguayan foods which take from European cuisine. The town itself has a huge umber of  Thai and Vietnamese restaurants. Some are combined and offer both pho and ramen. Upohar ,a popular, eatery capitalizes on both the vegan and global food trend. Their restaurant employs immigrants and refugees while providing the community with dishes from Africa and the Caribbean, Even their drinks menu is international. Diners can sip Iranian lemonade,Masala chai and Yerba mate, an Argentinian herbal tea.

This summer visit Lancaster PA. There is Old World traditional married with the New Global Order. It's a fascinating mix of old and new, with centuries old traditions being entwined with each other.