Don't put away the grill and cold salads just because a few leaves have fallen and school has started.It's still summer, albeit with slightly nippy mornings and evenings. It's just a matter of easing into fall cooking and combining the best of the two seasons.
There may still be warm days and evenings ahead. Go ahead and barbecue those cuts your family loves. You can still have chicken legs and hamburgers but add a fall spice like ground star anise , turmeric or sage. The last is an autumn staple, appearing mostly in Thanksgiving stuffing. Sage traditionally goes with poultry and smoked sage will infuse the chicken meat with a lovely , citrus-y note. Mix it with rosemary and add to any hamburger for a more autumnal spin on a hot weather classic. One fall dish, roast turkey can easily be cooked over wood chips.Use the breasts instead of the whole bird. For a bit more fun think about turkey legs.Don't fret over trying to find them. Most Wal-marts and Shop-Rites have them. Since the turkey flavor is so unique, just baste with melted butter, sea salt and freshly ground pepper. Just these alone will make for a nice crispy exterior. What to serve with it? You can buy jarred gravy or use any frozen stuff from the holidays. Add homemade stuffing and a salad featuring craisins - dried cranberries for a tasty Saturday supper or Sunday lunch.
One fall comfort food is meat loaf. Unfortunately to cook or bake it, requires a hot oven which can be uncomfortable on a warm day.Luckily this is another recipe that is grill friendly. Spray the grill with non stick cooking spray so the loaf won't stick and get messy, You can even add half a cup of barbecue sauce to the mix for a tangy bite. A fun spin would be serving sliced meat loaf on hamburger buns. Add the same fixings you would a regular hamburger. Pile with bacon, tomatoes, and lettuce. Add onion slices and avocados or even a slice of sharp cheddar. Grilled foods call for salads. By now you're probably sick of the mayo soaked macaroni ones. Again use the grill to create tasty ones with a rich smoky flavor. Try late season corn and tomatoes for a flavorful one.It's easy to char both on a grill, then scrape the niblets off the ears. Mix with the tomatoes along with a tasty lime vinaigrette. If you want to make it more substantial, add the Mexican cheese, queso fresco which is like feta cheese and sliced avocado. A more fallish one is simply butter lettuce with apple slices and walnuts. Use different types like Fuji and Granny Smith for color and crunch. A simple apple cider vinaigrette works with this.
Ease into fall cooking by combining the ingredients of both seasons. Use and pair cool weather ingredients with hot weather techniques. It makes for tasty meals with both a summer and autumn vibe.
Tuesday, September 10, 2019
Monday, September 9, 2019
New Life For Old Food
How do you feel about buying food sold a day before its' sell by date? Would you be leery and pass it up? Or buy it if it was offered at a really deep discount? That's the new question at European food stores.
Today's Monday New York Times Business section featured the article written by David Segal. The idea intrigued me. The one store, The S-Market in Valila, Finland has what it calls a "happy hour". It doesn't revolved around half priced drinks but half priced merchandise. The only catch is that the food usually gets discounted only hours before its' expiration date. Items that would be considered unsellable here in the States goes on sale at the nine hundred S-Market stores throughout Finland.It does make sense to try to move it and avoid waste. According to the Food and Agriculture Organization of the United Nations one third of the food produced and packaged for human consumption is tossed. what a waste, considering there are soup kitchens and families, especially struggling ones who would appreciate affordable foods.This waste costs a whopping 680 billion dollars along with filling landfills with rotting , methane producing overage.
Luckily this isn't the case in most supermarkets here in the States. Stop & Shop offers day old and two day old veggie packs that still can be used in everything from salads and sides. The store also packages up cold cuts sliced from what's left of hams and London Broils along with what's left over from chicken and turkey breasts. There's a similar policy regarding their baked goods too. Some supermarkets and fast food chains will let workers take home what's left over from the day, whether free or with a very deep discount.A lot of times, however food pantries will get the nearly expired foods. A new concept is salvage grocery stores which sells what's known as "lightly expired" foods. There are cheaper pastas and even dairy products such as ice cream and butter.Of course there are frozen foods. As we all know they can last for months and even a year if they're properly stored.The only product that may be questionable is frozen dough. It does get tough and crusty with age. Hopefully the salvage grocery store will come to Europe. Right now there are the S-Market in Finland and REMA 1000 in Denmark which has cut down on buy three for the price of two bulk selling. The last is the baby of Selina Juul, a Russian born Dane who is a champion of zero food waste. There are also apps such as Too Good To Go which gives users discounts to 25,000 restaurants in eleven country.
Salavaged food will be much more than a trend. It will be a way of life as we all help to combat overage and the damage it does. Don't be leery of day old or lightly or almost expired foods. Just buy them.
Today's Monday New York Times Business section featured the article written by David Segal. The idea intrigued me. The one store, The S-Market in Valila, Finland has what it calls a "happy hour". It doesn't revolved around half priced drinks but half priced merchandise. The only catch is that the food usually gets discounted only hours before its' expiration date. Items that would be considered unsellable here in the States goes on sale at the nine hundred S-Market stores throughout Finland.It does make sense to try to move it and avoid waste. According to the Food and Agriculture Organization of the United Nations one third of the food produced and packaged for human consumption is tossed. what a waste, considering there are soup kitchens and families, especially struggling ones who would appreciate affordable foods.This waste costs a whopping 680 billion dollars along with filling landfills with rotting , methane producing overage.
Luckily this isn't the case in most supermarkets here in the States. Stop & Shop offers day old and two day old veggie packs that still can be used in everything from salads and sides. The store also packages up cold cuts sliced from what's left of hams and London Broils along with what's left over from chicken and turkey breasts. There's a similar policy regarding their baked goods too. Some supermarkets and fast food chains will let workers take home what's left over from the day, whether free or with a very deep discount.A lot of times, however food pantries will get the nearly expired foods. A new concept is salvage grocery stores which sells what's known as "lightly expired" foods. There are cheaper pastas and even dairy products such as ice cream and butter.Of course there are frozen foods. As we all know they can last for months and even a year if they're properly stored.The only product that may be questionable is frozen dough. It does get tough and crusty with age. Hopefully the salvage grocery store will come to Europe. Right now there are the S-Market in Finland and REMA 1000 in Denmark which has cut down on buy three for the price of two bulk selling. The last is the baby of Selina Juul, a Russian born Dane who is a champion of zero food waste. There are also apps such as Too Good To Go which gives users discounts to 25,000 restaurants in eleven country.
Salavaged food will be much more than a trend. It will be a way of life as we all help to combat overage and the damage it does. Don't be leery of day old or lightly or almost expired foods. Just buy them.
Saturday, September 7, 2019
Air Fryer Pigs In Sticky Blankets
The cookbook, Two Peas And Their Pod had a recipe for pigs in blankets. It inspired me to create my own vegan air fryer ones.
It starts with crescent rolls . Before you buy the roll, check the expiration date. I didn't and found that mine was only two weeks from expiring. .The dough turned out OK to eat but it was dry and crusty.
It starts with crescent rolls . Before you buy the roll, check the expiration date. I didn't and found that mine was only two weeks from expiring. .The dough turned out OK to eat but it was dry and crusty.
I used the Lightlife brand which is the closest to real hot dogs, and of course, Pilsbury crescent rolls,
You can see the crustiness which means old dough. Use a newer or fresher tube.
It's then cutting the dogs in half and rolling them up in the entire triangle.
The yield was eight piggies in blankets .Some rolled out OK, some didn't.
Here's the tricky part. Getting the time and temp right. I looked through a few web sites and decided to use my own judgement.
Four minutes - not enough
330 degrees F. what most of the websites recommended.
After four minutes, the piggies looked like this - a golden brown.
There was one problem. The bottoms were still raw and sticky. They had to be turned and air baked (?) for another three minutes.
They're a lovely golden brown here yet still the tiniest bit sticky. I did spray vegetable oil spray over the entire basket. The next time I 'll use the recommended cut out parchment paper. I think they'll be no stickiness and evenly baked bites.
The end result was tasty, especially with a dip of Grey Poupon mustard.
I loved the crusty ,crunchy blanket and the dogs were well cooked. I may try something like this with vegan chicken strips.
This is a fun weekend dish. Again, you can follow Two Peas And Their Pod Cookbook or any air fryer website. The result is a tasty vegan piggie in the sticky blanket.
Friday, September 6, 2019
Two Peas Welcome You To Their Pod
Rare is the cookbook that appeals to both vegetarians and carnivore. Rarer still is that it's welcoming as an old friend and inviting as a much loved neighbor. Yet that's exactly what Two Peas And Their Pod Cookbook (Grand Central Publishing 2019) is. This is the must have cookbook for both experienced and novel home chefs.It has everything in it to create warm, homey meals everyone will love.
The book was written by vegetarian Maria Lichty with the help of her omnivore husband , Josh. It's based on their popular website of the same name.It mostly caters to parents. The Lichtys themselves have two little boys who figure prominently in both the blog and the book.Maria and her husband have pages dedicated to cooking with kids of all ages and what jobs to give them at different stages of their kitchen experience.I love this book. It has some of the best recipes I've seen in a long time along with endless pages of advice. There's also a sweet homeyness to it, reminiscent of Chip and Joanna Gaines give and take on their TV show. Fixer Upper. The chapters are slightly different than the average cookbook. There is one devoted to nothing but cookies!!!One of the most important is the one entitled "Helpful Things". This is a definite must read. There is a list of kitchen gear and gadgets that every kitchen needs to have along with his and her lists of the gadgets they can't live without. Maria shows how to organize the room with a pictorial. Tips on kitchen staples and the shelf life of spices are also included.Unlike other cookbooks the Lichtys also include grocery shopping tips.I like the fact that they recommend buying store brands instead of national ones and always taking a well crafted list. Check out the whole section on different types of parties at the back of the book.
The recipes are amazing. I love the vegan ones and will definitely be trying those out.There is spaghetti squash with broccolini, tomatoes and garlic bread crumbs, the perfect Saturday night meal with friends along with veggie full fried rice. The last is a great way of using left over rice and bringing in a slew of veggies to the dinner table. Josh brings meat recipes to the book. Chicken lovers will enjoy the chicken taquito recipe that also feature's Maria's favorite guacamole recipe.For the little ones Josh's sister , Whitney gives her crunchy and fun coconut chicken fingers. On the healthy side there is grilled salmon with mango-avocado salsaThe sides are very tasty looking and two or three together could also provide an all veggie meal.There are also chapters dedicated to homemade soups and mouthwatering salads. - the last are another group of recipes I want to make. Then there is that whole chapter dedicated to COOKIES!!!!! Maria is a big cookie fan so there are all types listed. Of course there are chocolate chip cookies dusted with Malden sea salt for a sweet-savory kick and triple chip chocolate cookies. A great holiday cookie would be her easy frosted sugar cookies. Of course there is a dessert section ripe with cakes and galettes. There is even an opening section on breakfasts that feature bars and breads like the chocolate banana one that would make for fun desserts. She honors her dad with his cinnamon roll recipe.
Buy Two Peas And Their Pod Cookbook now. This is a great must have for any kitchen library. It is chock full of good advice.
The book was written by vegetarian Maria Lichty with the help of her omnivore husband , Josh. It's based on their popular website of the same name.It mostly caters to parents. The Lichtys themselves have two little boys who figure prominently in both the blog and the book.Maria and her husband have pages dedicated to cooking with kids of all ages and what jobs to give them at different stages of their kitchen experience.I love this book. It has some of the best recipes I've seen in a long time along with endless pages of advice. There's also a sweet homeyness to it, reminiscent of Chip and Joanna Gaines give and take on their TV show. Fixer Upper. The chapters are slightly different than the average cookbook. There is one devoted to nothing but cookies!!!One of the most important is the one entitled "Helpful Things". This is a definite must read. There is a list of kitchen gear and gadgets that every kitchen needs to have along with his and her lists of the gadgets they can't live without. Maria shows how to organize the room with a pictorial. Tips on kitchen staples and the shelf life of spices are also included.Unlike other cookbooks the Lichtys also include grocery shopping tips.I like the fact that they recommend buying store brands instead of national ones and always taking a well crafted list. Check out the whole section on different types of parties at the back of the book.
The recipes are amazing. I love the vegan ones and will definitely be trying those out.There is spaghetti squash with broccolini, tomatoes and garlic bread crumbs, the perfect Saturday night meal with friends along with veggie full fried rice. The last is a great way of using left over rice and bringing in a slew of veggies to the dinner table. Josh brings meat recipes to the book. Chicken lovers will enjoy the chicken taquito recipe that also feature's Maria's favorite guacamole recipe.For the little ones Josh's sister , Whitney gives her crunchy and fun coconut chicken fingers. On the healthy side there is grilled salmon with mango-avocado salsaThe sides are very tasty looking and two or three together could also provide an all veggie meal.There are also chapters dedicated to homemade soups and mouthwatering salads. - the last are another group of recipes I want to make. Then there is that whole chapter dedicated to COOKIES!!!!! Maria is a big cookie fan so there are all types listed. Of course there are chocolate chip cookies dusted with Malden sea salt for a sweet-savory kick and triple chip chocolate cookies. A great holiday cookie would be her easy frosted sugar cookies. Of course there is a dessert section ripe with cakes and galettes. There is even an opening section on breakfasts that feature bars and breads like the chocolate banana one that would make for fun desserts. She honors her dad with his cinnamon roll recipe.
Buy Two Peas And Their Pod Cookbook now. This is a great must have for any kitchen library. It is chock full of good advice.
Thursday, September 5, 2019
The Truth About Olive Oil
Every home kitchen should have a bottle of extra virgin olive oil.Every home chef should know how to use and store it.Yet, many don't. There are many truths and myths regarding this vital ingredient.What's true and what's not.
Food section regular Julia Moskin explored this in yesterday's New York Times Food section.Olive oil has been used in Italian American kitchens for close to 130 years however it was as late as 1980 when the extra virgin kind hit the American culinary scene.Myths and stories came with it,You can't use it for deep frying.Forget everyday cooking.It's liquid gold.Hoard it and only use it to drizzle on a Sunday salad.None of these are true, save for the liquid gold part.It was too expensive for home chefs to use willy - nilly. Luckily the price has fallen over the last almost forty years however the demand for it has grown globally. Yet it still should be treated with respect. It is fragile and perishable, sensitive to light and heat.It degrades as soon as it's exposed to light and heat.it will not improve with age as does its companion vinegar.Once opened, it will only maintain its' flavor for three to four weeks.
This is what makes olive oil special and a lot more tastier than vegetable oil. As Nicholas Coleman,a trained olive oil taster, and the former olive oil specialist for New York's Eataly, says it's more of a raw juice - which it is. It's pressed from a fruit and not a nut.Home chefs have to understand this and have to use it more often. DO not let it languish in the cupboard and pantry.Many home chefs may blanch at this, claiming that using too much in a recipe may make the dish overly oily and greasy. No.Its' natural herbaceousness accents the foods' flavors much like lemon juice and salt do.It has a vibrancy and cleanliness.It will heighten the dish, bringing it to new levels. It can be used for deep frying with a smoke point of an amazing 400 degrees. Keep in mind that olive oil will go bad. The most obvious sign is the smell. Rancid oils can smell fishy, soapy or just plain stale. Some professionals will even say that there's a winy odor, due to mold and fermentation. The taste can be tannic which is sometimes confused with fresh oil's peppery flavor. How can you tell? Heat up a small amount of it, and pour into hot soup. Fresh or newly opened oil will have a strong olive or even artichoke aroma.
Extra virgin olive oil is a kitchen must have. Use it often and generously. It makes for delicious cooking, whether used hot or cold.
Food section regular Julia Moskin explored this in yesterday's New York Times Food section.Olive oil has been used in Italian American kitchens for close to 130 years however it was as late as 1980 when the extra virgin kind hit the American culinary scene.Myths and stories came with it,You can't use it for deep frying.Forget everyday cooking.It's liquid gold.Hoard it and only use it to drizzle on a Sunday salad.None of these are true, save for the liquid gold part.It was too expensive for home chefs to use willy - nilly. Luckily the price has fallen over the last almost forty years however the demand for it has grown globally. Yet it still should be treated with respect. It is fragile and perishable, sensitive to light and heat.It degrades as soon as it's exposed to light and heat.it will not improve with age as does its companion vinegar.Once opened, it will only maintain its' flavor for three to four weeks.
This is what makes olive oil special and a lot more tastier than vegetable oil. As Nicholas Coleman,a trained olive oil taster, and the former olive oil specialist for New York's Eataly, says it's more of a raw juice - which it is. It's pressed from a fruit and not a nut.Home chefs have to understand this and have to use it more often. DO not let it languish in the cupboard and pantry.Many home chefs may blanch at this, claiming that using too much in a recipe may make the dish overly oily and greasy. No.Its' natural herbaceousness accents the foods' flavors much like lemon juice and salt do.It has a vibrancy and cleanliness.It will heighten the dish, bringing it to new levels. It can be used for deep frying with a smoke point of an amazing 400 degrees. Keep in mind that olive oil will go bad. The most obvious sign is the smell. Rancid oils can smell fishy, soapy or just plain stale. Some professionals will even say that there's a winy odor, due to mold and fermentation. The taste can be tannic which is sometimes confused with fresh oil's peppery flavor. How can you tell? Heat up a small amount of it, and pour into hot soup. Fresh or newly opened oil will have a strong olive or even artichoke aroma.
Extra virgin olive oil is a kitchen must have. Use it often and generously. It makes for delicious cooking, whether used hot or cold.
Wednesday, September 4, 2019
A Delicious New Season
Autumn in New York is amazing.It's Fashion Week and a variety of film festivals.It 's the start of the new season at Lincoln Center.The temps go down and the humidity dissipates.Best of all, it's a new season of new restaurants and menus.There are new spins on classic recipes and new dishes by famed chefs.
The New York Times Food section highlighted this in their section today.Regulars such as Julia Moskin and Florence Fabricant interviewed chefs as well as acquiring a sneak peek into the culinary scene.none of the most intriguing is the arrival of new food markets. The city is following in Boston's Chicago's and Philadelphia's footsteps.Food halls cater to a variety of tastes.There is no snobbery there with fancy foods and fancier prices.Chelsea Market , the first and oldest of all the city's food hall is expanding. A division of Black Seed Bagels,Black Seed Appetizers will open.There is also the brand new 8sia will have such stalls as Rice On! and Debutea which will serve bubble teas as well as fruit and even cheese teas. Two others,The Market Line and The Deco Wil have smaller shops offering inter national fare.
Foodies and gourmets will enjoy the opening of several new restaurants. Davide, named for Davide Sorrento, a young Italian photographer who died in 1997, will be run by father-son chef duo,Larry and Marc.They will be introducing pinsa,an oval Roman flatbread made with a variety of toppings not unlike pizza. Australian chef,Sean Hergatt reimagines classic American recipes in his new eatery, Vestry in the Dominick Hotel,in Hudson Square. Famed chef, Alfred Portale, the chef and partner of the famed Gotham and Grill strikes out on his own with Portale, a salute to his Italian-American heritage.Manhattan chefs are also making moves . Victoria Blamey is taking over for Chef Portale The The Gotham Bar and Grill.She is changing everything from recipes to even the cutlery and China.
New York in the fall is a magical time.Enjoy all it has to offer on a culinary level.It is a tasty kalaidoscope of flavors and dishes.
The New York Times Food section highlighted this in their section today.Regulars such as Julia Moskin and Florence Fabricant interviewed chefs as well as acquiring a sneak peek into the culinary scene.none of the most intriguing is the arrival of new food markets. The city is following in Boston's Chicago's and Philadelphia's footsteps.Food halls cater to a variety of tastes.There is no snobbery there with fancy foods and fancier prices.Chelsea Market , the first and oldest of all the city's food hall is expanding. A division of Black Seed Bagels,Black Seed Appetizers will open.There is also the brand new 8sia will have such stalls as Rice On! and Debutea which will serve bubble teas as well as fruit and even cheese teas. Two others,The Market Line and The Deco Wil have smaller shops offering inter national fare.
Foodies and gourmets will enjoy the opening of several new restaurants. Davide, named for Davide Sorrento, a young Italian photographer who died in 1997, will be run by father-son chef duo,Larry and Marc.They will be introducing pinsa,an oval Roman flatbread made with a variety of toppings not unlike pizza. Australian chef,Sean Hergatt reimagines classic American recipes in his new eatery, Vestry in the Dominick Hotel,in Hudson Square. Famed chef, Alfred Portale, the chef and partner of the famed Gotham and Grill strikes out on his own with Portale, a salute to his Italian-American heritage.Manhattan chefs are also making moves . Victoria Blamey is taking over for Chef Portale The The Gotham Bar and Grill.She is changing everything from recipes to even the cutlery and China.
New York in the fall is a magical time.Enjoy all it has to offer on a culinary level.It is a tasty kalaidoscope of flavors and dishes.
Tuesday, September 3, 2019
Meet The Parents
Parents of new students always have questions and qualms about their kids' classmates and their folks.One of the way to alleviate those anxieties is by having a get together where everyone can get to know each other.
This type of get together is a great idea just remember that this month can be a busy one.An excellent time is either dinnertime Saturday or Sunday.These are perfect for meet and greets.The day's activities are over and done with and everyone is more relaxed.Invite grandparents and siblings too.Since it's still summer, (and will be for the next three weeks) think about eating outdoors.Barbecues are fun and great icebreakers.Just keep in mind guests' dietary restrictions,beliefs and allergies.It's fine if you go all vegan.Boca Burgers and Gardein have excellent tasting burgers that are sure to be crowd pleasers .Also think about veggie dogs too.Morningstar Farms are tasty.The Lightlife brands are very close to the actually ones both in taste and texture. Set up a fixings bar with sliced tomatoes and onions, lettuce and pickles along with different sauces and condiments.If you want, ask the other parents to bring their favorite dishes.It'll be culinary comfort for their kids but also helpful in expanding their palates.
Another idea is having an all inclusive dinner where everyone brings a dish celebrating their heritage.This involves making lists and e mailing each other to make sure there are no duplicates.Also ask everyone to list their ingredients to make sure allergy sensitive kids are safe.Having different recipes will definitely liven up the meal. A fun extra would be having the kids describe the dishes, the history and family connection. This idea can also extend to desserts too.Again, remember dietary restrictions and allergies.There can be all sorts of fun sweets, from baklava from Greece and the Arabic influenced countries to the Indian gulab juman, doughnuts.Of course you could make all natural popsicles using pureed fruit such as late season berries and peaches.Apple slices dipped in cinnamon are another healthy and delicious end, loved by adults and kids alike! End with goodie bags filled with all natural lollipops and school essentials such as fun shaped erasers, crayons and pencil sharpener.
Meet the parents with a fun get together.New friendships will be forged and not just between the kids.It's really is a great way of getting to know other classmates and their families.
This type of get together is a great idea just remember that this month can be a busy one.An excellent time is either dinnertime Saturday or Sunday.These are perfect for meet and greets.The day's activities are over and done with and everyone is more relaxed.Invite grandparents and siblings too.Since it's still summer, (and will be for the next three weeks) think about eating outdoors.Barbecues are fun and great icebreakers.Just keep in mind guests' dietary restrictions,beliefs and allergies.It's fine if you go all vegan.Boca Burgers and Gardein have excellent tasting burgers that are sure to be crowd pleasers .Also think about veggie dogs too.Morningstar Farms are tasty.The Lightlife brands are very close to the actually ones both in taste and texture. Set up a fixings bar with sliced tomatoes and onions, lettuce and pickles along with different sauces and condiments.If you want, ask the other parents to bring their favorite dishes.It'll be culinary comfort for their kids but also helpful in expanding their palates.
Another idea is having an all inclusive dinner where everyone brings a dish celebrating their heritage.This involves making lists and e mailing each other to make sure there are no duplicates.Also ask everyone to list their ingredients to make sure allergy sensitive kids are safe.Having different recipes will definitely liven up the meal. A fun extra would be having the kids describe the dishes, the history and family connection. This idea can also extend to desserts too.Again, remember dietary restrictions and allergies.There can be all sorts of fun sweets, from baklava from Greece and the Arabic influenced countries to the Indian gulab juman, doughnuts.Of course you could make all natural popsicles using pureed fruit such as late season berries and peaches.Apple slices dipped in cinnamon are another healthy and delicious end, loved by adults and kids alike! End with goodie bags filled with all natural lollipops and school essentials such as fun shaped erasers, crayons and pencil sharpener.
Meet the parents with a fun get together.New friendships will be forged and not just between the kids.It's really is a great way of getting to know other classmates and their families.
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