The pandemic has certainly changed the way we live.It's definitely affected how we shop and how we eat.We relearned how to bake and yearned for a night out with friends. Will this be the new normal after we return to normal? It could be.
Regular contributor Kim Severson wrote about this phenomena in today's New York Times Food section. A lot of the data is eye opening but predictable.There were seven ways food shopping and our eating habits have changed. We did fewer trips but had more detailed lists. Before Covid 19 , a mere 19 percent of Americans only shopped for food more than three times a week, That number dropped to ten percent by June.Many stocked up, buying double the amount of what they would normally buy. Home chefs also became better planners, knowing what to make for a whole month and shopping for those four weeks.Online food subscriptions went up.Online food sales went from 1.2 billion to 7.2 billion from March to June. Farmers jumped on this bandwagon too, selling to customers and building a good solid client base via the internet. Curbside pickup also increased. Once people realized the ease of this and selecting groceries through apps , they knew they could never go back to visiting stores themselves. Stores were also redrawn. There are now one way aisles and some Walmart have a more open check out areas.
Our eating habits changed as well. Oranges became the snack of the moment, thanks to them keeping so long. In May the fruit has a 73 per cent jump in sales. However there aren't many fruit or other food choices now. Options are shrinking. People are buying staples not frill snacks and treats and stores are noticing. There's also more generic buying with more home chefs opting for store brands which are usually tastier and cheaper, Buying dried beans have also been popular since, they're versatile and full of protein. Another interesting fact is that freezer food is also popular. Sales initially jumped by a whopping 94 percent in March.Frozen fruit and veggies were an attractive alternative to fresh produce and many home chefs were buying them regularly. Yet some home chefs also want fresh local produce. This also includes eggs and milk from local dairies along with fresh beef. Grocers are also teaming up with chefs to sell meal kits that feature ingredients from local farms. It's part of a growing awareness of climate change and the impact of transporting foodstuffs on the environment.
Our eating and shopping habits will be changing as this pandemic continues. will they ever go back to normal once we go back to normal? Maybe. but maybe not. There may be new trends emerging as we come out of this.
Wednesday, September 9, 2020
Tuesday, September 8, 2020
Ease Into Fall Cooking
The temps may not be as hot as they once were. The days are starting to get shorter. Autumn is coming and it's time to ease into cooler weather cooking. What does that mean? Adding different ingredients and thinking about more complex cooking.
One thing to do is take advantage of the harvests out now. Tomatoes plants are still yielding an amazing amount.It's a great time to make sauce and freeze it. You can also use herbs from the garden, such as oregano and rosemary as well. Tomatoes can also be turned into salsas and chili too and these can be frozen for later.If you want to be more adventurous try making ketchup. Many are put off by the idea of making a condiment in their kitchens but it's pretty easy. It can be done in a slow cooker and you could easily have a bowl of ketchup for dinner that same day. Also take advantage of other harvests such as eggplants and onions. Again late summer and early fall is the perfect time for ratatouille, the mix of those veggies plus tomatoes. It has a fresh summery taste yet warming on nippy nights when the temps drop. Have it with warmed, sliced French bread and olive oil. Eggplant is also good sliced , breaded and air fried . You could slice it into sticks for a different and fun lunch or dinner.
Cooler days mean more elaborate yet still fun meals. Think tacos with different fillings. You can still have barbecued beef but shred it and use it as the main filling. The same with barbecued chicken. You can also grill salmon or tilapia for a different variation.A vegetarian option would be mashed kidney beans topped with shredded cabbage instead of lettuce or even broken cauliflower or broccoli florets. This is nice way of using up the first of the fall harvests.Hamburgers can still be made but why not turn them into Salisbury steaks with gravy? They can be served on toast or with a side of homemade mashed potatoes.Ground beef or even vegan beef crumbles can also be turned into the Szechuan classic Ants Climbing A Tree. This is an exciting combo of cellophane noodles cooked with beef and soy sauce, zinged up with scallions. Kids will love this variation of hamburger and a fresh take on takeout food. It's also a time to start those sheet pan dinners. You can follow recipes or make up some combo of meat and veggies or just veggies for dinner. Try chicken with potatoes and sliced Brussels sprouts or salmon with bok choy and green beans.
Ease into fall cooking with fun dishes that are warming and delicious. You can use the last of the summer harvest for ingredient as well as the first of the autumn ones. It's time for some serious cooking!
One thing to do is take advantage of the harvests out now. Tomatoes plants are still yielding an amazing amount.It's a great time to make sauce and freeze it. You can also use herbs from the garden, such as oregano and rosemary as well. Tomatoes can also be turned into salsas and chili too and these can be frozen for later.If you want to be more adventurous try making ketchup. Many are put off by the idea of making a condiment in their kitchens but it's pretty easy. It can be done in a slow cooker and you could easily have a bowl of ketchup for dinner that same day. Also take advantage of other harvests such as eggplants and onions. Again late summer and early fall is the perfect time for ratatouille, the mix of those veggies plus tomatoes. It has a fresh summery taste yet warming on nippy nights when the temps drop. Have it with warmed, sliced French bread and olive oil. Eggplant is also good sliced , breaded and air fried . You could slice it into sticks for a different and fun lunch or dinner.
Cooler days mean more elaborate yet still fun meals. Think tacos with different fillings. You can still have barbecued beef but shred it and use it as the main filling. The same with barbecued chicken. You can also grill salmon or tilapia for a different variation.A vegetarian option would be mashed kidney beans topped with shredded cabbage instead of lettuce or even broken cauliflower or broccoli florets. This is nice way of using up the first of the fall harvests.Hamburgers can still be made but why not turn them into Salisbury steaks with gravy? They can be served on toast or with a side of homemade mashed potatoes.Ground beef or even vegan beef crumbles can also be turned into the Szechuan classic Ants Climbing A Tree. This is an exciting combo of cellophane noodles cooked with beef and soy sauce, zinged up with scallions. Kids will love this variation of hamburger and a fresh take on takeout food. It's also a time to start those sheet pan dinners. You can follow recipes or make up some combo of meat and veggies or just veggies for dinner. Try chicken with potatoes and sliced Brussels sprouts or salmon with bok choy and green beans.
Ease into fall cooking with fun dishes that are warming and delicious. You can use the last of the summer harvest for ingredient as well as the first of the autumn ones. It's time for some serious cooking!
Monday, September 7, 2020
Honor Our Food Workers ALL Year Long
This is definitely a different Labor Day. There aren't the big parties of last year. No last hours of summer, enjoyed on the boardwalk, eating fries and frozen custard. No festivals featuring favorite treats like zeppolis and pizza. What is also different is the hardship many of our food related workers have gone through since March. We need to honor them not just for one day but all year round now.
Restaurants are the worst hit of the food industry. They're still trying to make a comeback with outdoor dining. Yet it's not enough. Try to order out from them if you're not comfortable with eating among others. Remember to leave more tip than what you'd usually leave in the tip jar. Write good reviews on Facebook and Yelp. It's a small gesture but it helps in guiding future diners to the eatery. Another way to help is getting gift certificates and/or gift cards from these places too. Make it a habit of trying one new restaurant a month too. It not only expands your palate but also brings in more dollars to whatever place you choose.
As for those essential grocery workers, sadly we can't give them tips but we can write to the company and sing their praises. They too, work hard , stocking shelves, getting up at all hours to disinfect the entire place. Visit as often as you can under the circumstances and also thank them when you can too. It shouldn't just be on Labor Day but all year round. What they do is tough, made even tougher by this on going pandemic. This also goes for the farms that are just gearing up for the fall season. They too have been hit hard and are trying to maintain customers and produce. Visit them, for some apple cider doughnuts and pumpkins.
Labor Day should not just be celebrated on this one day. We need to celebrate and honor our food workers all year round. They deserve it with all the hard work they've done year round.
Restaurants are the worst hit of the food industry. They're still trying to make a comeback with outdoor dining. Yet it's not enough. Try to order out from them if you're not comfortable with eating among others. Remember to leave more tip than what you'd usually leave in the tip jar. Write good reviews on Facebook and Yelp. It's a small gesture but it helps in guiding future diners to the eatery. Another way to help is getting gift certificates and/or gift cards from these places too. Make it a habit of trying one new restaurant a month too. It not only expands your palate but also brings in more dollars to whatever place you choose.
As for those essential grocery workers, sadly we can't give them tips but we can write to the company and sing their praises. They too, work hard , stocking shelves, getting up at all hours to disinfect the entire place. Visit as often as you can under the circumstances and also thank them when you can too. It shouldn't just be on Labor Day but all year round. What they do is tough, made even tougher by this on going pandemic. This also goes for the farms that are just gearing up for the fall season. They too have been hit hard and are trying to maintain customers and produce. Visit them, for some apple cider doughnuts and pumpkins.
Labor Day should not just be celebrated on this one day. We need to celebrate and honor our food workers all year round. They deserve it with all the hard work they've done year round.
Saturday, September 5, 2020
Plantains An Easy To Make Treat
Plantains are the perfect side or snack. Yet many home chefs are scared off by them because they feel the fruit is too exotic. That can't be further from the truth.They're an easy make, especially when using an air fryer. You can have a tasty treat in minutes.
Plantains are basically a tougher cousin of the banana. They aren't as sweet and must be cooked. They can't be eaten raw. You can slice them, which is always good or mash them for mofongo, a garlic infused side dish.
Plantains are basically a tougher cousin of the banana. They aren't as sweet and must be cooked. They can't be eaten raw. You can slice them, which is always good or mash them for mofongo, a garlic infused side dish.
Unlike bananas, which are bought when they're green or yellow, plantains should be bought when they're almost completely black or over ripe. The skins or peels are thicker than bananas' and must be cut or torn off.
It's then slicing them into medium thick coins or slices . They're a bit slimier than their cousins so be prepared for an icky feeling.
For air frying, use a good cooking spray. I used Stop & Shop's brand.
I then sprayed the slices along with the air fryer's basket. The recipe I used called for 350' degrees F. but after five minutes, they were not done. I upped the temp to 400 and cooked them for another seven minutes.. This is the result.
I added some sea salt afterwards. You could also toss the plantain slices in a mix of olive oil and sea salt first and then air fry.
They were a great side with the vegan chicken patty. The flavor was sweet and salty, the last thanks to the sea salt. The texture was a bit tough on the outside and mushy on the inside, but still tasty.I'm definitely making these again. and trying the oil and salt method for a crisper slice.
Plantains are simple dish to make, Air fry a batch to accompany dinner or for a different but flavorful snack. They're a quick, easy make that everyone will like.
Friday, September 4, 2020
A Salute To Julia Reed
Southern cooks really are the backbone of American cooking. Their recipes reflect the history and ingredients that make up American cooking. Julia Reed was one such chef. She created some amazing and often fun recipes that are perfect for any US table, Southern or not.
Regular contributor , Kim Severson, a Southern based writer paid homage to this great chef in Wednesday's New York Times Food section. Ms Reed died a week ago at the age of fifty-nine of cancer. She still would have had many years ahead of her, creating interesting dishes and celebrating her heritage. She interestingly started out in political writing, with a famous article about George and Laura Bush along with pieces on Hillary Clinton, Barbara Bush and former Louisiana governor Edwin Edwards,a famed gambler and womanizer. Politics turned to food as she wrote articles about cuisine for Vogue, Elle Decor and Garden and Gum magazines. It was a Southern inspired cocktail party for her Vogue colleagues that pushed her to write food articles for the New York Times. She served ham biscuits and beef tenderloins on yeast rolls, a novelty for food snob Manhattanites. Now her recipes are back in the paper. There is summer squash casserole along with hot cheese olives. Two very Southern classics , milk punch and pralines are also included.Ms. Reed was also a world class traveler and fell in love with rosemary scented steak at Nino's in Rome. She adapted another great chef's Paula Wolfert's recipe for it.
These are fun recipes to herald in a new season.The squash casserole has a Southern cuisine staple in it, Ritz crackers.Ms. Reed famously included Uncle Ben's Rice and Pepperidge Farm Very Thin white bread in her cookbook Julia Reed's Cookbook, out in 2016. There is also toasted white bread in this recipe too. The star is yellow summer squash which is the main ingredient.It's enriched by eggs, whole cream and sharp Cheddar cheese and given bite with jalapenos and cayenne pepper. Serve it with Roman steak which she got from Paula Wolfert's book Mediterranean Cooking. This is an easy make with marinating the meat in an olive oil, mashed garlic and crushed rosemary marinade and then grilling it for a few minutes. You could also serve her hot cheese olives which are green olives baked in a cheesy , cayenne laced dough. Of course any of these would go well with Ms. Reed's milk punch. This is a rich drink of vanilla ice cream or heavy cream mixed with a simple syrup and a heady mix of four cups of brandy and two cups of bourbon. Nutmeg is sprinkled on for some color. End with pralines. This candy is a lush mix of dark brown and white sugars and cooked with evaporated milk. Butter and pecan pieces are added for more flavor. It's dropped as rounds onto parchment paper. These would even make nice thank you favors too. because they have to be individually wrapped once cooled.
Julia Reed was an amazing writer who brought Southern cooking to light. Thanks to her we can taste classic American cooking. Her recipes like her reputation, will live on.
Regular contributor , Kim Severson, a Southern based writer paid homage to this great chef in Wednesday's New York Times Food section. Ms Reed died a week ago at the age of fifty-nine of cancer. She still would have had many years ahead of her, creating interesting dishes and celebrating her heritage. She interestingly started out in political writing, with a famous article about George and Laura Bush along with pieces on Hillary Clinton, Barbara Bush and former Louisiana governor Edwin Edwards,a famed gambler and womanizer. Politics turned to food as she wrote articles about cuisine for Vogue, Elle Decor and Garden and Gum magazines. It was a Southern inspired cocktail party for her Vogue colleagues that pushed her to write food articles for the New York Times. She served ham biscuits and beef tenderloins on yeast rolls, a novelty for food snob Manhattanites. Now her recipes are back in the paper. There is summer squash casserole along with hot cheese olives. Two very Southern classics , milk punch and pralines are also included.Ms. Reed was also a world class traveler and fell in love with rosemary scented steak at Nino's in Rome. She adapted another great chef's Paula Wolfert's recipe for it.
These are fun recipes to herald in a new season.The squash casserole has a Southern cuisine staple in it, Ritz crackers.Ms. Reed famously included Uncle Ben's Rice and Pepperidge Farm Very Thin white bread in her cookbook Julia Reed's Cookbook, out in 2016. There is also toasted white bread in this recipe too. The star is yellow summer squash which is the main ingredient.It's enriched by eggs, whole cream and sharp Cheddar cheese and given bite with jalapenos and cayenne pepper. Serve it with Roman steak which she got from Paula Wolfert's book Mediterranean Cooking. This is an easy make with marinating the meat in an olive oil, mashed garlic and crushed rosemary marinade and then grilling it for a few minutes. You could also serve her hot cheese olives which are green olives baked in a cheesy , cayenne laced dough. Of course any of these would go well with Ms. Reed's milk punch. This is a rich drink of vanilla ice cream or heavy cream mixed with a simple syrup and a heady mix of four cups of brandy and two cups of bourbon. Nutmeg is sprinkled on for some color. End with pralines. This candy is a lush mix of dark brown and white sugars and cooked with evaporated milk. Butter and pecan pieces are added for more flavor. It's dropped as rounds onto parchment paper. These would even make nice thank you favors too. because they have to be individually wrapped once cooled.
Julia Reed was an amazing writer who brought Southern cooking to light. Thanks to her we can taste classic American cooking. Her recipes like her reputation, will live on.
Thursday, September 3, 2020
Still A Day At The Fair
Thanks to the pandemic all the state fairs are on hold this year. Gone are the contests and the rides.Worst of all gone are the fun foods everyone loves and are the backbone of the fairs. Yet some food truck entrepreneurs are making the best of the situation.
Well known food writer Marissa Conrad wrote about the plight of fair food vendors in yesterday's New York Times Food section. State fairs are known for their different takes on classic foods. This is where fried butter was born and deep fried turkey legs were created. Now the fairs throughout the country are completely closed and it's hard for them to make any kind of income. However some are finding creative ways to keep the food trucks going.There's even an app , created by a fair food enthusiast along with a Facebook group, Fair Food Finder has a whopping 179,000 members plus a Google map of 139 Minnesota vendors Some fans found their fix at the Anoka County Fairgrounds where three vendors parked. They were in traditional state-fair trailers and sold not just fries but also ice cream, cheese curds and freshly fried mini doughnuts. The fair can come to you too. Stephanie Shimp once made her fair treats in the famed Blue Barn, a fixture at the Minnesota State Fair. She took out a loan and bought a decommissioned grocery truck , Now she travels throughout the state, selling her best loved recipes.There's chicken in a waffle cone and Nashville chicken on a stick.
The state fair can come to your block too. Again Ms. Shimp was hired to feed Corey Mathisen's block party in early August. There was social distancing and mask wearing but everyone did have a good time. It wasn't just about eating. He invited a group of kids to raise money at the event. One group, Kamryn and Friends collected more than $70,000 for food relief drives and Minneapolis area businesses. Some of there were Black owned and destroyed during the unrest after the George Floyd incident). Brenda Smith Parish tried another route. Since she couldn't sell her food at the Des Moines State fair she sent out a social media blast and hoped for the best. It worked. Between 500 and 600 cars show up each week for her gyros, corn dogs and lemonade. Her parents also are vendors and this has helped them too with their stands, All American Grill and Turkey Time. There's even an acoustical guitar player that plays for visitors. For those who don't have this luck, there is State Fair To Go.It's based in Minnetonka, Minnesota and sells boxes full of all sorts of state fair treats for $59.95. There's Elliot's Up North Corn Dogs, Rosie's French Fries and Sweet Martha's cookies to enjoy.
There may not be any state fairs this year. However you can still enjoy the treats at home or in your driveway. At least it's a taste of the fair , much needed during these stressful times.
Well known food writer Marissa Conrad wrote about the plight of fair food vendors in yesterday's New York Times Food section. State fairs are known for their different takes on classic foods. This is where fried butter was born and deep fried turkey legs were created. Now the fairs throughout the country are completely closed and it's hard for them to make any kind of income. However some are finding creative ways to keep the food trucks going.There's even an app , created by a fair food enthusiast along with a Facebook group, Fair Food Finder has a whopping 179,000 members plus a Google map of 139 Minnesota vendors Some fans found their fix at the Anoka County Fairgrounds where three vendors parked. They were in traditional state-fair trailers and sold not just fries but also ice cream, cheese curds and freshly fried mini doughnuts. The fair can come to you too. Stephanie Shimp once made her fair treats in the famed Blue Barn, a fixture at the Minnesota State Fair. She took out a loan and bought a decommissioned grocery truck , Now she travels throughout the state, selling her best loved recipes.There's chicken in a waffle cone and Nashville chicken on a stick.
The state fair can come to your block too. Again Ms. Shimp was hired to feed Corey Mathisen's block party in early August. There was social distancing and mask wearing but everyone did have a good time. It wasn't just about eating. He invited a group of kids to raise money at the event. One group, Kamryn and Friends collected more than $70,000 for food relief drives and Minneapolis area businesses. Some of there were Black owned and destroyed during the unrest after the George Floyd incident). Brenda Smith Parish tried another route. Since she couldn't sell her food at the Des Moines State fair she sent out a social media blast and hoped for the best. It worked. Between 500 and 600 cars show up each week for her gyros, corn dogs and lemonade. Her parents also are vendors and this has helped them too with their stands, All American Grill and Turkey Time. There's even an acoustical guitar player that plays for visitors. For those who don't have this luck, there is State Fair To Go.It's based in Minnetonka, Minnesota and sells boxes full of all sorts of state fair treats for $59.95. There's Elliot's Up North Corn Dogs, Rosie's French Fries and Sweet Martha's cookies to enjoy.
There may not be any state fairs this year. However you can still enjoy the treats at home or in your driveway. At least it's a taste of the fair , much needed during these stressful times.
Wednesday, September 2, 2020
Inclusion Dining And Shopping
Owning a restaurant right now is tough.It's even more difficult if you're a minority, whether by race or religious beliefs and trying to hold on to your dream. It's a little better when you have a product to sell, but still hard. What can we do? Support.
It's amazing and disgusting that diners still want to eat in fancy restaurants in upscale neighborhoods. Sometimes the food isn't even that great.It's just the in spot to be seen or there's a new way that they present a classic dish. The best foods and probably the most exciting come from those in the fringe neighborhoods. I've discovered this with Paterson, New Jersey. There are literally dozens of eateries owned by minorities. They may not be in the fanciest of neighborhoods or attract local A listers but they do offer a variety of good food. These are more family owned places offering recipes that sometimes go back generations. These are worth visiting, especially with the indoor dining restrictions being lifted, here in New Jersey. Check out the big cities in your area and start looking at Yelp and Google Restaurant guides for these restaurants in your area. If there's no outdoor seating, there's sure to be pick up. Call them for lunch or dinner and then make sure to leave a review with pictures on Yelp or the restaurant's website.
Minority food businesses have also suffered during this time.In some ways they have it easier than restaurants and cafes because a store can buy in bulk from them. Yet, it can be difficult trying to get your name out there. There is also the problem of not having enough funds and banks are often reluctant to help African-American entrepreneurs. Again if we can support them and buy their products, that's a very small step in solidarity. African-Americans own a huge swath of food and alcohol businesses. They bring with them tradition and innovation. There's Essie Bartel's spice company, inspired by her Ghanian mother's kitchen spices. These are artesenal with influences mostly from Africa and the Caribbean but also from around the world. Olive oil enthusiasts may appreciate Skyler and her Calabrian husband Giuseppe's blends of different olives from their company EXAU. One company that's on the radar these day is Trade Street Jam Company from Brooklyn. The flavors are smoked yellow peach and plum and rose made by creator Ashley Rouse. African Americans are also getting into the wine business. Look for Love Cork Screw which features vegan vintages. It was created by Chrishon Lampley and the company has all sorts of whites and reds.
The best way towards solidarity is supporting each other.We can be inclusive by visiting restaurants and buying from minority businesses. It's a great way of expanding our mindsets and palates.
It's amazing and disgusting that diners still want to eat in fancy restaurants in upscale neighborhoods. Sometimes the food isn't even that great.It's just the in spot to be seen or there's a new way that they present a classic dish. The best foods and probably the most exciting come from those in the fringe neighborhoods. I've discovered this with Paterson, New Jersey. There are literally dozens of eateries owned by minorities. They may not be in the fanciest of neighborhoods or attract local A listers but they do offer a variety of good food. These are more family owned places offering recipes that sometimes go back generations. These are worth visiting, especially with the indoor dining restrictions being lifted, here in New Jersey. Check out the big cities in your area and start looking at Yelp and Google Restaurant guides for these restaurants in your area. If there's no outdoor seating, there's sure to be pick up. Call them for lunch or dinner and then make sure to leave a review with pictures on Yelp or the restaurant's website.
Minority food businesses have also suffered during this time.In some ways they have it easier than restaurants and cafes because a store can buy in bulk from them. Yet, it can be difficult trying to get your name out there. There is also the problem of not having enough funds and banks are often reluctant to help African-American entrepreneurs. Again if we can support them and buy their products, that's a very small step in solidarity. African-Americans own a huge swath of food and alcohol businesses. They bring with them tradition and innovation. There's Essie Bartel's spice company, inspired by her Ghanian mother's kitchen spices. These are artesenal with influences mostly from Africa and the Caribbean but also from around the world. Olive oil enthusiasts may appreciate Skyler and her Calabrian husband Giuseppe's blends of different olives from their company EXAU. One company that's on the radar these day is Trade Street Jam Company from Brooklyn. The flavors are smoked yellow peach and plum and rose made by creator Ashley Rouse. African Americans are also getting into the wine business. Look for Love Cork Screw which features vegan vintages. It was created by Chrishon Lampley and the company has all sorts of whites and reds.
The best way towards solidarity is supporting each other.We can be inclusive by visiting restaurants and buying from minority businesses. It's a great way of expanding our mindsets and palates.
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