Preserve Us!!

It's time to think about a cost effective way  to eat. There's no better way than looking to how our grandparetns and great grandparents found ways to eat cheaply. It comes in the form of preserving and smoking foods. 

Preserving foods can be done. Many home chefs have qualms because they afraid - and rightfully so - about salmonella and botulism. However canning done right can be a great help. You can not only store the best of harvest but also keep feeding from it until the holidays. You will need a canning pot - although any large lobster pot will do - along with canning jars and lids.  The last can come in all shapes and sizes. There are two kids of lids a one piece or a two piece lid or band combination. There are also special tools you'll need to get too. All are stainless steel and they range from a canning funnel to a magnetic lid lifter and bubble remover along with a stainless steel ladle, tongs and canning jar lifter (the jars will be red hot after the preserves are poured into them.Most veggies can be canned as most fruits too. However it;s the canned veggies that will be used for sides  - even for the holidays. Canned produce also make for nice gifts for the holidays especially for those family who are food challenged.Think of them when you can so you can increase the amount of fruits and veggies used.

Another way of preserving food is smoking meats.A perfectly smoked and wrapped piece of meat can last for three months in the freezer.Smoked meat can last four days in the fridge. Beef and pork are the two most popular meats that are smoked.One of the most is a beef brisket which can be flavored a variety of ways. You can try it with garlic Texas style or one with an onion powder sea salt and freshly ground pepper rub. Smoked pork paired with apple is a great October dish.Try one that's been bene first rubbed with olive oil then spritzed with apple juice and apple cider vinegar.Keep spritzing the meat with this as it's smoking.It's usually smoked for two hours at 225 degrees Farenheit. Smoked turkey breast is another great meat that can be smoked and frozen.Keep in mind that it does need to be thawed out for at least three days ( a week is the best). Unlike with roasted turkey, you don;t have to brine it,Just rub either olive oil or butter on it for a nice crispy skin.Season it with salt and pepper. How to thaw out smoked meats?  By letting soak in ice water for two to three hours , Refresh the water once.

Preserving and smoking food is a good way to prepare for the upcoming fall. You can save a ton of money this way. It;'s a great way to pinch pennies while stille enjoying good food.

David Burke's Dixie Lee Pure Deliciousness

 There was a lot of worry when the famed chef David Burke took over Keansburg, New Jersey's famed Dixie Lee Bakery. Would he keep the classic cake and bread recipes that the bakery was known for? What about their famed onion rye bread?Or their much loved chocolate dipped butter cookies? Would these be kept? Good news. Chef Burke and his pastry chef have not only maintained favorite recipes but added a spin on many treats.

I visited yesterday and was pleasantly suprtised. The bakery itself has been spruced up. There are added shelves that hold everything from penny candy to a new addition Dixie Lee Coffee. You can even buy chocolate truffles here, another new addition.

These are the cookies and Chef Burke has kept most of the original kinds. It was a relief to see that the chocolate filled green and pink leaf cookies were still there. I liked that they used more white chocolate now for variety. My favorites the big cookies were also still around - thanks heavens.

There are still Lindzer tortes along with apple strudels and fruit tarts. I bought their brownies and jelly doughnuts. 

This is the best jelly  doughnut I've ever had. For one it has a grape jelly center instead of the usual raspberry. It was heavenly. I hope the Dixie Lee decides to offer jellies like this to be spread on their croissants, It was flavortful but not too sweet. The grape flavor came through strong, a perfect foil to the light yeasty dough around it. The doughnut was encrusted in granualted sugar - which just topped it off.

The brownies were also perfect and they and the doughnuts are my new favorites. This was a seriously old fashioned brownie, moist and fudgy  - loaded with walnuts. I love the chocolate frosting on top.It's like an extra bite of fudge along with the granulated sugar dusted bottom. Every bite was perfect. 

I will be trying out the cookies on my next trip and maybe croissants if there are any left. The parking lot was filled  - unusual for the bakery on a summer Sunday afternoon.My only fear is that it becomes too popular with regulars like myself being crowded out.It is good business for this Raritan Bay beach town where the only lucrative businesses are the beach itself, the water park and famed amusement park. 

Chef David Burke has knoicked it out of the park this time. The Dixie Lee offers an amazing array of baked goods from bread to cookies,brownies to jelly doughnuts. It's the destination bakery to visit.

 

Tomatoes By The Twos And Threes

 There's a phenomenon that's happening right now involving tomaottes.Maybe because it's the height of their season or there's so many of them right now. It seems that there are many dishes requiring two and three types of tomatoes.

I discovered this a week ago when I was trying to use up leftover grape and vine ripened ones . Both kinds looked ripe and juicy so why not combine them in a salad with some fresh basil and olive oil? It turned out to be a good combination, The smaller variety gave the bigger ones sweetness while the larger vine ripes brought a full bodiedness to the salad.A more colorful variation .  is using the Japanese black cherry tomatoes many groceries are selling right now. Combine these with what's called rainbow tomatoes (usually cherry tomatoes in orange,yellow and bright red hues) for a colorful end of summer dish. To make it more refreshing you could add watermelon chunks. Another idea is adding some kind of cheese whether feta or provolone.For a more Provencale flavor think about adding capers and anchovies or tuna to the salad too. A panzanella  or bread salad using different kinds of tomatoes is another tasty summer side or even lunch. Tear up a fresh loaf of Itlian bread or a baguette , toss in the mix of tomatoes and douse with a good glug of olive oil. Season with salt and pepper and a sprinkling of torn freshly picked basil leaves.It's actually the easiest dish to make on a too hot day.

Can a combination of tomatoes be used in hot dishes! Yes! There is a recipe in tomorrow's New York Times Sunday Magazine that has Chef Eric KIm's sauce recipe. This looks like a good one, not just for the summer but for the cooler months ahead.He takes a mix of plum, cherry, grape and Campari tomatoes and transform them intoa silky sauce. Campari tomatoes has a high  sugar level and low acidity ,a perfect foil for the others.  All are coarsely chopped and then sauteed in olive oil and garlic .Cook  until the mix bubbles steasily. Salt is added and then the tomatoes are simmered over a medium heat. This will takes forty minutes until the tomatoes break down and then the sauce is sieved into a big bowl. Doing such rids the sauce of the skins and seeds,Repeatedly scrape the pulp agsinst the strainer to release more juice The sauce is then poured over spaghetti that's been cooked in the Dutch oven.It's stirred until every strand is coated. Tomato chutney is another dish you could make with two different kinds of tomatoes, It's an Indian side dish ususally cooked with a wide variety of spices.Most recipes call for one kind of tomato but you could add some grape or cherry ones for a sweetness that tempers the fieriness. Another idea is taking Campari and heriloom tomatoes and combining them in a tomatoes Provencale where they're sauteed in garlic and oil and topped with generous amount of breadcrumbs.

Combining toamtoes in cold and hot dishes is becoming popular. It's a great way of emphasizing the fruit's sweet and vegetal flavor. Try them in any combination for a tasty dish.

One Grill So Many Uses

 There's nothing like an August barbecue. Corn and tomatoes for grilling are in full harvest and there/s still the urge for hamburgers and hot dogs. There's stil time to fire up the grill.

I feel this way thanks to my new grill.

This is the Expert Grill bought on sale today from one of my local Wal-Marts. It was orginally $107 and was on sale for $90. A true bargain. It can grill up to twenty (!!!) burgers on it, perfect for when I have to cook both plant based and meat patties.It also has a cool warming rack perfect for when there are batches of burgers and dogs.Another plus is the serving table with three hooks for barbecuing utensils and a thermometer to let me know the heat of the coals. A fun extra is the bottle opener, perfect for root beer (and maybe a few Coronas). However the best feature is the slide out ash pan for quicker cleaning. I LOVE this grill!!!!

What to make onit? Well, the usual Impossible Burgers and Field vegan hot dogs. I also want to try grilling veggies, like tomatoes, onions and bell peppers. Even though I can't eat corn myself the idea of grilling up Mexican street corn or elotes, slathered with crema sauce and sprinkled with Cotija cheese. I may experiment with making a grilled tomato sauce and savoring its' smoky taste. Then there are the fruits.I love grilled pineapple rings with butter and brown sugar. These make the perfect summer dessert.Peaches are something Im eager to grill along with bananas. Bananas foster will be even better with them grilled. You can also grill figs and melons  along with avocados but I think I'll hold off on them. Should there be s'mores.Maybe but melted and charred marshnallow a day later is a pain to clean. I may get grilling pans, now probably on sale. I can place marshmallows along with produce on these and then just soak in the sink to clean like any other pan.

Happiness is a new grill, especially the Expert Grill. There's still hot weather. There's still time for a good barbecue with yummy foods.

A Summer Taco Spread

 Everyone loves a good taco. Imagine a taco party then instead of a barbecue. Guests can have fun creating their own. It just starts with a few basics nd goes from there.

Genevieve Ko wrote about this along with giving  the basics in yesterday's New York Times Food section, Her inspiration was Alejandra Graf who threw a taco party for her son's soccer team. Thye loved it thanks to the variety and the joy of customizing their tacos. This also gives the host time to mingle while guests are creating their own meals. There should be big flavors, spicy , fresh and savory . Chef Ko also looks to Esteban Castillo author of the cookbook Chicano Eats  and the upcoming Chicano Bakes  aand his family's experiences. The family would throw carne asada on the grill but to also vary the taco fillings there would be Cornish game hens, chicken, chorizos , cebollitas or scallions and white onions. Theere would be tables groaning with guacamole, arroz rojo, red rice, pico de gallo and salsa molacito  along with frijoles charros and tortillas that his aunt made. It also pays to get everyone involved too. There should be extra handsin the kitchen to help witht eh chopping and prep.Prepare before time.Some dishes like chicken tinga, chicken with adobo sauce  and lamb birria, a kind of spicy lamb braise takes days to creare as do frijoles de olla.

Another important aspect is the tortilla.Make sure they're warmed before serving You could do what Ms Graf did, heating them on a comal or griddle (even a crepe plate works), They 're then wrapped in a warm towel to retain their tenderness.For a really big party CHef Ko suggests buying a tortiellero a large basket that retains their warmth. (you can buy this on Amazon or at a Mexican grocery).  Lightly char them as Mr. Castillo does or make your own,  She includes a carne asada recipe that has a spicy steak sauce and red rice.  The steak seasoning is a fiery one  full of  dried chilis and  spices such as cumin and  coriander. Black pepper gives it extra kick. There is also a marinade that features  orange and limes juices along with Worcester sauce. The red rice has tomato sauce and a host of spices too.Make sure there are plenty of drinks. You could have buckets of iced Corona  but agua fresca is  also good. Have large pitchers of this refreshing Mexican drink on the table. You can create them in a variety of such flavors as cucumber and watermelon. Make sure there's good music too for a relaxing time too.

A fun summer party involves tacos with fresh ingredients. Throw one that's full of delicious fillings followed by tasty drinks. There's nothing like a night full of good Mexican party food.

Buying Rejects

 Can home chef get a break on food? Yes! it's easy if they're in the vicinity of a salvage food store. These can provide decent meals plus even discounted treats for everyone watching their budget - which is eveyone. Never mind the dents and dings The food at these marts are worth it.

Regular contributor Kim Severson wrote about these stores in today's New York Times Food section, Salvage food stores are where damaged goods wind up. They're also the last stop where failed products that just didn't get enough popular appeal go too. It used to be just frugal shoppers at grocery stores like Sharp Shopper, Dented Can and Stretch-A-Buck, but now it's growing into the general public. It makes sense thanks to grocery prices rising 13.1 per cent higher than last year. They operate in what's known as a grey zone, somewhere between food banks and big discount chains like the German and popular Aldi and Dollar Store.Many of them don't even have checkout scanners or take credit cards. They're small in size too.Yet their impact is large. There are even a handful of waste conscious companies that have taken the salvage store concept online. They offer bargains on meat and dairy as well as buying produce farmers are ready to throw out.

It's the salvage stores themselves that are changing the landscape of American food shopping. There are even TikTok clips that show shoppers showing off their loot. In March one TikTok video sent hundreds of people to an unprepared Oklahoma City salvage store where the shelves were stripped bare. The store closed shortly afterwards. One fan of the store, Thaln Tran didin't carte about the sell by dates. It's the nose that tells when the product is bad which is true. Most  shoppers know that sell by dates along with best before and expires on stamps  means nothing. These are only added to help stores and merchandisers control inventory while letting know when a product is at its' peak quality. The federal government doesn't require or regulate dates on any food except infant formula, Many states have rules about food dates but they vary widely. Last year Congress started to consider a national rule that would only have two phrases : "Best if used by'  to indicate  foods quality and "use by" to indicate when food is unsafe to eat. This would ensure more  stores to keep prodcuts on shelves, eliminating waste. In the meantime the salvage stores will thrive, and as one owner Stephanie Hunter of  Hunter's Salvage Grocery in Trennon Georgia sees her as an extension of food banks. She can offer her customers very low prices like a dollar for five can of formula to a desparate father.

Salvage stores are a salvation to shoppers these days. tehy offer good quality food at next to nothing prices. The goods may be expired or a few days past their sell by date but they're still worthy of the kitchen and table.

That First Apartment Kitchen

 Many college seniors are now in the process of miving off campus or moving to on campus dorms with kitchens. This is a crash course in not only easy cooking but home cooking too. How do you stock a beginner's kitchen? Not with love as you might think but with knowledge.

It's always good to check out the major appliances of any rental. Many landlords usually go for the cheaper stoves and fridges and these may not work well. Check for gas leaks and if the burners and oven work correctly. As for the fridge, make sure it's both cooling and freezing. If there's a sweet odor coming from it two to one it's leaking freon. Talk to the landlord about replacing the refigerator or possibly buying a new one.(the cost should be deducted from the rent). Space in the kitchen is also important. Air fryers and microwaves are must haves. is there enough room for thm (or at least for one. Air fryers can easily be tucked under the kitchen table) What else is needed? A crock pot is another necessity. These are great on those long days in class when you can't spend the day cooking tomato sauce or chili. Immersion blenders are another kitchen must have. Theseare great for making smoothies but they even better for  blending and smoothing out chunky soups.what about pots and pans? Get three pots, an eigh quart stock pot for boiling pasta and making soups, a two quart and one quart for cooking rice and creating sauces. A frying pan and griddle are vital for frying up steaks or indoor cooking hot dogs and hamburgers.

What about stocking up that first pantry? Soup is a must because it's easy to microwave and eat.A cup of it with crackers makes for a filling lunch or dinner. Canned veggies should also be added to the list. They not only make for great sides but also tasty salads too.Beans and tomatoes of any sort should also be added. These make for a great crockpot chili  and the last is the backbone for tomato sauce.Olive oil is a must because it's not only good for you but also  versatile to cook with (but get  vegetable oil for baking).A small bottle of either red wine or apple cider vinegar can also be added. They  not only are crucial to vinaigrettes but some recipes call for a splash of vinegar. Bread , eggs and any kind of milk are also high on the list. Always have some kind of fresh fruit or veggie in the kitchen as well. These give you the nutrients and vitamins. A piece of fresh fruit is also a good between classes snack. Your first kitchen is also a good place to start a spice rack. Get small bott;es of cinnamon, garlic ,and onions powders. Rosemary and oregano are kitchen must haves as is chili powder.Old Bay seasoning should lso be included if your'e into seafood.

A first kitchen can be daunting.However it can be a dream  if it's well stocked and prepared.It'll mske for fun creating ,cooking and baking.