Diferent Juneteenth Fare

 Today is Juneteenth and that means strawberry sodas to drinks an red velvet cake to enjoy.Yet there are other recipes that give a different spin to this important holiday, Like the red food that sympolizes the blood of the enslaved these foods also symbolize the memories of the homeland and adaptation of a hard life in a new world.

regular contributor Korsha Wilson wrote about these in yesterday's New York Times Wednesday Food section.These recipes show the varied histories of Blacks that travel through the Caribbean and the American South.Chef Lana Lagomarsini along with chefs Deborah Jean and Nana Araba Wilmot have created dishes beyond the usual barbecue fare of hamburgers and hot dogs.Chef Lagomarsini is cooking oxtails braised with tamarind and guava paste, ingredients a nod to her time in the Caribbean and tomato chow chow , a recipe she picked up in the American South.others also vary their Junteenth menus. Tonya Abari adds her husband's Nigerian heritage to their menu.There is the classic and delicious jollof rice along with hibiscus tea to drink. last year sh and her ten year old and three year old daughters made ice cream sandwiches using red velvet cake. warren Lucket, the founder and managing partner of Houston;s Black Restaurant week creates a meal of vegan ,Caribbean and west African dishes while still serving the classics for watermelon, beef brisket, sausages and crawfish.

The recipes are easy to recreate. it takes about seven pounds of oxtails to create the oxtail dish.It does take several washes in cold water before prepping them.They should be seared first in a Dutch oven, working in batches.Onion ginger and garlic is added then seasoning. whole black peppercorns are used along with the guava tamarind and dry white wine.The oxtails are then removed from this and the sauce is created.Molasses is added to the remaining braising liquid.Brown, sugar, molasses, Worcester sauce and vinegar are added.This is simmered until it's thickened for twenty-five to thirty minutes. and poured onto the oxtails. The chowchow is three medium sized green tomatoes mixed with chopped red and green bell peppers, onions and cabbage.These are salted or brined and then left to chill in the fridge for two hours.afterwards drain  and then place ina dutch oven. Add the vinegar, turmeric,sugar , mustard and celery seeds and cumin. This is boiled and then simmer for ten minutes. The chow chow is cooled and then placed in freshly washed and dried canning jars .Lids are quickly placed on the jars and then let to cool at room temperature.It can last for up to two months in the fridge.

JUnettenrth is about family and the family recipes that define them. These can be from the Caribbean ,west Africa and the American South. All together they give dishes that reflect heritage and heartache.

Bright And Easy Summer Recipes

 Finally hot days are ahead. These are perfect for beach and pool lounging. Not so much for cooking. Luckily there's a great guide to help during these soon to be steamy days. There's everything from starters to desserts.

Regular contributor Margeaux Laskey has a slew of these recipes in today's New York Times Wednesday Food section.she and the rest of the Food section staff has put one hundred (!!!0 recipes on line but the paper celebrates a few today.summer gives a whole harvest of veggies and fruits along with easy dishes that are a snap to make.Take dill pickle tzatziki,made with grated dill pickles and Greek yogurt. a minced garlic clove gives it more flavor while olive oil gives it smoothness. This is great with all sorts of veggies like broccoli florets and cauliflower, however try it with grilled pita wedges too.From appetizers come salads. These featured can be a second course , side or main course. for a hearty bite try the chicken gyro chopped salad. This is a salute to fresh veggies and gyro style chicken. This is boneless skinless chicken breasts marinated in Greek yogurt The yogurt is then  spiced with oregano, cumin, cinnamon and sweet paprika along with cayenne, dried basil and garlic powder for a flavorful dressing. It's served on Romaine lettuce with pita chips and feta cheese.cannellini beans and bok choy may be an unusual pairing but they're thrown into a salad for a refreshing take. The dressing is a ginger maple. tempered with rice wine.

There is grilled too.shrimp is coated in a mix of Old nay or Cajun seasoning along with salt and pepper.It's then grilled and served with a lemon herb drizzle.Chicken thighs are also grilled in a coating of tahini honey and olive oil. This is used for a sauce  ,diluted with fresh lemon juice for dipping later on. There are also summery dishes that can be made in the kitchen too. Try the very southern pimento cheese and tomato sandwiches , perfect for a quick lunch or picnic. This is the classic pimento cheese spread made with pimentos,Cheddar and mayo. Jalapenos are added in for a new take  along with a slice of fresh tomato. white bread is recommended but sourdough is a good choice too. There s also linguine with zucchini, corn and shrimp. The shrimp is cooked first sauteed in butter then the veggies. The pastas are added t o the zucchini and corn followed by the shrimp. Yes there is fruit too. A peach , mozzarella and cucumber are dressed with a spiky gochujang vinaigrette. Serve this with grilled steaks. For dessert there  are berries and cream. The last is enriched with full fat yogurt.sugar and vanilla are mixed in to enhance the flavor. The add favorite freshly picked berries for a refreshing yet old fashioned dessert.

I'ts summer. Cooking should be as easy as lounging by the pool. These recipes prove just that. Try them for fun and simple eating.

Summer Must Have Chicken

 What is the meat you should have this summer? According to a new study it's chicken. it has so many benefits and there are so many ways to make it. It is a definite warm weather must.

Science journalist  Isabel Whitcomb wrote about it in today's Tuesday's Science Times. it's a surprise that it's not in tomorrow's wednesday's food section,There is a lot of info about it and what makes it's so desirable. what's great about chicken breast is that ti has no carbs and little fat if the skin is removed according to Heidi Silver, director of the Diet <Body Composition and Metabolism at Vanderbilt University.There's only 160 calories and thirty-two grams of fat. It;s much less that salmon, known for its low calories and almost zero fat.Chicken also contains poleic and linoleic acids which support heart health. It won;t stop a heart attack but will lessen the risk.It's also full of B vitamins, eat it and get a quick ingestion of vitamins B6 and B3. They help the body make dopamine and melatonin,important for sleep, and even our attention spans. Keep in mind that the dark meat - wings and tihghs are also good for you too. These parts have higher levels of mineral and vitamins like B12 , zinc and iron. Keep in mind that organic chicken is slightly better than the others. according to Dr Dave Bridges. a biochemist and associate professor of nutritional science at the University of Michigan.

How should chicken be cooked? Try grilling poaching, air frying or baking. Air frying is the best be during these hot days .Grilling is another choice.A tasty dish is air fried chicken with a lemon marinade. Don;t  be stingy on flavor however. Lemon juice mixed with minced  garlic is a tasty marinade, complete with a citrussy brightness.  Another good flavor mix is ginger and soy. Grilled chicken is good with these same flavorings. Don't  slather with barbecue sauce that's full of sugar. A homemade one consisting of vinegar and ketchup works. If you want sweetness to it then think of honey or agave syrup. Other add in are hoisin sauce and pepper flakes. for some spice. This is also good on those wings and legs  before they're grilled. What you serve with the chicken is also important. Grilled or air fried veggies are the perfect side. Again serve these with a lemon. vinaigrette  to be put on afterwards. Skip the mayo drenched salads and just serve a simple green one with it.

Chicken breast, thighs and wings  are the summer meats of choice. Have a healthier season by grilling or air frying it .It makes for a tasty good for you lunch or dinner.

Chilly Summer Days

 Those days will come - those chilly Summer Days when you;d prefer a hot chocolate to a chocolate gelato. Yet you can still enjoy picnics and days around the barbecue and campfire.The key is eating warming foods,They'll keep you toasty until the summer sun comes back,.

How do you stay the day on a cold summer morning? The same as you wound on a fall or winter day - oatmeal or farina. despite  the temps  berry harvests still thrive. Add some strawberry or any bertry butter with maple syrups. Also a good dose for cream with blueberries, strawberries and blackberries. Also warmed croissants with fresh made jam is another good way to start a below average temperature June or July morning.You could also make a hot sandwich with scrambled eggs, pork roll (Or Taylor ham) and and English muffin.A  hot sandwich is the  perfect way to chase off a chilly day especially if it's the first day of driving.Have a side for fruit to go with it.Omelets make for a good breakfast or even lunch. have them with peppers or cheese along with julienned ham r bacon bits. Shakshuka, the spicy Tunisian egg dish is a great family breakfast on a frosty Sunday. It's taking eggs and poaching them in a spicy tomato sauce that also has bell peppers onions and garlic. Omit these if they're too much for breakfast. Also it makes for a good brunch dish, especially with crusty bread.

What if your camping trips turns into a frost festival? You can still make hearty meals over a camp fire. Take already cooked spaghetti and already made meatballs. Add a sauce and you;re good to go.Surprisingly enough  garlic bread can be made over an open fire. You can buy a grill and and placed oiled and spiced slices of Italian bread on it and evenly toast both sides.The loaf can be cut into chunks , dipped in a garlicky oil and the toasted over the flames.Everyone knows you can cook hot dogs over a campfire but you can also cook hamburgers too. Patties are put into foil packets and then put over the flames for twelve to fifteen minutes. what about the beach? You can always bring hot soup in thermoses for a nice hot lunch.  Also instead of a cool drink, ring a thermos of coffee or hot tea to go with  sandwiches.Luckily there are  so many seafood restaurants that border seaside parks. Visit one for a good hot mug of chowder or a fresh  from the fryer fish and chips.As for a chilly evening at home,you can make a grilled steak but also have a jar of warmed gravy to go with it. Baked potatoes are a nice side on a chilly night. Serve with hot cheese sauce for an added treat.

Yes, there will be chilly summer days and nights. A hot meal would not go amiss during these days. Make a warming breakfast, lunch and dinner to chase anyway these cold days.

Strawberry Butter Red White And Whew

 Flag Day is also an American holiday that deservesceelbration. Since it's in the e middle of the first strawberry season here, why not create a special dish that highlights  the berries.THis would be the very delicious strawberry butter. It;'s great on bread but also on a slice of pound cake , croissants or brioches.

The recipe has been on my radar since I wrote about it last week.I have been wanting to create Berry butters .They're great on rolls, especially toasted ones along with waffles..I made a vegan version using Melt salted plant butter. The recipe calls for unsalted butter but I feel the salted variety adds to the flavor.

I used three heaping tablespoons (which here they look like vanilla ice cream).

It was then dicing and de-stemming five to six large strawberries 

It was hard at first whipping them together. I finally had to use my mixer to really get a good creamy blend.

It was tasty but it needed some sweetness. strawberries can. be tart.It was time to add in vegan honey.

I used a good three tablespoons to get it to the right Berry sweetness. This I mixed in with a spoon since the butter had softened considerably.

This was so good on sourdough bread.It does have to be chilled  before serving. It's going to be paradise when it's slathered on a waffle.

Strawberry butter is a great way to celebrate any holiday.It's perfect for fancy or simple brunches. It's good on anything from rolls to croissants.Try it for a great strawberry flavor.

Your Summer Comforts

 We all have them - summer foods that make us feel good. It could be charred hot dogs straight from the grill plopped on a buttered roll. It could be a host of Boardwalk(this is Jersey after all) treats from taffy to cotton candy to candy apples. It could be s'mores or just a gelato from a neighborhood shop.

Mine relies on the garden. pomodori e uovi or Piedmontese tomatoes and eggs.To me there is nothing better than this - the marriage of eggs and ripe tomatoes, enhanced by freshly minced garlic.it has to be eaten with a big hunk of Italian bread, just to stop up those tomato juices.

What is yours? fried butter from your state's fair? Family burger recipe? Or just a salad with the bounty from your garden. Let us know

Boutique Bottles

 Is water just water or are there variations - yes variations - that are slightly above just everyday H20?Surprisingly yes, water isn;t just water, mined from common springs. There's a whole new breed of the bottled stuff that's actually making waves.

Regular contributor Kim Severson wrote about this in yesterday's New York Times Wednesday Food  section. It used to be that Perrier was the designer water of choice but not any more. There are more boutique ones as were tasted at the ninth  annual Fine water Taste and design show recently in Atlanta, Georgia. water tasting is surprisingly like wine tasting. It's tasted, swished around the mouth and then spat out. Like coffee and beer ,water is experiencing a third wave of popularity , much like coffee and wine with Gen Zers.They've be primed in the fruity Le Croix waters and now want to level up.It's also gaining traction with the wellness crowd who have grown increasing skeptical of just plain tap water along with purified water in plastic bottles. H20 connaiseurs now can try waters from melted snow that's been filtered through Peruvian rock and deep sea water that has been pumped up eighty miles from the Korean coast( you do wonder about salinity there). There is also water gathered from nets from a miisty Tasmanian forest as well as a Texas brand laced with lithium called Crazy water.

Most would ask - what's wrong with just a decent from the tap glass of ice water.There are a lot , especially Generation Z would would turn their noses up at it.people want to elevate water just from the hydration and turn into into an experience similar to wine or alcohol.Influencers continue to plug these waters.This is nothing new. Back in 2001 Manhattan's Ritz-Carlton introduced a water sommelier, a person who knows water like a wine sommelier Publicists began using phrases like luxury hydration options without irony. However America was last in discovering spring water.It started in the 1800's when many visited the update New York spa town of Saratoga Springs. Springs there offered naturally carbonated waters that touted health benefits. throughout much of the Nineteenth Century.Now there are more than four thousand waters to choose from, some are a few dollars, some - otherwise known as jewelry waters cost thirty dollars a bottle. The water people buy are divided into two categories purified and natural. Purified is nothing more than tap water that's been filtered  and s tripped of minerals. and impurities while natural comes directly. from the earth.

Water is being transformed.It's not just that drink from the tap. It's elevated with minerals and pure flavor.Is it worth a sip? Yes.