Mom and Pop Places

Today I ate at the Galloping Hill Grill down in Union , New Jersey . I love this place not only because they do have th e best hot dogs in the Garden State but because it's also privately owned. It's family place (although different families have owned it in its' eighty year old history). The Galloping Hill is like others -a dying breed. Unfortunaltey there ar e not many small burger and dog joints like there used to be.

The Galloping Hill Grill is located in Union County where luckily there are still family owned grills still being operated. I remember on one trip out on it I counted about seven or eight that featured everything from homemade chili to a variety of burgers and dogs. Nothing fancy. Just a grill and a griddle ready to serve out three meals and late night snacks.Whole generations work them. Kids come back from college , even thought they have degrees, waiting to begin their turn at a burger or dog dynasty. Some have been there for five generations now.

This probably is more common in the southenr part of New Jersey and just small town America in general. There are no slick chain restuarants (however good)> No fancy , trendy celebrity hangouts owned by celebrities that you see in nearby Manhattan. I love the fact that family style is not just the way it's served but the way food is cooked in a diner or cafe.I love the fact that the veggies might have been grown in the back or that the butter and milk could have come from the dairy up the road.

I'm hoping the homespun Mom and Pop places don't become relics of the past. They're too special to be relegated to a part of lost Americana. if we lose them , we lose a part of American cuisine.

Humming For Hummus

Yesterday 's New York Times Dining section had another article that caught my eye. it was about hummus which is the perfect food for this time of year. it makes for an easy dinner on nights when you don't wan t to cook. Hummus is a good party foods that can be served with both the traditional pita bread and crudites. It's easy to make as it is to buy too.

The piece written by John T, Edge profiles the Holy Land Hummus Company. this is owned by the Wadi family and they've introduced the centuries old spread to Middle America. They make not only th plain traditional but ones that include jalapenos and tsaziki sauce There is also the Crazy Camel that makes traditional hummus plus a dessert one that uses cocoa (yes there is a hummus that;s like chocolate mousse) Not surprisingly there is an upswing in hummus restaurants too, especially in Manhattan. I saw one yesterday in Greenwich Village and it looked like it had a long list of different tastes. There is also the fast food hummus franchise. Garbanzo Mediterranean Grill that specializes only in the dip. The twist is that you can get it in a variety of different flavors.

I'm not a big hummus fan however I do prefer my own to store bought. I downloaded my recipe from the Web. I also tailored it to wha t my family likes which means halving the amount of chickpeas used and subbing in cannelloni beans. These give the hummus a creamier, less intense flavor. I also add in sea salt and peppercorns for crunch and heat as well as a good dose of lemon juice. Adding a little more juice not only gives the hummus a refreshing tartness, it cuts down on th e"too beany" flavor.

Hummus is a great summer time addition to any table. You can buy it in a variety of flavors to be used for different reasons. Serve it at your next party or just have it with some crisped pita bread for an easy dinner or Saturday lunch.

The Real Sno Cone

Today's Times' Dining section had a luscious picture of two natural snow cones on its; first page. these caught my eye because I love anything icy and sweet . especially now. However they're snow balls, a sleeker , smoother and much more natural frozen treat. Luckily they're also popping up in nearby NYC.



The article , written by Dining regular , Julia Moskin, tells of the frozen treats which are lighter and fluffier than the average Sno Cone. They're big in the Latin American countries where summers are roasting and the only respite at times is a cup of ice from a local street vendor. Here the flavors are truer,s ticking with fresh fruit juices and and creating agua fresca. Most vendor sin New York are from these areas and come up with some creations as cafe con leche, a sweeter spin of coffee granita, that uses sweetened condensed milk to balance the strong coffee flavor.

American chefs are also incorporating these ices into their dessert menu. At Pulino's on Manhattan's Lower East Side, the chef makes an almond snow, which tastes like Southern Italy's signature tortoni ice cream. there;a so a restaurant that serves an apple grape ice that combines the sweetness of grape juice with the tartness of unsweetened apple cider. The Mexicans, make their ices with cinnamon and chocolate while the Koreans add mung beans to theirs. Any flavor combination is possible. All you need is a good ice shaver or machine to get the fluffy ice.

Nothing beats a cool fresh ice on a hot summer's day be adventurous and make your own version of this or if yourself in New York City then try any of the Sno Balls straight off the vendors' carts. They're a refreshing alternative to ice cream and Italian ice.

Summer Sales For Foodies

This is the season for foodies. It doesn't have to do with the weekend barbecues or the availability of every flavor of ice and ice cream. It has to do with the sales. Every store from the smallish Sur La Table to the giant Target has all sorts of cookware and gadgets at half price right now .

Ive found that many companies are offering their summer dinnerware at up to forty to sixty percent off. there are some pretty Fiesta ware sets along with other brands in summery yellows and reds along with cool greens and blues. This is also the time to pick up any extras like butter dishes or gravy bowls along with tureens. I've also noticed glasses both glass and plastic up for grabs at low prices too. Pick up a few to tide you over during summer party season. You can also use them in the fall and winter as well. Don;t forget the table too. With everything being sold for just a few bucks, snap up some fresh new tablecloths and matching napkins to replace your old , ratty sets.

It's a good time for buying larger items at cost too. Many places , even Home Depot and Lowe's are having phenomenal sales on gas grills. right now. get one and you'll be able to use it til October or even November. Also pick up some brushes and other barbecue necessities too. Even indoor appliances such as microwaves and ice cream machines are being offered with some kind of discount. if you haven;t had the last then take advantage and treat yourself and your family to one.

The hot weather brings many things to us foodies. The best one is the lower pricing on many items.Now is the time to buy and get yourself things you need or things you want. They're all on sale!!1

Hot Weather, Hot Meals?

Is it so wrong to cook during these steamy late Spring and early summer days? A lot of people would say so, sticking with sandwiches and salads. Some would even abandon the kitchen for the grill outside. I say stuff all of that and use your stove during these hot days. There's nothing wrong with cooking during hot weather.

That being stated you can make simple meals like stove top grilling as opposed to the oppressive roasting, baking or broiling. A stove top grill is wonderful for having that barbecued taste indoors without all that carcinogenic charcoal. You can also use your George Foreman grill to grill burgers and dogs along with chicken breasts and steak cuts.. Another idea is using the microwave to make even quick stews and bakes. the last will come out moister and whatever meat you add won't have that dried stringy texture over baking i a n oven can give.

Another idea is using a wok or a fry pan. Wok cooking is not only fun but its 'a also fast. Another plus is that it lets you be creative with the season's bounty and you can have fun stir frying fresh broccoli. cauliflower and onions. Fry pans are a blessing because they allow you to fry up a quick steak or chicken breast after a hard or long day at work. Afterwards just add more butte r, margarine or oil to fry up some accompanying veggies like tomatoes or onions.

Use the kitchen this summer. There's nothing wrong with dong some quick cooking to get a nice hot meal. Even when the temps hit the nineties, treat yourself to a well cooked steak, chicken and home cooked sides.

The Goodness Of Beets

There's nothing like beet salad with a summer lunch. it's sweet yet refreshing , a different taste than other vegetables.Most people discount the root veggie as something for baby food but it;s much much more. It can go from a hearty peasant soup to a tasty side dish. You can buy them fresh , canned or even grow them yourself. Another plus ? They're good for you.

Beets are a part of the Amaranth family and is a cousin to the chard and spinach beet. It has been around for millenniums , being first grown in the Mediterranean area and then heading to china. it was popular in early cuisines however was replaced by spinach as a side dish. The 19th Century changed everything for the beet. it was discovered that its' sucrose could be xtracted and made into sugar. This was a cheaper alternative to the more expensive cane sugar which had to be imported from the West Indies. beets and their parts were used in medicines throughout the years and they have what's known as betalain.

I love beet salad but you can also make the Eastern European cold soup borscht. (there is a hot version that the Ukrainians make and love0This is a combination of beets, beef shank, dill and sour cream, The last gives the soup its'smooth texture and strong taste. I prefer a simple salad using only canned beets, oil vinegar and a liberal dose of onion salt. You can use fresh sliced onions for a more bite and pungency. The salad is best if it's been chilled for a couple of hours. Always remember that beet tastes their best when cold so plan ahead if you do want to serve them.

Nothing beats beets for a refreshing summer vegetable. Make a salad of them to act as a refreshing and tasty side to burgers and ribs at your summer barbecue. They'll not only add color but flavor too!

Googling Your Food

I remember a time when you used to just walk into a restaurant blind and sit down. there were no reviews on Bing. No menus poste d on Google. No reviews listed by anyone and their cousin. You just walked in and if the aroma was good , then that was all you needed to make a judgement.

I miss those days.

Now you get everything on your Blackberry. Looking for a particular sushi restaurant ? You can find it's location plus the number of stars enthusiasts have given it. Interested in a brick oven pizza or a good polenta? Google it and the answers automatically comes up.In some ways this is great. At least you know that you can always find a good meal as well as the best atmosphere and service too. It cuts out the guess work and gives you a direct answer.

Yet I miss the old days of just driving by a restaurant and stand and stopping. the whole adventure was wondering if it was good or bad. I've found the best places that way, whether they be coffee stand or diner. I like the sense of adventure when I head o ut on my occasional day trips. That's how I disocered this awesome Polish deli in South Amboy that makes the best ham on rye sandwiches. it;s also how I discovered a cool and yummy bakery in Long Branch. This last had received such bad reviews on line and if I had read them I would have avoided the place I walked into it , seduced by the pastries' look and smell. The result was a yummy homemade cupcakes and cookies.

Sometimes it's best to avoid the Internet when you're looking for a good meal or even a snack. If a place catches your eye. then look into it. You may just be pleasantly surprised by what you discover.