Ahh Tea!!!!

With fall's busy schedule just around the corner, it's nice to just kick back with a good cup of tea. There's nothing as soothing as a hot mug after a wild and stressful day. The best part is that there are regular and herbal ones that are perfect for unwinding .Just soak a bag , wait for it to brew and enjoy a mini vacation from life's daily problems.

Herbal teas are great for those days when you just feel like running away. You can easily buy loose leaves at tea stores like Teavana or just pick up a box of Celestial Seasonings at your local grocery store. Mint tea is not only yummy but also relaxing.Peppermint tea is a great way to end a day. It's also soothing also on a stressed out stomach. A hot mug helps to relieve any heaviness after a big meal. The same goes for spearmint. Chamomile is another tea that helps to "de-stress" and cure digestive problems..Its' lovely flowery flavor reminds one of sun kissed gardens and sunny days too.

Exotic teas are also fine way to end a work day. A ginger or cardamon infused brew can revive you for an evening out or give you a second wind to deal with family. Red tea or rooibos, from South Africa is a sweet almost root beer tasting one that goes well on its' own or with natural sugar. Fruit teas or tisanes made with peaches, apples and lemons along with dried oranges and limes are also good. Again a cup of one of these is perfect before bedtime or with a good book. They're also tasty with a plate of simple shortbread cookies on the side.

Teas are the perfect escape after a hard day at work or at school. Stock up on a few flavors for the busy crazy days ahead.They're the perfect antidote for stress.

Bouillabaisse A Different Kind of Seafood Dish

August has two great harvests right now - seafood and vegetables. Combine them together to create a Southern French classic bouillabaisse. This rich , briny soup is a perfect dish to make for a late August supper or party. It has the appeal of both freshly caught fish and crustaceans along with just picked produce.Not only that , bouillabaisse can be tailored to everyone's tastes.

This classic dish originated in Provence and is comprised of actually two dishes. The first is the actual seafood itself and true Marseillaise one will have conger eel, sea robin, John Dory, bream along with monkfish and sea urchins. The fish would be washed in seawater and then added to a mix of vegetables and spices. The second part is the rouille which is an egg yolk beaten with olive oil,garlic and saffron and served with the fish and broth.It's smeared on waiting crusty hunk of French bread and then the bouillabaisse is poured over it.

For an American style bouillabaisse, use mussels, sea bass and shrimp. You can also throw in lobster if you wan t or oysters for some variation. Use your garden harvest of tomatoes and leeks along with potatoes for the vegetable part. Garlic and saffron are the biggest must haves for this because they represent the flavors of Southern France. You can also use bouquet garni for taste as well. Most recipes from Julia Child to the Food Channel all include the rouille which is again just a simple mix of egg yolk, olive oil and lemon juice. Some recipes call for chili peppers or parsley to give it more flavor. What you want to do with it is up to your tastes. Once made smear on slices of crusty French baguettes, then place the bread in the bowls. Pour the soup over it to cook the rouille and to have it mix with the seafood.

This is the time to enjoy August's twin harvests of seafood and veggies. Their flavors alone are amazing, together they're perfect together, complementing each other perfectly.Why not combine them in this French classic sure to be a crowd pleaser.

College Days

Here in the US the third week of August usually means back to college. Some parents sigh with relief, Some get frantic with worry because of what their kids are going to or not going to eat. Don't fret. The best bet is get them started with healthy habits regarding meals and snacking. They'll be able to maintain a good diet plus nutrition along with avoiding the freshmen fifteen - those extra pounds gained during the first year.

Most freshman live In dorms where there is zero kitchen space. However some allow students to have a small microwave and mini fridge. If this is the case take advantage of the laxity. Invest in a good appliances that will take your student from the first year to the first apartment. Some universities do allow for cup warmers and hot plates. These are even good for heating up soups and baked mac cups. if your kid's school doesn't allow for these appliances have them at least keep fresh fruit and veggies around. Pick the kinds that doesn't have to be refrigerated. Also healthy snacks such as popcorn and even goldfish can be stored in the room. Most kids move to apartments their sophomore year and this means a whole working kitchen complete with full fridge and a stove.

You may also want to check out the town as well. College towns always have at least one supermarket for the "townies" or local townspeople. Also check out the privately owned groceries along with some smaller stores such as bakeries and produce sellers. Also get store discount cards the first week too. Another must is see what kind of restaurants are there in the immediate area. If there are a few good ones that feature healthy and organic food, then try them out almost immediately. These will be your student's go to places if he or she want a nice meal out. Try to avoid the fast food ones if you can.

The college years don't have to be filled with endless keggers and junk food binges. Students can have four years of good eating by choosing and cooking the right foods. it just takes a little know how and the old college try!

A Change Of Menu

Change is good , especially when it comes to menus. After all diners get bored with ordering the same old food when they visit a restaurant. Chefs probably tire of making the same dishes day after day, and night after night. That;s why Dave Beran's Chicago based restaurant , appropriately named Next is popular. A dish doesn't stay on the menu for long . In fact the eatery changes all its' dishes to give Next a new feel and does so every four months.

This was the topic of regular contributor Sam Sifton's article in yesterday's New York Times Dining section. Eating at Next is more of a theatrical experience than a culinary one. The place never takes reservations. It has no phone anyway.It's by ticket only. The menu is far from being a traditional one. it focuses on certain themes. One recent one was la Belle Epoque celebrating the foods of a turn of the 19th Century Paris where the work of Auguste Escoffier was explored. This was a nine course extravaganza that featured the lush and decadent dishes of the era. There was turtle soup and truffled egg custard. there was also lamb and chicken along with duck finished with a chocolate bombe filled with a coffee semifreddo and mignardiese which were the petit fours of the time. Drinks of the era,port and claret were served too.

The current theme is Thai and with it all the bright colors and flavors that make up that cuisine. However it's not an homage to authentic Thai food but to the restaurants that everyone orders from. There was the famed pad thai, ubiquitous on any menu, with its'silken noodles and crunchy peanuts. Papaya salad was also made as was a delicious beef cheek curry. There was also a Penang take out curry too. Desserts were innovative with a watermelon and lemon grass consomme along with coconuts filled with corn pudding. This menu will only be in place for a few months. The next theme may include a World War II menu or something lifted form a children's book (maybe Alice In Wonderland or Green Eggs and Ham?)

Next is what other restaurants should strive for.It's innovative in its' theme menus and changes. Entertaining as well in the way it can pull it all off and leave guests hungering for more.Let's hope it influences other restaurants from New York to Los Angeles with its' constant changes.

Ice Cream Treats

This is the season for all sorts of frozen goodies. The best part is you can take an ordinary car ton of ice cream add some extra ingredients and have an elegant dessert along with a fun treat.It doesn't take a lot of work either. Just a few scoops and some creativity is all you really need.


This was the subject of NY Times regular Melissa Clark's column A Good Appetite. She explores different variations of ice cream and extras to create interesting desserts. She created and has recipes for the elaborate and the simple.Among the more complicated ones is the bomb. This was a popular mid Century dessert that's relatively easy to make. made out of one or tow flavors, it;s two flavors that have been layered over each other in a dome shape The ice cream is first warmed and softened and then layered in a metal bowl.It;s then refrozen and decorated. ms. Clark made hers with with coconut macaroons and mango ice cream for a tropical, summery taste
A sundae is also mentioned however it's not just chocolate syrup and Reddi Whip over plain ice cream. It's a specially made maple flavored sauce along with creme fraiche.Ms. Clark adds rum for butter and heavy cream for richness and bitter sweet chocolate shavings for bite along with dollops of creme fraiche, the last usually not associated with ice cream dishes. There is also an easy malted milk bonbon that just takes simple ice cream , whether it be chocolate or coffee and then mixed with malted milk powder.. The balls are then rolled in crushed malt ball pieces and frozen.

Ice cream mixed with anything is a good treat. However be creative and innovative and come up with a n unusual dessert. All it takes is a scoop and some interesting ingredients!

Fresh Summer Sauces

Now is the season to take advantages of all those fresh veggies and herbs.They're perfect for all sorts fo sauces whether for pasta or pizza. Another good part is that they can come fresh and organic from your garden!They definitely beats all those canned ones.

August is definitely the time for tomatoes.Both yards and markets have them in abundance. A simple sauce recipe is just cutting up a few tomatoes and crushed garlic and then sauteing them in a pan .Toss in some fresh picked basil leaves along with some freshly ground sea salt and ground pepper and voila a perfect and quick sauce. You can also add onions for more flavor as well. Sauces aren't just limited to tomatoes either. You can make a delicious one using broccoli rape.Again cook it for about twenty minutes in olive oil until it becomes soft .Add a pinch of red pepper flakes for some heat and serve.This is usually served with cavatelli but you can also serve it with liguini or angel hair too. Another spin is using both the tomato and this for fresh pizza toppings too.

Home grown spices and herbs make wonderful sauces . Basil, which is in full bloom right now, is the base for the time honored pesto sauce, Pesto is just as easy to make as regular tomato.It just requires only a blender these days. Puree it with olive oil and garlic and then add pignoli nuts and Parmesan cheese. Herbs such as rosemary and sage make great sauces as well. You can add rosemary to butter sauce for pasta or to cream for beef medallions. Sage also makes a great ingredient for pasta sauces too, giving them an earthy taste. One only requires lemon butter and fresh picked sage leaves.

This is the season for fresh veggies and herbs. They are the perfect ingredients for all kinds of sauces for pasta and pizza. Use them to create healthy and delicious dinners!

The Festival Circuit

August and September are the months for all sorts of food festivals and street fairs. This is the season to either take advantage of your culinary heritage or someone else's. Street fairs also proliferate during this time too. City streets will be awash with interesting stands that feature everything from crepes to satays.

Ethnic festivals are being held all over the country right now. German clubs are offering early Octoberfests or "Summerfests " where all sorts of great dishes are being served. Southern German groups are offering tasty dishes such as bratwurst and spaetzle while Northern based clubs feature smoked eel and potato pancakes.Italians have many saints festivals right now and this is a good time to visit them. Fresh made zeppolis and savory sausage sandwiches are the best that the stands can make along with old fashioned , thick pizza and fresh mussels and clams..Check local Greek churches too for their saint's days celebrations. Orthodox parishes put out great spreads that feature everything from lamb on a spit to souvlaki.

This is also the time of year for street festivals.Most major cities like New York, Boston and Chicago have them however smaller towns hold them swell.These also offer a wide range of ethnic treats from satays to crepes to dim sum.A caveat though .Most stands use the same oil or grease for frying all day long.The best bet is to eat anything fried in the early afternoon when the stands are first set up. Street fairs also offer the best of carnival foods like candy apples and cotton candy. Take advantage of these great treats while you can.

This is the season for festivals and street fairs. Foodies should indulge in what they have to offer. It's a fun way to connect with other cultures and discover cities.