Father's Day Gifts

Father's Day shopping is easy if dad is a foodie. There's everything from cookbooks to grilling tools to gadgets. If he's into any kind of cooking then gift giving is a  breeze.Plus there's the hope that he'll use his present to create a tasty dinner or dessert for the family.

Some men swear by cookbooks and there's always a new one coming out. A fun idea is presenting dad with one that features a cuisine he likes but has yet to cook. If he loves Japanese, then get him a book on it .If he loves a good take out pizza then consider getting him a book that concentrates solely on pies. Add some extras such as utensils that help in making the dish or ingredients such as seaweed for sushi or truffle oil for making pizza or pasta sauces. A basket of gourmet ingredients is also an exciting gift. These can be bought as separate items to be put into a basket or as a basket at some gourmet stores or sites.

Grilling is always a big activity for fathers. A new grill is a great way of  expressing love and gratitude. The best ones have such extras as burners and even infrared rotisseries for chickens and Cornihs hensThis is perfect for the meat eater who loves outdoor cooking and the taste of anything smoky and grilled. There are smaller grills too that are great to tote on camping or beach trips or even out to the park. Barbecues demand rubs and marinades . Many stores from Williams and Sonoma to your local grocery sell these and again these would be an ideal gift for the grilling dad. A set of brushes or various sized tongs are also neat Father's Day gifts that would go well with abrand new grill.

A foodie dad is one of the easiest people to shop for.  Let them enjoy their day with a  fun cookbook or even an expensive barbecue grill. There are so many ideas out there. Any one is always the correct one for a father who loves food and preparing it.

An Old Fashioned Cocktail Party

Summer is the time for parties, usually barbecues. Yet if you want to have a bit of Mad Men fun why not throw a warm weather cocktail party. These were big back in the day when it was exciting to have mixed drinks and nibble with a bit if gossip or flirtation thrown in. They can still be entertaining with the right drinks and hors oeuvres.

A cocktail party should have a wide variety of liquor along with different kinds of juices, sodas and seltzers. If you want something a bit more elegant then add champagne. You can make fruity mimosas (orange juice and champagne) or just have plain , chilled bubbly. For a more tropical treat add some pineapple and apricot juice. Mid Century cocktails such as the daiquiri - a fave of Ernie  Hemingway is made with lime juice, sugar and rum. Rum can be used in another 1950's classic rum and Coke. For true traditionalists whip up  the Old Fashioned which is whiskey, simple syrup and bitters. Of course the Cosmopolitan is hot thanks to Sex and The City fans. This are always a big crowd pleaser as are Margaritas and Bloody Mary's too.

Finger food is the perfect fare for a party of this type. Think little bites such as mini quiches or tiny crab cakes with different dipping sauces. Another easy but elegant hor d' oeuvre is crostini served with either tomatoes or roasted peppers. This is so easy to make. Take a loaf of either crusty French or Italian bread , slice wafer thin and top with the veggies. You can also layer carpaccio on them as well. Also have a variety of  olives, black , green and the tart Greek kalamata ones. Cups full of sea salted  almonds, peanuts and cashews along with walnuts are also fun nibbles that go well with a wide variety of drinks. Mini quiches and even mini baked macs with bacon are other cocktail party treats.Finish  off with a dessert of meringues, petit fours  or small fruit or nut tarts and a strong coffee for the ride home.

Summer means parties. Why not have a return to elegance with a cocktail party? It's a step up from the usual barbecue and a bit more fun for all.

Healthy Pets Healthy Diets

For Panther who's enjoying his tuna and milk now in Heaven

We worry about our family's diets and what they eat. However we should also be concerned about what our cats and dogs are eating too. Just like so much of our food animal companion foods are also processed. This can cause a lot of problems, from simple obesity to various forms of cancer. It pays to give them a good healthy diet from early on. They'll live longer and be healthier.

Pet food is mostly processed and not always made from the best ingredients. There are petrochemicals added for color so that the food will be appealing to us. We buy cat and dog food according to the commercials or ads we've seen. We like the fact that our companions food are feline and canine versions of ours. However the big pet food companies (you can guess who they are) put everything from egg noodles to cheese flavoring as fillers and flavorings. Also some brands do have eggs which are good for glossy coats, however they also have egg shells in them which can get stuck in an animal's delicate intestinal tracts. There's also corn oil added as well along with offal (those gross innards we usually don't eat),

You can either go natural or add supplements to your cat's and dogs diets. Natural eating means shopping at smaller, privately owned pet shops. These offer boutique brands that are made almost by hand. They have the same flavors that regular pet foods have such as salmon , turkey and tuna for cats and chicken and lamb for dogs. However these also have the addition of wholesome grains such as brown rice and fruits  and vegetables such as antioxidant rich blueberries and beta carotene rich carrots. You can also give dogs and cats the same supplements we take. Mix a few drops of flaxseed and/or Omega 3 fish oil in their foods. This prevents or stops any cancer along with giving them healthier skins and glossier coats

Our animal companions are a vital part of our family dynamic. Give them the same good food and supplements you would give yourself. A healthy diet means a long healthy life for you all

Green Season

Now that summer is more or less officially here, it's time to take advantage of the produce of the season. Both Dave Tanis and Melissa Clark have done just this. Their respective columns City Kitchen and A Good Appetite in yesterday's New York Times Dining section reflect the produce now being sold at farm stands and farmer's markets throughout the country.

Dave Tanis celebrates the season with green gnocchi. The famed Northern Italian dumplings are usually a winter dish served with tomato sauce . However he mixes them up with a green pea sauce. Made with fresh spring peas sage, leeks along with garlic and Pecorino cheese,It's basically a sage butter sauce, with the sweetness of the peas and sharpness of the leeks. He also includes the recipe for homemade gnocchi which are easily made with Yukon Gold potatoes. These have some oomph to them thanks to Mr , Tanis adding nutmeg and garlic to them.

Of course he can also try the gnocchi with a garlicky salsa verde (which probably is often served in Northern Italy) that Melissa Clark made for her A Good Appetite column, Right now is green garlic season and she writes about it.Unlike regular garlic, they look more like leeks and sold in bunches. It can be used at any stage. The  stalks can be made like scallions and are good in soups dips and dressings The more mature cloves are great in anything from sauces to studding roasts. It works well in the fresh and verdant tasting salsa verde which Ms Clark uses as a sauce for seared pork chops. This can also be used for chicken, beef, fish or even a crusty toasted Italian or French bread.

This is the season for fresh green produce. These recipes prove it with fresh green peas and green garlic. Try these recipes or make up your own with these good greens of the season

Forbidden Foie Gras

Can a state ban certain foods? Surprisingly yes ,as in the case of California versus pate lovers. The Golden State is getting more animal friendly by banning the delicacy, elating animal and geese lovers and enraging foie gras enthusiasts. It makes for a not so pretty stand off.

This was the topic of an article and debate in today's New York Times Dining section. The piece, written by newcomer Jesse McKinley, tells of the battle that is waging.As of July 1st of this year the delicacy will be banned . The bill, drafted by former California legislator, John Burton  likens the  centuries old practice to water boarding and female genital mutilation along with medieval torture. Animal rights activists are ecstatic over this. Chefs and gourmets are fighting it despite the fact they have less than three weeks to push for an overturn.It will not be easy. The Humane Society of the United States is also pulling for more protection of other animals such as calves, chickens, hens and cattle. Our dietary habits may change for the better because of this. Already New York and Hawaii are thinking of similar foie gras bans too.

In the meantime chefs are making lush "last meals" using the liver.There will be sumptuous dishes served at various restaurants throughout the state. A restaurant in the famed posh town of Pebble Beach offers a seven course meal  with all the courses revolving around foie gras. It costs $200 and does have a lot of pate enthusiasts lining up for it, Goose liver is a very versatile medium to work with. Chefs like the fact that they can saute it, along with serving hot or cold.It' has a butter soft texture and can be easily molded into different shapes. Most cooks use it in sauces. Of course duck liver can be used in its' place as many chefs are already doing such. However duck liver doesn't have the smooth taste or silky creaminess that the other has.

Will other states forbid this delicacy. Much to the chagrin of gourmets and gourmands, it is leaning that way. Yet it saves the geese - which is a big plus. Besides the liver is too rich anyway,

A Proper Jubilee Tea

 England and its' commonwealths are having a massive tea party thanks to Queen Elizabeth II celebrating her Diamond Jubilee.Anglophiles here can also celebrate with their own afternoon socials. Teas can have both savory and sweet dishes , all washed down with a variety of teas from around the world.

The most important part of any tea party is the tea. Any strong flavorful one is good. Earl Gray is a nice one.It's strong yet it doesn't have an aftertaste and won't cancel out the flavor of the food. Lady Gray is also a wonderful choice.it has an mild orange taste that goes well with both sandwiches and tea cakes. Since England had her Empire all over the world you can also add Chinese tea or the spicy Indian chai.Chai is basically just black tea steeped with cinnamon cardamon clove and ginger. Tea can also be iced if it's ah hot day  or made into a punch by adding seltzer and fruit. Toss in some sliced oranges, lemons or strawberries for a nice flavor. For a different punch add sliced limes or any other berry such as black or blue.

Teas usually have sandwiches and small cakes. The Windsors have a tendency to like chicken and their teas probably feature poultry. A light yet yummy sandwich is either whole wheat or white toast spread  with a chicken salad.It can be made with either deviled or freshly grilled sliced into pieces.A sprinkle of tarragon gives it a delicate herbal taste A variation can be made with deviled ham with celery seeds. Of course the most loved tea sandwich is watercress. Lightly butter small slices of bread and put three or four watercress leaves on them. Sweets are a nice ending to a tea. Try petit fours or the ever popular macaron. Nix the cupcakes because they're too American. Try smaller cakes that can be cut into wafer thin slices.

England is celebrating sixty years of a remarkable reign by a remarkable woman. Celebrate with them with a proper tea. Bring forth the tea pot along with cakes and sandwiches and cheer Elizabeth!

Viva Le Food Cart

If any of you New York or LA foodies are heading to Paris this summer you may be in for a surprise. American style food carts are now being seen along the rues and outside des parcs. This can be a good thing for a homesick Yank dying for comfort food. It will also be a break from all that fancy French fare.

Julia Moskin, usually a Wednesday Dining section contributor , wrote this for the main section of today's New  York Times. She interviews two American cart owners who are bringing both east and West Coast foods to the city where gourmet dining was born. Young Parisians , like their New York  counterparts, are swooning over a cuisine named "tres Brooklyn} (or very Brooklyn). However the burger is anything but that. The bun is actually a Tunesian Ramadan bread complete with sesame seeds on top. Croissants and even brioches are just not right for a patty. The beef has additional fat mixed in because French ground meat is devoid of it. Even chic Parisians are downing the treats, eating with their hands - something they rarely do.

California is also represented. Taco trucks are being seen and the Mexican fast food is being taken to heart by the curious French, They're even embracing the food's spiciness. Heat is rare in any Gallic dish . Chipotles along with habneras  are being eaten with the same gusto as pomme frites and croque Monsieurs.Street fare , however is nothing new in Paris, There have been pizza and crepe trucks around the city along with Moroccan merguez sausages, spicy treats that are cooked on griddles and stuffed into baguettes (think exotic hot dogs). However the American chefs use artisanal foods, and buy meats direct from the Poitou =Charentes region.

If any foodie is visiting the City of Lights this summer, stop at these trucks. Grated these burger bites or taco tgreats are sophisticated French fare. but they are a taste of home. If you're homesick and in Paris stop and try them