Even though it's the Labor Day weekend, it's still grilling season and still summer. What's even better is that some of the early harvests of raspberries and apples can figure into a lot of recipes. Another aspect of continued barbecuing is like holding onto the hot weather and vacation.Students from Pre-K to college seniors would love to chow down on an outdoor cooked meal.
September is the season for raspberries and apples. Both can be used in summery recipes along with giving dishes their flavorful tastes. Raspberries are usually made into jam however you can crush them and mix them into a salad dressing. They add a nice fruity taste especially to a grilled chicken salad. Just blend the pureed fruit into a simple vinaigrette. Raspberries can also be used in a barbecue sauce to impart sweetness as well.Most recipes call for a raspberry jam but you can use freshly crushed ones in your marinade. Apples are starting to appear too and they're good grilled as well. Served them with pork or on their own with vanilla ice cream and a caramel sauce.
Grilling can be extended well into October. There's nothing as comforting as a hot dog or a cheeseburger to a kid starting school.It's a nice way of prolonging those summery days of just having fun. You can even have a welcome back barbecue by inviting school mates over for for not only sandwiches but also for an evening filled with s'mores . Invite parents too and if you're friendly with them, ask them to bring some of their favorite salads or easy desserts. For those parents who now have an empty house thanks to the kids going off to college., think of a romantic barbecue. Try a salmon or sliced duck along with grilled veggies for a sophisticated meal under the stars. Uncork a chilled bottle of sparkling wine and enjoy good food and blessed quiet.
It may be Labor Day but you still have two more months of grilling . Take advantage of it by putting the fruits of the season on the fire. Don't put away that grill!It's wayyyyy too early!
Friday, August 31, 2012
Thursday, August 30, 2012
Fig Time
This is the time of year, late August and early September, when figs are abundant. Trees are laden with the ripe, juicy fruits , just waiting for tempting dishes. The best part about figs is that they are versatile . They can be served as a dessert or with main meals.
Melissa Clark explored various fig recipes in yesterday's New York Times Dining section.Her column, A Good Appetite covered all aspects of the fruit. She grows them in her Brooklyn backyard where she has easy access..Mostly Southern Italians and Sicilians raise them, with figs being indigenous to the lush warm landscape. However a lot of urban New Yorkers are discovering the figs trees. charms. They take well to the city landscape, enjoying ambient heat from the brick buildings(the urban heat island effect ) and the buildings protect them from the elements. Come winter, they just need to be wrapped in burlap to protect them from the elements.
Figs are good on their own and most like them accompany a good ripe cheese for dessert. However figs can be made into delicate cookies or cooked into kabobs. Ms. Clark's offers us both. There is a recipe for financiers , a merengue like cookie with a fig sliced baked in the middle. These would be nice as a Sunday dinner dessert with vin Santo,/ She also gives us a tasty lamb and fig shish kabobs that have been doused with honey and rosemary.This is a more Middle Eastern nod thanks to the addition of mint and lamb. Figs are also a Middle Eastern staple too and any recipe from there could work with figs.
Figs are a late summer treat that can be made a variety of ways.Try them in a dessert or as part of the meal. Their lush , sweet flavor is good any way and a nice introduction to the fall harvest.
Melissa Clark explored various fig recipes in yesterday's New York Times Dining section.Her column, A Good Appetite covered all aspects of the fruit. She grows them in her Brooklyn backyard where she has easy access..Mostly Southern Italians and Sicilians raise them, with figs being indigenous to the lush warm landscape. However a lot of urban New Yorkers are discovering the figs trees. charms. They take well to the city landscape, enjoying ambient heat from the brick buildings(the urban heat island effect ) and the buildings protect them from the elements. Come winter, they just need to be wrapped in burlap to protect them from the elements.
Figs are good on their own and most like them accompany a good ripe cheese for dessert. However figs can be made into delicate cookies or cooked into kabobs. Ms. Clark's offers us both. There is a recipe for financiers , a merengue like cookie with a fig sliced baked in the middle. These would be nice as a Sunday dinner dessert with vin Santo,/ She also gives us a tasty lamb and fig shish kabobs that have been doused with honey and rosemary.This is a more Middle Eastern nod thanks to the addition of mint and lamb. Figs are also a Middle Eastern staple too and any recipe from there could work with figs.
Figs are a late summer treat that can be made a variety of ways.Try them in a dessert or as part of the meal. Their lush , sweet flavor is good any way and a nice introduction to the fall harvest.
Wednesday, August 29, 2012
The Delicacy Of Sea Salt
Sea salt is now one of the most ubiquitous food items on the table nowadays.It went from being a gourmet prize to an almost everyday must. Many don't know that it was started in France and there are a dozen variations there. It is still considered gourmet there despite its' commonality.
Fleur de sel was the subject of an article in today's New York Times Dining section. It was a dispatch from Elaine Sciolino and her Letters From Paris column. She is lucky to rent a summer house on the Ile de Re, an island of the western coast of France. She was able to visit a salt farm where the Bay of Biscay's lush waters feed clay pools and create amazing salts.Seawater collects in ponds and breezes dry them. This is the seasoning that chefs the world over clamor for it.Ile de Re is one of the most used and most fragrant sel in the world.
The salt is created by the air drying the ponds. Fleur e sel is a mineral rich salt full of potassium, magnesium, iron an zinc an the taste is far from reflecting them.It has a sweet flavor and an aroma like violets. It's harvested slushlike and placed in wheelbarrows for extra drying. Most salt ponds are coated over with an icelike crust of salt. Salicorne or sea asparagus ,an edible green sea plant also grows along the ponds as well and is harvested too. It's also sold in French fish markets and greengrocers. Most slats are sol in cooperatives to be bought fresh. Some "rebels" sell their own privately mixing the salt with hot peppers for a neat spin. The salt is good for anything but also for crusting baked fish.It leaves behin a sweet, tender flesh.
Sea salt, despite its' popularity is still a gourmet item.It's a delightful gift from the sea that should be savored and enjoyed. Fleur de sel is what it is a true flower of the sea.
Fleur de sel was the subject of an article in today's New York Times Dining section. It was a dispatch from Elaine Sciolino and her Letters From Paris column. She is lucky to rent a summer house on the Ile de Re, an island of the western coast of France. She was able to visit a salt farm where the Bay of Biscay's lush waters feed clay pools and create amazing salts.Seawater collects in ponds and breezes dry them. This is the seasoning that chefs the world over clamor for it.Ile de Re is one of the most used and most fragrant sel in the world.
The salt is created by the air drying the ponds. Fleur e sel is a mineral rich salt full of potassium, magnesium, iron an zinc an the taste is far from reflecting them.It has a sweet flavor and an aroma like violets. It's harvested slushlike and placed in wheelbarrows for extra drying. Most salt ponds are coated over with an icelike crust of salt. Salicorne or sea asparagus ,an edible green sea plant also grows along the ponds as well and is harvested too. It's also sold in French fish markets and greengrocers. Most slats are sol in cooperatives to be bought fresh. Some "rebels" sell their own privately mixing the salt with hot peppers for a neat spin. The salt is good for anything but also for crusting baked fish.It leaves behin a sweet, tender flesh.
Sea salt, despite its' popularity is still a gourmet item.It's a delightful gift from the sea that should be savored and enjoyed. Fleur de sel is what it is a true flower of the sea.
Tuesday, August 28, 2012
Healthy Care Packages
This is the time of year when kids start going back to college. That means eating at all different hours and non stop snacking. It also means gaining weight and unhealthy diets. What to do? Plan for sending good and healthy care packages.
It's hard to monitor your student when he or she are miles away. You can always tell them to eat healthy and instill good eating habits when they're at home. However that all changes when they get their first nip of freedom. What you can do is either bring or send healthy and tasty dishes that make up for all that junk. Iif you're a two or three hour drive away from the campus you can always visit with a cooler of premade frozen dinners. Most dorms have some kind of kitchen or microwave where they can cook or live in a regular apartment or house with a kitchen. You can easily premake whole wheat pastas with healthy , fresh made sauce. These are always tasty and appreciated. Also think about making dinners that feature salmon or chicken. Bring brown rice dishes as well or bring boxes of it for the kids to cook fresh.
If your collegiate is farther than three hours then send a care package. The most traditional care packages contain homemade cookies along with cakes and breads. If you want these to be healthy then consider baking with whole wheat or gluten free flour.A good recipe is oatmeal raisin cookies made with whole wheat flour and brown sugar. You can also add good for you cranberries and walnuts. Of course the more appreciated are chocolate chip cookies. These can easily be made with all natural ingredients. Think about sending whole wheat breads and cakes too for alternative treats. A slice of zucchini or banana bread is a great snack for the morning or during an evening study session. Care packages also can contain dry or jarred ingredients. You can pack whole wheat pastas, all natural jams and sauces along with homemade granola mixes too
Even though you;re not there you can still make sure your kids eat healthy. Send them care packages not only packed with love but with nutritious snacks and treats. Your dorm student will have fun food and a good diet.
.
It's hard to monitor your student when he or she are miles away. You can always tell them to eat healthy and instill good eating habits when they're at home. However that all changes when they get their first nip of freedom. What you can do is either bring or send healthy and tasty dishes that make up for all that junk. Iif you're a two or three hour drive away from the campus you can always visit with a cooler of premade frozen dinners. Most dorms have some kind of kitchen or microwave where they can cook or live in a regular apartment or house with a kitchen. You can easily premake whole wheat pastas with healthy , fresh made sauce. These are always tasty and appreciated. Also think about making dinners that feature salmon or chicken. Bring brown rice dishes as well or bring boxes of it for the kids to cook fresh.
If your collegiate is farther than three hours then send a care package. The most traditional care packages contain homemade cookies along with cakes and breads. If you want these to be healthy then consider baking with whole wheat or gluten free flour.A good recipe is oatmeal raisin cookies made with whole wheat flour and brown sugar. You can also add good for you cranberries and walnuts. Of course the more appreciated are chocolate chip cookies. These can easily be made with all natural ingredients. Think about sending whole wheat breads and cakes too for alternative treats. A slice of zucchini or banana bread is a great snack for the morning or during an evening study session. Care packages also can contain dry or jarred ingredients. You can pack whole wheat pastas, all natural jams and sauces along with homemade granola mixes too
Even though you;re not there you can still make sure your kids eat healthy. Send them care packages not only packed with love but with nutritious snacks and treats. Your dorm student will have fun food and a good diet.
.
Monday, August 27, 2012
Campfire Cooking
There's nothing like an end of season camp fire , especially on the beach. I recently experienced this for this first time and it was amazing. There's something about sitting around a roaring fire , sharing grub and stories. Not only that but there's a lot of fun food that can be cooked over an open lame.
Unlike a barbecue, campfire cooking is actually safer for you. It's just fire and wood along with hot stones. Food is not near any carcinogenic fluids, Usually the fire is ignited with a match or sometimes just a spark from two rocks. Before you build one however there are rules to follow. Try to build one about eight feet away from any foliage otherwise there could the the threat of a forest fire. The beach is ideal for this. Another important act is building some kind of barrier between you and the pit. This saves anyone from falling in later on. As for kindling, use whatevers' around, sticks, branches, etc. You can start it with a match or cigarette lighter - or the very old school way with thwo rocks banged together
For food think simple.The only utensils you need are more sticks or tin foil. There's nothing like cooking hot dogs over a flame and letting them get blistered. You can also try bratwursts or any kind of sausage as well, Potatoes can also be roasted .Wrap them in tin foil with butter and herbs and cook for a few minutes. For this you would need fireproof tongs(Or you could cook on the embers) Of course save room for the classic toasted marshmallow. Again these are easy to toast. Get the sticks again place one or two puffs on them and toast. If you want have the Graham crackers and chocolate on the ready (although s'mores can be messy).
Nothing beats an end of season campfire.It's a fun way of communing with nature and people. It also is a neat way to cook summer favorite foods under a brilliant and starry night sky,
Unlike a barbecue, campfire cooking is actually safer for you. It's just fire and wood along with hot stones. Food is not near any carcinogenic fluids, Usually the fire is ignited with a match or sometimes just a spark from two rocks. Before you build one however there are rules to follow. Try to build one about eight feet away from any foliage otherwise there could the the threat of a forest fire. The beach is ideal for this. Another important act is building some kind of barrier between you and the pit. This saves anyone from falling in later on. As for kindling, use whatevers' around, sticks, branches, etc. You can start it with a match or cigarette lighter - or the very old school way with thwo rocks banged together
For food think simple.The only utensils you need are more sticks or tin foil. There's nothing like cooking hot dogs over a flame and letting them get blistered. You can also try bratwursts or any kind of sausage as well, Potatoes can also be roasted .Wrap them in tin foil with butter and herbs and cook for a few minutes. For this you would need fireproof tongs(Or you could cook on the embers) Of course save room for the classic toasted marshmallow. Again these are easy to toast. Get the sticks again place one or two puffs on them and toast. If you want have the Graham crackers and chocolate on the ready (although s'mores can be messy).
Nothing beats an end of season campfire.It's a fun way of communing with nature and people. It also is a neat way to cook summer favorite foods under a brilliant and starry night sky,
Saturday, August 25, 2012
A Big Summer Blow Out
This is the time for those bigger summer blowouts, the once last chance to really party before the fall season arrives. What kind of party to throw? That's up to you but make sure it's full of fun and food. Try buffets if you' ve spent the summer just grilling or have an old fashioned fancy picnic with real china and elegant food. There's a lot of different types to try.
Most people usually throw an end of season barbecue. This is the easiest to have and within most cooks comforts zones. However you can mix it up a bit by adding some bratwurst and bauenwurst to the mix. These tasty German sausages go well on hot dog buns or just eaten by themselves with a good potato salad.Another shake up is trying ostrich, or emu burgers .You could also throw a luau with a whole roast pig along with fun tropical kabobs of pork, pineapple and cherries. For any of these make sure you get a definite head count so you're not under or over with supplies.
Of course you can also try something elegant and Old World. Having an entire pasta dinner out under the trees on a starry night is a great way of ending the season. First have a traditional antipasto of cold cuts cheeses and pickled veggies. Then serve just simple rotelli or penne with a fresh veggie sauce. Finish with an easy to assemble tiramisu or fruit and wine salad. Another idea is an elegant picnic and if you want have guest s come dressed up. You can serve cold roast chickens and turkeys along with roasts and hams on a carving board. Serve cucumber salads along with ones made from spring greens . Place buckets of iced champagne in set up corners along with plastic flutes for niche dining. it's a neat way to have a blow out but in a very courtly manner.
No matter how you do it just celebrate the end of a fun season. You can do it with a wild style or a regal manner. Anyway just have a blast with good foods and good friends.
Most people usually throw an end of season barbecue. This is the easiest to have and within most cooks comforts zones. However you can mix it up a bit by adding some bratwurst and bauenwurst to the mix. These tasty German sausages go well on hot dog buns or just eaten by themselves with a good potato salad.Another shake up is trying ostrich, or emu burgers .You could also throw a luau with a whole roast pig along with fun tropical kabobs of pork, pineapple and cherries. For any of these make sure you get a definite head count so you're not under or over with supplies.
Of course you can also try something elegant and Old World. Having an entire pasta dinner out under the trees on a starry night is a great way of ending the season. First have a traditional antipasto of cold cuts cheeses and pickled veggies. Then serve just simple rotelli or penne with a fresh veggie sauce. Finish with an easy to assemble tiramisu or fruit and wine salad. Another idea is an elegant picnic and if you want have guest s come dressed up. You can serve cold roast chickens and turkeys along with roasts and hams on a carving board. Serve cucumber salads along with ones made from spring greens . Place buckets of iced champagne in set up corners along with plastic flutes for niche dining. it's a neat way to have a blow out but in a very courtly manner.
No matter how you do it just celebrate the end of a fun season. You can do it with a wild style or a regal manner. Anyway just have a blast with good foods and good friends.
Friday, August 24, 2012
A Cooling Gazpacho
There ' s nothing like a cooling gazpacho during these dog days of August. It ' s refreshing change from sandwiches and anything grilled.Even better is you can make it any time of the day without working up a sweat.It's great to make right now with fresh tomatoes.
The recipe was the subject of Wednesday's City Kitchen column in the New York Times Dining section.David Tanis gives us a good recipe for all those lush vine ripened tomatoes gracing gardens and farmers markets right now.This gazpacho is a rich mélange of those ruby red tomatoes along with garlic and sherry added for nip.It also has cayenne for more bite.ALl the seeds and skins should be removed for a smoother texture and it should be refrigerated for fifteen minutes before serving.
The piece de resistance ,though is the topping, a yummy mix of diced bell peppers,Vidalia onions and avocado on a garlic rubbed slice of ciambatta or Italian bread. The veggies are diced into a relish and then with the avocado layered on the slices.It's sort of like the bread topping bouillabaisse .If you want to switch it up some ,nix the bread and relish and just put a scoop of either cream fraiche or even sour cream. If both of these are too much, then just have with simple toasted French bread that's been dipped in olive oil.
Gazpacho is an excellent dish on a hot August day.It's different as well as cooling.make it with some vine ripened tomatoes today for a summer lunch or dinner treat.
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