Carapelli Olive Oil Earthy Goodness

Olive oil is in high demand now. It serves as both a dressing to all those fresh picked veggies along with an excellent base for a barbecue  marinade. The trick is choosing one that can handle both jobs. Carapelli Olive Oil is up to the task.It can be used in almost any summer recipe.

Its' company is one of the oldest importers in the States first coming from Florence in 1893. Carapelli comes in four types from extra virgin to organic  All are cold pressed. Unlike other olive oils, it has a peppery aftertaste with somewhat of a bite. It can be a bit strong for those who aren't used to an oil with attitude. If that's the case, then temper it with lemon which seems to cut down on the taste.

Carapelli is great for hearty salads. Think of it in a tomato and garlic one or one made from nothing but  artichoke hearts. Try  it with more bolder tasting greens like arugula or endives. Carapelli olive oil would be the perfect marinade base for beef ribs and chops. Add it to a mix of minced garlic, along with the stronger herbs of oregano and rosemary.It can also be used a a marinade with fish , but with this I would only do a soak of just the olive oil with an equal amount of lemon juice (fish tends to be oily so I wouldn't use too much of the oil.

There's nothing like a good olive oil for summer salads and grilling. Try Carapelli for both of these . It's a great addition to summer cooking.

Festival Foraging

For now until the next few weeks there will be all sorts of festivals and street fairs. These are fun but can wreak havoc on our diets. The trick is to maneuver through these  and try to pick the healthiest food.There are some good for you treats hidden amongst all that fried and sugary fare.

Some festivals are ethnic ones. German have early versions of Octoberfest or even a few Somerfests while Italians have variations of San Gennaro and late summer fairs. Both groups have tasty foods  that you can just eat and eat. For the German fairs , it;s hard to find diet foods however you can cut down on some. Most serve bratwurst or even hot dogs. Try to eat these without the large rolls that accompany them. Stick with sauerkraut and red cabbage instead of potato salad. For the Italian festivals, try any chicken or seafood dish. A few offer a grilled garlic chicken with tomato sauce which is healthy along with clams with lemon. Steer clear of the pasta and fried dessert zeppolis.

Street fairs offer some of these foods and then some. A new trend is a stick full of deep fried potato chips. Steer clear of these and head for cups of veggie salad or hummus. Even a shish kabob with half meat and half peppers and onions is healthier treat.Don;t go by any booth that advertise deep frying anyone. These are lethal (and could also cause discomfort later). Street fairs also have stands that serve up cotton candy and candy apples. Yes, these are fun but are the ultimate sugar rush.Try to find a stand that specializes in chocolate dipped fruit.If anything you get the benefit of bananas, pineapples and strawberries.

Festivals and street fairs are fun for any foodie. They offer tasty treats but  be careful with what you eat. Stick with what's good nutritionally  as well as what tastes good. You'll enjoy it more.

Little Cupcakes Big Flavor

Just when you thought the cupcake craze was over Baked By Melissa comes in and gives us a new spin on these cakes. She has created quarter sized (!) bites that would be perfect for a doll's tea party.They're fun , tasty and best of all a sweet treat without the guilt.

The idea was started by Melissa (no last name provided ) in 2008 when this amateur baker got fired from her advertising job. She gave the newly found cupcake fad a different spin. Instead of making imitations of the  famed Magnolia Bakery or trying to duplicate Hostess, she took it a step further. Mini cupcakes can be eaten without  guilt .Her cakes ar e no bigger than a man's thumbnail, yet they are just as delicious as a regular sized one.They have the same rich ingredients  as their bigger counterparts .The minis are  great for just satisfying  that need for sweet after a meal/.The cost is a bit pricey though, a dollar for one(although the cost goes down when you buy six or more)

I love Baked By Melissa,. I get to try all my favorites without feeling guilty . There's a dollop of cake and a dollop of icing. Their tie dyed is the best. This is a multi colored little cake with a vanilla icing. Their chocolate ones are also good, as moist as any Hostess or Little Debbie. Baked By Melissa also has chocolate mint,red velvet and peanut butter. Some are filled while others have a teeny squirt of filling. They can even be chocolate coated if you want more indulgence. Baked By Melissa also can customized to suit anyone's tastes.

The cupcake craze may be waning however Baked By Melissa is bringing it back. These mini treats are a  great way of getting a treat without the guilt. Try one, try five, They're just as tasty as their bigger counterpart

Steak And Salsa A Good Pairing

Nothing beats a good barbecued steak. Done the right way it can be heaven. Nothing also beats a good side, however but  by now we're all tired of  the usual slaws and sides.Why not a salsa, one with a fruit base as something different  and fresh.

Melissa Clark of The New York Times Dining section tackled this just yesterday in her A Good Appetite column. She takes a flank steak, which is a great piece to grill and gives it an unusual rub. Hers is one of orange juice mixed with chili powder and oregano. This gives the meat a charred  spicy exterior and a sweet juiciness on the inside. It should be marinated a full 24 hours so it can fully soak up the chili powder. Ms. Clark recommends using a New Mexico kind,It has a deep fruity undertone that will work well with the juice.

The salsa that is served with it also has fruit. Pineapple chunks are mixed with  the red hot jalapenos along with tomatillos.Onions are also added for another layer of sweetness. Each is individually grilled and then mixed together. The fruit caramelizes and this sweetness is a perfect foil for the state. You can also serve sliced avocados or a simple corn or even a potato salad as well. If you want to vary the fruit then try mango cut into chunks.

This is the season for throwing  a few steaks on the grill.Try a fiery fruity rub to bring out that meaty flavor. Pair it with the same kind of salsa and you have a dream meal. There's nothing like a good cut , graced with a heaping of heat and sweet.

The Peak Of The Season

Mid August is the time for the bounty of the summer season. This is when everything is ripe and tasty, perfect for a meal and dessert. Take advantage of this at your local farm or farmer's market. You can create some healthy and delicious dishes, full of fresh flavor.

Dave Tanis certainly did in this week;s A City Kitchen column in the Wednesday New York Times' Dining section. he has come up with some really interesting recipes that utilize the best of summer from tomatoes to berries. I like his one for eggplant. Usually most cooks either make it Chinese or Italian style which can drown out its sweet flavor. Mr. Tanis opts for a soup. He chars the eggplant first and adds the Middle Eastern spice mix za'atar for a whiff of the exotic. It's then  blend smooth  . Another recipe is for a corn blini made rich with the kernels stewed in butter with the
addition of creme fraiche.

Mr. Tanis also provides readers with a tomato salad, Sure, these are common this time of year but he gives his a Provencale twist. They are drizzled with a garlicky olive vinaigrette. He also adds the other ingredients  native to the cuisine. capers and anchovies. Peppers are also mentioned and they are stuffed with Frnch bread crotons and creamy feta cheese along with a melange of herbs. For dessert Mr. Tanis takes the berries of the season and teams them with a coconut milk panna cotta to round off the meal.

August provides us with one of the biggest vegetable and fruit bounties of the year. Stock up on these gems and create dishes that play up their fresh taste.Use this amazing harvest for some of the best of summer dining.

Giving Grace

Before every meal we should be thanking the forces that be and grateful for our full tables.Saying grace though  is hard. What to say . especially at a multireligious holiday table can cause problems. However there's a new book out this month that solves that dilemma. Thanks to Bless This Food,  every group, from Muslim to Orthodox, from Christian to Wiccan can offer prayers of thanksgiving.

I normally wouldn't review a book like this but I was so impressed with it , that I felt it has to be given its' due. This surprisingly slim book was written and compiled by Adrian Butash and  published by New World Library  out of Novato, California.Mr Btash has even gotten two Pulitzer Prize winners to contribute.Every section of this book is interesting. I like the different ways of saying grace in all languages including American Sign Language. The introduction shows us how the world's religions say thanks for a bountiful table along with the customs involved.

One would think a book about saying grace would be solely religious. Mr. Butash includes William Shakespeare and Robert Burns along with the indigenous chief Tecumsah Gandhi is also quoted as  is St Francis .Everyone is given an equal amount of credit. The prayers are not only to thank our respective Gods but also to be grateful for breaking bread with friends as well as  for the bountiful crops that supply us. Even the non religious or nature worshippers are mentioned in Wiccan  prayers and indigenous  blessings from North American and Mexican tribes.

Bless This Food is the perfect gift for any foodie, regardless of their beliefs. It is a thoughtful and interesting compilation of different graces.It should be within reach of any table anywhere in the world.

K S S Keep Salads Simple

This is the season for salads. It's a great time to take advantage of all the bountiful harvests out there. The best part of any summer salad is its' easiness . Don't overthink them. Keep them simple and tasty.It means less time in the kitchen and more time at the patio table.

Sometimes just one ingredient can make an entire salad.Take tomatoes or celery for example. A great accompaniment to any barbecued meat is a tomato salad. All you need are three or four vine ripes , sliced and mixed with a simple olive oil and lemon dressing. Mince up a garlic clove and add some oregano along with salt and pepper for flavoring..A chilled tomato salad is  even good spooned on slice s of Italian or French bread. Celery salad is one of the easiest to make as well. Chop up seven or eight stalks,  and again, just mix with  a dressing of only olive oil , lemon, salt and pepper.

Even a classic garden salad is a breeze to whip up.Use  iceberg lettuce and any kind of tomato along with a homemade French dressing.This last is just taking half a cup of mayo with three to four tablespoons of ketchup.Stir tiogether until well blended and then pour over salad. If you want something with a more exotic flavor add some tuna in olive oil along with some pitted black olives  to your salad. This makes a nice simple salad Nicoise without all the other ingredients. You can also try adding in canned salmon, chicken, or turkey to any kind of greens from arugula to baby spinach  to a field mix.

Now is the time for simple dishes that are tasty and cool. An easily made salad with one or two ingredients is all you need . It's a great way to eat both delicious and healthy during these steamy days.