Breakfast Sandwiches Explained

We're always told to eat a good, well rounded breakfast.It helps us get through the day and it's part of a balanced diet.However create a hearty home cooked breakfastvhas two thongs against it,it can be boring and it can also be too labor intensive.That's about to change.There's a new cookbook out with recipes on quick and easy breafast sandwiches.Best of all they can be made and eaten at any time during the day. Crazy For Breakfast Sandwiches (Ulysses Press) is a neat little cookbook by author and chef Jessica Harlan.She is a food writer as well as culinary teacher who has come up with a variety of recipes for anyone with a breakfast sandwich maker(the best one to buy is made by Hamilton Beach and can be bought anywhere from Bed, Bath and Beyond to Target and Amazon.)"It's a neat little contraption that can cook eggs, cheese, meat and muffins all together in five minutes.Ms.Harlan give advice as well as a categorized table from the base usually bread to what the basic ingredients and toppings.Anyone from the novice to experienced chef can make these.You can go without the breakfast sandwich maker, but it can be a little tricky. What's great is that you can sub in healthy alternatives too.Egg whites can used instead of the entire egg.Toppings can be cheese but there are a lot of recipes recommend fresh vegetables and even apples.Meats can be vegan breakfast patties or hot dogs.This is a cookbook for all tastes and for those curious cooks who want to try something new. Ms.Harlan has created some fun recipes .Some are perfect for a pajama party like the breakfast pizza.This is an egg topping a mini pizza made with Boboli pizza crust, pizza sauce and skim milk mozzarella.Weekend guests could be treated to crab cakes topped with dill eggs and hollandaise or the ever sophisticated lobster and tarragon creme fraiche muffin.This last is a muffin stuffed with lobster and scrambled egg with a sauce of tarragon laced creme fraiche.For health conscious breakfast lovers there is the gluten free sandwich with an avocado spread and a turkey egg white sandwich,The book and the breakfast sandwich are also perfect for those singletons living alone.There the tuna melt and English muffin pizza.There's also patty melts and grilled cheese that's are snaps to make.If you're craving a hot dessert then look into the back of the recipe book,You can try a quick pain au chocolate or an apple pie donut sandwich. Get the Crazy For Breakfast Sandwiches if you love hot sandwiches to start off your day.Ms. Harlan has created a must have, classic recipe book that's easy to follow.It's the perfect one for any McMuffin fan.You could have them your way!

Your Best Summer Friend - Water

Hot weather brings about thirst.That's a given.We reach for all sorts of cooling quenchers from cola flavored Slushies to all sorts of fruit infused teas and juices.Yet the best liquid is the simplest.Water.We need it as much as we need sunscreen and bug repellent during these ,sweltering months. Everyone should be in the habit of drinking Adam's ale. (and yes ,this is a cute but accurate description) Humans need water , especially now with the high temps.We can last a month without food but only a week without water.It is needed for lubricating vital organs as well as eliminating wastes from the body.It regulates our body temperatures,and keeps our eyes, mouths and noses moist.If you notice that your urine is a dark yellow or that you seem to be getting a lot of headaches , then you're probably dehydrated. Surprisingly drinking too much water can be bad as well.The condition is called hyponatremia where too much ingested water causes cells ,especially brain ones to swell.Side effects are nausea ,severe headaches and cramps.Mostly runners get this due to the extreme need to drink.The everyday person should have about six to eight full glasses of water a day.The best way to determine if you are getting enough of it is to look at your urine.You're drinking the right amount if it's a pale straw color.Deep yellow to orange colored urine is a sign of dehydration and if this is the case starting drinking more. A lot of people, especially adults, shy away from drinking water, especially now.Some would prefer an icy soda or slushie , others live for an iced coffee.These do add to the fluid intake but there are drawbacks too.Sodas and slushies have a high sugar content as well as leaving drinkers wanting more.Sweet drinks are also fattening ,not a plus during swimsuit season.Caffeine is even worse. It dries out skin cells not to mention it is a powerful stimulant.The problem with water is well, it is water. It's nice to take a sip before dinner or in the middle of the night when you wake up with cotton mouth.Water is luckily versatile, you can zest it up with a splash of lemon or lime.If you want something with a little more dash, then add some sliced strawberries or crushed blueberries.If you still crave fizz then think club soda.This is nothing but carbonated water.It's a great drink for the beach or for those summer parties when you don,t want alcohol.Like it's plainer cousin, it can be jazzed up with crushed fruit or fruit slices. If this hot weather is leaving you parched, then reach for a chilled bottle of water.It's the best weapon in dealing with the sweltering days of summer.Crack open a bottle now and enjoy it's cool purity.

Ninety Acres: Fresh Food ,Fresh Innovations

For those who think New Jersey is nothing but diners and fast-food they should visit Ninety Acres near Gladstone in the middle of NJ horse country.This highly rated restaurant uses all veggies and some meats as well as herbs from their on site garden and farm. These are spun into amazing dishes , bursting with color and flavor.To eat here is like dining in Lyons or Chengdu.Every dish is well thought out and well executed.It is the food that best represents the abundance that is the Garden State. Let me preface this by adding that I attended a wedding at Ninety Acres so it was a preplanned menu more or less.Chef David Felton whom I sat down with and interviewed is the head chef at Ninety Acres(Foodie Pantry will be featuring that interview with him later on in the week)From the hors d'ouvres to the hors d'ouevres, the array of dishes were truly delicious and innovative.One could simply worship the leeks on miniature toast squares as well as an ethereal pizza topped smartly with the interesting combination of onions, Parmesan cheese and apples.This last I could have just eaten and nothing else.The guests started with a salad of mixed greens and a carrot dressing .I loved the surprise of cashews nestled amongst the different leaves The main course roasted Griggstown, chicken with a purée of white beans was buttery and tender. Fresh picked peas were also included, these being grown only a few yards from where we were sitting. The dessert, of course, the wedding cake was simply the best one I have ever had. Deeply rich chocolAte cake was swathed in a light frosting while it's filling was reminiscent of a Brown Derby cake, with fresh strawberries and bananas mingled with buttercream.Fresh fruit was also served with it as well. I am planning on returning to try some of Chef Felton's other creations.Everything is on his menu, The restaurant's Bring Me Food concept is quite intriguing.Here diners actually sit around hue restaurant's exposed kitchen while Chef Felton caters to each culinary whim within reason and also with the ingredients featured that particular night.Their regular menu is drool worthy too. They have a farmer's menu with comfort favorites as fish and chips and meat loaf all done with a sophisticated fillip.The restaurant also features polenta with a variety of different topping.Those alone worth visiting. I would love to try the ground corn meal with tomatoes and eggs ,a meal from my childhood revamped into something wonderful.another must try is the polenta with Organic mushrooms and Rosemary.Ninety Acres also offers pizza and. With it more fresh locally gown and raised ingredients.Their desserts are fun ,especially the malt ice cream or chocolate chip cookies served with milk. I have to thank my little cousin for letting me share her special day and food.I have been introduced to one of the best restaurants in the Garden State.Ninety Acres is just truly amazing. Their food and ideology reflect what good cooking with fresh ingredients is all about. Y .It is fresh

Lo Salt A New Shake On Salt

Salt is a must have in our lives ,especially now in the hot weather.However too much of it can be Lethal.What to do? You could give up the white stuff or you could try a salt substitute.There in lies another problem.The fake stuff can be metallic tasting and even leave a funny metal after taste.LUckily the United Kingdom Has given us a great import LO Salt. This Scottish made seasoning is perfect alternative to regular salt. The taste is pretty close to actual salt and thankfully there is no aftertaste.I would go easy with it however because it does have 450 milligrams of potassium.Be very stringent with LoSalt if you have high potassium levels, have Addison's Disease or kidney problems(you can also bring the salt to your doctor and get his or her opinion and blessing on it). A small pinch goes a long way.Lo Salt has sixty-six percent less sodium than regular salt and is perfect for those with high blood pressure or those just watching their salt intake. Lo Salt comes in both iodized and original.It is sold worldwide and sold coast to coast in the United States.Check Whole Foods, Ralph's and Dominicks either in their condiments or natural food aisles.You can also buy it on Amazon too. What I like about Lo Salt is the taste.It is intense, sort of on the same level as sea salt.Another plus is that it dissolves easily, making it perfect for cooking and baking.Since the taste is somewhat intense just use a small pinch. A few grains are all you need for a salad or even to sprinkle on fresh picked tomatoes. Lo Salt can be mixed with other spices (and again use as little as possible , the flavor does go a long way) to create rubs or mixed seasonings.The Lo Salt website has a variety of different recipes you can try,from salted pumpkin seeds to tike marsala to Rosemary mashed potatoes.You can also use it in baking and in icings. The hot summer weather requires we all increase our salt intake.Use Lo Salt for instead of regular salt for a healthier alternative.YOu'll satisfy your need without jeopardizing your health.

Two Takes On Bread

Everyone likes bread.However this kitchen and diet necessity can sometimes be boring .Luckily it is versatile whether to use as a cushion for food or remade as exotic street fare.These are two ways to enjoy it, both going from the mundane to the exotic and unusual. Bread was the topic of both Melissa Clark's A Good Appetite and David Tanis"City Kitchen columns in yesterday's New York Dining section.Ms. Clark decided to broil slices of thick, fine crumbed Pullman loaves or pan de mie (translated honey bread) The bread's soft spongy texture makes it perfect for the base of crab toast.This is a nice Summer Sunday supper.This involves buttering and toasting thick slices in the broiler and putting soft shell crabs under it too.Home chefs can get the crustaceans cleaned at your local fishmonger.The sauce over it is pureed Italian parsley spiked with jalapenos.This is smeared on top as a kind of pesto.If you want something simpler you could just make a garlic butter or an Old Bay mix to drizzle over the toast slices. David Tanis has a more exotic spin on the staff of life.He turns to Indian street food, namely dhokla a savory steamed loaf"Instead of traditional flour it is made with semolina.Ginger, green chile and turmeric are added for bite and fire.As for leavening there are two ways home chefs can go.There"s the old style Indian method which calls for soaking dried grains or legumes overnight,grinding them to make a batter and letting that ferment overnight.The result is natural yeast.A quicker and preferred way is mixing baking powder and flour which only takes an hour to rise.The result when baked is a springy almost spongecake bread.This would be good on it's own but then there is the tarka,the fiery topping made from a blend of cumin and curry cooked in vegetable oil.It is served with mint infused yogurt, also spoked with chiles. Bread made be just an ordinary part of one's diet but it can be made extraordinary.Try Melissa Clark's crab toast or David Tanis dhokla.They both will bring flavor and excitement to something so mundane.

The Perfect Summer Burger

This is the season for hamburgers.Nothing beats the good home made ones straight from a skillet or barbecue grill.These are the best whether just plain on a bun or dressed with condiments and extras. This German American classic was deconstructed in an article in today's New York Times Dining section by regular contributor and former editor of the issue,Sam Sifton.He relied on different sources for advice in making two varieties of the meat patty.The kind made depends on if you're a meat lover or not.There is the tavern style.This requires more meat namely eight ounces to a regular burger's four.However don't go past the eight ounces otherwise you"ll windup with an underdone mini meatloaf,according to chef Geoffrey Zakarian ,who creates lush and flavorful kind for the Manhattan restaurant The National Bar And Dining Rooms.Seasoning is more intense with more sea salt and pepper used.The result is a juicy patty brimming with flavor served on a toasted bun.The other version known as diner style is a thinner, crisper patty.These can be doubled on a bun for meat lovers .The tavern style is usually cooked for three minutes while the other is only cooked for a quick two and should have a burnished crust.The most preferred method of cooking is a good cast iron skillet over a regular flame on a burner or a grill.The hamburger meat should be chilled before cooking because the fat should still be solid and be allowed to melt slowly within the chuck. Mr. Sifton gives good advice as well. Forming the patties is the most important step.This is also the time to add extras and chefs will do so.Some butchers will as well throwing in bacon and even cheddar chunks and potato chips.Home chefs can add chopped onion for more flavorful burgers.The meat should be a ground chuck ,not too fatty but not too lean either.However it should be ground at home.Store ground meat can pose a health problem and there is also a second problem,that of the fat globules which makes for a mushy feel to the patty's interior.Keep it in the fridge until you're ready to cook. As for forming them, an ice cream scoop or spoon is recommended to extract a golf ball sized chunk of meat.This has to be tossed onto the grill in one fluid, swift movement.A pat of butter should be used as the grease.Use a heavy spatula to press down.It flattens the ball. Which now should be the size of a hamburger bun.Season and then wait ninety seconds before flipping on the raw side.What can you put on a done burger?Ripe tomato slices and Bibb lettuce only suggests Chef Zakarian, the last being perfect for holding the patty's juices.Then it's just ketchup and mustard. Mayo , sliced pickles and onions can also be added but these will infringe on the burger's taste. Nothing beats a perfect burger. The best is a homemade one, straight from the grill and brimming with juiciness. What better than that for a summer's meal.

Kitchen Ceaning Yays And Nays

One of the worst summer chores is cleaning the kitchen.This involves getting rid of smelly leftovers and stale hard as rock whatever.The chore can be made less difficult simply by sorting.Figure put what is keepable and what's toss able. You'll have a cleaner, fresher cooking area, prefect for the minimal cooking of the season. If you haven't cleaned out your freezer now is the time to do so. After all, it'll be stocked with ice pops and pints of ice cream.Despite the old wives tale ,you can eat last year's ice pops only if they don't have a slight odor.Ice cream is another matter.It starts acquiring a funny taste at around six months. Get rid of it if it's been in the fridge for a whole twelve months. Frozen foods are different .They can be kept until their expiration dates. Check all dates before cooking or tossing. If you have frozen herbs or homemade pesto, again remember when they went into cold storage. Herbs only have one year. A little different theory works for down below.Fruit and veggies should be cleaned out after two weeks or ten days, depending on the particular produce. Tomatoes will emit a sour, earthy smell when they rot and will have almost prune like skins. Some foods will have the green patina of mold. Any cold cut will,after a week as will Ginger and some cheeses. Try to weed these out on a regular basis to have an odor free fridge.Canned and bottled foods and drinks can be kept much longer. Barbecue sauces, ketchup and mustards can sometimes last years however if they look syrupy or gummy chuck them into the garbage bin. Baked goods have much better and longer shelf lives. Some people even thrive on rock solid stale cookies and cake. they are good dunked into coffee. However they can be so hard as to break teeth.Luckily wild life such as raccoons and wood chucks have sweet tooths.You can toss anything without chocolate to them. Chocolate is dangerous to most animals so throw chocolate chips and stale brownies away. Stale baked goods can also be repurposed. Grind them up into crumbs to sprinkle over ice cream or as a filling for an ice cream cake.The same applies to bread especially French or Italian loaves. These actually make the best crumbs and they can be reused in a variety of dishes.Try them to thicken soups or as a breading for fried foods. unfortunately bread and cake's ingredients can't be saved. the only long lasting one is sugar or honey.Eggs turn after a month, flours gets wormy. toss these or give them away if you can't use them.Milk has both a sour smell and taste after only two or three days. flavorings such as vanilla and almond extract can surprisingly hold on for six months to a year, thanks to the alcohol in both. A clean kitchen is an inviting one.Remember to purge it of old rotty foods on a regular basis. it makes for not only an uncluttered one but one that is free of nasty smells and molds.