A Second Take On Tofu

Mention tofu to anyone and at best you"ll just get a head shake no.Most people are against it, both hating to cook and eat it.Yet it is tasty and versatile.It's time to take a second look and another bite of tofu. Mark Bittman certainly did and wrote about it in his column in today's New York Times Dining section.It's actually becoming more embraceable thanks to many people going vegan for dietary or even ecological reasons. Tofu is not anything new.The Asians have been fermenting soy for 2000 years and been popular since the Fifth century.The given recipes are varied and tasty,ranging from scrambled to marinated.To be honest if done right, tofu can fool the most dedicated meat lover.Not only that , home chefs don't have to resort to the pre pressed kinds like burgers and tofu pups to win over family and friends.A brick of it can be transformed into so many different ways.One day it can be turned into a jerky while the next it could be sauted and served over rice like a tofu scampi.Any way will draw more fans and more people curious about it. Mr. Bittmen has a cornucopia of different recipes.He introduces readers to the Mediterrean dish escabeche.This is a Spanish or Southern French meat dish ,usually made with chicken ,rabbit and pork and marinaded for twenty four hours.You can use the tofu for this in a marinade in olive oil, white wine ,Dijon mustard and shallots.You could also make it Provencale style with the addition of chopped black olives and tomatoes.This would work well on a weekend night ,with a good bottle of white wine.Another tasty recipe is Mr. Bittman's take on chorizo, tofu mixed with onion and garlic.To give it color and bite is the addition of cumin and paprika along with cinnamon and cider vinegar.Another recipe is scrambled tofu ,done with tomatoes and scallions in a soy sauce bath.For the more adventurous,Mr Bittman throws in a vegan mayo made with the silkily fluid seitan, This is great for those watching their cholesterol and weight.You can add basil or even tarragon or celery seeds to amp it up.seitan cal also be used in desserts such as mousse and puddings as well as in savory dishes such as soups. Tofu should not be hated or even feared.It is a versatile alternative to meat ,eggs and even dairy try making it in a flavorful dish .Done right it's a dream everyone will enjoy.

New Foods On The Horizon

Every season brings new foods for foodie's to try.Some are kind of out there, some should have been invented years ago.All are interesting. All are tasty.All may just be household names and foodie must haves in a year or two. The Daily News Sunday Food section featured some of these latest concoctions after their food writer,Gina Pace tried these edible innovations at the Fancy Food Show at the Javits Center last week.There are some very interesting and even fun creations coming out.Some are healthy ,some are fancy and fun.One interesting choice are Brussel Bytes, a take on kale chips.Sequoia Cheney developed these after getting a diagnosis of diabetes.These are dehydrated sprouts mixed with coconut. They're both savory and sweet ,a neat addition to movie night or the lunchbox.Other healthful innovations are salmon dogs and shrimp burgers.These are better choices than the red meat and pork kinds and more interesting than turkey burgers and pups.Another treat from the sea are the ever good for you are Ocean Halo Seaweed Chips.Trader Joe"s is already selling these and have wild flavors like chili lime and Korean BBQ.These are high in protein and low in calories.Lifeoce ,an inspired invention from Paulette Fox is morsel sized Popsicles, inspired by her late mother's need for ice chips during her ovarian cancer battle.The small squares have a healthy coconut water base and come in neat flavors like Bright Berry Bouquet and Citrus Chomp. of course Ms. Pace also found the down right fun foods too.She got to see how a Chef Jet works.This is a 3D printer that can make interesting and colorful cake toppers in any design a baker can create.This is perfect for bakeries specializing in fanciful birthday and wedding cakes.There is also Scott Withrall's tasty sea salt and vinegar caramels, a tart spin on that popular candy.Have them with Smoked Cola Gum drops .Candy maker Jami Curl was experimenting with subtle smoky flavors first in cookies and then with the sugar laced Mexican version of Coca cola.It's a gumdrop with savory notes.If you want something a tad more sophisticated then try either Divno Gelato, a European favorite where fruit sorbets are put back into their skins or rinds or Mercer's Wine Ice Cream Try Sparkling Strawberry right now as a chic dessert or a mulled wine called Spice after a smoky barbecue?Speaking of barbecue,you can top steaks and burger with bacon cheeseburger cheese .This is from New York cheese maker Yancys which also has a wasabi laced from age.Wash it down with HiCaf iced teas which are caffeine infused drinks that are the perfect drink to get up roused up. There are fun foods on the horizon. they are going to be healthy anf fun or just plain decadent.They'll definitely worthwaitong for.

The Hungry Of Summer

Even though it's summer, there are still the hungry and needy.So many people tend to forget them because most feel they"ll be OK.That's far from the truth.The weather may be fine, and in their favor but they still lack good and proper nutrition.Their children don"t even have the luxury of a treat of ice cream or Popsicles. Surprisingly homeless shelters are still packed in summer.Though not surprisingly the amount of volunteers decreases.If you can and have the time, then help out.If you have a garden, and fruit trees, feel free to share.Anyone would appreciate a juicy ripe tomato, and it's bursting with much needed antioxidants and vitamins.The same goes for carrots and peppers.Another kind idea is buy extra on your next trip to your local farmer's market and donate some.Also help out and cook at the shelter.Try to get local companies involved as well to donate for a barbecue.Everyone needs a fun afternoon ,full of hot dogs, homemade Cole slaw and watermelon slices. If there are kids, and there always are, then try to have a sundae bar as an extra treat or the healthier home made ice pops. Food pantries need supplies all year round.Again donate cans as well as any fresh veggies and fruits you're growing.Parents will appreciate these along with the usual canned and boxed goods.Print up recipes and vitamin charts for any fresh sauces or stuffed peppers or onions.If you're into canning , and preserving ,ask your pantry if you can donate these too as well as homemade, pasta sauces,ketchups and salsas.Any bakery owners can also give extra buns and rolls for hamburgers and hot dogs.Try to work with the pantry to ensure that there is a large variety of fresh picked fruits and veggies. Encourage your local pantry sell more fresh juices and waters which are better than all that soda and sugary teas and energy drinks.If you can arrange with farmers markets as well as with any local farms to possibly sell at cost or donate whole wheat baked goods as well as naturally processed honeys that did not sell. Hunger doesn't. Care what season it is. Neither does poverty.Help those who can't afford a meal of fresh picked veggies or a food filled barbecue.It will not only be a good day for them but for you as well.

International Burgers

This is definitely burger season.They 're probably on every grill in America right now.The problem is that they're probably all the same. Beef, waiting for the same kind of bland white bread bun, with the usual tomato, lettuce and ketchup.Yet, this German import is very versatile.It can be made in a variety of ways and have different sauce and condiments from all over the world.Take a trip to find your best tasting burger. Funnily enough, Mark Bittman wrote about varying burgers in tomorrow's New York Times magazine.His Food section features burgers made from different meats.For example you can nix the beef and have a fish burger.He suggests tuna,which can have a Provencale flair if you add tomatoes and olive oil and put the whole affair on a large slice of French bread.There is also his salmon and avocado patty with nori, I would also maybe a dab of wasabi as an homage to Japan.Mr.Bittman also has a shrimp and scallop one with bacon.This would be great topped with a remoulade served again on a generous slice of baguette to celebrate Cajun cooking.He also has burgers made with Italian sausage and chorizo.With the sausage, cook bell peppers and onion and gently lay over the cooked burger.The chorizo again try green peppers and chopped olives.He also went Chinese style with the pork as well, rendering the meat with soy sauce and sriracha along with rice wine and scallions.He serves this on a regular hamburger bun but I think it would taste better on fresh made scallion pancakes. Mr. Bittman also creates a patty out of lamb.This naturally calls to mind Greece and the Middle East.He adds mint and parsley to the ground meat and serves it with feta.You could also have a tahini sauce instead of ketchup or mayo.Ne also gives it a kabob style with kofte, which he just adds eggs to the burger,and serves it with lemon juice and parsley. Of course if you want a beef burger(and who doesn't) then add some international flair.When making up the burgers add a splash of cognac and mustard for a variation of the French bistro classic steak Diane.T A true German hamburger is made with equal parts beef and pork along with a dash of paprika for zest. Serve with string beans and thinly sliced onions.If you want the Southern German style add some plain bread crumbs to the mix.Nix the paprika and add clarified butter and nutmeg if you want Swedish meatballs flavored burgers.You can even make the sauce if you want a hot sandwich.Swedish meatball sauce is made with beef stock, flour, cream, and the pan drippings if you've made the burgers in a skillet. Take your burgers on an international trip this summer.Let them visit Greece or Japan, take them back to their homeland of Germany.Creating different styles is a fun way of adding flair to your barbecue.Get away from the boring and hit the road.

A Thoughtful Fourth

Happy Independence Day to my American readers at home and abroad.For those enjoying it at home, use this day not only to celebrate but what you can do to make your life and community better.It may be eating more veggies at the barbecue or cutting down on the ice cream cones.For your community it could be growing and harvesting fruit and vegetables to take down to your local food bank. Be grateful for our freedoms to do whatever we like.Remember to honor all those servicemen ,from past wars and current conflict.Treat our veterans and families out with a special dinner or a gift certificate to their favorite restaurants.Have welcome home parties if they want those, celebrating with burgers and dogs,pitchers of cold beer and hot roasted ears of corn.Listen to their stories as you sip a cold lemonade or iced tea on the front porch or backyard patio. For my American readers abroad , keep safe .Enjoy your all those amazing creations but remember to sneak in a hot dog or some potato salad every now and then. Above all celebrate this great country and the contributions we've made, big and small to the culinary world.

We Scream For Ice Cream

The one summer food everyone craves right now is ice cream.That and it's"variations are in hot demand and no wonder.It refreshes and revives anyone wilting from July's heat.There is nothing like cooling off with a scoop or two.After all an ice cream cone is what summer is all about. The frozen stuff had an entire Dining section dedicated to it, in yesterday's New York Times Dining section, Everyone from Melissa Clark to Julia Moskin contributed some interesting and sure to be classic recipes.The issue is chock full of some really interesting tidbits.Check out Ligauna Mishan's Hungry Kitchen for an international tour of New York City's ethnic ice cream parlors.Her ice cream journey took her around the city and its'boroughs to try almost every nationality from Filipino to Greek.The flavors were unusual,from an Indian version redolent with saffron to the Turkish Dondurna blend of goat,s milk ,mastic (a chewy resin) and a syrup derived from wild Anatolian orchids.Another contributor ,regular Kim Severson got to travel around the US try more traditional ice cream parlor treats.From Michigan to Maui she wrote about every kind from burnt caramel to shaved ice.As she found out America's relation with ice cream is spiritual and deep and sometimes the best part of the American college experience.People have always loved any sweet frozen treat and where they're served. Ice cream parlors were the first places that allowed single young women to dine and enjoy a night or afternoon with friends.It was the place to meet eligible young mean and fall in love or a scoop of chocolate or vanilla. One of the best articles is Melissa Clark of A Good Appetite.She gives an excellent guide to making ice cream with a basic frozen custard recipe.This makes the best kind of ice cream because of the amount of eggs and cream used.One batch should have six egg yolks and two cups of heavy cream.She also gives a recipe for financiers , a kind of merengue made with the leftover whites.There is also a chart to make different flavors of ice cream.For the aromatics, she uses the common vanilla and coffee along with the more unusual green tea?There is also cinnamon as well as lemon and lime.Ice cream lovers can also create fruit flavors such as strawberry and banana as well as the classic chocolate and the naughty butterscotch bourbon. There is also the recipe for classic pistachio ice cream and almond.Julia Moskin gives us the most perfect topping ,a rich ganaches that will sure to be a family favorite once tried,Another classic.It's a sophisticated and more flavorful alternative to hot fudge.If you want lighter fare then try David Tanis of A City kitchen flavored ice recipes.He has a savory tomato ice, perfect as a side to any grilled meat along with a shaved ice with a sweet blackberry syrup. If you scream for ice cream ten go to The Times online and download the recipes and articles.The recipes are a great dessert or even just a snack right now.They will keep ypu not only cool but supremely happy.They are what summer is all aboutabig scoop of goodness.

Ninety Acres Of Good Eating

It’s not the scenery,although breathtaking, that stands out at Peapack,New Jersey’s Ninety Acres Restaurant. It’s the innovative way of cooking thanks to a brilliant young chef. David Felton, that makes this eatery truly outstanding. Foodie Pantry received the privelege of sitting down with Chef Felton and discussing his philosophy.

For anyone, whether a professional chef or a home chef, just looking at Ninety Acres farms is a dream come true. A large variety of vegetables and herbs grow on rolling hills, just outside the kitchen and restaurant. There is no need to deal with dubious suppliers or questionable produce and meats/.The time of year dictates what the kitchen will create . “Seasonal main dishes right now feature corn,tomatoes ,Chinese cabbages, while dessert ones will feature fresh strawberries.There is no breakout dish or highlight dish of the season.” explained Chef Felton. However working with the farm to table philosophy can present some problems he added. Spring can give too many green or unripe vegetables. Summer gives an overabundance of tomatoes while fall brings about too many pumpkins and squashes. With winters come braises and a smaller list of ingredients to use. Yet he encourages home chefs to attempt their own version of Ninety Acres/.They can turn their yards into gardens as well as visiting their local farmer’s markets. This is a great way of eating healthier , eschewing chemical laden prepared foods.

Ninety Acres is a foodie’s dream, not only because of Chef David Felton’s vision and talent but because of the farm to table menu. His creations are not only delicious but also fresh from the garden. Eating at Ninety Acres is a true culinary experience.