Summer Hits The Food Section

Summertime and the living is easy The same with eating and drinking. It's a season of simplicity , with dishes that take seconds to make up and libations that are also a snap to mix. This was the main theme of today's New York Times Food section. All the columns, from a City Kitchen to The Pour reflect the lazy hazy days ahead.

Salads are a big summer recipe however Julia Moskin reconfigures it as something quite different.Instead of lettuce being torn to shreds and other veggies broken into pieces they are elegantly presented  as whole or larger pieces. This is similar to Italian antipasti where the veggies are served lightly dressed. Cold cuts and sliced meats are also added .Unlike antipasti though fruits are added. Put in figs, melons, mangos and cantaloupes to counter the savory  flavors of olives and grilled eggplants and zucchini.Ms. Moskin also suggests serving it with grilled garlic bread.which is the perfect accompaniment to this type of dish.Sam Sifton contributes a French summer classic beurre homard, lobster butter He takes lobster shells and cooks them with a stick of butter. This infuses the butter with the seafood's rich , silky flavor . It can be then used as a sauce for shrimp, more lobster or a truly decadent pasta co burro. There are also recipes for compound butter which has herb leaves and  champagne along with shallots and lemon or lime juice. The butter is not melted in this case, instead the other additions are blended in , using a fork.. Mr. Sifton also includes recipes for those summer classics marinade and rub, perfect for spedie. or kabobs.Melissa Clark contributes potato salad recipes with made with  different ingredients  from lemon and mint to kimchi.

Of course no summer meal is complete without dessert and drinks.Food regular contributor, Kim Severson includes two recipes,one is the classic fudgsicle.This was a hard one for her, however after some tinkering the pops turned out better than the kind bought from the ice cream truck,, She uses both good quality chocolate and cocoa powder. Whole cream is added for density and lushness. The secret to a good homemade popsicle is emulsion, a perfect blend of the chocolate and the boiled milk,cream nd sugar mixture. It can be poured into Dixie  cups for a homey nostalgic feel or cute silicon molds. Her second recipe is for shrub a curious drink from 18th Century England. It's a tart fruity drink made with vinegar(!) and different fruit. YOu can add tonic or seltzer for bubble and fizz. Shrubs are also a good way to get rid of bruised or old fruit too. It would pair well with the second summer dessert recipe,Melissa Clark's ricotta tart. This makes for a crisp and creamy base for the season;s fruit harvests.The cuust is like an crunchy almond laced shortbread while the filling is a satiny light tasting custard, flavored with honey and cinnamon.It is good on it';s own but great with a topping of fresh peaches, berries or cherries.

Summer is upon us and with it , some tasty foods and drink.Try these dishes to liven up a lazy Sunday barbecue or weeknight dinner. Enjoy them under a sultry summer sun or warm starry evening.

Much More Than Peanuts And Crackerjack

Going to a ballgame is more than just watching a favorite team play, and hoping they'll win.It's become the ultimate food experience with a variety of different snack's treats and even meals. Baseball fan foodies can buy all sorts of interesting and tasty creations.It's not just peanuts and crackerjack. It's chicken and waffles or sliced brisket.

New author,Bennet Jacobstein wrote a comprehensive guide to ballpark fare cross the country the country and Canada. His wife Deborah  L Jacobstein contributed the mouth watering pictures of different dishes and snacks.in The Joy Of Ballpark Food: From Hot Dogs To Haute Cuisine (Ballpark Food Publications)It starts off with the history of those two park staples, Crackerjack and peanuts and why they became so popular. Mr. Jacobstein incudes pictures of old menus from a variety of parks and it's interesting to see the transition from the basic to the gourmet fare of today.it started with English born Harry Stevens who was the first to start a concession stand in Cincinnati. Ohio. One of the first cooked foods was the hot dog.It was perfectly suited to fans who wanted a quick hand held snack while rooting for their favorite teams.It was easy to cook up - usually by boiling-  and served in a bun. There were  no knives or forks to fuss with  either.Years later hamburgers and steak sandwiches were added as were ice cream and beer.

The Eighties and Nineties changed all that. Ethnic foods cam e in, influenced by the  neighborhoods surrounding them. Miami 's Marlin's Park does have hot dogs but it also offers ceviche , lime cooked seafood and Cuban sandwich, a type of Panini that features pork and ham.Atlanta's Turmer Field gives fans that southern classic  - chicken waffles.They  also sell hot dogs smothered in Vidalia onions, grown almost exclusively in that state.Fenway Park has a variety of seafood from their Legal Seafood stand, the chain restaurant originating in the area.LA's Dodger Stadium may offer dogs and burgers but they also carry Mexican style corn on the cob, eliote.There are also sweets. After all you need to top off those cheese fries and pastrami sandwiches with a dessert.Most ballparks have a variety of ices and ice creams to choose from but foodie fans can also nosh on funnel cake in Philly and cannoli in New York. Mr. Jacobstein even lists the ballparks that sell vegan fare, from soy hot dogs and hamburgers to salads and veggie centered meals.

This is a must have book for baseball loving foodies. The Joy Of Ballpark Food:From Hot Dogs To Haute Cuisine give not only the history of those peanuts and Crackerjack but also gives a comprehensive guide to good eating in America's ballparks.

Stepping Up Those Sides

Now that it's picnic and barbecue season, it's time to bring out those sides. Ribs and sandwiches call  for an accompaniment of salads and slaws - and everything in between. Yet these can get boring - even cloying.It's time to shake them up and  make them a little more zestier.

Cole slaw is a big hit right now. It's a snap to whip up and goes with everything from hamburgers to kebobs to heroes. Yet a simple mayo one can be a snore , especially if it's made with run of the mill mayonnaise. Zing it up with some tarragon  or even the addition of sliced radishes. These add bite and color along with a nice crunch. Apple slaw is something different and would work well with grilled pork chops. You still need the cabbage but also both Granny Smith and any kind of red apple is used too. A pinch of brown sugar can be added along with some red peppers.Cole slaw can be made with a vinaigrette too. In fact this is lighter and much more tastier version  being lower in calories. To give it a little lift try a flavored vinegar such as a pomegranate or blueberry infused one.You could also add coarsely ground peppercorns to give it a little heat as well. Tomato salad is another warm weather fave. This can be made a variety of ways, from just simply slice tomatoes with oil and garlic to a Neapolitan bread salad which features chunks of marinated Italian bread and tomatoes slices or quarters. This is a great side to any steak or even fish.

Bean salads are a picnic must.Every year the family recipe is trotted out.This is usually a mix of kidney,green and wax beans.It's then drenched with  a sweetened oil and vinegar dressing poured on top  and then left in the fridge to marinate for a few hours. The result is an often soggy , overly sugared side that has little or no appeal. Instead mix up the recipe. Have a Mediterranean style salad with the kidney beans now being mixed with garbanzo and cannellini beans. Keep the oil and vinegar but nix the sugar. Add a good dose of both oregano and rosemary. You can even serve it on grilled Italian bread for a kind of bruschetta.String bean salad is another picnic and barbecue chestnut that ought to be reinvented - and it can. Use balsamic vinegar this time ,instead of the traditional red wine for dressing.,Toss in some chopped onions or shallots and then sprinkle some freshly ground Parmesan on as a finishing touch. For a more Gallic spin just serve the green beans with a punchy Dijon dressing.This is just simply Dijon mustard thinned with olive oil and some capers Dress the beans while they're still hot so that the dressing clings to them. Cherry tomatoes can be added for color and more flavor.

Sides don't have to be boring. Liven them up for an interesting picnic or barbecue. They'll add zest and flavor to a traditional cookout

Summer cooking Classes

No one likes summer school. Even the summer college courses attract a small but loyal crowd who want to finish their degrees in three years. However there's are classes everyone loves - cooking and baking classes. It's a great way of spending a vacation or just an evening learning new things.

Research the course and school before signing up. It may have specific courses or general. Also consider the tuition and if you can get some kind of financial help.Another is gauging your skills. If you're a whiz at cooking and baking then think about the more complicated intermediate and advanced courses. Of course, the school's location plays a big part of it. No one wants to drive over an hour. You'll be too tired when the class starts. Factor in  your available days too. If you have a busy social life, a Friday or Saturday night cooking class may not be for you. A better choice would be one on a Saturday morning or afternoon. An evening course is perfect if you have the time after work.It's a great way to unwind and meet other cooking and baking enthusiasts.A fun idea is having cooking classes in your home.Some instructors can organize them, using your kitchen and implements if you can get together a minimum of four people. This kind of course sometimes include shopping field trips as well as tasting tours.

Many hard core foodies schedule their vacations around famed overseas cooking schools.Again there are questions to ask what ethnic foods inspire you? Where would you like to travel?Most foodies usually head towards the Italian and French cooking schools however there are also schools in London ,Istanbul and Ballymaloe Ireland. Being in a big city like London , Paris , Rome or Milan can open up opportunities to meet famous and celebrity chefs as well as side trips to world famous restaurants. Studying overseas also opens home chefs up to how certain dishes must be cooked and served.It also broadens one,s horizons as far as culture and living abroad.Some schools such as Ballymaloe Cookery School offer a twelve week course which is a good chunk out of the year.Another idea is a cooking vacation which combines the best of a holiday with lessons.These are global and you could take a cooking vacation in Umbria where you'll learn the best of Italian cooking to Vietnam where you'll pick up interesting tips as well as visiting the many markets in Ho ChiMinh City. Cake  lovers can even take a bake-cation where they head to Italy and France to learn to create mazing , mouthwatering breads and pastries.These vacations can run to four days to two weeks in length.

Summer is not usually the time for learning. Yet if you do have free time , think about taking a cooking class. It can be a fun and interesting kind of summer school.

Party Time What Works For You

It's mid May and that means one thing - the start of the warm weather party season! This is the season for celebrating whether a new grad or an impending wedding or child. Each gathering should be special and unique.It's easy to do, all you need is imagination and creativity.

College graduations abound right now. What would make any stand out? Customizing it to the grad;s tastes. If he or she like chili', then think about a Texan do . Serve up the dish along with chili burgers  with sides of freshly roasted corn and corn bread.Put up large pots of baked beans and potato salads. A Mexican themed one is not only easy but fun.. Taco and fajita bars can be set up, featuring, beef, chicken and tofu. Bowls of homemade guacamole - super easy to make and tortilla chips can be set up on the tables.drinks could range from Coronas with lime to virgin margeritas. Dessert can be a chocolate  mole cake or cupcakes, spiked with  ancho peppers.Another idea is an international theme. Pass around trays of Indian samosas and Chinese spring rolls along with bruschetta and gravlax.If the ex-student spent a semester abroad , then center the grad party around the food of the country visited.If the grad spent time in Greece, then make sure there is spanakopita, spinach pie and moussaka. For someone who studied in Madrid or Barcelona, then think paella and tapas as a nice reminder of both the food and the culture.

May is the month for bridal and baby showers too., Most of these are usually brunches served in a local restaurant.This is OK, but really nothing special. .If it is a small affair then think about having it at home. Nothing beats a small, intimate party where everyone can take their shoes off and relax. It can be catered but a better idea is designating two cooks who can whip up omelets and Eggs Benedict. These alone along with a small salad make for a lovely and light late breakfast. As for dessert , think a small cake and maccarons. .If it's a baby shower bake a reveal cake. This new phenomenon involves  contacting the doctor or midwife first for the baby's sex and then baking a pink or blue cake with white frosting.The mother to be finds out as she cuts the first slice. Another idea is baking vanilla and chocolate cupcakes and icing them with pink and blue icing. The party thrower can go the folksy route with everyone bringing designated dishes such as main dish, sides, salads and desserts. Each has to be a family recipe with a written version attached. Not only is this a sweet throwback to a more innocent time, it also is a handmade gift of various recipes.This would be perfect for a kitchen shower where all the gifts are related to cooking.

May is the time for planning all sorts of parties, Make them stand out with good home made food, and themes. They will be throroughly enjoyed - and remembered for a long time to come.

Squid Making A Better Calamari And Roast

Squid can take some getting used to, taste and texturewise. One of the best ways to become acclimated with this seafood classic is trying it as calamari. No, not those overly salty rings that most sports bars sell, but a light crispy kind There are other ways to enjoy them as well from stuffed to roasted.

David Tanis devoted his entire A City Kitchen column to them in yesterday's New York Times Food section. Most people have only had squid cut into rings , then battered dipped and fried.This calamari is usually dipped into a strongly spiced marinara sauce, masking the sea creature's flavor. The best intro to squid as Mr. Tanis recommends is an Italian restaurant with it being part of a fritto misto. there it will have a light, almost tempura like coating and be served with only fresh lemon and salt. Surprisingly enough Thai restaurants also offer squid but it is usually stir fried and spiced up with ginger and chile peppers.Baby squid can be fried whole as they do in Spain These are called chipirones and they're  are like an elegant cousin to calamari.Neophytes should buy fresh squid, ones with a fresh ocean scent with a shiny, plump bodies They shouldn't be flat or deflated. Also they come with a purplish gray  membrane or hood that can be removed.

Home chefs should start with simple recipes first. Squid can be roasted in the oven with a bit of olive oil and garlic.This is easy , with the squid being cut and laid flat on a roasting pan.It can also be braised in either a hearty tomato or red wine sauce.The fish  can also  be stewed in is' own ink and serve over rice as a paella nero or black rice. Mr. Tanis gives a Sicilian classic calamari ripiene or stuffed squid.It is filled with a savory bread crumb filling that he punches up with the addition of chard, fennel  anchovy pecorino and pine nuts. Fennel seeds and oregano are what give the stuffing and squid an nice herbal taste. You can use toothpicks to keep the stuffing in but it really isn't necessary. Mr. Tanis als recommends getting the tentacles too , as these are good roasted.A good drink with it is Etna Bianco a crisp Sicilian white wine or even a good sherry.


Home chefs should be introduced to this versatile sea creature. It can be made a variety of different ways from the crispy calamari to stuffed with herbs and bread crumbs. Serve it this season for something tasty and out of the ordinary.

Quick And Simple Homemade Pasta

Homemade pasta is one of life's best things.It is pure heaven to eat with a simple burro or butter sauce or a rich tomato marinara. Unfortunately many home chefs shy away from creating their own spaghetti or ravioli because they feel pasta is difficult to make. That's a myth.it;s actually one of the easiest to whip up.

Melissa Clark tackled this in her A Good Appetite column in today's New York Times Food section.Homemade pasta doesn't require any fancy gadgets to be made , let alone a pasta maker. In fact all home chefs need are flour, eggs olive oil and kosher salt. That's it. Surprisingly the weather does play a part in creating the perfect batch of noodles.Humidity  can effect the dough  as does the season, however if you want to make pasta from scratch in July or January , do so.
However when your skin is dry in January then  your dough will be too.. Making it on a hot and sticky summer day  may result in a sticky kind of paste. You'll need extra flour then to create a satiny and smooth kind of texture.  Another factor in the dough's success is the age of the flour.Also for a better flavor and texture it pays to get the Italian .00 flour but you can use regular flour too.Bread flour will do but it will give you a slightly coarser pasta. It will increase the dough's elasticity and make it springier and thicker. Ms. Clark recommends this if you want to have pasta arrabiata which can stand up to the spicy pepper sauce.It can also be used for heavier pasta dishes like lasagna which requires larger pieces or sheets.

The key to a delicious scratch pasta are the eggs. Ms Clark recommends using two whole eggs plus three yolks. This gives the finished product a deep golden color and an almost buttery flavor.You could make it with just all yolks. The pasta will be rich tasting but the dough will be very soft. The  protein in the whites can give it a bit of a chew and make it easier to work with. Adding olive oil gives the pasta both fat and flavor.along with suppleness. A few drops of water can correct the texture , making a dry dough a bit more flexible. However keep in mind that too much water give you mushy noodles.As much as some home chefs don't; like adding salt , it is necessary here.It not only adds to the flavor but also strengthens the gluten , adding elasticity  and structure.Many commercial chefs mix the pasta dough with their hands however you can use an electric mixer/Ms. Clark prefers and recommends a food processor fitted with a metal blade. This is the fastest way to mix the dough. A well mixed dough should  come together when you press it in your hand , evenly moist not wet and sticky..it should have a satiny feel after being kneaded into a ball.. Roll it out on a lightly floured surface and then feed it through a pasta machine. You can also cut the dough  into noodles using a knife too. cook as you would commercial pasta in boiling salted water for one to three minutes.

Nothing beats pasta made from scratch. It's easy to make and ca be whipped up in  just an hour before dinner. Try a batch today with your favorite sauce and experience sheer heaven.