Summer's Bounty Still Going Strong

Even though everyone is talking about fall,getting ready for school and Halloween (!) it is still summer.  There  is still time to cook outside and enjoy what's left of the warm weather bounty.Put away anything fallish  - at least for a few weeks.

Tomatoes are the most popular foods of the summer.. With the way our weather is nowadays, the red gems will be growing until October.Take advantage of them in any cooking method possible.One of the easiest and most delicious is pasta crudo. This is simply cut  fresh tomatoes mixed with olive oil, balsamic vinegar, and olive oil. It's a raw sauce that's "cooked'  when added to hot pasta.Another summer dish that's perfect for this transition period is ratatouille. This Provencale treat is making good use of tomatoes as well as any bumper crop zucchini and onions. Melissa Clark has elevated this recipe to resemble a prettily colored pie in her column A Good Appetite In Wednesday's New York Times' Food section.. Her take was a Southern tomato pie but amped up with caramelized onions and sliced eggplants. It's more of  rich quiche thanks to the egg and Gruyere cheese added.If you just like tomatoes, then make them Provencale . This is a skillet full of sliced tomatoes  sauteed in garlic and olive oil. The tomatoes have generous mounds of spiced breadcrumbs on them.There is also tomato jam for those who want a spicy condiment to their meats and veggies. It's an easy cook, with boiling and simmering Roma tomatoes with such spices as cumin, cinnamon, ginger, and cloves.

Many home gardeners are also reaping those ripe squashes and zucchini right now too. One of the easiest recipe is sauteed squash coins that make a great side to grilled chicken and fish.It's just simply slicing the gourds into half inch thick rounds and sauteing them in a mix of olive oil,butter and minced garlic. Kids will love zucchini boats, the perfect meal after an exhausting first day of school. Make them really fun by adding a lasagna filling with a ready made tomato sauce.It's just scooping out the squash's middle after they've been cut in half, leaving a quarter of an inch of flesh on all sides. After brushing the boats with olive oil. it;'s just layering on the cheese,store bought sauce and ground beef or tofu. The boats can also have a Mexican twist by subbing in the sauce with such spices as chili powder, cilantro and cumin. There may be some peppers growing yet in your garden. These make great snacks, when they're sliced and  deseeded however they're great stuffed with rice and ground beef.Hollow them out , and also add tomato sauce along with Worcester sauce.Garlic and onion powder are added to give it zing.

Don't follow the rest of the crowd.It's still summer. There's still time to enjoy the bounty of this glorious season.

Move Over Red Delicious

There's a new star on the fall cooking horizon - the Gala apple. It's dethroned America's favorite apple the Red Delicious. Yet is it as tasty and versatile as the other? More important can you cook and bake with it? Is it as versatile as other apples?.

This was a subject in today's New York Times news section, by Niraj Choksi, today where the Red Delicious was parsed out analyzed.It seems consumers are disenchanted with its' mild taste and mealy texture, People want something more vibrant in flavor and mouth feel. Galas have a sweeter flavor and a crispier, crunchier texture.Apple  lovers,  home chefs and bakers want one that will be appealing and vibrant.There is another prediction that the Galas will be deththoned by the newest apple on the tree - the Honeycrisp. number five on the most popular  list  -which has only been on the market for thirty years. The tart and sassy Granny Smiths are number three on the list followed by Fuji . The R ed Delicious has been around since the late 1890's, a hybrid evolved from European apple trees.Its' cultivator ,Jesse Hiatt, an Iowa farmer was initially reluctant to grow it ,allowing one tree to thrive on his property.He entered the fruit, which he called Hawkeye into an apple competition and won, He ultimately sold the rights to the Stark Brothers, the contest's hosts . They renamed it Delicious. The red came about to differentiate from the West Virginia Golden Delicious.

For decades the Red Delicious was the star of the fruit world. It was pleasing to look at, with its' distinctive and five pointed base.It became a symbol of America and schools.appearing on all sorts of Americana kitsch. However people were growing dissatisfied with its' mild flavor and limited usage. This is another reason  why the Galas are gaining in popularity is that they're better suited to apple based dishes such as applesauce and homemade juices.Both are OK for snacking although kids may prefer the Galas strong sweetness. Both are juicy and would go well in salads.The Gala is more colorful with its' skin a blend of  yellow and red swirled with pink and orange spots. This would make ti stand out in any tossed green dish.For those who are loyal to the Red Delicious, there are several recipes that highlight their taste.Try them as crispy fritters dusted with cinnamon and sugar or in a buttery, crunchy crisp. Granted, they don't have the impact of say Granny Smith apples when paired with caramel  but the slices are still good dipped in it. They can also be dipped in marscapone cheese, spiked with nutmeg.Red delicious can also go the savory route when sharing a plate with pork chops

Will the Red Delicious apple ever be number one again? Maybe- of cultivators can improve on its' taste or texture. It could even come in on its'own again once people tire of the upstart Gala variety.

Restaurant Season

There's nothing like late summer in New York City. There's an anticipatory air as a new season ushers in the arts sports and , of course eating. There is a whole slew of new eateries along with some interesting new dishes and creative chefs flexing their culinary talents.

This keeper issue has the spotlight on so many different restaurants, from Nigerian to British country classic. Food section greats such as Florence Fabricant and Julia Moskin went not only to eat and review but also to talk to the chefs themselves. What is happening on the New York dining scene these days? For starters Manhattan isn't the only borough with good eats. Hipster outposts such as Greenpoint in Brooklyn and Queens will be hosting new dining spots. Yes the heart of the city still has some interesting choices.One area, once considered a city dead zone for dining, is the upper west side. A Food section staple, Florence Fabricant got to explore some eateries there/ famed chef,Marco Canora is opening a branch of his famed Brodo, a take out dedicated to selling nothing but bone broths. Leonti, operated by chef Adam Leonti, who worked at the esteemed Vetri in Philadelphia. His place will feature a sparse menu consisting of a pasta of the day plus four main dishes such as black bass with crushed tomatoes. There will also be a seafood restaurant, The Flying Fisherman, with dishes by chef Juan Carlos Landazuri. It's also owned with Jeremy Wladis and will have an adjunct take out, Fish on the Fly which features lobster rolls.

The globe is represented in the city too. British chefs are making an impact on the way New Yorkers and tourists eat. Bluebird London, at the Time Warner Building, where the restaurant Voce was, offers such contemporary interpretations of classic British dishes such as Cornish chicken pot pie, fish and chips and classic roasts. D&D and Rhubarb, two London staples  will be making their debuts here along with the famed chop house Hawksmoor. Senegal cuisine will be the cuisine to talk about thanks to Chef Pierre Thian.  His restaurant, Teranga, the Wolof or Senegalese word for hospitality will feature natural dishes made with sorghum and millet.along with vegetable laden stews. His menu will highlight completely vegan and gluten free choices as well.Hipsters cannot function without a brewery and there a few  new ones that will become regular meeting places for them.Jeppe Jarnit-Bjergso has opened up Evil Twin brewing New York City.It will have three venues to sip. There will be an intimate indoor bar, a gravel lined beer garden and a large year round greenhouse.A permanent food truck from Fette Sau will offer such tasty treats as smoked brisket and more. The season will also feature a new restaurant from Ian Schrager and Zabar's heir Oliver Zabar, with his restaurant Devon, named for his mom.

New York and its boroughs are magical in late summer. Enjoy a day or night at a great restaurant . The choices are wide and varied.

Grill Clean

The grill is one of the most used cooking appliances of the summer. As the season is more or less winding down, it's time to start scrubbing off all that char and grease if you haven't already. Give  it that sparkling pre season look after being used so much.

The first question home grillers ask is what kind of cleaning solution should I use. You could go natural or pre made sprays.That's up to you, and just how messy your grill is. Many people swear by vinegar which does an excellent job of stripping the bars of any charred orts and baked on grease.It also doesn't leave behind any harmful residue that can can get on your food and make you and your family sick. The best vinegar to use is either white or distilled vinegar or the apple cider one. Mix one cup of water to one cup of vinegar and pour into a spray bottle. Some home chefs prefer using just lemon juice. It can be combined with everyday salt (use Morton's  not the expensive sea salt) to create a cleansing scrub. Combine one tablespoon of salt with the juice of two lemons and then rub over the grate. Wash off with a wet rag.If your grill needs some serious cleaning then go with a spray or solution, Some of the better ones are Goo Gone which thoroughly cleans grates along with Weiman barbecue grill cleaner. This one cones with a reusable scrub pad and handler.

How do you clean a grill?  First of all, make sure that all the dials are shut off. You don't want to accidentally set yourself on fire, especially if you're cleaning with a manufactured solution or ammonia. Also turn off and disconnect the propane tank. Loosely cover the heating elements with a big piece of tin foil. Use a grill brush to scrub the insides walls above the elements and then remove the grill pan and empty out any residual grease into the trash. Drop the pan into a bucket of soapy water and let it soak.It's now time to clean the grate and rinse off the drip pan. Lean them against  the garage or fence and scrub them clean. Thoroughly rinse off with the hose. Now it's time to clean the elements. Toss the foil and scrub them with the brush. If your grill has a cabinet, open it and using a whisk brush, sweep  out any leaves or debris. Grab a few stainless steel wipes (these can be bought at your local supermarket), clean the grill's exterior and cabinet's interior.You can put the grill cover on to protect it from any atmospheric dirt.

As the barbecue season winds down, give your grill a thoroughly needed wash. It has been through a lot of cooking and mess. Let it shine with a good cleaning.

Cool School Night Dinners

Schools have either begun or will begin next week. Kids are going to be drained thanks to hot temps and long school days. Same thing goes for parents who have to make a rib sticking dinner in a steamy kitchen. The best bet for surviving - cook cool.

One of the easiest dishes to make on a hot day is salad. What is great bout it is there's really no set recipe.Add whatever you want , and that also includes extras and dressings.A hearty one is a chef's salad. Start with a buttery Bibb lettuce and then start tossing in what your family wants.Classic ones called for julienned strips of ham, chicken and roast beef, but you also try sliced turkey and Italian cold cuts such as mortadella and prosciutto. Cheeses also can be a part of .For some zip add Monterey Jack or a sharp cheddar.Also add slices of avocado and hard boiled eggs for more substance.Cherry or grape tomatoes add zing. Another fun and filling salad is taco. The only cooking is sauteing the ground beef with the spices . Mix with cheddar cheese and  sliced beefsteak tomatoes, and top with avocado slices. What dressing goes well with it? Catalina dressing which can be store bought or made  at home. You can also try a hot pepper vinaigrette . Just add red pepper flakes or a teaspoon of chili powder to a simple vinaigrette.

Don't be afraid to serve sandwiches at dinner. After all, they're the easiest to make, especially after a hot draining day.A hero is a fun dinner,a build your even more entertaining. Start out with a variety of long rolls, from white to whole wheat. Then lay out three or four different cold cuts. You can even include tuna in oil for some variety. A second layer can be slices of of tomatoes or peppers along with some crunchy lettuce such as iceberg or Romaine.Sprinkle with either a simple dressing, mayo, ketchup or mustard.For vegetarians, think of one just layered with tomatoes, slices of smoked mozzarella and a drizzle of both olive oil and balsamic vinegar. The third meal could be a cold soup.One of the most famous is gazpacho.It's a savory blend of tomato sauce,cucumbers  green bell peppers and white onions. Puree all these together in a blender along with garlic and lemon juice. a host of spices , from tarragon and basil to parsley. Sugar and vinegar are also added and the whole thing is refrigerated for two hours before serving.Vichyssoise is another mouth chiller.There is some cooking involved but it's just sweating the leeks and onions. Then it's just adding some potatoes and cream for its' signature silkiness.

School is starting but it's still summer. Have a cool meal for your time together.It'll feel refreshing and delicious - a perfect way to end a steamy school or work day.

Free Range Snacking

We're a society that's overly protective of or kids.There's not an hour of the day when they're not monitored. Instead of teaching them even a whit of independence, we  breathe down their necks. Yet there's one area where we tend to be ore free range - snacking.

There's a reason why childhood obesity is high here in the States and following right behind us is Britain. There are way too many snacks and temptations.We may fret who they're on line with which is valid - yet we tend to look the other way with treats. Granted, some obesity and extra pounds may be due to metabolism and genes however some of the blame has to go to snacking and the accessibility of junk food. Shopping lists may reflect our healthy choices and wishes yet kids, especially tweens will have other ideas. Many go for those bags of chips and something sweet to drink. Some, who have been raised on just relying on bottled water for hydration with stick with that. Yet , most kids , mimicking their elders , will glug down a Red Bull or some other highly caffeinated drink.Or they'll go for a large , sugary latte, laced with either chocolate or caramel syrup and topped with a large blob of whipped cream. Then there are the ice cream parlors such as Sixteen Handles where large scoops are encouraged along with covering them with calorie rich toppings such as whipped cream and candies.

So what's a parent to do? It sounds like the tritest answer ever but set a good example. Snack and eat healthy foods at all times. Yes, that hidden box of chocolates or Hostess cupcakes help during the rough times. Yet what happens when the kids catch you and think it's OK to go treat crazy when they get a bad grade or their team loses?Save the cakes and cupcakes for special times like birthdays and holidays. Emphasize that a sweet treat could mean a nice, cold plum, nectarine or peach plucked from the fridge.Also, even though this has been stated time and time again, make fruit fun. Have fruit kebabs where you can skewer strawberries with melon and pineapple chunks.Layer it with Greek yogurt and homemade sugar free granola for a tasty parfait. Introduce them to extra dark chocolate if they still crave it. Try the seventy to ninety per cent for the older kids. Younger ones can start out with semi sweet which is thirty-five per cent. Be warned though, - all chocolate contains caffeine and should be eaten sparingly. Once a week is fine.

We need to be more restrictive with our food censorship. As we try to filter  out all the bed elements in kids' live, we need to do the same with food and drink. It won't be easy , but then neither are the other aspects in a kid's life.

That First Lunchbox

Lunchboxes will always hold a special place in kids' hearts. Little ones facing a full school day need the comfort of a well stocked lunchbox. Unfortunately it sometimes has moms stumped, especially when their eldest is the first to being the full school day.

First, mothers shouldn't freak out. Pack what your kid likes, even if it is peanut butter and jelly sandwiches. For these and any other sammies, think about cutting them  out with cookie cutters or buying sandwich cutters. Pottery Barn has such shapes as bunnies and cats along with airplanes and trains.They're not expensive being priced anywhere from $2,50 to $7.50 a cutter. One thing to remember is that create sandwiches with whole wheat and/or whole grained breads. Everyone , from Panera  to Pepperidge Farm have some excellent ones. If moms are good with baking, then think about baking loaves, filled with oats, honey and love.Many little ones love wraps.These are fun to make and fun to eat. Have the little scholars help create them. Again ones made from whole wheat would be preferable however if your little gourmet prefers tomato basil or spinach herb , then use them. Again be creative with fillings. Shredded mozzarella, sliced tomatoes and pepperoni  can make for a wonderful cold pizza. Or try egg salad with just a hint of curry for something different.

Another fun idea is subbing the lunch box with a Bento one. This Japanese import - which can easily be bought at Target - is gaining in schoolyard popularity.It has four sections that can easily hold the main dish, along with veggies,fruit and a snack. Think string cheese or peanut butter with apple slices for protein along with grapes and carrots for sweet and crunchy sides. Another idea is hummus with pita chips,Pair with apple slices and celery chunks.If the kindergartener or first grader still wants a lunchbox with inside verve ,consider some fun alternatives. Try stackers, which is a Ritz cracker with a cut out slice of meat and topped with cheese Again use cookie or sandwich ones to cut out such meats as low sodium ham and turkey and cheeses such as a mild cheddar or American. To make them fancy, add a little blob of mayo topped with a pitted olive.Ants on a raft will definitely insure the  little one's popularity. This wild bite is nothing more than peanut butter spread on Saltines and topped with raisins Edible emojis  are a great lunches. Take rice cakes, smear cream cheese on them and create faces , from sliced vegetable bits such as grape tomatoes, peppers, carrots and celery.

Fill your little one's first lunchbox with memories of fun and good foods.They'll love what you've made. It'll be the talk of the lunchroom.