Your Apple Picking Picnic

Apple picking season is upon us. What's better than a fun family activity along with a picnic? It's a chance to enjoy fresh air, fun and food.

Before you go , check out the farm you've selected. Some, like Delicious Orchards in Colt's Neck, New Jersey has an entire store where you can pick up food for your outdoor meal. Buy rolls along with cold cuts for sandwiches and eat at the farm's picnic area. A few farms strictly forbid bringing food on the premises. If that's the case , there are usually scenic overlooks and parks nearby where you can eat. Research thoroughly before you go. Once you've decided, then think about what to bring. Sandwiches are always a great start. Use any cold cuts or create a carry along charcuterie platter. This can be a smaller version of what['s served at parties or lunches. Have three different kinds of cured meat, like salami , mortadella and sopprasutta along with a small loaf of crusty ciabatta bread. Add some olives and cheese cubes for the kids. Bring flavored mineral water such as San Pellegrino carbonated water for a refreshing change of pace.

Another open air idea is buying a whole roast chicken along with salads. This may be a bit more involved because you also  have to carry along containers and plates. Still, it's a nice idea and a bit different than just sandwiches and chips.The one good thing is that it's a whole meal eaten before everyone starts the physical work of scouting out trees and picking apples. No one wants to make or even go out for a full dinner after an afternoon of labor. Energy boosters are a must as bring alongs. It keeps the kids from lagging and they're a nice break for both young and old.Fruit roll ups are the best bet. They're easy to pack and store in pockets.Another handy one are the yogurt pouches and squeezers. These provide protein and are filling. Sunflower and pumpkin seeds are also tasty and chock full of vitamins. Of course there are the apples themselves.Just make sure you have water in the car to wash off whatever the farmers have sprayed on the fruit. Make sure you have plenty of chilled water. You'll be hot and thirsty out there under a late summer or early fall sun.

Have a fun weekend , picking apples with the family.Make it even more special with an outdoor lunch. Bring a picnic basket and enjoy the day - and time together!

Our Own Central Perk

Friends nostalgia is sweeping the country, especially here in the New York area. As we know, the beloved comedy was set in Manhattan and debuted this much a quarter of a century (gasp!!!) ago.Monica, Phoebe, Ross, Rachel, Chandler, and Joey hung out at a hip downtown coffee shop, Central Perk. It turns out there's one here in Bergen County, in Hasbrouck  Heights, New Jersey. It's the KTB  -Sean Ryan Coffee Shop , located at the southern end of the town's busy Main Street,

It is a trendy , eclectically decorated place, usually filled with Hasbrouck Heights (or the Heights as we locals call it) high schoolers. It's a great meeting place with a game cupboard - full of really neat ones like the classic Monopoly and Yahtzee. These are for all ages - and a great way of passing a rainy Saturday or Sunday afternoon.

The cafe also has poetry readings on Tuesday where young artists can showcase their work. The cafe also highlights jazz groups too for a night of good music and good coffee.

 There are cozy clusters like this, tables for two and longer, Baroque dining room tables surrounded by a variety of fancy, ornately carved dining room chairs. The decor reminds of the famed Raffiela's in lower Manhattan.

                                         These are some of the pastries they sell

There are plain and chocolate croissants as well as apple turnovers. Check out the generous crumb cake squares that can be shared. Individual cake slices as well as tiramisu  can also be bought.There is also a good variety of different macaroons, from chocolate ganache to red velvet.

 KTB also has a large variety of breakfast dishes such as omelets and French toast along with lunch dishes such as vegan and meat paninis and pitua bowls.

Of course being a coffee shop there is also a variety of coffees and teas. Their Arnold Palmer is perfect on a hot day, served in a mason jar, Southern style. Their cappuccino is huge, served in a cup , more of a bathtub.

The cappuccino was strong  - and generous. The macaroons, chocolate and red velvet were a bit too sweet - not what I 'm used to. It would be nice if KTB offered big and small cupcakes as well as different types of cookies too. Maybe their North Arlington branch has these. It would be worth visiting just to see what they have.

If you want your own version of Central Perk, then come to KTB in Hasbrouck Heights. Visit during the day for a quiet coffee or tea or head to it in the evening for jazz and poetry readings. It's a nice escape for you and your friends.

Rethinking Traditional Cuisines

One of the hallmarks of a good and creative chef is taking traditional recipes and giving them a new spin. Being this  daring means thinking outside the box. Chef Ann Kim has done this and with interesting results. Doing such has made her an up and coming bright star on the American culinary scene.

She was the subject of an extensive article in yesterday's New York Times section, written by Brett Anderson, restaurant critic and food writer. Chef Kim is a rebel of sorts, one with an interesting back story. Her family came from  South Korea and went to Columbia University. She didn't go the expected route of business, law, or medicine but chose acting instead. This did not go over well with her parents who disowned her for the choice. It did take off with Chef Kim landing parts in the most respected theater companies including Minneapolis' famed Guthrie Theater. Those paid off her student loans but left her feeling unfulfilled. Being Asian left her with limited and pigeon holed roles. Luckily she turned to  cooking . She referenced that turn of career in an emotional acceptance speech  when she won the James Beard award. Her first restaurant, eatery was Pizzeria Lola, a nod to her growing up  as one of the few Asians in a predominantly white suburb. This has fusion pies, with tomato sauce mixing with kim chi in her Lady Zaza pie and barbecue Korean beef ribs paired with arugula and scallions in another . Diners can finish with all American classics such as soft serve ice cream she and her sisters loved during their trips to McDonald's and chocolate chip cookies and milk.Her other pizzerias are Yong Joni and Hello, the last featuring New York slice and sandwich in Edina,  Minnesota

Now she is opening up Sooki and Mimi's , named for her maternal grandmother and her "adopted" American grandmother, mother of her white Minnesotan uncle. Mimi or Thelma Lange also sponsored the Kim family when they came from Korea in 1977. Her grandmother continued all the traditions including the culinary ones of making kimchi and gochujang, Korean chili paste. Mimi wanted Ms. Kim and her sister to do the opposite - assimilate. She took them to the orchestra and Children's Theater, along with reading books in their suburban town of Apple Valley. One would think the restaurant would be another fusion pizzeria No!!!! Chef Kim is opening up a taqueria inspired eatery thanks to her trip to Valle de Guadalup, Mexico. She tasted handmade heirloom blue corn tortillas that moved her to tears. The restaurant doesn't have a Latino sounding name , for fear of pigeonholing it and the menu will never be exclusively south of the border. She promises a dish with gravlax and lefse, Norwegian potato bread - a nod to the heavily Scandinavian population and possibly even churros - undoubtedly with a twist.

Chef Ann Kim's thinking outside the box has made her the country's most innovative chefs. Her new restaurant will surely be a hit. The dishes will be a marriage and salute to all sorts of different cuisines, from traditional to fusion.

Inclusion Dining

As a country we are more divided as ever - unlike how we were eighteen years ago. Tragedy brought us solidarity that was inclusive of everyone.We banded and bonded together, sharing hearts and help. We can still be more together - even if it's in the small act of eating out.

Here's a challenge to anyone out there, but especially here in the States. Eat at a restaurant whose cuisine is new to you. It can be any kind , from Ethiopian to American. It's a way of not only supporting your local businesses but also also expanding your and your family's palates. Nowadays it's easy , thanks to the internet. Should you read the Yelp or any other reviews? That's up to you. One, the site does point out an eatery's best dishes and what you should try. On the other hand, you may find a sour review or two. Ignore those. What some people may find not to their tastes may be fine for another.  The best way to glean info is to visit the restaurant's website, As we all know there will be the menus and some will even have the dishes explained along with the ingredients. It's a good way to show the kids what  they can order and pick out what may appeal to them before going. You can also try a take out before visiting there for a lunch and dinner. Get a sampler so favorites can be established.

Where should you go first?If you live near any big city or town, then you know there will be ethnic neighborhoods with restaurants catering to locals. These are probably the most authentic , with foods and beverages made exactly as they would be back home. I 'm fortunate to live only two towns away from Paterson, New Jersey. It has always been an ethnically diverse town thanks to the silk industry drawing in silk weavers from Piedmonte, Italy, Lyons, France and Damascus, Syria.The last is still a strong influence and thanks to it, discovered my new found love of Middle Eastern food. It's a city that has everything from Turkish and Syrian to South American. There are even a hot dog stands that have been there for almost 100 years and still family owned. What about the suburbs? Strip malls. These have some of the best privately owned cafes and restaurants from Indian to Taiwanese. They often have lunch time buffets where you can sample all their top dishes along with coupons in your local Val Pack. Take advantage of both.

A day our enemies thought would divide us brought us together. We should do the same now, even if it's trivial as trying out a new cuisine. It not only expands our palates but our hearts as well.

Easing Into Fall Cooking

 Don't put away the grill and cold salads just because a few leaves have fallen and school has started.It's still summer, albeit with slightly nippy mornings and evenings. It's just a matter of easing into fall cooking and combining the best of the two seasons.

There may still be warm days and evenings ahead. Go ahead and barbecue those cuts your family loves. You can still have chicken legs and hamburgers but add a fall spice like ground star anise , turmeric or sage. The last is an autumn staple, appearing mostly in Thanksgiving stuffing. Sage traditionally goes with poultry and smoked sage will infuse the chicken meat with a lovely ,  citrus-y note. Mix it with rosemary and add to any hamburger for a more autumnal spin on a hot weather classic. One fall dish, roast turkey can easily be cooked over wood chips.Use the breasts instead of the whole bird. For a bit more fun think about turkey legs.Don't fret over trying to find them. Most Wal-marts and Shop-Rites have them. Since the turkey flavor is so unique, just baste with melted butter, sea salt and freshly ground pepper. Just these alone will make for a nice crispy exterior. What to serve with it? You can buy jarred gravy or use any frozen stuff from the holidays. Add homemade stuffing and a salad featuring craisins  - dried cranberries for a tasty Saturday supper or Sunday lunch.

One fall comfort food is meat loaf. Unfortunately to cook or bake it, requires a hot oven which can be uncomfortable on a warm day.Luckily this is another recipe that is grill friendly. Spray the grill with non stick cooking spray so the loaf won't stick and get messy, You can even add half a cup of barbecue sauce to the  mix for a tangy bite. A fun spin would be serving sliced meat loaf on hamburger buns. Add the same fixings you would a regular hamburger.  Pile with bacon, tomatoes, and lettuce. Add onion slices and avocados or even a slice of sharp cheddar. Grilled foods call for salads. By now you're probably sick of the mayo soaked macaroni ones. Again use the grill to create tasty ones with a rich smoky flavor. Try late season corn and tomatoes for a flavorful one.It's easy to char both on a grill, then scrape the niblets off the ears. Mix with the tomatoes along with a tasty lime vinaigrette. If you want to make it more substantial, add the Mexican cheese, queso fresco which is like feta cheese and sliced avocado. A more fallish one is simply butter lettuce with apple slices and walnuts. Use different types like Fuji and Granny Smith for color and crunch. A simple apple cider vinaigrette works with this.

Ease into fall cooking by combining the ingredients of both seasons. Use and pair cool weather ingredients with hot weather techniques. It makes for tasty meals with both a summer and autumn vibe.

New Life For Old Food

How do you feel about buying food sold a day before its' sell by date? Would you be leery  and pass it up? Or buy it if it was offered at a really deep discount? That's the new question at European food stores.

Today's Monday New York Times Business section featured the article written by David Segal. The idea intrigued me. The one store,  The S-Market in Valila, Finland has what it calls a "happy hour". It doesn't revolved around half priced drinks but half priced merchandise. The only catch is that the  food usually gets discounted only hours before its' expiration date. Items that would be considered unsellable here in the States goes on sale at the nine hundred S-Market stores throughout Finland.It does make sense to try to  move it and avoid waste. According to the Food and Agriculture Organization of the United Nations one third of the food produced and packaged for human consumption is tossed. what a waste, considering there are soup kitchens and families, especially struggling ones who would appreciate affordable foods.This waste costs a whopping 680 billion dollars along with filling landfills with rotting , methane producing overage.

Luckily this isn't the case in most supermarkets here in the States. Stop & Shop offers day old and two day old veggie packs that still can be used in everything from salads and sides. The store also packages up cold cuts sliced from what's left of hams and London Broils along with what's left over from chicken and turkey breasts. There's a similar policy regarding their baked goods too. Some supermarkets and fast food chains will let workers take home what's left over from the day, whether free or with a very deep discount.A lot of times, however food pantries will get the nearly expired foods. A new concept is salvage grocery stores which sells what's known as "lightly expired" foods. There are cheaper pastas and even dairy products such as ice cream and butter.Of course there are frozen foods. As we all know they can last for months and even a year if they're properly stored.The only product that may be questionable is frozen dough. It does get tough and crusty with age. Hopefully the salvage grocery store will come to Europe. Right now there are the S-Market in Finland and REMA 1000 in Denmark which has cut down on buy three for the price of two bulk selling.  The last is the baby of Selina Juul, a Russian born Dane who is a champion of zero food waste. There are also apps  such as Too Good To Go which gives users discounts to 25,000 restaurants in eleven country.

Salavaged food will be much more than a trend. It will be a way of life as we all help to combat overage and the damage it does. Don't be leery of day old or lightly or almost expired foods. Just buy them.

Air Fryer Pigs In Sticky Blankets

The cookbook, Two Peas And Their Pod had a recipe for pigs in blankets. It inspired me to create my own vegan air fryer ones.

It starts with crescent rolls . Before you buy the roll, check the expiration date. I didn't and found that mine was only two weeks from expiring. .The dough turned out OK to eat but it was dry and crusty.

I used the Lightlife brand which is the closest to real hot dogs, and of course, Pilsbury crescent rolls,

You can see the crustiness which means old dough. Use a newer  or fresher tube.

It's then cutting the dogs in half and rolling them up in the entire triangle.

The yield was eight piggies in blankets .Some rolled out OK, some didn't. 

Here's the tricky part. Getting the time and temp right. I looked through a few web sites and decided to use my own judgement.

Four minutes - not enough

330 degrees F. what most of the websites recommended.

After four minutes, the piggies looked like this - a golden brown.

There was one problem. The bottoms were still raw and sticky. They had to be turned and air baked (?) for another three minutes.

They're a lovely golden brown here yet still the tiniest bit sticky. I did spray vegetable oil spray over the entire basket. The next time I 'll use the recommended cut out parchment paper. I think they'll be no stickiness and evenly baked bites.

The end result was tasty, especially with a dip of Grey Poupon mustard.

I loved the crusty ,crunchy blanket and the dogs were well cooked. I may try something like this with vegan chicken strips.

This is a fun weekend dish. Again, you can follow Two Peas And Their Pod Cookbook or any air fryer website. The result is a tasty vegan piggie in the sticky blanket.