Protein Bars With A Flavor Kick

Protein bars can either taste too crunchy granola or like twigs. Not so with Unite, a new company out of Yorba Linda, California, They've come up with three flavors that's sure to make everyone happy. There's  PB &Jelly, Churros and Mexican Hot Chocolate. They are unusual too, in the sense that they're the world's first globally inspired flavors. Another unusual aspect? The main ingredients are dates, hemp seeds , nut butters and probiotic fibers, great for your gut.

How are the flavors? The best is the Mexican Hot Chocolate which has a layer of dark chocolate on the bottom.It has cinnamon too and the unexpected kick of hot chili. The Churro flavor has almonds and sweet vanilla with a dusting of cinnamon on top, exactly like the fried doughy treats.

The peanut butter has creamy peanut butter and little gobs of strawberry jam. All three are interesting, a bit intense for my taste but kids should love them. They're also moister than the average granola bar, and very chewy. thanks to the main ingredient being dates. The bars can be the perfect snack for backyard picnics and soccer games.The Churro and Mexican Hot Chocolate are only 190 calories a bar while the PB & Jelly is just 180 calories. There's no trans fat or cholesterol, so they're even good for adults watching their weight or trying to lose weight from being cooped up;

 A different spin would be cutting them up in small chunks and mixing them with either vanilla, chocolate or strawberry ice cream.

Try Unite's globally inspired protein bars. Have the PB & Jelly for a snack and Churro or Mexican Hot Chocolate for a different kind of dessert. They're a nice change up from the usual protein bars.

The New Face Of Waiting

Slowly but surely we will be able to return to our favorite restaurants. We all know how they'll be different. Will the dining out experience be the same?

 Regular contributor Kim Severson posed this question in her article in yesterday's New York Times Food section. As imagined she was ecstatic to eat at Chops, a steakhouse in the Buckhouse section of her native Atlanta. It was a night out, where she got her wedge salad, followed by a rib-eye steak and asparagus. She was a little put off by her waiter, Roberto Velasco wearing a mask. Yet this is the new normal and in a way  maybe it's better. Not just for the virus but for the protection from the usual colds and flus.There's also hand sanitizer prominently displayed. Diners were nine feet away from Ms Severson, which again is good. There's something about being crammed into a restaurant like sardines that can be off putting. You listen to their private conversations. They listen to yours. it kind of diminishes the whole dining out experience with friends. Other Atlanta restaurants are doing the same. Goldbergs, a famed Atlanta eatery that features New York favorites, also takes temperatures of both staff and diners.Another eatery has the servers change their gloves for every table.

Some restaurants are taking it one step further. Patrick O'Connell owner and chef of The Inn at Little Washington in Washington, Virginia has his restaurant filled to half capacity. The other half? Mannequins dressed in 1940's garb. It doesn't give the quaint restaurant an empty look, but still - will mannequins give it a creepy vibe? Especially dressed in fashions from the Second World War? Maybe the whimsy of it matches the menu, which is mostly fun regular and vegetarian amuse-bouches. The restaurant is also decorated in period piece wallpaper with fringed lamps overhead so the mannequins do kind of work. Some eateries are letting diners decide whether their servers should wear masks or not. Is this feasable? The Hillstone Restaurant Group thinks it is  for its' Texas servers only. It also has restaurants in forty-five other states, including New York City, so it does honor what state requirements are. Towns on Long Island, like Oyster Bay will have more outdoor dining , thanks to streets being closed for this.

The new normal for eating out may be the best normal. There will be no germy waiters leaning over you. There will be no overcrowding. Maybe we needed this all along, distanced dining with protected servers and cooks.

Glorious Grilled Chicken

Memorial Day is coming up and that means one thing  grilled food!!! There's something about the smoky flavor and the crunchy texture. Despite being home, there's something special about a cookout featuring chicken pieces. Another good aspect? Anyone from novice chef to master griller can create a tasty backyard chicken dinner.

Clare de Boer, the famed British chef and co-owner of the Italian restaurant, King wrote about this summer must eat for today's New York Times Food section. She also offers tips about creating an evenly cooked piece. Grilling chicken is a tough tightwalk. It's entirely different in an oven or a stove top. Add some butter or spices along with some lemon juice. It renders the meat tender and juicy which  equals delicious. A grill is not as forgiving. You can't just add a little more heat and liquid to change dry meat into something mouthwatering tender. There is no temperature control when you cook over coals. Home chefs have to be more agile and attentive. Keep in mind that it starts with basic butchery as Chef de Boer states.Even out the bird's thickness with something as simple as a rolling pin. Boneless breasts are best when leveled with it . For whole chickens with breast and bone then spatchcock, flatten and slash. Slashing provides peepholes that allows you to see if the piece is completely cooked.

Seasoning in advance is also a good thing. Chef de Boer gives a spatchcocked  chicken recipe that's zinged up with oregano and Calabrian chili flakes. You could also just salt them but only with bigger cuts. Smaller ones will turn into chicken jerky. Also temper the meat before cooking. In other words keep it out so it becomes rooms temperature. A room temperature one will cook faster than a cold one.Match the cut of the bird to the grill's temperature. This is the most important bit of info. Thin cuts like breasts prefer it hot which they can char quickly, while thicker cuts prefer it low and slow, meaning there should be a cool spot on the griil. Also don't fiddle with it. Wait until there's a crust then you can flip to your heart's content. How do you know when it's done? Chef de Boer recommends poking (!) it . It should feel like a ripe peach. Then it's just resting the chicken on a plate to cool the interior temp and save the juices. If it doesn't work out , then use barbecue sauces. Try some Greek yogurt out of the fridge, mixed with olive oil along with citrus and sauce as Chef de Boer does.

Go wild with grilling this weekend. Buy that chicken and grill it to crunchy, charred perfection. It's definitely a treat worth cooking and eating.

Treat Yourself To A Fun Dinner

By now we're all sick of all those lunches and suppers that feature beans. It's time to liven up meal time with fun and new recipes. That also includes dessert. we need to give ourselves a fun treat now and then.

Since it's getting close to Memorial Day, think hamburgers and hot dogs. Everyone love burgers with all the fixings. Go double and have two patties like your favorite fast food joints. Add sliced onions or better yet caramelized ones. Caramelizing is an easy process.It's just slowly cooking them in olive oil until the pieces turn a golden brown or tan. You could add butter and even balsamic vinegar for more flavor. Avocado slices or homemade guacamole can be layered on too. The bun should be buttered and then toasted on the grill for about three seconds. Hot dogs can also get the special treatment. Slices them and stuff with shredded cheddar. To make sure the dogs don't split either spear them with toothpicks or wrapped slices of bacon around them. You can do something similar with veggie burgers and dogs. There's vegan cheddar and also mozzarella. As for sides there's potato chips for a fun side or you can air fry them. Air fried chips starts with mandolining potatoes and then spritzing them with olive oil cooking spray. You can add some rosemary sprigs for more flavor.

Fruit is good for you but it can also be fun. Think banana  non dairy ice cream. Dr. Oz featured this on his show a few years back and it was a big hit. It's slicing banana slices and putting them in a freezer bag. It;'s then freezing them overnight and then blitzing them in a food chopper. The result is a creamy, low calorie dish that can be jazzed up with whipped cream and chocolate syrup. You can sub in non dairy whipped almond or coconut milk. Add M&M's or nuts if you want. Caramel apples are always fun. For a different take, air fry them with some cinnamon or plain and then dunk the crunchy slices  into caramel. Of course strawberries are big right now, There's nothing as decadent as strawberries dunked in any kind of chocolate, whether in syrup form or melted chips. You can do the same with blueberries and raspberries too. Of course you can also use fruit in tasty mocktails and cocktails.Think screwdrivers either using seltzers or vodka. Try Bellinis and mimosas with the addition of champagne , peach nectar or  fresh squeezed orange juice.

It's time for a fun treat. Liven up lunch, dinner or even dessert. You deserve it.

A Taste Of To Go

Most of us are fed up with home cooking. Let's face it two months of isolation , forage food shopping and cooking non stop is wearing. There's something about eating out - well the new eating out.

I know the lure of take out is strong. There's something about someone else cooking burgers and fries that's tempting. Yes, the restaurants are closed , at least in my state, New Jersey until June 1st. However take out and drive through are going strong. Even getting a soup at Panera, which I did yesterday for lunch was great. I'd forgotten about how good their tomato soup was, even a small cup of it. The accompanying mini loaf of French bread was much appreciated too.Of course the day was too nice and I was itching to go out in the late afternoon. That's when Popeyes called. Luckily one of the ones by me has opened their lobby which means that there's no waiting on the long line for take out. The food, especially their chicken sandwich is still super popular. People want it, quarantine or not. However there is a long wait once you're indoors. There was no choice of soda - only Coke - fine - and no extras like barbecue sauce or honey mustard for the chicken tenders. Still, it was one of the best tasting chicken dinners ever.

If you really have that itch for take out - then take out. There's something great about a freshly made pizza with homemade tomato sauce and tons of gooey cheese. Creating homemade sauce and pasta was probably fulfilling a month ago. Now it's a chore. Treat yourself and your family to your local pastaria's scratch made angel hair or ravioli. They usually include salad, bread  and sometimes soup and even dessert. It's still a filling  and delicious meal but without all the forage shopping and headache of making everything. As the weather gets warmer, there's a need for the beach. Take advantage of the seafood restaurants there. There's something about a fresh lobster or crab dinner with all the trimmings, like melted butter and a side of cole slaw. Take advantage of the freshly made clam chowder too which tastes soooo much better than the canned stuff. Also take advantage of the fish and chips. Again , the fresh made is so much better than the frozen stuff. Restaurant's like Bahr's in the New Jersey town of Atlantic Highlands can bring your dinner and a cocktail out to your car. What more can you ask for?

This quarantine is getting to all of us. If you're tired of cooking. go out. Eat in the parking lot, far from the other cars. You'll feel better and happier.

Burgers And Buns For Your Barbecue

We need barbecues right now. There's something about grilling burgers and then putting them and all the fixings on them that's soothing. Patties on buns are the ultimate comfort food. Now there's a new cookbook that's all about the marriage of bun and burger. It's the perfect book for these times.

The appropriately named Gregory Berger wrote Buns & Burgers : Handcrafted Burgers From Top To Bottom (Mango Press 2020). This book has everything in it, from how Mr. Berger got into bread baking, which won him prizes at state fairs to vegan choices.The book starts with the chapter titled Tools which basically explains ingredients and equipment. The last is mostly for bun baking. He also has a page of tips for baking which is a boon for beginner bread makers.What is interesting is the Buy Versus Make page. Should you buy or make fillers such as ketchup - no - or mayo - if you want.He does give an easy pickle recipe that could be served at any barbecue or beach picnic. He also gives a recipe for Dijon style mustard. Mr. Berger also recommends going to the local butcher for meat instead of the grocery store and local farm for fresh, organic veggies.He is also a big advocate of bread being made without preservatives which are what his recipes are. The book starts off with simple recipes to more advanced ones. However you can mix the buns with the different burgers.There's also a fun ice cream burger at the end for a sweet dessert served on homemade mini cinnamon buns.

I love this book. There are so many non-vegan and vegan recipes. Beginner bakers and novice chefs can  start off with simple sesame milk buns and the classic burger to Greek pita bread and English muffins encasing Greek burgers and breakfast for dinner patties. There are some unusual ones too, sure to be the highlight of any backyard get together. Try black charcoal buns made with activated charcoal that  you can buy online at Amazon. The burgers topping them are rather unusual too.Cod flavored with basil and pine nuts, with the patties being topped with avocado, sweet pickle remoulade - the recipe is also in the book and mango slices. There is a recipe for soft pretzel buns that will be topped with a homemade nacho cheese burger. Mr. Berger also includes pickle jalapenos and a nacho cheese sauce made with smoked paprika! There are vegan burgers too. One is made from plantains, forbidden or black rice and sweet potatoes. It give it a Latin American vibe  as it's served on honey corn bread buns.nThere are also white bean and pea shoot ones along quinoa  with bean and corn burgers. The last is served on a sweet topped Dutch crunch bun. For those who love waffle burgers Mr. Berger has those too for a really different take on this classic sandwich.

Buns I Burgers :Handcrafted Burgers From Top To Bottom is a great book for these unsettling times. Make the ultimate comfort food, a hamburger om a bun, whether for lunch, dinner or even dessert! They're tasty and different, fun and soothing!

My Take On Moka Dupont

It was too good a recipe to pass up. Dorie Greenspan wrote up an interesting and what I thought was an easy take on a French icebox cake in last week's Sunday New York Times magazine. The ingredients were simple, Social Tea biscuits, sugar chocolate and sugar along with eggs and butter. I had to make it. What fun! Especially with the warm weather here.

I couldn't find Social Teas so I used  Leibniz butter cookies. I think they come close to the original ones used in 1950's France.They're also a little more buttery too than Social Teas.

These are soaked in espresso with a tablespoons of sugar which I omitted. I felt the French buttercream was too sweet already.

I used Aldi's brand Beaumont coffee. 

The icing was the hardest. I used Lindt's 90 per cent dark chocolate which is almost like Baker's chocolate.

This was broken and melted for one minute and a half in the microwave.

The recipe called for a stick of butter (it is French after all).Instead I used  a stick of Country Crock margarine.It's vegan and does taste like butter.

along with Vegg egg substitute

it calls for one egg with the yolk and the white separately whisked. However this is a vegan household so I used 1/8 th of  a teaspoon  and then fork whisked this with a tablespoon of water.

 It was added to the creamed butter and granulated sugar. The melted chocolate was then folded into all of this.

It's a very gritty , grainy butter cream.

These are the soaked biscuits ,in a casserole pan. Some fell apart.

Then it's layered with icing and cookies.

There was only one problem. The recipe calls for four layers of cookies which I had thanks to buying two packets. However I had to quickly made another batch of icing to accommodate the other two layers. Again I overbought the Lindt chocolate and quickly whipped up another batch.

This is it. A lot of work for a cake that's supposed to be easy to make. As for the taste.I like the fact the icing chilled to a buttery tasting fudge and I do like my choice of Leibniz biscuits just for their buttery taste. The espresso taste works well too. The only thing that does take getting used to is the grainy texture of the icing. 

This is my take on the famed Moka Dupont icebox cake. Would I make it again, knowing all the work involved? Maybe .It does taste yummy for a labor intensive treat.