It has been a strange summer with restrictions on both coasts along with shark sightings off of New York's Long Island. Yet we can still celebrate summer with the foods and treats we love so well.
August is the time of so many harvests.Tomatoes are still in abundance. Nothing says summer than a tomato and mayo sandwich on white bread. You could give this classic a Mediterranean twist by replacing the mayonnaise with olive oil and a good sprinkle of oregano. Of course this calls for a heartier bread such as Italian or French.Another summer favorite is Neopolitan bread salad or panzanella which calls for tomatoes , cucumbers and onions. Another summer favorite is corn. Grilled corn with seasoned butter is a summer staple and one of the best sides. Lemon or herbed butter works as does honey butter. Add some flaky seas salt and fresh ground pepper for bite. Unfortunately most of the peach orchards are closed to families right now. You can still buy baskets of them at local farms and your supermarket. A plain one is good just on it's own but you can also slice and peel them for crumbles and pies. You could also make a peach sundae by splitting one in half and pitting it.Add vanilla ice cream and top with honey and toasted oats.
Boardwalk foods have always been a summer must.Some are open and take advantage of what they have to offer. A typical favorite is fried clams. You can make these at home using corn flour and cayenne pepper.Sausage and pepper sandwiches are another seaside must eat, especially in New Jersey. Use fresh green peppers and any kind of sausage from sage to vegan and fry up together. Core and julienne the peppers and then saute in oil. Add the sausages along with salt and pepper. Generously heap onto hoagie rolls. Cotton candy and candy apples are what really make those Boardwalk trips memorable.If you can go just for those however you can easily get them at home. Amazon has the best array of them , ranging from $57.00 to $400 in price. Get the most affordable along with the flavored sugars and cones. If you have qualms about making it, watch the many YouTube how tos on how to use the machine and swirl the floss onto the cones. Candy apples can be bought on line at Nandy's Candy's of Jacksonville ,Mississippi if you can't make it to your favorite boardwalk. You can also make the coating at home using light corn syrup, granulated sugar and red food coloring.It's boiling all three into a syrup and then dipping the apples into them. You could add coconut flakes the way the boardwalk stands do.
It's the summer and despite it all , it's a time to enjoy hot weather favorites. Grab that buttery ear of corn or chomp into that candy apple. It's all part of the fun that's the season.
Saturday, August 1, 2020
Friday, July 31, 2020
Salad Spins
We're probably all sick of salads right now. They were fresh and exciting a few weeks ago, a welcome relief from heavier meals. Now they're becoming a bit pedestrian - with the same ingredients.It's times to change things up a bit with this classic summer dish.
One of the basics of any salad is the right kind of green. Most home chefs settle for iceberg or Romaine. These are fine but you could liven them up with dandelion greens foraged from your backyard or curly endive also known as frisee. Some grocery stores have lamb's lettuce or mache. This can even be grown in your garden. Another garden grown rarity is speckled lettuce that has red tips and a buttery taste. You could add the burgundy colored red lettuce for flair and flavor. This would be good with other lettuces and red cabbage for a truly colorful bite. if you want something tart but interesting then try tatsoi, a popular Asian green with a mustardy taste. A really different variation came from the New York Times Food section on Wednesday. Angela DiMayuga, the executive chef at Mission Chinese Food New York came up with this cherry salad that has charred scallions and pistachios in it. For another spin the issue also had a cucumber salad from Chef Yewande Komolafe. It has mint and dill in it yogurt dressing
Unusual dressings also give a salad zing. Chef Komolafe's dressing has fried coriander and cumin which is sure to give any bowl of greens zing. There's also Greek yogurt included - always the perfect base - mixed with other herbs such as mint dill and parsley. Another must add in is the Middle Eastern za-atar. This on it's own, mixed with olive oil is a great dips for veggies and pita crisps.It has a lemony, herbal flavor and a crunchy texture. Add some to a cucumber or a baby greens salad. A tablespoon or two should infuse the oil quite well. Fruits have always been a component of dressings. Try raspberries with honey and Greek yogurt. The raspberries are cooked first. then strained to eliminate the pulp and seeds. The syrup can also be used for topping. ice cream too. Balsamic vinegar and blueberries are usually not paired however they do work in a dressing. Honey is also added for sweetness to counteract the vinegar's tanginess.Lemon juice , salt and pepper balance it out. An elegant one with a twist is lavender. Combine dried lavender blossoms with grain mustard, honey, lime olive oil and apple cider vinegar. Add garlic for more flavor. Serve this with fresh field greens , sprinkled with edible. nasturtium petals,
It's time to give salads a fresh redoing. Either go with unusual greens or dressings with zing.It'll make for a tasty meal or side.
One of the basics of any salad is the right kind of green. Most home chefs settle for iceberg or Romaine. These are fine but you could liven them up with dandelion greens foraged from your backyard or curly endive also known as frisee. Some grocery stores have lamb's lettuce or mache. This can even be grown in your garden. Another garden grown rarity is speckled lettuce that has red tips and a buttery taste. You could add the burgundy colored red lettuce for flair and flavor. This would be good with other lettuces and red cabbage for a truly colorful bite. if you want something tart but interesting then try tatsoi, a popular Asian green with a mustardy taste. A really different variation came from the New York Times Food section on Wednesday. Angela DiMayuga, the executive chef at Mission Chinese Food New York came up with this cherry salad that has charred scallions and pistachios in it. For another spin the issue also had a cucumber salad from Chef Yewande Komolafe. It has mint and dill in it yogurt dressing
Unusual dressings also give a salad zing. Chef Komolafe's dressing has fried coriander and cumin which is sure to give any bowl of greens zing. There's also Greek yogurt included - always the perfect base - mixed with other herbs such as mint dill and parsley. Another must add in is the Middle Eastern za-atar. This on it's own, mixed with olive oil is a great dips for veggies and pita crisps.It has a lemony, herbal flavor and a crunchy texture. Add some to a cucumber or a baby greens salad. A tablespoon or two should infuse the oil quite well. Fruits have always been a component of dressings. Try raspberries with honey and Greek yogurt. The raspberries are cooked first. then strained to eliminate the pulp and seeds. The syrup can also be used for topping. ice cream too. Balsamic vinegar and blueberries are usually not paired however they do work in a dressing. Honey is also added for sweetness to counteract the vinegar's tanginess.Lemon juice , salt and pepper balance it out. An elegant one with a twist is lavender. Combine dried lavender blossoms with grain mustard, honey, lime olive oil and apple cider vinegar. Add garlic for more flavor. Serve this with fresh field greens , sprinkled with edible. nasturtium petals,
It's time to give salads a fresh redoing. Either go with unusual greens or dressings with zing.It'll make for a tasty meal or side.
Thursday, July 30, 2020
A Sweet Breakfast Treat
French toast is one of those special breakfast treats.Imagine amping it up wit fruit, sour dough and a variety of spices. It turns into a perfect breakfast or brunch treat that's easy to make and wonderful to eat - even on a hot day.
Great chef and baker Yotam Ottolenghi created this for yesterday's New York Times Food section. French toast in Britain is called eggy bread and its savory instead of sweet. Chef Ottolenghi creates a fruity version with the addition of Braeburn or Gala apples and mixed berries. You could even add fresh peaches, this being peach season. He uses star anise and cinnamon but you can just use cinnamon if that's all you have. (star anise can be found in your grocery's spice section). As for the bread. Chef Ottolenghi uses crustless sourdough which produced a wonderfully chewy and tangy mouthfeel. As a sub try a boule of French bread or even a loaf of Italian as long as it equals two cups. There's also rolled oats for texture and vanilla bean paste or extract for flavor. You will need superfine or caster sugar. However if you can't find it, then grind granulated sugar in a food processor.It's topped with refrigerated cream with vanilla flavoring but again you could use Greek yogurt for some bite.
As far ass assembling and cooking, it's peeling and coring the apples.They're then baked to soften but not baked enough that they're mush. The butter is also browned at this time in a skillet , then placed in a heat proof bowl. Use the skillet to toast the sour dough. Add it to the butter. Then add the oats to the skillet until they're lightly basted. The flavorings are then added, the sugar, star anise and flaky sea salt. The oats mixture is then added to the bread.It's then adding in the cooked apples, berries and two tablespoons of water evenly over the sourdough pieces and oats. All this is then baked in a 350 F degree oven for thirty minutes until it's golden and bubbling. Leave it to cool for ten to fifteen minutes. Add the cold cream and remaining three quarters teaspoon of vanilla in a small bowl. Stir to combine. Serve this crumbly French toast with the cream on top. You could easily turn it into a bread pudding dessert with the addition of vanilla or strawberry ice cream.
There's nothing like French toast. Try this version whether for breakfast, brunch or even dessert. It sweet, crumbly eggy and butteryv- all the best flavors rolled into one.
Great chef and baker Yotam Ottolenghi created this for yesterday's New York Times Food section. French toast in Britain is called eggy bread and its savory instead of sweet. Chef Ottolenghi creates a fruity version with the addition of Braeburn or Gala apples and mixed berries. You could even add fresh peaches, this being peach season. He uses star anise and cinnamon but you can just use cinnamon if that's all you have. (star anise can be found in your grocery's spice section). As for the bread. Chef Ottolenghi uses crustless sourdough which produced a wonderfully chewy and tangy mouthfeel. As a sub try a boule of French bread or even a loaf of Italian as long as it equals two cups. There's also rolled oats for texture and vanilla bean paste or extract for flavor. You will need superfine or caster sugar. However if you can't find it, then grind granulated sugar in a food processor.It's topped with refrigerated cream with vanilla flavoring but again you could use Greek yogurt for some bite.
As far ass assembling and cooking, it's peeling and coring the apples.They're then baked to soften but not baked enough that they're mush. The butter is also browned at this time in a skillet , then placed in a heat proof bowl. Use the skillet to toast the sour dough. Add it to the butter. Then add the oats to the skillet until they're lightly basted. The flavorings are then added, the sugar, star anise and flaky sea salt. The oats mixture is then added to the bread.It's then adding in the cooked apples, berries and two tablespoons of water evenly over the sourdough pieces and oats. All this is then baked in a 350 F degree oven for thirty minutes until it's golden and bubbling. Leave it to cool for ten to fifteen minutes. Add the cold cream and remaining three quarters teaspoon of vanilla in a small bowl. Stir to combine. Serve this crumbly French toast with the cream on top. You could easily turn it into a bread pudding dessert with the addition of vanilla or strawberry ice cream.
There's nothing like French toast. Try this version whether for breakfast, brunch or even dessert. It sweet, crumbly eggy and butteryv- all the best flavors rolled into one.
Wednesday, July 29, 2020
The Perfect Rib Guide
One of the joys of summer is barbecued ribs. There's nothing like sinking your teeth into juicy, well seasoned meat. Yet prepping and grilling them takes some skill. Luckily there's a quick guide for rib lovers.
Steven Rajchlen , the famed PBS chef of such shows as Project Smoke, Project Fire, Primal Grill and Barbecue Grill wrote this must keep article in today's New York Times Food section. He gives six steps in which even the novice griller can produce juicy, flavorful ribs. The first step is selecting the right ribs. Keep in mind that one pig provides four different kinds of ribs. There are baby backs, sometimes referred to as top loin, spare ribs, rib tips and country style. Chef, Rajchlen recommends using the baby backs. They have the most marbling and the tenderest meat making them the quickest to cook.If possible buy them from a heritage pork breed like Berkshire or Kurobuta or Mangalitsa. They do cost more but they have the best and most intense pork taste For more bite it's then layering flavors.Start with a slather of Dijon mustard brushed on both sides. Next comes a rub. Chef Rajchlen uses a blend of brown sugar, celery seed, salt, pepper and chile powder. The third layer comes from apple cider which is spritzed on halfway through cooking., (Get a spray bottle for this). This keeps the meat moist. For the fourth layer or varnish, use a chipotle bourbon sauce. All these layers are featured in the article.
The third step is grilling over indirect heat.It's cooking the meat over charcoal. Chef Rajchlen gives the how to for different kinds of grills. Most home chefs have the basic barbecue where you put the meat in tin foil to catch the fat. Step four is applying the smoke. wood smoke is the unami of barbecue. What wood to use? There are several that would impart a good flavor. Think cherry,apple or hickory. Many go for mesquite because it has a strong earthy flavor that goes well with the pork. Soak the chips in water first to slow down the rate of combustion so the chips smolder and smoke. This prevents them from catching fire. if you have a pellet grill, the flavor and smoke are already built into the pellets. You can smoke ribs in your oven and they will turn out fine. As this is going on it's time to cook the sauce. Namely it's slathering on a homemade one on the meat the last twenty minutes of cooking. Move the ribs right over the fire so the brown sugar in the sauce caramelizes and sears it into the meat. The last step is knowing when the ribs are done. The sign is when the meat shrinks from the bone. A quarter to half inch of bone should be showing at the end of the rib. You should be able to pull the meat apart but there should be some resistance.
This is rib season. Make a delicious flavorful rack that chewy and tasty. It's easy with this simple and helpful guide.
Steven Rajchlen , the famed PBS chef of such shows as Project Smoke, Project Fire, Primal Grill and Barbecue Grill wrote this must keep article in today's New York Times Food section. He gives six steps in which even the novice griller can produce juicy, flavorful ribs. The first step is selecting the right ribs. Keep in mind that one pig provides four different kinds of ribs. There are baby backs, sometimes referred to as top loin, spare ribs, rib tips and country style. Chef, Rajchlen recommends using the baby backs. They have the most marbling and the tenderest meat making them the quickest to cook.If possible buy them from a heritage pork breed like Berkshire or Kurobuta or Mangalitsa. They do cost more but they have the best and most intense pork taste For more bite it's then layering flavors.Start with a slather of Dijon mustard brushed on both sides. Next comes a rub. Chef Rajchlen uses a blend of brown sugar, celery seed, salt, pepper and chile powder. The third layer comes from apple cider which is spritzed on halfway through cooking., (Get a spray bottle for this). This keeps the meat moist. For the fourth layer or varnish, use a chipotle bourbon sauce. All these layers are featured in the article.
The third step is grilling over indirect heat.It's cooking the meat over charcoal. Chef Rajchlen gives the how to for different kinds of grills. Most home chefs have the basic barbecue where you put the meat in tin foil to catch the fat. Step four is applying the smoke. wood smoke is the unami of barbecue. What wood to use? There are several that would impart a good flavor. Think cherry,apple or hickory. Many go for mesquite because it has a strong earthy flavor that goes well with the pork. Soak the chips in water first to slow down the rate of combustion so the chips smolder and smoke. This prevents them from catching fire. if you have a pellet grill, the flavor and smoke are already built into the pellets. You can smoke ribs in your oven and they will turn out fine. As this is going on it's time to cook the sauce. Namely it's slathering on a homemade one on the meat the last twenty minutes of cooking. Move the ribs right over the fire so the brown sugar in the sauce caramelizes and sears it into the meat. The last step is knowing when the ribs are done. The sign is when the meat shrinks from the bone. A quarter to half inch of bone should be showing at the end of the rib. You should be able to pull the meat apart but there should be some resistance.
This is rib season. Make a delicious flavorful rack that chewy and tasty. It's easy with this simple and helpful guide.
Tuesday, July 28, 2020
The Vegan Explosion
If you haven't noticed there's a vegan movement out there that's taking hold on the way we shop and eat. More and more people are going meatless, dairyless and eggless. Why is this phenomenon happening?Are people getting smarter?Or are companies jumping on the bandwagon.
Eating vegan has never been easier. Some of the most beloved fast food chains are going meatless, Burger King introduced its' Impossible Burger to rave reviews and it's still one of the best selling. KFC also has Beyond Fried Chicken which has all the herbs and spices of the original recipe. It's selling and becoming just as popular as a bucket of real chicken and the company's famed pot pie. The taste for all of these are the same as actual meat. The only complaint about Burger King's Impossible Whopper is that it's too big to eat and can be shared.It wasn't always this way . Years ago vegan burgers and hot dogs were vile tasting, vile colored soy chunks. The only way they were appetizing was if a lot of mustard and ketchup was poured on them. The taste was a strange taste reminiscent of the smell of rubber. The texture for the hot dogs was slimy. Even splitting them and frying in margarine or butter didn't help. There's still a lot of room for improvement but they have come a long way since thirty years ago.
Luckily the hamburgers fared much better. Boca was the gold standard of veggie burgers back in the day. They were OK, being filled with mostly peas and carrots. Morningstar Farms came along and they improved them along with satisfying vegetarians' needs for bacon and chicken nuggets. The burgers were now coming in flavors like pizza with basil and tomato added and the Tex-Mex burger, spiked with chiles and jalapenos. The company now has breakfast sandwiches, with vegan patties however with real eggs and cheese. Gardein's Burgers come the closest in taste and texture and the ones I recommend for both air frying and outdoor grilling. Now the company has come out with their own version of the Beyond and Impossible Burger with their Ultimate Burger, a doubly "meaty" patty that's just great on its' own. They also have their fried "fish" fillets which again, taste like the real thing and pasta bowls filled with faux chicken or Italian sausage. Vegans and vegetarians are also getting their day with vegan only bakeries and cafes. Vegan cakes are just coming into their own and they and vegan cupcakes are usually hits or misses. Some have a dense crumb and a heavy frosting. In a few years,they'll be bound to be improvements too.
The vegan movement is truly picking up steam. Don't be surprised if there is no more need for meat, dairy or eggs. Things are changing and changing fast.
Eating vegan has never been easier. Some of the most beloved fast food chains are going meatless, Burger King introduced its' Impossible Burger to rave reviews and it's still one of the best selling. KFC also has Beyond Fried Chicken which has all the herbs and spices of the original recipe. It's selling and becoming just as popular as a bucket of real chicken and the company's famed pot pie. The taste for all of these are the same as actual meat. The only complaint about Burger King's Impossible Whopper is that it's too big to eat and can be shared.It wasn't always this way . Years ago vegan burgers and hot dogs were vile tasting, vile colored soy chunks. The only way they were appetizing was if a lot of mustard and ketchup was poured on them. The taste was a strange taste reminiscent of the smell of rubber. The texture for the hot dogs was slimy. Even splitting them and frying in margarine or butter didn't help. There's still a lot of room for improvement but they have come a long way since thirty years ago.
Luckily the hamburgers fared much better. Boca was the gold standard of veggie burgers back in the day. They were OK, being filled with mostly peas and carrots. Morningstar Farms came along and they improved them along with satisfying vegetarians' needs for bacon and chicken nuggets. The burgers were now coming in flavors like pizza with basil and tomato added and the Tex-Mex burger, spiked with chiles and jalapenos. The company now has breakfast sandwiches, with vegan patties however with real eggs and cheese. Gardein's Burgers come the closest in taste and texture and the ones I recommend for both air frying and outdoor grilling. Now the company has come out with their own version of the Beyond and Impossible Burger with their Ultimate Burger, a doubly "meaty" patty that's just great on its' own. They also have their fried "fish" fillets which again, taste like the real thing and pasta bowls filled with faux chicken or Italian sausage. Vegans and vegetarians are also getting their day with vegan only bakeries and cafes. Vegan cakes are just coming into their own and they and vegan cupcakes are usually hits or misses. Some have a dense crumb and a heavy frosting. In a few years,they'll be bound to be improvements too.
The vegan movement is truly picking up steam. Don't be surprised if there is no more need for meat, dairy or eggs. Things are changing and changing fast.
Monday, July 27, 2020
An Easy Rice Salad
Salads are one of the easiest summer meals to make for a lunch or dinner. Yet greens can get boring. Macaroni is the same. Try something different like a rice salad. It's really an easy make and it can be customized to suit tastes.
I decided ti try it after being bored with the usual salad choices. Brown rice is more colorful and nutritious than white. I used Acme's Signature brand.
I decided ti try it after being bored with the usual salad choices. Brown rice is more colorful and nutritious than white. I used Acme's Signature brand.
I used three cups of it and three cups of water to make six servings.
It was boiled,
Then put into a large bowl to cool in the fridge. I let it sit for an hour but for a colder, more refreshing rice try to make it about three hours before serving, Also DO NOT keep the freshly cooked rice out for more than four hours.It can attract bacteria which will cause salmonella - or food poisoning.
The fun part comes with what you put in.
I used sliced Roma tomatoes along with diced orange and yellow bell peppers, red kidney beans and sliced black olives. For more flavoring I used a generous amount about a teaspoon of onion powder along with a large dousing of garlic salt. You could add diced garlic if you want a fresher flavor. Half a cup of olive oil was added along with a teaspoon of red wine vinegar.
It was a flavorful bowl of all sorts of tastes and textures.
What's good with this is that you can add what you want. it would be good with leftover chicken or pepperoni slices. You could add almonds or broccoli for an Oriental vibe. Feta cheese and kalamata olives can give a Greek feel. Have fun with it. It's easily stored and you can have it either for lunch or dinner the next day.
A rice salad is a nice way to beat the heat with easy cooking. Make up a big bowl for a tasty lunch or dinner. Then enjoy this cool and filling alternative to a traditional greens or macaroni salad.
Saturday, July 25, 2020
Ayo A Tasty Almond Yogurt
Yogurts are always good for you. Add almond milk to the mix and it gets even better.AYO Almond milk yogurt is just that, good for you along with being delicious and even refreshing.
AYO is one of the oldest yogurt companies, starting in 1913 by the Billings family. They grew almonds in the San Joaquin Valley and also own Billings Ranch and Pacific Almond. The last produces a variety of different nut milks and even soups including bone broth. Being a big fan of anything almond, I decided to give the yogurts a try.
the flavors , are colored the same , thanks to the addition of red cabbage extract
AYO is one of the oldest yogurt companies, starting in 1913 by the Billings family. They grew almonds in the San Joaquin Valley and also own Billings Ranch and Pacific Almond. The last produces a variety of different nut milks and even soups including bone broth. Being a big fan of anything almond, I decided to give the yogurts a try.
The four flavors are vanilla, peach , blueberry, and strawberry. They're not as thick as traditional yogurts, being made with almond milk.
The texture's a bit like the Indian yogurt drink lassi, very liquid-y. All
The vanilla is delicate in flavor while the fruit ones have small bits of peaches, strawberries or whole blueberries. They are perfect because they're not overpowering in taste. I think AYO yogurt would be good frozen as an ice cream. It seems to lend itself to it.They are low in calories too, another reason to love them. The blueberry and strawberry are only 150 while the peach and vanilla are 160 calories.
AYO almond milk yogurt is the perfect and refreshing summer snack. It's good for you and good for the planet. Try a cooling cup today to beat the heat.
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