Planning The Holiday

 July Fourth is less than a week away and it's time to start planning your party. Do you want a full out barbecue or something more subtle? Think and plan about what you should buy .

Most people will go for hot dogs and hamburgers. This is classic and the easiest barbecue fare. You can change it up a bit by creating your own hamburgers. This is a simple mix of chopped beef and onions. This gives the patties a McDonald's vibe. You could add a drop of Worcester sauce for a more unami flavor. Keep in mind that these homemade burgers can be as thick or thin as you want. Vegan is another way to go. Beyond Burgers offers a tasty variation to the real thing. These are great grilled and guests can  have fun piling all sorts of fixings on them. Plant based hot dogs like the ones Field offers are another fun addition. These taste even better than the real thing. They're just good with a splash of barbecue sauce on a toasted bun. If you're going the traditional July 4th route remember to have both potato and macaroni salads. An easy potato salad can be made with canned potatoes , mayo and chopped celery. Add capers for taste and saltiness.Macaroni salads can be made with either mayo or a vinaigrette dressing. The last isn't as intense or as gloppy as the first. Use a  simple olive oil and red wine vinegar mix to let the pasta and veggies shine through. Finish the meal with slices of icy cold watermelon or s'mores.

You could  also have a more sublime celebration. Think a summer picnic in the backyard. A cold roasted chicken is always a nice touch , especially if it's served with a simple salad. This last could be a mixed greens and cherry tomatoes or sliced beefsteaks and red onions. Extras can be a sliced baguette to make a sandwich with the chicken along with a bowl of green and black olives. A simple ice box cake would be the perfect dessert. Think a pound cake layered with blackberries and whipped cream served with iced coffee. Grilled London Broil is another idea that would work well.It cooks up well on the grill and is even good cold. The perfect side is tomato salad, with different kind of tomatoes dressed in a spicy oil and vinegar mix.  You could also serve a green bean salad with this along with a chickpea one. These two can also be blended together  for a tasty new combo.As for dessert think a chocolate wafer log. This is taking Nabisco's classic wafers and mortaring them with Cool Whip or if you're ambitious homemade whipped cream. Decorate with shaved dark chocolate.

It's your party . Decide what you want. It could be an exuberant celebration or a sublime gathering. Just make it tasty and fun.

Sweet Summer Treats

 What's a good way t  end a summer meal or  offer relief a hot day? Try a summer treat.It could be homemade ice cream or an ice box cake. These help when those days get sweltering and sticky.

Homemade ice cream is actually a simple male. You don't even need an ice cream maker. One that's been on my radar is Melissa Clark's vegan peanut butter. It's cooking creamy peanut butter with simmered maple syrup and unsweetened oat milk creamer. The last is what gives it body and that plush creamy mouth feel. Ms. Clark adds vanilla and sea salt too. I'm leaning towards adding a handful of dark chocolate chips too for Reese's Peanut Butter cup vibe. It's then pureed with an immersion blender and then put into a pan Freeze for four  to six hours before serving. I can see making a sundae with this,  chocolate syrup and vegan whipped cream. If you're still going the vegan route, then try the ice cream made with just frozen bananas. This is a ridiculously simple recipe that just uses four or five of the fruit. The slices are frozen overnight and then whiled in a blender. The result is a creamy treat that can be jazzed up with chocolate sauce,and sprinkles.Another cook treat is an old fashioned egg cream.This is a blend of any kind of milk with chocolate syrup. Seltzer is added for fizz and froth. Serve this in a tall glass with a straw.It's just a refreshing treat on a hot day.

People still love cake during these blazing months and one of the best is the icebox cake. Everyone grew up on the Nabisco chocolate wafer one that has the wafers mortared together with either freshly whipped cream or Cool Whip. There are some variations on this with home chefs adding mint flavoring to the cream or sprinkling the log with shaved chocolate. Slices can be served with sliced strawberries for a fancier look. You could also create a strawberry one that has the berries layered with graham crackers and a mix of whipped cream, powdered sugar and cream cheese. Sub in chocolate graham crackers for a slightly more decadent treat. You could also layer the chocolate graham crackers with ganache and whipped cream. Sub in marshmallow for the cream and you have a s'mores cake (remember to lightly toast it with a small blow torch).Frozen pound cake makes another excellent base for this type of treat. It can be sliced lengthwise into layers and stuffed with summer fruit like blueberries,blackberries or peaches.Whipped cream is also added.

There's nothing like a sweet treat to perk you up during a heat wave. It could be homemade ice cream, an egg cream or an icebox cake. They're all perfect for a blistering summer day.

A Summer Dinner Al Fresco

 With everything happening it's just nice to have a quiet dinner home. Nothing can be better than having it outdoors in the backyard.It can be a simple put together of a few ingredients or a bit more elaborate. it's a chance to enjoy fresh air and good food.

Think fresh since it's summer. A simple meal could be burrata and sliced Roma tomatoes with a drizzle of olive oil and balsamic vinegar(you can sub in red wine vinegar if the other is too strong) Add fresh basil leaves and serve with a good red wine. Burrata can be had at any Italian deli or you can make it yourself.It's simply cream cooked with mozzarella curds and then put into a cooked and salted mozzarella skin. It's pricked with a fork when served and all that creamy goodness comes out to mingle with the oil and vinegar.  You could also create a simple charcuterie platter ,perfect for a warm evening. Have everyone's favorites like Genoa salami and ham along with mortadella and prosciutto. If it's just two people have a small  baguette. If it's a family or friends over then have a bigger loaf along with two or three different kinds of crackers. Add Brie or any other favorite cheese like Gruyere for a couple or more for a group. Include grapes, plums and pistachios to round it out.

If you're ambitious cook but make it simple.Pasta can be wonderful eaten out of doors. Think a quick sauce such as burst tomatoes.It s smashing cherry or grape tomatoes in a saute of butter oil and garlic. The tomatoes' juice mix with the oil and blend into this wonderful sweet and fresh taste. Serve it over any kind of pasta. You can even buy pre-cooked pasta and eliminate the need for boiling it. Another easy summery sauce is salsa cruda or raw sauce.Combine sliced cherry tomatoes with red onions and chiffonaded (cut into thin strips) basil. This is made about half an hour before the pasta is boiled and left to sit on the counter. It's the heat from the cooked pasta that cooks it. Serve this with large slices of Italian bread to mop up the sauce. Of course you can fire up the grill. Leave the burgers and dogs for the family barbecue. Think about grilling marinated chicken breasts or steak. Both can benefit from a lemon olive oil marinade. Add some veggies to grill with this for a lovely meal outdoors. You could also use the grill for cooking salon too, for a lighter supper.Create packet meals where you place the meats and vegetables in a foil packet to be cooked on the barbecue grate. Have iced white wine  with this.

Happiness is a meal eaten al fresco. Make it as simple or as elaborate as you want. Enjoy the evening breezes and setting sun with great food and drink.

Food For Thought

 This blog has never really been political. It has criticized certain practices regarding how Americans eat and what they're being fed. That was it. Yet there's a need to speak out. Our country is regressing - and who knows what happens next.

I don't think the powers that be really thought about the future repercussions of overturning Roe v Wade. They might think it's a good thing saving all those lives - and in theory it is. Yet how are their mothers going to support then? Feeding them costs a fortune and the child starves if the money isn't there. There is the SNAP program which will ensure that kids can have nutritional meals.Let's hope their mothers qualify for them though. Teen age moms have very little hope of getting a good job along with an education that leads to a promising career. They won't and can't fulfill their dreams of that while taking care of a child. The pro lifers say these moms can always give up a child and have it placed in a better home. It will work for a few years when there is a need for them however a few years down the road adoptive parents will be choosy. In most cases they'll want a fair haired light skinned little one, one that doesn't have any physical or mental problems.  We will see orphanages spring up again if this overturning isn't challenged. These kids will have to be clothed and fed - and not just the gruel of that famous fictional orphan Oliver Twist.

If food has any place here it's in those pot luck fund raisers that Democrats need to hold. We need to create a large blue wave in the midterm elections. We need to get rid of the Republicans and their antiquated ideas about not just women but the Second Amendment. What we need to do is mobilize. Get the word out there, whether on social media or by foot. America needs to be a modern, progressive country , not one caught in a Sharia Christian type of law. if it requires protests, whether calm or violent to get our message across. No we , won;t resort to gum violence - that's for the other side - but there will be marches executed and op eds written. We will need fuel, that's true. That's where all those casseroles come in along with thermos of coffee and tea to revitalize us. Our strongest need is to turn this country back to what it was  with equal rights for all.We need to make this country safe for our kids and our women.

This is just the beginning of the fight. We need to challenge the Supreme Court. We need to impeach those justices who lied under oath. We need to restore this country to what it was.It is starving for equality. We need to feed that.

A Quick Masterclass In Cooking

 ANyone can be a good home chef. It just takes practice and recipes that hone and expand skills. Luckily there's np need t watch You Tube videos or get books. There's an easier way.
 

It come from senior staff editor and regular contributor Nikita Richardson who wrote the guide for yesterday's New York Times Food section. This is a must keep, especially for those who feel they need some help.I love the recipes.Some are basic like the French toast recipe (made with out the usual dash of cinnamon and vanilla) and the cheesy scrambled eggs.This is a flavorful scrambled eggs made with butter for body and flavor and shredded cheese like Montery Jack or Cheddar mixed in.It's served on plain toast, but it would be great on it's own , scooped up with a croissant or brioche.This could also make a great lunch with another of Ms. Richardson's recipes- roasted mixed vegetables. These are a wide mix of everything from cherry tomatoes  to broccoli florets to mushrooms. They're roasted with olive oil and fresh or dried thyme. There is a garlicky Greek yogurt sauce you can serve with them. If you're using thicker veggies like cauliflower and sweet potatoes  cur into three and half inch chunks and add an extra tablespoon of oil and a bit more salt for flavoring.

The other dishes are out of the ordinary and perfect for dinner and dinner parties. Try Ms Richardson's chicken with potatoes and oregano. This is roasting lemon and chicken thighs together on a sheet pan. Yukon Gold potatoes are also added  along with a good sprinkling of oregano. The juice is squeezed over the meat and potatoes. Once cooked it can be served with  more lemon wedges along with more salt and oregano. For a really fun dinner. This is a simple cheese one that can be filled with  Mexican cheese, cheddar or Montery Jack Serve it with the guacamole recipe. Again this is an easy make, made fiery with the addition of white onions and jalapenos. On the tamer side there is broiled salmon with mustard and lemon. Again this is a sheet pan meal of broiled salmon seasoned with  sea salt and pepper, then brushed with oil and mustard .It's served with a squeeze of lemon juice. vegetarians will love Ms Richardson's Vegetable Tofu Curry.This is a sauce pan meal The tofu, green beans and peas are cooked in coconut cream and seasoned with curry powder.Serve it over basmati rice.

This guide has the perfect recipes for easy but delicious dishes. You can try your hand at breakfast ones or ones for a hot lunch or dinner. They're all good for honing cooking skills.

Cheese Fest

 Who doesn't like or even love cheese? It's a food that's fun to share or to be savored on one's one, perhaps with a good hunk of artisinal bread and a glass of wine. Now there are even contests centering on it.Cheese nerds can rejoice over this.

Regular contributor Julia Moskin wrote about this great even in today's New York Times Food section. It was the 2022 Cheesemonger International held in Brooklyn where many artisinal cheeses and cheese shops are these days.The event began back in 1999 when a powerful cheese cartel collapsed. Cheese maker Adam Moskowicz created this festival/competition.. His family's  background is in food, with his grandfather selling butter and eggs at Washington Market and his father owned a wholesale produce market in Manhattan;s meatpacking district along with starting Larkin Cold Storage. Although he and his father have had a difficult relationship, Mr Moscowicz chose food  after a varied career of rapper and actor. He is also a recovering addict whose rehab coincided with the competition. Cheese saved him, He started as a cheesemonger at Formaggio Essex on the Lower East Side and joined his father's business in 2007.  He discovered a passion in the nascent farmstead cheese movement in Switzerland.

Now he 's in charge of the Coachella of cheese contests.It started in 2010 when he staged the first invitational as a kind of after party for the Fancy Food Show, This is where global cheese manufacturers descend on Manhattan. That was debauched according to Mr. Moskowicz who barely remembers any of it. The recent gathering was open to anyone . Any working cheese maker could join; the only requirement for the competitors is that they show up three days beforehand, This time is packed with demonstrations, tastings and lectures, Most of the competitors value this and the camaraderie more so than the actual competition. There are different competitions. In the salesman one judges pose as customers and ask all sorts of questions , Then there is the blind tasting one where cheese mongers compete to identify cheeses from around the world. They have to sort through five primary characteristics such as  milk type, milk treatment, style, country of origin and name. There' sort of like wine tasting but without the classist attitude.

This is the perfect contest for cheese lovers. It shows all the different kinds in the world and appeals to all sorts. Cheese isn't just for the elite. It's for everyone.

My Garden My Harvest

 It's more than exciting to have garden to table ingredients. There's something about heading out to the yard and picking the freshest veggies or herbs.  They elevate any recipe, bringing a bright freshness to the dish.

This is why I went crazy with buying veggies and herbs this past weekend. I have an old fashioned garden center located on the Paterson - Hawthorne  New Jersey border It  has everything from lovely hibiscus and roses to a cornucopia of veggies and herbs.

This wild looking creature is a tomato plant. I can't wait for it to fruit  and yield  yellow pear tomatoes.They looked like fun to grow and they were' different than the traditional red one. The taste will be tomato with a slight citrus-y tang. Definitely perfect for salads.

Every Northern Italian grows squash. The Piedmontese are known for their delicately battered and fried squash flowers. Yet there's also the plus of actual squash. It makes a great side, cut up in slices or coins and sauteed in a mix if garlic, butter and olive oil.

This regal gem is rosemary. It'll be great topping  focaccio bread along with being added to homemade tomato sauces.Rosemary adds a zingy earthy flavor to anything and it can also be sprinkled on pizza to enliven it and also added to viniagrette dressings for more flavor.

I love lavender., this pretty jewel pictured here. There's always a lavender soap or shampoo in my bath and my body mists have a lavender blend fragrance. Yes, you can use it for baking too. I may try my hand at making lavender shortbread fro a different kind of summer cookie. It can also be used to make tea with the buds being placed in a tea strainer. It's then put into hot water.

This kingly giant is mint. Mint is great for adding to tea.It can calm an upset stomach and soothe frazzled nerves. It's also perfect in savory recipes. It can be added to summer salads for a refreshing change or hot dishes like peas to give them some oomph. I 'm going to give pea mint dip a try for my summer barbecue. It'll go well with homemade pita chips.

This marigold is just wayyyyy too pretty to ignore. I love them in my garden. The ancient Romans used them instead of saffron to flavor dishes. I just think they're beautiful.

The garden will be bursting this summer. There's so much to try and use in yummy dishes, There will be a fresh flavor to all those classic recipes.