June's Other's Star The Blueberry

 JUne is known for its' strawberry harvests. Yet it's the blueberry that 's the real star. These little jewels are perfect in a variety of different dishes. Try them in a salad or in a dessert. They're good in savory and sweet dishes.

Blueberries are just plain good for you. They have the highest antioxidant levels of any fruit, and are good for protecting againsy certan cancers, eye problems and even urinary track infections. They also help in stopping heart disease , improve metabolism and strengthen brain functions involved in memory. As with most berries they can be used in both dinner and dessert recipes. A nice summery salad treat is a dressing made with them,balsamic vinegar and olive oil. Honey and lemon juice are added to give it sweetness and smoothness while cracked peppercorns offer heat. You could also make this with apple cider vinegar too.Keep in mind these versatile little berries can also be part of a meat sauce  too.It's combining them with balsamic vinegar brown sugar and lemon juice and reducing them to almost a  thick syrup. Its then dipping barbecued steak or chicken in it or pouring it over the meat.If you're a little more ambitious you can try your hand at blueberry ketchup. This is cooking two cups of them with ginger and shallots first , then adding red wine vinegar,  brown sugar and salt. It;s boils until it forms a thick, jammy mix. Try it for a different spin on French fries and burgers.

Of course blueberries are the perfect ingredients for any sweet treat. Many love them in scratch pancakes and waffles. Any of these are perfect for breakfast but also for a brunch.  A different spin is combining the berries with butter and confectioners sugar for topping those breakfast classics. A scoop of it is also good on French toast too. or on  blueberry muffins. Blueberry muffins are a great way of using them. Nothing beats one loaded with berries and slathered with butter. More ambitious home bakers will bake them into pies, They're also good in tarts as well for a more elegant dessert.If you want something easy then think of a blueberry crisp. These are cooked berries topped off with a buttery streusel topping created with sugar ,butter, flour and oats for that crunchy topping.You could also make a cobbler topping which is lumps of dough baked on top of the berries. Cakes and cupcakes can also benefit from a blueberry boost. Try blueberry cupcakes with  blueberry buttercream for a summer birthday party. Ice cream lovers will love home made blueberry ice cream for a fun hot weather treat.

Thi s is blueberry season. Use these bright blue jewels in a variety of savory and sweet dishes. Enjoy their flavor and benefits.

How To Make Strawberries Shine

 It's June and that means strawberry season. These gems are always the perfect ingredient in any dessert. There's only one problem - they can become soggy. They need to be fleshy and firm.How to do that? Luckily there are different ways to make those berries shine.

Regular contributor Melissa Clark wrote about this in yesterday's New York Times Food section. We will be inundated with the juicy fruit for the next few weeks. Strawberries did not have a good start to the year. California , where the winter ones are gtown was beset with bad weather . This caused them to have a bland taste.Luckily fate turned around for them and they and other strawberries have become sweeter and juicier. Unfortunately they do weep or seep moisture into a crumb or crust.Ms Clark gives three new recipes that call for either macerating, roasting or simmeringthem. This condenses their juices and allows them to hold up better in pastry and cakes.Simmering them let them to top a flaky tart. The berries top a tangy cream cheese mixture spread on a base of puff pastry.The tart emergres from th e oven with a crisp, buttery crust.It's a mixture of a lemony creme filling thanks to freshly squeezed lemon juice and zest. The berries are put on top last and then baked in a 425 degrees Farenheit oven.

You could also macerate or soak them in sugar before baking them into biscuits. This prevents from becoming gummy.These then can be turned into the ultimate shortcake with a layer of macerated berries and then a puff of whipped cream. Adding poppy seeds to the biscuits gives them extra crunch. The shortcake is a basic buttermilk one but also very buttery too. A half cup of unsalted butter is used.The strawberry juice is mixed with the buttermilk and added to the dough. As with any shortbread the dough is frozen for forty-five minutes before baking. There is roasting , with the strawberries being briefly roasted before being mixed into a  delicate andtemder almond cake, This gives the fruit an intense flavor and caramelizes the juices. The cakes themselves use only egg whites along with five large egg whites. Browned butter is added. Almond and regular white are combined in the batter.The roasted strawberries are cooled patted dry and then folded into the mix. They're baked in muffin tins with a little granulated sugar sprinkled on top The oven should be set at 400 degrees Farenhweit.

These recipes are the perfect way to enjoy fresh and juicy strawberries. They're create a tender fruit without all that soppiness. Try them for a perfect strawberry dessert.

Returning To Old Fashioned Restaurants

 years ago, restuarants were not on;y serving food. They  were serving love and friendliness along with kindness and courtesy. All that vanished, especially with the pandemic, but it's coming back. Restaurants are embraicng diners and the feeling is mutual.

Regular contributor Kim Severson wrote about this return in today's new YorkTimes Food section. eateries ave changed in the last few years, maybe even before that. Servers had to not only take orders and serve but also bus tables, They were rushed off their feet, leaving them with bad tempers and even worse attitudes. Chefs were embracing the latest influencers instead of loyal customers. Now all of that's changed. Thanks to a change in atmosphere and it couldn;t happen at a better time. Food prices are still rising and impacting menus across the country.No one wants to spend an exorbitant sum if the dish isn't tasty and the service falls short of good. Two film industry workers,  Leaan Emmert and Katrina Elder  used to spend their weekends checking out Los Angeles eateries. They spent way too much money going to places that served two hundred dollar appetizers. They found a local and cheaper place instead that also has a neighborood vibe and consistantly good food.

What will it take to bing in customers? Sometimes a lot as with Louisville restaurant Nami. This popular Korean place , run by chef Ed Lee, has giant menus diners can realy study instead of downloading codes to look at on their phones. This was a plus A. nother extra that won over customers is having a security guard outside the front door although the neighborhood is pretty safe. Another asset is still having an outdoor dining area for those who are still fearing Covid. The booths are also luxurious and the lighting is flattering but not  so dim that diners cant see . Other like Chili's chief executive Kevin Hochman has cancelled robots as servers and has told managers to hire workers to bus tables instead of letting the waitstaff do it. This freed up servers to cater to  diners . he also simplified  tablets used to take orders and revamped recipes. It rpoved to be a good idea , maintaining customers like the Marte family who visited te Chilis ouside of north Atlanta.

Restaurants are returning to what they were. People flocked to eateries that provided good food and good companionship. This is a winning combo for success

Vacation Kitchen Or Not

 It's time to start thinking of vacation rentals with that is the question. Simple or elaborate?A bssic one with basic appliances or a more elaborate one,

Most vacationers select a place for it's loction. This isn't wrong. After all who wants to hike to the beach However they should also check out the kitchens too. Two people will not need as much as a family of five.A simple four burner stove ,a fridge and a sink is all you need>Microwaves are ubitquitous but keep in mnd they may be the most basic.Some place already have pots and pans. Some don't . You may have to get these along with such basics as utensils plates and a frying pan. Most effeciency apartments have this set up and it's good if you're having at least one meal at home. The same applies if you plan on visitng any big city. Think about a smaller apartment with a basic kitchen or kitchenette if you're staying in a big city like ROme or New York.All metropolises have small stores and eateries within walking distance. You 'd only have to eat breakfast in. Lunch and especially dinner can be eaten out. 

For larger families or groups a big kitchen is always handy. Kids can enjoy a homecooked breakfast and even lunch in one. A beach house with a big kitchen is also great for fishermen wanting to cook the day's catch. Keep in mind that it can come with luxury appliances like a convection oven and a restaurant style fridge. The homeowner may also have such gadgets as a pasta or ice cream maker. If you know how to use these, then do so. Take advatnage of the locals markets and farm to create fresh and delicious dishes. MAny will also come with a coffee maker. This is great if you're in a popular oceanside town. Many coffee places are always crowded even into the evening. Another plus of having a bigger kitchen during vacation is space. No one is hunched around a smaller table or forced to eat in the living area. Ther'e plenty of room to sort out shells while having a sandwich or read the paper as you're enjoying a coffee. Then there's the bigger fridge which is good if there are leftovers or if you have to stock up on special foods like gluten free breads.

It;s important to plan out your vacation>It's also important to check where you're staying's kitchen. Make sure it's what you want and fitting, whether big or small.

Remembering All Our Servicepeople

 This Memorial Day ir's necessary to honor those who sacrifucd their lives  yet we should also honor those vets still with us. It could br sharing a meal or taking an elderly vet out for a meal. Invite them to  a barbecue or include them in your holday , any holiday meal. Spend a weekly lunc or dinner with them or have a Sunday brunch together,

For the younger vets just coming home, think about  fast food and restaurant gift certificates and gift cards for both vets and their families. A day at McDonald's or Wendy's is a great time for  returning moms and dads to reconnnect and bond again with their kids. Dining out at a pretty restaurant is another way for these heroes and their spouses toi reconnect. Also welcoming them back with a big party or barbecue is a perfect way to say thanks you for their service.

It is Memorial Day and the US has a long history of men and women serving their country with pride. Honor those who have been killed in service but also honor those living too.

Barbecue Ready

 A ll set for tomorrow or Monday's grill fest? Have you got everything in place? Hamburgers? Hot dogs? Salad ingredients? Drinks?

I have iI spent a quick half an hour making my friend's Deb's mom's delicious Swedish meatball recipe. They'll be served without sauce and reheated just for fun bites

To go with the vegan meatballs are the vegan hot dogs from Light Life. These will be brushed with melted Melt plant butter and then grilled. 

There will also be salads to compliment them along with other tasty nibbles.

As for dessert it's Delizza's Belgian cream puffs. I wanted something different that the usual watermelon slices or s'mores. These just add a pop of elegance and I may serve them with chocolate syrup for dipping.

Are you this ready for the upcoming days of grilling and chilling? Be ready and prepped.It makes for a more enjoyable barbecue

The Comfort Of Ramen

 There'snothing like a good comfort food. Cold or hot it warms the soul and heart.It could be something homemade or something bought. Either way it's like a culinary hug.

I recently discoivered this with ramen soup. Life has been very stressful for me lately.I turn to the "foods fo my kittenhood" as my Mom used to say when life gets to be too much. However I started to funnily crave ramen soup. I don't know why. I've had bricks of it sittng in my kitchen for months, never used. I had to throw them out. Yet the other night I was craving a mouthfiul of noodles in a rich , tangy broth.

My local Acme has a good variety of different ramen soups, i chose Nissin's chicken flavored one. This a tub of noodles with the usual packet of powdered chicken broth , dried veggies and a flavor packet.It's just cooking the first three up with the noodles and enough water to cover them. Then the flavor packet, a sweet , goopy soy sauce variant is stirred into it, turning everything a rich brown.Four minutes later it's comforting spoonful after comforting spoonful of long , yummy strings. It's satisfying without being too heavy. I may get a bit more adventurous and try their shrimp version. The ramen soups just feels good - and right after a stressful day.

Happiness is comfort food. That could be a bowl of ramen soup.It's a warm soothing hug wrapped up in flavored noodles and broth.