Back To School Bentos

 School lunch is on every parent's mind right now. What to give that fussy back to schooler? Should there be a treat? More protein than veggies? The opposite? Luckily there is a solution. The classic Japanese bento box - a must have for every student big or small.

Regular contributor and chef J Kenji Lopez-Alt write about this in yesterday's New York Times Food section. He is a father himself and uses the handy Bento box for his kids lunches. These are nothing new . originating during Japan's Edo period which was from 1603 to 1868.Travelers would pack rice balls into bamboo pouches carried around the waist according to Emiko Davies, author of Gohan, her upcoming book on Japanese cooking.In recent years Tupperware was used when transporting rice balls to picnics.Now there is a whole new gneration of fun and colorful Bento boxes. The food choices should be just as colorful. Namiko Chen of the blog Just One Cookbook recommneds this by pairing white rice with brown meats and red fruits. There should also be yellow eggs for more protein. The philosophy is that if its' colorful, then it's pleasing to the eye and fun to eat. Chef Lopez-Alt gives his daughter,s favorte Bento filler , a take on sanshoko-don, He gives the rice for  this three color rice bowl with chicken cooked with ginger mirin and shoyu or soy sauce. It's mixed with such healthy greens as spinach or kale. It's founded out wuth scambled eggs made with mirin, a sweet condiment that tastes like saki but without the alcohol.

What should parents put in their kids. Bentos? Chef Lopez-Alt recommneds deconstructed foods. Think homemade Luncables those easy lunches where kids can construct their own sandwiches and pizzas. Add cut pieces of carrots, avocados and cucumbers . Microwave sushi rice the night before and pack it in foil for the morning. Keep in mind that even salads and  salads can be constructed at school. Pack tuna salald  and bread separately. Pack salad ingredients separately too, with a small cup of dressing on the side. Parents should plan ahead but not that far ahead. He usually scours his fridge after doing the dishes or when the kids have gone to bed. There could be leftover meatballs or dumplings to microwave for the next day. He also gives four recomnedations. Kids could munch on rice with toppings along with having raw fruit and a cookie for dessert. A noodle Bento could include soba or udon noodles along with dumplings and a hard boiled egg. You could also go traditional with a sandwich , pickles or a treat. If they're not into that then think a pasta salad  along with fruit and cheese and a raw veggie. Include a treat like a brownie ro a cookie.

Bento boxes are kust as important as notebooks and pencils for the school year. Pack them with healthy and fun choices. The kids will definitely appreciate them and the work that went into them. 

Top Chef Newest Chef Kristin Kish

Can anyone replaced Padma Lakshmi? She was an unstoppable force of culinary nature for so long on the vastly popular Top Chef. Who can match her for style and verve? The answer is Kristin Kish, a  new breed of host. She's still a force to be reckoned with but in a different manner.

Regular contributor Kim Severson wrote about this latest addition in today's New York Times Food section. The show needs this fresh injection of new blood. Top Chef is getting older and up against a multitude of cooking competitions.Ms. Kish represents the third wave of hosts. She is different  than the usually chefs like Emeril LaGasse and Bobby Flay who brought the whole 'kitchen bro" onto the culinary scene. Ms. Kish is an gay Korean-American adoptee and a proud product of the Midwest. She also has an impeccable bacground, having co-authored a cookbook, ran a restaurant and appeared on other cooking shows. She's also on social media promoting different products.Chef Kish is really no stranger to the show. She won it back in 2013 and was clearly the heir apparent to Ms. Lakshni. Another likable aspect that viewers may see is her openness. According to Ryan Flynn, a senior executive president at NBC Universal which owns Top Chef's channel Bravo says it was a no brainer. Chef Kish was perfect for the position.

Her background id interesting. She was adopted by Michaigan company Judy and Michael Kish who made sure the young cook never forgot her roots.She ate kim chi, was introduced to a Korean exchange stident and was read The Korean Cinderella (the story was spray painted with scenes for a book in her restaurant while a Korean woman reads the story in Korean). She does grapple with the question of can someone who didn;'t grow up in a Korean family cook the cuisine? she spent her prize money from her Top Chef win to go to her homeland and learn about the food. It did help and she is coming to terms with it. Her background is strictly American taught , with a year at Grand Valley State University. From there  her parents sent her to Chicago' Illinois Le Cordon Bleu College of Culinary Art. Unfortunately she also self medicated as she also dealt with her sexuality and turning sonw cooking jobs she thought was beneath her. Her parents pulled the plug on the moeny they were giving her. They did give her one more chance. They found her a room in Boston and fromthere worked in a sloew of kitchens. fromthere it was onto Top Chef, thanks to ner mentor Barbara Lynch passing her name on to the show's  execs.All of this lead to the  thriving career she has now.

Kristin Kish is the shot in the arm that Top Chef needs. She 'll bring her own style but one that is relatable and fresh. Contestants and viewers can relate to her.

Maholo Hawaii

 Our hearts and our prayers are with the brave people and their animals of Lahaina. These people are not onyl couragious but resilient. These are the ones  - and the island that have contributed so much to the American table.

Keep in mind that Hawaiian food was really the first fusion food., It was  from Twelfth Century Polynesian colonizers who brought such basic staples as pigs, sugar came and taro for poi, There were also coconuts, sweet potatoes and yams. These made up the island diet for centuries until British and American colonizers came in. These people exploited the indigenous people with their introduction of sugarcane and pineapple plantations. New England missionaries brought in their own dishes with the salted fish becoming the Hawaiian staple, lomiloni, a simple tomato and salted salmon salad. it was the plantation workers, the Filipinos,  Chinese Portuguese , Puerto Ricans and Japanese workers created a kind of fusion food as far backa s the 1850's when they would pass around bowls of rice and top them with their version of chicken, beef fish and vegetables. The Japanese brought over what everyone loves about the islands  shaved ice. Spam also became popular after the Second World War and it's used in various dishes.

Thanks to bloggers like Relle Lum,a recent contestant on PBS's Great American Recipe show, people from all over the world can make the multiethnic and delicious dishes. er recipes reflect the island' as well as her ancestry on her blog, two months ago the New York Times Wednesday food section also celebrated Hawaiian cuisine. They feaured pinkabet, a Filipino stew made with fatty pork shoulder or butt, Filipino fish sauce or patis, Japanese eggplants , okra and long beans. Ginger, tomatoes andonions flavor it  along with bitter melon. The pork is sauteed first and then the veggies are added. It;s served over rice. Relle's dish of mochiko chicken is the Hawaiian form of fried chicken. what makes it different is adding soy sauce, rice flour and sugar  to the coating.it's also marinated from four hours to over night.It's served with chopped scallions on a bed of rice.As for dessert you could try Relle's malasadas a fluffy Portuguese doughnut she made on the Great American Recipe. These are made mostly for Mardi Gras or Fat Tuesday but you can make them any time. They can also be filled with guava , custard chocolate , haupia or coconut pudding or passionfruit or lilikoi.

To the people of Lahaina, stay brave.It;s tough going right now. All of the world is behind you and your amazing recipes right now.

A Different Kind Of Fettucine Alfredo

 Vegan fettucnine Alfredo is somethign of a golden unicorn. You can make the sauce at home but it's hard to get the ingredients. Then there's trying to find the easier already made ones. Luckily Tattooed Chef comes to the rescue with their version.

I like Tattooed Chef , especially their pizzas and mac and cauliflower. This was a no brainer and a surprise to see this in my local Acme. The package picture looked tasty.

However it was a bit dispiriting to see this.

It was going to take more than the necessary three tablespoons fo water and two tablespoons of olive oil. 
Howver after a few minutes those lumps turned into fettucine nests and chicken bites.

I added a bit more oil to give it more body and then it was steamed - sauteed for seven minutes. To be honest the portions were kind of small. Luckily I had some pasta  with salsa cruda and rotelli left over from yesterday so I added it.

The tomaotes and spices gav e it more color and flavor and there was enough for two people.

The two pastas werent bade mixed together and both were good with the combined sauce. Its not a bad side  but onits' own there should either be a hot veggie side or a salad to round it out.

Tattoed Chef's meatless fettuchine Alfredo is a nice addition to any dinner. It's a creamy , flavorful version of the real thing but better for you. Try it today for a nice change up from the regular red pasta sauces.

Budgeting 101

 Many kids are going to be settling into their first apartments for the first time. They may be leaving the dorms nd living off campus or finally getting that place with the first job. That means shopping - and that could be a big shock.It's time for budgeting basics.

Kids usually imitate their parents and pick up their habits. If you're a thrifty shopper , the your kids most surely will be too. Take homor her on comparison shopping. Some farmers markets will be cheaper than grocery stores , especially when it comes to produce. Another good idea is taking them to various grocery stores and showing them the difference in prices. Aldi has the best prices for veggies and fruit along with for ice cream and boxes of rice and pasta. If there's no Also, then head to Wal-Mart. Thousands every day rely on it's lower prices and they do have good deals on various meat cuts along with veggies and breads. They also offer specials on non food items likes paper towels and dish soap too. while they're there they should also look into buying kitchen basics like microwave, towels, dishes , and air fryers. You can also pick up good deals on kitchen inplements such as spatulas and whisks too along with utensils and knife sets. Local groceries such as Acme also have some of the most expensive deals around too. They're usually to or three dollar cheaper than the other groceries.

Another must have is the grocery story app. All of them have this and you can save a lot on them. They offer rewards towards massive discounts and free food.The app tracks what you buy the most and gives you discounts on those items. Also scour the store for bargains. Most days stores will have a buy one get one  free or the second one half price. Look for these. The extras can be frozen and eaten on another day. Never discount the day old items too. You can still eat those leftover breads and muffins along with fruits and veggies. Also always go for the generic brands. Their flavor is actually much better because they have to compete with the national brands. They also have flavors that the national brands may not have. Acme has garlic butter pretzel twists that brands like Bachmann's don't. Diet changes can also mean lower grocery bills. Meat and seafood can be cut out or cut down to maybe two or three times a month. Think of veggie dinners like ratatouille or bean burritos to stretch the dollar.

Budgeting is important when you're just starting out. Be smart. Be savvy to create good meals with very little.

A Rainy Day Barbecue

 Can you still have that barbecue on a damp August day? Yes!It's easy to bring the outdoors inside . You cna still have tasty favorites in the comfort of a dry home.

A barbecue starts off with a grill and you can easily buy an indoor one at Target or Walmart.They come either square or round and at a variety of prices too.Invest in one if you like the taste of barbecued meats and veggies all year round. Another easy option is the air fryer. You may not get that smoky  mesquite or hickory taste that cooking over an open flame brings but the food will still be crisp.Try pork ribs with a tangy barbecue sauce. You will have to cut them into smaller pieces to fit your air fryer's basket.It's them marinating them in your favorite sauce and wrapping the pieces in foil. Cook them for thirty minutes at 380 degrees Farenheit. After the half hour unwrap them and  then let them brown in the  air fryer basket for another ten minutes, again at 380 degrees Farenheit. Make sure that the basket is well sprayed with cooking spray. ( use the olive oil flavored spray for this); Hamburgers and hot dogs can also beneft from air fryer cooking. To be honest I think both come out crispier on the outside and juicier on the inside than ones cooked on the grill.

Veggies can also be cooked on an indoor grill or  in the air fryer. Marinated asparagus spears are always a good side. You can also grill tomatoes - perfect on Italian or French bread with a little olive oil and oregano. What about that classic barbecue staple corn? Yes, the ears can be cooked nicely in an air fryer. You may have to cut the ends off the ribs in order to makw them fit but that depends on the size of your basket. Layer them side by side for an  even grill and remember don't stack them on top of each other. Drizzle olive oil or melted butter on top. ( you can add more butter later for a really buttery taste) and air fry for eight minutes at 380 degrees Farenheit. Roll them over halfway through the cooking so they're perfectly roasted and golden all over. As with an outdoor barbecue make sure there are salads too. You can easily whip up a three bean or a tasty pasta salad to go with the main course. For dessert you can still make s'mores but this time use the air fryer (make sure the basket is thoroughly washed out though) . It;s slicing the marshmallows in half , and placing the sticky side on the graham cracker. Make four of these and then place in the air fryer. Cook at 390 degrees Farenheit for five minutes. Add a square of any kind of chocolate and then top with another graham cracker.

Let the summer rains come. YOu can still have a fun barbecue but an indoor one. It's a fun way to chase a rainy day away.

A Trippy Stripey Sip

 Nothing hits like a relaxing cocktail. Mostly everyone goes for the taste, whether for a punchy bright screw driver to a creamy White Russian. Yet there's a new layer to both cocktail and mocktail culture. That's layering. All of a sudden drinks are both eye catching and flavorful.

Regular contributor and cocktail expert Robert Simonson  wrote about this not so mew phenomenom in yesterday's new York Times Food section. Striped drinks are nothing new. They go back to the other turn of the century when the very popular Pousse Cafe or Coffee Pusher was invented. This is a ribboned drink of creme de menthe, grenadine , bourbon and triple sec layered with rum. Then there was the mid Twentieth Century New York Sour, basically a whiskey sour with a top layer or float of red wine.Now a whole new generation of both drinkers and even non drinkers are discovering them. Bartenders are calling them "the fajita effect."One catches the eye of drinkers or diners and then others order it. There is also the social media effect where people are taking picures of these colorful drinks and posting them on different platforms. "There is an aesthetic appeal. " claims Conrad Hayes, the beverage director at the trendy Brooklyn bar Ottava. The result is striking with bright or deeply rich floaters - the layers on top and sinkers - the bottom layers.

The drinks are deceptively easy to make so any home bartender could easily make them. The Brother Wolf, an aperitivo bar  in Nashville makes the jaunty Bicicletta. This is soda water layered with Pinot grigio and Italian red bitter liqueur. Another drink that can be served to guests is the Oaxacan Sunrise, which is Mezcal and orange juice blended . Grenadine is the sinker that provides the deep orange base.This  is  a popular drink at Dante;s in New York.At Paducah ,Kentuckey's Freight House they make the easy to replicate Oh Brother where Are Thou which has layers of bourbon, honey syrup and red wine.There are some bars that will let customers mix their own - which is good practice for those wanting to do this at home. There's Chez Zou in Manhattan,Their concoction  Haifa Vice  lets drinkers apply their floater themselves. The drink comes in a special glass vessel with two chambers. One is a milk punch, made of rum mango coconut and fruit juices. The other is a mix of Aperol and pomegranate. The orange punch is poured in first , followed by the red float.Lilistar also has a do it yourself drink in a hollowed out passion fruit. Then there are the mock tails at Brooklyns ElNico layered drinks made with yogurt green tea and grapefruit. The floater  is beet juice and when combined  produces a healthy alternative  to an alcoholic beverage.

Layered drinks are becoming popular again. These fun sips are easy to make. Try them at home or at any bar.