The Rise Of Omakase Sushi

 Sushi is not just sushi anymore.In most cases it's now omikase  in which  diners thoroughly trusts the chef to decide what they should eat.It's becoming popular with wealthy young men.Are omikase sushi houses becoming the next steak house? Possibly

Regular contributor Brett Anderson wrote about this in today';s New York Times Food section. Omikase sushi is the culinary trend that'[s growing stronger and not limited to just the East and West Coasts anymore.Omikase means "I leave it up to you" and it's at the chef's discretion what to serve. It's usually expensive and fresh ingredients, sometimes frown in straight from Japan.it's also making an impact on men, from their twenties to their forties as well. It's even garnered the nickname "bromokase" because it's such a male bonding experience. These sushi houses are now as popular as steakhouses. They are popping up all across the country. A short five years ago omikase sushi restaurants were only located in New York . Now Austen Texas is home to the popular SUshi Bar ATK, frequented by  popular podcaster Joe Rogen. Austen has become the American capital of omikase., also having it become part of mainstream American dining.

Omikases have been glammed up. Some have cocktail lounges, hip-hop soundtracks and colorful sauces. Some sushi chefs have even infused their personalities into  their restaurants. Chef Saine Wong of Toshokan is even known to pull out his guitar and to lead singalongs after nigiri, a mound of rice topped with different ingredients. His include potato  pave, a kind of scalloped potato and braised short ribs.These new school omikases are similar to previous sushi restaurants. They are extremely high priced and have limited seating. This is turning them into steakhouses which have always been known for their exclusivity and top notch ingredients.There is some criticism regarding this.Ryan Sutton, ANew York City restaurant critic  disapproved of this in his podcast " Free Food Podcast". A dinner for two in New York can easily top one thousand as he implies that omikase restaurants are aimed squarely at the financial industry and the super wealthy. They don't contribute to the food culture in any meaningful sense. Yet they are still popular .

Will omikase restaurants replace regular sushi bars? Possibly. They appeal to a certain type of wealthy young male.They can succeed with that following.

Fruity Desserts

 It's definitely time to put away all those cold weather ingredients.leave the cinnamon for the fall. It's too hot to fool with chocolate . Your best bet is fruit. There's nothing like a sweet treat loaded with the bounty of the season.

Strawberries are always a good addition to any cake, cupcake, muffin and even bread. Just keep in the mind that the berries should be pulverized then cooked down over a low flame.let this cool and you can fold into the batter. You can do the same for strawberry frosting too.(Keep in mind this is also wonderful on chocolate cake and cupcakes too. Another lovely and colorful treat is strawberry bread.This is perfect to make for Sunday teas or showers. It can be topped off with a vanilla glaze icing if you like , if not it's good on it's own,It's a quick bread so there'[s no yeast involved, just baking soda and baking powder for rise.Many home bakers low baking a strawberry and rhubarb pie. This is combining another harvest of the season, rhubarb with the berries for a sweet and tangy flavor. You can add just a teaspoon of orange juice to punctuate the other two's flavors. It's just stirring the cut rhubarb and berries with brown sugar, orange juice , cornstarch (for thickening, vanilla and salt. BAke in a traditional rolled out pie crust.

Of course the other star of the season is the blueberry. We're almost upon it here in New Jersey where it will last for three months until August. Again they're as versatile as the strawberry. Most home chefs love creating a Sunday morning stack of blueberry pancakes to start the day. Yet it can also work in another breakfast staple -  strata. Think a bread pudding scattered with the berries and then topped off with a home cooked  blueberry sauce. Use cubed French bread for this, layer it over blueberries and cream cheese. Then let it soak in an egg , milk and maple syrup overnight. While the strata is baking make the syrup. THis involves cooking down the berries with a mix of cornstarch, sugar and water.  Butter is added to this for richness and then poured on individual slices of the strata. (you could also save the syrup to pour over vanilla ice cream too).Peach season is also coming up. There are so many wonderful recipes to try with this ripe, plump fruit.They wonderful in such old fashioned desserts as buckles and crisps.A buckle is an easy egg free batter that just consists of milk ,f lower baking soda and salt.It;s wicked together and then spread in a pan .Layers of thinly sliced peaches are placed on top of it.A buckle is good with a blob of vanilla ice cream or freshly made whipped cream.

Fruit is the star of the season. Try any Berry or peach in a sweet dessert.It;'s tasting the bounty of Spring

Two Veggies Plus Rice Equal Dinner

 There's always a quandary when it comes to creating a tasty dinner.What do you make that satisfying and good for you.Do the math.it it takes is two veggies and some rice. You could also add a protein too.

Today was one of those days for me. I had no idea what to make and got inspired on a Lidl haul. Lidl has the best baby bella mushrooms.  I added their  brand olive with a whopping two tablespoons of Country Crock

Flavor ing was just a simple sprinkle of garlic powder.

Lidl also has excellent Roma tomatoes and I added three sliced one to this. 

Mushrooms and tomatoes cook up quickly. It took about fifteen to twenty minutes for everything to cook up nicely.

  The rice I used was Lidl't precooked packages which only take about ninety seconds in the microwave.

Together all three made a tasty and quick meal. Both the mushrooms and tomatoes have flavor but also the first offers protein which the second offers lycophrehe. I liked this and can even see it over pasta.

All it takes is two veggies and rice  to make a tasty and quick meal. This is perfect for dinner or even a hot lunch. Try it for something fast and different.

Piedmonte's Stufffed Agniolotti

 Piedmonte has many delicious foods. There's polenta with a good tomato cacciatore, pescoi polenta stuffed into Savoy cabbage and of course that anchovy rich treat bagna calda. Yet there's also agniolotti , ravioli.Yes it's made through Italy but stuffed pasta reigns here along with the rest of Northern Italy.

  Former editor of Bon Appetit magazine Dawn Davis The new York Times Travel Sunday magazine wrote about it in tomorrow's paper. Agniolotti de Plin or stuffed ravioli. According to Ms Davis friend Karina Moyer-Nocchi . a professor at the University of Sienna theorizes that ravioli and other variations came about during the Middle Ages as an off shoot of torta  ,a meat pie stuffed with veggies and different meats. They liked to miniaturize food among other things and want a smaller- bite sized version of pie.ravioli itself comes from riavolgere or to wrap, it was first written about by a Thirteenth Century friar Salabiene de Adam wrote about them A lot of Piedmontese like to stuff their agniolotti with rabbit - a common meat there along with pork or chicken. Another staple of Piedmontese cooking, Savoy cabbage, a fragrant, chewy cabbage is shredded and added to the filling. Spinach is sometimes added as well.The name itself has many origin stories. Some believe that it was named for a chef called ANtonio while others believe that it comes from lamb -agnello.Other believe it;s named after the instrument ugliot in dialect to cut the dough.

Like so many upper class dishes agniolotti de plini made its' way  into the homes of the ordinary ,Some restaurants like Guido's in Costiglie d'Asti there's an almost religious reverence and way of serving the stuffed pasta.It's served two ways,  thanks to Chef Ugo Alciati, Guido' thirty-seven year old chef.one in a shallow bowl with a rich veal sauce topped with grated Parmesan.The other way is that they're made bite sized with a nutmeg filling, heaped on a large linen napkin - a local custom) which is a nod to the Eucharist and the Last Supper.Many Piedmontese connected to the dish during the economic boom of the 1960's as a way t  remember their distant past.Is it easy to make in today's kitchen .It is. It's just making the dough , rolling it out and cutting it into squares.It's then pinching the dough  hence the name plini. It's hard to get rabbit here but you could easily use lamb which was used or chicken , along with a combination of spinach and Savoy cabbage. A simple brown butter sauce works with this,

There will always be good food in Piedmonte. Agniolotti is one of these tasty ones, enjoyed the world over. These ravioli are stuffed with goodness and flavor.

A Yummy Boost

 if you feel tired mid day or after lunch maybe you need a yummy boost. It could be anything from a handful of walnuts to a refreshing glass of ice green tea. This is what's needed from keeping you crashing at your desk, whether at a home office or a a more traditional one.

Anything can cause fatigue. It could be an underlying illness like diabetes or sleep apnea. Mostly it's our addiction to our devices. We stay up late answering e mails, watching the latest Tiktok videos or scrolling through social media. The morning is fine. we get up, have that breakfast and bounce about. Yet after lunch we may feel the need for a good long nap. This is perfect on a weekend with nothing to do but it can be a pain when you have papers to look over or kids to pick up from school.One of the top boosters are nuts. These can easily be bought in a package or a jar and kept in a handy drawer. A handful of almonds can help as can any other nuts. You can try the flavored ones for a different taste however the ones lightly salted with sea salt work just as well.Even peanut butter can be used for an energy booster. Make a plate of cracker sandwiches with them for a tasty snack. vary this with spreadable cheeses because dairy is  definitely fatigue fighter as well.  Having Brie or Gouda is a lovely way to enjoy a break. Another dairy rich snack to try is cottage cheese. Cut up either fruit or vegetables for a tasty cup.

Veggies also provide a lift as well as giving.extra nutrition.Try cut up carrots , broccoli and green peppers dipped in a fun oil and red wine vinaigrette. Add seasonings such as oregano and thyme to spice it up. You could even create a small salad with the addition of grape or cherry tomatoes. Any fruit is excellent for keeping away mid day tiredness. A fruit snack is also a great way to satisfy a sweet tooth(stay away from  any processed baked goods when you;re feeling sluggish - these will only add to the problem). A handful of cherries or grapes is always great for a quick bite. You could also make a fruit salad with them along with chunks of melon and apples . Drizzle a mix of honey and Greek yogurt over them to make them a bit more interesting.Add some grated dark chocolate or chocolate chips -another fatigue fighter. You could also have a bar of very dark chocolate to munch on as well.This and a hot cup of tea is a treat as well, perfect for keeping you bright eyed and awake.

Don;t worry if you're droopy and drowsy in the afternoon.There are yummy boosters that can revive you. Try them to make the most of your day.

Hot Honey Sweetness With A Kick

 Sweet and hot have always gone hand and hand in many cuisines. Now honey and chili peppers have joined forces to create a sensation many want and crave. Will l I beat out Sriracha or wasabi? Very likely,.

Regular contributor Julia Moskin wrote about this sensation in yesterday's new York Times Food section, The combination first came into being around 2009 (although he first discovered it on a hiking trip. A lone pizzeria offered macerated Chiles marinating in honey The condiment started out something to drizzle upon pizza, Now it's everywhere .Utz Potato Chips has their version of it. Tiktok has videos of people with chicken tenders. and hot honey It's even on pepperoni pizza.Even honey purveyors are adding the pepper to their blends , keeping up with the trend.The famed recipe Momfuku has even offered a hot honey version of its' chili crisp. It can be used in everything from homemade ice cream  to a chicken marinade. You could even try it o ribs if you wanted.

Can it be made at home? Of course! Ms. MOskin gives a releetively simple recipe that any home chef can make.It's taking a half cup of clover honey mixed with five to ten fresh bird's eye chiles. Cut little slits in the chili to release the oil that makes them hot.Bring the chiles and two tablespoons of white wine or diistilled white vinegar.. Boil until the vinegar reduces by half. Stir in the honey and then reduce the heat to low. Put  in a jar then let it cool to room temperature.Pluck out the chiles and discard. It will keep in the fridge for two to three weeks.Experiment with different chiles if you want.

Hot honey is more than a fad.It's becoming a hot item. Try it for some sweet heat.

Super Sized legacy

 it's been twenty years since the eye opening documentary "Super size Me." Have things changed? Are we still addicted or are we wary? The answer is surprising.

New contributor and regular New York Times Brian Gallagher wrote this interesting piece in today's New York Times Wednesday Food section. Twenty years ago document maker Morgan Spurlock subjected himself to eating McDonald's for a month  for this eye opening film. He put his health in danger as he chowed down on the worst that the chain had  to offer. After it showed the film sparked controversy and MCDonald's , soon found itself being loathed by the public. It was one of the factors in  a rising sea of childhood obesity and early onset diabetes.In fact the film was inspired by New York City parent suing the conglomerate for their childrens' health problems. However McDonald's catered and still caters to kids who love its burgers and nuggets.  As Frances Flemining-Milici, the director of marketing initiatives at UConn Rudd Center For  Food put it."If it's marketed towards children, then it's probably bad for you. "Recently New Jersey senator Cory Booker along with fellow senators  Bernie Sanders and Peter Welch introduced the Childhood Reduction Diabetes Act which stops fast food joints form advertising to minors and require stronger health and nutrition warning labels.

Despite this parents will still buy McDonald's for their kids. Many even add extras like soda instead of the milk that usually comes with a Happy Meal. The company is still a top seller around the world.Its' stock price nit a high January of this year and nearly went up a whopping one thousand percent since "Super Size Me" hit screens two decades ago. Milleninals are the biggest consumers.They were little when the movie came out and most of their life and important events were celebrated at McDonald's. It also helps that celebrities are pushing the food on various platforms.Sales of Quarter Pounder soared after rapper Travis Scott was advertised, eating it. This is also true for other fast food joints such as Popeyes' who has Megan Thee Stallion as their spokesperson, Justin Bieber for the Canadian doughnut chain Tim Horton's and LIttle Nas X for taco Bell. The last calls him their "Chief IMpact officer." To be honest Mc Donald's food isn;t as calorie rich as Chipotle who blatantly advertises their "healthy menu. A standard chicken burrito is 100 calories while a Big Mac has only 500 calories.

There will always be McDonald's and other fast food joints . Keep it as a fun treat .Maybe that's the best way to deal with it.