Happy Eats!

Foraging: Odd, in a good way
Reduce the possibility of having to compute fractions while baking by stocking a set of Odd Size Measuring Cups. : ,

Read it and eat: Preserves by Joanna Farrow and more
At a time of year when hedgerows and orchards are laden with fruit, this handy guide offers numerous ideas, from classic mango chutney, to combinations such as spiced rhubarb and coconut-tamarind.

Don't stir, don't fry
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It's summertime, and the freezing is easy
There are days, we all know, when it's just too hot to cook. The idea of making dinner is a hideous joke; even lifting the phone to order takeout seems like a bit of a stretch. In fact, do we really have to eat at all?

Mom's Sour Cream Pound Cake
But he came to us for help because 'all the old-time recipes never considered calories or fat content.' The dilemma: This cake was indeed heavy, weighed down by 2 1/2 sticks of butter and a cup of sour cream.

Enjoy summer while it's still here with a cool cocktail
Maybe you haven't noticed, but ever so slowly the days are getting shorter. School supplies have overtaken the suntan lotion and bug spray displays in the drugstore. An occasional tree in the neighborhood has leaves turning color.

Carry on camping
Chicken and prawn gumboCamp-stove riceBreakfast fried riceOne-pot noodles These days the really smart set is as likely to be found in a row of tents as a hotel.

The Mad Scientist of Espresso, Way, Way Beyond Mr. Coffee
UNDER hush-hush conditions at a clandestine location in Brooklyn, Ken Nye is developing a brush for cleaning espresso machines. ' All I'll say,' Mr. Nye said, 'is that I think it's revolutionary.'

Desserts By The Bunch
Bananas are America's favorite fruit, probably because they are always in season: They are as good in January as they are in July.

One Steak, 9 Ways
Grill a large flank steak one night for your family to enjoy, and serve simple sides to round out the meal-perhaps roasted potatoes and a green salad, or mashed potatoes and grilled asparagus.

Quick Bites
Quick Bites Friday, August 26, 2005Brett Anderson Memory lane menus The New Orleans-based Southern Food and Beverage Museum has been working on creating a collection of menus from restaurants throughout the South.

Hain Celestial acquires Organic Food Company
Aug 23,2005 23/08/05 The Hain Celestial Group, Inc. has announced the signing of a definitive agreement and plan of merger with Spectrum Organic Products, Inc.

Sutton at center of Evening to Savour
Seattle Sutton wears the hat of celebrity judge during An Evening to Savour, the eighth annual gourmet food and beverage tasting sponsored by Rush North Shore Medical Center. The event takes place from 6 until 9 p.m.

Enjoy summer while it's still here with a cool cocktail
Maybe you haven't noticed, but ever so slowly the days are getting shorter. School supplies have overtaken the suntan lotion and bug spray displays in the drugstore. An occasional tree in the neighborhood has leaves turning color.

Soups versatile enough for year-round comfort
When it's too hot to cook, cool down with icy-cold soup. Easily made ahead and refrigerated or frozen until needed, cold soups make a refreshing lunch, an afternoon pick-me-up, or first course at dinner.

As I write this, we’re in the middle of barbecue season. Seems like when the weather gets hot, everybody’s appetite gets geared up for food cooked on the grill - and our meat consumption goes way up! Even though I am not a big meat eater, I know I consume a lot more meat in the summertime, simply because barbecued meat tastes just wonderful!

But what if you’re having a big cookout, and some of your guests don’t eat meat? And what if they not only don’t eat meat, they’re vegan? Vegans don’t eat ANY animal foods of any kind. That means no cheese, eggs, milk, butter, sour cream, yogurt… sometimes they don’t even eat honey. Because of health problems, one of my daughters kept to a vegan diet for several years. And boy, was it a challenge to keep her happy when the whole family was eating grilled steaks, chicken, fish, hot dogs, and burgers.

But you know what? There’s a very happy way to make a vegan eater feel right at home among the carnivores. Just make this BBQ Portobello Burger. Because it’s really easy, your vegan guest won’t feel self-conscious about all the extra trouble you’re taking just to feed her - it’s not only no trouble, it’s probably less bother than preparing beef or chicken! And be sure to have plenty of extra portobellos on hand, because I guarantee that several of the die-hard burger eaters will suddenly decide “Hey, that mushroom burger looks pretty good! Can I have one?”

Be sure to make plenty of Grill Roasted Corn on the Cob and Fresh Tasting Potato Salad made with Vegenaise. Not only will your vegan guests be happy, everybody will be delighted.

Per sandwich:

• 1 large portobello mushroom cap
• 1 tablespoon olive oil
• 1 teaspoon soy sauce
• 1 teaspoon catsup
• 1 teaspoon lime juice
• 1/2 teaspoon sugar
• pinch of sea salt
• 1 burger bun (any kind)
• 1 slice vegan Cheddar, American, or Pepperjack cheese (Tofutti brand is good)
• 2-3 generous slices ripe avocado
• 1 generous tablespoon finely chopped cilantro
• 1 fat slice ripe tomato
• 2 tablespoons shredded romaine lettuce
• 1 paper-thin slice of sweet onion (optional)

Clean each portobello cap by wiping it thoroughly with a nice damp paper towel. If the portobellos are very dirty, rinse them quickly in a bowl of cold water, then dry them immediately with a paper towel. Let them rest with the cavity side down on some clean towels to make sure the underside dries out. If the portobellos are wet when they hit the grill, they’ll get limp and flabby and mushy, not nice and firm and chewy.

While the grill heats up, whisk the olive oil, soy sauce, catsup, lime juice, sugar, and salt in a non-reactive bowl. When it’s time to cook, rub the top of the portobello with a tiny bit of olive oil, then place it cavity side UP on a medium to medium-hot grill (somewhere between 350-400 should work).

Let the mushroom cook for a couple of minutes, then brush the cavity with the baste and flip (there will be some hot liquid in the cavity, so be careful!). Brush the top of the mushroom, then cook until done, flipping and brushing a couple more times, depending on how fat and juicy the portobello is. You want the mushroom to still have some “bite” to it, not be completely black and shriveled up!

About a minute or so before the mushroom is done, put the bun on the grill to warm it up. If you’re using the vegan cheese, lay it on bun to warm the cheese up (unfortunately, vegan cheese doesn’t really melt, but getting it soft and warm improves it immensely).

To serve, brush the bottom half of the bun with the remaining baste, and stack everything up: first the portobello, then the avocado, sprinkle on the cilantro, and finally top it off with tomato, lettuce, and optional onion. Mmmm!

You can also make this burger for vegetarians with a nice Pepper Jack dairy cheese.

Makes 1 burger.