To Everything There is a Season. . .

Hello to All. . .

It has been several months since my last newsletter and my apologies to you – I have been in a (temporary) new role of caregiver for my mother during the last two months and it has been my total focus. I have come away with a new perspective and a deep appreciation for everyone whose life is of service to others in need. So my cooking adventures have been limited but as the days grow longer, my thoughts are again with food, fun and taking the time to feel lighthearted as we enjoy longer, sunny days. . .

It has also been a time of learning – in many ways. In culinary terms, I am finishing up a program at the French Culinary Institute in New York City . It has been along time since I was a student and I am loving it. There is such joy and freedom in learning more about what we love. More on this later. So enjoy the season, get out there and take a course in what you love – a language, quilting, surfing, cooking – whatever you enjoy. Make time for you. We always can learn more and this is a great time of year to do so…

WISH BIG and be grateful for all you have. . .

Enjoy your June, Happy Father's Day, Flag Day and Summer Solstice. . .

Tips for Beautiful (and Easy) Table Settings

Summer means that the sky is the limit! We are usually less restricted in summer and can swim in our new-found freedom - which also is a wonderful time to use your imagination. . .

Sea Themes

Use thin, white sea stars (starfish) which are inexpensive and can be placed at each place setting or in a grouping in the center of the table with other seashells and some small votives. If you can get some clean sand, mound it in the middle of your table and place the shells and candles in it.

If you don't want to clean up the sand, fill a fish bowl with sand and add seashells and a large candle in the middle.

A Splash of Yellow

Use fresh corn, with the husks pulled back slightly to expose the corn on one side, and sunflowers in short vases. Be sure to spray the corn with water so they don't dry out. This way you can cook the corn for your next meal. Add some lemons and you are set with a bright, summer table.

Red and White

For a red and white theme, as tomatoes start to show up more and more, place them in mounds with small white eggplants in a large flat basket, use white plates and red napkins, and red and white Gerbera Daises.

Add Some Blue

Want more colors? Add blue, of course- with blue irises, and I love to get remnant pieces of denim at the fabric store. Since I don't sew, I just fold in the edges and iron a seam, and throw this as a large square on the table.

And remember to add small American flags – for Flag Day or anytime. I think it is an outstanding addition to the table.

So you can see the trend here- use fresh vegetables and flowers, add some natural components such as seashells, fill small clay flowerpots with ivy or ferns – you can start with these ideas and expand on them with your imagination.

As I have mentioned before, experiment, get creative and lighten things up for this new season.

Father's Day:

If you are blessed to spend Father's Day with your Dad, please be sure to treat him in a very special way (and not just on this day.) Most dads love us so much, work so hard, and ask for little in return. Go overboard, and I am not talking about gifts. Make that special breakfast, plan an excursion that he will love, and just give him great, big hugs. Plan a simple meal – whatever are his most favorite things- and cook it with lots of love.

If you Dad is not around, perhaps you can find someone, and elderly friend for example, who will be alone and share the day with him. This will be a very special gift for you both.

Organizing and Preparation- Tips for Stress-less Meals

When the weather is warm, we especially want to cut back and have less stress in cooking. The program that I mentioned focuses on classic French techniques, and it is amazing how differently I am thinking about food after this. There is great emphasis on taking time to organize, (mis en place), to dice correctly (so that everything is the same size and cooks evenly), and to use as much as possible and not waste (saving leek and onion and celery scraps to put in a wonderful stock).

A simple concept with big payoffs - use small ramekins for measuring chopped onions, garlic, etc., and have the cups lined up so you can just throw in the ingredients when needed. Try it – you will be so happy how much more quickly it takes to get your meals on the table so you can enjoy the warm weather more.

June Recipes: Enjoy!

In thinking about what recipes to publish this month, raspberries are just coming into season. If you are lucky enough to live near a place to pick your own, grab a friend or family member and go to it. (In New Jersey for example, go to www.pickyourown.org) to find farms. In other state, just do a Google search and you'll find lots to pick from.)

You can use raspberries or blueberries in one of my all-time favorite recipes:

Fresh Raspberry Cheesecake 'Martini' Parfaits

Sent to me from one of my girlfriends many years ago, this parfait is quick, easy, festive and delicious. You can also make this in a ‘light' version as noted in the ingredients.

1/4 cup Riccota cheese, regular or light
1/4 cup cream cheese, regular or light – softened
2 tablespoons sugar or 1 ½ tablespoons Splenda
1/4 teaspoon real vanilla
1 1/2 cups fresh raspberries
2 tablespoons all fruit raspberry preserves (no sugar added or regular), slightly melted but not hot
About 10 vanilla wafer cookie crumbs
Whipped cream or frozen whipped topping
Mint sprigs for garnish if desired.

Process or blend Ricotta, cream cheese, vanilla and sugar until smooth. Set aside.

Gently combine raspberries and preserves. Using martini glasses, spoon about 1/4 cup of this mixture into a the glass, layer about 2 tablespoons of cheese mix on top. Add about 1 tablespoon of cookie crumbs next, then more cheese mix. Finish with more raspberry mix. Chill at least 2 hours, covered, before serving, and top with whipped cream. Finish with a mint sprig if desired.

Do-Ahead Tips:

Can be made up to 1 day in advance. If making ahead, be sure to cover each glass well with plastic wrap and add whipped cream just before serving.

Grilled Chicken in Asian Sesame and Ginger Sauce

Why not try a new flavor twist to your grilling? Experiment with Asian flavors – they lend themselves beautifully to grilling. Make up the marinade in advance, do a quick grill and enjoy.

Makes 4 servings.

Marinade:
2 garlic cloves, minced
1 shallot, minced
3 stalks fresh lemon grass (use only lower 1/3 of stalk), thinly sliced and then minced by hand or in a food processor
3 tablespoons brown sugar
1 1/2 cups catsup
1/4 cup fish sauce
Juice from 1 fresh lime
1 tablespoon sesame seeds
4 tablespoons peanut or vegetable oil
4 tablespoons dry sherry or Madeira
4 tablespoons Asian sesame oil
1/4 cup balsamic vinegar
1/4 teaspoon freshly ground black pepper


Chicken:
5 boneless chicken brea/sts, pounded evenly, about 1 1/2 in. thick

Garnish:
Fresh mint, chopped
Cilantro, chopped
1/2 cup sliced scallions
Dry roasted sunflower seeds - optional

For Marinade: Whisk all ingredients until sugar is dissolved. Reserve 3/4 cups to brush over chicken after grilling.

For Chicken: Marinate, cover, and chill up to 8 hours.

Preheat grill. Cook chicken on medium-low heat until meat is no longer pink inside, only about 5-6 minutes. Discard excess marinade.

Arrange on serving platter. Pour unused, reserved marinade on top of chicken. Garnish with any of the following: fresh mint, cilantro, scallions, sunflower seeds and serve.

Preparation Tips:

• Make sure you pound the chicken to an even thickness. This way they will cook uniformly.
• Do not overcook the chicken. There is nothing worse than a dry, boneless chicken breast, right?

Do-Ahead Tips:

• Marinade can be made up to 1 day in advance and refrigerated in a covered dish

ASK THE COOK!

Summer Food Safety Tips

A number of people have asked me for the most important food safety tips for summer:

1. Make sure the meat is cooked properly – use an instant-read meat thermometer. For ground beef, make sure the internal temperature rises to 160 degrees F. Cook beef roasts to 145 degrees F and poultry to 180 degrees F (170 degrees F for breast meat). Steaks and seafood need to reach 145 degrees F.
2. Keep hot food hot and cold food cold. Refrigerate foods quickly, at least within two hours or sooner. It's important to set your refrigerator at a cold enough temperature (40 degrees F or less If you are traveling with food that may spoil, use cold packs to fill the cooler and try to avoid bringing foods that need to stay warm on long trips.
3. Defrost only in the refrigerator.

   Remember "The Thaw Law." Do not defrost your food at room temperature. The safest way to defrost is to thaw food in your refrigerator so plan ahead.

4. Boil the marinade or throw it out.

   Once the marinade has been in contact with uncooked meat, poultry or seafood, it must be brought to a rolling boil before it can be used as a sauce or gravy. Boiling the marinade will kill any bacteria. If you don't plan on reusing your marinade, throw it out.

5. Store leftovers wisely Leftovers should be stored in shallow containers (two in. or less) – not large ones - for quick cooling and to prevent the build up of bacteria. Food takes longer to cool in large containers, which gives time for bacteria to grow. Make sure you freeze or refrigerate your perishable leftovers within two hours or less. Do not allow leftovers to reach room temperature before refrigerating them.

Be sure to keep sending your cooking questions- I love to hear from all of you. - Marybeth

THIS MONTH'S COOKBOOK REVIEW:

The Coastal Living Cookbook. The Ultimate Recipe Collection for People Who Love the Coast By Coastal Living, Editor. © 2004 Oxmoor House, Inc. Birmingham Alabama.

If you live along the coast, or wish you did, this is the cookbook for you. Beautifully photographed, this cookbook includes full menus, recipes for the grill, for picnics, for leisurely breakfasts and abundant desserts. Directions are easy and there are even tips like how to host a wine tasting.

Breads include corn bread to Italian Bread Salad, breakfast treats feature Easy Berry pancakes, Baked French Toast Casserole and Strawberry Streusel muffins. Desserts ranging from peanut butter and chocolate chunk cookies to frozen Sangria Pops to Baby Pineapples filled with Pineapple Sherbet.

For entrees, you can choose anything from Marinated Pepper Crusted Beef Tenderloin and Jalapeño Cheeseburgers, to Grilled Chicken and Pesto Clubs, or Southwestern Chicken Bundles.

Ah – then there is fish and seafood. There is a great section titled the Seafood Primer – and describes everything, with recommended cooking techniques, from catfish to caviar to wild salmon. Try the Broiled Clams in Herb Butter, Grilled Alaskan Halibut with Avocado Lime Sauce, or Crab Bisque, Crab Cakes or Crab Rolls. As you can imagine, seafood is covered extensively.

So in this book there really is something for everyone. You can get it from www.amazon.com, new or used from $14.89 or new, from around $22.02. This is on my 'recommended' list for sure!

FOOD NEWS

Old Food On Store Shelves

Be careful to read "Use By. . .", and "Best When Purchased By. . ." dates on any food you buy. This is both for packaged or canned foods, as well as for refrigerated or frozen foods. Too often we are in such a rush we don't bother to look at the expiration dates and assume that the store pulls food that is past date. Not always – so once again consumers need to watch what they buy.

And always go to the back of the shelf- either for milk, eggs, dairy or fresh bread items, as well as fruits and vegetables. Grocers rotate the older items forward and place the fresh items in the back. Having worked for large, international food manufacturers, I've been aware of this for a long time. So do some stretching while you shop and reach back for the newer food.

Girlfriends in the Kitchen Cooking Classes for Spring

Here are some of current offerings of cooking classes – I come to you for a cooking party and do all the shopping, bring all the food and you get to learn some new cooking techniques and tips and have a great time.

UPCOMING NEWS

More recipes for summer

Summer fruits

Hurricane Season and the impact on food

More great ideas and recipes for hot weather cooking

And lots more. . .

Food for Thought – share your blessings with others. It so easy to do and it makes such a difference to those in need.

Make a contribution or volunteer at your local food bank..

Share your abundance with women who are rebuilding their lives. Go to www.rwandapartners.org. The Rwanda Partners' Women's Center will allow women from all over Rwanda to learn valuable job skills and produce high quality items to be sold at market. This is a group to whom I am donating part of the profits from my cooking classes. .

You may also be interested in www.womenforwomen.org.

In the Free Recipe section of my website, (www.girlfriendsinthekitchen.com) you'll find other new recipes

I hope you enjoy this issue. I continue to get emails telling how much people look forward to my newsletter – thank you. It makes me feel really good to hear from you. If there is anything of particular interest that you would like me to include, be sure to let me know. You can reach me at: marybeth.gregg@verizon.net.

Enjoy the best of season! Marybeth Gregg.

Marybeth Gregg has been cooking, entertaining and giving cooking advice for almost 20 years. She is well-known for her wonderful cuisine and great parties. She started her successful cooking school two years ago. She has attended cooking schools in Chicago, Philadelphia and in the New York metropolitan area. She lives in central New Jersey and has been featured in the Newark Star Ledger, The Courier News, Asbury Park Press and the Coast Star newspapers and was one of only ten culinary experts to be invited to the Spring Lake Kitchen Tour, and was featured in the PhillyWIT Chapter of WorldWIT Food and Fashion Expo in Philadelphia last fall.