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Mikey’s Monday this and that

Some random food thoughts for your Monday morning and to start June…..

I think I’ve had just about enough of the spring vegetables. I love asparagus, peas and various spring greens and herbs. But I think almost every stand at the Dane County Farmer’s Market on Saturday had asparagus. My pee is going to smell funny for a month. But anyway, I’m very ready for the summer onslaught–tomatoes, corn, bell peppers, melon, berries….let’s do this thing.

I made meat loaf last night, but not just any meat loaf….Bobby Flay’s Roasted Vegetable Meatloaf. I made it with 2/3 beef and 1/3 ground turkey and I suddenly remembered why I love this recipe so much. The balsamic vinegar/ketchup glaze on top is so good that it’s making my mouth water right now. Next time you are in the mood for meat loaf, you HAVE to try this recipe.

Two summer food shows have started their new seasons–Fox’s Masterchef and Food Network’s Food Network Star. Now, I have nothing against these shows, but sometimes they can be predictable. Masterchef is in Season 4 now, and the best part is that they didn’t drag out the audition part–basically there was maybe one or 1.5 episodes of auditions. And we have our cat fight–between Krissi and Natasha. Natasha is so full of herself but appears to be able to back it up with skills. Meanwhile, Krissi is also talented and she has that east coast “don’t mess with me” vibe. Meanwhile, Food Network Star began its eighth season last night. It’s kind of getting old and stale the way American Idol did. And they seem to pick the same contestants every year–I don’t mean literally, but there are demographics they follow–the tough guy, the Hispanic, the chatty blogger, the dude who can cook his ass off but has no on-camera talent. Oh and this year we have the Ellie Krieger look alike. Of course, I watch these shows like it’s my job, and I don’t see that changing this season.

Have you ever taken a bunch of ingredients and tried to make a meal out of them, sometimes using way more of what you have on hand than you should? I did that last week when I made this chicken dish with bacon and cheese, and somehow tried to incorporate spinach and mushrooms. But I wound up doing the spinach and mushrooms on the side. However, in what should have been a sauce for the chicken, I instead added white wine to the spinach/mushroom stir fry and didn’t cook it out…blech. But I also had an avocado sitting there that I almost used. Sometimes I wonder about myself. I can put cool things together much of the time, but sometimes have cooking slumps. Does this happen to you?

At some point recently, I saw a cooking show about pizza and it may have been one of those competitions between two purveyors of pizza in New York City. And I was struck by the fact that this one pizza chef used canned San Marzano tomatoes as the sauce on his pizza. Those are usually seasoned with a bit of salt and maybe basil and that’s about it. The tomato shines by itself. So I tried this the other night and it was delicious. I’m just one of those people who doesn’t like those garlicky sauces or commercial pizza sauces, but I think this was the best and most natural way to go.

Oh, speaking of pizza…..I have to give a shout out to Scott and Jen at La Fortuna Pizza. I have found great pizza in Madison, and it’s as good as any I’ve ever had. They have a food truck and one of their regular stops in the summer is at the Verona Farmer’s Market, five minutes away. Every Tuesday. And hey, tomorrow is Tuesday! Low carb what?

Product review: CitrusZinger

As things you can be addicted to go, seltzer water is not something that can do the body much harm. It’s basically carbonated water, and thanks to my SodaStream device, I drink even more fizzy water now than ever before. And because sometimes the flavor extracts can get boring, I like to use real lemon or lime juice (or small amounts of soda syrup). But that’s not always easy; that is, it’s not easy squeezing citrus juice into a small mouth bottle.

But now, there is a product that makes it super easy to have water or carbonated water with a twist of real citrus juice. The product is called CitrusZinger and the concept is simple. There are two ends to the plastic bottle–a large mouth screw top with a juicer attachment; and a small mouth drinking side. So basically you cut some lemon, lime or orange, juice that and close up the bottom of the bottle. Then you flip the bottle over and add water, seltzer or even maybe cola or iced tea. And you’ve got instant and fresh twisted beverage.

Of course, there are a million ways to use CitrusZinger, but I was boring and only tried it with lemons and oranges and the combination of the two. But you can even add sweeteners, herbs such as mint, and spices such as cinnamon. If you look at the booklet, you’ll see what I mean. But there are also a VodkaZinger, AquaZinger and SaladZinger–which means seriously endless possibilities.

Right now the Zinger products are only available online and at Brookstone Stores. For more information, please visit the Zing Anything website.

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