Presto! Personal Chef Service

Getting Ready for Grilling

2011-05-17T12:16:00.002-04:00

Greetings! I have been so busy with baby but promise to post more frequently. In anticipation for warmer weather (its coming, right??), I have been making double or triple batches of my favorite marinade. I portion out the marinade in zippered freezer storage bags. Then I add the meat of our choice to the bags in serving sizes we like. So in a bag I may have two chicken breasts and 1/2 cup of marinade. The bag then goes into the freezer. When we are ready to grill, we remove a bag. The meat will marinate as it defrosts (remember to use safe defrost techniques).

Right now in the freezer, we have jerk chicken breasts, jerk pork tenderloin and lime chicken with black bean sauce in the freezer. Next will be doing Thai marinated chicken.

This is one of my favorite time savings tips. Especially when I'm already making a marinade. It only takes a few extra minutes to make a larger batch and portion if out.

2010 Predictions

2009-12-02T08:35:00.003-05:00

What will 2010 bring for hot new trendy foods? According to an article in MediaPost, the following will be hot next year:

Cardamom

Sweet Potatoes

Hibiscus

Cupuaçu

Rose water

Latin herbs and spices, like cilantro

Cardamom is a great spice that I use often when making rice. These fibrous pods are cracked open and added to soups, stews and other dishes. Make sure to remove the pods when finished cooking as they are inedible.

Rose water has long been a favorite of mine. I love to drizzle it over desserts, like chocolate cake or vanilla ice cream. You can find it at most middle eastern markets.

I was not familiar with capuaçu [pronounced coo-poo-ah-sue]. After a bit of research, I found it is the next big super fruit (think açai berry and mangosteen of the past). This tropical fruit grows wild in Brazil and is related to cacao (the bean that we get chocolate from). The capuaçu has a chocolaty taste similar to its cousin and is sweeter than the açai berry. Locally in Brazil, it is used in desserts. Drinks, jams and jellies are also made from the pulp. It is full of antioxidants and phytonutrients.

I look forward to seeing what new unique ways all of these ingredients will be use.

In Her Shoes

2009-11-08T17:52:00.004-05:00

Today I was honored and privileged to be a guest on In Her Shoes. This radio program airs Sundays at 1pm on 1240 AM.

Shelley Mielock and Tiffany Dowling host the show, “getting straight to the point on platforms that matter to women.” They asked me to give some tips for entertaining during the holidays. I have never had the opportunity to appear on a radio or television program so it was an exciting new event for me.

Just a few of the tips from the show:

When you are entertaining and short on time, think about using premade deli or restaurant items and serving in your own bowl or platter. Garnish with fresh herbs or edible flowers (available with herbs in several markets).

Another fun option is to make fruit skewers with a few of your favorite in-season fruits and serve with one of the following dips:

Cream Cheese Dip
8 ounces plain cream cheese, softened
3/4 cup brown sugar or 1/3 cup powdered sugar
1 teaspoon vanilla

Combine until smooth. Serve at room temperature.

Maple Dip
3/4 cup maple syrup
1 teaspoon minced ginger
1/2 teaspoon ground cinnamonPinch of ground cloves

Combine thoroughly and serve warmed.

Orange-Ginger Dip
1/2 cup of orange juice, if using fresh orange zest first
1 Tablespoon of lime juice, if using fresh lime zest first
8 ounces plain Greek yogurt (like because strained, if using regular, allow to strain through cheese cloth or coffee filter)
1/2 - 1 Tablespoon grated fresh ginger, to taste

Combine the orange juice, lime juice and zest from both fruit (if using) in a small skillet and cook over medium-high heat until reduced to 2 Tablespoons. Allow to cool.

Add reduce juice and ginger to yogurt. Serve at room temperature.

To listen to the program in its entirety, go to In Her Shoes and listen to the November 8 broadcast. The show airs live from the studio next to Grand Traverse Chocolate and Coffee Company in the Stadium District.

Fall Goddess Retreat

2009-10-20T09:39:00.041-04:00

Last Saturday, I had the pleasure of co-hosting a half day fall goddess retreat with massage therapist, Shannon Branstner. Shannon had originally approached me in the spring, asking if I would help with a cooking demonstration for her long time dream. Over the months it evolved to co-hosting with her. The goal of the retreat was to allow women a chance to take off their many hats (moms, wives, daughter, sister and work/professional) and relax, rejuvenate and learn. Shannon's dream was to help women ease into the hibernation season of fall and winter.

Having never attended a retreat, I wasn't sure what to expect. But in doing some research and talking with others, I realized what a gift a retreat can be to us women. We couldn't have asked for a better day. The sun was shining and our hearts were light. We started the day learning about each other. Even though I knew several of the women, I learned new things about them.

Shannon then led the group in an introduction of Ayurvedic Medicine. We answered some questions to learn our dominant doshsa. We learned about the different doshas: vata, pitta and kapha; how they influence our bodies; and how our choices influence our bodies.

During the discussion we snacked on some fresh Michigan cheese (of course I have to talk about the food!). We had Reny Picot's Camembert Fermier (from Benton Harbor) and Grassfield's Organic Raw Milk Gouda. This was served with organic grapes and organic red and bosc pears. We accompanied these with Almond and Pecan Blue Diamond Nut Thin Crackers.

Bonnie Schnautz, Wellness Coach from B-Renewed, lead us in a discussion of essential oils. These oils were used to make the salt scrubs and bath salts. She discussed lavender, lemon, lemongrass, peppermint, eucalyptus, orange (my favorite), grapefruit and rosewood.

She gave us the benefits and several uses for each of these. It is amazing how much these natural ingredients can do for our health.

By learning about each oil, its benefits and how fabulous it smells, it gave all the participants a better idea on how to make their bath salt or salt scrub.

From here some decided to ride the zip line while others began making their scrubs. We had four daring riders on the zip line.

After riding the zip line and making their scrubs everyone went to the kitchen to make dinner.

The menu: Salad with Green Goddess Dressing, Lentil and Winter Vegetable Soup with Parmesan Crostini and Spiced Raisin and Apple Crisp.

We broke into small teams and made each piece of the dinner. The green goddess dressing was a blend of Greek yogurt, garlic, fresh herbs, baby spinach and lemon juice.

The Lentil Soup consisted of sautéed leeks and garlic, with diced tomatoes, sweet potatoes, kale, lentils and fresh herbs.

The soup was topped with Parmesan crostinis which consisted of a French baguette sliced, brushed with oil and sprinkled with freshly grated Parmigiano-Reggiano cheese.

Dessert was a blend of fresh apples, raisins and spices topped with a traditional crisp topping of butter, sugar and flour.

After dinner, we tasted three Riesling wines: a dry from Germany, a semi-dry from Michigan and a sweet from Michigan.

The evening ended with reading some additional meditations and discussing what we were thankful for.

Celebrate Sun Dried Tomatoes

2009-09-30T12:24:00.006-04:00

October is Celebrate Sun Dried Tomato month. These little gems have a sweet and sometimes tart concentrated tomato flavor. They are easy to make at home and great to have around to add flavor to salads, sauces or cheese plates.

When drying tomatoes, it is best to use Roma tomatoes but any variety works. Romas tend to be meatier having more flesh with less seeds and juice. Cherry tomatoes are also a great choice as their already sweet flavor concentrates nicely.

Whatever type of tomato you use, make sure you wash it well before you start and discard any with blemishes. Slice them in half lengthwise and sprinkle lightly with kosher salt. Two optional choices are to sprinkle with a bit of sugar to enhance their sweetness or sprinkle them with dried herbs if you would like a flavored dried tomato. Just remember whatever you add to the tomatoes will be concentrated as it dries, so use a light hand. Place the seasoned sliced tomatoes, cut side up, on a clean drying screen. If your screen does not come with a top screen, you can cover the screen with cheese cloth to keep the bugs away from your treasures. Make sure the cheese cloth or top screen do not touch the tomatoes.

Place your screen in the sun. Depending on the size of your tomatoes and the temperature it can take several days to two weeks to dry your tomatoes. Make sure to bring inside evenings to keep the morning dew from negating any of your hard work.

Tomatoes can also be dried in the oven. I'm not very patient so oven drying is my preferred method. Prepare the tomatoes the same way as you would to dry in the sun, however place on a baking sheet instead of a screen. Make sure to place cut side up and leave a bit of room between each tomato. Place in a preheated 250F oven for 2 to 6 hours (depending on their thickness). Adding some parchment paper to the baking sheet (or a Silpat pad) will help with clean-up.

Whichever your drying method, you want the tomatoes to be dry with the edges shriveled . The tomato will shrink to about three-quarters to half of its size.

The tomatoes can be stored in an airtight container for a few days in the refrigerator or a few weeks in the freezer. They can also be covered with oil (flavored or not) and stored in the refrigerator for up to two months.

Your dried tomatoes can be used:

In a Mediterranean style salad with greens, artichokes, cucumbers, feta and red onion, drizzled with a balsamic vinaigrette.

Tossed with pasta and olive oil (or the oil the tomatoes were stored in), fresh garlic, salt, pepper and chopped fresh basil, oregano or marjoram.

Or made into pesto by combining in the food processor with fresh basil, garlic, pine nuts, a splash of balsamic vinegar. Drizzle in some olive oil, toss with pasta and sprinkle with freshly grated Parmesan-Reggiano cheese.

The pesto can also be spread on lightly toasted bagette slices for a delicious bruschetta. Mix a bit of goat cheese as well for a real sublime treat.

September is National Honey Month

2009-09-08T14:59:00.005-04:00

Honey can come from several species of bees, but the honey bee is best known to produce honey. In its lifetime, a single honey bee will produce only about one-twelfth of a teaspoon of honey. It takes about 550 bees to visit 2 million flowers to produce one pound of honey.

These hard working insects have been around for 30 million years with evidence of humans collecting their honey for at least 10,000 years. Archeologists have found cave paintings depicting women collecting honey and honeycomb from hives. Honey has also long been referenced in religion and is evident in Judaism, Christianity, Islam and Buddhism.

Bees use the nectar they collect from flowers to produce honey. They collect the nectar by sucking the nectar from flowers with their straw-like tongues and storing it in one of their two stomachs. They have a regular stomach to digest food and a second stomach to store nectar. They can carry double their body weight with stored nectar. The collected nectar is taken to the hive where worker bees mix the honey with enzymes to break down the complex sugars making it easier to use later and more bacteria resistant. The nectar is then spread throughout the honeycomb, where the water is evaporated from the nectar turning it into gooey honey. This honey is used as a food source during the cold months for the bees. In one year, an average honeybee colony will eat between 120 and 200 pounds of the honey they produce. Beekeepers encourage overproduction of honey by the bees so to not endanger the hive.

Honey produced by honeybees must be 100% pure with no additional additives. Honey produced by other types of bees does not follow this same strict guideline. Honey is usually classified by the flowers in which the nectar is collected. Honey classifications include: Blended meaning coming from more than one type of plant; Polyfloral or wild flower honey comes from varies types of flowers; Monofloral comes primarily from one type of flower. Raw honey is completely unprocessed. Pasteurized honey has been processed to prevent crystallization over time.

If your honey develops crystals, the honey is still good. Gently warm it in the microwave or in a pan of warm water until the crystals dissolve.

Besides used as a sweetener, honey has also been used to embalm bodies, as a form of currency and as a gift to Gods. It has also been used for medicinal purposes like as a sore throat remedy. It is also used topically for its antibacterial and antiseptic qualities. By consuming locally produced honey, it may help combat seasonal allergies.

Honey can be added to coffee or tea to sweeten instead of using sugar. It can be drizzled over fresh fruit or added to your favorite vinaigrette in salads. To makes a great additional to barbeque sauce and helps caramelize the outside of the meat when cooking. It can be mixed with butter and spread over warm biscuits or toast.

Infants under one year of age should not eat honey because of the risk of botulism from their underdeveloped digestive systems.

For additional information, visit these sites:

http://www.benefits-of-honey.com/

http://www.honey.com/

Five-Star Dinner

2009-08-24T14:44:00.005-04:00

This past weekend, my husband and I celebrated our one year anniversary. We treated ourselves to a night out at The 1913 Room at the Amway Grand Hotel. This five star rated restaurant boasts "classic cuisine with a French influence."

It was an amazing dinner and I wanted to share it with my faithful readers.

The dinner started with an amuse bouche of Chilled Heirloom Tomato Soup with Fresh Herbs, Smoked Whitefish with Freeze-Dried Corn and a Herb Terrine with Basil Oil.

Our hors d'oeuvre was the special: Duck Prosciutto with a Cantaloupe Chutney; Foie Gras with Crostini and Marinated Cherry; and Chicken and Duck Galantine with Blueberry Gastrique.

We both chose the same salad: Heirloom Tomatoes and Wild Arugula with English Cucumber DancingGoat Creamery Local Chèvre and Maui Onion Vinaigrette.

This was followed by an Earl Grey Sorbet intermezzo.

For dinner, I had the special: Crusted Lake Trout with Roasted Heirloom Tomato-Relish and Steamed Spinach with a Heirloom Tomato-Chardonnay Sauce.

My husband chose lamb, his favorite: Roasted Rack of Colorado Lamb, Sweet Potato Pavé, Broccolini and Foie Gras Emulsion

For dessert (I can't believe we had room), I went chocolate and my husband went creamy: Milky Way Chocolate Tower with Baci Mousse, a Trio of Sauces and Amarula Liqueur; and Tres Léches – a White Cake soaked with three types of Cream served with Mango and Pineapple, Cajeta Caramel and a Caramelized White Chocolate Passion Sauce.

Cherry Tomato and Watermelon Salad

2009-08-17T09:48:00.005-04:00

Yesterday, since we finally are experiencing summer weather, I decided to make Cook's Illustrated's Cherry Tomato and Watermelon Salad.

Saturday I had visited the South Lansing Farmer’s Market and picked up several of the ingredients needed to make the salad. It was my first visit to the small market, but was excited to see a nice mix of vendors. I purchased some locally grown produce, a Jamaican meat patty and even a cute pair of earrings (with proceeds to send a grandson to college).

At the market, I was able to find cherry tomatoes and fresh mint. From there a quick stop at the regular market for a watermelon, shallot and feta. The rest of the ingredients were in my pantry. I followed the recipe as it was written. The salad took about an hour to prepare. It was a great combination of sweet (from the cherry tomatoes and watermelon) and tangy (from the feta). The mint added a nice coolness which really helped exemplify the flavor of summer.

As the recipe indicates, I let the tomatoes sit for half hour in sugar and salt. This was ample time to chop the rest of my ingredients. I went a bit over 1 cup of watermelon and next time I will increase the watermelon to 2 cups. I would have liked an even mix of tomato to watermelon.

When the tomatoes had sat, there was quite a bit of liquid in the bottom of my bowl. As I spun the tomatoes of their seeds and liquid even more liquid was expelled. It had never occurred to me to spin my tomatoes. I spin everything else – salad green, herbs, why not tomatoes?! I was just able to get a 1/2 cup of liquid from my spinning.

Next time I make this salad, I will either sweat the shallots, by letting them sit for 5- 10 minutes with a bit of salt on them, or gently sauté them before adding my tomato liquid. The shallot flavor was a bit overwhelming in the final salad.

By reducing the liquid from the tomatoes, it gave you a sauce with a great concentrated tomato flavor. Adding the vinegar really helped cut the sweetness that you get from tomatoes. I did not add any additional salt to my final dish, as feta is usually so salty I did not think I would need any additional, and I was right, I didn’t.

This salad would be a great addition to take to a summer picnic or if you looking for a refreshing alternative to traditional salad. By our serving size (about ½ cup), we were able to get 6 servings from this salad. Here is my modified recipe:

Cherry Tomato and Watermelon Salad
Serves 6. Published July 1, 2008. From Cook's Illustrated, slightly adapted

If in-season cherry tomatoes are unavailable, substitute vine-ripened cherry tomatoes or grape tomatoes from the supermarket, avoiding pale, unripe ones. If using grape tomatoes, simply cut them in half along the equator (rather than quartering them) to expose the maximum amount of seeds and pulp. If you don’t have a salad spinner, after the salted tomatoes have stood for 30 minutes, wrap the bowl tightly with plastic wrap and gently shake to remove seeds and excess liquid. Strain the liquid and proceed with the recipe as directed. The amount of liquid given off by the tomatoes will depend on their ripeness. If you have less than 1/2 cup of juice after spinning, proceed with the recipe using the entire amount of juice and reduce it to 3 tablespoons as directed (cooking time will be shorter).

2 pints cherry tomatoes , ripe, quartered (about 4 cups) (see note)
1/2 teaspoon sea salt
1/2 teaspoon white sugar
1 medium shallot, minced (about 3 tablespoons)
1 tablespoon white wine vinegar
2 tablespoons vegetable oil
Ground black pepper
2 cups watermelon , cut into 1/2-inch cubes
4 ounces feta cheese , crumbled (about 1 cup)
3 tablespoons chopped fresh mint leaves , roughly

Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Sprinkle the remaining 1/4 teaspoon salt on the minced shallot and let rest for about 10 minutes.

Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside.

Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.

Bring 1/2 cup tomato liquid (discard any extra), shallot, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes.

Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combined. Taste and season if necessary.

Add watermelon, mint, feta, and dressing to bowl with tomatoes; toss gently and serve.

Jen's note: If you are not immeidately serving the salad, wait and toss the tomato dressing when ready to serve.

Potatoes....

2009-07-28T09:20:00.007-04:00

Those who know me know I never miss the Munger Potato Festival. It is something I have been going to since college (actually since I turned 21) and I haven’t missed a year. Not to date myself, but this will be my 18th year. Looking through my blog, over the last 3 years, I have yet to dedicate one single solitary post to potatoes. I’m embarrassed and its long overdue.

Potatoes are native to South America and there are thousands of varieties today. They are a relative to tomatoes and eggplants. Potatoes are America’s most popular vegetable and the fourth largest food crop grown globally. Potatoes are a very good source of vitamin C, low in sodium and a good source of vitamin B6, copper, potassium, manganese, and dietary fiber. Potatoes are also a great source of the antioxidants.

There are four basic types of potatoes we eat here in the United States: russet, long white, round white and round red.

The russet, or Idaho or baking potato has rough, brown skin. They are long and slightly rounded in shape. They have a low moisture and high starch content. They are excellent baking potatoes and used to make French Fries. Three-quarters of potatoes planted are russets.

Long, white potatoes are similarly shaped to the russet but their skin is thinner and grayish-brown. They are best served baked, boiled or fried. Baby long, whites are called fingerlings.

Round, white potatoes have a low starch and high moisture content making them

excellent boiling potatoes. Their skin is more waxy than russets and are the same grayish-brown as long, whites. They roast really well and also make good mashed potatoes.

Round, red potatoes are the same as round, whites however their skin is reddish-brown.

Some random potato tips and facts:

Yukon gold potatoes make the best mashed potatoes (in my opinion) with their high moisture content and almost buttery taste.
Adding a peeled, raw potato to an oversalted dish can help absorb some of the salt.
New potatoes are young potatoes and can refer to any variety.
Neither yams nor sweet potatoes are related botanically to potatoes.
In the United States, Michigan is the largest producer of potatoes used for potato chips. Three quarters of Michigan’s potato crop is used to make potato chips.
Frito Lay has added a feature to their website where consumers can track where their bag was grown. With a bag in hand, visit their Chip Tracker to see where your bag came from.

And many ask what type of potatoes you eat at the Munger Potato Festival and what type of potato high jinks ensue. Sadly, the amount of potatoes served in very limited in type and no games of hot potato are played. But for me it is a time to spend with great friends, laugh and forget about anything but potatoes for a few days.

July is National Horseradish Month

2009-07-01T10:06:00.006-04:00

July is national horseradish month. Horseradish is native to eastern Europe but grows very well here in the United States. Both the leaves and root are edible. The leaves are used in salads, but it is prized for its root. Horseradish is a member of the mustard family and the roots have a spicy, pungent bite. They are usually grated or ground. When grated or ground, the roots release their volatile oils. This gives horseradish its characteristic bite.

Bottled (prepared) horseradish is ground and usually mixed with vinegar. Vinegar stops the reaction and stabilizes its flavor. If vinegar is added immediately after it is crushed, it will give a milder finished product. Processors may also add sugar, salt or other ingredients like beet juice. If you have seen red horseradish, it is the beet juice that gives it its color.

Historically horseradish has been used as far back as 1500 BC. It was rubbed on the lower back to alleviate pain and the early Greeks thought of it as an aphrodisiac. It has also used to help expel mucus from the lungs, to treat food poisoning, scurvy, tuberculosis and colic. It has long been one of the five bitter herbs used in the Jewish Passover.

The odd sounding name is believed to come from a mispronunciation. The German name meerrettich (meaning sea radish since it grows near the sea) was mispronounced by English speakers to meerraidsh. Meer is similar to mare which then was changed to horse. Radish comes from the Latin word for root, radix.

Horseradish goes really well with roast beef and ham. Remember it next time you are making yourself a sandwich. It adds a great kick to deviled eggs, artichoke dip and salmon rollups. July meets grilling, so think about horseradish when you fire up the grill. It goes great with burgers (add a teaspoon or two to the ground meat before shaping the patties), marinade for steaks, brushed on salmon or other oily fish. It also goes great in Bloody Marys and adds a kick to your Margaritas.

Enjoy horseradish this month!

Festival Weekend

2009-06-12T11:28:00.002-04:00

We have an exciting weekend of festivals lined up for us Michiganders.

Today kicks off the National Asparagus Festival in Shelby, Michigan (about 30 miles north of Muskegon). Activities of interest include farm tours, asparagus dinner, 5K, parade and a bull riding extravaganza.

Today also kicks off the Gizzard Festival in Potterville, Michigan (about 15 miles south of Lansing). Besides gizzard eating and beer drinking, there is a 5K, parade, basketball tournament, car show and gizzard eating contest. It might be worth the drive to watch the contest!

Ramp Up for Spring

2009-05-12T09:42:00.004-04:00

Ramps, or wild leeks, are starting to appear. This wild relative to the onion starts growing in Appalachia at the first signs of spring and starts working its way northward to Canada as the ground warms and things begin to thaw.

The name ramp derives from the zodiac sign Aries or the ram. The ram is known for its stubbornness and people who fall under the sign Aries, born in late March to early April are also said to be stubborn. Because the ramp is frost resistant and therefore stubborn to Mother Nature, early on it was called Ramson, son of the ram. The name later morphed into ramp.

They grow on the damp forest floor, so keep your eyes open while hiking. Both the leaves and the bulbs can be eaten, but they have an assertive, garlicky flavor so use them sparingly. The bulbs can used like garlic cloves or a shallot - sliced and sautéed as a base for soups and sauces. The leaves can be sliced and added to egg dishes, casseroles or stir fry.

A traditional way to eat at ramp festivals is to boil a bunch of ramps for 20 minutes in a large pot with a splash of cider vinegar. The ramps are then drained and quickly sautéed with bacon grease and served hot.

This month’s Bon Appétit has a recipe that just screams springtime. I imagine sitting on the back porch, eating this with some fresh fruit and lightly toasted English muffins.Enjoy!

Scrambled Eggs with Ramps, Morels, and Asparagus

Serves 2

1 tablespoon butter

1/4 cup thinly sliced trimmed ramp bulbs and slender stems plus 1 cup thinly sliced green tops (from about 4 large ramps)

4 medium asparagus spears, trimmed, cut diagonally into 1/2-inch pieces (about 1/2 cup)

1 ounce fresh morel mushrooms, thinly sliced lengthwise (about 1/2 cup)

4 large eggs, beaten to blend

Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes.

Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes.

Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes.

Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.

Michigan Foods

2009-04-07T09:39:00.004-04:00

Last night was the first of my two session class on local cooking. I am learning so much (as I always do prepping for my classes) about Michigan foods. I took local a bit farther than a 100 mile radius to encompass the state of Michigan. We have so many great resources that people overlook.

Did you know that Michigan is the nation's leader in growing potatoes for potato chips?

Or that we are the fourth largest grower of grapes and sugar beets?

Did you know that Okemos was home to the world's first commercially producing indoor shrimp farm?

Did you know that Michigan produces one third of all the blueberries devoured in the U.S.?

Did you know that one pound of mint oil, extracted from the fresh leaves, will flavor 135,000 sticks of chewing gum?

Michigan has so many locally grown items to offer and most are overlooked. Why chose a Washington apple when you can chose a Michigan apple? Why chose an Idaho potato when you can chose a Michigan potato? Asparagus season is right around the corner, think Michigan when you grab for your produce.
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Farmers Markets will be opening shortly. Find one near you at Michigan Famers Market.

Chef Steph's Recipes

2009-03-30T16:03:00.002-04:00

Chef Stephanie Izard's recipe are posted on her site (see my post about meeting her)

Grilled Skirt Steak and Fennel Salad with Chive Yogurt

Olive Oil Poached Shrimp and Soba Salad

I would recommend checking out her site. She has some great recipes and an informative blog with cute short videos.

Where does your fish come from?

2009-03-30T13:11:00.004-04:00

People are becoming much more conscious of where their food is coming from and how it is processed. Organic, free-range, wild-caught are all words you hear almost daily that were virtually absent 10 years ago. Sustainable is a word we hear more and more often, especially in regards to seafood.

I subscribe to several newsletter and one of them recently posted a site I was not familiar with, CleanFish. This helps buyers determine where their fish and seafood is coming from. I wanted to share this resource.

From CleanFish.Com, “We believe in a seafood marketplace that values the extraordinary efforts made by producers who are earnest in their pursuit of sustainable practices that deliver to your table fish you can trust.”

You can follow a particular fish back to its captured body of water, learn about the husbandry and harvest practices of the fishermen.

Unfortunately we do not have any providers here in Michigan, but some of the current purveyors do ship. I am going to ask my favorite fish monger if this is something they provide, so hopefully we will soon see a source in Lansing. I strongly urge you to ask as well.

I am adding the site as one of my links to the right so you can find it in the future if you are looking for it.

Jicama Stick-a-mas

2009-03-23T11:05:00.006-04:00

Jícama (pronounced HEE-kah-mah) is a large, bulbous root vegetable which you may have overlooked at the market. It has a thin, brown, fibrous skin and its flesh is white and crunchy, very similar to water chestnut. It has a sweet, almost nutty flavor. It is often referred to as a Mexican potato or Mexican turnip.

Jícama can be eaten raw or cooked. I probably use it more frequently raw than cooked. I like to julienne it and serve it in salads for added crunch or on a crudités platter for something different. Or you can shred it (a mandoline works great with the smallest julienne blade) and make a unique slaw.

A very common way to eat jícama is to slice it like fries, sprinkle it with chili powder and salt and squeeze with some fresh lime. Yum!

When cooked, it retains its crispness. Since it has such a mild flavor, it can add crunchiness to a variety of dishes. Try dicing it and adding to chili, stew or stir-fry. Or finely diced and added to a crab or fish cake. Its juicy crispness compliments spicy dishes well. It is a great addition to a spring roll.

It originates from Central America and goes well with many Latin flavors like cumin, cilantro and citrus like orange, lemon and lime.

To peel jícama, simply remove the peel with a vegetable peeler or paring knife. The easiest way is to remove the top and bottom first, then peel top to bottom (not round and round like an apple). Rinse after peeling. A whole jícama can be stored in the refrigerator for up to 2 weeks. It is best eaten shortly after it is peeled. It is high in dietary fiber (5 grams per 100 grams) and is a good source of Vitamin C and potassium.

Chicken and Vegetable Spring Rolls
Serves 4 – 2 rolls per person

1 chicken breast
Kosher salt and black pepper to taste
1 Tablespoon coarse mustard (can substitute yellow mustard)
1 Tablespoon canola or vegetable oil
1/4 red onion, cut into match stick sized pieces
1 small carrot, cut into match stick sized pieces
1 small green bell pepper, cut into match stick sized pieces
1 small jícama, cut into match stick sized pieces
1 clove garlic, chopped
1 teaspoon freshly grated ginger
1 lime, juiced
2 teaspoons sweet paprika
1 teaspoon chili powder (or to taste)
8 rice paper wrapper sheets, 8” size
1/4 cup fresh cilantro (or basil or Thai basil)

Sprinkle both sides of the chicken breast with salt and pepper. Spread half of the mustard on one side of the chicken breast.

Heat a grill pan over medium-high heat. Place the mustard side down on the pan, then spread the remaining half of the mustard on the top half of the breast. Cook until sides of breast start turning white, about 4 – 5 minutes then flip and cook completely on the other side, an additional 3 – 4 minutes.

Allow the breast to cool to the touch and shred the breast. I like to use two forks to shred chicken, using the tines to shred the meat.

While the chicken is cooking and cooling, sauté the onion, carrot, pepper and jícama in a large skillet until just al dente, about 7 – 10 minutes. Add the garlic and ginger, stirring continuously for about 30 seconds.

Remove the vegetables from the heat, stir in the lime juice, paprika and chili powder.

Allow the vegetables to cool.

Place one rice paper sheet in a shallow dish filled with hot water. Allow wrapper to soak for about 15 seconds, or longer so it is pliable.

Place the pliable wrapper in front of you. Add a tablespoon or so of the shredded chicken at about 6 o’clock if the wrapper were a clock dial, about 1” from the edge. Place a tablespoon or so of the vegetable on top of the chicken. Top the mixture with about 1/2 tablespoon of fresh herbs.
Taking the edge nearest you, roll it over top of the chicken vegetable mixture. Continuing rolling towards 12 o’clock until you have one full roll. Fold sides in (3 o’clock and 9 o’clock) towards the center, then continuing rolling towards 12 o’clock until completely rolled. Repeat with each wrapper.
Serve with your favorite store bought dipping sauce or mix soy sauce, rice vinegar, minced garlic and ginger and a bit of sugar to taste.

EDIT TO ADD: This recipe is very versatileand you can add many different veggies in place of the ones listed. You could easily add vermicelli noodles in place of the chicken for a vegetarian option.

Meeting Chef Stephanie Izard

2009-03-15T19:40:00.004-04:00

Yesterday, I was lucky enough to attend an event where Season 4 of Top Chef winner Stephanie Izard spoke and prepared some spring salads. It was interesting to hear her speak about her time on the show – one of my favorites!

She talked about her background, her time in Ann Arbor (she is a UofM grad) and about owning a restaurant before being chosen to appear on the show.

She made three dishes for us. The first was an oil poached shrimp tossed with roasted asparagus and roasted shiitake mushrooms and served over soba noodles with a vinaigrette made with fresh garlic, fresh ginger, soy sauce, honey, sriracha and sesame oil. She told us about making shiitake chips, which I am excited to try. She takes the caps and roasts them after tossing with oil, salt and pepper in a 300°F oven until crisp. That sounds interesting and tasty.

The second dish she made was a skirt steak marinated with an Asian garlic-chili sauce, soy sauce and honey. This was grilled medium, sliced thin and placed a top a salad of shaved fennel, fresh orange zest and juice, roasted red peppers and garbanzo beans then drizzled with a fresh chive yogurt sauce (Greek yogurt and chives blended until creamy). A treat she shared with us (again which I am interested in trying) is dipping garbanzo beans in rice flour and deep frying until crisp.

The third and final dish was a brown sugar cake, which was served as a mini cupcake. There were moist and tasty, sweet without being too sweet.

All three recipes will be available shortly on her website, StephanieIzard.com. She will be opening another restaurant in Chicago in the fall, The Drunken Goat (exact location TBD). It sounds like she has a lot of ventures she is involved in: TV, cookbook, new restaurant. I think she is going to be a rising star we need to keep our eyes on. I feel so honored to have had the chance to meet her. She has an even bigger fan now.

Scanwiches

2009-03-09T14:07:00.002-04:00

I just found this site, of scanned sandwiches aptly named scanwiches. This is too funny.

50 Best Food Blogs

2009-02-23T08:59:00.002-05:00

Last week, the Times posted an article with the world's best food blogs. Shockily, my blog was not among them (I am joking of course). I do follow one or two of these, but there are so many I have not heard of. It looks like I have some reading ahead of me :)

50 of the world's best food blogs

Happy Reading!

Don't Cry Over Spilled Milk Day

2009-02-11T12:40:00.004-05:00

Today, February 11 is Don't Cry Over Spilled Milk Day.

So remember that every once in awhile milk spills, things happen. Try to remain optimistic, think happy thoughts, be happy with yourself and the things around you. Things do not have to be perfect and it is okay if they are not.

Spill some milk!

Homemade Chocolate Milkshake

Makes 1 - 2 servings

1 or 2 scoops of ice cream, vanilla or chocolate for extra chocolatey shake

1/2 cup milk

1 teaspoon vanilla extract

3 - 4 Tablespoon chocolate syrup

Garnish with whipped topping and candy sprinkles or chocolate chips (optional)

Add the ice cream, milk, vanilla extract and chocolate syrup to the blender. Blend until smooth. You don't need to measure the ingredients, you can just eyeball the receipe (remember today is the day to let go!).

Pour the milkshake into one or two glasses. Top with whipped cream if you like and garnish with sprinkles. Enjoy!

Happy Lunar New Year!

2009-01-26T14:14:00.005-05:00

Today is the Chinese or Lunar New Year, marking the beginning of the Year of the Ox. Unfortunately I don't have any ox recipes to share. Perhaps a beef recipe instead? (And Thai not Chinese - I am really stretching today!)

Thai Curry Beef
2 Tablespoons canola or vegetable oil
2 Tablespoons curry paste, or less depending on your spicy preference (panang curry paste is preferred)
1 cup coconut milk, or more if you prefer a soupier dish
2 cups sliced beef sirloin steak, sliced into around 1" slices
1 cup sliced red bell pepper, sliced into around 1/2" to 3/4" slices
1 – 2 Tablespoons fish sauce
1 – 2 Tablespoons brown sugar
2 Tablespoons roasted peanuts
3 – 4 kaffir lime leaves, slivered for garnish (optional)
3 – 4 fresh Thai chilies, slivered for garnish (optional)
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Heat the oil over medium heat in a wok of high sided skillet. Add the curry paste and sauté until it becomes aromatic.
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Stir in the coconut milk and increase heat to medium-high. Heat until coconut milk just begins to boil.
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Add the meat and cook until it is nearly done, about 5 minutes for medium rare.
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Add bell peppers, 1 Tablespoon of fish sauce and 1 Tablespoon of brown sugar. Simmer for 5 minutes.
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Taste and add more fish sauce and brown sugar if necessary.
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Serve over jasmine rice and garnish with kaffir leaves and chilies.
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NOTE: Fresh basil leaves can be substituted for kaffir leaves. Although the taste is not the same, it will add flavor. Chose Thai basil if it is available.
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For my Lansing area readers, I have been able to pick up fresh kaffir lime leaves and panang curry at Oriental Mart (2800 E Grand River Ave, East Lansing #517/337-2519 – near Coral Gables restaurant between Hagadorn and Park Lake Roads).

Obama's Favorite Foods

2009-01-26T12:49:00.003-05:00

With a new President in the White House, starting his first full week of office, I thought I would pay a bit of tribute to him by letting you in on his favorite and least favorite foods. According to what I was able to dig up:

Favorites Include:

Nuts like Roasted Almonds and Pistachios

Vegetables, especially Broccoli and Spinach

Handmade Milk Chocolates from Fran's Chocolates in Seattle

Shrimp and Grits /Soul Foods

He loves to add hot sauce to his meals

Dislikes Include:

Mayonnaise

Salt and Vinegar Potato Chips

Beets

Asparagus, but will eat it if no other vegetables are avaialble

Soft Drinks, he prefers water

Sorry Mr. President, but your dislikes are some of my favorites. Beets and asparagus are probably my two favorite veggies.

Obama's favorite thing to cook is chili. Below is his receipe, I haven't tried it yet but hope to shortly. The tumeric is an interesting twist to a traditional recipe.

Obama Family Chili Recipe
1 large onion, chopped

1 green pepper, chopped

Several cloves of garlic, chopped

1 tablespoon olive oil

1 pound ground turkey or beef

1/4 teaspoon ground cumin

1/4 teaspoon ground oregano

1/4 teaspoon ground turmeric

1/4 teaspoon ground basil

1 tablespoon chili powder

3 tablespoons red wine vinegar

Several tomatoes, depending on size, chopped

1 can red kidney beans

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Saute onions, green pepper and garlic in olive oil until soft.
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Add ground meat and brown.
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Combine spices together into a mixture, then add to ground meat.
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Add red wine vinegar.
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Add tomatoes and let simmer, until tomatoes cook down.
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Add kidney beans and cook for a few more minutes.
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Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

Cristeta Comerford to be White House Chef

2009-01-13T13:30:00.004-05:00

As you may have heard, the Obamas will be keeping White House Executive Chef Christeta Comerford. She has been Executive Chef at the White House since 2005 and is the first female and minority to hold the position. She has been working in the White House kitchen since 1995.

Chef 'Cris' Comerford was raised in the Phillipines. After culinary school, she trained in classic French cooking in Vienna, Austria.

"Cristeta Comerford brings such incredible talent to the White House operation and came very highly regarded from the Bush family," Michelle Obama said in a statement released by the transition team. "Also the mom of a young daughter, I appreciate our shared perspective on the importance of healthy eating and healthy families."

Spring Class Schedule

2009-01-12T18:36:00.008-05:00

I will be teaching the following classes this spring, I hope to see you there.

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ROMANTIC DINNER FOR TWO
In this hands-on class, you will learn to make a four course romantic dinner, just in time for Valentine's Day. The class will include an appetizer course, salad course, entree course, and dessert course. Each course is easy to make, allowing more time to enjoy the meal instead of slaving in the kitchen. You will sample the meal when you have completed it. Class fee includes a $15 non-refundable supply fee. Limit 10.

Tuesday, January 27 7:00 - 8:30 pm

Class offered through Delta Township Parks & Rec. Registration begins January 13. Register at http://parks.deltami.gov/ or call 517/323-8590.

COOKING WITH HERBS

Herbs add depth and flavor to dishes, but herbs can be intimidating and overwhelming if you are not familiar with them. In this hands-on course, you will learn about herbs and how to cook with them to enhance your meals. You will taste all the recipes you prepare in class. Class fee includes a $15 non-refundable supply fee. Limit 10.

Tuesday, March 10 7:00 - 8:30 pm

Class offered through Delta Township Parks & Rec. Registration begins January 13. Register at http://parks.deltami.gov/ or call 517/323-8590.

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CULINARY ARTS: LOCAL COOKING

The current culinary industry is experiencing a trend that emphasizes recipes using sustainable and locally produced food and ingredients. Join Personal Chef Jen Riebow and discover tips on seasonal produce and where to purchase products and learn some easy recipes to make tasty creations with local ingredients. In this demonstration-style course, you will see these recipes being made and have an opportunity to sample from each recipe. Chef Riebow will also describe the practices behind sustainable food. A LIMITED ENROLLMENT COURSE

Mondays, April 6 and 13 7:00 - 9:00 pm (2 session course)

Classes offered through MSU's Evening College. Registration begins January 14. Register at http://www.msualum.com/evecoll/ or call 517/355-4562.

Jewel Salad

2009-01-06T13:36:00.005-05:00

Over the last few weeks, things slowed down for me and I have had the chance to cook. It somehow felt different from my regular cooking. I am often cooking for a purpose - testing a recipe, for photos for my upcoming new website, etc. But the last two weeks felt like cooking for the pure enjoyment of cooking! It was fabulous.

I found a few different recipes that were heavenly. I made Afghan Roasted Chicken from The Barbeque Bible by Steven Raichlen and also Dukkah-Crusted Lamb Chops with Pomegranate Molasses from Bon Appétit magazine. The Dukkah Crust was fabulous and the next day I roasted sweet potatoes and sprinkled the left over crust over them. I also sprinkled it over roast pork and chicken. The pistachio and earthy spice combination was finger licking good! I would highly recommend trying out this recipe.

I also made an Autumn Jewel salad created by Abra Bennet. I met Abra through Personal Chefs Network. She is an incredibly knowledgeable woman who I admire so much - versed in it feels like every cuisine, spice and technique. She is now living in France, writing a cookbook and living a life I am very envious of. You can follow her journey on her blog French Letters, but I warn you it is amazing and addictive.

One of Abra's original creations, Autumn Jewel Salad, is the perfect combination of ingredients. And luckily the produce is still available. So I am calling the salad Jewel Salad since it is no longer autumn. I hope you enjoy it as much as I do.

Abra's Jewel Salad

Serves 10 - 12

Dressing:

6 tablespoons walnut oil

3 tablespoons pomegranate molasses

2 tablespoons white verjus (see note)

Salad:

2 cups arugula

1 cup radicchio

2 cups mixed greens

2 Fuyu persimmons -- sliced

2 cups halved red grapes

1 cup pomegranate seeds

2/3 cup toasted whole almonds

1/2 cup crumbled goat cheese

Combine dressing ingredients in a small jar and shake to emulsify.

Arrange salad ingredients beautifully and drizzle with dressing.

NOTE: Verjus (pronounced vair-ZHOO) is the tart, fresh juice of unripe wine grapes. It is a culinary ingredient indigenous to the world's wine producing regions that is used in sauce making, for poaching fish and meat, and to dress lettuces, vegetables and fruit. Verjus or "verjuice" as it is sometimes called, literally means green juice in the sense that it's made from fruit that has yet to fully ripen — it's green. It is used to add acidity to foods, an important component in food and in cooking.

SUBSTITUTION: To make 1/3 cup verjus, mix 3 Tablespoon white grape juice with 2 Tablespoons apple cider vinegar.

Moulton's Best Cookbooks of 2008

2008-12-30T14:39:00.004-05:00

Sara Moulton has an impressive resume. She was one of the original Food Network stars, CIA graduate, cookbook author, executive chef of Gourmet magazine, worked with Julia Childs on one of Julia’s PBS shows and one of my favorite chef personalities. She has put together her list of The Best Cookbooks of 2008.

Here is her list, use the above link (in title) for a description of each cookbook:

300 Sensational Soups by Carla Snyder and Meredith Deeds

Urban Italian by Andrew Carmellini

Fish Without a Doubt by Rick Moonen and Roy Finamore

Cuisine Latina by Michelle Bernstein
Michelle was a guest judge on Top Chef and gave this book to the winning team. I am excited to check it out.

Screen Doors and Sweet Tea by Martha Hall Foose

The Modern Baker by Nick Malgieri

Baking for All Occasions by Flo Braker

Dessert Express by Lauren Chattman

Around the World Cookbook by Abigail Johnson Dodge

Knives Cooks Love by Sarah Jay

The Flavor Bible by Karen Page and Andrew Dornenburg
Looks interesting!

Beyond the Great Wall by Jeffrey Alford and Naomi Duguid

Home Creamery by Kathy Farrell Kingsley

In Season by Sarah Raven

Bon Appetit Y'All by Virginia Willis

Hello, Cupcake by Karen Tack and Alan Richardson

Bakewise by Shirley Corriher

More Fast Food My Way by Jacques Pepin
I am a big fan of Jacques and enjoy his first Fast Food My Way, excited to check out the second edition.

I would love to hear from you if you have a review of one of these.

Pierogis

2008-12-14T13:32:00.017-05:00

Every year, my family eats pierogis at our Christmas Eve dinner. It is part of our Czech / Polish heritage. Pierogis are filled noodle dumplings [pronounced peer-Oh-gee, unless you are in my family and some unknown reason we pronounce them pee-DOE-gee]. They can be filled with a ground meat mixture, sauerkraut, mushrooms, mashed potatoes, cottage cheese or fruit filling. They are boiled and then fried in butter. They are amazing!

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Yesterday, I went to my grandmother's house where a group of the family gets together and we make a hundred or so for our Christmas Eve dinner. It is an annual event that I look forward to every year.

First we get together the ingredients and mix up as many batch as we plan to make. We mix the batches in the stand mixer and cover until we are ready to use them.

After all the dough has been mixed, covered and set aside, we pull out portions of the dough and roll it to the right thickness. Then the dough is cut into pieces and stuffed.

We usually stuff with sautéed onions, mashed potatoes and cheese. This year we used both aged Cheddar and Gruyère. We also stuffed with sauerkraut, something we do not normally do. Grandma had just finished putting up a crock of sauerkraut; so it was fresh and delicious.

The filling is added to each piece of dough. The dough is moistened with water around the edges, folded over itself and the edges are crimped closed.

In batches, the pierogis are added to boiling water for 8 minutes. At this point, we allow them to cool and freeze them until they are

ready to be eaten.

When ready to eat, the pierogis are fried in butter until golden brown. Then you can eat and enjoy! And trust me, you will enjoy.

Our family's recipe:

PIEROGIS – Potato, Onion and Aged Cheddar
Makes about 55

Dough:
6 cups all-purpose flour
1 stick melted butter
1/2 cup milk
3 large eggs
1 cup sour cream
1 teaspoon salt

Filling:
2 pounds potatoes, peeled and cubed
5 tablespoons butter
2 tablespoon oil
1 large onion, diced
1/3 cup milk
Salt and black pepper, to taste
1/2 pound sharp aged cheddar cheese, shredded

Add cold water to cubed potatoes in a large pot, place over high heat and cook until potatoes are soft, approximately 30 minutes.

Meanwhile, melt 2 tablespoons butter and 2 tablespoons oil in a skillet over medium-low heat. Add the diced onions and cook until onions are soft, stirring frequently, about 30 minutes.

When potatoes are finished, drain and mash adding onions and any oil in the pan, the remaining butter and milk. Mash until lump free and well combined. Salt and pepper to taste.

While potatoes and onions are cooking, combine all the dough ingredients in a large bowl. Mix with hands until all ingredients are combined and you have a soft dough.

Fill a large pot with water and bring to a boil.

Divide the dough into four equal balls. Cover three dough balls with a clean towel to prevent from drying out. Take the last ball and roll out on a lightly floured surface until the dough is thin, but not translucent, approximately 1/16”. Cut the dough into approximately 2” x 4” strips. Place about 1 tablespoon on mashed potatoes and 1 teaspoon shredded cheese on half of the strip. Dampen the sides of the strip with water, fold over the empty half of the strip, and press firmly to make sure add sides are firmly closed. Repeat with remaining balls.

Place finished pierogis in pot of boiling water for 5 minutes. Only place a few at a time in the pot, not to overcrowd. Remove the pierogis with a slotted spoon and drain in a colander. Place on a baking sheet to cool.

Pierogis may be frozen at this time for 3 months. Defrost two to three days in the refrigerator.

When ready to eat, sauté pierogis in butter on both sides until golden brown.

NOTE: Fillings can include any combination of ingredients – sweet or savory. Strong cheese such as Gruyère, Fontina or Asiago can be substituted for cheddar. Other fillings include drained cottage cheese; dried plums or other fruit fillings; sauerkraut and mushrooms; ground beef, hard-boiled egg and sautéed onions; cream cheese and sour cream; or rice, mushrooms and dill.

Today Marks the 75th Anniversary

2008-12-05T08:46:00.005-05:00

It is merely coincidence that my last two posts are alcohol related, I swear this is not signifying a problem or this time of year does not drive me to drinking :)

On December 5, 1933, 75 years ago today, Congress ratified the 21st Amendment of the United States Constitution. This officially ended the almost 14 year of Prohibition, which began with the 18th Amendment signed on January 16, 1919.

Amendment 21: Amendment 18 Repealed
Section 1. The eighteenth article of amendment to the Constitution of the United States is hereby repealed.
Section 2. The transportation or importation into any State, Territory, or
possession of the United States for delivery or use there in of intoxicating liquors, in violation of the laws thereof, is hereby prohibited.
Section 3. This article shall be inoperative unless it shall have been ratified as an amendment to the Constitution by conventions in the several States, as provided in the Constitution, within seven years from the date of the submission hereof to the States by the Congress.

There are several factors which led to the repeal of the 18th Amendment. The most important probably being that organized crime rose dramatically during Prohibition. One of Franklin Delano Roosevelt’s top platforms when running for President was to repeal of Prohibition.

At 7 pm on December 5, 1933, FDR officially legalized alcohol. An hour later, whiskey was delivered to his hotel room in New Orleans.

In the words of President Roosevelt, “What America needs now is a drink”. Raise a glass today and have a great weekend.

Beaujolais Nouveau

2008-12-01T15:12:00.003-05:00

One minute after midnight on the third Thursday of November, the Beaujolais Nouveau is released. If you have not yet picked up a bottle, I would recommend it. I enjoy looking forward to the annual release. The bottles are inexpensive (I have been paying around $10.50/bottle) and are available throughout town.

Beaujolais Nouveau [BOH-zho-LAY noo-VOH] is a red wine, which is made from gamay grapes. It is produced in the Beaujolais region of France. This year the weather was ideal during the harvest, so the grapes ripened evenly and have a good balance of flavors. The grapes are harvested by hand, it is the law. The Beaujolais is meant to have a short aging process.

It is a fruity, mild red. The gamay grape has a thinner skin than most other types of grapes and the result is a lower tannin level. It is meant to be served slightly chilled (about 55°F) to bring out its fruity notes. It goes well with Thanksgiving dinner and it is no coincidence it is released one week prior to our beloved American holiday. It also goes well with spicy dishes.

I hope you had a fabulous Thanksgiving weekend.

Election Day

2008-11-03T08:18:00.005-05:00

Unless you have been living in a vacuum, you know that today is Election Day.

Don't forget to

In honor of Election Day, I am sharing a recipe from The White House Cookbook by Janet Halliday Ervin. This recipe is from Abigail Adams, the wife of our second President, John Adams. She truly was the first lady as the Adams were the first occupants of the White House.

RASPBERRY FOOL
Put your fruit into an oven for quarter of an hour. When tender, pulp it through a sieve, sugar it, add the crumbs of sufficient sponge cake to thicken it. Put into a glass mould or into custard cups and lay some thick cream on top. If for immediate use, the cream may be beaten up with the fruit. Other light berries and fruit may be treated in the same way.

I have modified the recipe slightly, this is about 4 servings.

1 pound fresh raspberries
1/2 cup sugar, divided
1 1/2 cups heavy cream
1 teaspoon vanilla
4 sprigs of mint, for garnish

Add the berries to an oven safe dish and place in a preheated 350°F oven for 15 minutes.

Press through a fine-meshed sieve. Mix the fruit with 1/4 cup sugar and set aside.

Meanwhile, beat cream together until soft peaks form. Add remaining sugar and vanilla and continue beating until just stiff. Remove 1/2 cup of the whipped cream for garnish.

Fold sugared fruit into cream. Put into individual serving dishes and refrigerate for 3 hours before serving.
Serve by garnishing with a dollop of the reserved cream and a sprig of mint.

Farmer In Chief?

2008-10-20T13:21:00.002-04:00

Today I happen to catch Fresh Air with Terry Gross on NPR. Terry's guest was author Michael Pollan who wrote an open letter to the next President in the NY Times Magazine, titled Farmer in Chief. In the letter, Mr. Pollan speaks frankly and opening about his concerns with the food industry. He believes that they days of cheap food are ending and the next President can set an example and create programs to change the way we feel about food.

If you are at all interested in food, maintaining healthy food practices or keeping food safe through organic and safe food practices I would recommend listening to this program and/or reading his letter. He was a very interesting speaker and had some very reasonable requests. However being a realist I do not anticipate our next President to follow his suggestions, but oh to dream!

He touched on organic farming including pesticides and crop rotation, treating farms as industrial plant for waste treatment and ways for the average person to take more responsibility in their food growth. He encourages the next President to plant produce gardens at the White House to encourage everyone to maintain gardens, to think locally. He also has some interesting ideas for changing school lunch programs and suggests schools grow their own food to teach students the importance of fresh foods and to see firsthand where it comes from.

I found the program very interesting and hope you do as well.

Sorry for the Lapse

2008-10-20T13:16:00.002-04:00

My apologies to my faithful readers (if there are any out there) for being absent so long. With an August wedding and teaching classes earlier this month, it seems that the blog was the thing that gave. I am back and plan on updating regularly. I appreciate your patience and thanks for reading!

Happy Father's Day

2008-06-11T10:23:00.005-04:00

Father's Day is Sunday, June 15. My dad is great because he is very mechanical and he gives me advice on problems like auto problems and home repairs. I am not saying that women can not do these things on our own and I have been known to get my hands dirty on many occasions. It is nice to know that I have my dad to count on when I have these types of questions. He is also a financial genius so he offers great investing and banking advice.

When we think dads and food, most of us think meat, lots of meat. And with the weather turning warm, we think grilling and outdoor cooking. One of my favorite grilled recipes is an Asian inspired rib recipe (that I have yet to name). I originally pulled this recipe from a television show. I did not love the original recipe but saw it had potential so have been modifying it over the years. My other favorite grilled recipe is a Grilled Asparagus with Peanut Sauce from Cook's Illustrated. Normally I would not think of peanut butter and asparagus in the same dish, but this will wow your socks off. It is fabulous! So I share both of these recipes with you, enjoy your weekend. And dads everywhere, thank you for all you do!

JEN'S FAVORITE RIB RECIPE

Serves 4

4 Tablespoons oyster sauce

1 Tablespoon soy sauce

2 stalks of lemon grass (white part only), finely chopped

Juice from half a lemon (about 1 Tablespoon)

2 Tablespoons sugar

1 clove garlic, minced

Freshly ground black pepper, several twists of peppermill

2 pounds of pork ribs, cut into individual ribs

Combine ingredients together, add ribs and let sit at room temperature for 30 minutes. Can marinate longer, up to 24 hours, in the refrigerator.

Heat grill to medium-high heat and add ribs. Cook about 5 to 10 minutes per side, flip and cook another 5 to 10 minutes. Let sit for 5 minutes before eating.

ASPARAGUS WITH PEANUT SAUCE
Cooks Illustrated Magazine ~ May/June 1998 issue

Servings: 4

1 medium garlic clove -- minced
1 1/2 teaspoons fresh ginger -- grated
1 1/2 teaspoons rice wine vinegar
1 1/2 teaspoons soy sauce
1 tablespoon Asian sesame oil
1/2 teaspoon salt -- or to taste
1/4 teaspoon ground black pepper -- or to taste
1 1/4 pounds asparagus spears -- tough ends snapped off
1 tablespoon peanut butter
1 tablespoon fresh cilantro leaves -- minced
1 medium scallion -- white and green parts, minced

Either light a medium fire in grill or preheat broiler. Whisk garlic, ginger, rice wine vinegar, soy sauce, and sesame oil, along with salt and pepper to taste, in medium bowl. Brush asparagus with about 1 tablespoon dressing to coat lightly.

Either grill asparagus, turning halfway through cooking time, until tender and streaked with light grill marks, 5 to 7 minutes, or line up spears in single layer on heavy jellyroll or rimmed baking sheet and broil, placing sheet about 4 inches from top heating element and shaking it once halfway through cooking to rotate spears, until tender and browned in some spots, 6 to 8 minutes.

Whisk peanut butter, cilantro, and 1 tablespoon water into remaining dressing; toss with asparagus. Transfer to serving platter, adjust seasoning with salt and pepper, sprinkle with minced scallion, and serve immediately

More Stress Fighting Foods

2008-05-30T12:48:00.002-04:00

Are you sensing a theme? I rarely am able to watch daytime television, but I found myself in front of the set yesterday watching some of Martha Stewart's daytime show. The topic caught my attention: Good Mood foods. I thought I would share what they had to say as it ties nicely with my post from earlier this week.

Good Mood Food

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Many people turn to food in times of stress, but don't realize the foods they eat could actually be adding to their high stress levels. Dr. Brent Ridge, vice president of healthy living at Martha Stewart Living Omnimedia has some tips for altering your diet to help ease anxiety.

Diet Can Play a Huge Role in Causing Stress

Carbohydrate-rich foods and sweets such as doughnuts boost the release of serotonin in the body, helping the body to regulate anxiety and mood. But these foods also cause a quick rise and fall in blood-sugar levels, and when the sugar level falls, people often eat more of those foods to get another boost -- leading to the consumption of an enormous amount of calories.

-Trans-fatty acids found in fast food reduce circulation and raise blood pressure, keeping the body in a constant state of stress.

-Many people reach for caffeine when stressed, but caffeine boosts adrenaline production and only puts the body more on edge. When opting for caffeine, try green, black, or oolong tea, which give the caffeine boost but also contain amino acids such as L-theanine that help to ease tension.

-Alcohol can make you feel good in the moment, but it will also disturb sleep patterns, ultimately producing more stress, both physiologically and psychologically.

Foods to Help Soothe Stressed-Out Nerves

Avocados, Baked Potatoes (with Skin), Bananas, Yellow-Fin Tuna

-Helpful nutrient: vitamin B6.

-Why it helps: Stress depletes B6, which helps produce serotonin.

-Best foods for B6: Fortified whole grain cereals, chick peas, salmon, lean beef, pork tenderloin, chicken breast, white potatoes with skin, oatmeal, bananas, pistachios, lentils, tomato paste, barley, rice (wild or brown), peppers, sweet potatoes, winter squash, broccoli, broccoli rabe, carrots, brussels sprouts, peanut butter, eggs, shrimp, tofu, apricots, watermelon, avocado, strawberries, whole grain bread.

Clams, Fat-Free Milk, Fat-Free Yogurt, Salmon

-Helpful nutrient: vitamin B12.

-Why it helps: It helps form GABA, a calming neurotransmitter.

-Best foods for B12: shellfish, salmon, fortified whole-grain cereals, enriched or fortified soy milk, trout, tuna, lean beef, veggie burgers, cottage cheese, yogurt, milk, egg, cheese.

Asparagus, Chickpeas, Lentils, Oatmeal

-Helpful nutrient: folate (folic acid).

-Why it helps: It helps make dopamine, a neurotransmitter associated with pleasure.

-Best foods for folate: Fortified whole-grain cereals, lentils, black-eyed peas, soybeans, oatmeal, turnip greens, spinach, mustard greens, green peas, artichokes, okra, beets, parsnips, broccoli, broccoli rabe, sunflower seeds, wheat germ, oranges and juice, brussels sprouts, papaya, seaweed, berries, cauliflower, corn, whole-grain bread, whole-wheat pasta.

Almonds, Spinach, Sunflower Seeds, Tofu, Wild Rice

-Helpful nutrient: magnesium.

-Why it helps: Stress depletes magnesium, which stimulates the production of GABA and helps make dopamine.

-Best foods for magnesium: Pumpkin seeds, spinach, Swiss chard, amaranth, sunflower seeds, cashews, almonds, quinoa, tempeh, sweet potatoes, white potatoes, soybeans, millet, beans, artichoke hearts, peanuts, peanut butter, chickpeas, brown rice, whole-grain bread, sesame seed, wheat germ, flax seed.

Broccoli, Orange Juice, Red and Green Peppers, Strawberries

-Helpful nutrient: vitamin C

-Why it helps: It boosts your immune system and fights brain-cell damage resulting from constant exposure to cortisol (a stress hormone).

-Best foods for vitamin C: guava, bell peppers, orange juice, hot chile peppers, oranges, grapefruit juice, strawberries, pineapple, kohlrabi, papaya, lemons, broccoli, kale, brussels sprouts, kidney beans, kiwi, cantaloupe, cauliflower, red cabbage, mangos, grapefruit, white potatoes with skin, mustard greens, cherry tomatoes, sugar snap peas, snow peas, clementines, rutabagas, turnip greens, tomatoes, raspberries, blackberries, green tomatoes, cabbage, watermelon, tangerines, lemon juice, okra, lychees, summer squash, persimmons.

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First Published: September 2007

Beating Stress Through Diet

2008-05-27T13:53:00.002-04:00

It seems that many people in my life have been having a high-stress month. I have to believe this is reaching outside my immediate circle. I subscribe to several e-newsletters, one from HealthCastle.com. I am just now catching up on old issues and just read an interesting article from the April newsletter I thought I would pass along. Take a deep breath, relax and enjoy!

Top Five Stress-Busting Foods
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Written by Gloria Tsang, RD and Christina NewberryPublished in April 2008
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These days, it seems like every time you turn around, someone's talking about stress. With busier and busier schedules, and more and more demands to deal with every day, people are more stressed out than ever. But did you know you can fight the effects of stress just by adding certain stress-busting foods to your diet?
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Top 5 Stress-Busting Foods
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Whole-grain pasta/popcorn: Many high-carb foods are already often thought of as "comfort" foods. But did you know that the whole grain versions of these old favorites also contain good carbs, which can boost serotonin (the "feel-good" brain chemical), to help reduce stress? Go for whole-grain pasta, whole-grain bread, brown or wild rice, or popcorn if you need a dose of comfort.
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Tea (black/green/white): A warm drink can help soothe frazzled nerves, especially on a cold day. Instead of sipping coffee, which is packed with agitating caffeine, opt for green, white, or black tea instead. They contain half as much caffeine as coffee, and are loaded with beneficial flavonoid compounds. Skip the cream and sugar to make your cup of relaxation calorie-free.
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Dark green vegetables: Just one more reason why your mother always told you to eat your broccoli - it contains high levels of B vitamins, a group of stress-relieving vitamins that can also calm anxiety and depression. Other dark green vegetables like kale, chard, collard greens, bok choy, asparagus, and green beans also fit into this category.
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Nuts and seeds: Nuts and seeds can take the edge off gnawing afternoon hunger that may itself be stressing you out. Plus, they contain high levels of B vitamins, and magnesium - another mineral also involved in serotonin production. Too many of these tasty snacks can add a lot of extra calories to your diet, though (for example, 15 cashews contain about 180 calories), so stick to not more than 1.5 oz of unsalted nuts or seeds per day
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Citrus fruits and berries: Fruits like oranges, grapefruit, kiwis, and strawberries are all excellent sources of Vitamin C - a potent stress-busting vitamin. Plus, the Vitamin C found in citrus fruits is involved in the production of collagen, which helps keep your skin firm and reduces wrinkling, to help you hide the effects of stress you've already lived through.
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The Bottom Line
You don't have to pop a pill or become a yoga master to reduce the amount of stress in your hectic life. Just add these stress-busting foods to your diet and you'll be well on the way to a calmer existence.

International Pickle Week (May 16 – 26, 2008)

2008-05-12T09:58:00.004-04:00

International Pickle Week, yes that is right – worldwide fun for my fellow pickle lovers, begins on May 16 and actually runs 10 days (no not really a week, is it?!). Pickles have been deemed the world’s funniest vegetable. The pickle week ends on Memorial weekend to kick off the start of summer right!

International Pickle Week began in 1948 to celebrate those brined cucumber treats. The key to make pickles is starting with the right type of cucumber. The cucumbers we find in the market to add to our salads, long and sleek do not make the best pickles. Often time you can see the small ones called pickling cucumbers in the market, or most people who make their own pickles grow their own cucumbers. Traditionally pickles are made by curing cucumbers in a salt-water solution for four to six weeks. During this time, naturally occurring bacteria from the salt and the cucumbers themselves slowly change the bright green cucumbers to the dark olive skinned pickles and change the opaque interior translucent. Pickles can be fast packed which includes soaking them in a vinegar solution for much shorter time period.

Dill or kosher pickles are the most popular types of pickles. These are made by adding dill weed and lots of garlic to the brining process. Gherkins are small dill pickles.

Sweet pickles are the second most popular type of pickles. Sugar is added to the brine to give these their sweet flavor. Bread and butter pickles are a type of sweet pickle.

Cucumbers are not the only vegetable to be pickled. Other pickled favorites include peppers, cabbage (sauerkraut), beans, okra, root vegetables like turnips and beets, carrots, radishes, ginger, mangos, watermelon rind, hard-boiled eggs, various meats and let us not forget olives and capers.

I love adding pickles to a sandwich for both crunch and great flavor. They go well to with grilled items like burgers, hot dogs and grilled chicken breasts. I love adding relishes to my chicken and egg salads.

Although I have not tried it myself, I found a recipe for fried pickles. What could be better?

FRIED DILL PICKLES
Serves 4 – 6

3 to 4 large dill pickles, whole

1/2 cup all-purpose flour

1/4 cup beer

1 Tablespoon cayenne

1 Tablespoon paprika

1 Tablespoon black pepper

1 teaspoon salt

1 teaspoon garlic powde

r3 dashes hot pepper sauce

Vegetable oil for frying

Cut dill pickles into 1/4” thick slices.

Combine flour, beer, cayenne, paprika, pepper, salt, garlic powder and hot pepper sauce in a medium mixing bowl. Dip pickle slices into batter.

Heat oil to 375°F in a large, deep saucepan. Fry pickles until they float to the surface, about 4 minutes. Serve immediately. Possible dipping sauce include orange blossom sauce, a horseradish mayonnaise or buttermilk ranch.

Visit http://www.ilovepickles.com/ for recipes, puzzles and games, and other valuable information.

Happy Mother's Day

2008-04-28T10:18:00.005-04:00

Sunday May 11 is Mother's Day. What better way to honor our mother's then by feeding her and thanking her for all the years of feeding us.

Make her breakfast
Whether it is breakfast in bed or a nice meal around the table, you can make pancakes or waffles, made-to-order omelets, scrambled eggs with bacon or sausage or whatever mom loves. An easy and filling option is baked oatmeal. You add your favorite dried fruits, fresh fruit like apples or strawberries or nuts to customize to mom’s tastes. It can be baked in a large pan or in individual ramekins for a fancy touch.

BAKED OATMEAL
Serves 6

3 cups quick-cooking oatmeal
1/2 cup brown sugar
2 eggs, lightly beaten
2 cups milk
2 teaspoons baking soda
1 teaspoon salt
dried fruits, nuts and fresh fruits
butter, for greasing pan(s)

Preheat oven to 375 degrees F.

Generously butter with bottom and sides of 9" x 13" baking dish or individual ramekins.

Mix all ingredients together. Pour ingredients into pan(s). If using individual ramekins, set each on top of a baking sheet to help clean up and spills.

Bake ramekins for 25 minutes, full pan for 45 minutes. Mixture should be bubbly and oatmeal cooked through.

This is great reheated later in the week, so I suggest making extra.

Make Mom a Picnic
Whether the sun is shining or not, why not treat mom to a picnic. You can spread out a blanket in a nearby park, under your favorite tree or in the living room. Mom will love an excuse to use her picnic basket or other basket she has. Pack fried chicken (homemade or purchased), make tea sandwiches with crusts removed, or visit mom's favorite sandwich shop to fill the basket. Also, make some fresh-squeezed lemonade, brownies and don't forget to pack plenty of napkins, utensils and any of your favorite condiments (including salt and pepper).

A 5-Star Dinner
A great dinner does not have to include reservations to her favorite restaurant. Why not try to recreate her favorite meal at home. Whether it is a great local restaurant which may have a cookbook of their best sellers, or a chain restaurant with many copy cat recipes available online, you can create a meal that mom will love.

If your mom is anything like mine, I'm sure she will care less about what you make, then the fact that you took the time to make mom a meal and spend some good one-on-one time with her. Thank you moms everywhere for all of your love, your guidance and being there whenever we need you. We love you!

Dining out for Life

2008-04-15T14:08:00.003-04:00

Dining out for life is an annual fundraising event in April where restaurants contribute a night's profit to AIDS charities in their own cities. Over 2,800 restaurants participate nationwide. Visit the website to see which restaurants participate in your state (click on the title of this post for a direct link).

I was a bit disappointed to see that only one Michigan city was participating, but we do have one! Ten Grand Rapids restaurants are participating on Thursday, April 28 with some participating for breakfast, lunch and dinner. San Chez Bistro, a Spanish Tapas restaurant, one of my favorites in downtown Grand Rapids is including in the list so I am considering road tripping it for a great cause.

April 4

2008-04-04T12:37:00.002-04:00

Today in 1932, Vitamin C is first isolated by C.G. King at the University of Pittsburgh. Can you imagine 76 years ago, no one would tell you to drink a glass of orange juice when you had a cold?

Vitamin C is responsible for repairing our body tissue. It helps our bodies absorb iron as well as create Vitamin E.

Humans are the only mammals who do not produce Vitamin C on their own and therefore we have to get it from our diet alone. Foods high in Vitamin C are citrus fruits, like oranges, lemons and limes; other fruits like cantaloupe, kiwi, papaya and mango; carrots; dark greens such as broccoli, collard greens, kale; strawberries; sweet potatoes; sweet red peppers; and tomatoes.

So ward off scurvy and enjoy a fruit salad with melon, kiwi and mango or add some carrots, sweet red peppers and tomatoes to your salad.

Dying Easter Eggs

2008-03-18T09:07:00.005-04:00

Dying eggs is a tradition that has been around for centuries. While you can go out and buy the packages made for dying your hard boiled eggs, you can also find many items already in your kitchen to dye your eggs. Before the invention of the convenient box of PAAS Egg Dye, people used vegetables, fruits, edible flowers, barks and roots to dye eggs. Going back to basics is enjoyable from time-to-time and here is how to do it:

During the dying process, you actually hard boil your eggs at the same time. So you will be dirtying a few more dishes this way, but inventing colors is a lot of the fun.

In the same manner that you normally hard boil eggs, you want to make sure your eggs are in a single layer of a saucepan. Then you cover the eggs with about a 1/2” of water. You may only want to add 3 or 4 eggs into each pan of water so you can create several different colors of eggs.

For blue eggs, add 1 teaspoon white vinegar and shredded red cabbage or 1 teaspoon white vinegar and 1 cup of fresh blueberries.

For green eggs, add 1 teaspoon white vinegar and 1 cup of fresh spinach leaves.

For yellow eggs, add 1 teaspoon white vinegar and 2 Tablespoons turmeric.

For brown eggs, add 1 teaspoon white vinegar and 2 -3 Tablespoons of ground coffee or add several teas bags. Or try adding the outer layers of an onion (no vinegar necessary).

For red eggs, try adding fresh or frozen cranberries or cherries with 1 teaspoon of white vinegar. Or instead add some fresh beets.

Look around the kitchen and see what other items you can use. Once you have your pot ready, turn on the heat and boil for a minimum of 8 minutes. The longer you steep your eggs, the brighter the color. However, the eggs will not be edible if you boil them for much longer than 10 – 15 minutes.

Have fun, enjoy yourself and get your hands dirty!

Happy Pi Day

2008-03-14T11:31:00.004-04:00

Pi, Greek letter (∏), is the symbol for the ratio of the circumference of a circle to its diameter. Pi = 3.1415926535... Pi Day is celebrated by math enthusiasts around the world on March 14th. http://www.piday.org/

According to the National Pie Council, ancient Egyptians show the first evidence of pie making and eating. The first pies were made with reeds to hold the fillings, but the reeds were not consumed. Meat pies were the first pies eaten and dessert pies were not seen until later.

So enjoy a slice of pie today. Share a pie with a friend - either homemade or store bought. Enjoy it with a scoop of vanilla ice cream or a drizzle of caramel or chocolate sauce.

March is National Nutrition Month

2008-03-01T19:54:00.003-05:00

March is National Nutrition Month and quite fittingly I just finished a three week course on Nutrition. The course was very basic and laid out the fundamentals of nutrition. Some highlights:

Carbs are not bad. Recently there have been several diets that have led us to believe that foods high in carbohydrates are bad for us. I would agree that we as a society eat too many processed carbohydrates. Carbs also include fruits, vegetables and whole grains - all great for us. And we all know we need to eat more of those.

The Food Pyramid. The newer version of the food pyramid, although more complex, is a good model for structuring our eating guidelines. The website www.mypyramid.gov is a great resource for creating meal plans, tips and recipes. I also learned about the Dash Eating Plan in my classes. I had not previously heard about it and have not had time to look into it, but for more information visit www.nhlbi.nih.gov/health/public/heart/hbp/dash/new_dash.pdf . It is a low sodium diet designed for those with high blood pressure, but everyone can apply its principles and guidelines.

Read the labels. Eating well really starts with reading the labels. Look past the nutriton fact sheets and read the ingredient list. Avoid items with hydrogenated oil, partially hydrogenated oil and high fructose corn syrup. Other pitfalls are high sugar, high sodium and other highly processed items. Try to look for ingredients lists that are whole foods. For a good resource for reading the label, visit http://www.cfsan.fda.gov/~dms/foodlab.html.

Drink lots of water. A good rule of thumb is half your body weight in ounces each day. Many foods contain water (like fruit and broths) so you don't necessarily need to drink it all in water. Did you know that if you normally drink one regular soft drink each day and cut them from your diet, you could lose 14 lbs / year?

I think we all know what we are supposed to do, or at a minimum a few things we could be doing differently. The key is persistence. Start small and make changes when you can. If we do well most of the time, we can still splurge on the good stuff.

Visit http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/nutrition_350_ENU_HTML.htm for some great links with additional information.

More Packaging

2008-02-24T16:37:00.005-05:00

My intent of this blog is and will be to be informative. But today I need to rant, just a bit. I am amazed on how manufacturer’s think that we want (and probably our society does) everything with too much packaging. In the last few days, I have seen advertisements for single serving frozen vegetables and single serving cookies. Really?

We are such a disposable society. Everything is over-packaged, single servings packaged into outer packaging. Things inside bags, housed in boxes, wrapped in bags, sealed in cellophane! I just ask that you think about how much packaging your purchases contain when you buy them. Our purchases determine what manufacturer’s produce. All of this packaging ends up in landfills. Think about which materials are used, can you recycle the plastic container? I have seen many products made with plastics made from corn or soy instead of traditional petroleum-based plastics.

Sorry for stepping on the soapbox. Thanks for listening and please make a conscious decision at your next visit to the market.

The Oscars

2008-02-20T12:29:00.010-05:00

This Sunday is the presentation of the 80th Academy Awards. If you love everything Hollywood, it is a great time to invite friends over for an Oscar night party. You can glam it up or keep things low key. Here are some easy tips for either.

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And who are you wearing tonight? Depending on your style, you could ask your guests to glam it up and wear those great dresses and suits we all have in our closets that we are waiting for an excuse to wear. Or you could have your guests dress the part of their favorite nominee. Have fun with it or just come as you are.
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Give your place the red carpet treatment. Go to the fabric store and buy a couple of yards of red fabric or buy a few dozen red rose petals and give your front entrance the red carpet treatment. If you have a strobe light, adding it to the front yard would emulate paparazzi snapping your guests’ photos. Or you could ask a friend to snap photos of your guests as they arrive and either print the photos at home that night or send them photos later as a keepsake of the evening. Some photo finishers are able to print text on the photos so you could add the event name and date.
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Eat like the stars. Depending on your budget and your time constraints, there are several options for food. If you prefer the casual route, offer typical theater foods like popcorn, nachos (of course using the cheese from the soup can), hot pretzels and bowls of your favorite candies (junior mints, juju fruits). Or for a more glamorous offering, make small bite-sized appetizers like shrimp wrapped in prosciutto, cucumber slices topped with salmon cream cheese or chive cream cheese, bake a frittata and cut into bite-sized squares, top scoop-style tortilla chips with your favorite chicken salad recipe or many of the restaurant-supply stores (like GFS Marketplace) offer a descent selection of frozen, heat-and-serve items. Using a star shaped cookie cutter, you cut items like cookies, bread slices or puff pastry for a base for appetizers and meats and cheeses to add some fun to your selections.

If you are feeling really creative you can create a menu based on the movies being nominated. Since I have not actually seen any of the movies that were nominated, I can not offer any scene specific ideas, but some ideas based on the period and location of the film include Austrian delights like Spaetzle, Goulash or beef, paprika stew and wiener schnitzel or breaded and fried veal cutlet (Sweeney Todd); Southwestern US dishes like Chicken in Salsa Verde or green salsa made with tomatillos, cheese enchiladas, guacamole (In the Valley of Elah); or make several international dishes from Israel, Poland or Russia to honor the films nominated for Best Foreign Language Film. Do some research to find out some of the actor’s favorite culinary delights are and add those to your menu.

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Drink and be merry. Just as important as the food are the drinks. Whether you are offering alcoholic libations or not, do not forget to think about your beverage selections. An inexpensive sparkling wine or juice adds a glamorous touch for your guests. Creating a signature drink for the night, really makes it memorable. Whether it is a Tom Collins or fruited non-alcoholic punch, the in thing is to have a signature drink. For some drink recipe ideas visit http://www.eDrinkGuide.com or for a bombshell actress inspired drink visit http://www.bombshells.com/lounge/cocktails.php. Non-alcoholic creations are easy to make by substituting tonic water, club soda or ginger ale for many liquors.

Remember to relax and have fun and just enjoy yourself!

Do You Know What I Am?

2008-02-12T12:35:00.000-05:00

Do you know what this little guy is? I had never seen it before or if I had I walked right by thinking it was an oddly shaped orange. But last week, while at the market with my sister, she introduced me to these. They are called minneola tangelos.

A minneola is a hybrid of a grapefruit and a tangerine (which are also called mandarin oranges). Their skin is a bit darker and redder than an orange.It tastes to me like a very mild grapefruit. Their skin is loose like a tangelo and very easy to peel. The pear shaped end is almost like a pull tab to remove the skin and with little- to no-seeds like make a great traveling snack.

A little research told me that this was introduced in 1931, much to my surprise as I thought it was a relatively new development. Like other citrus fruit, minneolas are high in fiber and vitamin C. Their sweet-sour flavor goes well with salads and adding their juice makes a great vinaigrette. In recipes, you could substitute them for lemons or grapefruits to give dishes a new dimension.

I would recommend trying these tasty little treats.

February is Heart Month

2008-02-04T14:19:00.000-05:00

Besides being Black History month, National Bird Feeding month and Spunky Old Broad month (I swear I don’t make this stuff up), February is American Heart month. So I am dedicating this post to heart healthy foods.

According to WebMD, the top 25 heart healthy foods are (including some suggestions for each):

Salmon Omega-3 fatty acids. Grill salmon with a yummy rub or marinade. Save a chunk to chop for a pasta or salad later on.
Flaxseed (ground) Omega-3 fatty acids; fiber, phytoestrogens. Ground flaxseed hides easily in all sorts of foods -- yogurt parfaits, morning cereal, homemade muffins, or cookies.
Oatmeal Omega-3 fatty acids; magnesium; potassium; folate; niacin; calcium; soluble fiber. Top hot oatmeal with fresh berries. Oatmeal-and-raisin cookies are a hearty treat.
Black or Kidney Beans B-complex vitamins; niacin; folate; magnesium; omega-3 fatty acids; calcium; soluble fiber. Give soup or salad a nutrient boost -- stir in some beans.
Almonds Plant omega-3 fatty acids; vitamin E; magnesium; fiber; heart-favorable mono- and polyunsaturated fats; phytosterols. Mix a few almonds (and berries) into low-fat yogurt, trail mix, or fruit salads.
Walnuts Plant omega-3 fatty acids; vitamin E; magnesium; folate; fiber; heart-favorable mono- and polyunsaturated fats; phytosterols. Walnuts add flavorful crunch to salads, pastas, cookies, muffins, even pancakes.
Red wine Catechins and reservatrol (flavonoids). Toast your good health! A glass of red wine could improve "good" HDL cholesterol.
Tuna Omega-3 fatty acids; folate; niacin. Here's lunch: Salad greens, fresh fruit, canned tuna. Keep "Salad Spritzer" a light dressing -- in your office fridge.
9. Tofu Niacin; folate; calcium; magnesium; potassium. Tasty tofu is easy: Thinly slice "firm" tofu, marinate several hours, grill or stir-fry.
10. Brown rice B-complex vitamins; fiber; niacin; magnesium, fiber. Microwavable brown rice makes a quick lunch. Stir in a few chopped veggies (broccoli, carrots, spinach).
Soy milk Isoflavones (a flavonoid); B-complex vitamins; niacin; folate, calcium; magnesium; potassium; phytoestrogens. Soy milk is great over oatmeal or whole-grain cereal. Or, make a smoothie with soy milk.
Blueberries Beta-carotene and lutein (carotenoids); anthocyanin (a flavonoid); ellagic acid (a polyphenol); vitamin C; folate; calcium, magnesium; potassium; fiber. Cranberries, strawberries, raspberries are potent, too -- for trail mixes, muffins, salads!
Carrots Alpha-carotene (a carotenoid); fiber. Baby carrots are sweet for lunch. Sneak shredded carrots into spaghetti sauce or muffin batter.
Spinach Lutein (a carotenoid); B-complex vitamins; folate; magnesium; potassium; calcium; fiber. Pick spinach (not lettuce) for nutrient-packed salads and sandwiches.
Broccoli Beta-carotene (a carotenoid); Vitamins C and E; potassium; folate; calcium; fiber. Chop fresh broccoli into store-bought soup. For a veggie dip, try hummus (chickpeas).
Sweet potato Beta-carotene (a carotenoid); vitamins A, C, E; fiber. Microwave in a zip-lock baggie for lunch. Eat au naturale, or with pineapple bits.
Red bell peppers Beta-carotene and lutein (carotenoids); B-complex vitamins; folate; potassium; fiber. Rub with olive oil, and grill or oven-roast until tender. Delicious in wraps, salads, sandwiches.

Asparagus Beta-carotene and lutein (carotenoids); B-complex vitamins; folate; fiber. Grill or steam slightly, then dress with olive oil and lemon. It's a pretty side dish.
Oranges Beta-cryptoxanthin, beta- and alpha-carotene, lutein (carotenoids) and flavones (flavonoids); vitamin C; potassium; folate; fiber. Got orange juice? Check out the new nutrient-packed blends.
Tomatoes Beta- and alpha-carotene, lycopene, lutein (carotenoids); vitamin C; potassium; folate; fiber. For a flavor twist, try oil-packed tomatoes in sandwiches, salads, pastas, pizzas.
Acorn squash Beta-carotene and lutein (carotenoids); B-complex and C vitamins; folate; calcium; magnesium; potassium; fiber. Baked squash is comfort food on a chilly day. Serve with sauted spinach, pine nuts, raisins.
Cantaloupe Alpha- and beta-carotene and lutein (carotenoids); B-complex and C vitamins; folate; potassium; fiber. A fragrant ripe cantaloupe is perfect for breakfast, lunch, potluck dinners. Simply cut and enjoy!
Papaya Beta-carotene, beta-cryptoxanthin, lutein (carotenoids); Vitamins C and E; folate; calcium; magnesium; potassium. Serve papaya salsa with salmon: Mix papaya, pineapple, scallions, garlic, fresh lime juice, salt and black pepper.
Dark chocolate Reservatrol and cocoa phenols (flavonoids). A truffle a day lowers blood pressure, but choose 70% or higher cocoa content.
25. Tea Catechins and flavonols (flavonoids). Make sun tea: Combine a clear glass jar, several tea bags, and hours of sunshine.

Some more tips to incorporate these into your day:

Substitute one cup of tea for one cup of coffee several times a week
Eat a small handful of almonds as a mid-afternoon snack. You only need 1 ounce, which is roughly 20 – 25 almonds, and you will be surprised how filling these protein rich foods can be.
Instead of mashed potatoes, try mashed sweet potatoes. I like them mashed plain, but you can add brown sugar or horseradish to them to give them a little added flavor. Because they are so moist, you do not need to add the cream and butter like with traditional potatoes.
Make a salad using spinach leaves instead of your standard lettuce leaves, or do a half and half blend if you don’t like spinach along. Add some fruits (orange segments, papaya chunks, blueberries), some halved baby carrots or red pepper strips, sprinkle with some almonds or walnuts and if you are feeling especially heart-healthy, top it off with a piece of grilled salmon or tuna. Voila you have a great lunch or dinner.

2008 Trends

2008-01-15T09:09:00.001-05:00

What hot food trends can we expect to see in 2008? I have done a little bit of research and found these trends.

NOT SO BAD
Those high fat foods that we have always thought of as bad will show us that they are natural and that is better. Foods like butter and Hellman’s mayonnaise will market that they are made from only natural ingredients. Other foods with uncertain nutritional content, like white bread, will show its health benefits as well. These campaigns will really push consumers to become more educated about the food they eat and not believe everything you hear.

WHOLE GRAINS, OMEGA-3s, PROBIOTICS, OH MY
We will see even more products listing their health benefits, lower calorie content or lower fat content. However, we can not take the jazzy front of the box at face value. It is still very important to read the nutritional content label and decide for yourself if it is a wise purchase.

FOOD SAFETY
We will see the rise in concern with lead-free products in other industries creep into people’s overall concern for safety. Among this food packaging facilities will flaunt their high safety standards.

LOCAL
Organic is so last year - LOL This year the new buzz word is local. Consumers are looking at the bigger picture and eating organic produce from other countries has a large impact on the environment than eating locally grown produce. More restaurants will advertise that they are part of this natural foods movement. The New Oxford Dictionary Word of the Year for 2007 was locavore and the trend will continue into 2008.

“A locavore is someone who eats food grown or produced locally or within a certain radius such as 50, 100, or 150 miles. The locavore movement encourages consumers to buy from farmers’ markets or even to produce their own food, with the argument that fresh, local products are more nutritious and taste better. Local grown food is an environmentally friendly means of obtaining food, since supermarkets that import their food use more fossil fuels and non-renewable resources.” (http://en.wikipedia.org)

MARKETS GET A MAKEOVER
We will see grocery stores move away from the box store feel and become more attractive to its consumers. We are already seeing that around here. They will loose they traditional aisle layout for more of an open-market feel, they will add specialty food bars, soft lighting and hardwood floors.

MODIFIED-CASUAL DINING
A restaurant trend we will see is restaurants moving from the large-chain casual dining experience to a modified version. These eateries will be housed in strip malls instead of as stand alone buildings and will have modified, scaled-down menus to offer fast, inexpensive options for its consumers.

OTHER TRENDS
Food & Wine magazine predicts:
* Old-fashioned candy
* Wild American shrimp
* Muesli will become more popular than granola
* Chef-run noodle bars
* Barrel-aged beers
* Chardonnay from Oregon
* Haute frozen food

Mintel International Group (Chicago-based market research firm) predicts:
* Functional waters (those with added nutrients)
* Virtually anything fair trade
* Ancient grains, such as amaranth, quinoa and teff
* Easy-to-understand nutritional labels

Baum & Whiteman Co. (restaurant consultants) predicts:
* More restaurants will accept takeout orders via text messaging
* Restaurants with ultraspecialized menus (such as breakfast cereal or grilled cheeses)
* Cocktails enhanced with functional foods
* Offal (entrails and internal organs of butchered animals)
* Korean food

HAPPY NEW YEAR!

2008-01-02T09:16:00.000-05:00

Happy New Year! I hope 2008 has been treating you well so far. For my Michigan readers, I hope you are staying warm and dry with all the snow we have received in the last 2 days.

The new year brings resolutions – many include losing weight and eating healthier. Last year I posted some tips for eating healthier and making and keeping resolutions (http://prestochef.blogspot.com/2007/01/happy-new-year.html).

I thought I would start this year on a different note. Did you know that 2008 is The International Year of the Potato?!?! For those that know me, they know that the Munger Potato Festival is an integral part of my life, and that I never miss it. And who does not love potatoes?! So when I heard that this was the Year of the Potato, I was ecstatic.

At a conference held by the United Nations in 2005, a proposal was approved to bring recognition to world hunger problems. With the potato being an easily grown, fairly nutritious and already being grown in most countries, it made a good choice as the crop to promote. The hopes are to alleviate poverty and malnutrition, provide food and security and increase growth in developing nations. http://www.potato2008.org/

Some interesting potato facts:

In 2005, for the first time ever, more potatoes were grown in developing countries than developed countries – 318 million tonnes total (1 tonne or metric ton = 1,000 kilograms).

China and India grow about one-third of the total global potato production.

Europeans (including former Soviet countries) consume the largest amount of potatoes.

The United States ranks fourth global for potato production. Americans eat about 120 pounds of potatoes annually.

Potatoes are native to South America and have been around for at least 8,000 years. The Spanish introduced them to Europe in the 16th Century. Today there are 7,500 varieties of potatoes worldwide.

Potatoes are a good source of complex carbohydrates (what our body produces energy from) and fiber. We can get half of our daily intake of Vitamin C from eating potatoes with their skins. Potatoes are also a better source of potassium than bananas (417 mg versus 358 mg).

Potatoes are extremely versatile – they can be boiled, baked, roasted, mashed, fried, stuffed, broiled, sautéed or steamed.

Some interesting potato recipes from www.idahopotato.com:

Cannelloni of Potato and Wild Mushrooms
http://www.idahopotato.com/recipe_search_detail.php?id=433#

Roasted Rosemary Garlic Potatoes
http://www.idahopotato.com/recipe_search_detail.php?id=254

Lime Basil Idaho Potato Tabbouleh
http://www.idahopotato.com/recipe_search_detail.php?id=292

Sage

2007-12-28T13:01:00.000-05:00

From the overwhelming response I have received on the quiz, I know you want to hear more about sage. :-)

I believe sage is an herb that is under utilized in the kitchen. Often we see if once a year, in the Thanksgiving stuffing or perhaps we see it again during a holiday feast in December but many do not regularly use this herb in our kitchens. Sage has a strong, spicy flavor which can be bitter that some people do not enjoy. The flavor varies depending on the variety so experimentation might help you find a variety of sage you truly enjoy. Fresh sage has a wonder lemon zest flavor that you lose in the dried version. With your taste buds changing about every 7 years, it might be time to give sage another try.

Sage is an ancient herb that originated in the Mediterranean region. It has long been grown for its medicinal purposes before it was used as a culinary herb. In ancient Rome, it was especially used to aid in digestion of the fatty meat diet that was mainstay. The French grew sage for teas and the Chinese, so enamored with the French sage teas, traded four pounds of Chinese tea to one pound of the French tea.

Because sage is used to aid digestion of fatty meats, you often see it paired with sausage and goose. Infusions can be used to treat depression and nervous anxiety. They can also be used to help aid circulation and with menopausal problems. Since it is antiseptic, it can be used to gargle to help aid laryngitis and tonsillitis.

Dried sage comes in whole leaf, rubbed or ground. If you have dried sage in your cabinet that is 6 months old, you should throw it out. Sage, as will all dried herbs, lose their flavor as they age so you are doing little more than adding color to your dish when you use dated dried herbs. Fresh sage can be kept in the refrigerator for several days to a week. Once brown spots or dry edges appear on the leaves, you need to discard it.

Washed and dried fresh sage can be frozen and will keep for one year in the freezer. Add, loosely packed to resealable freezer bags or you can add to olive oil and keep refrigerated for up to 2 month.

Sage is a hardy herb and should be used in the beginning of cooking to develop its full flavor. Besides fatty meats, it also compliments cheese, chicken, eggplant, gnocchi, potatoes and tomatoes. Other herbs that compliment sage are garlic, onions, oregano, thyme and rosemary.

Try adding sage to your next grilled cheese or a vegetable dish. You can add sage leaves and stems to the grill to infuse your grilled meat dishes. But remember sage can easily overpower a dish, so use sparingly.

Sage Recipes
http://homecooking.about.com/library/archive/blsage.htm

http://allrecipes.com/Recipes/Herbs-and-Spices/Herbs/Sage/Main.aspx

http://search.foodnetwork.com/food/recipe/sage/search.do?searchString=sage&site=food&gosearch=&searchType=Recipe

What Am I?

2007-12-17T09:51:00.000-05:00

I found this interesting and I did not get it right on my first guess. Can you do better?

This herb is a perennial shrub about 2 feet high, it is a member of the mint family and has over 500 varieties. Its flowers are fragrant, usually purple or blue, sometimes white, red or pink. They are rich in nectar, and it's honey is in great demand in Europe because of its spicy flavor. Some varieties, have broad leaves; others have foliage variegated with red, yellow, or white.
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For most of its long history it has been a healing herb (supposedly curing everything from snake bites, eye problems, infection, epilepsy, intoxication, memory loss, worms and intestinal problems) or prescribed as an aphrodisiac.The dried leaves are employed by food manufacturers in seasoning meats, baked goods, and beverages. They are also used to flavor vermouth and various bitters. For years it has been used in the preserving of foods. Now it is known that it contains powerful anti-oxidants which slow spoilage. It is also antibacterial in nature, it is effective in treating sore throats and is even effective as an antiperspirant.

What am I? Click on the comments to see the answer.

Taken from http://foodreference.com/ weekly culinary quiz

Panko-Crusted Pork Chops with a Wasabi-Ginger Sauce

2007-12-10T08:03:00.000-05:00

Let me start this post by saying when I posted Post-Holiday Quick Meals several weeks ago, it never occurred to me to remind readers of the link I have on the right side for The Pantry Chef. This is a great resource where you can find recipes by checking off what type of pantry items you have on hand.

The reason I mention this link is that last night, when I was trying to decide what to do with the pork chops I had on hand, I used this site to find an idea for dinner. Unfortunately when you have a well stocked pantry, it provided me recipes for bean soup and fettuccini alfredo, but nothing exciting for pork chops. However from this site, I found a recipe for Wasabi and Panko-Crusted Pork Chops (followed several links on the top right corner) that sounded very interesting and ended up tasting even better!

These chops are light and flaky with a panko crust. Panko [pronounced PAHN-koh] or Japanese for “bread crumbs” translates as pan the Japanese word for “bread” and ko meaning “child of”. They are coarser, more flake-like than traditional bread crumbs giving them more surface area thus making for a lighter, crispier coating. Usually white in color because the bread crusts have been removed, they can be occasionally found in a darker, tanner color if the crusts were left on. I now use panko for my crab and salmon cakes. About 5 years ago, it was only available in Asian markets, but now I find it in the international aisle of all the larger markets. It usually comes in bags. If you do not have any available, you may substitute cracker crumbs or crushed melba toast.

Wasabi [pronounced WAH-sah-bee] is often called Japanese horseradish. Wasabi is a paste made from grating the root of an Asian plant. It is most often seen served with sushi. It has a sharp, pungent flavor much like horseradish. It is available in both a paste form and a powder form, again in the international aisle of most markets. If you do not have wasabi on hand, which I did not last night, you can combine horseradish and dry mustard to make a paste. It is great addition to mashed potatoes or added to sauces for a great, unexpected bite.

In about 35 minutes, dinner was ready. The menu consisted of Panko-Crusted Pork Chops with a Wasabi-Ginger Sauce, Sesame Orzo and Buttered Carrots. I started by gathering all of the spices and condiments I would need for this recipe: panko, sake, soy sauce, sesame oil, sesame seeds, cooking oil, sugar, dry mustard and orzo. From the refrigerator, I pulled out an egg, the pork chops, carrots, ginger, horseradish, green onions and chicken broth. When cooking, I like to make sure I have all the ingredients close at hand to speed up the process and I am not wasting time looking for ingredients later on. It does not help that I store many of my ingredients in the basement since my kitchen does not have adequate space.

I began by turning my oven to 200°F so it would be warm when the pork was finished. I then started a pot of water boiling for the orzo (rice-shaped pasta) and began peeling and chopping my carrots. I placed the carrots on the stove in a steamer basket so that I could turn on the heat when I was almost finished cooking so they were not overcooked. I added oil to a skillet set over medium heat and while the oil was heating I added an egg and panko to 2 separate, shallow dishes. I quickly whisked the egg and dipped each pork chop into first the egg, then the panko and added to the hot oil.

While the chops were browning, I added all of my liquid ingredients and horseradish and mustard to a small bowl setting it next to my skillet. I then peeled and grated the ginger and quickly sliced a few green onions. About the time I turned the pork chops, my water was boiling so I added a large pinch of salt and orzo to the water, then turned the heat on high for my steamed carrots. When the pork chops were nicely browned on each side and had reached an internal temperature of 155°F, I removed them from the pan and kept them warm in the oven. I added the ginger to the pan, stirring continuously and before it started to brown, I added my liquid mixture to the pan, stirring vigorously scraping the pieces that had stuck to the bottom. I drained the orzo and added a splash of sesame oil and a sprinkle of sesame seeds; drained the carrots and added a slab of butter; and removed the pork from the oven, spooned the sauce on top and sprinkled with green onions. Presto! dinner was ready.

I modified the original recipe slightly and this is my creation:

PANKO-CRUSTED PORK CHOPS WITH A WASABI-GINGER SAUCE
Serves 4

1 Tablespoon canola oil
1 cup panko

1 large egg white

4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)

1/8 teaspoon salt

1-1/2 Tablespoons freshly grated ginger
2/3 cup chicken broth

1/4 cup sake or dry sherry

1/4 cup low-sodium soy sauce

2 teaspoons sugar

2 teaspoons wasabi paste

1/3 cup thinly sliced green onions

Preheat oven to 200°F.

Heat oil over medium heat in a large skillet. Add egg white to a shallow dish and beat until frothy. Add panko to another dish. Dip pork in egg white; dredge in panko. Place chops in skillet in a single layer, making sure to not over crowd. Make in two batches if need be.

While the pork is cooking, add the broth, sake, soy sauce, sugar and wasabi to a small bowl, keeping near the stovetop.

Cook pork chops for 4 to 6 minutes per side or until golden brown, adding more oil to pan if it becomes dry and chops begin to stick. Once they reach an internal temperature of 155°F, remove the pork to a oven-safe dish, sprinkle with salt and keep warm in the oven.

Add ginger to pan, stirring constantly. Before the ginger begins to brown, add the broth-wasabi mixture to the pan, scraping pan to loosen browned bits. Continue stirring and cooking until the sauce has slightly thickened and all the bits are free from the bottom of the pan.

Serve each pork chop with several generous spoonfuls of sauce and a sprinkling of green onions.
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Adapted from Melanie Barnard, Cooking Light, MARCH 2006

Gift Ideas - Books

2007-12-07T14:59:00.002-05:00

I thought I would pass along a list of book idea from Lynne Rossetto Kasper of NPR's Splendid Table (www.splendidtable.org). I have not read or flipped through any of these books.

THOUGHTS FROM LYNNE

With gift buying season upon us, I thought I'd share a few of my picks from this year's crop of new cookbooks. Any of these would please the cook and food lover on your list.

For the Beginning Cook:

Cooking: 600 Recipes, 1500 Photographs, One Kitchen Education by James Peterson (Ten Speed Press, 2007).

For the Baker:

Lost Desserts: Delicious Indulgences of the Past: Recipes from Legendary Restaurants and Famous Chefs by Gail Monaghan (Rizzoli, 2007).

Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma (W. W. Norton, 2007).

Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight by Carole Walter (Clarkson Potter/Publishers, 2007).

For the Vegetarian:

Vegetable Harvest: Vegetables at the Center of the Plate by Patricia Wells (William Morrow, an imprint of HarperCollinsPublishers, 2007).

Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine by Martha Rose Shulman (Rodale, 2007).

For the Vegan:

Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz & Terry Hope Romero (Marlowe & Company, 2007).

For the Francophile:

Chez Jacques: Traditions and Rituals of a Cook by Jacques Pepin (Harry N. Abrams, Inc., 2007).

For the Italophile:

Cucina Del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins (William Morrow, an imprint of HarperCollinsPublishers, 2007).

Books by Restaurant Chefs:

The Summer Shack Cookbook: The Complete Guide to Shore Food by Jasper White (W. W. Norton, 2007).

Bistro Laurent Tourondel: New American Bistro Cooking by Laurent Tourondel and Michele Scicolone (John Wiley & Sons, Inc., 2007).

Holiday Gift Ideas

2007-12-03T10:37:00.000-05:00

Whether you love to cook or you know someone who does gifts from the kitchen are always great ideas. I am often asked what some of my favorite tools are or what items I would recommend. Here is a list of some of my favorite tools and items I find useful:

Silicone Spatula

I love my Chef'n Switchit. I was first introduced to these 100% silicone, heat resistant to 650°F, angled end that really work, spatulas at a personal chefs convention. Now I am hooked. I have used other heat-resistant spatulas, but find the handles are constantly breaking or warping. These ingenious items have a steel core so they do not bend, warp or break. I can safely leave these in a pot of soup or while simmering a sauce and do not have to worry about what will happen to the spatula. They come in several sizes and colors. I prefer the Dual Ended Long Spatula. They are available at many online stores and have seen them in Bed, Bath and Beyond stores and Linen n’ Things stores. ($8.95 - $9.95)

Microplane
A microplane grater is a fabulous tool and I use mine almost every time I am in the kitchen. I use it to grate ginger, nutmeg, hard cheese like Parmigiano-Reggiano, or to zest lemons, limes and oranges. These tools were originally designed for woodworkers, but have found their way into the kitchen as a very useful tool. (approximately $15.00)

Garlic Press
All garlic presses do the job, yes that is true. I am a fan of the Ikea Konics press. This device seems to cleanly press the garlic with minimal waste and cleans up very easily. I am very sure they are other presses that work equally well, but a good garlic press is a cook's best friend. ($4.99)

Vegetable Peeler
The Mega Ceramic Peeler from Williams-Sonoma is great work horse. This baby works really well on peeling stubborn squashes and is a whiz at peeling carrots, potatoes and fruit. (available internet only for $19.95)
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Reamer
Although you can easily get by without one, once you start using one you will wish you had one sooner. This is an easy and efficient way to get all the juice from your citrus fruit. ($4.99)

Digital Thermometer or Oven and Roasting Thermometer
A digital read instant thermometer is essential when cooking meats. You can prick open your meat, but for safety purposes you should really check the internal temperature. A digital read gives you immediate and accurate temperatures.

Or for an even easier read, an oven friendly model allows you to insert the probe into the meat in the oven or stovetop, set an alarm and you are notified when your meat hits the desired temperature. It takes the guess work out of cooking and most have multiple settings for different meats (chicken vs beef) and desired doneness (rare vs well done). (ranges $10 - $20 for instant read and $30 - $40 for oven probe)
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Vacuum Wine Saver / Preserver
This gadget removes the air from an opened bottle of wine to preserve the contents for up to 2 weeks. Vacu Vin is a popular brand. A few pumps and you have saved the bottle when you have a few glasses left. Depending on how much wine your wine lover consumes, you may want to invest in some extra stoppers. The pump usually comes with one or two stoppers. However, I often have 2 to 3 open bottles (for cooking purposes of course) so I have invested in extra stoppers. Available at Linens n' Things and Bed, Bath and Beyond or local wine shops or markets with descent wine selections should carry. I know both Dusty's Cellar in Okemos and Goodrich's on Trowbridge in East Lansing carry them. (Pump around $15, with extra stoppers between $5 - $10 depending on how many stoppers in the pack)

Post-Holiday Quick Meals

2007-11-26T13:25:00.000-05:00

Sorry I just realized I have been absent and have not posted since Halloween. Where did the time go?!

I hope everyone had a great holiday weekend, enjoyed themselves and ate a lot of good food. As the weekend closes, the holiday season officially begins. I know it is a busy time of the year and thought I would post some ideas on how to make it through, eating healthy and avoiding take-out as much as possible.

Making an extra large pot of soup is an excellent idea for getting through these cold winter nights. On the weekend, make a large pot, doubling or tripling the servings to either give you a few meals into the week or freeze one-serving portions to eat in the upcoming weeks. You could grab these single serving portions to take for lunches or a couple for a quick dinner. Keep in mind that potatoes do not freeze well, so if you are going to freeze soups omit the potatoes.

This concept of freezing entrées works well with other things besides soups. You could make extra servings of a casserole or your Sunday dinner and freeze portions for later. If you were going to roast a chicken, why not roast two instead. It is minimal extra work and then you could either freeze the roasted chicken or shred the meat for meals later in the week. With the meat, you could make chicken salad sandwiches for lunches; a chicken soup with some vegetables, stock and pasta added; add enchilada sauce and wrap in flour or corn tortillas, cover with cheese for wet burritos; the possibilities are endless. Instead of chicken, prepare an extra pork or beef roast.

Weight watchers has several ideas for cooking ahead:
http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=14381

Using 5 ingredients or less has become a popular item on several cooking websites, surf these sites for some quick ideas:
http://www.bhg.com/bhg/story.jsp?storyid=/templatedata/bhg/story/data/5IngredientMeals_03252002.xml

http://busycooks.about.com/library/recipes/blfiveingredentree.htm

http://food.ivillage.com/bestrecipes/0,,_9v38sk44,00.html

The slow cooker is also a way to make dinner easy. I suggest prepping all the ingredients the night before, then in the morning the slow cooker can be loaded and dinner will be waiting at the end of the day. Most manufacturers do not recommend taking the crock straight from the refrigerator to the heating element. If you would like to reduce the number of dishes, you could let the crock sit at room temperature for an hour or so before turning it on. Or simply transfer the contents from another dish.

Oh the possibilities are endless. I hope I have sparked some ideas.
Bon appétit!

Fear of Halloween

2007-10-30T12:57:00.001-04:00

I just learned this and thought I would share it. Did you know there is a diagnosed fear of Halloween?

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Main Entry: samhainophobia (pronounced sow-in-o-phobia)
Part of Speech: noun
Definition: a fear of Halloween
Etymology: Irish Samhain 'All Saints' Day'

from dictionary.com

The name stems from the Celtic New Year, Samhain, which falls on October 31, the last day of summer.

HAPPY HALLOWEEN

2007-10-30T09:49:00.000-04:00

With Halloween fast approaching, it is time to feed your favorite ghost or goblin. Halloween is my favorite holiday and I love the gruesome dishes that you can make to accompany it.

The witches’ fingers are by far one of my favorite treats and they are usually one of the first to go. I use a standard pretzel dough recipe, rolling each finger out slimly and adding the marks for knuckles with a paring knife. I then add a sliced almond that has been painted with red food coloring for the finger nail and bake.

To make eyeballs, I core cherry tomatoes and take a small slice off the bottom to allow the tomatoes to sit upright. I pipe them with herbed cream cheese or Boursin cheese mixed with a dash of milk or cream to thin. Finally they are topped with a slice of black olive for the iris and a caper for the pupil.

I have yet to make the kitty litter cake. Living with cats and having to scoop out the litter box, I have not been able to bring myself to make this cake. The smell of the real box always comes to my mind and I am unable to get past reading the recipe.
http://www.cdkitchen.com/recipes/recs/375/Kitty_Litter_Cake36245.shtml

I have in the past used Martha’s idea to add a face to your punch bowl. Use powder-free rubber gloves and a face mask (any holes taped) as ice molds. Fill with water and freeze. Remember that ice expands, so do not fill all the way. When added to punch, it looks like a face is looking up at you out of the punch bowl. I have learned to make sure your punch is thoroughly chilled or else your scary face will melt too quickly. Make a couple sets so you can enjoy throughout the evening. Dry ice too is a great addition to any witch's brew. I noticed they are now selling dry ice at Meijer.

If all else fails, you can wrap white tissue paper around lollipops, tie with a white string, draw on a spooky face and have ghost-pops.

Links to Halloween recipes:

http://www.britta.com/HW/HWr.html
http://homecooking.about.com/library/archive/blhalloween.htm
http://www.kraftfoods.com/kf/ff/Halloween04/HalloweenFavoriteRecipes.htm

Do you have any Halloween recipes that you love?

Apple Butter Festival

2007-10-22T08:15:00.001-04:00

Yesterday a group of friends and I went to the Apple Butter Festival at Fenner Nature Center (Lansing, MI). It was an interesting experience. I had no idea apple butter was made by essentially reducing down apples. I thought there was butter somehow incorporated into the recipe. Instead the butter refers to its thick, buttery consistency, its spreadable nature.

To make apple butter you simply cook down apples, which have been peeled, cored and sliced, along with some apple cider past the point of apple sauce. It can be sweetened or not. The gentleman who was manning the pot indicated you reduce it down 5:1. He said that their pot takes about 5 hours to cook down. The process of slow cooking allows the sugar in the apples to caramelize giving apple butter its distinctive deep brown color. When it is finished it is seasoned with cinnamon, cloves and allspice.

I found an easy recipe at AllRecipes.com. It lists some great tips in the review section and there are several variations on this site as well.

http://allrecipes.com/Recipe/All-Day-Apple-Butter/Detail.aspx

ENJOY!

Piquillo Peppers

2007-10-17T15:01:00.000-04:00

Last night I completed my third cooking class this fall. I introduced my Soups & Stews class to piquillo peppers. I thought since they are a bit of an unusual ingredient, I would post a bit of information on the piquillo (pronounced pee-KEE-oh).

Piquillo translates as little beak and as you can see by the photo, these small, triangle shaped peppers are aptly named. They are sweet and flavorful, not spicy hot. These delicate, Spanish peppers are grown in the mountainous region of Northern Spain. They are hand picked and roasted over an open wood fire. Then they are hand peeled, without being washed or treated with any chemical additives and packed in their own juices in jars or cans. They are truly a delightful addition to any dish.

I think you will start to see these peppers more frequently. On a recent episode of Iron Chef America, Chef Mario Batali opened a can of piquillo peppers. In the February 2007 issue of Bon Appétit Magazine, they printed a recipe for Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens. In my class last night, we made a Spanish Flavored Fish Stew.

You can find the peppers whole or sliced. Because of their small size, stuffing the whole peppers make a great first course or tapas. You may substitute roasted red peppers for the piquillo peppers if you do not have any. And conversely you could add piquillo peppers to just about any recipe that calls for roasted reds.

As you can see by these recipes, piquillo peppers marries very nicely with fish and seafood:

Piquillo Peppers Stuffed with Spicy Salmon Tartar with Lemon Oil
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6702,00.html

Warm Piquillo and Crab Dip
http://www.foodandwine.com/recipes/warm-piquillo-and-crab-dip

Vegetable Paella with Artichokes and Piquillo Peppers
http://www.bbc.co.uk/food/recipes/database/vegetablepaellawitha_82928.shtml

I was only able to find the piquillo peppers locally at Williams-Sonoma (Eastwoode Towne Center, ph #517/316-9314). They only offered sliced peppers. There are numerous online stores to purchase them from. Let me know if you need help finding a store.

Halibut with Capers, Olives and Tomatoes

2007-09-21T10:41:00.000-04:00

Halibut [HAL-uh-buht] is a great firm white fish which is only available fresh from late April to September. I highly recommend purchasing some if you see it in your local market during these times. It has a great mild taste without being oily. This fish is native to northern Pacific and Atlantic waters, being most abundant from Oregon to Alaska. They are largest fish from the flat fish family and can grow to be over 8 feet long and weigh over 600 pounds.

Since it is a mild, firm fish it really lends itself to many cooking methods. It can be sautéed, braised, poached, steamed, broiled, baked or grilled. And because of its mild flavor, it really marries well to an abundance of other foods. Culinary Artistry (A.Dorenburg and K.Page) lists these complimentary flavors, bolded items being the best: Artichokes; bacon; basil; butter; cabbage; chives; cucumbers; fennel; garlic; horseradish; leeks; lemon; lime; mangos; mushrooms; mustard seeds; onions; parsley; potatoes; rosemary; saffron; scallions; shallots; shrimp; tarragon; thyme; tomatoes; vinegar; white wine; zucchini.

So you can appreciate how thrilled I was recently when walking through the market spotting fresh halibut at the fish counter. At $14.99/pound, it was an indulgence but worth every penny. Scanning epicurious.com I found this recipe and luckily I had all the ingredients at home. I went into the backyard and picked some fresh tomatoes, plucked a handful of fresh basil leaves then set off making a quick, easy and very tasty dinner. I would recommend trying this recipe, it is delish!

Frozen halibut is available year round. If you wanted to substitute a fresh fish, I would recommend either cod or tilapia. Although neither is as firm as halibut, I believe their mild flavor would be nice with the sauce.

Bon Appétit!

HALIBUT WITH CAPERS, OLIVES AND TOMATOES

Makes 4 servings.

Bon Appétit April 2004

4 6- to 7-ounce halibut fillets

All purpose flour

4 tablespoons olive oil, divided

2 large shallots, chopped

1/4 teaspoon dried crushed red pepper

4 plum tomatoes, seeded, chopped

1/2 cup chopped pitted Kalamata olives

1/2 cup chopped fresh basil, divided

1 tablespoon drained capers

1/3 cup bottled clam juice

1/4 cup dry white wine

Sprinkle fish with salt and pepper. Dredge in flour. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and sauté until lightly browned and just opaque in center, about 4 minutes per side. Transfer fish to platter.

Heat remaining 2 tablespoons oil in same skillet. Add shallots and crushed red pepper; sauté 1 minute. Mix in tomatoes, olives, 1/4 cup basil, and capers. Add clam juice and wine. Boil until sauce thickens slightly, about 4 minutes. Mix in 1/4 cup basil. Season sauce with salt and pepper. Spoon sauce over fish.

September is National Organics Month

2007-09-01T15:11:00.000-04:00

You hear a lot about organic food these days - buy organic produce, organic is better, we should eat organic. I think by now most people realize that organic foods are grown without pesticides, fertilizers or antibiotics. But I do not think most people realize that organic goes past this to include earth-friendly agricultural practices like crop rotation. By continually growing the same crop in the same field, you deplete the land of valuable nutrients. Rotating crops means literally doing just that. A specific crop is only grown on a plot of land and then not grown again for usually three years. In the alternate years, dissimilar crops are grown. This maintains nutrients in the soil and keeps pests and diseases to a minimum. Growing organic produce also is friendly to our water supply. Everything we put on the ground eventually ends up in our water supply. Yes, the earth acts as a natural filter but it can not filter out all the chemicals we add.

For products to carry the organic label, the farm just meet stringent standards. You can recognize organic produce by looking at the produce code. A 9 is placed in front of the conventionally grown code. So for example, the produce code for bananas is 4011 and organic bananas are coded 94011.

Besides reducing your exposure to toxins and heavy metals from the pesticides and fertilizers, organic produce is proven to contain more nutrients than conventionally grown produce. Studies have found that organic produce contains on average more than 50% more vitamins, minerals and flavonoids (antioxidant and cancer preventing properties) than conventionally grown produce. 50% - wow!!

Finally, I believe you can truly taste the difference between organic products and non-organic products. Some of the easiest to taste the difference with, and ones I would recommend, are eggs, chicken and fruit. Start small if you are not already buying organic products. Start by switching to organic eggs or organic carrots. By taking small steps and making slow changes over time, I think it is the easiest way to make lifestyle changes. I like the old Swahili saying: Kidogo kidogo hujaza kibaba (bit by bit we feel the pot).

La Tomatina Festival (The Battle of Tomatoes)

2007-08-28T08:42:00.000-04:00

Tomorrow, August 29 is the annual tomato festival in Buñol, Spain. This small town (population 9,000) sits about 25 miles west of Valencia, on the eastern side of Spain on the Mediterranean Sea. Every year about 30,000 people attend the festival for the world’s largest food fight.

The festival started in 1944 and the origin of the tomato fight is uncertain. There is debate as to whether is started between friends or unpleasant crowds, but whatever the reason it has grown to 11-day festival with music, dancing, paella cooking contest and fireworks.

There are a few rules to the mayhem. You may not obstruct the tomato trucks that pull in to replenish the ammunition and you may only throw tomatoes which have been crushed. Preciously at 11am a canon sounds and the fighting begins. It continues for 2 hours, when at 1pm a second canon indicates the end of the fun.

Anyone interested in a transcontinental flight tonight?!?!

For your viewing pleasure, a video of the festival:
http://www.youtube.com/watch?v=fOHr9aBWi9g

Fall Class Schedule

2007-08-21T15:21:00.000-04:00

A preview of the Fall classes I will be teaching:
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Exploring Caribbean Cuisine

Tuesday, September 25 - 1 session

Looking for a way to spice up your life? How about trying the exotic tastes of the Caribbean and Jamaica? Join Chef Jen as she prepares easy Caribbean recipes with ingredients purchased locally. In this demonstration style course, you will receive an introduction to Caribbean cooking, taste creations made right before your eyes, while learning tips and tricks in the kitchen.

Through Delta Township
to register call (517) 323-8555 or visit http://www.deltami.gov/parks/classes/

Soups and Stews

Tuesdays, October 9 and October 16 - 2 Sessions

On those chilly fall days, nothing hits the spot and warms the soul like a hot cup of soup or a hearty bowl of stew. Soups and stews are easy to make, can be very healthy, and can make good use of ingredients you have on hand. In this demonstration-style course, Chef Jen Riebow will teach you the basics of soups and stews. One session will be devoted to soups, one to stews. You will have an opportunity to sample Chef Riebow’s recipes.

Through MSU's Evening College
to register call (517) 355-4562 or visit http://www.msualum.com/evecoll/

Cooking with Beer: Ales, Lagers and Stouts

Wednesday, November 15 - 1 session

Beer comes in many styles and flavors, from dark stouts to light pilsners. Differing varieties can be used to enhance foods in diverse ways – from tenderizing meat in a beer marinade to serving as the main ingredient in beer cheese soup to just giving a dish, such as a hearty stew, that extra punch. In this hands-on course, we will make several items all showcasing beer. You will be invited to sample all the recipes made in class and will take home many recipes, tips, ideas and resources for incorporating beer into your culinary repertoire.

Through Delta Township
to register call (517) 323-8555 or visit http://www.deltami.gov/parks/classes/

Sweet Corn

2007-08-13T12:32:00.000-04:00

This past weekend I went to visit my Grandmother and had some of the most incredible sweet corn I have ever tasted. It was grown by a local farmer and called Triple Sweet, was it ever! It was so fresh tasting, the kernels popped as you bit into the cob. I have been working with a local doctor who specializes in holistic medicine, concentrating on eating foods that our bodies were meant to digest. So I know corn is a food we eat but our bodies were not made to handle. I could give up corn the rest of the year, but in the summer, when sweet corn is ripe and you can stop and pick it up at a local farmer's stand, now that is something I do not think I could give up. For those of you who only buy corn on the cob at the market, I urge you to find a local farmer selling it (you can drive out of town a bit and find a road side stand on just about any country road) or stop by one of the local farmer's markets and pick some up there.

I do not mean to say that corn has no nutritional value. As with all vegetables, it is low in calories, sodium and fat (1 ear = 75 calories + 13 milligrams sodium + 1 gram fat) and does contain important vitamins and minerals – beta-carotene, vitamin B, vitamin C. It is a good source of fiber (2 grams per ear).

To cook sweet corn, you can boil it or grill it.

To boil it: Bring to boil a large pot of salted water. Place the cobs in the water, with the husks and silks already removed. A tip my mother taught me, when the pot begins to smell like sweet corn, you know they are ready. This usually takes about 10 minutes. Try it out and you can easily see what I mean. When you first put the corn in, there really is no smell to the pot. But after 10 minutes or so, the pot smells just like the corn is going to taste and you know that it is ready.

To grill it: Peel back the husks, leaving them attached to the cob and remove the silks from the ears. Reposition the husks back over the cobs. If there are a lot of layers of husks, you can remove the top few, but you want to make sure the corn is completely covered by the husks. Soak the ears in water for at least 15 minutes. Make sure they are completely submerged. I find it best if the ears soak for about 1 hour. While the ears are soaking, light the grill. You will want a medium heat for the corn. Shake the excess water off the corn and grill for about 30 minutes. I like to char them first over medium heat on each side, then remove the heat from half the grill and place them on the cool side – you are essentially steaming the cobs.

Of course I love it with butter. I know that I am negating any nutritional value with fat, but mmm it is so good! For a fun alternative, you can make a compote butter to add to the corn. Let a stick of butter come to room temperature, then add fresh herbs and spices, blend them together, then shape it back into a log with plastic wrap and put it in the refrigerator to harden back up. Then you can slice it into delicious, mouthwatering pats.

For corn, try adding 2 – 3 cloves minced garlic, 2 – 3 tablespoons minced fresh basil and a pinch of salt if you are using unsalted butter. Or mince 1 fresh jalepano, seeds and membranes removed (or use 1 – 2 teaspoons chili powder), 2 minced green onions and 1 teaspoon ground cumin. Or finally, try adding 1 tablespoon minced ginger, 2 tablespoons curry powder and 1 clove minced garlic. You can really use any combination, so use your imagination.
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Bon Appétit!

Summer Tomatoes

2007-08-08T08:00:00.001-04:00

I subscribe to NPR's The Splendid Table Newsletter. Lynne Rossetto Kasper offers a delicious sounding fresh tomato pasta sauce in the August 1 edition. Since it is that time of year, I thought I would pass it along for those who do not subscribe. Bon Appetit!


August 1, 2007

Dear Friends,

With this recipe, the only thing you have to cook is the pasta. Obviously the tomatoes and olive oil have to be prime, but that shouldn't be a problem right now. The trick here is letting the tomatoes mellow with the olive oil, salt and the two peppers.

If you can, try Barilla pasta made with dried beans and whole wheat. It's called "Barilla Plus." As much as this sounds like an abomination to you Italophiles, trust me, this is a good tasting pasta, and it doesn't suffer from easy breaking and the danger of tasting like cardboard that plagues most whole wheat noodles. Do stay with the spaghetti shape; the stubby version doesn't hold up.

Serves 6 to 8 as a first course, 4 to 6 as a main dish

1 clove garlic, split
3 pounds richly flavored tomatoes (if possible, one-third cherry type, one-third mellow-tasting, and one-third low-acid), unpeeled, unseeded, cut into 1/2-inch dice
2 generous pinches hot red pepper flakes
1/3 cup good tasting extra-virgin olive oil
1/2 teaspoon Kosher salt
1 pound spaghetti, or linguine
6 quarts boiling salted water
1/8 teaspoon fresh-ground black pepper, or to taste
3 tight-packed tablespoons fresh basil leaves, torn
1 cup fresh-grated Parmigiano-Reggiano cheese (optional)

1. Vigorously rub a pasta serving bowl with the garlic and discard the clove. Add the tomatoes, red pepper, oil, and the salt. Gently combine. Let stand at room temperature from 30 minutes to 3 hours.

2. When ready to eat, cook the pasta in fiercely boiling salted water, stirring often, until tender yet firm to the bite. Drain in a colander and turn it into the pasta bowl. Quickly add the black pepper and basil, and toss everything together. Taste the pasta for seasoning and serve. If you like, pass cheese at the table

LYNNE'S TIPS

I discovered a trick for making pasta with raw tomato sauces taste lustier. Slightly undercook the pasta. Drain it. Spoon the juices that raw sauces always throw off into the empty pasta pot. Set it over medium-low heat, add the pasta and toss until the juices are absorbed, then add the pasta to the sauce. Pasta and raw tomato sauce are served at room temperature, never chilled.
Exceptionally good tomatoes and olive oil you want to eat with a spoon are the only requirements for this recipe. Try a variety of tomatoes if possible—the punchy little Sweet 100's or Sun Golds, mellow beefsteaks and maybe one or two sweet yellow or orange ones. Tear the basil with your hands, rather than chopping with a knife. You enjoy more of its fragrance this way.
For fresh, kicky olive oil, keep a lookout for fresh-pressed oils from the Southern hemisphere. You'll find the 2007 harvest coming from Chile, Argentina, New Zealand, Australia and South Africa.
Field-ripened tomatoes are in abundance at farmers' markets and roadside stands now until the end of September. Heirloom and older varieties are worth looking for, especially the "black" tomatoes from Eastern Europe and the former Soviet Union—like Black Krims, Chris's Ukraine, Gypsy Blacks and Black Russians. Of course, don't ignore better-known fruit like the Brandywine, Rutgers, German Striped, Oxheart and Zebra. Sweet, low-acid tomatoes such as White Wonder and Taxi Cab are a good foil for higher contrast varieties like Sun Gold, Sweet 100s, Red Currant, Early Cascade and White Beauty.
Never refrigerate fresh tomatoes. Farm stand tomatoes will likely be ripe when you purchase them, but if another day or two is needed, place them stem end down in a basket or on the kitchen counter to finish ripening.

THOUGHTS FROM LYNNE

When farm stands are overflowing with delicious ripe heirloom tomatoes we love to make a meal of them. Pick up as many varieties as you can find. Cut them into thick slices and arrange them on a big platter. Drizzle on some good olive oil, a shower of sea salt and a generous grinding of black pepper. Scatter torn basil leaves over all. For a heartier dish, tuck slices of fresh mozzarella (the one that's packed in liquid) among the tomatoes. Add a loaf of chewy whole-grain country bread, a glass of chilled white Arneis wine from Italy's Piedmont region, and life will be very, very good.

Have a great week,

Lynne

http://www.elabs7.com/functions/message_view.html?mid=227283&mlid=499&siteid=20130&uid=3d7453a767

National Root Beer Float Day

2007-08-06T08:45:00.000-04:00

Ah! A nice cold root beer float. Velvety, chocolaty, a perfect refreshment on a hot summer day. Nothing more than a few scoops of vanilla ice cream in a frosty mug and topped off with your favorite root beer, this treat has been popular for over a hundred years.

It is thought that the root beer float was invented by Frank J. Wisner in the late 1800’s. While relaxing one evening, looking out at the full moon rising over the darkened Cow Mountains, he was inspired to float a scoop of ice cream on top of his root beer. His concoction was called a Black Cow. Today a black cow refers to a float made with cola instead of root beer. A Boston cooler is made with ginger ale (Vernors in Michigan of course) over vanilla ice cream.

We could not have a root beer float with the root beer. There are over two thousand root beer brands today. According to www.root-beer.org, “Root Beer is a sweetened, carbonated beverage originally made using the root of a sassafras plant (or the bark of a sassafras tree), with sassafras as the primary flavor. In addition to sassafras flavor, root beer often has other flavorings, including anise, burdock, cinnamon, dandelion, ginger, juniper, spikenard / sarsaparilla, vanilla, wintergreen, and / or yellow dock and sweetened with aspartame, corn syrup, honey, maple syrup, molasses, and, most commonly sugar.”

Sassafras plant and bark are natural foaming agents, so they give root beer its characteristic foamy head. It is the original ingredient Charles Hires used when he first publicly introduced Hires Root Beer back in the 1876. It is said that Charles, a pharmacist in Philadelphia, had sampled some teas made with barks while vacationing in New Jersey. He enjoyed the teas so much, he begin experimenting with barks and roots upon his return. Sassafras was the key ingredient of his root beer.

Try placing a plate under your mug to help catch any spill over. You can add whipped cream and a maraschino cherry on top to add a touch of decadence. Or for an adult version, add a shot of root beer schnapps to your float. Some people add chocolate syrup to their float. And for those of you who think this is just too much work, you can now buy root beer float ice cream (vanilla ice cream with ripples of root beer sherbet).

Enjoy a frosty, frothy, foamy mug today!

Dog Days of Summer

2007-08-01T08:08:00.000-04:00

With a forecasted temperature of 95° today, we are experiencing our hottest day this summer. When the temperature gets this hot, the last thing I want to do is turn on the stove, let alone the oven. I thought I would throw out some suggestions for some easy meals that don't require cooking.

Besides the obvious – going out to eat in a nice, cool restaurant – you could pick up some deli items and have a picnic in your dining room. The market’s deli section carries great easy items, from fried or rotisserie chicken to salads of all kinds. You could pick up cold cuts and cheeses and have a build-your-own-sandwich night.

You could make chicken salad and have it on a bed of greens, sub buns or even just with fruit and crackers. I would use either rotisserie chicken that has been shredded or canned chicken that has been drained. Chop a bit of celery, onion, bell pepper and toss with a scoop of mayonnaise, a dollop of Dijon mustard with salt and pepper to taste.

Buy some pre-cooked shrimp, crab legs or lobster. I found 3 easy, no-cook recipes that any of these seafood options would be tasty with.
Quick and Easy Coconut Shrimp Salad
No Cook Sweet Beet Lime Shrimp Salad
Easy No Cook Calypso Coconut Shrimp Salad
http://www.associatedcontent.com/article/66544/three_no_cook_shrimp_salad_recipes.html

Or go nuts and have a build-your-own-ice-cream-sundae dinner. Buy several types of ice cream, chopped nuts, fudge sauce, fresh fruit like bananas and strawberries, and don’t forget the whipped cream and cherries and stay cool by eating a banana split or not-so-hot-fudge sundae. I don’t advocate eating like this all the time, but on days like today I think it is okay.

Whatever you do, stay cool and enjoy your day!

PS Can you fry an egg on the side walk? According to the Library of Congress, it is theoretically possible, but it does not actually work. “An egg needs a temperature of 158°F to become firm. In order to cook, proteins in the egg must denature (modify), then coagulate, and that won’t happen until the temperature rises enough to start and maintain the process.” Even on the hottest of days, the pavement temperature only reaches 145°F.

Let’s Dress Those Salads

2007-07-23T14:38:00.000-04:00

I am following up my previous post on salads with one on salad dressings. Salad dressings usually contain oil along with either vinegar or a dairy product like buttermilk or mayonnaise. Most times an emulsifier is used. An emulsifier is a binding agent that works to keep the dressing uniformly mixed. We have all seen how an oil and vinegar separates as it sits for a while. If you use an emulsifier, like lemon juice or Dijon mustard it will help keep the dressing to stay blended.

People have been using dressings for thousands of years. The Chinese have been using soy sauce as a dressing for as far back as 5,000 years ago. Oil and vinegar dressings date back to the Babylonians 2,000 years ago. Commercial dressings were introduced to the market in the early 1920’s (Hellman’s Mayonnaise in 1912; Marzetti dressing in 1919; and Kraft brands in 1925).

Basic Vinaigrette
The two main components of the basic vinaigrette are oil and vinegar. You can use any type of oil or vinegar. Since the standard ratio for vinaigrette is three parts oil to one part vinegar, use the best quality oil that you have on hand. Whether it is vegetable oil, olive oil, canola oil or a nut oil like walnut or hazelnut it does not matter, but it is the main ingredient so quality does matter. I usually use balsamic, wine, fruited or herbed vinegar with the oil. If you are looking to make a delicate vinaigrette, rice wine vinegar is a great option. You can dress it up with fresh herbs, minced shallots or garlic and a bit of mustard.

BALSAMIC VINAIGRETTE
Makes 1 cup

1/4 cup aged balsamic vinegar
1 garlic clove, minced
1-2 Tablespoons of minced fresh herbs, try parsley, basil and thyme
Kosher salt and freshly ground black pepper, to taste
1 Tablespoon Dijon mustard
3/4 cup cold pressed extra virgin olive oil

In a mixing bowl, add the garlic, herbs, salt and a few turns of the peppermill to the vinegar. Whisk in the mustard. Slowly whisk in the olive oil, allowing oil to blend with the vinegar mixture before adding more. This can also be done in a food processor or blender. Allow the vinaigrette to rest for at least 30 minutes at room temperature to let the flavors blend. Mix again before serving.

Ranch Dressing
One of America’s favorites, this dressing is commonly used as a dip as frequently as it is a dressing. The Hidden Valley Dude Ranch in California created ranch dressing and sold its Hidden Valley Ranch dressing to the Clorox company in the 1970’s for $8 million. Ranch dressing consists of buttermilk, mayonnaise, green onions, fresh parsley and spices. A recipe for a copy of Hidden Valley’s hit, although I would leave the MSG out.
http://www.cooks.com/rec/doc/0,1715,148171-235206,00.html

Bleu Cheese
Similar to ranch dressing, this creamy dressing is often associated with buffalo wings. My favorite recipe is from Joy of Cooking and is best I believe if it sits for a couple of hours:

CREAMY BLEU CHEESE DRESSING
Makes 2 cups

1 cup mayonnaise 1/2 cup sour cream1/4 cup finely chopped fresh parsley1 to 2 tablespoons fresh lemon juice or red wine vinegar1 teaspoon minced garlic6 dashes Worcestershire sauceSalt and ground black pepper to tastePinch of ground red pepper, or to taste
4 ounces bleu cheese, Roquefort or other good quality cheese

Puree everything but the cheese in a food processor or blender until smooth. Add and process to the desired consistency, taste and adjust the seasonings. Use immediately or cover and refrigerate.

Thousand Island
Another creamy creation, this dressing has a mayonnaise base and usually includes chili sauce with chopped pickles, green olives, green peppers, onions and occasionally hard boiled eggs. It was created by a fisherman and his wife in upstate New York, an area with a thousand islands who offered guided fishing day tours. They gave the recipe to a local hotel owner, who in turn gave the recipe to the owner of the Waldorf Astoria Hotel in NYC. From there its popular has grown world wide.
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There are so many varieties and variations of dressings. The concept is really easy and I would love to hear about your favorites and any recipes that you just love.

Happy Moon Day

2007-07-20T08:47:00.000-04:00

Today is Moon Day - 38 years ago today Neil Armstrong walked on the moon (July 20, 1969).

Six hours after landing at 4:17 p.m. Eastern Daylight Time (with less than 30 seconds of fuel remaining), Neil A. Armstrong took the “Small Step” into our greater future when he stepped off the Lunar Module, named “Eagle,” onto the surface of the Moon, from which he could look up and see Earth in the heavens as no one had done before him.

So for this post, I thought I would celebrate the Moon.

For those into astrology:

"The Moon's natural House in the Zodiac is the Fourth -- the House of Family and Home, ruled by the domestic sign of Cancer -- the Martha Stewart of the signs, if you will. The Moon influences entertaining and caretaking, and food is often the central theme in both cases." http://goddess.astrology.com/moon/recipes.html

The Chinese Moon Festival always on the 15th day of the eighth month by the Chinese lunar calendar. This year it is being held September 25.

The Moon Festival is an important festival where families get together and watch the full moon rise, eat moon cakes and read moon poems.

A cocktail? Blue Moon http://www.drinksmixer.com/drink1402.html

And those tasty and delicious Moon Pies! http://moonpie.com/ This cookie sandwich filled with marshmallow and coated in chocolate was created by a Chattanooga, TN bakery as a way to use up flour in the early 1900’s.

Celebrate the moon today - invite your friends over and wash down a few moon pies with a blue moon cocktail.

Let Us Examine Lettuce

2007-07-02T15:34:00.000-04:00

Salad is usually the first thing that comes to our mind when we think about lettuce. Salads have come a long way from the old iceberg lettuce salad – from sweet to savory and everything in between, on a bed of greens or topped with a mesclun mix. And the varieties of lettuce keep growing.

The name lettuce is derived from the Latin word for milk, lactis, referring to the milky juice of the plant. Lettuce at one time was considered a weed in the Mediterranean basin (countries surrounding the Mediterranean see like Spain, Italy, Turkey and Libya).

Lettuce is a cool season plant and does not like high temperatures so springtime and early summer are the perfect time to enjoy fresh, locally grown lettuces. Some lettuces, like iceberg, have been bred to remove their bitterness. The milky white liquid that gives lettuce its name is the source of its bitterness.

There many varieties of lettuce that fit into five main types:

Butterhead Lettuce generally small, heads with loose leaves folding on top of one another and have tender, soft leaves with a delicate sweet flavor. The bib lettuce and Boston lettuce are varieties of butterhead.

Cos or Romaine Lettuce forms an upright, elongated head with a sweeter flavor than the other types of lettuce, making it a salad favorite. In addition to romaine, popular cos varieties include chicory and endive.

Crisphead Lettuce forms a tight firm head of crisp leaves. Iceberg is the most common variety of this type.

Leaf or Loose-Leaf Lettuce produces crisp leaves loosely arranged on the stalk and available in colors from dark green to red. Green leaf and red leaf are common market varieties of leaf lettuce.

Stem Lettuce forms an enlarged seed stalk used in Chinese, Japanese and Malaysian cuisines. This is not usually found in typical American markets. Examples include asparagus lettuce, celery lettuce, Chinese lettuce.

Pronunciation and taste for some common types:

arugula [uh-REW-guh-la] or rocket: peppery and bitter flavored

endive [EN-dyv, AHN-deev, ahn-DEEV]: bitter flavor that becomes more bitter when exposed to light so should be stored in the refrigerator until ready to consume

escarole [EHS-kuh-rohl]: a type of endive

mesclun [MEHS-kluhn]: also called salad mix, it is a blend of young, small salad greens

mizuna [mih-ZOO-nuh]: a Japenese green, with a mild peppery flavor

radicchio [rah-DEEK-ee-oh]: has a slightly bitter flavor available with green or red leaves

Some of my favorite salads include:

Pear, walnut and goat cheese – try on bitter greens like arugula

Dried cherries, tomatoes, red onion and almonds – try on baby spinach

You can be inventive with any vegetable that you like eaten raw (or blanch quickly); fresh fruits like apples, pears, berries, or kiwi; dried fruits like blueberries, currants, raisins or figs; nuts like almonds, walnuts, macadamia nuts or pine nuts; or fresh herbs like parsley, basil or tarragon.

I haven’t tried this salad, but sounds delicious Sweet and Sour Arugola, or Radicchio in Agrodolce

(http://italianfood.about.com/od/vegetablessalads/r/blr0813.htm)

Next time you are at the market and reach for the same type of lettuce you always get, try grabbing a new type and experimenting. I will blog some about dressings because that takes your salad to a whole other level!

Today is NATIONAL CHOCOLATE PUDDING DAY

2007-06-26T14:06:00.000-04:00

Happy National Chocolate Pudding Day! YUM – Could there be a better holiday?!?! Chocolate pudding is such an American classic. You can make it in less than two minutes thanks to the instant pudding people, you can rip off a lid and enjoy it immediately now thanks to the pudding cup manufacturers (I always worry about shelf stable dairy products, but that is another topic). Or you can really treat yourself, take about a half-hour and make it from scratch.

So rich and creamy! Chocolate pudding is essentially the same as custard, the difference being the added cornstarch to make it thicker. Pudding, or a version of we call pudding today, dates back to the Middle Ages where they would make sweet pudding-like custards flavored with honey and nuts. In the late 1800’s and early 1900’s, pudding was fed to children and invalids not as a dessert but as high-caloire, wholesome food to those with little appetite.

In 1918 the first packaged pudding was introduced to the marketed by My*T*Fine. Jell-O did not introduce its chocolate pudding mix until 1934 as Walter Baker’s Dessert, changing it to Jell-O in 1936.

The key to making chocolate pudding is to use a heavy bottomed pot over medium-low heat to prevent the milk from scorching and to stir it constantly to prevent it from sticking. Some people push their pudding through a fine-mesh sieve after it has cooked to remove any lumps that formed while cooking. Pudding can be eaten warm, striaght from the stove top or cooled in the refrigerator. If you do not like a thin film or skin on the top of your pudding, then press a sheet of plastic wrap over the top while it cools.

Milk Chocolate Pudding
Gourmet, February 2007 from epicurious.com
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2 tablespoons sugar

2 tablespoons cornstarch

2 tablespoons unsweetened cocoa powder

1 1/2 cups whole milk

1/2 cup heavy cream

4 oz fine-quality milk chocolate, chopped

1 teaspoon pure vanilla extract

Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.) Remove from heat.

Whisk in chocolate and vanilla until smooth.Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours.

Cooks' note: Pudding can be chilled, covered with plastic wrap after 2 hours, up to 3 days.

Top with Vanilla Whipped Cream

The best deep dark chocolate pudding recipe

Chocolate Pudding - 1894 Style recipe

Shrimp in Spicy Tomato Sauce

2007-06-12T22:18:00.000-04:00

Tonight for dinner I threw together a tasty dish and thought I would share it with you. It was very easy and while I know my on-hand stock is not like most, I made it from ingredients I had available to me. It can easily be modified with items you have on-hand.

It started with shrimp that I had picked up on sale. I think the hardest part of cooking with shrimp is peeling and deveining them. If you can find already peeled and deveined shrimp, it is worth the investment. They cost a bit more, but save you so much time. Also, I like to purchase the biggest shrimp I can find. It is less work if you are peeling and deveining and large shrimp feel so much more indulgent!

When buying shrimp, the size of the shrimp is indicated by the number on the bag. The number refers to the amount of shrimp in a pound. For instance 16/20 means that 16 to 20 of that size shrimp will make up a pound (large shrimp). The largest shrimp are U/10 or U/12 meaning under 10 or 12 in a pound. The smallest shrimp are 51/60 and 61/70.

Keys to buying shrimp:

Always purchase raw shrimp. Pre-cooked shrimp are already overcooked so if you will be heating them they are going to taste like rubber.

Unless you live where you can buy truly fresh shrimp, buy your shrimp frozen. Keep them frozen until you are ready to use them. Either defrost them in the refrigerator or I like to defrost them in a colander under cool running water. It takes about 1/2 hour or so.

To clean the shrimp, remove the shell. Then run a sharp paring knife down the back of the shrimp and remove the brown/black line (this is deveining). I like to do this under running water, it allows the vein to rinse away easily.

Shrimp in Spicy Tomato Sauce
Serves 4

1 tablespoon oil (canola or olive)
1 small onion, finely diced
3 stalks celery, finely diced
1 or 2 cloves garlic, minced
1/2 cup white wine (I used Pinot Grigio)
14 ounce diced tomatoes (I love Muir Glen’s Fire Roasted Tomatoes)
2 tablespoons tomato paste
1 teaspoon chili sauce (I used Sriracha), or to taste
1/4 teaspoon salt
1 pound shrimp, peeled and deveined (16/20 sized)
1/3 cup heavy whipping cream
2 tablespoons sour cream
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives

Serve over orzo (rice shaped pasta) or other pasta, white or brown rice, barley or steamed vegetables

Heat oil in large skillet over medium-low heat. Add onion and cook for about 5 minutes. Add the celery and cook them both until the onions are almost translucent. I like to slowly cook my onions to allow the taste to mellow. Many recipes say to cook over medium or high heat and that is acceptable but not how I prefer to cook. And by adding the celery second, it will give the final dish a bit of crunch. The celery can be added at the same time as the onion if you prefer no crunch.

Meanwhile, start preparing the pasta, rice or whatever you will be serving the shrimp over. I used orzo, a rice-shaped pasta. It is sold in the pasta aisle in the market and is great because it cooks in only 5 minutes.

Once the onions and celery have cooked, add the garlic and cook stirring constantly for about 30 seconds. This allows the garlic to cook without burning. Then add the wine and increase heat to high. Allow to boil for about 5 minutes until it has reduced by half.

Add the tomatoes, juice and all, chili sauce, tomato paste and salt. Cook and continue to boil until most of the juice has evaporated, about 3 or 4 more minutes. Once it has reduced to the consistency you like, add the shrimp and cook them for about 1 to 2 minutes. Stir constantly and as soon as they have lost their opaque color and turned pink they have finished cooking.

Stir in heavy cream, sour cream, black pepper and sprinkle with fresh herbs. Stir until warm only about 1 minute more.

Serve over pasta or rice with some roasted asparagus, a nice mixed green salad or steamed green beans.

Modifications: You do not have to add both the celery and onions, you could leave out one or both or substitute shallots if you have that instead. Instead of using white wine, you could omit or substitute chicken or vegetable stock. Adding regular diced tomatoes will do if you do not have fire roasted. Stewed or crushed tomatoes would work well also. The tomato paste just thickens the sauce quickly. You could omit and cook a bit longer. You could use regular milk instead of cream, sour cream only or leave them out for a tomato sauce that isn't creamy. Other herbs to use instead of basil and chives - thyme, parsley, oregano.

A Moment of Silence

2007-06-11T08:50:00.000-04:00

What do Cheez Whiz and McDonald's French Fries have in common?

Edwin Traisman. The food scientist who helped invent Cheez Whiz in the 1950’s when he worked for Kraft foods and later as a franchaise owner invented a process for McDonald's to help keep their french fries consistent passed away last week at 91.

Mr. Traisman was highly regarded in the food industry. He was a pioneer and will be missed. Read more about Mr. Traisman

Super Spinach

2007-05-29T12:52:00.000-04:00

I'm Popeye the Sailor Man
I'm Popeye the Sailor Man
I'm strong to the "Finich"
'Cause I eats me spinach
I'm Popeye the Sailor Man
(I hope you sang this out of the side of your mouth)

Spinach is one of those foods as a child I always detested. I do not know if I tried it (although knowing my mom I did try it), or if it was one of those foods you just don't like - lima beans, brussels sprouts, spinach. But somewhere through the years, I have learned to love it. It is a great vegetable either raw or cooked. Spinach salads are very much common place in restaurants today. It is great to eat on pizza, in pasta, or wilted with garlic and olive oil.

Spinach is a super food. Super foods are readily available whole foods that are nutritionally dense. Spinach is packed with at least 13 different types of flavonoid compounds, which act as antioxidants and in studies have reduced cancer cell growth in several types of cancer (stomach, breast, skin and prostate). Spinach has more than 100% of the daily recommended allowance for Vitamin K (bone health) and vitamin A (helps vision and helps the body absorb calcium). Spinach is great source for folate, magnesium, vitamin E and iron. And probably some of the best news, spinach has been shown in studies to reduce the effects of age-related decline in brain function. A study in the journal Neurology found that eating just three servings of green leafy, yellow and cruciferous vegetables each day can slow the decline in age-related brain function by 40%.

Thought to have originated in ancient Persia (Iran today) and was called aspanakh, Spinach only made its way to Europe in the 11th century. It grew well in Europe, since it is not grown well in hot, arid climates and flourished in Spain and Italy and has been incorporated into what we now know as the Mediterranean diet.

There are three types of spinach: flat (or smooth) leaf, savory and semi-savory. The flat leaf has an unwrinkled, spade shaped leaf. This is most commonly found in processed spinach (canned, soups, baby food, etc), frozen spinach and as baby spinach. Savory spinach has a wrinkled leaf and is often found tied in bunches in the produce section. Semi-savory spinach has slightly curly leaves and has gained popularity recently. All three varieties taste the same.

Fun spinach facts:
* Spinach was the first frozen vegetable to be sold.
* Three towns in the U.S. claim to be the spinach capital of the world and hold Spinach Festivals. They are Lenexa, Kansas (Saturday, September 7, 2007); Crystal City, Texas (November 10, 2007); and Alma, Arkansas (April 19, 2008).
* Scientists are using the way spinach converts sunlight into energy to possibly power laptops and cell phones. Read more

Spinach grows best in sandy soil, so it should always be well washed before using it. Flavors that compliment spinach include bacon, butter, lemon, nutmeg, olive oil, Parmesan cheese and red wine vinegar.

527 Recipes at Epicurious.com
82 Recipes at LoveToKnow.com
10 Recipes at SpinachRecipes.org

Bon appétit!

Plentiful Peas

2007-05-21T08:30:00.000-04:00

As promised … peas!

Peas do not fair well in the hot summer sun – the best time is spring! There are more than a thousand varieties of peas. We mainly enjoy three types: the Snow Pea in which the pea itself does not get very big, so you can enjoy the pod and all; the Snap or Sugar Pea which also can be enjoyed whole, but you need to zip the strings off; and the English or Garden Pea which has a tough pod so you shuck the peas out.

The English word for pea was originally pease. People thought that this was the plural form and began dropping the –se, forming the word we use today. Peas are one of the earliest food crops cultivated. Archeologists have found evidence near the border of Burma and Thailand that dates back to 9750 BC .

In Chinese history, an emperor in 5000 BC is said to have discovered peas. He wandered across the land looking for plants for food or medicine. Possible plants were given to first a dog, then a servant to see if they would survive. If both survived, the plant was deemed edible. Lucky dog and servant (that time)!

Peas are part of the legume family, making them high in protein and fiber and low in fat. They also are a good source of antioxidants and calcium, and can help lower your cholesterol. However, peas are a starchy vegetable with a high glycemic index meaning that your body absorbs them quickly, raising your blood sugar levels. So remember, everything in moderation.

Peas are grown in North America, Europe, India, Australia and Russia. If you are thinking of growing your own, it is said it is good luck to plant your peas on St. Patrick’s Day. Peas grow in two forms, dwarf (or small plants) and vines. Vines make a great climber to add a trellis in front of a fence or on a patio.

In the 1920’s, frozen vegetables were introduced into the market. This was a huge advantage for pea farmers. They could harvest the peas and freeze them almost immediately. This prevents the sugars in the peas from turning into starch, giving us the flavor of freshly-picked peas.

Frozen peas are a staple in my freezer. I love adding them at the last minute to rice, pasta, soup and stew dishes. I add them at the very end still frozen, allowing them just enough time to defrost but without losing their crispness (about 3-5 minutes). I love the feel of the peas popping in my mouth.

Another great way to enjoy peas is sauté with butter and chopped fresh mint. You could add some finely diced shallots, mushrooms or ham or bacon to the peas as well.

RECIPES:

Creamed Peas

Elixir of Fresh Peas (soup) "This pale green froth of a soup is the essence of fresh peas."

Sweet Pea Soup with Lemon-Pepper Cream

Link to list of several dozen Garden Pea Recipes

Produce Availablility

2007-05-08T08:06:00.000-04:00

When I opened up the blog this morning, I really had no idea what I was going to write about. I thought about continuing on with my spring produce list, but wasn't sure which item to showcase. So I was doing some searching and ran across a Produce Availability Chart for a farm in Pennsylvania. It is a very interesting chart and think that Michigan's produce has to be similar. I think my next blog will be about peas.

Since the farmer's markets are opening now, I will be showcasing the local farmers markets in upcoming blogs - my plan is to visit them and let you know what each offers. I know of at least a half dozen in the area. I am very excited about being able to purchase locally grown produce. You can find a farmers market in your area. Sunday I had the opportunity to visit the Old Town Farmers Market. It is a newly started market and there were very few vendors - none yet with produce. I did meet some extremely knowledgeable and kind people from Hannewald Lamb Company. They raise grass and grain feed, hormone free lamb in Stockbridge. I have never cooked lamb, so I bought a couple of steaks. I received some great tips. I will let you know how that turns out.

And on another completely unrelated rambling note, I attended a composting seminar last night. This is something I have wanted to do for several years now, but have not taken the time to educate myself on how to get started. An extremely patient and educated man from the City of Lansing basically gave me a private lesson on how to start composting. I learned that the City of East Lansing sells a composting bin for $35 at the Public Works Department. map Moisture is the key to composting (keep it as damp as a wrung out sponge). And by attending a $15 four-week class and doing 20 hours of community service, I can become a Master Composter. Things are too crazy right now, but next spring it may be in my future. :-)

Today's blog ended up being unrelated, oddities. Sorry! But I promise to follow up on these topics and bring you more information.

Why Go Organic?

2007-04-18T14:18:00.000-04:00

I subscribe to the George Mateljan Foundation's World's Healthiest Foods newsletter. It is very informative and I would recommend checking it out. I thought I would share a recent letter with you, I found it very interesting.

March 26, 2007

Dear Friend,

Need more reasons to eat organic? Studies have found that organic farming is highly preferable to conventional agriculture in terms of its effects on the environment. A yearlong experiment, conducted in an established apple orchard on a 4-acre site in the Yakima Valley of central Washington, used some trees raised with conventional synthetic fertilizers; others grown organically without pesticides, herbicides or artificial fertilization; and a third group raised on integrated farming, which combines organic and conventional agricultural techniques.

One goal of the study was to compare the amount of nitrogen leaching into the soil. When present in excess of the amounts needed by plants, nitrates percolate through the soil, contaminating surface and groundwater supplies. The researchers measured nitrate leaching during the entire year and found it was 4.4 to 5.6 times higher in the conventional treatment than in the organic treatments, with the integrated treatment in between.

The research team also compared the amount of nitrogen gas released into the atmosphere. Nitrogen compounds from fertilizer can enter the atmosphere and contribute to global warming. Air samples collected in the orchard after the fall and spring fertilizations revealed that organic and integrated soils emitted larger quantities of an environmentally benign gas called dinitrogen (N2) than soils treated with conventional synthetic fertilizer.

Modern conventional farming practices have also led to nutrient-poor food. The mineral content of vegetables has dropped significantly over the last few decades. Today, you need to eat almost twice as many carrots and three times as much broccoli to get the same amount of calcium you would have received from one serving of these vegetables in 1950. The lesson is clear: organically grown foods are the better choice to promote the health of both ourselves and our planet.

George Mateljan

Kramer SB, Reganold JP, Glover JD, Bohannan BJ, Mooney HA. Reduced nitrate leaching and enhanced denitrifier activity and efficiency in organically fertilized soils. Proc Natl Acad Sci U S A. 2006 Mar 13; [Epub ahead of print] PMID: 16537377

Davis DR, Epp MD, Riordan HD. Changes in USDA food composition data for 43 garden crops, 1950 to 1999. J Am Coll Nutr. 2004 Dec;23(6):669-82. PMID: 15637215

Goodbye Elsie

2007-04-16T08:55:00.000-04:00

April 16, 1941 The original Elsie the Cow died. Elsie the cow was originally a cartoon character appearing in ads for Borden Milk. At the 1939 New York World's Fair, when people began asking where Elsie was, Borden's picked a cow originally named 'You'll do Lobelia' from their herd to be Elsie. Elsie stared in commercials, made personal many appearances, and even starred in an RKO movie, 'Little Men.' Elsie was injured in a truck accident in 1941 and had to be put to sleep. She is buried in Plainsboro, New Jersey. .......

http://foodreference.com/

Isn’t she sweet? She rode first class, she had her own boudoir and four-poster bed. Should we take a moment to pay our respects? (Those of you who know me, know my love of cows.)

Cows make milk (about 400 glasses of milk per day actually), which is used to make cheese! Cow’s milk, sheep’s milk, goat’s milk and buffalo’s milk – there are hundreds of types of cheeses – hard, soft, smoked, flavored, cubed, shredded, melted, French, Swiss, Welch, farmer’s, artesian. Cheese, glorious cheese.

Cheese is organized into four main types:

.....soft (cottage, cream, mozzarella, brie);

.....semi-soft (Colby, Monterey jack, Queso Fresca);

.....semi-hard (cheddar, provolone, gouda); and

.....hard (parmesan, asiago, gruyere).

The moisture content of the cheese affects its texture and defines which category the cheese belongs to.

Great detailed list of each of these types of cheese
Soft Cheeses
Semi-Soft Cheeses
Semi-Hard Cheeses
Hard Cheeses

Making cheese at home can be really quick, easy and very tasty. This recipe is from Home Cheese Making: Recipes for 75 Delicious Cheeses by Ricki Carroll.

30 Minute Mozzarella [more like 1 hour]
Yields 3/4 to 1 pound

1 1/2 level teaspoons citric acid dissolved in 1/4 cup cool water
1 gallon pasteurized whole milk
1/8 to 1/4 teaspoon lipase powder, dissolved in 1/4 cup cool water and allowed to sit for 20 minutes (optional)
1/4 teaspoon liquid rennet (or 1/4 rennet tablet) diluted in 1/4 cup cool water (unchlorinated)
1 teaspoon salt

While stirring add the citric acid solution to the milk at 55° F and mix thoroughly. (If adding lipase, add it now.)

Heat the milk to 88° F over medium/low heat. (The milk will start to curdle.)

Gently stir in the diluted rennet with an up-and-down motion, while heating the milk to between 100 and 105° F. Turn off the heat. The curds should be pulling away from the sides of the pot; they are ready to scoop out.

The curds will look like thick yogurt and have a bit of shine to them, and they whey will be clear. If they whey is still milky white, wait a few more minutes.

Scoop out the curds with a slotted spoon and put into a 2-quart microwavable bowl. Press the curds gently with your hands, pouring off as much whey as possible. Reserve the whey.

Microwave the curds on HIGH for 1 minute. Drain off all excess whey. Gently fold the cheese over and over (as in kneading bread) with your hand or a spoon. This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch (145° F inside the curd).

Microwave two more times for 35 seconds each; add salt to taste after the second time. After each heating, knead again to distribute the heat.

Knead quickly until it is smooth and elastic. When the cheese stretches like taffy, it is done. If the curds break instead of stretch, they are too cool and need to be reheated.

When the cheese is smooth and shiny, roll it into small balls and eat while warm. Or place them in a bowl of ice water to 1/2 hour to bring the inside temperature down rapidly; this will produce a consistent smooth texture throughout the cheese. Although best eaten fresh; if you wait, cover with the reserved whey and store in refrigerator.

Chef Jen’s notes: I was able to find rennet tables in the ice cream topping aisle of the market and both rennet and citric acid can be found in the health food stores (bulk spice aisle). I was unable to find lipase. I know all of these itmes are readily available online. Make sure you have a clean pair of dish washing gloves available, the cheese gets extremely hot and is too hard to handle without them.

For my cream cheese loving fans, here are a few links to making your own cream cheese.

Making Cream Cheese At Home
How To Make Cream Cheese

I have not made cream cheese (but am now inspired to do so) so I cannot authenticate either of these recipes. I think I will soon be making some cream cheese and will post on it when I do.

My next post will be back to spring ingredients, I just could not resist my first love (cheese).

Ripe Rhubarb

2007-04-09T08:43:00.000-04:00

Rhubarb is a sour, astringent tasting vegetable, which is normally eaten as a fruit. Its tart nature is usually married with a large amount of sugar in pies, cobblers, jams and other desserts. This perennial plant grows well in regions with a cold winter, as it needs the cold for its winter dormancy – growing well in areas such as Siberia and Alaska.

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The name rhubarb derives from the Latin rha barbarum. Rhubarb was found growing along the banks of the Rha river, the previous name for the Volga river. (The geography buff in me has to give a bit of information – the Volga is the longest river in Europe, starting in the northwestern part of Russia and draining in the Caspian Sea – see map) The Romans considered Russia to be barbarian territory. So the name rha barbarum, literally means from the barbarian, Rha.

The red and green, celery-like stalks are the only edible parts of the rhubarb plant. Rhubarb is high in Vitamins A & C and dietary fiber. The leaves and roots of the plant are toxic due to the excessive amount of oxalic acid. Oxalic acid is corrosive to your body tissue, removing calcium from the blood.

When buying rhubarb, look for stalks with a bright, vivid color and ones that feel dry, firm, and crisp. Avoid stalks that are limp or wilted or have brown areas. About an hour before cooking with rhubarb, stand the stalks in cold water to refresh and crisp them.

Looking for a road trip? Kankakee, Illinois, about 45 miles south of Chicago is hosting their annual Rhubarb Festival on Sunday, May 20. With live music, rhubarb pie eating and tours of their one-room school house it sounds like an interesting stop.

RHUBARB PICO DE GALLO
Make about 4 cups

1 cup diced rhubarb
1 cup diced tomatoes
1/2 teaspoon salt
1 cup diced white onions
1 1/4 cup chopped fresh cilantro
juice of 1/2 lime

Combine all ingredients in a bowl and mix together. Refrigerate. Serve cold with tortilla chips.

PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY
Serves 4

CHUTNEY:
3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2" cubed fresh rhubarb, about 1 1/2 lbs
1/2 cup chopped red onion
1/3 cup dried tart cherries or golden raisins

PORK:
2 pork tenderloins (about 1 1/2 pounds -- trimmed)
2 teaspoons ground cumin
1 tablespoon olive oil
Fresh cilantro sprigs, for garnish

For the chutney:

Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)

For the pork:

Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions.

Garnish with cilantro and serve with remaining chutney.

Some additional interesting looking recipes.