Ramp Up for Spring

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!

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Scrambled Eggs with Ramps, Morels, and Asparagus

Serves 2

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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.

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

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

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

Michigan Foods

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.

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

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

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

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

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

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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

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?

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

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

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

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

50 Best Food Blogs

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

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

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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.

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Spill some milk!

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Homemade Chocolate Milkshake

Makes 1 - 2 servings

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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)

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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!).

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

Happy Lunar New Year!

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

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:

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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

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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

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

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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.

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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

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

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

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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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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

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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)

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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

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)

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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

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

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Arrange salad ingredients beautifully and drizzle with dressing.

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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

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

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.

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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.

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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.

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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.

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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.

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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.

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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.

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Our family's recipe:

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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

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

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

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?

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.