Month: October 2008

Roast Chicken and Potatoes with Red Pepper Rapini

/ Ren

The goal- a savory, moist and tender bird with really crispy skin. The key to success here is to brine the bird overnight, then dry-pack it the next morning.

For the brine, kosher salt (about 1 cup per gallon of water), herbs, peppercorns and garlic. Boil all ingredients together for 5 minutes to dissolve the salt and allow the herbs to release some oil.

Add enough ice water to cool the brine and increase the volume according to the amount of salt you used.  When cool, pour the brine over the chicken and add a little olive oil.  Cover and refrigerate overnight.

The next morning, discard the brine and thoroughly rinse the chicken inside and out. Pat it dry, then make a dozen or so slits into the legs, thighs, breast and back of the bird.

Combine 1 tablespoon kosher salt, 1 teaspoon baking powder, 1 teaspoon black pepper and fresh chopped herbs such as savory, sage rosemary and time.

Moisten the chicken with olive oil (a mister works great for this), then rub all of the salt mixture onto the bird, thinly covering as much surface area as you can. Refrigerate for the rest of the day.

Prepare the rapini by washing it and removing 3/4 of the stem end. Chop the rest into 2-inch pieces. Plunge into rapidly boiling water for 1 minute, drain and transfer to ice water to stop the cooking process.  Drain again and set aside.

Roast the chicken breast side down for 25 minutes in a 450 degree oven. Turn the chicken breast side up, add seasoned potato wedges and continue to roast until an instant thermometer reads 135 degrees in the deepest area of the breast, about 20 minutes.  Increase oven temperature to 500 degrees, and continue to roast until skin is crisp and internal temperature reaches 160 degrees, about 20 minutes.  Set aside to rest.

Meanwhile, make pan gravy by pouring off the grease from the roasting pan, leaving the fond behind.  Loosen the brown bits by adding a little white wine and scraping with a wooden spoon. Add this to a pot with chicken stock, and quickly reduce over high heat. Thicken with a little rice flour if necessary.

Saute scallions and garlic in olive oil.  Add the drained rapini and red pepper flakes.  Sautee all together until tender, about 5 minutes.

Carve, plate and serve.

Rating  ♦ ♦ ♦ ♦ ♦

How to make a really great grilled cheese sandwich

/ Ren

Use a generous amount of butter (not oil or margarine) and cook over low heat.

Use good, fresh bread. I’m using a seeded multi-grain bread made from whole wheat, rye, oats and barley.

Use a flavorful cheese with good melting properties. I’m using sharp white cheddar and asiago.

To enhance the flavor, sprinkle a little sea salt on the cheese before placing the other slice of bread on top.

Here’s the trick- weight the sandwich with a bacon press or something similar. You want enough weight to press the sandwich down without totally flattening it. Flip and repeat.

Crispy, melty goodness.

Thai Curry Shrimp with Ginger Jasmine Rice

/ Ren

Fresh ginger, shallot, garlic, peppers, cilantro, lemon grass, coconut milk, Thai spices*, coconut oil, jasmine rice, fresh jumbo shrimp and unsweetened flaked coconut.  Not shown; red curry paste**

Substitute coconut milk for 1/2 of the water called for in the instructions for the rice.  In that mixture, steep freshly grated ginger, lemon grass and spices for 15 minutes.

Saute the shallot and garlic in coconut oil until colored. Add peeled & deveined shrimp, spices and peppers and continue to saute until shrimp is just under done.  Add curry paste, coconut milk and cilantro. Stir to combine, then simmer on low until thickenend, about 15 minutes.

Meanwhile, cook the rice in the coconut milk and water mixture until liquid is absorbed, about 15 minutes.

Serve topped with toasted coconut and additional cilantro.

* corriander, red pepper, cumin, nutmeg, cinnamon, garlic, black pepper, basil, cardamom and cloves

** dried red chili, garlic, lemon grass, salt, galangal, shrimp paste, kaffir lime peel and pepper

Rating  ♦ ♦ ♦ ♦

Organic farming ‘could feed Africa’

/ Ren

Traditional practices increase yield by 128 per cent in east Africa, says UN

By Daniel Howden in Nairobi
Wednesday, 22 October 2008

Organic farming offers Africa the best chance of breaking the cycle of poverty and malnutrition it has been locked in for decades, according to a major study from the United Nations to be presented today.

New evidence suggests that organic practices - derided by some as a Western lifestyle fad - are delivering sharp increases in yields, improvements in the soil and a boost in the income of Africas small farmers

New evidence suggests that organic practices – derided by some as a Western lifestyle fad – are delivering sharp increases in yields, improvements in the soil and a boost in the income of Africa’s small farmers who remain among the poorest people on earth. The head of the UN’s Environment Programme, Achim Steiner, said the report “indicates that the potential contribution of organic farming to feeding the world maybe far higher than many had supposed”.

Food & Water Watch

/ Ren

Take Action Food & Water Watch

Tell Congress to Break Up Milk Monopolies

Over two years ago, the Department of Justice started an investigation into anti-trust violations by Dairy Farmers of America (DFA), the company that picks up over a third of the milk from U.S. farms. The DOJ has never released the findings of their investigation and we need Congress to shine some light on what is going on in the dairy industry.

Tell the House and Senate Judiciary Committees it’s time for them to conduct hearings into anti-competitive behavior by dairy giants like DFA.