Month: February 2010

Mary had a little lamb. I ate it with curry and rice.

/ Ren

Freshly-ground local, pastured lamb is seasoned with sea salt and freshly-ground black pepper before being seared in blazing-hot grass-fed ghee with hulled cardamom, sweet cinnamon shards, mustard seeds, fresh ginger and green chilies, tomatoes and garlic.  The pan juices are combined with turmeric, sweet paprika and coconut milk and reduced until thick.

Short grain rice is simmered with 4x its own weight in homemade bone broth with golden fried onions, toasted cumin and coriander, fresh English peas and a pinch of saffron..

Lamb Curry with Rice and English Peas

Curry in a hurry!

A Nice Piece of Fish

/ Ren

Wild Alaskan salmon is lightly seasoned with fine sea salt and freshly-ground black pepper, then quickly seared in butter and olive oil.  Minced shallots are added to the pan along with fresh dill, white wine and a teaspoon of the liquor from a jar of preserved lemons.  A knob of cold butter is whisked in at the end, then the sauce is poured back over the salmon.  Served with a small salad of winter cress, dandelion greens, slivered radishes, preserved lemon peel, champagne vinegar and raw olive oil.  The flavors are clean, fresh and distinct..

Pan-roasted Salmon

(Vegetarian) Posole Verde

/ Ren

Posole is a traditional pre-Columbian soup or stew made from cacahuazintle corn (nixtamalized whole hominy) with roasted tomatillos, onions, garlic, fresh green chilies and cilantro.  Typically found in Michoacán, Jalisco and the American Southwest, posole is sometimes considered to be more of a delicacy than an everyday dish..

Posole Verde

Posole Verde (adapted from a recipe by Rancho Gordo)

1/4 pound posole (whole dried hominy)
2 small white onions, peeled and halved
4 garlic cloves, peeled
15 to 20 tomatillos, paper skins removed & halved through the equator
2 poblano chiles
1 serrano chile
1 teaspoon cumin seeds
2 tablespoons butter
1 cup coarsely chopped cilantro
2 teaspoons dried Mexican oregano
1 1/2 quarts vegetable broth
sea salt and freshly-ground black pepper

Soak posole overnight in cool, filtered water.  Drain, rinse and add to a heavy saucepan with 1/2 an onion and enough water to cover.  Bring to a boil, then reduce heat and simmer partially covered until barely tender, about 2 hours. Remove from heat and allow to cool to room temperature, then drain and set aside.

Roast garlic, onions, tomatillos and chilies in a hot oven until blistered and partially blackened.  Place the chilies in a paper bag or under an inverted bowl for 10-15 minutes to soften, then peel & discard the stem and most of the skin, ribs and seeds.

Working in batches, process the vegetables in a food processor until semi-smooth.

Melt butter in a large, heavy skillet over medium heat. Toast the cumin until fragrant, then add the corn and sauté until lightly browned.  Add puréed vegetables and cook, stirring often until thick, about 10 minutes.  Add vegetable stock, cilantro and oregano, reduce heat and simmer 10 minutes.

To serve, ladle into bowls and serve hot with fresh guacamole and slivered radishes.

 

This post is part of Real Food Wednesdays!

Atchafalaya Crawboy

/ Ren

Reminiscent of a New England lobster roll, this recipe uses red swamp crawfish poached in butter, garlic and Meyer lemon.  The flavorful tail-meat is then chilled and tossed with homemade mayonnaise, shaved celery, green bell pepper, scallions and Cajun spices.  Served on a top-split, toasted roll with dandelion greens, crunchy sea salt, freshly-ground black pepper and Tabasco sauce..

Atchafalaya Crawboy

For the Crawfish

1/2 pound red swamp crawfish tail-meat, preferably fresh
3 tablespoons pastured butter
2 cloves garlic, minced
juice of 1/2 Meyer lemon
2 oz semi-dry white wine
2 tablespoons fresh parsley, chopped

Melt the butter in a non-reactive pan set over medium-low heat.  Add the garlic and cook until softened, about 3 minutes. Add crawfish, lemon juice and wine and simmer slowly until crawfish is barely done. Remove from heat, stir in parsley and allow to cool.  Use a slotted spoon to transfer mixture to a bowl and refrigerate at least 1 hour.  The cooking liquid may be reserved for another recipe if desired.

For the Mayonnaise

8 oz olive oil
2 small pastured egg yolks
1 teaspoon fresh Meyer lemon juice
1 teaspoon Cajun seasoning (paprika, cayenne, thyme, oregano, black pepper)
fine sea salt to taste

Whisk lemon juice, egg yolks and seasoning together in a bowl.  Add the oil in a very thin stream, whisking continuously to form an emulsion.  Season to taste with salt, and store in the refrigerator for up to 1 week.

For the Crawfish Salad

1 cup crawfish from above
1/3 cup mayonnaise from above
1 1/2 tablespoons celery, thinly sliced
1 1/2 tablespoons scallions, thinly sliced
1 tablespoon green bell pepper, diced
salt and pepper

Combine all ingredients together in a bowl. Taste and adjust for seasoning if needed. Chill until ready to use.

To assemble

Top-split fresh sandwich rolls and toast under broiler until golden brown.  Spread with a little butter, then loosely fill with blanched and shocked dandelion greens.  Fill with chilled crawfish salad, then dress with Tabasco and lemon juice.  Serve immediately.

Phở bò tái

/ Ren

Originating in northern Vietnam, Phở (Pho, pronounced fuuh) is a Chinese and French-influenced soup of carefully-crafted beef stock flavored with roasted ginger, star anise, coriander and cinnamon.  It is typically served with rice noodles, thinly-sliced beef, lime and fresh herbs such as cilantro, basil and mint.

I followed Steamy Kitchen’s recipe, and thoroughly enjoyed the results..

Phở (Vietnamese Beef and Noodle Soup)

Jamie Oliver: Teach every child about food

/ Ren

“I believe that every child in America has the right to fresh, nutritious school meals, and that every family deserves real, honest, wholesome food. Too many people are being affected by what they eat. It’s time for a national revolution. America needs to stand up for better food!”

“I wish for everyone to help create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity”

Join the Revolution

Pan-Fried Rabbit with Creole Mustard Cream Sauce

/ Ren

Pasture-fed rabbit is dusted with Cajun-seasoned sprouted spelt flour, then shallow-fried in duck fat until golden brown.  Served in a sauce of stock, fresh cream, champagne vinegar, thyme, oregano and bay with creole mustard, bell pepper, celery, onions and garlic.  A delicacy, sautéed liver and kidney are served as an accompaniment..

Pan-Fried Rabbit with Creole Mustard Cream Sauce

For the Rabbit

1 fresh whole rabbit with giblets
1 cup sprouted spelt flour
2 tablespoons Cajun-style seasoning
2 teaspoons half-sharp paprika
sea salt and freshly-ground black pepper
rendered duck fat

Cut up rabbit into serving-size pieces (2 forelegs, 2 back legs and 2 thighs), reserving the loin for another recipe.  Rinse in plenty of cold, fresh water, then pat dry.  Season liberally with salt and pepper, wrap in butcher paper and refrigerate 2-4 hours.  Remove from refrigerator and wipe away salt, pepper and any accumulated moisture.  Dust with flour mixed with Cajun-style seasoning and paprika, shaking off any excess.

Melt duck fat to a depth of about 1/2 inch in a heavy skillet over medium heat.  Add rabbit to the pan and fry as you would chicken, turning frequently until golden brown and the juices run clear.  Transfer to a side dish, then sauté liver and kidneys in the same pan.

For the Sauce

1/4 cup yellow onion, diced
1/4 cup bell pepper, diced
1/4 cup celery, thinly sliced
2 cloves garlic, slivered
1 tablespoon duck fat
1/2 teaspoon champagne vinegar
2 cups light game, chicken or vegetable stock
1 sprig each of fresh bay, thyme and oregano, tied in a bundle
1/2 cup fresh cream
2 tablespoons Creole mustard
sea salt and freshly-ground black pepper

Melt the duck fat in a heavy saucepan over medium-low heat.  Add the onion, bell pepper, garlic and celery and sweat until slightly softened.  Moisten with champagne vinegar, then add stock and herb bundle.  Bring to a boil, then reduce heat and simmer until reduced by about a third.  Add cream and mustard and continue to simmer until thick enough to coat the back of a wooden spoon.  Discard herb bundle and season to taste with salt and pepper.

Eco-friendly and sustainable, pasture-fed rabbit is a very good source of Protein (63%), Niacin, Iron and Vitamins B6 and B12


This post is part of Real Food Wednesdays!

A Simple Plan for Healthy Food

/ Ren

Overwhelmed?  Wish there were a simple plan that you could follow to learn to cook simple, healthy whole foods?  Check out GNOWFGLINS new 15-week eCourse with reading, audio, and video segments!

“Not too long ago, I got an idea to create that simple plan for healthy and traditional cooking. You might wonder what traditional means. Traditional foods are those foods that have nourished people for centuries, before industry brought us not-so-nourishing fast foods and processed foods.

I asked myself: if I had to start from scratch, re-learning everything I know now, what would I do first? Second? Third?

And so the GNOWFGLINS Fundamentals eCourse was born..”  -Wardeh Harmon

Roasted Tomato Basil Soup with Green Garlic-Fried Croutons

/ Ren

Fresh tomatoes are roasted then simmered in vegetable stock with sweet peppers and fresh basil, then topped with green garlic-fried croûtons, Asiago cheese and a drizzle of fruity, raw olive oil.

Roasting intensifies the flavor of the tomatoes, roasted yellow pepper adds sweetness and the fried green garlic adds a mellow bite.  Plenty of black pepper, fresh basil, olive oil and sharp cheese tie it all together..

Roasted Tomato Basil Soup with Green Garlic-Fried Croûtons, Asiago & Raw Olive Oil

3 pounds fresh, ripe tomatoes, divided
1 1/2 cups strong, homemade vegetable stock
1/2 red, yellow or orange bell pepper, blistered
3-4 bulbs green garlic plus a little of the green tops, slivered
handful fresh basil leaves, chiffonade-cut, divided
good quality raw olive oil
day-old sprouted wheat bread, cubed
1 tablespoon pastured butter
Asiago or Parmesan cheese, grated
coarse sea salt & freshly-ground black pepper

Wash and core tomatoes. Cut a small x at the pointed end of half of the tomatoes and plunge into boiling water for 30 seconds.  Allow to cool enough to handle, then slip the skins off, dice the tomatoes and add to a heavy pot along with the vegetable stock. Bring just to a boil, then reduce heat to medium-low and cook uncovered until reduced and darkened, about 30-40 minutes.

Broil the other half of the tomatoes with the bell pepper until blistered and somewhat blackened.  Place on a plate, cover with an inverted bowl and allow to steam for 5 minutes.  Once cool enough to handle, slip most of the skin from the tomatoes, chop and add to the soup pot.  Peel and dice the peppers and add to the along with 3/4 of the basil.

Melt butter in a heavy skillet over medium heat.  Add bread cubes and green garlic and fry until the croûtons are golden brown.  Sprinkle the croûtons with the grated cheese while still hot, then scoop the green garlic into the soup.  Simmer uncovered 15 minutes, then season to taste with salt and pepper.

To serve, ladle soup into bowls, drizzle with olive oil and garnish with warm croûtons and reserved fresh basil.

Breakfast

/ Ren
Foodista Food Blog of the Day Badge

Pancetta, raw milk cheddar cheese, slow-roasted tomatoes, pastured egg fried in butter and fresh sautéed jalapeños on sprouted wheat toast..

Pancetta, cheddar, slow-roasted tomatoes, fried egg & sautéed jalapeños on sprouted wheat toast

You won't find this at the drive-through..

Over-fed and Malnourished?

/ Ren

The Standard American Diet (SAD for short) has been linked to the explosion of obesity, heart disease, diabetes and even some forms of cancer.  At the same time, many Americans are lacking in numerous critical nutrients including Vitamin D, Omega-3 and a wide range of minerals.

Heavily-processed foods are full of chemicals, salt, sugar and unhealthy fats and lacking in wholesome nourishment.  We are slowly starving even as we become fatter.  And more sick.

Recently, Michael Pollan (Food, Inc., Omnivore’s Dilemma) appeared on Oprah and discussed  many of these same issues.  We think that’s a fine place to start.

Please join with us in encouraging Oprah to continue the dialogue and effect real change.  Be part of the Real Food Revolution!

Tuesday Twister

/ Ren

Each Tuesday, fellow blogger Wardee (aka the Dairy Diva) encourages us to take a look back at what we’ve had going on, twisting, in our kitchens over the previous week.  While I’ve been too busy to post a lot lately, I certainly haven’t stopped eating  🙂

1) Roasted Broccoli Risotto with homemade vegetable stock, asiago, safflower stamens and toasted pine nuts.  A Meatless Monday dish.

2) Criques au Caviar, light potato pancakes with spring onions, homemade crème fraîche and domestic caviar..

3) Tulsi Chai, ripped from the pages of The Herb Companion, a soothing and healing decoction of holy basil, green tea, fresh ginger, cardamom, cinnamon, cloves and nutmeg with fresh milk and a touch of raw honey..

4) Adobo-fried Pork with salsa fresca and chunky guacamole.  Three cheers for an extended growing season!

5) Green Chili Stew with Fried Black Beans and Roasted Chicken, Hatch chilies and roasted tomatillos simmered in chicken stock thickened with fresh corn flour and served with cumin-fried black beans and garlic-roasted chicken..

6) Korean-style BBQ Short Ribs marinated in soy, sesame, fresh ginger and scallions, served taco-style in a butter lettuce cup with black bean garlic paste, fermented kimchi and Sriracha sauce.

So, there you have it.  What say we head over to the home of the Twister and see what wonders await..

Who’s protecting farmers and consumers from GE contamination? Not the USDA..

/ Ren

From The Center for Food Safety

Docket No. APHIS-2007-0044
Regulatory Analysis and Development
PPD, APHIS, Station 3A-03.8
4700 River Road Unit 118
Riverdale, MD 20737-1238

USDA’s basic mission is “protecting American agriculture.” Yet in the draft EIS (APHIS-2007-0044) USDA refused to even consider any options that might protect organic and conventional agriculture from contamination and the resulting loss of markets and ability to sow the crop of their choice. USDA analyzed only two options in the EIS: 1) Full approval, allowing GE alfalfa to be grown and sold without restriction like any other crop; and 2) No action, meaning GE alfalfa could only be grown under USDA permit, as at present. USDA’s “all or nothing” approach leaves un-analyzed any potential options to protect farmers. This is contrary to law and logic. USDA should protect all farmers, not just those growing Monsanto’s patented crops.

Additionally, USDA acknowledges that GE alfalfa may contaminate organic and conventional alfalfa, but claims that Monsanto’s seed contracts require measures sufficient to prevent such contamination, and that there is no evidence to the contrary.  But in the lawsuit requiring the EIS, the Court found that GE contamination had already occurred in the fields of several Western states with these same business-as-usual practices in place. In fact, contamination of organic and conventional seeds and crops is widespread and has been documented around the world. A recent report documented 39 cases in 2007 and more than 200 in the last decade. The harms incurred by farmers and food companies from GE contamination are many and include: lost markets, lost sales, lower prices, negative publicity, withdrawal of organic certification, expensive testing and prevention measures, and product recalls. Looking to Monsanto to protect farmers from contamination by their own product is a complete abdication of USDA’s duties, akin to leaving the fox to guard the hen house.

Finally, USDA concludes that GE alfalfa will cause production to shift to larger farms but that these economic shifts are “not significant.” Small, family farmers are the backbone and future of American agriculture and must be protected. According to Farm Aid, thousands of small, family farmers are under extreme economic pressure and are pushed off their land each year.  The very existence of the family farm is at risk and a shift in production from small farms to larger farms in the nation’s fourth-largest crop substantially increases that risk.

Please protect farmers’ and consumers’ right to choose organic and non-GE crops and foods by rejecting the deregulation of Monsanto’s GE alfalfa.

Sincerely,

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