Glazed Chicken Shichimi, Black Rice Noodles
Locally pastured chicken breasts are skinned and boned, then dusted in rice flour and quickly shallow-fried in peanut oil until golden in color. The chicken is then placed in a hot oven for about 15 minutes, basted twice with a mixture of wild honey, fermented tamari, Shichimi tōgarashi and a pinch of sea salt. The finished chicken is served over organic black rice noodles and topped with chopped peanuts. The whole dish is gluten-free..
“Dating at least to the 17th century, Shichimi tōgarashi (Japanese: 七味唐辛子, “seven flavor chili pepper”) is a common Japanese spice mixture containing seven ingredients:
coarsely ground red chili pepper (the main ingredient)
ground sansho (Sichuan pepper)
roasted orange peel
black sesame seed
white sesame seed
hemp seed
ground ginger
nori or aonori
Some recipes may substitute or supplement these with poppy seed, yuzu peel, rape seed or shiso.
Shichimi should be distinguished from ichimi togarashi (一味唐辛子), which is simply ground red chili pepper, and means literally “one flavor chili pepper” (ichi meaning “one”).” –Wikipedia
Vegan Ras el Hanout Couscous with Roasted Vegetables
Organic couscous is simmered in homemade vegetable stock with Ras el Hanout until light and fluffy, then served with a medley of roasted carrots, onions, green and orange bell peppers and the season’s last ripe tomato. Topped with a dollop of harissa for a little kick..
Edible Aria on Mobypicture
While I try to eat at least one homemade meal every day, I don’t always have the time or inclination to blog about it. Still, I’m interested in keeping up with my food journal one way or another, so I’ll often post a picture (sometimes with the recipe) to a photo sharing site. If you’re interested in seeing these, just follow me on Twitter for announcements, or jump straight to the pictures on Mobypicture. Here’s a sample from the other day..
(click through to see the stream)
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Wild-Caught Salmon Chowder with Smoked Bacon and Black Sea Salt
Loaded with protein, omega 3′s and life-giving amino acids, this hearty and delicious soup has just a few carefully selected ingredients. Perfect fare on a cold winter’s eve..
Peel and cut 1 medium Yukon gold potato into 1/2-inch dice. Place in a pot and barely cover with light chicken (or fish, vegetable) stock and bring to a low boil. Cook until the stock has thickened with potato starch and the potatoes are very nearly done. Turn off the heat and keep warm.
Cut a couple of thick slices of hardwood smoked bacon into 1-inch lengths and cook over medium-low heat until the fat has rendered and the bacon is crisp. Transfer the bacon to a side dish to drain, leaving the fat in the pan.
Add about 1 cup each of diced yellow onions, diced carrots and bias-cut celery to the pan with the bacon fat and cook without browning until al dente.
Meanwhile, remove the skin from 6 or 8 ounces of wild Alaskan salmon filets, tear into large chunks and set aside.
Add the potatoes and their cooking water to the pan and simmer for 5 minutes.
Add the salmon and 1/2 cup of heavy cream to the pan, stir and simmer until the base has thickened and the salmon is just cooked through, about 8 minutes.
Add chopped fresh parsley and a squeeze of fresh Meyer lemon juice and stir to combine. Simmer for one last minute, then season to taste with freshly-ground black pepper.
Ladle soup into warm bowls, top with pieces of bacon and finish with a few flakes of black sea salt.
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Peppercorn-Crusted Veal Rib-eye w/Brandied Chanterelle Demi-Glace
Pastured veal rib-eye steaks are dry-marinated with sea salt, garlic and herbs, then lightly coated with freshly-cracked black pepper and seared in a very hot, dry cast iron pan. The streaks are finished in a 500 degree oven and served with fresh herbs and a rich, brandied demi-glace with chanterelle mushrooms..
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- French-Style Veal and Mushroom Stew (ediblearia.com)
“We Are Farmers, We Grow Food For The People”
“On December 4, 2011, farmers and activists from across the country joined the Occupy Wall Street Farmers March for ‘a celebration of community power to regain control over the most basic element to human well-being: food.’”
The Farmers’ March began at La Plaza Cultural Community Gardens where urban and rural farmers addressed an excited crowd about the growing problems in our industrial food system and the promise offered by solutions based in organic, sustainable and community based food and agricultural production. This was followed by a 3-mile march from the East Village to Zuccotti Park, the birthplace of the Occupy Wall Street movement.
This is what happens when farmers join with their urban allies – Together we are Unstoppable! Please join the movement and spread the word!
Produced by Food Democracy Now!
Directed by Anthony Lappé, INVISIBLE HAND
In association with No Umbrella Films
InvisibleHandMedia.net
Related articles
- Occupy Your Food Supply: Radical Farmer’s March Aims to Bridge Urban-Rural Divide, Focus in on “Food Justice” (jhaines6.wordpress.com)
- Wall Street Protestors: Rural Farmers Unite to Feed them – GREAT! (faktensucher.wordpress.com)
- Family Farmers Are the 99 Percent: How Occupy Wall Street Is Bridging the Rural/Urban Divide (alternet.org)
