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Good and Lovely Christmas Ice Cream

Last night I had the great fortune of not only seeing The Good Lovelies in concert during their Christmas tour , but making dessert for the band. I wanted to make something holiday-ish to fit with the theme of the night and came up with this. The word is that the band loved the ice cream, hence the name. The method for the ice cream is from Homemade Vegan Pantry , and the method for sugaring the chestnuts comes from Vegan Cupcakes Take Over the World . The recipe works best with a high powered blender like a Vitamix. If you don't have one, just make sure your cashews are nice and soft before blending INGREDENTS Ice Cream - 1 cup whole raw cashews - boiling water - 1.5 cups non-dairy milk of your choosing - 1/2 cup packed brown sugar - 1 tsp cinnamon - large pinch of salt - 1 can coconut milk (light, or regular) - 2 tsp vanilla Sugared Roasted Chestnuts - 1 cup chopped roasted chestnuts (about 3/4 lb whole chestnuts) - 1/3 cup sugar - 3 tbsp maple syrup - pinch of salt METHOD Ice C...

Jewish Cookbooks 2015

Are you suffering from an overload of everything Christmas? Shabbat Shalom! Here are a few books worth taking a look at, whether you are Jewish or not. The Seasonal Jewish Kitchen   is the book that could make anyone fall in love with Jewish food. Amelia Saltsman  has Iraqi and Romanian heritage and manages to take the best from both of those cuisines along with her own wonderfully creative ideas and California sensibility to craft a cookbook full of “keeper” recipes. The photography is fresh and modern.  The crazy good recipes in this book make me think I could actually give up my beloved pork and go kosher! I mean we’re talking about things like Lamb Kebabs with Parsley, Mint and Tahini Sauce, Yemenite Pumpkin and Carrot Soup, Curried Roasted Cauliflower, Freekeh with Kale, Butternut Squash and Smoked Salt. Recipes like Tunisian Lemon Rind Salad condiment and the Blood Orange and Olive Oil Polenta Upside Down Cake are reason enough to treasure this book.  Food, Family and Tradition...

French 75 Cocktail Recipe

Whether you are saying goodbye to the previous year or hello to the new one, Champagne or anything bubbly is traditional for New Year’s Eve. It’s light, refreshing and pairs well with many kinds of festive meals from briny oysters and caviar to rich and creamy cheeses and just about anything fried. Should you happen to have a splash of Champagne leftover or better yet, a bottle, consider a Champagne cocktail for brunch the following day. While the classic mimosa is fine, I am a big fan of the French 75. The French 75 dates back to World War I and is named for the French 75mm field gun, the “Soixante Quinze” thanks to it’s kick from gin. It’s as simple as can be, just gin, lemon juice, sugar or simple syrup and Champagne or another sparkling brut wiine. There are some other versions of the drink and some prefer cognac or brandy, but I think gin is really the way to go. The gin you use is important. I am particulary fond of London dry gin, and Plymouth in particular although you are wel...

Unusual Cookbooks of 2015

Looking for something different? These are some of the more unusual cookbooks I came across this year.  The Food of Oman  is one of the most exciting cookbooks I saw this year, because I am so unfamiliar with the cuisine and the influences are so varied. The book includes Bedouin meat and rice dishes, South Asian curries, East African vegetable dishes and Indian style tandoori seafood as well. There are recipes for quickly made flatbreads, Sweet Vermicelli with Salty Egg, Yemeni Style Roasted Chicken and Saffron Rice, Swahili Coconut Shrimp Curry, some hot tea-like beverages, and plenty of snack foods like Chile-Lime Chickpeas and Chili Spiced Potato Chips. For the cook who seems jaded and world weary this is the perfect book to inspire.  Who’s it for? Anyone looking to cook something different, but expecially fans for Southeast Asian and African food. Do you need a book about what to serve on toast? No. But  Better on Toast  is a really fun book loaded with cool ideas for snacks, ap...

Bison Rib Roast

For a big celebratory meal, a rib roast is very impressive, especially with the bones in. While beef might be a common choice, bison is also available in a rib roast. I’ve shared my experience cooking several different cuts of bison and how much I enjoy it. I like the texture and flavor but also really appreciate how environmentally sustainable and how healthy it is, particularly when compared to beef. It's lighter and less fatty so I find I'm able to enjoy it more. When Durham Ranch offered me the opportunity to try one of their products I decided to go with a rib roast. Durham Bison Ranch is one of largest bison operations in the US, with a 55,000 acre ranch in Eastern Wyoming with around 3,000 bison. Unlike some producers, the bison from Durham is not completely 100% pasture raised. It’s finished on a feed lot where it is fed mostly grass based silage and very little grain, since it is not part of their natural diet. Why are their animals finished this way? Drought condition...

New Dessert Cookbooks Winter 2015

This holiday season there are several new dessert cookbooks, here are some of my top picks. Home Baked isn't strictly a dessert book, it also contains savory baked goods, but the vast majority of the recipes are for sweets with just one section dedicated to breads (and a few recipes for dog biscuits). This book is mammoth! It has over 150 recipes for everything from Viennoiserie to cakes, cookies, pies and patisserie.  What sets the book apart is that the instructions are incredibly clear and well written and for the most part feel very easy to accomplish. The photographs are appealing as are the creative flavor combinations like Zaatar, Carrot Banana Cake, Chocolate Olive Oil Cake with Grapefruit, Peach and Berry Tarts with Buttermilk Custard and Fig, Apricot, Stilton and Goat Cheese Tart. Who's it for? Any baking enthusiast or as the author says, "domestic adventurer."  Marie Asselin the author of  Sweet Spot : Modern Better-for-You Dessert Recipes, with Clever Tips...

Moringa Chia Pudding with Raspberry Recipe

A current food trend is the emergence of exotic superfood ingredients such as elderberry, aronia, haskap and moringa. Moringa is a plant native to South Asia and grown throughout the tropics. It's considered a superfood because the powdered leaves provide protein, calcium, iron, Vitamin A and Vitamin C. Peace Corps volunteer Lisa Curtis discovered it when she was living in West Africa and suffering from malnutrition. Now back in the US, she is the founder of  Kuli Kuli Foods , a company that sells moringa based product in the US and helps to improve the lives of women like the ones she worked with, in Africa. When I met Lisa I was inspired by her story and also curious to try experimenting with moringa, which comes in a powdered form, looking a bit like matcha but tasting more herbal with a slight bitter but not unpleasant edge. Aside from adding it to smoothies or using it bars, I thought it might be good in a chia pudding.  Lots of chia pudding recipes use coconut or almond milk ...

NOMA: My Perfect Storm movie review

Even after reading the NOMA:Time and Place in Nordic Cuisine cookbook and going to see chef Rene Redzepi speak , I am still curious about the restaurant and the chef. Short of flying off to Copenhagen and dining at the restaurant (it’s on my bucket list!) I really enjoy reading anything I can about this restaurant that has been chosen “ #1 in the world ” four times. The latest attempt to dig deeper into the Noma phenomenon and psyche of chef Rene Redzepi is the feature length documentary, Noma: My Perfect Storm. Towards the beginning it’s easy to fall under the spell of the chef and his concept for the restaurant. It’s a concept which has had and will continue to have a ripple effect. Because really, this is more than just about one chef or one restaurant, it’s about a philosophy that is changing food, cooking and how we approach it everywhere. It's about creating a cuisine that reflects time and place in the most authentic way possible. Not surprisingly, it’s also about the proc...

Ethiopian Sweet Potato Stew

I mentioned in my last post that I wanted to make more Ethiopian food, so when my in-laws were here for a visit I whipped up a small feast of 3 dishes that I will post over the next few days. My father in law must eat a very low salt diet so well-spiced food is always a great way to go. This dish is so flavourful that I didn't miss the salt, but feel free to season to your taste. An essential element to any Ethiopian meal is some good injera bread. The recipes I see online require a 3 day fermentation period, so I go with Jennifer's recipe in Vegan Lunch Box . It is quick, easy, and has great taste even with the much decreased fermentation time. We all love abandoning our forks and scooping up our food with chunks of spongy, soft injera. INGREDIENTS - 2 tbsp oil - 1 large sweet onion, diced - 4 large garlic cloves, chopped - 2" piece ginger, minced - 2 medium sweet potatoes, diced (around 3-4 cups) - 1 red pepper, diced - 1 tbsp paprika - 1/2 tsp allspice - 1 tsp cin...

Creamy Mac and Cheeze

I know there are a bunch of vegan mac and cheese recipe floating around out there on the internets and in cookbooks. I have tried many of them, but I always keep coming back to this recipe. The inspiration comes from my good friend, Sjanie, in B.C. (my only vegan friend, actually, aside from my blog readers). She was very supportive of my decision to go vegan and she would send recipes as we chatted via MSN Messenger, which I would hurriedly cut and paste, print off, and try out. The original print out is long gone because I started just pitching ingredients into a blender, adjusting as necessary to get the taste and consistency I wanted. I decided to finally measure and write down what went into the blender and share it with you. My kids love this dish slathered with ketchup, Canadian-style. INGREDIENTS Makes enough for a family of 5 with leftovers. Cut in half if needed. - 1/2 cup raw cashews - 2 tbsp sunflower seeds - 2 tbsp pine nuts - 2 cups soy milk - 2 tbsp olive oil - 1/2 cup ...

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I've been really curious to see this movie and I enjoyed this piece in today's Food section in the Washington Post (for more, check out http://voices.washingtonpost.com/all-we-can-eat/sustainable-food/gut-check-pollan.html)

We're Getting A Bad Feeling About Our Food


By Ezra Klein
Wednesday, July 1, 2009

Editor's Note: Gut Check is a new biweekly column on the politics of food.

"Does for the supermarket what 'Jaws' did for the beach," says Variety's John Anderson. "Everyone should see 'Food, Inc.,' " enthuses this newspaper.

It's high praise, and not undeserved: "Food, Inc." is certainly an important film. But, like the movement that spawned it, it's also a frustrating one. It's driven less by a thesis than by an intuition: Something is wrong with our food production system. It's just not clear what. Over the course of 94 minutes, we wander through meatpacking plants and fast-food drive-throughs and the halls of Congress. We meet a mother who lost her son to tainted meat and a farmer who can no longer stomach Tyson's treatment of her chickens. We stop in with a hyper-charismatic farmer who pets his pigs and preaches sustainability and loathes corporate cash cows, then travel with a hippie yogurt baron who touts his company as the ethical future of big-box food.

The sense that something is wrong with our food quickly blurs into the suggestion that everything is wrong with our food. It has too much bacteria but also too many pesticides. It is too expensive, but we do not spend enough money on it. We need fewer corporations, or maybe more corporations run by the yogurt guy. With so much wrong, it is hard to know where to start. And sometimes, in fact, it seems that fixing one problem would create another: Making fruits and vegetables cheaper, for instance, is hard to do if you also want them to be organic.

But despite its overwhelming complexity, "Food, Inc." joins "In Defense of Food," "Fast Food Nation," "Super Size Me" and dozens of other polemical books and films in the necessary effort to convince us that checking out at the supermarket is, on some level, a political act, with consequences for ourselves, our families and our world.

Amid all the concern over global warming, we are beginning to reckon with the fact that meat production accounts for more carbon emissions than cars. As we labor to reform the country's health-care system, we now realize that the skyrocketing costs are in no small part due to the way our diets make us obese and sick. An IBM poll released last week found that 77 percent of Americans want more information about the food they buy. That's no surprise. As food writer Michael Pollan says at the start of the film, "the way we eat has changed more in the last 50 years than the previous 10,000." The way we think about the way we eat hasn't kept up.

Quite the opposite, in fact. We know rather less about our food than our grandparents did. In part, that's because the process of creating food in a lab is less familiar than the process of growing it in a garden. Food producers might have to print ingredient lists, but no one ever passed a law saying we had to understand them. (How do you hydrogenate an oil, anyway?)

But there also has been a concerted effort to pull a curtain across the food production system. You see that twice in "Food, Inc." Once, when a farmer who raises chickens for Tyson agrees to allow cameras onto his farm, only to have Tyson quickly call and persuade him to rescind his offer. And again, when Monsanto refuses to comment on, well, anything. It's one thing to be kept out of Dick Cheney's underground lair(s?). But we'reeating this stuff.

It's little better in Washington. Last month I sat down with Pollan, who consulted on "Food, Inc.," and Robert Kenner, who directed it. "The way farm policy gets made in this town is within a very tight group of people," Pollan said. "Industry, committees on the Hill, the USDA, and very little input from us."

A nice example came in January, when the USDA released its guidelines for producers who want to affix the "naturally raised" logo to their meat. Such companies would have to ensure that their animals "have been raised entirely without growth promotants, antibiotics (except for ionophores used as coccidiostats for parasite control), and have never been fed animal byproducts." I know that's what I think of when I imagine an animal living naturally.

"Transparency," Pollan said, "is one of the unifying themes. You can talk about personal responsibility all you want. But you need good information before you can exercise personal responsibility." And that's where this column comes in. Twice a month, we'll take a look at the evolving politics and policy of food: from farms to Congress, on land and in sea, within and without the District. Because it's not that something is wrong with our food. It's that particular things are wrong with our food. And knowing what those things are is the first step toward fixing them.

Ezra Klein can be reached at kleine@washpost.com or through his blog at http://www.washingtonpost.com/ezraklein.

shamila
writer and blogger, founder of The kitchen table .

جديد قسم : Educational

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