Thursday, August 30, 2007
Tuesday, August 28, 2007
Monday, August 27, 2007
Sunday, August 26, 2007
from deborah madison's Vegetarian Cooking for Everyone, which i have on loan from the library, but will make it onto this year's christmas list. her recipe calls for cilantro and lime, but i had neither, so, basically, this is smashed black beans, cumin, salt, and a little grated cheddar cheese with a generous splash of red wine vinegar. leave the mixture in the fridge about 15 minutes to make it easier to handle, then form patties a 1/2 inch thick. spinkle both sides with cornmeal. pan-fry in a heavy skillet for about 10 minutes a side, or until a crust forms. serve with salsa, to the delight of your husband. with each bite i thought, "wow, this IS good."
last night, i made the roasted pepper spread from VCFE for a neighborhood potluck, and served it with (storebought) cracked pepper crackers. the combination was really good. and leftover roasted pepper spread this morning with scrambled eggs? not bad, my friend!
can you tell the heat wasn't oppressive this weekend?
Thursday, August 23, 2007
Wednesday, August 22, 2007
BEWARE the HERRING!
The sale of this type of fish is prohibited under New York State Agriculture and Markets regulations because Clostridium botulinum spores are more likely to be concentrated in the viscera than any other portion of the fish. Uneviscerated fish has been linked to outbreaks of botulism poisoning.
you know, i learn something new every day. thanks fda recall page!
one more reason to eat local: accountability.
Tuesday, August 21, 2007
Monday, August 20, 2007
Sunday, August 19, 2007
what could be simpler or more delicious, when you have good, fresh, flavorful tomatoes? i've been using half brandywines and half cherry tomatoes, since that's what i have on the vine, but romas or plums would be great as well. mozzarella is the classic choice, but i use whatever cheese we have on hand or that sounds good at the market.
i wish i could give you a recipe for this whole wheat breadmaker bread, but, as usual, it was something of a maverick concoction. i ran out of milk, so i used part yogurt, etc. i've been working out of this gigantic book from the library with hundreds, literally, of bread machine recipes. let's see. it's called The Bread Lover's Bread Machine Cookbook, and has 300 recipes. i also made a wholesome (read: half wheat) challah, but it didn't turn out quite right because a) my eggs were small, b) i lost count while measuring the flour, and c) i was supposed to take it out, shape it, and put it back in the maker, and i didn't. oh, well. it still worked for french toast.i'm using mostly new rinkel flour these days. it's not milled within 100 miles, but it's close!
Thursday, August 16, 2007
Wednesday, August 15, 2007
Tuesday, August 14, 2007
Chapter 20: The Perfect Meal In the spirit of Local Food Month, I'd like to propose a meal similar to the one Michael Pollan enjoyed in this final chapter. The rules are a little looser than his, but the concept is the same - get to know intimately where all the food comes from that makes up one meal. Think of it as an über-local meal.Here are the rules for "The Perfect Meal":
1. Everything on the menu must have been hunted/fished, gathered (including U-Pick), or grown by you.
2. Everything must be made from scratch (this includes pasta, bread, etc.)
3. The menu should feature at least one representative of each edible kingdom: animal (vegetarians can skip this one), vegetable and fungus (only if still available and, since I don't want to kill anyone, just use local mushrooms)
4. Everything served must be in season and fresh
5. You have to cook the meal yourself
6. You have to invite at least a few guests to share this meal with you, preferably those that have helped you in acquiring the foods
You have a couple weeks to plan and work on this one. I'll have you post pictures and a report of this "Perfect Meal" by August 20th. I'll do a follow-up post in the intervening time.
geez, that's hard! i don't know if i'll be out hunting and gathering all my own food for a meal in the next week or so, but i will plan a menu with as much local food as possible, all homemade. and as much from my own garden as possible, but let's be honest here. the garden is not that much to blog about. we could have tomatoes and basil, which would be very tasty, but not a very full menu.
this weekend it should be cool enough to actually host some friends for dinner.
for the record, my mind is boggled by the chemistry of my butter experiment last night. soo...no buttermilk separated out. if you just shake cream, it turns into butter? that's it? if i want melted butter for a recipe, will this stuff work? what about regular butter? it's not as solid as a stick of butter would be. help?
Sunday, August 12, 2007
Thursday, August 9, 2007
Wednesday, August 8, 2007
Monday, August 6, 2007
Sunday, August 5, 2007
Friday, August 3, 2007
mmm. my boss she encouraged me to go home early today due to my late thursday night at the morgan county fair (a food adventure all its own, and i'm sorry i didn't have a camera), so i had time to head to the store, pick up provisions, and throw this dough in the breadmaker. thanks, boss and breadmaker. without you, this meal wouldn't have been possible. walking 6 blocks out of my way to get pizza dough at rockit's in this heat was NOT happening. just got what looked best at the store for filling: local purple peppers, white eggplant, zucchini, and orange cherry tomatoes. also, now that we're out of local food month, i went for some fresh mozzerella and fell back in love with olives. if you want to know the truth, we ended up with a lot more filling than needed for one calzone, which is fine, because i made another for tomorrow's lunches, and the rest will be good over rice or potatoes...but none of the leftovers will have olives, because after clearing the plates i stood over the pan and picked them olives out. olives good. olive-free leftovers
calzone tips: cook vegetables with a lot of moisture before adding to calzone if you don't want a soggy mess on your hands. i went so far as to halve and seed the cherry tomatoes just in case. while at bloomingfoods, i had the chance to pick up the new grower's guide from the local grower's guild. check out page 14: u-pick berries! really! the website is currently non-functional, but here's the information as published: Heskerlew Farm 9015 S. Gore Road Bloomington, IN 47403 812-327-7391 About 10 miles south of town off old 37. call in advance. maybe i'll give them a call tomorrow morning if i wake up at a reasonable time. ha ha. it's a joke, get it? reasonable time. that's a good one.