Poisons and Remedies
Poisons et Remedes, Museum, Toulouse, Summer 2012
Concerned about damage to soil that cattle grazing can bring switch from cows to almonds.
In Almonds Every Which Way, More than 150 Healthy-Delicious Almond Milk, Almond Flour and Almond Butter Recipes ( Da Capo Lifelong Books, March 2014), Cheeky Kitchen Brooke McLay shows us ways to cut down on wheat and dairy products.
Here's a first dip into the book, a gluten free one
Creamy Almond Butter and Honey Apple Dip
(Gluten-free, grain-free, vegetarian)
Quick and easy to toss together for snacking, almond butter and honey mixed with yogurt make a great dip for apples, strawberries, or slices of bananas and kiwi. Little cubes of banana bread also pair well with this yummy dip.
3 tablespoons creamy almond butter
4 ounces cream cheese
¼ cup Greek yogurt
2 tablespoons honey
¼ teaspoon apple pie spice
2 Granny Smith apples, cored and cut into ½-inch slices.
1. Whip the almond butter, cream cheese, yogurt, and honey together in a medium bowl and chill for 1 hour to let the flavors meld.
2. Sprinkle with the apple pie spice before serving. Serve with the apple slices for dipping.
Makes 8 servings
Calories from Fat: 72
Total Fat: 8.0g, 12%
Saturated Fat: 3.3g, 17%
Total Carb: 12.2g, 4%
Dietary Fiber: 1.9g, 7%
Cholesterol: 16mg, 5%
Sodium: 63mg, 3%
Grain-free, vegetarian dip for Green Day # 267
(* Recipe from Almonds Every Which Way by Brooke McLay. Reprinted with permission from Da Capo Lifelong, © 2014, Photo credit: Brooke McLay, Franklin Bennett, and Melanie North)
After being diagnosed with Alzheimer, Paula Wolfert has become a leading spokesperson on Alzheimer's.
You can join her and help fight Alzheimer at Mediterranean Feast Fundraiser for Paula in Los Angeles on April 27, 2014 from Noon to 4 PM.
Event in a nutshell:
"Renowned and beloved cookbook author, Paula Wolfert, was recently diagnosed with Alzheimer’s disease. In true fighting spirit, Paula has become a leading spokesperson for Alzheimer’s; championing preventative measures and ways to mitigate symptoms of the disease.
Mediterranean Feast for Paula is a grassroots fundraising and outreach campaign organized by chefs Farid Zadi and Susan Park with the support of Paula Wolfert and the Alzheimer’s Association. All proceeds go to the Alzheimer’s Association."
More details on Menu and Silent Auction on Mediterranean Feast for Paula website...
The Event takes place April 27th, 2014, Noon-4:00 pm at Sarkis Vartanian’s The Daily Dose (pictured above).
located 1820 Industrial St #104, Los Angeles, CA 90021
Tickets are $75 and $125 (VIP).
If you cannot attend you can also make a $100 donation to the effort.
(* Photo of Daily Dose Cafe from their Facebook page)
Found out about this good deed thanks to Ruth Reichl piece on her blog.
Let's not jump the gun, it's not time yet for her 'Soaked Summer Muesli' recipe.
Instead we put quinoa in your breakfast bowl
Breakfast quinoa with raisins and honey
Personally, I feel that quinoa when cooked by itself as a hot cereal is not that exciting. However, I am a big fan of the expression “whatever floats your boat,” and in the case of this recipe if you like the fresher taste of pure quinoa, then go for it and don’t add the oats as I’ve suggested. For me, this combination is tasty as well as good for you, and my children adore it for breakfast. I have used
coffee mugs in this recipe—when measuring early in the morning, why not keep it simple?
Serves 2 generously
1/2 cup or small mug quinoa flakes, rinsed in a seive
1/2 cup or small mug quickcook oats *
2 tablespoons chia seeds, preferably ground (optional)
3 cups milk (or 2 cups milk and 1 cup water)
A handful of raisins or summer fruits
Honey, preferably Manuka
Put the quinoa, oats, chia (if using), and milk or milk/water combo into a pan and bring to a simmer. Cook over low heat for 8–10 minutes, stirring every so often, until just thickened. Add the raisins for the final 2–3 minutes; if using fresh fruit, just sprinkle it onto the bowls of cereal once cooked. Serve straight away, drizzled with honey.
* see page 235 for a note about uncontaminated, gluten-free oats
(* Recipe reproduced with permission from 'Amazing Grains' from classic to contemporary, wholesome recipes for every day by Ghillie James -Kyle Books, US edition, March 2014- Photographs by Jonathan Gregson- all rights reserved)
I am no scientist or more precisely oceanologist so i cannot vouch for Ocean's Halo Seaweed Chips creators when then claim that ocean is most sustainable farm on the planet.
If nothing else their seaweed chips are low cal, low salt and gluten free.
Bag is compostable
Seeing sea chips on horizon for Green Day # 266
In No refuge from booze in Tokyo, paradise for alcoholics in denial (Foreign Agenda, Japan Times, January 15), William Bradbury, a freelance writer and musician based in Tokyo, describes how there is no moratorium on alcohol consumption once end of the year holidays are over.
He describes Tokyo as a place where you can consume alcohol 24/7 as there is always a place opened selling it.
According to his piece, no one will voice their opinion or intervene if faced with a drunk disorderly conduct except the police.
William Bradbury is also involved in some form with music outfit The Zeppo who released Moratorium (free download).
He's the box man in photo above (from his Twitter profile).
Hard task in Tokyo: Staying off the Wagon for Tokyo Thursdays # 275
A man whose 2 passions are fishing and cooking, Sean Barrett was among the speakers at TEDxMontclair (November 9, 2013) at Montclair State University.
Inspired by Community Supported Agriculture, he founded Dock to Dish based in Montauk (New York) to bring that model to Community Supported Fisheries in New York area.
Dock to Dish aims to shorten the chain between fisherman and fish in your dish to allow fishermen to make a living from their catch and bring a fish from boat to plate in 24 hours or less.
Fresh fish does not smell!
Also present at TEDxMontclair was organic farmer Wenonah Hauter author of Foodopoly (New Press, December 2012)
Fresh catch for Green Day # 263
After Spoonable Bloody Mary recipe from The Cheesy Vegan More Than 125 Plant-Based Recipes for Indulging in the World's Ultimate Comfort Food by John Schlimm (Da Capo Lifelong, October 2013), put Vermouth in your 'Meatless Moinday' with this second serving.
Mac ‘n’ Cheese with Ground Cashews & Truffle Oil
ENOUGH CRUSTLESS VEGAN BREAD TO MAKE 1 CUP OF CRUMBS
1 CLOVE GARLIC, PEELED
2 SHALLOTS, PEELED
1 CELERY STALK, TRIMMED AND CHOPPED
6 MEDIUM-SIZE BUTTON MUSHROOMS, SLICED
2 TABLESPOONS VEGAN MARGARINE, PLUS MORE FOR A SECOND ROUND OF
1 1⁄2 CUPS DRY WHITE VERMOUTH
3 CUPS SOY MILK
1⁄4 CUP MISO PASTE
1 TEASPOON FRESH THYME LEAVES
1 BAY LEAF
2 CUPS GRATED VEGAN CHEDDAR, SWISS, OR JACK CHEESE (PAGE 28, 34, OR 42, RESPECTIVELY, OR STORE-BOUGHT)
1⁄4 CUP VEGAN PARMESAN CHEESE (PAGE 39, OR STORE-BOUGHT)
1 TABLESPOON CHOPPED WHOLE BLACK TRUFFLE FROM A GLASS JAR, OR WHOLE DRIED BLACK TRUFFLE (OPTIONAL)
SALT AND FRESHLY GROUND WHITE PEPPER
1 POUND ELBOW MACARONI
1⁄4 CUP CHOPPED GREEN ONIONS
1⁄4 CUP CHOPPED FRESH PARSLEY
1⁄2 CUP FINELY GROUND CASHEWS
1 TEASPOON WHITE TRUFFLE OIL
1 CUP FRESH VEGAN BREAD CRUMBS
2 TABLESPOONS MINCED GREEN ONIONS (USE A MINI-PROCESSOR)
2 TABLESPOONS VEGAN MARGARINE
Even if served on the most ordinary of days, this macaroni dish with several cheese options has special occasion written all over it . . . and with white and black truffles to boot.
In a food processor, pulse the bread until you’ve made crumbs. Set the crumbs aside and wipe out the processor. Then, mince, in this order: garlic, shallots, celery, and mushrooms, pulsing the latter three vegetables just until nicely chopped.
In a heavy, large, stainless-steel skillet over medium heat, melt the margarine. Add the processed ingredients and sauté until tender, stirring, about 6 minutes. Add the vermouth (or dry white wine) and simmer until almost all the liquid has evaporated, about 10 minutes.
Add the soy milk, miso paste, thyme, and bay leaf to the skillet, and bring just to a simmer. Reduce the mixture over low heat for about 15 minutes, then remove the skillet from the heat. Add the Cheddar cheese and stir until melted and smooth. Sprinkle with the Parmesan cheese. Remove the bay leaf and puree the mixture with an immersion blender (or carefully, in batches, in a standing blender, and return to the same skillet). Stir in the black truffle (if using). Season with salt and white pepper.
Heat the broiler. In a large pot of boiling salted water, cook the macaroni until just tender but still firm to the bite. Drain very well.
While the pasta is cooking, make the crumb topping by combining the topping ingredients.
Then, in a small bowl, mix the bread crumbs set aside in the beginning, green onions, parsley, and ground cashews. In a medium-size skillet over medium heat, melt the margarine. Add the bread crumb mixture and sauté, stirring, until golden and coated with margarine, about 2 minutes.
Add the cooked pasta to the sauce in the skillet, then stir in the white truffle oil (or 1⁄2 teaspoon white truffle powder). Toss to coat. Pour into a large gratin dish and top with the crumb topping. Broil watchfully until the topping is crisp and golden brown, 2 to 3 minutes. Serve at once.
Yields 4 SERVINGS
(*Recipe from the book The Cheesy Vegan by John Schlimm. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2013, Photo by Amy Beadle Roth)
Brussels hosts 5th Edition of Festival Alimenterre presented by SOS Faim.
It explores in images and words the food world's ills from October 16 to October 20, 2013.
Film program is evenly divided between French and English language documentaries.
4 English language entries:
The Food Speculator (2012), Seeds of Freedom (2012), Land Rush (2011) and Canning Paradise (2012)
4 French language entries:
Les Semences Prennent Le Maquis (2011), Terres a Taire (2010), Slow Food (2010) and Pierre Rahbi, Au Nom de la Terre (2013).
Besides film screenings, Festival Alimenterre offers a number of panel discussions on topics as varied as fish stock grab, future of native seeds, soy history...
The sunday afternoon Cooking Workshop at La Tricoterie on how to combine traditional Afghan recipes with sustainable agriculture is sold out.
Brussels on menu for 1 day late Green Day # 259
After a hectic day, slowing down can start in the kitchen with slow cooking. In need of sea ideas check Fish: 54 Seafood Feasts (Chronicle Books, September 2013) by Cree LeFavour who I had the pleasure to Interview in Frenchtown for her previous book 'Poulet'.
One of the 54 recipes featured in the book is fish dish below.
Arctic Char with Charmoula, Roasted Eggplant with Pearl Couscous, and Mint
Charmoula, like salsa verde and harissa, is versatile but never dull. The alchemy relies on lemon juice, garlic, chile flakes, olive oil, and herbs. It pairs magically with any protein, delivering acidity, spice, and freshness. Tunisia, Morocco, Algeria—each can lay claim to the sauce. It’s magnificent with everything on your plate.
1⁄4 CUP/60 ML FRESH LEMON JUICE
GRATED ZEST OF 1 LEMON
1 TSP CHILE FLAKES
1 TSP CORIANDER SEEDS, CRUSHED
1 TSP CUMIN SEEDS, CRUSHED
1 SHALLOT, MINCED
1⁄2 CUP/20 G FINELY CHOPPED FRESH PARSLEY
1⁄2 CUP/20 G FINELY CHOPPED FRESH CILANTRO
2 GARLIC CLOVES, MINCED
1⁄4 CUP/60 ML VERY GOOD EXTRA-VIRGIN OLIVE OIL
1⁄4 TSP KOSHER SALT
FOUR 4- TO 6-OZ/115- TO 170-G ARCTIC CHAR FILLETS
1 TBSP OLIVE OIL
1⁄2 TSP KOSHER SALTROASTED EGGPLANT WITH PEARL COUSCOUS (RECIPE FOLLOWS)
1⁄4 CUP/10 G CHOPPED FRESH MINT
To make the charmoula, in a small serving bowl, mix together the lemon juice and zest, chile flakes, coriander seeds, cumin seeds, shallot, parsley, cilantro, garlic, extra-virgin olive oil, and 1⁄4 tsp salt. Stir and set aside.
Preheat the broiler to high, positioning a rack as close to the heat source as possible. Line a baking sheet or large, ovenproof frying pan with foil, crimping the edges up all around to catch any liquid that will be released by the fish. Brush the Arctic char with the olive oil, sprinkle with the 1⁄2 tsp salt, and set it on the foil.
Cook the fish, without turning, for 6 to 12 minutes—possibly more or less, depending on the thickness of the fish and the intensity of your broiler. Check the fish by inserting a knife into the thickest part. The fish should flake apart without resistance. A thermometer inserted into the thickest part of the fish should read 135°F/57°C.
Spoon a little charmoula in the center of each plate, place the fish on top to one side, and a portion of the Roasted Eggplant with Pearl Couscous on the other. Sprinkle with mint and serve.
Wild Alaskan salmon or coho salmon are the closest alternatives to Arctic char. Truth is, the charmoula will pair up with any fish.
Roasted Eggplant with Pearl Couscous
Eggplant is one of the most difficult vegetables to cook. It must be cooked thoroughly or it will have that acrid searing effect on the roof of the mouth that’s far from pleasant. This recipe will insure that your eggplant is cooked, but you won’t need to soak it in oil as you do when frying it.
1 LARGE EGGPLANT (ABOUT 2 LB/910 G), CUT INTO 1-IN/ 2.5-CM CUBES
2 TBSP OLIVE OIL
3⁄4 TSP KOSHER SALT
2 1⁄2 CUPS/600 ML WATER
2 CUPS/340 G PEARL (ISRAELI) COUSCOUS
1 TBSP VERY GOOD EXTRA-VIRGIN OLIVE OIL
Preheat the oven to 400°F/200°C/gas 6.
In a mixing bowl, toss the eggplant with the olive oil and 1⁄4 tsp of the kosher salt. Lay the eggplant on a baking sheet (line with parchment if you like) and roast for 20 to 30 minutes or until the eggplant is soft and shows flecks of brown and black on the edges.
In a small saucepan set over high heat, bring the water to a boil. Add the couscous, return the water to a boil, cover and simmer for 5 minutes. Turn off the heat and let it sit, covered, for 10 minutes. The water should be absorbed and the couscous, tender.
Transfer the couscous to a large mixing bowl and toss with the extra-virgin olive oil and remaining 1⁄2 tsp of the kosher salt. Add the roasted eggplant and toss again.
Play 'Simmer Down'by Wailing Wailers in background
(* Recipe reproduced from 'Fish: 54 Seafood Feasts- Chronicle Books, September 2013- Photographs by Antonis Achilleos, all rights reserved)