I'd Rather Be Eating...

I've Moved!

2008-12-24T21:37:00.000-08:00

Hi Everyone! For the New Year, I have a New BLOG! Its beautiful, redesigned, but full of the same content. History, chemistry and culture still come together in a tasty mix of words and flavors. I'll be posting on this page from now on, so if you would like to update the RSS feed that would be a wonderful holiday present for me! Thank you all for reading, can't tell you how much I appreciate it.

Check it out!

http://www.elliebarczak.com/

Happy Holidays!

Peace, Love and Good Eating!

Pomegranates

2008-10-20T19:58:00.001-07:00

An exceedingly handsome waiter leans over to take your order. “ Yes,” you say, “hi [blush] I’ll take a Pom-tini and the pomegranate arugula salad with goat cheese to start.” He nods, you swoon and can’t wait to tell him you intend to order-- sirloin with pomegranate balsamic reduction and pomegranate gelato for dessert.

Yep. Perfectly Yum. Is it the hunky wait staff at this swank joint, or the sexy pomegranate that has you reeling? Well, except for the occasional aphrodisiac I deal in dining, not dating, so lets talk about the pomegranate.

First off, where does it come from? This fruit hails from the ancient Middle East, native to arid climates like Iran, India and Turkey. Both a religious and cultural symbol, the pomegranate has a long list of main-stage appearances. Rumor has it that this is the true forbidden fruit, Eve took one look at the beautiful gems hidden inside the rind and couldn’t resist. In the Jewish religion it is a symbol of righteousness because its 613 seeds (not an accurate measure, its more like 800) correspond directly to the 613 mitzvot or commandments.

The pom also figures into the Greek myth of the seasons: Hades was in need of some loving so he kidnapped Persephone and tricked her into eating 6 pomegranate seeds binding her forever t the underworld for half the year. Her mother, Demeter goddess of the harvest was so sad during that lonely time, plants withdrew and died, and thus, winter was born.

But back to the waiter, though I made him up, pomegranate is now a mainstay in dining Mecca’s all over the US. But why didn’t we hear about this bad girl fruit earlier?

The pomegranate madness started in 2002 when POM Wonderful Company first hit the juice market. The company funded millions of dollars in medical studies to explore the fruit health benefits, and lo and behold, a star was born. Credited with the highest antioxidant count in any juice, pomegranate also protects the heart by fighting fight bad cholesterol, delivers a wallop of vitamin C and slows the advance of prostate cancer.

This week, I’m going to eat as much pomegranate as I can get my hands on. It started last night with a simply salad, let the fruit speak for itself. I did however learn the correct way to extract the arils (seeds) from the white flesh inside the rind.

First, cut the crown of the pomegranate, then cutting just through the rind divide into four sections. Now, in a large bowl of cold water, break up the quarters and proceed to gently role the arils away from the white lacy bits. That membrane will float and the seeds sink so straining is easy! This is also the surest way NOT to get stained….a perennial problem for me.

Originally this salad calls for Prosciutto, a decadent leisure that I can neither afford, nor feed to my vegetarian friend. To substitute for its salty bite, I shaved a little Reggiano over the top.

1. Shave a bit of ParmigianoReggiano, extract those arils and chop some chives. Now push all that to the side of the cutting board for later.
2. Combine 1 tablespoon olive oil with 2 tablespoons balsamic vinegar and set a side in a bowl with slivered garlic.
3. Thinly slice a small fennel bulb and toss with 1 teaspoon olive oil and set aside.
4. Toss 1 bunch arugula with dressing and distribute to plates. Top with fennel, chives, pomegranate seeds and cheese. One good grind of black pepper and your good to go.
5. (if you’ve got it, lay the Prosciutto on top. Sigh…. don’t I wish)

This has been trial #1. This weekend I intend to introduce my pomegranate to some lamb!

A Tally of Pomegranate-Related Items I have eaten this week
1 pomegranate Sucker from Yummy Earth Organics
1 Container of Rachel’s Pomegranate Blueberry yogurt.
1 bowl of left over bowl of juicy pom jewels as a snack.

Sources: http://www.nationmaster.com/encyclopedia/Pomegranate#cite_note-24
http://www.thenibble.com/reviews/main/beverages/juices/pomegranate-juice.asp#arils
Mayo Clinic Online

Food of The week: Parsnips

2008-10-09T07:31:00.000-07:00

All of a sudden the winds changed a little bit, air got crisper and I put on some bigger socks. It’s time for bundle up for fall. But, there is a silver lining, it's also time for autumn veggies.

This week, it’s carrots ugly albino cousin, the Parsnip. But hey! Don’t be a veggist (one who is discriminatory against certain vegetables just because of the color of their peel) the parsnip holds a sweet, nutty, sitting-by-the-fireside kind of flavor.

History
The ‘snip is a cold weather vegetable. It actually requires some freezing temperatures to convert its starchy compounds into sugar. Before the Idaho potato dominated the American scene this little guy kept the colonists and their cattle well fed all winter long. And their health might have been better for it. (not that the spud isn’t great because it IS!)

Health
In one serving of parsnips you’ll get almost 7 grams of fiber, half your daily potassium and a healthy dose of vitamin C. We all know what fiber and Vitamin C contribute to a healthy body, but let me remind you about the third nutrient. Potassium keeps your muscles and nerves functioning properly and helps you store carbohydrates as fuel. Perfect! When you eat a parsnip, not only does the fibrous tuber give you carbs (the healthy kind) but potassium helps hang on to the power.

Cooking
Now, I understand this is not a vegetable people are familiar with. So, let me break it down for you. Luckily, everything you do with a parsnip is easy. First, wash and peel the waxy skin. Then try cutting it into French fry shapes (avoiding the core) and roasting them in the oven with a little butter or olive oil (roast means setting your oven at 475 for about 20 minutes.) Salt, pepper and you’re good to go. Try cooking them like mashed potatoes, sautéing with carrots and rosemary or popping them in a soup. The sweetness of the ‘snip goes really well with a strongly flavored meat like sausage or seasoned pork loin.

Fall at the Evanston Farmers Market II

2008-10-07T19:29:00.000-07:00

The much awaited part two....
I gained a new appreciation for architectural beauty at the Farmers Market last Saturday. I love the idea of food as art and this was like seeing a Gaudi building. At the far side of the market, a man with large hands, well seasoned with fresh earth, cut piece off an enormous ruffly mushroom. Called Hen of the Woods, or Maitake in Japanese, this is a great fungi. Maitake means "dancing mushroom" and that's just what it looks like, a lady's skirt flying across the floor. Or, I suppose, maybe it means you'll dance when you find it!

I can't wait to use this mushroom. Though the fall season isn't nearly long enough fully expound on this guy, it fresh-freezes very well. It's also great for you. Sloan Kettering Cancer Hospital has conducted some serious research with this fungi, and found some serious results. Anti-cancer and anti-diabetic elements are only the beginning. It's also great for immune system support, hypertension relief and high cholesterol reduction. But the Chinese said it best, the Maitake balances the systems of your bodies. I like that. How can you not??

References: Sloan Kettering, americanmushrooms.com, and admittedly a little wikipedia.

Fall at the Evanston Farmers Market I

2008-10-07T08:08:00.000-07:00

YES! The Farmers market is wonderful in the fall. It's the time of the apple, the pumpkin and the squash. This Saturday, I made two discoveries I want to share. This is the first.

My new favorite apple is called the Mutsu. To unseat the HoneyCrisp as my number one is not an easy task. I'm a Minnesotan, and I harbor fierce loyalty for the Honey, and I don't renege on my commitments. But, that said, I'm having an apple affair.

The Mutsu looks like a granny smith, but the skin is not that horrible industrial green, its hue is soft and spring like, like new moss in April. The taste is tart like a Granny, but instead of biting into your tongue, it is smooth and cooling and refreshing. A little lemon, a little chamomile.

The Mutsu hails from Japan, but was renamed Crispin in the 1960, to make it more appealing to Americans. It is also related to the Golden Delicious, but its firm, and super crispy flesh makes it great for cooking, although I think I might eat all the slices!

Stay posted for discovery number two....it might make you a healthier person, no, I'm sure it will.

Sunday Salmon

2008-10-03T19:52:00.000-07:00

This maybe the best easy-salmon I've ever made. I'm back at school, so no kitchen of my own per sem but I simply tote my traveling kitchen around and make myself useful. Last weekend, was a collegiate triumph. Its lovely to cook for my friends, they are appreciative and generally easier to please than my picky, over-analyzing self. I'm picky and I always think about what I could have done better.

This salmon though, doesn't need second guessing. A Dijon mustard glaze keeps the fish moist and potato chips get an upgrade from collegiate snack to gourmet ingredient.

But first, a little background on my favorite condiment: Dijon Mustard.

A true Dijon mustard must adhere to very specific qualifications. It's a French national treasure, and this 150 year old recipe is worth guarding. It's a concoction of brown mustard seeds, white wine, salt and some spices to heat things up. And its great for you. Mustard can be used medicinally to stimulate digestion, increase circulation, and clear the sinuses. Also, its a rubefacient, drawing blood to the surface of the sink. Warming, soothing, and muscle relaxing. Think that oatmeal is the only thing you'd every put in a bat tub you cure an ill? Well, try a mustard foot bath....I wish I had a tub in college.

But back to the salmon, here's how it goes.

Ingredients:

Salmon fillet
2-3 tablespoons Dijon mustard
2 tablespoons dried dill or 4 tablespoons fresh
1 - 1.5 cups crush potato chips

All the measurements are subject to the size of the salmon. First, place the salmon on a rimmed baking sheet line with foil and season olive oil, salt and pepper (not too much salt, remember the chips!). Pop it under the broiler for about 9-11 minutes depending on the thickness. Meanwhile, mix the crunched potato chips with the dill and set aside. When salmon is almost cooked, take it out of the oven and paint it with the mustard. Then press the chip mixture into the mustard and broil for another minute or two until cooked through. Then, eat and enjoy. Maybe a side of orzo red onions? I think yes!

If you're interested, Malcolm Gladwell, author of The Tipping Point and Blink, wrote an article on the rise of Grey Poupon to dominate the market. Check it out.

Sources: http://www.globalgourmet.com/food/egg/egg0796/musthlth.html
www.cooksillustrated.com

A Tomato Summer

2008-09-23T11:59:00.000-07:00

Strawberries are gone, blueberries past their prime and I can’t find a fresh local raspberry to save my life. So, in late late summer (ok maybe early fall) I’ve turned my love of jam to the tomato.

Mark Bittman, of the NY Times blog Bitten, featured a tomato jam this august. It was the mention of Barcelona which truly caught my eye (I’ll spend almost 7 months there early next year). I'm all about foods used out of their normal element, and I was quite tired of caprese salad. The jam delivered true tomato taste that and enhanced by the spices.

However, I have to disagree with Mr. Bittman that this is a good morning treat, I much prefer it in the afternoon with a piece of good sharp white cheddar and fresh crusty bread. Because of my affinity for the salty rather than the sweet, I reduced the 1 cup sugar in the recipe to less than 1/3 cup. The jam didn't suffer, in fact, the tomato's sweetness was nearly enough to balance the lime's acidity and jalapeno's heat. I also increased the amount of cayenne and added some seeds from the jalapeno to kick it to the next level. I think the two types of peppers give this recipe dimension and identity.

Side note about the type of tomato: you want something that will hold up alright late in the cooking process. Avoid mushiness and look for firm-ripe. Romas or plums are actually wonderful in this, but only if you can get the locally grown kind or the really thing from San Marzano.

This is my version of Late Summer Tomato Jam

1 1/2 lbs tantalizingly ripe tomatoes
1/4 to 1/3 cup sugar depending on your taste buds
2 1/2 Tbsp fresh squeezed lime juice
1 tbsp freshly grated ginger...oooh what a smell
3/4 tsp cumin
1/8 tsp cinnamon
1/8 tsp allspice
1 jalapeno seeded and finely chopped
1/2-3/4 tsp cayenne pepper
1 tsp salt
freshly ground black pepper to taste

1. Put all ingredients in a mediums sauce pan and stir to mix. Heat over a medium flame until boiling, stirring frequently.
2. Reduce heat to low and simmer until the tomatoes have deconstructed and yielded to a mushy goodness, about 75 min. Taste, season, cool and enjoy.

Other suggestions: its great with pork loin (as almost any fruit or chutney is). Try it with a side of scallion studded couscous. Killer, and great for your health too!

Rustic Italian Bread

2008-09-15T15:40:00.000-07:00

Well, bakery style bread out of my kitchen. Who'd have thought? Not me, but look at this! Ooo, I'm quite proud of this one.

Again, I used Cooks Illustrated and benefited from a kitchen full of wild yeast zipping around the room. The more you bake the better it goes. This one is so easy, I could make a loaf everyday. The starter sits overnight (or at least 8 hours) and the next day, you make the dough, allow it to rise for a bit, then pour the gooey substance into a bowl. Instead of kneading, you "turn" the it, pulling one side onto the other. This process happens twice, resting 1 hour and "power rising" in between. When the dough has risen to its full potential in the bowl, you form the dough into a rectangle and fold it up, sealing in all the air pockets, like this:

My supple and smooth dough turned into magnificent bread. I ended up making two loaves and discovering in the process that my oven is an appalling 50 degrees slow. Depressing, and I now have to cook with an oven thermometer hanging from the rack. Despite the climate difficulties both breads yielded moist interiors and deep "bready" flavors. The crust was the best part. It was exceptional with good olive oil and cracked pepper.

A little science for you: Dried yeast is simply the fresh yeast (Saccharomyces cerevisiae) dehydrated. This applies to both active dry yeast and Instant (aka rapid-rise, quickrise and bread machine) yeast. When the yeast is dried, the dead cells form a protective layer around the living cells that activate to make the bread rise. There are fewer dead cells in rapid rise and, unlike active dry, it can be added directly to the bread without rehydration. Cool huh? I discovered this on Susan's blog, Wild Yeast. I love it! So informative, well photographed and simply delicious. Thanks Susan!

Baguettes for President

2008-09-05T14:58:00.000-07:00

On Wednesday night, instead of watching more news, more speeches (though I'll admit, I had them on the radio, a good political scientist must hear all sides) I was flinging baguette dough onto my counter top. Actually, the technique has name, "crashing" and coupled with kneading, this act of carbohydrate violence really develops those gluten threads!

My third round of baguettes blew the other out of the water. This time, I drew from my much trusted Cooks Illustrated Best Recipes book. Their exhaustive testing taught me a few cool things. First, in France bread proportions are measured in a system called the Baker's Percentage based on the weight of the flour. "A correct baguette dough, for instance has a hydration of 62%. This means for every 1 pound flour, there will be .62 pounds water." Second, using instant yeast is very satisfying. Third, setting the dough in the fridge overnight creates a creamy texture, and perfectly golden crust,which snaps and crackles as you take it out of the oven. The long rise slows the fermentation process and deepens the bread's flavor. Man I'm a food nerd.

This is the recipe I used. I encourage you to buy the book, subscribe to the site, whatever medium you find most pleasing, but use this source, its amazing.

Now, on to the baked loaves. The interior was much lighter and fluffier than the first bread, the crust a prettier color, and the boasted a longer staying power. The bread was still good on day three. The pre-ferment of the sponge really enhances both flavor and texture. The first time I checked the sponge it looked like this:

The sponge is ready when the edges are higher
than the center, which has "fallen", like this:

So satisfying to see results right away. I underestimated the rise time and at almost 1 am I was wrapping the newly formed loaves for their slumber in the fridge. Thursday morning, the dough had slept more than me, and it preformed like a champ. I've never been so proud of bread as these to lovely loaves. Success, Success!! I don't know what the next project is, but I'm thinking Rustic Italian.

The Barczak Boulangerie

2008-09-02T08:54:00.000-07:00

In France, by traditional law a baguette can have only four ingredients: flour, water, yeast and salt. But I beg to differ, in fact I think ever neighborhood boulangerie (bakery) added a little bit of sweat and a lot of heart. Corny, yes but oh so true.

courtesy of madeincantal.com

Baking any bread is a labor of love. For the amateur baker, yeast can be intimidating; it's actually alive and at times uncooperative. Bread rises because as the yeast feeds on the sugars in the flour it creates a gas. This gas gets captured in the flour's gooey gluten web and forces the bread upwards, not unlike a hot air balloon. For me, the prospect of attempting the archetypal cheese and wine French bread is daunting. (Though the shape actually originated in Vienna!)

Attempts 1 and 2: I love Amy's Bread, a great book from a great bakery in New York. My first two loaves from batch one did not rise nearly enough. The flavor was good, but the density detracted from my overall experience. Also, I didn't have cake flour so I subbed all purpose. I tackled the rising problem first, allowing the second batch to sit outside. The Minnesota summer temperature turned out to be ideal. This change in climate and the cake flour created a holey inside and crunchy crust. The paraphrased recipe is below.

1 1/4 tsp active dry yeast
1/4 cups very warm water
3 cups all purpose flour (unbleached)
1 cup cake flour
2 1/4 tsp kosher salt
1 1/4 cups plus 1 tablespoon cool water

Extra Tools: Baking Stone (pizza stone) Cookie sheet or baking peel, and water spray bottle.

Combine yeast and warm water in small bowl and stir until yeast dissolves. Let it sit for 3 minutes.
Combine the flours and salt in a large bowl. Then slowly pour the cool water and yeast mixture over the dry ingredients and mix with your fingers until the dough resembles a shaggy mass of gooey excellence.
Pop the big flour mess on to a lightly floured work surface and kneed for 4 minutes. It will be "supple and resilient" but not smooth yet. Don't get flustered and over kneed. Over the little ball with a towel and let sit for 20 minutes. This is called the autolyse.
Kneed dough for another 6 minutes until smooth and stretchy.
Place your dough in a lightly oiled bowl and let it rise in a warm temp 77 degrees (ish) for almost 2 hours or until doubled in size.
Deflate the risen dough gently, and allow to rise again until doubled. (1.25 hours)
Deflate again and let rise a third time for 1 hour.
Now, this step is tricky so watch the video. Divide the dough in three pieces, then stretch into a rectangle, fold like a business letter, swivel letter 1/4 turn then fold again.
Now, elongate each "envelop" with both hands rolling from the center outward until baguette reaches desired length. Place finished loaves on baking peel or upside down cookie sheet covered in cornmeal. Cover with oiled plastic wrap and let them sit for 40 minutes. Final rise is short because bread will poof up in the oven .
Preheat the oven to 500 degrees 30 minutes before baking time. Place your baking stone in the oven and a shallow pan for water on the grate below.
Ten minutes before baking, slash the breads 4 times diagonally cutting 1/4 inch deep. This helps the rising process. The cuts will pop open in the oven and become beautiful! This is called "scoring."
With the help of the cornmeal, gently slide the loaves off the baking peel and onto the hot stone. As soon as you can pour a cup of very hot water into the pan and quickly close the door (careful, you might want to ask for another set of hands). This helps create steam and encourages the bread to rise.
In two minutes, open the door and spray the oven walls with water (a plant sprayer will do).
After 10 minutes at 500, reduce the temp to 425 and bake for 12 to 16 minutes. When they are golden brown and crisp they are done!

I am still not entirely satisfied. I'm going to try the Cooks Illustrated version, which takes much longer....overnight even. I'll report back. Bake to the boulangerie!

10 Day Pickles are 10 times better

2008-08-28T10:23:00.000-07:00

Just as I suspected, the longer the cucumbers hibernated in my fridge with their roommates garlic and dill, the better they got. It took no small feat of patience to wait the 10 days for the pickles to....pickle. Many (namely my Grandpa Lou) dismissed 10 days as "much to short for a real pickle." Well, I think he may be surprised. This recipe satisfied my desire for pickle-y-ness and kicked up the heat with hot red pepper.

Spicy Dill Pickles Bon Appétit | August 1993

Makes three 1 1/2-pint jars.

12 pickling cucumbers
2 cups water
1 ¾ cups distilled white vinegar
1 ½ cups packed coarsely chopped fresh dill
½ cup sugar
8 garlic cloves, chopped
1 ½ tablespoons coarse salt
1 tablespoon pickling spice
1 ½ teaspoons dill seeds
½ teaspoon dried crushed red pepper

Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve.

Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars. Pour pickling mixture over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Refrigerate at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated.

I tasted the first pickle on Monday and a few more today. They just keep getting better. Good flavor and great color. The garlic was wonderful. I upped the amount red pepper flakes-- a great call if I do say so myself. Alas, I haven't reached pickle Nirvana. They seemed a little too vinegary, and not perfectly crisp, however I suspect that the cucumbers had sat on my counter too long.

My genial critic, Grandpa Lou has promised to send me his mother's pickle recipe, so I may be at it again. But for now, I'll all pickled out. Good luck with this one, happy snacking!

Pickles: Day 2

2008-08-19T07:15:00.000-07:00

Is it really possible to get a great pickly flavor in a few short hours? Well, sort of.

I'll admit, I was anxious and looking for instant gratification, so when I stumbled upon a Cooks Illustrated recipe for Double Dill Pickles ready with in the day, I pounced. The recipe (as detailed in my previous entry) calls for gently simmering pre-salted cucumbers with a spice bag packed with fresh and dried dill, dill seeds, pepper corns and garlic, garlic, garlic! The three inch Kriby, or pickling cucumbers turn a dull olive brown when done, but are not unpleasant to look at. After tossing the whole lot in the fridge for several hours, I gave them a taste.

When I opened the refrigerator door, I knew something went well, it smelled like a picnic in there! The pickles had a good dill-garlic flavor, but it was not complex. It succeeded in delivering the concept yet failed to elaborate. Strangely enough, the aftertaste was distinctly sweet, though no sugar was used. This pickle eater likes it spicy, not sweet.

When it comes to picking, I suspect time is the magic ingredient and there is no such thing as immediate gratification with 100% satisfaction. Never fear, I've got a 10-day batch humming in the mason jars!

Kitchen Experiments: Pickles Day 1

2008-08-18T08:15:00.001-07:00

"How camest thou in this pickle?" Alonso asked Trinculo in Shakespeare's The Tempest, and centuries this blogger asked herself staring into a sink full of cucumbers. It all started with a request, a trip to the Minneapolis farmer market, and a dream (chuckle, chuckle).

As any good adventurer should, first I gathered information. The Pickling process was originally developed to preserve any number of foods from going bad and maintain a food supply during winter months or times of famine....that is, until its deliciousness was fully appreciated. The pickle has its roots in 2030 BC Mesopotamia when travelers brought cucumber seeds from India to the Tigris valley. Pickled food immediately took on an international flare. In China, construction workers ate fermented cabbage (not unlike German Sauerkraut) as they built the Great Wall around 200 BC, Vitamin C-rich pickles were fed to sailors to prevent scurvy during Columbus's quest for America in 1492 and now in 2008, I'm just learning how to make the tangy morsels. I feel so behind the times.

Pickling food works by lowering natural pH level, and increasing acidity to kill its bacteria and enzymes. The American Pickle is a product of a brine based or acid based fermentation process, but there are other ways to pickle a pickle including Lye-based, Dry-salt and sugar-based processes.

For my first batch, I wanted results quickly, so I opted for a recipe in which the cucumber are cooked with a bouquet garni filled with two types of dill , pepper corns and loads of garlic. I was skeptical of the cooking....would it produce mushy pickles? Can you really get great taste in a few hours? Check back to find out, better yet, cook a batch along with me!

INGREDIENTS

1 pound pickling (Kirby) cucumbers , each sliced lengthwise into 4 spears
1 tablespoon kosher salt
1 tablespoon black peppercorns
1 tablespoon dried dill weed
6 cloves garlic , smashed
½ cup chopped fresh dill leaves plus 1 additional tablespoon
1 ½ cups distilled white vinegar
½ cup ice

1. Toss cucumbers with salt in colander set over bowl. Let stand 1 hour. Discard liquid.
2. Place peppercorns, dill weed, garlic, and 1/2 cup fresh dill in paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine. Bring spice bag and vinegar to boil in medium saucepan. Reduce heat to low and add cucumbers. Cover and cook until cucumbers turn dull olive-brown, about 5 minutes. Discard spice bag.
3. Transfer cucumbers and liquid to glass bowl, add ice, and stir until melted. Stir in remaining 1 tablespoon fresh dill. Refrigerate, uncovered, at least 1 hour before serving. (Pickles can be refrigerated in covered container for up to 2 weeks.)

Sources: http://www.exploratorium.edu/cooking/pickles/index.html
http://www.bbc.co.uk/dna/h2g2/A3100168
Cooks Illustrated http://www.cooksillustrated.com/

Bread Line: Simply Delicious

2008-08-05T08:42:00.000-07:00

Finding a perfect sandwich is not easy, but when you do, it’s a little slice of heaven. This is my brunch sandwich at Bread Line on Pennsylvania Ave and 17th street last Friday; and it’s a thing of beauty.

Thinly sliced smoked salmon, dill caper cream cheese, red onion and water cress. The cream was spread so delicately on the bread that it did not weigh the sandwich down, just conveyed intense creamy-fresh flavor to my mouth (and protected the bread against potential sogginess, a common sandwich downfall.) I was impressed with the watercress, a innovative selection that gave the sandwich bright tasting crunch.

My dining partner, (and frequent guinea pig for my personal culinary endeavors) ordered southern pulled pork on a Kaiser roll, but it was messy and gobbled up before I could get a good picture!

I’ve also had a few salads from Bread Line, black lentils and feta as well as chicken curry. All salads are served on top of crispy mesclun and a roll on the side. The lentils were dynamite, but i have to stop ordering curry chicken, I hate mayo-i-ness!

Bread Line is 7:30 until 3:30 on weekdays and sadly closed on the weekends. Get in there whenever you can. There is nothing like the smell of fresh baking bread to signal a great sammie. Hey, free WiFi too!

Bread Line
http://thebreadlinedc.blogspot.com/
1751 Pennsylvania Ave NW, 20006

Takeout: 202.822.8900

Hours: Mon - Fri; 7:30 -3:30

Kramer Books and Afterwords Cafe

2008-08-05T06:46:00.000-07:00

"Excuse me, but what delicious thing did you order?" I asked the innocent women unwittingly seated next to me at Kramer Books and Afterw0rds Cafe. The plate of beauty had three little mounds of grain: farro, cracked wheat and quinoa, surrouned by slow cooked chicken and slices of deep purple heirloom tomato. I ordered it immediately with the recommended white wine and it was exactly what I needed on a hot and steamy night.

I consider myself pretty well verse in the world of unusual grains, but farro and I only have a casual relationship; whereas quinoa and cracked wheat have been good housemates for for quite sometime. So, I begin dating farro. What do you do with a new potential? Google him of course!

Farro is one of the oldest grains around...it is the ancestor of modern wheat, first cultivated domestically around 11,500 BC in the fertile crescent near Israel. The french saved this traditionally Italian grain from anonymity by introducing it to haut cuisines in hearty vegetable soups. Farro has almost double the protein and fiber of conventional wheat and it is full of complex carbohydrates for long burning energy. I would describe this grain as the Cabernet sauvignon of the grain world, moist and full bodied.

Farro is staging a resurgence in restaurants all over the country. It can be used in almost any recipe calling for barley or spelt (its closest sibling) but the cooking time must be adjusted. Usually, I think of farro as a savory item, but as noted in Cook & Eat, making farrow pudding is an outstanding concept. I like the looks of this epicurious recipe: Farro Salad with Peas, Asparagus and Feta.

I followed my delicious and healthy dinner with a equally tasty, but nutritionally lacking strawberry shortcake (do you think the cookie cancels the antioxidents from the berries!?). This was one of my favorite nights in DC. Thanks DuPont Circle, I'll miss you, I'm back home in Minneapolis on Saturday, and looking forward to some Minnesota sweetcorn!

From the Internet to the Television

2008-07-29T14:20:00.000-07:00

Thank you all for visiting my blog! For my returning visitors, good to have you back and for everyone who is new, Welcome!

I write this blog because I love to eat, and what is more, I love the stories behind my food. I'm passionate about flavor and I want to share that with as many people as possible.

This week, I was interviewed by NBC4, for a piece in the Health Section. Anchor Doreen Gentzler investigated confusing food labels at the grocery store and her cameras peeked into my kitchen for a college student's perspective on buying organic.

Please take a look! http://video.nbc4.com/player/?id=280684

I'd love to hear your comments, questions and suggestions about my blog. I want to write about what you want to know about!

Thank you again, and Keep Eating!

Ellie

Java Green for your Greenbacks

2008-07-29T14:18:00.000-07:00

If you want your milk from a nut and your meal completely raw, be ready to shell out some serious change. But you'll get a product that is natural as can be. Eating the food at Java Green is like putting pure energy and health straight into your mouth. Java Green Eco Cafe, the vegetarian, organic, and fair trade focused restaurant in Washington DC’s “Golden Triangle” business district is a haven for vegans and vegetarians but has tasty treats for everyone. Except perhaps your wallet. So, before you settle down for a Raw Vanilla Latte at $8 and a $9 dollar Bi-Bim Bob Salad, you better know what you're getting.

First, what is so special about this place? Well initially, it lets you be pretentious about environmental issues by contributing 2% of your final bill to green-friendly charities. But on a less sarcastically scathing note, this little café is focused on the right things: your health, the community’s health and the planet’s health. Not to mention, I've met the owner, and he is just as sincere and good natured as one could possibly hope. He really wants you to be healthy.

Second, if you’re going to dine, understand what you’re eating. What the heck is raw bread? The raw diet consists of totally unprocessed uncooked foods, so a raw bread is sprouted grains densely compacted together. "Bird Food!" DJ, the owner told me. The same concept applies for the frappes on the menu, a regular frappe is made with soymilk which is processed (cooked) and a raw frappe is made with nut milk. DJ explained this concept to me: the nuts (usually almonds) are soaked then ground and strained. Some sweet agave nectar and spices are added to give the protein filled liquid a kick. You can actually get this in the store if you really fall in love with it. It is similar to soy milk but rounder feeling in the mouth.

Lastly, lets get to my meal. I've made friends with one of the chefs, Joe, and he put together a sampling of four raw salads: kimchee, Kale, Cucumber Radish, and Seaweed. I loved the kale, the sweetness of the marinade did not mask the crucifer’s pungent flavor, but rather heightened its intensity. White sesame seeds were a nice earthy accent. The radish salad capitalized on the daikon’s mild flavor. Please don’t bother with the kimchee here. Decent, but not breath taking. And the seaweed, well, its an aquired taste and texture.

Somehow, after I'd filled up on veggies, I managed to eat a cookie the size of my face. Vegan of course. Without the benefit of butter, the cookie was crumbly, but the vegan chocolate was deliciously rich and creamy.

So, Java Green….worth it? Yes! Stop in to try something unusual and appreciate if for what it is (not to mention the enormous health benefits of a vegetarian lifestyle). And it really is good all around, fresh fresh fresh and burgeoning with flavor. But don’t make a habit out of it, it really is wicked expensive.

Java Green Eco Cafe
1020 19th Street N.W.,
Washington, DC
(202) 775-8899

Cooking tips I learned, or relearned this weekend.

2008-07-28T08:07:00.000-07:00

I decided to do a little baking and settled on Irish Soda bread: quick, easy and toastable. Yet leaving my GW digs in two weeks, I didn’t want to stock up on ingredients. Hampered by circumstance and forced to make due, here is what I learned.

Baking powder can be substituted for baking soda; it takes about three times as much baking powder as baking soda to get the same rising effect.

Buttermilk isn’t a common item at college supermarkets….obviously. So I made my own: 1 tbsp lemon juice or white vinegar into one cup milk and let stand for ten minutes. It isn’t as thick, but gets the job done.

That’s all; sweet and to the point, just like the Soda Bread.

(Info from Cooks Illustrated. If you don't have a subscription, I highly recommend it. Science, Cooking, Eating. What better?)

Richard in the House!!!

2008-07-25T06:36:00.000-07:00

Today I must take a moment to digress from food in favor of fitness. Yesterday, I met a guru. He’s loud, he’s most definitely proud, and I’ll be damned if you don’t feel great about yourself after 5 minutes in a room with him.

Ladies and Gentlemen may I present Richard Simmons, with guest appearances by the United States Congress! Today, Simmons testified in front of the House Committee on Education and Labor to champion his life long cause: the battle against obesity and low self esteem.

Immediately after the hearing, Simmons traded the brown pinstripe suit for a red bedazzled tank top and led a “fitness rally” on the steps of the Cannon building. Lawyers, congresspeople and tourists alike raised hands in the air and shook their groove thing to “Yankee Doodle Dandy” and “Dancing in the Streets.”

And then, dear readers, He kissed me. I may never wash my left temple again! (Tee hee, just joking!)

Let me leave you with a quote from Mr. Simmon’s testimony:

“When you’re feeling great about yourself, when you have self esteem and self respect, there isn’t anything you can’t do!”

Food of the Week: Lentils

2008-07-17T08:43:00.000-07:00

On Sunday nights, I like to get in the kitchen and play around a bit. When I do it right, Ill have dinner and a perfect lunch for work. This weekend I bought a bag of green lentils. They looked like small mossy pebbles newly unearthed from the muddy earth.

Basing a weeks worth of meals around the lentil is kind to your pocket book and gift to your body (and it prevents that ill-conceived sandwich of left over hoisin bok choy and hickory turkey made in a rush at 7 am.)

Lentils are one of the oldest cultivated foods; archeologists have found lentil seeds in the Middle East dating back 8000 years. A member of the bean family, lentils are chock full of protein and fiber, about 17 grams of each per cup. The lentil is a complex carbohydrate which provides long lasting energy. Complex carbs are simple carbs chemically bonded together. Our body gets energy when those bonds are broken; because this process is slow, each lentil lunch fills me up and keeps me powered long into the afternoon. Eating lentils is also a great way to show your heart some love. High levels of magnesium and folate found in the legume are essential for good cardiovascular health.

The great beauty of the lentil is its versatility. Personally, I simply emptied the bag in to a pot, covered them with an inch of water (this depends on the type of lentil you choose) added a bouillon cube and let heat do the rest. Then, I doctored them up with red onion, feta and a light vinaigrette, but you can do so many other things too! Check out these easy options.

Salmon with Lentils and Mustard Herb Butter -- Classic French dish, and oh so flavorful
Lentil Salad with Tomato and Dill-- A wonderful excuse to go to the farmer's market midweek!

Curried Lentil and Spinach Soup -- Cold in that air conditioning? Try an easy soup!

Food of the Week: Celery

2008-07-08T15:18:00.000-07:00

“Ellie, can you overdose on celery?” The voice on the other end of the phone line asked. “I was reading about hedge funds all afternoon and I realized I’d eaten almost 10 stalks!” Never fear my dear friend; there is more to celery than “ants on the log.”

The stalky veggie first hit the history books as a medicine. The ancient Romans thought it could cure constipation and hangovers. Just to the east, the Egyptians used the shaft to treat masculine deficiencies and the subterranean tuber (known as celeriac or celery root) for feminine disorders. Perhaps King Tut beat Dr. Freud to the pychosexual punch…

Now, nutritional science has shown that our ancestors weren’t wrong to use celery for its medicinal purposes. With nearly 45% of your daily Vitamin K and 15% Vitamin C, this veggie enhances your immune system, eases internal inflammation and even defends against bad cholesterol. Celery is filled with special compounds called pthalides which relax muscles around individual arteries allowing the blood to flow unrestricted thereby lowering blood pressure.

There are many great ways to include celery in your diet. Not discounting peanut butter and raisins, I think we dig up some more creative ideas. Celery and tomato is a natural marriage, think V8 Juice with a celery stirring stick (Vodka’s not a bad addition to this one). Try celery leaves in a salad or add some slices to a tuna sandwich. Don’t forget that celery yield great flavor to any dish so consider tossing in a few pieces in olive oil along with some onion for a soup, stir fry or pasta.

If you really want to get adventurous, try some of these recipes!

Celery Apple Gazpacho

Celery, Avocado and Bell Pepper Salad with Black Olives

Pineapple Celery Punch

Ceiba: A Review

2008-07-06T20:57:00.000-07:00

July 28th, 2008: Mother and Daughter Do Dinner Downtown
The experienced diner knows that going to a restaurant is a gamble; will the chef live up to the expectation? Will each dish be as good as the last? Will you want that next bite? An enthusiastic eater on the other hand, sips her Spanish wine and munches on her freshly baked flat bread with seasoned pumpkin seed spread ready to enjoy the meal. I am both, food lover and opinionated eater. But I always give credit where credit is due, and last week chef owner Jeff Tunks blew my socks off at his Latin American Restaurant Ceiba. From start to finish the meal was lovely. Accompanied by my stylish and adventuresome mother, we tasted the heat and passion of Latin America through five self-designed courses.

We opened our meal with a sampling of ceviches each its own unique dish. I favored the Clasico, fresh lime juice, red onion, cilantro and picante pepper—crisp, fresh and pure. The lightness of this course lifted my palate, preparing it for what came next, arguably one of the best dishes I have eaten in the last year.

Tunks' chili relleno, is a masterpiece. The chef stuffs a large poblano pepper with three kinds of cheese and confit rabbit meat, then sets the lightly fried package atop “blistered tomatillo salsa and grilled corn-black bean relish.” Not one flavor is out of place; the dish sings in perfect harmony. The Conchinita Pibil Yucatan Style ran a close second to the relleno. It boasted incredibly succulent pork, sweet pan-fried plantain and a thick corn pupusa to soak up the juice. A red onion slaw played a cooling staccato to the dish’s warm Latin rhythm.

After salivating over the final drop of my relleno, and before I’d tasted the soft pork, the grilled octopus course was a disappointment. Smothered by a black olive aioli, the normally flavorful sea creature lost its essence and became mealy. The dessert too, didn’t live up to its potential— the smoked apricots should have permeated the eggy flan, but they were sadly cast to the side letting the rather run of the mill custard try to lead the dish. These two dishes however, could hardly detract from the evening.

Ceiba will go down in my books, and the chili relleno may even garner a place on my personal “best dishes ever” list. I’d love to make a return trip: the decor is inviting, the service is top notch and the food bursts with flavor. See if you can spot me some night, I’ll be sitting by the window munching on their homemade caramel corn as I wait for my check.

Click here to see the menu

Ceiba
701 14th Street, N.W.,
Washington DC 20005
(202) 393-3983

The Grill from Ipanema: Review

2008-07-01T08:07:00.001-07:00

June 28, 2008: Future Leaders of the World Unite to Dine

After a hot day wandering the city through the mall, markets and museums, the cold citrus-y caipirinha tasted divine. Around 8:00, I met my roommate and three of her friends at The Grill from Ipanema, a Brazilian restaurant in Adams Morgan. The caipianha is to Brazil as the mojito is to Mexico. Muddled with lime, sugar and ice, the drink gets its kick from cachaça, a distilled liquor made from local sugar cane. Making the cachaça is not unlike making wine; the best types are aged for many years in oak barrels. In the States, cheap versions are everywhere, so look for quality brands like Leblon, named for a neighborhood in Rio de Janeiro or Agua Luca.

From the beginning, it was a great place to start a night. The waiter and I conversed in a mix of Spanish, Portuguese and English as I ordered jacaré au pantal or alligator with mustard, and Frango ao alho or chicken with garlic rice, collard greens and feijão. The dishes arrived after warm bread rolls and political conversation had cultivated new friendships around the table. The alligator, lightly breaded did indeed taste like chicken, but over salted. I discovered that the Feijão was a combination of red beans, yucca flower, the egg, sausage, onion and parsley not unlike a southern gumbo.

The A Bacate Marajó was easily the best; the meat of half an avocado was scooped out and mixed with big shrimp, green chilies and tomatoes then replaced into the empty shell. The ingredients played off each other beautiful, the smooth weight of the avocado tempered by the shrimp and tomato and zinged up with the chili created a round mouth feel but it was light enough that I wanted that second, third and fourth bite. Yum!

The Grill from Impanema is the ideal place to start an evening. The atmosphere is warm, the people friendly and the drinks potent. The night isn’t about the food, which takes a back seat to the environment. Although the flavors on the menu are exotic to the American tongue, the kitchen is missing that extra something that would kick this restaurant to new gastronomic heights. While I think I’ll be trying new options next time I’m in the neighborhood, I will hold fond memories the alligator and of my waiter!
Comer feliz e goza a noite!

The Grill From Ipanema
1858 Columbia Road, N.W
Washington, DC 20009
202-986-0757

D.C. Markets Part 1

2008-06-28T19:18:00.000-07:00

If only all politicians ate great peaches think what we could accomplish….. Last week, I traversed the city in search of every farmers market I could find. I hit my stride on Saturday, my first weekend day in the city. I popped out of bed, threw on some walking shoes and headed toward Eastern Market near Capital Hill, well known for its local produce and artisan bizarre on weekends.

While coffee might be fuel of federal policy making, a good congressperson needs top notch edibles to start their day…may I suggest a sun ripened melon? In the out door stands of Eastern Market, on 7th street and Independence, I walked though piles of peaches, their perfume floating through the heat to my nose like steam rising from the tidal basin after a hard afternoon rain. I had to buy one. The North Carolina peach that juiced all over my chin (and down my shirt) might be the best I’ve ever had. Further along, I cupped a warm tomato in my hands, its skin unblemished and taught. Yep, I bought that too.

I sampled local apple cider, delicious lemon hummus, fire hot cilantro salsa and cucumbers sprinkled with rock salt. And that was just outside. Inside the building there is a great lunch and breakfast spot. Every weekend, the line weaves through the door as patrons wait for scrambled eggs from local hens, or fluffy pancakes with homegrown berries. If you’re in a lunch mood why not try the crab cakes and coleslaw or a big fat meat sandwich? Oh yum!

The seafood, meat and cheese counters are really something to praise. Dozens of inventive sausages, whole fish and aged Goudas line the glass cases. It’s a great place to stock up for the week’s protein.

If you visit, be sure to check out the open air stalls first, the samples abound and whether you planned on buying anything, you’re taste might just overcome your pocket book. My peach only cost me a quarter. Remember to bring cash, venders don’t take credit cards.

Raku Dupont Circle: Review

2008-06-22T19:07:00.000-07:00

June 18, 2008: Co-Workers Do Lunch!
Wednesday’s lunch bill was on CSPI, so I abandoned my hummus sandwich and adventured with two co-workers to Raku, a sushi and pan-Asian restaurant in DuPont Circle. They do it right: tapa-style dishes to share at really reasonable prices.

The food was delicious. I could have eaten five plates of the green salad appetizer and called it a day! Tender lettuces were adorned with thinly sliced carrot, red onion and big chunks of crunchy cucumber dressed lightly with miso and ginger. Refreshing on a hot day.

Then the octopus descended. Oh man, oh man! I happened to love this chewy little guy, but the Asian-style BBQ gave each piece a caramelized char—awesome depth of flavor and the zingy mango-thai pepper salsa perfectly cut the slight earthy sweetness of the BBQ.

The Tofu Skewers with Peanut sauce also deserve praise. The outside was grilled and savory, while the interior boasted the lightest, softest tofu. These five big skewers would appeal even to meat lovers. Lastly, the sushi: the Seoul Train Specialty role—Tuna and kimchee was quite creative, I liked the heat it brought into my mouth: the kimchee would spike my palate with a blast of fire and the unctuous tuna would quell the blaze; truly a sensual experience. The nigiri was decent, but there is better fish to be had elsewhere. I would venture back to this joint, I didn’t even dent the array of options, the five or six bento box options would be great for a work-day lunch.

Raku, Dupont Circle
1900 Q St. NW
Washington, DC 20008
Phone: 202.265.7258

Mie N Yu Restaurant and Bar: Review

2008-06-21T13:35:00.000-07:00

June 17, 2008: Two Friends Visit a Georgetown Hotspot
Opened in February of 2003, the food, drinks and decor at Mie N Yu attracts youthful power brokers in Prada Suits by the dozen even mid week. I felt like I was floating on a gypsy boat when I walked through the door to the restaurant area. There are two entrances, one for the carved wood bar and another for the veiled sit-down tables.

The decor is outstanding, willowy swaths of fabric shroud the lights and make romantic niches to sip wine and nibble edamame. At Mie N Yu, there is a district feeling that the diner is on a journey: a Moroccan bazaar merges with a stunning English style-bar, while carved dragons crawl across the ceiling into the rich Tibetan lounge. Even the bathrooms are unique. I will say that you could easily become over-aesthetic-ized and utterly exhausted before your food arrived in this place. Its definitely trendy, and you have to be ready for that see-and be seen feeling if you dare to enter the bar.

The menu is extensive, though I allowed my wallet to control the order (never wise) and ended up with a PuPu Platter of fried delicacies, not my favorite. The miniature lamb kebabs, however, were succulent and flavorful. The highlight was easily the Tempura Shrimp and Wasabi Bloody Mary: spiked with top shelf vodka and garnished with a pickled vegetable skewer it finished with a kick and left me wanting another bite. Head chef Tim Elliot is undoubtedly creative and talented. If I visit again, I’ll order the Banana Leaf Grilled Rock Fish with Pei Mussels. At $45, it’s under the heading “proteins to share”.

Overall impression of this joint was fun, hip and stylized. On one final note, the award winning wine list truly deserves its accolades. Oh, and PS: Great service- knowledgeable, attentive and upbeat despite crazy crowds!

Mie N Yu Restaurant and Bar
3125 M Street, NW
Washington DC
(202) 333-6122

EW! Bad bad Trans Fats!

2008-06-18T13:41:00.000-07:00

Before the summer progresses too far, a bit of background information about my work is warranted. Center for Science in the Public Interest are the guys who got the “Nutrition Facts” on the side of packaged foods, and a few years ago, they lobbied to add the trans-fat category to that list. In the early part of the summer, I’ll be focused on trans-fat and saturated fat content in popular restaurants.

CSPI is has successfully encouraged a few major cities, New York and Philadelphia to eliminate trans-fats from their restaurants. We are now pushing for state-wide bans in Massachusetts, New York and California which could occur this summer. This fat is really bad--raising our “bad” LDL cholesterol, clogging our arteries, and causing upwards of 50,000 fatal heart attacks in the US per year. Nasty.

(Don’t forget not all fat is bad! In fact, we need to have the good types, like Omega-3 and Omega-6 to keep our eyes, brains, hearts and veins in tip-top shape. Best to get your good fat from nuts/seeds (almond, flax), olive oil, fish (think salmon) and avocado.)

2008-06-16T18:46:00.000-07:00

Dear Readers:

I would like to begin with an apology. I am sorry for the long silence on my blog. Final exams, three days at home and a move to Washington DC are not excuses, though that is what has kept me busy. Much as happened since I last signed on—It seems tomatoes are under the microscope, food prices are skyrocketing and the local lettuces have arrived at the farmers market.

For the next nine weeks, I will be working for the Center for Science in the Public Interest in Washington DC, doing much of what I do here: digging into nutrition and our American culinary habits. I’ll also have my own kitchen and no money. This summer will be an adventure in healthful cooking on a budget and dining out when I want to splurge. What fun is a new city if you don’t get out and see it?

So I cordially invite you to check in frequently, I’ll be passing along information I learn on the job and keeping a (roughly) daily kitchen chronicle. And of course, I’ll divulge all my eating and dining adventures as I pack a picnic for an afternoon beneath the Washington Monument, slurp oysters after midnight in Adams Morgan and munch my way though Eastern Market behind Capital Hill on Saturday

Cheers!

Memorial Day on Lake Michigan

2008-05-26T22:29:00.000-07:00

Memorial Day is the best time to take a run down the lakeside parks along Lake Michigan, just south of the Northwestern Campus. This holiday invites celebration. While we honor the men and women we have lost in combat, we also honor America... and what is more American than a BBQ picnic?

Families from all walks of life were out today, enjoying the sun and the company of loved ones around dozens of smoking grills. Of course, my attention was captured by the diversity of the food laying on the picnic tables. The hot dogs, bratwurst and hamburger were ubiquitous, but I couldn't help but notice that each family did "picnic" a little differently. I saw salsa being made fresh, everyone from aging grandmothers to teenage cousins participating in the slicing and dicing of vegetables; I saw a Tupperware filled with homemade noodles and a bottles of Kimchi sitting on top. Everywhere people were grilling corn, some in the husk, some without, one family added lime and chili, and another some butter and salt. There were avocado halves with spoons for easy snacking and fresh-tamales warm in their little pouches. I saw Cheese-its and Oreos, stake fajitas and mushroom kebabs, bags of fresh light-as-air puff pastry and lunch from Panera.

Though it may not seem note worthy to many, I am moved by the great American-ness of this day. There is no such thing as an All-American BBQ. Today, I saw at least 20 different kinds of the most American lunches around, everything from tofu sausages to sauerkraut to soy sauce.

Happy Memorial Day

Date with the Farmer's Market

2008-05-18T19:05:00.000-07:00

On Saturday morning, Spring officially arrived in Evanston, IL. At 7:30, the Russian Banana potatoes and Jerusalem artichokes slept quietly in their wooden crates. Twenty minutes later, I arrived to wake the vegetables, rouse the home-grown honey and whisper to the fresh goat cheese.

Starting with fresh pressed apple cider from Dowagiac, Michigan, I tasted my way through about twenty different stands. Standing upright next to the gallon jugs of juice, purple asparagus begged me to take a bite. Flesh was tender and sweeter than its green cousin, perfect for raw summer snacking. Later that day the asparagus went perfectly with fresh cottage cheese and basil for a mid afternoon snack. For only four dollars, the bunch contained no less than 20 stalks!

Placing my loot in my designated market bag, I moved on to Henry's Farm, specializing in Asian and Heirloom herbs and veggies. This seemed a strange specialization for a midwesterner but Henry's years in Asia and his Japanese wife provided him with inspiration. After raising his own food for 17 years, Henry told me he "expects everyone would want to be farmer if they could." Walking between lemony sorrel, thin Mongolian chives and breakfast radishes, I agreed with him.

Thats the great part of any Farmers Market, its about the locals. The Wisconsin based farm is already raking in the fungi from the community. I spoke with Carmine from River Valley Kitchens, who espouses the virtues of being a Locavore (one who eats locally of course!) Members of the community go mushroom hunting in their own backyard then bring the bounty to River Valley to sell. Even in early May, the farm had shitakes, portabellas, oyster and the ever illusive morel mushroom.

I finished my Saturday morning wanderings with a piece of baked Scandinavian cheese called Burn-uusto. Its always eaten grilled like this and never melts because its been cooked and pressed so all the liquid is leeched out. The soft gooey gourmet-cheese-curd was the perfect way to end the morning.

Its quite sad I have no kitchen of own, because the mounds of sculpture-like potatoes and delicate spring onions (to name few) called my name in sadness as I left. Never fear dear veggies, I will be back in one week's time....And as for you Evanston and market goers around the country, its time to get cooking! It only gets better from here, Zucchini, Tomatoes and Lettuces still to come!!

This is a great recipe that showcases the ingredients available in May at the market! Asparagus with Morels and Tarragon

Evanston Farmer's Market: Saturdays, May 17th- November 1st, 7:30-1:00pm. At the intersection of University Place and Oak Avenue.

May 13th: Daggers and Diners and the birth of the Knife

2008-05-13T21:18:00.001-07:00

May 13th, 1637, France:
The guests around the large stone table are dressed in the most elegant manner, members of the Académie Française expound the virtues of French speech and a few musketeers plan their next adventure in lawless debauchery. As the meat course arrives, a elegant man dressed in scarlet robes, stands, pounds upon the table and shouts "I've had enough!" Legs of turkey halt in their path toward open mouths; wine goblets drip red circles onto the ground. "I demand we show some manners!"

On this date so many years ago, a famed French clergy and nobleman named Cardinal Richelieu, introduced the Knife into our dining patterns. I imagine it must have gone something like the scene described above. Before the adoption of the knife, people used large hunting daggers to stab their food which they then shuttled to their mouths with a spoon. How uncivilized. The Cardinal thought so too. One day, tired of all the rudeness, Richelieu ordered his diners to grind down the edges of their daggers to make them suitable for table-side dwelling

Soon knives were all the rage in France. They were popping up everywhere, and once Louis XIV declared it "universal," the utensil found its place in the culinary "hall of fame".

So get out there and rejoice in your knife today. Slice a pear, fillet a fish, or mince some garlic. Whatever you do, remember to mind your manners!

History of the Margarita.....

2008-05-09T20:56:00.000-07:00

I received a question about the legitimacy of the Mexican Margarita. Did this cool and refreshing drink really come from Mexico? Well the subject is contentious. The best tale I came across involves a showgirl named Marjorie Rita De La Rosa with an allergic reaction to all hard alcohol, except of course, tequila. The story goes that bartender Carlos "Danny" Herrera started mixing concoctions to please his beautiful patron at his bar, Rancho La Gloria outside Tijuana. His version of the drink involved three parts white tequila, two parts Cointreau and one part fresh lemon juice plus a little shaved ice.

This is but one theory. Others involve Dallas Socialites, wedding presents, or homages to Rita Hayworth.

I intend to venture to the library, for some true scholarly research and revisit this issue soon. There must be an one true answer, or perhaps the summer specialty will be shrouded in mystery forever.

Cinco de Mayo: Can I have another Corona please?

2008-05-04T22:36:00.000-07:00

Pass the Pico de Gallo and cheers to the Mexican Army!

Most Americans believe May 5th is Mexican Independence Day, but it actually commemorates Mexico's improbably victory at the Battle of Puebla. In 1861, France invaded Mexico under the Napoleon's command, and with guns ablaze, demanded outstanding debts of the previous government be paid. Led by Ignacio Zaragoza Seguín, 2,000 Mexican soldiers, surprised and bested 6,500 French infantrymen in the south central region of Puebla, Mexico. Each year, the courage and fortitude of the Mexican soldiers puts a little "cha cha" of celebration in our step.

In Mexico, Cinco de Mayo is only a regional celebration for Puebla, it has a much stronger following in the US than in Mexico. Similar to St. Patrick's Day for the Irish or the Chinese New Year, we use May 5th as a day to celebrate the entirety of Mexican culture. But if you happened to be traveling about 90 minutes south of Mexico City this week, here are some foodstuffs you might encounter.

Mole Poblano is the regional specialty of Puebla. The dish combines a seductive combination of chilies, spices, nuts and chocolate (plus almost 20 more ingredients) with fork tender turkey meat.

Chiles en Nogada is traditionally eaten around Independence day, September 16, when walnuts are in season. Large, green colored chilies, are stuffed with ground meats and dried fruits then on top, a rich walnut sauce studded with jewel like pomegranate seeds.

Black Sapote, is a regional fruit in the persimmon family. Its dark, sweet flesh earned in the nickname "chocolate pudding."

If you're thinking something more low key for this Monday's holiday, try some of theses quick and easy recipes straight from Puebla.
Jicama-Melon Salad
Soft Fried Tortillas with Tomatillo Salsa and Chicken

Whew! All that cooking, forget the Corona, I'll take a Margarita!

Food of the Week: Onions

2008-04-25T21:13:00.000-07:00

With Tears of Joy, We Celebrate the Onion!

350 semi trucks full of this bulbous vegetables are consumed everyday in the United States. 18.3 pounds per person, per year….It seems that everyone is eating their onions! This veggie is everywhere, in our sauté pans, on the grill and even in our tears. This guy is action packed: versatile, healthful and historic!

The onion, a member of the Lily family, (which also includes leeks, chives and garlic) gets its name from the Greek word unio which means “only" or "single” because the plant can only produce one onion at a time. Click here to find out how the bulb is created, this is really cool! There are two classes of onions, spring onions that grow in warm climates and have a sweet taste. Think Vidalia or Walla Walla. The other variety is called "storage" onions, which include yellow, white and red onions. Their strong, pungent flavor comes from their long hibernation in a dry climate post-harvest.

Onions are native to ancient Asia and the Middle East and first popped their heads into the scene five thousand years ago. The Pharaohs used to pay their workers in onions and carry the spiritual veggie into their tombs for an afterlife snack.

Onions are really healthy, but this is the coolest bit: onions actually reduce internal swelling, alleviate allergy pressure, de-congest the chest and minimize asthmatic inflammation. Onions also help eliminate bad bacteria from the body. Mom was right about soup when you have a cold, but now that you’re older, think for yourself! Opt for French Onion!

But the real question remains….Why do onions make us cry? This phenomenon is due to the sulfuric acid in onions. To reduce your weeping, cut the root end last because that’s were the acid is most concentrated.

Moral….
Eat ‘em!! Here are some easy ideas…..
cottage cheese + dried cranberries+ red onions=sweet and tangy salad bar snack
rice, quinoa or couscous + green onions + pine nuts = a party-worthy side dish

Want to get more creative? Try this: Grilled Red Onions with Balsamic and Rosemary

Bagel Recipe from Cooks Illustrated

2008-04-15T08:39:00.000-07:00

This is a great recipe for first time bagel makers. Cooks Illustrated does a beautiful job explaining!

Because bagel dough is much drier and stiffer than bread dough, it takes longer for the ingredients to cohere during mixing. For this same reason, we recommend that you neither double the recipe nor try to knead the dough by hand. Most good natural foods stores carry barley malt syrup. High-gluten flour might be more difficult to find. You can order both the syrup and the flour from the King Arthur Flour Baker's Catalogue.

INGREDIENTS
4 cups high-gluten flour
2 teaspoons table salt
1 tablespoon barley malt syrup or powder
1.5 teaspoons dry active yeast
1.25 cups water (lukewarm, 80 degrees)
3 tablespoons cornmeal , for dusting baking sheet
1/2 cup topping ingredients (optional), see step 7 for suggestions

Here we go! Let's Get Bagel-ing!

Mix flour, salt, and malt in bowl of standing mixer fitted with dough hook. Add yeast and water; mix at lowest speed until dough looks scrappy, like shreds just beginning to come together, about 4 minutes. Increase to speed 2; continue mixing until dough is cohesive, smooth, and stiff, 8 to 10 minutes.
Turn dough on to work surface; divide into eight portions, about 4 ounces each. Roll pieces into smooth balls and cover with towel or plastic wrap to rest for 5 minutes, (see picture 1, below)
Form dough balls into dough rings (pictures 2 through 4), place on cornmeal-dusted baking sheet, cover tightly with plastic wrap, and refrigerate overnight (12 to 18 hours).
About 20 minutes before baking, remove dough rings from refrigerator. Adjust oven rack to center position and heat oven to 450 degrees. Fill large soup kettle with 3-inch depth of water; bring to rapid boil. To test the proofing of the dough rings, fill large bowl with cool water. Drop dough ring into bowl; it should float immediately to surface (if not, retest every 5 minutes).
Working four at a time, drop dough rings into boiling water, stirring and submerging loops with Chinese skimmer or slotted spoon (picture 5), until very slightly puffed, 30 to 35 seconds. Remove rings from water; transfer to wire rack, bottom side down, to drain.
Transfer boiled rings, rough side down, to parchment paper--lined baking sheet or baking stone. Bake until deep golden brown and crisp, about 14 minutes. Use tongs to transfer to wire rack to cool. Serve warm or at room temperature.
To Top: Topping ingredients stick to the bagels best when applied to the dough rings just as they come out of the boiling water, while still wet and sticky from boiling, (picture 6).

Steps with Helpful Visual Hints!!
Divide the dough into eight even-sized pieces. Roll each piece into a smooth ball and cover the balls with a towel or a piece of plastic wrap for 5 minutes to rest them.

Form each dough ball into a rope 11 inches long by rolling it under your outstretched palms. Do not taper the ends of the rope.

Overlap the ends of the rope about 1 1/2 inches and pinch the entire overlapped area firmly together. If the ends of the rope do not want to stick together, you can dampen them slightly.

Place the loop of dough around the base of your fingers and, with the overlap under your palm, roll the rope several times, applying firm pressure to seal the seem. The bagel should be roughly the same thickness all the way around.

While boiling the bagels, press them down with the back of a slotted spoon or Chinese skimmer to keep them submerged.

To top the bagels, dunk them into a small bowl of desired topping.

Great Job Everyone! So Yummy!

If I Look Different, It's Because I've Turned into a Bagel

2008-04-14T21:54:00.000-07:00

This time of year, with Lacrosse season and never ending brunches, my consumption of these delicious doughy devils rises through the roof! Please pass the cream cheese!

The bagel is an Eastern European creation crafted to honor the Polish King John III Sobieski in 1683 when he defended Vienna from a Turkish invasion. The yeasty dough was shaped into a circle to resemble a stirrup, symbolizing the hero king's favorite pass time. The bagel spread thoughout the jewish community and migrated west to the United States in the early 20th century. The Bagel Bakers Local 338 controlled the recipe and dominated the industry with teamsters-like influence. "My father ran a bakery in Brooklyn, but he never made a bagel because he couldn't get into the union, and they would have broken his legs if he made bagels without being in the union," said Michael Yoss, who owns Royal Bagel in Atlanta.*

Today, we've developed a taste for a soft squish that comes from using steam before baking the bagel instead of the traditional boiling method. Bagels used to have a thick crust and meaty inside, and the old-worlders lament the transformation of a long-time love into nothing more than dinner rolls.

Making bagels is a great way to spend an afternoon. When I rolled out and shaped my first test-bagel, I have to say the result was less than beautiful, but it tasted great!

Here is a recipe from Cooks Illustrated. I trust them implicitly.

*Molly O'Neill, "Bagels Are Now Fast Food, and Purists Do a Slow Boil," New York Times, April 25, 1993.

Costa Rica Part 4: Jugo para su salud!

2008-04-01T20:21:00.000-07:00

Sitting on the balcony, wrapped in the warm summer air the jugos tasted great, but little did I know how great they are were for my body. I did a little digging and found some very cool history, great benefits for your tummy and a easy way to stay cool in the heat of the summer.

Historians and linguists have traced the chan plant to pre-Columbian times using just one word--Chianzotzolatole. The terms comes from the Nahuatl culture, a collection of the ancient peoples from Central and South America. I'm no Nahua expert, but the root of the word chia is the chan plant, and as a whole, Chianzotzolatole means Chan Juice! The Nahua used this clear, sweet drink to catch as a sweet respite from the summer sun. Today, the drink is a home remedy for upset tummies, inflammation, and high fever. The seeds themselves can be taken as a dietary supplement for potassium, calcium, vitamin B's, zinc and antioxidants. Both Chan and Linaza provide a easy way to get your daily does of fiber! Additionally, Linaza offers protection to the lining of our intestines! Maybe a little gross to think about, but definately really cool.

Costa Rica Part 3: A Food Moment

2008-03-30T13:49:00.000-07:00

Although I am jumping ahead chronologically, I must record my last meal in Costa Rica because I promised two wonderful waiters that I would. I had one of those great “food moments”, when a meal becomes a means of communication across all barriers—language, cultural, gender and age.

On Friday evening, my family and I sat on the open-air balcony at Paso Real in Liberia (it was so good the first time, I had to go back!) In the plaza central a local karate club was holding a meet and proud parents filmed every move from the church steps, like spectators on the bleachers.

For a final taste of the tropics, I ordered jugo de cas again and everyone loved it. My next selection was jugo de guanabana. Over the past week, I had begun to think guanabana was another name for “ugly fruit,” a green spiky thing with pure white insides that I adored as a child visiting Jamaica. One sip, and the creamy juice transported me instantly! (In other regions around the equator, this fruit is also called sour sop).

Before I’d even looked at the main courses, I noticed a juice I did not recognize, called chan. The two headwaiters happily fielded my mountain of questions and darted to the kitchen to bring us a taste. The juice was a clear with small black somethings at the bottom of the sifter shaped glass. Jugo de Chan, the waiter told me, does not come from a fruit, but rather its seeds. The hard semillas de chan (seeds) also called chía, blossom into tapioca-like jellies in cold water. It is like a Central American version of Asia's Bubble Tea. In the sweetened water, the seeds exuded a slightly minty taste producing a drink that was almost medicinal. The waiter confirmed my suspicion: chan is often used to quell an upset stomach or reduce a raging fever!

Those lovely waiters didn’t stop there; instead they fed my curiosity, producing the little black seeds and a cup of water so we could see the process in action. While we watched the seeds grow, another glass appeared on the table. The lightly golden liquid clung to my straw like maple syrup. “Es linaza,” one waiter said, “disuelto en el agua con miel.” I didn’t understand until he produced the small sesame shaped seeds that gave the drink its warm, earthy flavor-- Flaxseeds! In the States this seed is added to energy smoothies or baked into whole-grain bread but in Costa Rica it is ground and dissolved into this honey flavored drink. Like chan, bebida de linaza is also used for digestive health. What intriguing and refreshing appetizers!

The night was flawless, I told the two waiters about this blog and they asked for the address. They brought us little baggies to take the semillas de chan y linaza home and soon our meals of freshly caught seafood arrived—a whole pargo frito (fried snapper), camarones a la plancha (grilled shrimp), filet de dorado (fillet of mahi mahi) and meat ravioli for my 14 year old brother.

It was the prefect send off. Nothing could have better encapsulated the generosity and kindness that I encountered during my short stay in Guanacaste, Costa Rica.

Gracias Costa Rica, mi viaje fue maravillosa, voy a regresar rápidamente! Amigos, gracias , y que les guste este blog!

Costa Rica Part 2

2008-03-24T21:18:00.000-07:00

Yesterday morning began with surfing....awake at 7:00am for the perfect swells at 8:15. That ocean gets you going, no coffee needed!

Post Cowa-bunga, I had an energizing and heart healthy snack. The Avocado-Banana Spirulina smoothie was an unusual combination, but the taste was amazing. The avocado's earthy richness rounded the flavor of freshly picked banana, its flesh still warm from the tropical sun.

Beneath its beautiful color and unique taste, this drink is dedicated to keeping surfers happy and healthy all over Costa Rica. Avocados have a mono unsaturated fat called Oleic Acid which helps lower cholesterol and protect against breast cancer. Both avocado and bananas have two great surfer nutrients: fiber to keep you slim and trim (prime wave-catching shape) and potassium to stabilize your blood sugar for long lasting energy. The last ingredient, Spirulina, is a ancient algae full of protein (60-77% by weight), iron and vitamin b among many, many other nutrients. Check this out in the supplement section of a grocery or health food store. It is quite the nutritional workhorse.

After another day in the waves, getting beat about by mother nature, I've worked up quite an appetite. I wonder whats for dinner?

Viva Costa Rica! My Edible Adventure Part 1

2008-03-23T10:25:00.000-07:00

I'm currently seated in the open air lobby of a small Best Western in Liberia, Costa Rica awaiting a 2'oclock 20 minute plane ride to Nosara, a beach front city in the north western region known as Guanacaste. I can smell the rice and beans cooking in the back for lunch as I remember my meal from last night.

After a long day of travel, I headed to Restaurante Paso Real, and ordered jugo de Cas. The cas is a round fruit with a knobbly, brilliantly green exterior fruit that protects its sweetly acidic flesh. The juice was thick: my drink had clearly been squeezed just moments before and mixed with crushed ice. The texture was like icy protein shake but the refreshing taste of lemon, cucumber, lime and orange cleansed my palate and cooled my entire being.

Sipping my drink on the open air patio, I watched the youthful night crowd enjoy their Saturday evening in the tiny town's plaza central. After my meal of ceviche mixta de camarones y pescado (shrimp and fish marinated in lime juice, olive oil and chilies) and after I'd finished the last sip of jugo, my day of plane rides and airport lines had evaporated into foggy memory. I was in Costa Rica, there was no snow and the air smelled of cooking bananas. What more could I ask for!?

A Rose by Any Other Name....

2008-03-18T23:12:00.000-07:00

When I was young, perhaps twelve years old, my mother looked at me across the dinner table, full of empty plates, and the remains of a chocolate cake "Ellie" she said, "Would you rather be hungry or full?"

I paused, considering each of the physical states- "Oh, I'd rather be eating...."

Nothing could be more apt then, to name my little project one of the greatest joys of my life. Life would be nothing without a little flavor.

Food of the Week: Grapefruit

2008-03-14T22:54:00.000-07:00

It’s grapefruit season in the northern lands!

Everyday, you might enjoy the fruit’s tangy-sweet flavor doing a tap dance on your tongue, but did you know just how kind you are being to your body?

Everyone knows citrus fruits are great sources of Vitamin C, the handy little friend that lessens our cold symptoms and boosts our immune systems, but grapefruits are great for other reasons too:

The pamplemousse (as it is known in France) is a excellent detoxifier. Compounds in the fruit called limonides enhance the our liver ability to make toxins water soluble and therefore easier to clear out. The fruit's ruby juice is not only dense in antioxidant count, its pulp contains compounds called glucarates that may specifically target breast cancer. Finally, the naringenin in grapefruit helps repair damaged or mutilated DNA, making this citrus a great long-term addition to your breakfast routine.

But you can eat grapefruit anytime, not just in the morning! Toss some slices on to a salad with red onions, feta and chicken for a great lunch; make a fruity salsa with mango, jalapeño and cilantro; or take grapefruit juice, lime juice, olive oil, a bit of chopped onion, hot pepper and toss with small pieces of a white fish (like sea bass) to make your own ceviche!

But wait, why is sectionized fruit with the thick peel called a grapefruit? Grapefruit earned its name in 1814 in Jamaica for its grape-like clusters on tree branches! Cool!

Check out these great recipes.....
roast pork loin with grapefruit
ginger and pink grapefruit cheesecake
grilled sea bass, mango, grapefruit and avocado salad

A Good Nutrient : Iron

2008-03-12T14:24:00.000-07:00

Feeling tired? Drained? Can't focus?
The winter grayness is starting to sap my energy.

Maybe I need a solid dose of Iron!

Iron is the core of the hemoglobin molecule, the little guy who carries oxygen in the body. If our iron stores are low, our muscles don't get enough oxygen and we feel fatigued. A lack of iron could be causing your headaches, your dizziness or even your apathetic attitude. Sound familiar? It does to me.....

In the morning, I reach for my coffee but I'm starting to think twice. My mocha won't help boost natural energy levels, in fact the caffeine and tannins found in tea and coffee drinks inhibit the body's iron uptake, totally counter productive to its energy-focused goal. The same concept holds true for soda, so be warned you diet coke fiends!

How much iron do we need? Women 19-30 year old should get about 18 mg per day. And a male of the same age, about 10-12 mg.

Interestingly enough, if you are taking oral contraceptives, you may need less iron because the drug changes the iron status within your body.

For a good measurement, a cup of cooked spinach delivers 36% of your daily value of iron and a serving of shrimp yields 20%.

Now we know why Popeye had so much E N E R G Y !!

A Grocery Discovery: Siggi's Yogurt

2008-03-03T13:22:00.000-08:00

As a child, my mother thought yogurt was the most romantic treat in creation. Apparently, this image stems from a 1950 commercial depicting a young girl frolicking in the Swiss Alps with a herd of cows and spooning up whole milk yogurt in the sun. Dannon simply doesn't evoke this kind of elation.

But, this weekend I introduced her to a new gem I discovered :
Siggi's Icelandic Style Skyr Yogurt.

Scooping the dense, perfectly white yogurt into her mouth, I believe her exact words were "I feel so romantic!" Go figure.

Siggi's its homemade and extra thick, despite being totally non-fat. The texture is reminiscent of a high-quality ice cream-- smooth and rich. To make his Icelandic yogurt, Siggi takes fresh cows milk, skims the fat to make butter, and strains the milk of excess water. This process requires three times more milk than a regular cup of yogurt and produces a serving that is packed with 16 grams of protein vs. a typical 5-8 grams.
Siggi's yogurt is sweetened with Agave syrup, a low-gylcemic sweetener that comes from core of the Mexican plant by the same name. Siggi would never use anything artificial, "I shudder at the mere thought" he says.

Looking at his website, I can't help picture Siggi watching over every single batch of this precious yogurt. He started making this treat when he grew heart sick for his homeland. "[In Iceland] skyr is as traditional as apple pie in the United States."

I suggest trying the Pomegranate Passion Fruit flavor. I've never tasted anything so evocative of those fruits without actually biting into one!

Want to try making your own yogurt? Check this out!

Worth Your Weight in Salt

2008-02-27T23:59:00.000-08:00

I recently got a question about Sea Salt. Why, for goodness sakes, are some little packages worth $20 dollars? Why is table salt so cheap? How come they can taste so radically different? Cooks Illustrated, the reputable magazine known for testing and retesting their recipes, took a look at salts to discover which was the best, and whether you should really take out a second mortgage to season your stake.

First of all, where does salt come from? That depends on the type. To get normal table salt which might run you 36 cents a pound, water is pumped through underground mines to create a brine. The liquid is brought to the surface and rapidly evaporated to eliminate impurities. Big flaky sea salt, on the other hand, is gathered from large pans of ocean water slowly left to evaporate. When the large salt crystals fall out, they are raked up, and marked up! $36 a pound! Kosher salt also harvested from the sea and manufactured under rabbinical supervision for curing meats.

The size of the crystals depends on how the salt is processed, table salt is obtained rapidly and yield small grains, while the slower process of sea salt allows big flakes to fall out naturally.

In a general taste test, the sea salt did better than table or kosher. According to Professor Gary Beauchamp a ranking authority on the science of taste and smell at Monell Chemical Senses Center, larger flat crystals create a more pleasing taste sensation than small round particles. However, the actual flavor variation in salt actually comes from the mineral content, rather than extraction method. At its base form, all NaCl tastes identical.

Moral of the Story: If you're looking for something truly spectacular for a lovely side of meat, try Fleur de Sel de Camargue or Celtic Light Grey Sea Salt. If you need to add a pinch of flavor to a sauce or for making pasta water, reach for table or Kosher salt and if you're baking, lean towards a smaller grained salt to ensure good distribution.

This only scratches the surface of salt information. If you want to know more, check this website:
http://www.slate.com/id/2117243/

Women's Health Part 2 and Food of the Week: Oatmeal

2008-02-24T23:30:00.000-08:00

It’s cold.
It’s windy.
It might just snow...
The only thing that gets me out of bed is the thought of my breakfast awaiting me in the kitchen....

Oatmeal is a great way to wake up on a chilly winter morning. The soluble fiber in oats keeps energy levels high and hunger pangs at bay by moderating blood sugar. This is true of all soluble fiber, but oats have something special….

A specific fiber called beta-glucan can significantly lower bad (LDL) cholesterol, three grams a day can knock off up to 23%! A recent study by Archive Internal Medicine found that eating a big bowl of steamy oatmeal every morning lowered the risk of heart failure in men by almost 30%. Although we don’t all fit the 50-year old –male-smoker model, the lesson applies to everyone.

Attention College Women: Fiber from Whole Grains is especially important in the fight against breast cancer. Pre-menopausal women who ate 30 or more grams of this type of fiber a day reduced their risk for the disease by more than fifty percent!

Finally, oats kick-start your immune system, making them attack bacterial infections much more quickly.

Break out the Quaker this weekend, because an entire bowl has less than 150 calories, tons of iron, fiber, and a smattering of other nutrients. Toss some almonds on top for added protein, iron and skin saving omega-3 oils. Try some cranberries for color and vitamin c and antioxidants or sliced bananas to strengthen eyesight and build strong bones.....the possibilities are endless!

Here are few different ideas to get oats into your diet throughout the day….
Oatmeal Cookies
Chicken with Whole Oat Stuffing
Saturday Night Turkey Burgers
Blue Berry Crisp with Oatmeal and Almond Topping

Women's Health Part 1 con't: Beans

2008-02-21T23:20:00.001-08:00

As promised many days ago, I want to return quickly to the subject of BEANS! With over 18,000 varieties, beans play a prominent role in many cultures around the world. They are delicious, nutritious and kind to the pocket book.

However, in 16th an 17th century Europe, beans developed a stinky stigma of indigestibility. I don't doubt this sentiment originated when the first bean eater got a little gassy.

In some cultures, beans are thought of as peasant food, because when hard times hit financially, only the richest could afford to buy meat. This left the poor and populous to capitalize on other types of proteins. In cultures where beans are eaten for different reasons however, like vegetarian diets in India, this type of legume stratification does not exist.

Beans also carry meaning in almost every religion. For example....

In the Christian Culture, beans become the primary protein during lent. In the Roman Catholic Church it is traditional abstain from meat from hoofed animals (this means pork, beef, lamb, venison....yes, including a hamburger...)

In the Jewish tradition a dish called the atafina (originally composed of chickpeas) is popped into the oven on the evening proceeding the sabbath so the family can eat lunch and dinner without turning on the oven. In the fifteenth century, Catholic Inquisitioners looked for people eating this dish to hunt out those nominally converted to Christianity.

On New Years Day, cultures around the world eat different beans for good luck. The French make White Bean Cassoulet as a traditional supper; Brazilians like their lucky lentils and in the southern US we eat black eyed peas to represent little coins for a prosperous year ahead.

Want more information? Pick up Ken Albala's new book, Beans: A History at your local bookstore.

A quick chocolate recomendation...

2008-02-20T09:29:00.000-08:00

Following up on tasting chocolate, I want to make a recommendation. If you haven't been introduced to Vosges Chocolate- you are missing out. For beginners, try the Barcelona Bar with hickory almonds, sea salt in creamy milk chocolate. When you're ready, try the d'Oliva Bar with dried, briny olives and white chocolate or the Absinthe truffle with Chinese star anise and fennel. There are hundreds of shockingly wonderful combos to choose!

Thank You!

2008-02-18T17:00:00.000-08:00

Dear Readers,

This afternoon, my friend spotted an article in North by Northwestern, the university's online newspaper about student blogs. "Cheers" was selected as one of the top blogs on campus. I would like to thank the publication and Vi-An Nguyen for the article, but more importantly, you wonderful readers. I'm thrilled that you love to read, learn and eat!

Thanks for checking in and remember, don't be a stranger; if you have a question about food, health or edible history, send me a comment, I'd love to dig in and do some research for you!

Once again, thank you for reading and thank you to the good people at North by Northwestern. I'm so happy you enjoy this little adventure.

Cheers!

Post Valentine's Chocolate Tasting

2008-02-15T15:56:00.000-08:00

Post-Valentine's Day, we all have chocolate lying around. Whether it is from your lover, your mother or.....yourself (the best kind!) you should know how to extract as much pleasure from its soft, silky darkness as possible.

Chef, baker and author Dorie Greenspan recently spoke on NPR's Splendid Table and shared the secrets to tasting the perfect piece of chocolate.

First, you need to look at the dark creamy surface, if it is shiny it has been well tempered .

Next, take the chocolate to your nose and inhale. What you smell is the odor of the chocolate. An odor is a smell you experience directly through your nose.

Now take the chocolate in your fingers and give it a good snap! A crisp noise is another sign of good tempering and fresh chocolate. It also means its a good temperature for tasting.

Now open you mouth and close your eyes, and you will get a great surprise....Use your tongue to push the chocolate to the top of your palate, and your whole mouth will fill with flavor.

As the chocolate melts, the aromas are released. Aromas are retro-nasal smells meaning they come from the back of the nose. First, you'll sense the volatile aromas- fruits and florals, then the warm, spicy, roasting notes and finally the heavy scents of toasted nut and woods.

Taste by now is exploding in your mouth, and whatever happened on Valentines night, you're in Pleasure City now! As the last chocolaty essence lingers on your tongue, notice a final bitter note ~ that's the flavor that leaves you craving more!

"All you need is love. But a little chocolate now and then doesn't hurt." Lucy, courtesy of Mr. Charles Schulz

Women's Health Part 1

2008-02-11T09:13:00.000-08:00

Its a common misconception that heart disease is only a man's problem. It is actually the #1 killer of American women. In honor of Women's Heart Health Month, I'm posting a series about foods that encourage healthy tickers. First up, the protein power house....the Bean!

According to Ken Albala, professor of History at University of the Pacific in CA, and author of the new book, Beans: A History, there are over 18,000 types of beans in the world. Before we dive into legume-brious history, this is why you should eat an extra service of beans with that burrito........

1. Soluble fiber forms a gel-like substance in your body that grabs cholesterol and cleans it out! Researchers have determined that the type of artery cleaning that comes from eating more than the average amount of legumes can lead to an 82% reduction in risk.
2. Fiber also balances your blood sugar giving you long burning energy after you eat.
3. Beans, also called legumes, are high in Iron, helps fiber in providing energy.

Check Back Soon for more info on the bean, its social stigma and maybe a bit about Jack and his cow...

Fettuccine Alfredo Day

2008-02-07T08:20:00.000-08:00

7th of February-- Learn the Truth!

Many recipes present "Alfredo Sauce" as actual, separate sauce made independent of the pasta. In fact, it's not -- there technically is no such thing as a recipe for Alfredo Sauce. So when you buy the frozen packet at the grocery store, you're being hoodwinked. Luckily this luxiourious pasta dish is one of the easiest pasta meals you can possibly make.

This recipe takes 25 minutes to make. It requires almost no ingredients other than good cheese, pasta and butter (nature's edible gold). The Romans who created this dish didn't use cream so neither should you.

http://www.epicurious.com/recipes/food/views/107807

Toss anything you like on top. Try a little freshly grated nutmeg and wilted spinach mixed in. Sounds like an unlikely marriage, but it is delicious.

The tradition of King Cake

2008-01-30T11:56:00.000-08:00

In honor of Fat Tuesday, let’s talk history.

What is a King Cake? Why is there a baby inside of it? What is it made of?

The tradition of King Cake is very, very old. Think 12th century France: exploding populations, no more Vikings, High Middle Ages, new spiritualism and Romanesque art. In France, the season for King Cake stretches from the celebration of Epiphany, a day of opulent feasting that honoring Baby Jesus, until Carnival, or what we know as Mardi Gras!

In the US the cake is named for the 3 Kings who brought presents to Baby Jesus in Bethlehem. Some say this Catholic tradition is the root of the plastic baby buried within the pastry. Others insist it is a secular flight of fantasy, much like the rest of Carnival. The best story comes from the heart of the festivities: In the 1950’s a bakery in New Orleans got an unusually large shipment of tiny plastic babies from Hong Kong, and thus began the tradition.

The cake itself is based on a brioche dough (eggs and butter…yum) formed into a long roll then twisted to make a spiraling circle. Then its covered in the traditional colors of carnival: white, green, purple and gold

Yes! I got the baby! That means that I am crowned the “Queen of the Party” and will have good luck for the next year. Finding the baby means I have to bring throw my own party next week, It’s tradition. ☺

Get your debauchery on….

Food of the week: Beets

2008-01-28T08:49:00.000-08:00

Leave it to the Romans to produce the greatest discoveries...Aqueducts, indoor pluming, and beets! Though the sweet and earthy beet is thought to originated in North Africa, the ancient Romans were the first to cultivate the velvety red root for food. Later, in the 19th century, beets were used for their high sugar content in Poland, home of the worlds first sugar factory.

Thats a bit of history on the luxurious and brilliantly colored vegetable, now here is why you should ate as many as you can!

Not only are beets high in anti-oxidants, contain 13% DV of fiber, 27.5 % DV of Manganese (think healthy bones, healthy nerves) and help prevent heart disease but they also perform two very cool functions....

Beets prevent birth defects- Even the thought of a baby is along way off for me, a diet rich in the B Vitamin Folate, encourages normal tissue growth (especially in the spinal column) of a fetus.
Beets keep our livers safe with super chemicals like glutathione peroxidase and glutathione-S-transferase . These extra-scientific compounds allow the liver to identify and eliminate the toxins we put in our bodies.

You can eat beets in a million different ways.
Try ordering beet-apple juice at a local juice bar. Or enjoy beets with feta in a salad with a thyme vinaigrette. Don't forget to always save the greens when you buy beets, they are great sautéed with a little garlic!

Click this link for Grilled Flank Steak with Beets, Greens and Horseradish

Stocking a College Pantry Part 2: Dinner with Friends

2008-01-27T14:37:00.000-08:00

It is scary to try out a brand new recipe on your friends, but if you can't make them your guinea pigs, well, what good are they! Last week, I made Chicken with Shallots, Prune and Armagnac in a small, ill-equipped apartment kitchen. Using a skillet as a dinner plate, and a soup pot as a salad bowl, it felt very college, but truth be told, everything turned out magnificently.

Though the recipe involved a few ingredients that don't pertain to the college kitchen (prunes, brandy, fresh thyme), there are two new additions to the "Virtual Pantry"

Shallots: A type of onion the shallot has a pungent garlicky scent and flavor. Sauté them in olive oil before making a soup, a sauce or to flavor the oil before browning meat. They are also really wonderful in salads, either fresh or crispified. Shallots are a great source of Vitamin C and fiber. They also contain six times as many phenols, cancer fighting phytonutrients, than their mild cousin the Vadalia.

Chicken Broth: Could you get an ingredient more versatile? You can use this broth to extend a sauce, to stove-top cook chicken (like this recipe) or to form the base for your own soup.
Try adding this flavorful broth to mashed potatoes for a richer, more luxurious flavor without adding a lot of fat or calories

Stocking a College Pantry Part I: Team Dinner

2008-01-20T20:47:00.000-08:00

Last Thursday, I made a simple turkey-tomato sauce over linguine for my club Lacrosse team. I had to go shopping for the essentials, and I got to thinking, what ingredients should the College Kitchen always have? Every week, I am going to add to my "virtual pantry." These are the first four ingredients....

Ground Turkey: Keep it in the fridge for about a week, or in the freezer for 3 months, but make sure you have it handy! Turkey delivers over 32 grams of protein in just 4 oz and half the daily dose of selenium and vitamin B.

Canned Tomatoes: ESSENTIAL! you can use diced, chopped, whole roma, whole roma with basil, anything you want. The key it so always have them on hand to make a quick sauce, soup or pasta. Tomatoes are a nutritional powerhouse -- low in calories but high in cancer-fighting anti-oxidants as well as Vitamins A and C to help fight off the sniffles.

Parsley: This versatile herb is chock full of anti-oxidants, vitamin C, Vitamin A and Iron! It also contains folate and vitamin B to keep your heart healthy. Parley can go on top or inside of almost anything (think cottage cheese, salad, sandwiches, omelets) and works with most ethnic cuisines including Moroccan, Greek, Italian and Spanish.

Multi-grain or Whole Wheat Pasta: Dried pasta lasts virtually forever. Compared to white pasta, Multi-grain has omega-3 fatty acids (good for your heart, also found in almonds, salmon etc.) extra protein and almost double its count. If you are trying wheat pasta for the first time cooksillustrated.com, a great resource for foodie info, recommends

RONZONI Healthy Harvest, $1.79 for 13.25 ounces
The only pasta that tasted "undeniably wheaty" without a gummy or grainy texture.

Check back on Thursday for Part II!

Saffron

2008-01-17T18:27:00.000-08:00

The Evanston Athletic Club is a wonderful form of therapy because while I sweat profusely on the treadmill, I can watch Ina Garten in her lovely Hampton's abode cooking fabulous and friendly meals for her loved ones. God save personal tv's in cardio machines. Anyway....

Today, Ina reminded me of something. Saffron, the pungent and sunset-colored spice is actually the dried stamens of the Crocus flower. When I think of saffron, I immediately associate it with riches and bounty beyond imagination. Not surprising. This thin thread costs, on average, $1,000 per pound reaching $5,000 for the really good stuff. It takes up to 75,000 plants just to get this much! Talk about labor intensive. My 13-year-old brother gets board after 15 minutes at the Berry Patch rooting around for blueberries, I'd like to see him in the fertile fields of Egypt back in the days of Pharaoh!

As a college student, finding a place to cook is hurdle number one, then comes shopping with no car, followed by purchasing ingredients on a collegiate budget. Saffron is simply not in the cards. I'm reserving it for summers of bouillabaisse, paella and risottos. But there is no harm in abating my curiosity......

The earliest record of saffron dates from the 7th century BC in upper Egypt, a region formally known as Assyria. Cleopatra was the first celebrity to discover the energizing effects of the spice. This gold plated (and underage) queen bathed in saffron infused water to stimulate her sex drive and receive heightened pleasure from her sexual partners. Honestly, you'd think college women would at least shell out the dough for this!!

If college women don't want to relax in a yellow colored-tube, we might consider saffron for our mental health. A study cited in Health Magazine from the Journal of Enthopharmacology found that people who received 30 milligrams per day for six weeks reaped the same benefits as those taking depression medications like Prozac. This happened because saffron enhances mood lifting neurotransmitters in the brain, such as dopamine.

Some centuries later, around 330 BC, Alexander the Great used a saffron ointment to heal his battle wounds. If Cleo was right, you've got to wonder what this lotion did to a powerful man with a big sword.

The spice found its way to Europe in the 14th century AD, charging onto the medical scene to fight the BLACK DEATH! Brought to the west via big, big, boats, the theft of one vessel set off a 14 week saffron war, and so called "spice adulterers" who corrupted the spice for greater profit, were sentenced to jail, public shame and even death.

Saffron has been used to aid digestion, cure measles and treat liver, kidney and gallbladders diseases. It also contains a very high amount of crocin, an antioxidant which inhibits the growth and propagation of cancerous cells.

After finishing my jog at the gym, and after Ina had completed her apple turnovers and fingerling potatoes for supper, I jumped on my bike in search of my computer and enough money to feed my ever-growing appetite. I'm getting close to searching the couch cushions for quarters to satiate my craving for Saffron Chicken!

I think somewhere in this legacy, there is a novel, or perhaps a motion picture staring Russel Crow.

Food Of The Week: Honey

2008-01-07T17:47:00.000-08:00

“Our treasure lies in the beehive of our knowledge. We are perpetually on the way thither, being by nature winged insects and honey gatherers of the mind.” Nietzsche

Honey, the beautiful aurulent liquid is near and dear to my heart. I eat it on everything. It graces the top of my ice cream, freezing just slightly into chewy toffee-like strands; it melts away winter mornings inside my tea cup before the sun as thought about rising, and it finds its way into my carrots tossing me into my memories of after-schools snacks.

Luckily for this sweet tooth, I've found a local man at the Minneapolis farmers market who's bees are experts and artist at their work. The group of hives is called Ames Farm. Ok, so it used to be small the first time I met him and now you can buy it all over the Midwest.

It’s logo looks like this:

Ames Honey is called “single source” honey, which means it is raw, and unfiltered; preserving beneficial vitamins, enzymes and yeasts which processed honey does not do.

Here is how it works: the bees frequent a particular field to pollinate a particular type of flower. The flavor of honey produced depends on what flower is in bloom. When the sweet clover is fresh in early summer the honey is sweet, mild with hints of herbal or cinnamon flavor. Later, when the buckwheat is sky-high the honey takes on an earthy flavor with anise and black currant tones. No so much a toast honey but great on a cheese plate served with a goat or sheep cheese.

Also, different honeys have different colors. Clover honey is very light and transparent; where as the deeper buckwheat is dark with a purple hint.

But why is it good for you?

This fall, CNN reported that “A teaspoon of honey before bed seems to calm children's coughs and help them sleep better” Turns out, honey works better than cough medicine.
As I did last week, let me remind you I am not an MD; (Though I am devastating intelligent and some people think I look like Meredith Grey--I’m not one of them) go to the article to read more….

So here are some sweet facts and stats

EAT THIS:
Honey is
1. Really high in anti oxidants: no cancer
2. A great food for athletes because when taken before a workout, it maintains optimal blood sugar levels for two hours post sweat session.
3. A wound healer and topical antiseptic: a study in India found that 91% of first degree burn patients were infection free within a week when they were treated with honey where as only 7% were clean from conventional treatments
4. The best sweetener for people with Type II diabetes or high cholesterol… like me. According to my cholesterol levels, I should be an overweight seventy year old smoking male. Weird.

If you're looking for a new way to try
using honey, try this Moroccan dish!

Restarant Review: Blu

2008-01-06T22:45:00.000-08:00

In early January, the temperature has inexplicably climbed into the fifties in Evanston IL. I'm dreaming of flip flops and tulip blossoms while trying to keep in mind that winter has just begun. But this doesnt' mean I won't take this opportunity to indulge in a little warm-weather noshing.....SUSHI!
In July, 2007 Evanston was treated to a sushi heavy hitter. Blu, lead by Chef Sang Lee, formerly of Moda, presents a menu capitalizing on fresh fish. There are 30 options for sushi/sashimi and several dozen signature roll options, covering all the classics and branching into territory unknown for this sushi lover. Tobiko, I learned is flying fish roe, one of Chef Lee's specialties. Lee's menu also includes fare from the fields, like Black Angus Beef and soy braised duck, but the focus is clearly on the fish.

Our meal began with the Hamachi Tataki: six pieces of seared yellow tail slightly encrusted with pepper corns and topped with a fine mince of tomato and cilantro. The fish sat on a ribbon of cucumber wrapped into a tight spiral around a chiffonade of greens in a plum reduction and topped with mint. It was delectable. the tuna was perfectly cooked, accentuating its velvety texture and allowing its flavor to shine unobstructed. The concert of tastes played beautifully off each other, the plum adding depth and dimension, while the mint dotted each bite with bright staccato notes The refreshing cucumber was fun to eat left me ready for more.

Despite the excellence of our first course, the miserable service throughout the meal was beginning to take its toll. Water glasses went unfilled, food waited on the bar for delivery, and our waiter new nothing about the wine list. When my mother inquired about a Pinot Gris, she was informed that it was a "white wine." Well, yes, this, we clearly knew.But then our next round of deliciousness arrived. We sampled mackerel, tuna, and red snapper, all of which were outstanding. The personalities of each fish were allowed to shine with a three to one fish:rice ratio. Perfect.
However, my enjoyment was interrupted because we lacked a single nagiri bite and waited over fifteen minutes for it to arrive. By the end of the meal, I was tired and my mother was irritated. Walking out of the restaurant, beneath the Chuhuly-esq light fixtures, it was clear that the new establishment needs to iron out the kinks. However, the food itself was so good, it easily trumped the abominable service. I will return open minded and empty stomached.

Click Here For A MAP

2008-01-02T23:12:00.000-08:00

Food of the Week: Fennel

I adore fennel. It is fresh and bright, but after cooking takes on a comforting earthy quality that is perfect for the sub-zero temperature in Minnesota in early January.

“I hate fennel,” said my father. “It tastes like licorice!” And he’s right— licorice, anise and fennel all share a compound called anethole, which happens to be extremely good for you. Anethole reduces inflammation, and protects against cancer. Quite a tricky little compound! By shutting down a process called tumor necorosis, cancer contaminated cells cannot communicate among themselves, thus inhibiting their devious activity.

Anethol has yet another wonderful property, one especially near and dear to the hearts of college students, and New Year’s Eve partiers everywhere. The compound has been shown to protect the liver from toxic chemical damage. This means alcohol, so eat up you party animals!

Fennel is a great source of folate, potassium and fiber. We all know fiber keeps us “regular” and our arteries clean, but folate and potassium? Folate jump starts red blood cell production and supports the nervous system. Potassium can lower blood pressure, as well as maintain good muscle and nerve health

The coolest part about fennel is its history. The first name of the bulbous veggie was “marathon” because it was discovered in the ancient battle field. The ancient Greeks tell the tales that Prometheus stole

knowledge in the form of a fiery coal from the gods by concealing it in a fennel stalk. He was subsequently punished by having his liver eaten by an eagle. Maybe if he had eaten the fennel instead, the anthole might have helped him!!

After I began to experiemnt with the white layers of the fennel bulb, my father realized that it is quite a treat. Personally, I’ll eat fennel with anything, but it is particularly wonderful in a soup, such as Fennel-Potato with Smoked Salmon. The fennel mellows as it is cooked, the molecular structure breaks down releasing its natural sugars which marries harmoniously with the salty salmon garnish. Might i suggest a piece of rye toast and a bit of cheddar cheese on the side?

Try this aromatic recipe to fill your kitchen with flavor: Braised Pork with Fennel and Orange.

If you don’t like licorice, it doesn’t mean you won’t like fennel. Sautee it in butter, add it to a salad with avocado, garnish it up with some mint!

Give this bad boy a try. He packs a punch.

For more information on Fennel, click here.

Fennel link on YouTube: http://www.youtube.com/watch?v=oRILf3W6E4E

Grandpa's Christmas Gift

2007-12-29T14:20:00.000-08:00

Its Christmas Day at Bluemound Country Club in Milwaukee WI. On the mountain of ice at the end of the buffet, I can see the oysters, delicious in their briny liquid, they will be smooth on my tongue and slide down my throat like an ocean wave. The duck I remember from last year is there too, and the cheese and four kinds of smoked salmon. I have to plan my attack. I'm a small person, and I can't possibly eat it all.

Especially after last night's home-cooked feast of polish sausage, cheesy potatoes and seven layer jello, pan fried trout and shrimp. I'm not a particularty good Polish girl- I don't speak the language and I can't polka, but I'm certain that this meal makes me more Polski with every bite. The Jello is crucial.

Then finally, just before preseents, its time for dessert.

At Christmas, we all return, somewhat, to the age of seven. All hands attack the cookies and little cakes. I adore this holiday because it legitimizes the excessive baking that I do, which otherwise must be consume by my family.

This year I discovered a very old pastry called Chocolate Babka. I have eaten it before, but making it was a new challenge. A yeast bread, Babka came from Eastern Europe and is very Polish. Like me. In both Polish, Babka comes form the word for "grandmother" and the bread used to look round and plump, apparently the image of Polish Baba's or Nana's.

Babka is best when its warm on the first day, but really, its great any time. Though, it won't be around much after you get the first taste in your mouth. It's rich and buttery and a perfect treat for Christmas.

Check out the Recipe!