Unassuming Foodie

Healthy Cooks contest! WIN $10,000 from Cooking Light magazine

2010-06-14T13:06:00.000-07:00

The fabulous cooking and recipe magazine Cooking Light has launched a nationwide search to find the chef with the healthiest and most innovative cooking approach.

The contest, open to both self-taught cooks or professionally-trained chefs, launches today at www.CookingLight.com/castingcall and runs through August 14, 2010.

Entrants must submit a three-minute prep-to-plate video of a healthy, original recipe on which they will be judged. Four finalists will be chosen from the entries to compete in a live cook-off event at The Taste of Atlanta, a two-day outdoor food festival in Atlanta, GA, on October 23 and 24, 2010.

The Cooking Light judges will select the winner, who will be named the “Healthy Chef of the Year.”
The winner will receive:
--$10,000 prize package including a kitchen makeover
--a year's worth of free groceries
--the opportunity to become a contributor to Cooking Light magazine and CookingLight.com in 2011.

Any and all skill levels are welcome to enter, from home cooks to culinary school graduates. Entrants must be legal residents of the United States and 21 years or older at the time of entry. Anyone who is paid to cook for a living is not eligible to enter.

Click here to enter!

Cooking Light is the nation’s number one epicurean brand with the largest audience, most epicurean editorial and the most recipes. Founded in 1987, Cooking Light makes healthy food taste great. Each month, nearly 12 million readers turn to Cooking Light and CookingLight.com for innovative recipes; nutrition advice and food and fitness tips. Cooking Light is published by a subsidiary of Birmingham, Alabama-based Southern Progress Corporation.

Savory Honey Scones by Tea Expert Lisa Boalt Richardson

2010-04-27T12:12:00.000-07:00

A good cup of tea can be transcendant, warming chilled bones, soothing frayed nerves, or settling a tired body after a busy day. It is shared with a good book, over good conversation, or when in presence of royalty. The many methods of enjoying tea can take us far beyond the comfort of our own kettle. China, Morocco, France, England, Kenya, and Russia are all tea-drinking countries with their own unique serving traditions and tea preparations. Lisa Boalt Richardson’s latest book, The World in Your Teacup: Celebrating Tea Traditions, Near and Far
illuminates the rich culture of tea around the world. For each of eight different countries, you’ll learn about the culture and history of tea, how tea is served there, how to prepare tea in the style of the country, and which foods (recipes included!) can accompany the tea.
Stunning photographs by Lauren Rubinstein, one of Atlanta’s premier food photographers, illustrate the wide variety of teas and accompanying menus eaten all over the world.

Savory Honey Scones

2-1/4 teaspoons rosemary, finely chopped and divided
1-1/3 cups all-purpose flour
1-1/3 cups semolina (I'm trying gluten-free all-purpose flour for all the flour in this recipe)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
6 ounces soft goat cheese
1/4 cup honey
1/2 cup heavy cream, divided
1 egg

Preheat oven to 425 degrees.
In a large bowl, mix 2 teaspoons rosemary with all the other dry ingredients. Add goat cheese to the dry ingredients and set aside.
Whisk together honey, half the cream, and egg. Stir this mixture into the dry ingredients until a soft dough forms.
Form the dough into a ball. Turn out onto a floured surface and separate the dough into 2 equal portions and pat each portion into a circle about 3/4 inch thick. Cut into 16 wedges. Separate and arrange wedges on a baking sheet.
Brush tops with remaining cream and sprinkle with remaining rosemary. Place in oven and bake 1o to 12 minutes or until golden brown. It is yummy to serve these with butter, honey, and/or softened goat cheese! Makes 16 scones.

Food fact! Lisa Boalt Richardson is a Certified Tea Specialist, and was one of the first fifteen people in the world to be honored with that title. She currently travels the country to speak at conferences and special events. Lisa uses her expertise in tea and marketing to consult with tearoom owners on strategies to increase visibility and business, and has trained many hoteliers, tearoom management, waitstaff, and culinary students in the art of proper tea service. Contact her at 678.-867-2088; http://www.lisaknowstea.com/.

Exquisite Mother's Day foodie gifts she'll actually want!

2010-04-22T13:48:00.000-07:00

Mother’s Day is a wonderful excuse to receive gifts reflecting your favorite food passions. Rather than the same-old, these treats from RegionalBest.com look unique and special. I don't tout products I haven't tried, but these look tempting enough that I simply must post--if only as a hint!

For the Gluten Free Mom

Caren Wize, chef and owner of Truly Wize Bakery, makes delicious all natural, gluten free products that are beautifully packaged in eco-friendly gift boxes. We recommend Assorted Macaroons, the extra rich and moist Gluten Free Brownies, and the fruit flavor filled Whoopie Pies.

For the Chocolate Lover Mom

Roni-Sues Chocolates of New York City offers several truffle collections, including the Cocktail Truffle Collection, unique handmade truffles featuring a variety of classic cocktails like the Manhattan, Mojito, Dark & Stormy, Mimosa and Margarita. They’re made with the finest local ingredients and some include tequila, coconut rum, bourbon and sweet vermouth. In addition, Roni-Sue’s exclusive Regional Chocolate Collection features a variety of flavors each very different and unique to represent regional flavors throughout the United States, such as blueberry, cherries jubiliee and pecan pie.

For the Garden Lover Mom

Artisanal Shortbread from Simply Nic’s in New Jersey is available in luscious varieties like Rosemary, Lav ender and Cardamon Candied Ginger. Artisan Baker Nicole Bergman gets fresh rosemary from local farms, and gardens in and around Princeton, NJ. She harvests rosemary from the herb garden that Littlebrook Elementary School’s Garden Club (in Princeton, NJ) plants, as part of the Princeton School Garden Cooperative.

For the Breakfast Lover Mom

If mom is a coffee or tea lover, you can’t go wrong with Kohana’s Best Coffe e Sampler, a selection of Kohana’s best roasted coffees, or the Flowering Teas Sampler from Great Lakes Tea and Spice. The teas are absolutely gorgeous served in a clear class pot or cups.

For more great ideas check out RegionalBest's Gift Guide.

Press coverage in Orange County Register!

2009-11-10T12:21:00.000-08:00

I am positively blushing--but excited--about my coverage today in the Orange County Register.

"Orange County Fare: A Culinary Journey Through the California Riviera," the first cookbook produced by the Junior League of Orange County in more than 20 years, is a finalist in the cookbook category of the 2009 National Best Books Awards sponsored by USA Book News. The book focuses on fresh California-style cuisine – colorful dishes easily mastered by the home cook.
One of the recipes featured is by Rebecca Lacko of Capistrano Beach. Here's a closer look:

Rebecca Lacko of Capistrano Beach donated her recipe Chicken Sausage Crostini to the Junior League of Orange County's cookbook, "Orange County Fare: A Culinary Journey Through the California Riviera."

Q. What was it like to be included in the new Junior League cookbook?

A. I was absolutely flattered to have my recipe appear in the same book with chef Jeff Lavia, chef Jamie Gwen, Richard Nixon, John Stamos and Vanna White. The proceeds from the book directly impact our Orange County neighbors and friends.

Q. What is your recipe?

A. I was pleased to donate my recipe Chicken Sausage Crostini (Page 21) to JLOCC, which devotes its trained volunteers and resources to five community projects focusing on the improvement of the lives of families in our community. The current projects are Orangewood Mentoring Program Activities, Florence Crittenton Services, CHOC Reading Program, CASA (Court Appointed Special Advocates) Emancipated Youth Program, and Orangewood Kinship. Through these projects, JLOCC returns more than $50,000 and gives more than 1,500 volunteer hours to the Orange County community each year.

Q. What is your full-time job?

A. Mother to two young boys, produce a national column on green living, and write for a variety of national publications and Web sites.

Q. What were your career dreams as a kid?

A. I always wanted to be in some creative field – writing, painting or singing, although I can barely carry a tune. I can remember relishing the idea of being able to live anywhere in the world while weaving stories for readers or painting scenes from my adventures on canvas. And I always wanted lots and lots of kids.

Q. When did you become interested in writing about food?

A. I began writing about food and nutrition more than six years ago. It seemed natural and effortless because I am always thinking about eating good food and I want others to join me. I'm also curious about how different kinds of food and spices can heal or provide specific nutrients, and how they grow or earned a peculiar name. Creating and sharing a nutritious meal with friends and family is, in my opinion, a great act of love.

Q. How so?

A. Humankind has been gathering to eat since the dawn of time, and it is a ritual that honors and nourishes everyone at the table. When we can make something that tastes good, fuels the body and is pleasing to the senses, we have in essence, created art. This may seem a lofty perspective on something as routine as eating, but when you stand back and study the process of preparing food and feeding others, there is a lucid beauty to the task.

Q. Why do you think volunteering is important?

A. We all know in our hearts how important social programs are to those in need. Living in close proximity to the ocean, we also are reminded to be good stewards of our environment. However, studies prove volunteering benefits the volunteer the most. When we give, we truly receive. A community can only be as healthy, vibrant and active as its members are willing to make it. As Dr. Albert Schweitzer remarked, "The only ones among you who will be really happy are those who will have sought and found how to serve."

"Orange County Fare" is available at www.orangecountyfare.com ($29.95), as well as Friday through Sunday at The Christmas Co. at the OC Fair & Event Center (fairgrounds), 88 Fair Drive, Costa Mesa. For more information, visit www.jlocc.org.

ABOUT REBECCA LACKO

Born and raised: Ontario, Canada

Food heroes: chefs Bobby Flay, Alice Waters and Tanya Petrovna

Family: husband, Joseph; two sons, Joseph, 4, and Noah, 2

Favorite quote: "Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure." – Marianne Williamson

Hobbies/spare time: reading, going for walks or hikes, traveling, cooking, painting, yoga and dance, playing with her kids

Motto: "When you look at your troubles from God's point of view, you realize that everything is working together for good. Meet every circumstance with forgiveness and joy."

Working on: a fiction book about an Orange County-based family, and beginning the outline for a nonfiction book that will be a series of essays about living by design

When good food becomes dangerous--experts weigh in

2009-11-03T17:53:00.000-08:00

In many cases, the methods of today's food producers are neither clean nor sustainable. The result is damage to our health, the environment-or both. Prevention magazine's Anne Underwood decided to take a fresh look at food through the eyes of food scientists, by asking a simple question: "What foods do you avoid?" Their answers don't necessarily make up a "banned foods" list. But reaching for the suggested alternatives might bring you better health—and peace of mind.

What the endocrinologist won't eat: canned tomatoes
Fredrick Vom Saal, Ph.D., is an endocrinologist at the University of Missouri who studies bisphenol-A (BPA).
The problem: The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes and obesity. Unfortunately, acidity (a prominent characteristic of tomatoes) causes BPA to leach into your food. Studies show that the BPA in most people's body exceeds the amount that suppresses sperm production or causes chromosomal damage to the eggs of animals. "You can get 50 mcg of BPA per liter out of a tomato can, and that's a level that is going to impact people, particularly the young," says vom Saal. "I won't go near canned tomatoes."

The solution: Choose tomatoes in glass bottles (which do not need resin linings). You can also get several types in Tetra Pak boxes, like Trader Joe's and Pomi.

What the farmer won't eat: corn-fed beef
Joel Salatin is co-owner of Polyface Farms and author of several books on sustainable farming.
The problem: Cattle evolved to eat grass, not grains. But farmers today feed their animals corn and soybeans, which fatten up the animals faster for slaughter. But more money for cattle farmers (and lower prices at the grocery store) means a lot less nutrition for us. A recent comprehensive study conducted by the USDA and researchers from Clemson University found that compared with corn-fed beef, grass-fed beef is higher in beta-carotene, vitamin E, omega-3s, conjugated linoleic acid (CLA), calcium, magnesium and potassium; lower in inflammatory omega-6s; and lower in saturated fats that have been linked to heart disease. "We need to respect the fact that cows are herbivores, and that does not mean feeding them corn and chicken manure," says Salatin.

The solution: Buy grass-fed beef, which can be found at specialty grocers, farmers' markets and nationally at Whole Foods. It's usually labeled because it demands a premium, but if you don't see it, ask your butcher. You can also buy direct from a local farmer, which can be as cheap as $5 per pound. To find a farmer near you, search eatwild.com.

What the toxicologist won't eat: microwave popcorn
Olga Naidenko, Ph.D., is a senior scientist for the Environmental Working Group.
The problem: Chemicals, including perfluorooctanoic acid (PFOA), in the lining of the bag, are part of a class of compounds that may be linked to infertility in humans, according to a recent study from UCLA. In animal testing, the chemicals cause liver, testicular and pancreatic cancer. Studies show that microwaving causes the chemicals to vaporize—and migrate into your popcorn. "They stay in your body for years and accumulate there," says Naidenko, which is why researchers worry that levels in humans could approach the amounts causing cancers in laboratory animals. DuPont and other manufacturers have promised to phase out PFOA by 2015 under a voluntary EPA plan, but millions of bags of popcorn will be sold between now and then.

The solution: Pop natural kernels the old-fashioned way—in a skillet. For flavorings, you can add real butter or dried seasonings.

What the farm director won't eat: nonorganic potatoes
Jeffrey Moyer is the chair of the National Organic Standards Board.
The problem: Root vegetables absorb herbicides, pesticides, and fungicides that wind up in soil. In the case of potatoes—the nation's most popular vegetable—they're treated with fungicides during the growing season, then sprayed with herbicides to kill off the fibrous vines before harvesting. After they're dug up, the potatoes are treated yet again to prevent them from sprouting. "I've talked with potato growers who say point-blank they would never eat the potatoes they sell. They have separate plots where they grow potatoes for themselves without all the chemicals," says Moyer, who is also farm director of the Rodale Institute.

The solution: Buy organic potatoes. Washing isn't good enough if you're trying to remove chemicals that have been absorbed into the flesh.

What the fisheries expert won't eat: farmed salmon
David Carpenter, M.D., director of the Institute for Health and the Environment at the University at Albany, published a major study in the journal Science on contamination in fish.
The problem: Nature didn't intend for salmon to be crammed into pens and fed soy, poultry litter and hydrolyzed chicken feathers. As a result, farmed salmon is lower in vitamin D and higher in contaminants, including carcinogens, PCBs, brominated flame retardants, and pesticides such as dioxin and DDT. According to Carpenter, the most contaminated fish come from Northern Europe, which can be found on American menus. Preliminary science has also linked DDT to diabetes and obesity. There is also concern about the high level of antibiotics and pesticides used to treat these fish. When you eat farmed salmon, you get dosed with the same drugs and chemicals.

The solution: Switch to wild-caught Alaska salmon. If the package says fresh Atlantic, it's farmed. There are no commercial fisheries left for wild Atlantic salmon.

What the cancer researcher won't drink: milk produced with artificial hormones
Rick North is project director of the Campaign for Safe Food at the Oregon Physicians for Social Responsibility and former CEO of the Oregon division of the American Cancer Society.
The problem: Milk producers treat their dairy cattle with recombinant bovine growth hormone (rBGH or rBST, as it is also known) to boost milk production. But rBGH also increases udder infections and even pus in the milk. It also leads to higher levels of a hormone called insulin-like growth factor in milk. In people, high levels of IGF-1 may contribute to breast, prostate and colon cancers. "When the government approved rBGH, it was thought that IGF-1 from milk would be broken down in the human digestive tract," says North. As it turns out, the casein in milk protects most of it, according to several independent studies. "There's not 100 percent proof that this is increasing cancer in humans," admits North. "However, it's banned in most industrialized countries."
The solution: Check labels for rBGH-free, rBST-free, produced without artificial hormones or organic milk. These phrases indicate rBGH-free products. Try Wal-Mart's Great Value label, which does not use rBGH.

The organic-foods expert won't eat: conventional apples
Mark Kastel, a former executive for agribusiness, is codirector of the Cornucopia Institute, a farm-policy research group that supports organic foods.
The problem: If fall fruits held a "most doused in pesticides contest," apples would win. Why? They are individually grafted (descended from a single tree) so that each variety maintains its distinctive flavor. As such, apples don't develop resistance to pests and are sprayed frequently. The industry maintains that these residues are not harmful. But Kastel counters that it's just common sense to minimize exposure by avoiding the most doused produce, like apples. "Farm workers have higher rates of many cancers," he says. And increasing numbers of studies are starting to link a higher body burden of pesticides (from all sources) with Parkinson's disease.

The solution: Buy organic apples, or you can't afford organic, be sure to wash and peel them. But Kastel personally refuses to compromise.

Classic Moosewood Mushroom, Tofu, Walnut Stuffed Acorn Squash

2009-10-22T11:41:00.000-07:00

We love the library. The library doesn't always love us. My children--ages 2 and 4 years--have had, historically, only two speaking volumes: loud and louder. (They've gotten better recently.)

Along the way, we have been consecutively and repeatedly kicked out of no less than four regional libraries. Our disgrace has resulted in more than a few late charges--it's tough to remember from where we had the nerve to borrow books last, and when they might be due.

My solution? Visit only the library's bookstore. Most children's books are only 10 cents (much less than a late fee), our purchase funds the library's services, other patrons are less likely to "shush" us, and we get to keep the books we select. Dignity restored!

On one such visit, I treated myself to a perfect-bound treasure in the form of a Moosewood Restaurant cookbook, circa 1987; The recipes' familiar ingredients remind me of my long-ago macrobiotic days. This colorful, vegan version of stuffed acorn squash is hearty and complex. Moosewood suggests it as a "perfect Thanksgiving alternative to turkey." (For the bread crumbs, my boys and I spent a rainy morning baking a whole grain, gluten-free loaf. Yum!)

4 small acorn squashes, halved and seeded (Roast the seeds!)
1 cake of tofu, pressed and cut into small cubes
3 tablespoons tamari soy sauce (perfect for the gluten-free set)
3 tablespoons dry sherry
4 cups small bread crumbs
2 tablespoons vegetable oil
3 cups onion, chopped
3 celery stalks, chopped
4 cups (1 pound) mushrooms, sliced
1 teaspoon marjoram, dried
1/5 teaspoon thyme, dried
1/2 cup vegetable stock
1 cup walnuts or pecans, toasted and chopped
1 tablespoon fresh lemon juice

Place the squash halves, cut side down, in an oiled baking pan and bake at 350 degrees for about 40 minutes, until the squash is just tender. Meanwhile, marinate the tofu in the soy sauce and sherry. Toast the bread crumbs on a baking sheet for 5 minutes.
Saute the onions and celery in 2 tablespoons oil, using a pot large enough for all the remaining ingredients. When the onions are translucent, add the mushroom, marjoram, thyme and stock. Cook covered for 10 minutes, then add the tofu with its marinade and the bread crumbs. Saute for another 5 minutes. Adjust the seasoning. Remove from the heat. Stir in the nuts and lemon juice.
Mound the filling in the baked squash halves and bake covered at 350 degrees for 20 minutes.

Food fact! Shaped like a ribbed acorn, this winter squash is sweeter than summer squash because of its longer growing period; Prime season for acorn squash is early fall through winter. Most often acorn squash has a green exterior, although you may also find orange and white acorn squash varieties. Once home from the market, acorn squash may be stored up to one month in a cool (50-55 degrees F.) cellar or storage area--but only about two weeks in the refrigerator. Only cut or cooked acorn squash requires refrigeration.

Acorn squash is rich in beta-cryptoxanthin, an orange-red carotenoid, and may significantly lower one's risk of developing lung cancer. A study published in Cancer Epidemiology, Biomarkers and Prevention reviewed dietary and lifestyle data collected from over 60,000 adults in China and found that those eating the most crytpoxanthin-rich foods showed a 27% reduction in lung cancer risk. This was especially good news among the smokers evaluated; Those who were in the group consuming the most cryptoxanthin-rich foods were found to have a 37% lower risk of lung cancer compared to smokers who ate the least of these health-protective foods.
The same benefits are extended to second-hand smokers and emphysema sufferers, suggests research conducted by Richard Baybutt, associate professor of nutrition at Kansas State.

Gluten free, tested, delicious recipes for special diets: Chicken entrees (Part 3)

2009-10-16T12:29:00.000-07:00

It is better to pay the grocer than the doctor.

According to Dr. Eydi Bauer, author of the must-read new book, Life After Bread, in the US, we spend "twice as much on healthcare as any other country spends, yet we're generally in poorer health."

Dr. Bauer states that, "we are becoming sicker because of what we eat, and common foods are often the source of our health imbalances. Every street corner offers both the posion (gluten) and a pharmaceutical remedy for the resulting pain and discomfort ... We need a paradigm shift."

Here are some easy and elegant chicken entrees from The Unassuming Foodie:

Divine Basil-Walnut Chicken Usually, the purchase of fresh basil results in homemade pesto. I have to admit, however, that pine nuts do very little to inspire me. Walnuts, on the other hand, can reduce the damaging effects of fats on blood vessels according to a 2006 study published in the Journal of the American College of Cardiology, can lower LDL cholesterol by 10%, and taste downright gorgeous, especially when roasted.

Arugula, Feta, and Olive Stuffed Chicken Thighs Given the choice between Greek or Caesar salad, do you always spring for the Greek? When you breeze past a display of gourmet olives at your neighborhood deli or upscale grocer, are you instantly intrigued? This is for you!

Stuffed Chicken with Fresh Sage in Prosciutto Envelopes This recipe is so impressive-looking and utterly satisfying, I've served it at a formal Christmas Eve dinner, and conversely I've chopped into tiny pieces to my 13-month-old, who shows increasingly good taste.

Crusty Herbed Chicken This is similar to a breaded and spiced, fried chicken dish---without the fat and flour!

Roast Chicken with Smoked Paprika and Fresh Thyme Spanish Smoked Sweet Paprika is also known as Pimenton de la Vera, Dulce. It is a popular ingredient in many Mediterranean recipes, and its flavor is essential for authentic Spanish cooking.

For more info:
Gluten free, kid tested, and foolproof recipes for special diets (Part 1)
For many children, gluten intolerance is typically demonstrated as "off-the-wall irrational" behavior. A father of a gluten intolerant child... Keep Reading »
Gluten free, tested, delicious recipes for special diets: Soup and salad (Part 2)
A recent Mayo Clinic study found a dramatic increase in the number of cases of gluten intolerance; Interestingly, the group most affected is women in...Keep Reading »

Gluten free, tested, delicious recipes for special diets: Soup and salad (Part 2)

2009-10-16T12:27:00.000-07:00

A recent Mayo Clinic study found a dramatic increase in the number of cases of gluten intolerance; Interestingly, the group most affected is women in their 40s, 50s and 60s.

Here are some nutritious, elegant choices for gluten-free dining:

Roasted Edamame Salad Edamame is just a fancy name for boiled green soybeans in salt water. In East Asia, the soybean has been used for over two thousand years as a major source of protein. Edamame offers a whopping 9 grams in a half-cup serving, about the same amount you'll find in 4 slices of whole-wheat bread or 4 cups of steamed zucchini!
Japanese Style Cucumber Salad Unlike ubiquitous mayonnaise-based potato or macaroni salad, this one only gets better over time. Make it in the morning after breakfast--By the time guests arrive for an afternoon gathering, the salad's flavor is at its peak.
Gramma's Cottage Bean and Ham Soup This recipe features peameal bacon, a cured pork loin that has not been smoked, and is rolled in cornmeal. It is not to be confused with bacon sold as "Canadian Bacon", which is more of a ham in texture and flavor.

For more info:
Gluten free, kid tested, and foolproof recipes for special diets (Part 1)
For many children, gluten intolerance is typically demonstrated as "off-the-wall irrational" behavior. A father of a gluten intolerant child... Keep Reading »
Is medical tourism a blessing or call for healthcare reform?
High-quality care is available at many hospitals around the world that are centers of excellence with quality outcomes and standards of service... Keep Reading »

Food is medicine: Gluten intolerance and your child's behavior

2009-10-01T12:09:00.000-07:00

For many children, gluten intolerance is typically demonstrated as "off-the-wall irrational" behavior. A father of a gluten intolerant child described his 7-year-old's behavior to include "many more outbursts, crying and door slamming, and saying life is 'really, really tough'." Before you listen to a single utterance about ADHD or accept a pharmaceutical solution for your child's less desirable behaviors, I strongly encourage you to either have your child tested for gluten intolerance or read up about how to remove gluten from your diet. (Parenting 101: Possible dangers of children taking ADHD meds)

Gluten intolerance symptoms include:

Abdominal cramps, gas and bloating
Diarrhea
Fatigue or general weakness
Foul-smelling or grayish stools that are often fatty or oily
Osteoporosis
Stunted growth in children
Weight loss, or alternatively, obesity

Celiac Disease, an intolerance of gluten (a protein in wheat and other grains), affects 3 million Americans, according to National Institutes of Health . Aside from the accomanying painful and potentially dangerous symptoms, the opportunity of giving our child (or ourselves) the gifts of ease, calm, and confidence is just as important. How frustrating for the child to be provoked to outbursts of frustration, merely from the handful of fish crackers eaten at a playdate?
A thoughtful and consistent change to your child's diet may be the key to his or her (and your) peace of mind.

Here are some kid-approved recipes from The Unassuming Foodie:

Bruschetta Style Brown Rice Fusilli This super-easy, gluten-free, lower-carb dish strikes the perfect balance, and is a surefire hit at large gatherings.
Pizza for Everyone Rather than using sausage or pepperoni as a topping, the protein is used as the crust. Your choice of veggies are tucked neatly inside and your favorite cheese(s) marry this substantial, easy, rendition of the deep-dish delight.
Red Beans with Cumin and Sausage It's a tough economy for foodies. The simple solution: take basic staples and pair with trusted seasonings for a meal that is satisfying, comfortingly familiar and utterly nutritious.

For more info: This article is the first in an upcoming series of recipes. Check back for the entire series, including links for soups, salads, chicken dishes, and desserts.

Read Q&A with Rebecca: My Gluten-free Toddler

Parenting 101: Possible dangers of children taking ADHD meds The U.S. Food and Drug Administration (FDA) issued a safety warning recently about a possible association between the use of stimulant medications for... Keep Reading »

Low Carb and Gluten Free - Pizza for Everyone!

2009-09-24T10:23:00.001-07:00

Pizza is one of those universal favorites; most every kid loves it, it is the champion among armchair sports enthusiasts cheering on the team, and it's favored by frozen low-cal cuisine companies because women crave it, yet are wary of the carb count and calorie load. For example, a single slice of cheese-only pizza at Little Caesars packs 330 calories, 10.9 grams of fat, and 42 grams of carbohydrates.

This recipe opens a flavorful, nutritious new option to pizza lovers--and invites new fans in the form of carb-counters and the gluten-intolerant.

Rather than using sausage or pepperoni as a topping, the protein is used as the crust. Your choice of veggies are tucked neatly inside and your favorite cheese(s) marry this substantial, easy, rendition of the deep-dish delight. Mangia bene!

1 pound ground beef or turkey
1 egg
1 clove garlic, crushed
1 teaspoon basil, chopped fresh or ground
1 teaspoon oregano, ground
1/2 teaspoon rosemary, crushed or ground
1 15-ounce can organic crushed tomatoes with basil (I recommend Eden brand, which are BPA-free.)
1 1/2 cups chopped veggies (I used roasted red peppers, chopped fresh spinach, onion, and black olives)
1 1/2 cups shredded mozzarella (Option: add a mixture of your favorite cheeses, or try Trader Joe's Quattro Formaggio, a blend of Parmesan, Asiago, Fontina and Mild Provelone Cheeses.)

Preheat oven to 350 degrees.
In a medium size bowl, mix together ground meat, half the can of tomatoes, the egg, and spices. Place in a 9-inch pie plate and use fingertips to press into a crust shape. (Wash hands and workspace thoroughly afterward to prevent foodborne illnesses such as e coli infection.) Lay your veggies in the well of the "pie" shell, and cover with the rest of the crushed tomatoes. Bake in over for approximately 40 minutes until bubbly. Remove from oven and sprinkle the cheese to cover everything completely. When it comes to cheese, more is mo' better! Be lavish. Return to oven for another 10 minutes to let cheese melt and become just a little golden on top.

Pizza for brunch?! Consider crumbling your favorite breakfast sausage instead of ground beef or turkey, and using herbed eggs and your favorite veggies as the filling!

Food fact! Bisphenol A, also known as BPA has been under scrutiny as hazardous to humans since the 1930s. Bisphenol A (BPA) is a synthetic estrogen used to harden polycarbonate plastics (used in some baby bottles, and bottled water) and in the epoxy resin used can linings. As with many toxic chemicals, infants and young children are at the greatest risk of harm because their bodies are still developing. The National Toxicology Program has expressed concern that children’s exposure to BPA may lead to problems with brain and reproductive system development and behavior. Since pizza is a favorite among little ones, it is particularly important to use BPA-free ingredients. The Environmental Working Group (EWG) has compiled this list to help you avoid BPA exposure.

My recipe is featured in the first Junior League of Orange County cookbook in 20 years

2009-09-20T12:22:00.000-07:00

The Junior League of Orange County, California has published a gorgeous new cookbook, Orange County Fare . . . A Culinary Journey Through the California Riviera, filled with mouth-watering photos and delicious recipes from celebrities, top chefs--and yours truly.

This beautiful compilation includes the very best recipes tested by Junior League members, and includes a tour of Orange County through photographs and insightful information about the area. The cookbook is also a finalist in the cookbook category of the 2009 National Best Books Awards sponsored by USA Book News.

With foodie delights from John Stamos, Vanna White, and the always fabulous Chef Jeff of Dinner Mojo, I am both thrilled and honored to have my recipe, Chicken Sausage Crostini, (on page 21) selected for publication.

Orange County Fare is the charitable organization's first cookbook in 20 years, and is its very first “green” Junior League cookbook, made with 100% recycled paper.

It can be pre-ordered for $29.99 on the Junior League of Orange County's Website, and will officially launch at The Christmas Company Opening Night Gala on November 12th.

The Junior League of Orange County, California, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable, and reaches out to women of all races, religions or national origins who demonstrate an interest in and commitment to voluntarism. The JLOCC has approximately 750 members composed of active members, provisional members in training, and sustaining members.

For more information check out the Facebook fan page for Orange County Fare, or email OrangeCountyFare@gmail.com.

WIN a Green Vacation in California’s Wine Country

2009-04-02T18:56:00.000-07:00

WIN 3 Nights Free Lodging at Gaia Napa Valley Hotel & Spa, and
A Self-Guided Tour of Napa Valley’s Green Wineries

Enter SolarDay 2009’s free Green Vacation sweepstakes for solar and green winery fans at www.solarday.com.
During your stay, visit the 500 animals at nearby Six Flags, Discovery Kingdom in Vallejo, Calif.

By registering for the green vacation sweepstakes, the winner gets to stay at the first LEED Gold hotel (and solar-powered) Gaia Napa Valley Hotel & Spa in American Canyon, Calif., just south of the town of Napa.

While staying at the hotel the winner can visit the many green, sustainably farmed, organic and solar-powered wineries in nearby Napa Valley. Boththe hotel and the wineries' operations demonstrate how we can live greener, more sustainable lives.

The short registration form only takes about 10 seconds–sign up, and go green!

Perfect Cranberry-Kale Salad

2009-03-17T13:40:00.001-07:00

I really wish I'd taken a picture--This colorful salad is certainly a dazzler. It just looked so wonderful, my fork seemed to dive in on its own, and just kept diving until the dish was devoured!
I say this low-glycemic and gluten-free salad is "perfect" because it is, unarguably, without fault. Steamed kale is a superfood among superfoods (one cup of kale contains just 36.4 calories, but provides 192.4% of the daily value for vitamin A, and 88.8% of the daily value for vitamin C). Kale is also currently in season.
Dried cranberries and cherry tomatoes offer sensual texture, Omegas 3 and 6 fatty acids, and other essential antioxidants, while the almonds offer protein, monounsaturated "good" fat, and can lower your chance for heart attack. In fact, just like the kale, the almonds in this ideal little salad guard against cancer, offer an impressive serving of antioxidants, calcium, folic acid and more magnesium than oatmeal or even spinach. The dressing is so simple and easy--everyone has the ingredients on hand. And, it is delicious, gorgeous, colorful and kid-friendly. You have no excuse--make this salad today!

1 bunch steamed kale, finely chopped
1 cup cherry tomatoes, halved
3/4 cup dried cranberries
3/4 cup almonds, slivered
1 tablespoon lemon juice
2 teaspoons extra virgin olive oil
Sea salt and fresh cracked pepper to taste

Separate kale stalks and steam briefly until wilted yet tender-crisp. Chop finely and place in a large bowl. Add tomatoes, dried cranberries and almonds. In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt and pepper. Pour over salad, toss gently, and serve. Serves 4 as a side dish, or 2 as an entree.

Food Fact! Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards and Brussels sprouts. Kale offers more nutritional value for fewer calories than almost any other food, and is in season from the middle of Winter through early Spring, although it can be found in the produce department year-round. The glucosinolates in kale have been found to decrease the risk of a wide variety of cancers, including breast and ovarian cancers, and activate detoxifying enzymes in the liver that help neutralize potentially carcinogenic substances, making it a wonderful choice for detoxification. One cup of kale also supplies 93.6 mg of calcium and is an impressive source of folic acid, making it an ideal staple for pregnant and lactating women.

Kid-Proof Cinnamon Zucchini Muffins

2009-02-07T08:01:00.000-08:00

Like many children, my preschooler Joseph loves music and singing. He is always game for interactive songs, such as B-I-N-G-O and Old MacDonald. In fact, if any song happens to pose a question of any kind, my son is quick to "holla back," as it were. At the beginning of a track on a disc we have about farm life, the vocalist asks, "What is your favorite vegetable?" Joseph didn't miss a beat: "Fruit!" he exclaimed. Then she asked, "how about string beans?", to which he replied, "I like jelly beans!"
Hmmm. It wasn't so long ago that I introduced my little newborn to his first veggies, laying the foundation for a lifetime of healthy nutrition. Have I strayed so far from my mission? Where and when did my son learn to like jelly beans more than string beans? Not to be defeated, there has been plenty of exploration of veggies at our house, which, as it turns out, can be lot of fun with an almost-four-year-old. The word "zucchini" is, in itself, a mouthful of fun to say. Put "cinnamon" in front of it, and you've built quite a tongue-twister! My son very proudly baked these muffins, executing every step from hand-grating the fresh zucchini, to measuring the flour, vanilla and spices, to dotting each muffin top with a pecan. "I'm a chef!" he declared. Sure, why not?

3 cups fresh zucchini, grated
2/3 cups unsalted butter, melted
1 1/3 cup organic brown sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch sea salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
12 whole pecans, or 1/3 cup pecan pieces

Preheat oven to 350 degree F. In a large bowl, mix together sugar, eggs and vanilla. Add the grated zucchini and the melted butter. Sprinkle baking soda and salt over the mixture and blend. In a separate bowl, mix the flour, cinnamon and nutmeg. Add all dry ingredients to the zucchini mixture. Bonus antioxidants! If your kid will eat them, fold in 1 cup dried cranberries. (Note: Our goal was to foster a positive experience with a green vegetable. Forgoing convention, we dumped all ingredients into one giant bowl and mixed. The muffins were in no way negatively affected.)
Lightly coat your muffin pan with a little butter or canola oil spray. Using two spoons, equally distribute the muffin batter, filling the cups completely. Bake on the middle rack until muffins are golden, and the tops bounce back when gently pressed (about 25 minutes). Set on rack to cool for 5 minutes, then remove muffins from the muffin pan and let cool another 10-12 minutes. Makes 12.

Food Fact! Pecans offer a variety of forms of vitamin E, a natural antioxidant. Just a handful of pecans each day may decrease the risk of cancer, coronary heart disease, and neurological diseases such as Alzheimer’s. According to Nutrition Research (August 2006), the vitamin E in pecans "protect blood lipids from oxidation. Oxidation of lipids in the body---a process akin to rusting--is detrimental to health. When the "bad" (LDL) cholesterol becomes oxidized, it is more likely to build up and result in clogged arteries."
More than just a vitamin E dynamo, pecans contain more than 19 vitamins and minerals, including vitamin A, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. A good source of fiber, pecans are also a high-quality source of protein that contain very few carbohydrates and no cholesterol.

Christmas Fruitcake, Past and Future

2008-12-22T20:09:00.000-08:00

This is the first year my mother hasn't made her traditional fruitcake. For well over 40 years, she has, just as her mother before her, fashioned an enormous batch of fruitcake to be enjoyed at home with a slice of sharp cheddar, proffered at holiday parties and open houses, presented Christmas Eve, and divided and sent internationally to all willing (or accepting) of such a treat. One such person was, until this year, me.
Just having said that, I'm suddenly forced to question whether the torch has been unexpectedly passed. Am I, next and only daughter in line, now burdened to take up the annual task of soaking spices, candied or dried fruits and nuts in booze and going on the look-out for accommodating recipients?
That's certainly the tough part. According to a recent poll, the holiday cake (also used as and referred to as "wedding cake") boasts a 40 percent approval rating, yet most North Americans seem decidedly anti-fruitcake. I think I may have answered that poll. The sentimentalist in me would have asserted a preference for it, but the reality is that I'd rather eat chocolate. The late Johnny Carson once joked that there really is only one fruitcake in the world, passed from family to family. Others quip, "if you have to choose between hemlock and fruitcake, hemlock is painless."When I weigh the amount of work and expense involved in carrying on the tradition with my relative ambiguity towards it, I'd just as well go without. On the other hand, I'm a sucker for all things Christmas, and I'm usually wild about fruit and nut (and alcohol-soaked) desserts. In the early 18th century, fruitcake (called plum cakes) was considered "sinfully rich," and outlawed entirely throughout Continental Europe. What if, just what if, I could create a Christmas cake that sinfully aroused the holiday spirit in all who would partake?

Here is my own mother's recipe:

3 cups mixed candied fruit
2 cups golden raisins
1 l/2 cups each of the following:
--candied cherries
--candied pineapple
--chopped almonds (My mom prefers to use roasted pecans.)
1 cup candied citron peel
2 cups flour
2 teaspoons baking powder
1/2 cup butter, softened
1 cup granulated sugar
3 eggs
1 teaspoon almond extract
1/2 cup orange liqueur or orange juice (Mom uses half juice and half Triple Sec.)

Lightly grease two 9 x 5 inch loaf pans, or 4 mini loaf pans. In a large bowl, combine mixed candied fruit, raisins, cherries, pineapple, almonds (or pecans) and citron peel. Toss with 1/2 cup of the flour and set aside. Stir together the remaining 1 1/2 cups flour, baking powder and salt in small bowl. In another bowl, cream the butter with sugar until fluffy, then beat in eggs, one at a time, add almond extract and beat well. Then combine the butter/sugar mixture with the flour mixture and the liqueur/juice. Fold in the fruit mixture. Turn into prepared pans.
Bake in 250 degree F oven for approximately 2-2 1/2 hours, or until a knife inserted into the center comes out clean. (Note: If using the small pans, it doesn't take quite as long to cook.)
Be careful not to overcook because it can dry out very easily. If it is well wrapped, it keeps several weeks in the fridge. Before the advent of refrigeration, fruitcakes were stored in wine-, brandy- or liqueur-soaked linens to keep them from growing mold, and also improve flavor. Makes 2 loaves, or 4 mini loaves.

Food Fact! Fruitcake dates back to Roman times, when it was prepared with pomegranate seeds, pine nuts, and raisins mixed into barley mash. During the Middle Ages, honey, spices, and preserved fruits were added, and crusaders and hunters were reported to have carried this type of cake to sustain themselves over long periods of time away from home. In the 1400s, Mediterranean trade of dried fruits arrived in England, and the fruitcake began to take root. By the 1700s, a ceremonial type of fruitcake was baked at the end of the nut harvest and saved and eaten the next year to celebrate the beginning of the next harvest, hoping it will bring them another successful harvest. With help from sugar from the American Colonies, between 1837 and 1901, fruitcake became exceedingly popular. Apparently, Queen Victoria waited a year to eat a fruitcake she received for her birthday because she felt it showed restraint, moderation and good taste. Fruitcake is also well-known as wedding cake. Rather than eat the cake at the reception, it is English custom for unmarried wedding guests to put a slice of the cake under their pillow at night so they will dream of the person they will marry.Fruitcake is also recognizable in the form of German stollen, also eaten at during Christmas holidays, and paneforte, a chewy, dense Italian fruitcake.

Need a New Electric Range? Enter Samsung's Christmas Cookie Contest!

2008-12-09T14:00:00.000-08:00

If you have children–or if you were ever a child yourself, and I’m guessing you were–you have a favorite family Christmas cookie recipe. (We love gingerbread people!) Perhaps your mom or Grandma used to whip up some culinary wonder with brown sugar, chocolate, or a beautiful mountain of icing?

Even if, for some crazy reason, you don’t have a favorite cookie, sit down with your kids and have fun devising the ultimate cookie, based on your kids’ ideas and favorite flavors, shapes and textures. Bust out that reindeer apron you received last year at the office gift exchange, and let’s get baking!

AllRecipes.com is hunting down the best Christmas Cookie recipe, and they’re offering a Samsung Electric Range Oven and three Samsung Digital DVD Camcorders to get it. Hey, even if you don’t win a prize from Samsung, you may even win $100 cash just for voting on the final four!
Low on cash? See what you can make from the ingredients already in your home. Not only will you wind up with some tasty treats (or you can send them to your children’s classroom holiday parties, to church, or bring them to work), but you’ll also learn about your kids:

Do they follow directions, or prefer to make it up as they go?
Is one a neat freak, cleaning up after every granule of sugar, while the other instigates a flour fight?
Are they willing to explore ways to make the recipe healthier?
What about mixing and combining decorative colors and designs–is your child the consummate perfectionist or the free spirit?
Or simply hungry for sweet treats?

Take a picture of the most fabulous of your creations and enter the contest here. Good luck and happy baking!

Dress a Roast Duck in Style

2008-11-26T11:16:00.000-08:00

A favorite dish of the holiday season, roast duck is truly versatile, and worth the price. It is relatively simple to cook, and can be wholly used: the rich fat makes delicious stock, or try duck fricassee, confit with legs and thighs, seared breasts, or prepare a soup with small leftover pieces.

Ducks have a layer of fat just beneath their skin to keep them warm and to give them buoyancy in water. Before and during cooking, this layer of fat must be rendered or drained by steaming in boiling water for 30 minutes. First, prick the skin all over (being careful not to pierce the flesh) and place the duck on a rack above an inch or so of water in a covered pan. Steam over high heat, saving the rendered fat for use in cooking.
Before roasting, dress your duck for the holiday season with this flavorful and elegant stuffing recipe my Auntie Sheila has used for decades with great success.

5-6 slices raisin bread, chopped
1 small onion, chopped
1 clove garlic, finely chopped
1/2 cup pecans, chopped
1/2 cup marmalade, thinned with a little water or chicken broth

Mix all ingredients and press gently into duck's cavity before roasting.
Roast the steamed duck at 375 degrees, breast down, for 15 minutes. Turn breast up, roast for another 15 minutes or so until the skin is crisp. A perfectly prepared and cooked duck will have very little if any fat remaining and a nice, thin and crispy skin. (Alternately, steam the duck ahead, refrigerate it and roast when you're ready to prepare your meal.)

Food Fact! Duck meat is considered to be "white" meat, even though the meat on a duck is considerably darker than other poultry meats such as chicken or turkey. The reason for this, according to HelpWithCooking.com is that as ducks are more active in comparison to chickens which, for example, spend most of the time sitting down or walking around. The extra oxygen required for the duck's energetic lifestyle gives their meat the darker red color and a stronger and richer flavor.
The distinct flavor and taste of the duck meat often inspires pairing with fruit sauces or other sweet and spicy ingredients to give a delicious and exotic tasting meal. Roast duck can be an exciting alternative to traditional turkey or chicken dishes.

Tips for a Gluten-Free Thanksgiving

2008-11-20T15:31:00.000-08:00

Managing a gluten-free diet is tough at the best of times. In even the most innocuous foods may lurk soy sauce (made with wheat) or mystery fillers in those fabulous eggs you ate at that cute brunch spot. Traveling to visit friends and family over Thanksgiving holiday presents an obstacle course for staying gluten-free. Your best defense is to host Thanksgiving at your place, with you doing all the cooking yourself. The good news? Well, how about everyone else sets the table and washes the dishes?

Celiac.com offers some helpful advice for surviving the holiday:

A gluten-free holiday dinner starts with a gluten-free turkey. Believe it or not some brands of turkey do contain additives that are not gluten-free—so, like everything else, read the ingredients and use Celiac.com’s Gluten-Free Ingredient Lists to help you shop.
Don’t risk gluten-based stuffing in your turkey. Instead, try this gluten-free stuffing recipe.
Gravy is easy: Use a gluten-free gravy recipe. Remember, bouillon cubes can often be a source of hidden gluten in holiday meals so be sure to use gluten-free bouillon cubes. To thicken your homemade gravy you can use corn starch or arrowroot flour.
Gluten-free holiday side dishes are easy: Browse Celiac.com’s extensive listing of gluten-free recipes to find side dishes that will impress anyone—celiac disease or not. UnassumingFoodie.com also has several amazing Gluten-Free and Low-Glycemic dishes!
Order gluten-free baking ingredients and other hard-to-find items. Many excellent prepared gluten-free products can now be ordered and delivered directly to your door from places like the Gluten-Free Mall.

Strange Brews from The New Yorker

2008-11-17T10:11:00.000-08:00

Dark and exotic beers have always attracted my husband. Wherever we travel, he remains alert to local hand-crafted offerings of the hops and barley kind.

This week in New Yorker magazine, staff writer Burkhard Bilger reports on the Dogfish Head brewery and the rise of extreme beer. Here Bilger ventures out to the Beer Table, a tasting room in Brooklyn, to sample American beers from Budweiser to Dogfish Head, as well as traditional German and Belgian brews.
Listen to the mp3: right-click here to download.

Roasted Edamame Salad

2008-11-13T14:38:00.000-08:00

I know there are parts of this country hidden below a thick layer of powdery, white snow. I know there are men and women in quaint little towns defrosting windows, picking icy door locks and driving in toasty gloves until the car interior warms sufficiently. Aah, envy is my name. Here in Southern California, it's balmy and warm, day after day. It's mid-November for the love of Pete! When will a chill blow our way? I put on long pants and sweaters every morning, hoping that the early chill will last past 9 a.m. It doesn't.

So, to bridge my desire for snowy pines in the L.L. Bean catalog, with my reality of the same 75 degrees under the same cloud-free sky, day after day after day after day... I've decided to roast my salad. Delicious! Thank you to my husband for the idea and Alton Brown for the inspiration. (Yes, I count my blessings for living in such a beautiful place. I chose it, and continue to choose it. Variety is, however, the spice of life. And I'm Canadian, that should say enough.)

12 ounces shelled edamame, steamed
1/2 cup corn kernels
1/4 cup scallion, finely diced
1 cup sweet red pepper, chopped
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon dried basil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar

Preheat the oven to 400 degrees F. Place all ingredients into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes. Taste and adjust seasoning, as desired. Serve chilled or at room temperature. Serves 4.

Food Fact! Edamame is just a fancy name for boiled green soybeans in salt water. In East Asia, the soybean has been used for over two thousand years as a major source of protein. Edamame offers a whopping 9 grams in a half-cup serving, about the same amount you'll find in 4 slices of whole-wheat bread or 4 cups of steamed zucchini!
Edamame beans also contain omega-3 fatty acids, and are an excellent source of vitamin A, vitamin B and calcium.

Elegant Brussels Sprouts with Parmesan and Bacon

2008-11-05T10:40:00.000-08:00

Maybe it was her mother's British upbringing, but my mother raised me to be a fan of Brussels sprouts. The adorable little cabbage grows in cooler temperature ranges of 45 to 75°F (7 to 24°C), and are, to the English, a traditional winter vegetable served with a roast dinner, particularly at Christmas. I remember picking them with my mom when I was little, tugging them from their upward spiral around a sturdy stalk and placing them in a basket over my arm. In Ontario, Canada, where I grew up, approximately 1,000 tons are produced each year. The rest of the North American crops are grown right here in California (have I been following the migration of the sprout without my knowledge?) in San Mateo, Santa Cruz, and Monterey, which offer an ideal combination of coastal fog and cool temperatures. It goes without saying that most people do not share my affinity for Brussels sprouts. To perhaps convert a few palates, I've put a tasty and elegant spin on les petits choux.

3 strips bacon, nitrate-free
2 pounds Brussels sprouts (baby) sliced in half
1.5 tablespoons unsalted butter
1 medium white onion
1/2 cup Parmesan cheese, loosely shredded
cracked black pepper to taste.
Sea salt in water to steam sprouts

Preheat oven to 350. In a medium pot, steam whole, trimmed Brussels sprouts: cut off the base together with any remaining stem, and discard surface leaves that are loosened by this cut. Place the sprouts in a single layer, covering them in just enough water to cover and boil with sea salt until tender-crisp. (Note: Overcooking releases sulfur compounds which give it an unpleasant smell.) While sprouts are steaming, fry bacon in an iron pan, and gently saute onion until tender. When sprouts are tender, drain and remove from pot and slice in half, length-wise. Remove excess fat from bacon and chop into small pieces. Arrange sprouts in a baking dish, and sprinkle chopped, sauteed onion, bacon, and shredded Parmesan over them. Add pepper to taste, and place in oven until cheese is melted and dish is warmed throughout. Serve immediately. Serves 4-6.

Food Fact! Brussels sprouts (Brassica oleracea) were likely a wild cabbage cultivated in ancient Rome, yet Brussels sprouts as we know them were grown in the 13th century in what is now Belgium. A cruciferous vegetable among the same family that includes cabbage, collard greens, broccoli, and kale, Brussels sprouts are among the most nutritious of leafy vegetables, rich in minerals, fiber, carotene and vitamins A and C. Sprouts are also rich in glucosinolates, particularly sinigrin. At the Institute of Food Research in Norwich, nutritional physiologist Ian Johnson found that sinigrin can suppress the development of precancerous cells that have somehow become damaged, and so may eventually develop into full-blown tumours. As Gail Vines reports in The New Scientist, "Johnson's idea was to see if a dose of sinigrin could protect laboratory rats from cancers of the colon. Sure enough, six weeks after giving just one dose of sinigrin they found that many precancerous cells had been destroyed."

Roast Chicken with Lavender and Agave

2008-11-04T07:24:00.000-08:00

Did you ever have a lavender-scented product that smelled so good you could eat it? Then this recipe is for you. Before this recipe, I tested out the concept of lavender and chicken with a simple recipe (see photo) posted just about everywhere online---a simple concoction of chicken breasts seasoned with salt, pepper and lavender. (I used 1 tablespoon lavender, 1/2 teaspoon cracked pepper, 1/4 teaspoon salt) then wrapped in bacon and broiled. The bacon "mans" it up adequately, but the delicate, unmistakable, spa-inspired lavender would be better served to your lady-friends at lunch.
The following recipe was written by Mark Tafoya for the Gilded Fork, and is much more complex, earthy and altogether satisfying. It originally called for honey, but I've substituted always-versatile agave to create a low-glycemic dish.

1 whole chicken, or cornish hen
1 tablespoon thyme
1 tablespoon rosemary
1 teaspoon lavender
½ cup agave
1 small onion, minced ¼ cup aged balsamic vinegar
1 ½ teaspoons marjoram
1 garlic clove, minced

Combine all ingredients in a non-reactive bowl and stir thoroughly. Preheat the oven to 350° F. Season chicken with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a cornish hen). Baste using a pastry brush with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165° F. Do not overcook. Tafoya's note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.

Food Fact! English Lavender (l. angustifolia and munstead) has the sweetest fragrance of all the lavenders and is commonly used in cooking. Flowers and leaves can be used fresh, and both buds and stems can be used dried. A member of the mint family and close to rosemary, sage, and thyme, culinary lavender is best used with fennel, oregano, rosemary, thyme, sage, and savory. Try experimenting with lavender spikes and leaves in place of rosemary, or for making fruit or shrimp kabobs---Just place your favorite fruit on the stems and grill. Lavender flowers also look and taste beautiful in a glass of champagne. Please note: Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.

Asian-Inspired Pork Loin Steaks Two Ways

2008-10-27T16:50:00.000-07:00

Trips to the grocery store have become increasingly more disappointing. As food prices began to rise, it was somewhat entertaining finding creative substitutes for favorite dishes. Over the last few weeks, however, it would seem virtually every staple on my list has a new---higher---price tag. Enter the pork steaks. Economical, lower in fat, and versatile, the only reason they haven't featured more prominently on our weekly menu is 1. an unfounded and idiosyncratic habit of observing Levitical Law (considering that I am not Jewish); 2. Just a few moments of over-cooking results in a tough meat, and with two boys ages one and three running about underfoot, I invariably require some, shall we say, spontaneity, in the kitchen. For moist and juicy pork steaks, the simple answer is to cook the steaks until they reach 170° F on your handy meat thermometer. This marinade was made from a collection of items in my pantry (and one of our lemon trees), and would also be lovely on chicken.
For an elegant dinner entree, serve the pork as steaks, and pair with a Gewurztraminer or Riesling. For a more casual offering, chop into strips before marinating, so that more surface area absorbs the marinade, and stir-fry the sauce and strips together with a variety of your favorite vegetables, serving over brown rice.

1 lb. thick-cut pork loin steaks
1 tablespoon olive oil
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons rice vinegar
1 tablespoon fresh lemon juice
3 cloves garlic, crushed
1/4 teaspoon cayenne pepper

Cut pork steaks into 4 pieces, or into stir-fry strips. Mix all remaining ingredients together in a small bowl, then place marinade and pork in a resealable plastic bag. Shake well. Marinate in the refrigerator for at least 2 hours and up to overnight. Grill or broil pork steaks just until they reach 170° F, or at 350° F for 20-25 minutes. Makes 4 servings.

Food Fact! Worcestershire sauce, (pronounced "wuh'ster'sher," or "woostasha") was created by two dispensing chemists, John Wheeley Lea and William Henry Perrins in 1835. Their company, Lea & Perrins, still makes the sauce in the same way today using malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice and flavorings--an invaluable condiment for spicing up savory dishes. The production process includes maturation in oak barrels for several months. Often mispronounced, Worcestershire got its moniker from its birthplace, 68 Broad Street, Worcester, England.

Heavenly (and Easy!) Apple Crumble Pie

2008-10-22T12:13:00.000-07:00

Who doesn't love apple pie? This recipe is the great equalizer; it is impressive and flavorful, yet easy enough for a guy in college to make for his homecoming date. As much as I love to cook, I'm no Rachel Ray, stumping for the camera while explaining step-by-step how to make a dish. It's my own private affair; I disappear into the kitchen, and no one is the wiser until I present them with a plated offering. However, when I was in the final weeks of pregnancy with my first child, our good friends Jim and Paula came to lunch. Jim is a fabulous, elegant and daring chef, and while that may have intimidated me, at the very last minute I decided to make an apple pie for our dessert (there is no accounting for pregnant women and their cravings!) As my husband and I chatted amiably with our friends, I stood at the counter casually making the crust from scratch while Paula helped peel the apples. The pie bubbled and baked as we ate our lunch, and---served piping hot from the oven---was positively heavenly. Could I have a future on Food Network? As long as I'm cooking for friends! For best results, use a mix of Granny Smith apples with your favorite variety. Click here for the advice on choosing the best cooking apples.

Make one (9 inch) home-made pie crust
1 cup flour (you can use all-purpose, but I prefer whole-grain pastry flour)
6 tablespoons butter
3 tablespoons cold water.

Blend all ingredients and press evenly into a 9-inch pie pan. Prick bottom of crust with a fork. Bake at 375 degrees F for 12-15 minutes.

Pie filling
Preheat over to 400 degrees F.
5 cups apples, peeled, thinly sliced and cored
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

In a medium-size bowl, mix all ingredients except apples. Arrange sliced apples in the cooked pie crust in spiraling layers, alternating layers with the sugar and spice mixture.

Crumbly topping
1/3 cup sugar
3/4 cup flour (use all-purpose or whole-grain pastry flour)
3 tablespoons butter

Mash these three ingredients together in a bowl. Spoon this loose, crumbly mixture over the top of the pie, and bake for 35-40 minutes, or until apples are soft and top is lightly browned. Serves 6-8.

Food Fact! Apple pie has an intriguing history. According to What's Cooking America, apple pies or tarts have shown up, in one form or another, since the Middle Ages. As early as 1381, apple pie didn't contain sugar and the pastry (referred to as a "coffyn") was generally not meant to be eaten. Sugar was very scarce and extremely expensive. Naturally, when sugar became more readily available in the sixteenth century, the crust was then intended for eating. A mid-sixteenth-century cookbook describes an apple pie recipe as follows: "To make pyes of grene apples, take your apples and pare them cleane and core them as ye wyll a Quince, then make youre coffyn after this maner, take a lyttle fayre water and half a dyche of butter and a little Saffron, and sette all this upon a chafyngdyshe tyll it be hoate then temper your flower with this sayd licuor, and the whyte of two egges and also make your coffyn and ceason your apples with Sinemone, Gynger and Suger ynoughe. Then putte them into your coffyn and laye halfe a dyshe of butter above them and so close your coffyn, and so bake them." When I read this, I imagine both my Scottish pastor's accent, and Captain Jack Sparrow---as ye wyll ynoughe.

(Check out my recipe for Autumn Harvest Raw Apple Pie!)

Gourmet Roasted Pumpkin Seeds

2008-10-20T12:38:00.000-07:00

Growing up, I never had any trepidations about sticking my hand into the deep cavern of a freshly-cut pumpkin to pull out the sticky, moist, goo within. I loved designing my jack-o-lantern each year, and my mom would roast the seeds after I'd separated them from their stringy attachments, seasoning them with olive oil, salt and pepper. (My 3-year-old, as it turns out, does not want to put his hand inside.) A few years ago, when I turned out my best pumpkin to date at a carving party (it resembled a fish bowl, with sea creatures and kelp in a 360-degree design), guests at the party collected the seeds and roasted them in varied batches of seasonings, from sweet to savory. While kids love nibbling pumpkin seeds (also known as pepitas), read below to learn why roasted pumpkin seeds might be the ideal holiday treat for moms, dads, and grandparents.
These flavor combinations are gluten-free, low-carb and very low-glycemic. If you're feeling adventurous, experiment and have fun with the following seasoning blends, created by Cheri Sicard for FabulousFoods.com.

The Pumpkin Seed Purist
1.5 cups pumpkin seeds
2 teaspoons melted butter or oil (olive oil or vegetable oil work well)
Sea salt and cracked black pepper to taste

Preheat oven to 300º F. Some leftover strings and pulp on your seeds adds flavor; Clean off any large chunks. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice. Spread pumpkin seeds in a single layer on an oiled baking sheet (or spray with cooking spray). Bake for about 30 minutes, stirring occasionally, until golden brown.

Gourmet Roasted Pumpkin Seed Flavor Combinations

Italian Style Pumpkin Seeds: Italian Seasoning Blend, Parmesan Cheese, Olive Oil, Salt and Pepper
Pumpkin Pie Pumpkin Seeds: Cinnamon, Ground Ginger and Pinch of Nutmeg, Butter
Greek Style: Lemon Pepper Seasoning Blend, Oregano, Salt, Olive Oil
Buffalo Wings Pumpkin Seeds: Butter, Tabasco Sauce, Salt
Or, simply toss with a salt-free seasoning blend, such as Mrs. Dash brand

Follow instructions as above, tossing seeds in a bowl with all seasonings before roasting.

A Few Quick Serving Ideas

Add pumpkin seeds to sautéed vegetables.
Sprinkle pumpkin seeds on mixed green salads.
For a tasty salad dressing, grind pumpkin seeds with fresh garlic, parsley and cilantro. Mix with olive oil and lemon juice.
Add chopped pumpkin seeds to your favorite hot or cold cereal.
Add pumpkin seeds to your oatmeal raisin cookie or granola recipe.
When preparing burger patties or meatloaf (from vegetables, turkey or beef), add ground pumpkin seeds as a low-carb substitute for bread crumbs.

Food Fact! Roasted pumpkin seeds are rich in fiber as well as vitamins B and E. They also may promote prostate health, thanks to the carotenoids and the omega-3 fats which are currently being studied for their potential prostate benefits. Zinc is one further nutrient found in pumpkin seeds that might positively impact prostate function. In addition, zinc decreases the risk of osteoporosis. Often thought to be a disease for which postmenopausal women are at highest risk, it is also a potential problem for older men. (Almost 30 percent of hip fractures occur in men, and 1 in 8 men over age 50 will have an osteoporotic fracture, according to WHFoods.com.)
Furthermore, pumpkin seeds have also been recently investigated for anti-Inflammatory benefits in arthritis. Studies indicate the addition of pumpkin seeds to the diet has compared favorably with use of the non-steroidal anti-inflammatory drug indomethacin in reducing inflammatory symptoms. Importantly, pumpkin seeds did not have one extremely unwanted effect of indomethacin: unlike the drug, pumpkin seeds do not increase the level of damaged fats (lipid peroxides) in the linings of the joints, a side-effect that actually contributes to the progression of arthritis.
Still need convincing? Pumpkin seed phytosterols also dramatically reduce blood levels of cholesterol, enhance the immune response and decrease risk of certain cancers.
Like cantaloupe, cucumber, and squash, pumpkins and pumpkin seeds belong to the gourd or Cucurbitaceae family. While pumpkin seeds are available year round, they are the freshest in the fall when pumpkins are in season.

Grandma's Cottage Bean and Ham Soup

2008-10-16T10:17:00.000-07:00

We just returned from a wonderful visit to Canada, to celebrate Canadian Thanksgiving at my parents' cottage on Lake Huron in Bayfield, Ontario. The leaves were ablaze with gold, red and bronze, the nearby farmer had grown a tall crop of corn, and the weather was alternately warm enough to play on the beach, yet cool enough to sit in the rocker by the fireplace. My children had a constant sense of wonder about them, examining for hours my father's antique toys, rowing out on the lake in a little boat, and running through rows of corn, or crunching dry leaves underfoot in the woods. My mom had prepared a large batch of soup, and while I may have been influenced by the relaxing surroundings, it was flavorful, hearty and worth trying at home when the weather cools.

1 sweet onion, chopped
2 ribs celery, chopped
2 small parsnips, chopped
1 carrot, chopped
1 packet Knorr Vegetable Soup Mix
1 can low-sodium chicken broth (or home-made)
4 slices peameal bacon
2 cups cured ham, diced
1 can garbanzo or fava beans
1 can white kidney beans
1 cup dry white wine

In a small cast iron fry pan, saute the peameal bacon and set aside. (Unlike regular bacon, pea meal is very low fat so it cooks rather fast.) Next saute the onion, celery, parsnips and carrot. In a large pot, add the chicken broth and vegetable soup mix. Add the sauteed veggies, chopped bacon, ham, and beans. Add water to cover, if necessary. Simmer for 20-30 minutes, then add the wine, and simmer for 10 more minutes. Serves 6.

Food Fact! Peameal bacon is a cured pork loin that has not been smoked, and is rolled in cornmeal. It is not to be confused with bacon sold as "Canadian Bacon", which is more of a ham in texture and flavour. According to Mom's Cafe, it is traditionally a Southwestern Ontario treat. Originally rolled in peameal (or, ground peas) which was available to the French Canadians, peameal fell out of favor and was replaced with cornmeal; the meat retained its name. "It is very lean, perfect for anyone counting calories," writes Mom's Cafe. "It fries up nicely or you can bake it in a chunk. It is a nice, fast-cooking meat that is served often here during the winter months."

Autumn Harvest Raw Apple Pie with Almond-Date Crust

2008-10-07T12:45:00.000-07:00

It's time once again for the two-hour-long drive away from the beach, to Oak Glen, Calif.'s fertile, rolling hills and valleys where apple orchards line the roadside like sentries, keeping watch over citified pickers of ideal candidates for the perfect apple pie---Fujis, Jonagolds, Macintosh, and Granny Smiths. If we're lucky, mysterious low-lying fog will swirl and obscure our view, offering a spine-tingling welcome to the Halloween season.

I'll post two absolutely wonderful apple pie recipes which have absolutely nothing in common--other than apples, of course! This first rendition is raw--yes, unbaked--and it rivals the most luscious and delectable of cooked varieties. It is dense, rich, sweet and aromatic with cinnamon, and suitable for low-carb, gluten-free, low-glycemic and vegan diets. I usually use 2 or 3 types of apples for this pie; your choice of apple variety is your signature. There is also room to play with the crust. While almonds and dates combine beautifully, you are invited to try walnuts or pecans, or substitute dates for raisins. (If you aren't a raw foodie, and you are no stranger to butter and sugar, check back soon for my baked version!)

Basic Almond Date Crust
1 3/4 cup almonds, soaked 8-12 hours
1 1/2 cup date pieces or chopped dates or raisins
1 tablespoon water
1/2 teaspoon vanilla
Dash of cinnamon

In a medium-size bowl, soak almonds 8-12 hours in enough water to cover the nuts. After soaking, dry nuts briefly (30 minutes) in the sun or or a dehydrator (30-60 minutes). In a food processor, process nuts until evenly ground. Then, add dates and process until finely ground, adding water, vanilla, and cinnamon while processing. The crust will appear slightly damp and will hold together. Immediately press into pie plate.

Filling
10-12 apples (peeled and cored), cut in chunks
2 cups dates, pitted (medjool are recommended)
1 cup raisins
2 teaspoons cinnamon
2 tablespoons flax meal (or substitute psyllium husk powder)

Pulse apples, dates and raisins in a food processor or put through a juicer. (Depending on the size of apples used, this should yield at least 6 cups of mixture. If it doesn't, add more apples.) Add cinnamon, then gradually sprinkle in flax meal or psyllium and process until thoroughly mixed. Immediately pour into pie shell. Cover and refrigerate.

Food fact! Raw food (like many things that are worth waiting for) takes time. Certainly, this dish is somewhat time-consuming, so I suggest you make a weekend of it! Spend Saturday scouring the orchards for apples; It's fun, great exercise and often there are seasonal festivals with music, period costumes and demonstrations. Soak the nuts over night, then on Sunday morning, rinse and dry the nuts. Prepare the pie, and chill for the afternoon, finally serving your masterpiece at dinner! Still seems like a lot of work? Get the kids to help, and use the time together for a short history lesson about how food was gathered and prepared when Grandmother (or Great-Grandmother) was young.

Caprese Stuffed Tomatoes

2008-10-01T17:49:00.000-07:00

Get Your Mojo with DinnerMoJo.com!

The multi-talented Chef Jeff Lavia of DinnerMoJo.com, the personalized chef service catering to Los Angelos and Orange Counties, is offering up this simple and tasty recipe to close out tomato season in California. Get 'em before it's too late!

Large tomatoes work best, but consider using cherry tomatoes to create colorful appetizers for your next party. If you would like to kick up the flavor, it might to fun to substitute the Ciliegine for crumbled feta or slice an herbed goat cheese log.

4 ripe tomatoes

1 cups fresh breadcrumbs

1/4 cup fresh basil leaves, minced (reserving one tablespoon)

2 tablespoons flat leaf parsley,minced

2 teaspoons garlic, minced (2 cloves)

Kosher salt

Freshly ground black pepper

Good Extra Virgin Olive Oil

8 Ciliegine (fresh mozzarella balls)

Preheat oven to 400 degrees. Slice the top one-third of the tomato off underneath the core. With your fingers remove the seeds and juice and make room for the mozzarella. In a bowl, combine the bread crumbs, one tablespoon fresh basil, parsley, and garlic with salt and pepper to taste. Sprinkle the inside of the tomatoes with the olive oil, salt and pepper and remaining basil. Place two ciliegine (mozzarella) inside the tomatoes and top with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they are tender. Serve hot or at room temperature. Serves 4.

Food Fact! Ciliegine is fresh Mozzarella that comes in the shape of small, cherry-sized balls, and is packed in water or brine. This very mild cheese complements other flavors in salads with olive oils and fresh herbs, or when added to dishes requiring a cheese that melts well to become somewhat elastic, rather than soaking into the food dish. As a quick and delicious high-protein snack, drizzle with olive oil, and add a dusting of sea salt and freshly-ground pepper.

Contact Chef Jeff for In-Home Meal Preparation, Catering and Entertaining, Cooking and Culinary Classes, and Gift Certificates at 562-480-6780.

Not So Subtle Tomato-Basil Soup

2008-09-25T13:39:00.000-07:00

This simple recipe is an orchestra of simultaneously soothing and exciting flavors. It has nothing in common with its wall-flower cousin, sodium-laden and watery tomato soup topped with broken saltines or used as a dip for grilled cheese. Although, by all means, grill some crusty bread brushed with olive oil, and generously seasoned with salt, pepper and crushed fresh garlic. It would make a fitting accompaniment to this lovely gluten-free soup. As the days grow shorter and cooler, this soup is a surefire antidote for whatever chills you.

1/2 cup onions, chopped
1 tablespoon garlic, minced
2 tablespoons olive oil
3 28-ounce cans tomatoes, including their juice
1 cup basil, puréed
2 teaspoons sugar
1/8 teaspoon cayenne pepper
2 tablespoons red wine vinegar
1/2 teaspoon dry mustard powder
2.5 cups vegetable stock
1 cup grated Parmesan cheese

In a very large, stock pot, sauté garlic and onion in olive oil for about five minutes or until soft. Add all other ingredients (excluding Parmesan) and bring to a simmer. After simmering for 20 minutes, remove 2 cups of hot soup and whisk the Parmesan cheese into it. Return the soup and cheese mixture to the stock pot. Adjust seasonings to taste and serve. Garnish each serving with a basil leaf if desired.

Food Fact! I'm considering giving my adorably cherubic toddler the nickname xitomatl (pronounced shi-to-ma-tlh), the word Aztecs used for "tomato," meaning, "plump thing with a navel". Often mistaken for a vegetable, the tomato (Solanum lycopersicum) is both a fruit and a member of the nightshade family, along with chili peppers, potatoes, and eggplant.
According to Andrew F. Smith, author of The Tomato in America, the tomato most likely originated in the highlands of the west coast of South America. After colonization by the Spanish, the tomato began its migration through Spanish colonies in the Caribbean, the Philippines, southeast Asia, and then the entire Asian continent. In the 1540s, the Spanish began cultivating the tomato in Europe, where it grew easily in Mediterranean climates. However, the fruit wasn't incorporated into Italian cuisine until the late 17th or early 18th century---in certain areas of Italy, tomatoes were merely used as tabletop decoration before it was ever incorporated into the local cuisine until the late 17th or early 18th century!

Coq au Vin for Special Diets

2008-09-16T14:55:00.000-07:00

This gorgeous version of Coq au Vin is ideal for gluten-free and low-carb eaters, as it does not contain the wheat flour called for in traditional recipes.
This dish is as ubiquitous in France as, say, ratatouille; every French person claims to have grown up on it. Most Francophiles have a story about the best Coq au Vin they ever ate, and of the person who prepared it. It's comfort food---decadent comfort food--but comforting, to be sure. This recipe is rewarding to make at every step, from the peeling of the tiny pearl onions to the delicious scent of red wine simmering with garlic and fresh thyme. In order to convince my husband to join my joy, I made it several times in a row. (You're living well when there's Coq au Vin leftovers in the fridge.) If you love Coq au Vin, please try this recipe and write to me about your impressions. If you've never made it, try it now and fall in love!

1 large chicken, jointed into 6 or 8 pieces (or 3 lbs chicken thighs)
1 onion, peeled and roughly chopped
6 whole peppercorns
5 ounces pancetta or unsmoked bacon
1 ounce butter; 1.5 ounces butter (separated)
2 medium French onions, cut into long strips
2 ribs of celery, chopped
2 cloves of garlic, peeled and thinly sliced
1 bottle of full-body red wine (pinot noir, Burgundy, or Cotes du Rhone)
4 or 5 small sprigs of fresh thyme
3 bay leaves
12 pearl onions, peeled (shallots will work)
7 ounces small mushrooms, halved or quartered (crimini or porcini)

Put the chicken into a deep pan, cover with water, add an onion, bay leaves, and whole peppercorns and bring to a boil. Turn the heat down and let it simmer while you cut the pancetta into short strips. The pancetta should be thicker than a match but not as thick as your pinky finger. Put the pancetta, together with 1 ounce of butter, into a thick-bottomed casserole (ideally enamelled cast iron) and cook over moderate heat. Stir the pancetta and butter occasionally to keep from burning, and when it is golden, transfer to a bowl, leaving the fat in the pan.
Season the chicken pieces with salt and pepper and place them in the remaining hot fat in the casserole, so that they fit snugly. Allow them to cook for 3-4 minutes or until the underside is honey-colored but not brown. Turn the chicken pieces over and resume cooking. (Note: Michel Montignac says, "it is this coloring of the skin, rather than what wine or herbs you might add later, that is crucial to the flavor of the dish."
When both sides of the chicken are golden, add the chicken to the bowl with the pancetta. Your pan should have a thin film that will play a key role in adding flavor to the dish. Add the onions and celery to the pan and cook slowly, stirring occasionally, until the onion is translucent. Add the garlic, then return the chicken and pancetta to the pan, and let everything cook together for a few minutes before pouring in the wine and tucking in the herbs. Begin ladling the simmering chicken stock into the pan until the entire chicken is covered. Increase heat; just before it comes to a boil, turn the heat down so the sauce bubbles gently. Cover partially with a lid.
Melt 1.5 ounces butter in a small pan, add the pearl onions and then the mushrooms. Cook gently until golden, then add them to the chicken with a seasoning of salt and pepper.
Allow everything to cook together for 40 minutes, then check the tenderness of the chicken. (It should be soft but not falling from its bones.) Depending on the type of chicken you are using, the entire process will likely take one hour. When chicken pieces are tender, place them on serving dishes and reduce the remaining sauce by increasing the heat and letting it bubble enthusiastically for 5-6 minutes. As it bubbles down, it will become thicker and quite glossy. Ladle over chicken and serve. Serves 4.

Food Fact! Coq au Vin is French for "rooster in wine"---traditionally a cock from Bresse and a wine from Burgundy, cooked with pork, mushrooms and garlic. Many chefs believe the older the poultry is, the better your Coq au Vin will be. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked. Nigel Slater describes Coq au Vin as, "a dish that has stood the test of time and lined a million happy bellies...The sort whose juices you mop up with bread." Bon appetit!

Carrot Pudding (Gajur Halvah)

2008-09-15T12:04:00.000-07:00

This rich carrot dessert, which is popular throughout Northern India and Pakistan, became an obsession of ours when I was pregnant with my oldest son, Joseph. We made numerous visits to our then local Indian restaurant, Punjab Palace in Riverside, California, and when little Joseph began eating solids, spicy Punjabi dishes were among his favorites.

When my mom was here last week, we drove back to the old neighborhood for a Punjabi feast and to say hello to owner Raj. One bite and my Indian comfort food had me ooohing and aaahing once again. My mom was quickly seduced by Gajur Halva, a dessert deserving of a medal (Best Use of Carrots?) I completely understand; when we first discovered it, we quickly went to work preparing it at home. For a few months, you could count on finding a batch in our fridge, and it was our go-to dessert when we entertained guests.

4 cups peeled and finely grated carrots (or 10 medium)
4 cups milk
2 cups cream
1 cup honey (or 1-1/2 cups brown sugar)
1-1/4 cup almonds, blanched, peeled and finely ground
4 tablespoons sweet butter
1/2 teaspoon ground cardamom
1/3 cup golden raisins
2 teaspoon rosewater (optional)

In a large saucepan combine carrots, milk and cream, and bring to a boil over medium-high heat; stir constantly so the mixture does not stick or scorch. Reduce heat to medium-low and, stirring frequently, cook until it is thick enough to coat the spoon and is reduced in volume by about half. This will take approximately 1 1/2 hours. Add the honey or brown sugar and raisins, and continue cooking and stirring for another 10 minutes. Add ground almonds, butter and cardamom and continue cooking and stirring for at least 10 minutes more, until the mixture begins to pull away from the sides of the pan. It should have the consistency of heavy pudding. Turn off the heat and stir in the rosewater.
Heap the mixture into a shallow serving bowl. The flavor of halvah is fullest when it is served just slightly warm or at room temperature.
To prepare it as a candy, when the mixture is pulling away from the sides of the pan, increase the cooking time until it becomes even denser; after the rosewater has been added, turn it out into a 7x11-inch pan lined with lightly buttered wax paper. Pat it down firmly and smooth the surface with a fork. Refrigerate until cool and firm, then cut the halvah into squares or triangles.

Food Fact! Carrot Halvah is an ancient culinary delight. Poet Rumi extolled its virtues in the 1300s: "A villager who had come to town as a guest of a townsman was given some halvah. He ate it with relish and then said: 'Townsman, I had learned to eat nothing but carrots. Now that I have tasted halvah I have lost my taste for carrots. I won't be able to have halvah whenever I want, and what I had no longer appeals to me. What am I to do?' When the villager tasted halvah, he was inclined to the town. The townsman had captured his heart, and he had no choice but to follow in pursuit of it." --13th century Persian poet Mowlana Jalaladdun Rumi.

Punjab Palace Cusines of India 10359 Magnolia Ave., Riverside, Calif. 92505. Reservations: 951-351-8968.

Turkey Florentine Meatballs with Tomato Sauce and Brown Rice Pasta

2008-09-01T16:08:00.000-07:00

Chef Jeff Lavia from LA and Orange County's fabulous Dinner Mojo kindly donated this excellent lower-fat, gluten-free recipe. We hired Chef Jeff to create a month of meals for my father-in-law when he returned home from a recent surgery. His wife had assumed the responsibility of in-home Florence Nightingale, and meal preparation was the last thing she needed to concern herself with. Jeff conducted a short yet thorough interview with both of them about their food likes and dislikes--as well as dietary needs and restrictions--then created a wonderfully delicious and interesting menu customized exactly to their individual palates and preferences! Jeff did all the grocery shopping, cooking and packaging of the fresh entrees, and all at a surprisingly attractive and reasonable price. You can reach the company at 562-480-6780 or info@dinnermojo.com.

Meatball ingredients
2 tablespoons extra virgin olive oil, + some to drizzle
2 cloves garlic, minced
1 cup onion, diced
1 tablespoon Worcestershire
1/4 cup dry white wine
1 tablespoon fresh thyme (or 1/2 tablespoon dried)
Salt and pepper to taste
2 lbs. ground turkey
1/4 cup Parmesan
1 10-ounce package frozen spinach, thawed, drained and chopped
1 egg, beaten

Sauce ingredients
2 cloves garlic, minced
1/2 cup onion, diced
2 tablespoons dry white wine
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1/4 teaspoon crushed red chili pepper (optional)
1 28-ounce can organic tomatoes
2 tablespoon fresh basil, chopped
1 package brown rice pasta

Put water on for the pasta and preheat the oven to 400 degrees. Drizzle skillet with 2 tablespoon extra virgin olive oil over medium heat. Add 1/2 cup onions, 1 tablespoon garlic and the thyme. Cook 10 minutes or until tender, but not browned. Add the salt and pepper, white wine, and cook a minute. Then, add the Worcestershire and chicken stock and cook a couple more minutes. Remove from heat and let cool.
While the onions are cooking, place the turkey in a large bowl and make a well in the middle. Add the Parmesan cheese, spinach and egg. When the the onion mixture is cool, add it to the turkey and mix together until combined. form 8 meatballs and put them on a cookie sheet lined with foil. Drizzle the meatballs with some extra virgin olive oil and place in the oven for about 18 minutes or until cooked through.
While the meatballs are baking, heat a saucepan over medium heat. Add two tablespoons extra virgin olive oil and the onion and garlic. Cook 10 minutes or until tender, but not browned. Add a pinch of salt and a pinch of pepper and the the white wine and optional crushed chili pepper. Allow it to cook for a few minutes, then add the tomatoes. Stir and bring to a boil. Reduce the heat and simmer for 15 minutes or until it becomes a sauce-like consistency. Add the fresh basil and remove from heat.
Cook the pasta according to the package direction. Service the pasta in a bowl topped with the sauce and two meatballs. Serves 4.

Food Fact: A personal chef service can provide great-tasting, healthful, affordable meals. Offering the convenience of meal preparation in your home (typically consisting of two weeks to a month of meals), a personal chef service is no longer a luxury only for the wealthy; It has now become a cost-efficient alternative for busy professionals, families on the go, seniors, and people with special dietary needs and restrictions. When you calculate how much time is expended and money spent on dining out, picking up food, making trips to the grocery store, or preparing the evening meal, a personal chef service can actually save you money, not to mention the benefits of having a professional create a customized meal plan for each family member's dietary needs, do the grocery shopping, prepare all dishes in-home, and handle all food storage and clean-up. To find a personal chef in your area, check out HireAChef.com.

Cooking with the Jr. Chefs of America!

2008-08-27T14:14:00.000-07:00

The revolution has begun! Kids are in the kitchen preparing delicious and healthy meals all by themselves. Check out the new web-based series, Junior Chefs of America, the first kids cooking program/website created for kids and hosted by real kids who love to cook. The website teaches parents and kids how to create fresh, home-cooked meals, inspiring a new generation of smart eaters!

The creator and producer of the online show, Michelle Green, is a mother of ten-year-old twin boys, Alex and Jake. "The idea came from my son who LOVES to cook," reports Green, "and the realization that kids are fully capable to do so, without their parents---but of course with their permission!" By offering kids their own cooking platform, Green's aim is for "kids to learn proper cooking and eating habits at an early age."

The recipes are presented in short, high-energy webisodes hosted by some amazing kids at home in the kitchen, creating their favorite recipes. Cheerful and articulate, the youthful hosts explain, step-by-step, how to create delicious, nutritious, easy dishes that are clearly kid-proof!

The Junior Chefs hail from California and Wisconsin, but young people who love to cook and have some skill creating short movies are welcome to upload their own webisode. The producer encourages kids around the world to participate. "In the near future we will be searching kids' culinary classes and schools for potential hosts as we continue to grow the website and add more webisodes," adds Green.

Celebrity and Junior Chefs of America consulting nutritionist, David Allen explains the importance of early introductions to the kitchen: “Parents often underestimate their kids' learning capabilities in regards to the kitchen,” he states. “Proper education of foods at an early age means better eating habits and even decision making in adulthood.”

The website opens a line of communication between child and adult, sparking interest in the culinary arts. Green recently launched her own start-up production company; Junior Chefs of America is one of the first projects she's producing. "No investors, no business partners! This is all coming out of my own pocket, because I believe in it so much!" she says. "Families should use this site to start a dialogue, whether it be about eating fresh foods or about kids gaining the knowledge and confidence to learn a skill, which is cooking. I also think of it as an alternative to the fast food nation that is largely responsible for childhood obesity."

The website is committed to using safe procedures in the kitchen, both with tools and handling food. "Junior Chefs of America promotes safety in the kitchen and and encourage parents to cook alongside their kids while having fun doing it!" Green says, adding, "The main goal is to empower the kids to have a voice about their nutrition."

Does your child have a favorite recipe? Create and upload your own webisode at www.jrchefsofamerica.com!

Arugula Salad with Ginger-Thyme Vinaigrette

2008-08-25T12:54:00.000-07:00

When I was very young, my neighbor Sophia and I would play together for hours and hours in the woods behind our homes, conjuring stories of make-believe, or giggling over dolls and books. At dinnertime, I was often invited to eat with her family. Her first generation Greek parents opened me to a wonderful new world of food, language and music; they were generous with love for their children and treated me much as their own. This recipe is a celebration of that family, along with a cunning addition of arugula to round out my salute to the Mediterranean. Opa!

1 teaspoon organic extra virgin olive oil
1 pound mushrooms, thinly sliced
1/2 pound sugar snap peas, cleaned and trimmed
1 bunch arugula (1/2 pound), cleaned and trimmed
1/2 pound carrots, julienned
1/4 cup sherry cooking wine
1 1/2 cups water

Dressing ingredients
1/4 cup organic extra virgin olive oil
3 tablespoons Apple cider vinegar
1 1/2 tablespoons fresh minced ginger
1/2 teaspoon fresh minced thyme
1/4 teaspoon fresh minced garlic

Place all dressing ingredients in blender, purée for 1 minute, then set aside. Place 1 teaspoon olive oil in large skillet over high heat. Add mushrooms and sauté until golden brown, about 15 minutes.
While mushrooms are cooking, heat water in a saucepan. When water boils, place sugar snap peas in steamer basket, cover, steam 2–3 minutes until peas are bright green. Drain well and chill peas quickly in ice water. Drain again.
Place arugula, squash, red bell pepper and peas in a large bowl, toss with dressing. Divide salad onto 4 plates. When mushrooms are golden, deglaze pan by adding the sherry, cook until all liquid evaporates. Place mushrooms on top of salad and serve. Serves 4.

Food Fact! Apple cider vinegar has been used for centuries as both food and medicine. Hippocrates, the father of modern medicine used vinegar and vinegar mixed with honey as an energizing tonic and a healing elixir in 400BC. Be sure to select apple cider vinegar made from cold pressed, organically grown whole apples, in which no chemicals or preservatives have been added, which contains the "mother of vinegar", and is not pasteurized. (The "mother of vinegar" is a natural gelatinous substance formed during the last fermentation step.)
Resulting from the fermentation of apple juice to hard apple cider, followed by a second fermentation to apple cider vinegar, this natural product retains all the nutritional goodness of the apples from which it was made plus it is fortified with the extra acids and enzymes produced during the two fermentation steps. The health benefits of apple cider vinegar have been promoted by many well-known authors such as Dr. D.C. Jarvis, Dr. Paul C. Bragg and Dr. Patricia Bragg.

Greek Portobello Pizza in the Raw

2008-08-15T12:17:00.000-07:00

This interesting twist on an old favorite is from Raw Test Kitchen. First, I must make note of my current obsession with all things Mediterranean...I just made Arugula, Feta and Olive Stuffed Chicken Breasts, Bruschetta Style Brown Rice Fusilli, these little portobello lovelies, and you will soon see my latest recipe for Arugula Salad with Ginger-Thyme Vinaigrette in an upcoming post!
This recipe is a must-do; Kid-friendly, vegan, low-glycemic and gluten-free, I like "pizza" because it is truly a food without borders. While pizza's origin is Italy (buon giorno Italia!), around the world pizza-esque concoctions can be found with results as far-stretching as the Alsatian tarte flambée (Flammkuchen in German), a thin disc of dough covered increme fraiche, onions, and bacon. Or, the Turkish pizza, a very thin dough round topped with meat and chopped veggies, or the pissaladiere, found in Provence, with a slightly thicker crust and a topping of cooked onions, anchovies and olives.

12 mini portobello mushrooms caps, stems removed
2 tablespoons olive oil
1 teaspoon sea salt
6 cherry tomatoes, thinly sliced
1 red onion, diced
1 yellow bell pepper, diced
6 kalamata olives, pitted and sliced
1/2 cup macadamia nuts, soaked until soft (or substitute cashews)
1/4 cup fresh spinach
juice of one lemon
2 tablespoons water
2 teasoons sea salt

Lightly pat inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.
Combine nuts, spinach, lemon juice, water and sea salt in a blender, mix until chunky. Add more water a tablespoon at a time if necessary. Spread spinach feta cheese on mushroom caps. Place toppings (sliced cherry tomatoes, red onion, yellow pepper and olives) on cheese. Put in dehydrator at 100 degrees for 1-2 hours, until warm, or simply bake gently in the oven or toaster oven until thoroughly warm.

Food Fact! The raw foodism (or rawism) lifestyle promotes a diet of uncooked, unprocessed, and often organic foods. Throughout the 1900s, raw proponents Ann Wigmore and Herbert Shelton stated that raw fruits and vegetables are the ideal food for humans.
According to Wikipedia, Artturi Virtanen (1895-1973), showed that enzymes in uncooked foods are released in the mouth when vegetables are chewed. Raw foodists deduct from this research the supposition that these enzymes interact with other substances, notably the enzymes produced by the body itself, to aid in the digestion process. Leslie Kenton's book, The New Raw Energy, in 1984 popularized food such as sprouts, seeds, and fresh vegetable juices, which have become staples in many different food cultures. The book brought together research into raw foodism and its support of health, citing examples such as the sprouted seed enriched diets of the long lived Hunza people, as well as Dr. Max Gerson's claim of a raw juice-based cancer cure.
Raw foods "rules":
1. Heating food above 110-120 degrees Fahrenheit degrades or destroys enzymes in food.
2. Eating food without enzymes makes digestion more difficult, leading to toxicity in the body, excess consumption of food, obesity and/or chronic disease.
3. Raw foods contain bacteria and other micro-organisms that affect the immune system and digestion by populating the digestive tract with gut flora.
4. Raw foods have higher nutrient values than foods which have been cooked.
5. Wild foods are the most nutritious raw foods.

Bring-The-Heat Garlic Chicken Breasts

2008-08-08T10:04:00.001-07:00

Every region of every country has its long-held laments about the weather. I've noticed that in places where the climate is particularly extreme in one way or another, the locals are especially prideful about weathering the weather---such as the Pacific Northwest (where 40 consecutive days of rain are considered "light drizzle" and not cause for the building of arks.)
Here in Southern California, phrases such as, "May gray" and "June gloom" dismiss the odd day when the weather does not live up to Disneyland-worthy perfection. This year, however, both July and August have given us an unusual number of cool, gray days. My response? Bring the heat! Some like it hot, and some like it muy caliente.

8 boneless skinless chicken breast halves
1 tablespoon salt
3 garlic cloves, finely minced
1/2 teaspoon cracked black pepper
1 tablespoon white pepper
1 teaspoon ground cumin* (see note below)
1 teaspoon cayenne pepper
1 tablespoon paprika
3/4 cup unsalted organic butter

In a medium bowl, allow the butter to soften to room temperature. Preheat oven to 375 degrees F or light the barbecue. Mix all the spices into the softened butter thoroughly. Rub mixture on chicken and bake or grill for 30 minutes or until cooked throughout. Makes 4 servings.
If you bake this in the oven, the remaining juices mix beautifully with mashed potatoes or cauliflower.
*Note: When available, use whole cumin seeds instead of cumin powder since powder loses its flavor more quickly; seeds can be easily ground with a mortar and pestle. To bring out the fullness of cumin's aroma and flavor, lightly roast whole cumin seeds before grinding.

Food Fact! When we think of butter, the first thing to come to mind may not be Iraq or the River Euphrates, but we can thank those regions for providing the base for baking, sauce making, and frying for thousands of years. It is believed that butter---from the Latin butyrum, which is borrowed from the Greek boutyron---was likely invented in the Mesopotamian area between 9000 and 8000 BCE. The earliest butter would have been from sheep or goat's milk; According to Harold McGee's On Food and Cooking, (2004), cattle are not thought to have been domesticated for another thousand years.

Arugula, Feta and Olive Stuffed Chicken Thighs

2008-08-04T17:54:00.000-07:00

Given the choice between Greek or Caesar salad, do you always spring for the Greek? (I do!) When you breeze past a display of gourmet olives at your neighborhood deli or upscale grocer, are you instantly intrigued? Does feta cheese strike you as simultaneously intense and mild? This chicken dish is for the legions of lovers of Mediterranean food, shouting,"yes! yes! YES!"

8 boneless, skinless chicken thighs
1 cup organic arugula, finely chopped (you can substitute this with spinach)
8 ounces feta cheese
¼ cup white onion, minced
¼ cup kalamata olives, chopped
1 tablespoon olive oil
1 clove garlic
1 teaspoon dried basil (note: if you prefer fresh, chop it finely)
1 teaspoon dried mint (see note on basil above)
Cracked black pepper to taste

In a large bowl, mix together all ingredients, save chicken thighs and pepper. Blend very well. Preheat the oven to 375 degrees F and lightly grease a cookie sheet with olive oil. Gently flatten chicken thighs with a kitchen mallet, then lay out each thigh, one at a time; place roughly 1.5 ounces of mixture on each and roll it up, placing it on the cookie sheet with the seam side down. Repeat this process for each thigh. Before placing Serves 4.

Food Fact! Arugula (Eruca sativa) is an aromatic salad green which some describe as a spicy little leaf, and others characterize as having a "peppery-mustardy" flavor. Native to the Mediterranean region, arugula is also known as rocket, roquette, rugula and rucola---a derivation of the French roquette. Very low in calories and high in vitamins A and C, arugula’s “spicy little leaf” has a spicy history; According to Cambridge World History of Food, arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD.
On the island of Ischia in the Gulf of Naples, a digestive alcohol called rucolino is made from the plant, a drink often enjoyed in small quantities following a meal. With Ischia's craggy mountain slopes dotted with pine and chestnut forests, an abundance of thermal springs, and a legacy of its volcanic origins, the island's main attraction is its many spas.

Fast Food Banned in Poor LA Neighborhoods

2008-08-03T21:16:00.000-07:00

In response to the growing obesity epidemic (pun intended), the US government has made several proactive changes to the types of food served to our children in schools, by setting up educational programs for families to learn more about preparing healthier meals, along with several new exercise initiatives.

Now, the Los Angeles City Council has passed an ordinance prohibiting construction of new fast-food restaurants in a 32-square-mile area inhabited by 500,000 low-income people, as reported by Slate.com. (The full story: Food Apartheid by William Saletan) The ordinance, which passed unanimously, is essentially the beginning of food zoning, the way liquor and cigarette sales are already zoned. “Proponents of the L.A. ordinance see it as the logical next step,” reports Saletan. Fast food is bad for you, just as drinking or smoking is, they argue. Community Coalition, a local activist group, also promotes the moratorium.

Let me interject by confessing that, for almost two decades, I’ve held a secret fantasy that all products sold as “food” be required to have some nutritional value. This fantasy has remained a secret for fear of being driven over by drive-through devotees. Besides, I know all too well that if edible products without nutritional value were to be outlawed, it would be less than a fiscal quarter before consumers saw newly-fortified products like Snickers, Funyons, and Coca-Cola become advertised, “now, with 9 essential nutrients!” I imagine factories installing a crop-duster spray over the assembly line, coating existing products with an eerily-flavored mist of nutrients.

I realize that in my Brave New World of nutrient-dense eating, culinary genius such as buttery white-flour croissants, triple-chocolate birthday cake, and maple-glazed buttermilk donuts would be banned. (What sadness would cover the land.) And so I back away from the fantasy, muttering “everything in moderation.”

(Although, if you haven’t tried raw or vegan desserts, you simply must. They might be the solution for civilization.)

LA’s new ordinance was passed because city council believes it is creating more food choices—grocery stores and sit-down restaurants would fill existing space and land. As Councilwoman Jan Perry said, “Ultimately, this ordinance is about providing choices—something that is currently lacking in our community.” Saletan suggests the Council depicts poor people like children, as less capable of free choice. ”Why does the moratorium apply only to the poor part of town, around South-Central L.A.?” he asks. A fellow council member explains: “The over concentration of fast food restaurants in conjunction with the lack of grocery stores places these communities in a poor situation to locate a variety of food and fresh food.”

The fact is this: the cheapest food is the best for you: veggies, fruits, whole grains purchased in bulk, and beans and legumes. Historically, these are the staples of not only the poor, but all socio-economic groups, with the consumption of meats, cheeses, and fish occurring less regularly. I like to think that if everyone ate this way, it would create a tremendous boon to US agriculture. My optimism may be naive, considering the low prices offered on imported Chilean produce, thanks to lower labor costs in that country, but that is another (blog) post.

I stand behind the government’s initiatives to educate everyone about healthier eating (in more than one language), and City Council’s interest in attracting more grocery options to the neighborhoods that need them most. However, Saletan asserts, ”Restricting options in low-income neighborhoods is a disturbingly paternalistic way of solving the problem.”

In the US, obesity affects all races and social groups, so why focus on zoning poorer neighborhoods? Are affluent or middle-class people less likely to super-size it? My husband Joseph raised an interesting point; he reminded me that when studies were carried out before zoning laws were enforced for the restriction of alcohol and cigarette products, it was determined that lower-income people and minorities are heavily targeted by those companies. They are, in fact, exploited. Zoning regulations, therefore, began in an effort to curb the exploitation of those groups. (Can’t we just tighten the advertising laws?)

We all know what happens when alcohol is prohibited, and while cigarettes have been overwhelmingly linked to cancer, heart problems, and ultimately death, outlawing them entirely would result in a similar backlash and underground production and sales. The government can’t (and will never be able to) tell us what to eat, but we should be able to look to city leaders to protect people from harm. Obesity is harmful. Poor nutrition is harmful. Zoning, however, works. Your thoughts?

Bruschetta Style Brown Rice Fusilli

2008-08-01T12:22:00.000-07:00

It is a mother's continual struggle to discover healthy dishes her children will actually eat---without becoming a short-order cook, rushing to produce both a delicious meal for mom and dad and nutritious sustenance for finicky little ones. In my experience, minimizing gluten in my toddler's diet improves overall his ability to concentrate and decreases the typical bedtime drama of a preschooler who would rather stay up late. This super-easy, gluten-free, lower-carb dish strikes the perfect balance, and is a surefire hit at large, picnic gatherings.

8 oz. brown rice fusilli
6 organic roma tomatoes, chopped

1/4 cup olive oil

1 tablespoon balsamic vinegar

1 cup basil, chopped

3/4 cup kalamata olives, chopped

1-2 cloves garlic

2 cups Parmesan, shredded (if desired. Omit for casein-free diets.)

Sea salt and cracked black pepper to taste

Bring to boil 4-6 cups of water with sea salt. Add the fusilli when boiling and cook for 10 minutes (or simply follow package instructions.) In a large bowl, create the "bruschetta" mixture by combining remaining ingredients and mixing well. When the fusilli is fully cooked, drain well, and add to large bowl of bruschetta mixture. Blend all ingredients together and serve immediately. Special note: the bruschetta mixture can be made a day in advance. Try preparing it on a Sunday afternoon, then serving this simple-to-prepare dish for dinner after a hectic Monday. Serves 4.

Food Fact! Wheat is one of the eight most common allergy-causing foods, reports the Mayo Clinic. Most often affecting children, it can also occur in adults, with allergic reactions (usually skin reactions, congestion and digestive issues) occurring a few minutes to a few hours after they've consumed wheat. Rarely, wheat allergy can cause anaphylaxis, a life-threatening reaction.
Some people have a digestive reaction to a sticky protein called gluten that's found in wheat and other grains, caused by an inability to digest gluten (gluten intolerance) or by an allergic reaction to gluten known as celiac disease or gluten sensitive enteropathy. According to a recent study by the North American Society for Pediatric Gastroenterology (http://www.celaichealth.org/), the prevalence of Celiac Disease in children across the world may be as high as 1 in 80. There are plenty of resources on the web for parents of children with Celiac Disease; The nice folks at http://www.celiac.org/ offer an excellent guide for parents: Kids and the Gluten-Free Diet. Also, check out http://www.gfcfdiet.com/ and Autism Spectrum Disorder Fact Sheet for information regarding gluten-free and casein-free diets, notably for family members with Autistic spectrum disorders.

Mushroom, Jarlsberg and Spinach Salad

2008-07-30T10:04:00.000-07:00

Apparently, today is National Bring Your Salad To Work Day. The press release received by food writers far and wide declared, "women across America are invited to bring their salads to work in an effort to eat better and feel more energized throughout the workday.” The invitation--which excludes male salad eaters in the workplace--was extended by Working Mother magazine and Kraft Salad Dressings. I chuckled when Nancy Nichols at Sidedish asked, “Forgive a moment of naivety: Can anyone declare a national day?" She also points out that while Kraft and Working Mother request we set aside “a day to set aside to embrace healthful eating in the workplace”, salads do not necessarily equate to healthful eating; "Have you really looked at how many grams of fat and calories can hide under the name of salad?" Nichols asks.

As a consumer, I ask that you ponder the merits of Kraft salad dressings, which include ingredients such as modified food starch, monosodium glutamate (MSG) and propylene glycol---a chemical used in tobacco products, sexual lubricants and as the killing and preserving agent used to capture ground beetles.
So please, allow me to extend an invitation of my own. This recipe is an alternative to your typical green salad, "embraces healthy eating", and offers enough fat and calories to satisfy as a stand-alone entree. In my experience as a food provider, it is also a hit with males.

1 ½ cup mushrooms, sliced
1/4 pound Jarlsberg cheese, shredded
1/2 cup minced spinach
1/4 cup lemon juice
1/4 cup olive oil
Sea salt and fresh cracked pepper, to taste
4 large red lettuce leaves
Lemon slices, for garnish

Toss the mushrooms, cheese, spinach, lemon juice, and oil together. Season with salt and fresh cracked pepper to taste. Serve each portion on a red lettuce leaf and garnish with a lemon slice. Serves 4.
Note: Dressing should be added to salad no longer than 1/2 hour before serving, so that the mushrooms retain their best color and texture. If you do have leftovers the next day, try making a quick tartine, laying salad over a large slice of French or sourdough bread and warming in a toaster oven until cheese is melted. Yum!

Food Fact! Everything old is new again. According to Wikipedia, the history of this cheese can be traced back to the middle 1850s. Its creator, Anders Larsen Bakke (1815–1899), was a local farmer/entrepreneur and a pioneer in Norway's dairy industry. He produced the cheese in the Våle village in Vestfold county, some 80 km south of Oslo, and the cheese came to be named "Jarlsberg" because "Jarlsberg & Larviks Amt" was the name of the county until 1918, when it was renamed with its old name "Vestfold". Interestingly, production was discontinued in the early 1900s, and the cheese was only re-invented by professor Ola Martin Ystgaard of the Agricultural University of Norway in the late 1950s. Jarlsberg cheese is a firm, light gold Norwegian cow's milk cheese with holes similar to Swiss cheese. Mild, buttery and slightly sweet, Jarlsberg has a yellow-wax rind and a semi-firm yellow interior.

Schwarzenegger signs law banning trans fats in restaurants

2008-07-26T13:27:00.000-07:00

The following are excerpts from an article which appeared in the Los Angeles Times on July 26, 2008, written by Patrick McGreevy.

California became the first state to require restaurants to cook without artery-clogging trans fats, such as those in many oils and margarines, under restrictions signed into law Friday by Gov. Arnold Schwarzenegger, a physical-fitness advocate and crusader against obesity.

Trans fats can preserve flavor and add to the shelf life of foods but have been linked to heart disease, stroke and diabetes. The new law, http://97AB 97 by Assemblyman Tony Mendoza (D-Artesia), requires restaurants to use oils, margarines and shortening with less than half a gram of trans fat per serving by Jan. 1, 2010, and applies the standard to deep-fried bakery goods by Jan. 1, 2011. "California is a leader in promoting health and nutrition, and I am pleased to continue that tradition by being the first state in the nation to phase out trans fats," Schwarzenegger said.

"Consuming trans fat is linked to coronary heart disease, and today we are taking a strong step toward creating a healthier future for California."

New York City has a similar ban, which began July 1 with a three-month grace period. Those who violate the California law could face fines of $25 to $1,000. The legislation was vigorously opposed by the California Restaurant Assn.

Indeed, the law follows steps already taken by such institutions as McDonald's and Spago Beverly Hills to meet customer demand. "I am completely in support of it," chef and Spago owner Wolfgang Puck said in an e-mail. "My companies stopped using trans fats years ago." The fats can be found in vegetable shortenings, margarines, crackers, candies, cookies, snack foods, fried foods, baked goods and other processed foods made with partially hydrogenated vegetable oils, according to the U.S. Food and Drug Administration.

According to the restaurant association, the group said ethnic restaurants and bakeries would be hardest hit by the ban, because many ethnic dishes are more difficult to prepare with trans fat-free substitutes.

Rod White, the owner of Bertha's Soul Food in Los Angeles, estimated that it would cost him $30 more a week to buy cooking oil without trans fat, and he was angry." The government is infringing too much on the rights of people to even eat what they want," he said. "Are they going to outlaw salt next because it causes hypertension?" Compliance will be checked by state health inspectors on their periodic restaurant visits.

Scientific studies have established that trans fats increase so-called bad cholesterol in the body and decrease good cholesterol, contributing to the buildup of plaque in arteries, according to Dr. P.K. Shah, director of cardiology at the Cedars-Sinai Heart Institute in Los Angeles." This law will address the health issue of cardiovascular disease, which is the No. 1 killer in the nation and the state of California," Shah said. Eliminating artificial trans fats from the food supply could prevent 6% to 19% of heart attacks and related deaths each year, according to an estimate published by the New England Journal of Medicine. The new regulations could mean real savings, not only in lives but also in health costs, according to Mendoza.

"This has always been about the health of our citizens," he said. Mendoza's legislation was supported by such health organizations as the American Heart Assn., the American Academy of Pediatrics and the Center for Science in the Public Interest."Everybody agrees there are health benefits in getting rid of trans fat," said Michael Jacobson, the center's executive director. "It is causing several thousand deaths each year."

Organic Ribeye with Red Wine, Peppers and Portobello Mushroom Sauce

2008-07-24T10:25:00.000-07:00

Summertime, and the grillin' is easy. Or so you would think. My husband has this idea that because he is a "manly man", he should inherently know how to grill a steak. Well, not just "grill" a steak, but transform raw meat into something mythical in its splendor. He's not alone; men's magazines regularly cover such topics (I suppose this fascination dates back to (hu)mankind's discovery of fire) and even Maxim magazine now owns a chain of steakhouses which, ahem, brandish its brand. This recipe has been "handsomely furnished" with tips on timing. (Or, check out my How-to Guide to view Esquire magazine's step-by-step instructions.)
From my perspective, you can never have too many veggies on the Bar-B, however the fresh thyme and crushed bay leaf truly make this dish sing. If you don't use fresh, don't bother. It's just not the same.

Red Wine and Veggie Sauce
1 tablespoon olive oil
1 medium shallot, diced
1 yellow pepper, diced
1 red pepper, diced
1.5 cups portobello mushrooms, sliced
2 cloves garlic, diced
¾ cup red wine (or around 3 turns of the pan)
2 tablespoon unsalted butter
1 bay leaf, crushed with mortar and pestle
1 heaping tablespoon fresh thyme (leaves removed from stalk)
2 teaspoons salt
1 teaspoon cracked black pepper
2 1-pound organic ribeye steaks
2 teaspoons steak seasoning

Heat oven to 425 F.
Take meat out of fridge, and allow to rest at room temperature for 10-15 minutes. While meat is resting, heat olive oil in large fry pan over medium temperature. Add shallots, sauté for a few minutes, then add peppers, garlic, and crushed bay leaf. Season with salt and pepper. When peppers and onion have softened, add mushrooms, then wine, and 1 tablespoon of butter. Cook off the alcohol (about 2 minutes), then add other tablespoon of butter and thyme. Thyme is added toward the end of the cooking process since heat can easily cause a loss of its delicate flavor.

Lower heat, allow sauce to simmer and reduce. Season steaks and place on the grill. For 1.5- to 2-inch thickness, cook for 6-7 minutes per side to result in medium-rare steaks, or 7-9 minutes for medium steaks. (Jesse's wife Faith says, "If you want your steak well done, then just have a hamburger instead. There’s no point to cooking a delicious ribeye to well done!") Remove from grill and allow to rest for 10 minutes before serving with red wine and veggie sauce. Serves 2-4.

Food Fact! A member of the French combination of herbs called bouquet garni, thyme has a long history of both culinary and medicinal uses, particularly in the treatment of respiratory problems including coughs, bronchitis, and chest congestion.

Thyme's health-supporting effects are well documented; Thymol, the primary volatile oil constituent of thyme, has been found to protect and significantly increase the percentage of healthy fats found in cell membranes and other cell structures. Notably, the amount of DHA (docosahexaenoic acid, an omega-3 fatty acid) in brain, kidney, and heart cell membranes was increased after dietary supplementation with thyme.
Thyme is an excellent source of iron and manganese, a very good source of calcium and a food source of dietary fiber. It also contains a variety of flavonoids, including apigenin, naringenin, luteolin, and thymonin, which increase thyme's antioxidant capacity.

The leaves of fresh thyme should look fresh and be a vibrant green-gray in color. They should be free from dark spots or yellowing. Fresh thyme should be stored in the refrigerator wrapped in a slightly damp paper towel.

Ham-Wrapped Eggs Fromage de Gruyère

2008-07-18T09:25:00.000-07:00

This elegant egg dish is ideally (or, idyllically) served as breakfast-in-bed for two. (Would it sound more romantic if I said, "déjeuner dans le lit pour deux?")
A lazy, lovely morning with your beloved is enhanced by the suggestion of being wrapped up in a blanket while at the same time, the ham reminds me somewhat of a little tuxedo jacket. The pink rose was picked from just outside my door, and a piping hot pot of French-pressed coffee both warms and rouses sleepyheads.

4 eggs (I prefer the cage-free, brown, Omega-fortified variety)
1/4 cup milk
1/2 cup gruyère cheese, shredded
1 cup organic baby spinach
1/3 cup vidalia onion, diced
sea salt and fresh cracked pepper to taste
2 slices nitrate-free ham
1/2 tablespoon olive oil

Place a little olive oil in a small frying pan and heat gently. Add the vidalia onion and cook until soft, stirring occasionally. Set onion aside. In a medium bowl add the eggs, salt, pepper, and milk and beat gently. Pour half the egg mixture into the pan and cook over low heat. Once it is sufficiently firm to be turned easily with a spatula while maintaining its circular shape, flip it over and lay out some baby spinach leaves, cooked onion and cheese across the circle. Place a ham slice on a serving plate; when the egg circle is completely cooked throughout (the cheese will have melted and the spinach will wilt, releasing its flavor), lay it on the ham slice and roll them together. Repeat this with the rest of the ingredients. Serves 2.

Food Fact! Vidalia onions are unexpectedly chic in their exclusivity. According to Georgia's state legislature--the Vidalia Onion Act of 1986--only 13 counties in Georgia are authorized a trademark to use the name "Vidalia Onions," as defined by the state's Commissioner of Agriculture. An unusually sweet variety of onion, due to the low amount of sulfur in the soil, and higher water and sugar content than other storage onions, vidalias leave no burning after taste, and cause no tears. Moses Coleman is considered the person that discovered the sweet Vidalia Onion variety in 1931, reports Wikipedia.
A fresh vidalia is rounded on the bottom and somewhat flat on the top or stem end, and has a light golden-brown bulb and a white interior; look for firm onions without decay or blemishes. There should be no sprouts attached and the skins should be dry.

Red Beans with Cumin and Sausage

2008-07-15T09:51:00.000-07:00

It's a tough economy for foodies. The simple solution: take basic staples and pair with trusted seasonings for a meal that is satisfying, comfortingly familiar and utterly nutritious. My sister-in-law, Faith, created this little beauty of a recipe, and included a recipe for Baked Brown Rice to complement it. She serves it with her favorite hot sauce ("I’m a Crystal fan!" says Faith), and a dollop of sour cream or some cheese (which is how her husband prefers his). Faith also likes to mix things up a little: "I love bell peppers in this recipe, and will often double them. I usually put in two yellow bell peppers, and one red. I also put in another can of diced tomatoes, but in that case (using two cans) I drain them first. Otherwise, you’ll end up with soup!"
The cumin's charm is its ubiquitousness: nutty peppery flavor with slight citrus overtones, packing punch in traditional Mexican and Tex-Mex dishes and conversely in Indian and Middle Eastern cuisine.
For as many times as I've prepared dishes with turkey or chicken sausages, I recently borrowed Richard Linklater's Fast Food Nation from San Clemente Library, and the experience of watching that movie has put me off meat products. I'm not sufficiently left-wing to qualify for PETA-esque activism--Perhaps I should start my own movement of the compassionate-and-grossed-out? I could give it a catchy acronym, like EARTHA (Ethical Alternatives for wRongfully Treated Humans and Animals). To that end, I've substituted Tofurkey for smoked sausage, to make this a vegan dish. Make yours how you will.

1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
1 package smoked turkey sausage, chopped (I used 3 Tofurkey Italian-style sausages)
1 14.5 oz can of organic red beans, drained and rinsed
1 14.5 oz can of diced organic tomatoes (preferably “no salt added” kind)
1 tablespoon ground cumin*
½ - ¾ teaspoon ground red pepper/cayenne pepper (to taste)
½ teaspoon salt
½ teaspoon ground black pepper

Heat a large skillet over med-high heat with a little olive oil for sautéing the veggies. Add bell peppers and onion and cook for about 5-6 minutes, while you chop the turkey sausage. Add turkey sausage when chopped, cooking all these ingredients for 5 minutes, stirring frequently.
Drain and rinse red beans, and add to the pan with cumin and red/cayenne pepper. Add tomatoes, salt and pepper. Cook for 5 minutes, then taste; add more cayenne and cumin. Allow to simmer on medium heat for another 10-15 minutes to let flavors come together. Makes 6-7 good-sized portions.

Food Fact! Cumin seeds are oblong in shape and yellow-brown in color, resembling caraway seeds. In fact, cumin, caraway, parsley and dill belong to the Umbelliferae family. Cumin seeds (Cuminum cyminum) are a very good source of iron, transporting oxygen from the lungs to all body cells, are part of key enzyme systems for energy production and metabolism, and instrumental in keeping your immune system healthy.
Native to Egypt and cultivated in the Middle East, India, China and Mediterranean countries for millennia, cumin is mentioned in the Bible as a seasoning for soup and bread, and as currency for paying tithes. During the Middle Ages in Europe, cumin was one of the most common spices used, and became recognized as a symbol of love and fidelity. According to http://www.whfoods.com/, "people carried cumin in their pockets when attending wedding ceremonies, and married soldiers were sent off to war with a loaf of cumin bread baked by their wives. Cumin's use for fortifying love is also represented in certain Arabic traditions in which a paste of ground cumin, pepper and honey is thought to have aphrodisiac properties."
*When available, use whole cumin seeds instead of cumin powder since powder loses its flavor more quickly; seeds can be easily ground with a mortar and pestle. To bring out the fullness of cumin's aroma and flavor, lightly roast whole cumin seeds before grinding.

Baked Brown Rice

2008-07-14T19:30:00.000-07:00

Trust me, this is the way to make rice. My sister-in-law Faith sent me this recipe to complement her fabulous Red Beans with Cumin and Sausage. It was originally an Alton Brown recipe from Food Network. I made mine with Organic Earth Balance buttery spread, for a vegan dish. According to author Michel Montignac, "long-grain Basmati which has a high fiber content but don't make the mistake of washing it and cooking it in lots of water or you will lose the fiber."

1 1/2 cups brown rice, medium or short grain (I like long-grain organic brown basmati)
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt

Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour, then remove cover and fluff the rice with a fork. Makes 6 servings.

Food Fact! What is the difference between brown rice and white rice? The following excerpt is from Michel Montignac's Slim Forever: The French Way. "The Glycemic Index (GI) of brown rice is 50, which makes it a good, low-GI carbohydrate. When brown rice undergoes the refining process, it becomes white rice. The new GI of the refined white rice is 70 (20 points higher than it would be for unrefined brown rice.) The reason for this is that when brown rice is refined into white rice, the fiber is removed, leaving only starch behind. The same thing happens when brown whole wheat flour is refined into white flour: all of its fiber is removed, and the GI goes up significantly. In their new, refined forms, both of these foods now more closely resemble glucose. This allows sugar to pass more easily into the bloodstream, since the body has little work to do in order to break the food down into glucose. Once refined, a good carbohydrate can become a bad one, since most its complex molecular bonds have been broken in the process."

Fresh Peaches and Whole Wheat Pancakes with Roasted Walnuts

2008-07-08T19:50:00.000-07:00

Night after night I read a poem, Rise The Moon (by Eileen Spinelli), to my sleepy three-year-old Joseph. The following stanza is accompanied by a lovely illustration (by Raul Colon) of an artist painting a gorgeous bowl of gold, white, and orange peaches--orbs resembling a twilight sun:

"...In a rooftop attic in the quiet hush of night, a moonlit artist takes his brush to paint a bowl of light."

We borrowed Spinelli's book during a recent trip to the San Clemente library, along with Round is a Pancake, by Joan Sullivan Baranski. When it comes to art and eating, inspiration may spring from anywhere. The nightly ritual of reading these books inspired this recipe. What has inspired your cooking?

3 fresh peaches, peeled and chopped
2 tablespoons organic brown sugar, or agave
1 teaspoon cinnamon
2 tablespoons butter (I used Earth Balance Organic Vegan Buttery Spread. Wonderful taste, no trans fat, organic—it’s a beautiful product. But butter is yummy, too.)
¼ cup organic walnuts
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup milk
2 tablespoons walnut oil

Melt 1 tablespoon butter in a griddle or heavy skillet. Set aside 1 chopped peach for later. Add 2 chopped peaches and 1 tablespoon sugar or agave and cinnamon. Stir occasionally, cooking until peaches are softened and caramelized.
In a 400-degree oven, place walnuts on a piece of aluminum foil and bake for 5-8 minutes.
In a mixing bowl, stir together flour, remaining sugar/agave, baking powder, and salt. Make a well in the center of dry mixture and set aside.
In another mixing bowl, beat egg slightly, stir in milk and oil. Add mixture all at once to the dry mixture, along with caramelized peaches* and any liquid from the skillet; Stir just until blended (batter will be lumpy).
Pour ¼ cup batter into hot, lightly greased griddle or heavy skillet. (For mini pancakes, pour 1 tablespoon batter) Cook over medium heat for two minutes on each side or until golden brown. Top pancakes with uncooked peaches that were set aside and roasted walnuts. Serve with warmed syrup, preserves or plain yogurt. Serves 8.
*I usually use the roasted walnuts as a topping, but if you prefer, you can also stir them in to the batter with the cooked peaches.

Food Fact! Whole wheat flour, with all of the nutritious bran and germ still intact is hailed as the "staff of life" for its historical importance to human survival, and an essential part of a healthy diet. All types of whole, unrefined, grains are good sources of complex carbohydrates, fiber, important nutrients including selenium, potassium and magnesium, and are naturally low in fat. Diets high in unrefined, high-fiber whole grains are recommended for insulin-dependent diabetics and for the prevention of cancer and heart disease.

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Marinated Fiddlehead Salad

2008-07-02T12:57:00.000-07:00

Last call for fiddleheads! A Springtime delicacy in New England, I've been curious to try fiddlesheads since our visit to Maine last Fall. They weren't in season then, yet Mainers with their inherent regional pride happily share as much information about the quirky little veg as they will lobster.
Appearing only on menus and in markets from May through early July, fiddleheads (aka: fiddlehead fern, ostrich fern, pohole) are deep green, young fern fronds that have not yet opened and taste somewhat like asparagus or okra. In fact, there is but a two-week window during which they must be picked before the fern unfurls. Named for their appearance, which resembles the scroll at the head or top of a fiddle, the ostrish fern species produces the edible shoots. Fiddleheads can be consumed raw or cooked. I tried them both ways; freshly washed and raw, the flavor greatly resembled raw asparagus. Steamed, lightly salted and served with butter, they were pronounced, "too weird" by my husband and toddler, which I find amusing. They both seemed to enjoy their share of lobster while we were in Maine; you would be hard-pressed to convince me that eating lobster (a member of the insect family) is not "weirder" than eating a green vegetable of any species.

This is an edited version of a recipe which appeared on PBS Maine's What’s for Suppah:

2 cups small cauliflower flowerets
10 to 14 ounces fiddleheads
1 cup carrots,thinly sliced
1 cup red pepper, coarsely chopped
1 small onion, sliced into rings
1 eight ounce can black olives, cut into halves
3 tablespoons red wine vinegar
1 ½ tablespoons cider vinegar
1/3 cup olive oil
3 tablespoons canola oil
pinch of sugar
1 teaspoon dried Italian mixed herbs
freshly ground pepper and salt

Blanch the cauliflower, fiddleheads, carrots, red pepper and onion in boiling water until crisp yet tender, then drain and plunge into cold water. Drain the vegetables, blot with paper towels and place in a large bowl.
Prepare the marinade by whisking together the vinegars, olive oil, sugar and herbs. Add the olives and the fiddleheads to the vegetables, then gently stir in the marinade. Cover the chill for at least four to 24 hours. Makes 8 servings.

Food Fact: According to Bulletin #4198 from the University of Maine, the tender little rolls of fern should be harvested almost as soon as they appear within an inch or two of the ground. The little brown scales must be carefully brushed out and removed. Wash and cook the “heads” in a small amount of lightly salted boiling water for ten minutes, or steam for 20 minutes. (The Center for Disease Control (CDC) has investigated a number of outbreaks of food-borne illness associated with fiddleheads; Therefore, cook fiddleheads thoroughly before eating--boil them for at least 10 minutes). Serve at once with melted butter; The quicker they are eaten, the more delicate their flavor. Cooked, chilled fiddleheads can be also served as a salad with an onion and vinegar dressing.

Recipes by Ingredient

2008-06-27T09:44:00.000-07:00

Agave
Can't Get Enough Raw Chocolate Brownies
Raw Strawberry Pie
Apple Whiz
Raw Brownies with Icing
Fresh Peaches and Whole Wheat Pancakes with Roasted Walnuts
Roast Chicken with Lavender and Agave

Almonds
Can't Get Enough Raw Chocolate Brownies
Raw Strawberry Pie
Gajur Halvah (Carrot Pudding)
Autumn Harvest Raw Apple Pie with Almond-Date Crust

Apples
Apple Whiz
Heavenly (and Easy!) Apple Crumble Pie
Autumn Harvest Raw Apple Pie with Almond-Date Crust

Arugula
Arugula, Feta and Olive Stuffed Chicken Thighs
Arugula Salad with Ginger-Thyme Vinaigrette

Asparagus
Prosciutto and Grilled Asparagus with Whole Grain Mustard

Bananas
Raw Strawberry Pie
Banana and Spinach Smoothies

Basil (fresh)
Cioppino
Ribboned Zucchini Salad
Divine Basil-Walnut Chicken
Bruschetta Style Brown Rice Fusilli
Arugula, Feta and Olive Stuffed Chicken Thighs
Bring-The-Heat Garlic Chicken Breasts
Not So Subtle Tomato-Basil Soup
Turkey Florentine Meatballs with Tomato Sauce
Caprese Stuffed Tomatoes

Beans
Two-Bean Salad with Tarragon Dressing
Red Beans with Cumin and Sausage
Grandma's Cottage Bean and Ham Soup

Cantaloupe
Cantaloupe Curls with Spiced Wine

Chocolate
Raw Brownies with Icing
The Best Chocolate Cake for Lovers of Real Chocolate

Clams (Littleneck)
Cioppino

Chicken
Stuffed Chicken with Fresh Sage in Prosciutto Envelopes
Roast Chicken with Smoked Paprika and Fresh Thyme
Crusty Herbed Chicken
Divine Basil-Walnut Chicken
Arugula, Feta and Olive Stuffed Chicken Thighs
Bring-The-Heat Garlic Chicken Breasts
Coq au Vin for Special Diets
Roast Chicken with Lavender and Agave

Cumin
Red Beans with Cumin and Sausage
Bring-The-Heat Garlic Chicken Breasts

Eggs
Ham-Wrapped Eggs Fromage de Gruyere
The Best Chocolate Cake for Lovers of Real Chocolate
Classic Cream Pie
Crusty Herbed Chicken
Peach Abracadabra
Fresh Peaches and Whole Wheat Pancakes with Roasted Walnuts
Stuffed Chicken with Fresh Sage in Prosciutto Envelopes
Apple Whiz

Fiddleheads
Marinated Fiddlehead Salad

Fish (fresh water)
Cioppino

Garlic
Two-Bean Salad with Tarragon Dressing
Cioppino
Stuffed Chicken with Fresh Sage in Prosciutto Envelopes
Organic Ribeye with Red Wine, Peppers and Portobello Mushrooms
Bruschetta Style Brown Rice Fusilli
Arugula, Feta and Olive Stuffed Chicken Thighs
Bring-The-Heat Garlic Chicken Breasts
Coq au Vin for Special Diets
Not So Subtle Tomato-Basil Soup
Turkey Florentine Meatballs with Tomato Sauce
Arugula Salad with Ginger-Thyme Vinaigrette
Asian-Inspired Pork Loin Steaks Two Ways
Caprese Stuffed Tomatoes
Roast Chicken with Lavender and Agave

Graham Crackers
Classic Cream Pie

Ham
Ham-Wrapped Eggs Fromage de Gruyere
Grandma's Cottage Bean and Ham Soup

Jarlsberg
Mushroom, Jarlsberg and Spinach Salad

Paprika (Spanish Smoked Sweet)
Roast Chicken with Smoked Paprika and Fresh Thyme
Crusty Herbed Chicken
Bring-The-Heat Garlic Chicken Breasts

Parmesan Cheese
Three Pepper Salad
Crusty Herbed Chicken
Turkey Cutlets Fromage-Noix
Stuffed Chicken with Fresh Sage in Prosciutto Envelopes
Divine Basil-Walnut Chicken
Bruschetta Style Brown Rice Fusilli
Not So Subtle Tomato-Basil Soup
Turkey Florentine Meatballs with Tomato Sauce
Gourmet Roasted Pumpkin Seeds

Peach
Peach Abracadabra
Fresh Peaches and Whole Wheat Pancakes with Roasted Walnuts

Peppers, sweet
Three Pepper Salad
Japanese Cucumber Salad
Cioppino
Marinated Fiddlehead Salad
Red Beans with Cumin and Sausage
Organic Ribeye with Red Wine, Peppers and Portobello Mushrooms
Greek Portobello Pizza In The Raw

Pork
Asian-Inspired Pork Loin Steaks Two Ways

Prosciutto
Stuffed Chicken with Fresh Sage in Prosciutto Envelopes
Prosciutto and Grilled Asparagus with Whole Grain Mustard

Rice
Baked Brown Rice
Red Beans with Cumin and Sausage

Rice Vinegar
Japanese Cucumber Salad
Three Pepper Salad
Asian-Inspired Pork Loin Steaks Two Ways

Shrimp
Cioppino

Steak
Organic Ribeye with Red Wine, Peppers and Portobello Mushrooms

Tarragon
Two-Bean Salad with Tarragon Dressing

Thyme
Organic Ribeye with Red Wine, Peppers and Portobello Mushrooms
Roast Chicken with Smoked Paprika and Fresh Thyme
Crusty Herbed Chicken
Coq au Vin for Special Diets
Turkey Florentine Meatballs with Tomato Sauce
Arugula Salad with Ginger-Thyme Vinaigrette
Roast Chicken with Lavender and Agave

Turkey
Turkey Cutlets Fromage-Noix
Red Beans with Cumin and Sausage
Turkey Florentine Meatballs with Tomato Sauce

Vidalia onions
Ham-Wrapped Eggs Fromage de Gruyere

Walnuts
Raw Brownies with Icing
Turkey Cutlets Fromage-Noix
Divine Basil-Walnut Chicken
Fresh Peaches and Whole Wheat Pancakes with Roasted Walnuts

Zucchini
Ribboned Zucchini Salad
Turkey Cutlets Fromage-Noix

Gourmet Eating For Less

2008-06-25T21:02:00.000-07:00

Despite raging inflation, it's possible to eat well without spending like crazy, chefs and other food gurus say. You just need a strategy. The following are excerpts from a story written for the Los Angeles Times by Jerry Hirsch, June 22, 2008

It can be tough these days to be a gourmet. With food prices rising at the fastest pace in 18 years, Marketing consultant Shawna Dawson and other shoppers must look harder and shop smarter to get the special items they want. But they say they've figured out ways they can still afford some of those premium goodies such as a double-cream brie, perhaps a juicy rib-eye steak or even a small bottle of truffle oil.

"Knowing what you want to make before you go shopping and taking a shopping list is a sure way to save money, and you will wind up throwing less food away," said Jeff Lavia, a partner and chef at Dinner MoJo, a personal chef service in Long Beach. (Cheers to Jeff Lavia of Dinner MoJo; we used his service when my father-in-law returned home from surgery; the personalized menu was delicious and well-priced.) And that will leave you more money to spend on that special bottle of wine or sumptuous Camembert that you might otherwise do without.

Learn to Cook
"You save enormous amounts of money if you sidestep the takeout department and buy your own fresh ingredients," said Lynne Rossetto Kasper, who hosts American Public Media's radio show "The Splendid Table." Lavia and Kasper are big fans of simple dishes, such as easy-to-make meals built around one high-quality item.

Buy high-quality meats, serve smaller portions
Whether purchasing a tender rib-eye or a marbled London broil, that's the strategy used by Beverly Hills real estate agent David Flate when he heads for the meat counter at Whole Foods Market." A 5-to-6-ounce portion is more than adequate, especially when you are serving more than a salad with the meal," Flate said.He's also not shy about picking a larger piece of meat and asking the butcher to cut it into smaller portions that will better fit his appetite.

Whole Foods expects people to shop this way, said Erica Dubreuil, director of perishables for the Southern Pacific region of Whole Foods Market. One of Dubreuil's favorite meals is rib-eye steak, brushed with olive oil and some salt and pepper and then a dash of herbes de Provence before it hits the barbecue grill. She serves it with bread -- warmed on the top shelf of the grill as the steak is finishing -- a salad and green or yellow vegetables.

Check out specialty retailers and suppliers
When Julie Anne Rhodes, a personal chef and small-event caterer from Hancock Park, wants really fresh fish, she goes to Santa Monica Seafood, which has retail stores in Santa Monica and Costa Mesa."It's not inexpensive, but you are getting it as close to the sources as you can unless you know a fisherman," Rhodes said.Lavia does similarly in his neighborhood, buying his fish from Long Beach Seafood Co., which is open to the public from 8 a.m. to 2 p.m. and will pack the food in ice.This is how to get fresh restaurant-quality fish without dining out, the chefs say.

Go to the source
Whether it's an ethnic neighborhood or a farm, the closer you get to where the food originates or where it is eaten, the better the taste and freshness, said Kasper, the radio food guru.

Keep currency exchange rates in mind
Shoppers should look for foods from regions of the world where the dollar has taken less of a hit in value. California olive oil might be a better bargain than Mediterranean oils. In the wine aisle, you could get more for your money buying a vintage from Argentina or Chile than from France.

Play the seasons
"One of the best ways to save money is to buy what is in season," said Michael Ainslie, the development chef for the Fresh & Easy chain of small grocery stores. Or, try your local farmer's market; Shoppers will get better selection in the mornings but better deals nearer to closing. The farmers don't want to haul the produce back.

Shop with friends or relatives
Dawson typically shops for just herself and her boyfriend, but when she sees a good deal for something in bulk, Dawson will also buy it to divide up with her grandparents, who are in their 90s.

Divine Basil-Walnut Chicken

2008-06-23T13:05:00.000-07:00

After my first bite of this simple-to-prepare dish, I immediately asked myself: "why haven't I been making this for years?" I'm always seeking new uses for fresh basil because I simply can't resist its luscious dark green leaves which complement virtually everything in a gourmet deli or upscale farmer's market: nuts, cured meats, cheese, crusty bread, olives and olive oil. Hmmm, I wonder if it would do well planted alongside our bed of jasmine?

Usually, the purchase of fresh basil results in homemade pesto. I have to admit, however, that pine nuts do very little to inspire me. Walnuts, on the other hand, can reduce the damaging effects of fats on blood vessels according to a 2006 study published in the Journal of the American College of Cardiology, can lower LDL cholesterol by 10%, and taste downright gorgeous, especially when roasted.

1 lb. boneless, skinless chicken breasts or thighs (enough for 4 people)
4 ounces organic walnuts
2/3 cup Parmesan cheese
1/4 teaspoon salt
¾ cup fresh basil leaves
Crushed black pepper to taste
4 tablespoons milk (I used whole milk, but skim or 2% work fine)

If you are using chicken thighs, remove bones. (To learn how to debone chicken thighs, check out my How-To Guide.) Lightly grease a cookie sheet and preheat the oven to 400 degrees. Place the walnuts, Parmesan, salt, basil leaves and black pepper into a food processor and pulse until chopped. Note, you can also blend these ingredients the "old school" way with a good, sharp (preferably large, single blade) mezzaluna. Many a kitchenista has claimed that you can taste the difference hand-chopping makes. I have two kids under age four; I'll wait to find out when they go to school.
Place the milk in a medium bowl, and the chopped mixture in another medium bowl. Dip each thigh in the milk, then roll it about in the mixture. Lay them out on the cookie sheet and bake 30 minutes or until golden and bubbly. Serves 4.

Food Fact! One ounce of walnuts (about 14 shelled walnut halves) is all that is needed to meet the 2002 dietary recommendation of the Food Nutrition Board of the National Academies’ Institute of Medicine for omega-3 fatty acids.

Japanese Cucumber Salad

2008-06-16T13:34:00.000-07:00

Not many North Americans can claim that sushi sustained them while on a meager student budget (Japanese top ramen is more iconic student fare.) When I was studying graphic design in the mid-90s in Vancouver, Canada, the city was blessed with an abundance of affordable sushi; Unlike other Canadian cities dotted with donut shops, Vancouver is so flush with fish that you can count on at least one sushi bar at every corner. Needless to say, I also adopted a great affection for "sunomono" style salads made with rice vinegar. This dish is an excellent version, certain to please a crowd at summer picnics and potlucks. And, unlike ubiquitous mayonnaise-based potato or macaroni salad, this one only gets better over time. I like to make it in the morning after breakfast--By the time we arrive for an afternoon gathering, the salad's flavor is at its peak.

¼ cup seasoned rice vinegar
1 tablespoon sugar
1 large cucumber
½ small red onion thinly sliced
sea salt
1 teaspoon lemon juice
½ sweet bell pepper diced
1 carrot, julienned (Learn about making julienne cuts in my How-To Guide!)

Combine rice vinegar and sugar in a medium bowl, mix well. Cut cucumber in half lengthwise, scrape out and discard seeds. Cut into thin slices and place in bowl with vinegar mixture. Dice pepper, slice onion and add to vinegar mixture and cucumbers. Salt to taste. Toss salad lightly, and cover and refrigerate up to 8 hours. Julienne carrots for garnish just before serving.
Serves 4.

Food Fact! Japanese rice vinegar is made from fermented rice and is very mild and mellow, ranging in color from pale yellow to colorless. Awasezu or seasoned rice vinegar is made by adding sake, salt and sugar and is typically used for making sushi or sunomono.

Prosciutto and Grilled Asparagus with Whole Grain Mustard

2008-06-12T09:53:00.000-07:00

This lovely grilled asparagus dish is from Sunday Suppers at Lucques by Chef Suzanne Goin of Lucques Restaurant in Los Angeles. Lucques was recently listed in Los Angeles magazine’s Top 75 restaurants (April 2008), and has been featured in Bon Appetit, Food & Wine and Gourmet. I have particularly fond memories of Lucques. In the tender blush of my first pregnancy, I joined my soon-to-be husband’s family at Lucques to celebrate life, love and great things to come. My future sister-in-law selected the restaurant; She was eager to formally introduce us to the man who is now her husband, and Lucques provided service, food and atmosphere par excellence. If you are planning a visit to L.A., I insist you visit Lucques for an unforgettable meal. 8474 Melrose Avenue, Los Angeles, Calif. 323-655-6277

1 ¼ pounds asparagus, pencil thin variety
2 tablespoons extra-virgin olive oil
3 Tablespoons whole grain mustard
½ cup crème fraiche
12 slices prosciutto (di Parma or San Daniele)
½ lemon, for juicing
Kosher salt and freshly ground black pepper

Light the grill 30 to 40 minutes before you’re ready to cook. Snap the ends off the asparagus to remove the tough woody portion. Toss the asparagus on a baking sheet with the olive oil, ½ teaspoon salt, and some pepper. Stir the mustard and crème fraiche together in a small bowl and set aside. When the coals are broken down, red, and glowing, drape the prosciutto over a platter. Grill the asparagus 2 to 3 minutes, until slightly charred and tender. Arrange the asparagus on the prosciutto and drizzle the mustard crème fraiche over the top.

Food Fact! A member of the lily family (including garlic, onions, and leeks), asparagus is a powerhouse of nutrients. It's an excellent source of folic acid and phytonutrients, a significant source of vitamins C and A, and contains 3 grams of fiber per 3.5-ounce serving. Cultivated by the ancient Egyptians, Greeks and Romans, there is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’ third century AD De re coquinaria, Book III. Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. Notorious for its diuretic properties, according to Elizabeth Somer, MA, RD, the speed of onset of infamous urine smell has been estimated to occur within only 15-30 minutes of ingestion!

Stuffed Chicken with Fresh Sage in Prosciutto Envelopes

2008-06-11T09:04:00.000-07:00

Tired of boring and dry skinless chicken breasts? I concocted this moist and juicy chicken dish from a simple amalgamation of some of my favorite cheeses and fresh sage. The result of my experiment is nothing short of an orchestra of complex and lavish flavor. This is an exercise where the sum is certainly greater than its parts. I used a combination of 4 cheeses in the filling (a shredded blend of Parmesan, Asiago, Fontina and Mild Provolone), but be creative! Add your own blend, or just one of your favorites.
This recipe is so impressive-looking and utterly satisfying, I've served it at a formal Christmas Eve dinner, and conversely I've chopped into tiny pieces to my 13-month-old, who has increasingly good taste and shows promise as a future foodie!

1 1/2 lbs. of boneless, skinless chicken thighs.
6 slices prosciutto (di Parma or San Daniele)
1/2 cup fresh sage, trimmed
1 clove garlic, minced
1/4 cup onion, minced
sea salt and fresh ground pepper
3/4 cup blend of favorite cheeses (my 4 cheese blend aka: Trader Joe's Quattro Formaggio)
1 egg

Preheat oven to 375 degrees. In a bowl, combine garlic, onion, cheese, and salt and pepper. Add the egg and mix thoroughly. One by one, roll out a chicken thigh and spoon a little mixture inside. Roll up and wrap with a piece (or two!) of prosciutto, tucking in a few sprigs of sage before sealing. Arrange on lightly oiled cookie sheet. Before placing in the oven, sprinkle the lot with some fresh ground pepper. Bake 40-45 minutes. Serves 4.
Food Fact! In English, the word "prosciutto" is almost always used for dry-cured ham which has not been cooked; Derived from the Latin perexsuctum, in Italian, "prosciutto" refers to the pork cut, not to its specific preparation. Italian speakers therefore make a distinction between prosciutto cotto ("cooked ham"), and prosciutto crudo ("raw ham"). Depending on the size of the ham, the process of making prosciutto can take anywhere from nine to eighteen months. Typcially, Prosciutto Crudo is served as antipasti, wrapped around grissini (breadsticks), cubes of melon, as a pizza topping or an ingredient in pasta dishes.
In the United States, Prosciutto di Parma is highly favored; In Italy, Culatello, a silky rose-colored meat cured in the humid climate of Italy’s Po River valley and aged a minimum of 11 months, is preferred. To make a Culatello, master butchers use the largest muscle from the rear leg of the pig, thereby sacrificing a leg that might otherwise be turned into Prosciutto, which helps explain Culatello’s cost and rarity, selling for upwards of $25.00 per pound.

Turkey Cutlets Fromage-Noix

2008-06-06T13:40:00.000-07:00

I'm always tempted by turkey cutlets at the grocery store; from an aesthetic perspective, their uniformity in size prompts me to plan a dinner party just because I think they would look nice arranged on plates at several place settings. From a health perspective, one four-ounce serving is roughly equal to skinless chicken breasts when comparing calories, protein and fat, yet cutlets generally cost less than chicken breasts. The only drawback with turkey cutlets is that it can be tricky to prepare them without the end result being as boring and tough as a cardboard place card.
In this low-glycemic recipe, the fromage is shredded Parmesan, and the noix are raw, organic walnuts, a particularly lovely combination of two earthy flavors, warmed by cinnamon, cloves and cayenne. To keep the dish from becoming too heavy, I've paired mine with a duo of squashes roasted with onion, balsamic vinegar, coarse sea salt and fresh ground pepper.

4 turkey cutlets (about 1 1/4 pounds)
1/3 cup raw, organic walnuts
2 tablespoons butter
1/2 cup chopped onion
2 cloves garlic, chopped
1 pinch ground cloves
1 pinch ground cinnamon
1 pinch cayenne
1/2 teaspoon salt
1 1/2 teaspoons flour
2/3 cup low-sodium chicken broth
1/2 teaspoon lemon juice
1/3 cup grated Parmesan cheese
1 tablespoon walnut oil
1/4 teaspoon fresh-ground black pepper

Grind the walnuts to a powder in a food processor. In a small saucepan, melt the butter over low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook, stirring. Stir in the cloves, cinnamon, cayenne and 1/4 teaspoon of the salt. Whisk in the broth and simmer until starting to thicken, about 3 minutes. Add the ground walnuts and simmer 1 minute longer. Remove from the heat and stir in the lemon juice and Parmesan.
In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey with the remaining 1/4 teaspoon salt and the pepper. Cook the turkey cutlets until just done, 1 to 2 minutes per side. Serve with the walnut sauce, sprinkling additional nuts to garnish. 4 Servings.

Food Fact! The oldest archeological site where walnuts were identified is in the Shanidar caves in northern Iraq, predating the Mesolithic era. In the Old Testament, King Solomon referred to walnut groves flourishing and producing abundantly, saying, "I went down into the garden of nuts to see the fruit of the valley" (Song of Solomon 6:11). The Romans associated the walnut with Juno, the Roman goddess of women and marriage and the wife of Jupiter. Hence, the walnut tree's formal botanical name Juglans regia, or, "royal acorn of Jupiter."
Walnuts consumed after a meal high in unhealthy fats can reduce the damaging effects of such fats on blood vessels according to a 2006 study published in the Journal of the American College of Cardiology. Another study published in the American Journal of Clinical Nutrition, May 1994, showed that adding either walnuts or almonds to one's diet can lower LDL cholesterol by 10%.
A study that appeared in the Journal of the American Dietetic Association, July 1995, found that walnuts could also diminish the extent of heart damage after a heart attack. Exceptionally high in antioxidants and an excellent source of omega-3 fatty acids, walnuts contain a full complement of vitamins, including E, B1, B2, B3, B5, B6 and folic acid. They also contain a wealth of minerals, such as iron, magnesium, potassium, and zinc.
When shopping for walnuts in the shell, be certain they do not smell rancid. Shake the nut; If it rattles, the kernel is old and dried up.

Technorati Profile

Three Pepper Salad

2008-06-05T12:54:00.000-07:00

This fresh, inspiring salad is an unusual fusion of flavors. Rice vinegar and sesame oil is unexpectedly paired with Mediterranean staples of fresh basil and goat cheese. I found a beautiful organic goat cheese with roasted portobello mushrooms at my local Mother's Market, but I've located a few nice ones for you, which are available through my Amazon store.
To be honest, I had misgivings about mixing these flavors, particularly after so many julienne cuts (although mine are a little wide here.) There was no need for worry---this recipe is a delight. While the recommended refrigeration time is 1 hour, I stored our unused portion in an airtight container, and the next day at lunch the flavors practically sung from my plate. I was tempted to lay it across a slice of lightly-oiled sourdough and pop it in the oven for a quick tartine.

1 red sweet pepper
1 yellow sweet pepper
1 orange sweet pepper
1 small sweet onion (Vidalia or Maui)
1/4 cup fresh basil leaves, chopped
Sea salt, coarse
Black pepper, freshly ground
1 1/2 tablespoons rice vinegar
1 tablespoon sesame oil
1/4 cup crumbled goat cheese (Try either a feta or chevre)

Julienne all sweet peppers and the onion place in a large bowl (See my How-To Guide for how to cut julienne.) Add basil. Sprinkle with coarse salt and pepper. Add rice vinegar and sesame oil, stirring to mix well.
Cover and refrigerate approximately 1 hour before serving. To serve, toss salad again and sprinkle with crumbled goat cheese. Makes 6 servings.

Food Fact! In the U.S., the term "bell pepper" or "pepper" or "capsicum" is often used for any of the large, bell-shaped capsicum fruits, regardless of their color. Cultivars of the plant produce peppercorns which develop into fruits in different colors, including red, yellow, green and orange. Because they are unripe, green peppers are less sweet and slightly more bitter than yellow, orange, purple or red peppers. Other sweet pepper varieties include cachucha, European sweet, bull horn (thin, curved and green); Cubanelle (long, tapered, yellow to red); and sweet banana pepper (long, yellow, banana-shaped).

When selecting, skin should be firm without any wrinkles, the stem fresh and green, and they should feel heavy for their size. Unwashed bell peppers stored in a plastic bag in the refrigerator will stay fresh for about a week.

Classic Cream Pie

2008-06-04T10:06:00.000-07:00

To me, this luscious cream pie might be renamed, "Treaty NAFTA Pie." Evoking both Sunday dinners in Canada at Grandma Bobbie's house and Mexican-style flan, this dessert's flavor unites periods of my life as a child growing up in London, Ontario, Canada, and the years I lived in San Diego only 20 minutes north of the Mexican border on a NAFTA visa before I got married. I'm also can't help but notice the word meringue virtually connects the northern and southern borders: "Meringue" as in beaten egg whites and sugar, and "merengue" as in Latin dancing (OK, merengue is actually Haitian in origin, and meringue is a French word. Please excuse the writer who loves to play with words.)
I wonder if Grandma was exercising her Presbyterian faith when she served this dish to my mother's high school boyfriend when she invited him home to dinner? (See Food Fact below.) I know my Californian husband fell in love with it when she made it for him, and my children are certain to carry the torch.

Preheat oven to 350 degrees.
Graham Pie Crust
Mix together:
1 1/4 cups graham crumbs (I use crushed organic baby crackers)
1/4 cup melted butter
1/4 cup sugar
Set aside 1/4 cup of mixture for sprinkling on top of pie. Line a 9-inch greased pie plate with mixture and chill.

Filling:
2 1/2 cups milk
1/2 cup sugar
1/4 cup cornstarch
3 egg yolks
1 teaspoon vanilla
pinch of salt

Meringue:
3 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar

Mix all Filling ingredients. Cook in saucepan until mixture begins to thicken, stirring constantly to avoid lumps. Pour over crust. Beat egg whites until very stiff, adding gradually the sugar and the cream of tartar. Spread over top of pie and, finally, sprinkle with the 1/4 cup of graham mixture. Bake until light brown, approximately 30 minutes. Makes 6-8 servings.

Food Fact! Graham crackers were named for Presbyterian minister Reverend Sylvester Graham, who believed an unhealthy diet led to sexual excess. He touted the merits of a high-fiber, vegetarian diet and promoted the use of homemade, unsifted wheat flour instead of refined white flour. Some sources assert Reverend Graham created the original Graham Cracker in 1829. Several bakers tried to market the crackers but it wasn't until 1898 that the Nabisco Biscuit Company had any real success. Today, Nabisco makes them with bleached white flour, a fact that would have the good minister turning in his grave.

Product Review-Theo 75% Blend

2008-05-30T10:38:00.000-07:00

I've been curious about Seattle-based Theo Chocolate. I'll admit that attractive packaging can pique my curiosity, and Theo's enthusiastic commitment to green initiatives, organic farming and fair trade make a product purchase an act of moral justice. (One can never be too dramatic when justifying a chocolate obsession.)

The company is the first North American roaster of organic fair-trade cacao. Founder Joseph Whinney pioneered the manufacture and supply of organic chocolate products, importing organic cocoa beans into the US in 1994. Notably, every product is made with "Fair Trade certified cocoa beans," according to the company's website.

The packaging is indeed alluring. In April 2008, Theo's array of gorgeous packaging made Time magazine's Design 100.

I selected the Ghana-Panama-Ecuador 75% Cacao bar (3oz), a combination of Ghanese cacao, Panamanian cacao from the remote rainforest of Bocas del Toro, and Ecuadorian Arriba cacao. Theo's Ivory Coast bar sat next to it on the shelf, and when I compared the two, the Ivory smelled infinitely more intriguing; I chose the blend because there were very few left and I felt it was time to break my single-origin habit.

I shouldn't have. The blended bar seemed fresh, it had no signs of bloom and had a good snap, but the scent and flavor fell flat. Subtle to the point of uninspiring, the bar lacked personality and the finish was uneventful. A beautiful chocolate keeps me ooh-ing and ah-ing long after I've finished a single bite. There was nothing to savor with this bar, although searching and hoping I tasted and tested longer than necessary.

I ought to have known better. One of my benchmarks for chocolate tasting is how long it lasts in the pantry. If it goes fast, I note its "Mediocrity Paradox". Seem contradictory? Therein lies the paradox: more bites than necessary are taken while chasing an expectation of flavor, of satisfaction, a gustatory reward, but the product's poor quality fails to deliver. Anyone who has eaten a large portion of "fat-free" anything, only to be left stuffed and unsatisfied, understands. I'm willing to argue that all foodies agree that a few bites of something sublime always surpasses a larger portion of any mediocre dish.

That said, the very scent of the Ivory Coast bar, (even through the packaging!) was memorable enough for me to give Theo another shot. And, the next time I'm in Seattle, I will certainly stop by for a factory visit.
For steps on how to taste and appreciate dark chocolate, refer to my How-To Guide.

Food Fact! Cacao is native crop of Bocas del Toro. The rainforests of this Panamanian town adjacent to Costa Rica are so pristine, Lonely Planet Guide calls them "a biologist's fantasy".
Ecuador’s high-quality cacao provides a living for some 100,000 local families. Ecuadorian cacao characteristics uniquely possess a floral scent and soft flavor known as the "Arriba" cacao.
Ghana is the third largest producer of cacao in the world.

Apple Whiz

2008-05-28T14:55:00.000-07:00

Any recipe with the word "whiz" in the title obviously predates the Food Network. My mom Jane scribbled this recipe when CFPL's Bill Brady recited it over the radio one morning when she was yet a stay-at-home-mom---decades before anyone coined the acronym SAHM---and she has relied on it ever since.

A family staple, as children, my brothers and I would excitedly call out our favorite accompaniment when she served it warm from the oven: I liked a scoop of vanilla ice cream. My father insisted on grating cheddar cheese over it, but mom now suggests drizzled butterscotch sauce. (Funny, that was never offered when we were little.) Good baking apples can be found nearly year-round, and this recipe's tried-and-true flavors win favor as a warm brunch dish, or apres-leaf-raking or snowball fight treat. (See Food Fact below for apple variety suggestions.)

Preheat oven to 350 degrees. In a greased pie plate, mix together:
1/2 cup whole wheat flour
1/2 cup sugar (turbinado would work well; Or, substitute 1/2 cup agave)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 egg, beaten
2 apples, sliced (might I recommend this!)

Pop in the oven and bake for 25-30 minutes.
p.s. If you're looking for a great off-the-shelf butterscotch sauce, I came across a good one while visiting Camden, Maine last Fall. It's Stonewall Kitchen Spiced Rum Butterscotch Sauce.

Food Fact! The very best choices for baking apples include Cameo, Pink Lady, Granny Smith, Jonagold, Jonathan, and Rome. Pippin, Gala, Braeburn, Northern Spy, Gravenstein, Rhode Island Greening, York Imperial, and Winesap. Taste and texture are the two most important qualities to consider in a baking apple. The best varieties offer a little bit of resistance (maintaining hint of crunch) and are not too sweet, since most baked-apple recipes call for sugar, which both flavors and helps thicken the juices of the apples as they cook.
Granny Smith is a reliable, easy-to-find choice which holds up during baking and can take a lot of extra flavor from sugar and spices. Gravenstein, Braeburn, Fuji and Pink Lady Apples are all crisp and sturdy, as well. Red Delicious and Golden Delicious, despite their promising names, are not good choices for baking, and neither are Gala and Cortland, since they tend to become mealy.

Crusty Herbed Chicken

2008-05-23T10:20:00.000-07:00

While this gluten-free recipe calls for baking skinless chicken thighs, the result is similar to a breaded and spiced, fried chicken dish---without the fat and flour!
The idea for this flavorful recipe came when I was first exploring food-pairing and the low-glycemic diet. Newly married, my husband was so enraptured by this dish, he pronounced it our "House Special" and I felt very encouraged in our burgeoning roles as food-experimenter and appreciative-tester. Over the years, he has requested that "House Special Chicken" appear on the table once a week, but I am too much a rebel of routine. Cry him no rivers; We have cold-packed it for day-long outings on our boat, and we served it at our son's first birthday party, and at a Fourth of July gathering; This easy, summer dish makes an impressive large-batch dish for family reunions and picnics.

Begin with 2 eggs and enough boneless, skinless chicken thighs for 4 people.

Mix together the following:
1 cup grated parmesan
1 teaspoon dried thyme
1/4 teaspoon sea salt
½ teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon ground sage
¼ teaspoon cayenne pepper
1 teaspoon dried rosemary
2 bay leaves, crushed
1 teaspoon dried coriander
½ cup dried onions (optional)

Please note: I like TONS of spice, so you may want to consider each measurement to be "heaping."
Preheat the oven to 350 degrees. In a bowl, beat two eggs. Place some of the spice mixture in another bowl. Line a cookie sheet with aluminum foil. Spray it with canola or olive oil. Dip a chicken piece in egg, then roll it in the spice mixture. Place on the oiled cookie sheet. When you’ve coated all the chicken, place in the oven and bake for 30-40 minutes, or until golden brown and bubbly. If you’d like it extra-crispy, give each piece a quick mist with the oil before you put them in the oven.

Food Fact! Parmesan is one of a category of cheeses called grana because of their grainy texture. They are made throughout northern Italy and for centuries a war was waged over whose grana was considered the most prestigious. The cheeses made around Parma and Reggio in Emilia Romagna eventually won, with those of the other regions being lumped under the name of Grana Padano, after the name for the Po river valley.
Refrigerated parmesan should keep as a premium eating cheese for up to two weeks, then as a grating cheese for a further six. Because of parmesan's very low moisture content, store your chunk tightly wrapped in wax paper with a layer of either foil or cling film around the outside of the paper. This way the cheese can still breathe but is kept airtight. Finally, before use, leave it unwrapped for 15 minutes or so. Any moisture that has been drawn out of the cheese while in the fridge will be reabsorbed, keeping the cheese soft and preventing mold.

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Peach Abracadabra

2008-05-19T15:27:00.000-07:00

This foundation for this delectable peach recipe was a grand-prize winner in a recipe contest, sent in from Lois Schlademan of Stow, Ohio, and was created by Lois's mother in the 1940s. I've altered the procedures and ingredients for maximum flavor and improved presentation and, with a tip of my hat to the Schlademan family, respectfully concur that this dish "deserves a seat alongside cobbler and crisp in the pantheon of simple American fruit desserts."
The Abracadabra Moment: This mystifying recipe begins with a ramekin placed upside down in the center of a pie plate. Sliced peaches encircle the ramekin, and are then drizzled with a lovely mixture of brown sugar, butter, cinnamon and vanilla. A buttery cake dough covers the peaches, and then this unusual dish goes into the oven. Once cooled, the pie plate is flipped over to reveal tender peaches nestled into a crumbly biscuit-cake. And where is the creme brulee-like syrup? In the ramekin, warm and ready to be poured over each serving!

Choose peaches that are neither very ripe nor rock-hard. They should give a little when squeezed.

Peaches and Syrup
6-8 medium peaches, peeled, cored and cut into half-inch slices
3/4 cup packed light brown sugar
6 tablespoons water
2 tablespoons unsalted butter
1/2 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon salt

Dough
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, chilled
6 tablespoons milk

Adjust oven rack to middle position and heat oven to 400 degrees.
1. For the peaches and syrup: Combine brown sugar, water, butter, vanilla, cinnamon, liqueur (if using) and salt in medium saucepan and stir over medium heat until sugar dissolves and butter melts, about 5 minutes. Place a 6-ounce ramekin (or custard cup) upside down in the center of a 9-inch pie plate. Arrange peaches in a circle around ramekin. Pour syrup over peaches.
2. For the dough: In food processor, pulse flour, sugar, baking powder, and salt until well-mixed. Add butter and pulse until flour mixture resembles coarse cornmeal. Place mixture in a medium bowl.
3. Fold milk into flour mixture, pressing mixture against sides of bowl to form dough. On lightly floured work surface, roll dough into 9-inch circle. Lay dough directly over peaches and ramekin and press dough so that it fits snuggly around them, but do not attach dough to pie plate.
4. Bake until top is golden brown, about 25-28 minutes. Cool on rack for 30 minutes.
5. Place a large-rimmed serving plate on top of the pie plate and very quickly invert onto serving plate to avoid losing any of the syrup. Serve with vanilla ice cream or creme fraiche, pouring syrup over each portion. Serves 6-8.

Serve your Peach Abracadabra with a great cup of coffee. New Vienesse Dark Roast Blend from Joffrey's
Food Fact! The modern botanical consensus is that peaches originate in China, and were introduced to Persia along the Silk Road before Christian times. Around 300 B.C., the Greek philosopher Theophrastus named them Prunus persica, believing they came from Persia. Its English name derives from the Latin plural of persicum malum, meaning Persian apple; In Middle English, it melded into peche, much closer to what we call it today. When selecting peaches, look for those with a cream-to-gold undercolor. The amount of red on peaches depends on the variety, and is not always a sign of ripeness. Look for fruit that has a well-defined crease and a good fragrance. Unripe peaches have a green undercolor and will never ripen.

How-to Guide

2008-05-19T14:59:00.000-07:00

Butterfly a Chicken
Here are the steps involved in butterflying (or spatchcocking) a whole chicken. By removing the backbone and the breastbone (also called the keel bone), a whole chicken lays flat on the grill and cooks more evenly, since all the meat is about the same thickness. It makes for a nice presentation, too. You'll need a good pair of kitchen shears.
VirtualWeberBullet's instructions with Youtube video
E-How's take on butterflying

Cast Iron Pan Preparation (Seasoning)
Seasoning, the process whereby the pores in cast iron absorb oil and create a natural non-stick finish, is a must if you have purchased a new cast iron pan. The result flavor will be reminiscent of a treasured pan that has been passed down from one generation to the next.
Chef John Folse offers full instructions; simple enough for beginners

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Cook the Perfect Steak
Missouri chef Steve Greer offers foolproof tips on how to make the perfect steak in Esquire magazine.
Step-by-step instructions from Esquire magazine

Debone a Chicken Thigh
Deboning chicken thighs is a simple process which also reduces cooking time. Not only are precut thighs more expensive, but they are often not uniform in size and shape, or contain bits of shattered bone. For a step-by-step guide with photos, visit
Allrecipes.com Cooking for Engineers is a great site with the most thorough explanations and clear photos.

Gourmet Eating for Less
It can be tough these days to be a gourmet. Despite raging inflation, it's possible to eat well without spending like crazy, chefs and other food gurus say. You just need a strategy.
Blog Entry: Gourmet Eating For Less

Handling Fresh Herbs
Growing fresh herbs in your garden? Pick the best leaves just before herbs bloom, harvesting them in early morning as soon as dew has evaporated. Herbs only hold their potency for about 6 months. Learn how to keep the fresher longer and the easy way to air-dry your bumper crop:
Air-Drying Fresh Herbs
Keeping Them Fresh

Heirloom Weights & Measures Conversion Chart
Need help figuring out weights and measures in Grandma's heirloom recipes?
This chart will help you understand those oftimes cryptic measurements and instructions.

Julienne: Cutting Vegetables
Julienne basically means long or short thin strips. It requires a sharp knife, a decent degree of control over the knife, confidence, and patience. The results are definitely worth the trouble, though
Kate's Cookery Site Procedure descriptions for onions, peppers mushroom and carrots.
WikiHow Tips for procedure of julienning peppers and other foods.

Tasting Dark Chocolate
Planning a chocolate-tasting party? Or, would you just like to approach your fine chocolate purchase the way you might a good wine?
Appreciating Dark Chocolate at Motherhood, Marriage & Other Wild Rides

Zucchini Ribbons
Zucchini ribbons make a lovely presentation in a salad, or as a low-glycemic alternative to pasta.
ExpertVillage's instructions, with video demonstration

Roast Chicken with Smoked Paprika and Fresh Thyme

2008-05-17T08:07:00.000-07:00

This recipe is fast becoming a favorite at our house. It is the one dish that my one-year-old Noah and preschooler Joseph actually eat in silence, their pleasure whisking words of whining far, far away. But make no mistake--this is no kiddie recipe. I've served this deceptively easy and elegant dish at dinner parties with great success. The flavor is exceptional.
Chilling the chicken uncovered for several hours makes the skin crispy when roasted. Butterflying the chicken causes it to cook faster, although you may also purchase a whole cut up chicken (it is easier to serve) and put the paprika mixture over more of each piece's surface.

1 roasting chicken
4-5 large sprigs fresh thyme, plus 1 tablespoon chopped fresh thyme
1 tablespoon coarse kosher salt
1.5 tablespoons sweet, smoked Spanish paprika*
2 teaspoons olive oil

*Or use your own favorite paprika!

1. Butterfly the chicken (Click here to see how) Tuck wing tips behind shoulder, and transfer to a large, rimmed baking dish (such as a 9x12).
2. Using fingertips, separate skin from chicken over breasts and thighs. Insert 1 or 2 thyme sprigs between skin and flesh over each breast and each thigh.
3. Mix coarse kosher salt and paprika in a small bowl, then sprinkle evenly all over chicken. Transfer uncovered chicken, skin side up, to refrigerator. Chill at least 8 hours or preferably overnight.
4. Preheat oven to 400°F. Drizzle chicken with 2 teaspoons oil. Place chicken in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour. Remove from oven and let chicken rest 10 minutes. Cut chickens into breast, wing, thigh, and leg pieces. Transfer to platter. Drizzle with some drippings and serve.

Food Fact! Spanish Smoked Sweet Paprika is also known as Pimenton de la Vera, Dulce. It is a popular ingredient in many Mediterranean recipes, and its flavor is essential for authentic Spanish cooking. For several weeks, the peppers are dried, slowly, over an oak burning fire, resulting in a sweet, cool, smokey flavor. Popular in paella, potato dishes, fish dishes, spinach and chickpea stew or bean dishes, chorizo and lomo pork loin. It crosses into regular American cuisine as a seasoning for barbecue pork, kebabs, and rich beef and lamb stews.

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Cioppino

2008-05-15T09:10:00.000-07:00

Developed in the late 1800s, Italian immigrant fishermen in the North Beach area of San Francisco are responsible for creating this rich stew. Originally it was made on the boats while out at sea and later became a menu staple as Italian restaurants proliferated in San Francisco. Cioppino is comparable to bouillabaisse from Provence, or to Italy's cacciucco and brodetto.
Recipes for Cioppino vary mostly by fish used, but this Genoa-inspired recipe nearly always includes basil, oregano, parsley and crushed red pepper flakes. I did, however, locate what I might deem "Nouveau Cioppino", with fennel seeds and dried marjoram, if you're looking for a twist on the original.

8 fresh clams in shells (such as littlenecks)
8 oz. fresh fish filets (red snapper, perch, sea bass, or halibut)
8 oz fresh (or frozen) peeled and deveined shrimp
1 (1-lb) king crab leg, thawed if frozen
1/2 cup sliced fresh mushrooms
1/3 cup chopped sweet red pepper
1/4 cup chopped onion
2-3 cloves garlic
2 California bay leaves
1 tablespoon olive oil
24.5 oz. can tomatoes, diced
1 cup dry red wine
2 tablespoons snipped fresh Italian parsley
2 tablespoons tomato paste
1 tablespoon lemon juice
1.5 teaspoons snipped fresh basil
1.5 teaspoons snipped fresh oregano
1 teaspoon sugar
1/8 teaspoon crushed red pepper flakes

1. Scrub fresh clam shells under cold running water using a stiff brush. In a large pot, combine 8 cups water and 3 tablespoons salt. Add clams, soak for 15 minutes, drain and rinse. Discard water. Repeat the soaking, draining and rinsing steps 2 more times.
2. Hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife.
3. Remove and discard fish skin, if present. Cut fish into 1.5-inch pieces. Cover and refrigerate fish pieces and shrimp until needed.
4. In a large saucepan, cook mushrooms, sweet pepper, onion, and garlic in hot oil until tender but not brown. Stir in undrained tomatoes, wine, parsley, tomato paste, lemon juice, basil, oregano, sugar, crushed red pepper, 1/4 cup water (or bottled clam juice), and 1/4 teaspoon salt. Bring to boiling, reduce heat. Cover and simmer for 20 minutes.
5. Add clams, fish pieces, crab, and shrimp to saucepan. Cover and simmer for 5-10 minutes more until clams open, fish flakes easily, and shrimp are opaque. Discard any unopened clams after 10 minutes and the bay leaves.
Makes about 6 cups of stew, or 4 main-dish servings.
Serve stew with toasted, buttered sourdough or baguette, or with over spaghetti or other long pasta as a main dish.

Food Fact! It's nice to know that clams rank high on the list of eco-friendly seafood; Littleneck clams are farmed in protected bays and estuaries from California to Alaska, which is within their native range. Alaska, where many farms are located, has strict controls over the leasing and harvesting process. Destructive mechanical harvesting is prohibited, requiring that clams be harvested by hand.

Two-Bean Salad with Tarragon Dressing

2008-05-14T12:52:00.001-07:00

This recipe was created by Ann Gentry in honor of Earth Day. Gentry owns Real Food Daily restaurants in Los Angeles. My family has a bittersweet love of Real Food Daily; Its all-vegan menu is broad and interesting enough to please even the most stalwart non-vegan dragged there by some plant-eating friend. The first time I went with my husband, I was pregnant with my son Joseph, and I startled our waiter with how many menu items I (happily) consumed, finishing with one of their superb desserts. At later visits, I began to note that Real Food Daily is not a place to bring children (it's loud and tight and the staff don't seem to welcome them) and there is always, always a long wait for a table (not good with a toddler!) So, I love Real Food Daily from a distance.

This recipe's lovely dressing has just enough sweetness and tang.

Salad
1/2 lb. green beans, trimmed and cut into 1-inch pieces (2 cups)
1 15 oz. can chick peas, rinsed and drained
1 cup cherry tomatoes, halved
1 6 oz. can artichoke hearts, drained and roughly chopped
1/2 cup pitted kalamata olives, halved
1/4 cup sliced red onions
1/4 cup finely chopped Italian parsley

Steam the green beans until tender-crisp, then cool. Toss with all other ingredients.

For the Tarragon Dressing, in a blender or food processor, mix:
1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup
1 clove garlic
1/4 teaspoon salt
1/8 teaspoon black pepper

With the machine running, gradually add:
1/4 cup olive oil
1 tablespoon fresh tarragon

Pour over salad, toss to coat and serve.

Food Fact! The English word "tarragon" originates from the French word estragon or "little dragon," which is derived from the Arabic tarkhun. Tarragon is the slender dark-green leaves of the herb Artemisia dracunculus. With a pleasant anise-like flavor and aroma, tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, fish and egg dishes, and one of the main components of Bearnaise sauce.