Girl In An Apron

Tangelos

2012-01-29T11:10:00.000-05:00

Memories must leave trails in the mind, quietly forgotten until a flavor or smell sends us barreling into the cobwebs woven across their path. I found myself remembering my grandfather today in the juicy sampling of a tangelo. He has been gone for years, yet this particular fruit delivered vivid recollections of him. There he was with his papery skin and bone-dry humor, mixing bloody mary's in his Florida kitchen. I regret not knowing him more before he passed. He was a remarkable man. He was a gracious host to his overwhelming family of children and grandchildren stuffing his home to the gills during holiday gatherings. He always mixed the drinks, and he always had a endless supply of tangelos.

The Minneola tangelo, also known as the Honeybell, is a hybrid crossed from the Duncan grapefruit and Dancy tangerine, yielding exceptionally juicy fruit and electric orange skin. The bell shape distinguishes it easily from any other citrus. These fruits are unique due to their short season. Ripe only a few weeks out of the year, Honeybells are a rare treat.

Thanks to friends returning from a recent trip to the Sunshine State with a bag full, I was offered more than a succulent morsel; I bit into the unexpected gift of memory. A special flavor indeed.

Raw Kale Salad with Cashews and Cranberries

2012-01-26T07:00:00.001-05:00

A friend of mine makes this dish often, and I finally called her to get the breakdown. Being more of a cooked vegetable fan, especially this time of year, I have been easily wooed by this raw preparation. Super fine chopped kale is dressed in fresh lemon juice and olive oil, studded with roasted nuts, dried fruit and hard cheese. As simple to prepare as it sounds, you will be surprised by a mosaic of flavor.

The taste of unadulterated green is a vivid tonic during these winter months, delivering a handful of health-giving properties. These include: calcium, potassium, iron, magnesium, phosphorus, copper, manganese, vitamins A, B6, C and K, beta carotene and age fighting antioxidants.

If you are feeling sluggish, this dish will wake you right up. Excellent served as a side or stuffed into wraps and sandwiches.

Chop, toss and serve.

Raw Kale Salad with Cashews and Cranberries:

*1 bunch fresh organic kale, rinsed and dried

*fresh lemon juice

*extra virgin olive oil

*sea salt

*roasted cashews, almonds, or pumpkin seeds

*dried cranberries, currants or sour cherries

*grated Parmesan cheese

*drizzle of maple syrup (optional)

Remove ribs from kale. Chiffonade then finely chop kale or working in batches, pulse leaves in a food processor being careful not to over blend. Transfer to a bowl. Add remaining ingredients, using proportions to your liking. Chill and serve.

Egyptian Red Lentil Soup

2012-01-22T15:45:00.005-05:00

To learn about the undiscovered complexity of Egyptian cuisine, dip into this month's issue of Food and Wine. Author Salma Abdelnour takes us to Cairo and beyond, sampling the country's authentic specialties. Looking over the recipe for shorbet ads (Egyptian red lentil soup), I guessed it to be a winner. Preparing a batch on this chilly, overcast Sunday confirmed my suspicions. Just a hint of spice joins red lentils in a most peaceful union. Garnished with whole milk yogurt and a squeeze of fresh lemon, you may find yourself drifting off to an exotic place. Pleasant travels!

Egyptian Red Lentil Soup (Featured in January 2012 issue of Food and Wine):

Serves 8

*2 Tablespoons unsalted butter

*1 med onion, chopped

*2 carrots, finely chopped

*3 celery ribs, finely chopped

*3 garlic cloves, sliced thin

*1 teaspoon ground cumin

*1/2 teaspoon ground coriander

*1/2 teaspoon ancho chili powder

*1 pound tomatoes, seeded and diced (I used blanched frozen garden tomatoes, seeds remaining)

*2 cups red lentils

*sea salt

*Plain whole milk yogurt and lemon wedges for serving

In a heavy soup pot, melt butter over medium heat. Add onion, celery, carrot and garlic. Cook until softened. Add spices. Cook and stir until fragrant. Add tomatoes followed by the lentils and 8 cups of water. Season with sea salt. Bring to a gentle boil, reduce heat to medium low and simmer covered for about 30 minutes.

Slightly cool and puree. Salt to taste.

Serve with a dollop of yogurt, lemon wedges and warm pita.

Scandinavian Raspberry Fig Cake

2012-01-20T14:09:00.008-05:00

I posted a version of this recipe a long time ago and had forgotten about it until recently running across the original torn from an old issue of Food and Wine. It has been a long week, so I thought to make a double recipe for slicing and sharing as a morale booster. The figs and raspberries are so pretty scattered across the batter.

Dipping into a supply of frozen berries from a very prolific season helps brighten the heavy January scene. Pairs well with hot ginger tea and a good book.

Scandinavian Raspberry Fig Cake:

(Adapted from Mehmet Gurs Original, featured in Food and Wine Magazine March 2010)

*dry bread crumbs for dusting

*1 cup fine raw cane sugar, (you could experiment with honey also)

*1 stick organic unsalted butter, room temp

*3 eggs

*zest of three limes

*1 1/2 cup unbleached organic AP flour

*juice of one lime

*1/2 pint raspberries (I used frozen raspberries from last summer- unthawed, worked great)

*4 figs cut into eighths, or 1/2 pint additional raspberries

Preheat oven to 350. Butter a 9 inch springform pan, or try in a cast iron skillet as Gurs' grandmother did. Sprinkle with the breadcrumbs to coat. Beat the sugar and eggs with a handheld mixer in a large mixing bowl on high speed, until fluffy, about 2 minutes. Beat in the butter and the zest. At low speed slowly add the flour and lime juice, alternating between the two until just incorporated. Blend the rest with a rubber spatula.

Pour the batter into the pan. Sprinkle the fruit over top, and gently press into the batter.

Bake on the bottom third of the oven for 35 minutes. Transfer to the top third of the oven and bake for another 25-30 minutes or until a cake tester comes out clean.

Transfer to a wire rack to cool. Loosen the edges of the cake with a knife and release the spring form. Serve warm.

First Foods for Baby

2012-01-17T10:45:00.022-05:00

For those with little ones transitioning to solids, this post is for you. I was surprised how daunting this first seemed. Going from the most convenient, perfect meal plan of milk only is an adjustment to preparing food for your child. However, it really is easy once you ditch some of the mainstream misconceptions on how to begin.

When to Begin:

Solids can be started between month 6 and 7 or when your baby is showing serious interest in the matter. This includes watching and reaching for foods. Teeth are also a good indication of readiness. Each child's timeline will differ. Choose a peaceful time of the day when your child is well rested for first introducing foods.

First Foods:

Grains are difficult to digest even for adults, so the vulnerable digestive systems of babies appreciate gentler foods. Fortified instant rice cereals have little to offer other than convenience, and can in fact create digestive issues. I have enjoyed referencing Feeding the Whole Family by Cynthia Lair, on first-food pointers. Excellent beginner foods (meaning temporary starter foods, used simply to help baby get the hang of texture etc.) include purees of sweet potato, winter squash, carrots, peas, avocado and pureed fruits such as banana, pear, or apple in addition to breast milk.

How Much?:

Try only about a teaspoon of each food one at a time for three days before moving on to additional foods. This gives you and your baby time to get used to a food while allowing for reaction time. If a food is going to cause an allergy response, you will often see signs within this first three day period. Lair suggests giving fruits and vegetables a few successful weeks before moving on to well prepared cereal grains (if you decide to introduce grains), such as soaked and cooked whole grain porridges, followed by the introduction of proteins and fats. These foods include eggs, organic butter, ghee, whole milk yogurt and kefir (raw milk versions are excellent), pureed grass-fed liver (you can make a liver mousse) and meats, and homemade bone broths. Cereal grains can be cooked and blended with broths as well.

Sourcing Ingredients:

If farmer's markets are currently operating in your area, begin sourcing ingredients here. Homegrown is best. Grocery store purchases should be organic/biodynamic only. Pesticides are neurotoxins, and not good for baby.

Method:

For very first foods, begin by simmering or steaming a peeled fruit or vegetable in filtered water (and eventually broth) until very tender (with the exception of soft fruits such as banana and avocado). Blend contents with an immersion blender or standard blender using enough cooking liquid to make a smooth puree. Feel free to add breast milk to puree before offering to baby.

Consistency:

Babies will need extra help transitioning from milk only to solid textures. Each child is different. Begin with soup-like consistencies, offering a very small amount each sitting until your child gets the hang of it.

Storage:

Freshly made baby food can be stored (in glass jars fitted with lids) in the coldest part of your fridge for two to three days. Gently reheat and taste food before offering to your baby. You can freeze pureed fruits, vegetables, and prepared cereal grains in sterilized small glass jelly jars for up to four weeks. Label clearly. Discard foods which have had spoon-to-mouth contact.

The Importance of Family Mealtime:

I have enjoyed having our daughter sample new foods at the dinner table during our mealtime to expose her to this family ritual. Creating a joyful experience around food is not only good for adults, but is greatly beneficial to babies and children as well. According to research from Washington State University, families who sit down to enjoy meals with one another on a regular basis communicate more, receive better nutrition, report greater family bonding, and see an increase in school grades. Research from Harvard University states that teens involved in routine family meals are generally better adjusted (concerning academic performance, drug use, and depression) to those who do not.

Babies are constantly learning from what we do. The more we expose them to kitchen dealings, and eventually include them in meal preparation, the stronger their relationship will be to food and to their health. It's never too soon to include your child into this lifelong ritual.

Enjoy!

Oysters: Food for the Soul

2012-01-11T17:53:00.011-05:00

My best friend's folks have a place on Isle of Palms, outside of Charleston. After a recent spell by the seaside they ascended into the North Carolina mountains with a cooler of singles; the contents boldly competing with giddy anticipations of a waning holiday season. We were generously invited to the feast.

Our friend Ben ended up as shucking station Captain, while us party goers swooped in like birds, grabbing half shells and sliding the silky contents down our throats (eyes closing, sea essence finding marrow).

Children played, golden pilsners eagerly swallowed, while our bellies filled with tokens from the deep.

Poetry was born from feasts like these. The sea momentarily transplanted to the smokey mountains, the mountain folk momentarily transplanted to the sea. It is a lovely thing- this being in two places at once, and all due to a heap of humble-seeming mollusks nestled on ice.

The evening dwindled swiftly, perhaps due to sleepy kids, perhaps in part to the "warming effects" of such fare. An ode to the oyster: a ration of festivity. love tonic. food for the soul.

I'm Still Alive. . .And Eating

2012-01-06T16:18:00.010-05:00

Dinner these days has been more about getting it on the table than placing it center stage for cyber-foodie-passers-by. But, I want you all to know (since you've been loosing sleep wondering) that I am still alive, and even managing to make some bangin' dishes on the regular despite my lack of evidence. This post is to reassure you that I have not gone soft. No, still going strong. Recent dishes: local braised beef tips with roots over creamy organic grits, chicken Parmesan with fresh mozzarella in homemade marinara (frozen garden tomatoes are almost history), glazed root vegetables of all sorts (I am addicted to glazing, thanks to this month's issue of SAVEUR), roasted butternut squash soup swirled with locally made raw milk yogurt, local chicken n' herbed dumplings, wild Alaskan salmon in every shape and form (stay tuned for homemade gravlax), soups, soups and more soups. Oh yes, and buttermilk fantail yeast rolls (pictured) to keep us grounded.

I started this blog to display my obsession with foods in their God-given form. Its been two years of steady blogging, and I am still obsessed. Cooking at home continually reinforces how many pleasures are to be had from sometimes little more than roasted beets smothered in butter and sprinkled with flaky sea salt. Although life has gotten a bit busier around mealtime with our little one now almost six months old, food remains a priority here. Not only does it nourish our bodies, it deeply satisfies beyond physical necessity. Nothing quite settles the entire self like a bowl of chicken and buttermilk dumplings buoyed in rich homemade broth.

This post is for all of you who get goose bumps like I do when asparagus pokes through in early spring, when onions and garlic hit a buttery skillet, and when your favorite market vendor says: "I killed that yesterday."- Wrap it up, I'll take it!

Thanks for sharing in the obsession, and for another awesome year!

Simple (and classy) Last Minute Gift Idea

2011-12-22T13:08:00.002-05:00

Infused Oils

Only a few more days until Christmas, yet it is not too late to squeeze in one more homemade gift idea. I guess this recipe is for those of you who have already baked, frosted and decorated one too many holiday cookies, or for those who are looking for an alternative.

Infused oils make a wonderful gift for nearly everyone on your list, not just the cooks in your life.

This year, homegrown lemon verbena married a few pungent cloves of garlic in a suspension of high quality organic extra virgin olive oil. Schnapps bottles from my Austrian friend Heidi made for the perfect vessel. Not only is this gift easy on the eyes, it's easy on your schedule, and makes for the tangiest dipping oil around. Gluten-free and heart healthy, you can gift these oils to just about anyone and know it will be appreciated. Great given with a fresh baguette or simply on its own.

An assortment of herbs would do well including dried rosemary and thyme, or consider infusing grape seed oil for massage using dried lavender or eucalyptus leaves. Dehydrated lemon or orange peel make for a lovely citrus version as well. Have fun messing around.

Happy Holidays my food loving readers. May your celebration be full of good food, the closest of family and friends, and brimming with enough peace to last you well into the New Year!

Infused Olive Oil:

*High quality extra virgin olive oil

*assorted dried herbs (try rosemary, lemon verbena, or thyme)

*whole peeled garlic cloves (1-2 per bottle)

*dried citrus peels

Infused Massage Oil:

*High quality grape seed oil

*dried lavender, rosemary or eucalyptus

*vitamin E capsules (3 per bottle)

Wash and dry an assortment of clear glass bottles fitted with corks or caps. Make sure bottles are completely dry before filling.

If using garlic, begin by dropping a clove or two into each bottle. Add selected herbs filling 1/3 of the bottle. Slowly pour in oil to fill. Fit with cap. Allow to rest a day or two before wrapping in colorful tissue and tying with twine.

For massage oils, use same method as above, adding the contents of 3 vitamin E capsules to each bottle in the beginning. Gently rock back and forth to incorporate.

Drizzle and enjoy!

Hot and Sour Seafood Soup

2011-12-12T10:31:00.010-05:00

This recipe comes from a la Bangkok, a little Thai restaurant in Ellsworth, Maine. A friend asked for it while she was there; the owner generously obliging. The perfect recipe for those seeking a respite from traditional wintertime fare.

Fresh lime brightly punches through briny fish sauce, while shitakiis, dulce, and chicken broth boost your immunity with rich vitamins and minerals. Add fresh cilantro and sliced scallions to cap it all off.

A simple, yet deeply satisfying bowlful.

Hot and Sour Seafood Soup: (serves 2)

*2 cups chicken broth

*1/2 tsp. sea salt

*1 tsp. raw cane sugar

*4 tsp. high quality fish sauce

*2 Tbsp. fresh lime juice

*white pepper to taste

*1 Tbsp. organic cornstarch or arrowroot dissolved in a small amount of water (to slightly thicken broth)

*1 small white fish fillet, cubed or 1 cup peeled & deveined fresh shrimp

*1/2 small onion, sliced

*1 cup sliced shitakii mushrooms

*2 tsp. sesame oil

*1/2 block firm sprouted tofu, cubed

*1-2 Tbsp. dried dulce

*fresh cilantro

*2 scallions, sliced

In a large soup pot, combine first five ingredients over medium high heat. Meanwhile, brown sliced shitakii mushrooms and sliced onion in a cast iron skillet coated in butter over medium high heat. Remove and add to pot. Season with white pepper. Once liquid reaches a simmer, stir in cornstarch water. Add fish pieces or shrimp. Allow to simmer 2 minutes (or until seafood is just cooked through) before removing pot from heat.

Add sesame oil, tofu pieces and dulce. Stir.

Ladle into bowls and garnish with fresh cilantro and sliced scallions. Serve with jasmine rice.

Holiday Perspective

2011-11-30T08:48:00.014-05:00

I received a handful of catalogues in the mail today, and only one actually caught my interest. I lie, actually they all caught my interest, mainly in how just one cover image managed to quickly place American consumerism into context. Heifer International's cover photo of a Zambian woman with her sleeping baby is a stark contrast to Victoria's Secret's image of what America has chosen as an example of the perfect female figure. Each have a goal, which is to catch your attention, though the reasons for doing so couldn't be more opposite.

Even in this "sluggish" economy, media has continued to use the age old tactic of selling sex and distortion to get people to buy stuff. I am beginning to conclude that most of us here in the United States are living on a completely different planet than the majority of the world population. All you have to do is look at your mail, or t.v screen (though I don't recommend it) to see the images used to create an isolated reality revolving around

consumption. Spending: is this what our nation has become a symbol for?

I would like to throw an idea out there: excuse yourself from the hoopla this year. Tell loved

ones you love them and in turn will not be showing them so with stuff made by the hands of

underpaid workers from impoverished countries. I'm not a total purist, but I do think it's a

good idea to reevaluate our

financial and emotional stress associated with the holidays by asking ourselves "who is imposing my consumerism obligations?" Is it ourselves or our out-of-

control media? What is healthy? Who are you representing when you give a gift?

Hopefully, we can find things which honer the recipient while making a statement of our own values. Give the gift of a CSA share for the next growing season, or donate to worthwhile outreach organizations to provide a hungry family with a hive of bees or a milk cow.

If we look a bit beyond the glittery commercials, we may stumble upon the nourishing fulfillment of true giving. Peace on earth, goodwill toward all!

Lemon Turkey and Rice Soup

2011-11-26T12:20:00.002-05:00

I look forward to this post-Thanksgiving soup almost as much as all the special dishes prepared for the holiday itself. I have fond memories of my mother picking all the leftover meat off the turkey and starting the bones to simmer in a large pot on the stove, while the last dishes were washed and second rounds of pumpkin pie were lazily served.

This soup also reminds me of my favorite Greek restaurant in Vienna, Virginia called Scorpios. We were devout customers originally introduced to the authentic fare by my Aunt Charlene who seemed to have an uncanny knowledge of where to take her hungry nieces and nephews when visiting. Scorpios' lemon chicken and orzo soup could bring one back from the dead. Its broth was rich and bright with citrus and herbs, and gently filling with the tender chicken and orzo. I will never forget it.

What I like most about this soup is how easy it is to throw together after the sweat and tears of Thanksgiving prep. After the bones simmer all day, producing the gelatin rich stock, just add turkey scraps, celery, carrots, herbs, lots of lemon and cooked brown rice. A bowlful soothes and satisfies without the heaviness of days prior. And it freezes well too, allowing you to thaw, sip, and reminisce on another blessed holiday past.

Lemon Turkey and Rice Soup: (serves 8-10)

*1 turkey carcass (preferably free-range/grass fed. This one came from East Fork Farm)

*water

*2 lemons

*4 celery stalks, sliced

*5 carrots, sliced

*2 bay leaves

*1 1/2 tsp dried oregano

*sea salt and pepper

*leftover roasted turkey meat, shredded (white and dark)

*1/2 cup fresh flat leaf parsley, chopped

*3 cups soaked and cooked brown rice

*3 Tbsp unsalted butter

Place turkey carcass and stray bones in a very large soup pot filled 3/4 full with cool water. Add 2 Tbsp white vinegar and 1 lemon cut into wedges.

Simmer for 4-6 hours. Strain into a large bowl. Cool and/or refrigerate. Skim most fat from top of stock.

Return the stock to the washed soup pot. Add carrots, celery, bay leaves, and turkey. Season with sea salt and pepper. Simmer until vegetables are tender. Add oregano. Continue to cook until broth reaches desired depth. Adjust seasonings to taste. Add juice and zest from half of second lemon, parsley and rice. Add more lemon and zest to taste. Remove from heat. Add butter and stir until melted. Allow to cool slightly before ladling into bowls and serving.

*This post was graciously featured in the December 2010 issue of Plant Healer Magazine, a journal of traditional Western Herbalism.

Garlic Planting

2011-11-21T08:37:00.005-05:00

Send out your autumn roots little cloves.

Anchor yourselves and slumber deep

like a stealthy fleet on quiet seas.

When your bed warms in months to come,

shake off your dreamy cloak.

Stretch.

Reach.

Up.

Mercury Reaches High Levels in Fish and a List of Safest Choices

2011-11-18T09:05:00.003-05:00

This article comes from John Douillard's (Ayurvedic physician and one of my acclaimed teachers in nutrition school) most recent news letter. View entire article by following this link.

Did you know that a recent US geological survey found mercury in every fish sampled from 300 small streams? Two-thirds of these fish exceeded safe consumption levels established by the US Environmental Protection Agency (EPA). Fish sampled from lakes and reservoirs had an even more appalling turnout: more than half exceeded acceptable mercury levels.

The mercury levels gave gotten so high that 15% of all newborns in the US have dangerous levels of mercury in their blood, putting them at risk for neurological defects, according to the EPA in February of 2004. In that same year the FDA put out a Public Health Advisory stating that women of reproductive age should not consume swordfish, shark, mackerel, or tilefish due to levels of mercury deemed unsafe for human consumption.

Article at a glance:

Which fish are safe to eat?
What should you do if you love to eat fish?
What are the symptoms of mercury toxicity?
How can you find out if you have mercury toxicity?
Can mercury be cleaned out of the body?

Mercury in history
The term “Mad Hatter” was used to describe the behavior of hat-makers contaminated with mercury in the 19th century. At the time, a mercury solution was used in the curing of animal pelts. Poor ventilation meant the hatters were breathing in the fumes, and residues of this highly toxic metal accumulated in their bodies.

Mercury accumulates in the liver, kidneys, brain, and blood. Even very low levels can affect the development of a fetus or infant.* At high levels, it may cause kidney failure, cardiovascular disease, and genetic damage.*

Where is it coming from?
Nowadays, coal mine clouds blanket most of the United States. Seeping from coal and oil-fired electric plants, their smoke infiltrates the air, as well as our streams, lakes and rivers. Thus, humans and other living beings are exposed to mercury through the air we breathe and the water we drink—it even laces the best organic foods. We really cannot avoid this exposure. Amalgams and vaccinations are also sources of mercury exposure that need to be evaluated. The major source of contamination for humans, however, is the consumption of mercury-laden fish and seafood.

Some statistics
Are you a sushi lover? In 2010 the New York Times tested 44 pieces of sushi: they found 8 pieces that exceeded the legal action limit set by the FDA of 1.0 parts per million (ppm)—meaning they were not safe for consumption. That same year, Gotmercury.org did an undercover survey of fish being sold in sushi bars, supermarkets and farmers’ markets. The results were unsettling:

1 in 3 fish purchased in supermarkets exceeded the legal action limit set by the FDA.
Almost 20% of tuna sold in sushi bars were over the legal action limit.
Almost 20% of all sushi sold was over the legal action limit.
Out of 184 samples of fish taken, all had detectable levels of mercury averaging 0.5 ppm.

Mercury toxicity in humans

Symptoms of low-level mercury poisoning can include:

Hair loss.*
Memory loss.*
Mental instability.*
Compromised immunity.*
Numbness in arms and legs.*
Learning disabilities.*
Central Nervous System Damage.*
Reduced motor skills.*
Depression, anxiety, and other psychological effects.*

How do you determine your mercury levels?
If you are an avid fish eater and have any of the symptoms mentioned above, get a blood test to confirm your mercury levels. Also, gotmercury.org has a mercury finder that can help determine your potential risk according to your fish consumption (note this is not an accurate alternative to a blood test). It is also a great website to learn about the impact of mercury on wildlife and the environment.

Can mercury be removed?
If you have mercury poisoning, stop eating fish! Studies show that once we stop eating fish the mercury levels in the blood come down on their own. But mercury has a proclivity to store in the fat cells and in the brain, liver, and kidneys. So while the blood might show reducing levels it may still be hiding out in the fat cells. Thus, it is important to help chelate this stored mercury out of the fat cells and out of the body.*

Chelation: the process of removing heavy metals from the bloodstream by means of a chelate: a food or nutritional agent that attaches and removes heavy metals from the body.*

The best food-based chelators for mercury and other toxic metals are garlic, cilantro, andchlorella*. If you insist on eating fish or are concerned about mercury toxicity, include these foods regularly in your diet.

Garlic has been shown by researchers to be beneficial in the management of heavy metal toxicity—especially lead, cadmium, and mercury.*
Cilantro suppresses the deposition of lead and appears to aid in removing mercury from aqueous solutions.*
Chlorella is a green algae that has demonstrated the ability to uptake toxic metals and thereby decrease their re-absorption in the gut.*

Sometimes it is difficult to eat these foods consistently enough to reduce your heavy metal load. Oral chelators such as EDTA, DMSA, Alpha Lipoic Acid, and N-Acetyl Cysteine (NAC) are effective natural chelators of heavy metals.*

Protect yourself and your family: A consumer guide to mercury levels in fish
The list below details the amount of various types of fish that a woman who is pregnant or planning to become pregnant can safely eat, according to the Environmental Protection Agency. People with small children who want to use the list as a guide should reduce portion sizes. Adult men and women who are not planning to become pregnant are less at risk for mercury exposure but may wish to refer to the list for low-mercury options.

Protect Yourself… and the Fish!

Certain fish, even some that are low in mercury, are poor choices for other reasons, most often because they have been fished so extensively that their numbers are perilously low. These fish are marked with an asterisk.
This list applies to fish caught and sold commercially. For more information about fish you catch yourself, check for advisories in your state.

Least mercury—Enjoy these fish:

Anchovies
Butterfish
Catfish
Clam
Crab (Domestic)
Crawfish/Crayfish
Croaker (Atlantic)
Flounder**
Haddock (Atlantic)**
Hake
Herring
Mackerel (N. Atlantic, Chub)
Mullet
Oyster
Perch (Ocean)
Plaice
Pollock
Salmon (Canned)***
Salmon (Fresh)***
Sardine
Scallop**
Shad (American)
Shrimp**
Sole (Pacific)
Squid (Calamari)
Tilapia
Trout (Freshwater)
Whitefish
Whiting

Moderate mercury—Eat six servings or less per month:
Bass (Striped, Black)
Carp
Cod (Alaskan)**
Croaker (White Pacific)
Halibut (Atlantic)**
Halibut (Pacific)
Jacksmelt
Silverside
Lobster
Mahi Mahi
Monkfish**
Perch (freshwater)
Sablefish
Skate**
Snapper**
Tuna (canned chunk light)
Tuna (Skipjack)**
Weakfish (Sea Trout)

High mercury—Eat three servings or less per month:
Bluefish
Grouper**
Mackerel (Spanish, Gulf)
Sea Bass (Chilean)**
Tuna (canned Albacore)
Tuna (Yellowfin)**

Highest mercury—Avoid Eating:
Mackerel (King)
Marlin**
Orange Roughy**
Shark**
Swordfish**
Tilefish**
Tuna
(Bigeye, Ahi)**

**Fish in trouble! These fish are perilously low in numbers or are caught using environmentally destructive methods. To learn more, see the Monterey Bay Aquarium and the Blue Ocean Institute, both of which provide guides of fish to enjoy or avoid based on environmental factors.

***Farmed Salmon may contain PCB’s, chemicals with serious long-term health effects.

Sources
The data for this consumer guide comes from two federal agencies: the Food and Drug Administration, which tests fish for mercury—and the Environmental Protection Agency, which determines safety of mercury levels for women of childbearing age.

The consumer guide is categorized according to the following mercury levels in the flesh of tested fish:
Least mercury= Less than 0.09 parts per million.
Moderate mercury=From 0.09 to 0.29 parts per million.
High mercury=From 0.3 to 0.49 parts per million.
Highest mercury=More than .5 parts per million.

References
gotmercury.org
greenmediainfo.com
Sea Turtle Restoration Project: seaturtles.org
Natural Resources Defense Council: NRDC.org

Black Mountain Chocolate

2011-11-17T09:51:00.006-05:00

In-laws can be tricky. (A brief pause for you to laugh at my over simplification on the matter).

Thankfully, my best friend was born to my mother two years before I came along. This is enough luck to be satisfied with. Yet the the sister-in-law gods have also smiled upon me. Out of all the prospective women swimming around on the planet, my brother and brother-in-law happened to find two of the finest among them.

My western dwelling sister-in-law has influenced these pages before with her savory corn pudding (now a household staple recipe). And my local inherited sibling is not only inventive in the kitchen, but knows how to bring a gal the perfect treat right when she could use it most. Within her town of Black Mountain, special things are taking place, namely: artisan chocolatiering. Thanks to her I was recently introduced to Black Mountain Chocolate and their perfectly executed dark chocolate bars (made with ancient tradition in mind, bean roasting and all) dusted with local Celtic sea salt. This is as good of a marriage as those which additionally brought such special women into my life.

I couldn't photograph the lovely bar in its entirety due to a chocolate-eating thief who quietly crept into my home and devoured most of it before I could snap a shot. I swear it wasn't me. But it's not the image on the bar I'm impressed with. Reading more about how the company was founded couldn't have been more of a surprise. Visit their homepage to learn how a private golf club manager from Charleston became master of the chocolate making trade.

In the meantime, do yourself a favor and gift some local chocolate to the fabulous women in your life. I guarantee such offerings to be well received.

Jerky Man

2011-10-28T20:20:00.010-04:00

Look it's Davy Crockett! Oh no wait, that's just my brother in a coon skin cap. Okay, he hasn't donned the coon hat since childhood (that I know of), but he is inching mighty close to owning the title "King of the wild frontier." After recently killing, field dressing and butchering a few antelope, Ben discovered the art of jerky. I might say he's become obsessed. As with anything this raw and pure in its interconnection to survival based on the rugged offerings of mother nature, Ben has rekindled the primal delights of intimately knowing his food. And it hasn't stopped at antelope. He has since dry rubbed and cured thin slices of all types of wild flesh including goose and turkey.

I was lucky enough to see him for a brief visit recently, and like a fine guest, he came bearing gifts in the form of dried and perfectly spiced wild game taken down with his own hands from the plentiful mountains of Colorado's remaining wilderness. I was proud and utterly impressed with his new found culinary arousal. The jerky is good. Real good. Presented with three types: antelope two ways and goose, I honestly cannot figure out which is my favorite. The antelope has a grassy undertone due to a strict diet of prairie grasses. The goose is dark in color and has a hint of iron. Delicious.

Rehydrating the strips with eager mouth juices reconnects us with kin of centuries past. This type of food sustained humans from the earliest times, and continues to do so today thanks to the efforts and unearthed passion of someone whom I am honored to call blood as we chew on tradition, food obsession and sense-of-place in each flavorful, leathery strip.

Ben enjoying a piece of his goose jerky

Napping babies like jerky too.

Ben talking about jerky and his smokehouse construction plans

The End.

Wild Alaskan Salmon

2011-10-27T08:21:00.005-04:00

Those with a taste for wild salmon consider farm raised versions a gastronomic joke. This may be because it is. If you place a fillet pulled from brisk Alaskan waters next to a fat marbled farm raised version, it would be hard to visualize that the two are cut from the same biological cloth. In essence, they couldn't be more different.

Wild salmon swim free in cold ocean waters. Farm raised do not. A species meant for the wild is susceptible to various complications when taken out of its natural habitat. Farm raising salmon produces a fattier fish, one higher in the inflammatory omega-6 and lower in the anti-inflammatory omega-3 fatty acids than wild versions. Salmon farms are also responsible for breeding parasitic salmon lice which now threaten wild species. This requires farms to use antibiotics and chemicals to treat parasites which inevitably end up stored in the fish's fat. Oh, and there is the artificial pigment added to fish feed to turn farmed salmon pink. Without it, your farm raised fillet would be an appetizing shade of grey. I could go on and on. All of this unpleasantness on salmon aquaculture really is just a tiny glimpse of its un-sustainability.

As for the good news: Alaska is home to some of the healthiest wild salmon populations due to stringent conservation efforts. Even more good news: because of some burly, hard working bad-asses (please excuse my language, there is no substitute on this one), some of the freshest wild Alaskan salmon is available to me, here in the mountains of Western North Carolina.

For a true salmon lover, this is pretty much as good as it gets. I didn't even come close to wetting a line, yet I have 1o pounds of bright pink, firm, highly flavorful fillets nestled in my chest freezer. And I got a discount for buying in bulk. This is money well spent. My dollars go straight to those who deserve it most (no greedy middle-man) and I gain a product far superior to any other version; nutritionally, environmentally, and gastronomically.

Last night, fillets were simply seared and served over freshly harvested mesculn topped with avocado, sesame oil and tamari. Honestly, meals like this do not get much better. I could taste the vigor unique only to wild flesh swaddled in the sweetness only the ocean can deliver. A sincere thanks to Captian Heidi and the crew for their hard work and integrity. Visit The Wild Salmon Company to read more and make an order before it's all gone.

Ultra Fresh

2011-10-22T19:30:00.006-04:00

Ultra fresh chicken from ultra chic East Fork Farm. . .,

welcome to my home!

Tom Kha Gai

2011-10-19T07:53:00.001-04:00

Tom Kha Gai may very well be my favorite way to make chicken soup. Red chili for spice, fish sauce for brine, tender chicken and slippery udon noodles to satisfy hungry bellies, and nourishing coconut milk blended with chicken stock to fortify even the weariest eater.

You can easily alter this recipe to include your favorite additions. I like it teeming with mushrooms, sauteed onion, fresh spinach and cilantro. Other favorites include bamboo shoots, shrimp, chili peppers, sprouts, sweet peppers or snow peas. If you keep the basics on hand, this soup can be prepared, ladled into bowls and blissfully spooned into ready mouths in under 20 minutes. Not bad for fast food.

Thai Tom Kha Gai: (moderately spicy)

*1 small sweet onion, halved and thinly sliced

*1 tablespoon olive oil or butter

*2 cups favorite mushroom, rinsed and quartered

*4 cups high quality chicken broth

*2 teaspoons red chili paste (decrease for less heat)

*1 tablespoon fish sauce

*1 whole chicken breast cubed or 2 cups roasted chicken

*1/2 package high quality udon noodles (I used Eden Organic's Kamut Udon)

*1 15oz can high quality coconut milk

*fresh spinach and cilantro

*fresh lime wedges

For a gluten-free version, omit udon and serve with steamed rice.

Place a large soup pot over medium heat. Add olive oil or butter and saute onion. Stir. Add mushrooms. Cook briefly before adding chicken broth. Whisk in the chili paste and fish sauce. Bring to a simmer. Add chicken pieces and udon noodles. Reduce heat to medium low. When chicken is mostly cooked through and udon noodles swell, add coconut milk. Stir.

Allow chicken to fully cook before removing from heat.

Gently stir in spinach. Ladle into bowls. Garnish with cilantro and fresh lime wedges.

Autumn Greens

2011-10-17T16:00:00.008-04:00

Our Fall greens are cranking and have never tasted better. Cooler evening temps have crisped and sweetened the tender leaves.

Bright green spinach, arugula, mesclun, cilantro, parsley and asian mix became the foundation for todays picnic lunch. I'm getting it while I can before deep frosts soon make such a pleasant bowlful nothing more than a tasty memory.

Eventually I will brush up on Elliot Colman's Four Season Harvest, and enjoy such meals throughout wood stove season. Until then, salads will be savored while they naturally last. Soon it will be time to say goodnight to the garden soil when a clear, starry sky drops a heavy blanket of ice crystals, sweeping away all that remains.

Sleep ground.

Sweet dreams.

Roasted Red Pepper Hummus

2011-10-13T12:30:00.007-04:00

Since becoming a mother, I have been working on stocking the fridge with foods I can pre-prepare and have on hand throughout the week that are relatively easy to grab and shove in my mouth. I know this is not the way to "savor", believe me, but I figure it's better than most all other alternatives.

Hummus is awesome for this reason. It doesn't need to be warmed up (and without a microwave, warming food these days does not happen on the fly...I've eaten every type of leftover cold for this reason. If you're hungry enough, it really doesn't matter what temperature your food is). Hunger truly is the best sauce.

Another great reason to keep this spread on hand: it takes very little time to prepare. Just whirl everything in the Cuisinart and you're done. The key is to use good ingredients. Then just plunge some raw veggies into it, or scoop some onto a heap of garden greens and you're all set for the next round of diaper changing or whatever thrilling task is calling your name.

Roasted Red Pepper Hummus: (Makes a good amount)

*4 cups cooked and drained organic chickpeas or 2 15oz cans chickpeas, drained and rinsed

*3 large garlic cloves

*1/4 cup tahini

*juice from one lemon

*1/2 cup roasted red peppers (you can find these in the pickle section of most grocery stores or place 2 red bell peppers under broiler, rotating often until skin blisters. Allow to cool and slip off skins)

*1 teaspoon sea salt

*black pepper to taste

*1/3 cup extra virgin olive oil

Blend all ingredients in a food processor. Adjust seasonings to taste. Store in an air tight container in the fridge.

First Tastes of the Season. .

2011-10-10T20:01:00.004-04:00

Yes. . . those butternut wells are filled with melted butter.

Bliss.

Vegetable Quinoa Soup with Black Beans and Spinach

2011-10-06T19:56:00.008-04:00

Today was one of those gorgeous Autumn days perfect for pairing outdoor time with kitchen dealings. I put the chicken bones on to simmer, pulled a bunch of our garden veggies from the chest freezer then set out for a hike.

Swaths of withered leaves now crunched underfoot. Crows cawed and the Pileated's insect search echoed throughout the woodland's withering canopy. I returned to a house infused with the smell of broth.

What I love about soup is its versatility. You can add just about anything you have on hand and it always turns out to be a perfectly warming meal for a brisk Autumn evening. The homemade chicken broth makes this particular batch both silky and hearty. All other additions came from this year's harvest with the exception of the black beans and quinoa (I leave that one up to the Peruvians). Buttered sourdough toasts make a great companion for mopping up the rich broth.

Slow simmer and let the aromatics draw everyone to the table.

Vegetable Quinoa Soup with Black Beans and Spinach: (all ingredients are flexible)

*4 tablespoons unsalted butter

*1 medium onion, chopped

*3 cloves garlic, minced

*2 stalks celery, chopped

*2 sweet potatoes, cubed

*2-3 gold potatoes, cubed

*sea salt

*black pepper

*2 bay leaves

*2-3 cups stewed tomatoes

*1 cup green beans, cut into bite sized pieces

*2 cups soaked and cooked black beans

*1 head broccoli cut into pieces

*5-6 cups homemade chicken broth (see broth making post)

*2 cups cooked quinoa

*3 cups fresh spinach leaves

In a heavy soup pot, melt butter over medium heat. Add the onion, garlic, celery and potatoes. Season with bay leaves sea salt and pepper. Cook stirring often until onion is translucent.

Add tomatoes, green beans, black beans, broccoli and chicken stock. Bring to a simmer before reducing heat to medium low. Season to taste. Allow to simmer for 45 minutes.

Remove soup from heat and discard bay leaves. Add the quinoa and spinach. Stir.

Once spinach is wilted, ladle into bowls and serve with buttered sourdough toasts.

Showing Compassion Through The Gift Of Food

2011-10-05T09:15:00.003-04:00

by MICHELE KAYAL for NPR

It is the act of bringing sustenance or sweetness that communicates caring – and something larger. It cements our bonds, the chemistry of flour and eggs, butter and sugar making not just a cake, but a community.

Cinnamon rolls aren't traditional condolence fare — you know, like a casserole or a bundt cake — but I somehow knew they were right, that their sweet spice would soothe my friend, would make her house feel like a warm blanket in the days after her dad died.

As we walked up the street to deliver them, my daughter, then 6, asked why we were bringing our friend food. Because she's sad, I explained. And when you make people food with your hands, it can help them feel better.

She thought about it for a minute. "Because when they eat it, it goes inside them," she said, "and then they know you love them, right?"

I'm pretty sure that entire teams of gastronomes, food scientists and culinary arts professionals couldn't have come up with anything closer to the truth.

Around the world, different cultures have always given different foods in different ways for different reasons. In Asia, newlyweds receive cooked rice dishes to symbolize prosperity and fertility, and an Indian mother feeds her son from her hands during the coming-of-age ceremony to symbolize the end of his maternal dependence (theoretically, anyway). In Latin America, women who give birth enjoy la cuarentena (quarantine), a 40-day recuperation during which friends and relatives clean the house, run errands and nourish the new mom with strength-building foods such as carrots and chicken soup (and you thought bringing around a lasagna was good enough). Jewish homes are warmed with a gift of bread (so the house will never know hunger), salt (so life will always have flavor) and a third item, usually a broom (to sweep away troubles) or sugar (to keep life sweet). After a death, friends and relatives bring Jewish families a "meal of consolation" — essentially, food for the grieving family and for the mourners they'll be receiving. Some Christian traditions have a similar "meal of mercy."

Lasagna or carrots, rice or bread, cinnamon rolls or salt. It doesn't matter what you bring. It is the act of bringing sustenance or sweetness that communicates caring — and something larger. It cements our bonds, the chemistry of flour and eggs, butter and sugar making not just a cake, but a community.

About The Author

Michele Kayal is a food writer specializing in the intersection of food, culture and identity. Her work has appeared inThe New York Times, the late great Gourmet, Bon Appetit, Conde Nast Traveler and many other national outlets. She writes regularly for The Associated Press and on her blog, The Hyphenated Chef.

All I knew about the neighbors behind me was that they'd strung Christmas lights around their yard where they hosted groovy parties deep into autumn. When I finally met them — had a ball gone into their garden? — they offered me a glass of wine, showed me the art they made from old beer bottles, and sent me home with a bag of seed gathered from the wildflowers in their lawn. The next day, I brought them a loaf of spelt bread, which struck me as the edible equivalent of their Birkenstocks.

When it was my turn to bring dinner to an ailing neighbor, I delivered a hearty minestrone soup, relishing its beans and vegetables as restorative tonics and its one-pot ease as a guarantee that even her 9-year-old son could heat it up for her. And when a new family moved in up the street, I opted for sugar rather than a broom and made coffee cake.

I waited on the new porch until a girl about my daughter's age opened the door. I could hear from inside that her mom was on the phone.

"Hi," I said, introducing myself and pointing in the direction of my house. "I've brought you some coffee cake."

"Why?" she asked, taking the plate.

"Just to say we're glad you're our new neighbors."

"Wow," she beamed. "Me too!"

She and my daughter had their first play date recently, painting pictures and playing with our cat. They want to ride bikes together and giggle about the teachers in their school. They are becoming friends.

And I like to think that they understand it started with a couple of eggs and a half-hour of effort.

Whose Success?

2011-10-04T11:26:00.006-04:00

As I strap my baby daughter to me and fit her with a hat, I snap the leash on the dog and set out for our late-morning walk. Today is recycling day I notice as I walk up the street which was once nothing more than a narrow dirt road lined with white pines. I can't help but peer into the blue boxes perched on each side of the smooth pavement as we stroll by. It happens this way every other Tuesday; I casually glance at what each household has consumed over the last two weeks and inevitably end up pondering our food system.

Unlike other weeks, the persimmon tree we pass along the way is dropping its fruit onto the same pavement lined with blue boxes. Most of the fruit has been squished by the unforgiving tread of vehicle's tires. Some I'm sure has been carried off by squirrels and other furry creatures. I usually give the trunk a hearty pull or two in hopes a few persimmons will fall on the nearby grass. This is when my thoughts of the food industry's success in getting us to purchase the majority of our food from grocery store shelves or from the windows of fast food joints turns to the success of nature's bounty. Here in the middle of a suburban neighborhood this humble looking persimmon tree is throwing its harvest at no one in particular, but doing so dutifully.

Other fruit trees across the region are doing the same while weighty butternuts fall from their vines, the pumpkins and hubbards following suite. This is a time of year to reap from a season of growth while storing the excess for months ahead. But most of us won't. Most of us will go on having our pizza delivered or microwaving a frozen puck of nonsense for our nightly meals. We will go on purchasing our own demise from grocery shelves, claiming we just can't get through the day without "treating ourselves" to a diet coke.

Someone close to me recently took on a pizza delivery job while finishing his degree. He drove twenty miles to deliver a pizza to a man in a mobile home who answered the door in a wheelchair and was clearly missing one leg. This saddened me as I reflected that this man could have enjoyed a simple nourishing meal on half of what he spent on the pizza. The issue here was means. Maybe he is unable to maneuver around his kitchen. Perhaps he needs assistance grocery shopping? Maybe he is unfamiliar with cooking a pot of beans and steaming some rice? But what is the excuse for the rest of us? Why is it so difficult to eat simple food intended to nourish us? Part of the answer goes back to the success of our food system. We have somehow allowed it to answer the question "what's for dinner?" when in actuality, the seasons, region we dwell in and our relationship to our garden or closest food producer should be telling us such.

I am baffled by a whole recycling box filled with empty bottles of water. Have we been so successfully campaigned to that we prefer to not only pay our household water bill but also buy single servings of bottled water distributed by soda companies and packaged in a petroleum by-product?

How far do we have to fall down the rabbit hole before we are able to lift the veil from our eyes?

I may be an optimist, but perhaps it could begin with getting a household water filter and gathering ripe persimmons.

God Bless the Paw Paw Patch

2011-09-25T18:56:00.004-04:00

and the friends who raid it....

Top Ten Guide To Creating A Healthier Kitchen

2011-09-23T09:14:00.006-04:00

Last Spring, a fellow blogger graciously asked me to guest blog on the topic of creating a healthier kitchen. Since its content is helpful for the goal setting nature common to the changing of seasons, I have reposted the article below.

What goes on in the home kitchen is truly the foundation of personal health. My friend Kelly likes to say, “What we eat in private shows in public.” Now, as we are all sheepishly picturing the large bowl of ice cream we made-out with last night before bed, this phrase can go the other way as well. When we treat ourselves to satisfying food that nurtures us and keeps us healthy, this shows too.

I like to approach this topic by leaving guilt at the door. In my practice as a Personal Health and Nutrition Coach, I have seen how culturally acceptable it has become to beat yourself up in hopes of becoming the person you desire. To be honest, I have never witnessed a more counter productive way to create healthy change. Guess what? It’s okay to like your thighs. Yes, your thighs as they are right at the moment, not your thighs six months from now. Let’s get real for a sec: aren’t you glad you have them?

The kitchen is a powerful place, as the home cook is a powerful person. The moment we begin cooking more for ourselves at home, we take the reigns. Regardless of where you live, or however many options there are in your city for eating out, a home cooked meal trumps all. Here’s why: the ingredients used in restaurants need to meet many goals before nourishing your health. Restaurants are businesses, kept in business by turning cheap product into something that tastes good to the unsuspecting eater. Same is true for packaged products. “Cheez Its” are not sitting on the shelf to keep you feeling your best. They are there because they are convenient, crunchy, salty and thus can turn a profit.

By contrast, the ingredients we choose to stock our home pantry can be chosen with greater things in mind.

Following is a top ten guide to help you transform your kitchen into an oasis where healthy meals are born. When I say healthy, I am not suggesting you eat soy noodles and steamed broccoli three nights a week. No. I encourage you to eat foods that satisfy you. That speak to who you are. That are colorful. Honor your heritage. Make your family draw in a deep breath when they walk into the house.

You can begin by nixing the nutritionally faulty fat-free trend. Use high quality olive oil and butter. Explore new foods. Have fun. Include the family. This is the beginning of a true love affair with flavor, sitting down to savor, and leaving the table feeling fulfilled in every sense of the word.

1. Put It In A Ball Jar:

This may seem strange as the number one suggestion, yet storing most of my pantry items in half gallon ball jars encourages me to buy in bulk. Packaged items such as crackers, chips, cereals and cookies essentially are not food, they are just crunchy filler. By foregoing these items and their nutritionally empty profiles, you can make space for whole grains, dried beans, nuts, a variety of flours, seeds and spices. Storing food in jars also helps you see what you have at a glance while keeping the shelves organized.

2. What Goes In Your Cart Goes In Your Mouth:

As mentioned before, packaged items represent quick and easy nibbling. If such convenience items are in the house, they will get eaten, regardless of all the promising you’ve made to abstain. If an item goes into the grocery cart, it will eventually make it into your mouth. This brings me to my next tip. . .

3. Make A Grocery List and Stick To It:

Before shopping for groceries, make a list to help keep you on track with your intentions. It is a good idea to think about what items you want in your home, write them down and stick to it. Grocery store marketing is a slick device designed to encourage impulse buying. A list will help guide you beyond these hurdles.

4. Eat Before You Shop:

As with making a list, shopping on a full stomach will help you make wiser choices. I remember when I was a little girl grocery shopping with my Aunt one day after church. We were both hungry, and somehow came home with a whole chocolate cake amongst our other items. Had we taken the time to eat lunch before cruising through the aisles, that cake wouldn’t have made it into our cart.

5. Linger In The Produce Section:

It is so easy for us to fall into the habit of buying the same produce week after week. Carrots, celery, onions, etc. Yet, as the seasons change so does variety. It is wise to think about what is fresh and locally available. Take time to explore new foods, this will help you grow as a cook.

6. Find Your local Farmer’s Market:

Farmer’s markets are the key to reclaiming your health. Locally and seasonally grown/produced foods are far superior to anything you can find in the grocery store. Granted, not all foods found at all farmer’s markets mean they are healthy, but the chances are greater. Get to know your local producers. They will become the backbone of your health. Knowing who grows your food will create more meaning and community behind the meals you prepare. Fresher food means more flavor too, making your job in the kitchen almost effortless.

You can find your local market with a simple google search. Bring cash (not all vendors are set up to accept credit cards) and canvas bags to haul your tasty loot.

7. Enjoy The Process:

Cooking can be a chore for some and a creative outlet for others. Whichever category you fall under, we’ve all got to eat. Try reshaping the way you look at cooking. Turn on some music, maybe sip a little wine and enjoy yourself. The more you do, the better your food will taste.

8. Invest In A Good Knife:

Part of enjoying the cooking process is having the right tools to make the job successful. Contrary to what many may think, one good kitchen knife is all you need to begin. I highly recommend Global, Wusthof, or Henckel brands.

9. Stock Up On Fermented Foods

Almost every culture across the globe historically enjoyed a variety of fermented foods from kim chi to sauerkraut. Fermented foods are not only some of the most nutrient packed foods out there, they are wonderful accompaniments to home cooked meals. Look for locally made fermented items such as lacto-fermented pickles, kraut, miso, or kefir. You will learn to crave the briny, sour taste of such beneficial foods.

10. Quality Is Key:

I often hear how expensive organic or high quality foods tend to be. Here is the thing: organic foods or foods produced using ethical/quality methods are not expensive, it’s that the rest of the food out there is artificially cheap. The food industry has done an excellent job filling foods with chemicals, fillers and colorings which make the final product unrealistically inexpensive, and very dangerous to our health. Remember, most products are sold to make a profit, not to help us maintain our health.

By investing in high quality food, we are single handedly doing the most to invest in our long term health. Cheap processed food makes us feel cheap and processed. Eating this way will land us in the doctor’s office where we will have to pay for medical care. So think of it this way: you can spend your dollar on flavorful food or pills. It’s that simple.

Bonus tip:

11. Turn Off The Food Network.

I love Top Chef as much as the next person but this is not real life. Home cooks need not be discouraged by flashy food challenges and glossy editing. Real cooking is messy. It has mistakes. Rice will occasionally burn. It’s okay. Go easy on yourself.

Cooking shows can inspire, but they can also make us feel under qualified to cook. Cooking is for anyone and everyone. For kids, for elders and everybody in between.

Make your kitchen a place where you want to be. Spend time there and watch your health transform.

Bon Appetit!

Blue

2011-09-17T10:47:00.009-04:00

This bowl of freshly harvested blueberries will be the last of the season. I polish them off with a pang of sadness as the pregnancy of late summer comes to a close. Though I get a little bummed watching another season come to pass, this is a time to recognize abundance.

Apple trees are raining their ripe fruit on fading grasses, persimmons are begining to blush, paw paws generously offer their tropical-like flesh to mountain passers-by, and concord grapes have never tasted so sweet, bursting from their sour skins with nothing more than a whisper of encouragement. Oh, and then there are the pears, their antiqued skins barely holding back ample juice suspended in supple flesh. It is the grand finale before the end of the show.

In the blink of an eye, the unharvested gifts will be teaming with winged insects, looking for a good drunk in the warmth of late afternoon sun. Then the worms, ants, and potato bugs will take their turn, leaving sweet smelling decay to season the ground for the next year of growth.

Breaking bread this time of year becomes a meditation on the cycle of birth, death, and rebirth. As sweet as it tastes, it always makes me feel a little blue. There is something special about pleasures that are made all the more so simply because they are fleeting.

Benne Seed Cookies

2011-09-05T11:10:00.008-04:00

My mother-in-law grew up in Orangeburg, South Carolina, naturally taking advantage of the nearby Charleston beaches for every vacation. She raised her family doing the same, exposing her sons to Sullivan's Island every summer throughout their boyhood.

Since moving to the mountains of North Carolina, my husband and I have followed suite, enjoying a relatively short drive to one of my favorite cities of all time.

Charleston itself is a city all too easy to fall in love with: great restaurants, salt-air, massive history captured in the grand architecture, live oaks sprinkled everywhere, incredible fresh sea food, all surrounded by some of my favorite beaches.

Also a professional bookworm, my mother-in-law recently handed me Pat Conroy's South of Broad, a book which takes place in the heart of Charleston. Within the first few pages, the notorious junior league cookbook: Charleston Receipts is mentioned with sovereign affection. The main character refers to his favorite go-to recipe for benne seed cookies.

After finishing the book, I pulled my copy of Charleston Receipts from the shelf (a gift also given to me by my mother-in-law).

As is reads at the top of the recipe's page; "According to legend among descendants of negro slaves along the coast of Charleston, benne is a good luck plant for those who eat thereof or plant in their gardens. It was originally brought in by the slaves from West Africa to this Coastal region."

The benne seed (or sesame seed) cookies lived up to my expectations. Yes, they are sweet and undoubtedly apt to break even the most resistant Weight Watchers dieter, but I have a soft spot for the occasional "dirty" cookie as much as I do for regional tradition and history. If that's wrong. . . I don't want to be right.

Benne Seed Cookies from Charleston Receipts:

*3/4 cup butter, softened

*1 1/2 cups brown sugar

*2 eggs

1/4 teaspoon baking powder

1 1/4 cup high quality AP flour

1/2 cup toasted sesame seeds (you can toast them stirring often in a cast iron skillet over med heat, allow to cool)

*1 teaspoon vanilla

Cream butter and sugar together and mix with other ingredients, in the order given. Drop with a teaspoon on parchment paper lined baking sheet leaving space for cookies to spread. Bake at 325 for 25 minutes. Makes 7 dozen. Can be stored in an airtight container and frozen.

Cookies will be crunchy.

Painted Mountain

2011-08-14T11:30:00.012-04:00

Most likely the prettiest crop to leap from the garden this year:

Painted Mountain flour corn.

Feast your eyes....

Click here to read about this variety of corn.

Evening Harvest

2011-08-06T16:34:00.004-04:00

An Onion A Day . . .

2011-08-03T13:42:00.009-04:00

The perfect activity while the baby sleeps, the onions are cleaned (stalks and roots removed) and ready for the fry pan. Last season I posted on the health benefits of onions, re-posted below.

~Onions, (Allium cepa) are widely recognized as medicinal. Chemical compounds such as quercetin, provide anti-inflammatory, anticancer, antioxidant, and cholesterol lowering benefits. Across the globe, onions are used topically to relieve stings, blisters, and sea urchin wounds. Onions break down osteoclasts, helping to reduce the risk of osteoporosis.

Pielomeric chemicals in onions reduce symptoms of sore throat. Onions have also been widely used to treat asthma, bronchial infections, lower blood pressure, and provide a balance of beneficial bacteria in the intestinal tract.

Not to mention how onions pick up a wide array of minerals from the soil and provide high amounts of vitamin C. They contain antimicrobial traits, reduce infection and blood clots, and embody a very high concentration of beneficial phytochemicals. The endless varieties add tremendous flavor to any dish.~

Looks like apples may have a bit of competition when it comes to keeping the doctor away. Another potent example on the healing potential of real food.

Girl In An Apron Update

2011-07-25T10:13:00.005-04:00

Recent events (the birth of our first child) has launched me into a blogging hiatus. Spending time with our sweet bundle has left my beautiful Mac (and the lovely Henckels) cold and lonely I'm afraid.

So, until I am back in the kitchen full force, please browse the recipe index and archives for plenty of seasonal recipes to keep you inspired throughout the summer season.

Stick around, I look forward to posting more soon. Happy cooking!

Lavender Lemonade

2011-07-13T12:10:00.001-04:00

While harvesting this year's lavender blossoms, I came across a song sparrow's nest filled with speckled eggs. I left a large swath of flowers so the nest would remain camouflaged, and kept tabs on the eggs as the days passed. Two days ago the first chick hatched, suspended in a heady lavender cloud. Along came the second chick- followed by the rest. They are the tiniest, most humble little creatures, barley covered in grey down, yet their entry into this world was a poetic one. Their mother chose a hedge of the most fragrant of herbs to rear her young; mother nature's finest nursery.

I have since dried and stored all of the harvested blooms while the remaining flowers continue to perfume the first days of the baby song sparrow's lives, and completely intoxicate passing butterflies and honey bees.

I've been a devout fan of lavender since I can remember, having some sort of indescribable attraction to every application of it. I use my dried blooms in eye pillows or sachets, the rest I reserve for salve. Occasionally lavender will appear on the table as well.

When I spotted mention of lavender lemonade on a fellow food blogger's site, I knew it was the perfect tonic for this unseasonable mountain heat wave.

Here's an icy toast to my favorite herb, to newly hatched chicks, and to summer's sippable pleasures.

Lavender Lemonade (Serves 2)

*15 sprigs fresh lavender flowers

*2 cups boiling water

*3 Tablespoons local honey

*6 Tablespoons fresh squeezed lemon juice

Place lavender sprigs in a bowl. Pour boiling water over lavender. Allow to steep for 30 minutes. Strain blooms from infused water. Mix honey with lavender water while still warm, stirring to dissolve.

Fill two cocktail glasses with ice. Place 3 Tablespoons fresh lemon juice in each glass. Add 3/4 cup honey lavender water to each glass. Gently stir. Garnish with a lemon wedge or lavender sprig. Serve immediately.

Morning

2011-07-07T10:28:00.006-04:00

Garlic Scape Pesto and Thoughts on Food Independence

2011-07-04T12:33:00.010-04:00

I figured there are enough red, white, and blue recipes floating around foodie cyberspace today, so at risk of being taken as unpatriotic (quite the opposite is true, I will be playing with sparklers and barbecuing this evening like most my fellow Americans) here is a simple recipe to compliment your festivities, along with a few thoughts:

When I think of the Declaration of Independence and its goal to protect equality, life, liberty and the pursuit of happiness, I can't help but reflect on what those sentiments mean in terms of eating. Ideally, we should all have equal rights/access to nourishing food despite our differences in class or heritage. Our food supply should sustainably support human and environmental life. We should have gastronomic liberty (liberty by definition: The sate of being free within society from oppressive restrictions imposed by authority on one's way of life), and be free to pursue happiness through unadulterated food pleasures and by being healthy.

Well, we have some work to do before seeing such a reality, but at times I catch glimpses. Farmers markets are rebounding across the nation. Individuals are starting to take their health into their own hands, and gardening is enjoying an immense modern comeback. "Grass-fed" is the hottest food trend of late, while chefs and home cooks are realizing the importance of local, fresh, real food, grown in good soil. CSA's are thriving. Food bloggers have awesome and devout readers (thanks all). We're making progress.

As I spent the morning in the garden, trimming the scapes from our rows of garlic, I imagined all the old-timers of generations passed, bent over tending the rows of their own gardens, eating well and preserving their yields for later months, and how this agricultural history demonstrates true patriotism and independence. It is a beautiful thing to feed yourself from the soil you live on, or to be fed by the abundance of a neighbor's. In the modern age, I would even say it has become a luxury. But if we keep our eye on its importance, and support agriculture which clearly relies on integrity, I think we will continue to see the pendulum swing.

I know many of us live in cities and have careers which keep us from tending a rooftop garden or pot of basil, but given the renaissance of young farmers returning to the fields to make a living at tending them, most of us can reach out and find a CSA or little market where these folks gather to offer the fruits of their labors. Just google, you will be surprised.

So, happy Independence Day fellow eaters. May we keep free the things which were meant to be, and relish all of our blessings.

Garlic Scape Pesto:

This recipe lacks parmigiano reggiano, which you can easily add at any time.

*2-3 cups chopped garlic scapes

*1/2 cup toasted almonds

*1 teaspoon sea salt

*1/2 teaspoon fresh ground black pepper

*1 cup loosely packed flat leaf parsley

*zest from 1 lemon

*1/4- 1/2 cup olive oil (amount will vary depending on amount of scapes)

Trim away the top flowering portion and bottom woody portion of each scape. Place all ingredients except for the olive oil in a food processor. Blend. With blade running, slowly pour in olive oil until contents turn into a spreadable paste.

Place pesto in a jar fitted with a lid and store in the refrigerator.

Great on sandwiches, smeared over your next grilled piece of grass-fed meat or tossed with roasted new potatoes. Try as a dip for fresh and roasted veggies too.

Poussins

2011-06-27T17:04:00.006-04:00

The hottest item to hit the farmer's market scene: Poussins. About as large as your hand, these young pasture raised chickens from local East Fork Farm yield tender, dark, succulent meat with gelatin rich bones. One bird is ideal for a single serving and best eaten with your hands, a delicacy well suited for a lively dinner party. A perfect match for roasted early potatoes and braised garden greens. Bon appetit!

Fresh Raspberry Coconut Milk Ice Cream (Dairy-Free)

2011-06-22T19:09:00.007-04:00

I can't think of a better way to celebrate the first day of summer than by making a batch of ice cream. The raspberry canes in the garden are completely doubled over with the weight of this year's crop. Already filling their own corner of the freezer, we are struggling to keep up with picking as they ripen. A fine problem to have.

Abundance is such a common occurrence this time of year, it becomes almost easy to take it for granted. I am literally throwing salad greens at the neighbors, meanwhile, I've eaten so many salads myself I'm in danger of getting bored. Yet here lies the loveliness of nature: it is continuously changing. Right when you think you can't eat another snap pea or bowl of spinach, another crop feverishly comes on. This continues throughout the growing season, with yields robust enough to effortlessly put by for later months. A true treat when you are enjoying a peach smoothie in October.

But I have not tired of raspberries yet, although I've eaten without abandon. Whirled with creamy coconut milk and maple syrup, this raspberry ice cream is sheer frozen summertime bliss; just in time for the blueberries to arrive. Oh the possibilities. . .

Fresh Raspberry Coconut Milk Ice Cream: (Requires an electric ice cream machine)

*1 can (or 13.5 oz) high quality full fat coconut milk

*scant 1/2 cup real maple syrup

*3 heaping handfuls fresh ultra-ripe raspberries (about 2 cups)

Prepare ice cream machine (I recommend Cuisinart's model, about $45) by freezing mixing vessel for 8 hours prior to ice cream making.

Whisk coconut milk and maple syrup together in a medium sized mixing bowl. Pour into ice cream maker. Add raspberries after churning has begun. Once contents freeze to desired consistency, (about 20 minutes) immediately scoop into bowls and serve. Leftovers (if there are any) can be stored in an airtight container in the freezer.

Enjoy!

Roasted Cauliflower

2011-06-19T08:20:00.002-04:00

Special in its ultra-simplicity, roasted cauliflower is one of my favorite ways to eat this commonly under appreciated brassica. The deep, nutty flavor brought out by roasting makes this dish a great side to anything from grilled meats to garlicky dips and spreads. Anne from Gaining Ground Farm had a gorgeous assortment of purple and white varieties displayed last week at market.

If you often ignore cauliflower for lack of knowing what to do with it, you will be pleasantly surprised how flavorful it truly is, tossed with nothing more than olive oil, sea salt and fresh ground pepper before a brief hiatus in the oven. I like when some of the best dishes are this effortless.

Here are some more reasons to put this veggie on the table:

Cauliflower contains a phytochemical called sulforaphane which has been associated with preventing cancer. Another chemical also present in cauliflower, known as indole-3-carbinol, enhances the repair of DNA, decreasing the rate of cancer cell growth. In particular, those who consume high levels of cauliflower have a reduced risk of aggressive prostate cancer.

In addition, you gain a relatively high amount of fiber, folate, and vitamin C when consuming the vegetable. Eat up. . .

Roasted Cauliflower:

*2-3 fresh cauliflower heads, rinsed and chopped into florets

*extra virgin olive oil

*sea salt

*fresh ground black pepper

Preheat oven to 375.

In a medium mixing bowl, toss cauliflower florets with enough olive oil to coat. Sprinkle with sea salt and pepper. Spread onto a lined baking sheet and roast until slightly golden, about 10-15 minutes.

Remove from oven. Serve warm or cold.

Variations:

Add toasted pine nuts, almonds or fresh chopped basil after roasting.

David's Stuffed Peppers

2011-06-10T18:20:00.004-04:00

At a recent party, my friend David (stonescaping extraordinaire by day, creative foodie by night) arrived with an appetizer worthy of recreation. His brilliantly stuffed marinated peppers lit up like little packages of flavor in your mouth. Not only were they fantastic to look at, they drew party goers to them not unlike a confident street performer. They arrived, took their position, then worked their magic.

Thin slivers of blood orange and lemon peel elevated the filling of creamy goat cheese and salty olive perfectly. They did not last long. And thankfully, as I was pulling pulled pork from the oven, a friend came up to me and insisted I take a moment to go and try one. Only a few remained.

The best part? No heat of the oven required, and assembly is stress-free. May they become a welcome addition to your next gathering.

David's Stuffed Peppers:

*15-20 marinated peppers (often found on olive bars of specialty grocery stores)

*15-20 pitted cured kalamata or green olives

*4 oz package high quality chevre, room temp

*1 organic blood orange

*1 organic lemon

*handful of garlic chives

Choose firm peppers when shopping for ingredients. Begin by fitting a pitted olive into each pepper. Cut the corner tip from package of chevre. Pipe into the center of each olive, overfilling slightly.

Peel the rind from blood orange and lemon, avoiding the white pith. Cut lengthwise into very, very thin strips. Place lemon and orange slivers into the goat cheese filling with a small garlic chive sprig. Serve at room temperature.

Can be assembled in advance, wrapped and refrigerated until serving time.

Thoughts On The New USDA My Plate Guidelines

2011-06-08T08:36:00.043-04:00

I can't help but reflect on the new USDA "My Plate" guidelines. First: bravo for finally trashing the pyramid. It was more than greatly flawed. It remained so with its equally confusing face lift not many years ago by adding a person running up the side of its face. Now we have a plate, which is at least getting us closer to an image associated with the dining table.

My Plate has a few things going for it, mainly in its visual resemblance to something we can all relate to, but remains dangerously simplistic for the public at large.

What each model has failed to recognize is the important issue of the quality of the food we choose to eat. Rewind for a moment to early Eskimo tribes of Alaska or Eastern Siberia for example. What did their "My Plate" look like? A 75% daily intake of protein and fat consisting of caribou, polar bear, fish, seal or whale meat, perhaps cooked, perhaps shaved raw from frozen bones including the animal's rich stores of fat and organs. The remaining percentage of nutrition came from a small amount of gathered tubers, berries, grasses and seaweed when seasonally available. These cultures where healthy, producing strong, round, happy babies. They did not drink electrolyte enhanced sports drinks or nibble on rice cakes. Most importantly, their lack of a modern democratic government kept them from falling victim to its agendas.

Here is the problem with our government's suggestions on what we should eat. They need us to consume the most of what they subsidize the most, and it's gotten them into a dilemma. With obesity at record levels, especially plaguing today's youth, we have a very expensive health crisis on our hands. But, how can they tell us to eat local, buy mostly produce and grass-fed meats and still hold the hand of their most powerful constituents? They can't. So as long as agriculture is dictated and funded by the US government, we will continue to see double standards like the new My Plate guideline as a means to gloss over a major political contradiction.

The dairy industry, corn/grain industry, and meat industry need the support of the government to be the colossal superpowers they are. All you have to do is look at campaigning to see where the money lies. "Beef- It's What's For Dinner," Pork- The Other White Meat," "Milk- Does A Body Good." Or how about all the famous athletes and celebrities sporting milk mustashes or gracing the front of a box of Frosted Flakes. Are these flashy advertising efforts for our health or for a profit? If the goal was in favor of the former, we may have a very different public health reality.

The food industry does not make a profit peddling broccoli, let alone diet diversity. They want us to load our carts with sodas (corn industry), lunch meat (pork, beef, poultry industry), Oreos (corn and seed oil industry), boxed cereals (corn and grain industry), and ultra-pasteurized gallons of low-fat milk (dairy industry). A diet like this will eventually kill even the most resistant individual, yet this is where the profit is made.

Who profits from a healthy individual? Not the pharmaceutical industry. Not the industries mentioned above. Not the hospitals. Not your family doctor. You may save insurance companies a ton, but then again if you are well, you may not need them. How about your dentist? Physical therapist? Mental therapist? They would all take a financial hit if you were robustly healthy. Oooh, reality bites, and yes, it all comes back to My Plate.

I will tell you what is not on my plate:

#1: My government whispering in my ear

#2: Milk from cows which stand in their waste and eat subsidized grain morning and night without ever feeling the sun on their backs, teaming with antibiotics and chemicals to keep their milk "safe."

#3: Corn syrup laden products filled to the brim with concentrated toxic pesticide residues

#4: A big pile of white rice, stripped of its original fiber, vitamins, and minerals

#5: A boneless, skinless chicken breast tender not from my clever marinade but from the animal's forced, indoor, un-exercised life of muscular atrophy.

#6: Vegetables shipped from Latin America where we still enjoy gaining a profit by selling them our "unsafe" DDT

#7: Spinach picked by underpaid, undervalued workers

#8: A color coded chart

Now for what is on my plate:

#1: Solar nutrition taken up by the grass then taken up by the animals which graze it

#2: Small fish from deep cold waters

#3: Well prepared, intact whole grains

#4: Pungent garlic, onions and spices

#5: Freedom of choice

#6: Curries rich with coconut milk

#7: Good fat

#8: Eggs from bug-eating, sun-loving chickens

#9: Flavorful vegetables full of unadulterated vitamins and trace minerals absorbed from real garden soil

#10: The occasional slug lurking on my salad leaf. . . a special treat for my hens.

#11: Fermented foods, teeming with friendly bacteria to help restore and aid digestion

#12: Seasonal ripe, juicy fruits

# 13: Community

# 14: A moment to say Thanks before the first bite

# 15: Real patriotism

# 16: Bold flavors

# 17: Variety

In the end, the reality is: how do we help most individuals understand the importance of choosing wisely when it comes to food?

My answer would be to view government recommendations with caution. Until industries are held accountable for their products, food products should be approached carefully. I believe it unrealistic to think that each busy mom or grade-schooler can consult a chart and know what food options are best with so many forces at work to confuse them.

Those who manufacture processed, unhealthy foods which appear cheap need to be held accountable. It shouldn't be the public's responsibility to spend hours upon hours in the grocery store reading and comparing labels to ensure they are putting a worthwhile item in their cart. Soda should be heavily taxed. Oreos should carry a warning or be pulled from the shelves. We need our choices to be more trust worthy if the government is going to "okay" them for sale. If the food industry is comfortable selling us products which have been proven to negatively impact our health, we should send them to court.

When dog food and baby formula imported from China revealed toxic levels of melamine, we did what anyone in their right mind would do and discontinued imports.

Why should it be any different with other ingredients that make us sick?

In summation, the consumer is not the only one needing a lesson in what is appropriate to put on the table. I believe the vast majority of the public is doing the very best they can to stay well despite all of the many mixed messages thrown at them. I do not know a single person who enjoys being sick or overweight.

Additionally, it is impossible to claim that food and politics are unrelated. As we try our best to make the right choices, I think it's high time to expect the same from our government. Those in charge of what gets stocked on grocery store shelves need to be held accountable. I'm sure if they put their minds to it, they can give us more than a new color coded chart.

Time to rise up!

Photo Reflection

2011-06-06T15:07:00.006-04:00

It's that time again- when I gush on a recent food image which literally stopped me in my magazine-flipping tracks. Of course, it appeared in SAVEUR. Somehow this foodie publication never fails to capture the brilliant moments in food culture.

The cropped image of these two women, (photographed by Todd Colman) says so much. (I had the magazine turned to this page while cooking, thus the addition of splattered cream). I love everything about the photo: from the mismatched stools to their fantastic old-school aprons. I gather they must know one another, perhaps are even sisters, and no doubt, know exactly what they're doing with that dough.

If I were standing there watching; their practiced hands expertly slapping pieces of dough into disks, I would enjoy overhearing their conversation. It probably included plenty of good neighborhood gossip intertwined with guttural laughs and broad smiles. I imagine the sun has made its mark upon their faces. I know they can cook meals fit for kings. . in their sleep. Yet they most likely cook mainly for family and visitors with as much ease as breathing itself.

I bet the meal following this dough session was one to remember: rich with pungent spices and years of fine tuning, steeped in centuries of authentic Mexican tradition. For a Scotch-English white girl, I can almost taste it as if it were my own.

A Recipe for Memorial Day: Strawberry Shortcake

2011-05-27T10:00:00.003-04:00

Living south of the Mason-Dixon, it is absolute necessity to turn out fluffy, flaky biscuits with regularity. This goes exceptionally well with strawberry season. And fresh cream. So well in fact, the three components long ago inspired the fictional childhood character Strawberry Shortcake, whom I have always had an affection for. I think I was a budding food lover even back when I was playing with dolls. This chick was obviously onto something: sporting a cap reminiscent of billowing whipped cream, studded with bright red strawberries. How could I not admire such a figure? I could almost smell ripe strawberry juice on her apron.

This dish has other childhood roots. It was my mother's go-to dessert of choice (I think mainly for its simple convenience). Her version was different, using store-bought angel food cake and sometimes a tub of Coolwhip to accompany the fresh berries, but we all loved it just the same. It screamed summertime.

Here is a lovely homemade version perfect for Memorial Day weekend. If you are feeling extra patriotic, add a few ripe, local blueberries for that classic red, white and blue tribute.

Perfect Buttermilk Biscuits:
*2 cups organic white whole wheat flour
*1 tablespoon aluminum-free baking powder
*1 teaspoon sea salt
*5 tablespoons cold, unsalted butter
*generous 3/4 cup buttermilk or whole plain yogurt (I prefer Seven Stars Original Plain)

Preheat oven to 425.
Blend together dry ingredients in a medium mixing bowl. Cut in the butter. Incorporate with your fingertips until mixture resembles a coarse meal. Make a well in the center of the bowl. Pour in the buttermilk or yogurt. Gently mix with a fork until dough forms.
Turn out onto a lightly floured surface. Being very careful not to overwork the dough, gently knead once or twice. Roll dough into a thick 1 inch disk.
Cut out biscuits with a biscuit cutter. Place 2 inches apart on a baking sheet. Reform the dough and repeat cutting out biscuits until all dough is used.
Place on center rack of oven and bake for 10-12 minutes or until biscuits are golden brown.
Remove from oven and allow to completely cool before assembling shortcake.

Meanwhile. . .

Whipped cream:
*1 to 1 1/2 cups high quality cream (raw if possible)
*1 teaspoon vanilla extract (optional)

Place cold cream in a medium mixing bowl. Mix at high speed with an electric mixer until liquid begins to thicken. Add vanilla. Continue to whip until cream is thick, being careful not to over whip into butter.
Can be made a few hours in advance, covered and refrigerated until time to serve.

Strawberries in Syrup:
*2 pints local, spray-free strawberries, sliced
*1 teaspoon fresh squeezed lemon juice
*1 tablespoon raw cane sugar or honey
*splash of water

Gently toss all ingredients in a medium bowl. Allow to rest for 15 minutes.

Strawberry Shortcake:
Slice cooled biscuits in half. Place cut side up on a serving tray.
Spoon whipped cream onto each biscuit half, dividing evenly between each biscuit half. Top with berry mixture. Sprinkle with blueberries if you desire. Serve immediately.

Slow Cooked BBQ Ribs

2011-05-23T07:30:00.007-04:00

I'm not enough of a rib critic to warrant argument over which method of preparation renders the best results (there are some serious die-hards out there), but after trying them a few ways, this one has won my favor.

Planning to smoke the slow braised ribs toward the end of the process, I had to switch gears and simply slather them with sauce due to their extreme fall-off-the-bone tenderness. I literally could not keep the bones from slipping away from the meat and worried they would fall through the grate onto smoky coals if I risked putting them on the grill.

Another wise move in pre-feasting prep: an overnight spicy brown sugar rub prior to braising. And of course, starting with ribs from the happiest beasts locally available: bison from Carolina Bison, and grass-fed beef from Gaining Ground Farm proved a wise way to begin.

Best to start the sauce simmering in a large cast iron pan shortly after placing the ribs in the oven. Good things take time, this recipe being no exception.

My only other recommendation is to invite a crowd of food lovers over to enjoy the final product. Slow cooking ribs is a process best shared with your friends. If you are lucky, they will bring slaw and banana pudding to round things out. Oh, and don't wear white.

Slow Cooked BBQ Ribs:

*1-2 large racks bison ribs

*1-2 large racks grass fed beef ribs

Brown Sugar Rub: (amounts are approximate)

*1 1/2 cups dark brown sugar

*2 Tbsp ground ginger

*2 Tbsp paprika

*2 tsp chipotle chili pepper

*plenty of fresh ground black pepper and sea salt

Blend all ingredients together in a small mixing bowl. Set aside.

Braising Liquid:

*3 cups apple cider or unfiltered organic apple juice

*2 Tbsp grainy mustard

*1/8 cup tamari or soy sauce

*generous splash of white vinegar

*3 cloves garlic, sliced in half

OR substitute all above ingredients for broth or water.

Sweet and Smoky Barbecue Sauce:

*4 cups apple cider or unfiltered organic apple juice

*3-4 Tbsp white vinegar

*2-3 Tbsp tamari or soy sauce

*5 Tbsp molasses

*2-3 Tbsp grainy mustard

*1/2 tsp ground cumin

*3 garlic cloves, minced

*1/2 tsp chipotle chili powder

*pinch of red pepper flakes (optional)

Place all ingredients in a large cast iron skillet over medium heat. Whisk to blend. Bring to a simmer. Reduce heat to lowest setting. Allow liquid to reduce by more than half or until sauce becomes thick, stirring often (about 2-2 1/2 hours). Adjust seasonings to taste. Transfer sauce to a bowl and set aside.

Method:

Begin by rinsing ribs. Pat dry. Using a dinner knife (not sharp) lift the translucent membrane away from the meat on the belly side of each rack. It should come up in one piece. If not, use whatever method necessary to remove all of it. Trim any excess fat, but leave the majority to keep meat moist while cooking.

Next, rub each side of each rack with the brown sugar rub. Transfer to a baking sheet (it's okay to stack them on top of one another) and cover with plastic wrap. Refrigerate overnight.

Preheat oven to 225.

Place a rack or grate in the bottom of a large roasting pan fitted with a lid (whatever you cook your thanksgiving turkey in works well). Pour in braising liquid.

Place ribs on top of rack, stacking if necessary. Cover with lid and bake for 2 1/2 hours. Meanwhile, start the barbecue sauce (see instructions above).

Remove ribs from oven. Turn each rack of ribs and return to oven, covered. Bake for an additional 2 1/2 hours.

Gently lift ribs from pan and transfer to a baking sheet. Cut them into manageable pieces, one bone per piece. Meat should be very tender.

Begin liberally basting with barbecue sauce, turning each piece to coat. Serve immediately with sides of slaw, creamy grits or cornbread, and cooked greens.

Enjoy!

Share your weekend culinary journey like this one at Hartke Is Online Weekend Blog Carnival.

North Carolina Scallops

2011-05-18T08:27:00.011-04:00

A very soft place exists in my heart for scallops, and somehow after this particular batch, it just got a bit softer. Frank from Saturday market is back in action with his seafood catch from Kitty Hawk, much to my scallop loving delight. Usually, I like to sear them with white wine, butter, lemon, garlic, etc, but this time I decided on butter and butter only as the main accompaniment. Best I've ever had. As the heat from the buttery pan mingled with the scallop's briny juices, a golden, caramelized crust was born. These were some of the sweetest, freshest scallops to ever pass my lips.

All I can think about during a meal like this is what a fantastic mystery the sea is, abundant with gifts more delightful than I am capable of imagining. It's hard not to get poetic after such a meal. Thank you Frank!

North Carolina Scallops:

*1 pound fresh scallops

*3-4 Tablespoons sweet cream butter

*sea salt and pepper

*lemon wedges

Rinse scallops thoroughly under cold running water. Dry completely with paper towels. This is important. Place a medium cast iron pan over medium heat. Add one tablespoon of butter. Place about 6 scallops (enough to avoid over crowding the pan) in the heated pan, turning once halfway through. Lightly season with sea salt and pepper while searing. Sear until just done, when scallop still springs back when touched. Do not over cook.

Repeat with remaining scallops calling on more butter if needed.

Serve hot with lemon wedges.

A Bit of Scallop Symbolism:

The scallop shell is the well known symbol of St. James. Often, Christians would wear the symbol of a scallop shell on their clothing during pilgrimages to the apostle's shrine in Spain. In addition, the pilgrim would travel with a scallop shell, presenting it at churches, households and abbyes along the way, expecting to receive enough provisions to fill one scoop.

Venus, the Roman goddess of love and fertility, was often depicted alongside a scallop shell due to its history as a symbol of female fertility. You can clearly see an example of this in Botticelli's The Birth of Venus (a beautiful painting) also known as Venus on the half-shell.

And for the Nutritional Facts:

It is interesting that the scallop shell historically symbolizes fertility given that eating shellfish (such as scallops) is considered one of the top foods for fertility health. Scallops are very low in saturated fat while remaining high in vitamin B12, calcium, magnesium, zinc, potassium, copper, protein, selenium, phosphorus, important natural cholesterol, and trace minerals. And as a personal note: anything that tastes this good can be considered an aphrodisiac in my book, a precursor to achieving optimum fertility in the first place.

Enjoy!

This post was submitted to Kelly the Kitchen Kop's Real Food Wednesday Blog Carnival. Visit her site to view heaps of real food recipes from across cyberspace, fresh each wednesday.

My Precious

2011-05-14T10:14:00.007-04:00

Returning from farmers market this morning, I finally understand how Froto felt about the ring.

Beets and Oranges

2011-05-11T18:19:00.009-04:00

We served a version of this salad at the catering company I used to work for, where I discovered how well the brightness of citrus pairs with earthy beets. Theirs included creamy avocado slices, though I used the last one last evening for a batch of guacamole.

Craving something cool on this unseasonably warm day, I added fresh cilantro and arugula to the mix, had there been goat cheese on hand, this would have made it into the recipe as well. But in its simplicity, this is a clean, satisfying dish on its own or scooped over a heap of fresh garden greens. Enjoy!

Orange and Beet Salad: (serves 4)

*1 large red beet, peeled and cut into generous bit-sized sections

*1 large golden beet, " "

*2 oranges, rinds removed, cut into sections

*extra virgin olive oil for dressing

*1 1/2 teaspoons white or balsamic vinegar

*sea salt and pepper

*large handful fresh arugula, chiffonade

*large handful of fresh cilantro, chopped

*1/4 cup local goat cheese

Place beet sections in a medium saucepan filled with cool water. Place over high heat. Bring to a boil. Reduce heat to simmer. Cook until beets are tender when pierced with a fork, about 25 minutes. Strain and allow to slightly cool. Transfer to a medium mixing bowl.

Add all remaining ingredients (drizzling with enough olive oil to lightly coat) except the goat cheese. Adjust seasonings to taste. Chill for 30 minutes before adding goat cheese. Serve over tender garden greens or on its own.

Sardines

2011-05-09T12:52:00.017-04:00

Last month's issue of SAVEUR featured sandwich variations from across the globe. I adore this magazine. Everything from the Parisian cafe-style ham and cheese topped with a poached egg to the grilled wraps smeared with sesame seeds, sweet sumac and dried herbs found on the streets of Beirut, every place seems to have a version of the sandwich.

Most interesting to me was an article written by Mike Colameco on the topic of sardines, the author's favored sandwich filling from teen-hood. My co-worker (and skilled chef) Michael, is a devout reader of SAVEUR too, and began bringing an assortment of tinned sardines to work after reading the article. We all shared the tiny oil-packed fish over the course of a few lunch breaks, and agreed, they are indeed a satisfying addition to the weekly menu. Not as fishy as herring, not as salty as anchovies, simple and easily topped upon a mustard smothered slice of baguette or between two slices of rye.

What I like most however, is how eating sardines makes so much sense. As the article briefly explains, the fish industry (much like the dairy, beef or pork industry) has long since relied on savvy campaigning to drive sales. In the 1950's, as the tuna market grew and aggressively advertised, small fish like sardines quickly became foods of the past. "This ushered in the era of factory tuna trawlers, depleted tuna stocks, massive bycatch loss, and mercury as a dietary supplement," writes Colameco. "By contrast, sardines remain abundant, bycatch is very low, and their meat is loaded with vitamins, minerals, and omega-3 oils, without the heavy metals and toxins often found in larger fish."

He couldn't be more right. Seafood is a critical element to the human diet, delivering the much needed DHAs, EPAs, vitamin D, omega-3 fatty acids, B12, and minerals, relied upon to maintain a healthy system but also keystones for fertility and early development. Yet sadly, so much of today's fish supply has become toxic. In fact, pregnant woman are now advised to refrain from eating tuna even occasionally throughout gestation and breast-feeding.

Eating low on the seafood food chain is the best way to gain all the benefits of foods from the sea without consuming large quantities of heavy metals. Thus, the sardine. It is high time these humble fish take a modern moment in the spotlight. It's the little things, such as these, that can make huge impacts on our long-term health. Packed in high-quality olive oil, naturally briny, you may not miss tuna melts as much as you thought.

Open-Faced Brisling Sardine Melt:

*slices sourdough

*thin slices favorite mild cheese, such as Munster

*grainy mustard or horseradish creme, or both

*thinly sliced red onion

*fresh baby greens

*1 tin of olive oil packed boneless Brisling sardines

Place cheese slices on sourdough. Toast in a toaster oven until golden and bubbly. Remove toast from oven. Slather with grainy mustard and/or horseradish cream. Add onion. Pile on tender garden greens. Top with sardines. Repeat. Enjoy!

Professional Potato Planting

2011-05-02T17:13:00.008-04:00

With help from some serious neighborhood professionals, all the spuds are finally tucked in. Four varieties accompanied by a few complimentary rows of Stuttgarter onions, I believe the imaginative commentary will get things off to the right start. It's the first time I've planted rows while listening to animated stories of superhero adventures and dreams involving monsters in beauty parlors requesting updos in blue. Children help me remember the world is a very big place. Granted, conversation did appropriately touch on french fries and potato chips for a brief moment.

I am grateful for the help and look forward to hearing more come harvest time!

Sea Salt and Black Pepper Crusted Whole Local Trout

2011-05-01T12:49:00.015-04:00

Dear East Fork Farm,

You have officially ruined us. Since we have known you, we can no longer fully enjoy duck, or lamb, or rabbit unless it dwelled with you first. It's just not the same. No more pizza night verses eating in. Your fresh hens trump the ease of eating on the fly. You have made your mark on all of my aprons. You have caused me to fill my sink with dirty dishes, leaving them for the morning after eating a meal too satisfying to rise early from the table. You have made me absent minded as I blissfully recall meals since passed. I talk less at dinner. My fork lingers. My cloth napkins are a wreck. You've driven me to photographing dead trout. My freezer is overflowing with homemade stock. I haven't seen my doctor in years. I am spoiled rotten.

Thank you!

Sincerely yours,

Rachel

Sea Salt and Black Pepper Crusted Whole Local Trout:

*1 fresh whole locally caught/raised rainbow trout, cleaned and rinsed

*sea salt

*black pepper

*3 thin slices of lemon

Preheat oven to 375.

Clean trout. Rinse under cold water.

Place on a lined baking sheet. Arrange lemon slices in belly cavity. Completely coat the top layer of skin with generous amounts of sea salt and black pepper. Add pats of butter inside fish if you desire (I'm guessing you will).

Bake until skin slightly blisters and flesh is just done, about 15 minutes. Time will vary according to size of fish. Do not over over bake.

Enjoy with oven roasted sweet and gold potato wedges and a fresh garden salad.

*Save the bones, head and tail for stock.

Manifesto: The Mad Farmer Liberation Front

2011-04-28T21:00:00.003-04:00

Manifesto: The Mad Farmer Liberation Front

By Wendell Berry

Love the quick profit, the annual raise,
vacation with pay. Want more
of everything ready-made. Be afraid
to know your neighbors and to die.
And you will have a window in your head.
Not even your future will be a mystery
any more. Your mind will be punched in a card
and shut away in a little drawer.
When they want you to buy something
they will call you. When they want you
to die for profit they will let you know.
So, friends, every day do something
that won't compute. Love the Lord.
Love the world. Work for nothing.
Take all that you have and be poor.
Love someone who does not deserve it.
Denounce the government and embrace
the flag. Hope to live in that free
republic for which it stands.
Give your approval to all you cannot
understand. Praise ignorance, for what man
has not encountered he has not destroyed.
Ask the questions that have no answers.
Invest in the millenium. Plant sequoias.
Say that your main crop is the forest
that you did not plant,
that you will not live to harvest.
Say that the leaves are harvested
when they have rotted into the mold.
Call that profit. Prophesy such returns.
Put your faith in the two inches of humus
that will build under the trees
every thousand years.
Listen to carrion - put your ear
close, and hear the faint chattering
of the songs that are to come.
Expect the end of the world. Laugh.
Laughter is immeasurable. Be joyful
though you have considered all the facts.
So long as women do not go cheap
for power, please women more than men.
Ask yourself: Will this satisfy
a woman satisfied to bear a child?
Will this disturb the sleep
of a woman near to giving birth?
Go with your love to the fields.
Lie down in the shade. Rest your head
in her lap. Swear allegiance
to what is nighest your thoughts.
As soon as the generals and the politicos
can predict the motions of your mind,
lose it. Leave it as a sign
to mark the false trail, the way
you didn't go. Be like the fox
who makes more tracks than necessary,
some in the wrong direction.
Practice resurrection.

A Recipe For Easter: Deviled Eggs

2011-04-22T13:02:00.011-04:00

Longer days and warmer temperatures has gotten our hens back in the habit of cranking out eggs. As they glean bugs from lush spring grass and forage for worms and little seeds, their yolks have taken on a deep shade of orange.

Easter is a time to reflect on Life both religiously and earthly. We stuff Easter baskets with chocolate eggs and marshmallow peeps to represent the new life many of us will be celebrating this weekend. While your kids run around fishing brightly dyed eggs from bushes and secret hiding places, here is a recipe to help with the loot.

Deviled eggs have always been a favorite of mine. When a tray of them appear at a picnic or party I get weirdly excited. This may be because they are such a rare treat. It's not often I make them just for the fun of it. But I should. They are so easy, economical and quite possibly the perfect snack. Great for diabetics and all the rest of us, nibbling on a pastured deviled egg will deliver a healthy dose of omega 3 fatty acids, vitamins A, B, B12, D, E and K, folic acid, 7 grams of protein, iron, phosphorus, calcium and important heart and brain healthy cholesterol. Can't get that from a handful of goldfish crackers.

So don't toss all those hard boiled eggs once the fun is over. Whip them up into a healthy treat. Happy Easter!

May there be reminders of newly emerged life all around you.

Deviled Eggs: (this recipe can easily be doubled)

*6 eggs from pastured chickens

*1/3 cup homemade or high quality mayonnaise

*1 1/2 Tablespoons dijon mustard

*1 Tablespoon very finely minced onion

*1 Tablespoon very finely minced celery

*pinch cumin

*sea salt and pepper to taste

*paprika and chopped chives for garnish

Place whole eggs in a saucepan. Cover eggs with cool water. Place over medium-high heat and bring to a boil. Reduce heat to a gentle boil and cook for 12 minutes.

Remove from heat. Rinse eggs under cold running water. Once cooled, crack and peel away shell. Rinse eggs to remove any shell bits. Towel dry.

Using a sharp knife, slice each egg lengthwise in half. Gently remove yolks and place in a medium mixing bowl. Add all other ingredients except the paprika and chives. Whip until smooth.

Spoon or pipe mixture into well of each egg white. Top with a sprinkle of paprika and garnish with chopped chives. Chill covered until ready to serve.

Note: You can add any spices or fillings appealing to you. If using very fresh eggs, add a splash of white vinegar to boiling liquid to help encourage shell to more easily peel away from egg.

Slow Simmered Local Goat with Yogurt, Tomatoes, Spices and Cream

2011-04-17T17:06:00.010-04:00

With farmers market back in full swing, meals have been a bit more exciting around here. Thankfully, Walter and Wendy from Imladris Farm are raising another round of goats this year. I was so happy to grab a package of stew meat from them on Saturday, along with an absolutely perfect bunch of leeks from Gaining Ground Farm.
Slow simmered with raw cream from a local Jersey who has been grazing on lush spring grass, a few simple spices, yogurt, tender garden spinach and cilantro- t
he goat was ridiculously tender and mild.
It's safe to say I will come back to this recipe for more.

Slow Simmered Local Goat with Yogurt, Tomatoes, Spices and Cream:

*1 pound goat stew meat

*2 Tablespoons butter

*2 fresh leeks, rinsed and chopped (white and light green portions only)

*1/2 medium sweet onion, chopped

*2 celery stalks, chopped

*3-4 cloves garlic, minced

*2 medium gold potatoes cut into 1 inch chunks

*1 can organic fire roasted crushed tomatoes

*1 cup plain whole yogurt

*1 cup fresh raw cream

*2 Tablespoons ground cumin

*2 teaspoons mustard seed

*6-8 whole cardamom pods

*sea salt to taste

*1 teaspoon fresh ground black pepper

*4-5 cups loosely packed fresh spinach leaves, chopped

*1 cup fresh or frozen green peas

*1/2 cup fresh cilantro, chopped

Note: This dish is fairly mild. If you are a lover of heat, add your favorite chillies while the dish simmers for more kick.

Place a large enameled cast iron cook pot (such as Le Creuset fitted with a lid) over medium heat with 1 Tablespoon butter. Allow to heat. Rinse and thoroughly dry goat meat using paper towels. Divide in half.

Sear first half of meat making sure not to crowd pan, turning once to brown each side. Remove from pot and transfer to a bowl (meat does not need to be cooked through). Repeat with remaining meat.

Add the leeks, onion, and celery with an additional Tablespoon butter to pot. Allow to soften and brown stirring often, about 5 minutes. Add garlic. Stir. Add potatoes. Cook briefly before adding the crushed tomatoes, yogurt and cream. Return goat meat to pot. Stir in spices.

Reduce heat to low. Stir before covering. Allow to simmer for 3 hours or until goat meat is tender.

Gently stir in the spinach. Cover and cook until wilted, about 7 minutes. Add peas and cilantro. Serve over basmati rice.

Market Kicks Off. . .

2011-04-16T15:15:00.004-04:00

A huge storm front didn't keep farmers from their stalls this morning. Despite the rain, familiar faces once again returned, setting up booths to kick-off the season. The clouds eventually broke giving way to crystal clear Carolina blue skies. Thanks to East Fork Farm for the first lamb meal of the season, Gaining Ground Farm for onion starts and the prettiest leeks imaginable, to Farm and Sparrow Bakery with their rustic sourdough loaves, Imladris Farm for the lovely sample of homegrown-homemade fruit leather (the best fruit roll-up I've ever had) and a package of tender goat meat (recipe to follow), among all the many others committed to bringing the fruits of their labors to hungry townsfolk. We are so lucky to have you all; to have the opportunity to hand our cash directly to the growers who deserve every penny most, and for knowing the people behind the food that fortifies our health.

*For local readers, tune into my friend Ruth's Tailgate Market Fan Club homepage for weekly updates on all the growers markets in the area.

Spring Treasure

2011-04-10T12:40:00.005-04:00

Lady luck dropped by today. . .

Grilled Asparagus with Pancetta and Local Jersey Milk Feta

2011-04-09T20:40:00.004-04:00

Asparagus may easily be one of the most elegant vegetables to arrive in early spring. I would go so far as to say it is one of the most elegant vegetables of all time. Tender, mild and distinctly seductive with its sweet, uniquely earthy flavor.

You don't have to do a thing to make fresh garden asparagus any better than it already is plucked straight from the garden. Yet, here is perhaps the next best method. Harvest young shoots, rinse, grill and sprinkle with local jersey milk feta and cubes of crispy pancetta. Serve with poached eggs straight from the coop or toss all components into a quiche. The creaminess from the eggs is a perfect accompaniment to the salty pancetta and feta, without overwhelming the vegetable's pure springtime pleasure.

This dinner may be simple, but absolutely unforgettable.

Grilled Asparagus with Pancetta and Local Jersey Milk Feta:

*1 bunch freshly harvested asparagus

*olive oil for grilling

*1/4 cup crumbled local sheep or cow milk feta

*1/4 pound thick slice pancetta, cubed

*black pepper

Rinse asparagus. Chop shoots in half.

Place a grill pan over medium heat. Coat with olive oil. Meanwhile, heat a separate pan over medium heat and add cubed pancetta, stirring occasionally until golden and crispy. Remove from pan with a slotted spoon and drain on paper towels.

Begin grilling asparagus while searing pancetta, turning once or twice until slightly tender.

Transfer to a serving plate. Sprinkle with the feta, pancetta and freshly ground black pepper.

Asparagus facts:

One of the oldest known cookbooks from the third century, De re conquinaria, contains a recipe for asparagus. Its diuretic properties have been praised since early times for medicinal use. The list of minerals and vitamins found in asparagus is long including: vitamins A, B6 C, E and K, calcium, magnesium, zinc, niacin, folic acid, riboflavin, iron, potassium, phosphorus, selenium and copper.

Asparagus is notably high in dietary fiber as well as protein. Special to asparagus is a property known as chromium which has been shown to enhance insulin's ability to deliver glucose to the body's cells from the bloodstream.

Top Ten Guide To Creating A Healthier Kitchen

2011-04-07T08:04:00.003-04:00

I was asked by a fellow blogger to guest blog on her beautiful site: Aprons and Blazers. She is posting a series on "Spring Cleaning" with a focus on healthier living. I am honored to appear on her thoughtfully crafted pages. Please drop by her site to read my Top Ten Guide for making your kitchen a little healthier, shopping a little easier, and home cooking a little more approachable.

Happy Spring everyone, and thank you Monica for the meaningful collaboration!

Early Wonders

2011-04-04T15:16:00.005-04:00

Somehow the kale made it through the winter. As did the cilantro. This is a first. As the fruit trees begin to entice pollinators with their newly hatched blooms, we are enjoying forkfuls of tender spring greens daily while preparing the garden soil for seeds. Mesclun mix, arugula, garlic, mustard greens and spinach are beginning to emerge.

This is just the beginning. . .

Creamy Nettle and Roasted Artichoke Dip

2011-03-28T18:07:00.004-04:00

This is for all of you who love spinach artichoke dip as much as I do. Utilizing the tender shoots of spring nettle turns this notoriously rich appetizer into something a little more salubrious. (For the health benefits of nettle, see my previous "Sauteed Nettle with Sesame and Shiitake" post).

I may be a bit obsessed with the arrival of nettles each spring, but once you start taking advantage of them regularly, you will find forgiveness in your heart for my repetition.

Roasting artichoke hearts adds a lovely depth to this dish, combined with fresh garlic and organic cream cheese.

Whether it's March Madness basketball, or a precursor to a special meal that requires a unique nibble, this one is sure to please.

Creamy Nettle and Roasted Artichoke Dip:

*4-5 cups freshly harvested nettle shoots

*3 Tablespoons unsalted butter

*sea salt and pepper

*1 can whole artichoke heats in water, drained and cut into thin quarters

*extra virgin olive oil

*1 garlic clove

*1 package high quality whole organic cream cheese

*1/4 cup high quality whole organic sour cream

Preheat oven to broil.

Rinse and drain nettles. Saute over medium heat in the butter. Drizzle with a small amount of water to wilt. Season with salt and pepper. Cook until tender and completely wilted, about 5 minutes. Remove from heat and allow to completely cool.

Meanwhile, place drained artichoke hearts on a baking sheet. Drizzle with olive oil. Broil until lightly golden, about 5-7 minutes. Keep a close eye on them. Remove from oven and cool.

Transfer cooled nettles to a food processor fitted with a blade. Add garlic clove. Pulse to blend.

Scrape contents into a medium mixing bowl.

Chop the cooled artichoke hearts into small pieces. Add to bowl with remaining ingredients. Blend throughly. Season with additional sea salt and pepper. Serve with sourdough wedges.

Tropical Flavors

2011-03-23T19:07:00.001-04:00

A return trip to Costa Rica recently reunited me with my love for tropical fruit. Not the tropical fruit found in the brightly lit, overly air-conditioned supermarkets here in most of the United States, but the ripe, juicy gifts native to tropical soil.

Ripened by the strong heat of the sun, I love to indulge while the fruit is still warm and relaxed, infused with its sweet liquid. Favorites: papaya, mango, platanos (plantain), "date" bananas, cantaloupe, all matter of melons, and pineapple.

Placing the tender fruit rinds on a plank for the birds is the ultimate scene. Not to mention the flowers. Oh you could almost eat the flowers.

Please enjoy a few images from the land of eternal sunshine. . .

A roadside stand, well known by our hosts, became our first destination

Next to the cooler: bottles filled with local honey

Breakfast: 1st course

Other fruit lovers

And finally, some food for the eyes:

Mmmmm. . .

Sauteed Nettles with Sesame, Shiitakes and Shallots

2011-03-13T11:43:00.006-04:00

All you have to do is cruise through last spring's recipes to see what a fan I am of nettles. Nettle and potato fritters, and nettles quiche have proudly appeared here before. The health benefits of nettles are vast, they are easily (if not more so) just as satisfying as spinach, and appear without hardly any effort early on in the season.

This is my favorite time to partake, when the shoots are tender and vibrant green. After a winter full of roasted roots, eating fresh greens is nothing short of a seasonal tonic.

Spring greens help cleanse the respiratory system, improve circulation, lighten mood, purify the blood and improve liver, kidney and gull bladder function. High in minerals such as calcium, phosphorous, zinc, magnesium and iron, spring greens also contain vital vitamins such as A, C, E and K. Nettles are some of the first wild edible greens to appear, allowing them to take up additional properties from the dormant winter soil, making them a very wise choice for diversifying the diet.

Shiitakes offer a broad range of useful benefits as well. Research shows that eating shiitake mushrooms stimulates the immune system and carries antiviral as well as antibacterial properties (good news for those of us who battle with seasonal colds). Plus, shiitakes happen to be high in the precious vitamin D, which we can all desperately use more of.

Lentinan, a compound present in shiitakes, has been used as an intravenous anticancer treatment in some countries due to its antitumor properties. And they are divine sauteed in butter.

Shallots, like onions, contain a host of special properties too: vitamins A and B6, calcium, magnesium, phosphorus, potassium and folate.

Bottom line: this dish is a nutritional powerhouse. If you have access to a stream bank or undisturbed, damp, semi-forrested area, most likely you can find stinging nettle. Grab some gloves and garden snips and get into it.

Sauteed Nettles with Sesame, Shiitakes and Shallots:

*3 Tablespoons unsalted butter

*about 7 medium shiitake mushrooms, rinsed, dried and sliced

*2 medium shallots

*2 cloves garlic, minced

*about 4 cups loosely packed freshly harvested nettle shoots, rinsed

*1/2 cup rich chicken broth

*1/8 teaspoon sesame oil

*1-2 Tablespoons toasted sesame seeds

Melt 2 tablespoons butter in a large skillet over medium heat. Add the shiitakes.

Allow space in between mushrooms to allow to brown. Turn occasionally until golden and tender, about 2 minutes. Remove from pan with a slotted spoon and transfer to a small dish. Set aside.

Place remaining butter in pan. Add shallots. Reduce heat to medium low. Brown shallots before adding the garlic. Saute until aromatic and tender.

Place nettles directly into pan and pour in the broth. Increase heat to medium. Stir, allowing nettles to wilt completely, about 4 minutes. Remove pan from heat. Return shiitakes to pan. Drizzle all contents with the sesame oil and toasted sesame seeds. Gently toss. Serve warm.

Turn it into a Meal:

Serve nettles with fresh poached eggs for breakfast, or alongside grassfed steak, pastured pork or lamb for a lovely evening meal.

Gluten-Free Vegan Nirvana Cookies

2011-03-03T19:27:00.005-05:00

This recipe was passed on from my friend Dana and her sister. It is a new favorite. Unrefined coconut oil, maple syrup, walnuts and almond butter marry beautifully with your choice of diverse variations.

I call them nirvana cookies because each bite is a little piece of gastronomic enlightenment. Don't be surprised if you find yourself levitating a few inches above ground . . .

Nirvana Cookies:

*1 cup rice flour, coconut flour (or regular organic white whole wheat flour)

*1/2 teaspoon baking soda

*1/2 teaspoon sea salt

*1/2 cup almond butter, or favorite nut butter

*1/3 cup maple syrup

*3 Tablespoons unrefined coconut oil

*1 teaspoon pure vanilla extract

*1/3 cup chopped walnuts, slivered almonds, pumpkin seeds or sunflower seeds

Preheat oven to 350. Line a baking sheet with parchment.

Blend all dry ingredients together in a medium bowl. Mix nut butter, maple syrup, coconut oil and vanilla in a separate mixing bowl. Add flour mixture to wet mixture. Thoroughly blend. Add nuts or seeds until fully mixed.

Roll a tablespoon of dough into a ball, place on baking sheet and gently press with fingertips to slightly flatten. Repeat with remaining dough.

Bake for 8-10 minutes or until slightly golden. Transfer to a baking rack to cool.

Serve with a glass of cold, raw, grass-fed milk (if you're not a true vegan that is).

Tiny Packages

2011-02-25T13:20:00.002-05:00

Recieving mail is special these days, especially when a hand addressed envelope appears in the mailbox. Even more so when the hand addressed envelope holds within it the sweetest of cards with hand crafted mini-envelopes filled with seeds. What a beautiful way to anticipate spring! Thanks D and J!

I love how they made a few envelopes from international billfolds.

Orange Walnut Scones

2011-02-21T09:45:00.000-05:00

Every now and again, a pillowy biscuit or scone is an absolute must. Usually on Sundays. I recognize that eating baked goods often is not a fabulous habit to fall into, but I live in the South after all and mindfully let myself succumb on occasion.

These orange and walnut scones are perfect with a side of pastured Canadian bacon, poached eggs and a large cup of tea.

Sit back and enjoy a leisurely breakfast. It will start your week off right!

Orange Walnut Scones: (makes about 10-12 scones)

*1 cup organic all purpose flour

*1 cup organic whole wheat pastry flour

*1/2 teaspoon sea salt

*2 teaspoons aluminum-free baking powder

*4 Tablespoons high quality unsalted butter

*2 fresh eggs

*1/3 cup raw cream

*1 Tablespoon orange zest

*1/2 cup chopped walnuts

Preheat oven to 425.

Mix all dry ingredients together in a medium mixing bowl. Blend butter into dry mixture with fingertips until well incorporated. Add the eggs mixing gently after each addition.

Pour in cream. Blend. Add the orange zest and chopped walnuts. Gently incorporate into mixture.

Place dough on a floured work surface. Roll out into a disk, about 3/4 inch thick. Cut into triangles and place on baking sheet. Bake until golden, about 12 minutes. Serve warm with butter and local honey.

Tanning a Deer Hide

2011-02-17T18:47:00.008-05:00

I was raised under the influence of Foxfire books and scratch-made meals. My dad hunted elk, venison and goose in the Colorado wilderness, keeping the freezer full year round. I have a loving memory of my mom's house made venison jerky among other hearty meals she crafted from the stash.

It wasn't until much later in life when I realized how special it was growing up on wild game. I didn't know it then, but venison, elk, goose and wild turkey became part of who I am. To this day, eating venison is like going home.

When I was a teenager, my father continued to hunt deer each season. I would ask him to save the hide for me to work with. Many many hides were reserved for my idealistic pipe dreams, only to dry out and harden in the garage. I had by this time begun flipping through the Foxfire books myself, and envisioned a pair of homemade mittens made from my father's hunt, until I fully realized how difficult working a raw hide really is.

Last year, my friend Dana offered to show me how to tan a deer hide in the traditional fashion, using the animal's brains in place of harsh modern-day chemical conditioners to soften the leather. I was thrilled.

It began at my place with a fire and some simple tools. My husband and our friend Jeff joined the tanning team. After pre-soaking the hide in lime and water, Dana instructed us on the first step of scraping the hide. We worked at it for hours, taking turns by the fire. I prepared beef stew and buttermilk biscuits to keep us going. Dana brought chocolate truffles.

Once the hair was scraped away from the supple leather, it was soaked in a conditioning brain and water solution for the next session, which included stretching and working the hide. At the end of this second session, we took the hide down to the stream and weighted it with stones. It remained there overnight to rinse.

We carefully folded and wrapped the hide the following morning to store in the freezer for future sessions. A year passed (we got busy).

Last weekend the hide was thawed and reawakened for the last stages of working. This session was held at Dana's place by the river in the gorgeous NC mountians. The day was bright and warm. She had made carrot soup and a batch of brownies in keeping with the tanning/eating tradition of our little group.

We were instructed to stop by the store for some canned brains before arriving. It is not as difficult as you might think to locate such an item in your typical southern grocery.

After another soak in the brain tanning slurry, the hide was rung out.

The final steps included working as a team again, pulling and stretching the hide to make it soft. Halfway through, we paused to sew up the bullet holes in the leather. Afterwards, we continued to stretch, pull and pumice the hide as it slowly dried by the smoke of the fire.

We laughed, told jokes, a few others dropped by, and enjoyed one another's company by the beautiful river while we worked.

In the end, the hide became incredibly soft in most places, but appears to need another brain soak and a bit more working before completion.

I have tremendous respect for the people who used to rely on this process for lodging and clothing needs. It is not an easy task, and best preformed with a group.

I am thankful to my friend Dana (she carried the brunt of the work) for bringing this traditional technique back to life, and teaching a few of us along the way. Can't wait to see what she makes from the gorgeous leather. Perhaps a purse. . .or an apron for that matter?

Pictures from along the way:

Brain soak

Wet hide

Dana instructing

Ringing out the brain soak

Sewing the bullet holes shut

Jeff holding the wet hide

Group stretching

A Winter Tonic and My Thoughts on Juice, Sugar and Fats. . .

2011-02-12T10:50:00.003-05:00

I am not a fan of bottled fruit juice. I do not like how it is made, marketed, and guzzled by health seeking individuals and primarily, by children. When kids visit my house, they almost always ask for juice when they are thirsty. I sometimes have some cider lurking in the back of the fridge, but almost always my answer is "I don't have juice, would you like some water?" Because what I hear when they ask for juice is really a request for liquid sugar. Sugar, and its effects on the body's insulin response has become one of my main interests in nutrition.

Fats have been unrightfully criticised for far too many decades as the culprit to cardiovascular disease, obesity and high cholesterol levels. Yes, some fats are to blame. Modern fats, mainly from seed oils. But as we look closer, mainstream nutritional advice is finally unable to ignore the crucial importance of traditional healthy fats for maintaining a healthy system. Children especially need appropriate ample fat and cholesterol rich foods for their growing hormonal and nervous systems. Without it, many many health issues follow suit, including the inability to absorb enough vitamin D which has been linked to 17 different kinds of cancers, osteoporosis, depression, anxiety, inflammation, birth defects and heart disease (just to name a few).

Sadly, due to a continued increase of childhood and adult diabetes as well as obesity, the USDA still suggests a far too simplistic guideline of high carb, low fat diets for children and adults. Don't even get me started on how convenient this advices happens to be for government subsidies. This advice is not working. Where is the warning on sugar (especially the highly refined forms), the substance at the root of almost every ailment? The industry needs sugar to make empty products taste good. Without it, they would be unable to mask the lack of substance in the "foods" they are selling.

Back to juice. Juicing fruits and vegetables is a modern convenience; another way for us to eat something that was once a whole food as a portable, chuggable drink. What ends up happening when we forgo the whole fruit or vegetable for the ease of juice drinking, is that we miss out on all the fiber once present. When the juice of a fruit or vegetable is eaten in combination with its fiber content, this slows the insulin response (plus we are likely to consume much less). In other words, eating a orange instead of drinking a glass of OJ gives our bodies a little more time to deal with the fructose. More time to process glucose in any form is a gift in this modern world, since we all cause our bodies to deal with too much sugar too often throughout each and every day.

In addition, "most processed juice sales are controlled by Coca-Cola (owners of Minute-Maid) or PepsiCo (owners of Tropicana). What the consumer is not hearing is the bad news about processed orange juice, which often contains heat-resistant fungi and pressure-resistant E coli." (International Journal of Food Science Technology, 10/95).

Conventional fruits and vegetables used for juices are also sprayed heavily with a broad spectrum of pesticides (see sources below). The rinds of oranges in particular are pressed along with the fruit's flesh as part of the commercial juicing process. Unfortunately, the pesticide residues stored in the rind end up as part of the juice as well, making conventional OJ not only sugary but toxic.

Here's the dilemma: citrus in the wintertime can be a lovely tonic. An organic grapefruit or orange is such a breath of fresh air in the middle of February is it not? Given all the conflicts mentioned above, here is a solution:

* Purchase organic citrus fruits for juicing as a occasional treat at home, making sure to include the excellent fiber rich pulp.

It's that easy. When juice is handled as a special treat rather than guzzled from a jug, it can be a bright winter tonic. I love a grapefruit juiced with an orange, served cold from a little glass. It will wake you right up. I guess we can drink our juice and eat it too!

Winter Tonic: Pulpy Organic Grapefruit and Orange Juice (serves 2-4)

*2 ripe organic grapefruits

*2 ripe organic oranges

Chill fruits. Cut each fruit in half. Over a medium bowl, place a fork in the center of one fruit half, and begin twisting and rocking it back and forth to encourage all of its juice and much of the pulp away from the rind. Continue until each fruit half seems well juiced. Lift away any seeds from the top of the bowl of juice with a spoon.

Divide juice into glasses and serve immediately. Enjoy!

Sources:

Cholesterol Lowering and Lowfat Diets for Children

Cholesterol: Unfairly Vilified?

Oranges Are Not the Safest Fruit

Perfect Hot Cocoa

2011-02-07T15:20:00.007-05:00

First, thanks to those of you who took time to share about what kind of cook you are in the last post. I cherish the descriptions of what goes on in your kitchen. To say thanks, I devote this next recipe to you dear hard working home cooks. It is not always easy keeping food on the table. No matter how much you enjoy it, there are times when cooking can be more of a task than a delight. Then there is always the sink full of dirty dishes waiting for you after the last savory bite.

We live in a busy world that seems to just keep getting busier with text messaging, high speed internet, images racing faster and faster across television screens with campaigns so slick we can hardly tell they are advertisements. I have my ways of trying to ignore these facts of life (I love keeping my cell phone on silent mode too often), but alas, facts are facts.

So here is a little treat for you. Turn off the tube, stuff your "smart phone" under the mattress, and take a moment all to yourself.

Gently heat some whole, creamy milk, add some cocoa, maple and vanilla. Pour the steamy mixture into a delicate mug (perhaps one your grandmother gave you), sink into a big chair by a window, and sip away. This one's for you!

Perfect Hot Cocoa: (serves 2-4)

*2 cups whole (raw if possible) milk

*3 heaping tablespoons unsweetened cocoa powder

*2 tablespoons pure maple syrup

*1 teaspoon vanilla extract

*pinch of sea salt

Place milk in a small saucepan over medium/low heat. Add cocoa powder. Whisk. Add remaining ingredients. Whisk until liquid is smooth and frothy and all cocoa is dissolved. Heat until just steaming making sure to remove from heat before bringing to a simmer. Pour into mugs and enjoy.

What Kind of Cook Are You?

2011-02-04T08:21:00.007-05:00

I have been sharing recipes and thoughts on the world of food for over a year now. The time is ripe for some reader input. I have become more and more curious about those of you who are tuning in. What is your relationship to food and cooking? Are you a busy working mom cook? Is cooking a chore or a creative way to unwind? Do you cook for yourself, a family, or enjoy entertaining? Do you like challenging recipes? Are you a slow-food die hard? Are you just learning how to hold a knife? Are you a local food guru? An opening a can of soup guru? Do you omit certain groups of food from your diet for specific reasons? What got you inspired to cook more at home? Has your health improved by cooking more for yourself? What are some of the struggles and joys of cooking for you? Do recipes inspire you to play or do you follow them like a military recruit?
I am sincerely interested in your foodie life (however broad or slight). If you have a moment, give me a brief peek. Try describing yourself in as little as one sentence. Example: A busy, do-my-best, love recipes for inspiration, fall into bed at 9 pm kind of cook.

My goal is to learn more about the cooks behind the various aprons so I can continue to learn and grow in hopes of diversifying this blog even more in the coming year.
Thank you in advance for your thoughts!

Four Bean Salad

2011-02-02T19:15:00.002-05:00

My friend Lindsay was kind enough to share her recent batch of bean salad with me. After polishing it off perhaps a little too swiftly (I saved a tiny spoonful to photograph) I asked if I could please have the recipe. She insisted that it was so easy I would laugh, but here are my thoughts on easy dishes:

1. We are all busy and could use a easy recipe more often than not.

2. Simple does not have to mean it can't be good for you.

3. If you don't have time to soak and cook beans, it's okay, open a can. Dishes prepared at home will always be better than the majority of food we buy preprepared elsewhere.

Four Bean Salad: (feeds a crowd as a salsa for tortilla chips or great served over greens)

*1.5 cups prepared black beans

*1.5 cups prepared kidney beans

*1.5 cups prepared black eyed peas

*1.5 cups prepared great northern beans

*1 cup sweet corn kernels

*1 cup pitted black olives

*1/4 cup marinated roasted red bell pepper, diced

*1 clove garlic, minced

*1/3 cup sweet onion, diced

*1-2 green onions, rinsed and chopped

*lemon or lime juice to taste

*sea salt and pepper to taste

*1 teaspoon balsamic vinegar

*pinch cayenne pepper

*fresh or dried cilantro to taste

Rinse beans throughly. Gently toss all ingredients together in a large mixing bowl. Adjust seasonings to taste. Serve cold with homemade tortilla chips or spooned over fresh greens.

Thanks Lindsay!

Coconut Sweet Potato Soup

2011-01-29T16:10:00.004-05:00

Butternut squash soup can be found at just about any cafe or gourmet take-out this time of year. I love it. It's one of my favorites: hearty, sweet and warming. But there are times when other sweet winter vegetables require a moment in the spotlight.

We were blessed with a very successful sweet potato crop this year. Digging up the harvest was a total thrill (in gardening terms). I have been picking away at them all winter long to accompany steak in the form of oven fries, appearing alongside poached eggs in the mornings, or roasted whole to enjoy on their own, their tender skin caramelizing under the heat of the oven.

When I went to the basement to collect a few items for soup, I decided to go off my classic butternut squash course and reached instead for the sweet potatoes.

Roasting them with onions and garlic adds a fair amount of depth to the finished product, as does the creamy health-giving fat from whole coconut milk. A touch of fresh ginger and spices, and you may never look at a humble sweet potato the same way.

Coconut Sweet Potato Soup: (feeds a crowd)

*5-6 medium sweet potatoes

*1 large sweet onion, peeled and quartered

*4 garlic cloves, unpeeled

*olive oil for drizzling

*4 cups chicken stock

*3/4 teaspoon ground cumin

*1/8 teaspoon curry powder

*1/8 teaspoon coriander

*sea salt and pepper

*1 inch cube fresh ginger, peeled and finely grated

*large pinch dried red pepper flakes

*1 can whole high quality coconut milk

*cilantro or fresh parsley for garnish

Preheat oven to 375.

Line a baking sheet with parchment. Wash sweet potatoes. Place on baking sheet with the onion and whole cloves of unpeeled garlic. Peirce sweet potatoes a couple times each with a small pairing knife.

Drizzle everything on sheet with olive oil, making sure to coat onions and garlic. Bake until sweet potatoes are soft, about 45 minutes to one hour. Remove from oven and allow to cool.

Place a heavy soup pot over medium heat with chicken stock.

Peel skins away from sweet potatoes (they should slip off flesh fairly easily) and discard.

Place sweet potato flesh in the pot with roasted onion. Peel and discard papery skins from the roasted garlic. Add to pot. Reduce heat to low.

Add the cumin, curry, salt, pepper, coriander and ginger. Stir. Remove heat and allow to cool slightly.

Working in batches, puree soup mixture in a large Cuisinart or blender. Transfer puree to a large mixing bowl. Repeat with remaining soup mixture.

Return pureed contents to the soup pot.

Set over medium low heat. Add the coconut milk and red pepper flakes. Whisk.

Heat thoroughly before adjusting seasonings and serving. Garnish with fresh cilantro or parsley.

Enjoy!

Maple Popcorn

2011-01-24T18:30:00.006-05:00

One of my favorite Christmas gifts this year: a gallon of maple syrup from the small town of Wolcott, Vermont (thank you Nancy). A gallon is enough to have fun with, unlike most times when I'm only lucky enough to have a quaint half pint, which I hoard and selectively drizzle on special occasions only.

While winter pruning today outdoors, the thought of fairground kettle corn leapt into my brain. The sweet, salty, crunchy combination born from those dark kettles can't be beat. The thought did not go away. So naturally, I came home and did what any snack obsessed person in my situation would do, and hashed it out in the kitchen.

If I closed my eyes while I crunched on the perfect, sea-salted, maple concoction, I could almost hear the faint music from the ferris wheel.

Maple Popcorn: (serves 4)

*3 tablespoons refined coconut oil

*1/4 cup maple syrup

*3/4 cup popcorn kernels

*sea salt to taste

*The key to this recipe is getting the temperature just right. Too low and the corn will not pop. Too high and the maple syrup will quickly burn. A standard medium heat does well.

Begin by placing a large heavy pot (fitted with a lid) over medium heat. Add the coconut oil, maple syrup and a dash of sea salt. Allow to heat until gently bubbling. Add the popcorn and cover with a lid. Keep a close eye on the liquid. If it begins to brown, lower heat slightly.

Once corn begins to pop, keep the pot moving over heat to keep from burning. Once popping tapers off, remove lid quickly (keeping any condensation from dripping onto popcorn).

Immediately transfer to a large metal bowl.

Sprinkle with additional sea salt and enjoy.

Grapefruit

2011-01-23T10:20:00.002-05:00

Sometimes there is nothing left to improve upon.

Cherry Almond Quinoa with Navel Orange Vinaigrette

2011-01-18T07:42:00.005-05:00

I like the versatility of quinoa. This nutty grain has nourished natives of the Andes mountains for over 6,000 years, but has only recently become widely known in popular health cuisine. It is excellent as a breakfast porridge, blended with shredded coconut, nut butter, dried fruit, sweet spices and yogurt.

Here we have a sweet and savory version, speckled with tart dried cherries, toasted almonds, clementine slices and tossed with a tangy navel orange vinaigrette. I highly recommend adding a healthy dose of creamy goat cheese to finish it off. Pairs well with pastured pork, grass-fed steak, goose or turkey. Bon appétit!

Cherry Almond Quinoa: (serves 6)

*1 cup quinoa, rinsed thoroughly

*2 cups chicken stock or water

*1 cup unsweetened dried cherries

*1 celery stalk, sliced diagonally very thin

*2/3 cup almonds, toasted and chopped

*1-2 clementines, peeled, seeds removed, segmented

*goat cheese (optional)

Navel Orange Vinaigrette:

*juice from one navel orange

*1/8 cup white vinegar

*1/4 cup mild extra virgin olive oil

*1 garlic clove

*1 teaspoon honey

*pinch sea salt

In a medium saucepan, bring quinoa and stock/water to a simmer. Reduce heat to low. Cover and cook until all liquid is absorbed (about 15-20 minutes).

Remove from heat. Fluff quinoa with a fork. Set aside.

Meanwhile blend all ingredients for vinaigrette together in a blender. Vinaigrette will be slightly thin. Set aside.

Transfer quinoa to a medium mixing bowl. Add dried cherries (cherries should be added while quinoa is still warm to help soften), celery, and toasted almonds. Mix. Begin pouring in the vinaigrette, gently mixing to incorporate.

Finally, add the clementine segments and goat cheese (optional) and gently toss. Season with additional sea salt and pepper if desired.

Serve warm or cold.

One Year of Blogging

2011-01-15T12:10:00.045-05:00

This month commemorates one full year of food blogging for this girl in an apron. To be honest, the fact that I ever even took the plunge is still a surprise. I always found the word itself to be off putting. Blog: it sounds like a congestive aliment or some sort of British slang to describe a less than fortunate individual or situation. "I think I'm coming down with a blog," or "that unlucky blog has no street sense." Even though I still sort-of dislike the term, it is what it is, and blogging has proved a highly creative outlet for me and many many others.

I am constantly impressed by the talent put forth by fellow blogger's sites. It makes me recognize all the skill and passion behind what may have once seemed an ordinary public. I once thought that blogging was nothing more than a narcissistic way of publishing one's personal life's diary, (not that this doesn't exist), but what I have come to appreciate is the diversity blogging represents. The personal diary sites still serve their purpose, still have vast readerships,

and I suppose many cannot possibly figure out how someone like myself would limit a entire blog's subject matter to food. Is there possibly enough material out there to talk about food and recipes for years on end? Well, yes. Decades.

So while some are processing their feelings and therapy sessions, discussing the world of edibles is my own version of the same thing perhaps. Food happens to be serious therapy for some. Chopping, slicing, sauteing, the smell of onions and garlic hitting a hot buttery pan, harvesting, braising, plating, serving, eating, watching loved ones eating; this is the stuff dreams are made of. This is what keeps some of us well rounded, sane individuals.

Eating happens to be a political, environmental, social, and communal act as well. I have not been able to ignore these topics here on this blog, and I realize it is at times a little risque. But I thank you for sticking with me. I am honored to have this outlet, to have such passionate readers and fellow cooks showing their interest and support.

One thing I can say for sure, the world of edibles and its impact on human life will keep

my full interest until the day I leave this planet!

Click here to view my very first post: What Remains. . .

The fish carcass in this picture prompted me to begin blogging. After dinner, I snapped a picture and decided to check out the blogging scene. I created a page, posted the pic with a corresponding recipe, and it officially all began.

My understanding of what is appealing when photographing food has changed tremendously since those earlier posts. I have learned a lot, been humbled often, and am still having plenty of fun with it all.

Thank you so sincerely for reading!