No trip to Carolina Beach would be complete without a trip (or two…or three) to the famous Britt’s Donut Shop where the same glazed donuts have been made for over 70 years. One of the top donut shops in the country, these melt in your mouth in a way that should be illegal.

My friend Philippe made his famous Shrimp Provencale with jumbo shrimp caught off a captain’s boat that morning. Yet throughout this relaxing, wonderful trip, I kept thinking about meat.

Here, you may pause. Beach, sand, shrimp…meat? What am I talking about?

Some of you may recall my ongoing dilemma about meat. While Zomppa Tsering has been supportive about my potential in becoming a vegetarian, I am still an omnivore. I have read about CAFOs (concentrated animal feeding operations) and factory farms and have watched videos like MeetYourMeat. (warning: video is graphic).

Julia Whitty of Mother Jones reports that global meat production is expected to double over the next four decades, with negative impact on air and water pollution, diseases, and pathogens. Leslie Hatfield of EcoCentric wrote a great article comparing CAFOs with sustainable pork practices.

So in lieu of meat, I have recently been trying more soy-based products (I am allergic to some soy). But even eating some of these products make me nervous.

• Does soy have long-term negative effects? Andreas Moritz reports that soy – especially those from genetically modified plants – can increase risk of cancers and thyroid disorders among other issues.
• Are veggie burgers really better than meat? The Cornucopia Institute has reported that most non-organic veggie burgers contain hexane, an air pollutant and neurotoxin.
• Is it false advertising to suggest soy milk has the same nutrients as regular milk? The National Milk Producers Federation says no.

But I haven’t been content with only soy-based products. I still craved meat – but was it OK for me to eat it? A couple weeks ago, I finished the book, Eating Animals by Jonathan Safran Foer, which reminded me that while I eat animals, I had never watched an animal being slaughtered for my consumption. So on the Friday before I went to the beach, I visited the Homestead Harvest Farm in Wake Forest, NC. Owned and operated by the extraordinary Jan Campbell, her Animal Welfare-approved farm is a place where her chickens, ducks, and turkeys roam freely, behaving as animals do, and maturing naturally as animals should. When it came time for the processing, I observed how Jan gently stroked each chicken and talked to it through the entire process to keep it calm. The process is quick and thoughtful, and done with extreme care. She honors each life.

It was with this experience that I found myself sitting on the beach, contemplating my dilemma. Folks like Jan Campbell and farms like Homestead are as far away from CAFOs as you can get. If more people treated animals the way Jan Campbell does, our meat would be more humanely raised, healthy, and delicious.

Why do factory farms exist then? So many questions, not enough answers.

As I debated with myself about my consumption of animals one early morning on the beach, I saw a rather unusual sight.

A crab eating a jellyfish. The cycle of life and death continues.

A cycle we should honor.

]]> http://www.zomppa.com/2010/07/28/contemplating-meat-on-a-nc-beach/feed/ 5 http://www.zomppa.com/2010/07/12/ode-to-women-and-to-the-potato/ http://www.zomppa.com/2010/07/12/ode-to-women-and-to-the-potato/#comments Mon, 12 Jul 2010 05:51:55 +0000 Liz http://www.zomppa.com/?p=6130 Due to the efforts of the Food and Agriculture Organization (FAO) of the United Nations and their worldwide partners, 2008 was declared the International Year of the Potato by the UN General Assembly. (For more information, please see http://www.potato2008.org/).

Potato Seed

Included in the rationale for acknowledging the potato plant, was the understanding that the tuber is a central food source for many of the world’s vast populations. By food source, I am not talking about what we commonly see in mainstream settings—french fries, baked white potatoes or potato chips—all flavored with various oils, butters/fake butters, salts and preservatives. Instead, a nice example to point to is the potato of the South American Andes—or should I say potatoes, meaning the thousands of varieties of potatoes cultivated over thousands and more thousands of years.

In Peru, Andean Quechua-speaking family members tell beautiful stories of the potato—of its origins and symbolism of our humanity. Like corn and quinoa, potatoes occupy a special place in the lives of Andean people that link this food to our spirituality, to the earth and to the very practice of what it means to be a living, working human being.

Grandma plants potatoes

As with other sacred crops, the women in my community in the Andean highlands plant the seeds. This is because women represent fertility, life and nurturance. From the very young to the very old, community members are taught to plant this crop, to care for it compassionately and to harvest the varieties we plant with great joy.

Potato plant

Once potatoes are harvested, they are of course, consumed fresh by family and community, taken to the local market for sale or barter, and also stored using special methods and herbs.

Potatoes in storage

The potatoes stored in this manner will last in the dry Andean climate for over 10 months, feeding family members, friends and visitors.

While the stories, cultivation, harvesting and storage of various potato varieties is fascinating and wonderful, this piece is really a love letter to the women in my family—the women like my mother, my grandmothers, my aunties, who worked the land to plant these seeds, but who also prepared these potatoes with their deepest devotion to the art of cooking, and with love. Women the world over, like my cousin, Herminia, who today continue to pass on the tradition of farming and cooking to their children—this is my ode to you.

Herminia, Wanka cook with a conscience

Everyone is blessed with gifts—gifts of mind and gifts of heart. An Indigenous scholar, Mary Eunice Romero (Cochiti Pueblo), conducted a beautiful project known as the Keres Studies (1994) that examined the way in which Indigenous people in her community understand the concept of giftedness. Her work revealed gifts of four domains—humanistic or from the heart, linguistic, knowledge or reflection of ingenuity, and creativity associated with psychomotor abilities. But what her work also revealed is that it’s not really a gift unless it’s used to contribute to community.

In this light, one of the highest expressions of giftedness is exemplified by cooking, and cooking with a conscience. One of my favorite Peruvian dishes of all time hails from Wanka lands and takes its name from one of the three regions that the Wanka people occupy—Huancayo. The dish is called Papa a la Huancaina (pronounced pa-pa a-la wan-ka-eena), and is essentially a yellow chile cheese sauce covered potato. YUM. Or as we would say in our Quechua language, Añañao! (Pronounced a-nya-nyow. Remember to say it with a flair!). There are many many recipes for this dish, but my favorite is the simplest.

Washed starchy potatoes ready to boil

What makes this dish, prepared at home in our village, so special is that the chile is grown locally in the community, pesticide-free. The Andean cheese (similar to a queso fresco) is made from my grandmother’s cows (who are fed only alfalfa and other products grown alongside our corn). The starchy potatoes that my cousin uses are also pesticide-free, grown from our own fields. Nevermind that a worm or two might have traveled through the potato, leaving it relatively unscathed—as the women say, “Poor thing, I suppose the worm has to eat too.” And to boot, everything is prepared by hand here in the highlands, even the grinding of the chile.

Grinding stone

So without further delay, I present to you, Papa a la Huancaina, estilo Herminia (Herminia-style). And while we are no longer celebrating the International Year of the Potato, our conscientiousness can still make an impact, starting in our own kitchens and in our own “villages,” indeed wherever it is we call home.

Papa a la huancaina served!

Papa a la Huancaina

Ingredients: Yellow chiles, known as aji amarillo (4); Cheese (100 grams for 4 portions); Milk (1/4 liter); Eggs (hard-boiled, amount is your preference); Boiled Potatoes (1/2 kilo); Salt (to taste); Olives; Lettuce (for garnish)

1. Wash potatoes. Wash the chili. Remove seeds

2. Slice the chili to blend in a blender or use a stone grinder (If you use a stone grinder, the sauce will not be completely smooth)

3. Cook the chile for 30 minutes over strong heat until it boils and continue boiling at medium heat for the remainder of time

4. Let the chile cool

Preparation:

1. Use a stone and grinder to grind down the cheese (or use a blender for smoothness)

2. Stir the cheese into the milk

3. Combine the cooled chile with the cheese-milk mixture and mix well (or use blender, depending on your preference for smoothness)

4. Add salt to taste

5. Pour the mixture over the potatoes and sliced boiled eggs

6. Garnish with sliced olives and lettuce

Little did I know that farmlife can be chaotic as well.

Two years around this time, I found an organic farm in the mountains of northern Georgia which looked for volunteers through a great group called WWOOF (Willing Workers on Organic Farms). You can find farms everywhere, from New Zealand to Canada.

So I packed a suitcase, several pairs of overalls, left the City, and found myself waiting at a bus “station” for my ride to the farm.

No, your eyes do not deceive. There are no buses nor people. But there’s my little suitcase in red with a pillow waiting. I was no longer in New York City.

Someone finally came by to pick me up and we drove to Wal-Mart to buy me some good rubber boots (for stepping in…stuff). After driving through winding mountain roads, we arrived at the Farm, which turned out to be also a RV camp. They had incredible water falls

and a 3-acre farm with some of the best organic soil in the state of Georgia. With three horses, many goats, three cows, rabbits and chickens, our days were full.

Every morning, I made myself a breakfast sandwich with the fresh eggs gathered the day before and a glass of raw cow’s milk milked the day before. Deliciousness. (FYI: most people who are “lactose-intolerant” can digest raw milk).

Then I’d hit the garden, picking chard, mustard greens, kale…planting strawberries…weeding, harvesting mushrooms…getting everything prepared for the farm/RV guests that day. Everything was organic and sustainably-grown. The picking was hot, sweaty, dirty, and simply lovely.

Once the sun was high in the sky, I went up to the main kitchen (I lived down at the “Farm” with the “Boys” without indoor plumbing. Yes, this meant no bathrooms, so the trees by the outhouse did the trick late at night) to help chop all the veggies I picked. I’d head back out to the garden in the afternoon to weed or plant.

On other days, I got milk duty. Here’s where chaos can happen in a hot Georgia minute. I got one lesson and the next day, it was just me, five goats and two cows.

The goat were great – like big dogs. But I gotta admit, poor Flo got handled not as gently as I wanted because her udders were…HUGE…and I couldn’t figure out to get them into the little pump. She was what we would consider a 38DD…and the pump was like a 32A bra. I guess just like humans, a goat’s mammary comes in all shapes and sizes.

After the goats came the cows. I learned to back a cow out of the tiny milking shed: you put one hand on its hip and push it out like you’re moving a stalled Chevy truck. I can’t move a stalled Chevy truck.

The milking shed was a tiny little wooden structure that could fit ONE cow or maybe 4-5 goats if you can manage them. If you bring it more than one goat, you have to tether them to the wall or they’ll go find wherever you stash that sweet feed. Sweet feed is some sort of crunchy, molasses treat that makes cows and goats go bananas.

I mean BANANAS.

The milking started out okay. Cow Number 1 was happily situated and tethered her to the post so she couldn’t move (not that there was room to move). However, before I could hook her up and close the door, Cow Number 2 comes storming in looking for some sweet feed. Mind you, the milking shed is SMALL. See this? Cow Number’s 2 butt was hanging out the door because there is no room for two cows…or shouldn’t be any room.

I tried to put my hand on Cow Number 2′s hip and push her out like I was taught, but it might as well been a brick wall because Cow Number 2 was not going anywhere.

Before I knew it, one goat jumps in the shed. Then another. Then another. Soon, there were five goats and 1 and ½ cows in this tiny place. Seven animals were scrambling for the sweet feed located in large metal trash bins. The milking shed was shaking. SHAKING.

Great, I just broke the milking shed, I thought.

I quickly latched all seven animals in the shaking little milkshed, hopped in the farmtruck (with no door and the steering wheel needed to pop out to drive), and raced up to find some help.

Help came. Soon, all seven animals were out of the shed, which was still standing. There was zero sweet feed left. They ate it all.

Long story short, I learned that because I have no ability to push a cow, I could back a cow out of a milk shed with a tap with a leather strap on the hindparts, wave my hand in front of a cow’s face, or make really deep sounds.

That was my peace and quiet on the Farm.

We’ve all heard  that drinking gallons of water can not only keep your insides running right, but also help you with clear skin. So it’s no surprise to any of us that what you eat and drink can impact not just your weight and love handles, but also the clearness and elasticity of skin – which also happens to be signs of health.

Skin health is also linked to foods like cabbage, carrots, and pumpkins because they help our skin to release the gabillion toxins that get into our bodies. But just as I am careful of the food I buy, I have become more and more conscious of what I put on my skin. After all, 60% of chemicals get directly absorbed through our skin into our bloodstream - why do you think nicotine patches work?.

We see organic soaps at the farmer’s markets. We’ve written about how BPA can leech into our food. So if we care about what we ingest, why do we sometimes view natural or organic cosmetics and household products a luxury? Yes, I use bamboo pillows (cool to the touch) and my duvet is made of recycled materials. Before you think I have exorbitant amounts of money – I wish – I don’t.

I just don’t have that much stuff.

The few items I do buy I spend a little more money because I’d rather not use a dangerous toxic chemical to clean my dishes, even if it’s on sale for $0.99. I went through my entire house and pulled out all the products that my skin potentially absorbs. I thought I would share them here and why I use them. Three things of note:

• No company paid me for writing about them – I just use them
• This might be TMI – but I’m gonna share with you my daily habits
• This is ALL the household cleansers and toiletries and cosmetics I use.The only exception is that I do have a bottle of that goo-ey orange stuff that helps in sticky situations.  The point is: it doesn’t require a lot of money – just buy fewer, higher quality items.

My day starts with brushing teeth with all-natural Tom’s of Maine. They are free of artificial preservatives and colorings, and do a ton of research. And if you’re like me and you sometimes swallow your toothpaste by mistake, I want to be careful I’m not eating some weird toxin.

I use Avalon Organics for my facial cleanser and moisturizer for several reasons. They’re affordable, the moisturizer has SPF 15 and I’m often forgetful to use it (when I do, my favorite is California Baby – fabulous and doesn’t clog your skin. They are also paraben-free, petroleum-free, and propylene glycol-free (propy-huh?), which is known to negatively impact the kidney and liver. Petroleum doesn’t allow the skin to breathe properly.

What are parabens? They are chemicals that preserve stuff. They are also know to be carcinogenic (link to breast cancer) and screw up your endocrine systems by mocking estrogen.

I don’t use deodorant. OK, before you wrinkle your noses, I use a stone instead, the Naturally Fresh Deodorant Crystal. They don’t contain the type of aluminum that is tied to kidney problems and if I’m putting this near my lymphnodes, I want to be as safe as possible.

I use an eyeliner by Gabriel Cosmetics, as they also use natural preservatives. I use Earth Science’s Chamomile & Green Tea Eye Make Up Remover – it’s hypo-allergenic, non-irritating, and paraben-free.

Bored of my daily routine yet? In the bathroom, I keep Nature’s Gate Organics soaps and hand moisturizer. They not only smell good, but they are a company dedicated to supporting clean water.

My body wash is from Burt’s Bees, a recognized leader in environmental sustainability and social responsibility. I’m a night showerer, so this feels fabulous after a long day, but you don’t need a lot so a bottle goes a long way.

If you have a dry scalp like me, finding the right shampoo is not easy. TheraNeem Organix uses neem, which is made from the seed of a fruit and rich in fatty acids and anti-oxidants, and known for its positive effects on skin.

My two skin indulgences that I splurge on are my Evan Healy products. I have this terrible sun spot on my cheek and I use their Pomegranate Repair Serum with Sea Buckthorn Oil. Sounds fancy, huh. Sea buckhorn is known to have restorative properties to help with skin sensitivities and serve as an antioxidant.

Their French Rose Clay is also a lovely (and less expensive) way to give myself a facial at home.

And for you ladies, I use Seventh Generation’s Chlorine-Free pantyliners and pads. They’re safe, chlorine-free and absorbant!

Did I gross you out? Sorry…but it’s life. Moving to the kitchen (almost done …), I also use Seventh Generation’s Natural Dish Liquid. They are hypo-allergenic, bio-degradable, and free of phosphates.

This brand also finds its way to my laundry with its Natural 2x Concentrated Laundry Detergent. It saves me money because I can use less and it’s non-toxic for my skin.

Kitchen soap is Mrs. Meyers Clean Day, which has “a near neutral pH that makes them safe for skin contact.”

Lastly, my floors and countertops.  I use Method. Their almond Wood for Good Floor Cleaner makes your house smell amazing and their non-toxic cleaners are perfect. They make me feel more comfortable that if I drop some food on the countertop, it’s not going to be touching some dangerous chemical.

Whew. If you got to this line, thanks for sticking with me. It seems like a lot, and I probably could just use vinegar and water in some cases, but given that this is my entire use of personal and household products, I think I’m doing OK. I also like these companies because what they stand for.

It’s amazing when you go through your house, how much stuff has the potential to hurt you – and it’s not only with what we ingest. If you have children or thinking about having them, this is even more important. There’s just a lot we don’t know, but I’d rather be a bit safer. Consider going through your house and do an inventory. You don’t have to spend a lot, just spend it smarter.

A great site to check the safety of your products is from the Environmental Working Group.

Our skin requires healthy food, too.

Source: eCrater

“I’m Popeye the Sailor Man
I live in a frying pan
I turn on the gas
And burn off my…”

Oh wait, sorry, that was the naughty playground version. Most of us remember Popeye and his loyal use of spinach in lieu of modern day protein shakes to pump up his famous forearms to woo his fiancé of 80 years (Popeye, see ZomppaPatty’s post about Single Ladies – time to put a ring on it…), Olive Oyl. In fact, have you ever noticed the food symbolism in this famous comic strip? There was the adopted darling, Swee ‘Pea, Olive Oyl’s former boyfriend, Harold Ham Gravy, her brother Castor Oyl, and the suck-up J. Wellington Wimpy who just wanted to eat hamburgers…but I digress from the purpose of this post.

I recently finished Nicholas Kristof and Sheryl WuDunn’s amazing book, Half the Sky, and urge EVERYONE to read this. It is a horrifying, beautiful call to action. We hear about poverty and health crises, and I’m sure you have heard the now-familiar quotes that to eradicate these problems, WOMEN must be part of the solution. Not only do issues of sex trafficking, violence (i.e. honor killings), and maternal mortality disproportionately affect women (claims ONE WOMAN PER MINUTE – i.e. three women affected by the time you finish reading this post), but issues such as community economic development and health are often better resolved if women are empowered. You know the familiar statistics – give a man power over the household food income and more beer is purchased, give it to the woman and the children and family will be fed.

How is this related to food? Oh…how is it not? Kristof’s most recent editorial is a mind-opening one. What seems like simple micronutrients, such as folic acid, are often ignored (in the U.S. as well), especially when women are expecting. ARE YOU EXPECTING? LISTEN TO POPEYE AND OLIVE OYL!

• Lack of folic acid can lead to brain and spinal defects (i.e. part of brain busting out from a hole in the head);
• Lack of iodine can lead to reduced IQs;
• Lack of zinc can lead to diarrhea;
• Lack of iron can lead to anemia;
• Lack of Vitamin A can lead to childhood blindness.

I’m not trying to freak you out…OK, I am. Point is there are HUNDREDS OF THOUSANDS of women who do not have access to even a little bit of these nutrients and these defects are preventable. Go onto this site to check out some of the organizations and ways you can help. I understand that charitable giving is not a priority in this economy, but that is also a reason TO help if you can. And if you can’t, there are other ways to get involved. Speak up. Spread the world. If you have a website or blog, grab this image and post it to show your support.

Maternal mortality is not a problem that countries like the U.S. can ignore either. A recent sobering article in the New York Times about the growing dependence on food stamps has reopened debates about whether food stamps should/can cover farmer’s markets and organic foods. Listen, here’s what I think, I doubt anyone wants to or jumps at the chance of depending on food stamps. In fact, not everyone who needs them gets them. Check this 2007 report:

Source: Sprouts in the Sidewalk

and read this great post by Sprouts in the Sidewalk.

Does that mean those who have been impacted and devastated by the current economic climate mean they should be restricted to cheap, preservative-filled, micronutrient lacking “foodstuffs?” Should mothers be forced to have no say in what their children eat? Should mothers be restricted themselves to unhealthy diets for them and their babies?

Access to and availability of food – healthy, micronutrient-rich food – is an issue of social justice, not just a trendy topic of discussion around a dinner table. Education of how to prepare micronutrient-rich and affordable food is therefore crucial. As many of you know, I am on a kale kick these days and so I offer an easy, yummy way to make these, get your micronutrients while being tricked into thinking you’re eating chips.

Kale Chips
1 bunch lacinato (dinosaur) kale
Olive oil
Salt

1. Preheat oven to 350F
2. Cut kale leaves into large pieces
3. Make sure they are dry, dry, dry
4. Season with olive oil
5. Bake for 10 minutes
6. Sprinkle with sea salt, toss, and bake for another 10 minutes
7. Kale should be CRISPY when done

You can do this with baby spinach too, but the leaves are more delicate so be more careful and make sure they are dry. Use dinosaur kale – the leaves are fuller and thicker and perfect for these chips. Perfect, healthy snack.

Let’s listen to Popeye– eat your spinach and fight for your women – sisters, wives, daughters.

I had a quiet, lovely holiday with Cake Mountain Man and our dear friend, L. Our Christmas dinner was capped by L’s Cornish Game Hens with homemade gravy and butternut squash stuffing…

…and his HOMEMADE pumpkin bread pudding…

breadpudding

…but let’s step back for a minute. You didn’t think this was it, did you? Join me on my holiday feast overload where I discovered two things about limits: 1) I have none when it comes to cooking for the holidays, and 2) I’m not a good baker. This entry is LONG and it tests YOUR limits and patience, but this pretty much parallels my few days of feasting so I hope you join me in reliving the limitless pleasures of eating. Enjoy!

A week before Christmas, I started out with some easy-to-make peppermint bark, using candy canes made from cane sugar. These Pure Fun Candy Canes make them delightfully sweet but not too sweet (recipe below).

I also made little ice cream sandwiches using Cake Mountain Man’s famous chocolate walnut cookies with what I discovered as one of the best vanilla ice creams out there: Green & Black’s Organic Vanilla Ice Cream. So creamy.

Christmas Eve morning, I followed ZomppaPatty’s recipe for Thyme and Parmesan Popovers. Oh my, my, my.

These were sinfully good – Cake Mountain Man and I certainly showed limitless delight for these.

Lunch was a simple pork and beef franks from Whole Foods with caramelized onions. Generally, I avoid hot dogs, but these are grass-fed AND local.

Before I started dinner, however, I received a LOVELY package from one of my idols, Jaden from Steamy Kitchen, who chose this adorable, charming apron from the Hip Hostess that I won from my dear foodie friend, Stephanie from Lick My Spoon. (my excuse for looking so dumpy is that I was wearing two sweaters!)

With my new apron in place, I prepared for Christmas Eve with Purple Sweet Potato Fries (with the potatoes I wrote about previously). (see recipe below)

I also took a twist on the traditional Standing Rib Roast…

…and did a Chinese Black Mushroom-Rubbed one (see recipe below). Cake Mountain Man and I finished it off what we couldn’t the next day in 0 time.

WAIT! Are you tired of reading yet?? I haven’t even GOTTEN to Christmas morning yet! I tried ZomppaPatty’s recipe for Cinnamon Buns, and though mine are not as pretty, that Patty sure knows how to put a recipe together. I made the dough before and did not use cake flour. Still worked!

Then for Christmas dinner, I did a Pork Wellington as one of the appetizers (recipe below)…

I also did a Southern-Eastern Firecracker Shrimp  with Foster’s Seven Pepper Jelly and wonton wrappers… (recipe below)

And of course, Christmas Kale.

I know, this list is ridiculous. I told you from the beginning, I have no limits when it comes to eating. But, as I mentioned, I realized a very important lesson. I am no baker. ZomppaPatty, as you know, is a genius baker. Me. Am. Not. I don’t think I have the right temperament. I’m not horrible – I even crushed my own almonds – but I did manage to turn what should have been an easy Clementine Cake inspired by Nigella Lawson to something that was almost good to a complete disaster.

Disaster or not, we topped off with the best sparkling apple from Kristian Regale. This was my holiday! Learning my limits and learning not to limit myself in the pleasure of friends and food. Time to detox…oh, wait, too many leftovers. There’s always next year.

Cheers.

Peppermint Bark
8 oz. semi-sweet organic chocolate
6 crushed organic candy canes
1/2 bag (4 oz.) organic white chocolate chips

1. Melt semi-sweet chocolate over double boiler
2. Spread thin on wax paper over a cookie sheet or Silpat
3. Chop candy canes in food processor and spread over warm chocolate
4. Let set in refrigerator
5. Melt white chocolate
6. Spread over hardened chocolate
7. Set in refrigerator
8. Break and enjoy!

Purple (or Regular!) Sweet Potato Fries
2 medium sweet potatoes
3 TB cinnamon
Salt
Pepper

1. Preheat oven to 350F
2. Peel and cut potatoes into thin strips
3. Sprinkle cinnamon, salt
4. Bake for about 30 minutes until crispy

Chinese Black Mushroom-Rubbed Standing Rib Roast
3 lb. standing rib roast
10 dried Chinese Black Mushrooms
Salt
Pepper

1. Rehydrate Mushrooms
2. In food processor, chop mushrooms, salt, and pepper
3. Rub over standing rib and let stand for at least 1 hour
4. Preheat oven to 450F
5. Bake for 20 minutes
6. Reduce heat to 350F and bake for about 2 hours (temperature should be about 110F)

Pork Wellington
(adapted from Recipezaar)
1 lb. pork tenderloin
6 oz. prosciutto
4 oz. boursin cheese
2 sheets puff pastry
1 egg white mixed with water
Olive oil

1. Butterfly pork tenderloin the long way and stuff with cheese
2. Wrap prosciutto around it so it’s completely wrapped
3. Brown in skillet on all sides until prosciutto is crispy
4. Chill in refrigerator
5. Wrap entire tenderloin in puff pastry (decorate if so desired)
6. Brush with egg white
7. Wrap in plastic and chill in refrigerator for up to 24 hours
8. Preheat oven to 400F
9. Unwrap from plastic and bake for 35-40 minutes until golden brown
10. Rest, slice, and serve

Southern-Eastern Firecracker Shrimp
(inspired by Steamy Kitchen)
24 medium shrimp
12 wonton wrapper
5 TB Foster’s (or other) Seven Pepper Jelly
Canola oil

1. De-shell (but leave tail) off shrimp
2. Marinate in jelly for at least 30 minutes
3. Cut wrappers in two and wrap each shrimp
4. Heat oil (I ran out and used olive oil – needs more heating time but do not let it smoke)
5. Fry

I tested this with 103 random people, and received 103 “OH MY GOSH, THIS IS DELICIOUS” responses. I’m not even a kale person usually (if you’ve been following, you’ll know veggies haven’t historically been my friend…), but this? THIS is going on my Christmas table. So easy, it’s almost cheating because it doesn’t seem like cooking.

Christmas Kale
1 bunch organic green kale, chopped
1 bunch organic red kale, chopped
Olive oil
3 cloves garlic, minced
1/4 cup pine nuts
1/4 cup sweetened cranberries
Salt

1. Heat skillet until hot
2. Toast pine nuts until fragrant (move around so as not to burn)
3. Add some olive oil and garlic – saute for about 1 minute
4. Add kale and saute until wilted (about 4-5 minutes)
5. Season with salt
6. Add cranberries and saute for another 1-2 minutes

I swear (this photo doesn’t do it justice, I’ll try another one for Christmas), this dish is not only gorgeous, but it’s SO healthy for you. Chock full of good vitamins. You can add crushed red chili flakes, a bit of nutmeg, unsweetened cranberries, dried cherries, whatever you desire.

It’s a beautiful, tasty dish that is composed of the perfect Christmas colors to brighten up your holiday table (not to mention probably the easiest thing you’ll make)!

For those of you who are not familiar, it’s the story by Crockett Johnson of little Harold who uses his purple crayon to draw his adventures – it’s a lovely story about imagination, creativity, and making possibilities real.

Well, art, media, and food are all mediums for turning the imagination into reality. Harold, in fact, has now become a TV show for children. One great site capitalizing the power of media to create and imagine and educate is Fooditude. They are an up and coming food TV show for kids to get them aware of where their food comes from and how to eat better.

Another site you MUST check out is SnagFilms. They have HUNDREDS of documentaries you can watch for free, including Super Size Me and the Future of Food (if you haven’t seen these, YOU MUST IF YOU CARE!)

Take 45 minutes to watch this…it’s important…about why we are getting fat as a nation just by eating what is often offered out there are “food:”

My own purple creation to pay more attention to the source of my food came in the form not of a crayon, but of a sweet potato. Yup. It’s purple. Not orange.

In Stokes County, North Carolina, there is a movement to promote rural economic development through the Stokes Purple Sweet Potato. I found this at Whole Foods, and this wonderful, LOCAL produce both honors the region’s agricultural heritage and local entrepreneurship. Since it’s getting cold, I figured I’d create my own dish with my own purple crayon, er, potato,…and since it’s not a traditional gumbo, I’m calling it Gumby.

It’s super easy, perhaps not the prettiest dish when it first comes out, but it’s so cool and delicious. Just check out the colors.

Purple Sweet Potato Gumby

1 purple sweet potato
1 regular sweet potato
1/2 pound chorizo sausage (you can do sweet or spicy but I like it SPICY!)
1/2 pound ground turkey
10 cloves whole garlic, softened in olive oil
Chicken stock
Salt and pepper
1 cup orzo
1/4 cup sliced shiitake mushrooms
2 cups chicken stock

1. Preheat 350F.
2. Slice potatoes into thin slices and layer on bottom of casserole dish.
3. Cut sausage into 1 inch slices and layer on top
4. Season turkey (can use turkey breast) with salt and pepper and layer with the sausage
5. Add garlic cloves
6. Add chicken broth (just enough to cover)
7. Bake for about 45 minutes until done
8. Meanwhile, make orzo with chicken stock with mushrooms
9. When casserole is done, add orzo.

The casserole will come out somewhat liquid-y since the juices from the sausage and turkey will be running, but don’t worry! The orzo will soak all those juices up and even turn a little purple!

Sweet potatoes are loaded with antioxidents, not to mention they are so sweet and yummy (even for people like me who hated veggies for so long;they are a fantastic way to get some good vitamins!). This is also a fun way to get kids excited about their food while being aware of the source of your food – who doesn’t like purple food?

Imagine we could take our little purple crayons and create a world where  we honored where our food comes from, where everyone has something GOOD to eat….

Cake Mountain Man and our dear friends, L&P, came over for a “small” dinner with enough food to feed twelve. We ate, played board games, ate, played more. Even our ice skating (aka me falling) didn’t do much to cancel out the calories we consumed.

My certified organic turkey from Whole Foods cost 10x the amount of the discount turkey at a larger grocery store, but the quality, taste, and knowledge that it was raised humanely and heathily helped me to swallow the cost…and raised my continued ire that we as Americans have become too used to cheap, processed, industrial food. Anyways, I digress…

No company sponsored/paid for my use of anything – they don’t even know I used their products, but I wanted to share what ingredients I used to note that it is possible to put together meals that are organic and natural without ridiculous costs.

I love cooking for Thanksgiving – the planning and preparation is half the fun, and I adapted some fabulous recipes I found on some great sites:

• Cooking Light’s Apple Cider-Brined Turkey: this brine filled with ginger and allspice is FABULOUS.

I don’t remember eating or making a juicier turkey. I brined it for about 18 hours. During the first 30 minutes of baking, I freaked out at how brown the underside got, but realized it was to sear the juices in.

• Saveur’s Rich Gravy: this takes a little while as you are making your own stock, but oh my gosh, the flavor and richness is beyond good. Just start it right after the turkey goes into the oven – you don’t need to really watch it while it simmers.

• Saveur’s Corn Bread-Sausage Stuffing with homemade Southern Corn Bread: I hate to brag, but this turned out pretty darned good. I made the cornbread the day before so it could sit overnight.

I baked them in muffin tins so that it would be easier to freeze and reheat them in single servings.

• Sweet Beet and Green Bean’s Vegan No-Bake Chocolate Pumpkin Pie: I used Newman-Os (no hydrogenated oils and YUM), Ghiradelli bittersweet chocolate, and Farmer’s Market Organic Pumpkin.

I’m not sure if I did this correctly as it didn’t set properly, but the taste sure was good! Not too sweet, just right.

L&P brought over the best green bean casserole I’ve ever had, butternut casserole with Grand Marnier, bread pudding, a bourbon pecan pie, and a pumpkin pie. I also had some fabulous Rofumo cheese (hickory-smoked) slathered with what may possibly be the best Seven Pepper Jelly from Foster’s Market.

Before you think me wealthy (trust me, I’m not!), I borrowed some things, like brining bags from L&P from Williams-Sonoma, which made life easier, and had some leftover Tracklement’s Cranberry Sauce with Port as a complement to turkey sandwiches the next day (the Foster’s pepper jelly also serves as an amazing accompaniment to leftover turkey).

I also stretched the dollar as far as possible by cooking down the carcass for some fabulous turkey stock, which I turned into a turkey-macaroni soup with homemade tomato sauce, mushrooms, celery, and salt and pepper.

Last but not least, I used Whole Food’s affordable, private-label 365 Organic Mayonnaise and Trader Joe’s Orange Flavored Cranberries to make a scrumptious turkey salad sandwich using leftover meat.

Eating healthy is not cheap, but it doesn’t have to break the bank. I am grateful for more healthy options when I cook, and I am grateful for friends with whom to share them.

]]> http://www.zomppa.com/2009/11/29/thanks-to-quality-friends-quality-ingredient/feed/ 5 http://www.zomppa.com/2009/11/17/cider-house-rules-butternut-soup-roast-chicken-root-vegetable/ http://www.zomppa.com/2009/11/17/cider-house-rules-butternut-soup-roast-chicken-root-vegetable/#comments Tue, 17 Nov 2009 05:21:56 +0000 Belinda http://www.zomppa.com/?p=3963 In my house, there aren’t many rules. One condition is that you must be my guinea pig.

After a week of cold downpours when the sun took a vacation, my dear friends came over for a comfort supper. They are far too kind in their accolades (which by the way, I never discourage them from dispensing), but the best part for me is when they keep going back for seconds (and thirds and fourths) and I know that they have truly enjoyed the meal I have wholeheartedly prepared for them.

As you know, I love cooking seasonally…and tis the season for apples, squashes, and root vegetables. I went searching from some recipes and got inspired. I decided to use apple as my theme and found seasonal, organic, and local ingredients, a roasting bird raised with compassion and vegetarian feed. The trick for me is that I like to prep earlier in the day (all the chopping) and put them in little bowls back in the fridge so they are easy to pull out when ready. This meal needs a bit of planning but trust me, it’s EASY. Don’t let the long list turn you away – I’m just being wordy.

Just prep ahead: start the day (or night before) by brining and then chopping things that need to be chopped. Then when you’re ready to cook, start by roasting the butternut squash for the soup FIRST. When they’re done, roast your chicken and vegetables in the oven while you make the soup on the stove top. They both come up nearly the same time and ready to be devoured.

Cider Roasted Chicken with Root Vegetables
Adapted from Je Mange la Ville and Cooking Light

Make the brine in the morning, stick it in your fridge and you can forget about it until ready to cook supper. The brine makes the chicken oh-my-gosh-juicy. The juices from the chicken give the root vegetables this unbelievable flavor and heartiness.

The brine:
3 1/2 quarts water
1/2 quart apple cider
1/4 cup kosher or sea salt
1 TB peppercorns
1 bay leaf

The chicken:
2 cups apple cider
1 3-lb roasting chicken (organic or free-range tastes great)
1 red onion, chopped in large eighths
1-2 tsp dried rosemary
2 TB butter, softened
2 cloves garlic, chopped
Olive oil
Salt
Pepper

The vegetables:
3 carrots, chopped in 2-inch chunks
6 red potatoes, quartered
1 turnip, chopped in 2-inch chunks (I’m not a big fan of turnips, it turns out. You can use parsnips or other hearty root vegetables in place)
2 shallots, quartered
10 cloves garlic (peeled, whole)

1. Put all the brining ingredients in large stockpot that is big enough for the chicken but small enough for your refrigerator.
2. Bring to boil, then cool.
3. Put rinsed chicken into brine (make sure it sits under the brine), stick in the refrigerator for about 7-8 hours.
4. Drain chicken, rinse, dry, and toss out brine.
5. Preheat oven to 375F.
6. Put chopped vegetables on bottom of oven-proof casserole or roasting pan. I used a casserole dish and a metal trivet big enough to hold the chicken just high enough over the vegetables and it worked beautifully.
7. Drizzle vegetables with olive oil, season with salt and pepper.
8. Add garlic and dried rosemary to butter and add under the skin of the chicken breast. To ensure you don’t break the skin, use one hand to pull the skin taut and using the index finger of the other, gently use a hooking motion to tear the connecting fat tissues to loosen the skin.
9. Stuff the chicken with the red onion.
10. Putting the chicken wing side up on the trivet, drizzle with olive oil and season with salt and pepper.
11. Roast for about 40 minutes (check and if need, cover loosely with aluminum foil so not to burn).
12. Meanwhile, boil apple cider and reduce to about 1/4 cup.
13. Turn chicken breast side up and drizzle the apple cider reduction and roast for another 30 minutes (thigh should be about 170)
14. When done, remove chicken from vegetables and let cool.

Your home will also smell amazing.

Roasted Butternut Squash Apple Soup
Adapted from Barefoot Contessa and ZomppaPatty

This soup freezes really well and perfect for cold days. The apples make it delectably sweet – don’t use as many apples or cider if you want it less sweet. The ginger and curry adds layers of flavors. While the squash doesn’t have to be roasted, it brings an extra depth and nuttiness that makes the soup something else. I also made some homemade croutons by simply chopping up sunflower bread and baking them in the oven until crispy and crunchy. Sunflower bread works perfectly with this soup because of the nutty saltiness.

2 medium-sized butternut squash
4 McIntosh (or other sweet cooking) apples
2 TB unsalted butter
2 TB olive oil
2 large yellow onions, chopped
2 TB curry powder
1 TB ground ginger
2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 cups organic chicken stock
1 cup apple cider
3 TB heavy cream
Parsley, chopped

1. Preheat oven to 350F.
2. Peel and chop squash and apple to 2-inch chunks.
3. Lay butternut squash on two foil-lined cookie sheets, drizzle with olive oil and bake for 45 minutes or until tender (fork will pierce)
4. In large stockpot, add butter, olive oil, onions, curry powder and ginger, cooking over low heat for about 20 minutes until onions are translucent. Stir.
5. When squash and onions are done, add the squash, apples, and stock to the pot. Season with salt and pepper.
6. Bring to boil, then cover and cook over low heat for about 40-45 minutes or until squash and apples are really soft.
7. Mix immersion blender while on low heat and blend. Add apple cider until it is as smooth or thick as you want it.
8. Blend some heavy cream.
9. Season with salt and pepper according to taste and garnish with parsley.

Our meal didn’t end with apples, but my friends brought over a pecan-pumpkin pie from Whole Foods baked in a graham cracker crust. It was amazing. We topped it off with some tea I had bought in Oman – it was quite heavy at the first pour, but the second in the French Press was so smooth and perfectly steeped.

What a comforting way to spend a cold rainy week. As long as you’re willing to play by these rules.