Exclusive: Ancient bread recipe unearthed

21 Feb

Okay, it’s really my mom’s. But the way she cooks (with … brio, let’s say), all paperwork, shelving, appliances, children, animals — anything within a kitchen-span’s radius — take on a sepia-toned, flour-covered specialness. This is actually a great recipe for a fairly easy dill bread. I tend to add at least a half cup of fresh chopped onion. I also double down on the dill with a few tablespoons of finely chopped fresh. You’ll want to embed a nice sprig on the top, anyway.  After it cools, slice thinly, butter lightly and toast. Add a thin slice of cheddar cheese and suddenly life is perfect.

dill bread recipe

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Nano News and More

17 Feb

If Your Goat Cheese Smells Fishy…
“Fish oil is an underused ingredient in the food industry because of its association with a strong odor and aftertaste. A new study in the February issue of the Journal of Food Science, published by the Institute of Food Technologists, shows that fish oil can be added to goat cheese to deliver high levels of heart-healthy omega-3 fatty acids without compromising taste or shelf-life.”  - Sciencecodex.com

Your Healthfood Might Kill You
Organic brown rice syrup (used in “health” bars and organic baby formula) may contain ARSENIC.  Mmm. - UPI Science News

Nano Alert
Billions of engineered nanoparticles in foods and pharmaceuticals are ingested by humans daily, and new Cornell research warns they may be more harmful to health than previously thought. - Nanotech Now

The good news? Red wine is still good for you. Source: Me

spinach salad

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Defying Mathematics: First and Last Borscht

15 Feb

borscht

Apparently, there are 1.5 million borscht recipes on the web, each different from the next. And the Joy of Cooking one didn’t include meat, so I had to nix it in order to give my 87-year old neighbor who watches my cats when I travel  a rough simulacrum of the venerable beet stew she can only find in the Ukraine and the East Village.  With trepidation, I combined all 1.5 million borscht recipes into one, defying the laws of mathematics.

I won’t supply a recipe because I’m exhausted. I will say that the MOST important thing is to get the right meat. NOT “cubed beef” from your local crappy supermarket, but whatever the local butcher offers when you say “I just need some beef that will fall apart in a stew.” (This is why it took 2.5 days; my first attempt was a failure.) AND, my kitchen looks like Patrick Bateman from “American Psycho” had a visit. That said, I finally had a bowlful and it was amazingly delicious with a dollop of sour cream (I NEVER get to eat sour cream!) and a sprig of fresh dill.

UPDATE: My neighbor deemed it “interesting” and “different.”

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Alert: Genetically Engineered Salmon Poised for Market

10 Feb

I’m obliged to report that a company called AquAdvantage is ready to supply us with the first genetically-engineered animal expressly constructed for human consumption in the guise of my beloved salmon — if the FDA doesn’t act appropriately and classify the unnatural creature as unsafe to consume and enter the human food supply chain.

I ran across this joint petition submitted this week by, among others, Food & Water Watch, a national non-profit consumer organization that advocates to ensure that food, water and fish is safe, accessible and sustainably produced.

ocean pout

Source: http://www.gulfofmaine.org

From the petition: “The AquAdvantage salmon that is the subject of this petition would be the first GE animal meant for human consumption. The company ABT genetically engineers the salmon by inserting an rDNA construct into diploid Atlantic salmon. Additional steps in the process result in triploid salmon that are all females and that contain three sets of chromosomes [rearranged to ensure that the female salmon are infertile]. The rDNA construct inserted into the salmon is made up of two components: a Chinook salmon growth-hormone gene and a gene sequence from an ocean pout * intended to promote the regulation of the growth hormone. Synthetic linkers are also added to help assemble the two inserts. … [with a result that allows] AquAdvantage salmon to undergo an increase in growth rate that causes it to reach market size in half the time.”

* The ocean pout is eel-like and also known as muttonfish. It is possibly one of the ugliest fish out there. Would you be okay with eating a “salmon” made from the genes of this creature? No? Then take action now.

Source: http://www.centerforfoodsafety.org


AquaBounty’s Mission
“To play a significant part in “The Blue Revolution” – bringing together biological sciences and molecular technology to enable an aquaculture industry capable of large-scale, efficient, and environmentally sustainable production of high quality seafood. Increased growth rates, enhanced resistance to disease, better food-conversion rates, manageable breeding cycles, and more efficient use of aquatic production systems are all important components of a sustainable aquaculture industry of the future.”

By the way, this isn’t “down the road.” From AquaBounty’s most recent operational update a few weeks ago:

Regulatory Update

As previously reported, AquaBounty completed all submissions for its New Animal Drug Application (“NADA”) for AquAdvantage Salmon (“AAS”) with the Food and Drug Administration (“FDA”) in 2010. After public meetings on the results of their review, the FDA released documents stating that the product was safe as food, safe to the fish and safe for the environment. Since that time, the FDA has been working to complete its Environmental Assessment (“EA”) for AAS to ensure that an approval of the pending NADA would have no adverse effect on the environment. The Company will update the market when the FDA completes this review and publishes the EA.

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Good News and Bad News

9 Feb

salmon and fingerling potatoes

The Meal

Salmon fillet: I drenched it in a reduction of orange juice and fresh minced ginger, popped it in the oven at 375 and in fifteen minutes had a perfect piece of protein. Really delicious. I get my fish from Fish, the restaurant, on Bleecker Street. It’s always fresher than anything found in the supermarket (fresh like you can taste the ocean). This time, it came out just slightly crispy on top and silken inside.

Fingerling Potatoes: I only eat potatoes that are special. And only with a touch of olive oil, sea salt and fresh pepper. As a nation, we drown our potatoes in cheese and bacon bits and don’t even really get the taste of potato (it’s good!). And we get fat.

Related: Though the word ”bargain” in relation to seafood gives me pause, here’s a nice roundup of NYC’s 10 Best Bargain Seafood Restaurants from the Village Voice. I’m happy to see my own favorite, the Mermaid Oyster Bar — made the hit list.

News Roundup 

The Bad News
I have a fear and loathing (and love) of salt. I rarely send food back in a restaurant, but will if it tastes overly salty. And according to the CDC, “guidelines recommend that Americans eat 2,300 mg of sodium each day, but … we eat an average of 3,300 mg each day.” Yikes!   Source: Washington Post

UnrelatedObama Launches Marshmallow Offensive from NPR’s food blog “The Salt.” Ha.

The Good News – Tart Cherries a Superfood!
‘One of tart cherries’ key claims to fame is their powerhouse of antioxidants.  According to top trend forecasters, antioxidants remain a top indicator of health-promoting foods, with nine (93%) out of 10 adults aware of antioxidants, and one-third (31%) are making a strong effort to consume more. Tart cherries have among the highest levels of antioxidants of other super foods, ranking 14 in the top 50 for highest antioxidant content per serving size, according to a recent study. And, tart cherries have as many, if not more, antioxidants than many other fruits.”  Source:  Sacramento Bee

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Reader Responses (not pretty)

7 Feb

perplexed faces

“Your posts are too long and your pictures are too big.”
We hear you. We will ignore you. Here’s the deal: if I can UPLOAD, you can VIEW it. If you’re dialing up on a netbook, this blog is simply for not you. Just ask and you can receive a written transcript hand painted with squid ink and gold leaf on single kale frond.

“Food. Really?”
Yes, really. It’s a perfectly universal subject about which no single human can know EVERYTHING about. Even me. It’s a highly subjective, personal experience that every person on earth partakes in to one degree or not another, running the gamut from gluttony to starvation — and therefore the perfect subject for a blog. And I’ve told you that there are no other food blogs available at this time.

“I thought I’d get an actual ode from “Ode to Cilantro”
You were expecting lyrical verse on this common annual herb. Okay. I’m now constructing the strophe, the antistrophe, and the epode addenda to complete your reading experience. Stay “tuned.”

“Some of your food is ugly.”
So is some of yours.

“I hate blogs.”
Not a problem! Just print out all the posts in color on glossy paper, stick them inside your Yankee Magazine or Reader’s Digest or Maxim, staple the page to the spine and have at it.

Happy Year of the Dragon!

6 Feb

“Occupying the 5th position in the Chinese Zodiac, the Dragon is the mightiest of the signs. Dragons symbolize such character traits as dominance and ambition. Dragons prefer to live by their own rules and if left on their own, are usually successful. They’re driven, unafraid of challenges, and willing to take risks. They’re passionate in all they do and they do things in grand fashion.”  Source*

I, unfortunately, am a Rabbit. “ The Rabbit symbolizes such character traits as creativity, compassion, and sensitivity. Rabbits are friendly, outgoing and prefer the company of others. They also prefer to avoid conflict.” Note:  Random googling. Could be Moonies, I don’t know.

Anyway, here’s what NOT TO DO: Turn down an invitation to an authentic Chinese New Year feast. I trekked to the far end of Queens (okay, I actually got a ride from some terribly kind strangers, now friends) to attend a friend’s celebration. Most excellent, all around. A plethora, a cornucopia — including a bubbling broth that you could dip raw things in and they come out ready and delectable and more healthful than fondue goop.

Words fail, mainly because I didn’t take notes and was too busy eating. Ron and Janet are the most hospitable hosts this side of Shanghai. Here’s a list of the incredible dishes. I don’t have the recipes (yet!) but I sampled each and every one — and the main ingredient was clearly love.

Beef Rendang
Curry Chicken
Pork Pontay
Stir fry mix vegetables
Assorted mushrooms, fungus, dried beancurd (no specific name)
Popiah – jicama, eggs & tofu wrapped in popiah skin (summer rolls)
Stuffed Tofu
Hot Pot

chinese new year feast

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Hey, Wood Ear!

5 Feb

wood ear mushroom
Inspired by a wonderful Chinese New Year celebration last night (more in the next post on that; it deserves its own), I braved Eataly on Super Bowl Sunday morning — my second visit and first weekend foray. Now that I think about it, football fans are probably more freaked at Costco or Pluck U Wings today, actually. Go Pats. Hey, I’m from Maine. Anyway.

Note: In case you think I’m, like, a one-percenter who has nothing better to do than eat or shop, you’re wrong. At least on the first part.

I didn’t intend to buy any ingredients for MORE Chinese food, to which I obviously couldn’t do justice. Or for Super Bowl scoobie snacks.

Tragedy Ensues
I went to find the tiny pastry shells I bought there a while back and into which I put last night’s dessert contribution, since I tragically didn’t snap a pic. Much more tragic: the fact that the brilliant little pastry shells no longer EXIST at Eataly, probably due to the RIDICULOUS amount of Pantone or Pannetone or whatever that seasonal Italian wonder-in-a-box whatever-they-ares. Note to self: google it; it seems very popular.

Lemon Ginger Gems
Super-easy original recipe by a more boring name here; I doubled the crystallized ginger and lemon zest, added lime zest and nixed the vanilla flavoring. I put the pudding (yeah, it’s pudding. Not my thing but whatever) in the little pastry shells (16 to a box) and topped each with a single raspberry. Oh — equally tragically some little boy plucked out every raspberry before anyone got to eat them. Ha. They were still a hit* to my surprise.

Anyway, THAT’s how I ended up with a bunch of wood ear mushrooms (click pics TWICE to enlarge ’cause they’re THAT weird). Because they just tasted so good last night and I MUST experiment with them AND that they are just so cool and other-wordly. I do NOT advise you to eat them raw.

wood ear mushrooms
*What constitutes a “hit” at a dinner party? For me, it’s if one or more people says “yum, wow.” Hey, I’ll take it. In this particular case, my little thingies constituted mere dust in an entire constellation of incredible dishes.

Happy Year of the Dragon!

Rabbit Food!

2 Feb

buffalo burger
Best and easiest salad EVER. Red or purple cabbage. Fresh, chiffonaded mint. A dash or two of some kind of liquid like apple juice. I used some fresh Fuji fancypants impulse-buy juice from Murray’s Cheese Shop, go figure.

What It Went With
I served this with a buffalo burger — much healthier and tastier than ground beef — and slow-roasted ginger squash (which, by the way, no one can ruin).

Note: When posting a recipe, always use words like chiffonade instead of, like, “chop.”  Also, “wild” and “fresh.” And “slow-roasted.”

Finally, I’m gratified to see this week’s meme regarding the evil hegemony of Monsanto.

Up Next
Tracking down favorite childhood recipes:

Raisin Biscuit Rhapsody
Despite the angelic moniker, this recipe barely still exists! I found ONE unopenable PDF and one recipe that included CRISCO. Eeeks! To be honest, I recall I used Bisquick, which I’m sure has its own Criscolicioiusness included. But at least one won’t have to actually buy Crisco (ewwww!)

Candied Wild Rose Petals
What more can be said? Except that you have to pick these on a Cape Cod Beach by the moonlight in late July.

Homemade Crullers
Deep fried, ribbon-shaped and confectioner’s sugar drenched.

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Mental Lentils*

30 Jan


I am not a lover of the lentil. In restaurants, the “on a bed of lentils” was always the deal-killer for me. Give me  couscous or anything gratineed… even a simple spinach or arugula salad. Anything but the dreaded lentils, which were almost always either over or under-cooked, and tasting faintly of dirt and socks.

I’m pleased to report that, as a frequent at-home diner of one, I’ve embraced this superfood (*super-duper food status pending FDA approval).

I even love Wikipedia’s entry: “The lentil (Lens culinaris) is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds.” Which, of course, led me down the garden path to research “pulses” and what the heck those are.

Anyway, here are my lentil secrets, keeping it all short since I have to get back to Wiki-ing wierd food words.

  • Go green. Lighter colored lentils, while beautiful and vibrant in the uncooked state, tend to get mushier faster and lose their lovely color. (see above). Directions may say “bring to a boil, then simmer.” Boiling will result in mush and is unnecessary. Just simmer and taste often.
  • Toasted sliced almonds can redeem any food mishap.
  • Soak schmoak.
  • If you don’t feel like doing the sauteed onion/garlic etc. thing, jazz up your lentils with a little honey-mustard. I know!

Related: Amateur Food Porn Has Got to Stop (thanks, Bob)

* My favorite insult for my favorite ex. No idea why we broke up.

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