Beautiful Bouchaine Vineyards in Napa Valley (photo by Dona Kopol-Bonick)
Bouchaine Vineyards inhabits the oldest continually operated winery in the Carneros wine region of California's Napa Valley. The planting of vines on the site by pioneer Boon Fly dates back to the mid-1800s.
Today, the family-owned winery is dedicated to the pursuit of delicious Pinot Noir and Chardonnay; the varietals best suited to the climate and soils of the estate’s lovely 100-acre vineyard. Besides being a venerable producer of some of America's finest estate wines, Bouchaine Vineyards is one of the country's most devoted adherents to principals of sustainable agriculture.
In a 6-part podcast interview, American Feast's Doug Ferber has a talk with Bouchaine's Lee Hodo to learn more about what sets Bouchaine apart.
That's Lee with the trusty red pickup.
To listen to Part 1 click on: A Talk With Bouchaine's Lee Hodo (Part 1)
To listen to Part 2 click on: A Talk With Bouchaine's Lee Hodo (Part 2)
To listen to Part 3 click on: A Talk With Bouchaine's Lee Hodo (Part 3)
To listen to Part 4 click on: A Talk With Bouchaine's Lee Hodo (Part 4)
To listen to Part 5 click on: A Talk With Bouchaine's Lee Hodo (Part 5)
To listen to Part 6 click on: A Talk With Bouchaine's Lee Hodo (Part 6)
(photo courtesy of Créme Crémaillére)
Crème Cremaillere ice cream has been served for more than 20 years in La Cremaillere Restaurant. In 1998, it came to market so it could be savored in one’s own home. Using only the freshest ingredients, the entire line is prepared under the direction of Robert and Bobbie Meyzen in their restaurant in upstate New York.
According to the New York Times, "By definition, French ice cream has a custard base rich with egg yolks. And the velvety Créme Crémaillére ice creams, made by La Crémaillére restaurant in Banksville, N.Y., is as French as you can get."
“This project has been 20 years in the making,” says La Cremaillere Restaurant Proprietor Robert Meyzen. “We have perfected these recipes over time...we don’t rush anything. We want Crème Cremaillere Ice Cream to earn the same reputation for quality and excellence that the restaurant has.”
La Cremaillere Restaurant is a charming French Country Restaurant, nestled in a 1750 white clapboard farmhouse called the "Widow Brush House" in Westchester County. The romantic, historic and venerable restaurant, with its award-winning wine cellar and it's highly reputed cuisine, has been delighting a local and cosmopolitan clientele for five decades. Its exceptional cuisine is referred to as the “crème de la crème” of contemporary French fare by the prestigious Zagat Survey. To make reservations for some classically sumptuous dining at La Cremaillere Restaurant, call 914-234-9647.
To purchase some of the incredible custard ice creams from Crème Cremaillere click on any of the following:
Custard Chocolate Ice Cream
Custard Vanilla Ice Cream
Custard Wild Forest Strawberry Ice Cream
Custard Coffee with Cream Ice Cream
Custard Chocolate Suzette Ice Cream
Custard Coffee Chocolate Espresso Bean Ice Cream
Variety Pack of All 6 Custard Ice Creams
Six Fresh Tomatoes (© Photographer: Oleg Zakharchenko | Agency: Dreamstime.com)
This is one of two great salsa recipes we learned at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by Chef-Instructor Sabrina Sexton. We highly recommend using a good olive oil and as many fresh ingredients as possible from your local farmers market.
Ingredients for 2 Cups
• 6 Medium, Ripe Tomatoes, Seeded & Halved
• 1 Small Onion, Finely Chopped
• 1/4 Cup Coarsely Chopped Cilantro
• 3 Tablespoons Fresh Lime Juice
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Cloves Garlic, Finely Chopped
• 1 1/2 Teaspoons Finely Chopped Chipolte Peppers in Adobo
• 1 Teaspoon Ground Cumin
Preparation
1. Preheat the broiler or heat up a grill pan.
2. Place the tomatoes in the broiler or grill pan.
3. Turn the tomatoes as needed, until the skins are blackened in spots and slightly softened, about 5 minutes.
4. When cool enough to handle, remove the skins and coarsely chop the tomatoes.
5. Place the tomatoes in a medium bowl.
6. Add remaining ingredients.
7. Serve immediately.
To have a look at the great salsa recipe we learned from Chef-Instructor Sabrina Sexton at I.C.E. go to: Corn, Cherry Tomato & Avocado Salsa
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
(photo courtesy of the USDA)
The U.S. Department of Agriculture has some promising news on the widening use of organic methods by American farmers. According to the USDA,
Organic farming has become one of the fastest growing segments of U.S. agriculture. U.S. producers are turning to certified organic farming systems as a potential way to lower input costs, decrease reliance on nonrenewable resources, capture high-value markets and premium prices, and boost farm income. Organic farming systems rely on ecologically based practices, such as cultural and biological pest management, and virtually exclude the use of synthetic chemicals in crop production and prohibit the use of antibiotics and hormones in livestock production. Many producers, manufacturers, distributors, and retailers specialize in growing, processing, and marketing an ever widening array of organic food and fiber products.
This is great news for everyone. More organic farming in America means safer and healthier foods becoming available to more Americans. The widespread adoption of organic farming methods means better sustainablility for the health of future generations and our planet.
This kind of news is worth celebrating with a feast of food made the sustainable way!
If you’d like more information, visit the USDA’s web site by clicking on: Organic Agriculture Briefing Room
After logging thousands of miles and spending years tasting a seemingly endless number of worthy choices, we feel justifiably proud of the quality of the foods we’ve selected to make available from American Feast. We ourselves have fallen in love with many of the items and make sure to keep adequate supplies on hand.
Having just opened, we can’t wait to see which selections become the favorites of folks across the country. It’s too early to know which items will be the most popular, but it seems we have an early leader, our Texas Longhorn Bread & Butter Jalapeno Dip Mix.
If you like a little kick, you can use Jalapeno Dip Mix any place you would regularly use pickle relish; hot dogs, bratwurst, hamburgers, or deli sandwiches. It's also great mixed with cream cheese or sour cream as a dip or spread. It seems those who chose the Jalapeno Dip Mix like a food that generates some heat. On the heat scale, the Jalapeno Dip Mix is designated as “Fiery”, with 15,000-99,999 Scoville units.
If you’d like to purchase some jars of this popular item go to: Texas Longhorn Bread & Butter Jalapeno Dip Mix
If you'd like to purchase bratwurst made from lean, tender cuts of pork & beef seasoned with a secret family recipe go to: Applewood Smoked Bratwurst
In this simple recipe fresh pineapple, shrimp and Nueske’s Applewood Smoked Bacon combine for a uniquely delicious appetizer. The Nueske family’s ancestors arrived in Wisconsin from Prussia in 1882, bringing their European skills of Applewood smoking & dozens of recipes for spicing & curing meat. Today, Bob & Jim Nueske still insist on using the leanest meat and refuse to use any binders, fillers or extenders. Nueske’s meats are smoked “The Old Fashioned Way” over glowing embers of sweet Applewood with the perfect blend of time & temperature. It’s patience that yields excellence and Bob & Jim Nueske are very patient! They assure perfection by inspecting many times throughout the process... individually tasting every batch.
Ingredients for 6 Servings
• 4 Slices Nueske’s Applewood Smoked Bacon, cut into thirds (lengthwise)
• 12 Large, Cooked Shrimp
• 12 Fresh Pineapple Chunks, 1-inch Cubes
Preparation
1. Wrap shrimp (from back to front, then around) with 1/3 of uncooked bacon slice.
2. Lay the bacon-wrapped shrimp on medium-high heat griddle.
3. Cook, turning occasionally until bacon is brown (but not crisp).
4. Lay pineapple chunks on griddle for 2½ minutes, turn once, & grill another 2½ minutes.
5. Skewer cubes of pineapple, then the bacon-wrapped shrimp.
6. Place finished shrimp kabobs on plate and serve immediately.
Serves 6
If you’d like to purchase the Applewood Smoked Bacon so good it's won acclaim from the Chicago Tribune, the New York Times, Cuisine Magazine & Saveur Magazine go to: Thick Sliced Applewood Smoked Bacon
Healthy Veggies (© Photographer: Andrey Armyagov | Agency: Dreamstime.com)
In the fight against cancer government needs to change policies that lead to poor diets and do more to promote healthy lifestyle choices according to a report from the President’s Cancer Panel, an advisory committee to the National Cancer Institute.
Many in the U.S. fear cancer more than any other disease, and with good reason. Cancer claims the lives of more than 500,000 Americans every year. The report from the President’s Cancer Panel says two-thirds of cancer deaths are tobacco related. Unhealthy diets and inactivity are believed to be responsible for the other third.
The list of cancers linked to obesity continues to grow. The ill effect of unhealthy food choices is compounded by the finding that “a quarter of all adults engage in no leisure time physical activity” and “less active adults are at greater risk of developing colon cancer, heart disease, and high blood pressure”. Almost two-thirds of Americans are overweight. If current trends continue 74% of Americans will be overweight or obese in 2010.
Among the Panel’s recommendations is a call for the government to coordinate farm subsidies and public health policy to ensure that all people have access to affordable, healthy food. It wants unhealthy foods eliminated from school breakfast lunch programs and effective regulation of food advertising aimed at children.
The Panel also calls for government funding of improvements to the built environment, including sidewalks, safe lighting, playgrounds, and neighborhood design that will encourage people to be more active.
We couldn’t agree more with the Panel that government has an obligation to protect the public health and should “cease being a purveyor of unhealthy foods that lead to disease.”
To read the report cited above go to: Promoting Healthy Lifestyles
Right on the dock, the Alaska Smokehouse folks use the traditional method for preparing Wild Sockeye Salmon to enjoy by itself, or in their unique recipes like this one. All of their Smoked Sockeye Salmon preparation is done in southern, southeast Alaska; among some of the richest salmon grounds in the world. Delivered to their smokehouse within days of being caught, the best Sockeye Salmon are carefully selected, then hand filleted and soaked in traditional Native American brine. The Sockeye Salmon are then smoked over alder wood fires to succulent perfection.
Ingredients for 4 Servings
• 1 Cup Plain Non-Fat Yogurt
• 4 Tablespoons Chopped Green Onions
• 2 Chipolte Peppers
• 4 Tablespoons Peanut Butter
• 1/4 Teaspoon Salt
• 16 Ounces of Alaska Smokehouse Sockeye Salmon, Cut Into Strips
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1/2 Teaspoon Chili Powder
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Dried Oregano
• 1/2 Teaspoon Ground Cumin
• 3 Tablespoons Vegetable Oil, Divided
• 1 Medium Onion, Sliced
• 1 Red Bell Pepper, Julienned
• 4 Six-Inch Pitas
• 1 Cup Shredded Lettuce
• 1 Cup Shredded White Cheddar Cheese
Preparation
1. In a food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter and 1/4 tsp. salt.
2. Blend until smooth.
3. Place in a sealed container and refrigerate.
4. Preheat oven to 350 degrees.
5. Mix together 1/2 tsp. salt, pepper, chili powder, oregano, garlic powder and cumin; sprinkle over salmon strips.
6. Heat half of oil in a skillet over medium heat, sauté onions and red peppers until tender; transfer to a plate and set aside.
7. Wrap pitas in foil and place in oven for about 10 minutes.
8. Heat remaining oil in skillet and sauté salmon until slightly brown.
9. Add onions and red peppers to skillet and cook for another minute.
10. Cut pitas in half and stuff with smoked salmon mixture.
11. Serve with lettuce, cheese and chipotle sauce.
Serves 4
If you'd like to purchase some superb Sockeye from Alaska Smokehouse go to: Smoked Wild Sockeye Salmon
Let's Have Some Fun (photo courtesy of Norwalk Seaport Association Oyster Festival)
Join the Fun!
In just a short time the 30th annual celebration of fun for all ages will feature international headliners and popular regional entertainers, hundreds of arts and crafts booths, sky divers, environmental displays, children's activities and rides, palate-pleasing food, oystering exhibits, vintage vessels, harbor cruises and other attractions!
Thanks to 2,000 volunteers, plus sponsors, participants and tens of thousands of attendees the 30th annual Norwalk Seaport Association Oyster Festival at Veterans’ Memorial Park will definitely be the place to be from Friday, September 7th through Sunday the 9th.
Live Music from Legendary Performers
Jay and the Americans, the Village People and Arturo Sandoval will be the Main Stage headline attractions at the Festival. Jay and the Americans will take the stage at 9:00 p.m. on Friday, September 7th, the Village People will bring their infectious show to the Festival at 9:00 p.m. on Saturday, September 8th, and Arturo Sandoval, whose musical artistry encompasses Latin, jazz, pop and classical genres, will headline a Latin-Salsa-Jazz Fest on the Main Stage at 6:00 p.m. on Sunday, September 9th.
Jay and the Americans, who were inducted into the Vocal Group Hall of Fame in 2002, features three of its original band members, founder Sandy Deane (nee Yaguda), Howie Kane (nee Kirschenbaum) and Marty Sanders (nee Kupersmith), who have been joined by “Jay” Reincke. Between 1962 and 1971, the group charted an unprecedented twelve Top-10 records
The Village People, who have performed with such artists as Cher, Madonna and Michael Jackson, features original members Alexander Briley (Military Rep/G.I.), David Hodo (Construction Worker) and Felipe Rose (Indian), plus newer members Eric Anzalone (Biker), Jeff Olson (Cowboy) and Raymond Simpson (lead singer and Cop). The show will include such hits as “San Francisco/In Hollywood,” “Macho Man,” “In the Navy,” “Go West” and, of course, “YMCA.”
Arturo Sandoval was a founding member of the Grammy Award-winning group Irakere, whose explosive mixture of jazz, classical, rock and traditional Cuban music caused a sensation throughout the entertainment world. Sandoval has been honored with four Grammy Awards and with an Emmy for the underscore of the HBO movie based on his life, “For Love or Country,” starring Andy Garcia. Afternoon performers on the Main Stage will include Esteban Latin Jazz and Karibe Mambo
In addition to the international headline acts on the Main Stage, the Festival will spotlight talented musicians, dancers and storytellers from throughout the region.
A Great Benefit for the Norwalk Community
Since its inception, the Oyster Festival has provided opportunities for nonprofit community groups to earn a significant portion of the income that allows them to continue activities benefiting the citizens of Norwalk and Fairfield County. According to the organizers, the NSA Oyster Festival has a financial impact on the greater Norwalk economy of more than $5.2 million annually.
In addition, the Norwalk Seaport Association contributes more than $30,000 to the financial support of 15 youth groups by hiring them to work at the Oyster Festival.
Proceeds from each year’s Festival also provide year-round funding of Norwalk Seaport Association environmental education programs that reach more than 20,000 preschool and elementary school children, and support the Seaport Association’s restoration and the operation of Sheffield Island Lighthouse.
Tickets & Info
For info on parking, entertainment, exhibiting, purchasing tickets & more visit the official Festival web site: Norwalk Seaport Association Oyster Festival
(photo by Clara Natoli, courtesy of morguefile.com)
If you're trying to lose weight by skipping breakfast you may be working against yourself. By reviewing thousands of research reports, University of California scientists were able to pin down the four factors that are most likely to cause people to become overweight and suffer obesity in America:
1. Consumption of Dietary Fat
2. Sweetened Beverages
3. Restaurant Foods
4. A Pattern of Breakfast-skipping
The review found that intake of protein, simple sugars and fruit juice, as well as food variety, portion size, snacking and frequency of eating, were not consistently related to obesity. In addition to avoiding the factors that cause people to be overweight, the study found that a good preventative diet would include lots of fiber, fruits and vegetables, and adequate calcium and dairy products.
To read an article authored by the scientists that conducted the review that was published in California Agriculture go to: Preventing Obesity: What Should We Eat?
A mere 25 years ago virtually all the goat cheese sold in America was imported from Europe. That’s when a few enterprising Americans, mostly women, made small batches of goat cheese in their kitchens and began selling it to discerning restaurant owners & retailers. One of those enterprising Americans was Mary Keehn, the Founder of Cypress Grove, maker of Humboldt Fog. Recognized the world over as one of the great soft ripened cheeses, it was a awarded a Gold Medal at the prestigious London International Cheese Competition in 2004.
Here’s a simple Cypress Grove recipe for enjoying Humboldt Fog in a hearty cheese sandwich.
Ingredients
• Humboldt Fog Cheese
• Kalamata Olive Bread
• Tomatoes, Sliced
• 1/3 Cup Lemon Juice
• 2/3 Cup Canola Oil
• 1 Teaspoon Salt
• 1 Teaspoon Dijon Mustard
• 2 Cloves Garlic, Sliced & Slightly Crushed
Preparation
1. Place slices of tomatoes & slices of Humboldt Fog on the olive bread.
2. In a small bowl, mix together remaining ingredients.
3. Drizzle the mix over tomatoes as a marinade.
To purchase the much acclaimed, soft ripened goat cheese in this recipe go to: Humboldt Fog
Free Range Chickens at Feeding Time (photo by Digiology, courtesy of morguefile.com)
In another sign that campaigns for the humane treatment of animals are having a real impact, it seems there’s a nationwide hunt on for eggs from cage-free chickens.
The Humane Society of the United States began a campaign against battery cages in 2005, putting pressure on egg producers to cease raising chickens in stacks of small wire cages. Now there are universities, hotel chains, and some corporate cafeterias that have decided they must serve cage–free eggs.
World famous chef Wolfgang Puck has announced that he will only use food products from animals raised under strict humane standards. The Whole Foods supermarket chain only sells cage-free eggs. It’s no surprise that Vermont ice cream maker Ben and Jerry’s with its reputation for being socially conscious wants its eggs from chickens treated humanely, but even Burger King wants cage-free eggs after getting pressure from activists. The surge in demand has the big buyers worried that there may now be enough to go around, even though they’re willing to pay significantly more than for conventional eggs.
Sounds to us like its time for more egg producers to go the route of raising and keeping chickens humanely!
To read an article in the New York Times on the trend cited above go to: Suddenly, the Hunt Is On for Cage-Free Eggs
To learn more about efforts to improve the treatment of animals in the U.S. go to: Humane Society of the United States
To view previous posts on the topic go to:
1) Letting Them Roam with Mom
2) We Say Bravo Wolfgang!
(photo courtesy of Windy City Wine Festival)
Epicurean Delights!
From Friday, September 7th to Saturday, September 8th, Chicago will become an epicurean’s delight when the Windy City Wine Festival brings in more than 250 fine wines from across the globe. The Festival takes place at one of Chicago’s most lovely locales, Daley Bicentennial Plaza in Grant Park, located at 337 East Randolph Street, over the BP Bridge east of Millennium Park. The Festival will run from 4:00 to 10:00 pm on Friday, and 2:00 to 10:00 pm on Saturday. A portion of the proceeds made at the Festival will be donated to the Grant Park Conservatory.
Live Music
As guests enjoy strolling through the park indulging their palates with outstanding wine varieties of the highest character, they’ll be serenaded by live jazz and lite rock played by top local talent, including The New Invaders and The Michael Heaton Band. Participants can easily navigate their way throughout the park and make note of their favorite wines with the detailed map of the Festival vendors.
Fine Foods & a Global Selection of Wines
To complement the wine’s finish, many of the Chicago area’s finest restaurants will serve gourmet specialties. With the breathtaking vista of Lake Michigan’s shore and the Chicago skyline as the backdrop, the Windy City Wine Festival offers an event to remember not only for wine connoisseurs, but also interested new comers to the world of wine.
“We’re excited to be offering new blends this year from the outstanding wineries of Germany, France, Italy, Austria, Spain, Portugal, Australia, New Zealand, South Africa, Chile and Argentina, not to mention all of the wine regions in the United States including the Napa Valley, Sonoma, the Russian River, Washington State, New York State, Illinois and Missouri,” said Chad Tennant, one of the Windy City Wine Festival organizers.
Guest Speakers
Among others, the Guest speakers for the Seminar Stage will include the acclaimed Chef Gale Gand, the award-winning Sommelier Belinda Chang, and Ann Thrupp, the Director of Sustainability for Fetzer Vineyards who will give a presentation on “Growing Green”.
Tickets
Tickets are $25 per person. This ticket includes a souvenir wine glass, 10 tastings, with additional tastings available at 10 for $5, a Festival Program, Food & Wine seminars, cooking demonstrations, musical entertainment and the opportunity to purchase wine at a 10% Festival discount.
A Designated Driver ticket is also available for $15 per person and includes two non-alcoholic drinks, a Festival Program, Food & Wine seminars, cooking demonstrations, musical entertainment and a souvenir wine glass upon departure. Attendees under 21 are admitted for free when accompanied by a paid adult. Ample parking is available under Daley Bicentennial Plaza in Grant Park.
Tickets can be purchased online at the Festival’s official web site: Windy City Wine Festival
Tickets can be purchased by phone at 847-382-1480. Tickets will be available for purchase on-site at Daley Bicentennial Plaza.
Tickets are $20 per person for groups of 15 or more if purchased in advance. To reserve group tickets call Scott at 847-382-1480 or GroupTix at 1-877-4GRP-TIX (1-877-447-7849).
This flavorful twist on the classic Negroni was demonstrated by Dave Arnold of the French Culinary Institute in Manhattan, at an event hosted by the House of Grand Marnier. NAVAN Natural Vanilla Liqueur is the most recent creation from the world-renowned maker of fine liqueurs.
Natural Vanilla comes from the Vanilla Orchid. It's grown only in certain areas of the globe, the island of Madagascar being prime among them. One of the world's most complex spices, natural vanilla contains a full aroma spectrum and is the second most expensive spice after saffron. Savoring a Natural Vanilla Negroni is a wonderful way to lift the spirit at the end of the day.
Ingredients
• 3 Parts Gin
• 3 Parts Campari
• 2 Parts NAVAN Natural Vanilla Liqueur
• ½ to 1 Part Grapefruit Juice
• A Twist of Grapefruit for Garnish
Preparation
1. Add ice to old fashion glass.
2. Build drink in glass and stir.
3. Twist grapefruit over drink.
Remedying serious problems with imported food safety will require significant reforms to trade policy as well as improvements in domestic laws, according to a report released by Public Citizen, the consumer advocacy organization.
The report documents the connection between trade agreements that limit domestic food safety policies to facilitate trade and the growing safety threat posed by food imports, which have doubled since implementation of the North American Free Trade Agreement (NAFTA) and the World Trade Organization (WTO) agreements.
Projections for the proposed Free Trade Agreements (FTAs) with Peru, Panama, South Korea and Colombia show an increase in food imports to the United States, under deals that will limit the safety standards and permitted inspections the U.S. can require for imported food.
“We face a perverse situation in which Congress is rushing to address serious safety problems with the growing amount of imported food Americans consume while four more NAFTA-style trade deals are pending that will undermine Congress’ ability to ensure our safety,” said Lori Wallach, director of Public Citizen’s Global Trade Watch division. “This is a trade problem that is not just about China, but rather goes to a trade model that prioritizes increasing the volume of traded food over safety.”
“NAFTA failed, CAFTA failed, and Peru and Panama – as written – are just more of the same," said Senator Sherrod Brown (D-Ohio). "With a string of contaminated products from China flooding our markets, ensuring food and product safety standards in trade agreements is not an option; it is an imperative. This report underscores the importance of a new direction for trade policy."
Public Citizen is a national, nonprofit consumer advocacy organization founded in 1971 to represent consumer interests in Congress, the executive branch and the courts. In order to retain the independence required to follow the truth wherever it may lead, Public Citizen does not accept funds from corporations, professional associations or government agencies.
To read the press release from Public Citizen on this topic go to: New Report Reveals How Pending Trade Agreements Will Worsen Imported Food Safety Problem
To read the full report from from Public Citizen cited above go to: Trade Deficit in Food Safety
A Prideful Goat (photo by Luis C. Tejo, courtesy of morguefile.com)
For outsiders Texas may be the land of big beef steaks and barbecue, but Texan foodies know their state also produces a cornucopia of fine foods and fresh goat cheese is among them. Texas Hill Country is the place where the state’s crafted goat cheese got started; the same part of the state where Whole Foods Market got its start.
Fresh goat cheese, also known as chevre, has a look that's similar to commercially packaged cream cheese, but it has much less fat, approximately half the cholesterol and far fewer calories. As the healthier choice, it has twice the protein along with its distinctively smooth flavor!
In an article in the Dallas Morning News, Tonia Ashworth-Kuesel of Chateau de Fromage says that the goat-cheese industry is really growing in Texas. "Of 22 cheesemakers in Texas," she notes, "17 make goat cheese."
To read the article from the Dallas Morning News on artisanal cheesemakers go to: Texas-made goat cheese is more than a gourmet garnish
If you'd like to order Texas goat cheese from the renowned Chateua de Fromage click on any of the following:
Alpe de Huez
Fresh Chevre
Fresh Triple Creme
Valencay
Jalapeno Peppers (© Photographer: Elena Moiseeva | Agency: Dreamstime.com)
Here’s another great recipe we picked up at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by Chef-Instructor Sabrina Sexton. We highly recommend using as many fresh ingredients as possible from your local farmers market.
Ingredients for 2 Cups
• 2 Ears of Fresh Corn or 1 Cup of Corn Kernels
• 8 Small Cherry Tomatoes, Seeded if Desired & Halved
• 1 Small Ripe Avocado, Peeled & Coarsely Chopped
• ¼ Cup Coarsely Chopped Basil
• ½ Small Red Onion, Finely Chopped
• 2 Tablespoons Vegetable Oil
• 2 Tablespoons Fresh Lime Juice
• 1 Clove Garlic, Finely Chopped
• 1 to 3 Jalapenos, Seeded & Finely Chopped
• Salt & Pepper to Taste
Preparation
1. If using fresh ears of corn, boil for 1 minute then strip kernels from cob.
2. If using 1 cup of corn kernels, boil for 1 minute.
3. Stir all the ingredients together & serve immediately
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Afternoon Alfresco (© Photographer: David Hancock | Agency: Dreamstime.com)
We think a woman on a date should order the meal she'd most enjoy. Since the message a man will get from his date's food choice can't be known, why not go for the gusto?
According to a recent article in the New York Times, a growing number of women feel the same way. Some are finding that men like seeing them ordering and enjoying a steak. It seems plenty of men want a female companion who can enjoy a burger and beer one day and a Chardonnay and seafood salad on another.
What could be better than getting what you want when you're out? If you're relaxed about your choices you'll probably have more fun. And who doesn't want to spend more time with someone who is fun to be around?
To read the New York Times article cited above go to: Be Yourselves, Girls, Order the Rib-Eye
Freighter (© Photographer: Victor Borilov | Agency: Dreamstime.com)
Americans continue to have reason to worry about the effect of globalization on the safety of the country’s food supply.
The Associated Press has reported that, “At least 1 million pounds of suspect Chinese seafood landed on American store shelves and dinner plates despite a Food and Drug Administration order that the shipments first be screened for banned drugs or chemicals.”
An “import alert” for frozen shrimp, catfish and eel arriving from China, required that every shipment be held by the FDA until it passed a laboratory test. An investigation by the AP found that since last fall, one out of every four shipments got through with no inspection. Normally, the FDA inspects just 1% of the cargo it oversees, but goods for which an import alert has been issued are supposed to be held until testing has proved them to be safe.
China is America's biggest foreign source of seafood. FDA warnings to the Chinese regarding contaminated seafood date back to 2001.
To read the Associated Press report as it was posted by Yahoo! News go to: Seafood from China wasn't screened
To view a previous post on the health risks associated with food imports go to: Dangers Come with Globalized Food Supply
To view a previous post on concerns over food imports from China go to: FDA Acts Against Seafood From China
(photo by Dawn, courtesy of morguefile.com)
Raising children on diet foods from an early age can make them more prone to becoming obese, according to a new study from the University of Alberta.
Researchers believe that the introduction of diet foods at an early age distorts a process termed, “taste conditioning". It’s through that process that children’s bodies learn to connect the taste of foods and drinks with whether they are high or low in calories. The new study could help to explain the results of a study at the University of Massachusetts where researchers found that drinking diet soda in childhood was linked to higher risk of obesity and heart disease.
The new study is the work of sociologist Dr. David Pierce and colleagues from the University of Alberta. It will be published in the journal Obesity.
"Based on what we've learned, it is better for children to eat healthy, well-balanced diets with sufficient calories for their daily activities rather than low-calorie snacks or meals," said Dr. Pierce.
To read an article in Medical News Today on the new study cited above go to: Children Raised On Diet Foods Can Turn Into Obese Adults
To gather more info on the topic from the journal Obesity go to: The Obesity Society
To view a previous post on the health risks associated with diet soft drinks go to: Diet Soft Drinks May Increase Risk of Heart Disease
You can always update a classic, especially when our friends from Chopin Vodka provide the insight. Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in drinks. Crystalized ginger steeped in Chopin Vodka serves up a new favorite for the G&T set.
Ingredients for 1 Cocktail
• 2 Ounces Ginger-Infused Chopin Vodka*
• Ginger Ale
• Peel of One Lime Cut into a Horses Neck
(A Horses Neck is a garnish of an entire peel from an orange, lemon or lime, twisted so it spirals around the inside of the glass.)
Preparation
1. Pour ginger-infused Chopin Vodka into a Collins glass.
2. Add the Horses Neck (garnish) and ice.
3. Top off with ginger ale.
*Ginger-Infused Chopin Vodka: Yields 1 Liter.
1. Pour 1 liter of Chopin Vodka over ½ pound of crystallized ginger.
2. Leave overnight.
3. Strain before use.
Water with Ice (photo by Krzysiek, courtesy of morguefile.com)
After months of pressure from an advocacy group, Pepsi has agreed to do more to inform consumers that the source of Aquafina bottled water is tap water. Specifically, Pepsi agreed to spell out “Public Water Source” on the Aquafina label.
As part of the Corporate Accountability International organization’s 'Think Outside the Bottle' campaign, thousands of people have been urging Pepsi to make changes to the Aquafina label. Critics complain that the label’s image of snow-capped mountains and the tagline, “pure water, perfect taste” imply that Aquafina is mountain spring water. In fact, up to 40% of bottled water uses tap water as its source, including Aquafina and Coca-Cola’s Dasani water.
“Pepsi’s response to the 'Think Outside the Bottle' campaign is an important first step,” says Gigi Kellett, the Campaign Director. “Concerns about the bottled water industry, and increasing corporate control of water, are growing across the country. It is significant that Pepsi is taking some action, especially since Aquafina is the leading bottled water brand in the U.S.”
Though the U.S. has some of the best public water supplies in the world, the country consumes 4 billion gallons of water a year in individual-sized bottles. The Earth Policy Institute in Washington estimates that it takes about 1.5 million barrels of oil to make the water bottles Americans use each year. Only about 23% of those bottles are recycled. Like all plastic containers, water bottles are made from natural gas and petroleum. Substantial amounts of fuel are also used to transport bottled water to store shelves.
To read an Associated Press report on the topic as it was posted at SFGate.com go to: Aquafina Source Is Same as for Tap
To learn more about 'Think Outside the Bottle' campaign & the work of Corporate Accountability International go to: Corporate Accountability International
To read a recent New York Times editorial lauding tap water go to: In Praise of Tap Water
(photo by Xenïa Antunes, courtesy of morguefile.com)
The pleasure of enjoying outdoor fun in the sun is a rite of summer that everyone should enjoy. But since too much sun can be dangerous it’s always a good idea to take precautions; using a good sun blocking lotion being among them.
Now it seems that the combination of drinking coffee and exercise may help your skin fight the damaging effects of the sun and prevent skin cancer. That’s according to a report from WebMD posted on the CBS News web site. The report is based on a study undertaken by researchers from Rutgers University. The results of the study appear in the Proceedings of the National Academy of Sciences of the USA.
"We need to dig deeper into how the combination of caffeine and exercise is exerting its influence at the cellular and molecular levels, identifying the underlying mechanisms," says researcher Allan Conney, director of Rutgers University's Cullman Laboratory, in a news release.
To read the WebMD report posted on the CBS News web site go to: Caffeine, Exercise May Cut Skin Cancer
To access the results of the study cited above go to: National Academy of Sciences
This recipe comes from our friends at Stella Cadente Olive Oil, courtesy of Renee Kiff of California’s Healdsburg Farmer's Market. Renee was careful to mention in her recipe that her preference was for an organic chicken. A cold, crisp Chardonnay (Bonterra organic is a good choice) pairs nicely with this bird!
Ingredients
• 1 Whole Organic Chicken
• 1 Bundle of Herbs (parsley, thyme, oregano, marjoram, & rosemary)...approx. 3-4 ounces
• 3-4 Bay Leaves
• Stella Cadente Meyer Lemon Olive Oil (approx. 2 ounces)
• Salt & Pepper (to taste)
Preparation
1. Remove "innards" of chicken.
2. Stuff whole chicken cavity with herbs & bay leaves.
3. Rub Meyer Lemon Oil over the outsi |
