Wild Blueberries (© Photographer: Alain | Agency: Dreamstime.com)
The Bar Harbor Jam Company was started in 1989 as a winter project at the Cottage Street bakery in Bar Harbor, Maine. Since then the company has become famous for the way it’s been crafting its Maine Wild Blueberry Jam. Today, the company's kitchen is located on beautiful Mount Desert Island, Home of Acadia National Park & near the center of wild blueberry barrens. Here's their recipe for a dip that will have you & your guests going wild!
Ingredients
• 8 Ounces Cream Cheese, Softened
• 3 Tablespoons Wild Blueberry Jam
• 2 Tablespoons Horseradish
• 1/4 Cup Mayonnaise
• 4 Slices Crisp Cooked Bacon, Chopped
• 1/4 Teaspoon Salt
• Pepper to Taste
Preparation
1. Mix all ingredients together well.
2. Refrigerate one hour before serving
3. Serve with veggies, melba toast, crackers, or chips.
If you’d like to purchase wild blueberry jam straight from Mount Desert Island, Maine go to: Wild Blueberry Jam
If you’d like to purchase a great American bacon from Wisconsin go to: Thick Sliced Applewood Smoked Bacon
A Veggie Feast! (photo courtesy of Boston Vegetarian Society)
With over 100 exhibitors, the Boston Vegetarian Food Festival is a full day of fun, good food, and learning! The longest-running event of its kind in the country, the Festival offers free admission, free food sampling, and ample free parking!
The Boston Vegetarian Society will be presenting the 12th Annual Boston Vegetarian Food Festival on Saturday, October 20th from 10:00 am to 6:00 pm at the Reggie Lewis Athletic Center, 1350 Tremont Street, Boston. That’s opposite the Roxbury Crossing Orange Line T-stop. There is wheelchair access to the Festival.
The Boston Vegetarian Food Festival is a chance to explore and taste free samples of a great variety of delicious, natural vegetarian foods, talk to both local food exhibitors and exhibitors from all over the country. Learn about the latest veg products, and shop at "show special" discounts. It’s a wonderful chance to meet exhibitors of products and services which support a vegetarian way of life. Restaurants will also be represented at the Festival.
The Festival offers a stellar lineup of national speakers and chefs. Among them is Chef & Cookbook Author Colleen Patrick-Goudreau, Founder of Compassionate Cooks in San Francisco, contributor to National Public Radio, and columnist for VegNews Magazine. The speakers will bring cutting edge nutrition information as well as the how-to's of healthy plant-based eating in presentations that are lively and often hilarious as well. The chefs will teach mouth-watering dishes and share kitchen tips, and experts will speak on living in harmony with animals and the environment. All cooking demonstrations and all presentations are free. Book and cookbook publishers, educational exhibits on helping animals & the environment, and a children's crafts & activity center will round out the day.
Chef & Author Colleen Patrick-Goudreau (photo courtesy of Boston Vegetarian Food Festival)
The sponsoring organization, the Boston Vegetarian Society, is an all-volunteer, non-profit organization. The organization seeks to make a better world for people, animals, and the earth through advancing a healthful vegetarian diet and a compassionate ethic. It provides education, encouragement, and community support for vegetarians and for anyone wishing to learn more about a healthy, environmentally friendly and humane way of life.
To get more info on the Festival and learn more about the sponsoring organization go to: Boston Vegetarian Society
Jeff Serves It Up at the New Orleans Night Party (photo by Rick Tango)
Our company delivers food straight from America’s best family farms and most creative kitchens because we believe the great variety and superb quality of American foods deserve recognition among the world’s best.
We think our visitors want to know about the unique qualities of our food, the people who produced it, and the sustainability of the methods used to produce it. They’re food lovers who are concerned about both personal health and the health of the environment. We want to provide the most up-to-date information we can find and present it in the most entertaining way we can.
In this 4-part, podcast interview American Feast’s Doug Ferber interviews Jeff Deasy, the company's Founder & President, to hear more about the company and some of the American specialties offered on the web site.
To listen to Part 1 of Doug's interview go to: Welcome to American Feast! Part 1
To listen to Part 2 of Doug's interview go to: Welcome to American Feast! Part 2
To listen to Part 3 of Doug's interview go to: Welcome to American Feast! Part 3
To listen to Part 4 of Doug's interview go to: Welcome to American Feast! Part 4
Historic New Hope Mill (photo courtesy of New Hope Mills)
New Hope Mills has produced quality products for more than 180 years; earning it the distinction of being one of America's oldest flour mills. It may be one of the oldest, but this water-powered mill is also one of the most environmentally sound!
The mill was built in 1823 by Judge Charles Kellogg; just 2 years before he was elected to the United States Congress. Local History has it that the community of New Hope was given its name from the top of its newly built mill. After the 40-foot, 5-sided ridge pole was put in place, a man climbed to the top & threw a gallon jug of whiskey over his shoulder declaring the town of Sodom to be renamed New Hope. Charles Kellogg owned the mill until 1851, when he sold it to Horace Rounds.
The mill originally contained three runs of stone capable of 200 bushels a day. In 1892, the mill began grinding with roller mills which are still there today. In 1947 the mill was sold to Howard Weed, Hubert Latta, & Leland Weed. Today, it remains in the capable hands of the Weed family.
The most visible feature indicating New Hope Mills’ water power is the picturesque waterwheel. Although the waterwheel is its most visible feature, the mill's real power comes from the water turbine underneath the mill. The turbine can run all year round providing there is sufficient water. The mill has an ideal location & facilities for water power near a mill pond with a 28-foot waterfall. With solid management by the Weed family this venerable operation remains competitive while operating much as it did in the 1800's.
For the Weed family the quality of the product is paramount. Any product that is made at New Hope Mills is absolutely free from chemical additives & artificial ingredients. The family’s commitment to quality has made New Hope Mills Pancake Mixes the number one pancake flour in central New York.
Doing it the old fashioned way consistently produces quality without pollution! In fact, at New Hope Mills, the water is improved by its use; it is aerated as it passes over the waterwheel or through the turbine. The wheel does not put a drop of petroleum into the water because the wheel bearing is made of a rare wood, Liqnum Vitae, that has its own lubricant.
Most old mills today are a novelty. If still standing, they are deteriorating fast. At New Hope Mills, the Weed family takes pride in preserving an important piece of our American Heritage. You’ve got to love how they preserve our Heritage by making delicious products that protect the health of our families, while using methods that sustain our environment.
If you’d like to taste some premium pancake mix from New Hope Mills click on any of the following:
Apple Cinnamon Pancake Mix
Blueberry Pancake Mix
Buttermilk Pancake Mix
Old Fashioned Buckwheat Pancake Mix
Variety Pack of All 4 Natural Pancake Mixes
Would you like to purchase some syrup worthy of New Hope Mills Pancake Mixes? Try one of these:
100% Pure Organic Maple Syrup
Wild Blueberry Syrup from Maine
 
When American Feast needs expert advice on cocktails we turn to our long time friends Gary and Mardee Regan. These two truly ardent spirits are recognized cocktail connoisseurs, spirit experts, and authors, as well as bartending and restaurant consultants.
The two of them are spirits and cocktail freaks who have authored some books and written lots of magazine articles. They take their subjects very seriously, but when they're not working they enjoy well-crafted cocktails and fine distilled spirits in the same manner as most other folk.
ArdentSpirits.com is the web site for Gary and Mardee. Of course, the site is loaded with great original cocktail recipes. Visit the site and sign up for the Ardent Spirits e-letter to really stay on top of happenings in the world of spirits and mixology. We always look forward to opening a new issue. The writing is infused with such wit and good humor that just reading it lifts our spirits!
To visit Gary & Mardee’s web site go to: Ardent Spirits
To purchase one of Gary & Mardee’s wonderful books go to:
1. The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks by Mardee Regan
2. The Joy of Mixology: The Consummate Guide to the Bartender's Craft by Gary Regan
Sea Salt (© Photographer: Nadya Markova | Agency: Dreamstime.com)
Low salt foods are just as safe or safer than products with high salt levels in spite of expectations that cutting salt would increase the risk of spoilage by bacteria, say scientists at the Society for General Microbiology.
The link between heart disease and high salt diets is well known. For years health advocates have been pressuring food manufacturers to reduce the salt levels in their products. Since salt is an ancient and widely used preservative some worry that a decrease in salt could lead to greater risk from spoilage and bacteria. Researchers from Ireland's University of Limerick found some strains of bacteria actually exhibited greater resistance to the high salt environment. Their work was independently funded by the Irish Department of Agriculture and Food.
"In general we discovered that the growth of different sorts of typical food spoilage bacteria was unaffected by the various salt levels we tested, which means that low salt foods are just as safe as conventionally processed ones," says researcher Edel Durack.
To read the press release from the Society for General Microbiology on which this item was based go to: Cutting salt does not reduce processed food safety say scientists
To view a previous post on this topic go to: Too Much Salt!
Louisiana Red Beans (© Photographer: Diana Lundin | Agency: Dreamstime.com)
Celebrated in story and song, Red Beans & Rice is a dish that’s grown to legendary status. Below is an authentic New Orleans recipe, presented exactly as we learned it from Chef-Instructor Ann Rossi at a class called “Taste of New Orleans” at the Institute of Culinary Education in Manhattan.
Chef Rossi was well-schooled when it came to preparing the Cajun and Creole specialties that make dining in the Big Easy so unique. For a time she cooked at New Orleans’ famous Commander’s Palace Restaurant, "the Jewel of the Garden District”. We were fortunate to learn this recipe from her and we're pleased to share it with you.
Laissez Le Bon Temps Roulet!
Ingredients for 6-8 Servings
• 1 Ham Bone (preferably from Sunday dinner) or 3 Small Ham Hocks
• 1 Bag Dry Red Kidney Beans
• 3-4 Bay Leaves
• 2 Tablespoons Crisco Shortening
• 6 Celery Stalks, Diced Medium
• 1 Large Spanish Onion, Diced Medium
• 1 Bunch Scallions, Diced Medium, (White & Green Parts)
• 3 Green Peppers, Diced Medium
• 1 Tablespoon Dried Thyme Leaves
• 3/4 Teaspoon Dried Oregano
• 1/2 Teaspoon Cayenne Pepper
• 1/2 Teaspoon Black Pepper
• Salt to Taste
Preparation
1. First clean and pick beans and rinse.
2. Place into large pot with ham hocks or ham bone and bay leaves.
3. Cover with approximately 6 cups of water.
4. Bring to a boil, skim off top and bring to a rapid simmer
5. Cook an hour to an hour and half, stirring periodically.
6. At this point beans should start to be tender.
7. Sauté celery, onions, and peppers in Crisco until soft and add to beans.
8. Add in all dry ingredients and let simmer another 1/2 hour and check water content and seasonings.
9. Beans should be finishing with a little liquid — remove from heat.
10. Pull out ham hocks and let cool.
11. Remove meat from bones and stir into beans.
12. Serve over White Rice.
White Rice Ingredients
• 2 Cups Uncle Ben's or Carolina Rice
• 3 Cups Water
• 2 Bay Leaves
White Rice Preparation
1. Place all ingredients into pot.
2. Stir together.
3. Cover and cook over medium heat about 8-10 minutes until rice is cooked.
4. Fluff and serve with red beans.
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
  
Good Times at the Taste (photos courtesy of Georgetown BID)
Save some room for everything from crab cake sliders to smoked chicken ravioli, and the date for Washington D.C.’s premier food and wine event, the Taste of Georgetown. Once again the event is being presented by the Georgetown Business Improvement District as a benefit for the Georgetown Ministry Center’s work for the homeless.
Set to take place on Saturday, October 13th from 11:00 am to 4:00 pm along Wisconsin Avenue NW, the Taste of Georgetown promises to entice taste buds with samplings of high-end cuisine from regionally recognized restaurants.
This year’s tasting event features a New and Old World wine pavilion, children's activities, and the sounds of Blues Alley. Jazz fans will get the chance to hear Six String Theory when they take the stage at 11:00 am. The Tarea Anderson Trio follows at 12:15. Then it's the Blues Alley Youth Orchestra at 1:45 and the Blues Alley All-Stars at 3:00 pm.
The celebrity guest panel includes Marc Silverstein, the Host and celebrity Chef of “The Best Of” show on the Food Network, Nycci Nellis of TheListAreYouOnIt.com, and Amanda Clements of the Metrocurean. The panel will decide the Taste’s best appetizer, best entrée, best display, and best dessert. Attendees will also get a chance to vote for their favorites.
Participating restaurants will include 1789, Agraria, Cabanas, Café Bonaparte, Chadwicks, Chez Mama-San Filomena Ristorante, Hook, La Chaumiere, Kafe Leopold’s, Martin’s Tavern, Mie N Yu, Morton’s, The Steakhouse, Red Ginger, Rugby, Seasons, and more! Wine tastings will be free of charge, individual tasting tickets are $5, and a packet of five tasting tickets is $20.
Visiting food and wine lovers will be able to avoid parking and traffic headaches by riding free with the Georgetown Metro Connection on the day of the event, from 10:00 am to 5:00 pm. The “Georgetown Blue Bus” wil pick up every 10 minutes at the Roslyn and Dupont Metro Stations.
For more info and Georgetown VIP and tasting tickets visit the Festival's offical web site at: Taste of Georgetown Festival
To learn more about the important work for the homeless that will benefit from the Festival go to: The Georgetown Ministry Center
Savoring Wine (photo by Luis C. Tejo, courtesy of morguefile.com)
Seasoned wine lovers know the quality of a wine often bears little relation to its price tag. Expensive wines can be disappointing vintages from great wineries. Wines that haven’t achieved media recognition can be had at a price representing incredible value.
But with all the wines on the market, and seemingly endless introductions of more choices, finding those affordable wonders can be tough. Luckily for wine lovers, writer Eric Asimov of the New York Times arranged a tasting by wine aficionados and has written an article on their selections for the best wines for $10 or less.
As you’d expect, finding those wines was no easy task. Mr. Asimov says in his Wines of the Times article,
Frankly, the $10-and-under price range may represent the cheapest wines, but I feel the best values are in the $10-to-$20 range, where you can find sensational wines made by small producers using traditional techniques. These sorts of wines are much harder to find at $10 and under.
To read the article cited above & see which inexpensive wines made a fine impression go to: Happiness for $10 or Less
 
This is a healthy and flavorful salad to serve with grilled steaks, or barbecued ribs or pork chops. We learned it and made it for the first time at a cooking class called “The American Barbecue” presented by talented Chef-Instructor Gerri Sarnataro at the Institute of Culinary Education in Manhattan. If you want to try this recipe at its very best, get the freshest ingredients at a farm stand or farmers market, and use high quality vinegar and olive oil.
Ingredients for 4 Servings
• 1/2 Red Onion
• 4 Tomatoes
• 1/2 Cucumber
• 1 Tablespoon Minced Parsley
• 1 Tablespoon Minced Basil
• 1 Teaspoon Capers, Rinsed
• 1/4 Cup Nicolse or Gaeta Olives
• 1 Cup Toasted Croutons
• 2 Tablespoons Cabernet Vinegar
• 6 Tablespoons Extra Virgin Olive Oil
• Salt & Pepper to Taste
Preparation
1. Peel and dice the onion.
2. Core, seed and dice the tomatoes.
3. Peel, seed and dice the cucumber.
4. Cut the bread into 1/2 inch cubes.
5. Toss with olive oil, salt and pepper.
6. Place the cut bread cubes on a baking sheet and bake about 10 minutes in a 350 degree oven until golden.
7. Make a vinaigrette with the vinegar, olive oil , salt and pepper.
8. Combine the vegetables, parsley, basil, capers, olive and croutons in a bowl.
9. Toss with the vinegar and adjust the seasonings.
If you'd like to purchase a world-class olive oil & our favorite go to:L'Autunno Blend Extra Virgin Olive Oil
If you'd like to purchase a hearty, gourmet vinegar that is truly the work of artisans go to: Cabernet Vinegar
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Cajun Crawfish (photo by Robin May, courtesy of Festivals Acadiens)
Laissez Le Bon Temps Roulet! (Let the Good Times Roll!)
Festivals Acadiens started in 1972 as an effort to keep Cajun culture alive. Since then it has grown into a 3-day event that attracts people of many different nationalities from all over the world. Whether you're among the young or the young at heart, you can bet that Festivals Acadiens has something that will tickle your fancy. From Friday, October 12th to Sunday the 14th you can join the folks in Lafayette, Lousiana for good music, good food, and good times!
C'est bon (That's good) is the best way to describe authentic Cajun and Creole cooking, and nowhere in the world is the variety greater than at the Bayou Food Festival in Lafayette. Try fried soft-shell crab, seafood and artichoke lasagna, barbecue boudin, crawfish fettucini, corn and crab bisque, meat pies, catfish courtbouillion, wild game jambalaya, bread pudding and pralines. You can find all this and more as the area's best restaurants and caterers turn out to showcase their finest specialties. The Bayou Food Festival is in Girard Park adjacent to the Festival de Musique Acadienne and admission is free. All proceeds from the Festival will help fund the Lafayette Jaycees' community projects.
Festival de Musique Acadienne will showcase the best of Cajun and Zydeco music beneath the spreading oaks of Girard Park. Festival de Musique Acadienne, celebrating 32 years of entertainment, originated as the Tribute to Cajun Music Festival, an event that was designed to attract and educate the younger generation to the traditional values of the Cajun culture. Festival de Musique Acadienne now attracts Louisiana's best Cajun and Zydeco bands and draws thousands of people from across the country and around the world.
Louisiana Folk Roots presents Cajun and Creole Music Jam Sessions during Festival Acadiens. Jam sessions will take place throughout Saturday and Sunday in Girard Park. Anyone can bring an instrument and join in or just hang around and enjoy the great music of others. Louisiana Folk Roots is a non-profit organization dedicated to nurturing the unique folkways and cultural resources that are of such legendary abundance in Louisiana. Its purpose is to foster, encourage, share and preserve traditional expressions of Louisiana folk culture, with an emphasis on Cajun and Creole heritage, through performances and other types of related educational activities.
The Louisiana Craft Fair is the newest addition to Festivals Acadiens, presenting traditional and fine artists and craftspeople from across Louisiana. The Louisiana Crafts Guild, a non-profit statewide organization created for the professional craftsperson, hosts the Louisiana Craft Fair. The Craft Fair will be held in Girard Park near Girard Park Lake and admission is free, making the entire Festival a free event. The Louisiana Craft Fair will feature dozens of crafts booths. Craftspeople will be on hand selling their wares. Some of the crafts available include wood furniture , jewelry, Houma Indian crafts, gourds, pottery, kaleidoscopes, stained glass, soaps, musical instruments, photography, pen and ink drawings and silk.
To get more info on the attractions go to: Festivals Acadiens
To get info on visiting Lafayette, including accomodations, go to: Lafayette Visitors Commission
Roth Käse’s Chalet (photo courtesy of Roth Käse USA)
Nestled in the rolling hills of Southern Wisconsin, Roth Käse’s chalet factory houses a Swiss-made copper vat for the traditional crafting of Alpine cheese. They use time-honored recipes and the freshest local milk to craft their cheeses. The Cellar Master and his team meticulously tend to the cheese throughout the curing process to insure that each cheese that leaves their care meets the highest expectations of cheese lovers.
The Roth family cheesemaking venture began in 1863 in Uster, Switzerland, then a small town just outside Zurich. By the end of the century a decision was made to extend the family's knowledge and appreciation of European cheeses to America. By the early 1900's, Otto Roth, son of the founder, had established a successful business. His business would soon become the largest importer of European specialty cheeses in North America and lay the foundation for what today is Roth Käse USA .
In 1991, convinced there was a future making artisanal cheeses in America , Fermo Jaeckle, a former executive with Otto Roth & Co., joined with his cousins Felix and Ulrich Roth to further extend their European/Swiss roots and cheesemaking expertise into the rolling hills of Green County, Wisconsin. Known as Little Switzerland, as well as a source for the highest quality milk, this area in the heart of America 's Dairyland is particularly well suited for cheesemaking. It is here that Roth Käse USA was born for the primary purpose of crafting authentic Gruyère and other specialty cheeses of Alpine origin. Built with the highest European standards and technology, the Swiss chalet-style factory is state-of-the-art, with authentic copper vats, special wood curing shelves and the finest affinage and aging cellars.
A unique apprenticeship program assures European know-how at Roth Käse USA . The company has implemented a cross-training program wherein Wisconsin and Swiss cheesemakers train in the other's country, learning the technology and traditional European methods of cheesemaking and “affinage”, the art of curing cheese to perfection. Award-winning Master Cheesemakers, supported by expert “Affineurs” set Roth Käse Signature cheeses apart from others.
The Roth Käse team has created a number of cheeses, many of them American Originals, that continue to be crafted to strict specifications by some of the finest cheesemakers in the State of Wisconsin. The never-ending pursuit of craftsmanship and persistent attention to cheese quality has resulted in Roth Käse's claim to over 100 national, international, state and regional awards in the last decade. Accolades include top honors in prestigious competitions like the American Cheese Society, the World and National Cheese Championships, and the long-standing Wisconsin State Fair Governor's Sweepstakes Cheese Contest.
To purchase some of Roth Kase's finest creations click on any of the following:
Buttermilk Blue
Buttermilk Blue Affinee
MezzaLuna Fontina
Red Spruce Cheddar - Aged 7 Years
Rofumo
Solé GranQueso
Fondue is a fun way to entertain family and friends when you're having them over to your place. This simple recipe comes from Roth Kase, the great American cheesemaker of Wisconsin. The MezzaLuna Fontina from Roth Kase makes this cheese fondue a cut above the rest. To make it even more special cut up your favorite fresh-baked bread for dipping. Your local farmers market should have some excellent fresh-baked choices.
Ingredients
• Kosher Salt to Taste
• 1 Clove Garlic
• 1 Cup White Wine
• 3 Cups MezzaLuna Fontina, Shredded
Preparation
1. Add salt to pan.
2. Rub Garlic into salt.
3. Add wine and cheese
4. Heat over medium flame.
5. Stir until melted.
6. Serve.
To order the exceptional Fontina made by the artisans of Roth Kase go to: MezzaLuna Fontina
  
Organic Red Angus New York Strip, Tenderloin & Rib Eye Steaks (Images courtesy of Damar Farms)
More and more Americans are becoming knowledgeable about food and justifiably concerned about the safety of the food they eat.
The dangers rising from food imports has been making headline news for months. Food from large-scale, factory-style farms has become suspect as contaminated with carcinogens, pesticides, E. coli, and "mad-cow" disease.
What are restaurateurs who want to assure diners of the safety of their fine cuisine to do? Purchasing from family farms focused on sustainably raising food of the highest quality the highest quality foods that is healthful and safe has become the answer for many. All that extra care and excellence comes at a premium price, but many seem willing to pay it for the peace of mind it brings.
To read an article from azcentral.com on the trend toward paying more to get the best go to: High-end restaurants shun commercial purveyors for domestic farms
To purchase the finest & safest Red Angus Organic Beef we’ve ever found go to:
Organic Red Angus New York Strip Steaks
Organic Red Angus Rib Eye Steaks
Organic Red Angus Tenderloin Steaks
Dallas Skyline (© Photographer: Ken Cole | Agency: Dreamstime.com)
This weekend, if you are in the Dallas area, you have to visit the Dallas National Gourmet Food Show at the Dallas Market Center. In particular, don’t miss the special showroom, The Gourmet Market.
At The Gourmet Market you will see, and more importantly taste, the latest in gourmet food. Experience the cutting edge in gourmet gadgets and kitchen accessories.
It’s going to be warm this weekend in Dallas so get into the air-conditioning and check out over 2000 products lines representing the latest in gourmet related products.
The Dallas Market Center is located at 2100 Stemmons Freeway. Visit www.dallasmarketcenter.com.
 
We picked up this recipe for a healthy and wonderfully refreshing entrée from the husband & wife team of Sue Ellery and Tom Hunter, the Founders of much acclaimed Stella Cadente Olive Oil in Mendocino, California. Tom and Sue got it courtesy of Julie Liebenbaum of Mendocino’s Boonville General Store. The Boonville General Store serves delectable lunches and brunches, and brilliant pastry. We thought Julie did such a great job creating this recipe that we had to share it with you. Enjoy!
Ingredients for 4 Servings
• 1 Pound Penne Pasta or Fusili Pasta
• 6 Ounces Smoked Wild Sockeye Salmon
• 2 Tablespoons Rinsed & Minced Capers
• Zest of 1 Lemon
• 2 Tablespoons Chopped Garlic Chives
• 2 Tablespoons Chopped Italian Parsley
• 1 Tablespoons Fresh Lemon Juice
• 3 Tablespoons Stella Cadente Meyer Lemon Oil
• Salt & Freshly Ground Pepper to Taste
Preparation
1. Boil the pasta in plenty of salted water until al dente and rinse under cold water.
2. Shred the salmon into pieces just smaller than the pasta.
3. In a small bowl whisk together the lemon juice, Stella Cadente Meyer Lemon Oil, salt and pepper.
4. In a large bowl toss together the pasta, smoked salmon, lemon zest, chives and parsley.
5. Drizzle the dressing over the pasta and toss lightly to coat.
6. Serve at room temperature with a mixed green salad and crusty French bread.
To purchase the award-winning oil for which this recipe was created go to: Stella Cadente Meyer Lemon Oil
To purchase Alaskan Wild Sockeye Salmon smoked over alder wood fires go to: Smoked Wild Sockeye Salmon
Passing Freighter (photo by Kenn Kiser, courtesy of morguefile.com)
The Bush administration has announced that on October 1st an all-day meeting will be held to hear advice from Americans on how to insure the safety of food imports from China and other countries. The meeting will take place at the U.S. Department of Agriculture in Washington D.C.
The meeting's purpose is to gather suggestions about how the government and companies can improve the safety of imported food and other products. Comments can be made in person or by teleconference. Findings from the meeting will contribute to a government report setting out specific steps for ensuring the safety of food and other goods coming into the country from abroad.
We've posted a number of disturbing items on the dangers of imported food, much of which enters the U.S. without any inspection at all. We hope that the voices of citizens will move the government to action on protecting Americans from the dangers of food imports.
To read a Reuters article on the topic of the October meeting go to: U.S. gives consumers day to sound off on bad imports
To submit comments to the government go to: U.S. Food and Drug Administration
To view some of the previous posts on the dangers of imported foods go to:
1. New Trade Agreements Threaten Food Safety
2. Suspect Chinese Seafood Lands in U.S. Stores
3. Dangers Come with Globalized Food Supply
4. Buying Local Grows on Food Safety Concerns
5. Krugman Weighs In on Risky Foods
6. Imported Food Ingredients Not Inspected
Family with Children (© Photographer: Pavel Losevsky | Agency: Dreamstime.com)
Researchers from Britain’s University of Southampton have found that some artificial food colorings and other additives can worsen hyperactivity in young children. Tests on more than 300 children showed significant differences in their behavior when they drank beverages containing a mixture of food colorings and preservatives.
An article in the Lancet on the new study conducted by the University of Southampton’s Professor Jim Stevenson and his colleagues states, “Artificial colours or a sodium benzoate preservative (or both) in the diet result in increased hyperactivity in 3-year-old and 8/9-year-old children in the general population.”
The researchers also wrote, "These findings show that adverse effects are not just seen in children with extreme hyperactivity (such as ADHD) but can also be seen in the general population and across the range of severities of hyperactivity."
Sodium benzoate is commonly added to popular soft drinks. A previous study linked the chemical to cancer saying that once ingested it combines with vitamin C to form benzene, a known carcinogen. Many nutritionists warn that feeding children diets of heavily processed foods, which are frequently high in fat, salt or sugar, is a recipe for poor health.
We’ve long been wary of the effects of artificial colorings, preservatives and other food additives on the health of children and adults. We urge parents to take a stand and stop purchasing foods that contain these ingredients. One simple rule we've heard is that if you’re having trouble pronouncing an ingredient you probably don’t want you or your children ingesting it.
To read a Reuters article published by Yahoo! on the study cited above go to: Food additives may cause hyperactivity: study
To read the article in the Lancet cited above go to: Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children
To view previous posts on the topic go to:
1. Diet Foods & Drinks a Poor Choice for Young Children
2. Safety of Soft Drinks Under Scrutiny
3. Junk Foods a Health Risk for Kids
Fresh Cilantro (© Photographer: Richard Mcguirk | Agency: Dreamstime.com)
Grilled Fish Tacos are a fun treat to serve your guests or make an ordinary evening at home more fun. We learned to prepare this recipe 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 4 servings
• 2 Pounds of Halibut, Cut into 1-inch Cubes
• 1/3 Cup Orange or Lime Juice
• 1/4 Cup Extra Virgin Olive Oil
• 3 Tablespoons Freshly Chopped Cilantro
• 1 to 2 Tablespoons Minced Jalapenos or Other Fresh Chili
• 1 Teaspoon Salt
• 1 Teaspoon Ground Black Pepper
• 12 Corn Tortillas
• 2 Cups Shredded Romaine Lettuce, Washed & Dried
• 1 Cup Thinly Sliced Radishes
• Corn, Cherry Tomato and Avocado Salsa or, Roasted Tornato-Chipotle Salsa
Preparation
1. Place the fish in a shallow dish or bowl.
2. Mix together the citrus juice, olive oil, herbs, chilies, salt and pepper and pour over the fish.
3. Cover and refrigerate for at least 1 hour, no more than 3 hours.
4. Preheat the grill.
5. Warm the tortillas by placing them 1 at a time in a skillet over medium heat, flipping them once or twice, for about 15 seconds, wrap them in a towel and keep warm in a 250 F oven. OR, place the tortillas in a steamer basket and place over simmering water for 1 minute.
6. Remove the fish from the marinade and thread on skewers.
7. Grill over the hot fire, turning once until the fish is opaque in the center, 4 to 5 minutes on each side.
8. Remove from the heat and slide onto a platter.
9. Serve immediately with the warmed tortillas, lettuce, radishes and salsa.
To have a look at the two great salsa recipes we learned from Chef-Instructor Sabrina Sexton at I.C.E. go to:
1. Corn, Cherry Tomato & Avocado Salsa
2. Roasted Tomato-Chipolte 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
We met our friend Gary Regan of Ardent Spirits more than a quarter century ago when he was tending bar at a cozy Manhattan pub called Ridings. We’ve been fans of his special blend of good humor and well-mixed drinks ever since.
These days Gary and his partner Mardee are running Ardent Spirits and managing a rather prodigious output of articles and books on all things to do with spirits and cocktails. For almost seven years now, he’s also been conducting bartender workshops. At this year’s workshop tea was a surprisingly popular ingredient for cocktails. Gary tells us tea can add subtle flavors to a drink without detracting from the taste of the base spirit.
Below is a fine cocktail recipe that demonstrates Gary’s point about tea by combining it with a great American bourbon. It was created by Gary’s students at the ‘2007 Cocktails in the Country’ workshops, an ArdentSpirits.com production.
Ingredients for 1 Drink
• 1 Slice Fresh Peach
• 2 Mint Leaves
• 2 Ounces Maker's Mark Bourbon
• 2 Ounces Numi White Nectar Organic Tea
• 1/2 Ounce Simple Syrup
Preparation
1. Put the peach & the mint leaves into an empty mixing glass and muddle thoroughly.
2. Add ice and the remaining ingredients.
3. Shake for approximately 15 seconds.
4. Strain into a chilled Champagne flute.
If you’d like to purchase the book on spirits & cocktails that Gary calls, “my baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
"When you reach a point where you've got the big salary and the big office, but there's something missing in your heart, then it's time to take a risk." Those are the words of successful food entrepreneur, Donna Lynes-Miller of Atlanta, provider of some of America’s finest food gifts.
In 1999, Donna took the big, brave step of leaving her position as a senior vice president with AFC Enterprises, then the parent company of Popeyes Chicken & Biscuits and Church's Chicken, to launch GourmetStation, which delivers international, multicourse meals to customers nationwide.
Donna created the idea as one of about half a dozen AFC executives given the opportunity to work on developing creative food-service projects," she said. "After I created the project, the company decided not to fund it. They were getting ready to do an IPO [initial public offering], and offering fancy gourmet food through the mail wasn't part of their core business."
Donna decided that it was a business she could run, bought the rights and left AFC on good terms. She had the desire, but at 50, she didn't make the jump without careful thought. Having worked in the food industry since the 1970s, she knew food and had other valuable skills that would help her launch her business. She took a year to develop a web site, menus and packaging. She tested products with three separate focus groups before launching GourmetStation in 2000.
"I was targeting people like my husband and myself, who were too busy to cook but wanted a fine dining experience in the home," she said. "I believed and continue to believe that there are others out there like me, who want good food without having to think about it or work too hard at it."
She has shipped Tuscan, French, Cajun and fusion four-course meals to all 50 states and Puerto Rico. Her menus have become a popular, food gift item between families separated by distance.
"I get a kick out of families connecting with food -- that's a real rewarding part of what I do," she said.
Donna’s fancy food gifts have received accolades from numerous media, including CNN, ABC’s “Good Morning America”, USA Today, the Atlanta Journal-Constitution, Southern Living Magazine, the Baltimore Sun and many, many more.
We think what Atlanta's Best 2006 & 2007 had to say about GourmetStation sums things up smartly, “Acute attention to detail, the ability to adapt to the requests of clientele and comprehensive, professional services are among the most prevalent topics to be considered when giving gifts. GourmetStation meets these criteria & surpasses them.”
If you’d like to give someone special an exquisite dining experience from GourmetStation go to: Food Gift
To see which of GourmetStation’s food gifts have proved most popular go to: Most Popular Dinner Gifts Delivered
Fresh Chevre from Chateau de Fromage
This salad is a great dinner idea for a warm summer evening, but it’s also a wonderfully healthy treat year round. We got the recipe from New Orleans’ native Staci Ferber, who’s dong most of her cooking at her home in Dallas these days. Staci’s been perfecting this one for years and we love going to her place when she’s planning on serving it.
Using fresh, seasonal strawberries obtained at your local farmers market is highly recommended. For the goat cheese Staci uses the Fresh Chevre she gets from Chateau de Fromage. The talented Tonia Ashworth-Kuesel is the artisanal cheesemaker at Chateau de Fromage in the Deep Ellum District of Dallas.
Ingredients for 8 Servings
• 1 Tablespoon Minced Shallots
• 1 Tablespoon Fresh Tarragon Leaves, Chopped
• ¼ Cup Champagne Vinegar
• 1 Teaspoon Honey
• 1/2 Cup Extra Virgin Olive Oil
• 2 Heads of Butter Lettuce, Washed & Torn into Pieces
• 2 Medium Heads of Radicchio, Washed & Torn into Pieces
• 3 Belgian Endives, Whole Leaves Washed & Separated
• 2 Pint Baskets of Ripe Strawberries, Washed, Hulled, & Quartered
• 6 Ounces Fresh Crumbled Goat Cheese
• ¼ Cup Pistachios, Lightly Toasted & Chopped
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