Happy New Year!
Champagne for Two (© Photographer: Bliz | Agency: Dreamstime.com)
A Happy, Healthy & Prosperous New Year to You & All Your Loved Ones!
December 31, 2007
December 29, 2007
Getting Kids to Enjoy Eating Fruits & Veggies
Cutting Vegeatables (© Photographer: Isabel Poulin | Agency: Dreamstime.com)
Getting school-age children to eat healthy amounts of fruits and vegetables is a challenge faced by many American families. Having kids participate in the preparation of healthy dishes is often suggested as a way of getting them to eat more nutritious meals. Now scientists with the Agricultural Research Service Children's Nutrition Research Center in Houston, Texas, have produced a study offering evidence that having kids participate in cooking really works.
According to an article about the study published by the U.S. Department of Agriculture, “The recipes most often prepared were Razzle Dazzle (a fruit juice mix), Royal Slush (a fruit slushy), Wizard's Magic Pocket (a pita pocket with vegetables), Great Shake (a fruit smoothie) and Golden Knight Burrito (a vegetarian burrito). Each time, the students returned parent-signed notes reporting whether they prepared a recipe.”
If you’d like to read the USDA article cited above go to: Getting Grade School Kids to Eat More Fruits and Veggies
To view previous posts on this topic go to:
1. Kids Can Be Picky Eaters
2. Junk Foods a Health Risk for Kids
December 28, 2007
Aaron Baum & Hand To Mouth Edibles
There’s a pretty good story about how Hand To Mouth Edibles got to be such a great place to get delicious and healthy vegetarian alternatives.
Have you ever made a wonderful gourmet dish and then have someone say, "Hey, this tastes great! You could sell that...people would love to buy your food!"
Well, that's pretty much how Hand To Mouth Edibles Gourmet Foods was founded. Aaron Baum, a Communications Consultant and self-described "guy who loves to cook" listened to the suggestions of friends and family. He took their advice and changed careers to start his own gourmet food company.
Aaron knew from the beginning that the key to making his gourmet foods taste so great was using the finest all-natural ingredients. Aaron also realized that high quality spreads and tapenades were not so easily available. In 1997, Hand To Mouth Edibles was brought to the market with all-natural gourmet tapenades and spreads. Ambrosias and tapenades are delicious, versatile products that the professional and the home-cook alike can appreciate. They're an appetizer in a jar, a distinctive condiment to spice up a meal, or a special addition to a gift or picnic basket. Day-by-day, Hand To Mouth Edibles is spreading the word about good food!
Hand To Mouth Edibles believes in giving something back to the community. They’re pleased that a portion of their profits benefit Share Our Strength - a national non-profit organization working to alleviate hunger and poverty. Aaron and the folks at Hand To Mouth Edibles are working hard to make great food while making a difference in the world we live in.
If you’d like to purchase some veggie delights from Hand To Mouth Edibles click on any of the following:
Artichoke Ambrosia
Eggplant Ecstasy
Roasted Red Pepper & Artichoke Tapenade
Spicy Green Olive Tapenade!
To view a simple vegetarian recipe calling for Roasted Red Pepper & Artichoke Tapenade go to: Mediterranean Pasta
December 27, 2007
The Rosita Cocktail
Agave, the Tequila Plant (photo by Arturo Delfin, courtesy of morguefile.com)
The Rosita is a beautiful cocktail that our good friend from Ardent Spirits, the master mixologist Gary Regan, introduced in his very first book, 16 years ago. He had forgotten it, but recently got it introduced to him by a another friend. Gary thought it was damn good, but didn’t remember it was his creation. A little research and he discovered it was his re-working of a recipe he had found in an old bartenders guide.
We think Gary must have tested his Rosita recipe very thoroughly. Now, with memory restored, he has just introduced the recipe to us. The Rosita runs along Negroni lines, calling for Tequila, two styles of vermouth, Campari and one solitary dash of Angostura bitters. It makes a nice change from the everyday Margarita, but best not to consume too much in one sitting unless you are actually trying to forget!
Ingredients for 1 Drink
• 1 1/2 ounces Tequila (100 percent agave blanco or reposado Tequilas work best)
• 1 ounce Campari
• 1/2 ounce sweet vermouth
• 1/2 ounce dry vermouth
• 1 dash Angostura bitters
• 1 lemon twist, for garnish
Preparation
1. Pour all the ingredients into a large old-fashioned glass filled with crushed ice.
2. Stir briefly and add the garnish.
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
December 26, 2007
Demand for Cranberries Is Rising Fast
(Images courtesy of New England Cranberry Company)
Cranberries are no longer just for Thanksgiving and Christmas. Consumers have been buying cranberry products at such a rate that a cranberry shortage has been predicted for next year. In response to the rapidly rising demand companies introduced 900 new products containing cranberries in 2007; an astounding rate of growth compared to the 54 new products launched the year before, according to the research firm Mintel.
Aside from wanting a taste of the flavorful little red berries, the incredible growth in consumer demand is also being attributed to a raft of studies citing the health benefits of cranberry consumption. Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Now, recent studies suggest that this indigenous American berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer.
An article in Europe's NutraIngredients.com reports, "The traditional yuletide condiment has been used in scores of new products - from fruit juice, to snack bars and cereals."
If you'd like to read the NutraIngredients.com article on the topic go to: Cranberry not just for Christmas
If you'd like to purchase some all natural, healthful cranberry products from Massachusetts go to any of the following:
Cranberry Pepper Jelly
Cranberry Apple Chutney
Cranberry All Fruit
Colonial Cranberry Sauce
Cranberry Chutney
New England Cranberry Variety Mix
December 25, 2007
Merry Christmas!
Christmas Ornaments (photo by Jane M. Sawyer, courtesy of morguefile.com)
December 24, 2007
Suburban Homeowners Turn to Wind Power
A Single Windmill (photo by J. P. Kollhøj, courtesy of morguefile.com)
Wouldn’t it be nice to lower your monthly electric bill from $100 to $10? Some suburban homeowners have been able to just that by installing windmills on their properties.
The cost of the equipment and the operating costs have come down sufficiently so that families living in windy areas now find it cost effective to turn to the wind to provide power for their homes. Smaller windmills are now available and some states are offering incentives and rebates that cut the price of purchasing one. The savings on utility bills have attracted converts to wind power, but a desire to protect the environment is also motivating them.
If you’d like to read an article from the New York Times on the topic go to: Homespun Electricity, From the Wind
To view previous posts on the topic go to:
1. An Ancient Idea
2. Greening the Rust Belt
3. Fine Wine & Clean Energy the Future of Western New York?
December 23, 2007
U.S. Senate Passes Farm Bill
Here’s some great news we received from our friends at American Farmland Trust:
After several days of intense debate, the Senate passed a farm bill by a vote of 79-14.In a victory for subsidy reform, the optional Average Crop Revenue (ACR) program passed. By adjusting with market prices, ACR is less production and trade distorting and represents a good step toward changing the way subsidies operate now and in the future. Your support helped this program get into the Senate package.
The Senate bill increases funding for conservation programs including wetland and grassland protection, stewardship of working lands and water quality in the Chesapeake Bay. It also expands funding for nutrition, healthy diets programs for school children, and a number of local programs supporting farmers’ markets and expanded access for low income individuals. Other areas receiving additional funding include programs to save energy and help farmers and ranchers supply renewable energy to the nation, and programs to strengthen organic producers.
There is still work to be done. We were very disappointed that Senators did not find the political will to support amendments that more significantly reform commodity subsidies, or adequately fund programs to protect farm and ranch land (FRPP) and water quality (EQIP).Now we shift our focus to the Conference Committee where the House and Senate bills must be reconciled. There are key differences between the two bills and we’re working to take the best from both for a bill that includes reform and keeps the increased funding for our key priorities—farmland protection and conservation, healthy, local foods, environmentally responsible renewable energy production and nutrition programs. We have a lot of work to do, but with your help it is possible.
If you’d like to learn more about the efforts of AFT go to: American Farmland Trust: Saving the Land that Sustains Us
December 22, 2007
Bourbon Street Salad
Rue Bourbon (© Photographer: Natalia Bratslavsky | Agency: Dreamstime.com)
Legendary Bourbon Street (Rue Bourbon) has been the lively center of high-spirited times in New Orleans fabled French Quarter for generations. It has survived the terrible tragedy of Hurricane Katrina and we expect the merriment of its nightly revelers to continue for many generations to come. Below is an authentic New Orleans recipe named after that celebrated street. Just like the street it’s named after it has some spice to it.
We’ve presented the recipe 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 is well-schooled when it comes 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’re glad we learned this recipe from her and we're pleased to share it with you.
Laissez Le Bon Temps Roulet!
Ingredients for 6 Servings
• Boston Lettuce – 1 head
• Romaine Lettuce – 1 head
• Arugula – 3 bunches
Dressing
• 1 Bunch scallions – chopped (green & white parts)
• 3 Cloves garlic – peeled
• 1 Teaspoon sugar
• 1 Tablespoon Creole mustard
• ¼ Cup red wine vinegar
• 1½ Cups salad oil
• 1 Teaspoon Tabasco
• Salt & pepper to taste
Preparation
1. Wash all lettuces. Dry and toss in salad bowl.
2. Place mustard, scallions, garlic and sugar in food processor and pulse slowly.
3. Add in oil, holding some back, and then vinegar.
4. Check consistency and continue to add oil.
5. Season.
6. Toss with salad greens.
To purchase an amazing vinegar made from red Sauvignon grapes grown in Napa go to: Cabernet Vinegar
To purchase the finest extra virgin olive oil we've been able to find 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
December 21, 2007
Largest Retailers in U.S. Accused of Organic Fraud
Real Free-Roaming Cows (photo by Emily Roesly, courtesy of morguefile.com)
In a scandal now ensnaring some of the nations leading retailers, a series of lawsuits have been filed accusing Wal-Mart, Costco, Target, Safeway, and Wild Oats of consumer fraud for marketing suspect organic milk.
The legal filings in federal courts come on the heels of class action lawsuits against Aurora Dairy Corporation, based in Boulder, Colorado. The suits against Aurora and the grocery chains allege consumer fraud, negligence, and unjust enrichment concerning the sale of organic milk. This past April, Aurora officials received a notice from the USDA detailing multiple and “willful” violations of federal organic law that were found by federal investigators.
“This is the largest scandal in the history of the organic industry,” said Mark Kastel of The Cornucopia Institute, a Wisconsin-based farm policy research group. Cornucopia’s investigation in 2005, first alerted USDA investigators to the improprieties occurring at Aurora. “Aurora was taking advantage of the consumer’s good will in the marketplace toward organics, and the USDA has allowed this scofflaw-corporation to continue to operate,” Kastel added.
Aurora, with $100 million in annual sales, provides milk that is sold as organic and packaged as private label, store-brand products for many of the nation’s biggest chains. In addition to Wal-Mart, Target, Costco, Safeway, and Wild Oats, Aurora serves as supplier to 15 other national and regional chains.
The stores sell Aurora's milk under their own in-house brand names, such as Costco's Kirkland and Target's Archer Farms, in cartons marked "USDA organic," typically with pictures of pastures or other bucolic scenes.
"That's not even close to the reality of where this milk was coming from," said Steve Berman, a Seattle lawyer whose firm is among those suing. "These cows are all penned in factory-confinement conditions."
Independent investigators at the USDA concluded earlier this year that Aurora—with five dairy facilities in Colorado and Texas, each milking thousands of cows—had 14 “willful” violations of federal organic regulations.
Cornucopia points out that Aurora is a "horrible aberration," and that the vast majority of all organic dairy products are produced with high integrity. In a scorecard published last year, and available on their web site, Cornucopia rates over 90% of organic name-brand dairy products as truly subscribing to the letter and spirit of the law.
"We have learned that Wild Oats and the Publix supermarket chain in Florida are no longer buying milk from Aurora,” stated Kastel. "In addition, the nation's largest distributor of natural and organic products, United Natural Foods, Inc. (UNFI) has also secured an alternative source for their Woodstock Farms brand."
“Aurora’s actions have injured the reputation of the more than 1500 legitimate organic dairy farmers who are faithfully following federal organic rules and regulations,” noted Kastel. “We cannot allow these families to be placed at a competitive disadvantage.”
Mark Pepperzak, Aurora CEO, said, "The allegations in this smear campaign against AOD are based on false information and, therefore, completely unfounded."
"It is unconscionable that the USDA allowed Aurora to continue, after making millions of dollars, in this ‘ethics-based’ industry, when they had concluded that Aurora willfully violated the law," Kastel added. "However, there is a higher authority in terms of organic integrity than the USDA—that's the organic consumer. And they are about to make their voices heard through the courts."
If you'd like to learn more about the excellent work of the Institute & how you might help go to: Cornucopia Institute
December 20, 2007
Giant Truffle Gets Record Price at Auction
Beautiful White Truffles (© Photographer: Luckynick | Agency: Dreamstime.com)
A white truffle weighing 3.3 pounds has set a record price at an auction held simultaneously in London, Macau and Florence. It was the largest found in decades and sold for $330,000. The highly-prized fungus was dug up by a truffle dog named Rocco near Pisa, Italy.
BBC News quoted Luciano Savini, Rocco’s owner, as saying, "The biggest truffle of the century and the most expensive truffle of the century. There are no more words to say - it is all very beautiful."
People have searched for truffles since ancient times. The Bible mentions desert truffles and Plato wrote of them. Today, they remain one of Nature’s most sought after delicacies. Both dogs and pigs are used to hunt truffles.
If you’d like to read the BBC News report cited above go to: Giant truffle sets record price
If you’d like to purchase a crafted goat cheese with the classic flavor of truffle go to: Truffle Tremor
December 19, 2007
A Talk with the Napa Sustainable Winegrowing Group
A Napa Oak Overlooks Vines (image courtesy of Napa Sustainable Winegrowing Group)
The Napa Sustainable Winegrowing Group was formed in 1995 to promote integrated pest management practices in Napa County, California. The mission of the Group is to identify and promote winegrowing practices that are economically viable, socially responsible and environmentally sound.
Specifically, the Group promotes viticultural land stewardship through educational outreach to:
• Optimize ecological stability and winegrape productivity and quality by understanding and emulating natural processes such as biodiversity, carbon and nutrient cycling, and plant-soil interactions.
• Reduce pesticide inputs through cultural practices, biological control, and use of alternative materials.
• Promote soil health through erosion control, reduced tillage, soil analysis, and the amendment of soils with cover crops and compost.
• Enhance returns on investment by promoting the value-added nature of sustainable winegrapes along with terroir and increased vineyard longevity.
The Napa Sustainable Winegrowing Group is comprised of members representing Napa winegrape growers, vintners, and local government and educational organizations. The Group represents over 25,000 acres of farmed vineyard land and over 20,000 acres of un-farmed/wild land as of March 2007.
In a 5-part podcast interview, American Feast's Doug Ferber has a talk with the Napa Sustainable Winegrowing Group to learn more about their important work.
To listen to Part 1 click on: A Talk with the Napa Sustainable Winegrowing Group Part 1
To listen to Part 2 click on: A Talk with the Napa Sustainable Winegrowing Group Part 2
To listen to Part 3 click on: A Talk with the Napa Sustainable Winegrowing Group Part 3
To listen to Part 4 click on: A Talk with the Napa Sustainable Winegrowing Group Part 4
To listen to Part 5 click on: A Talk with the Napa Sustainable Winegrowing Group Part 5
December 18, 2007
Fabled Absinthe Returns to America
Moulin Rouge in Paris (photo by Daniel Wolfram, courtesy of morguefile.com)
After many years of conjuring visions of Toulouse Lautrec and decadent delights at the Moulin Rouge, absinthe has returned to lift the spirits of American drinkers.
The legendary liquor was banned in 1912 on evidence of danger that has long been discredited. Though the ban was effectively ended decades ago it’s reintroduction to the U.S. by capable distillers is very recent.
The New York Times has published an article on the return of absinthe and the challenges faced by those who’ve worked to bring premium varieties to the American market. In the article writer Pete Wells quotes one of the new distillers on the quality of absinthes available before the ban, “They are just beautiful pieces of craftsmanship,” he said. “They were artisanally made with the best herbs and there’s just no comparison between that and something that has green dye and ‘absinthe’ stamped on the bottle.”
Mr. Wells has done some absinthe tasting and offers his thoughts on the pleasures of currently available versions.
If you’d like to read the New York Times article cited above go to: A Liquor of Legend Makes a Comeback
December 17, 2007
The Slow Food Tucson Food & Film Festival
Sonoran Desert Scenery (photo by Ditte Lokon)
Slow Food Tucson will be presenting its Third Annual Food and Film Festival from January 10th through the 13th in 2008. Classic food films, meals at premiere restaurants, guest speakers, entertainers, and international new food film screenings will be featured.
Classic Films
This year’s program includes three classic food films:
• “Like Water for Chocolate” (Mexican)—the magical realism saga of Tita, a young girl who is only able to express her passions through her food which has the power to make people experience what she feels.
• “Fried Green Tomatoes” (American)—the touching story of a woman in a troubled marriage who finds a new life cooking at the Whistle Stop Café.
• “The Wedding Banquet” (Chinese)—the hilarious tale of a gay man in America who tries to placate his parents back in Taiwan by telling them he is marrying. His plan backfires when his parents arrive in New York to plan his elaborate wedding banquet.
Culinary Events
The culinary events include an opening reception at the JW Marriott Country Club at Starr Pass; a Mexican mole meal at Miguel’s Restaurant where ethnobotanist Gary Nabhan will conduct a tequila tasting; a barbecue at The Last Territory Restaurant at the Hilton El Conquistador Hotel; Asian brunch at Vila Thai Restaurant; and a concluding gala organic dinner at the Ventana Room at Loew’s Ventana Canyon Resort.
A Re-Creation of Babette's Feast at Acacia Restaurant in 2007 (photo courtesy of Slow Food Tucson)
Keynote Speaker & New Film Screenings
On Saturday, January 12th, keynote speaker Dr. Maribel Alvarez, Research Social Scientist at the Southwest Center, University of Arizona, will speak on “Food as Intangible Heritage” on the West Campus of Pima Community College. Both on Thursday evening and Saturday afternoon, there will be screenings of new international food films, selected from over 50 submissions, including documentaries, animation, features and shorts. The audience will vote on the award for the “Best of the Best.”
Benefiting a Terrific Cause
Slow Food Tucson promotes eating local and seasonal foods from growers who practice sustainable agriculture, honoring culinary heritage and educating the public. As a non-profit, Slow Food Tucson donates proceeds from the Festival to local, worthy non-profit organizations that demonstrate Slow Food principles. The Tucson convivium is part of Slow Food USA, and affiliated with Slow Food International, headquartered in Italy with 80,000 members located in 50 countries worldwide.
Tickets & Info
The best price on the Festival is the full pass for $250 ($200 for Slow Food members) if purchased before December 31.
For order forms and additional information go to the Festival's official web site: Slow Food Tucson
December 16, 2007
Broiled Mackerel with Beet & Cranberry Salad
Mackerel Shoal (© Photographer: Wolfgang Amri | Agency: Dreamstime.com)
Here’s another healthful gem of a recipe from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life” (Penguin Group USA).
In the book Professor Corder writes, “The deep red, warm salad makes for a great contrast to the intense flavor of the mackerel…It’s often said that fish is good for the brain, and this recipe is packed with nearly a week’s supply of vitamin B12, which recently has been linked with cognitive function (see page 204). It’s also high in omega3 fatty acids, and it contains protective polyphenols from the cranberries.”
Mackerel is regarded as one of the safest and healthiest varieties of fish commonly available. All the health benefits are wonderful, and the simplicity will please all the cooking enthusiasts pressed for time, but it’s the blending of deep, rich flavors that makes this recipe such a delight.
Ingredients for 4 Servings
• One 14-ounce can mixed beans, drained
• Scant 1 cup dried cranberries
• 2 Tablespoons extra virgin olive oil
• Juice of 1 lemon
• 5 Ounces cooked beets, diced
• 1 Bunch scallions chopped
• Salt & freshly ground pepper
• Four 5-ounce fresh mackerel
Preparation
1. In a small saucepan, heat the beans, cranberries, and olive oil gently to warm through, then mix in the lemon juice, beets, scallions, parsley, and salt and pepper to taste.
2. Cook the fish fillets under the broiler or on the barbecue for about 2 minutes on each side, or until cooked through. Serve hot, with the beet and cranberry salad and new potatoes in their skins.
Reprinted with the kind permission of Penguin Group USA ©.
If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
December 15, 2007
Obesity Linked to Weak Bones & Poor Gums
The Apple: A Healthy Altternative (© Photographer: Shane White | Agency: Dreamstime.com)
Already linked to increased risk of heart disease, stroke, diabetes, cancer, and a host of other health conditions, a recent study has found that obesity also contributes to poor bone health. Another new study has found indications that obesity makes the body more vulnerable to the bacteria that may cause periodontal disease.
According to an article in Food Navigator, a new study found that the bones of people with high body fat were eight to nine percent weaker than those of normal body fat participants.
The study was published in the November issue of the American Journal of Clinical Nutrition. Co-author Richard Lewis, professor of foods and nutrition at the University of Georgia College of Family and Consumer Sciences said the explanation may be that fat cell production is favored over bone cell production in obese people. He went on to say that childhood obesity could lead to “significant, long lasting negative impact on the skeleton.”
The report in Food Navigator says, “Obesity is currently thought to affect more than 64 percent of the U.S.'s adult population and 16 percent of children.”
BBC News has published an article on research by Boston University scientists reporting that fat mice had a "blunted" immune system, leaving them vulnerable to bacteria causing periodontal disease. "The rise in obesity may be going hand-in-hand with increases in severe gum disease."
The BBC News article quotes the researchers of Boston Uiniversity:
The importance of the current findings is underscored by the facts that millions of people worldwide are affected by this infection every year and the universal prevalence of obesity has reached epidemic proportions.The article also states that, "Links between gum disease and other more serious illnesses continue to emerge...There have even been suggestions of a relationship between gum disease and heart disease risk."
As many as 40% of adults worldwide have periodontal disease.
If you’d like to read the Food Navigator article go to: Obesity linked to bad bones, study
If you'd like to read the BBC News article cited above go to: Obesity 'raises gum disease risk'
December 14, 2007
The Great American Caviar Comes Fresh from the Kelley Family
Kelley’s Katch was founded by Fisherman Mike Kelley more than 20 years ago. Mike was a pioneer of the American paddlefish caviar industry when he began selling the roe from the indigenous wild fish he caught in the fresh waters of Tennessee.
When buying caviar nothing is more important than trust. Mike and Vickie Kelley have two decades of experience in the caviar business and are involved in every step of the production. From the first catch, through processing and packaging, to the time it leaves their facility, they are there every step of the way to make sure that their American caviar is the freshest in the nation.
What makes Kelley’s Katch the best caviar in America? As Mike Kelley will tell you, “We know exactly where our fish come from. Because we caught them ourselves in our boats. That’s how we can honestly say we are the freshest in the nation.”
A Kelley's Fresh Catch
Kelley's Katch Caviar is pearl gray in color and has a firm texture that is lightly salted (Malossol). The appearance and size are very comparable to Sevruga caviar. Kelley's Katch Caviar has received national recognition as being "The Best Value" among American Caviars.
Here's what Charles Passy had to say about it in the Wall Street Journal, "Ah, The world's great caviars. Beluga from Russia, Osetra from Iran. And, of course, Kelley's Katch from Tennessee...Our Chef's Favorite...with a balanced flavor, nice shine and evenly gray-colored eggs with the right degree of `pop'."
If you’d like to purchase the Kelley’s fresh delicacy go to: Fresh Paddlefish Caviar
December 13, 2007
Meyer Lemon Pork Roast
This recipe for a richly flavorful and hearty entrée came to us 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 their friend Gene Robertson of Nice, California. Gene’s simple recipe adds richness to the entrée without obscuring the inherent flavor enjoyed by lovers of pork loin. A roast from the oven and a hearty burgundy always make for a cozy dinner on a cool evening.
Ingredients
• 4 to 4 ½ Pound pork loin
• ½ Cup Stella Cadente Meyer Lemon Oil
• ½ Cup Madeira wine
• 1 Tablespoon sea salt
• 1 Teaspoon fresh ground black pepper
Preparation
1. Pour Meyer lemon olive oil, Madeira, sea salt, and black pepper into a one-gallon zip lock bag. Zip the bag closed and mix ingredients completely.
2. Stuff pork loin into baggie and reseal. Rotate bag until meat is covered, marinate in refrigerator for at least four hours and not more than twelve hours. Turn the bag over a couple of times in the refrigerator.
3. Remove pork loin from bag and reserve marinate, place pork loin on spit rod and cook on a rotisserie, basting with reserve marinate every 15 minutes, for 70 to 90 minutes or until a meat thermometer reads 155 degrees F. This pork loin can also be baked in a 350 degree F. oven, be sure to baste every 15 minutes and cook fat side up. Remove from heat and let rest for 15 minutes before carving. Baked apples make a great side dish.
To purchase the award-winning oil for which this recipe was created go to: Stella Cadente Meyer Lemon Oil
December 11, 2007
Honey Can Quiet the Cough of a a Child
Sweet Honey (photo by Rick Tango)
Scientists have concluded that a spoonful of honey can quiet a child’s nighttime cough and help them sleep better. According to a Reuters Health report posted on Yahoo!, the researchers found that, “When compared to the cough syrup ingredient dextromethorphan or no treatment, honey came out on top.”
"The results were so strong that we were able to say clearly that honey was better than no treatment and dextromethorphan was not," Dr. Ian M. Paul of Pennsylvania State University in Hershey, one of the study's authors, told Reuters Health.
The report went on to say, “There is currently no proven effective treatment for cough due to an upper respiratory infection like the common cold. While dextromethorphan is widely used, there is no evidence that it works, and it carries risks.”
Honey isn't recommended for infants younger than one year old because of a small risk of botulism, but it’s generally safe for older kids. In the study children were given doses of honey equal to recommendations for cough syrups; half a teaspoon for two- to five-year-olds, a teaspoon for six- to eleven-year-olds, and two teaspoons for children twelve and older.
To read the Reuters Health report cited above go to: Honey eases nighttime cough
December 10, 2007
Kentucky & Oregon Top States for Healthy School Food Policies
School Children (photo courtesy of Library of Congress, circa 1899?)
Two-thirds of U.S. states have either poor nutrition policies for food from junk-food and soda sales out of vending machines, school stores, and other venues outside of school meals, or no policy at all. The Center for Science in the Public Interest (CSPI) made that assertion in its School Foods Report Card 2007.
CSPI found that only 11 states have comprehensive food and beverage standards that apply to the whole campus, the whole school day, for all grade levels. The importance of healthy school food policies was made clear in the CSPI report,
Over the last 20 years, obesity rates have tripled in children and adolescents, and only 2 percent of children eat a healthy diet, according to key nutrition recommendations by the U.S. Department of Agriculture. Despite that, about a third of elementary schools, 71 percent of middle schools, and 89 percent of high schools sell items such as sugary drinks, snack cakes, candy, and chips out of vending machines, school stores, or a la carte lines in the cafeteria, according to the Centers for Disease Control and Prevention.
To read the report from CSPI cited above go to: Two-thirds of States Get Poor Grades on School Food Report Card
To view the CSPI’s recent findings on school food policies go to: School Foods Report Card 2007
To view info from the Centers for Disease Control and Prevention cited above go to:2006 School Health Policies and Programs Study
To view previous posts on the topic go to:
1. Schools Adding Nutritious Options
2. Junk Foods a Health Risk for Kids
3. Getting Their Hands Dirty at School
December 09, 2007
Chili Plants Make Colorful & Edible Holiday Gifts
Red Chilies (photo by Clara Natoli, courtesy of morguefile.com)
Poinsettias may be the current ornamental plant of choice for holiday gift giving, but the old tradition in the American Southwest of giving colorful chili plants is making a comeback. And it's not just red and green chilies for the Christmas season. That’s according to an article from the Associated Press posted on Yahoo!
AP reports, “Paul Bosland, professor of horticulture and director of the Chile Pepper Institute at New Mexico State University in Las Cruces, breeds ornamental chilies with holiday-specific colors, including peppers that turn from orange to black for Halloween, yellow to orange for Thanksgiving and red to white for Valentine's Day.”
On the health front, chili peppers have a mistaken reputation for contributing to stomach ulcers. Not only do they not cause ulcers, they can help prevent them by killing bacteria you may have ingested.
If you’d like to read the AP article cited above go to: Ornamental Chili Spices Up the Holidays
To learn more about the work of Professor Bosland go to: The Chile Pepper Institute
December 08, 2007
The Tuscan Sidecar (By Way of Manhattan)
Manhattan at Sunset (photo by Kevin Connors, courtesy of morguefile.com)
The traditional sidecar is a classic cocktail dating from the early 20th Century. The simple recipe calls for Cognac, Cointreau and fresh lemon juice and has never lost its appeal. It is believed to have originated in Paris. Our friend, author and master of mixology Gary Regan, has provided us with an elegant re-imagining of the classic; the Tuscan Sidecar.
Gary tells us it was “created by Jon Connors, the head bartender at Country restaurant in New York. Instead of using Cointreau, an orange-flavored liqueur, Jon calls for Faretti Biscotti Famosi, a new liqueur from Italy that does a great job of capturing the flavors of biscotti and offers nutty notes with hints of fennel, caramel, lemon zest and oranges.” We think it's a terrifc recipe for a cocktail before a sumptuous dinner.
Ingredients for 1 Drink
• 2 Dashes orange bitters
• 1 Orange slice
• 2 Ounces V.S. Cognac
• 1 Ounce Faretti Biscotti Famosi liqueur
• 1 Ounce fresh lemon juice
• -- Sugar, to rim glass
• -- Orange twist, for garnish
Preparation
1. Put the orange bitters and the orange slice into an empty mixing glass and grind them with a wooden muddler until all the juices have been extracted from the orange.
2. Add ice and the remaining ingredients, shake for approximately 15 seconds, and strain into a chilled, sugar-rimmed cocktail glass and add the garnish.
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
December 07, 2007
Gourmet Food Gifts Keep Growing in Popularity
Gifts of Smoked Sockeye Salmon, Maine Wild Blueberry Treats, & Triple Chocolate Cheesecake
Though Americans have reduced their spending on gifts overall, sales of food gifts grew to nearly $16 billion from 2004 to 2006, a 50% increase, according to an Associated Press report published on Boston.com. The figures come from the market research firm Packaged Facts. Approximately one out of three shoppers purchases food gifts during the winter holidays.
The Associated Press report says,
Researchers and shoppers say food has the same one-size-fits-all appeal as gift cards, but with the added allure of giving friends and family something they wouldn't normally buy for themselves.While shopping for family in other parts of the country, people may not know what clothes or electronics to get, but food "is a universal gift," said Kenneth J. Sousa, who teaches e-marketing at Bryant University in Rhode Island.
Gifts of Gourmet BBQ Sauces & Rubs, Artisanal Oil & Vinegars, & Crafted Cheese
Successful companies offer uncommon products for which people are willing to pay both a premium price and the cost of shipping, said Domenick Celentano, who teaches entrepreneurial studies at Fairleigh Dickinson University in New Jersey.
Basic foods are seldom shipped, but people are willing to pay both a premium price and the cost of shipping to send a Triple Chocolate Cheesecake or Alaskan Smoked Sockeye Salmon.
If you’d like to read the AP report on Boston.com cited above go to: Shoppers' appetite for food gifts grows
To peruse some of the gourmet food gifts available from AmericanFeast.com go to: Great Food Gifts!