(photo courtesy of Safeway Waterfront Blues Festival)
Pack your bags for beautiful Portland, Oregon and join blues fans from around the world at the 2008 Safeway Waterfront Blues Festival, running from July 3rd to July 6th, 2008, on the grassy banks of the Willamette River at Tom McCall Waterfront Park.
The 2008 Festival will feature more than 120 performances on five stages. Among the highlights will be performances by the legendary Isaac Hayes, Charlie Musselwhite, Phoebe Snow, Canned Heat, The Mannish Boys, Joe Bonamassa, James Hunter, and Elvin Bishop, to name just a few.
Since its grass-roots beginnings in 1988, the award-winning festival has grown to be the largest blues festival west of the Mississippi and the second-largest blues festival in the nation, attracting more than 120,000 blues fans.
Daily admission is a donation of $10 per person and two cans of food for the benefit of the Oregon Food Bank. All of the Festival’s proceeds benefit Oregon Food Bank’s work to eliminate hunger and its root causes in Oregon and southwest Washington.
To get info for visitors and the most wanted foods visit the Festival's web site: Portland Blues Festival
Garden Fresh Tomatoes (photo by Robb Kiser, courtesy of morguefile.com)
“The FDA continues to try to figure out where the contaminated produce came from, while more people get sick. FedEx can track every package. But we can't track tainted food, so everyone in America has to worry about summer tomatoes.”
The message above came from Minerva Novoa of the Consumers Union, the nonprofit publisher of Consumer Reports. Her message urges everyone who wants a healthier and more sustainable food system to, “Tell Congress to pass real food safety reform now! “
The folks at Consumer Union pose a good question:"Americans have suffered and died from tainted spinach, hamburger and peanut butter. Now, salmonella-laced tomatoes are sending others to the hospital. How did grocery shopping become a game of Russian roulette?"
To tell your representatives in Congress that you want food safety reform go to: Not in My Food!
Chili Wreaths (photo by Anna Kirsten Dickie, courtesy of morguefile.com)
There is a bit of folk wisdom that says if you eat a spicy meal just before retiring to bed your sleep will be punctuated with nightmares.
Anecdotal experience has given us no reason to believe in the nightmare scenario, but some Australian researchers have found that eating food spiced with chili sauce and mustard can lead to a fitful night of sleep. After a late night spicy meal, their subjects took longer to get to sleep and awakened from sleep more often.
The explanation? It may be that spicy foods cause a temporary rise in body temperature. Raised body temperatures have previously been seen to disrupt sleep.
If you’d like to read a New York Times article on the topic go to: The Claim: A Spicy Meal Before Bed Can Disrupt Sleep
Stuffed Artichokes (image courtesy of California Artichoke Advisory Board)
Serving an appetizer that is flavorful, healthy and seldom seen outside good restaurants is a great way to show your dinner guests that you want to make their evening with you a special one. Our friends at the California Artichoke Advisory Board have provided us with a recipe for Couscous-Stuffed Artichokes that will deliver that message with gusto.
Virtually 100% of all artichokes grown in the U.S. come from California and the heart of the artichoke industry is located near Castroville in Monterey County. Castroville proudly proclaims itself to be "The Artichoke Center of the World" on a huge banner that spans the main street.
The Advisory Board reminds us that besides being a delight for the palate, “California artichokes are a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.”
Try serving the artichokes with a favorite Sauvignon Blanc from California’s Napa Valley.
Ingredients for 4 Servings
• 4 Large California artichokes
• 1½ Cups chicken broth
• 1 Teaspoon curry powder
• ¾ Teaspoon ground cumin
• ½ Teaspoon garlic salt
• 1 Cup instant couscous
• ¼ Cup currants
• ½ Cup sliced green onion
• ½ Cup toasted slivered almonds, chopped
• ½ Teaspoon grated lemon peel
• 2 Tablespoons lemon juice
• 2 Tablespoons vegetable oil
• Plain lowfat yogurt, optional
Preparation
1. Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes, or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired.
2. In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous.
3. Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired.
Nutritional information per serving: calories 385; protein 13.1 g; carbohydrate 53.7 g; fat 14.5 g; sodium 632 mg; potassium 576 mg; cholesterol 0 mg; dietary fiber 5.1 g
COOK'S TIP: Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to a week.
Copyright by California Artichoke Advisory Board ©
To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board
Corn Field & Sign (photo by Eugenia Beecher, courtesy of morguefile.com)
Millions of American families are reeling from increased gas and food prices and the Associated Press has reported that the Midwest’s recent floods are likely to drive food prices even higher.
According to the AP article:
In the latest bout of food inflation, beef, pork, poultry and even eggs, cheese and milk are expected to get more expensive as livestock owners go out of business or are forced to slaughter more cattle, hogs, turkeys and chickens to cope with rocketing costs for corn-based animal feed.
The report goes on to say, “The floods engulfed an estimated 2 million or more acres of corn and soybean fields in Iowa, Indiana, Illinois and other key growing states, sending world grain prices skyward on fears of a substantially smaller corn crop.”
To get a better understanding of how American food production has become so heavily reliant on corn we suggest your rent or buy the DVD “King Corn.” It’s a wonderfully entertaining documentary that will make you laugh while giving you an excellent primer on corn-based food production in the American Midwest.
If you’d like to read the Associated Press article as posted by Yahoo! go to: Record corn prices mean more expensive meat, dairy
Weight Control ((photo by Clara Natoli, courtesy of morguefile.com)
Counting carbs in order to control your weight may not be a good idea for the most important meal of the day. “A new study found that women who eat half of their daily calories first thing in the morning lose more weight in the long term than those who start the day with a small breakfast,” says a report by Fox News.
The study was led by Dr. Daniela Jakubowicz, from the Hospital de Clinicas in Caracas, Venezuela. She led a research team at Virginia Commonwealth University. The researchers found that women who had a carb-heavy breakfast were also less likely to put the pounds back on than those who followed a strict low-carb weight-loss regime.
The Fox News article explained:
Women who ate a big breakfast reported feeling less hungry, especially before lunch and had fewer cravings for carbs than the other women did. The big breakfast dieters ate an average of 1,240 calories per day, 610 of which were consumed at breakfast. The low-carb dieters ate just 1,085 calories per day.
If you’d like to read the article from Fox News cited above go to: Study: Big, Carb-Heavy Breakfast Key to Weight Loss
Tabouleh Salad (photo by Digiology, courtesy of morguefile.com)
When it comes to growing the safest possible food veganic farmers are tough to beat, according to a report in the Associated Press.
Like organic farmers they shun the use of “synthetic chemical fertilizers, pesticides, herbicides or genetically modified ingredients.” But veganic farmers take further steps to ensure the safety of the food they produce. They do not use pesticides approved for organic farming, and most importantly, they won’t use animal fertilizers either.
As the AP article explains,
Salmonella and e-coli are bacteria that live in the intestines of livestock and are present in their waste. Livestock waste, or manure, can be used to fertilize fields, potentially contaminating crops with the disease-causing bacteria.
Crops can also be contaminated by contact with infected animals or their byproducts, including bone meal and blood meal, which are used as fertilizer as well.
Veganic farmers use crop rotations and composted plant matter — or "green manure" — to fertilize their crops.
Organic and veganic family farmers have blazed an impressive trail for a healthier, more sustainable food system, employing methods that produce food that is more nutritious and safer for American families. The standards they have set deserve to be universally adopted, with the dangerous methods of massive factory farms tossed into the “dustbin of history.”
As George Bernard Shaw put it, “People who say it cannot be done should not interrupt those who are doing it.”
If you’d like to read the Associated Press article cited above go to: Veganic farmers work without animal fertilizers
American Feast Founder Tim Tango (second from left) shows he can grill & get laughs! (photo by Rick Tango)
It's a Great American Tradition and a wonderful way to Celebrate America! Working the grill outdoors on a beautiful day is a wonderful way to entertain family and friends. Once your guests catch the aroma of natural meats, seafood, and fresh local vegetables cooking over an open flame you know they'll be ready to chow down. Whether you prefer to marinade, lightly season, season with rub, or slather with sauce you're bound to produce a delicious meal. Grilling can be one of the healthiest ways to cook if you choose quality foods that are full of nutrients. Do it safely and your next outdoor get-together will be a memorable feast. Don't forget to take some pictures!
For some basic tips on grilling you can check on these sources of info:
Food Safety Tips for Grilling & Barbecuing
Grilling is one of the healthiest ways to cook, if you do it right
How to Pick Your Steak
If you'd like to try some of our favorite BBQ sauces click on any of the following:
Bilardo Brothers Original Barbeque Sauce
Jersey Mary's Barbeque/Baking Sauce
Texas Longhorn Rodeo Jalapeno Barbeque Sauce
Here's where you can order some prime cuts to make your next grilled meal really special:
Organic Red Angus New York Strip Steaks
Organic Red Angus Rib Eye Steaks
Organic Red Angus Tenderloin Steaks
American Natural Lamb Loin Chops
Butterflied Boneless Leg of American Natural Lamb
Here are some great recipes for your next feast from the grill:
Grilled Vegetables
Grilled Lamb Chops with Jalapeno Jelly
Grilled Chicken Marinated in Lemon, Garlic & Black Pepper
Kansas City Style Ribs
Smoked Bacon Shrimp Kabobs
Grilled California Avocado Quesadilla
Olive-Oil Poached, then Grilled, Lamb Loin Chops
Buttermilk Blue Cheese Steak
Beer Can Chicken
(Image courtesy of California Avocado Commission)
Our friends at the California Avocado Commission have come through for us once again, sending us another simple and tasty recipe. Their recipe for avocado wraps is a healthy dish for a family picnic, or warm weather dining and entertaining.
Here’s what they had to say about their recipe, “Roll 'em up and hit the road. You've got a moveable feast filled with delectable flavors and kid-pleasing crunch. Who knew eating on the run could be so fun?”
Avocados aren’t just delicious, they offer terrific health benefits as well.
Ingredients for 4 Servings
• 1 Cup ranch salad dressing
• 8 Ounces cream cheese, softened
• 4 (10-inch) flour tortillas, warmed
• 10 Ounces turkey breast slices
• 10 Ounces Monterey Jack cheese and/or Cheddar cheese slices
• 2 Ripe Fresh California Avocados, peeled, thinly sliced*
• 2 Medium tomatoes, thinly sliced
• Alfalfa sprouts (optional)
Preparation
1. Blend together dressing and cream cheese. Spread evenly on tortillas.
2. Evenly layer turkey, cheese, avocados, tomatoes and sprouts on tortillas, leaving a 1-inch border around the edges.
3. Fold the bottom edge toward the center and firmly roll away from you until completely wrapped.
4. Place seam side down on a platter and slice.
5. Serve.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Farm Fresh Melons (photo by Phaedra Wilkinson, courtesy of morguefile.com)
U.S. consumers are changing the criteria they consider at the grocery store, valuing locally grown products over organic, according to the BBMG Conscious Consumer Report. This new national consumer study on purchasing behavior and social values found that adults have a strongly favorable response to eco-labels and attributes including biodegradable (48% strongly favorable), cruelty free (46%), and locally grown (45%), a measure that falls dramatically for USDA Organic (26%).
The BBMG Conscious Consumer Report also found that "Enlighteneds," the 10% of adult consumers who are most likely to purchase from companies that engage in socially responsible behaviors, are three times more likely than the average consumer to be early adopters, signaling that eco-friendly and local products will continue to gain an edge. Compared to average consumers, Enlighteneds expressed nearly double the strongly favorable responses for eco-labels like biodegradable (88% strongly favorable), cruelty free (87%), locally grown (85%) and USDA Organic (67%).
Consumers still say quality and price are paramount (66% say quality is very important, and 58% say price is very important). But Enlighteneds do as well, placing a much higher premium on quality (83% say it's very important) and price (69% very important) than average consumers.
"Consumers are more aware of the impact that their purchasing decisions have, and in every sector we're seeing values-driven criteria becoming part of consumers' decision-making process," said Mitch Baranowski, principal and co-founder, BBMG. "It's not just about choosing organic anymore. Determining whether or not a product is local has become more significant, demonstrating that relationships, trust and accountability are increasingly important when it comes to brand value."
Baranowski added, "There is no place where the trend toward localism is more evident than in America's supermarkets, where consumers are making the everyday purchases that have the greatest impact on their own health and households."
Coffee Beans (photo by Rick Tango)
If you’ve been concerned about the long term effects of regular coffee drinking you may have no need to worry. Researchers led by Esther Lopez-Garcia of the Universidad Autonoma de Madrid in Spain have found that drinking up to six cups of coffee a day did not increase the risk of death from heart disease. The study followed more than 100,000 middle-aged men andwomen in the U.S.
An Associated Press article about the study reports, “In fact, the coffee drinkers, particularly the women, experienced a small decline in death rates from heart disease.” The AP report was posted by Yahoo!
The AP article goes on to say, "Some studies have indicated coffee is a great source of antioxidants, substances that may protect against the effects of molecules called free radicals that can damage cells and may play a role in heart disease, cancer and other ailments."
The scientists in Madrid found no link between coffee consumption and cancer. A previous study did find an increased chance of miscarriages among pregnant women who drink two or more cups of coffee a day
If you’d like to read the Associated Press article cited above go to: No higher death risk in long-term coffee drinking
If you 'd like a taste of a uniquely American coffee from New Orleans' world famous Cafe Du Monde go to: Cafe Du Monde Coffee & Chicory
If you'd like to savor America's ultimate coffee, 100% pure Hawaiian Kona, go to: Hawaiian Kona Coffee
It's Summertime and the Living is Easy!
……And it’s time for Great Grapes Festival to come back to Oregon Ridge Park in Cockeysville, Maryland. It’s the Festival’s 6th year and it is sure to be the most fun to date. Reserve your tickets right away and save money by purchasing them in advance. Tickets can be used for either of two great days, Saturday, June 21st and Sunday, June 22nd.
Bring your friends and family and picnic blankets and chairs to enjoy the weekend on the lawn and listen to some of your favorite tunes while you enjoy tasting an abundance of your favorite wines from Maryland. Or maybe you enjoy great food and the gourmet lifestyle...then you'll really enjoy strolling the exhibits or taking in one of the seminars.
Come celebrate the taste of over 150 unique, diverse and flavorful wines from 13 wineries and uncork the flavors that make up all of the fantastic vintages of The Old Line State.
Gourmet Live Cooking & Wine Demos
Be sure to check out the Gourmet Live! Sessions while sipping away on your new found Maryland wine favorites. Meet Food Network Chef Juan Carlos Cruz as he helps you prepare great foods that are not too rich in calories. (Save that for the wine.)
The Gourmet Live! Sessions include “Black Forest Ham and White Bean Panini and Cranberry Walnut Quinoa Salad”, "Everything Cheese", “Learn Your Personal Wine Palate”, “What's New in the Maryland Wine Industry", “Savory Cheese Gets Trendy with the Season’s Local Sweet & Zesty Preserves”, “Ginger Packet Salmon, Toaster Style”, and “Wine and Food 101.”
Live Music
The Main Stage will offer some great entertainment with the modern-rock sound of Judo Chop Rock and recreations of the sounds of the 1980s by The Reagan Years. The intersection of swing, rockabilly, and jump blues is where you'll find King Teddy. Their influences may be varied, including everyone from Louis Prima to Sam Cooke to Gene Vincent to the Beatles, but they are single-minded in their musical mission -- to swing, baby! If you're a fan of Jimmy Buffett music, island music, or just good music, Captain Quint is the band for you.
The Grape Stomp
Come have a rompin', stompin' good time and help celebrate the grape harvest with the 1st Annual Stomp Off. Watch as media personalities, local celebrities and festival attendees face off against each other as they dip their toes into barrels full of juicy grapes. The winner will be determined by the amount of juice created from each contestant's barrel after five minutes of stomping.
Great Kids Area
Bring the kids to enjoy the playground and kids area while you relax with your new found favorite Maryland wines. Kids 12 and under are admitted for FREE.
Win a Free Trip to Sonoma Wine Country!
One lucky winner will win a trip to Sonoma Wine Country in 2008. Make sure you join the mailing list at the entrance of the show to be entered to win. The lucky winners will be contacted in the fall. Keep your fingers crossed.
Admission
A General Tasting Glass: $18 in advance or $22 On-site and includes unlimited wine sampling, all performances, cooking demonstrations and a souvenir wine glass.
A $10 Designated Driver Ticket includes admission into the event only.
Group Tickets $16 (per ticket) for groups of 15 or more (must order by phone 800-830-3976)
Kids & Parking are Free!
For more info, schedules and tickets visit the official web site: Maryland Great Grapes Wine, Art & Food Festival
Free-Roaming Lamb (photo by Scott Liddell, courtesy of morguefile.com)
Next time you want to serve a special appetizer for a gathering of friends and family try the recipe below, a savory fusion of traditional Asian won tons and American Natural Lamb.
Ben Caulkins, Founder of Ohio’s Great Midwest Lamb Company, gave us this recipe for enjoying his American Natural Lamb. Ben and a select group of family farmers raise their lambs slowly, allowing them to freely roam, graze, and exercise. Additives are not allowed in Ben’s natural lamb; no artificial flavor, coloring, chemical preservative, or any other artificial or synthetic ingredient. True to Ben’s vision for a natural product, they are kept hormone free.
The delicious result is lamb that is unique in its full flavor and texture. Just as wines differ in taste according to the soil in which the grapes are grown, distinctive meat flavors come from the food on which the animals have been raised. The finest flavors come from lambs raised on the lush pastures of America's heartland.
Ingredients for 4 Servings
• 1 Jar (10 ounces) apricot preserves
• 1 Cup water, divided
• 2 Tablespoons soy sauce
• 1 Tablespoon white vinegar
• 1/4 Teaspoon finely chopped fresh ginger
• 2 Cups (about 8 ounces) finely chopped cooked lamb leg
• 1/4 Cup finely chopped carrot
• 1/4 Cup finely chopped Daikon radish
• 1/2 Cup finely chopped cashews
• 1 Package (16 ounces) won ton skins
• Vegetable oil for deep-frying
Preparation
Glaze:
1. In a 2-quart saucepan, combine preserves, 1/2 cup water, soy sauce, vinegar and ginger.
2. Bring to boil, reduce heat and simmer uncovered 3 to 4 minutes or until slightly thickened, stirring constantly.
Won Tons:
1. Combine lamb, carrot, radish, cashews and 1/2 cup of glaze; add 1/2 cup water to remaining glaze and set aside to use as a dipping sauce.
2. Place 1 teaspoon of lamb mixture in center of each won ton skin.
3. Fold one corner over the filing to meet opposite corner and moisten edges with water to seal. Keep won ton skins and filled won tons covered in damp towels while you work so they do not dry out.
4. In 3-quart heavy saucepan, heat vegetable oil to 360 degrees F.
5. Fry 3 to 4 won tons at a time, 1 to 2 minutes or until golden brown; turn over once.
6. Remove and drain on paper towels.
7. Serve with dipping sauce.
Note: Fried won tons may be frozen and reheated later. To reheat, place single layer of frozen won tons on baking sheet. Bake in 350 degrees F oven for 10 to 12 minutes or until thoroughly heated.
To view a good recipe for dipping sauce go to: Asian Dipping Sauce
If you’d like to order some free-range lamb raised on the lush pastures of the American Midwest go to: American Natural Lamb
Father & Son (photo by Mary R. Vogt, courtesy of morguefile.com)
Downtown Buffalo (photo courtesy of The Taste of Buffalo)
The 25th Annual Taste of Buffalo will be held on the weekend of July 12th & 13th, 2008. Begun in 1984, the family-friendly Taste is the second largest food festival in the U.S., attracting more than 400,000 people annually. It has been voted Western New York's premier outdoor festival.
The Taste of Buffalo is filled with great food and entertainment. It’s held in the heart of Downtown Buffalo along Delaware Avenue beginning just South of McKinley Square by City Hall, and heading North almost all the way to Chippewa Street. It begins at 11:00 a.m. daily and there is no admission charge.
The Taste features dozens of Buffalo's best restaurants serving some of the most enjoyable foods the region has to offer. More than 150 culinary specialties are served by Western New York's best restaurants in "taste size" portions. All items are priced between 50 cents and $4.00. Pick your favorite food or sample something new like Peanut Butter Cup Brownie or JunkYard Dog (Loaded Fish Sandwich).
The music never stops with four stages providing continuous entertainment. From Jazz to Top 40, from Pops to Blues, the best local, regional and national artists are always showcased.
The Taste is a festival for the entire family. There is an exclusive children's area with special entertainment and activities. From clowns to an interactive playground, the Taste has the magical power to bring out the child in everyone.
Mark you calendar and join the fun on July 12th or 13th.
If you'd like to get more details on the entertainment and other info visit the official web site: 24th Annual Taste of Buffalo
On the evening of June 26th, Park Slope locavores will be mingling with Wall Street bankers, while learning about local wines, tasting organic food fresh from the farmer’s market, and interacting with local food expert Joan Gussow and Slow Food’s executive director Erika Lesser.
The benefit event will take place at the CUE Art Foundation at 511 West 25th Street in Manhattan. Proceeds will benefit Play 4 Life, Inc., a nonprofit organization providing cooking, gardening, nutrition and yoga programs for underserved youth.
During the event, renowned chefs such as Top Chef's Andrea Beaman, will be presenting local food entrees to donors and attendees and local wine vineyards will be providing the wine. Remarks will be given by Joan Gussow on the nutritional, environmental and societal benefits of supporting local farms. Ms. Gussow is a professor emeritus for nutrition at Columbia University Teachers College, a director of the Jessie Smith Noyes Foundation and a member of the National Organic Standards Board.
Play 4 Life seeks to transform underprivileged communities’ ideas about nutrition and lifestyle by teaching both kids and parents about affordable healthy food. Through its nutrition, cooking, gardening and yoga programs, Play 4 Life teaches kids how to live a healthy life in a fun, playful way.
Carrot Break (photo courtesy of Play 4 Life)
“We’re very excited to have some incredible partnerships with local food experts for this event. Our intention is to introduce people to ways to get food that is good for the body and the planet. Of course, we want people to have fun while learning and experiencing healthy food that is mouth-watering-delicious. They will want to come back for more,” executive director Tanya Paluso said.
The festivities will run from 7:00 to 10:00 PM on Thursday, June 26th. Please contact Capera Clement at (619) 981-5111 or capera@play4lifeonline.org for more information.
To learn more about the terrific work of the nonprofit organization go to: Play4 Life, Inc.
San Francisco Skyline (photo by John Olsen, courtesy of morguefile.com)
San Francisco Cocktail Week concluded recently and our friend, the author and spirits expert Gary Regan, has provided us with the recipe for the Week’s official drink. It’s the combined creation of 3 talented bartenders from the Bay Area. Each of the 3 holds sway at one of the City by the Bay’s most esteemed watering holes; Duggan McDonnell at Cantina, H. Ehrmann at Elixir and Jeff Hollinger at Absinthe Brasserie and Bar.
This one is no simple matter since it requires the mixer to prepare a Cinnamon-Chile Tincture as one of the ingredients. Complex it may be, but Gary assures us that those willing to make the effort will find the results quite rewarding. Of course, you can always visit a bar tended by one of the talented trio of creators, let them do it right, and simply handle the sipping.
The Soiree
Ingredients for 1 Cocktail
• 1½ Ounces Partida Blanco Tequila
• ½ Ounce St. Germain elderflower liqueur
• ½ Ounce green Chartreuse
• ½ Ounce lemon juice
• 2 Dashes cinnamon-chile tincture (see Recipe below)
• 1 Jalapeno slice, for garnish
Preparation
1. Fill a cocktail shaker two-thirds full of ice and add Tequila, elderflower liqueur, Chartreuse, lemon juice and cinnamon-chile tincture.
2. Shake for approximately 15 seconds, strain into a chilled cocktail glass and add the garnish.
Cinnamon-Chile Tincture
Ingredients
• 5 Cinnamon sticks, broken into 2-inch pieces
• 1 Cup cacao nibs
• 1 Red bell pepper, finely diced
• 3 Small sweet peppers, finely diced
• 2 Fresno chiles, finely diced
• 1½ Dried Thai Dragon chiles, finely diced
• One 750 Milliliter bottle Partida Blanco tequila
Preparation
1. Place all the ingredients into a large jar with a tight-fitting lid.
2. Shake the jar twice daily for four days then strain the mixture through a double layer of dampened cheesecloth, and bottle the tincture. The tincture should last at room temperature for at least one year.
If you’d like to purchase the book on spirits & cocktails that Gary Regan 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
Chicago’s Wrigley Field (photo by Donny Harder Jr., courtesy of morguefile.com)
The food available to fans enjoying the National Pastime has greatly improved, especially at the ballparks built relatively recently. That’s the message of a New York Times article written by Peter Meehan.
Mr. Meehan journeyed to 10 American cities and ate his way through 12 major league ballparks. As he put it, “My mission: to hoover down a shameful number of hot dogs and to sample the increasingly ambitious and occasionally delicious world of ballpark cuisine beyond peanuts and Cracker Jack.”
He was particularly impressed with the ambitious fare available to fans of the San Francisco Giants and the Seattle Mariners. There were also noteworthy presentations of local favorites such as the bratwurst at Milwaukee Brewer games and the cheese steaks enjoyed by fans rooting for the Philadelphia Phillies.
If you’d like to read the New York Times article cited above go to: Buy Me Some Sushi and Baby Back Ribs
To order the same Rocky Mountain Oysters that are served at Coors Field, home of baseball's Colorado Rockies, go to: Rocky Mountain Oysters
To order some of the best brats made in Wisconsin:go to: Applewood Smoked Bratwurst
Farm in Wellington, Ohio (photo by George M. Bosela, courtesy of morguefile.com)
It probably comes as no surprise that recent research has concluded that Americans prefer to buy fruits and vegetables from local farmers and are willing to pay premium prices for guaranteed fresh produce.
An article published by Ohio State University also found that American consumers “tend to favor buying food produced by small farms over what they perceive as corporate operations.”
The study was conducted by Ohio State's Department of Agricultural, Environmental and Development Economics and was published in the May issue of the American Journal of Agricultural Economics.
Marvin Batte, a co-author of the study and the Fred N. VanBuren professor of agricultural, environmental and development economics at Ohio State University. "We are not saying that we should be producing all of our foods locally, just that this may be a viable, profitable activity for farmers."
If you’d like to read the article published by Ohio State University cited above go to: Average shoppers are willing to pay a premium for locally produced food
 
Red Angus Rib Eye & Filet Mignon (Images courtesy of Damar Farms)
Amid disturbing reports of tainted meat being sold for mass consumption, it's nice to know that the people at Damar Farms have succeeded at sustainably producing gourmet beef that couldn't be safer. The folks at Damar like to say, "The difference is in Mother Nature."
Established by the Hehli family in 1947, Dr. David Hehli & his wife Mary have raised various breeds & combinations of livestock, including Black Angus, Red Angus, Limousine, Murray Grey, and Simmental, to name a few. Over the years Damar Farms settled on Angus livestock, & specifically the Red Angus breed. The Angus breed produces excellent eating quality beef that is tender & well marbled. The herd is bred to produce the finest beef available.
Dr. Hehli & Farm Manager Tim Boortz have gone to great lengths researching & selecting just the right combination of genetics to produce a superior cut of beef in the most humane way possible. For example, they use calving ease bulls, which mean the calves have smaller birth weights, making it easier & less stressful on the cows.
This meat comes only from animals born & raised on Damar Farms in west central Wisconsin. We believe it’s the safest meat you can buy. The organic certification program is a fully verifiable production system that collects information on the history of every animal in the program, including its breed history, veterinary care, & feed.
No antibiotics, growth-promoting hormones, steroids or animal by-products are added to Damar’s organic forage or grain. This means they are never fed rendered animal by-products from slaughter-houses that could have been contaminated with BSE (Mad-Cow-Disease). (BSE is transmitted to cattle through feed containing animal by-products from contaminated animals.)
Damar Farms uses sustainable organic farming practices. These practices avoid petroleum-based fertilizers & chemicals, helping to limit America’s dependence on foreign oil. Organic farming is more time & labor intensive, creating more jobs in rural America. The people of Damar Farms believe this helps produce the finest beef as well as preserving the land for now & for future generations.
If you'd like to purchase some of Damar Farms incredible steaks go to:
Organic Red Angus New York Strip Steaks
Organic Red Angus Rib Eye Steaks
Organic Red Angus Tenderloin Steaks
Peach Tree (photo by Álvaro Daniel González Lamarque, courtesy of morguefile.com)
Sweet Melissa Patisserie has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” Melissa Murphy is the founder of the popular bakery and she dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served.
Sharing her mom's passion for baking, Melissa has written a terrific new book to help baking enthusiasts turn out great treats at home. Besides offering scores of mouth-watering baking recipes, the book is filled with wonderful anecdotes and warm memories from Melissa's life of baking.
Here’s a recipe from her book that was inspired by her family’s purchases from the farm stand at Briermere Farm on the North Fork of Long Island. On the way home from their summer house the family would “stop to stretch and pick up fresh vegetables and a couple of their homemade pies.” Melissa writes, ‘Their peach raspberry pie alone made the entire trip worthwhile.” This recipe is Melissa’s take on that old family favorite.
Ingredients for One 10-Inch Pie
For the Piecrust see the Flaky Pie Dough recipe on page 137 of Melissa’s book or use your own recipe.
For Peach Raspberry Pie Filling
• ¾ Cup sugar, plus 2 teaspoons for sprinkling
• 2 Tablespoons cornstarch
• 2 Tablespoons tapioca pearls, ground to flour in a spice grinder
• 1/8 Teaspoon of salt
• 6 Cups peeled & sliced ripe peaches (about 3¼ pounds)
• 1 Dry pint fresh raspberries
• Finely grated zest of 1 lemon
For the Egg Wash
• 1 Large egg
• 2 Tablespoons heavy cream
• 1 Pinch of kosher salt
Preparation
1. Roll out the pie dough into two rounds, 14 inches wide and ¼ inch thick. Gently fit onto a 10-inch pie plate, and lay the other flat on a cookie sheet lined with parchment paper or aluminum foil. Cover with plastic wrap and refrigerate until ready to assemble, at least 30 minutes.
2. Before you make the filling, position a rack in the bottom third of your oven. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or aluminum foil.
To Make the Filling:
1. In a small bowl, whisk together the sugar, cornstarch, tapioca flour, and salt.
2. In a large bowl, stir together the peaches, raspberries, and zest. Sprinkle the sugar mixture over the fruit and stir gently to combine.
3. Pour the fruit mixture into the unbaked pie shell.
4. Place the second dough layer over the filled pie shell. Fold under the edge and crimp.
To Complete the Pie:
1. For the egg wash: Using a fork, combine the egg with the heavy cream and salt.
2. Brush the top crust with the egg wash and sprinkle with the 2 teaspoons of sugar. Cut 4 steam vents in the top crust.
3. Place pie plate on the prepared cookie sheet. Bake for 1 hour and 45 minutes, or until the juices are bubbling and thick. Remove to a wire rack to cool to room temperature before serving.
Melissa says, “Fresh fruit pies are best eaten the day they are baked. This pie tastes great with freshly whipped cream (page 131).”
If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
To view a previous post on Melissa's book go to: The Sweet Melissa Baking Book Review
Red Wine (photo by Odapi, courtesy of morguefile.com)
In the past we’ve offered some health advice that’s pretty easy to take: drink a glass of red wine every day for a longer, healthy life. If you haven’t been following that advice there’s some new evidence indicating that it may be time to start.
The New York Times has published a report citing separate studies conducted by Dr. Leonard Guarente of the Massachusetts Institute of Technology, Dr. David Sinclair of the Harvard Medical School, Dr. John Auwerx of the Institute of Genetics and Molecular and Cellular Biology in Illkirch, France, and a research team led by Tomas A. Prolla and Richard Weindruch, of the University of Wisconsin. In each case scientists concluded that resveratrol, an ingredient of certain red wines can significantly slow down physical aging.
According to the article in the Times, some scientists are already taking supplements of reservatrol, but others remain skeptical that doing so will lead to a longer life. We’ll be keeping an eye out for future developments on the issue, but for now we’re not taking any chances. We’re going to continue enjoying a good glass of red wine with dinner every evening.
If you’d like to read the New York Times article cited above go to: New Hints Seen That Red Wine May Slow Aging
|
