Six Fresh Tomatoes (© Photographer: Oleg Zakharchenko | Agency: Dreamstime.com)
The Arizona Cardinals square off against the Pittsburgh Steelers for Super Bowl XLIII on Sunday. If you need to make something to bring to a friend's place or serve to your own guests at home you might want to try a healthy salsa with a kick. Who doesn't like great salsa?
This is one of two great salsa recipes we learned at the “Cooking of the Southwest” class we attended at the Institute for Culinary Education in Manhattan, presented by Chef-Instructor Sabrina Sexton. Chipotle Pepper in Adobo Sauce might not be easy to find this late in the game, but the recipe will work fine if you have to substitute a chipolte hot sauce. We highly recommend using a good olive oil and as many fresh ingredients as possible from your local farmers market.
Ingredients for 2 Cups
• 6 Medium, Ripe Tomatoes, Seeded & Halved
• 1 Small Onion, Finely Chopped
• 1/4 Cup Coarsely Chopped Cilantro
• 3 Tablespoons Fresh Lime Juice
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Cloves Garlic, Finely Chopped
• 1 1/2 Teaspoons Finely Chopped Chipolte Peppers in Adobo
• 1 Teaspoon Ground Cumin
Preparation
1. Preheat the broiler or heat up a grill pan.
2. Place the tomatoes in the broiler or grill pan.
3. Turn the tomatoes as needed, until the skins are blackened in spots and slightly softened, about 5 minutes.
4. When cool enough to handle, remove the skins and coarsely chop the tomatoes.
5. Place the tomatoes in a medium bowl.
6. Add remaining ingredients.
7. Serve immediately.
To have a look at the other great salsa recipe we learned from Chef-Instructor Sabrina Sexton at I.C.E. go to: Corn, Cherry Tomato & Avocado Salsa
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Fresh Strawberries (photo by Ken Hammond, courtesy of USDA)
The Sunshine State may have gotten a later start than some of the country’s other urban centers, but The News-Press reports, “So-called urban farms are sprouting around Southwest Florida, cultivating a colorful cornucopia of produce and changing the agricultural landscape.”
According to the article:
After years of farmland being eaten up by development, small growers are turning the tables by nurturing specialty, hydroponic or organic produce on little plots of land. Their crops appeal to consumers who want to know where and how their peas and carrots are grown at a time when food poisoning scares continue.
Denise Muir of Rabbit Run Farm in Buckingham is a former chef and financial adviser. She is now “harvesting hydroponic greens and strawberries” as well as “selling patty-pan squash, golden beets and purple carrots.” Despite working six-day weeks, Ms. Muir remains enthusiastic about the progress she’s making on just half an acre of land. The News-Press quotes her as saying, “I thought I would have to market to chefs but found the community to be so excited. It's all word of mouth."
If you’d like to read The News-Press article cited above go to: Urban farms catch on in Lee County
Dallas at Sunset (Stephen Finn | Dreamstime.com)
Wine professionals will want to mark their calendars for February 16th and 17th, when the 25th Annual Dallas Morning News Wine Competition will be held at the Dallas Convention Center.
The Competition is the largest U.S. commercial wine competition outside California, and the fourth largest in the United States. It includes a renowned panel of national and international judges who will award gold, silver, and bronze medals to winning wines in over 250 categories.
The award-winning wines of the Competition will be showcased in SALUT!, a special publication of the Dallas Morning News this April. Winelovers will be able to sample the winning wines during the Dallas Wine and Food Festival running from April 22nd to the 26th in 2009.
The Wine Competition was founded in 1985 by Rebecca Murphy, the first female wine steward in Texas and now a wine consultant, educator and freelance wine journalist with a weekly column in the Dallas Morning News.
“The Dallas competition is bigger and more impactful than ever,” says Murphy who credits the caliber of the judges and the direct impact a medal has on sales in the important Texas market as the prime reasons for winery participation. “A wine with a Dallas Morning News Wine Competition medal carries national credibility and inspires confidence in retailers and consumers.”
To register for the event go to: 25th Annual Dallas Morning News Wine Competition
Heirloom Tomatoes (Photo courtesy of TomatoFest.com)
TomatoFest® Garden Seeds today announced that "black" tomatoes again rank high in the "Top 10" list of favorite heirloom tomatoes going into 2009. The "Top 10" favorite heirloom tomatoes are:
1. Brandywine (pink)
2. Paul Robeson (purple/black)
3. Aussie (red)
4. Julia Child (pink)
5. Cherokee Purple (purple/black)
6. Black Cherry (purple/black)
7. Kellogg's Breakfast (orange)
8. Gold Medal (yellow/red striped)
9. Aunt Ginny's Purple (purple/black)
10. Carmello (red)
"Black" tomatoes were more popular in 2008 than in any prior year," said Gary Ibsen, grower of 600 varieties of certified organic, heirloom tomatoes in California, and founder of TomatoFest® Garden Seeds, a prominent internet retailer of organic heirloom tomato seeds.
"The purple/black colored heirloom tomatoes continue to rise in popularity at produce markets, with restaurant chefs, and with home gardeners for the 6th year in a row," "Black" tomatoes are fast becoming as popular as many of the best tasting pink and red tomatoes."
"Black" tomatoes are not really black," remarked Ibsen. "They cover a range of dark colors, including deep purple, dusky deep brown, smoky mahogany with dark green shoulders, and bluish-brown. The depth of colors seems to be encouraged by a higher acid and mineral content in the soil."
"Black" tomatoes are native to Southern Ukraine. In the early 19th century they existed in only a small region of the Crimean Peninsula. Then they started showing up as new varieties in many shapes and sizes and appeared throughout the territories of the former Soviet Union. After that they began turning up in the former Yugoslavia, Germany and the United States.
"A survey of our tomato seed sales to home gardeners and commercial tomato farmers, along with a review of our sales of fresh heirloom tomatoes to retailers and restaurants, demonstrate soundly that consumers have discovered the superior and complex flavors of the "black" heirloom tomatoes, and are selecting these bold colors along with their mix of favorite red, pink, orange and bi-colored tomatoes, said Ibsen."
Also showing a rise in popularity in 2008 with a greater presence in produce markets, are sweeter tasting bi-colored tomatoes, and a wider selection of different colored cherry tomatoes.
If you’d like to order from a tremendous selection of organic heirloom tomato seeds go to: Gary Ibsen’s Tomato Fest
Old French Market (photo by William Henry Jackson, ca. 1880-1897, courtesy Library of Congress)
The Big Easy is a timeless treasure in so many ways, and one of its great strengths has always been the availability of unique and delicious foods at prices most anyone can afford. Gourmet meals that honor the tradition of Cajun and Creole cuisine are magnificently turned out at the city’s finest restaurants, but there is much to savor in some of the humblest establishments.
Oyster po’ boys go back to a time when an oyster sandwich was within the budget of a poor working man. You can still get an affordable po’ boy and there are plenty of varieties to choose from. Spicy crawfish boils, blackened catfish, red beans and rice, jambalaya, oyster stew and gumbo can be had today from folks that may not offer linen napkins and tablecloths, but boy do they know how to cook!
USA Today has come up with a list of five of New Orleans’ best restaurant bargains. According to the USA Today article, “Casamento's in the Magazine Street corridor is one of the oldest (it dates to 1919) and, judging from the lines that regularly form outside the door, most popular.”
The list of five is a great start, but we’re betting that additions to the list will go on for a long time to come.
If you’d like to read the USA Today article cited above go to: Best restaurant bargains in New Orleans
Denver Sunset (photo by Neet, courtesy of morguefile.com)
In moves that echo the courage of pioneers who settled the American West, Denver’s intrepid entrepreneurs have boldly opened a smattering of restaurants in the face of a weak national economy.
Whether seen as courageous or foolish, they might just be some very smart business people. The Denver Post reports, “So far, it's paying off surprisingly well. These new eateries are, by and large, finding an enthusiastic clientele, strained economy or not.”
The Post reports that chef and owner Benny Kaplan of Shazz Cafe and Bar is, “A committed devotee of locally and sustainably harvested ingredients and handmade items.” Mr. Kaplan told the Post, “We make everything from scratch. We roll all our pastas every day. We make our own bread. We bring in fish whole, not prepped.”
Using high quality ingredients at Shazz means customers must pay a bit more than they would for standard fare, but the owner reports, "So far, business has been great. We're not doing two turns a night, but given the economy, it's been great."
Frank Bonanno was “already busy with three restaurants,” but that didn’t stop him from opening Bones, an Asian-inspired noodle bar. He’s keeping costs down by purchasing in quantity, beef in particular. The Denver Post quotes him, “By using the whole animal, your cost per pound goes down. And the bone marrow is really selling."
The Post’s article referred to more eateries enjoying success in Denver, Root Down and Twelve among them. It’s nice to hear that boldness and quality can lead to success even in worrisome times.
If you’d like to read the Denver Post article cited above go to: The audacity of dinner
Fresh Guacamole (© Photographer: Graça Victoria | Agency: Dreamstime.com)
More interesting news from the California Farm Bureau Federation:
Here's an early prediction for the Super Bowl: The Hass Avocado Board says Americans will consume 49.5 million pounds of avocados on Super Bowl Sunday. Most of the consumption will come in the form of guacamole. The avocado board calculates the guacamole to be eaten that day would be enough to cover a football field 19 feet deep. Super Bowl Sunday is the top day for avocado consumption.
Below is our favorite recipe for Guacamole. We learned it and made it for the first time at a class called “The American Barbecue” presented by 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 your local farmers market.
Ingredients for 8 Servings
• 4 Ripe haas avocados
• 4 Ripe tomatoes
• 1 White onion
• 1/4 Cup minced cilantro
• 1/4 Cup lime juice
• 1 Teaspoon garlic
• 1 Teaspoon chopped jalapeno
• Salt & pepper to taste
Tortillas for Dipping:
• 12 corn tortillas, cut into wedges
• Frying oil
Preparation
1. Peel the avocados and remove the pit.
2. Put the avocados in a bowl.
3. Mash the avocados with the back of a wooden spoon.
4. Chop the tomato & onion.
5. Mince the garlic, cilantro and jalapeno.
6. Add these ingredients to the bowl.
7. Adjust the seasonings to taste.
To Fry the Tortillas:
1. Heat frying oil to 375 degrees in a deep frying pot.
2. When oil is ready, place the wedges in a fry basket and submerge until golden brawn.
3. Remove the basket or pick up the wedges and place on a baking sheet lined with paper towels.
4. Sprinkle salt & chili pepper.
Serves 8
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Cauliflower (© Photographer: Andrey Armyagov | Agency: Dreamstime.com)
The key to eating healthy is to find nutriicious foods you enjoy and keep you feeling full for a while. That simple, but good advice is from an item on the web site of the University of Arkansas. Robbie McKinnon, an extension agent with the University of Arkansas, says “look for ones high in fiber, healthy fats and protein or with high water content."
Eating well means feeling better and often getting trimmer. Ms. McKinnon helpfully provides a list of suggested foods as a starting point for eating healthy that includes cauliflower, apples and oatmeal. All her suggestions are familiar fare for those already eating healthy, but millions of Americans are living on a diet of what author Michael Pollan refers to as “edible food-like substances.” Hopefully, those folks will find some foods they enjoy on Robbie McKinnon’s list and make them a regular part of healthier lives for themselves and their families.
To view the full list of suggested foods from the U. of A. Cooperative Extension Service, go to: Healthy foods are good for the waistline
Pacific Sunset (photo by Lisa Welbourn)
Making an eco-friendly investment in your home can save money on taxes, reduce utility bills over the long term, and increase the value of your home. Those are the benefits to the homeowner, but since that investment also makes for a cleaner, safer and more secure environment for every citizen, we wanted to provide some information for interested homeowners.
According to the U.S. Department of Energy web site:
Consumers who install solar electric systems can receive a 30% tax credit for systems placed in service from January 1, 2006 through December 31, 2016; the previous tax credit cap of $2,000 no longer applies. In addition, consumers who install small wind systems can receive a tax credit up to $4,000. Geothermal heat pumps also qualify for tax credits up to $2,000.
For more detail on tax incentives on federal tax incentives go to: U.S. Department of Energy Tax Breaks
The California Solar Energy Industries Association is a non-profit business association supporting the widespread adoption of solar thermal and photovoltaic systems by educating consumers and supporting solar legislation.
The State of California has put in place a range of financial incentives that substantially reduce the costs of solar energy systems. For CAL SEIA's info on the incentives click here: California Energy Rebates
Teaching middle school can be a real test of wills, but the Edible Schoolyard has been passing that test for years. It’s a cooking and gardening program wholly integrated into the school’s daily life. The organic garden is flourishing and the kitchen is filled with delicious smells, music, and enthusiastic young chefs. Students work together to shape and plant beds, amend soil, turn compost, and harvest flowers, fruits, and vegetables. In the kitchen classroom, students prepare and eat delicious seasonal dishes from produce they have grown in the garden.
The Garden is designed and maintained using sound ecological practices that are reflected in all aspects of the project, from the way the food is grown, harvested and prepared, to the recycling of waste back into the earth. Located on the campus of Martin Luther King Junior Middle School in Berkeley, California, the nonprofit program grew out of a conversation between gourmet chef and author Alice Waters, and former King Middle School Principal Neil Smith more than a decade ago. For her efforts in bringing the program to fruition, Alice Waters was one of 10 people in the nation awarded the John Stanford Education Heroes Award by the U.S. Secretary of Education in 1999. Ms. Waters is the owner of the nationally renowned restaurant Chez Panisse in Berkeley.
To learn more about the Edible Schoolyard and how you can start a program at your school click here: The Edible Schoolyard
  
We love to cook from scratch as much as anyone, but on nights when time is of the essence it’s nice to include some prime, pre-made ingredients such as a good chutney, or in this case a very high quality fruit salsa. The salsa and the recipe come from Denise and Bernie of Szarek Farms in upstate New York, the founders of Old Goat Foods.
Szarek Farms is a great example of the old maxim, "necessity is the mother of invention." A small greenhouse grower in Central New York, the husband and wife team of Denise and Bernie Szarek grows tomatoes, peppers, fruits and herbs. They do not use pesticides on their farm.
Here's what The Nibble had to say about their delicious salsas, "Like sweet fruit salsa? Like adorable pygmy goats? Here’s the salsa for you. The line has four mascots: pygmy goat triplets and their canine “brother.” Together, they dish out nice, sweet-and-spicy salsas."
Your desired level of spiciness is made easy, as Denise and Bernie’s premium salsa comes in three degrees of heat: Hot, Medium and Sweet.
Ingredient for 4 Servings
• 4 Boneless, skinless chicken breasts
• 1 Cup seasoned bread crumbs
• ½ Cup chopped green onions (scallions)
• 1 Cup your favorite Old Goat Salsa
• 1 Cup fat free shredded cheddar
Preparation
1. Coat chicken breast in bread crumbs, place in 8in square glass baking dish. Bake for 15 minutes at 400 degrees.
2. Top with Old Goat Salsa, chopped green onions and shredded cheddar cheese, bake another 15 minutes or until thoroughly cooked. Enjoy with rice!
If you’d like to purchase some delicious Old Goat Salsa from Szarek Farms go to:
Baylee's Drunk'n Raisin Sauce
Spike's Hot Fruit Salsa
Violet's Medium Fruit Salsa
Vinca's Sweet Fruit Salsa
Soil-Saving Farming in Pennsylvania (photo by Scott Bauer, courtesy of USDA)
A message just in from our friends at American Farmland Trust is good news for those who want a healthier and more sustainable food system for America. Here's what they had to tell us:
Last year, 10 Pennsylvania farmers took on American Farmland Trust’s Best Management Program Challenge to grow their crops on their fields using less nitrogen fertilizer than the recommended levels. The results of their year long experiment are good news for the environment and the wallet.
In 2008, these farmers reduced a total of 24,658 pounds of nitrogen that otherwise would have been applied to their fields. Not only did these farmers remove thousands of pounds of nitrogen that could have ended up clouding the Chesapeake, they did it at a fraction of the cost of other nitrogen removal strategies—at only $2.74 per pound versus the up to $8-9 per pound it is estimated it could cost tax payers to remove the nutrient through other means.
It isn’t just farmers that can make a difference; you can do your part too! Whether you live in the Mid-Atlantic or in the plains of North Dakota, water always makes its way downhill.
To find out what you can do and take a challenge of your own, go to: The Chesapeake Bay Foundation’s Nitrogen Calculator
Boneless Lamb Stew (photo courtesy of Great Midwest Lamb Company)
The stress of an uncertain economy “has changed the way people eat and dine out, and restaurateurs are scrambling to accommodate it,” according to an article by Pervais Shallwani in the Wall Street Journal.
Comfort foods vary across regions, but orders for stews, chowders, and meatloaf are finding their way onto menus more noted for “truffled lobster or dry-aged rib eye steak.” Chefs and customers alike are looking to cut expenses. In an effort to cut costs Chef Morou Ouattara of Farrah Olivia in Alexandra, Virginia has “has begun buying entire animals, or large sections of them, instead of choice cuts.” Whole animals can be turned into filets for entrees, with the bones used for stocks, and less choice cuts used for stews and hearty soups.
More affordable options may not generate big profits, but they are “keeping the doors open” at many eateries. The WSJ article does offer a caveat about cost-cutting, quoting New York restaurateur Danny Meyer. "You don't want to turn your white table cloths into paper mats to save cost," Mr. Meyer says, "because that changes the sense people have of who you are as a restaurant."
If you’d like to read the Wall Street Journal article cited above go to: Restaurants Adapt to Downturn
These are Champagne vinegars from Sonoma made with love. O Olive's Cuvee, Pomegranate & Citrus Champagne vinegars are beautifully packaged in a natural fiber gift set. Home Chefs will thrill at the fun and possibilities to add sparkle and excitement to everyday foods.
Taste the delicate and delicious lemon notes of the Citrus Champagne with an aromatic nose of citrus blossom. O Pomegranate sings with flavor. The Cuvee is crisp, light and with a hint of green apple.
O's Cuvee Champagne vinegar is a sparkling cuvee blend of select California varietals. Aging in white oak barrels removes the bubbles and enhances the bright aromas and flavors. It is delightful on summer salads with blood oranges or in a vinaigrette with sea salt and cracked pepper.
O Pomegranate is sweet, round, and subtle, with a hint of raspberries and faraway Mediterranean lands. Ripe and scarlet, the California pomegranate is steeped in barrel-aged champagne. Antioxidant rich and delicious, splash it on spinach, feta and pecan salad. Punch up late summer stews and soups, or brush it on roasted rosemary lemon chicken.
Citrus Champagne is crafted with regional California champagne and aged with a twist of fresh lemon, making it bright, crisp, light & dry. The distinctive sparkling flavor has made this a best selling vinegar. It is delicious over summer salads with blood orange slices, or splash it over grilled shrimp & sea salt.
To purchase this lovely trio of artisanal vinegars go to: Champagne Vinegar Trio Gift Box
To view an enticing selection pf California's hand-crafted olive oils & gourmet vinegars go to: Artisanal Oils & Vinegars
Artichokes in Garden (photo by Matthew Bridges, courtesy of morguefile.com)
Super Sunday is fast approaching and it’s decision time on what to serve guests or bring to a friend’s home. To get a healthy recipe that would go over well with any number of folks we turned to our friend Alison Lewis. Alison is a cooking enthusiast and quite an entrepreneur, developing recipes for food magazines, public relations companies and food companies. She also does TV work and launched a food blog this past October, Ingredients, Inc. Before striking out on her own Alison was the Food Editor for the excellent Southern Living magazine.
Here’s what Alison wrote about her recipe:
“Whether it’s a huge football game like the Super Bowl, weekend entertaining or just for the fun of it, I love to make a hot Spinach-Artichoke Dip. Probably because my kids love to eat it! This version works great with light cheese, low-fat sour cream and reduced-fat mayonnaise. So, if you’re watching your weight right now and trying to keep your New Year’s resolutions, you can still enjoy this hot dip.”
Ingredients for 12 Servings
• 1 Teaspoon extra virgin olive oil
• 1 Medium onion, finloves garlic
• 1 (14-ounce) Can quartered artichoke hearts, drained
• 1 (10-ounce) Package frozen chopped spinach, defrosted, excess liquid squeezed out
• 1/2 Cup reduced-fat sour cream
• 2 Tablespoons reduced-fat mayonnaise
• 1/2 Cup (about 4 ounces) reduced-fat cream cheese
• 1/2 Cup shredded 2% milk cheddar cheese
• 1/4 Cup shredded Swiss cheese
• 1/2 Teaspoon salt
• 1/4 Teaspoon fresh ground black pepper
• Pita wedges or crudites, for serving chopped (about 1 1/2 cups)
Preparation
1. Preheat oven to 350F.
2. Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light-golden but not browned. Remove from heat and cool.
3. In the bowl of a food processor combine the artichoke hearts, spinach and next 7 ingredients. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.
Alison Herself
If you’d like to visit Alison’s terrific blog site for more of her enticing recipes go to: Ingredients, Inc.
Try this recipe with Stella Cadente’s world class, hand-crafted olive oil from beautiful Mendocino, California (our favorite) go to: L'Autunno Blend Extra Virgin Olive Oil
 
Here's a Mission American Feast can get behind:
Slow Food U.S.A. is a non-profit educational organization dedicated to supporting and celebrating the food traditions of North America. From the spice of Cajun cooking to the purity of the organic movement; from animal breeds and heirloom varieties of fruits and vegetables to handcrafted wine and beer, farmhouse cheeses and other artisanal products; these foods are a part of our cultural identity. They reflect generations of commitment to the land and devotion to the processes that yield the greatest achievements in taste.
Some called it “a Woodstock for foodies” as 50,000 people gathered in San Francisco this past Labor Day weekend for the Slow Food Nation event held “to celebrate food and protect the future of sustainability in the U.S. and abroad. “
The four-day event was the work of Slow Food USA, and a strong demonstration of how far the slow food movement has come. Italian journalist and philanthropist Carlo Petrini founded the modern Slow Food movement in 1986, believing fast food was wiping out authentic culinary traditions, and threatening the richness and enjoyment of a diverse and unprocessed diet. Put simply, the Slow Food Movement believes food should be “good, clean and fair.”
To learn more about how the organization works to give eating more pleasure & greater quality check out the web site: Slow Food U.S.A.
Pontabla Apartments, New Orleans (photo by Mike Rash, courtesy of morguefile.com)
I'm not surpised that people living in the Big Easy named Cajun and Creole as their favorite cuisine. It is certainly among my favorites, having just enjoyed a tur-duc-hen with shrimp and crawfish dressing for Christmas Dinner. I am surprised that the winning percentage was only 28%, according to Zagat's newly launched 2009 New Orleans Guide.
I was also a little taken back that 28% of the New Orleans residents surveyed said they "are looking for low-carb, low-fat, and heart-healthy options" when opening a menu. It's been a lot of years since I lived and worked there, but I don't recall a lot of attention to healthy eating when I was a resident. I do recall eating a lot of delicious jambalaya with Andouille sausage.
I was very pleased to see my former employer, Commander's Palace, continues its long streak as being named the city's most popular restaurant. I enjoyed every minute I worked at "the Jewel of the Garden District." There were plenty of customers with Paul Prudhomme serving as the Executive Chef back then. And we had a lot of late night fun after work. I saw Chef Paul at the Fancy Food Show in San Francisco many years later and he fondly remembered, "Those were good times."
It's been over a year since I've been to the Big Easy, but it's time to get back there and experience some of that creative city's newest offerings and enjoy some old favorites as well. Those will be some good times.
I could go for a muffaletta sandwich or oyster po' boy right now, followed by some coffee and chicory with hot, freshly made beignets at the Cafe Du Monde.
Classic Muffaletta (© Terry Poche | Dreamstime.com)
Laissez Le Bon Temps Roulet!
If you'd like to see the press release on which this item was based go to: Zagat Launches 2009 New Orleans Guide
For info on paying a visit to the Big Easy go to: The Official Tourism Site of the City of New Orleans
There's much to be done to overcome the devastation caused by Hurricane Katrina. If you'd like to aid New Orleans recovery efforts go to: Bush Clinton Katrina Fund
We received a message from our friends at American Farmland Trust saying that the proposed budget for New York State from Governor Paterson calls for cuts of almost 40% to the state’s environmental and agricultural programs.
According to the AFT’s message:
These agricultural programs in the Environmental Protection Fund support a farm and food industry that annually contributes more than $23 billion to New York’s economy, while producing fresh, healthy foods, beautiful landscapes and a cleaner environment.
There are solutions, rather than simply cutting these programs that are important to all New Yorkers. The Legislature and Governor could adopt the Bigger Better Bottle Bill that would expand nickel deposits to noncarbonated beverages. An expanded Bottle Bill could generate more than $200 million annually and help grow environmental funding over the long-term in New York.
The governor's proposal also includes a measure to replace the traditional source of EPF funding—the real estate transfer tax (RETT)—with bottle bill revenues. This approach will jeopardize a stable source of environmental funding: the RETT must be preserved to meet increasing environmental needs across New York.
The need to curb spending in the face of declining revenues is understandable, but this is also a time when public spending is needed to provide economic stimulus. A fare share of public spending should go to programs designed to produce a healthier, more sustainable food system, for all of us here now and for generations to come.
If you’d like to make your voice heard on this environmental issue go to: American Farmland Trust
Set Table (photo by Kevin Rosseel, courtesy of morguefile.com)
As customers across the country sought to reduce their spending on meals outside the home, many restaurants saw their revenues decline in 2008. About 40% expect 2009 to be an even more difficult year for the industry, according to a survey reported by Restaurant News. More than two-thirds of those surveyed said reduced customer traffic will be the biggest impediment to profitability.
The survey was performed by the National Restaurant Association. The survey results were garnered from an NRN online questionnaire sent to readers in December. There were 123 responses.
The Restaurant News article said, “Some relief could be found, however, in more favorable real estate and lease trends, more stable commodity costs, and the recalculation of more operator-friendly supplier contracts,” but, “new menu offerings and continued cost cutting” will be employed by many in a fight to keep their doors open in 2009.
If you’d like to read the Restaurant News article cited above go to: Battered restaurateurs looking for relief in 2009
To purchase the entire results of the survey go to: RetailNet
 
Midnight Moon & Humbodlt Fog Cheeses (photo courtesy of Cyrpress Grove)
It’s hard to imagine a time when goat cheese wasn’t popular in the U.S., but a mere 25 years ago virtually all the goat cheese sold in the United States was imported from Europe. That’s where the story of Cypress Grove begins, when a few enterprising Americans, mostly women, made small batches of goat cheese in their kitchens and began selling it to discerning restaurant owners and retailers. One of those enterprising Americans was Mary Keehn, the Founder of Cypress Grove.
Wanting a source of healthful milk for her children, Mary began raising Alpine goats in the 1970s. She quickly discovered that she had a natural talent for selectively breeding goats. Her herd began winning numerous awards and before she knew it, Mary was recognized as America’s premier breeder of Alpine dairy goats.
As Mary’s goat stock continued to improve, she was faced with an unexpected consequence: surplus milk from 50 goats! Armed with her kitchen stove and a knack for inventing unique and delicious recipes, Mary began dabbling with cheese making. It soon became clear that selective goat breeding was only one of Mary’s many talents; she had a natural flair for cheese making as well. In 1983, with the help of family and friends, Mary made the move from kitchen hobbyist to cheese making entrepreneur…and footwear aficionado! Often entrepreneurs talk about wearing many hats. Mary remembers footwear: rubber boots for milking goats, sterile clogs for making cheese, comfortable shoes for office work, and relative to the rest, uncharacteristically high heels for sales and marketing!
From the outset, Mary strove to make the highest quality, best-tasting artisanal cheeses. Market acceptance, however, was slow. Americans, it seemed, had become accustomed not only to the strong, tangy goat cheeses made in France, but also bland, sliced “cheese” wrapped in plastic. It took quite a few years before consumers developed a palate for the smooth, delicate flavors of Cypress Grove cheeses. Mary used this period of slow, steady growth to take special care of her customers and to work in conjunction with other goat cheese pioneers to develop the American market. Patience, hard-work and a commitment to quality paid off and over time, a large, loyal following began to seek out the Cypress Grove label.
Today, Cypress Grove is renowned for its innovative range of fresh, aged and ripened cheeses, many invented by Mary. The company continues to garner international awards for excellence and is a recognized leader in the making of artisanal goat cheese in the U.S.
If you’d like to order some of Cypress Grove’s most acclaimed artisanal goat cheeses click on any of the following:
Truffle Tremor
Humboldt Fog
Midnight Moon
Fresh-Baked Bread (photo by Kevin Rosseel, courtesy of morguefile.com)
There’s nothing like a baking loaf of bread to fill your kitchen with a wonderful aroma, but who has the time for baking? Almost everyone, according to an article in Mother Earth News, which says you can have fresh bread for just 50 cents a day and 5 minutes of active effort.
The article provides a versatile recipe for bread doughs that can be prepared with no kneading, just mix the ingredients and let it sit for two hours:
Then shape and bake a loaf, and refrigerate the rest to use over the next couple weeks. Yes, weeks! The Master Recipe…makes enough dough for many loaves. When you want fresh-baked crusty bread, take some dough, shape it into a loaf, let it rise for about 20 minutes, then bake.
Considering the price of fresh-baked bread at stores, “Baking bread at home saves hundreds of dollars on groceries every year.”
If you’d like to read the Mother Earth News article & get the dough recipe cited above, go to: Five Minutes a Day for Fresh-Baked Bread
Chopin Players Cup (Image courtesy of Chopin Vodka)
Master mixologists are taking a page from the book of Slow Food enthusiasts and coming up with creations that feature “fresh, seasonal ingredients and premium artisanal goods - in this case, spirits,” according to a newly published article in the Globe and Mail.
The article quotes Tony Abou-Ganim, “…who has worked with such notable chefs as Mario Batali… and created cocktails for…the Bellagio resort and casino in Las Vegas,” as saying, “We're in the midst of the second golden age of cocktails.”
Achieving the right balance of bold flavours, “…such as agave nectar, ginger, elderflower and rhubarb” with powerful spirits will challenge bartenders in 2009. Expect to see plenty of recipes calling for infused vodkas, sweet liqueurs and even strong bitters mixed with fresh-squeezed fruit juices at upscale watering holes in the coming year.
If you’d like to read the Globe and Mail article cited above go to: Cocktails to come: strong, fresh, bold and bacon-infused
If you’d like to see the recipe for the refreshing vodka punch pictured above go to: Chopin Players Cup
Fresh Asparagus (photo by Jason Webber, courtesy of morguefile.com)
A short while back we attended an event in Manhattan celebrating NAVAN, Natural Vanilla Liqueur. Cocktails were on hand as well as a sampling of delights prepared by Chef Jacqueline Lombard, a rising star on the New York culinary scene with her own catering company. We were so taken with her innovative creations, one employing quail eggs and another using Kobe beef, we had to ask her for a recipe we could share with our visitors.
It turns out Jacqueline is as nice as she is talented and she gladly gave us the recipe below. It beautifully illustrates her commitment to creativity, blending the sweet flavor of asparagus with the spiciness of green Thai chili paste and an exotic touch of Yuzu juice, a Japanese citrus that tastes like a mix of lemon and lime. It is a unique and delicious combination of flavors, an elegant hors d’oeuvre sure to impress guests. Get the freshest asparagus and garlic from a local farm stand or farmers market to serve this one at its very best.
Jacqueline tells us this dish pairs very nicely with Bodegas Godeval Vina Godeval Blanco 2007, and she knows. Ever the entrepreneur, Jacqueline has just launched a wine review site.
Ingredients
For the Aioli
• 1 Egg yolk
• ½ Clove garlic, minced (about ½ teaspoon)
• ½ Ounce Yuzu juice
• ¼ teaspoon green Thai chili paste
• ¼ Teaspoon kosher salt
• 6 Ounces extra Virgin Olive Oil
For the Asparagus
• 1 Pound green asparagus, trimmed & cut into 4” lengths
• Club soda
• Rice flour
Preparation
1. In a blender or food processor, buzz egg yolk, garlic, Yuzu juice, chili paste and salt together. Whipping at medium speed, slowly drizzle in the olive oil, drop by drop, until a thick, mousse-like emulsion forms. Taste for seasoning and store in the refrigerator until ready to use.
2. Preheat a deep fryer filled with vegetable oil to 375 degress F. Dip the asparagus in club soda and then toss gently in the rice flour. Fry for 4-5 minutes until the asparagus is light golden brown in color and crispy. Drain on paper towels, sprinkle with salt, and serve with the spicy Yuzu Aioli.
Chef Jacqueline Lombard
For more info about Jacqueline’s catering company go to: Jacqueline Lombard Events
You can check out her impressive new wine review site at: Jacqueline Lombard Wine Reviews
To order Stella Cadente’s world class, hand-crafted olive oil from beautiful Mendocino, California (our favorite) go to: L'Autunno Blend Extra Virgin Olive Oil
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