Fresh Halibut (© Enid Arvelo | Dreamstime.com)
Wild-caught Pacific halibut is sustainably harvested in Alaskan waters and can be enjoyed in a delicious, low calorie dish in just 20 minutes. Our friend Linda West Eckhardt shows just how to do it with this recipe.
Linda has garnered coveted James Beard and Julia Child awards as she’s helped countless readers lose weight and maintain their new sizes. She has authored more than 20 cookbooks, 250 magazine pieces, and columns in newspapers and magazines, earned a bachelor’s degree in Foods and Nutrition, and a Masters in Creative Writing and graduating with honors.
Most recently she’s continued her quest to help folks to better health by co-authoring The Silver Cloud Diet E-Book with Dr. John Salerno.
Linda is quite an advocate of sustainable food as well. The Silver Cloud Blog lays out some of the challenges faced by those who want a healthier food supply, “The overuse of pesticides, herbicides, and other chemical additives for the growth of monoculture genetically modified crops, including corn, soy, rice, canola, and others have wreaked havoc with the soil.”
Here's what Linda wrote about her recipe:
Got to hand it to the French. They eat well, and as we all understand, it’s the reason French women always seem to be thin. Although the recipe calls for Pacific halibut fillet, substitute the freshest fish in your fish monger’s case from the good list. Pick what you love.
Thank you Linda!
Ingredients for 4 Servings, ready in less than 20 minutes
• 4 Pacific halibut fish fillets, about 1 pound
• Kosher salt and cracked black pepper
• 1 Cup dry white wine
• 3 Tablespoons butter
• 2 Tablespoons shallots or green onions, minced + more for garnish
• ½ Pound sliced chanterelle (or button) mushrooms
• ¼ Cup heavy cream
• 1 Large egg yolk
Preparation
1. Heat oven to 350o. Butter a baking dish generously then salt and pepper the fish and lay it in the dish. Pour wine over and bake covered about 10 minutes, or just until cooked through.
2. Pour the pan juices into a saucepan with butter, shallots and mushrooms. Heat to boiling. Meanwhile whisk cream and egg yolk together then add to the sauce.
3. To serve, pool sauce in a dinner sauce and add fish fillets. Garnish with minced shallots and serve.
Nutritional Readout: 349 Calories, Fat 22 g., Protein 23 g., Carb 3.3 g., Fiber .02 g
Linda West Eckhardt
To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
U.S. Government Poster from World War II (courtesy of Library of Congress)
Victory Gardens beautifully illustrate that truly great ideas never get old.
During World War II Americans lived with rations of such necessities as tires, gasoline, sugar, and other foodstuffs. The U.S. government encouraged ordinary people to create Victory Gardens; small plots of fruits and vegetables to stave off food shortages so more mass-produced food could be sent to feed the troops.
The people responded. Two million Americans created Victory Gardens in their backyards or communities. According to author Michael Pollan, "...during World War II, Victory Gardens supplied as much as 40% of the produce Americans ate."
Victory Gardens were more than a war time activity, they were a social phenomenon. Schools and families planted Victory Gardens together, often on communal land. Families caught up on news as they planted and harvested. Nutrition information was widely disseminated to help home cooks create balanced meals for their families. Our current obesity epidemic must have been unimaginable to those gardeners.
The Foundation’s 350 Garden Challenge
Our friends at the Victory Garden Foundation have issued a well-timed challenge for grassroots action, the 350 Garden Challenge. Here’s what they say about it:
On a single weekend, May 15-16, 350 landscapes will be transformed into bountiful Victory Gardens, which uses water wisely to grow food all while educating and empowering community and supporting local businesses. This can be as simple as planting a fruit tree or a tomato plant in a pot. But it is also an opportunity to create innovative gardens on front yards, apartment patios, school and church grounds, and business premises while being waterwise.
Impact Worth Rooting For
Victory Gardens bring down the cost of food for American families and make organic produce more widely available. They reduce America’s reliance on oil simply by keeping vegetable gardens and cutting down on the amount of food that has to be transported by truck. Victory Gardens also reduce the need for petroleum-based fertilizers on giant corporate farms. If you’re unhappy about where all the money Americans spend on oil and gasoline is going, then maybe it’s time for your Victory Garden to take root.
To learn more about the 350 Garden Challenge, go to: The Victory Garden Foundation
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Active Girls (photo by Kristine Kakisky, courtesy of morgueFile.com)
Nearly two-thirds of parents of school-age children describe local school food as "poor" or "only fair"
Jamie Oliver is hardly alone when it comes to wanting healthier food in British and American schools. A majority of Americans believe nutrition in local school meals falls far short of what children need, a new survey finds. And the foods people most associate with school meals – pizza, chicken nuggets and hamburgers – are the same foods they believe should be cut drastically from school menus.
Moreover, the survey finds near universal agreement that childhood obesity is a problem or crisis, and that improving the health of American children requires communities to prioritize access in schools to fresh produce and exercise.
Hundreds Gather to Explore Change
The survey was commissioned by the W.K. Kellogg Foundation and released today at the Foundation's 10th annual Food & Community Networking Meeting, which drew 650 activists, reformers, researchers and public health officials to explore topics such as farm-to-school projects and eradicating "food deserts." The survey was conducted in April among 801 adults from all regions of the country.
Key findings include:
• 55 percent of Americans – and 63 percent of parents of school-age children – described the nutritional quality of local school food as "poor" or "only fair."
• The top five items that came to mind when asked about school food are all high in fat or sodium: pizza; hamburgers; French fries/tater tots; hot dogs/corn dogs; and chicken nuggets.
• These are the very foods Americans would like to see drastically cut from school menus. Nearly 70 percent of Americans said pizza should be served in school just once a week or pulled from menus entirely; more than 60 percent said chicken nuggets and hamburgers should be limited to once a week or removed.
For context, the most recent School Nutrition Dietary Assessment Study conducted by the USDA found that 90 percent of school lunch menus offer entrees such as pizza and cheeseburgers.
Transforming School Food Transforms Young Lives
"The data in this survey highlight the widespread support for transforming school food to help all children lead healthier lives," said Dr. Gail Christopher, who oversees food, health and well-being as vice president of programs at the W.K. Kellogg Foundation.
"When students have access to healthy, locally-grown food and physical activity, it allows them to thrive both in and out of the classroom."
Through its Food & Community Program, the Kellogg Foundation targets investments to improve school food, increase access to good food and physical activity environments, and shape the national healthy eating and active living movement.
The Actions Needed Are Clear
Survey respondents were clear about what needs to be done to turn the childhood obesity epidemic around.
More than 85 percent said fresh, not canned, fruit and vegetables should be offered every day in school cafeterias. Eighty-six percent listed requiring 60 minutes of exercise in the school day as either the top or a high priority in improving students' health.
Asked about factors contributing to the obesity epidemic, 71 percent listed cutbacks in recess and physical education as a significant factor.
The survey was conducted by Lauer Johnson Research has an overall margin of error of plus or minus 3.5 percent.
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Middle Sister Wines (image courtesy of Canopy Management)
“Sisters Are Doin’ It For Themselves” – Songwriters Annie Lennox & Dave Stewart
Middle Sister Wines of Napa Valley has garnered over 50 gold, silver and bronze medals at major wine competitions and just received major honors for label design at the Pacific Rim Wine Competition. The competition, now in its 25th year, judges about 2,000 wines from around the world and is one of the few major wine tasting competitions to also evaluate wine label design.
Middle Sister is the baby of Terry Wheatley, a wine professional with over 30 years in the business. Her mission has long been to bring a female point-of-view to the male dominated world of wine. Terry started Canopy Management, which created Middle Sister Wines, with friends in the wine industry to create delicious, affordable wines with stories that come from her life experiences.
The Middle Sister Wines Portfolio
The portfolio, which includes Rebel Red, Wicked White, Smarty Pants Chardonnay, Drama Queen Pinot Grigio, Mischief Maker Cabernet Sauvignon and Forever Cool Merlot won a Gold Medal for Best Label Series. Smarty Pants Chardonnay also was recognized with a Silver Medal for Most Unique Label.
Middle Sister Wines were created in June, 2008, inspired by the quirky middle sister of one of the founding partners. The Canopy team developed unique names, appearances and personalities for each wine. The characters are rendered in a whimsical style and their personal stories appear on the back label. The labels were designed and illustrated by Susan Lombardi and printed by Cameo Crafts.
Giving Back: “Help A Sister Out” Campaign
Recently, Middle Sister launched the “Help A Sister Out” campaign which pledges a portion of the profits from the sale of the wine to charities helping women. Beneficiaries include Dress For Success, a national organization empowering underprivileged women to achieve financial independence through professional development and Wine, Women and Shoes, a national fundraising event founded by a group of Napa Valley vintner women.
Spokesister Rebel Red
Rebel Red, the unofficial “spokesister” of the clan, hosts her own Facebook fan page (Rebel Red), Twitter site (@rebelredms) and monthly newsletter. Rebel has gained a cult following for her snarky comments and off-the-wall wit and wisdom, and makes frequent guest appearances at tastings and events.
Finding Middle Sister Wines
The company’s wines are available nationally, sourced from premium California winegrowing regions and blended in Sonoma County by one of the industry’s most respected winemakers.
To learn more about the company’s wines or purchase them, go to: Middle Sister Wines
To view previous posts on the topic, go to:
1. American Wines Hold Their Own in International Competition
2. Long Island Chardonnay Places 1st in International Wine Competition
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Costume Parade (Image courtesy of Castroville Artichoke Festival)
Spring is the time for fresh artichokes and a wonderful time to visit California's beautiful Monterey County for the Castroville Artichoke Festival.
Every year, artichoke lovers from far and wide travel to Castroville to sample the many unique flavors of the artichoke in an atmosphere of fun, tasty treats, musical entertainment and crafts. This year's Festival will take place on Saturday, May 15th and Sunday, May 16th. Festival goers enjoy a parade, cooking demonstrations, wine tastings, a classic car show, and more for the whole family.
It's artichiokes galore everywhere you turn. The Agro Art Competition calls for 3-dimensional fruit and vegetable artwork. It's a quirky competition fostering imagination, creativity, and fun. There's a colorful parade and 2 days of live music. Everything from Swing to Mariachi, Country to 50's Rock & Roll. For the kids there are games, face paints, clowns, stilt walkers, and puppets.
Foodies can sample artichokes fried, sautéed, grilled, marinated, pickled, fresh, and creamed in soup. Visitors can also taste foods from the many ethnic groups that give the area its character. You can watch the area's finest chefs showcase the versatility and unique techniques for preparing and using artichokes. The Festival is a great chance to enjoy the best from the area's award-winning producers.
For arts & crafts enthusiasts there are unique gifts and apparel crafted by artisans from throughout the country; plus artichoke souvenirs galore!
Artichokes in Garden (photo by Matthew Bridges, courtesy of morguefile.com)
Vist the Farmers Market and get yourself some artichokes and more, fresh from the heart of the nation's salad bowl. You might want to hop a bus and take a field tour of the artichoke patch for grower talks and photo ops.
The entrance fees are family friendly at $10 for adults and $5 for children. Enjoy!
For more info visit the Festival's official website: Castroville Artichoke Festival
Here are some recipe ideas to click on for enjoying those fresh artichokes:
Fresh California Artichokes & Party Dip Recipes
Focaccia Stuffed Artichokes Recipe
Couscous-Stuffed Artichokes Recipe
Baked Artichokes Stuffed with Bacon Recipe
Baby Artichoke Chicken Saute'
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Trout with a Spanish Herb Pesto (photo courtesy of Babblin' Babs Bistro)
Our friend Chef William D. Mueller is the founder and owner of Babblin' Babs Bistro - A Unique Urban Eatery in Tacoma, Washington. He’s about to launch a new line of handmade spice blends, including a New Orleans blend that went beautifully with fresh catfish.
This pretty simple recipe calls for trout, but William says to use it with any fish that suits your needs. The Chef doesn’t believe it is necessary to follow his recipe to the letter. He advises, “Make it your own.” He serves it with fresh asparagus, a terrific seasonal choice.
Babblin' Babs Bistro is truly a family affair having been named after Chef Mueller’s Mom who brought “love laughter and song” to the kitchen of William’s boyhood. Today, the Chef, his wife Shannon and son Seamus "…strive to ensure that with every meal you receive an experience like nowhere else in flavor texture and atmosphere."
Babblin’ Babs has received wonderful reviews for its gourmet quality of its breakfasts lunches and dinners but the Muellers are also praiseworthy for purchasing from local family-owned businesses to ensure the freshest ingredients and help support a dozen or more local families.
“We carefully search for the most natural product available” says the Chef.
Ingredients for 4 Servings
• 8 Large fresh basil leaves
• 4 Tablespoons chopped fresh flat parsley
• 2 Sprigs fresh oregano
• 4 Butterflied Trout fillets in oil, drained and chopped
• 1 Tablespoons capers in brine, rinsed
• 1 Shallot, chopped
• 2 Cloves of garlic
• 1 Tablespoon fresh lemon juice
• ½ Teaspoonp black pepper
• ½ Cup extra virgin olive oil
• New Orleans Solutions (available at Babblin’ Babs Bistro) or a salt free Creole blend
Preparation
Making the sauce:
In a food processor or blender add the first 9 ingredients and pulse until all chopped. Through the feed tube, drizzle oil very slowly as with processor/blender on until it becomes a smooth, creamy paste. Taste and adjust seasoning, if necessary. Chill sauce for several hours and can be made several days ahead of time too.
Preparing the trout:
Take butterflied whole trout and rinse under cold water, pat dry. Brush olive oil and sprinkle New Orleans Solutions lightly on both sides. Place in a 375º preheated oven for 8 to 12 minutes or until fish reaches an internal temperature 140º degree’s. Plate trout up and spoon a little chilled sauce over it.
Recommendations:
Don’t limit this sauce to just fish try it on beef, pork, veal, and chicken!! This is a great sauce to do designs on plates as well or even decking out the fish with diagnosis and crowning each point with a caper. Serve with a saffron rice and fresh spring asparagus tip with tarragon butter. Also you can pan sauté or grill, the choice is up to you…Enjoy, Tasting the world….one bite at a time!!
To learn more about Chef Mueller and his family’s much acclaimed Tacoma bistro and get directions go to: Babblin' Babs Bistro - A Unique Urban Eatery
As with any place serving food of such high quality you’ll want to make a reservation. You can call Babblin' Babs Bistro at 253-761-9099.
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Ruby Red Grapefruit (photo by Jane M. Sawyer, courtesy of morgueFile.com)
Early pioneers in the modern American artisan distillery movement, Charbay Winery & Distillery remains an independent family business - owned and operated by Miles, Susan, Marko and Jenni Karakasevic. They began distilling in California in 1983 and haven't stopped since.
Marko is Generation XIII to carry on the family's European heritage of fermenting & distilling, doing so with a spontaneous love of the art form. Writer Rober Plotkin says, “No one family in the history of our great Union has contributed more to the welfare and general happiness of her citizens.”
We learned about Charbay from our friend Gary Regan, author, spirits expert, master mixologist and big fan of Charbay creations. Gary says he was the interviewed the family patriarch, Miles Karakasevic and let it be known that should he want any of Charbay’s products to be reviewed, he’d be only too happy to do that, just send a sample.
“You want my spirits, you buy my spirits,” said Miles in his thick Eastern European accent.” Gary loved him from that moment on. He gladly passed on this refreshing drink recipe created by Farnoush Deylamian for San Francisco's Aziza restaurant, and calling for Charbay Ruby Red Grapefruit Vodka. Our friend says at Aziza, "They have belly dancers too.”
Ingredients for 1 Drink
• 60 Milliliters (2 ounces) Charbay Ruby Red Grapefruit Vodka
• 30 Milliliters ml (1 ounce) guava nectar
• 7.5 Milliliters ml (1/4 ounce) simple syrup
• 15 Milliliters ml (1/2 ounce) tonic water
• Mango slice with peel, as garnish
Preparation
1. Shake the vodka, guava nectar, and simple syrup over ice.
2. Strain into a chilled cocktail glass, top with the tonic, and add the garnish.
Cheers!
Gary Regan Himself
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
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 Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
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
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Organic Oranges (photo by Darnok, courtesy of morgueFile.com)
Several months ago American Feast’s president called for the labeling of GE/GM (genetically engineered or genetically modified) foods. As Elise Pearlstein, producer of the Oscar nominated film Food Inc. has said, "It's outrageous that genetically modified foods don't need to be labeled...Whatever your position, you should have the right to make informed choices, and we don't."
Consumers Union, the nonprofit publisher of Consumer Reports, and more than 80 farmers, public health, environmental, and organic food organizations have sent a letter to Michael R. Taylor, Deputy Commissioner for Food at the U.S. Food and Drug Administration (FDA), and to Kathleen Merrigan, Deputy Secretary at the U.S. Department of Agriculture (USDA), expressing serious concerns that a proposed U.S. position on food labeling would create major problems for American producers who want to label their products as free of genetically modified (GM)/genetically engineered (GE) ingredients.
The Codex Alimentarius Commission is a United Nations agency that develops food safety and labeling standards. Its standards carry weight because they are used to settle disputes at the World Trade Organization. The Codex Committee on Food Labeling (CCFL) meets in Quebec City, Canada May 3-7, 2010 to discuss the labeling issue.
“We are concerned that the current U.S. position could potentially create significant problems for food producers in the U.S. who wish to indicate that their products contain no GE ingredients. Organic food in particular, which prohibits GE ingredients, are frequently labeled ‘GE-free’ or ‘No GMOs’. A recent CU poll found that two-thirds of consumers would be concerned if they thought that GE/GM ingredients were in organic food,” said Dr. Michael Hansen, senior scientist at Consumers Union.
Current USDA organic rules specifically state that GE seed cannot be used in organic production and the FDA has taken the position that within the U.S., voluntary labeling as to whether or not a product contains GE ingredients is permissible.
As for the claim that GM foods are needed to feed a hungry world, Doug Gurian-Sherman, a senior scientist in the Union of Concerned Scientists Food and Environment Program has concluded "...that GE (genetic engineering) has done little to increase overall crop yields." And a major study conducted at the University of Kansas has found that the controversial technology actually reduces crop yields.
"When polled, consumers have made it clear that they want GM (genetically-modified) foods labeled as such. It's time for the government they elected to listen to them," says Jeff Deasy, founder and president of American Feast.
To view the letter sent to the FDA and the USDA cited above, go to: Consumers Union
To express your support for the labeling of GM foods, go to: Food Democracy Now
To learn more about the award-winning film cited above, go to Food Inc. DVD
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Garden Asparagus (photo by Daisy Durham, courtesy of morgueFile.com)
For many foodies the distinctive sweet taste of fresh asparagus heralds springtime as much as budding trees and flowers.
Lightly steamed, grilled or boiled, fresh asparagus is always a tasty, nutritious side dish, but getting it at its freshest is critical. Since it has a high natural sugar content, once it is harvested the sugar immediately begins turning to starch and the spears lose their sweet flavor. If you don’t have the time or the gardening skills to grow your own, your best bet is to get it fresh from a farmer you trust.
Below is a recipe from our friend Linda West Eckhardt, an award author-winning author of more than 20 cookbooks. Linda writes about her recipe:
Think of the frittata as an Italian omelet. Rich in flavor, easy to make and made even more luscious by your choice of superior cheeses. The frittata is started in a skillet on top of the stove and finished off in the oven for a glorious golden brown crust. Yum.
Thank you Linda!
Ingredient for 4 servings
• 2 Teaspoons extra virgin olive oil
• 1 Small onion, thinly sliced
• 1/2 Teaspoon salt
• 1 Pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
• 4 Large eggs, lightly beaten
• 1 Cup shredded Gruyere or Swiss cheese
Preparation
1. Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus; reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
2. Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.
Nutritional readout: 234.6 calories, Fat 15.6 g., Protein 16.7 g., Carb 2.8 g., Fiber 2.1 g.
Linda West Eckhardt
To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s quick and easy recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Tap Water (photo by Jane M Sawyer, courtesy of morgueFile.com)
Is access to clean drinking water a basic human right or a commodity that should be bought and sold like any other article of commerce? Stephanie Soechtig’s award-winning feature film, Tapped is an unflinching examination of the billion dollar bottled water industry.
From the producers of Who Killed the Electric Car and I.O.U.U.S.A., this timely documentary is a behind the scenes look at the unregulated and unseen works of an industry that aims to privatize and sell back one resource that ought never become a commodity, our water. From the plastic production to the ocean where so many of these bottles end up, this inspiring documentary trails the path of the bottled water industry, and the communities that were unwitting chips on the table.
A powerful portrait of the lives affected by the bottled water industry, this revelatory film features those caught in the intersection of big business and the public’s right to water.
Producer Sarah Olson and director Stephanie Soechtig are driving across the country urging Americans to Get Off the Bottle! They will collect pledges for people to reduce their bottled water use and trade people their empty bottles of water for a free Klean Kanteen stainless steel bottle.
There will be a screening of the film on Earth Day, Thursday, April 22nd, at 7:00 PM at Sunshine Cinemas, 143 E. Houston Street in New York City,. Go at 6:00 pm to exchange your plastic water bottle for a free stainless steel bottle.
For more info and to view a trailer of the award-winning film, go to: Tapped
For a previous post on the topic, go to: Bottled Water Can Hurt You, Your Wallet & the Environment
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Artichokes in Garden (photo by Matthew Bridges, courtesy of morgueFile.com)
It is now the height of the season for California artichokes, which runs from March to May. Our friends at the California Artichoke Advisory Board were kind enough to provide us with some suggestions for dips to accompany the delicacy.
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 scenic Napa Valley.
The Artichokes
Ingredients for 4 Servings
• 4 Large Artichokes
• Selection of Dips (recipes follow)
Preparation
1. Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly.
2. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.) 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.)
3. Turn artichokes upside down to drain. Cool completely; cover and refrigerate to chill. Makes 4 artichokes.
Creamy Thai Dip
Ingredients
• ¼ Cup creamy peanut butter
• ¼ Cup firmly packed brown sugar
• 2 Tablespoons cider vinegar
• 2 Tablespoons soy sauce
• 1 Teaspoon sesame oil
• 1/8 Teaspoon ground ginger
Preparation
1. Combine all ingredients; mix well. Makes ¾ cup.
2. Variation: For "Oriental Dip," omit peanut butter.
Honey Mustard Dip
Ingredients
• ¼ Cup prepared mustard
• 2 Tablespoons cider vinegar
• 2 Tablespoons soy sauce
• 2 Tablespoons honey
Preparation
1. Combine all ingredients; mix well. Makes about 3/4 cup.
“Ship Ahoy!” Dip
Ingredients
• 1 Can (6 ½ ounces) minced clams
• 2 Tablespoons reserved clam juice
• 3 Ounces cream cheese softened
• 1 Teaspoon lemon juice
• ¼ Teaspoon garlic sauce
Preparation
1. Drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and reserved clam juice.
2. Refrigerate until ready to serve. Makes about 3/4 cup.
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
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Vegetables (photo by Clarita Natoli, courtesy of morgueFile.com)
Chefs Collaborative and Organic Valley Family of Farms will commemorate the 40th anniversary of Earth Day with Earth Dinners at restaurants around the country. Developed in 2004, the Earth Dinner provides diners with an opportunity to reconnect with their food, its source, and the memories and traditions associated with it.
Local, Sustainable & Delicious
"We're really pleased to have more than 50 member chefs and restaurateurs participating in this year's dinner series," says Melissa Kogut, Executive Director of Chefs Collaborative. "Earth Dinners highlight the commitment to sourcing ingredients responsibly and the talent of our member chefs. The dinners also educate the public about the importance of eating food that is locally grown, in season, and sustainable."
Participating chefs have developed special Earth Dinner menus to be served during the week of April 18-24, 2010. "It's great to be part of a national initiative like this that promotes my philosophy as a chef," says Chef Paul Virant of Vie Restaurant in Chicago, Il. Chef Virant will offer a special Earth Dinner prix-fixe menu featuring regional favorites like local ramps and wood-grilled rainbow trout.
Chef Twillia Glover of the Liberty Elm Diner will serve up a "Farm-to-Diner" dinner in a historic, lunch car located in the Elmwood neighborhood of Providence, Rhode Island. "One does not need to dine at a high end restaurant to receive a local, sustainable, and delicious meal," says Chef Glover who also owns her own catering business.
Matching Funds from Organic Valley Family of Farms
The proceeds from the Earth Dinners will support Chefs Collaborative and its continued educational programming for chefs. Restaurant contributions up to a total of $10,000 will be matched by Organic Valley Family of Farms. "We're extremely grateful for the generous participation of our members and the support of Organic Valley," says Kogut.
About Chefs Collaborative
Founded in 1993, Chefs Collaborative is the nation's leading network of chefs fostering a sustainable food system through education and collaboration with the greater food community.
For more information about the organization, go to: Chefs Collaborative
For a full list of participating restaurants go to: The Earth Dinner Restaurants
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New Zealand Vineyard (photo by seriousfun, courtesy of morgueFile.com)
It was at the Paris Wine Tasting of 1976, when French judges were led into a blind tasting of top-quality chardonnay and cabernet sauvignon wines from France and California. At the time France was generally regarded as the maker of the world's best wines and many were astonished to learn that the French judges had rated California wines as the best in each category. The story was cleverly told in a fine film, Bottle Shock, in 2008.
Thus did American winemakers finally achieve recognition for their craftmanship after years of being dismissed as unworthy. Once it was established that good wines could be produced outside of Europe, California was joined by Australia, Chile, and Argentina and many others in the competition for the world’s palates. Wine lovers now sip happily from an international cornucopia of fine wines.
Competition Goes Global
Despite the wonderful abundance of good wines from around the world American Wines continue to hold their own among the world’s best. In February, 2,756 wines from 24 states and 17 countries competed in The Dallas Morning News Wine Competition. Winners of the 26th annual competition were announced this week with 1,254 wines awarded medals.
A group of 58 wine critics, distributors, importers, sommeliers, master sommeliers, and masters of wine formed the judging panels this year, awarding 156 gold, 421 silver, and 674 bronze medals.
California Leads Medal Winners
Traditionally producing more wine, the West Coast came through with the highest number of U.S. medals. California claimed the top spot bringing in 757. Next in line was Washington State with 111 followed by Oregon with 40. Other winning states include Texas with 22 medal-winners, New York at 20, and Virginia taking 14. Medals were also awarded to wines from Colorado, Connecticut, Georgia, Idaho, Illinois, Iowa, Kentucky, Michigan, Missouri, New Mexico, North Carolina, Ohio, Pennsylvania, Tennessee and Wisconsin.
Italy Tops International Winemakers
Internationally, Italy brought the most medals home at 46, Australia was next with 34, France received 31, New Zealand 26, Chile 22, Spain 21, Argentina 16, and 13 went to Germany. Other international winners include Austria, Canada, Hungary, Mexico, Portugal, Republic of Georgia, South Africa, and South Korea.
A complete listing of all the medal-winning wines can be found on a searchable database at: The Dallas Morning News Wine Competition Medal Winners
Get a Taste
The public will have the chance to sample many of these award-winning wines paired with tasty cuisine during the Dallas Wine and Food Festival, April 21-25. For more information on the Festival, go to: The Dallas Wine & Food Festival
To learn more about the fine film cited above, go to: Bottle Shock (DVD)
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Refined Sugar (photo by frenchbyte, courtesy of morgueFile.com)
Women who have sharply reduced their intake of simple carbs for weight control are also protecting themselves against heart disease, according to a recent study. This new study did not find the same to be true for men suggesting hormonal differences play a role.
Simple carbs include refined sugar, corn syrup, white bread and white rice, which provide little in the way of vitamins, minerals or fiber. They do contain plenty of empty calories and high consumption is associated with becoming dangerously overweight and developing type 2 diabetes.
The Type of Calories is Critical
The study suggests that the rapidity with which these sugars get absorbed into the bloodstream is what makes them dangerous. The researchers at Italy's National Cancer Institute looked at total carbohydrate intake and at how quickly specific carbs raised blood sugar levels, a measure known as the glycemic index. Carbohydrate foods with similar calorie content can show widely different scores on the glycemic index.
Victoria J. Drake, director of the Micronutrient Information Center at the Linus Pauling Institute of Oregon State University, told MedicineNet.com, “A high glycemic index is known to increase the concentration of triglycerides and lower the concentration of HDL cholesterol, the good kind. Those adverse effects make it a stronger risk factor for heart disease."
Simple Carbs Provide Poor Energy
The short term energy boost one feels after eating a candy bar is likely a consequence of rapid absorption causing a spike in blood sugar. To cope, the body releases natural insulin, which quickly reduces the blood sugar level and brings a fast end to the energy boost.
To view the MedicineNet.com article cited above, go to: Simple Carbs Pose Heart Risk for Women
For a great deal more inormation on the means and benefits of a low carb diet, go to: The Silver Cloud Diet
For an abundance of delicious, low carb recipes, check out: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Healthy Sheep (photo by Gracey Stinson, courtesy of morgueFile.com)
Sustainable, small-scale sheep farms are growing in number in the U.S., serving a niche market that values quality cuts. The new breed of sheep farmers let their animals roam freely, grazing on a natural diet of grass and other plants. Sustainably raised lambs don’t just deliver great flavor, they are free of the antibiotics made necessary by overcrowded conditions and cheap, but unsuitable feed. Grass-fed lamb is also more nutrient dense, with more essential fatty acids like Omega-3s.
When you’re deciding on a meal to impress a special guest, rack of lamb is a nice choice because it is not typically enjoyed outside of high-end restaurants. Our friend Linda West Eckhardt, co-author of The Silver Cloud Diet E-Book with Dr. John Salerno, has discovered, finding good lamb at an affordable price is getting easier. She recently provided us with a terrific recipe and tells us:
I’ve made an amazing discovery at Trader Joe’s. In the frozen case they sell rack of lamb for ten dollars and change. This will feed from two to four people and comes with a lovely spice and herb coating. All you have to do is thaw it, place it on a olive oiled baking sheet and place it in a preheated 400 degree oven for about 15 minutes and voila. A stupendous dinner.
But you know me. Gotta go the extra mile. So I created a Mint Persillade to give it that extra fillip. And how easy is that? A persillade, is simply a fancy French word for a parsley and garlic sauce. Now with a food processor, I ask you, what could be easier? Whack the woody stems off a bunch of parsley, toss it in the processor with a clove of garlic, touch of sea salt and cracked pepper, a drizzle of oil and a tiny bit of red wine vinegar. Wow. Now, to go the extra mile, add a bunch of parsley to the mix. Yummy. You can use this in a couple ways, after you have reduced it to a fine puree, just coat the lamb chops and cook. OR, you can serve it raw as a condiment.
Actually, the way I cooked it was to coat the rack in four-seeded mustard, and serve the persillade on the side. It was so delicious we all swooned this Easter Sunday. And not too expensive either. Here’s the real recipe.
Thank you Linda!
Ingredients for 2 Servings
• 1 Rack of lamb
• 1 Tablespoon four seeded mustard
• 1 Recipe persillade
• 1 Bunch parsley, rinsed thoroughly and dried, woody stems discarded
• 1 Bunch mint, rinsed thoroughly and dried, woody stems discarded
• 1 -2 Cloves garlic
• 1/2 Teaspoon sea salt
• 1/2 Teaspoon cracked pepper
• 2 Tablespoons extra virgin olive oil
• 1 Teaspoon red wine vinegar
Preparation
1. Preheat the oven to 400. Place the lamb on an olive oiled backing sheet, meaty side UP. Coat the rack with mustard and bake 15 minutes. Cut it in half and see if it is just pink. If its too rare, put it back in the oven for just a few minutes.
2. Meanwhile, combine all persillade ingredients in the food processor and reduce to a puree. Place it in a little dish and serve alongside the lamb. Alternately, you can skip the mustard altogether, and coat the lamb with the persillade and roast. Yummy.
Linda West Eckhardt
To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s that’s full of information and recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
California Vineyard (© Rboncato | Dreamstime.com)
Written by Judy Beardsall, JudyBeardsall.com
My date with destiny...Or how I spent Saturday night alone with a bottle of red and a box of Raisinets.
What happens in the average kitchen plows a wide path between wine and food. If some people panic about the cooking aspect of getting a dinner together, even more will panic about matching the wine with the food.
Over the years, wine and food pairings pivoted on what was available and evolved to what was in fashion. Availability is not an issue for us now, since the world is a much smaller place and shipping goods is easy enough.
To be very general about the food and wine pairings, I'd go by two basic guidelines: do it by contrast or do it by similarity. This means your wine will correspond by color, flavor, weight, and taste. Basically, we've been told since birth that red wine goes with heavier foods and white wine with lighter foods. Red wine with meat and white with fish. This old standby is a pretty good general concept but don't let it rule you.
An Old Pairing Myth
It's time to put all apprehension aside.
Wine Myth: It's a myth that very specific wines must be drunk with specific dishes. It's a bigger myth that says red wine only with meat and white wine only with fish.
I remember scouring the earth for the rarest of rare Mouton vintages for Frank Sinatra, which he used to buy by the case and drink with practically every meal regardless of what he was eating.
Recently, one of my more "unusual" clients called me with an interesting question about food and wine pairing. "Judy, I was wondering what wine would go well with crushed leaves? I've been giving Rupert the Chateau Lafite '98, and it's been keeping him up all night, is there anything you can recommend?"... Rupert, being his pet monkey, of course... So, instead of hanging up the phone like any other self respecting wine consultant would do, I played along and quickly diagnosed the problem. "Tell Rupert to take 2 banana peels with the "95 Puligny Montrachet and call me in the morning."
Very, very few combinations of food and wine don't work; most wine goes with most food.
So, whether it's broiled with butter or sauteed in olive oil, fish is wonderful with white wine. But that's not to say that you shouldn't enjoy salmon, for example, with red wine. The rules of companionship in wines should never be so rigid to make you hesitate to experiment.
Champagne?..Champagne is not just for caviar. Champagne is an all purpose drink. How to make a fried bologna sandwich better? Have a glass of bubbles with it.
About Judy Beardsall
President of Beardsall & Associates, wine consultant and internationally respected wine broker Judy Beardsall has forged a niche in the high stakes world of fine wine. She is famed for creating world-class wine cellars and manages high-end wine portfolios, both for drinking and investment, for discerning clients.
With more than twenty years of wine trade experience, Judy has mastered every aspect of the fine wine business – from buying and selling to transporting, storing and selecting wines of every style and value. Her extensive career has brought her international recognition for her professional expertise and a unique place as consultant to passionate wine collectors throughout the world.
Whether you would like to assemble a family wine legacy for generations to come, or refine your existing interests, Beardsall & Associates can advise you accordingly with highly personalized consulting services.
For a wealth of information on fine wine, a view of Judy’s excellent blog, or to find out to contact her, go to: Judy Beardsall
To learn more about Judy’s excellent book on fine wine, go to: Sniffing the Cork: And Other Wine Myths Demystified
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
A Healthy Cow (photo by Emily Roesly, courtesy of morgueFile.com)
Food safety and optimal nutrition aren’t mutually exclusive goals according to organic farming legend, Tim Wightman. A farming expert of 35 years, Wightman teaches dairy farmers to reach well beyond conventional food safety goals. He mentors farmers in low-tech yet high quality approaches to production of intrinsically safe and optimally nutritious raw milk.
A modern pioneer of the cowshare/herdshare concept, Wightman now serves as President of the Farm-to-Consumer Foundation. The educational non-profit aims to equip farmers and consumers with safety advice on raw dairy products via conferences, tele-seminars and printed materials.
Free Handbook & DVD Now Available Online
The Foundation now provides two of Wightman's educational tools to the public free of charge. These free resources include online copies of Raw Milk Production Handbook and a micro dairy farm educational DVD, Chore Time. Both are available at: Farm to Consumer Foundation
"We believe all food can be produced safely, including raw milk," says Wightman.
"These materials are the starting point for a collaborative effort to develop 'best practices' to guide dairy farms working to meet the rising demand for raw milk from pasture-raised cows, whether the legal framework is loose (as with voluntary farm-to-consumer standards for cow shares) or more formal (as with larger scale retail sales)."
Steve Bemis, attorney and Foundation Board Member, asserts that these free resources are an important step in building a working relationship on raw dairy safety issues. "In many cases, academic and government entities will not (for policy and ethical reasons) link to resources that are for sale; so, by providing these 'freeware' resources, we hope to encourage links from others' websites, and thereby engage a broader audience," Bemis explains.
The announcement of the free online resources is being made in conjunction with the 2nd Annual International Raw Milk Symposium, The event is open to the public. For more details call 703-208-FARM (3276) (10 a.m. - 6 p.m. EDT) or register by going to: 2nd Annual Raw Milk Symposium
To view a previous post on the topic, go to: Support Family Farmers & Get Healthy with Raw Milk
The Handbook and DVD, as well as the booklet, Safe Handling: Consumers’ Guide to Fresh, Unprocessed Whole Milk by Peggy Beals, RN, will continue to be for sale as hardcopies at: Farm to Consumer Foundation
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Halibut (© Enid Arvelo | Dreamstime.com)
Wild-caught Pacific halibut from Alaska is in season and fresh portions should be an easy find at your local seafood store. Since Alaskan halibut is required to be sustainably harvested under the state's Constitution, it can be enjoyed without concern that this flavorful fish might be lost to future generations.
“The Sustainable Kitchen” is one of the recipe books we highly recommend. It’s the work of Stu Stein and Mary Hinds, the executive chefs and founders of Peerless in Ashland, Oregon, a restaurant known for exceptional Pacific Northwest Cuisine and a Wine Spectator Award winning wine list. Their book focuses on using local ingredients, offering a chef's insights into how and why to combine several together for optimum flavor. The sumptuous recipes are offered as a basis for inspiration, not as absolutes, to allow readers to substitute their local ingredients and add a dash of spontaneity.
The book offers a tremendous selection of recipes of all types and of varying degrees of complexity. Pacific Halibut a la Nage is particularly easy prepare and full of flavors to delight the taste buds.
Here’s what the authors had to say about their recipe:
A chef’s trick that you can easily accomplish at home is a traditional French technique for poaching fish in the oven and using the liquid as the sauce – a la nage. Ina skillet, we place a piece of halibut, or any fish, on top of a layer of vegetables, add a flavorful liquid and cover with parchment paper. The whole dish is contained in a single pan, th method of cooking is quick and flavorful, and as a bonus there is no added fat.
The chefs suggest you pair this dish with a fine Pinot Gris from Southern Oregon or the Willamette Valley.
Ingredients for 4 Servings
• 1 Carrot, cut into matchsticks
• 1 Parsnip, cut into matchsticks
• 1 Turnip, cut into matchsticks
• 1 Stalk celery, cut into matchsticks
• 1 Leek, cut into matchsticks
• 1 Medium onion, thinly sliced
• ½ Pound fingerling potatoes, red potatoes or yellow creamer potatoes, thinly sliced
• 4 5-Ounce Pacific halibut filets
• Kosher salt & white pepper, to taste
• 1½ Cups fruity white wine such as Pinot Gris
• Juice of 1 lemon
• 2 Cups fish stock, chicken broth or water
• 1 Tablespoon fresh parsley, chopped
• 1 Tablespoon fresh chives, chopped
Preparation
1. Preheat oven to 425 degrees F.
2. In a skillet large enough to hold all of the fish, spread the carrots, parsnips, turnips, celery, leek, onion and potatoes in a thin layer on the bottom. Season the fish with salt and pepper. Place the halibut on top of the vegetables, making sure the halibut fillets do not touch each other.
3. In a small bowl, combine the wine, lemon juice and stock and pour the liquid over the fish. Make sure the liquid reaches halfway up the sides of the fish. Cover the pan with a piece of parchment paper. Place the skillet over high heat until the liquid begins to simmer. Transfer the skillet to the oven and cook until the fish is cooked to the desired doneness. Fillets that are 1½ to 2 inches thick take approximately 8 to 10 minutes to reach medium – just slightly opaque in the center, but still moist. Keep warm.
4. Discard the parchment. Carefully remove the halibut from the skillet. Place the vegetables on a serving plate and place the halibut on top of the vegetables.
5. Bring the cooking liquid to a boil on high heat and cook until the liquid thickens and just coats the back of a spoon. Add the chopped parsley and chives. Adjust seasoning and pour liquid over the fish.
If you’d like to purchase a copy of Stu Stein and Mary Hinds' excellent book go to: The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Wild Salmon Leaping Upstream (photo by Matthew G. Hull, courtesy of morgueFile.com)
Our friends at New Asian Cuisine re-launched their web site just a short time ago and they’ve just sent us this terrific recipe. Besides being a delight for the palate, Alaska’s wild salmon is sustainably harvested so we can count on being able to enjoy it for many years to come. The state’s Constitution actually requires seafood to be sustainably harvested.
The recipe below is the creation of Simpson Wong of Café Asean, a beautiful pan Asian restaurant on West 10th Street in Manhattan’s Greenwich Village. It is a trend-setting eatery that illustrates beautifully how the blending of cuisines from around the world has given foodies plenty to be thankful for. Quite a few celebrities have visited for a taste of the outstanding food, including Meryl Streep, Natalie Portman, and Marisa Tomei. Rob Patronite and Robin Raisfeld of New York Magazine say:
Café Asean’s fresh pan-Asian dishes (mainly Vietnamese and Malaysian, plus some Thai, too) are so authentic and far from the tired norm that it’s a treat to have them delivered to your door. We like the broad rice noodles sautéed with chicken or beef and bok choy, the curried shrimp, and the lemongrass-crusted snapper in coconut-lime sauce.
Ingredients for 8 Servings
• 4 Filet of sashimi quality wild salmon (4 oz each)
• 2 Red bell pepper, roasted, peeled and seeded
• 1/4 Cup pomegranate seed
• 1/4 Cup daikon sprout
• 2 Tablespoon olive oil
• 2 Tablepoon lemon juice or sherry vinegar
• 1 Teaspoon of chili flakes
• 4 Teaspoon of finely chopped lemongrass
• Fleur de sel to taste
Preparation
Slice the wild salmon filet into 4 thin slices (about 1/3 inch), slice the roasted bell pepper to match the salmon, on a large plate, arrange the salmon and roasted bell pepper alternately, drizzle over olive oil, lemon juice or vinegar, sprinkle over fleur de sel, chili flakes, lemongrass, pomegranate seed, daikon sprout and serve.
For more of their tasty recipes and lots of great information on Asian cooking, go to: New Asian Cuisine
To learn more about the restaurant that created this recipe, go to: Café Asean
You can call Café Asean at: (212) 633-0348
To view some excellent sustainable seafood from Alaska, go to: Smoked Seafood from Alaska
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
At the Ballpark (photo by Taylor Schlades, courtesy of morgueFile.com)
The menu choices at America’s baseball stadiums may have evolved well beyond the “peanuts and Crackerjacks” celebrated in song, but in recent years they have come to include more healthy and local food choices. Regardless, the venerable hot dog still reigns supreme according to the National Hot Dog and Sausage Council's annual survey.
Fenway Park Ranks #1
Fenway Park, home of the Boston Red Sox is expected to top the Major Leagues by serving up more than 1.67 million hot dogs during the 2010 season. Fenway franks are always boiled and grilled, and served on a New England style bun (split from the top) and topped with a choice of mustard and relish. Fenway is also the first MLB ballpark to install a kosher hot dog vending machine.
An impressive total for New England’s cherished ballpark, but still only a fraction of the more than 21 million hot dogs expected to be served at Major League stadiums across the country.
Healthier & Sustainable Options in the Mix
In a welcome sign of the times, healthier food options are joined by recent improvements on sustainable practices in the often staid world of big-time sports. Aramark, a service provider to 15 Major League stadiums, says it works to implement environmentally friendly practices that promote the use of local ingredients, source from local farmers and suppliers, reduce waste, utilize biodegradable service ware, and encourage composting and recycling of bottles, cans, cardboard as well as frying oil. Within retail, many team stores feature apparel made from organic and recycled cotton.
“We found that our most important fan groups are making very sophisticated dining choices outside the ballpark, so we continue to innovate to appeal to their tastes, at every price level, once inside the ballpark,” said Marc Bruno, president of Aramark Sports, Entertainment and Conventions.
Plenty of Calorie-Packed Favorites for Traditionalists
Traditionalists looking forward to calorie-packed favorites while watching a game need not worry. Old favorites such as cheesesteaks, nachos, and Buffalo wings will be readily available. Dishes served up in “monster” portions for the especially ravenous will be easy to find.
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Healthy Cows (photo by Emily Roesly, courtesy of morgueFile.com)
A California court has upheld a state ban on slaughtering animals that are too sick, weak or injured to stand on their own. Farm animals that are too ill to stand are referred to as downer cows or downer pigs. Opponents argued that the Federal Meat Inspection Act (FMIA) prohibits states from doing so.
Moral & Health Judgments
"Regulating what kinds of animals may be slaughtered calls for a host of practical, moral and public health judgments that go far beyond those made in the FMIA," said Chief Judge Alex Kozinski.
The National Meat Association and the American Meat Institute opposed the court's rulling, but a A post on Care2.com says, "...stressed and sick animals have a much greater risk of harboring bacteria like E. coli and Salmonella, which kill hundreds of people every year."
Farm Sanctuary president and co-founder Gene Baur said, "We applaud the Court for refusing to protect the interests of big agribusiness at the expense of the American people and the animals entrusted to our care."
Industry's Troubing Past
There's a disturbing history of very sick animals getting into the food suppy as a result of factory farming. Back in 2008, The president of the meat packing company responsible for the largest recall in U.S. history admitted before the U.S. Congress that sick cows were slaughtered and entered the meat supply as hamburger. The hamburger meat subsequently made its way to the tables of American families and the meals of schoolchildren.
Steve Mendell, CEO of California’s Westland/Hallmark Meat Company, first denied that sick cows were slaughtered at his company’s facility. Then he was shown a video of a "downer" cow being “shocked and abused by workers trying to move it to the ‘kill box,’ then finally shot with a bolt gun and dragged by a chain to the processing area,” according to an article in the New York Times.
Grass-fed Beef is the Healthy Alternative
Cows in concentrated animal feeding operations (CAFOs) are fed corn which they are not able to properly digest, making them a prime source of dangerous food contaminants. Cows raised on CAFOs are administered antibiotics to counter the ill effects of their unnatural corn diet. They are fed corn made cheap and plentiful by heavy subsidies of taxpayer dollars. Cows in CAFOs are also given growth hormones to add to the weight of each animal.
Those cows stand in sharp contrast to free-roaming, grass-fed beef, which is free of E. coli and delivers more nutrients as well, including CLAs and omega 3 fatty acids. Grass-fed beef is roughly twice the price of corn-fed beef from CAFOs. One answer is to eat less and eat better. And what price should we place on keeping our families healthy?
To read the full post on Care2.com cited above, go to: Victory for Downed Farm Animals in California
To view the New York Times article cited above go to: Meat Packer Admits Slaughter of Sick Cows
To view a recent post on the topic, go to: Grass-Fed Beef is Better for You & the Environment
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Cosmopolitans (photo by Filiford, courtesy of morgueFile.com)
A pretty sight in a martini glass, the Cosmopolitan has settled into the popular imagination as a drink emblematic of urban glamour and sophistication. Just the thing for a successful gal to sip when she’s putting weekly stresses behind her early on a Friday evening.
The origins of the venerable cocktail are somewhat disputed. It is likely that the drink was created independently by different bartenders some 30 years ago. The cosmopolitan gained popularity in the 1990s, when it was popularized among young women by its frequent mention on the television program “Sex and the City.” Carrie (Sarah Jessica Parker), “Hi, I'd like a cheeseburger, please, a large fries and a Cosmopolitan.”
We know of no bitter controversy as to what should be in a Cosmo, as it’s come to be called, but we wanted to hear from our friend Gary Regan to get his expertise on the matter. He authored the much acclaimed, The Joy of Mixology, so we eagerly look to his hard-earned wisdom in the matter of mixing spirits.
In the recipe Gary included in his classic book he limits the amount of cranberry juice to 1 or 2 dashes for color, keeping the flavors of the spirits and the lime juice from becoming too dim on the palate. Traditionalists can stick with the 1½ ounces of cranberry juice often employed, but more flexible souls should be pleasantly surprised by a serving of Gary’s version.
Ingredients for 1 Drink
• 1½ Ounce citrus vodka
• 1 Ounce Triple Sec
• ½ Ounce fresh lime juice
• 1 to 2 Dashes cranberry juice for color
• Garnish with a lime wedge
Preparation
1) Combine ingredients in a shaker
2) Add ice and shake until chilled
3) Strain in to a chilled cocktail glass
Gary Regan Himself
To view all the cocktail recipes on the American Feast web site just scroll down after you, go to: American Feast's Cocktail Collection
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 Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
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
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Our good friend Linda West Eckhardt has garnered coveted James Beard and Julia Child awards as she’s helped countless readers lose weight and maintain their new sizes. She has authored more than 20 cookbooks, 250 magazine pieces, and columns in newspapers and magazines, earned a bachelor’s degree in Foods and Nutrition, and a Masters in Creative Writing and graduating with honors.
Most recently she’s continued her quest to help folks to better health by co-authoring The Silver Cloud Diet E-Book with Dr. John Salerno. Besides being a very entertaining writer, she’s quite a cook who has developed a huge collection of savory recipes and been kind enough to share this one with American Feast.
Linda’s not focused solely on creating dishes that are both delicious and help with weight control. She’s quite an advocate of sustainable food as well. The Silver Cloud Blog explains some of the challenges faced by those who want a healthier and more sustainable food supply, “The overuse of pesticides, herbicides, and other chemical additives for the growth of monoculture genetically modified crops, including corn, soy, rice, canola, and others have wreaked havoc with the soil.”
Here’s one of Linda’s favorite lamb recipes for spring.
Ingredients for 4 Servings
• 1 Cup fresh basil leaves
• 1 Tablespoon grated Parmigiano
• 2 Teaspoons pine nuts
• 2 Cloves garlic, smashed
• 2 Tablespoons Greek yogurt
• Four 4-Ounce lamb chops
• Kosher salt and freshly milled black pepper
• 1 Tablespoon L’Autunno Blend Extra Virgin Olive Oil
Preparation
1. Position knife blade in food processor bowl; add basil, Parmigiano, pine nuts and garlic. Process until smooth. Transfer mixture to a small bowl; stir in yogurt. Cover and chill 30 minutes.
2. Heat grill, then coat grill rack with vegetable cooking spray Season chops with salt and pepper then cook 5minutes per side or until medium rare. Serve with a dollop of pesto on each chop. Garnish with fresh basil sprigs.
Nutritional information: 214 calories, Fat 9.8 g, Protein 27.8 g, Carb 2.1 g, Fiber 1.2 g
Linda West Eckhardt
To learn more about Linda’s most recent work on healthy weight control, go to: The Silver Cloud Diet
To get a look at a book of Linda’s that’s full of information and recipes for a low carb diet, go to: The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less
To order a world class, hand-picked olive oil from California's Stella Cadente, and our favorite, go to: L'Autunno Blend Extra Virgin Olive Oil
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
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