Glazed Sweet-Sour Spareribs (photo courtesy of John Wiley & Sons, Inc.)
Jean Anderson has penned more than 20 cookbooks, been inducted into the James Beard Cookbook Hall of Fame, and is a founding member of two premier culinary professional organizations for women: Les Dames D’Escoffier and the New York Women’s Culinary Alliance. Her terrific new book, Falling Off the Bone, was released just over a week ago and garnered rave reviews.
The book offers more than 150 recipes for simple, delicious meat dishes just like grandma used to make, but updated for contemporary kitchens and tastes. With beautiful color photographs throughout, her cookbook shows just how mouthwateringly delicious simple home cooking can be.
The book is perfect for cooks on a budget, with recipes making the most of affordable cuts of meat. So we asked Jean if we could share a couple of its many savory dishes. She recommended this one. Says Jean, “I suppose you might call these barbecued spareribs, but they’re a long way from true barbecue cooked long and slow over hickory coals. No matter. These ribs are succulent and full of flavor. The perfect accompaniments? Coleslaw and fresh-baked corn bread.”
Ingredients for 4 to 6 Servings
• 6 Pounds meaty spareribs, divided into 2- or 3-rib widths
• Cold water to cover ribs by about 1½ inches
• 1 Teaspoon salt
• 7/8 Cup cider vinegar (1 cup minus 2 tablespoons)
• ½ Cup (1 stick) unsalted butter
• 1/3 Cup firmly packed light brown sugar
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon tomato ketchup
• 2 Tablespoons soy sauce, preferably a dark Asian one
• ¾ Teaspoon freshly ground black pepper
• ¼ to ½ teaspoon ground hot red pepper (cayenne), or to taste
Preparation
1. Place ribs, water, and salt in a large heavy Dutch oven, bring to a boil over moderate heat, reduce heat till water barely bubbles, cover, and simmer until ribs are tender—1¾ to 2 hours.
2. Meanwhile, combine remaining ingredients in a small, heavy, nonreactive saucepan, and cook over low heat, stirring constantly, just until butter melts and sugar dissolves—3 to 5 minutes. Taste for cayenne and adjust as needed. Set off heat, cover, and reserve.
3. When ribs are tender, preheat broiler. Lift ribs from Dutch oven and arrange in a single layer in a very large shallow nonreactive roasting pan. Brush well with the reserved sauce. Discard Dutch oven liquid.
4. Slide pan into broiler, setting about 5 inches from heat, and broil until brown—5 to 6 minutes, brushing at half-time with more sauce. Remove ribs from broiler, turn, and brush flip-sides generously with sauce. Broil 5 to 6 minutes longer, again brushing with sauce at half-time. Don’t be stingy.
5. When ribs are glistening and brown, arrange on a heated large platter and spoon any remaining sauce over ribs.
To learn more about Jean's wonderful new book, go to: Falling Off the Bone
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
Farm Sunset (photo by Irish Eyes, courtesy of morgueFile.com)
It would be wise to be a little skeptical about the claims attached to many of the products on today's supermarket shelves. Marketers well know that shoppers want sustainable food, with more than 80% of consumers saying they regularly purchase sustainable food and drink, according to a survey conducted by Mintel, a global consumer research company.
Demand continues to grow, but Mintel says some are unaware of what the claims actually mean. The company has tracked more than 13,000 new food and drink products said to be sustainable since 2005.
“Packaging claims such as ‘recyclable’ or ‘eco- or environmentally friendly’ are fairly well known to consumers, but sustainable product claims such as ‘solar/wind energy usage’ or ‘Fair Trade’ have yet to enter the mainstream consumer consciousness,” David Browne, senior analyst at Mintel points out. “They may have heard of the terms, but they’d be hard-pressed to define them.”
Of those surveyed, 40% have never heard of the solar/wind energy usage claim. The 37% that have say they’ve never purchased food or drink bearing the claim. Reduced carbon footprint/emissions is another lesser-known claim, as 32% have never heard of it. Thirty-four percent say they’ve never heard of the Fair Trade claim.
So, why do they buy?
According to Mintel research, 45% of sustainable food and drink users cite a perceived belief in superior quality as the reason behind their purchases. Meanwhile, 43% say they buy sustainable food and drink because they’re concerned about environmental/human welfare and 42% say they’re concerned with food safety.
“These reasons vary in importance across different demographics. What’s most important to young adults may not be the primary deciding factor for affluent consumers,” notes David Browne. “Marketers should consider this in their claims closely; noting that health, welfare, and safety are important for nearly all consumers.”
Finding a Farmer to Trust
Healthy, safe and environmentally friendly is a pretty good description of the food and drink available from local farmers in virtually every part of the U.S. According to the USDA, there are now 6,132 farmers markets in the U.S., a tripling of the number for 1994. Like the farmstands set up by family farmers, farmers markets offer the opportunity to meet the folks who produced the food and learn more about it.
At the web site of the nonprofit Local Harvest, visitors can conduct a simple search to find farmers markets, family farms, and other sources of sustainably grown food in close proximity.
To find sources of sustrainable food in your area, got to: Local Harvest
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
Butternut Squash (© Photographer: Les Sanders | Agency: Dreamstime.com)
Summer's seasonal delights may have faded from farmers markets, but Fall favorites have arrived in abundance! Our friends at Organic Valley Family of Farms provided this recipe to satisfy cool weather cravings for warming soups and stews with a recipe that delivers the spiciness of curry and cayenne, along with the unique flavors and healthy aspects of squash, lentils, and easy-to-find produce.
Organic Valley is a farmer-owned co-op that says, “We think it's a simple truth. The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with 7 farmers forming an organic cooperative in 1988. Today, more than 1,600 family farms are members and their high standards shine through in their delicious, award-winning, certified organic foods.
Judging by this recipe they seem to know quite a bit about making great soup. To serve this soup at its best, get as many ingredients as possible fresh from your local farmers market at harvest time.
Ingredients for 6 Servings
• 1 Tablespoon Organic Valley European-style Cultured Butter
• 2 Cups peeled, chopped butternut squash
• ½ Cup finely chopped shallots
• ½ Cup chopped onions
• 1 Ripe tomato, peeled & chopped
• 1 Large carrot, chopped
• 1 Stalk celery, chopped
• 6 Cups vegetable broth, or more as needed
• ½ Cup lentils, rinsed
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon curry powder
• 1/8 Teaspoon cayenne powder
• 1 Bay leaf
• Salt & pepper to taste
Preparation
Melt butter in a large, heavy saucepan over medium flame. Add prepared vegetables and saute for 5 minutes. Add broth and all remaining ingredients except salt and pepper. Simmer, stirring occasionally, until vegetables and lentils are tender, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve with warm country rolls or baguettes and European-style butter.
Copyright by Organic Valley Family of Farms ©
To learn more about the farmers' cooperative, go to: Organic Valley Family of Farms
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
Organic Cherry (photo by xololounge, courtesy of morgueFile.com)
The frontline of the international food movement—sustainable producers, farmers, cooks, educators and activists—stormed Turin this week for one of the largest sustainable food gatherings in the world, the Slow Food international conference Terra Madre.
"There is a crisis in our food system with four people dying this week in the USA because of contaminated food and last month the recall of over half a billion salmonella tainted eggs," said Josh Viertel, President of Slow Food USA.
"I see people all over the USA and the world working to transform the way we row our food. We aren't settling for an industrialized food system that destroys the environment and makes people sick. There is a better way." he continued.
Slow Food USA, the fastest growing national Slow Food organization internationally, boasts 225 chapters across the country and over 207,000 supporters, with new chapters, in both communities and campuses across the country launching nearly every week. The international Slow Food network is now represented in 166 countries worldwide.
"There is now a new protagonist in the food system – the food movement."
In the fourth bi-annual Terra Madre conference, over 8,000 participants – 700 from the USA – gather to share stories and knowledge about projects as diverse as building edible schoolyards, pioneering the use of mobile slaughterhouses, greening supermarkets and running field to plate restaurants.
"The Terra Madre participants who are at the frontline of this movement are constantly innovating and exploring new ways to build a world where food is good for the farmer, good for the planet and good for those eating it."
To learn more about the Slow Food Movement and find a local chapter, go to: Slow Food USA
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
Rinsed Cannellini Beans (© Photographer: Luminouslens | Agency: Dreamstime.com)
This is the second great recipe our friend Evelyn Kimber of the Boston Vegetarian Society and the Boston Vegetarian Food Festival helped us get permission to pass on to you. This year the Festival will take place on Saturday, October 30, 2010, from 10:00 AM to 6:00 PM and Sunday, October 31, from 10:00 AM to 4:00 PM.
If you missed it last year, try and get there this time around. It’s a lot of healthy fun for the whole family and definitely worth the trip. This soup recipe was demonstrated at the Festival by Chef Cathi di Cocco, Owner of Café di Cocoa.
“Café Di Cocoa-Food for the Soul” opened in Bethel, Maine in 1996. It’s a charming 28-seat vegetarian restaurant located on Main Street in a Victorian farmhouse. Since then they’ve added a retail Market and Bakery next door. Chef/Owner Cathi di Cocco feeds & educates crowds of people through her in-house cooking classes, food tasting, community soup kitchen, and Summer Cooking Camp for Kids. Vegetarian eating must be providing Chef Cathi with plenty of energy!
Ingredients for 6 Quarts
• 2 Pounds fresh shelled cannellini beans OR 1 pound dried beans, soaked overnight & drained OR three 17-ounce cans of beans, rinsed & drained
• 1 Whole garlic bulb, cut in half horizontally
• 3 Bay leaves
• ¼ Cup extra virgin olive oil
• 8 Sticks of celery, chopped
• 16 Medium carrots, peeled and chopped
• 8 Leeks, white part only, OR 3 med. onions, peeled & chopped
• 4 Medium ripe tomatoes, peeled, seeded & crushed OR 28 oz. can crushed tomatoes
• 4 Tablespoons chopped fresh garlic (1 average bulb)
• 8 Sprigs of fresh herb, leaves removed; rosemary, sage OR thyme
• 3 Bunches fresh greens, chopped, (Swiss chard, escarole, collards, etc.)
• 2 Tablespoons balsamic vinegar
• Salt & pepper, to taste
Preparation
1. Cover beans with water.
2. Add bay leaves and halved garlic bulb.
3. Bring to boil and simmer till slightly soft.
4. Cover and let sit 1 hour.
5. Strain through colander, reserving “broth”. Remove garlic and bay leaves. If using canned beans simply drain and rinse.
6. Blend ¾ of the beans into a puree w with broth or water.
7. Reserve ¼ of the beans to add to soup near the end of cooking time
8. In large stockpot saute celery, carrots and onions in olive oil until soft.
9. Add tomatoes, chopped garlic, and herbs.
10. After 5 minutes add chopped greens, balsamic vinegar, salt and pepper.
11. Cook 10 more minutes.
12. Add bean puree and enough broth or water to make a thick soup.
13. Cook slowly for about an hour.
14. Add water or broth as needed to thin.
15. Ten minutes before serving stir in whole beans to heat through.
16. Ladle into bowls and top with rustic herb croutons.
17. Drizzle with the finest extra virgin olive oil you can find.
Submitted by Cathi DiCocco, Chef/Owner of Café DiCocoa in Bethel, Maine.
To purchase the finest extra virgin olive oil we've been able to find go to: L'Autunno Blend Extra Virgin Olive Oil
If you'd like to purchase a special balsamic vinegar that is both unique and our favorite go to: White Balsamic Vinegar
To make a reservation to dine at Café DiCocoa & try more of Chef Cathi’s delicious creations give a call to (207) 824-5282, or go to the Cafe's web site: Café di Cocoa
To learn more about the Boston Vegetarian Food Festival and its sponsoring organization, go to: Boston Vegetarian Society
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 on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Pisco Sours (©photo by Manuel González Olaechea y Franco, courtesy of creative commons license)
Spirits author and master mixologist Gary Regan is a fine friend, providing us with an array of cocktail recipes over the years. Many came after requests for concoctions to suit specific occasions, like the time he served up Cocktail Recipes for Vegetarians.
Grateful for his past service, we thought it was time to ask Gary for a cocktail he believes essential to our readers’ knowledge. His answer was the Pisco Sour, a drink reportedly created in 1915, by Victor Morris, an American Bartender from Berkeley, California who owned the Morris Bar in Lima, Peru.
Why is this particular cocktail noteworthy to a man who has collected thousands of recipes over years of travel and extensive “research”? For one thing, it is rare in calling for Angostura bitters, not as an actual ingredient, but as an aromatic garnish, dashed on top of the cocktail after it has been shaken and strained. “The Angostura bitters that are dashed on top of a Pisco sour elevate it to its classic status,” says Gary.
The base spirit takes its name from the Peruvian port where it is thought to have been created. It is distilled from a muscat wine and then rested for a short time in clay pots before being bottled. During the California Gold Rush of 1849, the brandy was readily available in San Francisco and grew to be very popular over the ensuing decades.
In 1937, Harold Ross, founder of The New Yorker magazine wrote, "In the old days in San Francisco there was a famous drink called Pisco Punch, made from Pisco, a Peruvian brandy... Pisco punch used to taste like lemonade but had a kick like vodka, or worse." Alas, the recipe for the Pisco punch has been lost to history, a loss many blame on Prohibition.
Gary fills us in:
Pisco brandy is unique—it’s colorless, like vodka, sharp, pungent, and has a somewhat smoky note that some people compare to scotch. It is produced in several South American countries, but Peruvian bottlings are favored by aficionados. Mix it with fresh lemon juice, simple syrup, and the white of an egg—you have to shake all heck out of this drink to integrate the egg white—and you end up with a silky-textured drink like you’ve never experienced before.
The Pisco Sour
Ingredients for 1 Drink
• 60 Milliliters (2 ounces) Pisco brandy
• 30 Milliliters (1 ounce) fresh lemon juice
• ½ Ounce simple syrup
• 1 Raw egg white, from a small egg
• Angostura bitters, as an aromatic garnish
Preparation
1. Shake and strain into a chilled champagne flute.
2. Dash some bitters on top.
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
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
Orecchiette with Braised Kale, Fire Roasted Tomatoes & Grilled Sausage (photo courtesy of Muir Glen® Organic)
The change of seasons here in the Northeast couldn’t have been more evident than they were yesterday during a visit to the farmers market. A splendid variety of seasonal squash now far outnumbers fresh tomatoes, the fruit often taken for a vegetable. The squash are very welcome of course, but those luscious Summer tomatoes will be missed!
Our friends at Muir Glen offer a wonderful alternative for those like the James Beard Award-winning author Linda West Eckhardt, who says she loves using Muir Glen whole tomatoes for sauces. Linda’s tip: Cut up the tomatoes while they are still in the can, then pour all the contents together. Never discard that flavorful juice!
The recipe below is the creation of Chef Will Gilson of Boston’s Garden at the Cellar. The Chef is dedicated to presenting farm-to-table dining at his eatery, where much of the ingredients arrive fresh from his family’s farm in Groton, Massachusetts. He developed this recipe at the behest of the folks at Muir Glen, after visiting the Italian farm where their organic, limited-edition tomatoes are grown. He says that unlike most tomatoes grown for canning, the Meridian Ruby tomatoes at the farm are delicious when eaten right off the vine.
Chef Will Gilson's Orecchiette with Braised Kale, Fire Roasted Tomatoes & Grilled Italian Sausage
Ingredients for 4 Servings
• 3 Italian sausages (about 3/4 lb)
• 1 Pound uncooked orecchiette (tiny disk) pasta
• 2 Eggs
• 2 Egg yolks
• Grated peel of 1 medium lemon (2 to 3 teaspoons)
• 1 Teaspoon salt
• 1/2 Teaspoon ground pepper
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon finely chopped garlic
• 1/4 Cup finely diced onion
• 2 Bunches kale, washed, rough chopped (about 6 cups)
• 2 Cans (14.5 oz. each) Muir Glen® Organic or Meridian Ruby™ Fire Roasted diced tomatoes, undrained
• 1 Cup shredded Parmesan cheese
Preparation
1. In 10-inch nonstick skillet, cover and cook sausages over medium heat about 15 minutes or until no longer pink in center. When cool enough to handle, cut into 1/2-inch slices.
2. Cook and drain pasta as directed on package, reserving 1/2 cup of the hot pasta water. In 1 1/2-quart saucepan, vigorously stir eggs, egg yolks, lemon peel, salt and pepper with wire whisk; slowly beat reserved hot pasta water into egg mixture. Heat over low heat, stirring constantly with wire whisk, for about 10 minutes until sauce is creamy and thickened.
3. Meanwhile, in 12-inch nonstick skillet, heat olive oil over medium-high heat. Cook garlic in oil 1 to 2 minutes or until garlic starts to become toasted. Add onion, kale and tomatoes; cover. Cook 5 to 10 minutes, stirring occasionally, until kale is wilted and soft. Remove from heat. In extra-large serving bowl, stir sausage slices, cooked pasta, kale mixture, Parmesan cheese and sauce.
To learn more about premium tomatoes and tomato sauces for year round culinary creations, go to: Muir Glen®
To learn more about world class, handcrafted olive oil from California's Stella Cadente, 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
Walnut Grove in Fog (© Photographer: Terrance Emerson | Agency: Dreamstime.com)
Magnificent native nuts are one of America’s great natural treats and it’s harvest time.
Fallen American Eastern Black Walnuts can now be gathered in the Midwest and Eastern U.S., where the trees grow naturally. Years ago I worked at a restaurant on the North Shore of Long Island where the manager had staff go out and gather them for delicious Black Walnut Sundaes. You can even spot them on the ground in New York's Central Park, where they fall in the covering that makes them look a bit like old, green tennis balls.
The rich, robust, almost smokey taste of American Eastern Black Walnuts can turn everyday dishes into exciting signature creations. No other walnut can match the distinctive pungent flavor has elevated it to the status of the "Ultimate Nut" for taste-conscious foodies who place rigorous demands on their recipes. Being low in saturated fats, having no cholesterol, and being high in polyunsaturated and monounsaturated fats makes it a tough nut to beat.
The sweet flavored Native Pecan is an American nut from the Hickory family. They have a high oil content, which contributes to their rich taste and beautiful coloring. "Pecan" is a Native American word from the Algonquin language, covering "all nuts requiring a stone to crack". Wild pecans were a major food source for Native American tribes during autumn, and Native Americans are believed to have been the first to cultivate the pecan tree. The cultivation of pecan trees is one of the most sustainable forms of agriculture.
The annual U.S. nut harvest begins in October and will last until December, so there will be plenty of fresh nuts for baking, cooking, gifting, and serving at Thanksgiving and over the winter holidays. American Eastern Black Walnuts and Native Pecans are delicious heirloom foods by themselves, but when used for baking or cooking they really bloom in flavor.
Note: Stored properly, fresh nuts can be kept in great shape for a year.
Need a gift for a home baker? Have a look at a lovely gift box of premium American Black Walnuts & Native Pecans: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
For some scrumptious recipes calling for great American nuts click on the following:
1. Classic Southern Mississippi Mud Cake Recipe
2. Gwen Kenneally's Native Pecan Bars Dessert Recipe
3. Myra Goodman's Beet & Arugula Salad with Walnuts & Feta Cheese Recipe
4. American Black Walnut & Wild Rice Pilaf
5. Missouri’s Best Black Walnut Oatmeal Cookies
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
Baltic Lamb & Kale Soup (photo courtesy of John Wiley & Sons, Inc.)
Best-selling author Jean Anderson has come up with a terrific new book, Falling Off the Bone, a collection of recipes for simple, delicious meat dishes just like grandma used to make, but updated for contemporary kitchens and tastes. With beautiful color photographs throughout, her cookbook shows just how mouthwateringly delicious simple home cooking can be.
The book is perfect for cooks on a budget, with recipes making the most of affordable cuts of meat. So we asked Jean if we could share one of its many savory dishes. She recommended her Baltic Lamb and Kale Soup (page 128). Jean said, "It's unusual, it's easy, it's delicious -- in fact, one of the best recipes in the book. With cold weather headed our way, this is the recipe to make."
The recipes are inspired by traditional European stews and soups, but except along the Baltic where sheep graze salt marshes, lamb and mutton are not popular in Germany, Poland, Denmark, and other countries washed by those icy waters. Even in the U.S., Jean found few recipes for lamb, most were for leg of lamb, and her focus was on soups and stews that make the most of bony or sinewy cuts. This recipe certainly does that!
Ingredients for 4 to 6 Servings
• 4 Ounces double-smoked slab bacon, cut in ¼-inch dice, or 4 ounces thickly sliced bacon, cut crosswise in ¼-inch strips
• 1 Pound boneless lamb shoulder or neck slices, trimmed of excess fat and cut in ¾-Inch cubes
• ½ Pound kielbasa, halved lengthwise and each half thinly sliced
• 2 Large yellow onions, coarsely chopped
• 1 Cup finely diced celery root
• 2 Large whole bay leaves (preferably fresh)
• 1 Quart (4 cups) chicken broth
• 1 Cup water (about)
• 1 Teaspoon salt, or to taste
• ½ Teaspoon freshly ground black pepper, or to taste
• 1 Bunch kale (about 1 pound), stems and central ribs removed and leaves cut in 1- to 2-inch pieces (see Note below)
• 3 Tablespoons Dijon mustard blended with
• 1½ Tablespoons sugar (Jean prefers raw sugar)
Preparation
1. Sauté bacon in a large heavy broad-bottomed soup pot over moderately high heat, stirring occasionally, until all fat has rendered out and only crisp brown bits remain—about 10 minutes. Using a slotted, spoon, scoop browned bits to paper toweling to drain and reserve. Pour off all drippings, then spoon 4 tablespoons back into pot. Reserve remaining drippings.
2. Sauté lamb and kielbasa in drippings over moderately high heat, stirring often, until nicely browned—8 to 10 minutes. Using a slotted spoon, lift to a bowl and reserve.
3. Add onions, celery root, and bay leaves to drippings and sauté, stirring often and adding another tablespoon drippings, if necessary, until limp and lightly browned—10 to 12 minutes.
4. Return lamb and kielbasa to pot along with accumulated juices, add broth, water, salt, and pepper, and bring to a boil. Adjust heat so mixture barely bubbles, cover, and simmer slowly for 1½ hours. Check pot occasionally and if liquid seems skimpy, add a little more water.
5. Add kale, pushing down into soup, cover, and simmer until kale and lamb are both tender— about 1 hour longer. Smooth in mustard mixture. Discard bay leaves, taste for salt and pepper, and adjust as needed.
6. To serve, ladle into heated large soup plates, scatter a few reserved bacon bits over each portion, and accompany with crusty chunks of French or Italian bread.
Note: Choose flat-leafed kale if you can find it—the curly is difficult to clean and cut. To remove stem and coarse central rib of each leaf, cut alongside each rib with a sharp knife and pull away from leaf, bringing the stem with it. At this point, I stack leaves in groups of four or five, then cut in pieces with my fiercest chef’s knife and dump into a large mesh colander. Once all the kale is cut, I wash well under cool running water, then leave the kale to drain while I proceed with the recipe. When it’s time to add the kale to the soup, I simply upend the colander over the pot and push the kale into the soup. The water droplets clinging to the leaves increase the amount of soup liquid slightly and that’s good.
To learn more about Jean's wonderful new book, go to: Falling Off the Bone
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
Irish Countryside (photo by Clara Natoli, courtesy of morgueFile.com)
A couple of days of cool, damp and rainy weather brought thoughts of Ireland to mind, where they say the usual way to tell the difference between winter and summer is to measure the temperature of the rain. All the rain serves a good purpose, helping the country earn its poetic moniker, Emerald Isle.
The desire to ward off the chill had another effect. It brought on the urge to sip an Irish Coffee, that lovely libation for improving one’s outlook on even the greyest of days. Before indulging, we wanted to make sure we prepared the classic warmer at its best. So of course we turned to our friend and guru for all things to do with cocktails, Gary Regan of Ardent Spirits.
Helping us out was a snap for Gaz, as he likes to be called, and we quickly had this little tidbit to share:
Irish Coffee was created in the 1940s by Joe Sheridan, a bartender at Shannon Airport, Ireland, who wanted to fix a drink that would appeal to American tourists. Stanton Delaplane, a reporter for the San Francisco Chronicle, sampled one of Sheridan’s coffees and took the recipe to his local hangout, the Buena Vista in San Francisco, which now claims to sell an average of over 1,500 Irish Coffees per day.
Erin Go Bragh!
Recipe for Irish Coffee
Ingredients for 1 Drink
• 2 Ounces Irish whiskey
• 4 to 5 Ounces hot coffee
• Simple syrup, to taste
• Whipped cream
Preparation
Build in an Irish coffee glass, add the syrup first, then whiskey, then coffee. Float the whipped cream on top.
Cheers!
Gaz 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
Drink Hormone-Free Milk! (© Hallgerd | Dreamstime.com)
After two years of wrangling in the courts, a federal court has ruled that Ohio’s ban on the labeling of dairy products as hormone-free is unconstitutional. The ruling by the U.S. Court of Appeals for the Sixth Circuit is a major setback for corporations selling dairy products from cows treated with synthetic bovine hormones to an unwitting public.
It was the court’s decision that Ohio's absolute ban on voluntary, hormone-free labeling violated the First Amendment rights of dairy processors and was "more extensive than necessary to serve the state's interest in preventing consumer deception."
The landmark case was brought to court by the Organic Trade Association (OTA). OTA and its members, including Horizon Organic®, Organic Valley®, and Stonyfield Farm®, filed the appeal in conjunction with the International Dairy Foods Association (IDFA).
“OTA believes consumers have a right to know how their food was produced, and organic farmers and manufacturers should be allowed to tell them,” said Christine Bushway, CEO of OTA, a leading trade group for the $26.6 billion organic industry in North America. “We are pleased the court agrees,” added Bushway.
Broader Implications
According to an NPR report, the ruling calls into question a 17-year-old U.S. Food and Drug Administration (FDA) finding that there's "no significant difference" between the milk of cows given growth hormone and those that aren't, something many in the scientific community have been challenging for years.
The court cited studies indicating that milk from cows treated with growth hormones was of lower nutritional quality and will turn sour more quickly. That raises the possibility that genetically-engineered salmon could face similar legal action if the FDA rules that it is not significantly different from other farm-raised Atlantic salmon.
Consumers Want Hormone-Free Labeling
The legal victory can be expected to be met with approval by the vast majority of American consumers. The Consumer Reports National Research Center polled more than 1,000 people nationwide on various food labeling issues; some 76% of those polled were concerned with “dairy cows given synthetic growth hormones” and 88% agreed that “milk from cows raised without synthetic bovine growth hormone should be allowed to be labeled as such.”
The U.S. is in the minority among industrialized nations by allowing the use of synthetic growth hormones to artificially stimulate milk production in dairy herds. The practice is already prohibited in Canada, Japan, Australia, New Zealand, and in the 27 countries of the European Union.
To learn more about OTA and its work on behalf of the organic movement, go to: Organic Trade Association
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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 Napa Oak Overlooks Vines (image courtesy of Napa Sustainable Winegrowing Group)
There's an excellent chance that your favorite Napa Valley winegrower is a member of the Napa Sustainable Winegrowing Group which was formed in 1995 to promote integrated pest management practices in Napa County, California. The mission of the Group is to identify and promote winegrowing practices that are economically viable, socially responsible and environmentally sound.
Specifically, the Group promotes viticultural land stewardship through educational outreach to:
• Optimize ecological stability and winegrape productivity and quality by understanding and emulating natural processes such as biodiversity, carbon and nutrient cycling, and plant-soil interactions.
• Reduce pesticide inputs through cultural practices, biological control, and use of alternative materials.
• Promote soil health through erosion control, reduced tillage, soil analysis, and the amendment of soils with cover crops and compost.
• Enhance returns on investment by promoting the value-added nature of sustainable winegrapes along with terroir and increased vineyard longevity.
The Napa Sustainable Winegrowing Group is comprised of members representing Napa winegrape growers, vintners, and local government and educational organizations. The Group represents over 25,000 acres of farmed vineyard land and over 20,000 acres of un-farmed/wild land as of March 2007.
In a 5-part podcast interview, American Feast's Doug Ferber has a talk with the Napa Sustainable Winegrowing Group to learn more about their important work.
To listen to Part 1 click on: A Talk with the Napa Sustainable Winegrowing Group Part 1
To listen to Part 2 click on: A Talk with the Napa Sustainable Winegrowing Group Part 2
To listen to Part 3 click on:
A Talk with the Napa Sustainable Winegrowing Group Part 3
To listen to Part 4 click on:
A Talk with the Napa Sustainable Winegrowing Group Part 4
To listen to Part 5 click on:
A Talk with the Napa Sustainable Winegrowing Group Part 5
Thai Roadside Grilled Chicken (photo courtesy of At the Farmers’ Market)
Our friend Cheryl Paff once operated an organic café in New York City’s East Village, but these days she spends most of her time in upstate New York’s fertile Hudson Valley where she manages the Rhinebeck Farmers Market.
When she’s not busy with the market, Cheryl loves to travel and makes a point of visiting farmers markets wherever she goes. Her wanderlust has provided opportunities to work with and learn from wonderful cooks from all over the world.
Cheryl discovered this recipe for grilled chicken slathered with a deliciously mysterious coating on a trip to Doi Inthanon National Waterfall Park in Northern Thailand. A roadside vendor there provides picnic lunches consisting of a whole grilled chicken – cut up, a bag of sticky rice and a tangy dipping sauce for some finger lickin’ goodness while enjoying the stunning natural beauty of the waterfalls.
Cheryl offers this tip for cooks ready to give her recipe a try, “If you shop at the farmers’ market, you’ll often see herbs with the roots still on. This is a great use for those cilantro roots! Just rinse them really well, give them a rough chop and then rinse them again.”
Ingredients for the Chicken
• 3 to 4 Pounds Chicken – cut up into 8 pieces
• 2 Teaspoons Black Peppercorns
• 6 Garlic Cloves – roughly chopped
• 3 Tablespoons Cilantro Roots & Stems – roughly chopped
• 3 Tablespoons Fish Sauce
Ingredients for the Dipping Sauce
• 1/2 Cup Cider or Rice Vinegar
• 1/2 Cup Sugar
• 1 Clove Garlic – minced
• 1/4 Teaspoon Salt
• 1 1/2 Teaspoons Chile Pepper Flakes
Preparation
1. For the chicken, pound the peppercorns, garlic and cilantro roots into a paste with a mortar and pestle, add the fish sauce and blend it in. Smear this mixture all over the chicken pieces, then place them in an airtight container. Chill for several hours turning and re-smearing (is that a word?) occasionally.
2. For the dipping sauce, bring the vinegar to a boil in a small saucepan. Add the sugar and stir until dissolved. Simmer 5 minutes. Work the garlic and salt into a paste using the back of a knife or a mortar and pestle. Combine the garlic paste with the chile pepper flakes and vinegar. Set aside to cool.
3. When ready to cook the chicken, remove the chicken from the fridge about 1/2 hour prior to cooking while you prepare a charcoal fire. When the coals are hot, place the chicken on the grill bone side down for about 8 minutes. Turn and cook the other side until the chicken is cooked through, 6-8 minutes or until 165°F on a meat thermometer.
4. Serve with the dipping sauce and sticky rice…eat with your fingers.
To visit Cheryl’s blog and follow her culinary adventures, go to: At the Farmers’ Market
To learn more about Cheryl’s superb farmers market in Hudson Valley, go to: Rhinebeck Farmers Market
For information about an artisanal rice wine vinegar from San Rafael, California, go to: Yuzu Rice Vinegar
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
Strawberry Fields Basil Caipirinha (photo courtesy of Jumeirah Essex House)
It is a lovely time of year to enjoy a stroll around Central Park and enjoy people watching in a magnificent setting. Those who exit the park onto Central Park South can then visit one of the street’s upscale watering holes for a cocktail. It is a wonderful bit of indulgence after a relaxing walk in the park.
There’s a fine place for a restorative drink inside the Jumeirah Essex House near 7th Avenue on Central Park South. Just stop in at the hotel’s stunning South Gate restaurant, designed by Tony Chi. The celebrated New York City designer has created a sleek interior featuring a fireplace underneath a massive skylight, and an inverted mirror wall design. And South Gate was honored by the 2009 Michelin guide for its achievements in hospitality, with special mention made regarding the "genuinely gracious service."
Venture to the bar to sip their version of Brazil’s national cocktail, the caipirinha, soak in the luxurious surroundings, and slyly gaze at glamorous guests. The base ingredient of the caipirinha is cachaca, which Brazilians make from fresh sugarcane juice that is fermented and distilled.
But if getting there soon just isn’t possible, they have graciously sent us the recipe so you can sample a little Big Apple luxury right at home.
Ingredients for 1 Drink
• 2 Ounces cachaca
• 1½ Ounces Les vergers Boiron strawberry puree mixed with basil
• 1 Ounce lime juice
• 1 Ounce simple syrup
Preparation
1. Shake ingredients with ice and pour into a rocks glass
2. Garnish with strawberry or lime
There are some lovely photos and plenty to learn about the the hotel and its stunning eatery by visiting a couple of web sites:
• South Gate
• Jumeirah Essex House
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail 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
This just in from Chefs Collaborative..Congratulations & Thanks to the Sustainablility Awardees!
More than 300 chefs and members of the culinary community gathered at Bunker Hill Community College in Boston, from October 3rd to the 5th, for Chefs Collaborative's 2nd Annual National Summit. Attendees took part in timely conversations and practical workshops on topics ranging from what will become of our domestic seafood supply as a result of the gulf oil disaster to season extension and food preservation, heirloom varieties and breeds, green kitchen practices and how to butcher a half steer.
The centerpiece of the two-day conference was an inaugural Sustainable Awards dinner at Allandale Farm in Boston on October 4th, featuring Mistress of Ceremonies, Annie B. Copps of Yankee Magazine with a seasonal menu using local ingredients prepared by top chefs from New England. The awardees are:
Chef Peter Davis of Henrietta's Table in Cambridge, MA, was honored with the Sustainer Award, which recognizes a chef who has been both a great mentor and is a model to the culinary community through his/her purchases of seasonal, sustainable ingredients and the transformation of these ingredients into delicious food.
Chef Chris Koetke of the Culinary Arts Programs at Laureate International and Kendall College in Chicago, IL was honored with the Pathfinder Award, which recognizes a visionary working in the greater food community who has been a catalyst for positive change within the food system through efforts that go beyond the kitchen.
Allison Hooper and Bob Reese of Vermont Butter & Cheese Creamery, Webstervile, VT were honored with the Foodshed Champion Award, which recognizes a food producer (farmer, fisher, artisanal producer) committed to working with chefs and who exemplifies these principles: Good food begins with unpolluted air, land, and water, environmentally sustainable farming and fishing, and humane animal husbandry and who has formed successful, lasting partnerships with chefs.
"We were thrilled to recognize people who have been doing outstanding work to impact the sustainable food landscape," said Melissa Kogut, executive director of Chefs Collaborative.
The Pioneers Table
Chefs Collaborative also established the Pioneers Table to recognize individuals who have made longstanding and exemplary efforts in transforming the sustainable food landscape. The organization will add new honorees each year. The inaugural members of The Pioneers Table, selected by the Chefs Collaborative Board, are true pioneers who broke with tradition early on to pave the way for legions of chefs and culinary professionals. The honorees are:
· Carrie Balkcom, Executive Director of the American Grassfed Association and past longtime board member of Chefs Collaborative.
· Chef Rick Bayless of Frontera, Topolobampo, and XOCO restaurants in Chicago and former president of the Chefs Collaborative Board.
· Chef Jesse Cool of Flea Street Café and Cool Café as well as a former member of the Chefs Collaborative board.
· Chef Peter Hoffman of Savoy and Back Forty restaurants in NY and past longtime board member and former president of the Chefs Collaborative Board.
· Chef Odessa Piper, a past successful restaurant owner, a champion of regional foods, and former board member.
· Chef Susan Spicer of Bayona and Mondo in New Orleans, was a founding board member of Chefs Collaborative.
· Chef Ann Cooper, known as our nation's renegade lunch lady, was the first vice-chair of the Chefs Collaborative board.
· Chef Michel Nischan of the Dressing Room in CT is founder of Wholesome Wave Foundation, and former board member of Chefs Collaborative.
· Dun Gifford, President of Oldways, until his untimely death in May. Sara Baer-Sinnott accepted the award for Dun.
· Joan Dye Gussow, professor emeritus and former head of the nutrition education department at Columbia and a past, longtime member of the Chefs Collaborative board.
About Chefs Collaborative
Chefs Collaborative, founded in 1993, is a national chef movement that's changing the sustainable food landscape through the power of information, responsible purchasing and grass-roots connections. The Chefs Collaborative's 3rd Annual National Summit will be held next year in New Orleans. Dates to be announced.
To learn more about the organization and its vital work, go to: Chefs Collaborative
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
Farm in Autumn (photo by Gracey Stinson, courtesy of morgueFile.com)
Agriculture Under Secretary for Rural Development Dallas Tonsager has announced support to help rural cooperatives expand economic activity in their communities. The Under Secretary made the announcement yesterday during a speech in Washington D.C. marking October as National Cooperative Month.
According to the National Cooperative Business Association, the nation's 30,000 cooperatives account for more than $650 billion in revenue and more than 2 million jobs.
"President Obama and Secretary Vilsack have recognized the importance of America's Rural Cooperatives during Cooperative Month. Rural cooperatives not only provide thousands of jobs, they invigorate local communities and businesses," Tonsager said.
"The grants I am announcing today will help these recipients continue their work. Their success underscores the importance of the cooperative system as a successful business model."
The funding is being provided through USDA's Rural Cooperative Development Grant (RCDG) program. During his speech, Tonsager highlighted several cooperative projects and acknowledged the efforts of co-op officials from across the country.
Farm to Table
One of the cooperatives acknowledged by the Under Secretary, Farm to Table, plans to use a $142,382 grant to improve economic conditions in rural New Mexico. It will collaborate with New Mexico's oldest member-owned cooperative – La Montanita – on a best practices curriculum for food system cooperative development, and on a new loan investment initiative for food systems businesses.
The Mississippi Association of Cooperatives will use its $225,000 in grant funding to provide small and minority farmers with development assistance. The Center focuses the vast majority of its efforts on the most distressed rural areas of the state. The group helps minority farmers establish financially sound businesses.
For a complete list of organizations that have been selected to receive Rural Cooperative Development Grants, go to: USDA
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
Tortillas (photo by ronnieb, courtesy of morgueFile.com)
Quesadillas add a little tasty fun to any meal, whether you are entertaining a gathering of family and friends or just having a quiet meal at home. They are also especially nice when you are looking to avoid those high fat, not-so-satisfying, frozen meals. This recipe for Black Bean and Cheese Quesadillas is a wonderfully low fat, low carb alternative.
The recipe was sent by Tumaro’s Gourmet Tortillas, whose flavored tortillas have zero trans fat, are cholesterol free, kosher, and contain no lard. The company strives to find the purest, healthiest, most nutritious ingredients. Almost all of their products are made from 87-89% organic ingredients. Many are made from nutritious whole grains and some carry the prestigious American Heart Association’s heart-check mark.
Quesadillas are a terrific choice for getting the kids involved in making a meal with healthy ingredients. That might mean a little more cleanup time than if you made them yourself, but kids do love to eat their own creations!
Black Bean & Cheese Quesadilla Recipe
Ingredients
• 2 Tumaro’s Gourmet Tortillas®
• Shredded organic low fat Monterey Jack cheese
• Woodstock Farms® Organic Diced Tomatoes
• 1/2 cup canned black beans, drained
• Mediterranean Organic™ Organic Black Olives, sliced
• 1 Tablespoon scallions, chopped
Preparation
Warm both sides of a tortilla in a dry frying pan. Remove from pan, then warm both sides of remaining tortilla. Sprinkle with cheese, diced tomatoes, black beans, olives, and scallions. Top with previously warmed tortilla. Press with spatula and heat until cheese is melted. Top with salsa, sour cream, and chives, as desired.
To learn more about the healthy tortillas called fo in this recipe, go to: Tumaro’s Gourmet Tortillas®
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
Waterfront Jogging (photo by Jusben, courtesy of morgueFile.com)
Written by Linda West Eckhardt, The Silver Cloud Diet
OK. So you blew your diet on the weekend – or maybe even all of last week, or last month, or whatever. You can get back on the diet and succeed.
Top Ten Tips for Getting Back on the Diet.
1. Organize Your Week
Get everything ready for Monday before you go to bed. Set out your work clothes, your to-do list and your breakfast. Boil a dozen eggs and put them in the refrigerator. It’s breakfast for the entire week with maybe a few snacks thrown in too. Getting your day off to a smooth start makes it much easier to stick to your good habits.
2. Focus On Five A Day
It’s easy to let that five-a-day target slide. When you’re shopping for groceries keep in mind those 5 small meals a day. Stock your pantry so you’ll have plenty of great foods for snacks: nuts, jerky, any kind of protein that you like. 5 small meals a day is the way to success. Don’t let yourself get hungry.
3. Make Lunch Special
Do you end up eating the same lunch every day? Try experimenting. Bored with tuna? Try chicken salad, or a cold pork chop, or devilled eggs. Keep your lunch protein and natural-fat full. It will keep your engine running.
4. Try New Recipes
Don’t just stop at lunch. Dig through your recipe books or search online and find some diet-friendly low carb entrées to try. Just remember to choose recipes that are high on protein and natural fat, with NO processed carbohydrates: no sugars, no flour, no white stuff at all. It’s that simple. You’ll find new and exciting recipes on The Silver Cloud Diet website every day. Make it your goal to try at least one new recipe a week.
5. Clear The Junk
If unhealthy snacks have crept into your desk drawer or your kitchen cupboards, be ruthless. Give them away or throw them away. Don’t test your self-discipline unnecessarily! Replace the junk food with healthy, easy-to-grab snacks. Always remember, long on protein and natural fats, Ixnay to sugars and combinations of sugar-flour-fat, in all the many iterations. Avoid any snacks with long lists of unpronounceable ingredients.
6. Weigh Everything
If you’re a seasoned dieter, you’re probably used to “eyeballing” portions. Get back into the habit of weighing everything – just for a week. There might be some nasty surprises. Remember that a serving of meat is 3-4 ounces. A serving of cooked vegetable is ½ cup, salad is 1 cup, and fruit is ½ fruit or a ½ cup berries.
7. Write It Down
Studies have shown that dieters who keep a food diary lose twice as much weight as those who don’t. Try recording everything you eat for a couple of weeks. Have some little extras crept in? Does that piece of birthday cake you ate at the office wreck your diet? Have you begun putting sugar into your tea or coffee? If you have to face yourself on paper, you’ll know where you’re going wrong.
8. Set Goals
You might have a target weight in mind – but try setting immediate goals too. How about:
• Nine portions of fruit and vegetable each day. That works out to about 4-1/2 cups of fiber and vitamin rich fresh and natural foods (more than many vegetarians eat)
• Get some exercise every day. A brisk walk, a few extra trips up and down the stairs, give the house a good scrubbing. Weed the garden. You don’t need to think of exercise as something outside your life. Put it in. Around here, I take the dogs for a run every day. They’re my personal trainers. We all benefit.
• Not eating after dinner. If you get desperate, try eating a handful of nuts, drink a glass of warm lemon water before bed.
• Avoiding all sweet snacks at work or when you’re out with friends. This is hard. Be prepared. Take your own. Cheese sticks, jerky, little bag of nuts. Take care of yourself.
9. Find A Buddy
Have you got a friend, relative or colleague who’s also on a diet? Buddy up – you can support and encourage one another, walk together, check in on weekly progress, or simply be available to each other on the phone in moments of “I need sugar” weakness! Be totally honest with your buddy. You might even exchange your weight logs so you can see how each other is doing.
10. Stay Motivated
What motivates you? It might be a mini-reward each time you reach a goal (perhaps a magazine or a movie). Many people feel motivated and encouraged by the support of other dieters. What does it for you? How about buying a new garment in the next smaller size? That does it for me.
Linda West Eckhardt is a James Beard award winning cookbook author and Co-founder of The Silver Cloud Diet.
To learn more about Linda West Eckhardt’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 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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