American Feast's Sustainable Food Blog
Learn more about natural & organic foods, sustainable food, your health and our planet at the American Feast Blog
September 30, 2011
Gary & Mardee Regan's Closing Bell Cocktail Recipe
World Financial Center (photo by Kevin Connors, courtesy of morgueFile.com)
William “Captain” Kidd was among the earliest pirates to prowl Wall Street, helping cement a tradition that carries on to this day. While there he was active in the building of historic Trinity Church, just as contemporary crooks like to help out with high profile, good works that might generate a little good p.r.
For the voyage that proved his undoing Kidd enlisted crew members in New York City, “the vast majority of whom were known and hardened criminals, some undoubtedly former pirates,” according to Wikipedia. The famed Scottish buccaneer maintained his Wall Street address right up to the time he was lured to Boston. From there he was hauled off to England where he was hanged for piracy, professing his innocence to the very end.
We present this little part of the long and colorful history of “The Street” as a cautionary tale for those who might entrust their hard-earned savings to any questionable characters who might be doing business there today!
That’s not to say nothing good comes from the place. There is the tradition of the after-work cool down, calling for a soothing intoxicant from one’s favorite bartender. Our friends Gary and Mardee Regan of Ardent Spirits created a fine restorative to end a week of labor, the Closing Bell Cocktail. It is quick and simple for preparing at home, which might be the best place to enjoy one or two, since even the most hardened pirate will feel its kick.
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
Autumn Leaves Cheese Festival Coming Soon in Lebanon, Connecticut
Beltane Farm in Lebanon, Connecticut to Host the Autumn Leaves Cheese Festival 2011, A Celebration of Traditional Cheesemaking, Small Farms and Handcrafted Specialty Foods!
On Sunday, October 9th foodies will be heading in numbers to Beltrane Farm to enjoy a day of fun for the whole family. From 11:00 to 5:00 pm there will be artisanal delights for tasting, cooking demonstrations, beer and cheese paring, farm tours, a chance to meet the goats and other animals at Beltane Farm, and live music.
The event will feature American Cheese Society award-winning cheeses, specialty foods, and wine & beer from over 20 small farms and artisan food producers throughout the Northeast. Guests will have the opportunity to sample a wide variety of farmstead and artisanal cheeses, all natural handcrafted breads, chocolates, jams, produce, sauces, honey, maple syrup, and more. Meet the cheesemakers, bakers, farmers and small batch artisan food producers while tasting their regionally distinctive food and beverage creations.
The event takes place under tents so bring the whole family-come rain or shine!
Beltane Farm is located at 59 Taylor Bridge Road, Lebanon, Connecticut 06249
Admission is $15.00, with those 12 years and under admitted for FREE!
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
Chefs, Farmers and Activists to be Honored in New Orleans by their Peers
An esteemed panel of 21 judges with impressive culinary credentials have selected 15 finalists for the 2011 Chefs Collaborative Sustainability Awards. The awards will be presented on Monday evening, October 24th, at the Riverview Room in New Orleans, during the 3rd Annual Chefs Collaborative National Summit.
"The field of nominees was especially competitive this year, which indicates the growing commitment to sustainable sourcing and food production," said Chef Michael Leviton of Lumiere and Area Four restaurants and chair of the Chefs Collaborative board.
Hands-On New Orleans: Sustainability in Action
The National Summit brings together more than 300 sustainability-minded chefs and food professionals from around the country for an educational and community-building conference on sustainability in restaurant and food service kitchens. This year's theme is "Hands-On New Orleans: Sustainability in Action."
Chefs Collaborative initiated its Sustainability Awards in 2010 to recognize individuals who have played an exemplary role in changing the sustainable food landscape. Each finalist is deserving of special recognition for their contributions to both food and sustainability. More than 300 chefs, food professionals, producers and food writers from around the country will applaud these leaders' achievements at the Chefs Collaborative National Summit. Last year's winners were: Chef Peter Davis of Henrietta's Table in Cambridge, MA; Chris Koetke of Kendall College, Chicago, IL; Allison Hooper and Bob Reese of Vermont Butter and Cheese, Webstervile, VT.
The 2011 Finalists in 3 Categories
Sustainer:
This award will recognize 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.
Frank Brigsten
Chef/owner, Brigsten's, New Orleans, LA
Chris Ivens Brown
VP of Culinary Development, executive chef of Eurest, Compass Group, Charlotte, NC
Michael Foust
Chef/owner, the Farmhouse, Kansas City, MO
Sam Hayward
Executive Chef, Fore Street, Portland, ME
Mike Lata
Chef/Partner, FIG, Charleston, SC
Donald Miller
Executive chef, University of Notre Dame, IN
Pathfinder:
This award will recognize 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.
Fedele Bauccio
Founder/CEO, Bon Appetit Management Company, Palo Alto, CA
Deborah Kane
VP, Foods and Farms, Ecotrust, Portland, OR
Bill Niman
Rancher and proprietor of BN Ranch, Bolinas, CA
Foodshed Champion:
This award will recognize a food producer (farmer, fisher, artisanal producer) committed to working with chefs and who exemplifies the following principle: Good food begins with unpolluted air, land, and water, environmentally sustainable farming and fishing, and humane animal husbandry.
Ben Burkett
Mississippi Association of Cooperative Farmers, Jackson, MS
Lance Nacio
Captain/Owner, Anna Maria Seafood, Dulac, LA
Bill Ryals
Farmer, Rocking R Dairy, Tylertown, MS
Sal and Al Sunseri
P & J Oyster Company, New Orleans, LA
Kurt Unkel
Owner/producer, Cajun Grain Rice, Kinder, LA
Nick Usner
Farmer, Grow Farms, Bush, LA
Chefs Collaborative is a national chef network that's changing the sustainable food landscape using the power of connections, education, and responsible buying decisions.
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
The Wild Blueberry holds a special place in Maine's history, one that goes back centuries to the state's Native Americans. They were the first to use the tiny blue berries, both fresh and dried, for their flavor, their nutrition, and their healing qualities.
Unlike the larger cultivated blueberries usually sold in supermarkets, Wild Blueberries are tiny and really are wild; having crept over Maine's rocky land naturally, creating hundreds of thousands of bushes. Indigenous Wild Blueberries now grow in fields and barrens that stretch from Downeast to the state's Southwest corner.
Adapted to Maine's naturally acid, low fertility soils and challenging winters, Wild Blueberries are a low input crop requiring minimal management. The berries are grown on a two-year cycle — each year, half of a grower's land is managed to encourage vegetative growth and the other half is prepared for a Wild Blueberry harvest in August.
Rich in Antioxidants
All it takes is a half-cup of Wild Blueberries to deliciously satisfy one of the recommended "five-a-day" servings of colorful fruits and vegetables. Some of the most powerful antioxidants are highly concentrated in the deep blue pigments of Wild Blueberries. What's more, Wild Blueberries contain more antioxidants than their cultivated cousins. Antioxidants are the "natural zappers" of free radicals; the unstable oxygen molecules associated with cancer, heart disease, and the effects of aging. USDA studies have measured the antioxidant activity of more than 40 fruits and vegetables and ranked blueberries #1.
Bar Harbor Jam Company
The Bar Harbor Jam Company was started in 1989, as a winter project at the Cottage Street Bakery in Bar Harbor, Maine. Since then the company has become famous for the way it’s been crafting its Maine Wild Blueberry Jam and preparing its Wild Blueberry Pies. Today, the company's kitchen is located on beautiful Mount Desert Island, Home of Acadia National Park and near the center of Wild Blueberry barrens.
The Bar Harbor Jam Company uses only the finest selection of 100% natural native berries to ensure the best possible taste. When you eat Bar Harbor Jam you come to know why Maine’s Wild Blueberries are so special. To these delicious indigenous berries, they add only the highest quality ingredients and mix them in small, hand-made batches to ensure their quality and to enhance their taste. There are no preservatives added.
The owners; Bob, Greg, Mike and Pat, along with Robin and the rest of the fine staff, are committed to delivering superior quality by continuing a great tradition of hand-making products from the finest ingredients. It’s all home-made right on Mount Desert Island!
To purchase some splendid products from the Bar Harbor Jam Company go to any of the following:
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 Wild-Caught Alaskan Salmon recipe is the creation of Terese Allen of Organic Valley Family of Farms. Organic Valley is a farmer-owned coop that believes, “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.
What could be better than combining sustainably harvested Alaskan Wild Salmon with Organic Valley’s premium organic products? Here’s what author Terese Allen has to say about her recipe:
“A whole salmon fillet is a thing of beauty, especially as it bathes in a brilliant, vitamin-rich marinade of orange juice and pineapple puree. The marinade becomes a sauce when it’s reduced and then finished with Organic Valley butter to soften and smooth it. For a garnish that echoes the vibrancy of the dish, sprinkle the baked fish with pomegranate seeds and surround it with fresh herb sprigs. The marinade/sauce can also be used with whole striped bass or halibut steaks.”
Wild-Caught Alaskan Salmon with Pineapple Orange Sauce
Ingredients for 6 Servings
• 1 Whole Wild Alaskan Salmon Fillet (2 pounds)
• 1 ½ Cups Organic Valley Orange Juice
• 1 ½ Cups Fresh Pineapple Chunks, Liquefied in a Blender
• 3-4 Tablespoons Finely Chopped Shallots
• Finely Grated Peel of 1 Lemon
• 2 Tablespoons Olive Oil
• 2 Tablespoons Organic Valley Butter, Cut into Pieces
• Salt & Pepper
For Garnish:
• Pomegranate Seeds (if available)
• Fresh Sprigs of Lemon Thyme, Rosemary, or Parsley
Preparation (about 20 minutes)
1. Place fish fillet in large glass or ceramic baking dish. Combine orange juice, pineapple puree, shallots, and lemon peel. Pour over fish, rubbing it lightly into the flesh all over. Cover and refrigerate 1-2 hours, turning the fish in the marinade occasionally. Remove from refrigerator a half hour before baking.
2. Heat oven to 350 degrees. Drain marinade into a saucepan. Use paper towels to dry the fish off. Brush olive oil over entire surface of fish. Season with salt and pepper. Bake until flesh looks nearly opaque when you check inside it with a fork, 15-25 minutes. Meanwhile, bring marinade to a strong simmer and cook, stirring occasionally, until mixture is reduced by half. Just before serving, stir in the butter. The sauce may be strained or left as is.
3. To serve, carefully transfer fillet to a large platter. Spoon some of the sauce over the fish and garnish it pomegranate seeds and herb sprigs. Transfer remaining sauce to a bowl and serve it with the fish.
Serving Suggestion: Give a slight kick to the sauce by adding a touch of cayenne pepper.
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
Biggest Employer in US Sees Savings in Solar Energy
SolarCity workers install solar panels on a Walmart store in Mountain View, California
Walmart’s solar power initiative will total more than 130 stores by the end of 2013, adding hundreds of jobs through a partnership with California-based SolarCity while reducing expenses with renewable energy.
Said Kim Saylors-Laster, Walmart vice president of energy, “Walmart has reduced energy expenses by more than a million dollars through our solar program, allowing us to pass these savings on to our customers in the form of everyday low prices.”
When complete, Walmart’s total solar commitment in California is expected to:
• Generate up to 70 million kilowatt hours of clean, renewable energy per year, which is the equivalent of powering more than 5,400 homes*.
• Avoid producing more than 21,700 metric tons of carbon dioxide emissions per year, which is the equivalent of taking approximately 4,100 cars off the road*.
• Provide 20 to 30% of each facility’s total electric needs.
"These kinds of projects create jobs, reduce costs for businesses by lowering power bills, and protect the environment,” said Mary D. Nichols, Chair of the California Air Resources Board. “We appreciate Walmart’s leadership and encourage other businesses to follow Walmart’s lead.”
Hundreds of Solar Jobs
Walmart’s investment in solar power is anticipated to create hundreds of jobs in California through its partnership with SolarCity, which will own, install and maintain the new solar power systems. The San Mateo, California-based company has added more than 500 new full-time jobs since it initiated its first Walmart solar project, and expects to hire hundreds more before the end of the year.
“Walmart has undertaken one of the most ambitious solar initiatives of any company in the U.S., and tripled the scale of its initial project with us,” added Lyndon Rive, SolarCity’s CEO. “Walmart is setting an example that far more companies in the U.S. can follow; it is possible for many businesses to pay less for solar power than they currently pay for electricity.”
Long known for its dedicated, some say ruthless, efforts to reduce costs, Walmart's belief in the cost benefits of employing renewable energy is highly likely to attract the attention of major companies across the United States.
“These projects are a win-win for the environment and our economy, and help move our country toward a cleaner energy future,” said Gwen Ruta, vice president for corporate partnerships at Environmental Defense Fund.
SolarCity® is a national leader in solar power design, financing, installation, monitoring and energy efficiency services. The company was founded with the mission to help millions of homeowners and businesses adopt clean power, protect themselves from rising gas and electricity costs and protect their environment from polluting power sources. The company’s SolarLease® and Power Purchase Agreement options can make it possible for homeowners and businesses to switch to clean, solar power for less money than they currently pay for electricity. SolarCity’s 23 operations centers serve Arizona, California, Colorado, Hawaii, Maryland, Massachusetts, New Jersey, New York, Oregon, Pennsylvania, Texas and Washington, D.C.
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
Cucumber Vine (photo by Gracey Stinson, courtesy of morgueFile.com)
Coming up with delicious foods to serve vegetarian guests has gotten pretty simple these days, but if you remain challenged on that score check out the Ambrosias, Tapenades & Pickled Vegetables section of AmericanFeast.com for some very versatile alternatives. If you’re ready to cook for your vegetarian friends and family members visit the Vegetarian section of this blog and scroll down for lots of great recipes, including Apple & Zucchini Salad, Couscous-Stuffed Artichokes and Southwestern Bean & Vegetable Stew.
What cocktails would make excellent choices for the vegetarians you love? For that advice we turned to our friend, spirits expert and author Gary Regan. It happened that our favorite mixologist had already turned his talents to the challenge. Gary’s come up with a couple of cocktail recipes that employ the unique qualities of flavored organic vodkas.
Tomato-flavored Crop Vodka lit up Gary’s taste buds when it evoked memories of farm-fresh cherry tomatoes, “The ones from the farm stand that had been picked just a couple of hours before you popped them into your mouth.” He liked Square One cucumber vodka because “the fresh cucumber flavor is light and fragrant.”
Gary battle-tested his new concoctions and got rave reviews from Dylan, a vegetarian and the 23-year-old son of an old friend. Unsurprisingly, the sampling of both of the creations on the same evening led young Dylan to turn in early, but we’ll bet he dozed with a smile that night.
Cucumber Martini
Ingredients for 1 Drink
• 1 1/2 Ounces Square One Cucumber Vodka or 2 ounces Crop Cucumber Vodka
• 3/4 Ounce Noilly Prat Dry Vermouth
• 2 Drops (no more) balsamic vinegar
• Freshly ground black pepper
Preparation
1. Fill a mixing glass two-thirds full of ice and add vodka, vermouth and vinegar.
2. Stir for approximately 30 seconds, strain into a chilled cocktail glass and sprinkle a little black pepper on top of the drink.
Red Snapper
Ingredients for 1 Drink
• 2 Ounces Crop Tomato Vodka
• 2 Ounces tomato juice
• 1 Pinch salt
• 1 Pinch black pepper
• 1 Dash Worcestershire sauce
• 1 Teaspoon fresh lemon juice
• 1 Lemon twist, as garnish
Preparation
1. Fill a cocktail shaker two-thirds full of ice and add all of the ingredients but the garnish.
2. Shake for approximately 15 seconds, strain into a chilled cocktail glass and add the twist.
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
Two national surveys indicate that most Americans "constantly" think about food production, yet have little connection to farming or ranching.
Yesterday, the findings of two national surveys about food and how it is grown and raised were released by the U.S. Farmers & Ranchers Alliance (USFRA). The surveys focused separately on the opinions, attitudes and questions consumers and farmers/ranchers have about the current and future state of how food is grown and raised in the U.S. Results reveal that lack of access to information, as well as no interest or passion for the topic, have divided consumer opinion on the direction of agriculture.
"Americans have a lot of questions about where their food comes from, how it is raised and if it is good for their health long-term," said Bob Stallman, chairman of USFRA and president of the American Farm Bureau Federation. "The findings of both surveys indicate there is an opportunity for more dialogue between farmers, ranchers and the American public about how food is grown and raised in the U.S."
• While nearly all Americans agree that food production is important to the success of the country, they are split over whether it is going in the right or wrong direction
• Consumers think about food production constantly, yet know very little about how food is brought to the dinner table
• Overwhelmingly, farmers and ranchers share the same values as consumers on issues related to environmental stewardship and animal care
Additional Consumer Survey Highlights
The purpose of the consumer survey was to ask Americans what additional information they want to learn more about related to how food is grown and raised in the U.S. The survey revealed that consumers have become disconnected from their food, yet think about the subject regularly. According to the survey findings:
• 72% of consumers know nothing or very little about farming or ranching
• 69% of consumers think about food production at least somewhat often
• 70% say purchase decisions are affected by how food is grown and raised, with three-quarters (72%) of Americans saying they think about this topic while purchasing groceries
• 42% or two-in-five Americans say the way that food is grown and raised has improved in the last 10 years, while a slightly smaller group say it has worsened (37%)
• Those who say the way that food is grown and raised has improved cite food safety (22%) and food quality (17%), whereas respondents who said the way food is grown and raised has worsened also cite food safety (21%) and food quality (21%)
• Of all the aspects of how food is grown and raised, Americans are most satisfied with the availability of healthy foods (73%) and food safety standards (66%)
• One in five consumers who say food production has worsened in the last 10 years cite environmental impact as the top area of demise
• 79% of consumers say producing healthy choices for all consumers is very important for farmers and ranchers to consider when planning farming and ranching practices
Consumers also were asked to identify the Top 5 topics they want more information about; responses included:
1. How chemicals are used in farming/ranching
2. How pesticides are used in farming/ranching
3. Food safety standards
4. Effect of government regulations on farming/ranching
5. How antibiotics are used and genetic engineering in crops
Additional Farmer/Rancher Survey Highlights
The goal of the farmer/rancher survey was to identify topics that farmers and ranchers wished Americans had more information about when it comes to food and how it is grown and raised in the U.S. According to the survey, farmers and ranchers said the top misconception they need to overcome as an industry is that a few "bad actors" are representative of the entire industry. Additionally, farmers and ranchers identified the effect of pesticides, antibiotics and fertilizers on food as the most important priorities they should address when communicating with consumers. Additional findings included:
• 86% of farmers/ranchers responded that the average consumer has little to no knowledge about modern farming/ranching
• 58% of respondents in this survey felt consumers have a completely inaccurate perception of farming and ranching
• Nearly all farmers and ranchers say that protecting the environment (99%) and practicing humane animal care (96%) are very or somewhat important goals or practices related to their business
• 80% of farmers/ranchers say that consumers have little to no knowledge about proper care of livestock or poultry
• 83% of farmers/ranchers responded that new ways of improving yields with fewer environmental inputs will have a major impact on farming/ranching in the future
When asked which Top 5 topics were most important to educate consumers about, farmers and ranchers responded:
1. The effect of pesticides, fertilizers and antibiotics on food
2. Where food comes from in general
3. Proper care of livestock and poultry
4. Effect of government regulations on farming/ranching
5. Economic value of agriculture
"We want all Americans to join us to ask questions and regularly get information from farmers and ranchers who are growing and raising their food,” added Stallman.
About the Surveys
The 2011 USFRA Farmer/Rancher Survey was fielded by phone for USFRA by Ketchum Global Research Network and Braun Research between August 6-18, 2011, reaching 1,002 farmers and ranchers nationwide. The base sample has a margin of error of +/- 3.1%. The 2011 USFRA Consumer Survey was fielded by phone for USFRA by Ketchum Global Research Network and Braun Research between August 24-31, 2011, reaching 2,417 consumers nationwide. The base sample has a margin of error of +/- 2.0%.
About U.S. Farmers & Ranchers Alliance
U.S. Farmers & Ranchers Alliance (USFRA), established in 2010 and headquartered in Chesterfield, Mo., currently represents more than 50 of the top farmer- and rancher-led organizations and agricultural partners. The Alliance includes prominent agricultural groups at the national, regional and state levels that have collaborated to lead the dialogue about their commitment to continuous improvement and best production practices. For more information on the Alliance, affiliates and partners and the movement to lead the conversation with Americans about today's agriculture, visit: http://www.facebook.com/pages/US-Farmers-Ranchers-Alliance/103189669746931
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
Halloween brings images of ghosts and ghouls, but more importantly it provides the perfect opportunity to satisfy sweet-tooth cravings. Individually wrapped, store-bought candies have always been a staple for kids at Halloween parties, but what about the adults?
Grownups can start their quest for Halloween treats with a visit to a local farmers market, pick up some of their favorite fresh apples, and then give this recipe from our friends at Nielsen-Massey Vanillas a try. Their Vanilla Cinnamon Apples will add an element of sophistication to this year’s festivities and are sure to have guests lining up for seconds. The recipe combines the savory flavor of Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste with the delicious tart taste of fall apples to create a treat that is overflowing with gooey goodness.
Just don’t forget the napkins!
Vanilla Cinnamon Apples
Ingredients for 4 Servings
• 4 Baking apples
• 3 Tablespoons butter
• ¾ Cup firmly packed dark brown sugar
• 1 Teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
• 1½ Teaspoon cinnamon
• ¼ Teaspoon allspice
• 1 Tablespoon brandy
• ¼ Cup raisins
• ¼ Cup walnuts
• Pinch of salt
Preparation
1. Preheat the oven to 350 degrees. Lightly coat the bottom of a shallow baking dish with nonstick cooking spray. Cut a thin slice from the bottom of each apple so it will stand upright. Scoop out the core of each apple from the top down with the small end of a melon ball cutter, making sure not to core all the way through the apple.
2. Combine the butter, brown sugar and vanilla paste in a medium saucepan and cook over low heat until the butter is melted, stirring frequently. Remove from the heat and stir in the cinnamon, allspice, brandy, raisins, walnuts and salt. Fill the apples with equal amounts of the filling using a teaspoon. Place the apples in the prepared baking dish. Bake for 20 minutes or until caramelized and fork tender.
About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.
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
The Other Inconvenient Truth: How Agriculture is Changing the Face of Our Planet
In this TEDx video, Institute on the Environment director Jonathan Foley offers a striking view of the impact of agriculture on Earth’s landscape and proposes a strategy for creating a future in which we can produce sufficient food while protecting the planet.
Jonathan Foley is the director of the Institute on the Environment (IonE) at the University of the Minnesota, where he is a professor and McKnight Presidential Chair in the Department of Ecology, Evolution and Behavior. He also leads the IonE’s Global Landscapes Initiative.
Foley’s work focuses on complex global environmental systems and their interactions with human societies. He and his students have contributed to our understanding of global-scale ecological processes, global patterns of land use, the behavior of the planet’s climate and water cycles, and the sustainability of our biosphere. This work has led him to be a regular advisor to large corporations, NGOs and governments around the world.
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
We’ve been urging folks to shop local for some time now, so whenever we are able we like to offer recipes for preparing the seasonal foods found at local farm stands and farmers markets. Our friends at American Farmland Trust have just helped in this regard by sending us a local flavor-filled recipe calling for fresh apples and zucchinis.
The recipe’s creator is Chef Tim of Bloomfield of Connecticut. As our friends at AFT put it, Chef Tim “brings more than just fresh and local foods to the kids in his schools—he also gets them involved. Through teaching kids about different kinds of food and by preparing foods them in exciting new ways, he has transformed lunchtime into a fun-time. He generously shares his scrumptious recipe for a back-to-school salad.”
We’re pleased to share this recipe from Chef Tim for making use of some of the little helping hands in your home.
Ingredients
• 1/3 Cup olive oil
• 2 Tablespoon rice wine vinegar
• 1 Tablespoon lemon juice
• 1/2 Teaspoon maple syrup
• 1 Teaspoon basil, fresh chopped
• 1/2 Teaspoon kosher salt
• 6 Apples, small dice
• 1/2 Green & red peppers, seeded & julienne
• 1/2 Red onion, julienne
• 3 Zucchini, diced
Preparation
1. In a large bowl mix first the olive oil, rice wine vinegar, lemon juice, maple syrup, basil and kosher salt.
2. Add apples and toss well to coat. Add remaining ingredients, toss well.
3. Chill for 4 hours in refrigerator.
4. Serve in a large bowl with grilled grass-fed beef burgers or veggie burgers on brioche rolls. Yummy!
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
In a previous post, we gave you a link to a shopper’s guide from Oceans Alive which helps you choose fish with the lowest amount of pollutants.
Now the Environmental Working Group has come out with a similar guide for produce buyers. This list will guide you to the fruits and vegetables that contain the lowest levels of pesticides and which ones you should buy organic.
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
Apples abound in America this time of year. Red Delicious, Golden Delicious, Granny Smith, Fuji, and McIntosh are just some of the most popular of the 2,500 known varieties of apples grown in the United States. What to do when faced with such abundance? Make preserves of course.
For a little instruction on how to do that we turned to Melissa Murphy’s wonderful book, “The Sweet Melissa Baking Book.” Melissa is the founder of one of New York City’s most cherished neighborhood bakeries. Next time you find yourself in the Cobble Hill section of Brooklyn we highly recommend you pay a visit to her award-winning Sweet Melissa’s Patisseries at 276 Court Street. Just the aroma makes the visit worthwhile and it’s a wonderful place to go for a date!
Melissa likes to use the Granny Smith apple as a natural source of pectin. She writes in her book that “you can play around with the ingredients as much as you like, but use this recipe as a guide.” She also cautions about something she learned from experience, “taking on too much fruit!” Try to limit yourself to 10 pounds of fruit or less. This is a simple recipe that can be a lot of fun and leave you with delicious treats for some time to come.
Ingredients for About 1 Quart
• 8 Cups peeled & sliced fruit of your choice, e/g pears. peaches, etc. (2 dry quarts)
• 2 Cups peeled & cubed Granny Smith apples (2 to 3 apples cut into ¼ to ½–inch pieces)
• 2 Cups sugar
• ¼ Cup fresh lemon and/or orange juice
• 2 Tablespoons freshly grated citrus zest
Preparation
1. In an 8-quart heavy-bottomed saucepan over medium heat, combine the fruit, apples, sugar, juice, and zest. Cook until the mixture reaches 212 degrees F on a candy thermometer, stirring often to prevent scorching. You may mash the fruit slightly with a potato masher, if necessary. Once the preserves have reached 212 degrees F, continue to cook for 30 minutes more, stirring often, until thick. You can check the consistency by placing a dollop on a plate and setting it in the freezer until just cool. If it is runny, continue cooking; if it is thick, you’re good to go.
2. Can the fruit in clean canning jars as directed by the manufacturer, or cool to room temperature, tightly cover, and refrigerate for up to 2 weeks, or freeze up to 6 months.
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
Agriculture Secretary Tom Vilsack today announced loans and grants for more than 500 agricultural producers and rural small businesses across the country to implement renewable energy and energy efficiency measures in their operations.
"This funding is an important part of the Obama Administration's plan to help the nation's farmers, agricultural producers and rural small businesses conserve natural resources, create more green jobs and lead us on the path to becoming an energy independent nation," Vilsack said.
The grants and loan guarantees are being provided through the Rural Energy for America Program (REAP), a 2008 Farm Bill initiative. REAP offers funds for farmers, ranchers and rural small businesses to purchase and install renewable energy systems and make energy-efficiency improvements. These federal funds leverage other funding sources for small businesses. In all, USDA announced today more than $27 million in energy grants and guaranteed loans for projects.
Converting Waste to Watts
The REAP program is helping many agricultural producers and rural small businesses reduce energy consumption. For example, in Kirkwood, Pennsylvania, Jay Clifford Sensenig was selected to receive a $309,733 grant to install a co-op digester system that will process annually more than 16,800 tons of dairy, hog and chicken manure from four farms into methane gas, creating more than 879,000 kilowatts per year of electricity. In addition, the digester system is designed to accept and process food waste. The host farm uses 232,000 kilowatts annually; the excess energy produced from the digester will be sold to the local utility.
In Beaver Dam, Wisconsin, United Cooperative was selected to receive a $448,500 grant to help with the installation cost of 33 ethanol flex-fuel dispensers and 17 biodiesel dispensers. United Cooperative is a full-service cooperative that offers feed, grain, agronomy and energy products to south-central Wisconsin farmers and consumers.
Solar & Geothermal in the Mix
The REAP program is also funding several other types of renewable energy and energy efficiency projects. For example, in Windham, N.H., the Pugliese Contracting Corporation was selected to receive a $99,500 loan guarantee and a $49,875 grant to purchase and install a 30 kilowatt solar photovoltaic system and a geothermal heating and cooling system in its 8,000-square-foot operations center. Once installed, the system will reduce energy purchased from the grid by 63%. The geothermal system will provide 100% of the business's heating and cooling needs.
Funding of each award is contingent upon the recipient meeting the conditions of the grant or loan agreement. Grants can finance up to 25% of a project's cost, not to exceed $500,000 for renewables, $250,000 for efficiency.
About USDA Rural Development
USDA, through its Rural Development mission area, administers and manages housing, business and community infrastructure and facility programs through a national network of state and local offices. Rural Development has an existing portfolio of more than $155 billion in loans and loan guarantees. These programs are designed to improve the economic stability of rural communities, businesses, residents, farmers and ranchers and improve the quality of life in rural America.
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
Seems like fall got here in one day, and it came to us here in the Northeast with a blustery blow and a drenching rain. Enough already! From one moment to the next we went from shorts and tanks, to sweats and socks. Sigh. Mother nature never fails to surprise.
And so, with that, I turn my thoughts to Autumn recipes. Yesterday, I had the opportunity to get to know Parrano cheese, a Dutch cheese with rootsgoing way back to Italy. It’s only been made in Holland a short time, say about hundred years. Before that it was made in Parrano, Italy. duh.
The flavor of the cheese is bold and assertive, like Parmigiano, but it is aged a mere 5-1/2 months, and has a gouda-like texture, which means that it shreds, it flakes, it melts. It does all the tricks.
That and the weather made me think of fondues, an old idea that is gaining traction again in the world. With the Craft beer craze bubbling up, and this noble cheese – well priced and readily available nationwide – try Whole Foods, I decided to make myself a fondue last night. One quick trip to Whole Foods, a stop at the liquor store, I had some Farmer’s market organic New York state apples (the best) on hand as well as a half loaf of a good artisan bread, some left over boiled new potatoes I had dug from the garden the day before, and some celery sticks. Dinner was shaping up.
At the Wine Library, in Short Hills, I got a quick primer on the new craft beers and came home with George Schneider’s Wiesen Edel-Weisse Ale, a USDA organic beer, fermented in the bottle but brewed in Germany. It was so delicious, I didn’t know whether to drink it, put it into the recipe, or simply pour it over my head and lick my face. It is that yummy. OK. I bought a six pack so we could do everything.
But pairing this German ale with Parrano, the bold Dutch cheese, and segmenting those New York state apples, new potatoes, bites of good bread, and celery sticks, it made a mighty fine supper after being blown hither and thither on New York City streets yesterday. Plus it was quick and easy to do.
I no longer own a Fondue pot – that went long ago in a garage sale – but this can be made in any heavy bottomed medium pot, that you carry to the fireplace in your living room. Serve it right from the pot. Yum.
Wiesen Edel-Weisse Ale & Parrano Cheese Fondue with New York State Apples
Ingredients for 6 Servings
• 16 Ounces shredded Parrano cheese
• 1/2 Tablespoon all-purpose flour
• 1 Cup Wiesen Edel-Weisse ale, at room temperature (can substitute other medium ales)
• 1 Teaspoon Coleman’s dry mustard
Preparation
In a bowl combine grated cheese and flour; mix well to coat cheese with flour. Set aside. In a medium heavy bottom saucepan, bring ale to a simmer over medium low heat. Add cheese-flour mixture by handfuls to the saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until the cheese is melted. When cheese is nearly all melted, stir in the dry mustard, mixing well. Serve immediately with dipping wedges of crisp fall apples, chunks of best quality artisan bread, boiled new potatoes, and/or celery slices.
That and a glass of German ale? Now that’s comfort.
(This article was previously published on Everybody Eats News.)
Linda West Eckhardt
About the Author
Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years.
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
In fewer than 48 hours, more than 300 people joined a campaign calling on Los Angeles City Council members to support gardening in the city.
Ron Finley, a South Los Angeles resident who launched the online petition campaign at Change.org, is asking that councilmembers amend an ordinance which requires residents to obtain costly permits before growing gardens on parkways, the city-owned strips of land between curbs and sidewalks.
High Cost is a Barrier to Healthy Eating
"The high cost of the permit to plant is very prohibitive for communities will very little excess income," said Finley. "A lot of these places have very few options for healthy fruits and vegetables, so they are being called 'food deserts.' Parkway gardens would add food options, enhance lives, open up communication, and build stronger ties in communities."
Los Angeles residents are required to maintain their parkways by mowing and watering them. But under a local ordinance, citizens wishing to grow plants on parkways must first obtain permits which cost at least $400 and up to thousands of dollars. Even with the permits, plants can be no taller than 36 inches.
First, One Person Takes a Stand
Finley uses his parkway garden to produce food for himself and to give away to neighbors. He is also a founder of L.A. Green Grounds, an organization formed to help establish gardens in the South Los Angeles community.
Finley began growing fruits, vegetables, and flowers on the parkway in front of his Crenshaw-area home in December of 2010. The city threatened to make Finley get rid of the garden, but backed off in August after community members, local press, and Change.org members rallied support.
"The response to Finley's petition in just 48 hours has been impressive," said Sarah Parsons, Senior Organizer at Change.org. "It's encouraging to see gardeners like Ron get so much support for their campaigns for change in local communities."
In August, Councilman Herb Wesson expressed support for Finley's garden and for a resolution that would eliminate costly, time-consuming permits for growing produce on parkways.
About L.A. Green Grounds
L.A. Green Grounds is an organization formed to help South Los Angeles residents establish edible gardens. They are committed to empowering residents and working to eliminate food deserts.
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
We once published a photo of a duck who keeps strawberries free of pests on an organic farm in the Catskills region of New York State. At Heidi's farm in Corrales, New Mexico a flock of native Rio Grande turkeys do the same amongst the hedge rows of raspberies. No need for poisonous pesticides!
It’s the combination of hard work and best practices on the part of Heidi and her brother Doug that make the incomparable organic jams of Heidi’s Raspberry Farm possible. It all starts with hand-picked, fresh fruit, and making their mouth-watering and nutrtious jams begins with a meticulous approach to sustainable methods on their farm in Corrales, New Mexico.
Corrales is a unique agricultural village farmed by families who have been living there for generations. Located on the Western bank of the Rio Grande, the land has been tilled since 500 A.D. Back then the ancestors of the present day Pueblo Indians reaped harvests in the fertile valley. Subsequent populations of Spanish, French and Italian families settled there to raise grapes, apples, livestock, and now, gloriously healthy raspberries!
Stewards of the Land
Having grown up in this special place Heidi and Doug are dedicated stewards of the land and keepers of a healthy environment. They are truly “walking the walk” when it comes to best practices for preserving the sustainability of their farmland and the health of their community. Doug has converted the farm to a drip irrigation system that makes the most efficient use of precious water. He provides hives in the field for the honeybees that pollinate the delicate raspberry blossoms.
Heidi, Maker of the Best Raspberry Jam We've Ever Tasted!
They’ve been selling organic raspberry jam, fresh raspberries and cut flowers at the local farmers markets in Santa Fe, Los Alamos, Corrales and Albuquerque for several years now. By personally selling their delicious fare Heidi and Doug have made a lot of wonderful friends. They’ve also built a loyal following of appreciative customers who keep coming back for more of their amazing jams!
If you'd like to order some of Heidi's incredible raspberry jams click on any of the following:
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
Once again, our friends at Organic Valley are proud to be a sponsor of Harvest Fest. It is a great opportunity to show kids farming as it ought to be, during a full day of family fun.
Starting at 10:00 am on Saturday, October 1st , the day will be non-stop celebration of food and farming heritage, hosted by the Stone Barns Center in Pocantico Hills, New York, features live music, hayrides, farm Olympics, raffles and giveaways, food and farming workshops, and a farmers market highlighting delicious local products.
Highlights of Harvest Fest 2011:
* Live music featuring Dan Zanes & Friends, Spuyten Duyvil, and the all-kid band Outer Child
* Theatrical performances by Story Pirates
* Children's workshops on cooking, gardening, bees and honey and more!
* Adult workshops on cooking and gardening led by Stone Barns Center farmers, Blue Hill chefs and special guests!
* Farmers Market featuring local purveyors with delicious seasonal fare.
* Hayrides around the property for visitors of all ages.
* Demonstrations and interpretation by farmers in Stone Barns Center's fields & pastures.
* An opportunity to show off your farmer skills at Stone Barns Center's farm Olympics.
A wide selection of seasonal food and beverages, including Stone Barns Center's famous Berkshire pig roast, will be available for cash purchase all day at the Farmers Market.
Meet Organic Valley Farm Friends
Local Organic Valley farmer-owners will encourage you to sample many of the lip-smacking, healthy Organic Valley products they’ve so carefully created, like NY Fresh Milk. They’ll be making butter, too, so go take a turn at the churn! You’ll definitely want to sign up for the raffle that could win you, among other things, A YEAR OF FREE ORGANIC VALLEY PRODUCT!
Before the festivities begin, there’s a special treat for Organic Valley Farm Friends. Two lucky Farm Friends could win a very special package consisting of:
• Two tickets to Harvest Fest and 10 raffle tickets (a $170.00 value!)
• Stone Barns Center “Seedling” membership ($75 value) will give the winners early access to popular events like Harvest Fest and Sheep Shearing Day, a 10% discount on Stone Barns programs, onsite benefits such as free parking, and more.
• Winner can pick up tickets at will on October 1st.
Harvest a Great Day!
8th Annual Harvest Fest, October 1, 2011, 10:00 am to 3:00 pm at Stone Barns Center, Pocantico Hills, New York. (Tickets $15 - $35)
Stone Barns Center for Food and Agriculture is a non-profit farm and education center located 25 miles north of Manhattan. The Center operates an 80-acre, four-season farm and is working on broader initiatives to create a healthy and sustainable food system. Proceeds from Harvest Fest support education programs for students and beginning farmers.
Proceeds from Harvest Fest support Stone Barn’s year-round education programs for students and beginning farmers.
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
No need to wait for the next Cinco de Mayo to have fun entertaining with this recipe for Mexican-inspired quesadillas, any occasion will do. It was created by Chefs Mary Sue Milliken and Susan Feniger and serving them at any gathering of family and friends is sure to get a great response.
It's a wonderfully healthy creation that delivers a terrific blend of flavors. Thanks to our friends at the California Avocado Commission for being kind enough to send it to us!
Ingredients for 6 Servings
• 1⁄8 Cups shredded, roasted chicken
• 1⁄3 Cup canned black beans, drained
• 3⁄4 Bunch green onions, white and light green parts only, thinly sliced
• 3⁄4 Bunch cilantro, roughly chopped
• 2 1⁄4 Tablespoons minced, canned chipotle chiles
• 1 1⁄2 Tablespoons red wine vinegar
• 3⁄4 Tablespoon extra virgin olive oil
• 3⁄4 Teaspoon sea salt
• 3⁄8 Teaspoon freshly ground black pepper
• 1 1⁄8 Cups grated Mexican manchego cheese
• 3⁄4 Cup grated panela cheese
• 3⁄8 Cup grated cotija cheese
• 3 10-inch flour tortillas
• 1 1⁄2 Tablespoons unsalted butter, melted
• 1 1⁄8 Ripe Fresh California Avocados, seeded, peeled and cut into 1/4-inch slices
Preparation
1. Combine chicken, black beans, onions, cilantro, chiles, vinegar, oil, salt and pepper in a mixing bowl. Let sit 20 minutes to blend flavors.
2. Mix cheeses together in a bowl.
3. Lay tortillas on a counter and brush with melted butter.
4. Place a large skillet over medium-high heat. Place a tortilla, buttered side down, into the skillet and place a portion of cheese mixture over entire tortilla. Place a portion of chicken mixture over half of the tortilla, leaving the other half empty. Cover chicken mixture with a portion of avocado slices.
5. Cook until cheese begins to melt, about 3 to 4 minutes. Fold tortilla in half, over the avocado and chicken mixture. Continue cooking until tortilla is lightly golden on both sides and cheese begins to ooze. Repeat with remaining quesadillas.
6. Cut quesadillas into wedges and serve with Avocado Citrus Crema.
Avocado Citrus Crema
Ingredients
• 3⁄4 Ripe Fresh California Avocado, seeded, peeled and quartered
• 3⁄8 Cup light sour cream
• 3⁄4 Lime, juiced
• 3⁄8 Orange, juiced
• Sea salt & freshly ground black pepper, to taste
Preparation
1. Combine ingredients in a blender or food processor and blend until smooth.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
A serving has 450 Calories and delivers these Daily Values: Vitamin A 15%; Vitamin C 20%; Calcium 20%; Iron 8%
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To purchase the manchego cheese that was a Gold Medalist at the World Cheese Awards in London and twice a First Place winner at the American Cheese Society, go to: Solé GranQueso
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
"Take rest; a field that has rested gives a bountiful crop." -Ovid
"The strongest bond of human sympathy outside the family relation should be one uniting working people of all nations and tongues and kindreds." - Abraham Lincoln
"If capitalism is fair then unionism must be. If men have a right to capitalize their ideas and the resources of their country, then that implies the right of men to capitalize their labor." - Franklin Lloyd Wright
"Only a fool would try to deprive working men and working women of their right to join the union of their choice." - Dwight David Eisenhower
Labor Day Weekend is just hours away and if a seasonal libation to serve guests is needed there are plenty of peaches available from the more northerly climes. Our friend Sue Tango grew up near a peach farm and served this Peach Sangria at a summer party at her lovely Long Island home. We doubt if she and her guests have ever had more fun with peaches!
Ingredients for 4 Drinks
• 2 Firm-ripe peaches, cut into thin wedges
• 1/2 Cup peach schnapps
• 1/3 Cup superfine granulated sugar
• 3 Cups chilled rosé wine (750-ml bottle)
• 2 Cups chilled sparkling water
Preparation
1. Stir together peaches, schnapps, and sugar in a large pitcher until sugar is dissolved and let stand 1 hour.
2. Stir in wine, sparkling water, and some ice. Serve immediately.
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
Are you eating your veggies? If you're not, it is time to visit your local farmers market this Labor Day weekend for some fresh produce and then give a new recipe a try. Our talented friend Gwen Kenneally has provided us with one that will have you going back for seconds with no worries about weight gain.
Gwen is the founder of Back to the Kitchen, a much praised catering company based in Southern California. Her years of catering parties and events have made Gwen amazingly versatile in the kitchen. She has even cooked for a U.S. President. She has an excellent web site, which also goes by the name Back to the Kitchen. Her site is full of great tips for cooking enthusiasts. She’s also a regular contributor of food and cocktail recipes to an excellent online publication offering lifestyle highlights for California’s San Fernando Valley, My Daily Find.
Here’s what Gwen has to say about her recipe for grilled vegetables, “This simple marinade works very well with chicken or fish, but it is simply superb for eggplant, squashes, asparagus, onions, beets, and corn, just to name a few. Be creative and look for fun veggies to grill!”
Asian Marinade for Grilled Vegetables
Ingredients
• 6 Garlic cloves, finely chopped
• 2 Inches ginger, finely chopped
• 1 Bunch mint leaves, chopped
• 1 Bunch cilantro, chopped
• 1 Bunch basil, chopped
• 3 Green onions, sliced
• 2 Serrano chilies, finely chopped
• ½ Cup extra virgin olive oil
• ½ Cup rice wine vinegar
• Juice of 4 limes and zest
• ¼ Cup organic soy sauce
• ¼ Cup raw honey
• 1 Tablespoon chili sauce
Preparation
1. Remove and grate zest of limes and juice limes.
2. Prepare 12 cups of vegetables for the grill. Combine ingredients and marinate for 2 hours, rotating occasionally.
3. Grill vegetables, brushing with marinade.
Easy as 1, 2, 3!
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
To have a look at Southern California’s finest publication for great finds and things to do, go to: My Daily Find
For more information about an artisanal rice wine vinegar from San Rafael, California, go to: Yuzu Rice Vinegar
Using a raw honey of the highest quality will make a difference. To learn more about one of the best from a boutique farm in Connecticut, go to: Wildflower Liquid Honey
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
Grilled Tilapia with Tomato Basil Relish (image courtesy of Regal Springs Tilapia)
Labor Day Weekend is almost here and that means it will be grilling time in backyards from coast to coast. Our friends at Regal Springs Tilapia have provided us with this recipe and we think it suits the season beautifully. They were also kind enough to send us some simple tips for grilling perfect fish along with the recipe:
Grilling fish doesn’t have to be intimidating if you master two basic skills: preventing the fish from sticking and knowing when it’s cooked through.
The Right Cut: Select the thickest cut you can to avoid breakage when you turn the fish. If one part of the fish is much thicker than the other, consider cutting uneven filets into two to avoid drying out the thinner portion. Cook the thicker half first, and when it’s halfway cooked, put the thinner half on.
Prevent Sticking: Achieving a non-stick cooking surface is critical and is a two-part process: First oil the grill, then oil the fish.
Oil before you light the grill: Spray a light coat of non-stick cooking spray on the grate or wipe a light coat of vegetable or olive oil directly on the grate with a paper towel. Never spray non-stick spray on a grate if the fire is lit!
Oil after the grill is lit: This technique is preferred over oiling the grill before it’s lit since heating and then oiling is key to getting those spiffy grill marks seared into the fish. Start with a very hot grill. Brush briskly with a wire brush. Oil the grate by tightly folding a paper towel and dipping it in vegetable oil. Protect your hands from the heat by using tongs to grip the oiled paper towel as you rub it across the grate.
Oil the fish, too. Lightly brush both sides of the fish with olive, vegetable or sesame oil. Take caution to not over-oil, though, which leads to flare-ups and sooty residue.
It’s All In The Presentation: For professional-grade crosshatches, turn the fish a quarter turn after 2 minutes on the grill.
Prevent Breakage: Do not flip the fish repeatedly, and do use a wide-headed spatula. You can tell when filets are ready to flip when edges are flaky and opaque.
Check for Doneness: The meat is done when the meat is opaque all the way through and the juices run clear. If any part of the meat is still glossy and partially translucent, it's not done. Remember, too, that fish continues to cook a little after it's removed from the grill.
And here’s the fine recipe they’ve provided so you can try out their fish grilling technique:
Grilled Tilapia with Tomato Basil Relish
Ingredients for 4 Servings
• 4 (6-Ounce) Regal Springs tilapia filets
• 3 Medium red onions
• 4 Cups cherry tomatoes
• 2 Lemons
• 2 Cups of fresh basil
• 1 Cup of pine nuts
• 1/3 Cup L’Autunno Blend Extra Virgin Olive Oil
• 4 Tablespoons O Olive White Balsamic Vinegar
• Salt & pepper to taste
Preparation
1. Preheat grill to medium high heat.
2. Prepare the tomato relish by slicing tomatoes in half. Wash and pat dry the basil leaves and slice into 1-inch thin strips (removing tough center vein). Toss the tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepper to taste. Toss again and set aside.
3. Toast the pine nuts by placing in a frying pan over medium high heat and tossing until golden brown–this happens quickly so tend to them carefully. When toasted, set aside to cool.
4. Prepare the onions for grilling by slicing into 1 inch slices and brushing each side with olive oil, salt and pepper. Prepare the tilapia in the same way with the addition of a squeeze of lemon juice.
5. Place onions on the grill first and cook the slices until golden charred and soft (depending on the heat of the grill, about 8 minutes). Turn carefully so onion does not fall apart. (Onions can be cooked in tin foil as well).
6. Wrap tilapia filets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender.
7. Arrange the grilled onions and tilapia filets on a platter–tilapia in the center and grilled onions around the edge of the platter. Pour the tomato relish over the fish.
8. Squeeze fresh lemon and balsamic vinegar over the entire mixture and top with toasted pine nuts. Sprinkle with salt and pepper and serve.
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
