Garden Asparagus (photo by Daisy Durham, courtesy of morguefile.com)
Our friend Gwen Kenneally is the Founder of Back to the Kitchen, a much praised catering company based in Southern California. 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 and she is a regular contributor to the excellent new online publication offering lifestyle highlights the San Fernando Valley, My Daily Find.
Her years of catering parties and events have made Gwen amazingly versatile in the kitchen. This latest recipe from her offers a quick and simple way to delight your guests and leave time for the many other tasks that come with holiday entertaining. Gwen writes:
Here’s a quick appetizer that’s great for holiday entertaining. Simple and full of flavor, it’s especially good because you can prepare it in advance which allows you to be a guest at your own party. Happy Holidays!
Ingredients
• 1 Bunch asparagus (about 25)
• 12 Slices Sliced La Quercia's Green Label Organic Prosciutto
• 8 Ounces Humboldt Fog Goat Cheese
Preparation
1. Trim asparagus and cut to about 4 inch spears.
2. On a medium grill or stovetop grill place asparagus and cook turning often about 10 minutes. Let cool completely. (You can also roast the asparagus in a 350 degrees F oven for about 8 minutes.)
3. Lay out a piece of proscuitto, cut in half. Spread with goat cheese and carefully place the asparagus spear at the left end and roll to the right. Repeat until all asparagus is wrapped.
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 new publication for great finds and things to do, go to: My Daily Find
Green Label Organic Prosciutto
If you'd like to order the artisanal prosciutto called for in this recipe go to either:
1. La Quercia's Green Label Organic Prosciutto (Whole)
2. La Quercia's Sliced Green Label Organic Prosciutto
To order one of Cypress Grove’s internationally acclaimed goat cheeses go to: Humboldt Fog Goat Cheese
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
Huge Pumpkins (photo by Emily Roesly, courtesy of morguefile.com)
It’s time to get serious about making final choices for Thanksgiving side dishes. Seasonal pumpkins are plentiful and inexpensive this time of year so we’re pleased that our friend Chef William D. Mueller founder and owner of Babblin' Babs Bistro - A Unique Urban Eatery in Tacoma, Washington has again provided us with a recipe for one of his creations calling for the iconic squash.
Babblin' Babs Bistro is truly a family affair having been named after Chef Mueller’s Mom who brought “love laughter and song” to the kitchen of William’s boyhood. Today the Chef his wife Shannon and son Seamus (aka - little chef) "…strive to ensure that with every meal you receive an experience like nowhere else in flavor texture and atmosphere."
Babblin’ Babs has received wonderful reviews for its gourmet quality of its breakfasts lunches and dinners but the Muellers are also praiseworthy for purchasing from local family-owned businesses to ensure the freshest ingredients and help support a dozen or more local families. They do not use products that have nitrites MSG or any of a long list of chemicals nor do they add sodium to their food. Instead “We carefully search for the most natural product available” says Chef Mueller.
Employ the sustainable philosophy of Babblin’ Babs Bistro for the purchase of ingredients and you’ll be on your way to preparing the dish at its very best.
Ingredients
• 1 Cup pumpkin diced
• 3 Tablespoons butter
• 1-1/2 Cup Walla Walla onions diced
• 1-1/2 Cup celery diced
• 1/4 Cup thyme finely chopped
• 1/4 Cup sage finely chopped
• Cracked Tellicherry peppercorns
• 2-1/2 Cup cornbread stale
• 1 Organic egg beaten
• 1/4 Cup chicken stock (low or no sodium - vegetarians can substitute vegetable stock)
• Parsley
To Assemble
1. Preheat the oven to 425°F
2. Cut pumpkin into several small wedges and place on a baking sheet and roast 30 minutes or until tender. Cool remove skin dice. Lower oven to 350° F.
3. In a skillet melt 2 tablespoons of butter. Add onions thyme and sage and cook until tender. Season with pepper to taste.
4. Take and crumble cornbread into a large bowl. Place sautéed veggies into the bowl. Mix in 1 tablespoon butter beaten egg and pumpkin. Now add chicken (or vegetable) stock and mix well. Transfer to a butter casserole dish and bake for 45 minutes or so. Cut into squares or triangles and garnish with chopped or whole parsley.
To learn more about Chef Mueller and his family’s much acclaimed Tacoma bistro and get directions go to: Babblin' Babs Bistro - A Unique Urban Eatery
As with any place serving food of such high quality you’ll want to make a reservation. You can call Babblin' Babs Bistro at 253-761-9099.
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To 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
Various Squash (photo by Emily Roesly, courtesy of morguefile.com)
A visit to a local farm stand or farmers market may have brought you face to face with some curious looking squash this season. The number of varieties now available has increased dramatically in recent years and it takes some expertise just to identify those intriguing winter vegetables.
Fortunately, Janet Fletcher authored a fine article for the San Francisco Chronicle last season that sheds some light on selecting the best squash for cooking. It seems “where and how” a squash is grown may be more important than what type of squash it is.
In a climate like the Bay Area’s some farmers will rush their crop so as to have them on display for Halloween, but that can lead to a disappointing taste. “Winter squashes picked too early won't have the sugar content or flavor depth of those allowed to mature fully on the vine.”
The article says Bill Fujimoto, proprietor of Berkeley's Monterey Market “raves about the French pumpkins and winter squashes from Hunter Orchards in Siskiyou County, near the Oregon border.” Ms. Fletcher quotes him as saying, "They have seriously good squashes up there. They'll be sticky on the outside, oozing juice from different spots."
Ms. Fletcher’s general advice on selecting squash:
Rely on the reputation of your produce merchant and the few clues that an uncut winter squash has to offer. The rind should be largely unblemished, with no soft spots. Most important, the squash should feel heavy for its size.
That heaviness stems from the increased sugar content that a truly ripe squash has produced. The Chronicle piece goes on to say:
Most of these hard-shelled winter squashes benefit from a few weeks of post-harvest curing, during which they dry out a bit and some starch converts to sugar. If stored in a cool, dry place, like a basement, they will keep for months. In the old days, a stash of winter squash in the barn or root cellar saw many farm families through the winter.
If you’d like to read the San Francisco Chronicle article cited above go to: Posh squash - how to make the most out of the winter's harbingers
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
em>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
The Pumpkin Patch (photo by Johnny Pixel Productions, courtesy of morguefile.com)
One of the delights of working at American Feast is getting the chance to discover creative culinary talents from coast to coast. One very creative talent we’ve had the pleasure of getting to know is Chef William D. Mueller, founder and owner of Babblin' Babs Bistro - A Unique Urban Eatery in Tacoma, Washington. Babs was his “fabulous mother.” Her memory is cherished for all the “love, laughter and song” she brought to the kitchen of William’s boyhood.
Working closely with his wife Shannon and son Seamus (aka - little chef) Chef Mueller says, "We strive to ensure that with every meal you receive an experience like nowhere else, in flavor, texture and atmosphere." In that they certainly succeed.
Whether it is breakfast, lunch or dinner, a meal at Babblin’ Babs may be a 4 Star gourmet dining experience, but the small family business delivers more than that. The Muellers only purchase from like-minded, family-owned businesses, so they and know who has touched everything before it comes through their doors. That ensures the freshest and best quality food, with the additional benefit that diners are helping support a dozen or more local families like the Muellers. They do not use products that have nitrites, MSG or any long list of chemicals, nor do they add sodium to their food. Instead, “We carefully search for the most natural product available.”
Though superbly capable of whipping up the most exacting of culinary creations, Chef Mueller has been kind enough to take the time to furnish us with a recipe within the capabilities of home cooking enthusiasts that still beautifully illustrates his culinary artistry.
Ingredient for 4 Servings
• 2/3 Cup butter
• 1 Onion, diced
• 2 Cloves of garlic
• 2 Pounds pumpkin, diced
• 3 Ounces honey
• 2 Cups chicken stock (low or no sodium)
• 3 Tablespoons Chardonnay grape seed oil
• 16 Large wild sea scallops
• ½ Pound Oregon hazelnuts, toasted, and coarsely chopped
• 4 Ounces hazelnut oil
• Chives, chopped for garnish
To Assemble:
1. In a sauce pan melt butter over a mild heat. Add onions, garlic, and pumpkin and sauté until tender. Put in honey and cook until caramelizes. Put in chicken stock, simmering at least 10 minutes. Puree mixture in a blender in small batches.
2. In a skillet, heat chardonnay oil over a medium heat. Put in scallops, sear until golden brown on 1 side, flip, and continue cooking until cooked through 135° internal temp.
3. In a bowl place 4 scallops in each and pour pumpkin broth into each bowl. Sprinkle with chopped hazelnuts, then drizzle hazelnut oil and garnish with a sprinkle of chives.
To learn more about Chef Mueller and his family’s much acclaimed Tacoma bistro and get directions go to: Babblin' Babs Bistro - A Unique Urban Eatery
As with any place serving food of such high quality you’ll want to make a reservation. You can call them at 253-761-9099
If you’d like to see a view a selection of our favorite honeys from a boutique honeybee farm in Connecticut go to: Red Bee Farm’s Natural Honeys
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fall at a New Jersey Farmstand (photo by Emily Roesly, courtesy of morguefile.com)
This time of year the price of pumpkins plummets and planning a delicious Thanksgiving holiday side dish is certainly in order. This beauty of a seasonal side dish is the creation of Chef Michael Carrino, recently seen on the Food Network’s “Chopped Champions,” which just happens to be hosted by our very witty friend, Ted Allen. (Chef Carrino had already been named the winner of the April 7th episode of “Chopped.”)
A graduate of the Culinary Institute of America, Chef Carrino was inducted into the prestigious Chaîne des Rotisseurs at the age of 28. He’s had the honor of cooking for former Presidents Bill Clinton and George Bush, and former British Prime Ministers Tony Blair and Margaret Thatcher at the 400th anniversary of Jamestown, Virginia. He was also invited to cook for the prestigious members of the James Beard Foundation in New York City.
A rising star in the culinary world, Chef Carrino is the chef and owner of Restaurant Passionne, one of New Jersey’s most celebrated restaurants, recognized for its energetic and French inspired cuisine. Restaurant Passionné has received rave reviews in The New York Times, The Star-Ledger, New York Post and Zagat’s.
Here’s the delicious recipe created by Chef Carrino that promises to have your family and friends raving this Thanksgiving holiday.
Ingredients for 8 Servings
• 8 Miniature pumpkins
• 2 White potatoes
• 1 Butternut squash
• 2 Apples
• 2 Cups maple syrup
• 1 Tablespoon butter
• 1½ Teaspoon salt
• 1 Teaspoon fresh ground black pepper
Preparation
Step #1: Roasting the Pumpkins
1. Pre-heat oven to 350 degrees.
2. Hollow out mini pumpkins being careful not to puncture the bottoms.
3. Pour 1/4 cup maple syrup (or less if pumpkins are smaller) in each.
4. Oven roast the pumpkins on a cookie sheet lined with foil for about 20min or until slightly tender (the syrup may bubble up so the foil will save you some clean up later).
5. When finished allow the pumpkins to cool for about 10 minutes then pour the syrup into a small bowl and reserve for later.
Step #2: The Filling
1. Peel and cut potatoes into large pieces, place in a sauce pan of cold water and simmer till tender. (Essentially as if you are making mashed potatoes)
2. Split the butternut squash in half and remove the seeds.
3. Peel the apples, quarter and remove the seeds and core.
4. On a greased cookie sheet lay apples and squash flat side down and cover with foil.
5. Bake for 35-45 minutes until both squash and apples are soft to the touch.
6. Once the potatoes are tender, strain off and allow to steam out for about 2 minutes.
7. Place the potatoes in a large bowl with the roasted apples.
8. Scoop out the inside of the roasted squash and add to the bowl with the potatoes and apples.
9. With a hand mixer, blend the warm ingredients and add butter, salt and pepper.
10. Finish the filling with a bit of the pumpkin maple syrup.
11. Scoop the filling into the baked pumpkin and return to the oven.
12. Warm up the filled pumpkins for approximately 10 minutes prior to serving.
13. Enjoy this delicious fall dessert!
To visit the web site of Chef Michael Carrino’s acclaimed restaurant in Montclair, New Jersey go to: Restaurant Passionne
If you like to purchase some outstanding light amber maple syrup from the Weed family’s sugarhouse in Upstate New York go to: 100% Pure Organic Maple Syrup
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
The Maine Grocers Association (MGA) has named our good friend and partner Waite Maclin, founder of the specialty food company Pastor Chuck Orchards, as “Food Producer of the Year.” American Feast has been proudly offering Waite’s peerless organic apple butter, applesauce and combination gift basket since it launched.
MGA has been assisting the state’s food entrepreneurs since 1935, and its annual award honors those who have generated relationships with retailers to strengthen opportunities for Maine food products to be sold through Maine grocery stores.
Waite’s passionate involvement with the Maine Food Producers Alliance was also a contributing factor in his being chosen. This award marks yet another achievement in what’s been a milestone year for Pastor Chuck Orchards. Already this year, the company:
• Introduced an all-natural apple salsa and a sugar-free applesauce, both of which became instant hits among health conscious consumers and people who simply appreciate and enjoy quality food
• Earned certification for being gluten free across the board
• Began selling its apple products in Whole Food Markets throughout the North Atlantic, Hannaford Grocery stores, and dozens of other retailers
• Enjoyed widespread regional and national media coverage
This holiday season send a gourmet gift from Waite’s Pastor Chuck Orchards that is healthy, sustainable and delicious: Maine Apple Gift Basket
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
If you'd like to purchase some of Pastor Chuck's superlative sauce go to: Organic Applesauce
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
Artichoke in Flower (photo by Dani Simmonds, courtesy of morguefile.com)
Focaccia is a savory bread popular in Liguria, Italy and using bread crumbs and herbs to stuff artichokes for special occasions is a festive Italian tradition. Though it might be prepared with a number of toppings, the flat oven-baked bread, is typically made with dough topped with olive oil and a simple herb like rosemary or sage, and salted with coarse salt.
Artichokes are native to the Mediterranean region, but they have a long history in the U.S. Thomas Jefferson grew them in Virginia, successfully wintering his crop in a less than ideal climate. Today, virtually 100% of all artichokes grown in the U.S. come from California and the heart of the artichoke industry is located near Castroville in Monterey County. The town proudly proclaims itself to be "The Artichoke Center of the World" and hosts The Castroville Artichoke Festival each May to celebrate the spring harvest.
Our friends at the California Artichoke Advisory Board have provided us with a recipe that marries these Italian and American traditions in “a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.” Artichokes enjoy a second harvest in the fall, so now’s the time to get them seasonally fresh.
Ingredients for 4 Servings
• 4 Large California artichokes
• 2 Cups focaccia or herbed bread crumbs
• ½ Cup grated Parmesan cheese
• ¼ Cup extra virgin olive oil
• 2 Cloves garlic, minced
• 2 Tablespoons chopped Italian parsley
• 1 Tablespoon chopped fresh oregano
• Salt and pepper to taste
Preparation
1. Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Cut off top quarter of artichokes; discard. Spread leaves, remove center leaves and fuzzy centers with a spoon and discard.
2. Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste. Stuff bread crumb mixture between leaves of artichokes and fill centers.
3. Place stuffed artichokes in a 9-inch square baking dish. Pour 2 cups boiling water around the artichokes. Cover with lid or foil.
4. Bake at 350 degrees F. for 40 minutes or until artichokes are tender. Remove artichokes from baking dish and place on rack; cool to room temperature.
Nutritional information per serving: calories 385; protein 13.1 g; carbohydrate 53.7 g; fat 14.5 g; sodium 632 mg; potassium 576 mg; cholesterol 0 mg; dietary fiber 5.1 g
Copyright by California Artichoke Advisory Board ©
To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
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
Raspberries! (photo by Marcin Modestowicz, courtesy of morguefile.com)
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!
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. A flock of native Rio Grande turkeys control the insect population amongst the hedge rows, so there's no need for poisonous pesticides!
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:
Organic Raspberry Jam
Organic Raspberry Ginger Jam
Organic Raspberry Red Chile Jam
Organic Raspberry Red Chile & Ginger Jam
New Mexico Organic Raspberry Jams Variety Mix
If you'd like to try a simple recipe using one of Heidi's great jams go to: Chicken Breasts with Raspberry Ginger Sauce
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
(Image courtesy of Organic Valley Family of Farms ©)
Gary Herzberg of Portland, Oregon created this recipe after he and his then pregnant wife joined a community supported agriculture farm (CSA). They had joined the CSA to promote the nutritious gestation of their son and found that kale was almost always included in their regular box of fresh goodies. Kale is an amazingly healthy green, so thank you Gary for coming up with a delicious way to reap those health benefits at breakfast.
Gary’s creation went on to become one of five winning submissions from a healthy recipe contest held by our friends at Organic Valley Family of Farms, a farmer-owned coop 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.” They started with seven farmers forming an organic cooperative in 1988. Today, about 1,400 family farms are members and their high standards shine through in their award-winning, certified organic foods.
Besides being a winner in the national contest, the recipe Gary scrabbled from necessity went on “…to the wild success it now holds in our family. Not only is kale no longer the stepchild of our box, it has moved to the forefront of weekly planning, where a kale-less box is met with much chagrin.”
Ingredients for 8 to 10 Servings
• 2 Bunches of Kale, or other greens such as collards, beet, etc.
• 1 Medium Onion
• 2 Garlic Cloves
• 2 Slices Bread
• 3 Organic Valley Eggs
• 3/4 Cup of Organic Valley cheese such as Colby, Cheddar, Mozzarella, etc.
• 1/3 Cup of Flour
• 1 Teaspoon Salt or to taste
• 1 Teaspoon Pepper or to taste
• Organic Valley Sour Cream for Garnish (Optional)
Preparation
1. First off you need to blanch all the veggies. Boil a large pot of water, and get an ice bath started to cool the veggies once they are done cooking. Once the water is boiling, dunk the greens in for 2-3 min, then plunge the into ice bath. Do in batches if they don't all fit.
2. Once the greens are safely in the ice-water bath, blanch the garlic and the onions for about 30 seconds. You can leave the skins on, and you don't need to put them in the ice-bath. Just don't touch them until they are cool enough to handle.
3. Once everything is cool, start with the greens. Take them out of the ice bath, and squeeze all the water you can out of them -- I use a paper towel or dish cloth. Roughly chop the greens, onions, and mince the garlic; add them to a mixing bowl.
4. Toast 2 slices of bread -- I prefer the end pieces that nobody eats anyway. Once toasted brown, chop or crumble bread into mixing bowl. Chop up the cheese into a decent dice, or shred, add to mixing bowl. Add flour, salt and pepper to the mix. Crack eggs into bowl, and break yolks.
5. Use spatula (or your hands!) to thoroughly mix together all the ingredients. They should begin to feel a little like a "meatball."
6. Once mix is sticky, heat up a skillet, then add some oil or butter once the pan is hot. Once combined, make a small ball (about a cup) of the mix in your hands and squeeze together firmly. Place ball in skillet, and mash it flat with the back of a spatula, trying to keep "cake" together. Fry until golden brown on each side.
7. Garnish Liberally with Sour Cream, or Not.
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
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
Ingredients for Turkish Pumpkin Soup (photos by Timur Kocak)
Our friend Timur Kocak is a New York-based actor and playwright, who regularly performs with the Actors Shakespeare Company. The company garnered rave reviews for his very entertaining adaptation of “The Three Musketeers.” Timur scored extra kudos for adding a fine performance in the role of Athos.
But the theater isn’t the only place where he performs well. His good taste and creativity extend to the kitchen. We asked him to contribute a recipe and he’s come through with a terrific seasonal dish with an ethnic twist. We can’t think of a vegetable more iconic than the pumpkin this time of year and not long ago we posted a classic American recipe for pumpkin soup. Timur has taken the emblematic squash and added the richly unique flavor of leeks, another of our favorite seasonal delights. But his artistry really shines through with the way the soup is flavored with traditionally Turkish ingredients. The result is a healthy pumpkin soup delicious for the way it tantalizes the taste buds.
Here’s what Timur wrote us about his pumpkin soup, “…or in Turkish: Balkabagi Corbasi (with a ˘ over the "g" and no dot over each "i") is a recipe from the villages around the old Ottoman capital, Bursa. Not a common dish in Turkey, as far as I've heard, but seems ideal for the weeks after Halloween when the price of pumpkins plummets in North America.”
As a tasty way to warm up in cool weather it is Ideal indeed!
Ingredients for 12 Servings
• 1 Large, or 2 small pumpkins
• 2 Large leeks
• 4 Cloves of garlic
• 1 Large onion
• 1 Tablespoon ground cinnamon
• 1 Teaspoon ground allspice
• 1/2 Cup of extra virgin olive oil
• 4 Tablespoons of butter
• 1 Tablespoon honey
• 1/2 Gallon of chicken stock (vegetarians can use vegetable stock)
• Salt & pepper to taste
• 1 Cup of yogurt (optional)
Preparation
1. Cut pumpkin(s) in half, remove the seeds and bake face-down on a cookie sheet at 350 for about an hour. The seeds can be salted and roasted at the same time to go with cocktails before dinner - remove at the first appearance of brown.
2. Soften chopped leeks, onion and garlic with butter and oil in a deep, thick-bottomed pan with cinnamon, allspice and pepper. Let pumpkin halves cool and then scoop out the flesh with a large spoon and add to the pan.
3. Add stock, honey and salt bring to a boil then simmer for at least an hour. Soup can pureed in a blender or pushed though a sieve.
4. Stir a small amount of yogurt into each serving and garnish with some thinly-sliced sautéed leek or fresh parsley.
Our Friend Timur
If you’d like to learn more about the splendid work of Timur’s talented theater company go to: Actors Shakespeare Company
If you’d like to see a view a selection of our favorite honeys from a boutique honeybee farm in Connecticut go to: Red Bee Farm’s Natural Honeys
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
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
Healthy Besse of New Jersey (photo by Emily Roesly, courtesy of morguefile.com)
With frightening reports of contamination and foodborne illnesses arriving with alarming regularity it’s no surprise that a recent national survey of affluent consumers found safety to be their number one concern when purchasing food.
The majority of consumers surveyed are looking at labels and menus for assurances that undesirable things, such as antibiotics and artificial hormones, are not present. Food safety was especially important to women. Ethical claims are frequently linked to safety issues and of special importance to a “large subset of consumers,” according to the researchers.
The survey by Context Marketing, a San Francisco Bay Area consulting firm, did not include nutrition, focusing instead on “quality claims having to do with safety and health, as well as ethical considerations and their role in purchase decisions.” The firm’s research results were issued in a report, Beyond Organic – How Evolving Consumer Concerns Influence Food Purchases.
The researchers confirmed that price played a major role in decisions on purchasing specialty foods and making menu choices at restaurants, and it is the main reason for making a purchase at a supermarket. Still, educated and prosperous consumers are familiar with the issues behind the claims being made by producers, manufacturers and restaurants, and ethical behavior is vital to gaining consumer trust and loyalty.
Seventy-two percent (72%) of those surveyed say they are willing to pay “more for food that promises to be healthier, safer or produced to higher ethical standards.”
To view the report from Context Marketing cited above go to: Beyond Organic – How Evolving Consumer Concerns Influence Food Purchases
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
Hannah Kaminsky's Vegan Cheesecake (Images courtesy of the Boston Vegetarian Society)
This year our friends at the Boston Vegetarian Society are delighted to expand the Annual Boston Vegetarian Food Festival to a two-day event! The Festival brings together an amazing array of vegetarian natural food providers, top national speakers and chefs, and educational exhibitors in a fun and welcoming environment.
The event couldn’t be more family-friendly, offering free admission, free food sampling, free speaker presentations, free parking, a T Subway stop just across the street, and activities for kids.
The 2009 Festival is on for Saturday, October 31st, 10:00 AM to 6:00 PM, and Sunday, November 1st during those same hours, at the Reggie Lewis Athletic Center, 1350 Tremont Street, Boston, Massachusetts
The Festival offers the chance to talk directly to food producers, learn the newest items in the marketplace, get some cooking tips, taste free food samples, shop with special discounts, or simply learn what vegetarian foods are available and where you can find them.
Whether you are a longtime vegetarian or vegan, or someone simply wanting to add more healthy and delicious foods to your meal repertoire, or if you are just curious what it's all about, you will be very welcome! While your enjoying the fun you can also learn of ways to benefit the environment, help animals, and enhance your health and well being.
  
Sponsored by the Boston Vegetarian Society
The sponsoring organization, the Boston Vegetarian Society, is an all-volunteer, non-profit organization. The organization seeks to make a better world for people, animals, and the earth through advancing a healthful vegetarian diet and a compassionate ethic. It provides education, encouragement, and community support for vegetarians and for anyone wishing to learn more about a healthy, environmentally friendly and humane way of life.
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To visit the sponsoring organization's web site & get more information about the Festival go to: The Boston Vegetarian Society
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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
Star Anise (© Linda Macpherson | Dreamstime.com)
Our friend Evelyn Kimber of the Boston Vegetarian Society and the Boston Vegetarian Food Festival just sent us this dessert recipe. We were so delighted with it we wanted to waste no time in passing it on to you. It’s the creation of Emilie Hartman of The Conscious Kitchen, a popular vegan baking and cooking instructor, award-winning blogger, restaurant reviewer, and a contributor to many food magazines and websites. She’ll be teaching this recipe and more at the Festival this weekend.
Emilie brings the experiences of an international childhood and a background as a researcher to her love of food and thoughtful eating. She trained at the Cambridge School of Culinary Arts and the Natural Gourmet Institute. She is currently working on a cookbook of sophisticated, internationally inspired vegan desserts.
Emilie says of her recipe, “With a rich, comforting crumb, delicate spice and bright citrus, this is a ‘go to’ cake for the winter months. Don't shy from using a quality olive oil with lots of flavor for this recipe; my preference is for a fruity Spanish one. Be prepared for even confirmed olive oil and anise detractors to demand seconds.”
Ingredients
• 1 Cup unsweetened plain soymilk
• 1 ½ Teaspoons apple cider vinegar
• ½ Cup cane sugar
• 1/4 Cup extra virgin olive oil
• 1 Teaspoon vanilla
• 1/2 Teaspoon sea salt
• 1 Cup unbleached all purpose flour
• 1/3 Cup whole wheat pastry flour
• 1 Teaspoon baking powder
• 1/2 Teaspoon baking soda
• 1 Teaspoon toasted and ground anise seed (toast in a dry pan over medium heat until fragrant and lightly browned, cool and grind in a spice or coffee grinder, or use pre-ground)
• 1/4 Cup cocoa nibs
• 2 Ounces 70-80% dark chocolate (recommend Taza)
(See Blood Orange Macedonia Topping Recipe below.)
Preparation
1. Preheat oven to 350 and lightly oil an 8" round pan with olive oil and line the bottom with parchment.
2. In a medium sized bowl, whisk the soymilk and vinegar together until thickened. Add the sugar, olive oil, vanilla and salt to the soymilk and whisk well to combine.
3. In another medium sized bowl, sift the flours, baking powder and baking soda and whisk to combine. Add anise to the dry mix.
4. With whisk in hand, slowly pour the wet mixture into the dry, whisked vigorously until well combined and smooth.
5. Pour batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Allow cake to cool on a rack for 10 minutes before removing from pan and allowing it to cool fully before serving.
To serve: Cut wedges of the cake and generously scoop Blood Orange Macedonia on top, sprinkle with 1-2 teaspoons of cocoa nibs and shave a sprinkling of dark chocolate
Blood Orange Macedonia Topping Recipe
Creator Emilie Hartman writes, “Use to top cakes or sweet biscuits, waffles, pancakes or crepes. Great as an unusual ice cream topping and an extra special mix-in for soy yogurt. Use any available citrus, but look for a mix of colors to get the most drama. Zesting the citrus before removing the skin and storing it in a little oil in the refrigerator for future use in other recipes will give the fruit double duty.”
Ingredients
• 4 Blood oranges
• 2 Tangelos or tangerines
• 2-4 Tablespoons orange muscat wine or orange liqueur, such as Grand Marnier
Preparation
1. Supreme the citrus over a bowl to catch run-off juice. Toss the citrus segments with alcohol.
2. Keep covered in the refrigerator until ready to use.
The Boston Vegetarian Food Festival will take place this weekend, Saturday, October 31st and Sunday, November 1st. 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.
For more informationabout this weekend's Festival go to: The 14th Annual Boston Vegetarian Food Festival
To visit Emilie Hartman’s excellent veggie blog go to: The Conscious Kitchen
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
Artichoke Farm (photo by Matthew Bridges, courtesy of morguefile.com)
Serving an appetizer that is flavorful, healthy and seldom seen outside good restaurants is a great way to show your dinner guests that you want to make their evening with you a special one. Our friends at the California Artichoke Advisory Board have provided us with a recipe for Couscous-Stuffed Artichokes that will deliver that message with gusto.
Virtually 100% of all artichokes grown in the U.S. come from California and the heart of the artichoke industry is located near Castroville in Monterey County. Castroville proudly proclaims itself to be "The Artichoke Center of the World" on a huge banner that spans the main street.
The Advisory Board reminds us that besides being a delight for the palate, “California artichokes are a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.”
Try serving the artichokes with a favorite Sauvignon Blanc from California’s Napa Valley.
Ingredients for 4 Servings
• 4 Large California artichokes
• 1½ Cups chicken broth (or substitute vegetable broth)
• 1 Teaspoon curry powder
• ¾ Teaspoon ground cumin
• ½ Teaspoon garlic salt
• 1 Cup instant couscous
• ¼ Cup currants
• ½ Cup sliced green onion
• ½ Cup toasted slivered almonds, chopped
• ½ Teaspoon grated lemon peel
• 2 Tablespoons lemon juice
• 2 Tablespoons vegetable oil
• Plain low fat yogurt, optional
(Image courtesy of California Artichoke Advisory Board)
Preparation
1. Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes, or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired.
2. In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous.
3. Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired.
Nutritional information per serving: calories 385; protein 13.1 g; carbohydrate 53.7 g; fat 14.5 g; sodium 632 mg; potassium 576 mg; cholesterol 0 mg; dietary fiber 5.1 g
Cook's Tip: Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to a week.
Copyright by California Artichoke Advisory Board ©
To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
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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
(Images courtesy of The Mast Farm Inn)
This luscious dessert recipe comes courtesy of our friends at The Mast Farm Inn, a world renowned mountain inn and restaurant in the Valle Crucis Historical District of Watauga County, North Carolina, where guests have been welcomed since the 1800s. Located in a serene rural valley surrounded by mountains, rivers and streams, the green Inn’s doings are truly a family affair. It is owned and managed by sisters Sandra Deschamps Siano and Danielle Deschamps, who are ably assisted by a host of family members.
The family runs the Inn by adhering to principles of sustainability and environmentally sound practices. The gourmet meals served at the Inn’s Simplicity restaurant are created with food as local, fresh, natural and organic as they can make it. In the growing season, the ingredients include produce from the Inn’s own organic garden. Pasture raised meats, free-range dairy and eggs are purchased as much as possible from local organic farmers and growers. Out of season the dining is still as natural and organic as they can make it, using ingredients that may come from further away, but still don’t include dangerous chemicals.
The History of Hummingbird Cake
Hummingbird Cake is such a lovely name that it makes you wonder its origin. It does seem plausible that it may have something to do with how sugary rich this cake is - just like the nectar that Hummingbirds love to feed on. Anyway, what we do know is that the recipe gained widespread popularity after it appeared in the February 1978 issue of Southern Living Magazine. We also know that the recipe was submitted by a Mrs. L. H. Wiggins of Greensboro North Carolina and consists of two layers of cake full of chopped pecans, crushed pineapple, and mashed bananas that are filled and frosted with a delicious cream cheese icing.
Ingredients & Shopping List
Cake
• 3 Cups all-purpose flour
• 2 Cups granulated sugar
• 1 Teaspoon baking soda
• 1 Teaspoon ground cinnamon
• 1/2 Teaspoons salt
• 2 Cups mashed ripe bananas
• 1 Cup drained crushed pineapple
• 1 1/4 Cups vegetable oil
• 3 Large eggs at room temperature
• 1 1/2 Teaspoons vanilla extract
• 1 Cup (4 ounces) finely chopped pecans
Icing
• 8 Ounces cream cheese (at room temperature)
• 1/2 Cup (1 stick) butter (at room temperature)
• 5 Cups confectioners' sugar sifted
• 2 Teaspoons vanilla extract
Instructions & Process
Cake
1. Sift together flour, baking soda, cinnamon, salt set aside
2. Cream together the sugar and vegetable oil
3. Add one egg at a time
4. Add the vanilla
5. Then add the bananas, and the pineapple
6. Add in three parts the flour mixture
7. Grease three 9-inch pans and pour the cake mixture in each
8. Cook at 350 degrees for 30 minutes
Icing on the Cake
1. Cream the cream cheese and butter
2. Add the confectioners' sugar
3. Add the vanilla extract
What To Be Careful Of!
As soon as batter is ready put in oven right away
The Mast Farm Inn was listed in the National Register of Historic Places in 1972, as "one of the most complete and best preserved groups of nineteenth century farm buildings in western North Carolina."
To visit the Inn’s web site for more information go to: The Mast Farm Inn
If you know someone who likes to do his or her baking using the finest ingredients you can purchase a wonderful gift at: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
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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
D & E Farms in Franklinville, N.J. (photo by Emily Roesly , courtesy of morguefile.com)
Earlier this month Agriculture Secretary Tom Vilsack announced that the number of farmers markets in the U.S. increased by 13% from last year, a great illustration of just how many communities and consumers across the country are eagerly reaching out for fresh food and supporting their local farms. Farmers and consumers connected at 5,274 farmers markets this year, up from 4,685 in 2008.
“This growth in the number of farmers markets is a good indicator of just how important local farms and food are to people today,” says Julia Freedgood, managing director of American Farmland Trust’s Growing Local initiative.
As Julia Child once said, “You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.”
Ms. Freedgood went to say:
Farmers markets play a crucial role in bringing fresh food to areas where it’s not always available. And by getting to know the farmers who grow their food, people are able to better understand where their food comes from, something that is hard to do in most grocery stores. This relationship between farmer and consumer underscores the fact that food comes from farmland nearby, and how without that land there would be no food.”
American Farmland Trust launched a national online contest this summer so consumers could vote for their favorite farmers markets. The contest illustrated several key concepts including AFT’s “No Farms No Food” message and the importance of farmers markets to local economies, access to healthy food, farmland protection and the environment.
“Not only does this mean the number of farmers markets has increased,” adds Stacy Miller, Executive Secretary of the Farmers Market Coalition, “but it also represents growth in the number of people participating in nutrition and food assistance programs, and the degree to which communities are building partnerships and connections that support local food systems and access to local food.”
Ms. Freedgood concludes, "As AFT enters our 30th anniversary it is important to reflect on past successes but also to look ahead at how to engage a new generation in understanding the importance of protecting farmland. Farmers markets are a great way to accomplish this.”
AFT’s national office is located in Washington, D.C. The phone number is 202-331-7300. To visit the organization’s web site go to: American Farmland Trust
To follow American Feast on Facebook go to: American Feast on Facebook
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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
Alaskan Red King Crab (© Ngweikeong | Dreamstime.com)
If you’re not already part of a crew you probably won’t get to join Alaska’s crab fishermen on the Bering Sea for the 2009-2010 crab season. The harvest seasons for Alaska’s two largest crab fisheries opens today, October 15th, but there’s always next year.
Alaska red king crab (Paralithodes camtschaticus) is the largest and one of the most impressive of all shellfish, prized for its sweet flavor and rich tender white body meat. This year’s harvest limits were set by the Alaska Department of Fish and Game. The Alaska Bristol Bay king crab harvest is set at 16 million pounds, a drop from last year, but above the 10-year average.
Also announced were the Bering Sea tanner crab (Chionoecetes bairdi) fishery with a harvest level of 1.35 million pounds, and the Saint Matthew Island blue king crab (Paralithodes platypus) fishery with 1.17 million pounds.
The harvest levels point to Alaska’s ongoing practice of managing all of its fisheries to ensure their long term health and sustainability. State and federal fisheries managers continually adjust harvest limits based on the most current available scientific data. This is one key element within Alaska’s model of sustainability.
The history of crab fisheries in Alaskan waters extends back to 1930. The harvest season for Alaska king crab typically ranges from October through November and again from January through March. Alaska snow crab is usually harvested from October through mid-February. This year's harvest should ensure that your favorite Alaskan crab will be available at your favorite seafood store or restaurant throughout the year.
"The Last Frontier" state is celebrating its 50th anniversary of statehood and Alaska's Constitution states that “fish…be utilized, developed, and maintained on the sustained yield principle.” This dedication to sustainable management has resulted in an ever-replenishing supply of wild seafood for markets around the world.
For more information and recipes go to: Alaska Seafood Marketing Institute
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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
(photo by Rick Tango)
We prepared this classic for our family and friends at American Feast’s New Orleans Night Party. We learned this one at a class called “Taste of New Orleans” presented by Chef-Instructor Ann Rossi at the Institute of Culinary Education in Manhattan. Chef Ann is well-schooled when it comes to preparing the spicy Cajun and Creole specialties that make dining in the Big Easy so unique. For a time she cooked at New Orleans’ famous Commander’s Palace Restaurant, which is known as "the Jewel of the Garden District”. Guests invited for dinner always love to hear that Chef Ann's recipe for Shrimp Remoulade will be on the menu.
Laissez Le Bon Temps Roulet!
Basic Ingredients for 6-7 Appetizers
* 1½ Pounds (16-20) Jumbo Shrimp
* Shrimp Boil
* Remoulade Sauce
* 18-20 Lemon Wedges
* Whole Pitted Black Olives
* Sprig of Parsley
Basic Instructions
1. Make Remoulade sauce & let sit.
2. Cook shrimp in shrimp boil.
3. Marinate shrimp in Remoulade sauce.
4. Put dish together.
Remoulade Sauce Ingredients
* 2 Egg Yolks
* 1/2 Cup Creole Mustard
* 1/4 Cup Prepared Horseradish (Squeezed Dry)
* 1/2 Cup Finely Chopped Scallions (Green & White Parts)
* 2 Tablespoons Ketchup
* 2 Teaspoon. Sweet Paprika
* 1/4 Cup Finely Chopped Celery
* 1/8 Cup Chopped Fresh Curly Parsley
* 1 Teaspoon Capers
* 1½ Cups Salad Oil
* 1/3 Cup Red Wine Vinegar
* Juice of 1 Lemon
* 1 Tablespoon Worcestershire Sauce
* 1 Tablespoon Hot Pepper Sauce
* Salt & Pepper
Preparation of Remoulade Sauce
1. Put yolks, mustard, horseradish, capers & paprika in a food processor.
2. Pulse together.
3. Slowly add in oil.
4. When mixture begins to thicken, thin with vinegar & continue with oil until al vinegar & oil have been added.
5. Add in lemon juice.
6. Remove mixture from food processor & place in bowl.
7. Add in ketchup.
8. Add in celery, scallions & parsley.
9. Season with worcestershire sauce & hot pepper sauce
10. Season to taste with salt & pepper.
11. Let sauce sit while shrimp is prepared.
12. Toss shrimp in sauce & let marinate.
13. Serve on a bed of Boston lettuce.
14. Garnish with lemon wedges, black olives & parsley sprigs.
Ingredients for Shrimp
* 1½ Pounds Unpeeled Jumbo Shrimp
* 4 Cups Water
* 3 Bay Leaves
* 1/2 Teaspoon White Pepper
* 1/2 Teaspoon Cayenne Pepper
* 1/2 Teaspoon Black Pepper
* 4 Stalks of Celery – Medium Dice
* 1 Medium Onion – Medium Dice
* 2 Lemons – Halved
* 4 Peeled Cloves of Garlic
Final Preparation
1. Combine all ingredients except shrimp in a pot & bring to boil.
2. Let simmer 10 minutes.
3. Remove lemon, celery & onion.
4. Add in shrimp, stir & simmer.
5. Cook the shrimp for about 4 minutes.
6. Remove & chill.
7. Peel & marinate in Remoulade sauce.
8. Serve on a bed of Boston lettuce.
9. Garnish with lemon wedges, black olives & parsley sprigs.
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
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
 
Founder and CEO of Seattle’s Theo Chocolate, Joseph Whinney, witnessed the effects of unfair, unsustainable cocoa trading as a conservation volunteer in Central America. That experience led him to pioneer the manufacture and supply of organic chocolate products as the first individual to import organic cocoa beans into North America in 1994. Over a decade later, Theo is proud to be the first to roast organic cocoa beans and the first roaster of Fair Trade certified cocoa beans in the United States.
Food and Wine Magazine honored Theo with an Eco-Epicurean Award for making the world "a better — and more delicious — place." Theo also won "Outstanding Chocolate" at the NASFT Fancy Food Show in New York City.
Eco-entrepreneurs deserve kudos for the risks they take to start up companies that strive for sustainability. Joe Whinney of Theo Chocolate is among the most deserving, so it’s quite fitting that the popular environmental news site Grist named him one of its top 15 green business founders.
All of Theo’s ingredients are carefully selected to ensure they meet the company’s high standards for social and environmental responsibility. As true chocolate makers, they carefully steward cacao (cocoa beans) through the process of roasting, blending and conching in order to coax out the distinctive flavor imparted by each unique growing region. Theo’s production is guided by their passion for chocolate and their ultimate goal is to lead the industry with the excellence and integrity of their offerings.
The company is located in a beautiful, historic building in Seattle, Washington. They welcome visitors for tours of the chocolate factory at 2:00 pm and 4:00 pm, seven days a week, with additional tours at 10:00 am and 12:00 pm on Friday, Saturday and Sunday. The cost is just $6.00 per person. You can reserve a place on the tour by calling 206-632-5100. Tours last about 1 hour and include a thorough explanation of artisanal chocolate making and delicious samples! Theo’s factory is in the Fremont district of north Seattle at the intersection of Phinney Avenue North and 35th Avenue North.
If you’d like to purchase some of Theo’s award-winning gourmet chocolate click on any of the following:
Organic Chocolate from the Ivory Coast's Cacao - 74%
Theo Organic Chocolate Confections
Organic Chocolate from Ghana's Cacao - 84%
Organic Bread & Chocolate Bars
To follow American Feast on Facebook go to: American Feast on Facebook
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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 has been expanded to two days and will take place on Saturday, October 31, 2009. 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 sponsoring organization for the Boston Vegetarian Food Festival 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
Portland, Oregon Skyline at Night (© Patricia Betts | Dreamstime.com)
Judging by the country’s burgeoning street food scene it seems that even in these challenging economic times America’s grassroots entrepreneurs remain undaunted. The food carts and trucks on the streets of New York City offer an impressive array of ethnic food choices at marvelous prices and the phenomena seems to be in full swing on America’s West Coast as well.
According to an article by Karen Brooks of the Oregonian, the ambitious vendors are pushing the city's curbside cuisine to the next level. Her report gives some insight as to why Portland is seeing such a healthy surge of quality food vendors on its streets:
Multnomah County has 450 carts, a 20 percent jump over last year, with another 32 carts under review. The surge comes with an ace in the hole: No other big city is friendlier to vendors, with affordable licenses (a mere $315) and unrivaled access to real estate (average rent $500 a month).
She writes that "the volume of experimenters, the variety, the pedigreed ingredients" make Portland the “new face of America's maverick food cart movement.” And, “Next Generation…food creatives are inventing their own model of modern restaurateuring.”
The volume of choices on Portland’s streets makes choosing a vendor difficult, but the article provides a listing of her Top Ten picks, with Addy’s Sandwich Bar on Southwest 10th Avenue between Alder and Washington streets topping the list. (I envy the tasty time she must have had during the research for this article!)
If you’d like to read Karen Brooks’ article as it was posted on OregonLive.com and see the rest of her Top Ten go to: Portland's top 10 food carts
To follow American Feast on Facebook go to: American Feast on Facebook
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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
Walden Pond (© Phanington | Dreamstime.com)
While the popularity of TV shows like "Top Chef" and "Iron Chef America" may point to the emergence of cooking as a spectator sport, some students at St. Lawrence University in Canton, New York have discovered the satisfaction that comes from preparing food from scratch.
Most of them have had no prior experience researching a recipe or shopping for ingredients, much less actually cooking and serving food to others. And many haven't had much experience even seeing food prepared from scratch, with two-career homes and activity-packed family schedules the norm.
First-year students in a course called "Thoreau Lives!" prepared an all-local luncheon from start to finish, serving classmates, professors and a few guests, including University President William Fox. They researched recipes; visited a farmers market and a local bison farm; purchased ingredients and prepared everything the old-fashioned way, giving presentations on the experience. Included were stories about some revelatory experiences: whipping cream, baking squash and learning that a bison is the same as a buffalo!
The students in this course are studying Thoreau, as well as 20th- and 21st-century environmental writers. They take field trips into the region, observing how some of our neighbors to see live and cook simply. They are learning to “live deliberately,” as Thoreau wrote, in a culture that tells us it is our patriotic duty to consume, spend and acquire.
Similarly, a group of about a dozen students are living in the remote heart of the Adirondack Mountains, participating in the University's Adirondack Semester. They live and take classes at the site, accessible only by canoe. They live in yurts and forego the "necessities" of modern college life, including cell phones, computers and iPods. Part of the experience is that everybody takes turns preparing meals for the group, and participants often state that the cooking is among the most enjoyable aspects of the entire life-altering semester.
For more on the sustainability initiatives and efforts undertaken by one of America’s greenest universities go to: St. Lawrence University Web Site
To view previous posts on the topic go to:
1. Students at Yale Line Up for Sustainable Food
2. Sustainability Takes Hold on Boston Area Campuses
3. American College Students Want Sustainable Food
4. Rensselaer's Terra Cafe Dishes Up Local and Organic Foods
5. Sustainable Campuses
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Pear Orchard (©photo by imagina, courtesy of morguefile.com)
In these challenging economic times families can really use a fun and healthy outdoor activity that actually saves them some money. Many are doing just that by visiting pick-your-own orchards this fall.
An article in the Chicago Sun-Times quotes Kathy McKay of the North American Farmers’ Direct Marketing Association as saying, “Because of the whole staycation-daycation thing, a lot of our members are saying business has been good. People are looking for things to do near home instead of getting on a plane.”
Having them pick their own is a great way to get children more enthusiastic about eating fresh fruit and kids are bound to enjoy the hay rides, corn mazes, pumpkin patches, animal petting areas and other activities at offered at many of the farms.
Pick Your Own is a nonprofit organization with a web site that helps folks around the world find such orchards within traveling distance of their homes. There are about 10,000 such places altogether, according to PYO’s John Slemmer. Want to find out when your favorite local crop will be ready to harvest? The organization’s web site makes it possible to see the crop calendar for your area. They offer 150 recipes, easy preserving directions and affordable home canning kits for those who bring home more bounty than the family can consume while it’s fresh. PYO also offers farmers the opportunity to add their farms, a nice opportunity for family farms looking for a little additional income.
To visit the nonprofit organization cited above go to: Pick Your Own Web Site
If you’d like to read the Chicago Sun-Times article cited above go to: Orchards a more popular pick than ever for produce
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
Collard Greens (photo by © Vtupinamba | Dreamstime.com)
A staple of Southern American cuisine and soul food, collard greens are traditionally served on New Year's Day with black-eyed peas and cornbread to ensure prosperity in the coming year. But since they’re also a wonderfully healthy source of vitamin C, soluble fiber and multiple nutrients with potent anti-cancer properties, it would be a shame to limit them to just one day a year.
Our friend June Jacobs has published a fine recipe for the slightly bitter and nutritious greens in her book, “Feastivals, Cooks at Home.” In the intro to her recipe she writes:
Dark leafy greans are SO good for you I hope you’ll learn to love them! This dish is designed to serve as either a main course with rice, or as a side with anything you please. It’s a traditional Southern “go-with” for beans and rice. You may make it with or without meat, but the flavors are so assertive these green don’t need it.
June says that if you’re making these greens the center of your plate, pair it with a dry, full-bodied Riesling.
Ingredients for 6 Servings
• 6 Pounds collard greens
• 3 Tablespoons canola oil
• 1 Cup finely chopped onions
• 1 Cup finely chopped celery
• 1 Cup finely chopped green bell pepper
• 1 or 2 Small fresh hot peppers, seeded, de-ribbed & finely chopped
• 1 Tablespoon finely chopped garlic
• 3 Bay leaves
• 1½ Cups cold water
• 2 Tablespoons fresh thyme or 2 teaspoons dried
• 1½ Tablespoons fresh oregano or 1½ teaspoons dried
• 2 Teaspoons *Creole seasoning mix
• Hot pepper sauce to taste
• 3 Pounds meaty ham hocks or shanks (optional, but delicious!)
Preparation
1. Pull the coarse stems all the way out of the collards, and wash the leaves very well in several changes of cold water
2. Heat the oil in a large, heavy saucepan or Dutch oven. Add mirepoix (chopped vegetables) and meat (if you are using meat) and sauté the vegetables until the onion is translucent.
3. Tear the greens into bite-sized pieces and add to the pan. Stir to coat greens with the vegetable mixture and oil. Add seasonings and water. Cover the pan and bring to a boil. Simmer over low heat for approximately 1 hour.
4. Allow the greens to sit in their liquor while you remove the hocks and cut them into bite-size pieces. (If there is a lot of liquor in the pan, you may wish to reduce it by ½.)
Be sure to discard all the bone, skin and gristle. Stir the meat back into the pot. Serve hot.
*June Jacob’s Creole Seasoning Mix (from “Feastivals”)
Blend All Ingredients:
• 1 Tablespoon fine sea salt
• 1 Teaspoon ground cayenne pepper
• 1½ Teaspoons freshly ground black pepper
• 2 Teaspoons white pepper
• 1 Teaspoon garlic powder
To purchase June’s terrific book with all its festive recipes go to: Feastivals, Cooks at Home
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
 
Been invited to a gathering of family and friends and asked to bring a dish to share? Our friend Gwen Kenneally has a great recipe for you to try. Gwen is the Founder of Back to the Kitchen, a much praised catering company based in Southern California. 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. Here’s what Gwen had to say about the recipe she’s created:
This time of year is packed with events and celebrations and it seems like we are going to a potluck every week. This family friendly pasta is a great solution. Kids love it as much as adults, kind of a grown up Mac & Cheese! The portabellas are meaty in texture and appeal to vegetarians and omnivores alike. The best part is that it travels well and is just as good luke warm. So the next time you need to feed a crowd try this quick, simple and hearty dish!
Ingredients for 8 Servings (Gwen says: "easily doubled!")
• 6 Onions
• 3 Sprigs thyme pulled from stem
• 2 Tablespoons butter
• 4 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• 1 Teaspoon salt
• 2 Pounds Portobello Mushrooms
• ¼ Cup parsley
• 12 Ounces Midnight Moon goat cheese
• 3 Tablespoon freshly grated Parmesan cheese
• 1½ Pounds penne or ziti pasta
Preparation
1. Slice onions thinly. In a large skillet, melt 1 tablespoon of butter and 2 tablespoons of olive oil. Add the onions with 1/2 teaspoon of salt and cook over moderate heat, stirring frequently, until the onions are brown and caramelized. Sprinkle with thyme and transfer to a bowl. Meanwhile, stem the Portobello’s. Halve the caps and slice them crosswise 1/4-inch thick. In the same skillet, melt 1 tablespoon of butter and 2 tablespoons of olive oil. Add the mushrooms and 1/2 teaspoon of salt and cook over moderate heat, stirring occasionally, until tender and browned, about 8 minutes. Add the reserved onions and the chopped parsley. Season with salt and pepper.
2. Cook pasta until al dente, about 13 minutes. Reserve 1 1/2 cups of the pasta water and drain the pasta.
3. In a large bowl, toss the pasta with one cup of the reserved pasta water, the mushroom mixture, crumbled goat cheese, and Parmesan and one tablespoon of olive oil. If the pasta seems dry, add more of the pasta water. Serve immediately; passing additional grated Parmesan at the table.
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
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
If you’d like to order one of Cypress Grove’s most acclaimed artisanal goat cheeses go to: Midnight Moon
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
Alice Waters (photo by David Liittschwager, courtesy of USF)
The University of San Francisco has just announced that legendary chef and restaurateur Alice Waters has been named the recipient of its 2009 California Prize for Service and the Common Good. The award recognizes significant service in pursuit of the common good for all members of society, and comes with a $10,000 purse and a handcrafted medal.
Alice Waters is a renowned chef and champion of food grown locally. She is credited with helping found the “slow food” movement that has revolutionized how we think about sustainable and organic agriculture. As owner of the legendary Chez Panisse restaurant in Berkeley, her influence is felt across the country as she raises consciousness about how the food we choose affects our health and our planet.
The Edible Schoolyard & the School Lunch Initiative
Waters also created the Chez Panisse Foundation in 1996 to support educational programs that use food to nurture, educate, and empower youth. Through The Edible Schoolyard and the School Lunch Initiative, the Foundation envisions a public school curriculum that includes hands-on experiences in school kitchens, gardens, and lunchrooms, and provides healthy, freshly prepared meals as part of each school day.
“I am incredibly honored to receive this year's California Prize for Service the Common Good from the University of San Francisco,” Alice Waters said upon learning of the honor. “This award recognizes the work of the Chez Panisse Foundation and shows that the university supports a school curriculum that gives students the knowledge and values to build a humane and sustainable future.”
“Alice has championed an understanding that raising and preparing what we eat is both an ethical exercise and an acknowledgement that we share the earth's resources and hold it in trust for future generations,” said Stephen A. Privett, S.J., University President. “She has worked tirelessly to introduce school children to responsible food production and healthy eating, especially those in underserved communities.”
Waters will be honored Thursday, November 5th, 2009 at a dinner hosted on the USF campus. Proceeds from the dinner will directly benefit USF student programs—including internships and service learning projects at home and abroad.
About the University of San Francisco
Established in 1855, USF is the city’s oldest university and is consistently ranked as one of the most ethnically diverse universities in the country. The University of San Francisco is committed to being a premier Jesuit Catholic, urban university with a global perspective that educates leaders who will fashion a more humane and just world. With nearly 8,500 enrolled, the university offers undergraduate, graduate, and professional students the knowledge and skills needed to succeed as persons and professionals, and the values and sensitivity necessary to be men and women for others.
For more information about USF’s California Prize for Service and the Common Good, or for details about the dinner event on November 5th, please visit: USF California Service Prize
To purchase a Bestseller by Alice Waters go to: The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
To view a previous post on the topic go to:
1. Getting Their Hands Dirty at School (The Edible Schoolyard)
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
Acadia National Park (© Photographer: Chee-onn Leong | Agency: Dreamstime.com)
Nature's Gift to Maine
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.
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. 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.
Wild Blueberries Really Are Wild
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.
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.
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.
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:
Deluxe Wild Blueberry Gift Basket
Maine's Wild Blueberry Jam
Maine's Wild Blueberry Pie
Wild Blueberry Syrup
Cadillac Gift Basket
Maine's Wild Blueberry & Rhubarb Jam
Strawberry & Rhubarb Jam from Maine
Maine Moose Gift Basket
Strawberry Jam from Maine
Maine's Jams Variety Mix
To follow American Feast on Facebook go to: American Feast on Facebook
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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
Free-Range Chickens at Feeding Time (photo by Digiology, courtesy of morguefile.com)
This is a wonderful summer or fall dish, perfect with grilled new potatoes on skewers painted with the same marinade. It worked out especially well with the full flavor of a free range chicken. The recipe came to us from our friend Julia Conway at much acclaimed Stella Cadente Olive Oil in Mendocino, California. She got it courtesy of her nearby friends at Navarro Vineyards.
The recipe calls for verjus, which is the pressed, unfermented juice of unripe wine grapes, first used in the sixteenth century and prized as a substitute for vinegar or lemon. If you can't find it locally, you can order it from Navarro Vineyards (https://www.navarrowine.com/cart/carthome.php) or substitute a very young white wine.
Stella Cadente's L'Autunno Blend Extra Virgin Olive Oil is one of the world's great artisanal oils, rated the #1 California olive oil by Slowfood Editore Italia, and a Gold Medalist at the L.A. International Extra Virgin Olive Oil Competition in 2007. It's also our favorite. As our cartoonist and cooking enthusiast friend David Sipress says, if you want to take the dishes you serve to new heights, “Use great olive oil.” It really does make a difference!
Ingredients for 4 Servings
• 1 Free-range chicken, cut up
• 1/4 Cup fresh rosemary, chopped
• 2 Cloves garlic, minced
• ½ Cup Navarro Verjus Wine
• 1/3 Cup L'Autunno Blend Extra Virgin Olive Oil
• 1/4 Teaspoons fresh ground black pepper
• 1/2 Teaspoon salt
Preparation
1. Toss chicken pieces in bowl with all ingredients. Refrigerate for at least two hours, tossing occasionally.
2. Grill over medium to low coals, painting with reserved marinade, until skin is golden and chicken is done (pierce thigh with knife to see if juices are clear and not pink).
3. To finish the spuds, sprinkle with fresh grated parmesan or asiago cheese before serving.
To purchase the premium olive oil from Stella Cadente called for in this recipe go to:
L'Autunno Blend Extra Virgin Olive Oil
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
Ringneck Pheasant (Images courtesy of MacFarlane Farm)
The pheasants of MacFarlane Farm are well recognized for their superior quality and consistency and the Farm was proud to provide the pheasant served to President Obama and his guests at the Inaugural Luncheon on January 20th of 2009.
Since 1929, MacFarlane Farm in Janesville, Wisconsin has been raising naturally grown, free-range pheasants. Dedicated to the principles of producing the finest birds in a sustainable manner, the Farm never uses growth hormones or animal byproducts.
Free-Range Boneless Pheasant Breast
Pheasants Come to America
Pheasants are not indigenous to the United States. The first pheasants were brought here from Great Britain in the late 1800's and shipments of eggs continued into the early 1900's. It was soon discovered that pheasants thrived in the U.S. By the 1920’s pheasant hunting had become quite popular and Kenneth MacFarlane went to New York to attend a Game Rearing school. After completing the course, Kenneth returned to Wisconsin. In 1928, Kenneth imported eggs from Gaybird Game Farm in England, and in 1929, he formed MacFarlane Pheasant Farm where he bred pheasants for hunt clubs.
In the late 1980's the decision was made to enter into the dressed pheasant business. A commitment was made to produce fresh dressed pheasants every week of the year. In 1994, a state of the art facility was constructed. During the late 1990's and into this new century, MacFarlane’s focus has been to make the farm more efficient while continuing to be progressive and innovative in its approach.
The 80 years of experience help MacFarlane Farm raise the best pheasants and other gamebirds on the market, and allow it to supply customers with the best service as well. They are rightfully proud of all they’ve accomplished and are always willing to share the ideals and ideas that have made their business a success.
If you'd like to order free-range pheasant raised on MacFarlane Farm click on any of the following:
Whole Oven Ready Pheasant
Hickory Smoked Whole Pheasant
Whole & Smoked Pheasant Combination
Free-Range Boneless Pheasant Breast
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
Easy Street at Sunrise (Images courtesy of Nantucket Island Chamber of Commerce)
The island of Nantucket, located 30 miles off the coast of Cape Cod, proudly hosts the 4th Annual Nantucket Fall Restaurant Week, from September 28th until October 4th, 2009.
Nantucket is a popular destination for travelers in the off season months where the mood is relaxed but the world-renowned culinary scene is full of life! Nantucket is home to some of the most celebrated chefs and award-winning restaurants on the east coast (including Wine Spectator, Zagat's, Best of Boston, Fodor's, Frommer's and James Beard Award nominees.) This festive week-long event offers special menus at nearly 30 of the island's exquisite culinary establishments with a 3-course dinners offered from $25 - $45.
Kicking off this exciting week is the fabulous Taste Nantucket! Opening Event Sunday, September 27th, from 3:00 to 5:00 PM at The Great Harbor Yacht Club, 96 Washington Street. Taste outstanding cuisine from Nantucket's finest restaurants and food purveyors, sip champagne and wine, savor samples of oysters and caviar, and enjoy live music all in a beautiful harbor front setting. Tickets are $100 (call 508-228-1515 to reserve) with all proceeds benefiting the Nantucket Culinary Arts Foundation, which provides scholarships and educational opportunities to island students.
The week will close with an equally exciting event, the 2nd Annual Nantucket Junior Chef Competition on October 4th, from Noon to 2:00 PM at Cisco Brewery, 5 Bartlett Farm Road. Watch as island culinary students (paired with Nantucket's own top chefs) battle to create three courses featuring local ingredients for a panel of judges that includes James Beard Great Chef Northeast Nominees, Michael LaScola of American Seasons and Gabriel Frasca of Straight Wharf Restaurant. Hosted by NECN's TV Diner co-host Jenny Johnson, tickets are $20 for adults and $5 for students with again proceeds benefiting the Nantucket Culinary Arts Foundation.
Following Restaurant Week festivities is the ever popular Annual Chowder Contest, Saturday, October 17, 2009 from 2 - 3:30 PM. This delicious contest challenges island restaurants to compete for the title "Best Nantucket Chowder" as voted by the tasting public.
Some of the finest months on Nantucket are in off season, when the island's natural beauty takes center stage and its historic museums, shops, lodging and fine restaurants are open to accommodate visitors. Nature lovers, sports enthusiasts, history buffs and patrons of the arts will delight in the myriad activities available on Nantucket. Visitors can enjoy walking, bicycling, hiking, picnicking, nature study and scenic viewing. Birdwatchers will appreciate the number of rare and endangered species to be sighted.
Those who love architecture or history will be charmed by Nantucket Town, which recalls the illustrious past of a whaling empire with its cobblestone carriageways and narrow lanes. More than 800 houses built between 1740 and 1840 still grace the island's downtown core, and almost all are preserved in their original settings. Nantucket is the only community in America where the entire island is recognized as an historic district.
Visitors are encouraged to leave their cars behind, as all activities are accessible by walking, bicycle, or taxi. Now that's sustainablility!
To learn more about the week’s events and the Annual Chowder Contest that follows go to: Nantucket Fall Restaurant Week
For a full Calendar of Fall Events as well as Fall Travel Specials including discounted lodging packages, merchant sales and more go to: Nantucket Island Chamber of Commerce
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
Fresh Seafood (photo by Sister Rahel, courtesy of morguefile.com)
Can you create a savory seafood dinner for under $25? If you’re up to the challenge, here’s a chance to win a cash prize, get your recipe published, and support a great cause in one fell swoop.
Food & Water Watch is calling for all creative cooks to participate in this year's Get Cookin' contest: Frugal Fish! This time last year they asked for your best sustainable seafood recipes and then published the winners in their booklet, Fish & Tips.
This year’s contest recognizes our tough economic times, but they want to show “you can eat well and have fun, even when you're on a budget.” So they want you to show them your best sustainable seafood dinner for under $25.
Send in your most delicious seafood recipe that doesn't break the bank -- using, of course, sustainable seafood! Food & Water Watch has a Smart Seafood Guide to help you figure out which types of fish are good for you and our planet, so be sure to use the seafood cited in their Guide!
To see the best choices for creating memorable & sustainable dishes go to: Smart Seafood Guide
For full contest information and rules go to: Frugal Fish Recipe Contest Rules
To have a look at last year’s booklet with its tasty compilation of seafood recipes and useful tips go to: Fish & Tips
About Food & Water Watch
Food & Water Watch is a nonprofit consumer organization that works to ensure clean water and safe food. We challenge the corporate control and abuse of our food and water resources by empowering people to take action and by transforming the public consciousness about what we eat and drink.
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
Working to help kids make healthier food choices at school, the motto of the New York Coalition for Healthy School Foods is "Healthy Foods + Exercise = Better Health, Better Grades, Better Behavior.” On Wednesday, October 14th the group will present a special fundraising event, “Jam with Us, the Art of Healthy School Food” at the Peter Max Art Studio at West 65th Street in Manhattan. The event will run from 6:30 to 9:30 pm.
Food for the fundraising event will be provided by some of Manhattan’s healhiest caterers and restaurants:
• Angelica Kitchen
• Ayurveda Cafe
• Candle 79
• Candle Cafe Counter
• 4 Course Vegan
• Chef Laura Dardi
• Franchia
• Fran Costigan,
• Luxurious Vegan Desserts
• Green Bean Cafe
• Payard Patisserie
• Rama Sushi
• Slice, the Perfect Food
• Stogo
• VSpot
Beverages will be provided by:
• Ayala's Herbal Water
• Lakewood Juices
• Marble Hill Cellars
There will be Gift Bags For All!
Proceeds from the event will support work that is of vital importance to today's kids and provides busy parents with a helping hand to keep their children healthy.
NYCHSF cites research indicating "...that with proper education, children will select healthy options at a much higher rate than those who do not have such education." With that in mind, the non-profit organization is improving the health and well-being of New York's students by advocating for healthy plant-based foods, including local and organic where possible, farm to school programs, school gardens, the elimination of junk foods from all areas of the school, comprehensive nutrition policy, and education to create food- and health-literate students.
To visit the organization's web site & get more information go to: New York Coalition for Healthy School Foods.
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
The White House (photo by Dr. Steven L. Berg, courtesy of morguefile.com)
“We applaud the opening of the new White House farmers market and for the First Lady’s support of increasing opportunities for local farmers and community access to fresh, healthy, local food,” says Jon Scholl, President of American Farmland Trust. The White House Farmers Market opened yesterday, just outside the White House grounds on nearby Vermont Avenue, NW, in Washington, D.C.
“Farmers markets are a great way to bring local farms and communities together, and to help consumers understand that there’s no local food without local farmland,” added Scholl. “Our mission is to save America’s farm and ranch land, promote healthy farming practices, and support farms and farmers.”
“By opening this market, the White House has set the table if you will, for an important discussion. Protecting farmland for future agricultural use is of the utmost importance to every citizen in this country. And it is vital to maintaining the future viability of our farmers and rural communities,” added Scholl.
Julia Freedgood, managing director of AFT’s Growing Local initiative to promote strong local and regional food systems agrees. “In 1989, there were 1,890 farmers markets across the country. Today, there are about 4,900 markets, over a 250% increase in 20 years.”
Freedgood attributes the amazing rise of farmers markets to a number of factors. Among them, “…the public’s concern about how and where our food is raised. Today more than ever, consumers are demanding ‘food with a face’ that comes from a place – food choices that celebrate family farmers and special agricultural landscapes like the Chesapeake Bay watershed.”
To encourage the support of farmers markets and the economic and social role they play in the community and draw attention to the fact that farmers markets and local food ingredients cannot exist without the requisite farmland, AFT just held its first national online contest for people to vote for America’s Favorite Farmers Markets. Over 30,000 unique votes were cast with markets in Collingswood, NJ, Williamsburg, VA, and Davis, CA, earning the titles in their market size categories.
“Farmers markets provide public health benefits and economic development opportunities,” Freedgood says. The most recent USDA Census of Agriculture reported that nearly $1.2 billion stayed in local communities from direct to consumer sales—up 49% since 2002. “There is no question that farmers markets and farmland are a positive part of communities.”
“We’re excited to see the White House draw attention to agriculture in this way,” Scholl adds. “Whether providing healthy food, renewable energy or environmental services, agriculture is at the heart of solutions to our nation’s most pressing issues.”
American Farmland Trust is a national nonprofit organization working with communities and individuals to protect the land, plan for agriculture and keep the land healthy. As pne of the nation’s leading advocates for farm and ranch land conservation, AFT has ensured that more than a million acres stay bountiful and productive.
AFT’s national office is located in Washington, D.C. The phone number is 202-331-7300. To visit the organization’s web site go to: American Farmland Trust
To view previous posts on the topic go to:
1. AFT Announces the Winners of its Favorite Farmers Market Contest
2. "Boston Bounty Bucks" to Increase Spending on Locally Grown Food
3. Manhattan Borough President Urges NYC to "Buy Local"
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
(© image courtesy of California Avocado Commission)
Summer days may be dwindling, but there’s still plenty of warm weather ahead calling for fresh fruit salads. So here’s a seasonal recipe for one we received from our friends at the California Avocado Commission, who wrote, “Sweet honey and tangy raspberry vinegar complement the creaminess of California Avocados and juicy citrus in this fresh summer salad.”
The healthy ingredients make this a tasty, low calorie treat if you’re keeping an eye on your diet and weight. CAC tells us, “With 4 grams of protein, 5 grams of dietary fiber and only 250 calories per serving you can enjoy every bite.”
Ingredients for 6 Servings
• 3 6-inch Corn tortillas
• 2 Tablespoons B.R. Cohn Raspberry Champagne Vinegar
• 4 Oranges
• 1 Sliced ripe California avocado
• 4 Grapefruits
• 2 Tablespoons Red Bee Wildflower Liquid Honey
Preparation
1. Cut tortillas in half and slice into very thin strips.
2. Bake the strips by placing on a cookie sheet and baking in a preheated 325° oven for 7-8 minutes.
3. Grate the oranges to obtain 2 teaspoons of rind for each serving.
4. Peel oranges and grapefruits, section and seed.
5. In a large bowl, mix honey, raspberry vinegar, orange, and grapefruit sections.
6. Add orange rinds and tortilla strips.
7. Top with avocado slices.
*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.
To purchase a handcrafted, wine-inspired vinegar from the artisans at B.R. Cohn go to: Raspberry Champagne Vinegar
To purchase one of America's finest artisanal honeys go to: Red Bee Wildflower Liquid Honey
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
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
Napa Valley Winery (© Don Mace | Dreamstime.com)
Changing demographics, a weakened dollar and health benefits have all contributed to the growth of domestic wine sales in the U.S. for the fifteenth consecutive year, according to the recently released 2009 Wine Handbook.
Overall wine consumption in the U.S. rose 0.9% percent in 2008 to 294.7 million 9-liter cases. Although the growth rate has slowed slightly due to the current recessionary environment, consumers have become more frugal with their purchases, trading down toward value-priced wines in both the on-and off-premise wine purchases.
In more good news for American winegrowers, changing demographic trends cited in the 2009 Wine Handbook are favorable for the wine industry. The 70 million people that make up the "Millennial" generation (age 21 to 30) are changing perceptions of wine. This generation is not as sophisticated about wine as preceding generations and is willing to experiment with wines at lower price points.
Another factor accounting for the rise in U.S. wine consumption is the weakened dollar which has driven up prices of imported wine selections. This has triggered an increase in sales among domestic vintages that are priced more competitively.
"Imported wines dropped 1.8 %, while domestics rose 1.9% -- a stark contrast to the recent trend when imported table wines fueled not only the growth of that sector, but of the entire industry," says Eric Schmidt, manager of information services for the Beverage Information Group based in Norwalk, Connecticut.
In addition, continued association between moderate wine consumption and decreased risk of heart disease, cancer and stroke remains a key driver of wine's popularity among an increasingly health-conscious society.
The 2009 Wine Handbook is produced by the Beverage Information Group, a leading source for U.S. wine sales and consumption trends. It includes wine consumption analysis; the top 50 metro markets; supplier performance; advertising expenditures; consumer drinking preferences; and economic/demographic data.
If you’d like to read the press release on which this item was based go to: U.S. Wine Consumption Continues to Grow
To view previous posts on the health benefits of moderate wine consumption go to:
1. Scientists Believe Red Wine Can Slow Aging
2. Drink Red Wine & Eat Dark Chocolate Everyday for a Long & Healthy Life
3. Drink a Glass of Red Wine for a Healthy Heart
4. Drink Wine for Healthy Teeth
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Organic Oranges (photo by Darnok, courtesy of morguefile.com)
Organic products have shifted from being a lifestyle choice for a small share of consumers to being consumed at least occasionally by a majority of Americans, according to a recent briefing from the U.S. Department of Agriculture.
The USDA says consumer demand for organic goods has shown double-digit growth for well over a decade and provided market opportunities for American farmers across a broad range of products. Organic food is now available in nearly 3 of 4 grocery stores and account for over 3% of total U.S. food sales, according to recent industry statistics. The USDA has found that:
• Organic food is sold to consumers through three main venues in the United States—natural food stores, conventional grocery stores, and direct-to-consumer markets.
• A typical organic consumer is difficult to pinpoint, but new research continues to shed light on consumer attitudes and purchasing behavior.
• Organic price premiums continue to remain high in many markets as the demand for organic products expands.
Providing American families with the option of enjoying food raised without pesticides has been one of the great achievements of the organic farmers movement. Growing demand for organic foods by consumers continues to be a promising trend for the American food system. Along with quests for more flavor and better nutritional value, the desire to avoid pesticides has been a key driver of the demand for organics.
There’s a long way to go to overcome decades of unhealthy practices driven by the industrial food system. By our count there have now been at least six studies establishing a link between pesticides and Parkinson disease. Another found evidence that pesticides made it more likely to develop cancer. Some researchers have theorized that the reason organic produce has a higher nutritional content than conventionally-grown food is due to pesticides inhibiting the production of nutrients in plants.
We can all play a part in creating a healthier and more sustainable food system by demanding that our food be raised without toxic pesticides. Our bodies, our planet, and our children will be the beneficiaries.
The nonprofit Environmental Working Group offers a guide you can carry in your wallet, "so when you're shopping you'll know which produce to buy organic, and which conventionally-grown fruits and vegetables are okay if organic isn't available.”
For a free download of the EWG’s guide go to: Shoppers Guide to Pesticides
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Chicago-area chefs will join wineries, brewers and mixologists for Common Threads’ 1st Annual World Cookout. This very special late-summer party will be held on Thursday, September 17th at Fulton’s on the River, from 6:30 pm to 9:30 pm, to raise money for the disadvantaged children in the nonprofit organization’s after-school cooking programs.
Common Threads teaches low-income kids to cook wholesome and affordable meals because they believe that hands-on cooking classes can help prevent childhood obesity and reverse the trend of generations of non-cookers, while celebrating cultural differences and the things people all over the world have in common. Common Threads' students have exhibited a 96% improvement in healthy food choices and 82% have limited their junk/fast food intake to one or fewer times per week.
The Chef Advisory Board of Common Threads boasts masters like Tyler Florence, Stephanie Izard, Bill Kim, Michelle Bernstein, Nigella Lawson, Jamie Oliver, and Giuseppe Tentori. These chefs have volunteered recipes for the children to create and guest teach in the organization’s kitchens.
Chefs confirmed for the 1st Annual World Cookout are: Rodelio Aglibot, Sunda; Robert Andrea, Jake Melnick's; Greg Biggers, Fulton's on the River; Radhika Desai, Top Chef Season 5; Jonathan Fox, La Madia; Gale Gand, TRU; James Gottwald, Rockit Bar & Grill; Rick Gresh, David Burke's Primehouse; Sarah Grueneberg, Cafe Spiaggia; Suzanne Imaz, Cafe Des Architectes; Stephanie Izard, Top Chef Season 4; Bill Kim, Urban Belly; Mark Mendez, Carnivale; Martial Noguier, Cafe Des Architectes; Chris Pandel, The Bristol; Toni Roberts, C-House; Giuseppe Tentori, Boka; Dominique Tougne, Bistro 110; Rey Villalobos, Table Fifty-Two; Paul Virant, Vie; and Mixologist Adam Seger, Nacional 27.
General Admission is $75 per person and the VIP package is $150 per person. The VIP package includes general admission to the World Cookout, plus a special VIP reception at 5:30 p.m. and an after-party beginning at 9:30 p.m.
For more information on the nonprofit organization and to purchase tickets go to: Common Threads
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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
 
Labor Day weekend is almost upon us amd that means plenty of folks could use a quick and simple recipe for an appetizer from the grill. In this one, fresh pineapple, shrimp and applewood smoked bacon combine for a uniquely delicious appetizer.
The freshest shrimp and pineapple you can find along with a carefully crafted artisanal bacon will make it a real sizzler with your guests! We've found that the creamy sweetness of the Berkshire/Chester White cross fat in the Applewood Smoked Bacon from La Quercia makes their bacon the ultimate choice for this recipe. As expert and author Bruce Aidells says, the flavor "all begins with the animal."
Ingredients for 6 Servings
• 4 Slices of La Quercia's Applewood Smoked Bacon, cut into thirds (lengthwise)
• 12 Large, Cooked Shrimp
• 12 Fresh Pineapple Chunks, 1-inch Cubes
Preparation
1. Wrap shrimp (from back to front, then around) with 1/3 of uncooked bacon slice.
2. Lay the bacon-wrapped shrimp on medium-high heat grill or griddle.
3. Cook, turning occasionally until bacon is brown (but not crisp).
4. Lay pineapple chunks on grill or griddle for 2½ minutes, turn once, & grill another 2½ minutes.
5. Skewer cubes of pineapple, then the bacon-wrapped shrimp.
6. Place finished shrimp kabobs on plate and serve immediately
If you'd like to purchase some of La Quercia's amazing artisanal bacon go to: Applewood Smoked Bacon
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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
The Independent Cocktail (photo courtesy of Chopin Vodka)
There are many reasons for the rising interest in backyard and community gardening. The desire for fresher, tastier and healthier food, rising food prices, reducing carbon emissions, and food safety concerns are all motivating folks to take up tilling the soil.
“Community gardens are full for the first time in years, seed sales are up and memberships in home gardening groups are gaining,” according to an article in the Press-Enterprise. Anecdotal evidence suggests that more restaurants are growing their own ingredients. Some, like New York’s Blue Hill, operate their very own farms.
But bartenders too? The answer is yes, according to the San Francisco Chronicle, where Camper English reports, “Lately, more (Bay Area) bartenders are doing the gardening work themselves, for the same reason that backyard gardeners seem to have appeared everywhere.”
The article in the Chroncile describes gardening for cocktail ingredients as a growing phenomena. Here is just one of the writer’s examples of the trend:
Within the city, patios and rooftops are being used to grow garnishes. The Fifth Floor restaurant offers three homegrown "Herb Garden Cocktails" - a Sagerac with fresh sage leaves, a rosemary cocktail and a version of the Lonsdale with basil leaves. Assistant General Manager Scott Stewart says the restaurant initially planted herbs to make use of extra garden space in its garden. But it has since become a point of pride.
If you’d like to read the article in the Press-Enterprise cited above go to: Community gardens growing in popularity amid rising food prices, health scares
If you’d like to read the article in the San Francisco Chronicle cited above go to: More bars growing own cocktail ingredients
For the recipe for the cocktail pictured above go to: The Independent by Chopin Vodka
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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
 
Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones." - Steven Raichlen, author of "The Barbecue! Bible and How to Grill"
Not too long ago we had the pleasure of attending chef and author Elizabeth Karmel's "Authentic Southern Barbecue" at the Institute of Culinary Education in Manhattan. We learned an awful lot about preparing great BBQ that night and it was a lot of fun being taught by her. Now she's got a new book out, "Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill." We highly recommend it if you'd looking to improve your mastery of the grill and learn more about the great American art of BBQ in general.
Below is a recipe from Elizabeth's new book that should be well within the talents of all backyard cooking enthusiasts. We especially like that it calls for rib-eye, our favorite cut of beef steak. If you really want to dazzle your guests, serve an organically raised rib-eye from a farmer you know and trust. As author Bruce Aidells has pointed out, the flavor of the meat is enhanced by good preparation, but, "It all begins with the animal." We think you'll agree that sustainably and humanely raised animals really do deliver the best flavor.
So get the right cut and fire up the grill because you're in for a hearty treat!
Grilling Method: Medium-High Heat
Ingredients for 4 Servings
• Whiskey butter (see recipe below)
• 2 Bone-in rib-eye steaks,* about 1 pound each and at least 1 inch thick
• Olive Oil
• Kosher salt or your favorite spice rub
• Freshly ground pepper, optional
• Fresh parsley, chopped, for garnish
Preparation
1. Build a charcoal fire or preheat a gas grill. Allow the meat to come to room temperature for 20 to 30 minutes before grilling. Wrap the meat in paper towels to get rid of excess moisture. Just before grilling, remove the towels and brush both sides of the steaks with oil and season lightly with salt and pepper.
2. Place the steaks on the grates over medium-hot heat and grill for about 5 minutes. Turn the steaks and continue cooking for about 5 more minutes for medium-rare. Remove the steaks from the grill. Place a slice of the compound butter on each steak and allow it to rest for at least 5 minutes, but no longer than 10 minutes, before serving.
3. When ready to serve, spread the melted butter around on top of the steaks and place another piece of cold compound butter on each steak. Serve the steaks warm with the butter. Garnish with chopped parsley, if desired.
*Bone-in rib-eyes are also known as cowboy steaks.
Whiskey Butter
Makes 2 logs (1 cup)
Elizabeth created this butter for her take on Steak Diane. Because she is a southerner, she chose Jack Daniel’s instead of the traditional French Cognac. She says, "The key is soaking the shallots in the whiskey so that the flavor is deeply ingrained in the butter."
Good for Seasoning: Beef (cowboy or any other steak); chicken; pork chops
Ingredients
• 1 Cup (2 sticks) unsalted butter, softened
• 2 Shallots, minced soaked in 2 tablespoons Jack Daniel’s or other whiskey for 5 minutes
• 3 Teaspoons minced curly parsley
• 1/2 Teaspoon Worcestershire sauce
• 1/2 Teaspoon Dijon mustard
• 2 Teaspoons Jack Daniel’s or other whiskey
• 1/4 Teaspoon fine-grain sea salt
• Fine-ground white pepper
Preparation
1. In a medium bowl, mash or stir the butter with a fork until it is smooth and slightly fluffy. Add the shallots soaked in whiskey, parsley, Worcestershire, mustard, Jack Daniel’s, salt, and pepper. Mix together, mashing with the back of the fork to make sure all the ingredients are incorporated. Mix well. Taste for seasoning and adjust if desired.
2. Roll the butter in plastic wrap and smooth out to form round logs about 1 1/2 inches in diameter. Refrigerate until hard and easy to cut into pieces.
Recipe and Images courtesy of ©Wiley (wily.com), all rights reserved
Author Elizabeth Karmel
If you’d like to purchase the new book from one of America’s greatest BBQ & grilling chefs go to: Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill
If you’d like to see one of the recipes Chef Elizabeth taught us at I.C.E. go to: Kansas City Style Ribs
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
(© Image courtesy of California Avocado Commission)
Light and fresh fare suits the summer season, when folks would rather be spending time outdoors rather than in a hot kitchen. Those ample meals that bring comfort on a wintry day only lead to lethargy when the weather turns hot. A simple, flavorful and seasonal salad can make for a fine lunch and leave you fit for an active afternoon.
We’re delighted to present this quick and simple recipe from our friends at the California Avocado Commission. Sweet honey and tangy limes complement the creaminess of California Avocados and sweet mangos in this fresh summer salad. You can decide on just the right dash of cayenne pepper to give it some spice! With 5 grams of protein, 5 grams of dietary fiber and only 269 calories per serving you can enjoy every bite.
Ingredients for 4 Servings
• 2 Ripe Fresh California Avocados, chilled, halved, seeded and peeled
• 2 Mangos, chilled, halved, seeded and peeled
• Cayenne pepper, to taste
• Salt, to taste
• 3/4 Cup plain low-fat yogurt (Greek-style preferred)
• 2 Large limes, juiced
• 3 Tablespoons Red Bee Wildflower Liquid Honey
• 4 Mint sprigs, for garnish
Preparation
1. Slice avocado and mango halves lengthwise in 1/2-inch slices. Arrange the fruit on individual salad plates, alternating the avocado and mango slices. Mix equal parts cayenne pepper and salt and lightly sprinkle over fruit slices, to taste.
2. Whisk together yogurt, lime juice and honey in a small bowl. Just before serving, spoon 2 to 3 tablespoons of dressing in a stripe over each salad. Garnish with mint sprigs and serve immediately.
*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.
To purchase one of America's finest artisanal honeys go to: Red Bee Wildflower Liquid Honey
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To follow American Feast on Facebook go to: American Feast on Facebook
Looking for a fun evening out in Minneapolis that will benefit a couple of terrific causes? If that sounds enticing the non-profit Partnership Resources is joining with the American Culinary Federation, Minneapolis Chefs chapter to present a fantastic new fundraising event: A Taste of Art. Just weeks away, the gourmet event will raise much-needed funds for services for adults with developmental disabilities and the Chef's Scholarship Fund.
A Taste of Art will Feature:
Tasting stations featuring food from the American Culinary Federation's world-class chefs
• Artwork from Partnership Resources' artist on display and available for purchase
• Exhibits highlighting the dynamic programs of Partnership Resources, Inc.
• Silent and Live auctions
• Live Music
• Much, much more for foodies and all community-minded people...
Event Details:
• When: Sunday, September 13th, 2009, 5:00 to 8:00 pm
• Where: The Doubletree Hotel Minneapolis-Park Place
• Tickets: $75*
• V.I.P. Tickets: $125* and include:
- Early reception with Chefs & Artists from 4:00 to 5:00 pm
- Complimentary Wine & Champagne
- Exclusive Appetizers
- Gift Bag
• Attire: Business Casual
• Tickets Available: Online or by calling Partnership Resources at 612-331-2075 (Monday - Friday 8:00 am – 3:00 pm)
*$50 of ticket price is tax deductible
For further info and to purchase tickets go to: A Taste of Art
About Partnership Resources
PRI works to provide appropriate opportunities for individuals with disabilities to play a respected and valued role in community life. Although most clients served by PRI are seeking employment, their community development efforts promote the use of community resources as the natural place for clients involved in recreation, volunteer, seniors, employment or any combination of these opportunities.
About the American Culinary Federation
The American Culinary Federation (ACF) is the largest professional chefs organization in North America and is dedicated to "promoting the professional image of American chefs worldwide through education of culinarians at all levels."
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Spanish-Style Grilled Cheese Sandwich (photo courtesy of Mezzetta Foods)
There's a $25,000 Make That Sandwich contest and its deadline is fast approaching (Labor Day). The winner receives a culinary trip to Napa in addition to the $25k, and two runner ups win $1,000 – not bad for a sandwich recipe!
Last year's Grand Prize winner was a Spanish-Style Grilled Cheese Sandwich with Smoky Paprika Roasted Pepper & Tomato Topping (Hot Sandwich) created by Edwina Gadsby of Great Falls, Montana. Have a look at the recipe: Grand Prize Sandwich
It looks very tasty, but I am sure American Feast's readers can give it a run for the money. You can enter your favorite sandwich recipe(s) in three categories: cold sandwich, hot sandwich, and vegetarian. The sponsor of the contest is Mezzetta Foods, a family-owned specialty food producer, best known for their peppers and olives.
You can enter the contest by going to: Mezzetta Foods
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Grape Vines in Sonoma (photo by David Ellis, courtesy of morguefile.com)
The 2nd Annual Sonoma Wine Country Weekend will feature tastings, tours, demonstrations and seminars showcasing over 200 artisan wineries, growers, chefs and food purveyors. It is the area’s largest wine and food fundraiser, having donated more than $8 million to local charities that support students, children, farm workers and people in need.
One of the country’s premier food and wine events, the three days of activity includes the 30th Annual Showcase: Taste of Sonoma, which will take place Saturday, September 5th from 11:00 am to 4:00 pm at Sonoma’s famed MacMurray Ranch vineyards in Healdsburg. Sonoma Wine Country Weekend will culminate on Sunday September 6th with the 17th Annual Sonoma Valley Harvest Wine Auction at Cline Cellars in Sonoma.
“Taste of Sonoma is an epicurean event unlike any other,” said Executive Producer Maureen Cottingham, “offering boundless opportunities for wine lovers and foodies alike to sip and savor the diversity of our rich farm-to-table heritage alongside the growers, winemakers and chefs who’ve made Sonoma one of the world’s great food and wine destinations.”
Some of the Highlights
• Sonoma County Appellation Grand Food and Wine Tasting: An immersion experience, with more than 150 wineries pouring thousands of wines, and over 60 local chefs whipping up divine pairings. This is a rare opportunity to go one on one with artisan producers representing the four distinct appellations of one of the most diverse and bountiful growing regions in the world.
• Sonoma's Sommelier Stars Wine and Food Tasting Tours: Sonoma's own celebrity sommelier, Christopher Sawyer, has assembled an all-star team of nationally acclaimed sommeliers who will be on-hand to provide 30 minute guided tours through the Grand Tasting Tents. With their knowledgeable guidance, guests will discover hidden gems, try new varieties, and enjoy expert insights on expanding their wine appreciation and knowledge. Registration is taken the day of the event.
• The Gloria Ferrer Bubble Lounge: Located at the entrance to Showcase: Taste of Sonoma, the Gloria Ferrer Bubble Lounge offers visitors a chance to toast the day with a bit of bubbly paired with small bites, presented by Cindy Friedman, Gloria Ferrer Caves and Vineyards Certified Wine Educator.
• The Crushpad: A unique “grape to glass” tasting and demonstration presented by local grape growers and winemakers. Guests will sample freshly picked grapes, juice from a basket press demonstrating and finally a taste of the finished bottled wine from the highlighted vineyard, presented by the Sonoma County Winegrape Commission.
• The Gourmet Kitchen: Steel Chef Competition and Cooking Demonstrations: Sonoma County's most celebrated chefs face off in a fast paced, fun and educational competition for the coveted title of Sonoma County's Chef of Steel. The audience will learn to flip, dip, chop and whip like the pros in the demonstration kitchen, where throughout the day Sonoma's top chefs will share the tricks of the trade, including new recipes, techniques and innovative ways to flavor food.
• Sonoma County Marketplace: Explore the bounty of one of the world’s most fertile food sheds brought to market by small, local family farms. Guests can browse, sample and purchase high-quality, artisanal ingredients used by local chefs and explore the new sustainable and organic area, to learn how to incorporate “green” foods and products into the home pantry.
• Silent Auction: Benefiting the Redwood Empire Food Bank: the Taste of Sonoma Silent Auction and Big Bottle Bid offers bidders a chance to take home prized bottlings from local winery cellars, one-of-a-kind etched bottles, and other terrific trips and packages.
• A Self-Guided Walk-Around Retrospective: “Legacy of the Land: 150 Years on a Russian River Valley Ranch”: Experience the living history of MacMurray Ranch through a never-before-seen exhibition detailing ranch life from the late 19th Century to today. The exhibit is displayed in the oldest structure on the ranch, called the Prune Shed in reference to the principal Russian River Valley cash crop of the early 1900s. From subsistence farming to elite Pinot Noir, the history of MacMurray Ranch tells a story of Sonoma County agriculture from the 1850s to the 21st Century. Experience this exhibition while enjoying MacMurray Ranch Wines!
Named one of the “Ten Best Wine and Food Events in the United States” by Celebrated Living magazine, Taste of Sonoma is a coveted ticket. General Admission is $150 per person. Visa Signature cardholders receive a special price of $95 per person, as well as other event perks when they use their card to purchase tickets. Grand Reserve tickets are $195 per person. Grand Reserve ticket holders receive additional privileges throughout the event and access to exclusive venues featuring rare wines, gracious hospitality and special behind-the-scenes benefits.
For more info and to purchase tickets go to: 2009 Sonoma Wine Country Weekend
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Tasting Room & Vineyard (photos courtesy of B.R. Cohn)
Located in beautiful Glen Ellen, California, in the heart of the Sonoma Valley, B.R. Cohn Olive Oil Company is committed to providing exceptional products that satisfy those hungry for new adventures in food. Since its founding the company has continued to garner numerous local and international awards as well as accolades from the gourmet world.
B.R. Cohn's Picholine olive trees, imported from France, are a rarity in a region dominated by Italian and Spanish varietals. They were planted in the 1870s as part of a growing olive oil industry that went into decline at the turn of the 20th century. In the early 1990s, Bruce Cohn and other pioneers brought about a renaissance in California olive oil leading to a new recognition of California olive oils as world-class offerings. As a natural complement to the olive oils, wine-inspired vinegars were added to the menu.
All B.R. Cohn extra virgin olive oils bear the Seal of Quality from the California Olive Oil Council, having passed a laboratory analysis and blind tasting to ensure they are free of defects. The award-winning gourmet wine vinegars handcrafted in Glen Ellen are naturally aged for 18-22 months in oak barrels using the centuries-old “Orleans process.”
During the Middle Ages wine shipped along France’s Loire River was often subjected to hot sun and compromised barrels caused some of the wine to spoil. Nestled along the river, the city of Orléans became an offloading point for this vin aigre, French for “sour wine.” Over the centuries, the local vinegar makers perfected a slow and delicate process of conversion from wine to vinegar, defining the art of superior vinegar making that came to be known as the “Orléans process.”
Vinegar is referenced in the Bible almost as often as wine, and is mentioned in Egyptian and Sumerian records dating back 5000 years. The Romans used it liberally and in 400 BC, Hippocrates prescribed it to his patients.
Planning a visit to the Sonoma Valley? Don’t miss the opportunity to explore the rare Picholine olive grove at the beautiful B.R. Cohn Olive Hill Estate Winery and discover their unique history. Just five miles north of the town of Sonoma and a 45-minute drive from San Francisco, the bucolic setting is perfect for an impromptu picnic. Stock up on supplies at the B.R. Cohn tasting room and head for the olive grove or one of their patios. Sample award-winning olive oils and ultra premium wines daily from 10:00 am to 5:00 pm, or call to schedule a tour of the property at 800-938-4064, ext. 24. The B.R. Cohn Winery is located at 15000 Sonoma Highway, Glen Ellen, California 95442.
If you’d like to purchase some of B.R. Cohn’s artisanal offerings click on any of the following:
Trio Gift Box of California Oil & Vinegars
Pear Chardonnay Vinegar
Raspberry Champagne Vinegar
Stone Ground Mustard
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Come rain or shine, Hudson River Park’s annual Blues BBQ Festival is on for Sunday, August 23rd from 2:00 to 9:00 PM. As always, admission to the big family-friendly event is FREE!
The Festival brings some of the best blues bands from across the country together with 4 of the 10 Best New York City BBQ restaurants as rated by Citysearch. Held on Manhattan’s Pier 54 at West 14th Street, the event makes for a fantastic summer day on the historic Hudson River, a true feast for the senses with the sights, sounds, smells and tastes of a true southern BBQ experience!
Here’s the Entertainment Line-up for 2009:
2:30 Eden Brent
A native of the Mississippi Delta, Eden Brent is known for her vast repertoire of jazz and blues standards - and performs at special events throughout the Southern United States and around the globe.
3:45 Homemade Jamz Blues Band
Homemade Jamz’ Blues Band consists of three young siblings, the youngest blues band to sign with a major record label. Their 2008 debut album, Pay Me No Mind, features electrified Chicago- and raucous juke-joint-style songs. Blues legend B.B. King says, “These young kids have got energy, talent and do the blues proud with their own flavor. I believe they’ve got a GREAT future ahead.”
5:00 Eddy "The Chief" Clearwater
Tall, lean, and lanky Chicago southpaw Eddy Clearwater is a pioneer of West Side-style blues guitar and one of the Windy City's finest bluesmen. His exciting live performances have cemented his reputation as a masterful showman. Gospel, country, '50s rock, and deep-down blues are all incorporated into his slashing guitar attack.
6:15 Diunna Greenleaf
Diunna Greenleaf, the leader of Blue Mercy, is a native Texan (Houston) who has a background steeped in gospel music. She has developed "Diunna's style of Blues" in the same tradition as so many other great Texas blues men and women. She combines intricate patches of jazz, gospel and heartfelt soul to create a kind of blues that takes one on an emotional roller coaster ride. She has performed throughout the United States and at the Lugano Blues Festival and the Bern Jazz Festival, both in Switzerland, as well as the Cahors Blues Festival in France.
7:30 Michael Burks
“Michael Burks will singe the whiskers right off your face, kicking every tune in the butt with the chunkiest sustaining siren-wail of a tone this side of Albert King, by mixing back-snapping funk and traditional postwar blues grooves. He's a big, bad blues guitar slinger with a brawny tone. Fans of rompin', stompin' blues power are the beneficiaries of Burks' trials and tribulations, as his deeply emotional playing and singing derives from his personal experiences. In a blues world desperate for a post-Stevie Ray guitar hero, Michael Burks is an immensely talented guitarist and singer poised to fill the void... Big, fat guitar tone over modern funky blues...excellent” - GuitarOne
The BBQ Restaurants
Foodies who enjoy feasting with their hands should be well pleased with menu selections from 4 of the city’s best BBQ restaurants:
• Brother Jimmy's BBQ
• Dallas Jones Bar-B-Q
• Dinosaur Bar Be Que
• Mara's Homemade
Hudson River Park is the largest park to undergo construction in Manhattan since Central Park was created, and includes beautiful public piers, a waterside esplanade, and limited commercial activities at several sites. The Hudson River Park Trust is entrusted with completing the design and major construction phases, improving the park's Estuarine Sanctuary through public education, research and habitat enhancement, and providing free or low-cost recreational opportunities for both New York City residents and visitors.
If you’d like to learn more about the park & its recreational offerings go to: Hudson River Park Trust
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Berkshire Country Road (© Sorsillo | Dreamstime.com)
The Berkshire farm-to-table movement is headed for New York City! On September 16th, the James Beard Foundation will present Berkshire Grown, an evening showcasing the culinary talents and farm-to-table efforts of several of the most innovative chefs of the Berkshire region, preparing foods raised, grown and foraged locally.
Aside from being the Summer home of the Boston Symphony Orchestra, the Berkshire region is known for its rolling hills and fertile valleys. Although the number of acres being farmed in Berkshire County has decreased since 2002, there has been a sizable increase in the number of farms, especially smaller farms, and a notable increase in young people farming, particularly women.
This is the first event by several chefs to present the culinary artisanship of the Berkshire region in a venue with the mission “to celebrate, preserve, and nurture America’s culinary heritage and diversity.” The region’s distinctive culinary styles are informed by the ever-changing bounty of New England’s seasons and the spirit of collaboration that pervades a close-knit group of farmers, producers and chefs.
Beard House Director of Programming Izabela Wojcik, states:
Considering the caliber of the participants, the James Beard House is honored to present the work of these Berkshire chefs. This event is both philosophically and literally aligned with the Foundation’s mission of promoting America’s culinary heritage and this dinner gives the opportunity for our guests to enjoy a well-rounded, distinctive culinary experience of the Berkshire region right here in Greenwich Village.
Organized by Brian J. Alberg, Executive Chef at The Red Lion Inn in Stockbridge, the Beard House event will present the cuisine of six chefs working in the verdant Berkshire region today, along with brief commentary by both chefs and farmers on the Berkshire farm-to-table movement. Alberg has been instrumental in galvanizing a Berkshire culinary movement – as a chef supporting local farms, as a grower raising his own heritage breed pigs at his Bacon on the Side Farm, and as a member of Berkshire Grown’s Board of Directors.
A Menu to Remember
The evening begins with a reception in the Beard House’s charming Greenhouse Gallery. Chris Weld, proprietor of Berkshire Mountain Distillers, will present a signature cocktail utilizing one of the fine liquors that he produces in the Berkshires. Berkshire musician and songwriter Micah Stone will serenade guests as they enjoy the following assortment of hors d-oeuvres:
• Maple Polenta Cake & Cumin Braised Pulled Pork
• Berkshire Lamb Tongue, Pickled Ramps & Creole Mustard
• Chocolate Covered “Windy Hill Farm” Blueberries
• Rabbit Terrine with Berkshire Mountain Distillers Eau de Vie & Clovertown Bread
• Hidden Pasture Farm Chicken Liver Mousse with Bill's Sweet Onions
• Roasted Beet Napoleon with Rawson Brook Chevre
The six dinner courses consist of the following:
• Ballotine of Berkshire Chicken & Hudson Valley Foie Gras with Locally Foraged Wild Mushrooms
• Seared Lila’s Lamb with Garlic & Zucchini Flan and Equinox Farm Tomato & Shallot Fondue
• Dungeness Crab with Dave’s Melon Pave,
• Farm Girl Farm Heirloom Tomatoes with Lime Supremes & Lemon Verbena Vinaigrette
• Hidden Pasture Farm Milk Fed Veal with Peace Valley Farm Fingerling Potatoes & Mighty Food Farm Greens
• Bacon on the Side Grilled Pork Loin, Roasted Kimbi Carrot Puree with Roasted Farm Girl Farm Beets & Blue Moon Shroom Ragout
The dinner course will be followed by a dessert of Lavender Blueberry Chocolate Mousse Cake with Side Hill Farm Yogurt Sauce.
The dinner takes place at 6:30 PM at the James Beard Hose located at 167 West 12th Street. The price is $125 per person for James Beard Foundation members and $165 per person for the general public.
Berkshire Region Boasts Powerful ‘Buy Local’ Movement
Small-town living, and its insular nature, along with a longstanding concern for the environment typical of people who work closely in it, has fostered a culture of sustainability that permeates life in the Berkshires. The region’s fertile valleys nurture over eighty independently owned farms that provide produce, meat, poultry, artisan cheeses and more. Berkshire Grown, a nonprofit dedicated to promoting Berkshire farms, has worked diligently for over a decade to unite the efforts of these farmers through its mission to raise awareness about the importance of maintaining open spaces as healthy farms that provide fresh, seasonal food and flowers. In addition to more than eighty member farms, Berkshire Grown also includes more than eighty dining establishments and stores that contribute to its efforts.
All of the chefs participating in the Berkshire Grown dinner are members of the Berkshire Grown organization and work to promote its mission and the importance of sustaining the local economy. There is no better embodiment of the community’s commitment to the “buy local” movement than BerkShares, the region’s legal currency that is only accepted by local businesses. Over two million BerkShares have been circulated since the currency’s introduction in 2006.
Event Benefits the James Beard Foundation
The mission of the nonprofit James Beard Foundation is “to celebrate, preserve, and nurture America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence.” It was here that James Beard lived, taught, and welcomed friends and colleagues who shared a love of food. After Beard passed away, Peter Kump founded the James Beard Foundation to celebrate, preserve, and nurture America’s culinary heritage.
Today, the Foundation administers educational initiatives, food industry awards, scholarships to culinary schools, publications, a culinary archive and library, and the maintenance of the historic James Beard House in New York City’s Greenwich Village as a performance space for visiting chefs. All of the proceeds from the Berkshire Grown event will support the Foundation’s various programs including educational workshops, culinary scholarships and seminars.
For more information and reservations, please call 212-627-2308.
If you’d like to learn more about the nonprofit venue go to: James Beard Foundation
If you’d like to learn more about the Berkshire region’s ‘Buy Local’ movement go to: Berkshire Grown
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Farmers Market (© Photographer: Eyal Nahmias | Agency: Dreamstime.com)
“Almost thirty thousand people from across the country voted for their favorite farmers markets this summer,” said Jane Kirchner, Senior Director of Marketing for American Farmland Trust. “And in the last three weeks of the promotion, we’ve seen the top 20 markets in each category change positions, sometimes daily.”
AFT designed the online contest to promote the economic and social value of farmers markets in communities, and to bring attention to the need for consumers and communities to recognize the necessity of local farm and ranchland to the existence of local food.
“Customers can visit our website and learn the top 20 markets in each of three market categories,” says Kirchner. The top three markets for each category are:
1. Small Markets (1-30 vendors) Collingswood Farmers Market, Collingswood, NJ 1,030 Votes
2. Medium Markets (31-55 vendors) Willamsburg Farmers Market, Williamsburg, VA 725 Votes
3. Large Markets (56 or more vendors) Davis Farmers Market, Davis, CA 3,060 Votes
The top three markets will each receive a shipment of “No Farms No Food®” recyclable tote bags to give away to the customers who made their top finish possible. “It’s been great fun to watch this promotion unfold,” says Kirchner. “We hope that all of the markets have seen increased interest in and visitors to their markets as a result of the promotion, and that they will participate in next year’s contest.” AFT will announce further information on the winners and ongoing efforts to support and promote farmers markets through its website and other media.
To learn more about the fine efforts of AFT and action you can take to help visit the organization's web site at: American Farmland Trust
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(Image courtesy of Glamour © 2009)
Considering it stars America’s greatest actress and tells the story of its most famous cook, it’s little wonder the film “Julie & Julia” has garnered so much attention and critical praise.
Being big fans of the thespian, the chef and tarragon, we’re pleased that our friend Amanda Williamson of Glamour called our attention to her magazine’s publication of an item by Ms. Streep’s about her regard for a classic recipe from Ms. Childs. It seems the actress’s skills in the kitchen are not in the same class as her talent on the stage and screen, timing being one major challenge. She writes, “I have usually timed everything wrong, and we have the whole meal, with the potatoes, ready right after dessert.”
Undaunted, she’s found inspiration from the words of Ms. Childs, who said, “Never apologize” and never make excuses. Ms. Streep need make no excuses when it comes to her sense of thrift. She’s offered tips on “how you make a chicken last the workweek.”
As for the recipe’s main ingredient, she writes, “And make sure it’s organic chicken with no growth hormones or antibiotics added. I like Julia’s chicken tarragon recipe.” We like Ms. Streep’s preference for sustainable food!
Here’s Julia Child’s Tarragon Chicken Recipe:
Ingredients
• 1 Three-lb. roasting chicken, rinsed in cold water inside and out
• 3/4 Teaspoon. salt, divided
• Pinch of pepper
• 7 Tablespoon butter, divided
• 8 Sprigs fresh (or 1 teaspoon dried) tarragon
• 1 Tablespoon olive oil, plus more if needed
• 1/2 Cup sliced onions
• 1/4 Cup sliced carrots
Preparation
1. Preheat oven to 325°F. Season cavity of chicken with 1/4 tsp. salt, ground pepper and 1 tbsp. butter. Insert 4 sprigs (or 1/2 tsp. dried) tarragon. Feeling ambitious? Truss chicken with kitchen string. (Learn how online at mahalo.com/how-to-truss-a-chicken.) Dry chicken well and rub skin with 1 tbsp. butter.
2. On a stove top, set casserole pot over medium heat; melt 2 tbsp. butter and add 1 tbsp. oil. When butter foam subsides, lay in chicken, breast side down. Brown for 2 to 3 minutes, regulating heat so butter is always hot but not burning. Turn chicken on another side using wooden spoons or a towel. Do not break the chicken skin! Continue browning and turning (about 10 to 15 minutes) until golden all over. Add more oil if necessary to keep bottom of casserole filmed. Remove chicken; set aside.
3. Pour out fat if there are a lot of blackened bits on the bottom of the pot. If necessary, add 3 more tbsp. butter. Cook onions and carrots on low in casserole pot, 5 minutes, without browning. Add 1/4 tsp. salt and 4 sprigs (or 1/2 tsp. dried) tarragon.
4. Sprinkle chicken with 1/4 tsp. salt. Set it breast side up over the vegetables; dab with butter. Lay a piece of aluminum foil over chicken, cover casserole with lid and reheat on top of the stove until chicken sizzles. Place the casserole pot on a rack in the oven.
5. Roast for 1 hour and 10 minutes to 1 hour and 20 minutes, basting once or twice. Chicken is done when the drumsticks move in their sockets and juices run clear.
6. Discard strings (if trussed) and serve!
If you’d like to read Meryl Streep’s thoughts on cooking in Glamour go to: Hollywood Cooking: Julia Child Is Making You Dinner
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
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Wild Blueberries (© Photographer: Alain | Agency: Dreamstime.com)
The Wild Blueberry holds a special place in Maine's history — one that goes back centuries, to Maine'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.
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 Wild Blueberry Jam. Today, the company's kitchen is located on beautiful Mount Desert Island, Home of Acadia National Park, near the center of wild blueberry barrens. The indigenous berries give the dip below a uniquely delicious flavor.
Ingredients
• 8 Ounces Cream Cheese, Softened
• 3 Tablespoons Wild Blueberry Jam
• 2 Tablespoons Horseradish
• 1/4 Cup Mayonnaise
• 4 Slices Crisp Cooked Bacon, Chopped
• 1/4 Teaspoon Salt
• Pepper to Taste
Preparation
1. Mix all ingredients together well.
2. Refrigerate one hour before serving
3. Serve with veggies, melba toast, crackers, or chips.
If you’d like to purchase wild blueberry jam straight from Mount Desert Island, Maine go to: Wild Blueberry Jam
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Since June 1, thousands of people have cast their vote through American Farmland Trust’s (AFT) America’s Favorite Farmers Markets contest. AFT’s website lists and continually updates the top twenty vote getters in each of three categories at www.farmland.org.
The top 20 markets list holds lots of surprises including the fact that the current market with the most votes overall is in the “small” category meaning that the market has only 30 vendors or less. This is a true testament to what even a small farmers market means to the community.
According to one farmers market customer, shopping at their local market is the highlight of their week:
“It is just a lot of fun. Besides the wonderful vegetables, fruit and prepared foods, there is music, chef demonstrations and many other special events. I really like seeing the faces [of the people] who grow my food and getting to know them.”
So far this summer, thousands of individuals have voted for over 700 farmers markets representing just about every state in the country. But there is still time for more votes and for the top 20 markets to change! Farmers market consumers are encouraged to vote for their favorite markets (one vote per market) at the America’s Favorite Farmers Market website, www.farmland.org/vote - and to tell their friends.
American Farmland Trust has sponsored the nationwide contest to promote the value of farmers markets in communities, and to make the connection between fresh local foods and the local farms and farmland that supply them. Farmers markets play a critical role in keeping farmers on the land. America is losing two acres of farmland per minute because many farmers find it more profitable to sell their land for development. Keeping farms viable, by providing them with a venue where they can provide their much sought after products, is one of the best ways to save the land that sustains us.
“Farmers markets are more than a passing fancy, they're here to stay” says Jane Kirchner, AFT Senior Director of Marketing. “They are a connection point in communities-where customers can connect directly with the people who grow their food, and come together socially. I also think we all intrinsically like the idea of supporting our local businesses!”
In 2007, direct sales from farms to consumers totaled $1.2 billion, an increase of 49% from 2002. Much of that increase comes from America’s growing number of farmers markets – 4,685 in 2008, compared to 3,137 in 2002. In addition to supplying seasonal fresh fruits, vegetables and agricultural products, farmers markets help support public health and can drive economic development in communities.
At the end of the contest, the top market in each category will win a shipment of No Farms No Food ® totebags to distribute to the customers that made it happen!
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Grilled Oysters (Image courtesy of Bodega Seafood Art and Wine Festival)
Started over a decade ago, the Bodega Seafood Art and Wine Festival has become one of the Bay Area's most popular, attracting wine makers, foodies, art aficionados, and music lovers by the thousands. Home to Hitchcock's classic thriller, “The Birds,” Bodega proves the perfect locale for an unforgettable weekend with Sonoma County's top wineries, microbreweries, renowned seafood purveyors, talented artists, and world-class musicians.
The open-air event, which takes place on August 29th and 30th, 2009 at scenic Watts Ranch, invites wine lovers to participate in the wonderful festival tasting featuring approximately 30 locally produced wines and 24 micro brews. Celebrate summer's seafood bounty by enjoying festival favorites including barbecued oysters, crab cakes, and Key Lime calamari, as well as other delicacies, including vegetarian options.
The weekend Festival features dozens of events showcasing carefully selected original artwork, crowd-pleasing entertainers, a wild animal “safari,” and rubber duck races benefiting Stewards of the Coast and Redwoods.
Created by local artists Janet Ciel and Michael Ecton, the festival was born of their passion for the East Coast's plethora of traditional seafood festivals. While escaping the winter cold to exhibit in Florida during the mid-1990's, they discovered these celebrations-of-all-things-seafood. “We couldn't believe there weren't similar seafood festivals on the West Coast. So we decided to start our own to share with Northern Californians,” says Janet.
Not-to-be-missed Festival highlights include:
• The Bay Area's most popular band on the music scene, Pride & Joy, featuring their one-of-a-kind, electrifying, high-style shows of pop/soul music
• Live performance by the daughter of Blues legend John Lee Hooker and an exceptional Blues performer in her own right, Zakiya Hooker
• The rompin', stompin' leaders of cross-polinated Gypsy music,” Fishtank Ensemble featuring their mesmerizing blend of flamenco guitar, punk accordion, saw playing, and Japanese shamisen – “a young band that is one of the most thrilling live acts on the planet,” according to the LA Weekly
• San Francisco darling of the swing dancing set,Steve Lucky and the Rhumba Bums play jump blues, swing, jazz, and rare gems inspired by the '30s, '40s, and '50s.
• Tom Rigney and Flambeau, voted best cajun/zydeco band of 2004 and renowned as “a band that will tear the roof off of anyplace and raise the spirits of everyone around”
• George Cole and Vive Le Jazz's superbly crafted and sophisticated original music that evokes the best of George Gershwin, Cole Porter, and Django Reinhardt a band that will tear the roof off of anyplace that has one and raise the spirits of everyone around.
• Lively fun for kids and adults who are kids at heart – an interactive “wild safari” show featuring alligators, armadillos, and wallabies, oh my!
• The first annual Bodega Seafood Festival Rubber Duck Races!! A waterway built on the festival grounds will be home to thousands of sunglasses-clad rubber duckies, vying for a grand prize of a Soft Tu!
The public is invited to enjoy Northern California's culinary creations, sublime summer weather, and world-class entertainment on August 29th from 10AM – 6PM and on August 30th from 10AM – 5PM. Admission is $12 for adults, and kids under 12 years are admitted free of charge. Festivities take place in the village of Bodega at Watts Ranch, located at 16855 Bodega Highway. For more information, please visit: Bodega Seafood Art & Wine Festival
As a salute to Sonoma County's nearby redwoods, proceeds benefit the Stewards of the Coast and Redwoods, an organization that works in partnership with California State Parks to provide the public with opportunities for personal inspiration through environmental stewardship programs, and the Bodega Volunteer Fire Department.
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(photo courtesy of Windy City Wine Festival)
Epicurean Delights!
On Friday, September 11th and Saturday, September 12th, Chicago will become an epicurean’s delight when the Windy City Wine Festival brings in more than 250 fine wines from across the globe. Wine Seminars and cooking demonstrations will be conducted by Festival sponsors, exhibiting wineries, Chicago-area chefs and participating restaurants.
The Festival takes place at one of Chicago’s most lovely locales, Daley Bicentennial Plaza in Grant Park, located on Randolph Street, just over the Millennium Bridge. The Festival will run from 4:00 to 10:00 pm on Friday, and 3:00 to 10:00 pm on Saturday. A portion of the proceeds made at the Festival will be donated to the Grant Park Conservatory.
Entertainment
Wine Seminars and cooking demonstrations will be conducted by the Festival’s sponsors, exhibiting wineries, Chicago-area chefs and participating restaurants. As guests enjoy strolling through the park indulging their palates with outstanding wine varietals local musical talent will provide live Jazz, Blues and Lite Rock performances.
Fine Foods & a Global Selection of Wines
The Festival provides an opportunity to sample from more than 250 wines from around the world. Learn about new and exciting varieties from the experts in a relaxed festival setting. Participants can easily navigate their way throughout the park and make note of their favorite wines with the detailed map of the Festival vendors.
To complement the wine’s finish, many of the Chicago area’s finest restaurants will serve gourmet specialties. With the breathtaking vista of Lake Michigan’s shore and the Chicago skyline as the backdrop, the Windy City Wine Festival offers an event to remember not only for wine connoisseurs, but also interested new comers to the world of wine.
Tickets
Tickets are $25 in advance (purchase by 9/10/09) or $30 at the door. This ticket includes a souvenir wine glass, ten tastings, Festival Program, Food & Wine seminars, cooking demonstrations, musical entertainment, and the opportunity to purchase wine at a discount.
A Designated Driver Ticket is $10 in advance or at the door. This ticket includes two non-alcoholic drinks, Festival Program, Food & Wine seminars, cooking demonstrations, musical entertainment, souvenir wine glass upon departure.
Tickets are $22.50 per person for groups of 15 or more if purchased in advance. The Group Ticket Package includes all of the same amenities of the Adult Ticket, yet saves your party $2.50 off the advance price and $7.50 off the door price.
A $3.00 order processing/handling fee will be charged to each phone and online order.
Tickets can be purchased online at the Festival’s official web site: Windy City Wine Festival
Tickets can be purchased by phone at 847-382-1480.
Tickets will be available for purchase on-site at Daley Bicentennial Plaza.
To Volunteer at the event please call (847) 381-6774.
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Our friend Gwen Kenneally is the Founder of Back to the Kitchen, a much praised catering company based in Southern California. She has an excellent web site, which also goes by the name Back to the Kitchen and is full of great tips for cooking enthusiasts. Ever the entrepreneur, Gwen is contributing her talents as the resident culinary expert at My Daily Find, published by another friend of ours, Karen Young. It's an excellent web site and daily newsletter about the latest and greatest goings on in the San Fernando Valley.
Gwen has just teamed up with another friend of ours, Karen Young, to publish My Daily Find, an excellent web site and daily newsletter about the latest and greatest goings on in the San Fernando Valley.
Here’s what Gwen had to say about the recipe she’s just sent us:
My “vegetarian” daughter gets so excited when I do an event that includes something with prosciutto! Whatever I have left over I bring home and scramble eggs with prosciutto and basil to create fun pasta dishes or this natural combination of flavors with mozzarella and sage.
Ingredients
• 1 Baguette
• 1 Package fresh mozzarella
• 1 Clove garlic
• 16 Slices La Quercia’s Rossa Heirloom Prosciutto, sliced thin
• 16 Sage leaves
• ¼ Cup L'Autunno Blend Extra Virgin Olive Oil
• White pepper
Preparation
1. Slice the baguette ½ inch wide and lay onto a baking sheet. Brush with olive oil and bake 350 degrees for 15 minutes until golden brown.
2. Slice the garlic clove in half and rub the toasted bread liberally with the garlic, set aside. Drain the mozzarella and cut into ¾ inch slices and slice in half again to approximately the size of the bread. Place one slice of cheese on top of each round and place back into the oven for 3 to 5 minutes or until it just starts to melt. While the cheese is heating, place the olive oil in a small pan with the sage and heat until the sage is crispy.
3. Remove the baguette from the oven and season with white pepper and then drape ½ a slice of the Prosciutto on top of the mozzarella in a flower design, then drizzle with the oil that you cooked the sage in, and place one piece of crispy sage on top as garnish. Serve immediately.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog and get lots of cooking tips borne of experience, or contact her for catering, go to: Back to the Kitchen
To visit and subscribe to Gwen and Karen’s excellent newsletter and keep up with happenings in the San Fernando Valley, go to: My Daily Find
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
If you’d like to purchase one of La Quercia’s world renowned artisanal proscuitto, go to: Rossa Heirloom Prosciutto, 100% Berkshire Pork
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Fresh Halibut (© Enid Arvelo | Dreamstime.com)
Just over a week ago we reported that Damon Stainbrook, former Sous Chef of French Laundry, is working with a mercury certification program, Safe Harbor, to ensure the fish used in his delicious recipes meet strict standards for mercury content and are caught using only sustainable methods – verified through its traceability program.
Yesterday, The Dolce Group, a multi-restaurant and nightclub brand backed by a myriad of celebrity investors, announced adoption of Safe Harbor’s mercury certification program, which will ensure the highest quality, healthiest fish is served to guests dining at the ultra swanky Geisha House, Bella Cucina and Ketchup restaurants in Hollywood. A Safe Harbor logo on the menu will guarantee guests that the fish they order has been individually tested and meets stricter mercury standards than those set by the FDA.
"Our restaurants are known as LA’s hottest destination for the ultimate dining experience, including a reputation for quality service and food," said David Jarrett, VP, The Dolce Group. "Worrying about mercury isn’t part of that experience – Safe Harbor will help ensure our clientele enjoy themselves, knowing the fish they’re eating has been tested."
Safe Harbor’s certification testing and traceability program will allow The Dolce Group to vet critical information including each fish’s origin, method of catch and maximum mercury level. While some restaurants and retail outlets offer "low mercury" fish, this claim is based on use of species believed to be lower in mercury, rather than testing. Geisha House, Bella Cucina and Ketchup are among the first restaurants nationwide to serve fish individually tested for mercury.
"People are increasingly concerned about mercury – so much that many are avoiding seafood altogether," said Malcolm Wittenberg, CEO, Safe Harbor. "Our technology, however, eliminates cause for concern by certifying that the fish served meets our strict mercury certification standards. For seafood lovers, this is a sigh of relief."
The following item includes a link to help you find safe and sustainable seafood: A Guide to Safe & Guilt-Free Seafood
To learn more about Safe Harbor and its traceability program go to: Is Your Fish High in Mercury?
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(Image courtesy of Catch a Piece of Maine)
Catch a Piece of Maine was created with the help of family, friends and the community of lobstermen as a response to the financial realities facing lobstermen and a way of introducing folks across America to Maine’s lobstering traditions, trade and the sea.
By selling direct, Catch a Piece of Maine has toppled the barriers between lobsterman and consumer, allowing those who love to eat the freshest and most delicious lobster a chance to get to know the dedicated lobsterman who harvested their dinner. Bringing the consumer closer to the dock lets the lobsterman earn a premium and preserve the traditional working waterfront.
Lobstermen are all stewards of the sea; always making sure today’s catch is available for tomorrow’s lobsterman. The industry exemplifies hard work, tradition, heritage, and sustainability. They pride themselves on their eco-friendly manner of harvesting, producing little to no by-catch and enforcing strict laws to allow the release of all lobsters too small and too large.
Maine;s Working Waterfront
Lobstering is hard work and capital intensive, requiring boats that cost as much as a house, on top of equipment, traps and fuel. In the past several years the price of bait and fuel has tripled, while the working waterfront has been slowly disappearing.
According to the Island Institute 2007 Access Report, of the 5,300 miles of the Maine coast, only 20 miles remain as working waterfront. For the next generation of Maine lobstermen it is both an honor and obligation to preserve and share this heritage. They love the ocean and the way of life it offers. They can’t imagine working anywhere else and want to share their passion with Catch a Piece of Maine partners, while offering fresh caught lobsters that they can ship to themselves, customers and family.
The lobstermen say there's nothing like waking up before dawn and watching the sun rise as the first trap is hauled over the rail. Maine lobstermen share a camaraderie and mutual respect for the sea with their friends and family, many of whom have lobstered their entire lives. It's in their blood and nothing else matches the challenge, thrill, and passion they feel when they’re out on the water.
Show your support for Maine’s working waterfront and the values associated with it. Each month allows customers to purchase a Catch a Piece of Maine directly from the boat of the lobsterman of the month. Treat yourself or those you care about the most to a delicious and exciting feast.
To show your support for Maine’s lobstermen by enjoying a sumptuous lobster feast go to: Lobster Share
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Yum! (photo by Kristine Kisky, courtesy of morguefile.com)
Getting taken by our parents to get ice cream cones on warm summer evenings is one of our favorite childhood memories and a tradition we’re having no trouble keeping up as adults!
As summer heats up and Americans turn to ice cream as a way to cool off, over one-quarter (27%) say chocolate is their favorite flavor while 22% each say vanilla and cookie dough/cookies and cream. One in five (20%) say butter pecan/Swiss almond and 17% of Americans say their favorite flavor is mint chocolate chip. Lesser numbers say rocky road (14%), strawberry (13%), cherry vanilla (9%), coffee (9%), pistachio (8%) and peanut butter (8%), while 3% of Americans do not eat ice cream.
These are some of the results from The Harris Poll®, a new study of 2,177 U.S. adults surveyed online between June 8th and June 15th, 2009 by Harris Interactive®.
Different Tastes for Different Generations
When it comes to favorite flavors, there are generational differences. Two in five (41%) Echo Boomers (aged 18-32) say cookie dough/cookies and cream is their favorite flavor followed by 23% who say it is mint chocolate chip. Chocolate is the favorite for the other three generations, but for 24% of Baby Boomers (aged 45-63) and 28% of Matures (aged 64 and older) butter pecan/Swiss almond is the favorite, putting it as second for those two generations. After chocolate (29%), one-quarter (25%) of Generation Xers (aged 33-44) say cookie dough/cookies and cream is their favorite.
But How Do They Eat It?
When it comes to actually eating ice cream, under half (45%) say their favorite way to eat ice cream is in a cup while three in ten (29%) say it is in a cone. Two in five (18%) Americans who eat ice cream say their favorite way is as part of a sundae while just 2% prefer an ice cream sandwich. There is a slight gender difference here. Half of men (50%) say a cup is their favorite compared to 41% of women. But over one-third of women (34%) say they prefer a cone compared to 24% of men who say that.
What’s On Top?
When it comes to favorite toppings, 57% of those who eat ice cream say it is hot fudge while 43% say nuts and 40% say whipped cream. Over one-third of Americans who eat ice cream (35%) say their favorite is caramel, while 31% say it is fruit, such as strawberries or bananas. Just under one in five say sprinkles (18%) are their favorite, 13% say candy bits and 12% say marshmallow while 16% don’t use any toppings on their ice cream.
Again, some generational differences emerge as three in ten Echo Boomers (31%) say sprinkles compared to just 7% of Matures. Half of Matures (50%) say nuts are their favorites while just one-third (34%) of Gen Xers say the same.
Thank you Harris Interactive® for news we can use!
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Detroit Skyline (© Icholakov | Dreamstime.com)
With regular reports of staggering job losses, foreclosures on homes, and predatory criminals, the people of Detroit have weathered a lot of bad news of late. Yet despite the grim headlines, the Barton-McFarlane Neighborhood Association has decided to take the matters of their city into their own hands.
Most major cities have hosted Taste Festivals to highlight the cuisine of local restauranteurs and to promote their city. The Barton-McFarlane Neighborhood Association has organized its own Taste Festival, known as "Taste of Soul", to spotlight the work they are doing to make improvements within their own community. The Association which boasts its own citizen radio patrol unit, afterschool tutoring programs, and a Focus HOPE food distribution service, is putting on the "Taste of Soul" Festival to raise funds for a building they wish to purchase to house the association’s many programs.
The "Taste of Soul" Festival will be held this Saturday, July 18th, at 8222 Joy Road on the corner of Roselawn Street from 10:00 a.m. until 7:00 p.m., come rain or shine. Participants can purchase food tickets for the delicacies being served by local caterers. Mouth-watering cuisine including ribs, turkey wings, red beans and rice, collard greens, jalapeno cornbread, sweet potato pie, peach cobbler, and sweet tea, will be available to Festival participants.
"For $5.00 you receive nine tickets, and you get to pick and choose what items you want to eat. All of the food is made from scratch, and is going to be delicious!", says Festival organizer Fredia Butler.
The revenue generated to put on the Festival was done solely with private donations. "We are not looking to the City of Detroit for money or a hand-out. The City just doesn't have it--the ordinary citizens have the power to make the City of Detroit a better place, this is our message." remarked Butler.
Since the mid-1960's, the Barton-McFarlane Neighborhood Association began organizing via potluck dinners in the homes of its residents. They would meet to express their concerns about the beautification and up-keep of their homes and surrounding common areas, crime prevention, and the leisure activities of its residents.
The "Taste of Soul" Festival is one of their more ambitious programs in recent years, but certainly not the last. "We intend to set the bar high for other neighborhoods here in Detroit. When a collective group of concerned citizens make up their minds to make change happen--there's no stopping us!", declares Butler.
To learn more about the "Taste of Soul" Festival, for interviews, vendor and volunteer opportunities, call Ms. Fredia Butler, (313) 934-7048
To follow American Feast on Facebook go to: American Feast on Facebook
Scenic Chicago (photo by Dave Cameron, courtesy of morguefile.com)
Common Threads is lucky to have friends in tasty places! On Thursday, August 6th members of the nonprofit’s exclusive Executive Chef Board will support the charitable foundation, which teaches culture and cooking to low-income children, by donating 5% of their profits for the day.
Common Threads was founded in 2004 by Chef Art Smith and his partner artist, Jesus Salguerio, to educate children on the importance of health and nutrition and to foster an appreciation of cultural diversity through food. “You have to teach children to make good choices,” Smith told People Magazine.
Smith is the founder of Gold Coast restaurant, Table Fifty-Two, where diners are delighted by his Southern fare. He’s also a former personal chef to Oprah Winfrey. Oprah viewers have seen him whipping up his crowd-pleasing creations on her show.
Here’s a list of participating Chefs and restaurants/institutions:
• Art Smith, Table 52, 52 W. Elm St., Chicago, (312) 573-4000
• Bill Kim, Urban Belly, 3053 N. California Ave., Chicago, (773) 583-0500
• Giuseppe Tentori, Boka, 1729 N. Halsted St., (312) 337-6070
• Carol Watson, Milk & Honey Cafe, 1920 W. Division St., Chicago, (773) 395-9434
• Shelley Young, The Chopping Block, 4747 N. Lincoln Ave., Chicago, (773) 472-6700; and The Merchandise Mart Plaza, Suite 107, Chicago, (312) 644-6360 (The Chopping Block will donate 5% of the profits from its classes and retail sales.)
No ticket sales necessary. Simply visit the participating restaurant/institution of your choice or call the restaurant to make a reservation.
You can buy tickets and reserve your spot now in three simple steps: Common Threads
To follow American Feast on Facebook go to: American Feast on Facebook
Peach Tree (photo by Álvaro Daniel González Lamarque, courtesy of morguefile.com)
Sweet Melissa Patisserie has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” Melissa Murphy is the founder of the popular bakery and she dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served.
Sharing her mom's passion for baking, Melissa has written a terrific new book to help baking enthusiasts turn out great treats at home. Besides offering scores of mouth-watering baking recipes, the book is filled with wonderful anecdotes and warm memories from Melissa's life of baking.
Here’s a recipe from her book that was inspired by her family’s purchases from the farm stand at Briermere Farm on the North Fork of Long Island. On the way home from their summer house the family would “stop to stretch and pick up fresh vegetables and a couple of their homemade pies.” Melissa writes, "Their peach raspberry pie alone made the entire trip worthwhile.” This recipe is Melissa’s take on that old family favorite.
Ingredients for One 10-Inch Pie
For the Piecrust see the Flaky Pie Dough recipe on page 137 of Melissa’s book or use your own recipe.
For Peach Raspberry Pie Filling
• ¾ Cup sugar, plus 2 teaspoons for sprinkling
• 2 Tablespoons cornstarch
• 2 Tablespoons tapioca pearls, ground to flour in a spice grinder
• 1/8 Teaspoon of salt
• 6 Cups peeled & sliced ripe peaches (about 3¼ pounds)
• 1 Dry pint fresh raspberries
• Finely grated zest of 1 lemon
For the Egg Wash
• 1 Large egg
• 2 Tablespoons heavy cream
• 1 Pinch of kosher salt
Preparation
1. Roll out the pie dough into two rounds, 14 inches wide and ¼ inch thick. Gently fit onto a 10-inch pie plate, and lay the other flat on a cookie sheet lined with parchment paper or aluminum foil. Cover with plastic wrap and refrigerate until ready to assemble, at least 30 minutes.
2. Before you make the filling, position a rack in the bottom third of your oven. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or aluminum foil.
To Make the Filling:
1. In a small bowl, whisk together the sugar, cornstarch, tapioca flour, and salt.
2. In a large bowl, stir together the peaches, raspberries, and zest. Sprinkle the sugar mixture over the fruit and stir gently to combine.
3. Pour the fruit mixture into the unbaked pie shell.
4. Place the second dough layer over the filled pie shell. Fold under the edge and crimp.
To Complete the Pie:
1. For the egg wash: Using a fork, combine the egg with the heavy cream and salt.
2. Brush the top crust with the egg wash and sprinkle with the 2 teaspoons of sugar. Cut 4 steam vents in the top crust.
3. Place pie plate on the prepared cookie sheet. Bake for 1 hour and 45 minutes, or until the juices are bubbling and thick. Remove to a wire rack to cool to room temperature before serving.
Melissa says, “Fresh fruit pies are best eaten the day they are baked. This pie tastes great with freshly whipped cream (page 131).”
If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
To view a previous post on Melissa's book go to: The Sweet Melissa Baking Book Review
To follow American Feast on Facebook go to: American Feast on Facebook
Stella Cadente’s Harvest Crew
Quick and easy dishes suited to dining al fresco are always a treat in warm summer weather, so we were very pleased when our friends at Stella Cadente Olive Oil gave us this one. Located n beautiful Mendocino, California, Stella Cadente crafts some of the world's finest artisanal oils, revered by chefs and cooking enthusiasts alike.
This recipe was developed for them by Chef/Owner Alan Kantor of MacCallum House Restaurant, also in Mendocino. We love his combination of farm fresh ingredients, fresh-caught crab, and one of the world’s premiere olive oils. We’re sure your guests will be delighted, especially if you serve it with your favorite Napa wine.
The recipe calls for our favorite artisanal oill, Stella Cadente’s L’Autunno Blend Extra Virgin Olive Oil. It all starts with the olive and Stella Cadente's harvest is accomplished the old fashioned way. They ask family and friends to join them in their hand-picking picking endeavors and have a wonderful hearty lunch with local Mendocino pinot wines. It's a time of celebration and fun!!
Ingredients for 8 Appetizers
• 1 Pound fresh-caught Dungenness crab meat
• 6 Satsuma or Honey tangerines
• 1/2 Large fennel bulb or one small bulb, with leaves if possible
• 1/4 Cup Stella Cadente extra-virgin olive oil
• Salt & fresh cracked pepper to taste
• 1 Head radicchio or 2 heads Belgian endive
Preparation
1. Peel tangerines and cut in half from top to bottom. Slice in thin half circles. Pull out any seeds from slices. Julienne the fennel bulb paper-thin.
2. Gently fold together tangerines, fennel, extra virgin olive oil and crabmeat. Adjust seasoning with salt and pepper.
3. Lay out eight plates with a whole radicchio leaf or endive leaves. Place the crab mixture on top. Garnish with fennel leaves.
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
MacCallum House Inn & Restaurant
Chef Alan Kantor’s properties in historic Mendocino include the elegant MacCallum House Inn, private and secluded, set on two beautifully landscaped acres of vibrant gardens. It was built in 1882 by town founder William Kelley as a wedding gift to his daughter Daisy on her marriage to local entrepreneur Alexander MacCallum. The popular restaurant, café and Grey Whale bar enhance the landmark Victorian estate with Executive Chef Alan Kantor wielding the whisk. Guests enjoy fine food and drink while watching the waves from the sunporch.
After a short walk from the main property, you will find the MacCallum Suites, a luxury mansion on the highest hill in Mendocino overlooking the Pacific Ocean. The collection also includes the historic Mendocino Village Inn, another stately 1882 mansion set on Main Street.
An easy stroll from any of the properties within the village brings you to beaches, art galleries, live theater, shops, restaurants and rugged ocean cliffs. All rooms include a gourmet breakfast and wine on the house. Children and pets are warmly welcomed, but you’ll be hard-pressed to find a more romantic setting for two.
McCallum House also operates Mendo Wine Tours – a stretch limousine and two Lincoln town cars – to take guests on daylong tours of the region’s outstanding boutique vineyards and wineries.
For more information Chef Alan Kantor’s lovely properties go to: MacCallum House Inn & Restaurant
To follow American Feast on Facebook go to: American Feast on Facebook
(Image courtesy of California Avocado Commission)
Summer has arrived and our friends at the California Avocado Commission have sent us a timely recipe, just perfect for warm weather dining and entertaining. It's a healthy creation that delivers a terrific blend of citrus flavors. A single serving contains just 450 calories. The creamy avocado-citrus sauce makes grilled chicken breasts simply delicious. They suggest you serve it on a bed of rice, couscous or other cooked grains. We suggest you enjoy it with a glass of your favorite Californian white wine.
Ingredients for 6 Servings
• 3 Cloves garlic, finely chopped
• ½ Cup unsalted butter, divided
• ½ Cup whipping cream
• ½ Teaspoon finely chopped orange zest
• 2 Tablespoon orange juice
• 1 Tablespoon lime juice
• 1 Tablespoon lemon juice
• 1 *Ripe, Fresh California Avocado, peeled, seeded and pureed
• ¼ tsp salt, plus additional to taste
• 6 (about 6-oz.) Boneless, skinless chicken breast halves
• Black pepper
• 6 Each lemon, lime, and orange slices
*A large avocado is recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Preparation
1. Sauté garlic in 1 teaspoon butter until soft but not colored, about 2 minutes.
2. Stir in cream.
3. Heat to a simmer, stirring frequently; do not boil.
4. Stir in orange zest, juices, avocado, and salt. Keep warm.
5. Melt remaining butter.
6. Brush chicken with butter.
7. Season chicken with salt and pepper.
8. Grill chicken until internal temperature reaches 165 degrees F, or bake at 450 degrees F until chicken is browned and just firm to the touch, about 15 minutes.
9. Serve each breast with 1/4 cup avocado sauce; garnish with a slice of each citrus fruit.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
La Quercia's Founders (Images courtesy of La Quercia)
Herb and Kathy Eckhouse founded La Quercia to create premium quality American prosciutto. Their appreciation for prosciutto grew out of the three and a half years they lived in Parma, Italy, prosciutto's area of origin. Their ambition to create their own came from a desire to take advantage the bounty that surrounds them in Iowa .
Herb and Kathy are contributing to the growth of premium, artisan-made American foods by offering fine quality, dry cured meats -- and Iowa with its abundance is the natural place to do this.
La Quercia’s Founders believe that the food we eat can delight us every day. It is their mission to help you make that happen. With each product, they strive to offer a memorable eating experience, one that causes you to stop and savor the moment.
Green Label Organic Prosciutto
For Herb and Kathy great food is more than great taste. It is healthful, nutritious, and pleasurable. It is satisfying sensually, physically, emotionally, and intellectually. It tastes good and it feels good. It pleases and it nourishes. It is part of a responsible food system that sustains you, producers, craftspeople, restaurants, and stores who support their communities and respect the environment.
Great food is made from the highest quality materials, careful adherence to the best of tradition, and the judicious use of modern tools. La Quercia incorporates these principles in determining how they produce and what they select to offer.
All of the pork they use comes from suppliers who subscribe to humane practices. To Herb and Kathy this means that the animals have access to the out of doors, have room to move around and socially congregate, and root in deep bedding. They do not use meat from animals that have been given antibiotics, kept in large animal confinement facilities, fed animal byproducts, or given hormones.
Kathy and Herb work in all aspects of the business–selecting and buying pork, salting, trimming, and handling hams and leading a small group of dedicated staff who participate in their production.
Speck Americano
Kathy Eckhouse is a long time "foodie" who lived in Europe for several years as a child and adolescent. She is the person all of her friends describe as the best cook they know. Kathy says, "I feel good about what we do, because we use pork from animals that have had a good life. I think prosciutto is a great thing for a well-raised pig to become."
Says Herb, “I love making prosciutto; it's like assisting at a miracle."
If you'd like to order some of La Quercia's critically acclaimed, artisan cured meats, click on any of the following:
Rossa Heirloom Prosciutto, 100% Berkshire Pork
Green Label Organic Prosciutto
Heirloom Pancetta
Prosciutto Piccante
Speck Americano
(Photo Courtesy The Courier-Gazette/www.MaineCoastNOW.com)
What do you get when you mix the world’s largest lobster cooker, a sea goddess, a big parade, entertainment that includes Celtic fiddling sensation Natalie MacMaster, a Seafood Cooking Contest, fine art, talented crafts people, a lobster crate race, marine heritage, road races, kids events, over 20,000 pounds of lobster, plus over 1,000 volunteers and a group of dedicated directors?
The Maine Lobster Festival!
For real small town fun with big time entertainment and events, The Maine Lobster Festival in Harbor Park Rockland has it all! This year's Festival will open on Wednesday, July 29th when King Neptune and His Court, along with the 2008 Sea Goddess, arrive from the Briny Deep to raise the flag. It will run through Sunday, August 2nd with a Wreath Ceremony commemorating fishermen lost at sea. After the Ceremony, King Neptune and His Court return to the Deep until next year.
The focus of the Festival is, of course, fresh hot Maine lobster! Enjoy your lobster dinner under the Maine Eating Tent. What could be better on a warm summer day than feasting on fresh lobster while taking in a spectacular view of Maine's Penobscot Bay?
During the 2008 Lobster Festival, 20,000 pounds of luscious lobster was prepared in the huge steamer on the shore. That's a show in itself! In addition to lobster, you can choose from steamed and fried clams, fried Maine shrimp, shrimp cocktail, steamed mussels in wine and vegetable sauce, and many varieties of traditional summer fair food, all prepared in the traditional Maine way.
For more on the Festival including the schedule of events & travel info go to: Annual Maine Lobster Festival
Grilled Quesadillas (© photo courtesy of California Avocado Commission)
Vegetarian cooking is growing in popularity among people who are not purely vegetarian. Many Americans are looking to reap health benefits by cutting down on meats, while still enjoying delicious dishes. Below is a fun recipe for quesadillas prepared on the grill we got from our friends at the California Avocado Commission. It's a wonderfully healthy creation that delivers a terrific blend of flavors. We’ve found this dish goes beautifully with a good California Pinot Grigio.
Ingredients for 12 Servings
• 12 California avocados, halved
• Fresh lime or lemon juice (as needed)
• Olive oil (as needed)
• Salt (as needed)
• 1 ½ Cups manchego cheese, shredded finely
• 1 Cup panela cheese, grated
• ½ Cup cotija cheese, shredded finely
• Freshly ground black pepper (as needed)
• 12 poblano chiles, roasted, peeled, cut into thin strips
• 12 Home-made flour tortillas, about 10 inches in diameter
• Unsalted butter (as needed)
• Salsa fresca (as needed)
Preparation
1. An hour or two before service: Cut each avocado half into 5 or 6 slices about 3/8-inch thick.
2. Brush each slice on both sides with juice and oil; lightly sprinkle with salt.
3. Grill, turning once, until lightly browned with grill marks; reserve.
4. Thoroughly mix cheeses; reserve.
Per Order:
1. Lay 1 tortilla on a work surface.
2. Put ¼ cup cheese mixture on half the tortilla.
3. On top of cheese evenly distribute ½ ounce poblano strips (about 8).
4. Top with 4 or 5 grilled avocado slices.
5. Drizzle with 1 tablespoon salsa (optional); top with ¼ cup cheese mixture.
6. Brown quesadilla on medium heat in hot butter on both sides.
7. Cover pan for a minute or so to finish melting cheese.
8. Cut into 4 pieces. Serve with ¼ cup salsa on the side.
Copyright Courtesy of California Avocado Commission
To purchase the manchego cheese that was the Gold Medalist at the 2005 World Cheese Awards in London and the First Place winner at the American Cheese Society in 2004 & 2005, go to: Solé GranQueso
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase some terrific salsa made from farm fresh ingredients grown without pesticdes go to:
1. Vinca's Sweet Salsa
2. Violet's Medium Salsa
3. Spike's Hot Salsa
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
 
There’s a pretty good story about how Hand To Mouth Edibles got to be such a great place to get delicious and healthy vegetarian alternatives.
Have you ever made a wonderful gourmet dish and then have someone say, "Hey, this tastes great! You could sell that...people would love to buy your food!"
Well, that's pretty much how Hand To Mouth Edibles Gourmet Foods was founded. Aaron Baum, a Communications Consultant and self-described "guy who loves to cook" listened to the suggestions of friends and family. He took their advice and changed careers to start his own gourmet food company.
Aaron knew from the beginning that the key to making his gourmet foods taste so great was using the finest all-natural ingredients. Aaron also realized that high quality spreads and tapenades were not so easily available. In 1997, Hand To Mouth Edibles was brought to the market with all-natural gourmet tapenades and spreads. Ambrosias and tapenades are delicious, versatile products that the professional and the home-cook alike can appreciate. They're an appetizer in a jar, a distinctive condiment to spice up a meal, or a special addition to a gift or picnic basket. Day-by-day, Hand To Mouth Edibles is spreading the word about good food!
Hand To Mouth Edibles believes in giving something back to the community. They’re pleased that a portion of their profits benefit Share Our Strength - a national non-profit organization working to alleviate hunger and poverty. Aaron and the folks at Hand To Mouth Edibles are working hard to make great food while making a difference in the world we live in.
If you’d like to purchase some veggie delights from Hand To Mouth Edibles click on any of the following:
Appetizer Gift Box
Black Olive Tapenade
Caramelized Onion Confit
Sun-Dried Tomato Delight
Tantalizing Tapas
Artichoke Ambrosia
Roasted Red Pepper Rhapsody
Spicy Green Olive Tapenade!
Best Selling Tapenades Gift Box
To view a simple vegetarian recipe calling for Roasted Red Pepper Rhapsody go to: Mediterranean Pasta
< Organic Rosemary & Mint (photo by Chamomile, courtesy of morguefile.com)
Betty Hallock of the Los Angeles Times has penned a terrific read about chefs and restaurateurs i tending urban gardens n The City of Angels in order to give their customers truly unique dining experiences.
Whether their gardens are raised beds in a parking lot, or truly amazing uses of an urban rooftop, the folks she has written about make it clear that the best food travels but a short distance from Nature to plate. (And require no pesticides!)
Check out what some of what she wrote:
The Williamses also installed a small but incredibly varied garden out behind three-month-old Huckleberry bakery, where a few parking spaces come face to face with a raised bed filled with chives, blueberries, violets, lavender, red Swiss chard, doughboy and pineapple tomatillos, strawberries, red bell peppers, African eggplants, high country and sweet 100 tomatoes, and something called magenta spreen greens (a relative of spinach). A few strawberries recently dangled over a custom-made planter, lined with cocoa mulch, not far from the bumper of a Volkswagen GTI.
Ms. Hallock’s piece relates that the folks at Huckleberry have found that “Tending to the vegetables ‘really makes you honor your farmer. My God they work hard.’”
Even if all you’ve got is a windowsill, you can still grow something to eat and enjoy along with your favorite finds at your local farmers market!
If you’d like to read the L.A. Times article cited above go to: In L.A.'s restaurant gardens, freshness is grown to order
Whether you'd like to start a garden in your backyard, or somewhere else in your community, here's some info that might Help:
American Community Gardening Association
Funding & Other Support for Community Gardens
Cooking from the Heart of the Garden
Young Girl in Artichoke Field (© Noam Armonn | Dreamstime.com)
Spring vegetables have arrived in force and there’s no better time than now to get some fresh California artichokes. Our friends at the California Artichoke Advisory Board were kind enough to provide us with the recipe below for enjoying the delectable delicacy.
The Advisory Board reminds us that, “California artichokes are a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.”
Virtually 100 percent of all artichokes grown in the U.S. come from California and the heart of the artichoke industry is located near Castroville in Monterey County. Castroville proudly proclaims itself to be "The Artichoke Center of the World" on a huge banner that spans the main street. For almost 50 years the annual Castroville Artichoke Festival has offered three days of family fun on the third weekend in May.
We suggest you try pairing this dish with a Sauvignon Blanc from California’s scenic Napa Valley.
Ingredients for 4 Servings
• 16 California baby artichokes
• ¼ Cup extra virgin olive oil
• 4 Half chicken breasts, skinned, boned & cut into chunks
• 2 Red or yellow onions, sliced thick
• 4 Cloves garlic minced
• 1 Tablespoon fresh basil
• 1 Tablespoon rosemary
• ½ Cup chicken broth
• 1 Pound fettuccine, cooked & drained
Preparation
1. Prepare artichokes as directed for Baby Artichokes (see Basic Preparation); cut into halves. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and sauté onions until tender.
2. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes.
3. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.
Copyright by California Artichoke Advisory Board ©
To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
For more info on the Castroville Artichoke Festival go to: Castroville Artichoke Festival
Fresh Asparagus (photo by Jason Webber, courtesy of morguefile.com)
Red azaleas, brilliant pink cherry blossoms, white dogwoods, bright yellow forsythia, Nature’s putting on her annual spring spectacle across the nation. The season is a glorious feast for the eyes, but for foodies it’s also peak season for getting a taste of fresh asparagus!
Lightly steamed, grilled or boiled, fresh asparagus is always a tasty, nutritious side dish, but getting it at its freshest is critical. Asparagus has a high natural sugar content. Once it is harvested the sugar immediately begins turning to starch and the spears lose their sweet flavor. If you don’t have the time or the gardening skills to grow your own, your best bet is to get it fresh from a farmer you trust.
Below is a recipe with a splendid mix of ingredients. It's sure to be a hit with ardent asparagus lovers. It has the added benefit of being fairly easy to prepare. When it is done well an asparagus dish fit for a gourmet feast will be the result. After our friends at the Stella Cadente Olive Oil Company in Mendocino modified a recipe from the book, "From Earth to Table" by John Ash, we made a couple changes ourselves to come up with this one. Get some crusty, fresh-baked bread to have with it.
Ingredients
• 1 Pound slender asparagus, diagonally cut into 3 inch pieces
• ½ Pound fusilli or other shaped dry pasta
• ½ Cup Stella Cadente Meyer Lemon Olive Oil
• ½ Cup Stella Cadente L'Autunno Extra Virgin Olive Oil
• 2 Tablespoon slivered garlic
• ½ Cup dry white wine (a Pinot Grigio or Sauvignon Blanc)
• 1 Large roasted red bell pepper and cut into ½ inch pieces
• 1 Large roasted yellow bell pepper and cut into ½ inch pieces
• 1 Cup seeded & slivered plum tomatoes
• ¼ Cup coarsely chopped fresh basil
• 2 Teaspoons chopped fresh mint O Olive Ginger Rice Wine Vinaigrette (see recipe below)
• Sea salt & freshly ground black pepper to taste
• ½ Pound smoked mozzarella cheese, sliced into thin rounds
• ¼ Pound paper-thin slices of proscuitto or hot coppa salami
• Garnish: Fresh basil sprigs
Directions:
1. In a large pot of lightly salted boiling water, blanch the asparagus until crisp-tender, about 2 to 3 minutes. Using a skimmer, remove asparagus from pot and immediately run cold water over it to stop the cooking. Drain and set aside.
2. Return the asparagus water to boil. Add the pasta to the pot and cook until just al dente. Drain the pasta and immediately run cold water over it to stop the cooking. Drain, transfer to a large bowl, and toss with 2 tablespoons of Stella Cadente L'Autunno Extra Virgin Olive Oil.
3. In a small saute pan, heat the remaining L'Autunno Extra Virgin Olive and saute the garlic over low heat until soft, but not brown. Add the wine and increase the heat to moderate. Cook 3 to 4 minutes or until most of the wine has evaporated.
4. Combine the pasta with the asparagus, roasted peppers, tomatoes, basil, and mint. Add the garlic and wine mixture. Toss to combine. Add enough of the O Olive Ginger Rice Vinaigrette to coat the ingredients thoroughly. Season with salt and pepper to taste.
5. Serve the pasta surrounded by the mozzarella and prosciutto. Garnish with the basil sprigs.
Sweet Rice Wine Vinaigrette
Ingredients
• ¼ Cup O Olive Ginger Rice Vinegar
• ½ Teaspoon sea salt
• 1 Teaspoon B.R. Cohn Stone Ground Mustard
• 2 Teaspoon light-brown sugar
• 1 Teaspoon minced garlic
• ½ Cup Stella Cadente Meyer Lemon Olive Oil
• Fresh ground pepper to taste
Preparation
1. In a medium bowl, whisk all the ingredients together.
For a fine wine pairing, the smoky mozzarella beautifully plays off a fruity California Chardonnay.
To order Stella Cadente’s world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase the award-winning lemon oil called for in this recipe go to: Meyer Lemon Olive Oil
If you'd like to order the artisanal rice vinegar called for in this recipe go to: Ginger Rice Vinegar
You also want to try this one using a truly great gourmet mustard from B.R. Cohn: Stone Ground Mustard
Midnight Moon & Humbodlt Fog Cheeses (images courtesy of Cyrpress Grove)
The U.S. Small Business Administration (SBA) in San Francisco has announced that Mary Keehn, Founder and Owner of Cypress Grove is the winner of its 2009 Small Business Person of the Year award. Started in 1983 in Humboldt County, Cypress Grove Chevre has been instrumental in putting artisanal American cheese making on the national (and international) map.
Mary Keehn simply wanted a healthy source of milk for her children when she started raising Alpine goats in the 1970s. She soon gained recognition as a premier breeder of Alpine dairy goats, and the owner of way too much goat milk. She headed to the kitchen and started to stir up recipes for cheese. Local chefs and restaurants bought her cheese and word spread fast about the taste and quality. Today, Cypress Grove Chevre employs 42 and has awards from the American Cheese Society, the U.S. Cheese Championship, the World Cheese Awards and the National Association for the Specialty Food Trade.
Quality First
Two years ago, the company won the Outstanding Product Line at the 2007 International Fancy Food and Confection show in New York. The SBA award’s criteria is not only for developing an outstanding business; a business must also help make a contribution to the community. Cypress Grove has earned its reputation as a purveyor of excellent cheese by putting quality first.
“We realize that quality must be evident in more than the cheese,” says Keehn. “We have to have excellent milk, and that means healthy goats and family farms. By contributing to our employees and community, we make it clear that we are all motivated by the same commitment to quality of life. This award affirms that our focus is appreciated and
valued by the business community as well as by our customers.”
Truffle Tremor (image courtesy of Cyrpress Grove)
Keehn has served in leadership roles in a number of industry associations and was also the first chairman of the Humboldt Harvest, an incubator group formed to help small food businesses become successful. She also serves on the President’s Advisory Board of Humboldt University.
“We’re delighted we can give the award to a woman who is such a great asset to the community,” says Mark Quinn, SBA’s San Francisco district director whose territory covers much of Northern California. “Mary Keehn’s attention to her business, her employees and the Arcata community is what made her an easy selection for our Small Business Person of the Year.”
Keehn will receive the award at the Arcata Economic Development Corporation’s Spotlight on Success event May 20th at the Arcata Theater Lounge.
If you’d like to order some of Cypress Grove’s most acclaimed artisanal goat cheeses click on any of the following:
Truffle Tremor
Humboldt Fog
Midnight Moon
Gourmet Brownies (image courtesy of Greyston Bakery)
Coming up with great gift ideas is always a challenge. With Mothers Day and Fathers Day approaching, why not send a delicious gift and help people in need at the same time? Sending Greyston’s brownies tells your loved ones that you believe in making choices that make a difference, especially those who can use a helping hand.
We think Greyston Bakery makes the best brownies we’ve ever tasted and buying them is a delicious way to share the wealth. Profits from Greyston Bakery support low-income housing, childcare, health services, and technology education. The Bakery offers on-site training and fair wages and benefits to more than 65 local residents, regardless of their work history.
For years, Greyston Bakery indulged metropolitan New York's most discerning tastes, supplying outstanding desserts to many of the city's top-rated restaurants. In 1988, Greyston found a new calling in the inclusion of baked goods in ice cream, and since then has become the exclusive producer of brownies for the renowned Ben & Jerry's brand. In addition to their output of 20,000 pounds of ice cream mix-ins per day, Greyston now proudly offers a line of exceptional gourmet brownies.
The Old-fashioned Chocolate Fudge Brownie, also known as "the original," is the quintessence of brownie satisfaction. Just what lovers of tradition would expect; the only surprise is its simple perfection.
Few brownie embellishments rival the appeal of the Walnut Brownie. Its hearty taste and sturdy texture bring balance to the intensity of chocolate. For nut-and-chocolate lovers, this variation is an embarrassment of riches — and richness.
Espresso Bean Brownie is the order of the day, or night, when the craving is not only for sweet, but for sultry as well. Coffee's character comes through, but with nuance and discretion. It's still a brownie, but in a little black dress.
Only in color does the Blondie pale by comparison. Chewy, chunky, luscious with walnuts and the bouquet of brown sugar, this confection boldly holds its own among dessert connoisseurs.
If you can’t decide which flavor to choose, just order the Gourmet Brownie Assortment and get them all!
To purchase some of Greyston’s delectable treats click on any of the following:
Gourmet Brownie Assortment
Old-fashioned Chocolate Fudge Brownie
Walnut Brownies
Espresso Bean Brownies
Blondies
Roth Käse’s Chalet (photo courtesy of Roth Käse USA)
Nestled in the rolling hills of Southern Wisconsin, Roth Käse’s chalet factory houses a Swiss-made copper vat for the traditional crafting of Alpine cheese. They use time-honored recipes and the freshest local milk to craft their cheeses. The Cellar Master and his team meticulously tend to the cheese throughout the curing process to insure that each cheese that leaves their care meets the highest expectations of cheese lovers.
The Roth family's success didn't come overnight. There's an impressive legacy behind the success story. The venture began in 1863 in Uster, Switzerland, then a small town just outside Zurich. By the end of the century a decision was made to extend the family's knowledge and appreciation of European cheeses to America. By the early 1900's, Otto Roth, son of the founder, had established a successful business. His company would soon become the largest importer of European specialty cheeses in North America and lay the foundation for what today is Roth Käse USA .
In 1991, convinced there was a future making artisanal cheeses in America , Fermo Jaeckle, a former executive with Otto Roth & Co., joined with his cousins Felix and Ulrich Roth to further extend their European/Swiss roots and cheesemaking expertise into the rolling hills of Green County, Wisconsin. Known as Little Switzerland, as well as a source for the highest quality milk, the area in the heart of America 's Dairyland is particularly well suited for cheesemaking. It is there that Roth Käse USA was born for the primary purpose of crafting authentic Gruyère and other specialty cheeses of Alpine origin. Adopting the highest European standards and technology, the Swiss chalet-style factory is state-of-the-art, with authentic copper vats, special wood curing shelves and the finest affinage and aging cellars.
A unique apprenticeship program assures European know-how at Roth Käse USA. The company has implemented a cross-training program wherein Wisconsin and Swiss cheesemakers train in the other's country, learning the technology and traditional European methods of cheesemaking and “affinage”, the art of curing cheese to perfection. Award-winning Master Cheesemakers, supported by expert “Affineurs” set Roth Käse Signature cheeses apart from others.
The Roth Käse team has created a number of cheeses, many of them American Originals, that continue to be crafted to strict specifications by some of the finest cheesemakers in the State of Wisconsin. The never-ending pursuit of craftsmanship and persistent attention to cheese quality has resulted in Roth Käse's claim to over 100 national, international, state and regional awards in the last decade. Accolades include top honors in prestigious competitions like the American Cheese Society, the World and National Cheese Championships, and the long-standing Wisconsin State Fair Governor's Sweepstakes Cheese Contest.
To purchase some of Roth Kase's finest creations click on any of the following:
"Taste This" Roth Kase Gift Basket
Buttermilk Blue
Buttermilk Blue Affinee
MezzaLuna Fontina
Red Spruce Cheddar - Aged 7 Years
Rofumo
Solé GranQueso
A Native American says a prayer & hands out tobacco as an offering of thanks to Nature (photo by Greg Peterson)
Eat well with the "food that grows on the water." Native Harvest Wild Rice grows naturally in the lakes of Northern Minnesota and is hand-harvested by Ojibwe communities on the White Earth Indian Reservation using traditional methods.
Unlike the genetically manipulated "wild rice" grown in paddies, this authentic wild rice is an important American heirloom crop and a central part of Anishinaabeg culture and tradition. Anishinaabeg is a self-description often used by people belonging to the indigenous Odawa, Ojibwe, and Algonkin peoples of North America, who share closely related Algonquian languages. Ojibwe communities in Minnesota, Wisconsin, Michigan and Canada, harvest and process wild rice in the tradition of their ancestors.
Manoomin, as the wild rice is known, is part of the Anishinaabeg migration stories and prophecies. It continues to define what it means to be Anishinaabeg. One definition of Anishnaabeg is Original-People. Another refers to ideas about the good people that are on the right path given to them by the Creator.
The campaign to protect the integrity of this authentic wild rice is an important aspect of the White Earth Land Recovery Project in Ponsford, Minnesota. The Project’s mission is to facilitate recovery of the original land base of the White Earth Indian Reservation, while preserving traditional practices of sound land stewardship, language fluency, community development, and the spiritual and cultural heritage of the people of White Earth.
Winona LaDuke is the organization’s Founder and Director. A graduate of Harvard and Antioch Universities, Ms. LaDuke received the Reebok Human Rights Award in 1989, with which, in part, she began the White Earth Land Recovery Project. The Project’s wild rice campaign is working to prevent the taking of the essence of the wild rice by the paddy rice industry, which would leave the Native Americans who have been the stewards of this resource for many centuries with nothing.
The campaign began in 2002, with the historic gathering that brought together traditional rice harvesters from Minnesota, Wisconsin and Michigan to meet with members from the academic, scientific and non-profit communities. That meeting set the foundation for the ongoing struggle to protect the sacred wild rice from issues of bio-piracy, further genetic manipulation, patent struggles and labeling issues.
The four main components of the wild rice campaign are:
1) Protecting the intellectual property rights of the Anishinaabeg.
2) Opposing genetic modification and contamination of wild rice.
3) Promoting a fair trade for traditionally hand-harvested, natural lake wild rice.
4) Educating on the tradition and culture surrounding wild rice.
Manoomin
To purchase this authentic heirloom wild rice, hand-harvested by Ojibwe communities go to: Native Harvest Wild Rice: Sacred Manoomin
To view a wonderful recipe employing Sacred Manoomin go to: American Black Walnut & Wild Rice Pilaf
Costume Parade (Image courtesy of Castroville Artichoke Festival)
Spring is the time for fresh artichokes and a wonderful time to visit California's beautiful Monterey County for the Castroville Artichoke Festival.
Every year, artichoke lovers from far and wide travel to Castroville to sample the many unique flavors of the artichoke in an atmosphere of fun, tasteful treats, musical entertainment and crafts. This year's Festival will take place on Saturday, May 16th and Sunday, May 17th. Festival goers enjoy a parade, cooking demonstrations, wine tastings, a classic car show, and more for the whole family.
It's artichiokes galore everywhere you turn. The Agro Art Competition calls for 3-dimensional fruit and vegetable artwork. It's a quirky competition fostering imagination, creativity, and fun. There's a colorful parade and 2 days of live music. Everything from Swing to Mariachi, Country to 50's Rock & Roll. This year's performers will include the Average White Band, the Johnny Clay Band, and Los Lobos. For the kids there are games, face paints, clowns, stilt walkers, and puppets.
Foodies can sample artichokes fried, sautéed, grilled, marinated, pickled, fresh, and creamed in soup. Visitors can also taste foods from the many ethnic groups that give the area its character. You can watch the area's finest chefs showcase the versatility and unique techniques for preparing and using artichokes. The Festival is a great chance to enjoy the best from the area's award-winning producers.
For arts & crafts enthusiasts there are unique gifts and apparel crafted by artisans from throughout the country; plus artichoke souvenirs galore!
Artichokes in Garden (photo by Matthew Bridges, courtesy of morguefile.com)
Vist the Farmers Market and get yourself some artichokes and more, fresh from the heart of the nation's salad bowl. You might want to hop a bus and take a field tour of the artichoke patch for grower talks and photo ops.
The entrance fees are family friendly at $8 for adults and $4 for children. Enjoy!
For more info visit the Festival's official website: Castroville Artichoke Festival
 
Founder Marina Marchese and the rest of the folks at Red Bee are passionate about the culinary delights of honey. Their philosophy is that every bottle of their artisanal honey is a gourmet food and can be tasted and evaluated similar to wine, each one having a unique flavor profile determined by the kind of flowers visited by the bees.
The essence of a honey is dictated by the terroir, the unique combination of geographic location, climate, soil and temperature that gives each honey its complex composition and individual personality. As in winemaking, terroir dramatically affects the flavor profiles of the honeys produced.
Red Bee is a boutique honeybee farm located in the historical Bradley Tool section of Weston, Connecticut. The company’s charming red cottages were once the home of ballerina Gelsey Kirkland, who partnered Mikhail Baryshnikov. There they are inspired to create the purest artisanal honeys and sustainable products. Using old world techniques, products are handmade in small batches using only plant-based ingredients to insure the finest quality. They never use pesticides, alcohol, paraffin waxes, petroleum or preservatives.
Red Bee's organic gardens produce culinary and medicinal herbs, vegetables and flowers for cutting. They make their organic, free range chicken eggs available locally. Red Bee Honeybee products have been aspectacular success at the New Canaan Farmers Market each summer for the last 6 years.
Red Bee Founder Marina Marchese (photo: jeffbeckerphoto.com)
Marina Marchese is a second generation Italian sharing her love of crafting artisanal products. After graduating from the School of Visual Arts, Marina traveled to Europe and Asia as an illustrator and product designer. Her unique sense of style and love of color was defined in designs that have graced the cover of WWD and greeting cards sold worldwide by UNICEF including children's products, books and magazines. Her own Red Bee® cards were recognized by The National Honey Board after appearing in Victoria Magazine and on the cover of American Bee Journal.
Today, Marina’s love of honeybees and painting has led her to the ancient technique of painting with beeswax, made popular by the Etruscans. She has just completed her first book, Honeybee: Lessons from an Accidental Beekeeper, about beekeeping and artisanal honey, which is scheduled to be released on September 1st of 2009.
If you’d like to sample some of Marina’s superb artisanal honeys or send some as a very special gift, click on any of the following:
Chunk Honey
Clover & Creamed Honey Gift Box
Comb Honey
Creamed Honey
Spring Clover Liquid Honey
Wildflower & Comb Honey Gift Box
Wildflower Liquid Honey
Baltimore’s award-winning Sotto Sopra Restaurant serves contemporary Italian cuisine in their 19th century building located in Baltimore’s cultural district. The restaurant has won many awards over their 14 years and was recently chosen for the People’s Choice Award as Baltimore’s Best Italian Restaurant as listed in Baltimore Magazine in March, 2009
Dollar Pasta Night - Dine at Sotto Sopra Restaurant on tax night, Wednesday, April 15th, make a cash or check donation to the Leukemia and Lymphoma Society and/or Our Daily Bread and for just one U.S. dollar ($1.00) you can order from a selection of nine pastas - it is that simple.
Sotto Sopra wants to take the bite out of tax day woes as well as help the less fortunate along the way.
Dollar Pasta Menu
Spaghetti alla Bolognese
Penne with Salmon and Pernod
Rigatoni with Eggplant and Mozzarella
Cappellini al Pomodoro
Spaghetti Aglio Olio
Penne Zucchine
Spaghetti alla Carbonara
Spaghetti all'Amatriciana
Spaghetti alla Puttanesca
Where: Sotto Sopra Restaurant
405 N. Charles Street
Baltimore, MD 21201
(410) 625-0534
To visit the restaurant's web site go to: Sotto Sopra
When: Wednesday, April 15th -Tax Day, 5:00 p.m. to 10 p.m.
Why: Sotto Sopra Owner, Riccardo Bosio believes that we all must find ways to give back and help in these troubled times – this is one of his ways. Both charities have a special meaning for Bosio.
Contact: Dara Bunjon, Marketing Director, at (410) 486-0339 or (410) 625-0534 – dara@dara-does-it.com
Scenic Chicago (photo by Dave Cameron, courtesy of morguefile.com)
Chicago magazine has announced the recipients of its third annual Green Awards, honoring Chicagoans who are pioneering smart, new environmental ideas. Two of the organizations receiving awards have made remarkable use of sustainable food practices to help those in the City of Big Shoulders who face tough barriers to employment.
Growing Home
Harry Rhodes and Orrin Williams operate Growing Home, a nonprofit that uses organic farming to provide job training for hard-to-employ individuals. The organization harvested its first crop of vegetables from a ten-acre organic farm in LaSalle County in 2001. Since then, Harry Rhodes, 49, and Orrin Williams, 59, have graduated 130 trainees from their program. About 80% of them have been homeless at one time or another and about 90% have been incarcerated.
Growing Home now also operates an organic garden in Back of the Yards, and a year-round urban organic farm on the once deserted industrial lot in hardscrabble West Englewood. The fruits of the labor are sold at a seasonal Wood Street farm stand, through a booming home delivery program, at Green City Market in Lincoln Park, and at the Englewood Farmers Market, which Williams launched in 2008, with the help of students from Lindblom Math and Science Academy, his alma mater. In a neighborhood devoid of grocery stores and with little access to fresh produce, Williams sees the farmers market as the first small step in a string of green ventures that will bring new life and jobs to the area and become a model that others can use.
Sweet Beginnings
Employment Network is a not-for-profit agency that helps neighborhood residents find jobs. With a labor force in waiting, and a yard for beehives, Palms Barber began an urban apiary program called Sweet Beginnings. The business teaches ex-offenders to produce the Beeline brand of all-natural honey and honey-based skin care products, and, along the way, the workers attain job skills for permanent employment.
Beeline products leave a low carbon footprint, are made of natural ingredients, and can be purchased at several boutiques and Whole Foods stores in the Chicago area. Palms Barber hopes to soon distribute to more locations and open a bigger production facility. So far, Sweet Beginnings has been a success: Only three of the 108 employees that have graduated from the Sweet Beginnings program have returned to prison.
The winners were selected from more than 100 nominees suggested by readers, community leaders, and Chicago magazine staff. “We are delighted to honor such an illustrious group of individuals for our third annual Green Awards,” said Richard Babcock, editor of Chicago magazine.
Chicago magazine is a subsidiary of the Chicago Tribune Co., publisher of the award-winning Chicago Tribune newspaper.
To view profiles of all six of the individuals honored with Chicago magazine’s Green Awards in 2009, go to: Galvanized: Six Profiles in Green
Fresh Pears (photo by Kevin P, courtesy of morguefile.com)
Our good friend Gwen Kenneally runs Back to the Kitchen, a full-service catering and party planning business based in Southern California. Her culinary talents have delighted her clients for years as she presented them with her original creations. She publishes a terrific blog, also named Back to the Kitchen, with stories of culinary nightmares & triumphs inspiring readers to explore their own creative approaches to cooking.
Generous Gwen just sent us a dessert tart recipe, bound to dazzle special guests, and wrote:
As we move into spring it surprised me that I found the most amazing pears at the open-air market last weekend. As I was pondering the different ways I could use them for my Sunday supper I thought that one of my favorite combinations is pears, blue cheese and cabernet. Since I was planning a special dinner I wanted something a little different. This stunning tart has hints of all of the flavors I love and since it is still technically winter perfectly seasonal as well!
Ingredients for Pear Filling
• 1 Cup O Cabernet Vinegar
• 1 Cup sugar
• 2 Cups water
• 1 Orange, halved
• 1 Lemon, halved
• 1 Inch ginger, peeled
• 3 Cinnamon sticks
• 5 Whole cloves
• 4 Pears, peeled and cored
Preparation of Pear Filling
1. In a large soup pot place all ingredients except pears and cook over medium heat, stirring occasionally, until the sugar is dissolved. Bring to a boil. Reduce heat to simmer and add pears. Poach until tender about 20 minutes. Remove from stove and coo completely.
2. Refrigerate over night.
Ingredients for Pastry Cream
• 1/3 Cup sugar
• 1 Cup cups milk
• 2 ½ Tablespoons cornstarch
• 3 Egg yolks
• ¼ Cup Butter
• 2 Teaspoons vanilla
Preparation of Pastry Cream
1. In a medium saucepan mix half the sugar to the milk and bring to a boil stirring constantly. In a medium bowl whisk together the rest of the sugar and cornstarch and yolks. Once the milk is boiling pour 1/4 of the milk mixture into the egg mixture whisking constantly. Pour the egg mixture into the rest of the milk mixture and return to the heat whisking until the cream thickens and comes to a complete boil.
2. Remove from the heat and add the butter and vanilla whisking until the butter completely melts. Pour into a bowl and cover with plastic until it comes to room temperature.
Ingredients for Crust
• ¾ Cup all flour
• ¼ Teaspoon salt
• 5 Tablespoons butter
• ½ Cup crumbled Buttermilk Blue Affinee
• Up to 4 Tablespoons ice water
• ¼ Cup New Mexico Organic Raspberry Jam, melted
Preparation of Crust & Final Assembly
1. Place butter cut into tiny pieces (I use a grater) and place in the freezer for 15 minutes. In a medium mixing bowl whisk together the flour and salt. Using a pastry blender cut the butter into the flour until the pieces are the size of rice. Add cheese. Sprinkle 1-tablespoon water over part of the flour mixture and stir very gently with a fork, Push moistened dough to the side of the bowl. Repeat using 1 tablespoons of water at a time until all the dough is moistened Roll out to be 10 inches round.
2. Place in a 9-inch tart pan sprayed with bakers joy. Place in the freezer for 15 minutes. Bake in a preheated 350 oven until golden about 15 minutes.
3. When cool spread the vanilla cream over the crust. Slice the pears and place them decoratively over the cream. Brush with raspberry jelly and refrigerate for 3 hours before serving.
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
If you'd like to order some of the premium ingredients called for in this recipe go to any of the following:
O Cabernet Vinegar
Buttermilk Blue Affinee
New Mexico Organic Raspberry Jam
Proscuitto Americano (Images courtesy of La Quercia)
Herb and Kathy Eckhouse founded La Quercia to create premium quality, artisan cured meats in America. Their appreciation for prosciutto grew out of the three and a half years they lived in Parma, Italy, prosciutto's area of origin. Their ambition to create their own delicacies came from a desire to take the bounty that surrounds them in Iowa to its highest expression.
All of the pork they use comes from suppliers who subscribe to humane practices. To Herb and Kathy this means that the animals have access to the out of doors, have room to move around and socially congregate, and root in deep bedding.
Made from 100% Berkshire Pork, La Quercia's Rossa—Heirloom Breed Prosciutto is the first and only single-breed, dry cured ham made in the U.S.A. and enjoyed the honor of being served at the 2007 Academy Awards Governor’s Ball. The response from food critics and writers has been enthusiastic: Time, the Philadelphia Inquirer, Food & Wine, Canada National Post, and the LA Times used superlatives like “amazing,” “delicious,” “fabulous,” “inarguably lovely,” and “exceptional.”
Here’s what Herb and Kathy had to say about this unique lasagne recipe:
This is a light, elegant and delicately flavored alternative to traditional Lasagne alla Bolognese. The lasagne layers would be: white sauce and tomato sauce, then pasta, then proscuitto, then ricotta filling then tomato sauce and repeat. Top with white sauce, tomato sauce and grated Parmigiano Reggiano.
Ingredients for One 9” x 13” Pan
• 3/4 Pound of La Quercia's Rossa Heirloom Prosciutto, cut into smaller pieces before layering so it’s easier to serve the squares of lasagne
• 12 Strips of lasagne noodles, cooked al dente & thoroughly drained
• Plain pureed tomato sauce (look for Italian or American “cold break” sauce if buying commercially) or use home made, warmed & ready
Ingredients for White Sauce
• 2 Cups milk
• 4 Tablespoons butter
• 3 Tablespoons flour
• 1/2 Teaspoon salt
Preparation of White Sauce
1. Bring milk to scalding point.
2. Melt butter in saucepan. Add flour, stirring constantly. Cook until all incorporated, then add milk very slowly.
3. Add salt and cook stirring over low heat until desired thickness is that of heavy cream.
Ingredients for Ricotta Filling
• 2 Pounds of fresh spinach (or one 10-ounce package of frozen spinach) or equivalent Swiss chard, cooked, with all possible moisture squeezed out and minced very fine
• 3 Cups or more of high quality ricotta
• 1 or 2 eggs
• 1 Cup Parmigiano Reggiano
Preparation of Ricotta Filling
1. Mix ingredients thoroughly, salt and pepper to taste.
Final Preparation & Cooking
1. Place a thin layer of white sauce and tomato sauce on the bottom of an oven proof baking dish then place a layer of the lasagne pasta in the dish.
2. Place a layer of proscuitto over the pasta, then a half to ¾ of an inch of the ricotta filling over the proscuitto and then tomato sauce, then proscuitto, then lasagne pasta, then proscuitto, then ricotta filling, etc. Continue till you fill the pan.
3. Top with a layer of pasta covered with a nice pattern of white sauce and red sauce and sprinkle with grated Parmigiano Reggiano.
4. Bake at 400 degrees for 45 minutes. The dish should be thoroughly hot and slightly golden on top. Enjoy!
Kathy & Herb Eckhouse, Founders of Iowa's La Quercia
If you'd like to order some of La Quercia's critically acclaimed, artisan cured meats, click on any of the following:
Rossa Heirloom Prosciutto, 100% Berkshire Pork
Green Label Organic Prosciutto
Heirloom Pancetta
Prosciutto Piccante
Speck Americano
Chicago Pizza (photo by Kenn Kiser, courtesy of morguefile.com)
San Francisco has been recognized as one of America’s top cities for foodies, and the city’s entrepreneurial restaurateurs appear intent on keeping it that way.
Leah Garchik of the San Francisco Chronicle has reported, “Tony's Pizza Napolitano, will be the only place in the United States where prospective pizzaiolos - whether professional or home cooks - can be certified by the Scuala Italiana Pizzaioli.”
Tony Gemignani of Pyzano's in Castro Valley will open the new Italian restaurant and pizza school in North Beach in June. Ms. Garchik's article in the Chronicle explains,
A wood-burning oven imported from Naples will be the focus of the space…at 1570 Stockton Street (at Union). The oven means that Gemignani can serve the pizza Margherita that won the Trofeo Citta di Napoli Campionato Internazionale per Pizzaioli in 2007. Ingredients for that pizza will be imported from Naples, and Gemignani will only make a fixed number of pies each day.
The new pizzeria will feature three types of ovens so that it can serve “Roman, Sicilian, New York, Chicago and California, as well as Neapolitan” styles of pizza.
If you’d like to read the article cited above go to: San Francisco Chronicle
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