Friday, May 28, 2010
Redlands Conservancy Parties for the Necklace Event
I will be assisting with culinary services for one of the Redlands Conservancy Fund Raisers, Party #3; Feasting on the Farm. The Redlands Conservancy is a nonprofit group dedicated to the protection and enhancement of those assets that exemplify or constitute a part of the historic, architectural, or cultural heritage of Redlands. The primary focus of this event is to highlight, and create support for, local Redlands farmers. The entire menu will consist of locally grown produce as well as locally raised livestock. For more information, please visit RedlandsConservancy.org- click Parties for the Necklace. Tickets are selling out fast, only 9 tickets left today.
Tuesday, May 18, 2010
Sustainability and Food
From Localharvest.org/buylocal
Why Buy Local?
Most produce in the US is picked 4 to 7 days before being placed on supermarket shelves, and is shipped for an average of 1500 miles before being sold. And this is when taking into account only US grown products! Those distances are substantially longer when we take into consideration produce imported from Mexico, Asia, Canada, South America, and other places.
We can only afford to do this now because of the artificially low energy prices that we currently enjoy, and by externalizing the environmental costs of such a wasteful food system. We do this also to the detriment of small farmers by subsidizing large scale, agribusiness-oriented agriculture with government handouts and artificially cheap energy.
Cheap oil will not last forever though. World oil production has already peaked, according to some estimates, and while demand for energy continues to grow, supply will soon start dwindling, sending the price of energy through the roof. We'll be forced then to reevaluate our food systems and place more emphasis on energy efficient agricultural methods, like smaller-scale organic agriculture, and on local production wherever possible.
Cheap energy and agricultural subsidies facilitate a type of agriculture that is destroying and polluting our soils and water, weakening our communities, and concentrating wealth and power into a few hands. It is also threatening the security of our food systems, as demonstrated by the continued e-Coli, GMO-contamination, and other health scares that are often seen nowadays on the news.
These large-scale, agribusiness-oriented food systems are bound to fail on the long term, sunk by their own unsustainability. But why wait until we're forced by circumstance to abandon our destructive patterns of consumption? We can start now by buying locally grown food whenever possible. By doing so you'll be helping preserve the environment, and you'll be strengthening your community by investing your food dollar close to home. Only 18 cents of every dollar, when buying at a large supermarket, go to the grower. 82 cents go to various unnecessary middlemen. Cut them out of the picture and buy your food directly from your local farmer.
distributed with permission from localharvest.org
Why Buy Local?
Most produce in the US is picked 4 to 7 days before being placed on supermarket shelves, and is shipped for an average of 1500 miles before being sold. And this is when taking into account only US grown products! Those distances are substantially longer when we take into consideration produce imported from Mexico, Asia, Canada, South America, and other places.
We can only afford to do this now because of the artificially low energy prices that we currently enjoy, and by externalizing the environmental costs of such a wasteful food system. We do this also to the detriment of small farmers by subsidizing large scale, agribusiness-oriented agriculture with government handouts and artificially cheap energy.
Cheap oil will not last forever though. World oil production has already peaked, according to some estimates, and while demand for energy continues to grow, supply will soon start dwindling, sending the price of energy through the roof. We'll be forced then to reevaluate our food systems and place more emphasis on energy efficient agricultural methods, like smaller-scale organic agriculture, and on local production wherever possible.
Cheap energy and agricultural subsidies facilitate a type of agriculture that is destroying and polluting our soils and water, weakening our communities, and concentrating wealth and power into a few hands. It is also threatening the security of our food systems, as demonstrated by the continued e-Coli, GMO-contamination, and other health scares that are often seen nowadays on the news.
These large-scale, agribusiness-oriented food systems are bound to fail on the long term, sunk by their own unsustainability. But why wait until we're forced by circumstance to abandon our destructive patterns of consumption? We can start now by buying locally grown food whenever possible. By doing so you'll be helping preserve the environment, and you'll be strengthening your community by investing your food dollar close to home. Only 18 cents of every dollar, when buying at a large supermarket, go to the grower. 82 cents go to various unnecessary middlemen. Cut them out of the picture and buy your food directly from your local farmer.
distributed with permission from localharvest.org
Saturday, May 15, 2010
Seared Ahi Tuna From Earth Day (shown in photo)
This recipe is excellent if prepared on the outdoor grill using a well seasoned cast-iron skillet. (BTW: if you are using any traditional 'non-stick' cookware, throw it away and go buy yourself a large cast iron skillet. Cast iron skillets are a bargain at Bed,Bath,Beyond or even Target. If skillet is not already 'seasoned', be sure to follow manufacturers instructions on how to properly season before using). If you prefer to cook indoors, you can sear the Ahi stove-top on cast-iron as well. Very important: must use SUSHI GRADE (top quality) Ahi for this recipe . It may cost a little more but if it's sushi-grade you can be sure it's safe to serve raw in the center. Shown in the photo is yellow fin ahi, fresh (caught less than 48 hours prior) from Little Fisherman's Market, Redlands.
For marinade:
1/3 soy sauce
1/3 mirin (most markets carry it, it's made from sake)
1/3 sesame seed oil
1 tbsp grated fresh ginger (use a microplane to grate fine)
Additional ingredients needed are:
Black sesame seeds (must be black)
Package of won-ton wrappers
Tbsp of grapeseed oil or veg oil. Soy oil will work well too. (don't use olive oil, must be oil which cook at a high smoke point).
Completely cover ahi steaks in marinade and leave in marinade, in refrigerator for at least 3 hours and a maximum of 7 hours. If longer, it will run the texture of the ahi. I usually marinade for about 4 hours.
Remove ahi from marinade, strain with cheesecloth or chinois ('china man's cap'), put aside. The marinade will be used to make the reduction but must be cooked first. Pat ahi dry and place in refrigerator. In sauce pan (don't use cast iron for this stage), cook strained marinade, bring to boil keep on medium/high heat and reduce by 1/2. This stage should take about 1/2 hour. Cut 6-10 won-ton papers into strips and cook in skillet with high heat oil until brown. You can also deep fry, but that's not necessary. Set won-ton strips aside.
Heat up cast iron skillet on grill or stovetop. Skillet should be shiny, if it looks dry or a bit dull- add very small amount of high heat oil to surface (I prefer soy oil). Remove ahi from fridge, make sure the surface is completely dry. Coat with black sesame seeds. Once pan is hot, sear presentation side down for approx 2 minutes. You should still be able to see pinkish, watermelon color through sides of ahi. The inside of fish should NOT be cooked. Turn ahi over, sear other side. Once cooled (approx 5 minutes max) it's ready to serve. Alternatively, you can place ahi back in refridge and serve cool hours later. Slice into thin strips just before serving (or after re-refrigerating). Drizzle reduction on top. Top with won-ton paper strips. Enjoy!
See photo on aide for presentation.
For marinade:
1/3 soy sauce
1/3 mirin (most markets carry it, it's made from sake)
1/3 sesame seed oil
1 tbsp grated fresh ginger (use a microplane to grate fine)
Additional ingredients needed are:
Black sesame seeds (must be black)
Package of won-ton wrappers
Tbsp of grapeseed oil or veg oil. Soy oil will work well too. (don't use olive oil, must be oil which cook at a high smoke point).
Completely cover ahi steaks in marinade and leave in marinade, in refrigerator for at least 3 hours and a maximum of 7 hours. If longer, it will run the texture of the ahi. I usually marinade for about 4 hours.
Remove ahi from marinade, strain with cheesecloth or chinois ('china man's cap'), put aside. The marinade will be used to make the reduction but must be cooked first. Pat ahi dry and place in refrigerator. In sauce pan (don't use cast iron for this stage), cook strained marinade, bring to boil keep on medium/high heat and reduce by 1/2. This stage should take about 1/2 hour. Cut 6-10 won-ton papers into strips and cook in skillet with high heat oil until brown. You can also deep fry, but that's not necessary. Set won-ton strips aside.
Heat up cast iron skillet on grill or stovetop. Skillet should be shiny, if it looks dry or a bit dull- add very small amount of high heat oil to surface (I prefer soy oil). Remove ahi from fridge, make sure the surface is completely dry. Coat with black sesame seeds. Once pan is hot, sear presentation side down for approx 2 minutes. You should still be able to see pinkish, watermelon color through sides of ahi. The inside of fish should NOT be cooked. Turn ahi over, sear other side. Once cooled (approx 5 minutes max) it's ready to serve. Alternatively, you can place ahi back in refridge and serve cool hours later. Slice into thin strips just before serving (or after re-refrigerating). Drizzle reduction on top. Top with won-ton paper strips. Enjoy!
See photo on aide for presentation.
Wednesday, April 28, 2010
Earth Day Heirloom Tomato Caprese Salad
Heirloom varieties are fruits and vegetables that were once cultivated but fell out of favor with big producers because they neither shipped or stored well. Many of them have superior flavor , however, and small-scale farmers have reintroduced the best varieties to farmers markets and greengrocers. Available in a wealth of sizes, flavors and colors- heirloom tomatoes are one of the glories of summer! This simple but classic salad relies on two perfect allies: ripe juicy summer tomatoes and fresh mozzarella. Use your best extra virgin olive oil, good quality balsamic vinegar and freshly picked basil. This is the exact same recipe I demonstrated during the Kimberly Crest Earth Day Cooking and Gardening Class.
Ingredients:
4-6 heirloom tomatoes, sliced
handful of fresh basil, chiffonade
extra virgin olive oil
balsamic vinegar
fresh mozzarella, sliced (round balls, packaged in liquid)
sea salt, to taste
black pepper, freshly ground, to taste
Layer one tomato slice, one mozzarella slice then repeat- one tomato, one mozzarella slice, in single rows on white plate. You should have the same number of sliced tomatoes as sliced mozzarella on plate. Chiffonade (thin ribbon-like slices) basil on top of tomato and mozzarella slices. Drip olive oil on top, puddle balsamic vinegar to side of tomato/mozzarella rows. (You can also use a sprayer to lightly coat tomatoes and mozzarella with balsamic but if you don't have a sprayer, puddle balsamic to side). Sprinkle top with sea salt and freshly ground black pepper. Enjoy !
Ingredients:
4-6 heirloom tomatoes, sliced
handful of fresh basil, chiffonade
extra virgin olive oil
balsamic vinegar
fresh mozzarella, sliced (round balls, packaged in liquid)
sea salt, to taste
black pepper, freshly ground, to taste
Layer one tomato slice, one mozzarella slice then repeat- one tomato, one mozzarella slice, in single rows on white plate. You should have the same number of sliced tomatoes as sliced mozzarella on plate. Chiffonade (thin ribbon-like slices) basil on top of tomato and mozzarella slices. Drip olive oil on top, puddle balsamic vinegar to side of tomato/mozzarella rows. (You can also use a sprayer to lightly coat tomatoes and mozzarella with balsamic but if you don't have a sprayer, puddle balsamic to side). Sprinkle top with sea salt and freshly ground black pepper. Enjoy !
Wednesday, February 17, 2010
Hoppin John Salad With Pecan Vinaigrette
For my buddy Hayes...
For the salad
1/2 c long-grain white rice cooked
2 1/2 c black-eyed peas, cooked, chilled
1/2 c red bell pepper, seeded, 1/4 in dice
1/2 c green beans, blanched, shocked, cut 1 1/2 in long on bias
1/2 c green onions, chopped
2 c mixed baby field greens
For vinaigrette
2 tbsp cider vinegar
1/2 tsp brown sugar
1/2 c pecans, chopped, toasted
1/2 tsp thyme, chopped
1/2 tsp salt
1/2 c veg oil
to taste, salt and black pepper
Combine rice, black-eyed peas, bell pepper, green beans, and green onions. Set aside.
Puree the vinaigrette ingredients except oil in food processor
Slowly drizzle in the oil. Adjust seasoning
Toss all but 6 tbsp of the vinaigrette with the black eyed peas mixture.
Toss mixed greens with the remaining vinaigrette and place as a bed on cold plates.
Mold 1 c of hoppin john mixture onto each plate of greens
For the salad
1/2 c long-grain white rice cooked
2 1/2 c black-eyed peas, cooked, chilled
1/2 c red bell pepper, seeded, 1/4 in dice
1/2 c green beans, blanched, shocked, cut 1 1/2 in long on bias
1/2 c green onions, chopped
2 c mixed baby field greens
For vinaigrette
2 tbsp cider vinegar
1/2 tsp brown sugar
1/2 c pecans, chopped, toasted
1/2 tsp thyme, chopped
1/2 tsp salt
1/2 c veg oil
to taste, salt and black pepper
Combine rice, black-eyed peas, bell pepper, green beans, and green onions. Set aside.
Puree the vinaigrette ingredients except oil in food processor
Slowly drizzle in the oil. Adjust seasoning
Toss all but 6 tbsp of the vinaigrette with the black eyed peas mixture.
Toss mixed greens with the remaining vinaigrette and place as a bed on cold plates.
Mold 1 c of hoppin john mixture onto each plate of greens
Beets, Belgian Endive, and Feta Salad
This salad is a beautiful presentation and refreshing any time of year!
4 cups beets, mixed red (and golden if available), whole
7 tbsp walnut oil
2 tbsp tarragon vinegar
1/4 cup walnuts, chopped
2 belgian endive, firm and white (and red if available)
1 cup feta cheese, crumbled
to taste salt and pepper
Preheat oven to 400 F
Leave on tails and 1 inch of stem on beets,rinse them and place on baking pan with 1/4in water, cover and bake beets until tender when pierced with knife- 25 to 40 minutes depending on size of beets.
Cool beets, then peel and dice into 1/2in cubes.
Mix 4 tbsp of oil,vinegar, salt, pepper to make vinaigrette.
Toss beets in half of vinaigrette
Toss walnuts with the remaining walnut oil, salt, and pepper.
Bake in 350F over 5 to 7 minutes or until they smell toasty. Set aside and cool.
Just before serving, peel endive leaves into individual leaf layers.
Arrange endive leaves into a spoke pattern on individual plates. Spoon beets into the center of plate on end of leaves
Lightly dress endive with vinaigrette. Sprinkle the feta cheese over the salad and top with walnuts.
Note: If walnut oil is not available, use olive oil and one teaspoon Dijon-style mustard.
4 cups beets, mixed red (and golden if available), whole
7 tbsp walnut oil
2 tbsp tarragon vinegar
1/4 cup walnuts, chopped
2 belgian endive, firm and white (and red if available)
1 cup feta cheese, crumbled
to taste salt and pepper
Preheat oven to 400 F
Leave on tails and 1 inch of stem on beets,rinse them and place on baking pan with 1/4in water, cover and bake beets until tender when pierced with knife- 25 to 40 minutes depending on size of beets.
Cool beets, then peel and dice into 1/2in cubes.
Mix 4 tbsp of oil,vinegar, salt, pepper to make vinaigrette.
Toss beets in half of vinaigrette
Toss walnuts with the remaining walnut oil, salt, and pepper.
Bake in 350F over 5 to 7 minutes or until they smell toasty. Set aside and cool.
Just before serving, peel endive leaves into individual leaf layers.
Arrange endive leaves into a spoke pattern on individual plates. Spoon beets into the center of plate on end of leaves
Lightly dress endive with vinaigrette. Sprinkle the feta cheese over the salad and top with walnuts.
Note: If walnut oil is not available, use olive oil and one teaspoon Dijon-style mustard.
Oven Dried Tomatoes and Goat Cheese Salsa
This one is a real crowd pleaser....
For oven dried tomatoes:
Preheat oven to 150. Cut tomatoes in half and spread on a cook sheet. Let dry in oven for 5 hours.
For salsa
12 oven dried roma tomatoes (see above)
1/3 cup goat cheese
20 leaves of fresh basil
2 tsp chipotle peppers
salt and pepper to taste
In food processor, pulse tomatoes, goat cheese, basil, chipotle peppers, salt, and pepper to make a chunky salsa. Serve on toasted french baguette slices or with white corn chips.
For oven dried tomatoes:
Preheat oven to 150. Cut tomatoes in half and spread on a cook sheet. Let dry in oven for 5 hours.
For salsa
12 oven dried roma tomatoes (see above)
1/3 cup goat cheese
20 leaves of fresh basil
2 tsp chipotle peppers
salt and pepper to taste
In food processor, pulse tomatoes, goat cheese, basil, chipotle peppers, salt, and pepper to make a chunky salsa. Serve on toasted french baguette slices or with white corn chips.
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