Food from a Farmer

Organic, sustainable and locally grown food is becoming more widely available and mainstream (finally!). Environment-, animal- and people- friendly foods are no longer just a trend- they are a chosen way of life. Sustainability has become an daily issue for chefs in regards to purchasing and menu planning; sustainable fish, produce and meat are all finding their way to restaurant tables. Restaurant menus are no longer as simple as "grilled rib-eye with smashed potatoes." Now you'll read, "Grilled Strawberry Mountain Beef Rib Eye with Organic Smashed Potatoes and Viridian Farms Greens." Local food isn't shipped across the country (or the world). It doesn't waste energy resources in transportation, and connects people to the earth. And when you buy local, you get to talk to the people that raised your food. I spent three hours at a farmer's market in the valley this weekend. It was wonderful. I met farmers, ranchers and artisan producers, sampled their yummy foods and bought two (reusable, cloth!) bags full of food. To see the people that grew those greens, and shake hands with the producers of the goat cheese I bought, was touching. I loved hearing their stories about growing food, seeing their pride in their products, and knowing that my dinner came from just down the road.
-Josie

All About Grilling

Memorial Day seems to be the official opening of Grilling Season. Everyone I know had something on the grill this weekend, whether is was steaks, burgers, chickenor bratwurst. As much as I like grilling, I don't seem to do very much of it (mostly because I don't have my own grill at the moment) and because there's always a grilling "expert" around that does it for me. But, I've learned enough through watching or doing to offer a few suggestions for better barbecue.
-Make sure to clean the grill with a wire brush before you start
-Use tongs instead of a meat fork- when you pierce the meat, you lose those precious juices
-Add the sauces at the end of cooking time- adding barbecue sauce too early causes it to burn, which is not very tasty
-If you're unsure about doneness, use a meat thermometer, and don't forget that meat will continue to cook after you take it off the heat (that means if you want it to be 150 degrees F, pull it from the heat when it's 145 F)
-Let the meat rest for about five minutes before you cut into it to let the juices settle and redistribute
-Try new flavors and combinations, including types of burgers, condiments and breads
I like all burgers- lamb burgers in pitas with tatziki sauce, chicken burgers with chipotle aioli and sliced avocado, and of course, the classic burger. Last weekend, I made a version of the All American BLT Burger. I started by seasoning the hamburger with Worcestershire sauce and minced onion. I grilled it over medium high heat, and just as it finished cooking, I grilled thick wedges of sourdough bread. I added some chopped chives to a little bit of mayonnaise, assembled the burgers; bread, mayo, crisp romaine lettuce, thick, juicy tomatoes, cooked artisan smoked bacon, the burger patty, and the top piece of bread. The weight of the burger held the bacon and vegetables in place, so that it wasn't such a challenge to eat. Mmmmmmm.....
-Josie

Chef Debates

Chefs, like most people, have firm opinions about the way things should work. There are right and wrong ways to do everything. Classic questions arise, and spark great discussion over potential answers. A few examples;
Should you season your meat before or after cooking it? Butter or shortening for pastry? Fresh herbs or dried? The last one rarely finds support in the “dried” corner; most chefs will agree that fresh herbs and spices are always better. And, most of the time, I’m of that mindset too. However, in a few cases, the dried version is more appropriate and fits the recipe better. One example is ginger. In savory recipes, where finely chopped ginger is a key ingredient, the fresh product is necessary. I would never think of adding powdered ginger to a stir fry. But when it comes to my ginger cookies, powdered ginger is ideal. The spices add a novel twist to thick, chewy chocolate chip cookies.

Crystallized ginger is also known as candied ginger; fresh ginger pieces are simmered in syrup until they are tender and then are drained and coated with granulated sugar.
Make sure your spices are fresh though- even if you don’t grind your own cinnamon or nutmeg (which is preferably), check the expiration date. Spices lose their flavor after a few months.
-Josie
Ginger Chocolate Chip Gems

Almost Pad Thai from the Pantry

You've heard it a million times- a well stocked pantry is the key to creating flavorful, enticing meals at home. With a couple of basic staples, some interesting items, condiments, and international ingredients, you can put together just about any dish you can imagine. Obviously, pasta is a great (and fairly economical) choice for quick cook meals. Pasta is filling, elegant, and comforting all at the same time. It can range from classic Italian to Thai to Chinese to American- or even a medley. Use your imagination and what's on hand. Just boil water, get a fork, and prepare to feast..... (Don't forget to pour a glass of wine- the 2005 Anne Amie Riesling from the Willamette Valley would go particularly well. )
Last night, for example, I was in the mood for Thai food. I arrived home late (as per usual) in a hungry/tired/frazzled state. After working with food all day, the last thing I wanted to do was spend hours preparing something elaborate for just me. I did a quick survey of my pantry and refrigerator: some cilantro, scallions, hoisin sauce, soy sauce, fish sauce, brown sugar and angel hair pasta. I even found some coconut milk leftover from a previous cooking experiment. Then the wheels started turning.....I was envisioning a version of pad Thai (one of my favorites). Making do with what I had, I made a quick pan sauce with the coconut milk, soy sauce, curry paste and chili paste. Once I boiled the noodles, it was just a matter of tossing it all together. I was so pleased at how simple, quick and fun it had been to make! Now if only cleaning up was as easy and fun. :-)
-Josie

Not Quite Pad Thai Noodles

The Great American Bake Sale

Today, May 19th, Share our Strength begins the fourth annual Great American Bake Sale. The goal this year is to raise $1 million dollars to support education about nutrition, plus school and summer meal programs. To learn how to participate or to host a bake sale, go to http://www.greatamericanbakesale.org/. I'm excited, because now I have an excuse to buy new cake pans and that lovely Guittard chocolate I've been longing for....
-Josie

Cooking is Fun (and yummy)

At least it is supposed to be. It stops being fun when there is to much pressure, too many rules, and too much stress. While reading Jacques Pepin's new book the other day, I learned a lot about him personally. He has accomplished many things in his life, from working around the world in every position imaginable, to washing dishes, to baking bread, and running world class restaurants. I always imagined that he would be very formal in the kitchen, requiring specific techniques and the utmost seriousness. Coincidentally, I saw a TV show where he was cooking with the host. The host was very concerned about formalities- the right dishes, serving spoons, food not touching, not tasting the product, details of ingredients.... Jacques just laughed and poured himself a glass of wine. With one utensil, he spooned the food onto a plate, tasting the sauce as he went and adjusting it with salt and pepper. The plate was beautiful- artfully arrange, but simple. He smiled and said, "there, you see- you should just enjoy yourself. " I wholeheartedly agree.
Play in the kitchen; change the ingredients, technique or style. The best recipes come from experimentation. Make something interesting, season as you go, adjust as necessary, and remember- you can always start over.
-Josie

Shrimp Sauté with Basil and Sambuca

Lesson of the Day Part II- even the pros make mistakes

Although I would hardly consider myself a pro, I generally think of myself as being competent in the kitchen. After all, I work with food for a living! But every now and then, I do something silly that reminds me that every day is an opportunity to learn something (even if it means learning from a mistake). The other night, I was making a Cuban black bean soup. Everything was fine, until I broke a basic kitchen rule- I added my spices to the pot right from the container. In cooking school, I was taught that whenever you add ingredients to a recipe, it’s always a good idea to measure out a certain amount (even if that amount happens to be “some”) and then add it to the rest of the recipe; lest you add more than you need. The same goes for adding eggs- crack them into a bowl rather than into your cake mix, to prevent the unwanted addition of egg shells. With my soup, I was in a rush when it was time to add the cumin (a pungent spice on its own). I shook the jar over the pot. The lid flew off. The entire contents of the jar spread across the top of the soup pot in a thick brown blanket. I attempted to salvage the soup by skimming off the patina of spices, but it had formed a lumpy paste and could not be extracted. I tasted, hopeful. Ick. I added more stock to thin it out. No change. Sigh. Alas, my soup was ruined. I chalked it up to a kitchen lesson and made a sandwich.
Feeling sorry for myself, I recounted the story for Ryan. He confessed that he too, takes kitchen shortcuts occasionally and faces the consequences. Recently, he shared, he learned that it's dangerous to add Tabasco without checking that the stopper is on tight. Even worse than the mistake of painfully hot food- cutting his finger after neglecting to put a wet towel under a cutting board to keep it from sliding (ouch!). So the Lesson of the Day is- be careful when you cut corners in the kitchen!
-Josie