Monday, March 30, 2009
Sunday, March 29, 2009
Friday, March 27, 2009
In other news, my sister Mimi and her roomate Nicki have entered the blogosphere with their blog Fit 2 Cook. This is their first week on the web and will be sharing fitness and healthy eating tips with the world. I highly recommend them, not only because Mims is my sister, but also because they are workout and healty eating nuts. They just completed a half marathon in Miami and sent me an awesome recipe for granola (with pics) that I will be posting sometime this week.
Have a great weekend everyone!
Wednesday, March 25, 2009
Tuesday, March 24, 2009
Friday, March 20, 2009
But there’s one chef who has yet to influence across the pond, and interestingly, has the most to offer: Hugh Fearnley-Whittingstall, the man who started River Cottage. Hugh’s project is simple- he wants people to realize that growing one’s own food is the healthiest, most delicious, and most ethical option there is.
And it’s really fun. Hugh and his team not only grow fruits, veggies, and herbs (as in helicopter, not hour), they also maintain (and kill) chickens, pigs, cows, geese, and lambs, and they hunt wild game and fish. He has mentioned that he does not forget for one minute that the animal he is feeding and caring for will end up on a plate, but he derives much pleasure knowing that, because of him, the animal led a good and happy life and died in a humane way. He might be smug, but I admire his thinking as a smart, ethical alternative to boring, bland, and uptight vegetarianism.
What’s more, I admire his cooking!! Lord above, he is good. I remember watching his Medieval Christmas show, in which he made a stuffed 10 bird roast, from turkey to pigeon and everything in between. On another show he made marshmelllows from scratch, and on another, he and his friends went fishing and cooked the catch with a fresh lemony sauce right on the boat. His book is even better because it’s got recipes and it shows readers how to grow food and raise animals for food. All ingredients are fresh from the farm. He makes such things as zucchini and raisin chutney, lovage soup, fresh made pate, and lamb’s kidneys with chili and lentils. He’s even got this one recipe for beef tartare (totally raw ground beef with raw egg mixed in)—not for the gastronomically challenged!!
In America, there might be some tasty international cuisine, but we certainly hold last place when it comes to food politics. From pesticides to pumping hormones and packing animals into cages, we are sorely backwards in this department. It’s nice to see that the Brits have swallowed their pride enough to address the taste issues in British cooking as well as the political ones. I urge everyone to take a simple test- buy organic carrots and non-organic ones, and see which ones you like better…
Wednesday, March 18, 2009
Harris Teeter's excellent salad bar! For less than $5 I got just the right amount of fixin's for a taco dinner.
Add a little bit of elbow grease and voila! Instant taco toppings!
Tuesday, March 17, 2009
There is just one way to dispose of them, banana bread! Last week, I tried the Williams-Sonoma Breakfast (Simon and Schuster, 2003) recipe for Banana-Raisan Bread with a few of my own tweaks.
Being a raisan-hater, I substituted chocolate chips and made my own buttermilk (vinegar and regular milk, recipe at About.com). The bread came out pretty good. The recipe called for much less sugar than I am used to and the result is a banana bread that isn't sickly sweet. The chocolate chips fulfilled the raisans' role by adding moisture and sweetness. All in all a good recipe.P.S. HAPPY ST. PATTY'S DAY!
Monday, March 16, 2009
After dinner, we headed for drinks at Captain Mike's Lighthouse Pub, the bar where everyone will know your name if you can make it through the 100 beers on hand (30 on tap) in record time. On Saturday we started with a trip to Oliver's Bakery for cookies, and then off to Tenuta's. If you are from Wisconsin, you know this is the place to get any of your Italian staples. Their cheese, charcuterie, and wine selections are impressive as is their collection of dried, fresh, and frozen pasta. We loaded up on Parmesano Reggiano, aged provolone, and dried pasta, but, regretfully, had to leave the pasta sauces and wine for our next road trip.Tenuta's meatball bombers and seasoned olives held us over until dinner at Wells Brothers Pizza rated one of the top ten pizzeria's in the U.S. by USA Today. Cut in squares, the incredibly thin and crispy crust is piled with savory toppings and cheese in any combination you want: anchovies and garlic, sausage and onions, tomato basil, or simply pepperoni. It is simply amazing how quickly those little squares of savory goodness go down. We tried some of Wisconsin's microbrews with our dinners, but will definitely have to come back for a more thorough examination of the state's breweries.
Finally, we capped the weekend with a home-cooked lunch that bested them all, complete with arroncini [fried risotto balls] made from scratch, fresh ravioli, and my father-in-law's newest invention, an eggplant-topped dish with layers of potato and spare rib meat hiding underneath. Top that off with a Kenosha staple, Cardinali's bread, and what can I say, it was great.
Wednesday, March 11, 2009
Tuesday, March 10, 2009
Monday, March 9, 2009
Thursday, March 5, 2009
Monday, March 2, 2009
Photo from Flickr: http://www.flickr.com/photos/30472988@N00/172428385/