Friday, January 29, 2010
Pie and Sauce
Friday, January 22, 2010
Apple seeds
What about the seeds in those little tiny delicious apples? EAT THEM. Wasn't there a whole thing in the 70s about cyanide in apple seeds causing death?? Maybe in the 70s, although that probably had more to do with disappointment regarding apple seeds as a mind blowing hallucination source.
Tuesday, January 19, 2010
Paleo Fruit
Sunday, January 17, 2010
The Horse Boy, and reindeer herders
Thursday, January 14, 2010
Part III “Sunday night. The Ghost of Shopping at Five Grocery Stores in one Weekend”
Right. So, if you buy food at 5 grocery stores there is a quantity of cooking to follow. Here is what I started with:
1. The scaffolding for that salad of roasted red pepper/sun-dried tomato from the radical feminist vegetarian cookbook (that whole pendulum swing thing you know? I really like men now, and meat, of course) . I roasted a bunch of cheap red peppers from Costco over the burner on my stove. I contemplated firing up my grill, but lighting a fire of real wood demands my appreciation in the form of a good oatmeal stout and a couple hours of sitting outside next to it, so I opted out. I soaked sun-dried tomatoes ( a raw food) in warm water to rehydrate them. After covering the roasted peppers in foil to steam I pulled out the stem, slid off the burnt bits and cut them up. I added the soft squishy dried tomatoes, drizzled on some olive oil , sprinkled on sea salt and some minced parsley. A quantity of minced parsely. Very good for you. I will use this throughout the week on top of sunflower sprouts or the baby heirloom ruby lettuces I found for .79cents each. It also goes very well mixed up with ground beef or shredded beef.
3. Thai Soup. I went all out on this one. Many unusual ingredients, all paleo. Restaurant quality. But it was stupidly easy. Do this:
Pour 2 cartons of organic chicken stock (or use 2liters of your own) into a heavy soup pot. Add 8 kaffir lime leaves, 3 inches of ginger in peeled slices, 3 stalks of lemongrass and 1/4t red chili flakes. Boil. Turn off. Let sit.
In a separate skillet melt a spoonful of coconut oil and sauté up 6 chicken breast halves, chopped into large bite-size pieces. When the chicken is cooked through, but not browned get out your strainer (a tea one works fine or larger). Pour the chicken stock into the chicken straining out all the aromatics. Bring to a simmer. Add 2 cans whole coconut milk. I threw in 10 baby yellow, red and orange peppers sliced thinly as well as about 3c sliced oyster mushrooms. Thanks Aqua Vita. Oyster mushrooms do not get mushy and disgusting like button or crimini mushrooms. They have backbone. I also added about 1/4c of ribboned fresh basil from Trader Joe’s and finally, add 4T fish sauce and the juice of 1 lime. Top each bowlful with a pinch of fresh minced cilantro.
Tuesday, January 12, 2010
Part II “The Ghost of Cooking Past”
Heirloom baby ruby lettuce ($0.79), pumpkin seeds, steamed beets in fresh squeezed clementine juice w/ olive oil and sea salt
I was in high school before I realized that some people love cooking. I mean I was a TEENAGER before I knew that some people considered cooking an enjoyable artistic, creative endeavor. I thought cooking was something that resulted in swearing, crashing pots, and standoffs between parents and kids at the dinner table. I love my mother and she nourished me very well and I am eternally appreciative, but it was absolutely joyless. Except for chocolate cakes. Delicious. Here is my story of realizing that cooking could be an art form or hobby:
I was a town kid at a very expensive boarding school. My Dad subjected himself to a teaching position that absolutely did not suit him so I could get the best education New Hampshire could provide me. I was a righteous kid and at least graduated Valedictorian. Goody two shoes? Let’s call it “late bloomer”.
Anyway, each year we had “Project Period”. “Project Period” was something that made my prep school stand out as innovative and creative. You could spend 1-3wks doing all sorts of interesting and exotic activities like going to Machu Pichu, rafting the Colorado River, seeing Paris or going on Safari in Kenya. If you happened to be raised by parents who loved having you around, but didn’t have fat wads of cash, you got to choose from things like horseback riding at a local farm, visiting colleges or learning how to cook. You see how it was? Anyway, one year my very best friend Amanda and I signed up to stay in town and cook. You can imagine us just in knots trying to decide “should we go sailing in the Caribbean or stay in town and cook”? Right on. Amanda is the most creative person I know. She is an awesome artist and grew up one of two girls living with her single mother and her artist grandmother. So here we are in a cooking project spear headed by our English teacher, Chris Noll. Son of the Pittsburg Steelers coach Chuck Noll. Chris had quite a following among the debutantes, so there were a bunch of us, some of whom might otherwise have been in more exotic locations. I had never seen a man approach cooking as a genuine desireable activity, except my grandfather who cooked as an extension of his hunting and fishing prowess. I mean, when it was my Dad’s turn to cook he threw together a mean meatloaf, but we begged him not to tell us what was in it. Chris taught us how to use a Wok and create proper Chinese stir frys. When it came to baking day, for some reason, Chris took pity on me and Amanda. Since we both had been baking sh** for years, he decided to teach the junior yacht club how to sweet talk yeast and he let me and Amanda bake our own bread in his apartment kitchen. He said something like “Cooking should be really enjoyable. Glass of good wine and good music. Well, you can’t have wine, but you can use my stereo.” That just shattered my whole image of cooking. “Enjoyable? Music? Wine?” Apparently there is “cooking” and then there is “Cooking”!!
In case you are wondering, the next year for “Project Period” I visited colleges.
Anyway-I’m telling this story for you: My Brothers and Sisters in Charge of Nourishment. Meet your Chris Noll. Turn up your stereo. Find some wine. Give your kid a cookbook and let him pick out a pie with Cherimoyas. Substitute frozen strawberries from Costco. Attitude adjustment.
Monday, January 11, 2010
A Multi Part Series on Shopping and Food Prep
POST-GATHERING SUNFLOWER SPROUT, CUCUMBER, CELERY SALAD
Part I: "The Gathering"
Five grocery stores in a 48 hour period is unusual even for me, but every now and then I just get absorbed in food and it seems like the best use of my time to scour the City of Tucson looking for the foods that are calling to me. Anyway, since I no longer live on a little mountain in the middle of nowhere, I may as well take advantage of my urban bounty. A different kind of joy. I strayed very very far from local foods this weekend, but I had lots of fun.
I gave my 11 year old son a Raw Food cookbook and told him to pick two recipes out of it for the week. He chose a vinaigrette dressing (no shopping required) and a raw fruit pie made of…cherimoyas. A cherimoya is a delicious little tropical fruit, but a tiny bit on the unusual side. My best guess was that just maybe 17th St. Market would have them, but they didn’t. Without doing my research I’d guess cherimoyas are out of season and do not appear to come canned or frozen. No big deal, we’ll use something else, but while at 17th St. I was inspired by some plaintains and kaffir lime leaves as well as grape leaves and sun-dried, oil-cured olives.
That evening I got out a pile of my favorite cookbooks and searched for vegetable inspiration. In a book that I grew up on (as a cooking feminist that is) called The Perennial Political Palate by The Bloodroot Collective, I found a little salad made of sun-dried tomatoes and roasted red peppers (among other things that aren’t Paleo, but easily fixed). Now I know not all of you want to spend your weekends at grocery stores and reading cookbooks. Bow in deep gratitude if you have someone who takes care of your nourishment so that you are rendered free of food shopping and meal planning. If you don’t have such a Divine creature, male or female, in your life then f***ing dive in! Making excuses like “I don’t have time” or “I’m not a good cook” or “I don’t know how” or “I don’t like to” is bullsh**. That’s like saying you don’t bother brushing your teeth because you don’t know how, or you don’t wipe your bum because you don’t have time or you don’t wash your hair because you don’t like to. Procuring and preparing food is a life requirement. Do it well, live well. Do it like shite, feel and look like shite.
If you are a woman, and the constant servitude of cooking, feeding and cleaning up the mess has worn you down and made you resentful don’t fall into that self-sabotaging gerbil wheel. I have a cadre of powerful women in the generation of my family that precedes me who do not like to cook. I think it is a tightly woven complicated story, but the general plot line is that to constantly serve and nourish the ungrateful is a sh**ty way to spend your years. There are the constraints of time, food budgets and the futile sense of needing to make others happy. Pile on top of all that the fact that if you are one of my relatives you likely wish you were thinner and having to cook makes you deal with food which makes you guilty and angry and miserable and you wish that you could be left alone to read books. Dude. Bad news. Bust out. Throw it off. Do it for yourself and give a harsh smack down to anyone who whines, complains or undermines your work in the kitchen. If you have to get divorced, do it. Just kidding. Actually, that might be my ex-husband’s very best feature. He never complained about my cooking and was always grateful. Stay tuned for Part II when I’ll tell you how I stumbled across the concept that cooking might be pleasurable.
Wednesday, January 6, 2010
"You should write this one down..."
I don't really cook by recipe, although one of my fondest pleasures is reading cookbooks and cooking magazines. Somewhere, jumbled up in my head are all the recipes I've ever read and all the things I've ever cooked and that's what shows up on the plate.
Sunday, January 3, 2010
Bacon-the ultimate vegetable improver
I will make a daring statement: all vegetables are improved with bacon. More nutrients from plants are absorbed if we ingest a little fat with them because many important nutrients are fat soluble. More people will eat vegetables if the are cooked with bacon, therefore bacon increases the vegetable content of peoples' diets. Finally, bacon tastes magnificent. Even my son described the green beans I cooked with bacon as "These green beans are actually pretty good." Now, it is true that some people do not believe green beans are Paleo because they are a legume. Since a green bean is primarily the shell of the bean, and I am not looking to reduce anyone's vegetable intake by making rules about string beans I'm going to leave the quibbling to others. The biggest problem with using bacon as a vegetable-improver is that cooking bacon makes a mess. I don't like spending a lot of time cleaning up bacon pans. Here is how I do it: I take my sharpest knife and about 3 strips of real, smoked, non-chemical bacon. I stack the slices and cut them into tiny little pieces by making one cut lengthwise down the stack and then slicing all along. I throw the tiny bacon pieces into a heavy skillet and saute them until brown. This produces crispy little bacon pieces and a thin coating of drippings. The pan is just starting to look as if it will be unpleasant to wash. At this moment I toss in my green vegetables with a spoonful or two of water (careful of splattering) and use a metal spatula to scrape the bottom of the pan. Then cover the pan for 5-10 minutes (or longer depending on your vegetable). Once everything is done the moisture from the vegetables will have cleaned the bacon mess from the bottom of the pan! And your kid will pronounce the vegetables more edible than usual.