Portland Foodie

Food, Inc and What's on My Food.org

Terry Connor, (aka The Write Gardener) garden writer and cool website finder, sent me a link to What's On My Food.org. This site shows you what pesticides are found in your food and the toxicity levels of said pesticides. I have to admit, it is a really stressful site. I had no idea...probably because I didn't want to know.

And while What's on My Food is an eye-opener, I was more impressed by its link out to a movie that is out it theaters now called Food, Inc. I have heard snippets of information about this movie, even seen posters up for it here in Portland, but hadn't really gotten the full picture. Here's what their website says about it:

Food, Inc. exposes America's industrialized food system and its effect on our environment, health, economy and workers' rights. Learn about these issues and take action through the Hungry For Change cafeteria and check out the 10 Simple Tips for making positive changes in your eating habits. Learn more about these issues and how you can take action on Takepart.com.

What I really like about this food activist studded trailer is that it brings a message of hope. Yes, it shows all that is wrong with our food supply, but it also shows us how "we the people" can make a difference. , Hop on over to the website and take a peek at the trailer.

Food, Inc is playing in theaters around the country right now. In Portland, it is playing at Cinema 21 until June 25. I highly recommend that you check it out, then come back and leave me a comment, let me know what you thought about it.

It is imperative that we take our conversations about the safety and overall nutrition of our food to the next level. By coming together, we can create positive change. We have certainly been successful before...remember big tobacco companies? Let's stand together again and make sure that big agriculture is thinking more about the impact their decisions are making on our health rather than the impact their decisions are making on their wallets.

Asparagus and Spinach Pasta

I have to admit that I make a lot of pasta dishes. I use all kinds of pasta shapes and sizes, as well as those made from different flours. In the summer, it is a great way to use multiple vegetables and trick your kids into eating food that is actually good for them. And I am all for food subterfuge...

This dish is something I whipped up when I realized the spinach was about to bolt. Combining that with a handful of asparagus and a big can of chopped tomatoes makes it absolutely full of nutrition.

Here's the scoop:

1 lb ground hamburger 

1 12 oz can of diced tomatoes

3 cloves of garlic, minced

1 medium yellow onion, diced

1/2 cup grated Parm

Splash of half and half (optional)

1 tbs fennel seeds

1 tbsp oregano

1 tbsp basil

1 tsp rosemary

1 tsp thyme

2 bay leaves

pinch of red pepper flakes

generous amounts of flaky salt and freshly ground pepper

1 package of conchiglie pasta

Brown hamburger and onions in skillet. Drain some of the excess fat, leave enough to prevent burning, omit draining if meat is lean. Add spices and herbs, salt and pepper, saute for a few minutes. Add tomatoes and garlic. Let simmer to combine flavors and reduce liquid from tomatoes.

Start a pot of water to boil. Add conchiglie pasta and cook according to directions on package. Conchiglie is also known as shell pasta and is great for this recipe. Since this isn't a really sauce-y pasta dish, the cupped shape of the pasta will grab up the bits of veggies and meat really well.

In the last couple of minutes of cooking, add half and half and cheese. I used fat free half and half. The parm and half and half create a pink sauce...but you can omit it if you like.

Drain pasta and add to sauce. Toss to combine and let stand for a minute or two to allow the pasta to soak up the fantastic flavors. Serve.

Quick Chocolate Cake Recipe

There are thousands of chocolate cake recipes...really, way too many variations to count. And as Mother's Day approached, my 15 year old requested an easy version in order to try her hand at her third cake ever. We set about finding a recipe that was relatively quick and easy, as well as tasty.

Often, it is the most simple and delicious cake that shows the skill of the baker. When you are working with only a handful of ingredients, it is critical that each be the best...no way to mask second rate cocoa when it is one of a total of 8 components in the end product.

There is sort of a strange irony about "simple" food...that somehow, it must not taste as good because it was "easy" to make. Yet, when you strip away multiple ingredients and fancy techniques, you are left with meals that must stand on the quality of their few components.

So, we found a couple of recipes, and with a few minor improvements (because, really, did you think that I could restrain myself?) we were ready to embark on our culinary adventure. What follows is a recipe for chocolate cake that can be made in under 15 minutes or so and a frosting that can be made in ten. How's that for a quick dessert?

Quick Chocolate Cake Recipe:

1 cup sour cream
2 eggs
3 tbs cocoa*
1 tsp instant espresso
1 tsp salt
1 tsp baking soda
1 cup sugar
1 cup flour

Preheat oven to 350 degrees. Grease and flour a 9 inch circular cake tin, set aside. In a large bowl, add eggs and sour cream, beat together until combined. Add cocoa, espresso, salt, baking soda, sugar and flour, beat to combine. Bake for 40-50 minutes or until a toothpick inserted into the middle comes out clean.

Quick Chocolate Frosting Recipe

1 cup sugar
1/3 cup half and half
1/2 stick unsalted butter
1 tsp vanilla
1 cup chocolate chips (60% cacao)**

In a double boiler, combine sugar, half and half, butter and salt. Stir until sugar has dissolved and mixture has formed a syrup-like consistency. Add chocolate chips and stir until melted. Remove from heat, add vanilla. Stir until combined.

This frosting starts out very liquid and smooth, but will dry into a fudge-like consistency. I suggest letting it cool for just a couple of minutes, then starting with a quick initial coating. Finish with another coat for a beautiful, smooth appearance.

And that is it, really...a fantastic cake, easy and delicious...and a lot of fun! If you have a child who is interested in baking, this is a great starter recipe and a good way to initiate conversations about ingredients and quality. Let me know if you give it a try...

*I recommend using an excellent cocoa...not a hot cocoa mix or, tempting as it may be, a cocoa at the grocery store that costs less than four dollars. Trust me, this is really an important flavor factor. I am including a link with a bit of information on using cocoa in baking.
**I recommend using really great chocolate with at least 60% cacao. Here's a link to help out a bit with chocolate percentages and how they can affect baking.

Rhubarb Bread: Easy and Delicious

In an effort to bring sexy back to rhubarb, I am posting my second rhubarb recipe for the week, rhubarb bread On Monday, I posted a fantastic Rhubarb Cake with Citrus Glaze, holy moly that was amazing! This bread couldn't be any more simple if it tried. And as a bonus...it is just as great if you make a double batch. I suggest you do so and freeze half for later, or just eat twice as much, cause that's how good it is!

I actually found this on Allrecipes.com and am including the original recipe.  But, I have to say, I don't use the lemon juice. In effect, that step creates buttermilk and also adds a bit of extra punch in the way of leavening. But I think the recipe is tart enough with just rhurbarb. I am including it here in the event that you will want to try it for yourself. Let me know if you do and which you like the best.

1 cup milk
1 tsp lemon juice
1 tsp vanilla extract
1 1/2 cups brown sugar
2/3 cups vegetable oil
1 egg
2 1/2 cups flour (I like mixing whole wheat and white)
1 tsp flour
1 tsp baking soda
1 1/2 cups chopped rhubarb
1/2 cup chopped walnuts
1/4 cup brown sugar
1/2 tsp ground cinnamon
1 tsp melted butter

Preheat oven to 325, grease two 9x5 loaf pans. In a small bowl combine milk, lemon juice, and vanilla, let stand for 10 minutes. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine flour, salt and baking soda, stir into mixture alternately with milk mixture until just combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.

In a small bowl combine 1/4 cup brown sugar, cinnamon, and butter. Sprinkle this mixture on top of the loaves. Bake for 40 minutes or until a toothpick inserted into the center of the loaf comes out clean.

If you want to learn about growing rhubarb, hop on over to Gardener to Farmer for a little 411 on the subject. It is the easiest plant to grow (if you live in a cool climate)...truly for the lazy gardener, like me!
*photo by FotoosVanRobin on Flickr

Rhubarb Cake with Citrus Glaze

Let me start by saying that rhubarb is quite possibly one of my favorite fruit-like vegetables. Sadly, it is often overlooked by modern day gardeners and foodies alike. I have decided to start a one-woman campaign to bring this perennial plant that pops up early in spring and thrives on neglect, back into fashion.

Here are a couple of things you need to know about it from a foodie perspective:

• It is an incredibly tart vegetable that is treated like a fruit
• Only the stems are edible, do not eat the leaves as they are poisonous
• There is no need to peel the stems, just wash thoroughly
• The stems can be chopped and added to recipes or cooked down into a sauce that resembles the texture of apple sauce, then added to recipes
• Surprisingly, its flavor is easily overwhelmed by other ingredients
• Rhubarb is acidic and when made into a sauce and then combined with a base like baking soda, causes a chemical reaction that results in one hell of a leavening agent

I am sure I will think of other tips, which I will include as I write about the various recipes I develop over the harvest season. I have one rhubarb plant, but that thing is huge and gives our family plenty. On Wednesday, I will post my favorite recipe for rhubarb bread.

Rhubarb Cake with Citrus Glaze

You Will Need:
1 1/2 cups granulated sugar
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla bean paste
2 1/4 cups flower
1 tsp baking soda
1 tsp salt
3/4 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp freshly grated nutmeg
*Rhubarb Compote

1 1/2 cups rhubarb compote*
8 stalks of rhubarb
pinch of salt
4 tbs sugar
juice of one tangerine
gratings from one tangerine
1/2 tbsp butter

Chop rhubarb into half inch pieces and saute over medium low heat. Add butter, salt, sugar and tangerine juice and gratings. Stir frequently, do not let burn or brown. Let it reduce until it becomes the consistency of applesauce, ensure that you have at least a cup and a half for the recipe.Set aside to cool.

The cake recipe is really easy...Preheat the oven to 350 degrees and grease a bundt pan. In a large mixing bowl, combine sugar, oil, and vanilla, mix to combine, in a separate bowl, break the eggs and whisk, add a bit of the compote while whisking to temper, add remaining compote while whisking. Then add the mixture to the mixing bowl and mix to combine.

Next add flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt. Mix to combine. Pour the mixture into a bundt pan and bake for 45-55 minutes or until a knife inserted into the center comes out clean.

If you want to add a glaze, a really simple confectioner's sugar and tangerine juice combination is divine!

 

Homemade Tahini and Black Garbanzo Hummus

I found myself wanting hummus this weekend, but without the necessary Tahini. I knew that I had about a quarter of a cup of sesame seeds and some sesame oil, so I figured I could make some sort of homemade Tahini that would work for this particular dip. 

Now Tahini is traditionally made through a process that involves a lot of work. Sesame seeds are soaked in water for 25 hours, then crushed to loosen the outer coating. This coating is then removed and the kernels are grilled and then milled. Um, I am fairly certain I don't have a grill small enough for sesame seeds...

However, it is entirely possible to make Tahini dip at home. This is a much shorter process that results in a different texture, but similar flavor. I made a small batch because I didn't have many seeds...and quite frankly, I didn't want to invest a lot of product in my first effort.

And, something to think about ahead of time: you will need a device that is capable of making paste out of tiny seeds. If you were using a large quantity of the little buggers, you can process them in the food processor, but this recipe contains such a small amount that I found the blades couldn't do much. Fortunately, I have an unbelievable Japanese mortar and pestle (called a Suribachi and Surikogi) that has ridges along the sides of the ceramic bowl...perfect for sesame pulverization.

Here's how I made it at home:

1/4 cup sesame seeds
1 Tbs olive oil
dash sesame oil
coarse salt

Add sesame seeds to a skillet on medium heat, toast until they start to turn a golden brown. Add seeds and coarse salt to mortar and pestle and start mashing away. As the seeds start to break up, add olive oil and sesame oil. Continue until it reaches your desired consistency.

As I said in the beginning, the whole purpose of the tahini was to make hummus. I had a small amount of black garbanzo beans left (that I had grown last summer) and I wanted to use them up. I started by soaking the beans overnight. Then, I simmered them on low for a couple of hours. I was surprised at how long it took for the little dudes to reconstitute. Once they were tender, I added them to the food processor. Here's the recipe:

8 oz or so of garbanzo beans
2 cloves of garlic
tahini paste we made earlier
2-4 Tbsp extra virgin olive oil
juice from one half of a lemon 
salt and pepper

Add beans,garlic, tahini paste, and lemon juice to a food processor. Pulse to combine. Stream in a couple of tablespoons of really good extra virgin olive oil to help the hummus come together. Stop and check out the taste. If the taste and texture is where you want it, then you are done. If not, add either lemon juice, olive oil or salt to adjust until you reach a combination that is best for you.

Hope you enjoy this recipe....have you ever tried to make tahini at home?

HipCooks Hits Portland: Holy Mole!

Recently, I was invited to attend a HipCooks class. Hipcooks was started in Los Angeles (but we won't hold that against them) and has recently opened their Portland location on the ever growing cooler section of N. Williams (across from Pix Patisserie). The class that I terrorized...err...attended...was called "Holy Mole!" and as you might suspect, was a Mexican-fusion class, complete with margaritas.

Unfortunately, the fabulously fun owner of HipCooks, Monika Reti, wasn't able to teach my class...but the ever perky Allison did a great job of keeping everyone engaged. This was truly  a hands on, everybody gets to taste everything, kind of experience.

Here we are making flan with a twist...a bit of fresh pepper in the flan base ensures a kick follows the sweetness of the caramel. Did I mention we made caramel? Yeah, see, what's not to like about a class that makes a product that contains 100% sugar?

We made an extensive menu, which of course, involved the creation of a mole. And though I would have liked a deeper level of foodie info, I was by far the minority. Class members asked great  questions, were introduced to new techniques and got to mash things up with a really big mortar and pestle...fun!

Did I mention we made margaritas? Um, yeah...and there was wine involved...And at the end of the evening, we all sat down to eat our meal togther. 

The evening was a lot of fun and way low pressure. I would love to try another cuisine specific class, they have a Thai and a Greek class that would be really great. I also hear that they have a knife skills class...which would be great if it would reduce the number of times I inadvertantly cut myself while trying to chop a few carrots for dinner...sigh...

But there is one secret about HipCooks that I am reticent to tell you. In fact, I am only going to do so because I like Monika and her husband and it is only fair to send them business instead of keep this foodie resource in my grubby little heart. Get closer to the computer now so you can hear...they have the most amazing, I mean amazing, Nielsen-Massey vanilla bean paste for $8 and Maldon sea salt for $7. Yes, they have a small inventory of specialty foods and utentsils for great prices. But listen, don't tell everybody, ok...'cause they won't have any left when I stop by...

Anywhoo, do yourself a favor and give their classes a try. They cost around $55 a pop...not a bad investment for 3 hours and a meal. Plus, they email you all of the recipes afterwards so you don't have to spend the whole time trying to write everything down.

And if you do go, be sure to tell Monika I sent you...and leave some vanilla paste for me...

Growing Food: A Guide for Beginners

Today marks the release of my first book, Growing Food: A Guide for Beginners! YEA!! Below is a preview of the back cover...but I would love for you to take a look at it on Lulu.com. There you can peruse the first few pages and see what the inside of the book looks like.

And other big news...I am currently developing a new podcast with a crazy chick you may know, Amanda Thomsen of Kiss My Aster. It is called Good Enough Gardening and we will be debuting our first episode in the next week.

But wait...that's not all! Today on Cooking Up A Story, you will find me kneeling in the garden, attempting to teach you how to plant beets. Only Rebecca Gerendasy could convince me to do such a thing. It is a cute video, though...did I mention how amazing she is? And speaking of amazing women...two upcoming interviews are in the works. Tonight I am being interviewed by everybody's favorite life coach (@coachvanessa) at Integrative WellnessWorks in the Let Your Life Bloom Series. Next week, I will be chatting it up with @FarmerPhoebe...more details on that in a couple of days. And in case you missed it, The Nutrition Data Blog did a nice little write up with some quotes from me! 

WHEW! OK, finally, here is the back cover of the book...I am so excited you guys! YEA!

Can You Survive Without a Grocery Store?

It has been a long time since American’s were worried that they might have to answer that question. Recent economic and food safety concerns have contributed to a new local food movement in which communities are talking about increasing independence from the supply chain and supporting local growers. Many people have decided to start a vegetable garden…and you can’t get any more local than that!

If you want to join them but are afraid that you won’t know how to get started … relax, we’ve got you covered!  “Growing Food” will teach you everything you need to know about how to plant, harvest, prepare and store the top ten (okay, eleven) vegetables in simple terms and step by step instructions.

And, this book is full of opportunities for you to connect with all kinds of resources. For the first time in gardening history, there is finally a resource that combines written information with live online interaction. Just think, you can ask a real person your gardening questions!  In this book you will find information about:

•             Organic gardening blogs

•             Facebook, MySpace and Gather Grow Your Own Food groups

•             Gardening forums, videos and podcasts

•             Tons of topic specific web pages for more in depth reading

 

This book is not the end of your learning experience. It is the doorway to a whole network of people who can support you in growing your own food.

Turkey Noodle Soup

Turkey Noodle Soup is an old favorite of mine, particularly around Thanksgiving. In fact, this is made from leftover turkey I vacuum sealed and stored in the deep freeze last turkey day. I was inspired to get it out at the beginning of March as temperatures in Portland dropped and sleet started falling.

It is an easy soup to make, but oh so delicious. Here's how it goes:

2 lbs turkey left overs (I had a carcass and miscellaneous cuts)
2 large yellow onions
3 leeks
1 head of garlic
8 carrots
6 celery stalks
6 bay leaves
1 each thyme, rosemary, oregano
1/2 tsp dried chipotle peppers
4 oz bow tie pasta
olive oil and butter
salt and pepper

Place turkey in a large stock pot and cover with water. Clean and roughly chop one onion, half of garlic, and half of carrots, and half of celery to the pot. Bring to a boil over high heat, reduce to a low boil. Leave in place for an hour or so, making sure it doesn't boil over or reduce more than a third.

Strain contents, return stock to stove. Sift through turkey bones and remove meat and save to add back to the pot later. Bring stock back to a boil, reduce heat to a low boil and reduce stock until it is half of its original volume. Slice remaining onion and leeks, add to a pan with olive oil and a bit of butter. Caramelize over low heat. Once stock is reduced, add remaining carrots, celery, garlic. Then add bay, thyme, rosemary, oregano, chipotle peppers and let simmer until carrots are mostly tender. Add pasta and cook according to directions. Add turkey during the last few minutes to reheat. Serve with curls of Parmiggiano Reggiano top. YUM!

Quick Risotto Recipe: Use Barley!

I love risotto, but let's face it, there is no quick recipe for the traditional method of making it. This causes me to try crazy things to replicate the taste (like this recipe: sweet potatoes and brown rice risotto), but not the work...hence the creation of barley risotto.

Barley is an annual grass grain that is pretty well ignored by the average person. In fact, when I mentioned to the family that I had bought some barley and was very excited about trying it, they all asked if I was making soup. When I said no, they gave me blank stares...

Barley (also called groats) is a great source of fiber and contains all 8 amino acids. It comes in several different forms, the least processed being the most nutritious and taking the longest to cook. It is very easy to prepare...functions much the same way rice would, which is what makes it perfect for this recipe.

Here's how it works:

Choose the type of barley you will be using. Check the label for cooking times and liquid needed. Just like with different types of rice, this will vary.

Measure out how much you want to make...1 cup uncooked equals about 2.5-3 cups cooked. Make sure you have the directed amount of vegetable or chicken stock on hand.

Mince a shallot or two and grate a cup or so of Parmesan cheese

Over medium heat, warm a couple of tablespoons of olive oil and a couple of tablespoons of butter. Add shallots and barley and stir to coat. Let toast until barley browns lightly. Add salt and pepper...don't be skimpy.

Pour in stock, bring to a boil. Cover and simmer according to directions. When finished, add Parmesan cheese, stir. Serve.

Barley is naturally creamy and starchy, which makes the end product feel a lot like risotto. I would suggest trying dried herbs (rosemary, oregano, thyme, etc) for flavor variation. You can also start this the same way, then add a bit of cream, brown sugar and cinnamon and have a yummy breakfast!