(This recipe previously appeared on my personal food blog Catch A Falling Anise Star. It's still dedicated to Kristina, Fiddleheads member/volunteer - and Piper's mama - who kick-started me back into posting recipes on the co-op FB page a year ago.)
Years ago my then-ladylove introduced me to tofu (and tempeh - but that's another story); and for a few years we were very nearly vegetarian...until the day I decided I had had it with the both of them. To be honest, I can't even recall why it happened. Fast forward to the present, and both protein sources have taken up a place in my cooking and my refrigerator once again. Once more, I can't even recall why. It just happened. I think of it as "trying to make friends" with them, and the relationship seems to be growing apace - encouragingly if not always fabulously. It helps that I don't try to make vegetable proteins become "fake meat"; rather, I try to approach tofu and tempeh for what they are, for their own unique qualities. (Apparently I am doing something right; I barely managed to photograph the portion above before my dinner companions gobbled it up.) While the recipe below is done in a skillet, I have used this sauce successfully both atop the grill and under the broiler, with meat and poultry as well as tofu, or over portabello mushrooms. FYI, the term "bbq-style" refers to the sauce, a somewhat richer version of the bottled bbq sauces we used when I was growing up in Michigan. I am not trying to imitate North Carolina bbq (pulled pork) or any other regional specialty. (Pulled tempeh, anyone?) 3/4 lb organic tofu minced yellow onion (optional) olive oil or other light vegetable oil for pan For the BBQ Sauce (about 1 cup): 1/3 cup organic ketchup 3-4 tablespoons organic dark or blackstrap molasses 1 large (3 small) garlic cloves, crushed/minced 1-2 tablespoons minced onion 2 tablespoons olive olive 2 teaspoons (or to taste) prepared stone-ground mustard 1 “krimson spice” or other small fresh hot pepper, about 1", seeded and chopped (or substitute cayenne or pepper flakes to taste) 1/4-1/2 cup water Cube tofu, then brown on all sides in cast iron skillet or other heavy pan on medium-high heat. Add the minced onion if desired. Make sure the pan is hot (not smoking) before adding tofu, so skin is "seared"; if too cold, the skin sticks to the surface of the pan. Prepare sauce by combining all ingredients, adding water last to bring the total to 1 full cup; emulsify after each addition until sauce is opaque and thoroughly blended. Adjust seasonings to taste. When tofu is golden brown on all sides (and onion translucent), pour 1/2 cup of the sauce over the tofu. Store remainder in the refrigerator for use another time. Turn heat down slightly to medium (or just below); toss with spatula to coat thoroughly. Turn as necessary. When most of sauce has been absorbed and thickened (tofu may be somewhat blackened at the edges), turn down very low and cover for a few minutes to let tofu continue absorbing flavors, or serve immediately. Serves two very hungry women (with veggies and sides) two servings each. Note: The sauce can be made while browning the tofu or made beforehand and stored in the refrigerator. If made ahead of time, bring it to room temperature before using and stir to recombine if ingredients have separated.
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This is a marinade is actually a combination of two recipes: the Tumeric Sauce I used for a cooking demo, and the marinade recipe for Korean marinated beef (bulgogi) found at My Korean Kitchen. I marinated Four Mile River Farm top round at Fiddleheads, cooked as bulgogi (thin strips marinated and seared on a hot pan); my friend Mona poured it over beef brisket before putting into the oven.
It’s very good as a sauce in stir-fry recipes with vegetables, mushrooms, and/or tempeh, tofu, chicken or pork; similar to the tumeric sauce with veggies I posted previously, add to the wok or pan at the last couple of minutes, after the veggies have started to become tender but not limp. It can also be adapted for use as a salad dressing; try adding a bit more honey or mustard to thicken slightly. Whichever oranges or citrus fruit you use, be sure to pick a sweet/tart and intensely flavored variety, such as a dark blood orange, or minneola tangerine. Many thanks to Mona Harmon-Bowman for kindly transcribing the the recipe. Juice from 2 medium or 1 large intensely-flavored orange, about 1 cup 3-4 Tbsp apple cider vinegar 4-5 tsps tamari Dash white pepper, or to taste 1 Tbsp honey 1-2 Tbsp maple syrup (or increase honey by same amount) 2 Tbsp sugar, preferably rapadura or raw sugar 1 tsp cumin 1/2 tsp ground tumeric 1/2 - 1” grated ginger root 1/2 pear, shredded, or about 4 Tbsp 2 small or 1 large garlic cloves, minced 1 small shallot or white onion; or two scallions, finely chopped Dash finely-ground sea salt and white pepper, or to taste 2 Tbsp - 1/4 cup sesame oil (see note) Combine all ingredients above except sesame oil and whisk thoroughly (or shake in a covered jar) to emulsify; adjust seasonings as desired. Note: If using for bulgogi (Korean marinated beef), add the sesame oil and whisk into other ingredients just before ready to cook the meat; then pour over thin strips of a lean beef, such as top round to marinate for about an hour or less. Sear very quickly on both sides in a hot pan, (around 300-350 degrees on an electric frypan or grill), just until no pink is showing on surface. Interior should still be rare or medium-rare. When last we left our heroes, Janice and Mark were going to appear on Ronna Stuller's "Thinking Green" cable access show (Metrocast 25) to talk about Fiddleheads and the 4th Birthday Party...
And so we did, and it was a good deal of fun. The conversation portion particularly was easy; Ronna is a congenial host, Mark Roberts was as terrific as a conversationalist as I'd imagined he'd be, and the 20 minutes flew by in no time. We had one phone call during the show, and the caller wondered if there were things at the co-op for diabetics. I was stumped by that but fortunately Mark wasn't; unbeknownst to myself or Ronna, Mark is diabetic and was able to address the caller's question. Perfect synchronicity, or maybe just luck, but I'll take it either way. For anyone thinking about making an appearance on Ronna's show (but still afraid to do so), talking at the table with her is just like talking at a cafe with a friend. Except with microphones. And a camera. Just don't think about either one. As it happens, Ronna's hubby Bob is operating the camera, so you really are surrounded by your friends and neighbors. The "cooking demo" portion, on the other hand...? Well, the other folks thought it went well; everyone certainly enjoyed trying the three mushroom and veggie medley with onion, yellow pepper and zucchini spears, laid over a bed of tri-color quinoa; and then morsels of Four Mile River Farm beef sirloin. Every single ingredient, even the squirt of ketchup in the tumeric sauce, came from Fiddleheads. Chris, the show's producer (who likes his meat "as close to raw as possible" - as do I) told me that he could smell the food coming through the wall inside the control booth, and loved the sound of the sizzle for the show. It may not have been state of the art FX, but it was quick and cheap, and everyone left with a smile on their face. For my part, I didn't burn, cut or injure myself, or anyone else for that matter - no spurting arteries a la Dan Akroyd - so I'm placing it in the "Win" column. I would have liked the ingredients in bowls on the table, tupperware perhaps with cunning little lids, rather than produce bags. Alas I didn't have any such bowls at home to speak of, so I had to make due. But that's part of the rustic, retro charm of live cable access television. Right? Right? (The electric cooker, btw, came from the Four Mile River Farm booth, and everything else came from home, including the large knife that looks like it's been around since the days of Jim Bowie. Or maybe David.) I promised last night that I'd put up the recipe for the tumeric sauce that I poured over the vegetable medley, so here it is, actually written down with proper measurements and whatnot. You can use this for all sorts of things: as a marinade, as a salad dressing, or as a sauce for a main dish as I did last night. It would probably go as well over pork, chicken or fish as it did on the vegetables. Tumeric Sauce/Dressing (as seen on "Thinking Green") 1/4 cup organic EV olive oil 3 small satsuma mandarins, or 1 regular-sized tangerine, orange, etc. 2 T gluten-free reduced-sodium soy sauce 1 T ground tumeric 1 T cumin 1 tea coriander 1 garlic clove, crushed and finely minced 1 T unfiltered organic apple cider vinegar 1- 2 T maple syrup, or to taste pinch of cumin seed (optional) few pinches of finely ground sea salt and black pepper, to taste pinch of cayenne squirt of organic ketchup Blend all ingredients in a small bowl or measuring cup; adjust seasonings as to taste; emulsify with a whisk. Can be used immediately or, stored in the fridge in a jar with a tight lid; shake jar vigorously to blend ingredients again. Makes about 3/4 cup. *Edited on 3/19/12 to add link to YouTube video. -Janice* I've been invited to join Fiddleheads Board member Mark Roberts on Ronna Stuller's "Thinking Green" cable access show. The program is at 7pm tonight on Metrocast channel 25 (in the New London CT area.) First I'll be doing a vegan dish - a variation on my beloved mushroom-veggie medley with quinoa, similar to my last post but with a turmeric sauce; and then a Four Mile River Farm sirloin steak. Something for everyone.
The real reason for going on the show is to promote Fiddlehead's 4th Birthday Bash this weekend, Saturday Feb 4. I really can't believe it's been an entire year since the last one. This year promises to be even bigger, with live music all day long, cake, raffles, prizes, cake, samples, the usual Farmer's Market vendors as well as reps from some of the brands that the co-op carries on its shelves, and - did I mention cake? We'll have donations of homemade cakes from various members and customers, plus local businesses such as Mangetout Organic Cafe and You Take the Cake. We've really grown this past year, so the party should be even bigger than the last one, and a lot of fun. (I've not decided yet what I want to sample at the FMRF booth: ready-made bbq beef (the work's been done for me), or bulgogi, the korean marinated beef that was such a hit a couple of weeks ago. Any opinions? I know Mark will be wonderful on the show tonight; he's very articulate and has a warm, engaging presence. Me? I've got butterflies, but I'll get through. I will be pre-cutting and prepping everything, of course, both for the limits of time (I'll have 20 minutes), and the fact that my knife technique is a disaster. Laugh at my dramatics, my nerves, my imperfect teeth or my wild hair, if you will - but even I have my limits. Please watch us tonight at 7pm (Metrocast channel 25) if you can, then join the fun at Fiddleheads on Saturday. By Popular Demand: Kielbasa with Three Mushroom-Veggie Medley, & Four Mushroom Vegan Variation1/30/2012 Can you believe that Fiddleheads 4th anniversary celebration is less than a week away (Saturday, Feb 4th)? I know I can't. Didn't we just have the 3rd anniversary party maybe a month ago? That was the day I began grilling up samples of Four Mile River Farm's beef and pork for the Saturday markets. All the other vendors had samples every Saturday, why shouldn't FMRF? It looked like a lot more fun than what I had been doing, just sitting at the booth and talking about the products, and a lot more effective. Sure I can sell up the wazoo and talk a blue streak (in case you haven't noticed), but actually getting to taste their grass-fed, hormone-free locally-raised beef and pork is a whole 'nuther matter. (Fact: gross sales on Saturdays easily doubled last year when I started serving the little morsels at the booth.) It's obvious from first bite that this is nothing like the half-rancid, chemical and dye-injected flesh, from animals raised in feedlots, that generally passes for "meat" at the big-box retailers. The taste is what sells it, and in this instance I get to sell both the sizzle (the flavor) and the actual steak (or hamburger, or bacon, or....)
The only problem was - I was starting to get a little bored. Not with the customers and the interactions (can I ever grow tired of the exclamations of surprise and delight? No, I cannot), but with the samples themselves. There is only so many times you can sample hot dogs and top round pork sausages, however excellent they may be, before you begin to wonder *cue Peggy Lee* "Is that all there is?" So over the last few weeks at the Four Mile River Farm booth on Saturdays (during the Indoor Farmers Market at FH), I've been experimenting with adding vegetables from the produce department to the usual meat samples. This particular dish, for kielbasa with mushroom-vegetable medley, is typical of my M.O. - there's little or no pre-planning involved; I look at what is available and fresh, what will go with the cut of meat I'm cooking, when I arrive at the co-op that morning. Then I walk across the aisle to the Bulk Herbs and Spices section, open the jars and let my nose help me decide what will best compliment the food. No measuring spoons, no exactitudes, just a bit of this or that according to feel. Add a little oil, olive or sesame depending on what's needed, from the general bulk section, and - TAH-DAH! - I'm serving up a tasty, satisfying and delicious snack in no time. It's better than any magician's trick. Several customers asked me to post the "recipe" so here it is, but once again, it's merely a guideline; the measurements below of all the seasonings and mushrooms are to be taken with the proverbial grain of salt. Speaking of salt - I put the seasonings into small bowls or dishes, salt and pepper separately from the other herbs; this gives me a bit more control over the seasonings than putting them all in one dish. I use the large traditional size kielbasa, rather than the kellie dogs (hot dog-sized) here. Although kielbasa is the centerpiece, I've made very similar meals of mushrooms and various veggies at home as main dishes without any meat in them, replacing the sausage with sliced portabello mushrooms (see Vegan Version below). You could also add tempeh, seitan, tofu, etc. - any extra protein you like, or none at all. Kielbasa with Three-Mushroom & Vegetable Medley finely-ground sea salt, and ground or cracked black pepper marjoram, dried and sifted, about 1-2 teaspoons pinch each of ground sage and organo, or about 1/8 - 1/4 teaspoon extra-virgin olive oil 1 large kielbasa (traditional ring or oval-shaped), cut into slices then quartered 1 large red onion, sliced or coarsely chopped 3/4 cup (approx.) white button and/or crimini mushrooms 3/4 -1 cup shiitake mushroom caps, stems removed 1-2 bell pepper, any color , sliced or chopped Combine salt and pepper into one cup or dish, and the marjoram, oregano and sage into another; combine each well. Set aside. Heat up electric frypan or skillet on medium with a scant amount of oil, and add the kielbasa chunks and chopped onions. Cook until the meat is golden brown on all sides and the onions likewise golden and limp; do not burn. In the meantime brush any remaining dirt from the mushrooms and cut the larger button or crimini 'shrooms into halves or quarters as needed. Likewise tear the larger shiitake caps into halves or quarters, leaving the smaller ones whole; be sure to reserve the stems for later use in broth, etc. Put the mushrooms and peppers into a bowl, sprinkle with some of the salt and pepper, then some of the herb mixture to taste. Drizzle with just enough olive oil to coat, and combine until seasonings and herbs are well-distributed. When meat is nearly (but not quite) done, add vegetables to the pan, and continue to cook, stirring occasionally, for a couple of minutes until the mushrooms and peppers are tender, al dente, but not overcooked; the peppers should still retain some of their original color. Serve immediately. Four-Mushroom Vegan Version: Replace the kielbasa with 2 large portabello mushroom caps, stems removed, cut into chunks or slices. *Last week on our Facebook page, we had a lively discussion about our favorite ways to eat blueberries. (The consensus? Grab handful, pop into mouth, chew and repeat.) Then Loretta McElwee found this scrumptious recipe for grilled chicken breasts with blueberry chutney, from the Vitacost website. I think this recipe would also work great with pork chops, or seafood, also at Fiddleheads, but will it work with tofu, tempeh or seitan? Anybody game to give it a go?
*Sweet Tanka Chili, comes from Marco Frucht , an Uncasville-based NAMA-nominated songwriter (for his song "Frybread"). Like a lot of contemporary music by Native American artists, who work in every musical genre, Marco's recipe marries traditional elements with unexpected surprises: nitrate-free, hormone-free Tanka Bites (bison meat nuggets with cranberry and spices); cumin, cayenne and black beans; jalapeno and sweet potatoes. (Check out the link to his Reverbnation page above for a calender of upcoming appearances.) *Co-op on the March: A Little Insurrection of Good Taste is a wonderful article written by author, political activist and FH tea buyer Frida Berrigan in time for our forth anniversary on Feb 4. She sets down in words the experience and the very feel of being a part of FH - as staffer as well as customer - more accurately and engagingly than I could imagine possible. *Ellen Anthony, shared an "action alert" from the Organic Consumers' Association: you can contact the FDA if you believe we have the right to know about dioxins (remember Agent Orange?) in our food supply: http://www.organicconsumers.org/articles/article_24750.cfm *Since we're speaking of politics and going off the subject of food for a moment - your forebearance I ask, gentle reader - did you see this article in Sunday's New York Times about the deaths and injuries of Chinese workers making Apple products, thanks to the company's willingness to ignore health and safety violations? But thanks as well to our insatiable demand for the newest Apple products at the lowest cost. It also puts paid to the warm and fuzzy image Apple has so carefully cultivated. (And as it happens, I'm typing this on an Apple desktop 'puter, so it's a chilling reminder that I'm part of the problem as well.) How does that relate to food? Not at all - until we remember that how we treat workers any place around the world, in any industry - including food production and argriculture - is all part of the same philosophical paradigm, whether the end product is cheaper toys or tomatoes. (This and all over blog recipes can also be found on our recipe archive page, "Here's Linkin' at You, Kid.") Kiwi is one of those items that have rarely made their way into my kitchen, and I'm not sure why. Their taste, fragrance and texture reminds me of nothing so much as strawberries, which I do love, but which can be difficult to find truly ripe and intensely-flavored. The fragrance is in fact a bit more subtle than strawberries with floral as well as fruity top-notes. So why have I ignored them for so long? Is it their year-round ubiquity at the co-op, unlike red starkrimson pears, cherries, blueberries, persimmons, etc: items whose season and availability always ends too soon? Is it their thoroughly unprepossessing exterior appearance - a hairy fruit? Those dark, follicle-coated little ovals don't exactly pop out and scream at you, as they sit in the produce section, "BUY ME!" the way more brightly-colored oranges and berries and apples do. And yet, we do have them at the co-op year round, so apparently - a lot of our customers have heard the siren call and discovered the pleasures under those ugly surfaces, so I've got some catching up to do. To that end I bought a couple of kiwi at the co-op the other day, along with blueberries, bosc pears and mandarins, with no particular plan in mind. I can't stop myself from buying up fat handfuls of blueberries and several bosc pears every time I'm in the store lately; unlike the kiwi, they are not avaiable year-round. This is so easy you don't need a strict recipe, but let's give it a crack anyway. You can change ingredients around to suit your liking as well as seasonal availability. With both the kiwi and the pears, select ripe fruit that yields slightly to the touch with gentle pressure but are not mushy or soft; with the bosc pears, look for skins that are more brown rather than green. As there are several types of oranges and citrus at the co-op right now, you could try a hamlin orange, a blood orange, or a tangelo in place of the mandarin; you want a variety that is juicy, sweet and intensely flavored. (If you try limes or lemons instead, be sure to adjust the sweetener or the blueberries in the sauce to balance the sourness.) Kiwi, Blueberry and Pear Fruit Salad, with Blueberry-Orange Sauce 2 ripe kiwi, peeled, cut in half lengthwise then sliced 1 cup (approx) ripe (or thawed frozen) blueberries, divided into halves 1 ripe (but not overripe) bosc pear, cut into bite-size chunks, skin left on 1-2 small mandarin oranges or other juicy, sweet orange (such as blood orange or red cara cara), tangelo or tangerine, cut in half, plus grated zest 2 T - 1/8 cup dark (Grade B preferable) maple syrup and/or agave nectar (I used blue agave but any variety should work, esp if combined with the maple syrup) powdered coriander to taste (optional) pecans or walnuts, toasted, whole or broken in to pieces, for topping (optional) Put prepared kiwi slices into a bowl with half of the blueberries and the pear chunks. Squeeze the juice from 1/2 of the mandarin orange over the fruit and lightly sprinkle ground coriander on top, as well as some freshly grated orange zest if desired; toss all ingredients gently. Drizzle with Blueberry-Orange Sauce (below); if desired, top with toasted pecans or walnuts just before serving. Serves 2 as a dessert or side-dish (or breakfast, lunch, etc...) You can substitute or add other fruits according to availability and preference, such as strawberries, bananas, etc. Blueberry-Orange Sauce In a microwave-safe measuring cup or bowl smash approximately 1/2 cup of the remaining blueberries with a fork, then squeeze juice and pulp from other half of the orange into cup, and some fresh orange zest. Add a couple of tablespoons of the maple syrup and/or agave, and a dash of coriander if desired, and mix thoroughly, continuing to smash blueberries if they are not already soft and broken-down. (Show them no mercy, my friend, no matter how much it hurts.) Put the cup or bowl with the sauce in the microwave and heat on low 1-2 minutes, stirring as necessary. Sauce should be not overly-sweet or gummy, and have a rich, deep blue-ish ruby-red color. You can strain out the blueberry skins but I prefer to leave them in; they add to flavor and color. The sauce thickens very quickly as it cools into an almost jelly-like consistency; if you want it to be a little thinner, simply squeeze in a bit more of the orange juice and stir. There will be more sauce than you need for the fruit salad, so store any left over in refrigerator. Note: If you don’t wish to make the sauce from scratch, try adding orange zest and juice to blueberry jam, instead. Deborah Hinchey sent me one of her favorite recipes from the Avoca Cafe Cookbook 1 by Hugo Arnold (with Leylie Hayes) for the chain of Avoca shops in Ireland. Department stores that have their own cafe has become a rather "quaint" idea, at least in this country (or at any rate in Michigan where I grew up), although Lord and Taylor's in NYC has a charming cafe (hint for travelers making their first trip to the city: L&T also has restrooms); and Ikea is trying to revive the practice. (If you're willing to set foot in those monstrous, chaotic spaces to begin with. Especially in New Haven, where dining options are so plentiful.) Most department stores in this country needn't bother with their own cafes, of course, when the mall itself has a "food court" to serve that need, even if those spaces are rather dismal and serve up standard fast-food fare.
I also remember some lovely lunches in a very elegant old-world setting with my mother in the 1980's at Hudson's Department Store in Detroit, Hudson's was the 100+ year old department store that was to Detroit what Macy's is to New York; the company even hosted the big Christmas parade in downtown Detroit that was telecast every Thanksgiving. Unfortunately, Hudson's was bought out, merged with another company and then eliminated altogether and the original downtown store torn down. Gone was the store and gone was the parade; another link to the city's own history, and another bright spot in the year, were eliminated when we perhaps needed them most. But, I digress....we're here to talk about stew. The recipe Deb shared, (which is also up on our archive page "Here's Linkin' at You, Kid") is different from most beef and Guinness recipes I've come across in that you do not dredge the meat in flour before you brown it; instead, you use flour to create something of a simple roux or gravy, and that suits me fine. I've never had a positive experience coating beef in flour, when the meat itself browns so beautifully; the flour only seems to create an odd texture and mouthfeel, and if the pan isn't hot enough the flour won't form a proper crust. Four Mile River Farm sells pre-cut stew beef in 1lb packages at Fiddleheads; or try a lean but flavorful cut such as top round, eye of round, sirloin tip; or experiment with FMRF soup shanks or beef ribs. Across the pond Guinness is not just a beverage but a food (especially in the centuries when both food and water quality were questionable at best), and if you've ever enjoyed a draught you'll understand that it is a meal in itself. If you can’t get a Guinness - or would rather drink it than cook with it - Fiddleheads has regionally-produced porters and stouts, such as Wolaver’s Stovepipe Porter. Deb has only used Guinness in this, but if you give another brew a try, won't you let us know how it came out? BEEF AND GUINNESS STEW (From the Avoca Cafe Cookbook written by Hugo Arnold with Leylie Hayes.) 3 lb beef brisket, cut into 2 inch cubes; or pre-cut stew beef (see note) 4 tablespoons vegetable oil 2 onions, peeled and chopped 1 heaped teaspoon plain flour 1 pint Guinness 3 carrots peeled and sliced 1 sprig thyme 1 bay leaf 1 garlic cloved, peeled and crushed In a heavy skillet, stewpot, dutch oven or casserole dish (Deb’s note: I use my cast iron stewpot), brown the meat in the oil on the stovetop in batches, transferring it to a plate as it is done. Add the onions to the pot and saute for 10 minutes, until they are just coloured. Lower the heat and return the meat to the pot. Add flour and cook, stirring for 2 minutes, then stir in the Guinness along with the carrots, thyme, bayleaf and garlic. Season with salt and pepper and bring to simmering point. Cover the casserole and transfer to an oven preheated to 275 degree F. Cook for 1-1/2 hours, until meat is very tender. Did you know that January is National Hot Tea Month? Lindsey Goodwin suggests 31 ways to celebrate the month and expand your beverage repertoire. (And of course, you can get everything she mentions - black, green and white teas, herbal tisanes, etc - at Fiddleheads.)
Grow and Behold, a kosher meat website on our links page, has an intriguing recipe on their blog for beef flanken with...blueberries. The recipe calls for fresh or frozen berries, both available at the co-op right now. FYI - "flanken" refers to the first five short ribs of the beef rib cage, cut across rather than parallel to the bones. I'd try this recipe with regular short ribs and I suspect it would be awesome with pork ribs or chops. (Thanks for this find to Allen Longendyke, our fresh foods buyer, a.k.a. "the man who brings us turkey at Thanksgiving, hams at Christmas; and wonderful cheeses and soymilk, etc, all the year round.") On our Facebook page, Ellen Anthony shared a link to a myriad of egg recipes on The Incredible Edible Egg.org. (Anyone else remember those commercials?) The global climate change we're experiencing means the hen's bodily rhythms are confused* and they are laying when they normally wouldn't. Ergo, we have eggs at co-op. Now's the time to try those recipes for chocolate souffle, snow eggs with pistachio custard or poached eggs with tomato-cilantro sauce that you've been meaning to get around to. Cathy Elton's onion tart with greens and cashew cream is perfect for those of you who 1) are looking for new ways to use the chard or kale you bought from the co-op; 2) are wanting a simple gluten-free crust recipe (this one uses chickpea flour); 3) want to eat healthier without sacrificing flavor, or 4) don't give a flying fig about any of the above, you only know that tart looks crazy-delicious. Dry skin? Try this salve you can make at home with melted beeswax and coconut oil from Cara at Health, Home & Beauty. The beeswax keeps the coconut oil from solidifying, as it does at room temperature. Thanks to member Loretta McElwee for the find! Sheila Herbert signed this petition to support the authentic fair trade movement, and kindly brought it to our attention on Facebook. 243 people have signed it thus far from across the US and Costa Rica, as well as Canada, Italy and the UK. Fair trade - paying farmers a living wage for their labor and their products - is one of the central tenants of our philosophy at Fiddleheads, and to the co-operative movement in general. (I've just added my name to the petition. Will your's be next?) And in economic news: Hostess (maker of Twinkie and Ho-Ho's) is filing for Chapter 11 protection. I know that the employees (blue and white collar) never end up the winners in this sort of thing, so I feel for anyone who is going to lose a job, no matter where they are on the corporate ladder. On the other hand, I think back to all those yellow sugar-and-lard filled sponge tubes that our moms put in our lunch boxes back in the day, with the noblest intentions to give their kids a healthy lunch with a treat - because they knew we were just going to pitch the apples they gave us anyway. And I can't help but think "They had it coming. People eat differently nowadays than 40 years ago; did they not see the writing on the wall?" (Full disclosure: it's not that I was an ultra health-conscious kid who rejected Twinkies in favor of the apples and such. It's just that I wanted the sugar-and-lard filled chocolate cupcakes instead.) *Of course the poor hens are confused. I can't even figure out from day to day if I can lower my storm windows or if I need to wear a turtleneck when I go out. On Saturday I had accompanied the bulgogi (see previous post) I sampled at Fiddleheads with strips of daikon radish that I seasoned and stir-fried or sauteed in the electric skillet along with the beef. I had meant to include the recipe in yesterday's write-up at this blog but forgot to include it.
I hadn't decided on the daikon until after I'd gotten to the co-op and was heating up the electric skillet, but it seemed a natural fit with the Korean beef recipe. The marinade was something I threw together on the spot entirely from ingredients available to me right there in the bulk section: rice vinegar, sesame oil, five spice powder and curry powder. Carol Booth, our bulk spice buyer, suggested the five-spice powder; the one she purchased for the co-op is redolent of cinnamon and milder in flavor than previous versions of the seasoning I've encountered, which were robust and rather awful. The curry powder I used is the one that is simply labeled "curry powder", is a brighter yellow-orange than the other jar of "machi" curry, and has a subtler fragrance with an almost floral quality. The other powder is a dull yellow and smells like the kitchen of an Indian restaurant. I used coconut sugar from bulk because I didn't have honey or agave available; for the same reason I used kosher salt instead of soy sauce. As I was throwing things together right there at the co-op into my bowl, I was unable to measure anything and so went by taste. In other words, this is (per usual) more of a suggestion than a set-in-stone recipe - and all brickbats should therefore be slung my way. Briefly, daikon is a radish of Asian origin that is milder than the familiar red radish; it's crisp texture and mild taste are actually closer to a turnip once cooked, although it still has a mild "bite" when raw. When you go to the co-op's produce section, you'll see it near the carrots; it's a thick and elongated white "club" (at least it looks to me like you could whack someone with it in a desperate emergency, although I doubt it would inflict lasting damage.) You can use it any way you would use any other root veggie: shredded raw on salads, stir-fried (my favorite way to cook it), oven-roasted, pickled; it can even be boiled, pureed and served as you would mashed potatoes. In fact, one young customer at the co-op Saturday, barely taller than the FMRF table, said that his sample "tastes just like potato!" And as he finished it off with a grin on his face, I took that as a seal of approval. Seasoned Daikon "Fries" (Skillet Version) (with thanks to Carol Booth for her advice and assistance) 1 daikon radish, cut into strips about the size and shape of a standard french fry Marinade the strips in a combination of the following: brown rice vinegar toasted sesame oil curry powder five-spice powder salt (kosher, sea salt, or soy sauce) sugar (coconut, raw, honey or agave) Adjust seasonings to taste, pour over daikon strips, and set aside while your lightly-oiled skillet or wok is heating up. When the pan is just hot (don't let the oil smoke or burn) toss the strips in, and turn every so often with your spatula until brown on all sides and the strips are as crisp or as tender as you like. The longer the strips sit in the marinade the more quickly they cook and the more tender they become, so time accordingly. If you want them to have some crispness, let marinade a few minutes to an hour; longer if you want them more tender. Serve alongside bulgogi (Korean marinaded beef), perhaps wrapped up in lettuce leaves, or drain on paper towels and serve as a snack or appetizer. |
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Text and photos copyright 2011-2013 Janice Janostak unless otherwise noted. All rights reserved.
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