Food For Thought

March is the breakfast issue. If you read this blog, and don’t get Relish in your newspaper (poor you), check out the Shakshuka recipe online. It’s an Arab dish I had while in Israel last year. Basically it’s eggs simmered in a spicy tomato sauce. This will be my go to dinner from now on when I want breakfast for dinner.

Speaking of breakfast, or dinner, does anyone else have a butter bell? It’s the best thing in the world, and I should have listed it in my ednote as one of my favorite breakfast things. It’s a little porcelain gizmo--softened butter goes in the top, which is then turned over and placed in cold water. You keep it on your counter, so the butter is always soft and spreadable. My kids hate it when it’s empty. You can get them just about anywhere for around $10.  

My kids are like anyone else,they want what they don’t have. And what they don’t have is food made from other people or at least not often. I don’t routinely buy frozen dinners, or anything that says “just add water” or pre-made cookies of any sort  (Walkers Shortbread having official dispensation from the rule). Cookies are something I make for them. But when my daughter insisted on buying the Nestle chocolate chip cookie dough (already portioned no less) the other night, I didn’t blink twice. In addition we bought the Pillsbury Sugar Cookies  or “slice and bakes” as we used to call them. (I’ve always had a soft spot in my heart for the dough boy. I had one of those plastic versions for years.) I grew up on these and have always secretly loved them, and must say I still do. We ate them hot and gooey from the oven before dinner. What’s your guilty pleasure?

Here is another food movie but of another ilk. More in the lines of Food Inc. It's Big River, the sequel to the award-winning documentary King Corn, where best friends Ian Cheney and Curt Ellis set out to grow an acre of corn in Iowa, and then sell it. In Big River , they follow the tributaries and river from Iowa to Mississippi to find what the pesticides they used on their corn, have done to the fish (and fishermen) downstream. It's eye-opening. Check it out here  http://www.bigriverfilm.com/#/Home

 Big River Trailer from Wicked Delicate Films on Vimeo.

The most adorable book just landed on my desk, and surprise, surprise, it has nothing to do with food. It’s called Thank You (a Book for Teachers) by Sandy Gingras. It’s a tiny little book with adorable child-like illustrations of all the things we should thank teachers for. As it happens, my son Sam has a crazy, zany, fabulous fourth grade teacher this year, named Mrs. King. She’s a scientist and bucks the rules and makes them count ants and watch storms out the window and dress up. When the kids are talking she gives them a make-believe karate kick with her shoe that she’s painted eyes on.  She also doesn’t really believe in homework--and oddly enough Sam has learned more this year than he did last year when he had the hardest, most demanding teacher in the school. Everyone who has a teacher they’re thankful for, should get this book.

u 

My daughter and I watched When Harry Met Sally for the bajillonth time this weekend. And although it's not a food movie per se, I decided it should be included because Ryan set a new gold standard for high maintenance eaters--which my daughter most certainly is. So here are my favorite food movies or at least the ones I could think of now……yours?

Big Night

Babettes Feast

Mostly Martha

Dinner Rush

Eat Drink Man Woman

Like Water for Chocolate

When Harry Met Sally

If you love espresso or really strong coffee, the bialetti espresso maker is for you. I was introduced to it by my friend Robin, who roasts her own coffee beans and then brews them in a bialetti. I still have a drip coffee maker, but use the bialetti when I want just a cup or two of really strong coffee. And unlike a French Press it keeps the coffee really hot.   I also love the way it looks sitting on the (cheap, catawampus) eyes of my electric stove. How does a stovetop espresso work?

Water is placed in the lower container, approximately 3-oz. per cup. Also in the lower container, is a basket that holds the finely ground espresso coffee, approximately 1-2 full rounded teaspoon of ground espresso coffee for each cup—I use the inexpensive Cuban coffee called Bustelo that’s available at most supermarkets and Wal-Mart.  If you like your espresso stronger, add more coffee. The lid or upper pot is tightly screwed in place to form a seal and the top container, the pot, is inserted in place.

The pot is then placed on the stove over high heat. When the water in the lower container heats, steam is produced. Because steam occupies more space than water, it builds pressure and forces the hot water up through the coffee and a filter to the pot above. In a couple of minutes you have espresso!

I found a great illustration of the parts of a bieltti machine and how it works on fantes.com or at this link: http://www.fantes.com/espresso-stovetop.html. You can get one just about anywhere—mine came from World Market, but you can also get them at Target and the like for less than $50.

Grapes, sugar and water bubble away          Jublilee!

Yesterday at the studio, we shot a recipe for Grapes Jubilee. Not really expecting a lot as grapes typically cook up to a nice shade of gray, we were really surprised at how pretty it was--and tasty.  It’s seasonal, economical, healthy, almost fat-free, loaded with antioxidants from the grapes, and yummy. It's also easy. Here’s the recipe. Give it a try with the great Chilean grapes that are abundant in the stores now. It’s doubtful you’ll ever make Cherries Jubilee again.

Grapes Jubilee

Chilean grapes are an excellent variation on the cherry dessert created in celebration of Queen Victoria’s Diamond Jubilee.  Victoria, who had a sweet tooth, would have loved this.

1/3 cup sugar

1 3/4 teaspoons cornstarch

1 cup cold water

3 cups seedless red grapes (about 1 pound)

Grated rind of 1 orange

1 1 /2 tablespoons brandy or apple juice

2 cups vanilla ice cream

1.  Combine sugar and cornstarch in a medium saucepan.  Stir in water.  Cook over medium-high heat, stirring often, until mixture comes to a full boil.

2.  Add grapes and boil briskly 4 minutes.  Stir occasionally.  Add orange rind and kirsch and boil 1 minute.  

3.  Scoop ice cream into individual serving dishes and spoon grape sauce over tops.  Serves 4 to 6.

Recipe by Jean Kressy.

Ginger Fried Rice from the smitten kitchen blog

On the subject of eggs being everywhere (see the posting below--Who Needs Dressing When You Have an Egg) --here is a recipe called Ginger Fried Rice, I just ran across on this fabulous website smittenkitchen. It’s a fried egg over fried rice. Sounds lovely. I will definitely be making this. Check it out. http://smittenkitchen.com/

It’s snowing again in Nashville. Big fat wet snow flakes. We always have one snowfall a year, if for nothing else than just to tease all the kids (and adults). But a second one is a bit of a bonus, especially for the kids, who are going on their fifth snow day. I took the dog for a walk, and the snow was so nice, that we took an extra long one. The freezing rain magically turned into big fat wet snow flakes that sounded a bit like Rice Krispies when the first splash of milk hits them. But maybe I’m always thinking about food. Or thinking of writing about food. Speaking of, we had the yummiest posole dish yesterday at taste testing. So yummy that I have to share it early with everyone. It’s just too fabulous and perfect for cold snowy days to wait until November. So here it is. Consider it a bonus for reading my blog, just like our second snowfall. Enjoy.  

Easy Snow Day Posole

This recipe came to us by way of Kerri Fivecoat-Campbell, who makes this for Thanksgiving as an alternative to turkey. This is a perfect slow cooker dish.The longer you cook the pork the more tender it becomes. Serve with warm flour or corn tortillas.

3-4       pound pork roast (shoulder or butt)

2          large onions, chopped

1         (15-ounce)can of mild green chile        enchilada sauce

4         (4-ounce) cans of chopped green chilies

1         (16-ounce)can chicken broth

1/2       teaspoon dried oregano leaves

8          cloves of minced garlic

2          (15-ounce)cans of white hominy

21/2      tablespoons chipotle adobo sauce                   (from a can of chipotle peppers)

         Sour cream, chopped chives, shredded cheese

1.Combine pork, onions, enchilada sauce and next four ingredients (enchiladasauce through garlic) in a slow cooker. Cook on low 6 hours or high 4 hours.

2.Remove pork, shred meat and return to slow cooker. Add hominy, and adobo sauce. Cook 30 minutes. 

3.Serve in individual bowls topped with sour cream, chives and shredded cheese.