Elm City Market

Organic Food Fact and Fiction from The Wholesome Kitchen

amy — Tue, 18 Sep 2012 14:25:21 +0000

HEALTH THROUGH FOOD WITH THE WHOLESOME KITCHEN:

Organic Food Fact and Fiction

by Joan Saddler & Augustine Filomena, The Wholesome Kitchen

I almost drove off the road on September 4th while listening to Morning Edition on NPR. A story about a new study done at Stanford University was the subject, which found “scant evidence of health benefits from organic foods”.

My first thought: who funded this study? My second thought: do they really think we are going to fall for it?

Answer to my first question: main funder appears to be Cargill, a huge food and agriculture corporation that benefits from the application of industrialized food practices like the use of pesticides, antibiotics, chemicals, and GMO’s in our food supply.

Answer to my second question: not if I can help it.

We’re not going to bore you with statistics, and we will try, REALLY hard, not to preach. We simply implore you to use common sense. It is best if people and all other living things, don’t ingest or encounter chemicals during their everyday lives. Period. What glares out of this story is the human inclination to box events into what benefits “us”, as if detrimental practices like industrializing food has no farther reach on the planet than nutritional value for humans.

Waterways and ground water are clogged with chemical fertilizers and pesticides (run-off from non-organic farming and landscaping practices) that kill or deform the creatures and plants that live there. Other creatures (including humans) eat the first creatures and plants, and a deadly cycle is born. The unnatural poisons we dump into the water, air and earth, eventually comes back around to us through the water we drink, the air we breathe, the food we eat. It also, sadly, impacts the water, air and food supply of every living thing on the planet.

Today, we have no recipe for you. Instead, we want to give a big shout-out to some of the fantastic, local food suppliers that employ strictly organic and natural practices in making their products. These are some foods that we use daily, and all can be found at Elm City Market:

The South River Miso Company – located in Conway, MA. Using traditional Japanese methods, it is the only unpasteurized miso available in our area. Each serving is loaded with beneficial living probiotics, vital for a healthy gut and immune system. Use miso to flavor soups, sauces, dressings. Don’t cook it! You want those little living organisms to be alive when you ingest them. Use in place of salt at the end of preparing your dish.
The Bridge – located in Middletown, CT. Makers of tofu and seitan, these folks also use time-honored traditional Japanese methods to produce their delicious foods. Tofu is something everyone has heard of – check out my blogpost from May 2012 Archives when we did a tofu demo at ECM for some great recipes. Seitan (pronounced SAY-TAN) is something you may not be familiar with. It is cooked wheat gluten with a chewy, hearty texture that lends itself well to dishes where vegans may want a meat-like stand in. I’ll be sure to get you a seitan recipe next week.
Raw milk from Jersey Cows – ECM has sourced multiple CT suppliers for this nutritious food. Raw is the only way we recommend anyone ingest dairy. Some people who are “lactose intolerant” find they can drink this stuff! Raw milk still has the naturally occurring living enzymes which aid in digestion. These cows are grazed in natural fields, the way cows have been for hundreds of years. The farms and animals are clean and healthy because they are under stricter regulations – no need for antibiotics and chemicals here. Ask the friendly people who stock the fridge at ECM to show you the choices for raw, local dairy products.

We encourage everyone to get out there and – as much as possible – exclusively buy foods that are organic and local. Don’t be taken in by the same ridiculous engine that has pumped out similar “scientific studies” of the past, like those that claimed baby formula superior to human breast milk, that margarine was healthier than butter, or that coconut oil was a dangerous saturated fat. Remember to use common sense when you hear these stories. Nature, always has and always will, provide the best choice. The above list is by no means exclusive – get educated about what is local and organic at Elm City Market by just spending a few minutes exploring the shelves and talking to the staff. You’ll be amazed.

Joan Saddler, along with her fiancé and business partner Augustine Filomena, are owners of The Wholesome Kitchen. What began as a successful last ditch effort to heal nagging health issues, Joan now has over 16 years of studying and cooking macrobiotic foods based on the teachings of Michio Kushi. Augustine has been eating and cooking macrobiotic since meeting Joan 9 years ago and attributes his weight loss, bicycling performance, and freedom from medication to this way of eating. Together they offer personal chef services and use hands-on cooking classes to teach individuals and small groups how to use whole, unrefined ingredients for optimal health. Visit The Wholesome Kitchen and The Wholesome Kitchen Blog for more information on what they offer and recipes.

Berries!

amy — Sun, 16 Sep 2012 03:52:29 +0000

Berries!

by Nadine Nelson, The Queen of Cuisine

Berries are wonderful to consume in copious amounts in the summer. Depending on where you live in the Unites States, berry season is from late spring until September. In Connecticut, we are in the middle of pick your own strawberry season, edging into raspberry territory with August bringing us gorgeous queen like blueberries. Whether you buy them at the farmers market, on special at the co – op or happen upon a mulberry tree on public property (Newhalville and West Haven Beach), berries make us feel patriotic, nostalgic for sweet family times, and are an antioxidant low calorie fruit to eat fresh, sweet, and in savory concoctions.

Find below a host of fun recipes that celebrate the beauty of berries which go with just about everything. Don’t be afraid to go look for those mulberry trees. Bring a sheet and shake the branches gently and watch the berries fall. Taste their musky, sugary, and sensual nectar. Be adventurous and share the blueberry pesto as a unique appetizer to any summer soiree. Finish your berry bashes with a strawberry and basil libation to quench the thirst and complete a wonderful exploration of berries. May your culinary experimentation be berry, berry special and sweet.

MULBERRIES
Americans in general don’t know too much about the sultry mulberry. They often think it is inedible. If you have the serendipity to have a tree in your neighborhood, wait until they are ripe and bring your least favorite blanket and shake and harvest a textured, musky, slightly sweet berry that is complex in flavor and unique character. They stain purple and make an ingenious natural lipstick too.

MULBERRY MUFFINS
A fun recipe to introduce the berry that no one seems to eat in the States. White chocolate adds a nice sweetness to the slightly tart mulberry. Here we go round the mulberry muffins, mulberry muffins, mulberry muffins…

• 1 1/2 cups all –purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 cup sugar
• 1 pinch salt
• 1/3 cup melted butter
• 2 eggs
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup white chocolate chips
• 1 1/4 cups mulberries (with stems removed)

Preheat your oven to 350°F. Sift the flour, sugar and salt into a bowl and mix. Make a hollow in the middle. In another bowl, beat the eggs, and then mix in the milk, vanilla extract and melted butter. Stir these into the dry ingredients with a spoon or fork, and then stir in the mulberries and white chocolate chips. Spoon the mixture into muffin pans and press some white chocolate chips into the top of the mixture. Bake for 20 – 25 minutes or until toothpick comes out clean.

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BLUEBERRY PESTO
This unusual and eclectic pesto is great with simple crackers or a crusty baguette.

Serves 6

• 2 cups fresh blueberries, washed
• 1 cup parsley, cleaned and packed
• 1/4 cup basil, cleaned and packed
• 1/2 cup parmesan cheese, grated
• 1/2 cup hazelnuts or almonds
• 1/8 cup lemon juice
• 1/4 cup olive oil
• 4 cloves garlic
• Salt and pepper to taste
• 8 oz. goat cheese

In a food processor, process all ingredients, except for goat cheese, until a paste forms. Sprinkle salt and pepper to taste. Spoon the blueberry pesto over the goat cheese, enough to cover and drip down sides. Serve with crackers or sliced baguette and garnish with fresh blueberries.

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GOOSEBERRY AND RHUBARB CRUMBLE

Gooseberries are big in Europe. The American gooseberry range in color from light green/yellow to pink to red – wine at peak ripeness and are quite thorny bushes. The berries can be furry with little spikes at its base with a fruity floral scent. They have a translucent, zebra pattern, and marble like skin. The green berries are best suited for cooking with sugar at a ratio of ½ cup of fruit to 1 tablespoon of sugar. To prepare gooseberries, cut the tops and stems with kitchen scissors or a paring knife. The berries can be used in chutneys, jams, preserves and when softened can accompany chicken, game, fish as a fruit sauce and are wonderful in sweet confections like crisps, crumbles, fools, tea cakes, and cookies. Hurry and find some at the farmers market or be lucky enough to find a bush in a random park. Elderberry is a terrific complimentary flavor for the rare gooseberry and so is rhubarb.

Rhubarb is usually paired with strawberries. Since it is rare and is a joyful spring and summer vegetable that is traditionally used as a fruit we decided to mix them with the even rarer gooseberry. These ruby red stalks taste best stewed down in pies, cakes, relishes, and muffins.

• 2 cups gooseberries
• 15 rhubarb stalks
• 8 tablespoons sugar
• 4-5 tablespoons elderflower liquor

For the crumble
• 1 cup butter, straight from the fridge
• 1 cup brown sugar
• 1 cup all-purpose flour
• 1/2 cup whole oatmeal
• pinch of salt

Pre -heat the oven to 350°F. Wash and trim the gooseberries and rhubarb. Cut the rhubarb into chunks. Place the fruit in a small casserole dish and pour in the elderflower liquor, if using. Mix in the sugar. Bake in the oven for 10 minutes. Mix the crumble ingredients until you have a crumb-like consistency. Sprinkle the crumble mixture over the top of the fruit. The layer of crumble should not be too thick, otherwise the rhubarb won’t be able to bubble through and make it really yummy. Bake for 45-60 minutes or until the crumble topping is firm and golden. Serve warm with your favorite vanilla, strawberry, or rhubarb ice cream.

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STRAWBERRY COCKTAIL SAUCE
Want to have people ask you what is in that special sauce? We are all used to regular cocktail sauce for our seafood. However, try this discerning dip for New England’s local seafood. Steam or poach shrimp from Maine, Lobster from Connecticut, and Oysters from Branford. A secret mélange of seemingly disparate ingredients come together with explosive flavor and seasonal panache. Use different berries throughout the summer to improvise with this distinctive recipe.

• 1 cup mayonnaise
• 4 tablespoons strawberry jam
• 2 tablespoons black olive tapenade
• 1 tablespoon Dijon mustard
• 4 teaspoons minced basil
• 4 teaspoons minced chive
• Salt and pepper to taste

Mix and enjoy.

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BERRY BASIL COCKTAIL

Berries and basil are a classic pairing. Use herbs in your cocktails and be all the bartending rage.

Makes 6 – 4oz drinks

• 1 – 1 1/2 cups mixed berries
• 3 cups sparkling water or Prosecco sparkling wine
• Basil Syrup (recipe below)

In a food processor combine the berries and blend into a puree. In pitcher, combine chilled basil syrup in Prosecco or soda water and stir well before pouring into glasses. Serve over ice (preferably crushed). Top with splash of berry juice

BASIL SYRUP
• 1/2 cup sugar
• 1/2 cup water
• 4-5 basil stems
• 1/2 cup minced basil

To make the syrup, combine the sugar, water and basil stems in a small saucepan. Stirring frequently, bring the mixture to a simmer for about a minute, and then remove from heat. Allow to cool for 5 minutes and then remove stems and add minced basil. Place in a jar or other airtight container and allow to cool in the fridge for at least 2 hours (overnight is best).

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Chef Nadine Nelson, Queen of Cuisine, is the green chef and social entrepreneur of Global Local Gourmet, a roving community supported kitchen that specializes in cooking classes, culinary tours, wellness workshops and corporate team building. Chef Nadine was born in Toronto, Canada of Jamaican Heritage. She has always loved cooking and her vegetables. She has studied the culinary arts in Paris, New York, and Boston and brings a worldly perspective to seasonal food. She is a social activist, cooking instructor, chef, writer, recipe developer/tester, food consultant, and interactive epicurean event producer. You can find out more about Nadine HERE and Global Local Gourmet HERE.

Pan Roasted Salmon

amy — Wed, 12 Sep 2012 04:23:19 +0000

Pan Roasted Salmon

by Karen Lenahan, Small Kitchen Big Taste

Salmon is one of my all time favorite fish to cook. Some say it has a really strong flavor, and while it definitely is distinct, this fish is so versatile to cook! It works well with so many different flavor combinations and cooking techniques that I could easily make it about four days a week and not get bored.

This is one of my go-to ways to prepare salmon – it is quick, easy, and incredibly delicious. Make it with a simple vegetable or salad, and you have dinner on the table in less than twenty minutes. If that isn’t a win, I don’t know what is! And BONUS! Make a few extra filets, and save them for lunches, serve cold flaked on top of salads… the possibilities are endless!

Pan Roasted Salmon
• 4 6-8 oz salmon filets
• sea salt and crushed black pepper
• 2 T extra virgin olive oil
• any spices you like! (I used Om My from Elm City Market – because I’m addicted…) Ideas: Jerk spices, blackening or cajun seasoning, rosemary and thyme with lemon juice… I could keep going!

Season the salmon generously on both sides with your the salt, pepper, and any other spices.

In a medium sized saute pan, heat the olive oil in medium high until shimmering. Place the salmon in the pan, and let sizzle and brown up for about three minutes (depending on thickness – may be a minute more or less). Gently and carefully flip, and cook for another two or three minutes on the next side.

Take off the heat, and plate. Serve immediately with your favorite veggies or a crisp salad. (I love mine with roasted sweet potatoes or asparagus!)

Enjoy!!

Karen Lenahan, born and raised in New Haven and Hamden, has had a food blog, Small Kitchen Big Taste going on three years. She is a passionate foodie, and loves bringing healthy and delicious food to her table, and inspiring you to bring it to yours.

Jerk – Jamaica’s Iconic Edible Export

amy — Fri, 07 Sep 2012 13:49:28 +0000

Jerk – Jamaica’s Iconic Edible Export

by Nadine Nelson, The Queen of Cuisine

Centuries before pepperoni sticks, granola, or crackers became ubiquitous, the maroons created one of the world’s most delectable gourmet creations in the form of jerk seasoning in the heavily forested mountains where pimento groves and wild pigs were plentiful. Jerk seasoning is one of Jamaica’s iconic exports. It is a paste of pulverized allspice (pimento), scotch bonnet peppers, onion, garlic, thyme, cinnamon, nutmeg, scallions, and up to thirty more ingredients depending on the jerk master. These food stuffs all grow wild in the short bushes of the deep interior of Portland, Jamaica where there are several Maroon encampments.

Maroons were runaway slaves who were so smart and fierce; the British signed a treaty to leave them alone. In order for them to subvert capture from the British slave masters in which they escaped, the Maroons perfected a method of cooking untamed boar with their marinade by poking holes in it, sealing the flavorful dressing with banana leaves and other flora to hold the pig together as it slowly cooked in a fire pit flanked by pimento bark and other fragrant wood that was covered so as not to alert the Maroon’s enemies with smoke.

Now we can cook and eat Jerk in the open without the fear of notice. It is a very handy and resourceful spice to have in the dry or wet forms. You can make your spice rubs yourself if you can find scotch bonnet peppers or you can buy many good commercial products at the store. The co- op has several styles for you to choose from and all the ingredients to make a fresh marinade too. Jerk is a nice addition to any summer menu. Traditionally chicken and pork were jerked in Jamaica. However, in this day and age, anything can be jerked with spicy and mouthwatering results. I am partial to lamb, salmon, bluefish, tofu, corn and any food that can stand up to the flavors of scotch bonnet peppers and allspice. To adjust your spice you can use 1 teaspoon to a pound for very mild to 1 tablespoon for hot depending on the spiciness of the jerk seasoning. To tame the taste, use more allspice in the seasoning and also add onion powder, garlic powder, and paprika to mellow out the heat.

I love jerk and use the spice in so many ways. I add it in soup to lend a smoky, seething, floral taste to the broth. It is the perfect addition to jazz up rice and peas to give it that over the top mouth flavor. Dry jerk seasoning mixed with brown sugar is a distinctly assertive spice rub for a summer BBQ. Here find 3 jerk recipes using salmon, filet mignon, and baby back ribs. The salmon can be done for an easy midweek meal, the steak is for those special occasions, and the ribs are an ode to summer for you to enjoy at your next BBQ. There are three distinct cooking methods for you to try jerking your way around the kitchen to foster your inner global gourmet. Don’t forget to celebrate Jamaica’s 50th anniversary of independence in early August. Please tell us how your forays in Jerk go, mon!

JERK SALMON

• 3 tablespoons olive oil
• 2 onions, minced
• 3 green onions, minced
• 3 large cloves garlic, minced
• 2 teaspoons red chili flakes or dried scotch bonnet peppers or dried jalapenos
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/4 teaspoon ground cloves
• 2 teaspoons ground allspice
• Salt to taste
• 4 fresh salmon steaks, preferably wild caught
• 4 fresh lime wedges

Heat 2 tablespoons oil in large non-stick frying pan over medium-high heat. Combine next 9 ingredients in small bowl and sauté in heated pan until lightly browned, about 3 minutes.

Remove from pan and cool slightly. Heat remaining 1 tablespoon oil in same frying pan over medium-high heat. Spread seasoning mixture on both sides of salmon steaks. Sear first side of fish in heated pan until nicely browned, about 2 minutes. Repeat with second side of fish.

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FILET MIGNON ON FIRE

• 1/2 cup extra-virgin olive oil
• 6 tablespoons dried Jamaican jerk seasoning
• 4 tablespoons soy sauce
• 4 small bay leaves, crumbled finely
• 4 large garlic cloves, minced
• 2 2 3/4 – to 3-pound (thick-end) beef tenderloin roasts

Whisk first 5 ingredients in bowl. Pierce tenderloins all over with fork. Place tenderloins in large resealable plastic bag; add marinade and seal. Turn bag to distribute marinade evenly. Chill at least 8 hours and up to 1 day, turning bag occasionally.

Preheat oven to 400°F. Remove beef from marinade; pat dry. Place on rimmed baking sheet. Sprinkle with salt and pepper. Roast until thermometer inserted into each tenderloin registers 125°F for medium-rare, about 40 minutes. Remove from oven; let stand 10 minutes. Cut beef crosswise into 1/2-inch-thick slices. Filet Mignon above is topped with pineapple salsa and thyme served with corn relish and a salsa verde.

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JERK BABY BACK RIBS

• 10 pounds baby back pork spareribs
• 10 scallions, coarsely chopped
• 8 garlic cloves, coarsely chopped
• 4 Scotch bonnet chilies with seeds, coarsely chopped
• 1 small onion, coarsely chopped
• 1/3 cup vegetable oil
• 1/4 cup soy sauce
• 3 tablespoons allspice
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 3 tablespoons fresh lime juice
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground pepper

In a large pot of boiling water, cook the spareribs over medium heat for 30 minutes. Drain and let cool. In a food processor, combine the chopped scallions with the garlic, chilies, onion, vegetable oil, soy sauce, spices, lime juice, salt and pepper and process the mixture to a paste. Set the spareribs on 2 large rimmed baking sheets and spread the jerk paste all over them. Cover and refrigerate overnight. Bring to room temperature before grilling. Light a grill. Grill the spareribs over a medium-hot fire, turning them frequently if they are browning too fast, until lightly charred and crisp, about 25 minutes. Transfer the ribs to a cutting board and let rest for 10 minutes. Cut in between the ribs, arrange on a platter and serve.

Espresso & Almond Chocolate Chip Cookies

amy — Wed, 05 Sep 2012 14:11:22 +0000

Espresso & Almond Chocolate Chip Cookies

by Karen Lenahan, Small Kitchen Big Taste

These cookies were an evolutionary process. I put together my grocery list for the week, and a little birdie in my house asked for something sweet. I love cookies, including the packaged ones at the store, but I have a theory that if I’m going to indulge, I really try to make whatever I’m indulging in from scratch. That way, I really know what I’m eating, using organic and local ingredients as much as possible, and I have to take the time and energy to make them with love (and do the dishes!).

So, instead of buying pre-made packaged cookies at the store – I bought a few of my favorite ingredients at ECM instead! Kate’s Butter, King Arthur Flour, chocolate chips, vanilla extract…. ohhhh it was starting to sound delicious. As I was mixing up the batter, I used dark brown sugar instead of the classic light brown – it added a nutty, deeper flavor to the cookies that I love. I also threw in espresso powder, because well, why not – espresso and chocolate?? Yes please! And some almonds, for crunch. I have to say – these might be one of my favorite cookie combos that I’ve put together in a long time. I highly suggest you put them on your “to make” list – they are a treat not to be missed!!

Espresso & Almond Chocolate Chip Cookies
• 2 1/4 C all purpose flour
• 1/2 t salt
• 1 t baking soda
• 3/4 C dark brown sugar
• 3/4 C white sugar
• 2 sticks unsalted butter, room temp
• 2 large eggs, room temp
• 1 1/2 t vanilla extract
• 1 t espresso powder
• 2 C chocolate chips
• 1/2 C almonds, roughly chopped

Preheat the oven to 375°F. In a medium sized bowl, combine the flour, salt and baking soda, and set aside.

Cream together the butter and both sugars in an electric mixer on high until light and fluffy, about four minutes.

With the mixer on low, add in the eggs, one at a time – mixing until thoroughly combined. Add in the vanilla and espresso powder as well, and mix until combined.

Add the flour mixture in two additions, with the mixer on low. Fold in the chocolate chips and almonds.

Drop dough (using a tablespoon scoop, or 2 tablespoon scoop – I like big cookies!) onto ungreased cookie sheets, and bake for 10-12 minutes, or until brown around the edges.

Cool completely on racks, and store in an airtight container for up to five days. That is if you don’t eat them all the first day!!

Enjoy!

~K

Karen Lenahan, born and raised in New Haven and Hamden, has had a food blog, Small Kitchen Big Taste going on three years. She is a passionate foodie, and loves bringing healthy and delicious food to her table, and inspiring you to bring it to yours.

Sweet & Sour Pinto Bean Salad

amy — Tue, 04 Sep 2012 04:20:23 +0000

HEALTH THROUGH FOOD WITH THE WHOLESOME KITCHEN:

Sweet & Sour Pinto Bean Salad

by Joan Saddler & Augustine Filomena, The Wholesome Kitchen

Pinto beans are a fairly new ingredient for me. Refried beans served in Mexican restaurants are the only way I’d ever eaten them before, or perhaps in a chili. As I stood in the kitchen this weekend, staring at a glass jar of dried pinto beans in the cupboard, neither of those recipe options sounded very appetizing at that moment. I wanted to taste spice, but also something light and invigorating to balance the hot, drowsy weather.

Here is what I came up with. Using just what I happened to have in the fridge, this salad had the taste I was craving.

Sweet & Sour Pinto Bean Salad

• 2 cups dried pinto beans, soaked at least 8 hours in water with 1 TB raw apple-cider vinegar
• 2 bay leaves
• One 2-inch piece kombu sea vegetable
• 1/2 tsp sea salt
• 1 cup diced onion
• 2 cups carrots (cut lengthwise then slice into 1/2 moons diagonally)
• One 12-16 oz bag of organic frozen corn
• 2 stalks diced celery
• 3-4 scallions sliced thin on the diagonal

The Dressing:
• 1/2 cup olive oil
• 1/3 cup raw apple cider vinegar
• Juice of 1 lime
• 1 tsp ume plum vinegar
• 1/3 cup brown rice syrup or raw local honey or 8 drops of liquid stevia
• 1/4 tsp cayenne pepper
• 1/2 tsp chili powder
• 1 TB dried basil or 1/2 cup chopped fresh basil
• Freshly ground black pepper

Begin by rinsing the soaked beans well. Put in a 6-quart pot with fresh water that covers the beans by 1 inch. Bring to a boil, skim off any foam that rises to the top. Add the bay leaves and kombu, cover, lower heat to medium-low and cook for 45 minutes or until soft (but not mushy). Once soft, add 1/2 tsp salt and cook another 15 minutes. Drain beans and place in a large bowl.

Place 1/2 inch of water in a saucepan with a steamer insert. Bring water to a boil and steam the sliced carrots for 3-5 minutes. Put carrots in bowl with beans. Do the same with the onions, then the frozen corn (steam each vegetable separately). Leave the diced celery and sliced scallions aside and raw until the salad cools.

In a separate bowl, while salad is still warm, mix all the dressing ingredients together, whisk well, taste and adjust seasonings to your liking. Pour over the still warm beans and vegetables. Allow to cool and marinade for an hour or longer, stirring often to mix the flavors. Once cool, add the celery and scallions and mix gently. Ready to serve! Eat with a cooked whole grain for complete protein.

All ingredients can be found at Elm City Market. Don’t forget to always choose organic.

Enjoy!

Summer Fresh Vietnamese Spring Rolls

amy — Fri, 31 Aug 2012 05:01:42 +0000

Summer Fresh Vietnamese Spring Rolls

by Nadine Nelson, The Queen of Cuisine

Fresh spring rolls popular in South East Asia, are one of my favorite classic dishes to showcase in cooking classes. I always like to sneak them into a summer canapé class, French cooking class (Vietnam was a former French colony, and they serve fresh spring rolls all over Paris), spa cuisine, kids cooking class, or aromatic and healthy Vietnamese cooking.

Clients are always fascinated at how easy these salad bundles are to make if you have everything on hand. You can buy fish sauce, rice vinegar, rice noodles, and rice paper as staple Asian pantry items. You can use the fish sauce and vinegar in other sauces and dressings. They are multipurpose larder items that work across cuisines. I use fish sauce in my pasta sauce and Caesar dressing as a quick alternative if I don’t have canned anchovies and want that umami taste in my food. Umami is the sixth or other taste, a pungent and savory flavor reminiscent of familiar Parmesan cheese. Rice noodles and rice paper are also food stuffs you can use in other dishes. Rice paper is a adds a fancy touch when enclosing fish and searing it for an interesting texture and to preserve moisture. You can you the noodles in curry Singapore noodles, salads, and in stir-fries.

The other ingredients for the spring rolls can always be flexible. You can use what you have on hand. This week I got basil and cilantro from the co – op. I went to the famers market and bought some purple basil and Thai basil too. They also had some different varieties of mint that I brought home to experiment with. I could not resist red shiso leaves so my rolls took on a very spicy, minty, licorishy flavor. The rice noodles and paper are a perfect foil for a variety of vegetables, proteins, and herbs to mix. I love having make your own spring roll stations with lovely lime and mint water for people to clean their hands. There is nothing like making food with your fingers with other people to make you feel like all is well with the world. Fresh spring rolls are perfect to celebrate summer’s bounty.

We have a trio of sauces for you to try. The first two are very traditional depending on where you are in Asia. The last sauce is a Japanese dressing that is a light and fragrant departure from the fish sauce and peanut dippers. See what happens when you share how stress-free these rolls are to make with family and friends. How do you like to make your fresh springs rolls? We want to hear about some silly and ridiculous combinations.

• Rice paper rolls (banh trang)

• Green, red leaf lettuce, arugula, mizuna, Boston, romaine, sliced or shredded. Hard ribs removed
• Fresh mint, cilantro, basil, shiso, cut in strips if big
• Carrots, cucumbers, red peppers julienned
• Scallions, garlic scapes, chives,
• Mango, peaches, plums
• Rice vermicelli noodles

• Cooked shrimp, halved, chicken, pork, beef, tofu cut in thin strips

DIRECTIONS

Put noodles in a large, heat-proof bowl. Boil water. Pour boiling over the noodles and leave to soak. Shred or slice lettuce. Julienne vegetables.
When the noodles are soft, drain and set aside. Fill a shallow pan large enough to hold a rice paper sheet with very warm water. Slide a rice paper sheet into the water. Let it soak until almost soft. I like to have parts of the sheet still feel very slightly stiff. These parts will soften even after they’ve been removed from the water.
Otherwise, if the rice sheet is completely soft before it is removed from the water, it will tear the sheets when you are rolling.

Lay the sheet out on a clean work surface. Put some noodles (1/4 cup or so) across the bottom third of the sheet. Layer it with lettuce, carrots, mint or cilantro or basil, three or four shrimp halves, and anything else you have prepared. Roll the bottom edge over the fillings. Turn side over to middle and do the other side too.

Then tightly, but don’t pull too tightly, roll it up. You will figure out how much filling to use and how much tension to put on the rice sheet with practice.

VIETNAMESE DIPPING SAUCE
Makes about 1 cup
• 1/2 cup grated carrot
• 3 tablespoons brown sugar
• 2 cloves garlic, crushed
• 1/2 cup water
• 1/4 cup Asian fish sauce
• 1/4 cup lime juice
• 1 tablespoon rice vinegar
• 1 to 2 serrano or Thai chiles, seeded and thinly sliced
• 1/4 teaspoon black pepper

Place all ingredients in medium bowl, stir to dissolve sugar.

PEANUT SAUCE (THAI STYLE)
• 1/4 – 1/2 cup peanut butter
• 1 cup coconut milk
• 1/2 teaspoon garlic cloves, minced
• 1/2 teaspoon minced fresh red chili (one fresh Thai chili, usually)
• 2 tablespoons fish sauce, “nuoc mam”
• 2 teaspoons to taste of red curry paste
• 3 tablespoons lime juice
• 1 teaspoon or to taste brown sugar depending on the peanut butter if sweetened or not
• 2 spring onions, sliced

Mix all ingredients well with a whisk. Thin with water if too thick.

SHISO DRESSING
• 8 shiso leaves roughly chopped
• 1/4 teaspoon salt
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons sugar
• 1/8 cup sesame oil
• 1/2 cup rice wine vinegar

Combine all ingredients in a blender and blend until shiso leaves become finely chopped. This dressing goes well over a boiled or grilled chicken, cucumber salad, as well as steamed or grilled fish and vegetables.

Herb Roasted Sweet Potatoes… An Awesome Trifecta

amy — Wed, 29 Aug 2012 03:23:30 +0000

Herb Roasted Sweet Potatoes… An Awesome Trifecta

by Karen Lenahan, Small Kitchen Big Taste

I’m on a kick. And it involves a trifecta: simple, super nutritious, and budget-friendly. That is exactly what this dish is! This method of cooking sweet potatoes is my absolute favorite. I even eat the leftovers cold out of the fridge. The flesh gets just perfectly brown and caramelized, the skin gets nice and crispy, and the herbs give an aromatic, “it’s almost fall” feel to the whole dish. I’ve also made these with a bit of chili powder and garlic, or fresh ginger and scallions – really these can be one of the most flexible veggie dishes you make! Not to mention it takes about four minutes to get together, and then all you do is pop it in the oven, with one flip halfway through.

Sweet potatoes have almost all but replaced white potatoes for me; I love a good white potato, don’t get me wrong, but the nutritional value, color, flavor, and flexibility that sweet potatoes and yams offer can’t be beat. (Did I mention yet that they are also super wallet and student-loan friendly??) Pair this dish with any lean protein – I usually pick what’s on sale at ECM – and you’ve got yourself a killer delicious and healthy dinner.

Herb Roasted Sweet Potatoes
• 4-5 sweet potatoes, washed and cut into 1″ steaks
• 3 T extra virgin olive oil
• 4 T fresh herbs, chopped (I used sage and thyme)
• sea salt and freshly ground black pepper, to taste (start with 1/2 teaspoon of each, and go from there)

Preheat the oven to 400.

In a large bowl, toss together the sweet potatoes, oil, herbs, and salt and pepper.

Lay out flat on one or two cookie sheets, making sure to not crowd the pans. Roast for twenty minutes, flip over, and roast for another 15-20 minutes or until the potatoes are fork tender.

Enjoy!

~K

Karen Lenahan, born and raised in New Haven and Hamden, has had a food blog, Small Kitchen Big Taste going on three years. She is a passionate foodie, and loves bringing healthy and delicious food to her table, and inspiring you to bring it to yours.

Stove-Top Baked Beans (or: Is There A Doctor In The House?)

amy — Tue, 28 Aug 2012 03:49:29 +0000

HEALTH THROUGH FOOD WITH THE WHOLESOME KITCHEN:

Stove-Top Baked Beans (or: Is There A Doctor In The House?)

by Joan Saddler & Augustine Filomena, The Wholesome Kitchen

My mother used to make baked beans, starting with canned “baked” beans and doctoring them up with chopped onions, barbecue sauce from a bottle, and slabs of bacon; she then baked this casserole for what seemed like days. They came out of the oven a thick, spicy, greasy, salty, sugary glob. Very tasty, but very unhealthy. She usually made them in the summer . . . not the best time to have the oven on for hours. But she would suffer through anything to make sure the family was happily well-fed.

As we all grew older and heard about “healthier” ways of eating, Mom turned to vegetarian canned baked beans and opted for turkey bacon instead of the real thing. Once I started eating macrobiotic, she gave up trying to make her infamous beans into something I would eat and went back to her original recipe. I had to go baked bean-less for a while.

Then one day at a cooking class given by Jane Georgini, I tasted this dish and knew I would never have to go without baked beans ever again. What I have here is a variation on Jane’s recipe (I guess, like my mother, I always feel the urge to “doctor up” recipes that I didn’t invent.) Unlike Mom’s, these beans are definitely healthy. This recipe has more salt and spice than the original – and even then, many of you may find it too bland. But feel free to doctor it up to suit your taste – keeping in mind that backing off on sugar, excessive salt and processed foods altogether – is always the goal of a healthy lifestyle.

Stove-Top Baked Beans

• 2 cups dried navy beans, soaked at least 10 hours (click HERE to see previous blog Lentil Pate’ recipe for directions on how to properly soak dried beans)
• One 2” piece of kombu sea vegetable
• 1 Bay leaf
• 3-4 cups water
• 2 cups chopped onions
• 2 cloves minced garlic
• 2 carrots, chopped into uniform bite-sized pieces
• 2 TBS prepared mustard
• 1/2 tsp sea salt
• 1/2 – 3/4 cup Eden brand organic barley malt

Place soaked beans and fresh water in a pressure cooker or heavy pot. Bring to a boil, skim off any foam that rises to the top. Add the kombu and bay leaf. If using a pressure cooker, seal the lid and cook for 15 minutes before turning off heat and letting pressure come down naturally. If using a heavy pot, simmer beans covered for about 40 minutes till soft. Add the onions, carrots, salt, mustard, and barley malt. Cover pot with a loose lid (if using pressure cooker, don’t re-seal the lid). Simmer all ingredients together for 15 minutes. If too soupy, let beans continue cooking without a lid until enough liquid has boiled off for the consistency you want. Stir often during this phase to keep them from sticking to the bottom. Serve with fresh sliced scallions. Note – in the winter months, feel free to pour the beans into a casserole dish after combining all ingredients and turn on the oven! Bake the beans, uncovered, in a pre-heated 350°F degree oven for about 40 minutes. The beans will be more hearty, dense, warming – perfect for winter.

Enjoy!

Salad and Dressing – A Classical and Versatile Summer Meal

amy — Sat, 25 Aug 2012 16:58:48 +0000

Salad and Dressing – A Classical and Versatile Summer Meal

by Nadine Nelson, The Queen of Cuisine

The summer is a great time to experiment with salad. It is hot and too nice to spend lots of time in the kitchen. Eating raw feels right in summer and makes meal preparation easy. Enjoy this salad chart and tell us some of the unique combinations you make at home.

View a pdf of this chart HERE.

NADINE’S VINAIGRETTE

Makes ¾ cup

• 1/4 cup white balsamic vinegar
• 2 tablespoons Dijon mustard
• 3 tablespoons minced shallot
• A handful of parsley, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup extra-virgin olive oil

In a blender or food processor whisk together all ingredients until emulsified. You can also shake the ingredients in a jar or whisk together in a bowl.

You can adjust the vinaigrette easily by using red wine vinegar, cider vinegar, balsamic vinegar, orange juice, lime juice, guava juice etc. for the balsamic vinegar or garlic, scallions, ramps, etc for shallots, a handful of herbs for parsley, you can pick, and you can add ¼ cup of your favorite cheese like blue cheese or parmesan to add a milky dimension to your dressing.

Salad and vinaigrette is the perfect backdrop to improvise a million combinations. We still have many hot days in which to create some crunchy fresh creations. Dress your greens in style and you have prepared the easiest yet tasty and healthy dish. It is an efficient way to get all your daily servings of vegetables too.