Disclaimer

I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Friday, December 24, 2010

Roman Cauliflower


Well good morning gorgeous! This is one fab fractal! I just discovered Roman cauliflower (a.k.a. Romanesco broccoli) the other day while shopping at one of my favorite haunts, The Green Grocer. I think this guy should be counted as the 7th wonder of the world. Forget Grand Canyon, this logarithmic spiral is waaaaay cooler. Quickly blanch it and serve with pasta, raw as a crudité, or as my personal favorite...steamed and smothered in a cheesy mornay sauce.

Sunday, December 19, 2010

The high price we pay for cheap food


 It's spreading across the pond...the "It" being awareness.

Produce Shares

Have you considered joining a produce share program? Have you been wondering what a CSA Box is? They really are the modern American version of agriculturally innovative, communal living. It's almost as if we've gone full circle...although I'm not contributing anything but dough.

I joined one recently, and although I can't subside on just the produce in the share, I do feel it is a step in the right direction. Not only do I eat foods I might not normally purchase (hello variety), I force myself to use the produce before the following weeks harvest!  Click here to find a share in your area.

Friday, December 17, 2010

Cheesy Potato Chickpea Soup

2 TBSP butter
1/8th cup prosciutto, pork belly or bacon
1 large onion, coarsely chopped
4 potatoes
1 1/2 cups pre-soaked chickpeas (a.k.a. garbanzo beans)
1-2 quarts chicken stock (just enough to cover the potatoes
3/4th cup shredded cheese (I used cheddar) 
2 cups heavy cream
salt TT
pepper TT 

Saute the pork in the butter until crisp. Sweat the onions, add the potatoes, chick peas and stock (remember just enough to cover the potatoes). Bring to a boil and reduce heat to a low simmer. When potatoes are soft, puree the mixture in a blender. Pour back into the pot and add the cheese. Once cheese is melted add the heavy cream and reheat until hot.

This soup is so warm and comforting, you might even forget it's winter outside!

Sunday, December 5, 2010

Kale Chips

Usually, I'm extremely wary of non-potato or non-corn tortilla chips but kale chips deliver a new, nutritional, and full flavored chip option. I overheard someone at the market last summer talking about how great they were and because I struggle to incorporate green leafy vegetables in my diet, I had been seriously thinking about cooking some up. It just so happens that last week in my Green Grocer produce share bag, the dark green velvety leaf arrived at my front door. I simply brushed them with olive oil, sprinkled them with sea salt and baked them for less than 10 minutes in the oven. Surprisingly, I really enjoyed these crispy, savory greens!

*Keep a close eye on these guys, they  turn to burnt dust very quickly if left in the oven for too long!