Book and Product Reviews Archives | Page 13 of 17

Island Food – Jamaica

September 10, 2011

We always plan to take one vacation a year.

Now, if you are a regular reader you are likely wondering what I’m talking about considering posts about South Carolina and Ireland have already popped up this year. This requires that I share some definitions with you.

We travel a lot. I wouldn’t have my life any other way. In fact, since we returned from Brazil we haven’t traveled nearly enough for me. I have to have travel. I’ve been known to say I like the airports, the lengthy flights, the squeezing all my liquids into a little baggie. That’s because in return I get incredible food, gorgeous scenery and a glimpse into other cultures.

Those trips that require hotel hopping, scheduling sight-seeing, going so fast that you come back more exhausted than you left; that’s travel and I love it.

But I also love vacation.

Vacation is what we did over Labor Day weekend. We headed back to our favorite tropical location – Jamaica. We floated, ate, drank, read, watched sunsets. Aside from a couple squash matches and walks on the beach, we did absolutely nothing. That’s vacation.

To adequately achieve this definition of vacation, we go for all-inclusive resorts, specifically Sandals. Despite mixed feelings on this type of vacation from travelers, we have never been disappointed. Its true relaxation and every bit of the paradise we want.

So we headed back to Sandals Whitehouse which is tucked in on the southern coast of the country; secluded with no planes overhead, a gorgeous beach, big pools and peaceful sunsets. All this along with our favorite martini bar, a nearly 24-hour pastry café and the best you can get of actual Jamaican food in a resort setting.

So here’s the part you are waiting for. The food and drink! Enjoy and I’ll be back in the kitchen soon.

Our welcome Rum Punch in the lobby.

Appetizers and martinis every night before dinner at the martini bar. This one has smoked marlin.

Appetizer tasting with smoked salmon, squid and octopus.

Fried calamari with a Greek salad.

Seafood ravioli.

Seafood stew in a white sauce, one of our favorites.

Fresh juice in the mornings, this one with melon and pineapple.

Red Stripe on the beach, enough said.

Our favorite lunch, blackened red snapper sandwich on coco bread with jerk mayo.

It may not look all that good in the photo, but Jamaican Pepper Pot soup is our favorite.

Jerk chicken, not as good as what you’d find from a street vendor, but still tasty and spicy.

Curry goat was the special one day for lunch, again may not look great, but tasted amazing.

Did I mention that cafe?

Every afternoon was just like this, pastries and a cappuccino.

Pumpkin Cheesecake and that’s Carrot Cake behind it.

Crepes for our final breakfast before boarding the bus to the airport.

I also took the garden tour offered at the resort and was introduced to some wonderful flowers and trees. These are seagrapes and we did get to taste them, nice and sweet with a huge seed in the middle.

Indian Almond, only about 10 plants or trees were native to Jamaica the rest have washed up on the shore over the years.

Soursop, our guide was so surprised when I knew what this was. What can I say, we travel a lot.

Jamaican Ackee, not yet ripe, but we saw ripe ones all over on the drive to the resort. When it ripens the big black seeds will become exposed.

Noni, which I had not heard of before but apparently it goes for a pretty penny in the States as a remedy for cancer.

Home Made: A Cookbook Review

September 2, 2011

Yvette Van Boven’s books are some of my very favorite. This post features the first of her Home Made cookbook series and her recipe for Flatbread with Chickpeas and Sage and Pizza Bianca!

No doubt we have some amazing cookbooks that emerge from the States, but when I find one that has been translated from a foreign language into English I can’t help but think – now, this must be good!

There are so many possibilities. Maybe the author will give me a peak into his or her culture. Perhaps I’ll learn about a new ingredient. Maybe I’ll be pleasantly surprised by a combination of two foods I’m used to, but have never put together before.

Home Made by Amsterdam-based, Aan de Amstel co-owner, Yvette Van Boven, turns all these possibilities into realities. A hefty-book that will need ample space on your shelf, it is full of do-it-yourself creations.

In this book, Mingling with your standard layout of recipes for main courses, appetizers and desserts are fun, whimsically illustrated how-to methods for making things like cheese, terrines and liqueurs. Not only does the book itself brighten my day, the photography is unique and captivating. Dark shadows and interesting shots make the food that much more appealing.

While sifting through the Home Made cookbook and encountering must-try recipes such as Oeuf Cocotte, Potted Shrimp, Hot Cucumber Soup with Deep-Fried Parsley and Date & Lemon Ricotta Cake, I found one that I couldn’t pass up for this post – Flatbread with Chickpeas and Sage. So simple, yet so exciting! This was followed up by – Pizza Bianca – a delicious way to use up these tasty breads.

The flatbreads contain the chickpeas and the dough cooks up into a light and tender bread. The flavor of the sage is strong and to be honest makes me think a little of Thanksgiving. Speaking of which, these little flatbreads would be a wonderful replacement for a traditional (read: boring) roll at the family table this year.

Outstanding all on their own, they get even better when made into the mini-pizzas. Appetizer, snack, meal? Perhaps all three? I’ve been eating them all week for lunch and get a bit excited every time 12:00 rolls around knowing they are waiting in my lunch box.

I used unbleached, all-purpose flour and chickpeas I had previously cooked from dried. I’m not familiar with the tallegio cheese in the recipe and really didn’t have the time to go on the hunt to find it here so I got creative with some that I had on hand. A combination of French Brie, parmesan and white cheddar was delicious.

Flatbread with Chickpeas and Sage

From the Home Made cookbook. Reprinted with permission from Abrams Books
1 ¼ cups lukewarm water
1 package yeast (2 ¼ tsp)
4 cups all-purpose flour and a little extra
14 oz can chickpeas, drained and rinsed
a few sprigs sage, chopped
salt and freshly ground pepper

Stir the yeast into the lukewarm water and briefly allow to dissolve. Combine the flour and chickpeas in a food processor or in a large bowl and mix well. The chickpeas have to burst open!

Combine the sage, salt and pepper and add the hot water. Work thoroughly, at least some 10 minutes, into a smooth dough. If necessary, add flour if it is too sticky. Dust a bowl with a little flour and place the dough ball in it. Cover with plastic wrap. Put in a draught-free place and leave the dough to rise for at least 1 hour.

Dust the work surface and remove the risen flour ball from the bowl. Knock down the dough again and divide the ball into equal portions the size of apricots. Sprinkle with flour and keep until used, at least 1 hour, on a serving tray dusted with flour. Place a flat pan or shallow skillet on the heat. Roll the small dough balls into thin elongated pieces and cook in the pan until they puff up. Turn halfway through until they are cooked.

Tip: You can also cook them on the outdoor grill! Cook them toward the end, when the fire has slightly subsided.

Pizza Bianca with Chickpea and Sage Flatbread Recipe | Fake Food Free

Pizza Bianca with Flatbread

From the Home Made cookbook. Reprinted with permission from Abrams Books.
For 10-12 small pizzas as a side dish or 24 mini pizzas; Great when served with drinks.

2 2/3 cups mixed mushrooms
3 tbsp olive oil, plus a little extra
A few twigs fresh thyme (reserve some for garnish)
1 clove garlic, chopped
Salt and freshly ground pepper
1 quantity of dough, as described above
7 oz taleggio (Italian mountain cheese with an earthy flavor, which melts easily; otherwise use raclette cheese or mozzarella)
24 drops truffle or hazelnut oil

Slice the mushrooms. Heat a skillet with olive oil and briefly sauté the mushrooms with a little thyme. Toward the end add the garlic, and season with salt and pepper. If desired, save some thyme for the garnish. Set aside to slightly cool. Line a baking sheet with parchment paper and butter well.

Make the dough as described above and create pizzas in the size of your choice. Then cover them with mushrooms and taleggio. Cook in an oven preheated to 340 degrees F/Gas 4 for approx. 15 minutes.

Disclaimer: This book was sent to me free of charge for review purposes. I was not required to write about it and received no compensation for doing so.

Food and Fellow Bloggers in Danville, Kentucky!

August 27, 2011

Picturesque; a term often overused yet I can think of few that better describe Danville, KY. Streets lined with manicured hanging flower baskets and old-fashioned store fronts. This small Kentucky city is full of history while managing to also be a trendy college town.

For the five years we lived in Lexington, I had always heard about Danville. I kept meaning to visit, but never took the opportunity. Once when we moved out of the city a little over ago, I got my land, my cattle farm view and my garden, but I also got Danville. Not bad timing either, especially for a foodie.

You see, Danville went wet just a little while back. If you are unfamiliar with small-town USA this means that they now allow alcohol to be served and sold in the area.

While going wet rarely brings the threat of people falling victim to a life of gambling and working the corners as many opponents fear, what it does bring with it are restaurants. Locally owned, locally sourced, unique restaurants.

Some of us in the area have begun the process of forming the Kentucky Food Bloggers Association. Word has been getting out and the Danville Boyle Co Convention & Visitors Bureau invited us to take a a food tour of the city, our first organized event as a group.

Nine bloggers from the central Kentucky area were in attendance. Cameras and notebooks in hand we tackled Danville one bite at a time.

Our first stop was the V the Market, a quaint shop offering everything from cheeses to wines and beers. You can get the rarest of imports as well as the varieties closest to home. Our host shared her interesting stories of how she sources her products and manages to get her hands on some of the rarest offerings in the area. Things like this blue goat cheese and Life & Limb crafted beer.

She worried she was boring us with her stories, but I could have sat on that couch and listened all night. Food, especially food this outstanding, is never boring to me whether you are eating it, hearing about it or taking photos of it.

Next was Mermaid’s Bar and Bistro. This little place is the perfect balance of modern and homey which was nicely represented by martinis sitting on the glowing bar right in front of the homemade meringue pie. We were served generous portions of Mermaid Punch which was followed by Porch Punch, both of which tasted like summer in a glass.

Soon after came a beautiful sampling of food. A prosciutto wrapped prawn, a portion of locally sourced tender steak and gently seared tuna with greens wrapped in a cucumber with a wasabi sauce.

Slowly starting to get full, but still in need of food to counteract the effects of all the punch, we walked down to 303 W of Danville. Bar food lovers, this is your place! This restaurant has the atmosphere of European pub meets US tavern. We were greeted with smiling faces as we marched in armed with DSLRs. We likely looked as if we were sniffing the air knowing that food was near.

We were greeted with a table full of appetizers. Pretzel sticks with pimento cheese, veggies with beer cheese, Wild Alaskan fish fingers, tortilla crusted pizza with spinach, artichokes and chicken, and two kinds of wings. We passed, we picked, we shared, and we got a bit of history about the location.

The most interesting to me was that the wood floors had been salvaged from Hamburg. Hamburg is an area in Lexington that is now full of strip malls, but it used to be a horse farm. The floors were from horse barns and likely had a few derby winners walk across them.

Bordering on “okay, now I’m starting to get really full,” we headed to the Bluegrass Pizza and Pub. Along with V the Market, this was the only place I had been to before, a couple times actually. The place itself isn’t our cup of dining-out tea, but that doesn’t take away from the pie. The pizza here is excellent and it has a lot to do with their crust – the ideal combination of crispy and chewy with just the right thickness.

This place is packed all the time and Thursday night was no exception. We were approached by several people who wanted to know who we were and why this crazy group was photographing their table.

We dined on the Mediterranean pizza with chicken, artichoke, olives and red onions. This was paired with bread sticks and a rich tomato sauce for dipping. And you can’t forget the cheese sticks! What is it about bread, cheese and garlic that is just so good?!

Now, officially full, we headed to the Beer Engine. One thing that has surprised me about Danville is that when they went wet, they went straight for the good stuff – microbrews and some of the most sought after craft beers around. V the Market, 303 W and Bluegrass Pizza all carry these types of beers. You can stop in for a pint or fill a growler (or two) to take home.

At the Beer Engine we were greeted with the kind of place where you just wanna hang out and perhaps discuss world issues over a pint. Or just drink a pint and discuss the masterpiece you have in hand. We got a unique tasting of some amazing beers and I didn’t get the names of all of them, but Dogfish Head Festina Peche and King George’s Nut Brown were part of the tasting. We also had a delicious stout and a honey beer. There were several in the group who did not drink, so the others of us who did took one for the team and made up for them.

Dinner, drinks…what else is there? If you didn’t just yell “dessert” at your computer I’m disappointed.

Yes, dessert!

All the dessert establishments were closed at the late hour our tour finished up, but they managed to host us without actually being open.

First, cupcakes from the Twisted Sifter.

Now I’ve visited this place a time or two and they are by far the best cupcakes I’ve had in the central KY area. (Did you hear that, Food Network? I’m talkin’ Cupcake War quality!) Not only that, but you can actually afford them more often than once a month which may or may not be a good thing. Our tasting flavors were Champagne and Pumpkin Spice. Speechless.

Burke’s Bakery is a Danville institution. I’m pretty sure I’ve never met anyone from Danville who hasn’t said something about Burkes upon answering the question, “Where are you from?” Burke’s is the epitome of an old fashioned bakery making the kind of cookies you used to get in Grandma’s kitchen. They gave us a bag of goodies including these cookies and one of their donuts. Did I mention they do all kinds of baked goods?

The cookies are small. Remember the kind we used to get when portion sizes were appropriate? This also means that a dozen will set you back a whopping $2.50 so when you visit be prepared to control yourself!

Dessert three. Yes, three and I’m not complaining. We got some gorgeous gift bags from Karamel Kreations. This place has holiday gifts written all over it for me. One of those – I could never make a caramel this good – places. I know that because there is a caramel missing from this picture. I felt it my obligation as a food blogger to try it before sharing it with you. You’re welcome.

I’d like to extend a special thank you to each of the staff from the Danville Boyle Co Convention & Visitors Bureau and the Danville Boyle Co Economic Development Partnership, and all the owners of the fine establishments we visited and tasted!

Danville – go, eat, drink, enjoy!

Disclaimer: All foods featured in this post were provided free of charge. I was not required to post about any food or establishment and received no compensation for doing so.

Campfire Cookery: A Cookbook Review

July 6, 2011

I’ve become more familiar with campfire cooking over the years, but when I first reviewed this cookbook, Campfire Cookery, it was all new to me! This book remains one of my favorites and I love making this recipe during tomato season!

Other than hot dogs and S’mores I can’t say I’ve ever taken advantage of a campfire for cooking. My husband likes to tell me stories of his Boy Scout days and all the great foods they used to make – biscuits, cobblers . He promises they tasted amazing.

It seems that the campfire cooking theme is big this summer so when I found out about Campfire Cookery: Adventuresome Recipes and Other Curiosities for the Great Outdoors by Sarah Huck and Jaimee Young I couldn’t wait to get a copy. If there is one cookbook that is not on my shelf, it is certainly one about campfire cooking!

This cookbook is all kinds of fun! You’ll learn everything you need to know about campfire cooking from splitting wood to the appropriate temperatures for cooking to suggested campfire songs. Then there are all the great recipes that are anything but your standard pork and beans. Proof is in the Scape Risotto with Cured Ham, Lamb Tagine with Preserved Lemon and Dates, and seven varieties of S’mores including Honeyed Chocolate Orange!

If you don’t think you’ll find yourself out in the forest for dinner anytime soon, no worries. There are plenty of recipes that don’t require a campfire and even those that do can be modified for kitchen cooking. However, if you have the opportunity to do any campfire cooking consider this cookbook your strongest ally.

When I turned to page 152, I could not wait to try Caramelized Tomato Tarte Tatin à la Clark. I have to admit, there were no campfires to be found or the opportunity to create one so I made this recipe in the kitchen in a 375 degree F oven. It would have worked well on our ceramic grill, though, too.

Caramelized Tomato Tarte Tatin à la Clark from Campfire Cookery on fakefoodfree.com

I know it’s hard to believe, but I don’t have a cast iron skillet. I know. It’s on the list. However, this recipe gave me the perfect opportunity to use my soap stone pot that I got in Belo Horizonte, Brazil. It worked out so well and I was happy to put that pot to use.

This tarte tatin smelled absolutely amazing when it was baking. I knew it was going to taste so good. I used unbleached all-purpose flour for the crust and it turned out light and flaky. Our cherry tomatoes are just now coming on so I had a few of those, some San Marzano tomatoes chopped and I even threw in a couple tomatillos.

The tomatoes and caramelized onions are so sweet and there is just enough salty, buttery flavor from the crust to offset the sweetness. This is one recipe I will be putting to use all summer. Once our cherry tomatoes come on full force I’ll likely be baking it to take to friends as well. If I’m lucky, maybe I can do the real thing and try it at the campfire.

Caramelized Tomato Tarte Tatin à la Clark
Reprinted with permission from Abrams Books
Provides 4–6 portions

From the book: Our friend, the gifted food scribe melissa clark, inspired this dish. She prepares a similar version in the oven and tops it, decadently, with a puff pastry crust. Alas, fire cookery has its boundaries, and unfortunately, puff pastry pushes them. Here we’ve substituted her brilliant pie crust recipe, which is equally divine. When summer comes, and ripe, sweet tomatoes drip from the vine like gems on a countess’s décolletage, do not overlook this recipe. It is a worthy use for Nature’s bounty.

2 tablespoons unsalted butter
2 red onions, halved and thinly sliced
3 tablespoons plus 1 pinch Demerara or raw sugar
1 1/2 pounds mixed heirloom cherry tomatoes (4 to 5 cups)
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh thyme leaves
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons sherry vinegar
1 large pinch each kosher salt and freshly milled black pepper
1, 10-inch pie crust (the book refers to Melissa Clark’s Pie Crust
Unparalleled, page 78)

Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate. Let it burn steadily until it begins to form glowing, ash-covered coals and embers, about 45 minutes. Then use a coal shovel or like implement to scrape a bed of embers off to the side of the fire pit. Nestle the skillet’s lid into the flames to heat.

Place the skillet upon the cooking grate. Add the butter and melt completely. Stir in the onions and a pinch of sugar. Cook, stirring occasionally, until the onions are dark golden and caramelized, about 20 minutes.
In the meantime, in a bowl, combine the tomatoes, olives, thyme, olive oil, vinegar, and salt and pepper. Stir the tomato mixture into the skillet with the caramelized onions.

Quickly rake hot coals from the embers of the fire to form an even bed at the side of the fire pit (be sure to save some coals for one’s lid).

Place the skillet atop the bed of coals. Unwrap the pie crust and arrange it neatly on top of the tomato mixture, tucking the edges into the sides of the skillet. Using a knife, cut several vents in the pastry lid so that steam may escape. Remove the hot lid from the fire and place it on top of the skillet. Generously heap additional red coals onto the lid. It is important that the coals on the lid remain blazing hot during baking; should they cease to glow, heap on a fresh batch. Bake until the crust is golden and firm to the touch, about 20 minutes.

Increase the heat of one’s fire to high; Return the skillet to the cooking grate and let simmer until the juices beneath the surface of the pastry begin to bubble thickly through the vents and take on a jamlike appearance, 15 to 20 minutes. Let cool 5 to 10 minutes in the skillet before slicing into wedges and serving, crust side up, or flipped, crust side down, onto a plate.

Get the book:

On a side note, can you believe this is my 500th post?!

Disclosure: A review copy of this cookbook was sent to me free of charge. I was under no obligation to review it and received no compensation for doing so. This post contains affiliate links.

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A Summer Saturday in Central Kentucky: Blueberries and a Local Lunch

June 20, 2011

I made a vow to myself when we moved back to central Kentucky from southern Brazil. Regardless of where I live, I promised myself that I will take full advantage of whatever seasonal food I can find in the region.

Once we arrived in Brazil back in 2007, I realized right away just how much I missed berries – blackberries, raspberries and blueberries. While I grew up with many of these fruits, as an adult I had lived in Kentucky five years and had only gone blueberry picking once. That isn’t exactly what I call taking full advantage.

Sadly, I let the same thing happen while I was in Brazil. I marveled over all the tropical produce – passion fruit, guava, multiple varieties of bananas. Yet, there were weeks when I made excuses to avoid walking the 20 minutes to the feira and many unfamiliar pieces of produce that I didn’t investigate and try.

Never again.

Now that we are back in central Kentucky I will go berry, peach and apple picking one or more times a year. I will eat fresh strawberries out of our garden until I don’t think I can take another bite. I’ll continue to try new foods that I see at the market and I will plant new plants in our garden despite how many times I fail to succeed.

So as you can imagine I’ve been watching the calendar, weather and Facebook closely to learn when blueberry season would begin. For us, that was this past Saturday.

It got off to a rocky start. The timing had to work out right because we also wanted to do a farm tour in the morning and had a baby shower to attend that night. We went for our morning run and then the storms rolled in. The farm tour was canceled and I whined the whole drive home because I had really wanted for my husband and I to go picking together. It was just about our only free weekend.

Things looked up though. The big blob of green, red and yellow dispersed about 11:00 am and the picking commenced!

We like going to Reed Valley Orchard in Paris, KY, about an hour and fifteen minute drive from where we live. They have several rows of berries all covered by netting to keep the birdies out.

We picked for about an hour and a half and walked away with 7 lbs of blueberries and a couple handfuls of raspberries. I told you I was taking full advantage!

It’s difficult for me to make many things with fresh berries because I enjoy them as snacks and on yogurt and cereals so much. As I begin to freeze some of them for later use, I’m still contemplating what I might make with a few.

Our day continued with lunch. While we were in the area, we decided to stop by the Windy Corner. I had heard about this place before, but it is out of the way of my typical routine so this was our very first visit. Set in the middle of Kentucky country and horse farms you will find Windy Corner with its beautiful food inspired mural on, well, a corner.

I haven’t stopped raving about this place since we went on Saturday. It is owned by Ouita Michel one of our well known chefs in the area. I am so happy to finally find a place around here where the ingredient sources, creativity in the menu, and food quality is worth the price and (for us) the drive.

The menu boasts Kentucky without being too traditional. I love tradition, but I’m so tired of being forced to celebrate fried chicken and pimento cheese just because it’s popular here. I snapped a few photos of the menu. The paper menu shows all of the farms and companies who provide the ingredients used at the restaurant.

There is an extensive list of Po’ Boys with a Kentucky twist and the grass-fed burgers are some of the most creative I’ve seen. I will definitely be trying the nut burger with peanut sauce and coleslaw on our next visit! There are tofu options for the non-meaters out there. Even the salad dressings can get a foodie all excited with options such as Smoked Tomato Ranch, Balsamic Miso and Cider Honey Vinaigrette.

We both went for the Kentucky Po’ Boy with BBQ pork, bourbon barrel beer cheese and fried pickles on a brioche roll. There were lots of great salads to upgrade to for sides, but we decided to save that money for dessert.

My husband wished the pork had been smoked, but I happen to be one that tires of always eating smoked meat so I welcomed the change. I now feel that fried pickles should go on every sandwich. This was so good!

After finishing our sandwiches my husband announced he was getting a brownie. I decided not to object because it was chocolate after all. Look at this thing! This is a standard side plate by the way, not a tea saucer. It was huge, and amazing! It was so thick and rich in the inside, it was like eating fudge. I think we could have handled two more people to help us eat it though.

If you find yourself in the Lexington, KY area, the Windy Corner is one of my top picks for casual dining. Definitely plan to go and I’ll meet you there!

Between summer, blueberry season and a delicious meal from local farms it couldn’t have been a more perfect weekend. This is one promise that is going to be pretty easy to keep.

Reed Valley Orchard
239 Lail Lane
Paris, KY 40361-8804
(859) 987-6480

Windy Corner Market
4595 Bryan Station Road
Lexington, KY 40516
(859) 294-9338

Goat: Meat, Milk, Cheese – A cookbook review

April 18, 2011

I remember the first time I tasted goat cheese and I can remember how much I disliked it. That tart, tangy flavor was so foreign to me, like nothing I’d had before.

I’m not exactly sure what happened. Either my tastes developed or I gave into all the people around me who couldn’t stop raving about it, but the second time I tried it things had changed. I couldn’t get enough of the smooth, creamy texture or the flavor I once found too strong.

Now, I’m ordering plates of it as an appetizer, I buy both Chèvre and aged goat cheese at the farmer’s market and I jumped on an opportunity at work last fall to attend a goat cheese making course at a local farm. It’s now both a luxury and a staple.

So when I heard about the cookbook Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough I was already day dreaming about the recipes it might contain before I got the copy in hand.

We’ve established that I love goat cheese, but this cookbook also highlights goat meat. A large gold emblem on the front cover states, “The most widely eaten meat across the globe.”

I can’t say I’ve had an abundance of goat meat, but I have tried some dishes, in Jamaica actually. I am intrigued with its popularity and use around the world, much of which is spreading across the U.S. Even a local international market here in central Kentucky sells cuts and goat meat production is growing rapidly in the ag world.

Whether your pick is goat meat, milk or cheese, or all three together, this book has it covered. There’s nothing out there quite like it. Chapter 1 is all about goat meat and some amazing recipes that highlight it. They are as exotic as Goat and Quince Stew, Normandy-inspired Shanks with Butter, Apples, and Cream and Kibbeh, something we had often in Brazil. Others are as familiar and comforting as Goat Meatloaf and Chili.

Chapter 2 covers Milk and Yogurt. It is in this section that I begin to become amazed at the variety and creativity. Chilled Blueberry Tzatziki Soup and Goat Milk Fudge are just a couple of the things that you don’t see every day.

Chapter 3 is all about glorious goat cheese. The No-Holds-Barred Mac and Crab and Goat Cheese, Chèvre Truffles and Goat Cheese Brownies have topped my list. Notice that I keep mentioning these chocolate creations. I am now intrigued by the idea of goat cheese and chocolate!

In addition to all the background information on the foods of each section as well as a culinary history lesson that accompanies the ethic recipes, there is the beautiful food photography. This is one of those books you’ll spend days browsing, followed by days in the kitchen making the recipes.

Given my love of goat cheese, it’s probably no surprise that I wanted to make a recipe out of Chapter 3. I wanted to go with something unique and the Baked Spinach-and-Goat-Cheese-Dumplings caught my eye. Trust me, if you saw the picture in the book, they’d catch yours too.

These are so easy to make and the result is outstanding. The dark greens, goat cheese and lemon blend into a flavor that is earthy and refreshing at the same time. They are hearty and filling. If you have meat lovers in your house, they’ll never miss it. To top it off, there is the rich, creamy goat milk sauce that ties it all together.

The book states,

“Bruce made these for lunch one day, and, I swear, I almost passed out. They’re light dumplings, sort of like gnocchi, baked in a creamy white wine sauce. I was supposed to eat the accompanying salad. But who could waste calories on salad?”

I love my greens, but in this case, I have to agree!

Baked Spinach-and-Goat-Cheese Dumplings
Reprinted with permission from Abrams Books

One 10-ounce (one 280-g) package frozen chopped spinach, thawed
8 ounces (225 g) fresh Chèvre or soft goat cheese, at room temperature so that it’s very creamy
4 ounces (115 g) hard, aged goat cheese, such as goat Gouda, finely grated and divided
3 large egg yolks
¾ cup (170 g) semolina flour, plus more for rolling the little dumplings
1 tablespoon finely minced chives or the green part of a scallion
1 teaspoon salt
½ teaspoon finely grated lemon zest
½ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
1 tablespoon goat butter (or unsalted cow butter, if you must)
1 tablespoon all-purpose flour
1 cup (240 ml) regular or low-fat goat milk (or cow milk, if you must)
2 tablespoons dry white wine or dry vermouth

First, grab the frozen spinach in small handfuls and squeeze as hard as you can over the sink to get rid of as much excess moisture as you can. Put the bundles in a big bowl and use a fork to separate the spinach back out into bits and threads.

Whisk in the fresh chèvre or soft goat cheese, half the grated hard goat cheese, the egg yolks, semolina flour, chives, salt, lemon zest, black pepper, and nutmeg. You want a creamy but somewhat stiff mixture, because you’re going to form it into balls.

Sprinkle a little more semolina flour onto a clean, dry work surface. Pick up a little bit of the spinach mixture, a little smaller than a golf ball. Roll this in the semolina flour to form an oblong ball, sort of like a football but without the pointed ends. Set aside and continue rolling more, adding more flour to your work surface as need be (but not too much, or the balls will turn gummy). You’ll end up with about 24 dumplings.

Bring a large pot of water to a boil over high heat. Add 5 or 6 dumplings. Lower the heat so the water barely simmers. Poach for 10 minutes. Use a slotted spoon to transfer the dumplings from the pot to a 9 x 13-inch (23 x 33-cm) baking dish or an oblong roasting pan. Then add 5 or 6 more dumplings to the pot and repeat the poaching process again—and again—until all the dumplings are done and in the baking dish or roasting pan. Why not just toss them all into the water at once? Because they’ll crowd the pot and stick together. You want enough space so they can bounce around freely in the simmering water.

Position the rack in the center of the oven and preheat the oven to 375 F (190 C). Melt the butter in a small saucepan set over medium-low heat. Whisk in the all-purpose flour. Whisk over the heat for 30 seconds. Then whisk in the milk in dribs and drabs, a little bit each time to form a paste—and then more at a time, although never more than a slow, steady drizzle.

Once all the milk is in the pan, whisk in the wine, raise the heat to medium, and whisk until bubbling and slightly thickened, just a minute or so.

Pour this sauce over the dumpling balls in the baking dish or roasting pan. Sprinkle the remaining grated cheese over the dish. Bake until the sauce is bubbling and just beginning to brown, about 15 minutes. Cool in the pan for 5 minutes before serving.

Classic Chili Dogs Courtesy of Rocky Mountain Organic Meats

March 27, 2011

I connected with Rod of Rocky Mountain Organic Meats on Twitter some time ago. I’m not sure who followed who first, but I remember in one conversation he shared with me how delicious the grass-fed meats were way out there in Wyoming due to the type of grass the cows were feasting on. My response was that we had some pretty good meat right here in central Kentucky due to our beloved Bluegrass. Secretly though, he had peaked my interest in those meats way out west.

Well, a few months later, I was given the offer to try Rocky Mountain Organic Meats firsthand when Rod asked if I’d like to sample a few items. I thought about it a while and after reading more about the company, I decided I couldn’t pass it up.

As you know, we buy most (were at about 95% now) of our meats locally and ensure that they are sustainably and humanely raised. Rocky Mountain Meats fits all that criteria except the local part. However, I decided this could work in the favor of my readers.

Every time I write about the great meat I get around here, I usually have at least one person tell me in the comments that they wish they had access to similar products in their area. In most cases you do. You just have to venture outside the city a bit, but there are likely some cases where you don’t. So sharing these products with you is to let you know that you do have access to some incredibly tasty, sustainably and humanely produced animal products through the good ol’ internet.

If you want to know exactly what this company is all about there is an abundance of information on their website including a little about what they do, who they are and what they sell. It starts like this:

“Rocky Mountain Organic Meats offers the finest Certified Organic grass-fed beef and grass-fed lamb in the country. All of our meats are 100% grass-fed and grass-finished and come from the best cattle and sheep country the Rocky Mountains have to offer. Our livestock is raised the old-fashioned way; no steroids or growth hormones, no antibiotics and no grain. Our only additives are clean water, lush grasses and fresh air resulting in lean and delicious organic grass-fed beef and lamb.”

I was a bit overwhelmed when the box arrived at my door. I couldn’t believe the selection! Along with ground beef, lamb and sirloin steak, there was summer sausage, beef breakfast sausage, pastrami, hot dogs and my new favorite snack, Honey Beef Jerky. Wow, that stuff is good! Considering all the beef jerky lovers in my family, a bulk order will likely be on the Christmas list.

The ingredients used in processing, smoking and aging the products are as natural as the meat itself. I found black pepper, paprika, celery juice and others boldly listed on the front of the packages.

So with all this great meat, you know I had to come up with something exciting to share with you.

I found myself thinking back to some favorite foods that we haven’t had in years. The combination of healthy eating in general, decreasing our support of the current fast food system and increasing our investment in grass-fed meats means that we’ve stopped eating a lot of the foods we might have splurged on in the past.

Enter the classic chili dog. Not just any chili dog, but the most sustainable, from scratch, partially local, mostly organic and all grass-fed chili dog you have yet to see.

First I started on the buns using the same recipe I posted a while back for the Bread Bowl. I just portioned the pieces after the bread doubled and made each into hot dog-bun shapes. The bun recipe makes about six so you’ll have a couple left over.

I got to work with the organic grass-fed ground beef and made a chili-type sauce that was part Coney, part Lori’s tastes. My husband said it was a bit more tomato-y than the Coney sauces he’s used to, but that is where the Lori’s tastes come in. I like that tomato flavor in my chili.

That last sentence in the quoted description above is spot on. The beef was so lean that I had no grease to drain from the pan. It was full of the flavor I’ve come to expect from grass-finished beef. Excellent,and it was a perfect match for the chili sauce.

I cooked up their organic beef hot dogs just to heat them through. You could grill, pan fry or boil them depending on your preferences. These hot dogs had a slight sausage texture to them which we didn’t mind at all. They were just right as the main attraction in this dish.

I saved a bit of chopped onion to top off the dogs, and I shredded up one of our new favorite Kentucky cheeses, St. Jerome from Kenny’s Farmhouse Cheese. It has a creamy texture and resembles the flavor of an Asiago to me.

Pile it all together and you have the best dog around. The perfect blend of foods from the past combined with food choices of the present.

Classic Chili Dogs

4 homemade hot dog buns
½ lb organic, grass finished ground beef
1 small onion, finely chopped
2 tbsp chili powder
1 tsp smoked paprika
½ tsp celery salt
½ tsp ground mustard
1 tsp mascavo sugar (or brown sugar)
2 cups tomato sauce
1 tbsp tomato paste
Salt and Pepper to taste
4 organic, grass-finished hot dogs
¼ cup shredded cheese (optional)

In a medium size sauce pan begin to brown the grown beef. Reserve 3 tbsp of the chopped onion for garnish and place the rest in the pan with the beef. Continue to cook until the beef is cooked through.

Next add the chili powder, paprika, celery salt, ground mustard and sugar. Stir in the tomato sauce and tomato paste. Let simmer for 1 to 2 minutes and then add salt and pepper to taste.

Slit each bun down the side, lay a warm hot dog in the bun and top with the chili. Sprinkle on a little chopped onion and shredded cheese for garnish. Serves 4.

Disclaimer: The products featured were sent to me free of charge from Rocky Mountain Organic Meats. I was not required to post about them and received no compensation for doing so.

A Dog Biscuit Cookbook, a Rescue Pug and a Fundraiser

March 20, 2011

Last Christmas I received the cutest cookbook. It was full of creative recipes and I couldn’t wait to try a few out. The catch, however, was that this cookbook was not meant to benefit myself or my husband, or any human for that matter.

No, this cookbook was meant to benefit these two characters:

And when I say characters, boy do I mean it. Back in December we adopted pug #2.

This is how my husband affectionately refers to them, pug 1 and pug 2. Upon telling this to a friend, she told him that they likely refer to us as human 1 and human 2.

Fair enough.

Dixie, or Dixie Land, has fit in nicely at our house. She and Macy still have a few squabbles, but they have learned tolerance and perhaps even like each other a little. Dixie had been living with 5 other pugs so I really don’t think she understands what the big deal is with Macy. She has no problem sitting on top of her or squeezing in next to her.

Macy, on the other hand, is incredibly offended by these gestures. She likes to reminisce about the days when she had the house, couch and dog beds to herself.

We adopted Dixie from Kentuckiana Pug Rescue. She was surrendered by a breeder who went out of business, so up until a few months ago (with the exception of the time with her foster family) her purpose was having babies. She is now warming up to the idea that her purpose is for pug kisses, snuggling and a receiver of lots of love.

Although adorable, I will say she isn’t innocent. She gets into a bit of trouble eating from the open food bin, jumping into the dishwasher. Yes, that actually happened.

She is also a very proud carnivore. She barks during our dinner time when we have meat, but not when we are dining vegetarian. This is too amazing to me to make up. The dog knows her meat.

So back to this cookbook.

The Organic Dog Biscuit Cookbook from the Bubba Roses Biscuit Company is full of all kinds of fun food ideas for your buddy. There is everything from complete entrees to roll and cut out biscuit recipes. In fact, there are over 100 recipes in the book along with tips that point out beneficial ingredients for dogs as well as foods to avoid. A great gift for the cooking dog lover in your life and your pup will be especially grateful if you grab a copy for yourself.

There is a reason why I decided to feature this book right now. I’m in the middle of training for my second half marathon. I’ll be running the Flying Pig half in May and my husband will be running the marathon. Through my training and racing, I’m on a mission to raise funds for an organization close to my heart – Kentuckiana Pug Rescue, the organization through which we got our adorable Dixie last December. You can find a link to my campaign in my right sidebar.

I appreciate every dollar donated to help pugs in need, and even if you can’t give, spreading the word is the second best thing. My husband gets emails daily from KPR with the most heart wrenching stories, asking for foster homes or medical assistance. Dixie is such a sweetheart, I can’t imagine someone not loving and keeping her and I know there are so many pugs out there like her so I want to help as much as I can.

Now about the dog biscuits.

I tried out the Ohm My These Are Good biscuits to share with you. Now, I realize it might not mean much to say an animal liked a treat when said animal will eat just about anything that drops on the floor, but the girls were big fans of these cookies.

As soon as Macy realized I was photographing dog and not human treats, she sat below the table whining. She is a sit and stay-er, so she sat in agony while I snapped a few photos. Dixie on the other hand is still working on her sit and stay so she just looked at me wondering what in the world I had in my hand until I let her have it, then it was gone before I could blink.

Ohm My These Are Good Dog Biscuits
Reprinted with permission from Cider Mill Press

1 cup oat flour
1 cup brown rice flour
½ cup canned or fresh pureed pumpkin
1 tsp cinnamon
1 egg
1/3 cup water

These treats are high in fiber, low in fat, meat-free and low in protein.

Preheat oven to 350 degrees F. Combine all ingredients together and mix until a dough forms. Roll into small balls (about 1” in diameter) and place on an ungreased cookie sheet (they can be rather close together as they don’t spread while cooking.)

Bake 20-25 minutes. Remove from the oven and let cool completely on a wire rack. Store in an airtight container in the refrigerator.

*I wanted to use the new cookie cutters I also got when I received the book so I added about ¾ cup whole wheat flour which allowed me to roll out the dough and cut the biscuits into shapes.

The Secrets of People Who Never Get Sick: a review

March 6, 2011

I’ve been trying to determine if I know anyone who never gets sick. I’m not sure that I do. My husband would likely be the closest candidate, but even he will get the sniffles a couple times a year. In fact, most people I know are always complaining of being sick or feeling like they are about to get the latest bug.

I have very little doubt that getting the common cold and flu has everything to do with eating and exercise patterns along with sleep and stress, but it’s nice to have a little science to support my claims.

A couple weeks ago I was asked to review the book The Secrets of People Who Never Get Sick by Gene Stone. I took a close look before agreeing to do so. I usually only review cookbooks here, but with my book recently being published I had the healing power of food and other healthy practices on my mind.

No stranger to research and writing in health and wellness, Stone has offered himself up as a human guinea pig, taking part in everything from scientific trials to the latest fad diet. In his recent book, Stone interviewed 100 people who could rarely, if ever, be found under the weather. The book contains the top 25 secrets which also have some scientific evidence to back them up.

Most of us associate several of the practices with wellness including running, yoga and avoiding germs. Others give credit to the culinary suggesting plant-based diets and garlic. Some extend to the far reaches of the up-and-coming or the hard-to believe such as probiotics and cold showers.

There are habits associated with those things we often underestimate such as friends and positive attitudes. Then there are those you want to start doing whether they really work or not like napping and moving to Costa Rica.

While all of these things may have the potential to keep us healthy and well, what makes this book worth the read are the stories told about the people who strongly believe in their method to avoid illness. Each chapter goes on to give an unbiased view of the current research that supports or contradicts the idea.

You will also step away from these pages a whiz at health trivia. For example, did you know the first doctor who suggested that medical professionals should disinfect their hands before entering the maternity ward to deliver babies was thought to be crazy and died in an asylum? It wasn’t until Pasteur that this practice became widely adopted. Talk about conversation starters at your next party.

As it turns out, the book is not without recipes. Throughout the chapters you will find recipes for Chicken Soup, Sweet Potato-Vegetable Lasagna and a Salad Wrap.

If you want your next read to be as intriguing as it is informative, creative as it is research-based and historic as it is cutting edge, then this book is it. You just might find your own method and you’ll be the one sharing your never-get sick-secret.

I already eat a lot of garlic and a largely plant-based diet, so I think it only appropriate that I start experimenting with the napping theory first.

Disclaimer: This book was sent to me for review purposes. I was not required to write about it and received no compensation for doing so.

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Between work travel and very little creative time in the kitchen, recipes will be slim for the next week. I’ll be back before you know it with some culinary tours and springtime meals and desserts so no need to miss me. As always, thanks so much for reading!

The Complete Kitchen Garden: Asparagus Soup with Coconut Lemon Crème

February 22, 2011

I reviewed the book, The Complete Kitchen Garden, a few years back and this asparagus soup recipe has become a favorite for spring!

Every now and then you come across a cookbook and you know by the end of the year the pages will be lovingly spotted with random ingredients due to an extended time of it being open in the kitchen.

I’ve found that cookbook, and the only exception is that the pages of this one will likely be filled with smudges from dirty thumbs as well; dirty thumbs that have been hard at work in the garden.

I received a copy of The Complete Kitchen Garden by Ellen Ecker Ogden on Friday. Saturday I sat down and read it from cover to cover, all 250 pages. I can’t remember the last time I’ve done that with a book. This cookbook-slash-garden-guide is a beautiful balance of helpful gardening tips and fabulous recipes utilizing fresh, seasonal foods.

In it are plans and tips for 14 distinct gardens from The Salad Lover’s Garden to The Family Garden. What I like about this book is its simplicity. The tips are straightforward which prevent the reader from having to do a lot of searching for information that can be applied.

Last year was our first year of having a large garden, and despite the fact that we had decent success (with much help from my dad), I still find myself confused regarding what I did right and what I could improve on.

After reading this book, I have a much better grasp of what foods I should plant from seed and which I should start from plants. I also have all kinds of ideas of how to lay out our garden this year to make it more accessible and productive. The pictures and sketched garden plans in this book make everything come to life.

Now, about those recipes. It is impossible to pick a favorite. I cannot wait for garden and farmer’s market season so that I can make them all! Well, okay, except for the ones with beets, but that is just because I don’t like beets.

Rainbow Chard Enchiladas, Lemon Ricotta Fritters with Lavender Honey, Braised Winter Greens with Coconut and Curry, and Arugula and Mint Thai Soup are just a few of the 100 seasonal recipes the book features. And oh, the salad dressings! All kinds of delicious dressings to complement fresh greens can be found. There’s a good chance I’ll be making all of the dressings this summer.

So after reading all this I know you can’t wait to see which recipe I got to try out. How about Asparagus Soup with Coconut Lemon Crème?

The author describes this soup as:

The first tender spears of asparagus are best enjoyed fresh and whole from the garden, but as the season progresses, the stalks get larger, and the crop more abundant, this is an excellent soup to prepare. Its light, lemony flavors blended with a hint of curry are delicious served warm or chilled, and topped with crème fraiche.

I didn’t have any crème fraiche nor the ingredients to make my own, so I substituted plain Greek yogurt. It too went wonderfully with the soup. As simple as the ingredients are, I found the soup to have such complex flavors between the asparagus, potatoes, coconut milk, curry, and lemon. It is warming and perfect for a cool spring day while also being refreshing.

Be generous with the lemon. I found it really brought out the flavors of both the coconut milk and the asparagus.

Asparagus Soup with Coconut Lemon Crème

2018-04-26 10:42:58

Serves 4 to 6

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Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
12 to 18 asparagus spears, trimmed and cut into 1/2-inch lengths (2 cups)
4 medium red-skinned potatoes, peeled and cut into 1/2-inch dice (2 cups)
3 cups vegetable or chicken broth
1 cup (8-ounce can) coconut milk
Dash salt
½ teaspoon curry powder
¼ teaspoon ground ginger
Zest and juice of 1 lemon
Garnish
1 cup crème fraiche
Scallions or chives, finely chopped, to taste
Salt and freshly ground pepper, to taste

Instructions

In a large pot over medium heat, melt the butter and oil. Add the onion and salt and sauté stirring often, until the onion is golden, about 5 minutes.
Stir in the curry powder, ginger, and half of the lemon zest and juice. Then add the potatoes and simmer, stirring occasionally, to blend the flavors, about 5 minutes.
Slowly add the broth, coconut milk, and asparagus and bring to a simmer over medium heat. Cover partially and continue to cook until the potatoes are tender, about 20 minutes.
With an immersion blender, or in a food processor, puree the mixture until smooth. In a small bowl, blend the crème fraiche, remaining lemon zest and juice, scallions or chives, and salt and pepper.
Serve the soup warm, garnished with a swirl of the seasoned crème fraiche.

By From the book The Complete Kitchen Garden, reprinted with permission from Abrams Books

Fake Food Free https://www.fakefoodfree.com/

Disclaimer: A review copy of this book was sent to me by Abram Books. I was under no obligation to write about it and received no compensation for doing so.