Holy Crap - Butter IS NOT evil!!!!

Did you know that butter is actually healthier than most vegetable oils?!
Well, I did not know that saturated fats provide more nutritional value, while highly processed vegetable oils, containing high amounts of Omega 6 fats, are in fact detrimental to your health because our diets lack sufficient Omega 3 fats! Yes, this sounds like more nutritional bull crap, like the most recent scientific based nutritional trends that misguide American consumers, however it is one of the most authentic insights that has been tested by cultures for generations! To think, I have been judging butter eaters for years, ironically, when they have had the right idea all along! The "French Paradox," where the French are able to regularly consume saturated fats and even processed white breads without worrying about heart disease and obesity, like us foolish Americans suddenly makes sense!

In the past century and a half, the American diet has been radically altered from the strictly whole, unprocessed foods of our ancestors to mostly highly refined starches, which have even crept their way into our dairy products! Our bodies haven't had proper time to adapt to the foreign and extremely manipulated sugars that we basically shovel in our bodies, without even realizing the possibly fatal consequences! In addition to gorging ourselves with higher concentrations of sugar than nature alone could possibly provide us with, the sugars we consume are stripped of their nutritional value through excessive processing. Thus explaining America's obese, yet malnourished population!
For a country preoccupied with personal health, it appears we have it all backwards. The solution is to remove the anxieties of what to eat and what not to eat and instead to simply eat food! Nature provides only good foods when eaten in moderation and it is when humans interfere and "alter" whole foods in order to make them "healthier" that our tragedy begins.

Allow me to explain by stating that I have completely altered my relationship with food in the past few months. Upon finishing my second Michael Pollan book, all I want to do is to plant a garden and to basically cook what I grow, or what other local farmers provide, and then to I want to write about my experiences! I am flabbergasted, no, truly appalled by the consequences of our industrial economy and the realization that there is little that I can do to avoid it other than to become a sort of farming hippie! No, I don't want to completely abstain from my American society by refusing its products, however I am frustrated by how profit driven a majority of the food industry has become, at the sake of the consumer's health. I had no clue how far the American food system has departed from nature, and now it is too difficult for me to look the other way.

In a nut shell, eat "food" and not "imitation food"! If a human from the Paleolithic era would not recognize it as food, then it most likely isn't food!

Sorry to overwhelm you but I am a bit overwhelmed myself with all of this! If you are interested, I strongly recommend his books though, particularly An Omnivore's Dilemma and In Defense of Food. Nothing Pollan suggests is radical, but only what he reveals about our current situation as consumers is, well, horrifying and, currently all we can do is take care of ourselves and step back from Industry for a change.
Science, doesn't have all of the answers and food is a mysterious categories were tested common sense prevails over weakly proven scientific research.

But please, don't put down your forks and keep eating! Real food is a wonderful thing, the problem now a days is finding it!

Boredom, my nemesis

Do you wonder when its about that time, "Am I hungry right now or just bored? Should I eat something or should I wait until I'm certain I'm hungry?" You look at your watch and you think, well, if I wait much longer it will screw up my dinner, and I wouldn't want to do that, but then you remember that you're not hungry in the first place. You don't even have anything in mind, and in reality you only feel like you should be eating something. I think this is not hunger but boredom disguised as my appetite, and I curse my idleness.

"Why can't you be doing something else?" I ask myself but then I answer, "I'd rather be eating," then the whole cycle repeats because you are still not hungry! So you busy yourself with tasks but your mind occasionally drifts towards your stomach, waiting for hunger's earliest signs. You are about to take a sip of water but you realize that might trick your stomach so it believes its full. Then you wonder, have I already had too much water and now my belly is full of what it will discover isn't nourishment, and should I wait until then or will it be too late? I wonder what I mean, "too late," since I have no engagements and can eat when the time comes. But then I think, "What about dinner?"

Then you realize you are being ridiculous! It is simple, if you are hungry, then eat! What's the big deal? It's just food, anyway, its not like you don't eat at least three times a day! Then you wish you could pass on the responsibility to feed yourself, because apparently you can't seem to make any decision on the matter! Then you wonder, what does that say about you as an individual of a species if you fail on the most basic survival level? Maybe its not really my fault but I am merely a victim of my capitalist society?

Your heart stops and you ask, "Was that really hunger?" because at this point, you might interpret a toe ache as hunger.

"Screw it," You smile and open the fridge door.


Not like this ever happens to me or anything... I was just wondering ;)

Culinary ramblings...

Since I have no edible accomplishments lately I will discuss random culinary ramblings, so be forewarned!

First things, first - PEACHES! OH, my how, I love myself a juicy peach! Not to overshadow Miami's mango, because both sustain my existence. One of my favorite meals in the world is a spinach salad with a roasted peach, slices of cherries or mangoes, some fresh basil and goat cheese drizzled with oil and balsamic vinegar. When tossed together, the warm peach melts the goat cheese and forms a heavenly thick dressing with the oil and vinegar. A little salt and pepper and you are licking the plate! Try it - you can use any fruit or vinegar, sometimes I toast some almonds or throw in some left over roast chicken! I promise, you will never laugh at a salad eater again because this baby will rock your world!

Today I made some epic granola, accidentally. The granola wasn't an accident but the amazing bit was a fluke. I over-confidently disregarded the recipe and winged it, since I figure what can go wrong with some nuts, raisins and granola? Well, there are some absolutes about making granola, however I was lucky enough to slip through its crunchy tricks. First of all, It will burn so don't keep in a 400 degree F oven for more than about ten minutes, especially if you put the dried fruit in before you bake it. Apparently, it is recommended to toss in fruit last because they scorch easily. If you are determined, however, there is a delicious, yet thin line between volcanic rock raisins and fragrantly heated raisins, which I almost crossed. To sweeten it, I combined 2 tsp of cinnamon, a generous tsp of vanilla, a hint of nutmeg, some fresh squeezed orange juice, and just a little agave ( or honey), then added some shredded coconut, raisins, almonds, dates and oatmeal. It was golden and crunchy, unlike any homemade granola, if I may so boldly claim. Let me tell you, it is darn good and would make any yogurt proud, not to toot my own horn! ; )

Also, for you cobbler/pie/crumble lovers who can't bear to toss the leftovers, I recently mixed some store bought vanilla ice cream with strawberry and peach cobbler for an amazing frozen treat! This way you can enjoy your summer fruit well after the due date and you will feel like you cheated!

Warning: Just in case you had doubts, once a cobbler/pie/crumble has been served it MUST BE REFRIGERATED, you lazy bum or the fruit will sour. Wrap some plastic wrap over it and put it in the fridge, out of respect for all uneaten cobblers and pies because it is a shame to waste!

Thanks for cooking...

=)

Two recipes that might change your life...

I discovered these and had to share the wealth since they can transform an ordinary indulgence into something magical, and we all need more magic in our lives!

Nutella Crisps (Thank you, Giada!)

For all you Nutella lovers who want to kick your obsession up a notch, here is a little something for you.

Take store-bought wonton wrappers and brush the four edges with an egg wash. Place a spoonful of Nutella in the middle and fold over diagonally. Make sure the edges are firmly together and use less Nutella (I know, but they might burst open when you fry them!) if they won't seal. Place a few in a saucepan of heated vegetable oil (medium high heat should be fine) and cook for about 45 seconds til crisp and barely golden brown. Remove and sprinkle with powdered sugar when warm. For a little extra spray some mint leaves with cooking spray and dip in sugar, then place on top of the Nutella Crisps. Enjoy!

Also, for my banana, Peanut butter, and chocolate lovers this is for you!

If you want a light yet delicious special moment take some banana chips (I would say the natural ones, not the fried ones in the bag) and lay them out on wax paper. Melt about 1/4 cup of peanut butter with about 6 to 8 oz of chocolate (I prefer dark but what ever works) and a dash of cinnamon. Pour in a ziplock back and cut tiny hole in one corner, to slowly squeeze the chocolate in globs onto the banana chips. Top with another banana chip and either chill in fridge til glaze sets or eat warm and gooey!
You can do all sorts of creative things with this and add coconut or even make triple deckers!


I hope one sounds good for you!

Let there be food!

I am sorry to have kept my readers on edge, but I got into the swing of cooking now and my simple weeknight meals haven't seemed noteworthy. That is no excuse, regardless, and I am sorry to have been so neglectful!

My fooding has not ceased, however, I have left my culinary adventures to the Cooking Channel's marvelous chefs while I have kept it simpler. I have been vicariously eating delicious pizza through Jamie Oliver and indulgent pork chops with mustard cream sauce through Nigella Lawson! I am overly hungry, these days, but try to keep the major indulgent moments to a minimum, which is difficult with the gorgeous Nigella egging me on to eat out of the saucepan! I won't judge if you do, and in fact, I applaud your bravery! Hoorah, for you!

I am reading this wonderful, yet exposing novel by Michael Pollan, revolving around the food industry and the conflicts faced by consumers and producers. It is called "An Omnivore's Dillema: A History behind Four Meals," and I strongly recommend it, but I cannot promise a satisfying end. I am not quite finished, but I am not liking where it is going. More and more I want to either abort meat all together, or just live on a sustainable, nonindustrial farm!
Oh, well. I haven't completely gone off the dark end, though, I promise! I still find myself eating chicken from Costco like the rest of us, urbanites ; )

My last cooking event was my mother's birthday where I prepared a wonderfully seasoned Moroccan chicken dish with chick peas, red lentils and rice. It took me forever to roast the chicken in the oven and remove the skin and bones from the FIVE HUNDRED chicken legs that my mom defrosted! My industrial mind is horrified by the pathetic meat yield per chicken wing, and the major investment of labor (and sanity)! On a lighter note, the dark meat was moist and delicious in the stew, and worth the sweat (and, there might have been some tears). =/

Of course there was dessert, which was quite fussy and was prepared over days. While I was making the Frozen Mocha Cake with Chocolate Ganache my eyeballs were bleeding by the time I read the recipe over and over to make sure I understood the various techniques to massage the egg yolks, so that they did not revolt and deflate my cake! Okay, a slight exaggeration but it took some encouragement to get through the moments like when I started frosting the cake WITH the plastic wrap on! At that point, I almost took a fork to my chocolate frosted plastic wrapped cake! I was, however, able to pull it together and it took one final trip to Whole Foods for the indispensable dark chocolate covered expresso beans as a garnish!
It actually beckons to me from my freezer, this very moment!Hmm... what would Michael say about that? Technically I made it...
Since Michael's not here I'll let Hayley decide, and I think most readers will prefer the outcome! ;)

I promise to be better with my entries and blog even for the humblest culinary pleasures!

As always, enjoy every bite and don't give up! =)


P.S.

WARNING: DO NOT EVER TOAST TURMERIC BECAUSE IT WILL STAIN EVERYTHING!!!!!

..my bright yellow food processor is proof!!!

A Note on Maple Blondie

To begin, Ben and Jerry's, I worship you so please do not take this the wrong way. This is merely a critique that all artists endure to improve and further master their medium, especially since there is no such thing as a finished work.
In my humble opinion, one of the latest flavors, Maple Blondie, lacks the essential complexity of the more successful flavors. Take Peanut Brittle, which has the subtle peanut brittle flavored ice cream, the gooey swirl of sweet caramel, and the crunchy and slightly salty contrast of the peanut brittle pieces. In each bite the sweet gooey caramel is balanced with the crunchy peanut brittle pieces. Not only does Maple Blondie lack the textural contrast in the maple flavored ice cream with maple blondie pieces and a maple swirl, but there is too much Maple, even for a stack of pancakes! Since my grandfather used to pour maple syrup over my vanilla bean ice cream, I am all about the maple, but in this case enough is enough! I was disappointed that Maple Blondie desperately needed sliced banana or a few scoops of Peanut Brittle so it didn't taste like I was sucking on a Maple tree in the forest, wearing a plaid shirt and carrying an axe, unless you are into that, of course!
Over all, Ben and Jerry's is a wonderful contribution to society whose pints have guided women, like myself through all sorts of stressful situations,and yet even Ben and Jerry's has room to grow. Don't give up boys because dessert/life would not be the same without you two ;)

Why Even My Mom Makes Angel Food From a Box

Apparently there is a reason why Angel Food Cake from the box is universally accepted where a boxed Funfetti cake is considered the "lazy" way. I should have run away when Ina warns not to bake the cake on a rainy day because it will be "dense and sticky" and not "light and airy," because God forbid my Angel Food Cake is dense!
I do not know what was more exhausting - reading the recipe five hundred times and still not understanding what happens to the reserved one and a half cups of sugar that is mysteriously separate from the CAKE flour and other half a cup of sugar (Yah, try finding cake flour at the grocery store with the Spanish speaking, yet enthusiastic employee who has no idea what cake flour even means), my mother coming home and informing me that I should be using confection sugar and not the refined sugar that I blended in the food processor, or sifting the flour and sugar FOUR TIMES, only to sift it each time you add a fourth of the flour mixture to the gallon of egg whites that have whisked for a minute on high, then two minutes on medium, then sung a lullaby, then mixed on super-duper high speed until it purrs in satisfaction.
Anyway, by the time I had appropriately danced, sung and prayed to my cake and placed it in the oven I had forgotten how to tie my shoes, and in fact, I think I lost them in the process. I busied myself and pretended to forget about the moody cake determining if it was rainy outside and if it felt like rising in the 35 minutes. I about fell over when I opened the oven door to a confection that resembled Ina's Chocolate Angel Food Cake and even better, it was surprisingly delicious, if I may say so myself!
I must say, Ina, you flawlessly guided me through what should have been a culinary disaster! I do not know how it happened, but I successfully baked the dreaded Angel Food Cake from scratch, and a chocolate one, no less! I do not know if I would encourage a friend to put away the boxed cake for the cake flour, at least not until they have had enough baking successes to buoy their confidence, however it feels pretty good to be able to say, "Yes, I have indeed made an Angel Food Cake from scratch and it was even humid outside!"
I don't need you, boxed Angel Food Cake!