Archive for February, 2008

Kentucky Fried Cruelty

2
1547 days
by in food production


Please check out the site http://kentuckyfriedcruelty.com/ and remember, its not just KFC that sells poorly raised meat. Your grocery store could easily do the same. The best food is the food is made with the best ingredients. Ask your grocer about the food you are buying and insist it is fresh and grown in a sustainable way. More to come soon!

Broccoli Soup, and Healthy to Boot

3
1553 days
by in cooking, food, food storage, Recipes

This one is simple. “A piece of cake” will now be referred to as “A pot of broccoli soup”.

You’ve been served

Inactive prep time: as long as your water takes to boil
Other prep time: 5-15 minutes
Cooking time: 4-5 minutes

serves: generally, 2-4 medium servings per pound of broccoli

Needed are 3 ingredients, bare minimum. They are: (more…)

Artichokes with Beets and Spaghetti

0
1570 days
by in cooking, food, Recipes

I bought some beets and have been experimenting with them in their raw state. A few days ago I made a beet salad with fennel fronds. Here’s what I did today.

Artichoke, Beet and Spaghetti

Here’s what’s needed:

  • 2 or so artichokes, fresh or canned. In either case, make sure they’re thoroughly cleaned, rinsed, and relatively dry, and halved.
  • one beet, small or medium. Or as big as you care to eat. Don’t forget to peel it.
  • one medium shallot.
  • olive oil
  • sugar
  • pasta

You’ll also need:

  • a sauté pan
  • a large pot with a cover, filled with water, seasoned with salt (about 2-3 tbsp kosher per 6 quarts, it should taste like sea water)
  • wooden spoon
  • chef’s knife, cutting board

So getting right to business, put your pot o’ water on high, and cover. Finely chop the shallot, and slice the beet into circles, as thinly as possible. To do this safely, slice off one end so the beet has a flat surface on which to rest. Heat your pan on medium -high and add a bit of olive oil, enough to sauté the artichokes. Add the shallots and sauté till they start giving off their flavor, then add the artichokes, flat side down. Push them with your fingertips to make sure they’re coming in full contact with the surface of the pan. Sprinkle with a touch of sugar and sauté till they’ve got some color on them, on all sides. The sugar should have carmelized somewhat.

When the pasta is done, drain and use a fork to turn two tantalizing tangles. Plate with the thin – and transparently so – beets, artichokes, and finish with a drizzle of olive oil. Eat.

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