As an ardent cook and card-carrying member of the Weston A. Price Foundation (well, OK, so they don’t have cards…but if they did, I’d wear it on my sleeve), I’m sold on broth as one of the foundations of my kitchen.
Howzat, you say? You mean the stuff in cans or aseptic packages at the store? Or you mean the little cubes you dissolve in boiling water?
No, no, no. I mean the long-simmered, fragrant, nutrient-packed, digestion-enhancing kind you make yourself. From bones. Nothing adds flavor or nutrition to a meal more quickly than good broth. And it’s one of the easiest things to make, too. The internet is just lousy with broth recipes, and some of them are good, too. And I’m going to add one more, right here, right now. Continue reading
No photos this time, sorry – it was cold and we were hungry!!! I’ll take some photos tonight and do a second post.
Last night, we had:
- Wild salmon (frozen, from Janae’s at the farmer’s market)
- Broccoli/carrot/onion/parsnip (various sources, all FM except the broccoli which was Whole Foods)
- Housemade green sauerkraut (a touch of caraway, new batch)
- Flourless chocolate cake (Dagoba/Green & Black chocolate, Springhill butter, coconut sugar, farmer’s market eggs, arrowroot)
It was just lovely, and the main course took maybe half an hour. Even the cake took only about 20 minutes to mix up, so I put it in the oven around 5 so it would have time to cool nicely after baking, and we ate dinner about 7.
Easy basic vegetable sauté Continue reading
When I was at the Weston A. Price conference last November in Dallas, I got a few of Cultures for Health‘s outstanding – and beautifully packaged – cultures. I’d gotten a couple of their sourdough cultures last year, and they were terrific. So I sprang for a buttermilk culture. I love buttermilk. I can never find it made from raw milk, so the idea of culturing my own yummy buttermilk from some good Organic Pastures or Clavarale Dairy milk – well, how could I possibly resist?
(By the way, nobody ever mentions the fact that one takes on a certain amount of responsibility when starting to play with renewable cultures. Continue reading
Like many people, I’ve been concerned about consuming mercury in fish.
So I was fascinated to run across this report from Vital Choice providing some interesting clarification on the issue (it was originally posted a little over a year ago). As a born-again media skeptic, I’ve noted all too often that when the simplest (and usually most alarming) part of a health issue is presented, a new “common sense guideline” is born. Mercury in fish would seem to be a case in point. Pregnant women are encouraged to limit their consumption of many kinds of fish; and, in particular, tuna.
Here’s the overview: Continue reading
Scanning through my inbox this morning, I found a Food Safety News article of the author’s “naughty and nice” list for 2011. Given the mandate of the publication, it’s not too surprising that the list contains people who, in the author’s opinion, deserve mention – good or bad – concerning their support of the safety of our food supply, or their negative impact on it.
Just goes to show, I guess, how looking through the narrow lens of one topic can skew the results. Here’s the glowing review of “Mike” Taylor:
Mike Taylor, deputy Food and Drug Administration commissioner for food, is this administration’s go-to guy for information on the FDA’s implementation of the new Food Safety Modernization Act. Continue reading
I want you to know that I do cook the talk! So here's what was for dinner last night at our house (most ingredients from the farmer's market):
Bone-in New York steak (Dey Dey's Best Beef Ever)
Weiser Family Farms German Butterball potatoes, quartered, steamed, and finished in a mixture of lard and Pure Indian Foods ghee
Homemade red sauerkraut
Fennel (Givens Farms), braised in homemade turkey stock with some Springhill butter
Tonight? I'm marinating a small boneless beef chuck roast from Healthy Family Farms (red wine, crumbled bay leaf, freshly ground black pepper, and a splash of red wine vinegar, all organic). I'll be cooking some butternut squash to serve alongside (have not decided how yet, other than that it will include onions), some broccoli, and the last of the sauerkraut (green – time to make more!). I have some apples from last week's market that I need to use up, so looks like I'll be baking them for dessert. Continue reading