If you are up for a novelty drink this summer, let me introduce you to Pimm’s, the “other” national drink of England which I’ve been enjoying during my recent stay in London. It brings back lovely memories of my life here, sitting along the Thames, sipping Pimm’s and being carelessly young and happy! Put aside any soccer rivalry and reach across the pond for a bottle of Pimm’s. You won’t regret it. Come and cook with us! Continue reading “Down to London for Some Pimm’s”
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Join the Trend of Food Upcycling
Did you know that we throw away a lot of food? According to the Food and Agriculture Organization (FAO) of the U.N., approximately 40% of food in the US goes to waste. Most of it ends up on landfills, costing us roughly $1.3 billion to dispose of (2008 EPA estimate). Considering that it takes seven to ten calories worth of energy input to produce one calorie of food, we’re throwing away so much more than food. And no, composting all this food isn’t the solution. Let’s try to reduce the amount of food waste we generate. Food ends up in the trash because it is spoiled, wilted, dented, past it’s Best By date, abundant or just not appealing. It’s this last part I will zero in on this week. A new food trend – Food Upcycling – is focusing on helping us to be more conscientious about what ends up not being used. As the name suggests, Upcycling is here to help us get more from what we buy. This week we share a few of the ideas on what you can do to turn those food scraps into something that is good for the earth, the wallet and, of course, the palate. Come and cook with us! Continue reading “Join the Trend of Food Upcycling”
Totally Turmeric
Do you know what gives American mustard its yellow color? It’s turmeric, a culinary spice that has been used, particularly in Indian and Ayurvedic medicine, for a very long time. In fact, an Ayurvedic compendium dating to 250 B.C recommends turmeric as a remedy to stimulate digestion. Two millennia plus later we have a strong body of research that shows that this root is probably the most powerful natural anti-inflammatory agent discovered so far. Let’s have some more turmeric in our lives. Come and cook with us! Continue reading “Totally Turmeric”
Simple Beef Pot Roast à la Omi
Whenever I am fortunate enough to visit with my grandmother Omi, she is usually either in her store selling screws, nails and door-knobs or at the stove. Either way, the conversation will always steer towards her lunch plans and more often than not, she has a pot-roast braising in the kitchen. This isn’t necessarily a warm-weather-type of meal, unless you live in the Dolomites where it is generally always on the cooler side, but it is great, fast and delicious and I wanted to share it as my Omi’s quintessential meal. Come and cook with us!
We love any recipe that doesn’t take too much active involvement, so this simple pot roast is ideal when you want a real meal and have the time to prepare it a few hours in advance. You don’t have to stay there and nurse it the whole time, although checking on the liquid level is a good idea. Alternatively, you can transfer the whole affair into a slow-cooker and you’re golden. As with many meat dishes, browning the seasoned roast on all side is key to get that delicious umami flavor: it’s called the Maillard reaction. This doesn’t really “seal in the juices”, although that sounds like a great strategy. Instead, it creates those complex flavor compounds that make browned meat taste so delicious.
The type of cut that is used for this dish is not high end, so think chuck, round or brisket with lots of connective tissue that will tenderize the meat and make it succulent. If at all possible, buy the organic grass-fed variety, thereby opting for quality vs. quantity, which is always a good strategy when it comes to food.
A pot-roast is a beautiful thing and I hope you will find the opportunity to give this dish a try. Come and cook with us!
From Drought to Table
When it comes to food shopping – and meal choices – we have learned to base our decision on seasonal, local produce in all the colors of the rainbow. Well guess what, right now that might just not be good enough. If you live in California, or anywhere else in the United States, for that matter, we have to consider the impact that the current drought has on agriculture that currently consumes 80% of all the water used in the State. You’d be surprised how much water it takes to grow a slice of avocado, three tangerines or a bunch of grapes. Come and cook with us! Continue reading “From Drought to Table”
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