Awards – Grow. Cook. Eat.

March 2, 2010

An Honest Thank You

My friend Steve Dunn started a new blog, Oui, Chef about 6 months ago – about teaching his kids to cook. I have enjoyed his blog for many reasons, but I think top on my list is his photography. His photos are clean, crisp and always make the food look mouthwatering. After receiving an “Honest Scrap” award, he admitted that his plating skills are lacking, so he uses a macro setting on his camera to compensate, or hide, for his perceived deficiency.

I have the opposite problem. I’m actually pretty good at plating. I just can’t take a good photograph. The photos always look a bit out of focus – I’m sure my number one problem is lighting. Number two: I need to learn more about the settings on the camera, so I can use them to my advantage.

Case in point: This picture.

I had wanted to share with you a great technique for creating a beautiful presentation for salads.

With a vegetable peeler, shave long slices of English cucumbers. Be sure to get the entire width of the cucumber so there is peel on both sides. From a single cucumber, you should be able to get a dozen or more slices – so you have plenty to practice with enough leftover to still serve to your guests.

Line the inside of a ring mold with the cucumber. Make sure the ends overlaps by at least one inch. The cucumber has enough moisture that it will hold its shape when unmolded. With the cucumber still in the ring, fill the inside of the cucumber ring with dressed mesclun greens. Be sure to tuck any ends into the cucumber, letting only the leafy greens poke out. You can fill it pretty tight. To remove the ring, gently hold the cucumber in place and pull the ring off.

This salad was served with seared foie gras and paired with a 1986 Chateau Climens Sauternes.

______________________________________

Thank you, Steve, for the Honest Scrap award. I’m honored to receive it and flattered to know that you’ve been inspired by my blog. The feeling is mutual: I think your design and photos are clean and beautiful. And I’m always interested in hearing about the stories of you and your kids in the kitchen. They are so fortunate to have you as their dad.

I, too, have been inspired by many blogs, and would like to recognize just a few here.
T.W. Barritt at Culinary Types for being a wonderful story-teller.
Dan at Casual Kitchen for culling out such interesting stories and resources about the way we eat.
Lydia at the Perfect Pantry for being a wonderful friend and mentor. And I always learn interesting tidbits form her posts.
Melissa at Alosha's Kitchen — your style of cooking is just a few degrees off what I cook for myself, and you always inspire me to try new dishes.

March 2, 2009

Gratitude

I recall a visit to Even’ Star organic farm many years ago to visit my friends Brett, Chris and their daughter. We sat down for dinner, a beautiful plate of beef rib- eye before us. We all bowed our heads slightly as if to say grace and 5-year old Allesandra summed it up in three words: “Thank You, Lemo.”

Lemo was the name of the limousine cow that Allesandra, along with her dad Brett, raised on their farm. Brett didn’t need to read The Omnivore’s Dilemma by Michael Pollan to know that commercial cattle industry has strayed from sustainable practices. Many commercially raised cattle no longer eat a grass-based diet as they were biologically designed, and they are housed in tight quarters that harbor disease, requiring many animals to be injected with antibiotics. By raising his own cow, Brett would know the animal’s diet was appropriate to its heritage and roamed freely within a clean stable with access to the outside. He chose the limousine breed for its “growth efficiency,” lean meat, and flavor comparable to the prized-Angus.

While many of us have no qualms about eating meat, most people get squeamish when they’ve seen the animals in the live state before cooking or eating it. Some won’t even purchase whole chickens at the supermarket because of the visual recognition that the meat they’re about to cook was once a live animal. I was quite impressed with Allesandra’s maturity to accept that the meat we eat comes from a once living being. And she expressed her gratitude to the animal for giving us a wonderful meal.

_____________________
Speaking of gratitude, many thanks to Giz of Equal Opportunity Kitchen for sisterhood award
And to Heather of Diary of a Fanatic Foodie for the butterfly award.

I've really enjoyed making new blogging friends, reading about your culinary adventures (whether it's a wedding cake made of towels or a drink called loneliness). And I'm delighted to know that you've enjoyed reading mine.

November 11, 2008

Thank you!

Psychgrad at Equal Opportunity Kitchen gave me my first blogging award! This is quite an honor for two reasons:

1. As you know, I just started blogging a few months ago. I've enjoyed the practice of writing on a regular basis and forcing myself to try new recipes and think about food in a different way. It's flattering to know that others are enjoying my blog as well!

2. The award comes from Psychgrad, quite an accomplished food-blogger. She and her mother co-write their "living cookbook with colour commentary." I started reading their blog soon after I started my own. I've enjoyed reading about their culinary adventures, especially their perspecitve on Jewish holidays and food. I'm always inspired by their recipes, and they help get me out of my own cooking rut.

If you were in Cambridge, I would make you a thank you present:

Cappuccino Brownies with Cinnamon and Chocolate Glaze

8 oz. semi sweet chocolate
6 oz. soft butter
2 tbs. instant espresso, dissolved in 1 tbs. boiling water
1 1/2 cup sugar
2 tsp. vanilla
4 eggs.
1 cup flour
1/2 tsp. salt.

1. Melt chocolate and butter together. Mix in espresso, vanilla and sugar.

2. Beat in eggs, one at a time until fully incorporated.

3. Mix in flour and salt.

4. Bake at 375 for 20 minutes in a 9” x 13” pan.

5. Remove brownies from pan and let cool. Spread cream cheese frosting on top, and let cool in the refrigerator.

6. Pour chocolate glaze ontop of frosting. Let set. Cut into bite sizes pieces.

These freeze well so you can eat just a few at a time and save the rest for later.

Frosting
8 oz. cream cheese
6 tbs. soft butter
1 1/2 cup confectioners sugar
1 tsp. vanilla
1 tsp. cinnamon

Mix everything together

Chocolate Glaze

6 oz. semi sweet chocolate
2 tbs. butter
1/2 cup heavy cream
1 1/2 tbs. instant espresso dissolved in 1 tbs. boiling water

1. Melt everything together in the top of a double boiler.