Foods of Change

The Church of Chai.

2009-09-25T21:46:00.000-07:00

Some say that breakfast is the most important way to start the day. While I always eat and enjoy breakfast, I believe two of my friends had starting a day pinned to a T.
Joani and Sundar, a married couple very dear to me, arose every morning to make chai while the sun dawned. In their house, food, friendship and company were held in very high esteem. After the sun was up, friends from around town would arrive at their front door for the amusing environment coupled with fantastic chai to start of their day.
In this household, there were three main staples: morning chai, political rantings, and amazing food. The way I figured, if I showed up to their house not too late, but certainly taking my time, I would appear in time for chai while getting the first of the lunchtime food.
After a while of this tradition, their house became known as the Church of Chai. Whether having a true significant meaning or not, in my head, I always thought of their house as a place of worship for beverage, food and fine company.

Working as a barista at a few local coffee joints for 5+ years, I have been able to make/play with a lot of chai. While chai is perfect served as-is heated in a mug, there are many other creative things one can do with chai. I will extend a few ideas: serve the chai over a little ice, mix the chai with ice cream for a different type of milkshake, serve the chai mixed with a shot of espresso and a dash of cinnamon (yum!), use chai in place of milk in desserts or other beverages, such as a cafe au lait, and finally, a chai popsicle.

P.s. Just a fun fact-- chai in Hebrew means living.

Nepali Chai

2 Cup Water
4 Whole Cloves
1 Stick Cinnamon
4 Cardamom Pods
4 Tbsp Sugar
4 Tbsp (4 Tea bags) Black Tea
2 Cup Organic Whole Milk/Half and Half
(Optional: I like to add some fresh ginger root to my tea...)

1. Mix water, whole cloves, cinnamon stick, and cardamom pods into a sauce pan/tea pot and bring to a boil. Cover and turn heat to low, allowing the mixture to simmer for 5 minutes.
2. Steep the tea powder for 1 minute in the water mixture.
3. Add the milk and heat or another minute, being very careful as to not boil the mixture. When hot, add the sugar.
4. Stir and keep hot or strain and serve immediately.

Yeilds: 4 cups

What's hot, what's not, and what's... perennial?

2009-09-24T12:13:00.000-07:00

When it comes to food, my thoughts revolve around what's healthy. So when I am asked to determine what should be followed because of a current trend, I feel like I am showcasing my interests for the next edition of fashion weekly.
The American Culinary Federation sent out a "What's Hot" survey for 2010. While taking this massive survey consisting of everything from appetizers, entrees, food production, I had to think to myself, these questions should not be asked to determine current "fashions" in the culinary industry, but more so a moral question. Nobody should determine if watermelon if outdated, but when and where to use it.
Granted, many chefs rely on the creativity of those around them to keep trudging forward, but to tell someone that fennel foam or vegetable ceviche are outdated does not leave any room for furthering the flow of creativity. Genuine resourcefulness and originality should be the fad of fashion within the culinary arts. Chefs strive to bring forth integrity from the kitchen to the table.
During the great task of sorting through cookbooks and random scraps of paper laden with scribbled recipes, I came upon recipes I had altered for breakfast sandwiches, dips served in bread bowls, veggie rolls, soups, sushi, salads, etc. then stopped mid recipe; are these out of style? Would these recipes that I held so close to heart and mouth be considered old school, a hot topic or a perennial favorite? It was at that moment that I realized it does not matter what people say is outdated - I've never changed my fashion sense due to a shift in the fashion industry, so why change a menu to accommodate any culinary mafioso?
The culinary arts should and have always been just that- an art. Art is created from the soul. A limitless expression to release and glorify one's needs or feelings. There should be no rules on what should be used, except the ones created my nature.
When tomatoes are in season, they should be used, celebrated and then released from their position until their next ripe season. Summer fruit earns a place at the table within it's due time frame, not whenever the need for it arises. Animals should not be exhaustively bred to feed people who will eat 1/2 of their portion because it lacks the richness and principle that meat should contain.
All food is perennial. We eat the food that is harvested by us to survive. All food should be respected, not overlooked due to the misuse and abuse of the product the year before.
That leads me to my conclusion. Here in lies my final what's hot list in the culinary industry:
1. Integrity.
2. Creativity.
3. Seasonal menu (to the very best ability of the chef).
4. Local production (a.k.a. produce, dairy, wine, beer, livestock, etc.)
5. Sustainability.
6. Regard for guests.
7. Open-toed ankle boots... er, wait.. Safety.
8. Positive work environment.
9. Enforcing teamwork and creative sessions between all members of the staff.
10. Perenniality interlaced with change.

Oeufs en meurette

2009-06-20T14:58:00.000-07:00

Not able to get this recipe out of my head since my arrival from France, I knew my only salvation would be to share with everyone reading this exceptional recipe of the classic French dish, oeufs en meurette. Amusez-vous, de jouir et de manger!

Ingredients:
6 large eggs
A bottle of red wine
Salt, pepper, parsley, thyme
57 g onions and/or shallots
25 g of corn flour
50 g of butter
6 pieces of toast pasted with garlic

Heat the red wine in a saucepan until it is simmering. Poach the eggs in the wine for a few minutes. When the eggs appear to be ready, remove them from the liquid and put aside. (5 minutes)
With the remaining sauce, add the herbs, hashed onions and shallots. Add half of the butter and flour, then whisk the sauce, add the the rest of the butter. (5-10 minutes)
Keep simmering the sauce until it reduces and thickens.
Drain the mixture and then reheat this time adding some diced vegetarian bacon if desired.
When serving, place the poached eggs on pieces of garlic pasted toast and pour the sauce on top (the more sauce, the better!).

Bon Appettit!

When in France...

2009-06-16T23:01:00.001-07:00

Having recently returned from a culinary trip to France, I have much advice, many stories, and must-see places in store for you.
Being the only vegetarian on this trip proved to be, despite challenging and humiliating at times, a far greater an experience than I could have asked for. No matter where we went to, the ego of the French chefs inspired them to always serve me and amazing meal, despite the trouble of being the only different dish of the group.
The plane landed in Lyon the morning of May 26. Jetlagged, jittery and ready for a nap, the lot of us (nine students and two teachers) stepped outside to this foreign country with the sunlight staring us right in the eye. Fresh air… we all sucked in deep breaths while walking back and forth aimlessly to reconnect with our legs. Then we saw him, our tour guide for the trip, Chef Michelle.
Now, when I was in Italy, we always knew where we were, what we were eating, why the food was relevant to the region we were in, and each had our personal copy of the itinerary. In France, we had no idea where we were, where we were going, only one person had a copy of the itinerary, and we were never told what we were eating until after it was consumed (I, on the other had, was allowed to ask).
Also, when we arrived in Italy, Chef Paulo gave us the entire day to rest before dinner that night with a cheese and wine tasting. In France, you suck it up. We arrived at the hotel, unloaded our luggage into our rooms and were given an hour or two before a tour around the city of Lyon followed by another short break before dinner.
In the kitchen, the French play with class. Every meal I had was a perfect combination of classical, modern, and experimental foods. From oeufs en meurette (eggs in red wine sauce) to mashed potatoes frothed in whipping cream canisters, every meal had my full attention and anticipation, while a couple ended with my utmost appreciation.
In as quick an overview I am able to give, I will try to recap my experiences in France. Demonstrations were given personally to us by world renowned chefs at the Institute Paul Bocuse, with breaks for meals and a grandeur finale consisting of a seven course tour of heaven all taking place in your mouth (some pictures below from the dinner).
Markets in the mornings, chocolate confectioners in the afternoon, medieval villages in the late afternoon for more food (artichokes and creamed spinach and mushroom dish, oh my!).
Cheeses, oils, vinegars, and wines. Historical tours through the process of wine making and fun tests for the senses along the way.
If I had to recommend one place in France to eat, I would encourage strongly for someone to eat at Loiseau des Vignes. The chefs managed to grab my attention while earning my respect; they served me one of the best meals in my entire life.
Walking through caves, then classes for lunch; salt mines in the afternoon, and a wonderful horse-ride before supper and bed, the days proved to be full and exhausting. The beds always seemed to gently whisper for me to sleep; I needed to reboot my energy for more wine, food and… absinthe?
After another wonderful breakfast with fresh, unsweetened yogurt accompanied by fresh fruit with golden raisins tossed on top, our group headed to visit Pierre Guy Distillery in Pontarlier, the produces of fine alcohol and absinthe. After a short tour of the distillery and how the alcohol is produced, they offered shots of any alcohol we wanted. Eying my way through the bottles, I knew for sure the three I would have to partake in; peach liqueur, a pine tree liqueur and absinthe. I will go more in depth on these liqueurs another time, but state now that those were the best liqueurs I have ever tasted.
Taking a journey out to the country, we visited a farmer of poulet de bresse. The birds are highly valued for their rich, gamey depth of flavour, yet with fine, tender flesh and delicious, clean-flowing fat. Roughly 1.2 million are raised annually, but such is the demand inside France that few birds make it out of the country. As a premium product, they sell at a premium price: Poulet de Bresse command around 15 euro ($21) per kilo at fine food markets.*
Our last dinner took us up into a small town in the mountains (again, sorry, but I don’t know where I was!) where a copper workshop resides. Before touring the production facility for copper production, we dined at Le Cerdonnet, a colorful restaurant seated in the base of the mountain.
Filled with food, wine and wonderful memories yearning to be recreated in the near future, I arrived at the Lyon airport to make my way home; Iowa.

*http://en.wikipedia.org/wiki/Poulet_de_Bresse

France in my Camera

2009-06-12T13:12:00.000-07:00

Exposing the world to Greens

2009-05-18T13:07:00.001-07:00

With the ending of my internship at Greens in San Francisco and my graduation from college, I have the world to look forward to. From starting a career, to the prospects of moving, and marriage, the world keeps unfolding and showing me paths that I need to take.
In hopes of moving back to San Francisco, I plan on taking a position at Greens restaurant, switching from the intern to the employee.
Below rest some pictures that I took while working/dining at Greens. Enjoy!

Fiji Dreaming on Such a Dreary Day

2009-04-30T05:48:00.000-07:00

I arrived on the bus, as usual, with my mind tracing steps back through my day at work. Buses in the city are always foreign to me; so many people, so little to say.
The difference between this and every other stale, silent bus ride was a conversation between two ladies that I could not help but intrude into. One lady commented on an Indian restaurant that served the most amazing dal with brown rice as the other nodded in understanding. Zoning out, my attention snapped back as the lady in front mentioned she came to San Francisco from Fiji.
"What is the national dish of Fiji?" I blurted out.
Stumped, she could not answer me. "We use everything. Indian cuisine definitely influenced ours, but we use sea food, pork, and fruit." We discussed food, great restaurants, countries we wanted to visit and our favorite wines until the bus pulled over at her stop. "It was nice to meet you, young lady, and have a nice day."
The rest of the way home, I could not help but ponder what the national dish was, or at least what the most common dishes are. There was only one way for me to cure my case of the curiosity. Here is what I discovered.
Native Fijians along with the Indo-Fijians use their hands when eating and eat on mats sprawled over the floor. Many dishes use rice, sweet potatoes, taro, cassava, coconut and fish. National specialties of Fiji are kakoda, duruka, lovo, rourou, and breadfruit. Though there is not an official national dish, Kokoda is commonly associated with the title of Fiji's national dish. Small micro gardens are springing up, which allow for the use of fresh greens and vegetables which were not accessible before. Lamb is imported from New Zealand, while an abundance of fresh sea foods are available.
Fiji, rich in scenery, tourism and fresh produce, is a wonder that everyone should visit at least once in their life. Though I haven't been there, as I get ready for work with the sun climbing up the mountain, I realize how thankful I am for this little getaway above the city; my own personal Fiji.

A Note of Inspiration.

2009-04-13T09:32:00.000-07:00

When someone falls into a zone of comfort, the hardest challenge they then face appears with the arrival of the unknown; a gay entering into a christian community, a student leaving college after bonding with so many friends, and for some, even going to a new coffee shop alone.
As I walk down the streets of San Francisco, my hands still clam up from the discomfort of not knowing the city. While I wait at the bus stop with children smoking pot next to me, I wish for the reassurance of close friends or family members.
Does the sun still rise in morning, set at dusk? Why do people always gravitate towards the familiar material instead of the steady natural?
From the moment I arrived and started work, my journey that began with an overabundance of excitement dwindled into a burning flame of loneliness and anxiety. I knew nothing, knew no one, lost myself on the streets of the city; still, I was alive.
Coping with the unfamiliar normally leads to avoidance. I want to stay inside tonight. I want to go home. Some retreat and fall into depression, others force themselves through, following an imaginary ray of light that we all know lies hiding behind the obstacle in front of us. Even if the road chosen leads to failure, is there really nothing learned? Was there no point, or does disappointment shelter the vision from seeing the full picture of how this mere event leads one to their destiny?
I contemplate my feelings of solitude over the wait for my bus to arrive. Standing there, I saw a group of people staring at the BART map (I know this map, it saved my life. Now, if only they knew names for the numbered streets...). "Excuse me," I forced out despite my instinct to stay silent. I'm not the silent type, yet that's where I retreat. "Where are you trying to go?"
"Pier 33... is this the right bus?"
They were from Germany, with no idea how the public transportation system worked. I offered them directions and informed them that my bus ran right by the pier they were aiming for.
While on the bus, two teenagers contemplated their stopping point. I again offered my help, and assured them I'd show them were to get off. Before I knew it, I was navigating the routes for three groups of people. Having lead them safely to their destinations, they all smiled with pure gratitude while they exited the bus. (My stop is the final destination, so I'm always the last off.)
Still having an hour before work, I perched myself upon the ledge overlooking the sea. While the waves crashed, my hands released and I came to a moment of serenity; they're all different names for the same place. Everyone wants comfort, but everybody needs to accept what they do not know. Before long, even after your ego has been destroyed, you begin to understand and appreciate the unfamiliar.
No matter where you go, people are always willing to help lead you in the right direction. My only advice is to trudge forth smiling, and, no matter how scary, allow people into your life. The sun will always rise, the moon will always shine, and people still care about you. Do not be afraid to "lose" friends or family; in this technological age, they are always less than a day away. Let yourself learn, open yourself to a new world of possibilities, and do not give yourself the chance to retreat.
Having worked at Greens for nine days, I shook myself out of my crushed ego pity party and allowed everyone the chance to teach me. I work the cold food portion of the line and have now been trained for the hot food station. I always push myself, yet ask whenever I need help. I do not allow myself to feel stupid, no matter how stupid I believe I appear.
The point of life is to work, eat, smile and grow. With food still in front of me, a wonderful and challenging job, people to help talk me through the hardships of life and optimism that I won't allow to dim out, life is grand. Nothing could ever replace what I am doing, and I only wish to inspire people to give themselves the chance to challenge life.

Challah and Pasta and Chocolate, oh my!

2009-04-10T19:55:00.000-07:00

After coming home from the days work, I walked through the front door to the aromas of fresh bread and brownies. Adam quickly grabbed my arm and introduced me to my diner; homemade challah bread, fettuccine pasta with sharp Gorgonzola cream sauce and al dente broccoli, and ghirardelli brownies infused with freshly squeezed orange juice/zest.
To be paired with this enticing menu was a 2007 Chardonnay from La Crema on the Sonoma Coast. This wine was sharp, yet still could match & tame the intensity of the cheese in the pasta.
When the meal was done, I got up from the couch I had passed out on to take a look at the feast. No joking, the bread had risen and after being baked measured from the top of my head to the middle of my chest. Soft, light and airy, this bread was sweet and rich. It was finally topped with freshly grated Parmisiano Reggiano cheese.
The pasta, though a little on the dry side (just as cream sauces tend to get) contained more flavor and depth than most pasta I've every had in even fine dining establishments. The flavor first hit your palate with the sharp stink of the cheese. It mellowed out and let it's richness unfold, also allowing elements of sweetness to escape.
Though I could barely take another bite after eating my weight in pasta, the fresh brownie sat in front of me begging to be analyzed. As I took a bite, the orange burst into my mouth. The chocolate added a decedent richness to the citrus flavor, which was perfect for me; I hate milk chocolate and fruit. Only dark chocolate (<60% cocoa) for me. The brownie melted in my mouth and with every bite, the citrus seemed to renew my palate, allowing for the after rush of chocolate to never dull out.
The meal was a success, the wine was fantastic and when I went to sleep, I drempt of many more amazing meals to come.

Napa Wine Adventure

2009-04-08T06:01:00.000-07:00

Having Monday and Tuesday off, Valerie, Adam and myself (Mr. Nilson, the dog, came too) decided traveling to Napa Wine Country would be the right direction to go. After stocking a lunch cooler with fresh bread, avocados, tomatoes, tofu, strawberries, cherries and grapes, the voyage began.
Wanting to get to know downtown Napa a little bit better, we parked and strolled the streets. Down each street, a new aroma flooded our nostrils. I spotted a sign for the Rocky Mountain Chocolate Factory (really, I saw the smaller sign that mentioned ice cream...). I stepped inside and checked out their selection of cold delights. I notice a triangular thing on a stick that seemed to have been dipped in chocolate. After inquiring what the curious bugger was, I got the reply, "oh, a chocolate covered vanilla cheesecake". Oh was right. Without hesitation, I ran it up to the counter. "You sold me!"
Jumping back in the car, we started on our journey to the wineries. Our first stop was Oakville Grocery, a cute little store with many wonderful delights and nicknacks for pit-stoppers to purchase. They even labled their own bottles of water!
The first wine stop was V. Sattui Winery. Founded in 1885 in San Francisco by Vittorio Sattui, an Italian immigrant, V. Sattui was re-established in St. Helena in 1975 by great-grandson Daryl Sattui. We walked into their wine storage rooms, their historical room with antique machinery and then saw our destiny; cheeses this way-->. And follow we did.
Their cheese selection was fantastic. Every cheese labeled and described, even marked with a flag to determine which country they came from. After a cheese sampling, we purchased six wonderful cheeses: Vacherin Freborgious, Piave Vecchio, Petit Basque, Mormor (grandmother's) cheese , Crottin... (I cannot recall the last one, but I'm working on that).
We looked at our visitor's attractions guide and saw an advertisement for Castello di Amorosa (Castle of Love). A winery and a castle open for tours, we decided to give it a go.
First off, the two wineries shared the same owner. After being successful with V. Sattui, Daryl retired and bought more land to start a small, personal vineyard.
He vacationed in Europe, where he visited castles (he loves castles and the medieval eras). He went from castle to castle and tried to take photographs of each one he entered. Finally, he was kicked out for taking photographs; in many places, photos are not allowed. He left, completely disgruntled, and vowed to build a castle that people could take as many photographs as they desired.
Fourteen years and 180-ish acres later, Castello di Amorosa opened to the public. He expanded the vineyards, produced an entire new assortment of Italian style wines, and even built a torture chamber into the castle just to make sure it was as real as possible.
After a tour, we were lead to the tasting rooms. Long and narrow, these rooms were beautiful with arched brick ceilings. I was not allowed to try the wines, but I could still smell. I swirled the glass, thrust my nose inside, and staggeringly sucked in puffs of air so as to not allow any aroma to float by undetected.
My favorite wine was their new release, La Fantasia. Not allowed to ferment in the bottle for the normal allotted time, this wine was a slightly fizzed, semi-dry red wine.
Their website: http://www.castellodiamorosa.com/

Quiche on the Sunny Side of Life.

2009-04-03T11:35:00.000-07:00

5 tbsp cold unsalted butter
3 tbsp cold vegetable shortening (I used 3 tbsp butter mixed with a little powdered sugar..)
1 1/3 cup all-purpose flour
1 tbsp sugar (optional)
1/4 tsp salt
4 tbsp ice water

By mixer: In a large bowl or a mixer with paddle attachment, combine the flour, sugar and salt. Mix on until blended. Turn off the mixer, add the butter and shortening, continue mixing on low speed just until mixture forms large, coarse crumbs the size of large peas.
Add the ice water 1 tbsp at a time, and mix on low speed just until the mixture begins to hold together, about 20 seconds. The dough will form large clumps and pull away from the sides of the bowl, but will not form a ball. To test, stop the mixer and squeeze a small piece of dough; it should hold together.

Flaky pie pastry
3 large eggs
1/2 tsp salt
1/8 tsp freshly ground pepper
Pinch of freshly ground nutmeg
2 cloves garlic
Olive oil
Red pepper, diced
Spinach, shredded
Red onion, diced
3/4 cup heavy cream
3/4 cup whole milk
1 tbsp unsalted butter, cut into pieces

Position rack in the middle of the oven, and preheat to 350 degrees F.
Roll out the dough, line a nine inch quiche dish/ceramic pie dish and prebake partially.
In a frying pan over medium, fry the red pepper, spinach & red onion in the oil with spices of choice (I used oregano, fresh basil, a little rosemary & some nutmeg).
Place the sauteed vegetables in the quiche dish.
In a large bowl, whisk together the eggs, salt, pepper, and nutmeg until blended. Whisk in the cream & milk until well blended. Pour through a medium-mesh sieve into the pitcher. Slowly pour the mixture into the quiche pan. Dot the top with butter pieces.
Bake the quiche until the top is slightly browned and the filling is set when you give the dish a gentle shake, 40-45 minutes. Transfer to a wire rack and let cool for 5 minutes. Serve hot.

If At First You Don't Succeed, Drop Lemon Juice.

2009-04-02T09:34:00.000-07:00

Oh boy, oh boy.
Yesterday was the first day of my internship at Greens Restaurant here in San Francisco. Thinking back on all the events, I have come to the terms that it was nothing less than the perfect first day; I managed to showcase every single quirk in my personality.
Having arrived in the BART station at 4:30 in the morning, I was planning on going in at the same time as Adam and bide time doing homework at Starbucks (it's on the way to my bus stop). We parked, walked in and tried to find how to pay for the day's parking. I opened my wallet: $2. How am I supposed to buy myself a seat for 3 hours at Starbucks with only $2? I can't even get a latte with that, nonetheless pay for parking.
As Adam searched for an ATM, I tried to remember what our parking spot number was. For lack of an ATM and a sufficient memory, I gave up and drove the 20 minutes back up to my aunt's house for my secret stash of money.
Long story short, I arrived in the city without time for homework, but too much time to just head to work. I tried to buy time by buying a latte, which, as pleasing as it was, mildly failed. By the time the bus pulled up to Van Ness and North Point (my stop) the time was 7:25. the schedule read that I started work at 9; quite the dilemma. Biding time again by taking pictures and trying to call people, I finally gave up at walked in early to work.
Now Astred, you're fine. Stop shaking. Listen, be mindful and memorize what's going on.
I peaked into the kitchen, and finally found somebody to blurt my name to. "Oh, okay," was the reply given as they led me upstairs. I received a tour, introductions and then it was time; put on your coat and work.
Being placed under the control of the Chef, I was assigned to cut citrus fruits and avocado. I ran up to the dry storage to find the fruit, only... where's the grapefruit he asked for? Looking, looking, looking, gone? Finally spotting grapefruit, I grabbed it and went back downstairs. It was the wrong kind, and yes, they did have the right kind. In fact, there were two cases of the right kind.
I huffed and puffed and cut those fruits, only to cut myself instead of the avocado. By this point in time, all I could do was beat myself for being so nervous and messing up. Now, I had not literally messed anything up, so the universe decided I needed just cause in telling myself that; I dropped/spilled nearly 20 ounces of freshly squeezed lemon juice.
BREAK. I walked upstairs, contemplated retreating to the bathroom, but instead got food and sat down. I tried to relax, but could not. I needed to keep myself busy if I wanted to keep sane.
For those who do not know what "the line" is, every kitchen has a flow. The orders come in, you make them and pass them down this imaginary line until finally the table should be taken care of. The line is intense, the line is fast, and now I was in it. Not knowing how their ordering system worked, or what fully to do, I stumbled, stood around and somehow worked my butt off in an attempt to stay afloat.
By the time food was no longer being served, I helped clean, prep and then was sent back upstairs for scheduling. I was released early, and celebrated (calmed myself down) by stopping at Ghirardelli Square for their famous ice cream.
Now I am getting ready to head in for another day at work, so here's where I part. Wishing myself luck and a little less humor for those around watching me. Ciao!

If You Plan To Go To San Francisco...

2009-03-29T11:46:00.000-07:00

Here we are in San Francisco, two newbies trying to find our way around, asking the bus drivers if we going in the right direction while still attempting to maintain composure.
After arriving Friday night, my Aunt rescued us from the airport and drove us up to her wonderful house in the mountains outside of SF. It's a wonderful community of Norwegians, Norwegian descendants, or people who belong to the club. Trees stretch up into the sky, the air is free from the San Francisco pollution, and since it is not official in a town, there is a lack of cars stringing all the way back to the city. A very lovely getaway.
A tour and a shower later, Adam and I braved traveling into the city. About an hour commute into the city by BART and buses, we finally reached out destination; the civic center in the middle of the SF.
Taking more buses, we went to Haight Street. A beautiful street lined with artwork, consignment clothing shops (cheap, unique and fabulous clothing; I was in heaven! Too bad I'm broke..), restaurants, cafes/bars, and other knickknack shops, this street was full of personality. We stopped for refreshments at a kick cafe, where I ordered a carrot ginger juice. Now, if I don't belong here, I don't know where I'd belong.
Wanting to see where Adam is interning at, we walked an hour to Noe Valley Bakery. Up and down hills, over a bridge and a number of photograph stops later, we ended up not at grandmother's house, but the bakery. This place is wonderful; the employees were happy, the baked goods were fantastic and they even make their own puff pastry dough. Uffda! The interior was nothing less than inviting and beautiful.
After the staff members helped us get directions, we acknowledged hunger tugging on our stomachs and ventured again another hour to a wonderful French crepe restaurant, Crepevine. It took longer than expected, since Adeara's purse got caught on a seat and she did not make it off the bus. After a number of blocks of trying to run after her and a bus full of humored passengers, we finally got her and were back on track.
I ordered the savory crepe called Milano. Packed full with grilled eggplant, mushrooms, roasted garlic, spinach and tomatoes with mozzarella, cheddar and cottage cheese, this crepe was fantastic! It was served along with a mixed green salad and house potatoes. A deliciously shocking twist to the salad? Kale. Strange, but amazing.
Adam ordered the El Baron. A 1/2 lb of ground chuck accompanied by grilled red onions, mushrooms, avocado, jack and cheddar cheese. He also received a salad and potatoes. After one bite, his eyes widened and then his face was taken over by a look of complete enjoyment. "This... is so good."
I ordered a carrot juice (seriously, how many cities offer carrot juices? I love this place!) and our table ordered a few dessert crepes to share. Orgasmically delectable, the crepes were not only beautiful, but the perfect end to our day.

Slow Food Cooking: Caramelized Mushroom Tart

2009-03-09T17:28:00.000-07:00

Foods of Change Photos

2009-03-07T17:30:00.000-08:00

Ice Carving with David Jensen!

2009-01-21T17:18:00.000-08:00

To view the video of his demonstration, Click Here!!!

For those of you who do not know, David Jensen is an Executive Chef with Iowa Health Systems. Having no formal training (he originally went to college for technology), he taught himself passionately about the vast world of culinary arts.
Continually having to prove his worth, David found peace in the art of ice sculpting. Honing in on that skill, he managed to develop into an expert. He even carved an eagle sculpture for Nancy Regan's Presidential First Lady's reception.
For the American Culinary Federation Scholarship Dinner of 2008, six chefs came down to Ottumwa to prepare a course with one of the six students that won a scholarship. Being one of the six that received a scholarship, I was paired with David Jensen. Completely clammy and a stomach full of flies, I was petrified at the thought of me messing up the entire soup course; Caramelized Onion Soup with Saffron. But to my luck, David met me with an open mind and open arms. He had made me feel completely comfortable and even showed excitement over my love of classic cartoons.

"Know your cuts, know your flavor profiles, know your international cuisine; Don't work for money, work for love." -David Jensen

Becoming the Intern

2009-01-09T22:17:00.000-08:00

One of the requirements for graduating from the Indian Hills Community College Culinary Arts Program is the completion of a six week internship. Having no idea where to apply (and completely ignoring the task of emailing pleas for acceptance) I finally sat myself down, researched vegetarian restaurants and sent out messages asking to sell my soul for the chance to work for them. This list consisted of a few restaurants in the San Francisco area; Chez Panisse, Cafe Gratitude, and Greens Restaurant.
As I clicked the send button on each of the emails, my heart stuttered. What if they say no? What if I don't get a reply? What if they ask for a resume and then decide I'm not good enough?
Calming myself down, I closed the computer. I had to keep my thoughts focused on getting the perfect internship. How wonderful it would be to work with Alice Waters, or learn to cook filled with complete gratitude at a vegan restaurant.... but what kept going through my mind was Greens. As much as I craved the possibility of working at these restaurants, something drove my heart to Greens. I would be more than excited to work at any of these restaurants, but I would be in complete bliss to work with Annie Somerville at Greens Restaurant in San Francisco.
Days went by without reply. Anxious, I imagined sending out thousands of emails and being accepted only by a vegetarian branch of McDonald's. When discussing my anxiety with Adam McGoldrick, one of my classmates, he admitted to me that he had yet to send out his requests.
I drug him to my room, sat him down with me and searched for the perfect bakery in San Francisco for him. Finally, we found his perfect match: Noe Valley Bakery. I assisted him in writing the requests to a few bakeries, yet after we found this one, the search was over. We sent the message, crossed our fingers and passed time going to a movie.
Upon our return, Adam ran to his computer. Not noticing, I took off my coat only to be interrupted by a gleeful shriek. Adam had received a reply from Noe Valley Bakery. I gave him a congratulatory hug, laughing hysterically, then I remembered that I still was still lacking an internship. In fact, I was quite butt-hurt at the fact that I had waited two days for no reply and Adam waited only two hours to be relieved of his anxiety.
Curiously, I checked my email. Facebook, facebook, real food challenge, food declaration, and Annie Somerville. Not fully realizing that I too had received a confirmation from the restaurant of my dreams, I opened it calmly, read, and sat in silence. It took no less than a minute, then I lept off of my bed into another hug with Adam, this time giggling wildly.
Thank you Astred. Please send me some information on the internship program at Indian Hills Community College. Do you have the dates?
Annie Somerville
Executive Chef
After sending back the dates, a description of the internship program and a few questions of my own, I received the full a-okay. I am interning at Greens restaurant in San Francisco.
Check out their website! Read a little about this nationally recognized restaurant, the role they play in the slow food nation and the wonder of ---> Greens Restaurant.

Serving the President

2009-01-08T16:57:00.000-08:00

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Everyone always told me January was the slowest month of the year; I guess I've just never been normal! In the course of the past week, my class executed an amazing seven course luncheon for the board of directors at Indian Hills, I dined-out with Diana Garles, one of my dear friends, and her mother at Top of the Rock, finalized an internship at Greens Restaurant in sunny San Francisco, and applied for scholarships, on top of the normal school load. Whew! Despite the lack of sleep from an overload of excitement, I could not get myself to feel down!

For the president, we put together a contemporary American menu.
The appetizer: Thomas Keller's "Peas and Carrots".
The soup: Onion Soup with Orange "Kissed" Beignets.
The First Course: Caramelized Mushroom Tarts.
The Intermezzo: Cranberry Sorbet served in Orange Cups.
The Main Course: Olive Oil Poached Tenderloin with Pork Glaze, Sweet Potato Ravioli with Sage Butter and Chive Oil, and Roasted Winter Root Vegetables.
The Cheese Course: Whipped Brie de Meaux en Feuillete.
The Dessert: Simply Sinful ~ Vanilla Bean Creme Brulee, Chocolate Truffle, and Cheesecake Pop with Raspberry Coulis.

A bit shaky starting off, the dinner ended with all our sanity intact. The guests rubbed their belly with satisfaction, left with a smile on their face and the students ended the day with many valued lessons learned.

Lasagna and Eggplant and Berries, Oh My!!

2009-01-02T10:07:00.000-08:00

For new years, a group of friends and I decided what better way to break in a new year than with food, wine and spirits? Many ideas passed through our minds, pondering constantly what would suit best for a group of hungry, and possibly inebriated, party-goers.
Salad was a must, and due to my dislike of lettuce and the need for more nutritional adequacy, the salad was a spinach blend with purslane.
Now to go with that? Then, like brilliant ideas always do, it dawned on me; lasagna. A perfect potluck dish, and can be made agreeable to everyone's taste, lasagna was the perfect solution. A snag soon produced in my plan, though easily solved, one person could not each the gluten. Tada! Another way to show off my creativity, I assured him that instead of lasagna noodles, I would use eggplant. Looking blank for a moment, then a flash of excitement shown in him eyes, he was up for it!! To make exactly what I wanted, I started from square one: Making the sauce.

What you'll need:

2 tbsp Olive Oil
2 Cloves Garlic, cut brunoise
Mirepoix ( half of a red onion, one carrot and one piece of celery all cut brunoise; depending on what flavor I want to really stand out, I vary the amounts of the vegetables in my sauce.)
1 can Diced Tomatoes
Fresh Basil and Oregano, shredded and added to taste
Sugar and Salt, to taste

Heat the oil over medium/high heat in a saucepan and add the garlic, cooking until the aroma is potent and sweet.
Add the mirepoix, cooking 1-2 minutes. Then add the tomatoes, sugar, salt, basil and oregano.
Cook for approximately 30 minutes on low/medium heat, stirring occasionally and adding more oil as desired.
Place in a blender or food processor (I prefer a blender) and blend until desired consistency.

What I needed for the lasagnas:

Freshly made pasta sauce
1 pkg Lasagna Noodles
1 head Broccoli
1 Small Bag Fresh Spinach or Half Bag of Frozen Spinach, thawed and drained
1 bag Boca Meatless Ground Crumbles
1 Eggplant
8 oz Ricotta Cheese
8 oz Mozzarella Cheese
4 oz Parmesan Cheese, shredded

Cook the pasta according to directions (fresh pasta is even more delightful, but that's a few more steps that I really should not discuss here...). While the pasta is cooking, steam the broccoli and thaw the Boca crumbles.
Slice the eggplant 1/2 inch thick, cutting off the skin to obtain perfectly rectangular pieces. ***All the steps with the two lasagnas are the same, just instead of pasta, replace with eggplant slices.
Place sauce on the bottom of a 9" by 11" casserole dish. Place the first layer of pasta down.
Add another layer of sauce, then a layer of ricotta cheese and the broccoli (I prefer to mash it so it spreads more evenly).
After adding another layer of the pasta, add the sauce, a second layer of ricotta cheese and the Boca crumbles.
Place a third layer of pasta, then a mixture of the parmesan and mozzarella cheeses and the spinach.
Placing your last layer of pasta, cover with remaining mozzarella cheese and sprinkle with remaining chopped herbs.
Cover with aluminum foil and cook for 30 minutes at 350 degrees F, then remove foil and cook an additional 10 minutes, or until cheese browns.

Being the last one to the party, since I still needed to dress after cooking, I asked someone to bring the food over to the house for me. By the time I arrived, a majority of the pasta was gone and I was unable to take a picture of my final product. Instead, I added a photograph of the almonds and dried cranberries that I used on the salad.
After heating approx. 2 tbsp honey in a frying pan, I cooked sliced almonds and the dried cranberries, stirring constantly, over high heat to help them caramelize. My secret ingredient? Nutmeg. When added to the top of a salad, this sweet and nutty mixture give the salad exactly what it always wanted; irresistibly and the chance to be the perfect eye candy!!

Good Food, Good Treats, Good God, Let's Eat!

2008-12-25T15:49:00.000-08:00

(Photographs taken by Alex Griffin)

Toasting to the Season with Toastmasters!

2008-12-23T21:30:00.000-08:00

(I tried to take better pictures, but by the time I was able to grab a camera, people started eating all of the food. Fourty-seven of the fifty-eight bean and salsa cups I made were already gone!!)

'Tis the season to eat and be jolly, and boy did we ever encompass both so well! The Toastmasters club held their Christmas party this evening. One of the lead speakers at this meeting was Ed Hipp, a very close friend and father figure of mine.
Ed Hipp recently went to the national Toastmasters convention and won first place for his comic relief speech. As we discussed the current status of our lives (the honors, the struggles, the humorously embarrassing moments...) I informed him about a trip to France that my school is teaming up with Kirkwood Community College to engage in. "Well, you know I need someone to cook for the Toastmasters meeting this coming Tuesday. Do you know anyone interested?"
Since I'm telling this story, obviously the answer was yes. As I planned for this event, Dell Hipp planned an appetizer list with me to be prepared. Mangal Tamang, another student that attends the Culinary Arts Program with me, also attends the Toastmasters meetings, so what better way to incorporate fellow classmates and spread the goodies!! Dell and I planned for him to split the load with myself.
Mangal Tamang prepared delicious chai that he learned to make in Nepal before moving to the United States. Wanting to add some spice to the table (also spice helps tame appetites so people eat less, shh...) I asked for him to prepare a spicy dip for chips. Indeed, he did. A hummus dip, rich in flavor and spice, watered the mouths of the people and the chips alike.
Preparing the more intense appetizers, I wanted to split the tastes down the middle; two savory, two sweet. The outcomes were a decomposition of spanakopita rolled into puff pastry instead of layered with Phyllo dough, beans and homemade salsa served in little Phyllo cups topped with a slice of roasted red pepper and a leaf of fresh basil, a hazelnut cheesecake bite with raspberry whipped cream and a mint leaf garnish, and finally two bite size tarts, one apple and one raspberry.
Although I bought the puff pastry and Phyllo dough, I made everything else by scratch (I even whipped the whipped cream) and tried to make it all as organic as possible. Despite the work, I thoroughly enjoyed the day. Playing with food, figuring out how to make little cheesecakes with only 3 hours to prepare them, and a day full of learning accompanied by the joy of watching every last bit of food I made get eaten. Somebody even ate the last one I was taking home for myself!!
“A gourmet knows that the best part is not always the expensive part, and he will find that part, and then he will share it. A gourmet should want to share.” -Mark Kurlansky

Now Announcing...

2008-12-21T09:57:00.000-08:00

Yesterday I went to the mailbox, expecting cards from old family friends wishing us happy holidays and bragging about the success of their families throughout the year, when instead multiple pieces of mail with my name on them popped out. Quite excited (I hardly receive mail, spare the junk) I gathered them and trudged downstairs to my room. A bill from the optometrist, a statement from the bank, some mail asking for donations to help those even poorer than myself... But one letter peeked the fading curiosity inside of me. Addressed to Ms. Astred Griffin, the letter came from Who's Who Among Students.
Indian Hills nominated students to be included in the 2009 edition of Who's Who Among Students in American Universities and Colleges. It is my great pleasure to let you know that you are part of this elite group.
The Who's Who program is a nationally recognized institution in which more than 1,000 colleges have adopted as part of their annual campus honors. Designed to recognized outstanding academic achievement and student leadership regardless of one's financial ability to participate, the honored student's personal biographical sketch reside in the 2009 Deluxe Who's Who Among Students in American Universities and Colleges book. Along with this great honor, the honorees are eligible for one of ten H. Pettus Randall Scholarships worth $1,000.
Honored, grateful and still slightly aghast, I am pleased to accept this honor and wish to use it in helping flourish myself, those around me and the amazing program at Indian Hills which has allowed me to unfold my potential.

Sicily, Italia

2008-12-08T13:59:00.000-08:00

The largest island in the Mediterranean Sea, Sicily is located right off the southern most tip of Italy. Highly rich in the arts, cuisine, architecture and language, Sicily is an autonomous region of Italy (autonomous means the right to self-government; 5 of the 20 regions of Italy benefit particular conditions of autonomy). The economy in Sicily relies largely on the production of oranges and lemons, as well as tourism due to its untarnished natural beauty.
Upholding the nickname of God’s Kitchen, Sicily developed a history of producing a variety of noted cuisines and wines. Sicily's varied climate produces crops that are intrinsically flavorful, particularly those grown in the rich soil fertilized by Mount Etna's eruptions. Due to the quality and natural flavor of Sicilian-grown vegetables, the local cuisine is usually simple so as not to overpower the taste buds with a combination of too many strong flavors.
Healthy and affordable by the general populace, their savory dishes include fresh fruits and vegetables, such as tomatoes, olives/olio, artichoke hearts, citrus fruits, apricots, aubergines (eggplant), onions, beans, raisins and freshly caught seafood. The cuisine is also famous for the rich sweet dishes including ice creams and pastries.
Spices commonly used in Sicilian cuisine include saffron, nutmeg, cloves, pepper and cinnamon. These spices were introduced by the Arabs due to the cultural blending that took place during the earlier years of Italian history. Parsley is also used abundantly in many dishes.
As like the rest of Italy, pasta/rice, dairy and meats play an important role in their cuisine. They use both cow’s and sheep’s milk to develop cheeses particular to their own region, yet also include many other cheeses. Two examples are Pecorino Siciliano and Caciocavallo cheese. Pecorino Siciliano is an origin-protected firm sheep milk cheese. Caciocavallo cheese, made with either sheep or cow’s milk, is shaped like a tear-drop and is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind.
The Normans (people who gave their names to Normandy, a region in northern France, that descended from Viking conquerors of the territory) and Hohenstaufen ( or the Staufers; a dynasty of Germanic Kings who in 1194 became Kings of Sicily) first introduced meat dishes to the island and fashioned a fondness for the meats. Meats commonly consumed in Sicily include goose, lamb, goat, rabbit, and turkey.
Rich in culture and well defined in cuisine, Sicily is one of the seven wonders in my world.

Scrumptious Starches in the Snowy Weather.

2008-12-07T08:46:00.000-08:00

Fennel Risotto with Vodka
Serves 5

2 large fennel bulbs
2 tbsp vegetable oil
6 tbsp unsalted butter
1 large onion, finely chopped
1 3/4 cup risotto or carnaroli rice
2/3 cup limoncello, vodka, or lemon-flavored vodka
5 2/3 cup vegetable stock, simmering
2/3 cup freshly grated Parmesan cheese
2-3 tbsp fresh lemon juice
Salt and pepper to taste

Trim the fennel, reserving the fronds for garnish. Cut bulbs in half lengthwise, remove the V-shaped cores and chop the flesh coarsely. (Note: add the fennel trimmings to stock for extra flavor.)
Heat oil and half the butter in a large saucepan over medium heat. Add the onion & fennel and cook for two minutes, or until soft. Add the rice and cook another two minutes, stirring frequently, until the rice is translucent and well coated with fat.
Pour the liquor into the rice. It will bubble rapidly and then evaporate. Add a ladle full of stock. Cook, stirring constantly, until the liquid is absorbed.
Continue stirring in the stock, about a half ladle full at a time, letting each addition completely absorb into the rice before adding the next. This will take about 20-25 minutes. When finished, the risotto should have a cream, tender and yet somewhat al dente texture to it.
Stir in the remaining butter, cheese, and lemon juice. Remove from heat, cover, and let sit one minute.
Garnish with the reserved fennel fronds, and serve.

Mushroom Pasta with Port
Serves 4

4 tbsp butter
2 tbsp olive oil
6 shallots, sliced
6 cups sliced white mushrooms
1 tsp all-purpose flour
scant 3/4 cup heavy cream
2 tbsp port
4 oz sun-dried tomatoes, chopped
Freshly grated nutmeg
1 lb dried spaghetti
1 tbsp freshly parsley, chopped
Salt and pepper to taste
6 triangles of fried white bread, to serve

Heat butter and half the oil in a large saucepan. Add shallots and cook over medium heat for 3 minutes. Add mushrooms and cook over low heat for 2 minutes. Season to taste with salt and black pepper, the sprinkle over the flour and cook, stirring constantly for 1 minute.
Gradually stir in the cream and port, then add the sun-dried tomatoes along with a pinch of nutmeg and cook for 8 minutes over low heat.
Meanwhile, bring a large saucepan of lightly salted water to boil. Add the spaghetti and remaining olive oil and cook for 12-14 minutes, until al dente.
Drain the spaghetti and return to the pan. Pour over the mushroom sauce and cook for 3 minutes. Transfer spaghetti to a large serving plate and sprinkle with the chopped parsley. Serve with the triangles of fried bread.

Slow down, you move too fast...

2008-12-06T15:51:00.000-08:00

Where will it all end? The times we are living in today are so entirely dominated by what I call "the tyranny of urgency", both in the financial field, where the transactions are made in a fraction of a second, and in the media, the realm of the ephemeral, or even the political scene, where the next election seems only the temporal horizon of public action. Our societies live in a kind of instantaneanism which prevents them from controlling the future. - Jerome Binde

Off to the city...

2008-12-05T19:27:00.000-08:00

In the desperate need to get out of town, Adam Darland and I drove to Des Moines for some mischief and mayhem. We drove straight to the Half Price Books store. This store, if you have not heard of it, is heaven. Everything you could possibly imagine (books, music, movies/t.v. shows, accessories, etc.) for the most incredible prices. I purchased five normally pricey book, a season from a t.v. series, and a deck of wine cards for only $62. In shock, I forced Adam to go through the bag with me just so I could explain everything I got. He listened, I'm assuming, because I was his ride home.
We stopped by Gateway Market to grab some grub on the go; we ended up buying a loaf of olive bread, cheese, apples, chocolate and juice. Healthy, eh? Just to finish off any healthy cell in our body, we stopped by this Chinese grocery store to acquire a durian fruit for our class to see. This fruit's edible flesh emits a distinctive odor, strong and penetrating even when the husk is intact. Regarded by some as fragrant, others as overpowering and offensive, the smell evokes reactions from deep appreciation to intense disgust. The odor has led to the fruit's banishment from certain hotels and public transportation in Southeast Asia.
While roaming the candy isle in the store, I secretly searched for White Rabbit Creamy Candy. As a child, my dad would always buy us children this candy and pass it out as a treat. The memory of it's taste was so strong in my mind that I just could not let it go; I needed to get this candy. A soft, chewy textured taffy-like candy wrapped in edible rice paper, this candy gained popularity with the slogan, "Seven White Rabbit candies is equivalent to one cup of milk". Reportedly, some college students took that seriously and dissolved the candies with water in a hot kettle.
Anyhow, I searched and found the White Rabbits in a red bag. "I could have sworn the bag was originally blue..." I remarked to Adam. Almost in a daze, I approached the counter. (At this moment I would like to thank Adam; they would not accept checks and I swear my wallet ate all the money, so he gave me three dollar coins to spend on this purchase. ) Only knowing about the vanilla flavored White Rabbits as a child, which had the blue and white bag, without realizing, I bought the red bean flavor. Thus, the red bag. Slightly different in taste, I still enjoyed the moment when I savored the flavor of the White Rabbit.
All's well that ends well, and despite the weather and one close call, we made it home safe.

What is an Eat-In?

2008-12-03T12:24:00.000-08:00

An Eat-In is a gathering of people in a very public place sharing a meal they have cooked together. It is a “protest potluck,” both a celebration and a demonstration. Its purpose is to make a public statement about the need to fix our broken food system. By gathering participants around the table for a meal, an Eat-In also aims to build communities of people who are committed to creating a food system that brings more people good, clean and fair food.
Frustrated by the lack of good food in the surrounding communities and want to rally others to start addressing the situation, I have been scheming for ways to set-up an eat-in of my own. On the official Eat-In website, I found a list of ideas for an eat-in. Though all were humorously inspiring, some were just plain kick. The ideas constant came back into my thoughts until I was forced to realize how awesome they truly were.
For my school, a 'get cooking!' eat-in would generate publicity while enabling the students to show off their skills, creativity, and ability to prepare and present the food. With the 'get cooking!' eat-in, every person gets assigned to a cooking team. Each team meets in a different kitchen to cook the good, clean and fair food for the potluck. Afterwords, when food is prepared, the task of presentation leaps into the picture. The teams join together to discuss the food; where it came from, why they chose to create that dish, the presentation and finally involving other people in the joyous task of chowing down!
By inviting school faculty, administration, local journalists, local farmers, passersby and capturing this event in photographs, the amount of good that could be done to help raise awareness about food, culture and the lost joy that was once called a "meal" is unimaginable.
Another prospective eat-in eating it's way into my mind is themed 'meet your farmer'. At a local farmer's market, invite farmers and their customers to sit down together and enjoy the true pleasures behind the work. To help establish a presence, doing a cooking demonstration or even leading a short open discussion about food, farming and feasting would be sure to get the attention of those shopping around. Maybe if you talk to the farmers & explain what you are doing, they would gladly donate some food for the meal (good publicity for them too; if one sees it and likes it, one is sure to reenact it..).
So far these are just ideas, but great ideas and motivation breed the pure ability to accomplish.

Just another note, I stumbled upon some amazing websites today. Check them out!!!
http://www.eat-ins.org/index.html
http://realfoodchallenge.org/
http://fooddeclaration.org/en/actions-info/

"Whoa, I didn't know we had a pool here.."

2008-12-02T17:41:00.000-08:00

As convenience wrestled effort to the ground, passion was left on the floor in defeat. No longer does our society have passion. The moment you see a flash of it in someone’s eyes, ADD takes over and they have to answer the text message vibrating their pocket. Life moves too fast to allow people to work with love. We have so much stuff thrown in our faces (none of which are relevant to what life’s about) that we are blinded from sense. I used to play into the dramatics taking over life; running around the halls at school, complaining about how hard life was as I gained weight eating McFries and drinking my cheap gas station “cappuccino”, all the while contemplating why I was not happy. Then I let life in. I would walk outside alone and just be with myself. No phone, no music... just me and my thoughts. I realized what was missing from life; the passion to live and make life worth living. You don’t live life by crying over spilled milk. You follow your dreams & speak the words of wisdom so you can help others open their thoughts. What we could achieve if we work together to get off the couch and into the fields is my central driving force. Hopefully by the time I’m dead the whole world will have restored it’s lost passion for life.

Buy fresh, read more, live well.

2008-12-01T08:35:00.000-08:00

(Pictures from top to bottom: Carlo Petrini's book Slow Food Nation; Carlo Petrini sipping Navarro Pinot grape juice with Alice Waters as they announce Slow Food Nation at Greens; All things American. Farming is freedom, farming is life; Carlo Petrini's book Slow Food, A case for taste; The Slow Food Nation '08, visit http://slowfoodnation.org/ ; The most inspirational book I've ever read, Eat Pray Love by Elizabeth Gilbert. )

When I started the culinary program, I knew no one/nothing. Chef Gordon (he fancies calling people by made-up names; I can't figure out if he wishes to inspire people to follow after the great "movers & shakers", or whether he genuinely cannot remember their names..) always called me Alice. 'What? Who is Alice? I'm sure he will tell me...'. All he would tell me was to look it up.
Upon looking it up, I read all about Alice Waters and her extreme presence within the local fresh food movements. The more I read about her, the more I realized another name popping up; Carlo Petrini.
I had remembered my Chef ranting about the Slow Foods Movement, saying that I would love Alice Waters's involvement in it. Well, it turns out that Carlo Petrini is the founder of the Slow Foods Movement and Alice Waters has forwards written in two of his books (not to mention the many more books under her belt).
Just to give my destiny another little nudge, after clocking out at work one day I stopped into their culinary book section. To my surprise, right in front of my eyes lay a copy of Carlo Petrini's Slow Food Nation. There is an excerpt I would like to share with you:

The contradiction in agroindustrial terms is clearly emerging: agroindustry has given us the illusion that it could solve the problem of feeding the human race. I would go even further: over the last 50 years, it has turned food production into both executioner and victim. Executioner, because the unsustainable methods of agroindustry have led to the disappearance of many sustainable production methods which were once part of the identity of the communities that practices them and were once the highest pleasures for the gastronome in search of valuable knowledge and flavors. Victim, because the same unsustainable methods- originally necessary in order to feed a larger number of people- have since turned the sphere of food and agriculture into a neglected sector, completely detached from the lives of billions of people, as if procuring food has become a matter of course and required no effort at all. Politics shows little interest in it, except when pressured to do so by the most powerful lobbies of international agroindustry, while the average consumer either does not reflect on what he or she is eating or has to make a titanic effort to obtain this information that will explain it. -Carlo Petrini

Please read this book. Not only awakening, but also inspiring, Carlo Petrini, with the help of many others, attempts to shake the world out of it's coma and back into life.

Ubriacone

2008-11-27T16:10:00.000-08:00

While shopping at the Gateway Market in Des Moines on a field trip with my culinary class, we stopped for some cheesy conversation. The man working at the cheese counter explained to us the details about all the different cheeses. One caught my eye; this cheese was pale white with random splashes of burgundy running through it. I picked it up curiously to examine it. "Ubriacone. Italian Cows Milk with Red Wine". As enticed as I was, naturally, I bought it. After opening the package to try some of this cheese, I discovered a leaf on the outside skin of the cheese. Peeling it away, it revealed holes in which the red wine was allowed to seep in. 'Okay,' I thought. 'This calls for some research'. My discovery:
Ubriacone is a delicious raw cow's milk cheese bathed in a mixture of local Clinton & Raboso wine must & then pierced like a gorgonzola to let the aroma and flavor of the wine permeate the cheese to a new degree. Ubriacone is an affectionate term in Italian for the "great big drunk". The cheese is covered with grape leaves to cover the holes of the piercing so that mold won't grow in the holes. Keep the leaf in place when cutting the cheese.

I reccomend for anyone who can to try this cheese. I wrapped the cheese tight and placed it in back in my fridge (hidden from view; my mom in a cheese fiend) to keep safe so I can bring it back to class and let my schoolmates have a try.

Giving thanks...

2008-11-27T13:47:00.000-08:00

Eating pizza and drinking wine...

2008-11-26T20:17:00.000-08:00

Eating food and drinking wine are two of the biggest passions in my life. Now, add into the equation a group of wonderful friends and conversation and life is complete. Tonight we are enjoying a thin crust pizza, layered with olive oil, mozzarella & Swiss cheese, finally topped with chopped tomatoes and fresh basil leaves.
Paired with this crispy yet sweet and pulpous pizza, we bought a Pinot Noir. Produced by P.K.N.T., this wine, a brilliant purple/red color, has rich fruit notes of cherry, plum and strawberry, yet has a kick of leather and dirt. The combination of the cheeses, with it's bitter and yet sweet qualities, build a perfect bridge with the sweet and semi-dry qualities of the wine.
Imported from the middle regions of Chile, this P.K.N.T. Pinot Noir is a great discovery for me.
This wine would go well with white meats, mild/dry cheeses, light veggies (esp. asparagus) and possibly sushi.
Good food, good wine, good night!!!

Allow me to introduce...

2008-11-26T07:15:00.000-08:00

Since this is the beginning, allow me to introduce myself and who I am. I am Astred Aviella Anistasia Marie Tara Sarasvati Griffin. Currently attending Indian Hills Community College, I am in their Culinary Arts program. Being a vegetarian and firm slow foods follower, skepticism constantly knocks on my door. But with the skeptics comes the opportunity for growth and change. My original plan involved music school to study blues & jazz (I'm a singer..). Reviewing all of my nonsensical plans for the future, my sister intervened and applied me to Indian Hills for their Culinary Arts program. Hesitantly, I dragged myself to class the first day. Did I really want to become a chef? Isn't that just a hobby or passion, not a sound career choice for me? Yet, day after day, I would wake up at 5 a.m. and drive the 35 minutes to campus in order to start the new day ahead of me. The more I went, the more I involved myself. The more I learned, the more passion grew inside of me for what I was doing. I have to run back to class now; I am a sixth term culinary student at Indian Hills, taking a short break from my classes to start this blog in hopes it will inspire the need to fulfill passions amongst everyone around me and the need to change for the better.