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

(Photographs taken by Alex Griffin)

Toasting to the Season with Toastmasters!

(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...

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

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.

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

1. 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.)
   
2. 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.
3. 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.
4. 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.
   
5. Stir in the remaining butter, cheese, and lemon juice. Remove from heat, cover, and let sit one minute.
6. 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

1. 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.
2. 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.
3. 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.
4. 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...

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...

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.