get this, literally...

i love veggies, but sometimes it seems like a lot of work to slice and dice them - and i am lazy, so i end up eating other things that aren't as good for me.

all that changed when i got a ceramic slicer (it's like a handheld mandolin). i can have perfectly sliced cucumbers and julienned carrots in seconds, and they look absolutely gorgeous -which makes them that much funner to eat. ....the best $25 i've spent in a long time.

Marathon 09 - Team in Training!

why dont we all sign up for team in training and do a destination marathon (or half marathon). do you guys know about team in training? basically you raise money for lukemia and they train you and put you up in lodging, etc for the event. http://www.teamintraining.org/

who's in?
-danielle

Grain ratios and cooking times

Guys,
In class this weekend we cooked tons of grains in various ways and I wanted to share some knowledge. These were the most delicious of all the grains we cooked and the best for you. There are lots of recipes and preparations available but if you need any tips, hit me up!

Long grain brown rice, 1 cup rice to 1.5 cups water, cook for 45 minutes, (dry roast the grains beore you add the liquid)
Millet (super grain), 1 cup millet to 1 3/4 cups water, cook for 30-40 minutes at a simmer (pilaf the grains quickly in oil before you add the liquid)
Kasha, 1 cup kasha to 1 3/4 cups water, cook for 45 minutes (pilaf grains before you add the liquid)
Quinoa (super grain), 1 cup quinoa to 1.5 cups water, bring to a boil and and after one minute take off heat, let sit until all water is absorbed.
Bulgar Wheat, 1 cup quinoa to 1 3/4 cups water and afetr one minute take off heat, let stand until all water is absorbed (dry roast before you add liquid)


for quick reference:

• to pilaf is anytime you roast the grains in oil or butter before you add liquid.
• to dry roast is to cook dry in the pan to develop the flavor of the grain.
  
• always use liquid that is close to boiling when you cook with grains.
• super grains means the grain is a complete protein, which means it has all nine essential amino acids.
• unless you're making risotto, don't stir your grains while they're cooking until all liquid is absorbed, the steam channels created naturally are essential to even cooking and distrurbing them will make cooking time take longer.
• once you've taken grains off the heat, let them rest for 5 minutes before stirring and serving.
  

Is thinking about the marathon in 2009 too crazy?

I just got home from Berlin, 3 days and 3 nights. I was there for a conference which meant erratic eating opportunities and little time for working out. I did get in two 20 minute cardio workouts but noticed my right hip felt wonky, from the flight. Rolling around in a comfy Euro bed is hard to resist, so two mornings it won out over the gym! If I was more ambitious and less sleepy a quick run around town would have been to see some of the streets up close. Also a good way to get lost I bet.

I bought the Runners World on my way over and didn't read it until I was coming back. This issue is all about the upcoming NY Marathon. So yes, it's 26.2 miles. And yes, no matter how in shape you are it's brutal. But I started thinking about it. Anyone else remotely interested? If so having a little over a year to train is a awesome head start. We could devise a training plan and maybe try to do a half marathon in June to gauge our fitness? If anyone is into it comment back or email me ok?

yours in kookiness,

Molly

The ethical gourmet

My instructor yesterday on spice, herb, grain and bean identification was Jay Weinstein, author of The Ethical Gourmet. Class was mostly just discussing and learning the details of herbs and spices, their applications and discussion of whole grain and bean properties and preparations.

Among the revelations:

Beans older than a year in your cupboard probably have lost all their water content so no matter how long you cook them, they might never get soft. Nicole, could this have been the issue with your chili a few weeks ago? Even dried beans are 20% water when they are fresh, so rotate them out if they're old.

Buy dried spices in small quantities because they really lose their potency after a year. Better yet, buy them whole and grind them as you need. Whole spices should keep for about 2 years. Keep them in a cupboard and away from your oven/stove so the essential oils aren't activated.

Chef Jay's area of focus is sustainable and ethical food and his book is interesting and controversial in it's discussion of genetically modified food systems. We had a healthy discussion about seafood business and fish farms. This website has a cool breakdown about sustainable seafood for anyone who is interested http://www.blueocean.org/

OK! Off to the gym!

Some food ideas!

Hey!

Here are some revelatory cooking tips I want to share. You might know these already so forgive my enthusiasm!

Banana Sorbet

If you have a juicer you are already psyched but especially now when you hear about this! Freeze some bananas, run them through the juicer and you have the smoothest creamiest most delicious banana sorbet ever. Add some berries and it's even better. You may want to freeze it more before serving but this blew my mind.

Greens

Blanch and shock your greens to soften them and hold the color before you saute. It makes a huge difference! Do a bit at a time so you don't lower the temperature of your cooking water and as soon as they have softened, pop them in an ice bath to stop the cooking. When you're ready to finish, pop them in your saute pan and cook as you like, with a bit of garlic, olive oil etc.  We had some collards with garlic and smoked paprika and they were fantastic.

Roasted Potatoes

These aren't necessarily diet food but a little insane deliciousness is a good thing I think.

Preheat oven to 450.

Cut potatoes into 8 pieces. Put in a pot with water just covering them and bring to a boil. using a fork or a bamboo skewer, cook until about halfway or 3/4 the way done. Remove from the water and drain, (you might want to use a dishtowel to remove any excess water.) 

Lay potatoes on a cookie sheet and toss generously with olive oil. Roast for about 45 minutes until they are golden brown and you see a nice crust.

Toss with coarse salt, pepper and some rosemary or whatever herb you are feeling. Eat about 5 minutes later and you will have your mind blown.

Poached Pears with Apple Cider Reduction

Peel pears, cut in half, remove seeds and inner spine and cover with a bit of lemon juice to prevent oxidation.

Bring 3-4 cups of apple cider to a low boil. Add some cloves, star anise, Cinnamon or whatever hard spices you like. Don't over do it!

once the cider is boiling, add pears so they are covered. In class we put a piece of parchment paper  cut to size above the pears to keep them in the liquid. Using a bamboo skewer, test the doneness of the pear, it should be soft but not mushy. 

Remove from the liquid and set aside. 

Let the cider continue cooking until it is the consistency of a syrup. 

Pour over the pears and serve on their own or with ice cream (soy cream, frozen yogurt?)

More soon!!