That there is a delicious Mushroom risotto recently cooked up by a coupla of our friends on the social media circuit.
A comment from one of their friend's stopped us in our tracks. [A good risotto should] "Relax into the bowl". Gee wiz! "Relax into the bowl."
That there version was by their own candid admission a bit "uptight". [Not unlike some people we know, who shall remain nameless — unless, of course, they want to leave a comment below this post. Go ahead Lissa and Mark, don't be shy.]
It struck us that this behooving of "relaxing into the bowl" can be a life lesson to take from the kitchen to other rooms in the house. To the world at large. No?
Certainly, Buddha would concur. No? You know his big insight ... "not too loose, and not to tight ... just right." [Or, words to that effect.]
But, hey, this is about cooking. Enough of the perenial philosophy. Right?
Risotto tip Numero Uno: Keep adding the liquid component until the Rice is thoroughly cooked. Then, adjust as necessary for that desired relaxation. And, then ... you relax yourself! [Some spirited liquid libation will do the trick.]
Enjoy.
10/16/20
Radish Tips:
No, not the tips of Radishes. Tips about Radishes. [Silly!]
Do this: Leave a short length of the green stems on the Radishes when you serve. Why? Just like when you go to buy Carrots with the tops still on. Indication of freshness.
This in our kitchen goes back to a time having lunch in a Mid-East restaurant on Atlantic Avenue in Brooklyn. Complimentary dish of Radishes with their green stems left on. Never went back. [To cutting off the stems; not to the restaurant ... silly.]
The saying goes, you know who your friends are when you grow Zucchini. Like, if you know from experience, they are very prolific. Grow larger, and larger overnight. So, you give them away. Friends smile, politely. "Oh, joy! More Zucchini!"
Well, do this. Make a pickle.
Simple. Slice up a Zucchini, make a Vinegar brine, toss the slices in the boiling brine until softened, but still crisp.
Okay?
You have questions?
The main thing to pickle is the Zucchini itself. We usually add sliced Onion. Today we added slivers of sweet Red Bell Pepper.
The Brine: Listen ... it don't have to be 100% Vinegar. Unless you like it that way. Our time tested brine recipe specifies 1 part white Vinegar to 2 parts clean water [Spring or filtered; not from the tap.] Do it! Vinegar : Water, 1:2. You might like it 1:1. Somewhere between those two ratios will give you a nice pickle brine.
How Much Brine? Good question. Here's a waste not want not formula. Make enough raw sliced vegetables to fill the selected jar. Prepare maybe 20% more to account from shrinkage after the vegetables are blanched in the brine. Fill the jar to the top with the raw vegetables. Add water to fill. Drain water and measure. That's the amount of brine! Don't get nervous that there isn't enough brine. The vegetable shrink as they blanch. Keep stirring. You'll see.
Spices: Mustard seeds, Coriander seeds. Whole black Pepper seeds. A little Turmeric for color. Sweeten brine with Cane Sugar. We eschew Salt, but you may want to add some. Optionals: Chile de árbol and/or Jalapeno slices if you lika da heat.
Preparation: Bring the brine to a boil and add Zucchini slices [and whatever else you throw in there with it]. Bring back to a boil. This for Zucchini is enough to soften the slices, but still have them crispy. Transfer to a sterile jar, fill to the top with the brine, seal the lid. Let cool on the kitchen counter. Refrigerate. A day or so later ... Pickled Zucchini!
BTW: This recipe you can adapt for just about any vegetable you want to pickle. Just be sure to blanch the cut veggies in the boiling brine until the desired level of tenderness.
7/8/20
Bruschetta Polonaise
I call it that so you should be impressed. You know, those Itralians. Put some stuff on a slice of toast and it's "to die for".
In this instance its a mélange [are you impressed?] of farm fresh vegetables on good Polish seeded Rye.
In the native tongue something like this is called, "On a slice of Rye, whatever".
Topping: Cream Cheese with mixed in Scallions, Zucchini, Tomato, Purslane, Arugala, Dill, and Chives.
We've come to understand a fundamental, essential principle concerning the eating of food.
If you watch television food shows you can't help but get the impression that it's a full on race to orgiastic gustatory nirvana. Amuse the bouche. We're all for good tasting food. But, let's remember we eat food to sustain life. We don't live to eat. We eat to live.
Bottom line, let's find that balance again. Food should have food value. Nutritional value. And ... it should taste good, for sure. But too much of what we are eating just tastes good; but low on the nutritional side of the equation. Big on eye appeal, and innovative tastes.
5/23/20
How We Make Coffee
[Not how you should make Coffee. How we make it.]
We use a Coffee sock. A "bolsita" if you want to go it in Spanish. The latter because the bolsita is most often associated with the Chorreador. A stand which holds the sock into which you add fresh ground Coffee then pour over with near boiling water.
But, we do it a little differently. We do it cowboy style. Forget that single serving stand thingy.
Bring 4 quarts of pure water to near boil, add 30 grams of ground Coffee [3 of those plastic Coffee scoops], let infuse for 5 minutes. Pour through the Coffee sock into another pot, reheat just a bit, then serve.
Let's Talk Coffee
"Talk" Coffee, you say? Let's drink Coffee!
Used to be that a cup of Coffee was a cup of Joe. Mama perked it up every morning in that trusty pot. Delicious. I love percolator made Coffee.
Later in my travels I found myself an Ad Biggie in the Big Apple assigned as an account executive on a major national Coffee brand. Part of the initial orientation was a day downtown at the Pan-American Coffee Bureau. Their big point was that the best cup of Coffee was made by the filter frip method. I got it. Not overcooked, retains all the subtle flavor elements.
At the time I remember putting this idea in front of my client counterpart, the Brand Manager. He may have conceded the point, but came back with the marketing reality that percolar sales were strong, and growing. In marketing you go where the action is. Unless, of course, you have a game changer product or service to offer. Coffee ... is a commodity. Not new. You compete on flavor claims. Or, some other hoked up point to make a difference from the competition. Like, "Makes other beans has-beans!"
I totally missed the larger point. We all did. It wasn't the percolator method, it was the appliance. A smart fellow not long after brought out Mr. Coffee. The rest is history. That was a game changer, for sure. And, a rather very obvious lesson in thinking outside the box.
As of late we've been seeing a whole new universe of Coffees and Coffee prep paraphernalia.
Drip seems to be the de de rigueur method among the Coffee cognoscenti. Then there's the question of grind.
It's universally accepted that grinding your beans just before brewing is the way to go. Unless you use the grounds right out a freshly opening can/box/bag.
Freshness is a whole nother subject. Seems those beans start to go south really fast. How to keep them fresh, it's still a mystery to us. Those beautiful bins and baskets and barrels of rich brown Coffee beans in the store, stay away. It's just a merchandising ploy. Flavor-wise, not so much.
There a two grind methods. The blade grinder. And, the burr grinder. The burr grinder is all about getting uniform particles. This is especially true if you're making Espresso. For that morning cup of Joe, it doesn't seem to make that much of a real difference. Read on.
Here we enter the philosophical question of the difference between a theoretical difference and a practical one. It's importance since the difference between the blade grinder and the burr method is a factor of at least six times the cost. At least. And, again, if you are going for Espresso, then you are getting into some pretty rare — make that cost — territory. That's where you definitely need a burr appliance. Unless you buy some packaged, or have it custom ground in store.
If you are wrasling with what to do to get that better cup of Coffee, check this video and get some sobering knowledge. Hint: the inexpensive blade grinder works just fine, thank you. [If, on the other hand, you want to impress; then burr, boy, burr.]
5/11/20
Farmers Markets 2018
First fresh pick. Montclair May 5, 2018
Ricky of Ricky's Produce and Michele July 29, 2018
Fresh Produce Montclair May 5
Ran into only crony Patrick May 5
Male Model May 5
Kaytlynn at City Green Clifton NJ June 29
Hillview Farms Gilette NJ October 12
At Hillview Farms
Hillview Farms Celebrating 152 Years!
Hillview Farms Store
Just Us Chickens Hillview Farms
Mr. Jim Materazzo Montclair Farmers Market May 5
Jeannie and Molly Montclair October 14
Jim and Molly
The Boss Montclair October 13
Joe and Daughter Molly
Kids and Squash Montclair October 13
Schultheis Farms Paterson Farmers Market October 13, 2018
"I just looked around to see what I had [in the kitchen]."
TONIC TEA
1.5 Cups Pure Water
Generous Pinch of Chamomile* dried leaves and flowers
Generous Pinch Echinacea* dried leaves and flowers
1 Cinnamon stick [2"]
1/2 teaspoon Ginger, fresh or powder
1/2 teaspoon Turmeric powder
2 Chinese Red Dates dried
1/2 teaspoon Green Tea [Japanese Aracha]
Pinch Spearmint leaf dried
Pinch of Anise seed
1/2 teaspoon Moringa powdered
Coupla Burdock root slices
2 Licorice root slices
1/2-1 teaspoon Honey
Preparation: Bring water to under a simmer with all ingredients except the Honey. Steep for 5 minutes. Strain. Pour into cup. Add Honey. Drink.
Be Well.
* If you don't grow your own, Camomile and Echicacea packaged tea will do.
4/7/20
iLatte
It all started innocently enough. A fanciful heart design on the cap of your latte. How charming. Cafe Barista gets an extra kudo. Wondering who was the first to do that!?
But, now ... Yikes! You name it. And, all in the comfort of your own home! Your very own iLatte machine makes an image for you, just the way you want it. In whatever design you may fancy. And ... at home. Choose from hundreds of standard designs, images, and slogans. There's even a plugin which enables you to make your own. If you have the latest Internet Interface Implant — Haven't you heard? With the I.I.I. all's you do is THINK IT and it gets uploaded to the Cloud to link with any number of devices. Aye yi yi,! Huh? Indeed. — your custom cappe is literally a blink away. On that Brave New World subject read the piece on Gatekeeper. Now rebranded as Internet Interface Implant. Fully functioning stand alone units, or retrofit kits for selected conventional machines. Download the free app. Get you beans and cream on. Then go. Worldwide technical support. Especially winning for when you have your hot date up for a night "cap" of — wink, wink — Coffee. All's you gotta do is send the right message.
When it's on a cap of Cappuccino, it's especially winning. Imbibe responsibly. You could be up all night. When you two [or, three] lovers awaken [late ... or, is that latte] here's something that'll be sure to keep them comin' back for more.
iToast, it's called. Available factory direct and discounted bundled with your first iLatte purchase.
