Friday, October 27, 2017

Eat Together

In the coming weeks, I will be sharing recipes that are seasonal and do-able while I encourage all of us to have more dinners together!  I would love to hear from all of you as well.  After you read this, I think you will probably have some very good tips and recipes to share which we can all benefit from.  We need to do this.  Now - more than ever!  Thanks. TPF



 A Plea for Eating Together

How did we get here?  I think many of you know what I mean.  Think about some seemingly normal activities of daily living. Couples with take in eating and working in separate parts of the house.  Kids always off to something or coming back late from something, grabbing fast food to fill up.  Single folks who “don’t cook’ at all.  

What happened to the dinner table?  To reviewing the day?  To planning for things to come?  To eating good, basic real food that was prepared at home while actually talking to each other?  
Surely, the American obsession with our particular idea of “busy” has contributed.  Over the years, I have noticed that so many people seem to relish the idea of constantly talking about how overworked, overbooked, and spread thin they are.  I don’t think they are necessarily making that up; I just think that they have more control over that than they think.  Life is too short to have your time taken from you. 

In recent weeks, I have been asking folks a couple of simple questions.  And I think their answers reflect a need for change. Asking when someone last went to a “dinner party” usually elicited a snicker. “People have no time”; “The weekends are so scheduled”; “Oh that’s so much work”, etc.  And when asked about the last time folks had friends or family or a mix “over for dinner”, the response was almost universal.Mostly, "Oh, I so wish I/we could, but it is just so much work, we’re so busy and I don’t how we could do it and make it nice”. 

So, what I am hoping to do this Fall is to tackle that last statement.  In my opinion, we desperately need more time at the table - together.  Losing this connection is feeding the separation of like minded folks from one another.  It is preventing americans from enjoying other cultures more thoroughly.  Most importantly, it is sending all of the wrong messages to children about real food/good food and spending un-rushed time together with others. 

How to Begin
The place to begin is of course in your own home. Analyze your dinner situation. It’s different for each of us, of course. We’ll get to food later.  The first part of planning needs to be the when? 

Try to set a goal of x number of times per week that everyone is can be home and at the table for dinner. No take out. No take in. Real food, cooked at home.  Then, create a schedule. How you want to “enforce” that schedule is up to you.  If everyone has been running in different directions for some time, it will take awhile for everyone to be happy with the changes.

For single folks - especially singles who enjoy cooking - think about friends, neighbors and co-workers that would be fun to have as dinner companions a few times a month.  You CAN do this on weeknights. Wednesday night at your house is a good start.  Cook something you like and are good at and invite! Having lived in a large, urban apartment building for years, some of my fondest memories are of us all ending up in one another’s units and eating together - pot luck, leftovers, whatever.  Sometimes, there were many of us just sitting in the hallway on the floor with our plates - eating, laughing, talking - with our dogs running around trying to snag a morsel.  There were life long friendships forged in that hallway. How many of us really spend any relaxed time with our neighbors? How many of us ever dine with our neighbors? Always remember:  Restaurant behavior and Home dining behavior tend to be very different. Frankly, while I love to dine out as a treat, I find my most enjoyable meals are around our table at home. 

If there are two of you I like to assume that you already do dine together very regularly, although I have been told that is not necessarily true.  You know what keeps you from not being able to end the day over good food and conversation and I know that demands on time exist.  Figure out how to get 3 or more nights a week, cooking and eating together at home and then stick to that schedule. .

 A Plug for Sunday Dinner.  We have some friends who’s families still observe the tradition of Sunday Dinner.  The loss of Sunday Dinner in our country is very sad and it has all but disappeared from the american way of eating. With our friends, it generally involves some very specific dishes and it takes place at the family home - Grandmom's. Now - it may not happen every Sunday, but it is a regular event and everyone is expected to be there, to contribute, and to eat, catch up and enjoy themselves. There was a reason for it. Actually there were many reasons for it. I fear we have lost a great deal by losing Sunday Dinner. I also understand that Shabbat has gone out of fashion with many Jewish people. That, too, is sad.  I used to attend Shabbat with a colleague and I loved it and it seemed like such a damned good idea!

Come to the Table.  As some of you are aware, we have been looking into structuring a Supper Club at Il Moya, our home, for the past few months.  This would be different from a Food Club, which tends to rotate from house to house.  Being long time cooks, we prefer controlling the preparation and service. And we want actual members - with always holding out the possibility for newcomers.  That said, this does NOT mean that some get togethers could not be pot luck events or assigned dishes based on a particular theme events.  
The concept we are working from is a once a month event (to start anyway) with a notice sent to each member of the group as to date, time, theme and any requests for what each person can bring, if applicable. Private Supper Clubs work best when folks are encouraged to BYOB.  Participants pay a fee.  New participants are always welcome but a strict maximum number has to be observed.  These sorts of clubs can serve so many purposes.  They are first and foremost a time to "Come to the Table", as we like to say, and eat great food, with other folks who also love great food. They are a wonderful way to just kick off from the rest of life and its demands and sit and eat and talk and have fun. They can also serve as wonderful ways to raise money for charities and causes through very specific dining events. We're also considering a quasi- cooking lesson aspect in that recipe cards would be provided for participants so that they can then make dishes they really liked for their own tables.
Mostly it’s about socializing, having a great meal and laughing a lot.  All of this Supper Club thinking is very much in the first phase planning stage. However, as we get into Fall, we will be beginning our usual season of Dinners with friends as well as traditional Holiday dinners. So we will have plenty of filled places at the table. 


It’s All in the Organization.  Keep it simple! 
Big Plates - the kind that can hold everything on the menu are a lifesaver. I prefer white for food. Big Napkins, too.  A Big Table Cloth that can stand up to a lot of washings is a definite. Unscented Candles (please, this is not the time for Yankee scented candles!) on the table and soft Music (on low). Build a comfortable, casual atmosphere. 
Shopping.  Yes. We’ve had the longest summer in history.  But now - Fall -  is a good time to start thinking about recipes that will work for a few or more folks around the table, are easy, satisfying, seasonal and are not real expensive to make. 

Some Suggested Dishes for the Fall
Appetizers: Warm Soft Pretzels with sea salt & mustards, mixed spicy nuts, hard cheeses with a relish or mostardo.  A Cheese Board of one hard, one soft, one strongly flavored cheese.  With mostardo, pickles, sliced pears or apples, fig jam, and crackers or a sliced baguette. 
First Course:
*Note:  Always serve Bread Sticks, Rolls, or Bread - a basket of various things is nice - with Soup.
Potato and Cheddar Cheese Soup
Butternut Squash Soup
Tuscan Bean and Kale Soup
Tomato Bread Soup
Clam or Fish Chowder
Cream of Tomato Soup
Cream of Potato and Bacon Soup 

Winter Salads - if soup is not doing it, there are so many ways to mix hardy greens, onions, shredded carrots, celery,  toasted squash, etc. together to make delicious warm and room temperature salads.

Mains:
Cream of Tomato Soup, Stack of Grilled Cheese Sandwiches, Pickles, Chips
Turkey Chili, Chips, Avocado, Salsas, Assorted Chili Fixings 
Spaghetti, Meatballs or Sunday Gravy, Green Salad, Garlic Bread
Nonna Sauce, Shaped Pasta, Salad, Garlic Bread
Meatloaf, Mac n Cheese and Spicy Collards
Roast Chicken, Mashed Potatoes and Garlicky Green Beans
Chopped Meat and Macaroni with Southern Red Gravy
Beef Stew, Egg noodles, Brussels Sprouts (slow cooker for the stew if you can)
Chicken Thighs, braised, with Rice and Beans (southern style)
Mixed Sausages, Roasted Potatoes, Cole Slaw
Cheese Ravioli, Butternut Squash, Sage Butter Sauce, Warm Salad of Kale, Garlic and Peppers
Pan Roasted Pork Chops, Cheesy Polenta, Sauteed Black Kale
Oven Roasted Shrimp, Linguine in Lemon Sauce, Hearts of Romaine Salad

The themes here are important:  the cook will not be standing at the stove and oven for hours, the dishes are hearty, seasonal and satisfying in the chilly weather, everyone can serve themselves, basically one large dinner plate and/or a soup bowl will work, and left overs can easily be stored.  
Many of the items above can be made in advance and re-heated.  The aim is to reduce the pressured, hurried factor. Take time for Dinner!  No "eat and run" allowed!!!



Today’s Recipe:  The only Red Sauce Recipe You will ever need.  (Reprinted from 2013, with edits)
I am reprinting my technique for home made red sauce and beef and sausage meatballs as the first of our Eat Together recipes because, in my opinion, nothing "brings them to the table" like this!  The aroma alone is a total lure.  My favorite pasta, if not homemade, is to buy fresh pasta sheets, roll them, and cut them into long medium wide strips.  It holds this delicious sauce very well, and is light.

Ingredients:

8 cups (2 - 35 oz cans) Italian plum tomatoes with their juices. We can plum tomatoes in the Fall just for this use.

1 large onion, rough chopped
1 medium carrot, rough chopped
1 rib of celery, rough chopped
6 tablespoons extra virgin olive oil
1 teaspoon salt (kosher) plus more to taste 

2 cups water
2 bay leaves

1 teaspoon red pepper flakes

Technique:

Put the tomatoes through a food mill using the medium blade (see picture) or push the tomatoes through a colander or sieve set over a bowl. This is an important step. It gives your sauce a lovely lux consistency.
Put the onion, carrot and celery in a food processor and pulse - you want everything finely and uniformly chopped. Or do it by hand.
Pour the olive oil in a big heavy bottomed pot. Stir in the chopped vegetables and set over medium high heat. Sprinkle with the salt. Cook for 3 minutes, stirring frequently, bring the veg to a sizzle but don't let them brown. I set a timer for 3 minutes. 
Pour the milled tomatoes and juices into the pan and stir with the vegetables. Use the 2 cups of water to swirl any tomato residue from the bowl and the empty tomato cans. Pour the water into the pot.
Stir in the bay leaves and the red pepper flakes, turn up the heat, cover the pot and and bring the sauce to a boil, stir frequently. 
When you get the sauce boiling, adjust the heat to an active simmer - you want small bubbles all over the top of the sauce. If you have a "simmer" burner on your stove top this is the time to use it. Cover the pot and cook for 45 minutes, stirring occasionally. 

After 45 minutes, remove the cover, raise the heat so that the sauce is still bubbling well and gradually reducing.
Cook for another hour or so, stir frequently to avoid any sticking to the bottom of the pot. 
As the sauce thickens, turn down the heat. 
Taste for salt near the end of the cooking process. 
When the sauce is reduced by about a quarter and is well concentrated but still pourable, turn off the heat.
Let the sauce cool. Remove the bay leaves. Let the sauce sit for an hour or two to allow the flavors to mellow.

Note:  This sauces freezes very well. If you follow the steps you will always have a great sauce and once you do it a couple of times, it really is easy. 

My Meatballs

Combine 1 pound of ground meat and the meat (remove it from casing) of 1 pound of hot Italian sausage.

Add two beaten eggs, a teaspoon of garlic powder, a teaspoon or more of dried oregano, a couple of tablespoons of extra virgin olive oil and a quarter cup of panko crumbs and mix - By hand is really the easiest. Roll into whatever size meatballs you like. 

Bake on a parchment lined baking sheet at 425 for about 30 - 35 minutes. Until they are browned. They will not be completely done. Finish the meatballs in the sauce





















OK - time to hear from you! How will you start insuring that eating Real Food, homemade, with others, at a table, with few distractions is going to be a regular part of your life? Share. Please.

EAT TOGETHER. EAT REAL FOOD. 


Friday, September 22, 2017

Enjoying High Summer to Harvest and Beyond Pt I

                           “Enjoying High Summer to Harvest and Beyond” Pt. I


Our Larder - as of 9/10/17

Hello Everyone! I hope that for you, like me, this is quite an exciting time of year - sort of the “5th season”, if you will.  As i have attempted to convey through my Facebook page, for our urban homestead, it is a time of serious "busyness".  In just a few weeks, we attempt to save for ourselves everything wonderful about the growing season. I can happily say that we have accomplished that for another year.  Our larder shelves are filled to the brim.  Our freezer is loaded with berries, and our own greens, beans, okra and other treats. And we have peppers and pickles galore. We will be doing a bit more canning soon (more stocks, chicken pot pie ingredients, etc.), but these are not dependent on the seasonal availability of the ingredients. As we have been preserving, so have we been cooking.  We've been testing recipes, putting together batches of old favorites, and learning new techniques and treats.  In this and the next few Blog entries, I will be sharing what we have been learning, what new products, books, and other fun stuff we've found out about, and what we are planning for the coming Fall and Winter months  that will enrich us and feed, not only our stomachs, but also our souls. 

So, let’s start with a recipe that many of you have requested.  A timely note:  If you are going to make some of this, get out this weekend and get the fresh ingredients at your Farmers Markets.

Recipe:  Nonna Sauce
As I have said on my Facebook page, this recipe is very easy.  We make a big batch to can it, but here I offer a recipe that would serve 4 - 6 people.  The technique is also open to modification of the ingredients - you can leave garlic out, you can add dry red pepper flakes, you can leave the onion out. In other words once you make it and get a feel for how it comes together, feel free to experiment! The slow cooking together of great tomatoes and great eggplant produces an unbelievable flavor.

Ingredients 
Extra virgin olive oil
2 garlic cloves, chopped
1 medium red onion, chopped
Salt and freshly ground black pepper
1 large or 2 medium eggplants (avoid the huge eggplants in the chain stores)
18 - 20 plum tomatoes, peeled and left whole
OR
1 32 oz can of really good whole plum tomatoes

Technique
Make a marinara sauce (if you have a favorite recipe for marinara, use it.)

Swirl EVOO in a hot large pot (use one that is heavy and will hold heat - it's a long cooking processt)
Add garlic, onion, and some salt
Stir until the garlic and onions soften
Add the tomatoes - if you are using fresh and you have peeled them they will have produced juices, add that juice; if you are using canned, add the juices from the can.  
noteliquid is important to breaking down whole tomatoes.  I suggest filling the can with filtered water and then swirl out all of the remaining tomato and add that liquid.  If you have “tomato water”  in the house, use that.  If not, add filtered water.
Bring the tomatoes to a boil on medium high heat, stir, reduce the heat to a simmer, place a lid on the pot halfway and let the mixture cook for about 1 hour or so - it depends on the amount of tomatoes that you are using but you want to see the tomatoes breaking down.  You can help that process along after they have cooked for awhile by cutting the tomatoes with kitchen shears.  At the very least you should be using a heavy spoon (i prefer wood) to keep pressing and chopping the tomatoes as you stir.  
When the sauce is the consistency that you like, lower the heat and prepare the eggplants.
Cut off the stem end, cut the eggplant in half, and again in quarters and chop it into cubes.  Do not peel the eggplant!  There is so much flavor and other good stuff in that eggplant skin
Add the chopped eggplant to the sauce, add a bit more salt and stir.
Bring to a boil, stir, lower the heat, return to a simmer and cook, uncovered until the eggplant is barely visible in the sauce (you will see a bit of skin here and there).

Noona Sauce Almost Ready
At this point, you can decide if you want a somewhat chunky sauce or a very smooth one.  I go with the latter, so I use an immersion blender until I have a smooth sauce.
After using the immersion blender, if you do,  is the time to add fresh or dry herbs and red pepper flakes, if you wish.  For our canned Nonna, we add fresh basil - a good deal.  This sauce really benefits from Basil, if you like it.
Pour the sauce onto your favorite pasts, grate some cheese over (i prefer Pecorino Romano for this) and enjoy!
note:  You can accompany this with Meatballs, or Hot Italian Sausages, or whatever you prefer but it is also so rich and delicious by itself, it is not necessary.


In our area fresh Figs are in right now!   This simple recipe makes a wonderful appetizer for your Nonna Sauce dinner. 

RecipeFig and Cheese Flat Bread
This is again, a very versatile and easy appetizer.  Flatbread is easily available.  If you can get them from an ethnic maker in a market, do it, but you can find it in supermarkets. A heavy Pita bread also works for this recipe.

Ingredients
Extra Virgin Olive Oil - about 2 tablespoons
Flatbreads or Pita Breads
Salt and Black Pepper
Crumbled Blue Cheese (substituting mild soft goat cheese, fresh mozzarella, fresh ricotta are also all  delicious too)
Fresh Figs - sliced in half or quarters if large
A handful of fresh Arugula, chopped (optional - Chives or Parsley would work nicely too)

Technique
Heat the oven to 375 degrees
Brush the flatbread with the olive oil, lightly salt it
Place the bread into the oven and warm it up for about 7 minutes or so
Remove the bread, brush it again with olive oil and sprinkle the crumbled cheese over all of it.
Add the chopped arugula over all
Lay the slices of figs over all.
Sprinkle freshly black pepper over all.
Return to the oven, bake for 12 - 15 minutes, until the bread is darkening around the edges and the cheese is melted.
Remove from the oven and rest for 5 minutes.
Slice and enjoy!

Fig and Cheese Flat Bread


For this first edition of "High Summer to Harvest" Pt.I, let’s finish up the recipe section with a delicious, old time Southern recipe which we are still astounded that we did not know.  We do know now, and we will be making it a great deal!

RecipeSouthern Tomato Gravy
This is wildly delicious!  And again, easy to make and so versatile.  It is heavenly on hot buttered biscuits, potatoes, over cooked macaroni (our “chopped meat and macaroni” dish recently posted), meatloaf, grits, and also with eggs, among so many other possiblities.
Ingredients
2 large tomatoes, cored and chopped (i’m sure we’ll be using some of our canned whole tomatoes over the winter to make this, but if you have big tomatoes left or you see them at the farmers markets, they are perfect.  You can also peel them if you like).
1 cup of unsalted chicken stock (preferably home made)
1/4 cup bacon drippings or butter or a mixture of the two or if you have really good lard, use that (makes it very original); I used the mangalitsa lard that we keep on hand.
1/4 cup all purpose flour
1/2 to 1 cup of milk, or cream or more stock. I used milk, about 3/4's cup.
2 tablespoons of tomato paste (optional)
Salt and Pepper to taste
Fresh parsley chopped (optional)
Technique
Put the chopped tomatoes in a sauce pan with the chicken stock, place over medium high heat and bring to a boil.  Reduce heat to low and continue to heat as you make a roux.
Put the fat you are using in a medium saucepan and put it over medium low heat.
When the fat melts (and in the case of butter, when the foaming stops), add the flour.
Whisk constantly until the roux is light brown (peanut butter color).
Stir the roux into the tomatoes and stock. Get it all in.
Return to the heat and stir in the cream, milk or stock
Whisk in tomato paste if you are using and season with salt and pepper
Cook over medium heat, stirring, until hot and bubbling. it should thicken up a bit as the roux does its job.
Add chopped parsley at service
Enjoy


Southern Tomato Gravy


                                                         End of Summer/Harvest Tasks  

if you set up certain things to happen once a year, at a certain time, it is easier to get them done.  Or at least it is for me!  This is that time of the year when I focus on the pantries.
The Pantry:  It is definitely time to clear out and renew.  Keep no spices for over a year  The same holds true for Baking powder and soda. Put the old baking powder in an open container in your ‘fridge to help control food odors. Take stock of what spices and supplies that you used and what are still sitting relatively unused. Going forward, this will help you with volume decisions. 
Check your implements - spoons, knives, etc.  What are you using? What do you hardly ever use? Do you need it? I do have a large collection of hand made wooden spoons and utensils - too many -  but i love them and I do use them although I tend to be very discriminating with them, but with other utensils I try to be a stricter judge!  
Wood Surfaces - This is also a good time to “salt” your wooden cheeseboards, island tops (if wood) and cutting boards..  Lastly, think about applying some bees wax to your wooden utensils, they will appreciate it, and will last forever.

EAT REAL FOOD

Next Up:  Garden talk.  More recipes. Book reviews.  Bringing folks to your table.



Thursday, July 27, 2017

Easy Local Summer Recipes! Part One

Blog:  Easy, Local Summer Recipes!

The Summer is flying by, isn’t it?  Unlike lots of folks, summer is a really busy time at our urban homestead.  Maintaining the gardens, canning, freezing, pickling and developing recipes using the incredible local bounty of our region keeps things hopping. And we are adjusting to the loss of our oldest fur kid, Stricia, and the arrival of our newest fur kid, Tiki.  Tiki is teaching us how to do the very best for a cat living with diabetes - including managing his diet.  Lots of challenges, expected and unexpected, have filled our days.  With all of that, we definitely wouldn’t want anything to be any different. Evenings splashing in our plunge pool;  Icy cocktails to end long days;  and lots of wonderful dishes to make and recipes to adapt and invent make for a wonderful summer season here at Il Moya.  

We have adapted and come up with some wonderful summer meals over the past weeks.  And, of course, these dishes incorporate our local, seasonal bounty.  How could they not?  I hope that you try some of these recipes.  It is still going to be seriously hot for awhile and eating “light in the heat; heavy in the cold” continues to be the way to go.  

Corn on the Cob Prep (Technique)

Respect that fabulous, fresh local corn that we are so lucky to have available to us!  These wonderful treats do not have to be boiled in a big pot for 10, 15 or more minutes!  They need just a short swim in salted boiling water to reach perfection.  
Clean the Corn:  Shuck the corn (Right before use. Please do not buy shucked corn!). Use a mushroom brush to get rid of any remaining “silk”.  
Cook the Corn:  Put the cleaned corn cobs in a large, sturdy stainless steel bowl.  Sprinkle some kosher salt over the corn and pour over - enough to cover - some boiling water (I use our electric kettle).  Put a towel or a lid over the bowl and set a timer for about 3 minutes - no more than 5 minutes.  
Eat the Corn:  Drain, butter and serve.  The corn will be perfectly done and perfectly delicious. 

Be Kind to Fabulous Corn

Crudo (Technique)

We are also blessed to have wonderful fish and seafood available to us.  In my opinion, when the weather is hot and you are looking for both a flavor bang and something cold, Crudo is the way to go. Think “Italian Sushi”.  Here I used fluke.  A white fleshed mild fish caught right off the Jersey shore.  Very fresh is the key, of course.
Preparation:  Slice the fluke very thinly.  Lay the slices out on a shallow plate and sprinkle slices with fresh lemon juice, a sprinkling of good extra virgin olive oil, and a scattering of sea salt.  Here, I topped the crudo with some thin slices of a smokey pepper from our garden - jalapeno peppers work very well too.  Serve with pita chips or by itself.  Crudo is wonderful with a cocktail or as an appetizer.  The type of fish or seafood you use is up to your imagination and what is at its peak of freshness,


Fluke Crudo
Summer Greens Lasagna (Recipe)

If you are like us and are growing greens like Swiss Chard, Mustard, Collards or any of the Kales, or if you just find that you can’t resist buying them at your local farmers markets, this recipe is for you.  It is so satisfying, delicious and not that difficult to put together.  The treatment of the mixed greens is what makes the dish - how could it not?  This recipe is enough for two with left overs.  If you just double the ingredients and use a larger baking dish, you have lasagna for a party!

Ingredients
One pound of mixed greens, roughly chopped - hold stems aside and chop them
1/2 medium onion, minced
2 small garlic cloves, minced
Extra virgin olive oil
Salt and freshly ground pepper
1 1/2 cups of heavy cream
2/3 cup creme fraiche (can substitute sour cream) - separate into 1/3 and 1/3
1/2 pound of fresh ricotta 
1 cup freshly grated parmesan cheese
Fresh Lasagna Sheets (see note *)

Technique
Preheat the oven to 400 degrees
Heat the olive oil over medium heat until you see a shimmer on the oil surface
Add the onions and garlic and the chopped stems -  season with salt and pepper 
Cook until the onions, garlic and stems are soft, about 5 minutes - avoid browning
Add the heavy cream to the onions, garlic, and stems and stir

Add a handful of chopped greens, stir and wilt the greens
Keep adding handfuls of chopped greens and let them wilt until all of the greens are in the cream mixture
Cook the mixture for about 10 minutes more
Season with additional salt and pepper to taste and remove from heat

Spread  1/3 cup of the creme fraiche evenly over the bottom of a 9 x 9 baking dish
Cover with a layer of 4 lasagna noodles - they can overlap a bit
With a slotted spoon, scoop a third of the greens mixture out of the cream and spread it over the lasagna noodles
Cover the greens with about 1/4 of the ricotta and a 1/4 of the grated parmesan - your amounts may vary a bit.  The idea is to get a nice but not too heavy coating of the cheeses over the greens.
Repeat with two more layers, ending with a layer of noodles on top.
Spoon the cream mixture over the lasagna - the cream is the liquid that will cook your fresh lasagna noodles and make this dish so luscious
Mix together the remaining parmesan and creme fraiche and spread it over the top
Cover the lasagna with foil and bake until bubbling and starting to brown. About 45 minutes.
Remove the foil and bake until the top is completely browned and the sauce is bubbling.  About 10 additional minutes.
Let cool for at least 10 minutes before serving.  Enjoy!

*Note:  This recipe uses fresh lasagna sheets that are not cooked ahead of time.  They will cook in the liquid of the dish.  I do not recommend “no cook”, boxed lasagna noodles. 


First Addition of Chopped Greens



Creme Fraiche or Sour Cream Spread on Baking Dish


Ready for the Oven




Out of the Oven and Ready to Serv


Next Time:  Stuffed Squash Blossoms, Mixed Berry Tart, Whipped Sweet Ricotta, Another Crudo, and Ideas for Eggplant




                                                                          EAT REAL FOOD!









































Monday, June 19, 2017

Food Activism in Challenging Times





It’s time for some seriousness, Friends,  before my next round of wonderful Summer recipes & techniques hit these pages again.

In this current frightening political climate, which seeks to have monolithic corporations run unregulated, our food supply and what is available to us is at greater risk than ever. We need to realize that actions for change are necessary. 

We can all play a part. You can make a difference by taking one step or a lot of steps.  But we all have to start somewhere.

The following are a few suggestions from my own experiences and learning over the past ten plus years of researching, cooking, growing, buying and writing about food and our practices and systems around food. 

1. Read. Stay informed - understand what terms like, organic, free range, grass fed, hormone & antibiotic free and pasture raised really mean. For example, "grass fed" is fine as long as cattle are not "finished" with grain (to make them fatter). Feeding grain makes the animal sick requiring the use of antibiotics. 100% grass fed is the standard you want.

2. Read the writings of Michael Pollan, Marion Nestle & others and watch the documentaries on food in America and eating, such as "Forks Over Knives" and "Cook", and many more. Netflix has a ton of them.  They make for good rainy day viewing and you learn something.

3. Understand the Slow Food Movement - its origins and work around the world. There were very legitimate reasons why Italy blocked McDonalds and formed a movement - which became world wide - to protect local, seasonal Real Food.

4. Learn about the symbiotic relationship among factory agriculture & the pharmaceutical companies. It is becoming clearer every day that processed, sugar laden, inhumanely raised, drug filled factory "food" is making America sick.  A "sick" population benefits big pharmaceutical companies. Millions of Americans are taking multiple medications daily that they might not need if their diet consisted of Real Food.  Others -  adults and children alike - have reactions and sometimes full blown allergies to common, every day foods for the most part because those "foods" are loaded with unnatural additives.  And realize too that much supermarket "produce" is grown using massive amounts of dangerous fertilizers and weed killers developed by Monsanto and other pharmaceutically connected corporations.

5. There's one rule that could change your life and the lives of those around you if you get them to join with you.  The rule:  Don't buy things to eat from supermarkets or chain restaurants. Supermarkets are for paper products, kitty litter, batteries and cleaning products. Chain restaurants have no useful reason to exist.

6. Shop at Farmers Markets and local Fresh Food Outlets for food. Eat local, seasonal, humanely raised food as much as possible. I certainly know that sometimes we must step outside the "Local" label.  That's OK.   But pick your spots. Go ahead and buy Italian Olive Oil. Order that fabulous Carolina Gold Rice or those Hatch Chilies. Just  do not buy Asparagus or Strawberries in a supermarket in February.

7. Grow some of your own food - even just some herbs if that's all you can do. If you can grow more, do it. The benefits are astounding on so many levels.  I truly believe it is something we all should know how to do.

8. Most importantly COOK! Cook Real Food. Cook and sit down at the table with others. Eat, talk, relax. We are one of the few cultures on earth to almost totally abandon this social practice - to our great detriment!

9. Take your lunch from home.  Use your food.  Plan menus and make shopping lists - before you go to the markets.  Take left overs for lunch.  You'd be amazed at how much money you save and how much better your lunches will be as you get used to this practice.

10. Avoid food waste. Learn to preserve food at whatever level you can. Make your own soup stocks. Freeze some seasonal food. Learn how to Pickle & Can. It's a wonderful way to have something delicious when it is out of season. Strawberries in December from your freezer, for example. Or delicious, old fashioned "barrel pickles" in your refrigerator. Compost food scraps yourself or find a local company (of which there are many) to do a weekly pick up of your compost materials.

11. Support small independent & family owned farms & producers in every way that you can. We need them! If you eat Real Food, remember, "No Farms. No Food".

12. Support Food Banks, School Breakfast & Lunch programs, and Food Trusts that focus on fresh food deserts. Do whatever you can to fight hunger in America, and to help get nutritious food to low income citizens.

13. Become familiar with regulations designed to suppress small farms & farmers markets. They are a huge threat to the factories and I suspect that we will see so called "regulations" increasing for real farms and decreasing for the factories.

14. If you are going to eat meat & poultry know how it was raised and where. Also know how it was harvested. It did not live its life in a styrofoam blister wrapped package!  Use meat and poultry as an ingredient - not a main course, as much as you can.  

15. The unhealthy food system that has been built in the US depends mightily upon an uninformed consumer. The belief in "the industry" is that all Americans care about is convenience & price. For example, ask yourself why the "steak dinner" at a chain restaurant is so cheap. Because the products used are that bad! That's why. That's it.

16. Share what you know and what you learn. Teach and support others to cook Real Food. Support legislation that will bring healthy eating back to America; this will serve to diminish "treatment" of disease and enhance health through good diets and thus,  "prevention".

Please join me in the effort to help people understand that they can cook and eat Real Food and live better, healthier, more enjoyable lives. Real Food is not a fad. It IS how we used to eat. It IS how many countries in the world still eat. The challenges are real. The time is now.








@The Philly Foodist copyright 2017