Consumer Reports On Chicken Cleanliness

Hail to the land of the tree-hugging food snobs!







From consumer reports:

In the largest national analysis of contamination and anti­biotic resistance in store-bought chicken ever published, we tested 525 fresh, whole broilers bought at supermarkets, mass merchandisers, gourmet shops, and ­natural-food stores in 23 states last spring. Represented in our tests were four leading brands (Foster Farms, Perdue, Pilgrim’s Pride, and Tyson) and 10 organic and 12 nonorganic no-antibiotics brands, including three that are “air chilled” in a newer slaughterhouse process designed to re­duce contamination. Among our findings:

• Campylobacter was present in 81 percent of the chickens, salmonella in 15 percent; both bacteria in 13 percent. Only 17 percent had neither pathogen. That’s the lowest percentage of clean birds in all four of our tests since 1998, and far less than the 51 percent of clean birds we found for our 2003 report.
  
  
• No major brand fared better than others overall. Foster Farms, Pilgrim’s Pride, and Tyson chickens were lower in salmonella incidence than Perdue, but they were higher in campylobacter.
  
  
• There was an exception to the poor showing of most premium chickens. As in our previous tests, Ranger--a no-antibiotics brand sold in the Northwest--was extremely clean. Of the 10 samples we analyzed, none had salmonella, and only two had campylobacter.
  
  
• Among all brands, 84 percent of the salmonella and 67 percent of the campylobacter organisms we analyzed showed resistance to one or more antibiotics.

Who Cares?

There is no doubt about it- the world is a sad and tainted place. There are evil people everywhere who will step on whoever it takes to get what he or she wants- whether that be money, power, or anything else you can think of. Lately, I have been getting philosophical about this. I have been reeeeally thinking about who these people may be in the food and agriculture industries.

And I am totally lost. My question is this: are there really businesses out there that would willingly harm others for the sake of profit? If so, who are these people? (Well, I suppose if we knew that we wouldn't have much of a problem). Perhaps everyone would agree tobacco companies? Fast food? Soda? How do they justify selling these products that are proven to be harmful in the long term just from moderate, but regular, consumption? If even these companies can't be proven wrong enough to get people to stop buying, then how is there hope for the more subtle ways that other companies harm people?

Or perhaps there are actually more companies than not that are full of evil, money-driven liars who don't care who they give cancer and heart disease to as long as they get their bonus check to pay for their yachts. (Remember, this is all just thinking out loud). Well, then I want to know- who cares?

Who cares less- Is it a company that is spraying produce with pesticides when (technically speaking) there has been no proof (in their subjective, company sponsored lab tests) that these pesticides are harmful? Or is it a company that pays farmers a ridiculously low price for organic produce while then turning around and marking the produce up so high in the store that it practically costs your soul to buy it? Or perhaps it's the big corporations that saw what people are willing to pay for organic food so they barely squeak by the USDA's already laughable organic standards in order to label their product as such.

One good example of a major conundrum is both sides of genetically modified organisms (GMOs). Genetically modified produce is definitely not a good thing in general. It's not good for your body, and it's not good for the future of farming (too big of a subject to expand on now). Monsanto, for example, is a company that has purchased the rights to seeds, then modified them to only respond to pesticides created by -you guessed it- Monsanto themselves. Then they sue small farmers out of business when these seeds blow over and grow on the farmer's land. But what about Gebisa Ejet, an Ethiopian scientist "whose sorghum hybrids resistant to drought and the devastating Striga weed have dramatically increased the production and availability of one of the world’s five principal grains and enhanced the food supply of hundreds of millions of people in sub-Saharan Africa." I would say that he cares more. Wouldn't you?

Your Hawaiian vacation in a dessert

Yes, yes, this economy stinks. Raj and I evaded it for a long time, but eventually it even got to us and our budget. On top of that, we are trying to save for a trip to Europe next spring. Needless to say, we won't be doing any spectacular traveling this summer. Unfortunately, I am really in the mood for a Hawaiian getaway. Badly. If any of you feels the same way, this is the best I can do for you: put on your mu'u-mu'u and try this cake.

I've got to tell you- this is my own recipe, so some of the quantities have been vague "to taste" kinds of amounts since I am the only one who has made it. I will try my very best to give you a good estimate of what I use.

You will notice that the pastry cream uses yolks, while the cake uses whites. I did this on purpose. Separate your eggs before you begin. Also, I think you will need about a quart of whipping cream. You will use whipped cream for a couple of things. If you are unfamiliar with making home made whipped cream, use this link.
Aloha!



Annika's Organic (if you use organic ingredients) coconut cake

1 recipe white cake
1/2 recipe pastry cream
12 oz flaked coconut
8 oz shredded coconut
1 recipe Coconut simple syrup

White Cake

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups sugar
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 large egg whites (3/4 cup)
• 3/4 cups milk
  
• 2 teaspoons vanilla extract

Set rack at the middle level in the oven and preheat to 350 degrees.

Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper.

In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often.

Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.

Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

Pastry Cream

• 3 cups milk
• Seeds scraped from one vanilla bean (or 2 tsp vanilla extract)
  
• 8 yolks
• 3/4 cup sugar
• 6 tablespoons cornstarch
• 2 tablespoons butter, softened

In a 3 quart saucepot combine the milk and vanilla bean seeds. Combine the yolks and sugar in the bowl of a standing mixer fitted with the whisk attachment. Sift the cornstarch onto a piece of wax or parchment paper.

Scald the milk. Meanwhile, beat the yolks and sugar until they lighten in color. Remove the bowl from the mixer and stir in the cornstarch. Pour about 1/3 of the hot milk into the egg mixture, whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the pot back on the heat. Cook on medium high heat, stirring constantly but gently with the whisk, until the mixture comes to the boil. Reduce heat and let it boil for about 30 seconds, stirring constantly. Remove from heat and gently whisk in the butter. Strain the pastry cream into a bowl, place plastic wrap right down on the surface, and chill completely. This can be made up to 3 days ahead.

Assembly

1. Toast the flaked coconut until it is golden in about a 350 degree oven. This goes FAST!

2. To prepare the simple syrup, boil 1/2 cup water and 1/2 cup sugar for 2 minutes. Cool, and mix in 1/4 cup coconut milk.

3. Whip 2 cups of cream per the directions I gave you. Use a whisk to break up and soften pastry cream. Fold about 1/3 of the whipped cream into pastry cream to lighten it (you have, by the way, just made a Bavarian cream). Add shredded coconut until, in your opinion, it tastes nice and coconut-y. For me, that's about as much coconut as the cream can possibly hold.

4. Place the first layer of cake down, and using a pastry brush soak with coconut simple syrup.

5. Spread cream mixture on the cake, about 1/4-1/2 inch deep. Leave a good 1/2 inch around the edges so that it doesn't drip over. Put the second layer of cake on and repeat soaking with syrup.

6. Use the remaining whipped cream to ice the cake on all sides about 1/4 inch thick. Make the top nice and flat, but don't worry too much about the sides, as they will be covered. If you run out of whipped cream, just make more.

7. Take a large handful of the toasted coconut, and gently press on the side of the cake, repeating until it is sufficiently covered on the sides.

8. At this point, you can decorate the top. I like to use a large star tip and edible flowers to give it an islandy feel.

Grilling Chicken

I am going to tell you a secret- I can't cook chicken without the help of my trusty friend the meat thermometer. I have an unhealthy attachment to it- to the point where I get very nervous and anxious when I have to cook chicken without it. I love Mr. Meat Thermometer and he helps me weekly to make moist, but appropriately cooked poultry. We usually do this together by my preparing the meat, sticking the thermometer in the biggest piece, and then he alerts me when my chicken is a recommended 170 degrees. Easy as that.

It's not as easy on the grill, because if you stick a big hole in your chicken while it's caramelizing it's going to lose all its juices. So, like a child without a security blanket, I stress that from the grill either my chicken is going to give us all a foodborne illness or else be chalk dry or rubbery. Well, no one does grilling like Texans, so it's fitting that I found this article about how to grill perfect chicken on your BBQ- bone in even! It even involves the use of my best friend meat thermometer at the very end just to make sure the chicken is at the right temp. A good compromise, I think. Here is the article!


How to grill bone in chicken breasts
By HOWIE RUMBERG

I can grill up a burger, hot dog or even a swordfish steak with the best. But truth be told, perfecting the chicken breast — juicy in the middle, caramelized exterior — is a nerve-racking experience.

But it can be done with a little grill sense.

First, forget the image of Tony Soprano standing at the gas grill, lid open, a stogie in one hand and the other constantly poking at the meat with an oversized fork. Other than the cigar, he's breaking all the rules.

Unlike tossing a burger on the grill for a few minutes, cooking bone-in chicken breasts to a tender finish requires slow cooking (an hour or more) with indirect heat — cooking near the flame, not over it.

Why bone-in breasts? I think they are more tender than boneless, especially when grilled slowly over low heat. If you prefer to go boneless, note that the cooking time is significantly less (about 20 minutes) and uses direct heat.

To skin or not? I leave the skin on because it keeps the chicken moist and, frankly, it tastes great, especially when it's crispy and infused with a smoky sweetness from grilling. Plus, once cooked it's easily removed, if desired.

Let's take this step by step.

Step 1 — Clean your cooking grate! It's not a badge of grilling honor to have a caked up grate; it's unhealthy.

Elizabeth Karmel, a competitive barbecuer and author of "Taming the Flame" offers this tip: Heat the grate before cleaning it. This helps loosen the grit, which then is easily removed with a wire brush. A clean grill also reduces sticking.

Step 2 — Prep the chicken while your grill is heating. And if you're using charcoal, don't use lighter fluid. It will affect the flavor. I prefer using a chimney starter, but all you really need are two pages from a newspaper and a match.

While chicken can be marinated hours ahead, remember that it won't be any more succulent if you dry it out on the grill. I prefer giving the chicken a simple run of oil, salt, pepper and sugar just before grilling.

For fans of barbecue sauce: Wait until the final 20 minutes of cooking to apply it, otherwise it will burn.

Step 3 —Once the coals on a charcoal grill are a gray-white ash, you're ready to cook. Using a poker, divide the coals into two piles, pushing each to one side of the grill.

On a gas grill, turn off the middle burner and lower the heat on the side burners to medium. Place a pan between the coals or flames beneath the grate to catch fat drippings and help prevent flareups.

Don't use a spray bottle to battle the flames because the spray could get on the chicken. It also causes unwanted steam. Removing the chicken from the grill before spraying could affect cooking time and tear the skin.

Step 4 —Arrange your chicken with the skin side up over the center of the grill so the pieces are not over the flames or hot coals. Cover the grill, leaving any vents open, and walk away.

If you have that Tony Soprano urge to poke, consider this: Piercing the skin of the chicken allows the juices to run out. Turning the meat too soon causes it to stick. Lifting the lid reduces the temperature and increases cooking time.

So I repeat — walk away from the grill.

Step 5 —Depending on the size of the pieces and outdoor temperature, you'll learn to predict how long it'll take the chicken to cook. For now, turn after about 30 minutes. Then 30 minutes later, use an instant-read thermometer to check the temperature. Insert the thermometer at the thickest part of the chicken without touching bone.

Step 6 —Remove the chicken from the grill when the white meat has reached a temperature of 165 F. Let the breasts sit for 10 minutes before serving to let the juices settle and allow the meat to continue cooking (thanks to residual heat) to the federally recommended 170 F.

Ionized and Alkaline Water?

Water is definitely not what it used to be. I am reminded of this every time I step into my shower- already fixed with a shower head filter, mind you- and get a slight whiff of a swimming pool. Apparently my city water is treated with chlorine and who knows what else. Because of this, I try to filter my water as many times as I can before drinking it. I want pure water. But do I want to actually change my water?

Many companies are springing up around the globe stating that even pure water- water perhaps the way it has been for however many years this planet has been in existence- is not good enough. They are spreading the word that we need "water of the future." People are spending thousands upon thousands of dollars to change their water in the hopes that it will raise their health. Let me tell you the sales pitch of these companies:

They begin with what is fact: pH is the balance between alkaline and acid. I'm not sure why, but a low pH (or acid) is on a scale anything from 0-6, and a high PH (alkaline) is anything from an 8 -14. 7 is neutral- representing a balance between acid and alkaline. Here is a more lengthy definition. Water should have a pH of 7, or neutral. Nutrition and health is based on that balance. We want our bodies to be receiving a balance of acid and alkaline from the foods that we eat. Unfortunately, the lifestyle and eating habits of most people around you (and probably you yourself) are making our bodies too acidic from eating more meats and grains rather than fruits and vegetables, thus creating an imbalance. This can result in lethargy, obesity, illness and diseases, or general lack of health.

That's where the facts end. I don't pretend to understand all the science around this, but apparently these machines which companies are selling somehow separate ions, change minerals, and make water more alkaline (wikipedia). To give credit where credit is due, I need to say that the water has been confirmed scientifically to be altered by this process. However, what is untested and unproven, except for consumer testimonials, is that this ionized or alkaline water helps restore balance and health back to the body just by drinking it. Skeptical? Me too. Which is why I did some research, consulted some nutritionists, and basically came full circle back to the fact that all my initial instincts about this water were correct:

First of all, I am skeptical of anything sold by companies that can make you healthier simply by consuming their product, but not changing one's lifestyle. Keeping the placebo effect in mind, I wonder if all the testimonials of people who lost weight, felt more energetic, were relieved from arthritis, etc. became so because they were accidentally being more healthy in general when they began to use this water. Perhaps just drinking more water in general rather than so much juice and soda helped??

Second, I question anything that claims to make you healthier that was produced from a machine. During my research, I found that you can produce the same alkaline effect on your water that these $4000 machines do simply by diluting a small amount of bleach in your water. Sounds tasty, right? The one thing that may be valid from the aqua-mehcanical (I made that term up!) process is that the water contains more antioxidants. Essentially, you may be paying for some very expensive man-made antioxidants that only work a fraction as well as ones that come from food and are made in nature!

What the nutritionists brought to my attention I found rather comical. Water is neutral for a reason. Almost everything we consume is acid. Even fruits and vegetables become alkaline in our system only after we have broken them down. The only things we eat that have any alkaline in them are milk, and baking soda (also milk of magnesia, which is comparable to Pepto Bismol). Our stomachs are full of acid for digestion. "...if we had a bunch of alkaline foods, our stomach pH would be neutralized and digestion impaired. I know that with the acid/alkaline diets, they talk about the effects after digestion, therefore bypassing the whole dilemma of the stomach. However, this cannot be true for alkaline water- it's going in alkaline, neutralizing stomach pH, and doing bad things to your digestion!! Well, that is, assuming the purifiers really work."

My conclusion: exercise, eat lots of fruits and vegetables, and drink lots of natural water. Now how's THAT for futuristic thinking?

calabacines y maíz con crema

¡Un amigo mexicano hizo esta receta, y yo quise hacerlo, también! Inventé mi propia receta y lo hice en el cuarto de julio. Fue muy bueno. Es muy fácil, y usted lo debe hacer, también.

A Mexican friend made this recipe, and I wanted to make it, too! I invented my own recipe and made it on the fourth of July. It was very good. It is very easy, and you should make it, also.

Zucchini and Corn with Cream

1 clove garlic chopped
1 medium onion finely chopped
1 pound zucchini cubed
1 1/2 cups corn (cut off the cob is best, but you can use frozen)
2/3 cups heavy cream
good sprinkling of cumin
salt and pepper to taste

Saute garlic and onion until tender, add zucchini and corn and cook for about 3-5 minutes, add heavy cream, cover and simmer until vegetables are tender but still hold their shape. Finish with seasonings to your taste. I served mine with sliced avocado on top.

If I Had My Way

Raj and I have had the opportunity to house sit for our cousins while they are in Europe for some of June and July. I know what you're thinking- we already have a house! But we just had to sacrifice for those 180 degree views of Lake Washington in the nicest neighborhood in Seattle. I know, I know- we're so kind, aren't we? In all seriousness, our cousins have a niiiiiice house. And when I mean nice, I mean think of the nicest house you've ever been to and know that this house is way nicer (unless you've been to Hearst Castle. I suppose that wins). It's even been featured in magazines and such.

Now, I am certainly not one to envy the material possessions of another. In fact, I like my little house and am incredibly happy and content with all I've been blessed with- it's already way beyond necessity. However, there is one room in that house that, if I let myself, I might want really bad. Guess which room....yes, the kitchen.

Our cousin just happens to be a former line chef for the French Laundry (Which she landed without going to culinary school. That doesn't happen anymore). Since her and her husband designed their house from the ground up, she was able to design her kitchen specifically to what she wanted. She did an amazing job. Not only does it make cooking incredibly easy, walking in there makes you want to cook. Of course, it was very personal and not exactly how I would design my kitchen, had I the opportunity to do so. I am, however, taking mental notes of many features that I would like in my fantasy kitchen. Here are some of them:

-Whole house water filter: meaning, you can fill up your cup from any tap and it's pure.

-Industrial gas stove with and indoor gas grill: I have grilled nearly every day that I have been at the house. It's just too darned easy.

-Amazing storage: including cupboards basically built into every wall, and a 8x10 walk in pantry (more like a hallway than a pantry).

-Second prep sink: you can just sweep all your scraps into the sink after you've cut them on your...

-6 foot long wooden chopping block

-Two full sized dishwashers: oooh the possibilities of entertaining are endless with two dishwashers! You can actually mingle with your guests instead of spending all your time washing.

Other things that would be nice are the built in fridge, amazing views, and all natural materials used to build the kitchen. Oh, and the whole house built in sound system. Yeah.

Did I Mention I Love Summer?

Washington has a very sweet, and very fleeting strawberry season. The strawberries up here are like nowhere else I have seen. From the end of June through about late July, farmer's markets and quality grocery stores are carrying scads of these red wonders. What makes them even more special is that they are so delicate that they do not get shipped anywhere else in the United States, because the berries would be mush upon arrival. We here in the great Northwest get them all to ourselves!

The one downfall of our strawberries is that, consequently, they don't last very long here either. This means that when I buy a 1/2 flat of strawberries (like I did Saturday- see picture), they must be put to use quickly. But let me back up a little bit...

A couple of weeks ago our neighbor friends gave us an ice cream maker that they never use. And like I always say, if the worst thing ever is buying an ice cream maker and never using it, then the best thing ever is getting a free ice cream maker and using it all the time. In a month's time I have made vanilla and honey ice creams (repeatedly), frozen yogurt, and rhubarb sorbet. It all beats the most high end store bought frozen desserts.

Today, I decided that the purpose for all of my strawberries would be this: strawberry sorbet. I looked online and all over the place for a good recipe, and couldn't find one I liked. The problem is that they were all made of cooked syrups. This simply would not do. I have no idea why people would ruin fresh strawberries by cooking them before making sorbet. The sugar dissolves in strawberry juice just fine without heat, and it's not like berries are a tough fruit like rhubarb. I just didn't get it. I also knew sorbet could be done without cooking the berries, because I remembered doing it with fresh raspberries in pastry school.

In the end I took some quantities from other recipes and made my own. Remember summer days when you were little? When it was perfectly hot, you were running through the sprinklers without a care in the world, and for all you knew you had an endless amount of days before you had to do anything like school or work? Well, the strawberry sorbet was that in a bowl.

Strawberry Sorbet

3 pints strawberries
1/2 cup cold water
1 cup sugar
1 tablespoon lemon juice
1 tablespoon vodka

In a blender, puree the strawberries with the cold water. You may then strain to remove seeds, but I like the seeds. It also makes your sorbet go just a little bit further when you keep the seeds.

In a bowl, combine the puree with the lemon juice and vodka, then stir in the sugar until entirely dissolved.
Cover mixture and refrigerate until cold.
Pour chilled mixture into ice cream maker and follow directions for your particular ice cream maker.
Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. Or if you want to, eat it soft. It kind of tastes like a strawberry margarita.

I served (and ate) mine with shortbread cookies. It was amazing!

5 Year Anniversary Blowout Sale at Whole Foods Bellevue!!

I am soooo sorry I did not know to tell you about this earlier! Today I went to Whole Foods for some Mahimahi, and I was so pleasantly surprised to see the most incredible markdowns I've ever seen at that store.

Sorry if you are not in the Seattle area, but the sale is only at the Whole Foods Market in Bellevue in celebration of its five year anniversary. But if you are in the Seattle area, you have one more day (June 28th) to go. If you are a Whole Foods regular, if you only go for a treat, or if you never go because the prices make you want to throw up, NOW is the time to go.

Some of the highlights:

-Wild sockeye salmon $5.99 lb

-White Corn 5 for $1 (not organic, but for twenty cents each...eh)

-Organic mini seedless watermelon $2 each

-Half flat of local, amazing strawberries $12.99

-64 oz tub of Nancy's plain yogurt $4.99

-Huge bags of Kettle Chips $2 each

-Papayas $1.00 each

-Smoked bacon $3 lb marked down from $6.99

-Hot italian sausage $3 lb marked down from $6.99

There were a ton of other less noteable markdowns on other fruits and veggies, as well, because apparently California was too hot to store a lot of its produce and they had to get rid of it fast. I love summer! Oh, and I literally had to tear myself away from the Dr. Haushka cosmetics, because they were all 50% off. I could have walked out with the entire store's supply if I didn't restrain myself (I did get mascara and facial mask).

Here is a photo of my haul:



Seriously, if you are able to- GO!

Hail to the Grads

I am soooo proud of my sister! She has worked incredibly hard for the degree in nutrition that she earned. Congratulations to any other graduates that may be reading this.

I feel like the topic du jour for people graduating, as I'm sure it is often, is what next? My sister certainly doesn't know exactly. She knows that she wants to be effective in the world and heal people through food, but by what outlet?

I find it interesting that my sister and I both developed a passion for food in our early adulthood, but in different ways. Like her, I have an interest in health and wellness, but I also have a bit more of a weakness for sugar and refined flour! Perhaps she nourishes the body, while I nourish the soul?? I must give props to Bastyr University, because what they are doing in the areas of nutrition and natural medicine is truly special. It's the yin that this very yang society of western medicine needs.

I would venture to say that a good number of students in culinary school, or any other school dealing with foods, has some sort of nurturing side. Sure there are other personality types in the culinary field- artists, type 'A' chefs who want to climb to the top....but I can't see how anyone would want to serve people food without having a certain caring side of his or her personality.

Going to culinary school was a very special experience for me. I once talked to a girl in my class about what she wanted to do when she finished. "I don't know," she said, "I just want to feed people." When I really think about it, I finished with my pastry degree almost three years ago, and I'm still wondering to myself "what next?"

Just like most degrees, culinary and nutrition degrees are only the very beginning of the journey. There are limitless directions to go from there. The most important thing is to never stop learning! It is fun to already look back at what I have done since finishing pastry school. I am excited to see where my sister goes, also!

The Gang's All Here!

Well, the gang was all here...My entire family was out for my sister's college graduation. Between having seven people staying in my little house, Father's Day, and graduation festivities, it's been a whirlwind of fun.... centered around food, of course!

Since we had out of town guests, we basically ate through all of our favorites- recipes and restaurants alike. Here are some of the highlights:

Thursday morning I made my family some delightful lemon-ricotta pancakes. They were light and fluffly, and delicious with raspberries on top.

Since I knew Sunday was going to be busy, I made my dad the chicken stew with biscuits I told you about for him on Friday. He then proceeded to eat the leftovers for the rest of the weekend (I told you it was a winner!). On Friday night, the men went out and the girls stayed in for one of my now truly favorite past times of pizza, wine, and musicals (seriously, it you haven't tried this yet, It's the best)! Only this time it was Brigadoon, frozen pizza from Whole Foods, and Chardonnay from the Chateau St. Michelle winery.

Saturday was again a girl's day, with three generations sitting down to tea at the Queen Mary Tea Room, which I simply must tell you about in another blog. I love it!

Sunday we ate Father's Day brunch at our old fall-back, Geraldines Counter, since we knew there would be something for everyone.

Finally, Monday after the graduation ceremony we met at the Flying Squirrel Pizza Co. for a great graduation party. I made a 100% organic coconut cake (my signature recipe!) for the nutrition grads, and we ate until we were stuffed.

I am still digesting everything, and I don't foresee eating again for at least a couple of days. What fun!

A None Worse Fate Than This...

The Obama administration has been undoubtedly controversial from the very beginning. This spring, our first lady, Michelle Obama performed the most questionable act yet- she planted an organic garden on the Whitehouse lawn.

(pause to let everyone gasp and compose themselves)

You may think it can't get any worse, but Mrs. Obama even shamelessly used the help of a fifth grade elementary school class to plant some of the seeds. What is happening to our country???

Luckily, large companies across the country are speaking out against this horrifict demonstration. The Mid America CropLife Association, a group that represents agricultural and pesticide companies, had already written a letter to Mrs. Obama and the Whitehouse administration. “We live in a very different world than that of our grandparents. Americans are juggling jobs with the needs of children and aging parents,” the letter states. “The time needed to tend a garden is not there for the majority of our citizens, certainly not a garden of sufficient productivity to supply much of a family’s year-round food needs.” Also, thankfully, the MACA (who I would like to again remind you represents Monsanto, Dow AgroSciences and DuPont Crop Protection) is looking out for the American people by reminding Mrs. Obama of all the important uses of chemicals and pesticides in agriculture. She really should have thought harder about the example she was going to be on the country.

Naturally, the MACA is not the only organization that has a problem with our President's wife publically planting and eating local and organic foods. Xavier Equihua, who represents the Chilean Exporters Association as well as the Chilean Avocado Committee, would like to remind you all of the dangerous consequences of eating locally. The main problem, he says, is that local food is seasonal. For example, avocadoes grow in California during the summer months. Same with grapes. "What happens if you want some grapes during the month of December?" says Equihua. "What are you going to do? Not eat grapes?"

Not eat grapes? NOT EAT GRAPES?!?!? How would we survive??? What is this world coming to?? Oh the horrors! Shame on you, Michelle Obama! I sincerely hope that these honest, upstanding, and hard working companies have reminded you that you are a public example and will have an effect on the actions of consumers across the country. Please think next time before you plant!

On Father's Day

I know Father's day is yet a week away, but I am getting you started early so that you have time to go grocery shopping. To me, this dish is the perfect father's day meal. Then again, my dad's favorite food is chicken and dumplings. Still, it's simple, hearty, and straightforward- like the universal father should be. Also, it requires the perfect amount of work to be a "special occasion" meal, but not so much work that you get really stressed out and end up snarling and yelling at the the person of honor by the time you are ready to serve it.

I can't remember if I have shared this recipe with you before...at any rate, it's good enough to share with you again. Also, I realised that it has been quite some time since I shared with you a good, solid, savory dish. The recipe might look daunting, but there are lots of steps you can do ahead so that on Father's day you actually have time to celebrate with whatever father (or fathers) you would like to spend time with. All you need to actually do the same day is make the biscuits.

Chicken Stew With Biscuits

from the Barefoot Contessa
nocoupons

• 3 whole (6 split) chicken breasts, bone in, skin on
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups chopped yellow onions (2 onions)
• 3/4 cup flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
• 1 10-ounce package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley

For the biscuits:

nocoupons

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 pound (1 stick) cold unsalted butter, diced
• 3/4 cup half-and-half
• 1/2 cup chopped fresh parsley
• 1 egg mixed with 1 tablespoon water, for egg wash

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

What a Coincidence!

Just a couple weeks ago I wrote an article about Julia Child's book My Life in France. I had no idea about a new movie coming out called, "Julie & Julia" until one of my readers (Cierra Pera from Cierra Pera Photography) sent me a link to this trailor:



I am totally excited about this movie! Not only is Meryl Streep the PERFECT actress to play the late, great Mrs. Julia Child, but I can so relate to this "Julie," who is blogging about french cuisine. In case you didn't know, this "365 days of Julia" challenge is no new feat. I know of many cooks- non bloggers and bloggers alike- that have done this. It is such a great way to challenge ones culinary experiences. I do plan on attempting it one day whit one of my favorites, Mastering the Art of French Cooking. I will have to remember not to blog about it, though, as I see that's already been done.

It looks like a lovely movie, and I hope everyone goes to see it!

We love fish. We respect fish.

My interesting headline for the day:

Two major Seattle institutions have recently had a clash- the fish throwers at Pike Place Market and vegetarians. PETA, to be exact.

Let me start out with the facts: The American Veterinary Medical Association's (AVMA) annual conference is going to take place in Seattle. The conference conference included plans for the fishmongers from the Pike Place Fish Market to toss fish as part of a "motivational convention presentation" that was to take place on July 10th. PETA wrote a letter to the AVMA asking them to cancel this event quoting, "it's cruel enough to eat fish, but it literally adds insult to injury to use them as toys for silly stunts." Now, the AVMA is considering changing its presentation. After being accused by Peta of disrespecting fish, Justin Hall, assistant manager of Pike Place Market responded, ""We love fish. We respect fish. Fish is what makes our business thrive and what drives customers to us. There's nothing we would ever do to disrespect seafood."

Today, I am glad I am a blogger and not a news reporter, because now I can opine on this subject as much as I want. Let me start out by saying, seriously, PETA? You have nothing better to do with your time than harp on the fishmongers at Pikes? Maybe, when cows, pigs, and chickens are no longer being over-bred on factory farms while living in their own feces. Maybe when China is no longer skinning dogs alive for their fur. Maybe, maybe when seal pups in the north aren't smashed on the head with blunt clubs for sport.

I am certainly not a vegetarian or an animal rights activist, but I do have standards that the meat I eat must live up to. I prefer that the animals I eat have lived happy (yes, I believe animals can be happy and/or aware of their circumstances whether good or bad) and healthy lives, and that the animal's lives were ended humanely (no pain). In a perfect world, I would want every part of the animal to have been put to use somehow so that none of it was wasted. These animals died so we can eat. I think that deserves some level of respect.

What I do not think is that the long time tradition of fish tossing down at Pike Place Market disrespects the fish that they are selling- or any fish, for that matter. Eating is not just shoving food down one's throat. It is an experience- from choosing your salmon down at Pikes and watching it fly through the air to sitting down at the dinner table and eating said airborn fish. It's all equally important.

Since We Must Work

I still don't know what I want to be when I grow up. I envy those who do. Yes, I do love food, but that's still a very broad range of jobs. I know a girl a little bit younger that I am who has already worked at five star restaurants and is now touring Europe to learn new techniques. While I never really wanted to work in the restaurant industry, I still envy her passion. She knew what she wanted from the beginning.

As I said, I do have a passion for food, but so far being in an industrial kitchen full time has not become the end all of my culinary career. This website here had a small list of non-restaurant food jobs that have appeal. For example, the "household cook" is something that I often do in my job anyway, but it is not my entire job description.

I did actually come to a small conclusion about this as I was blogging the other day...I mean as I was writing about food, I realized what I might love do dive deeper into: writing about food! So don't be surprised if I start experimenting with strange subjects that go beyond good recipes (which I will still give you, of course, every time I make something I'm excited about). Come to think of it, I've written about some strange things already, so I don't think you will be surprised...

To Kick Off Your June

I have learned to never NEVER complain about having sunny, hot weather as long as I shall live. However, hot weather does take it's toll on the baker. I remember one summer day in pastry school the kitchen we were working in was 95 degrees! Inside! Our instructors response? "Get used to it! This is what it's like!"

Let's face it, when it's hot out and, like many homes in Seattle, I lack air conditioning, I don't want my oven to be on too long. I also can't make anything tricky because my butter will get too soft. Lastly, I generally don't want to spend too much time standing at my counter working on anything when I could be basking in the the sun. In conclusion, if I'm not getting paid to be baking I'm not sure I want to be doing it right now. The problem is I STILL WANT CAKE!

I found the perfect solution. This cake mixes fast, bakes in about 30 minutes, and is super easy and nearly un-mess-upable. Plus, the fresh raspberries make it a phenomenal summer dessert. Trust me- if you don't bake much, bake this one. It's really good!


Raspberry Buttermilk Cake

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 stick unsalted butter, softened
• 2/3 cup plus 1 1/2 tablespoons sugar, divided
• 1/2 teaspoon pure vanilla extract
• 1 large egg
• 1/2 cup well-shaken buttermilk
• 1 cup fresh raspberries (about 5 oz)

• Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
• Whisk together flour, baking powder, baking soda, and salt.
• Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
• At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
• Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.
• Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

Oh, Seattle, you're such a tease!

Until I moved to Seattle, I had never experienced seasons (I know what you're thinking, but I don't consider Indiana as having seasons. It had only two times of year- snowy and humid. Also, I try not to think about Indiana as much as possible). As much as I would love to live in a place that was 75 and sunny year round, I do so love the changes of the seasons. It's a way of letting you know that you're life is continuing on, reminding you that (turn, turn, turn) there is a time to snuggle in and rest, and (turn, turn, turn) there is a time to experience regrowth, and (turn, turn, turn) there is a time TO GET OUT IN THE SUN!!!!

Normally, at this time of year in Seattle I am still eating soups, slow cooked meats, granolas, and lots of cooked vegetables. In other words, normally, at this time of year in Seattle it's still winter. We have been ever so fortunate this year to have had an absolutely beautiful May- and I don't mean beautiful on Seattle's terms where it's sunny but 45 degrees, I mean beautiful on my terms. Nearly every day has been full sun and over 65, the last week being in the 70's, and today even hit 80 (which is about as warm as it ever gets here)!

I am amazed at the way the body adapts its cravings as the weather changes. Even though I had not generally grown up this way, it did not take me long to learn the joys of seasonal eating. And now, in the midst of a 75+ degree week, my body has ever so quickly become ready for summer foods. I am now totally in the mood for home made ice cream, fresh salads, fish, grilling, fresh fruit, grilling fresh fruit...not to mention I am generally just so much more happy at being able to go outside and tend to my little zuchinni plant (more on that later). I am WARM! Yippee!

Of course (here comes the pessimism), I know this is not going to last. June is often the gloomiest month of the year in this city, but I am oh so grateful for the happy May I've had. Just like the rest of the changing seasons, it has made me ready to move forward and think about what to cook next!

Eat Less- But Eat Better

That is my new mantra. Not in a "going on a diet" way, but more in a not constantly trying to keep my shelves and cupboards stuffed full of food kind of way. It is a philosophy that I have actually had for quite some time now, but have never been able to put it so eloquently. Those who know me (family and close friends) often find me silly or preachy- perhaps because I have not been able to put it clearly before.

This article from gourmet.com, "The Price is Wrong," is everything I already new, supplemented with a few hard facts that I didn't know, put into very strong and inspiring words. I love this quote, "We pride ourselves on having the cheapest food in the world. It’s almost viewed as a right. But the notion of all you can eat—quantity over quality—is now starting to change. Eat less, but eat better—it’s a cultural shift."

Why is it that we Americans- with Costco, the "grocery game," double coupons, etc. are so darned proud of ourselves when we come home with pounds and pounds of prepackaged food for the very least that we could spend? Ok, I know that's not fair. I, too, get very excited on finding a deal. It's thrilling to pay less for something that it was originally priced at. But is the thrill really worth stocking your shelves full of six gigantic bottles of ranch dressing that are full of fillers, artificial ingredients, and preservatives?

I am going to venture to say that perhaps (generally speaking, of course) the more bags of groceries you come with per trip, the unhealthier you are eating. Think about it- if a family of three regularly brings home eight bags of groceries there's no way they could be eating mostly fresh and healthy foods, simply because if all those bags were filled with fresh foods they would spoil before they could be eaten. Of course, there is the exception of those raw foods people who literally need to eat eleven pounds of fruits or veggies a day just to keep their calorie intake high enough to sustain themselves. I suppose they must take home a lot of bags of groceries.

English Peas

I wanted to share with you a nice happy accidental discovery I had when was very tired Wednesday after work. Wednesday happens to be the only evening in the work week that Raj and I have to spend together. This means that no matter how tired I am or how much I don't feel like cooking, I need to, because it's the only day of the week I can cook for my husband and we can eat together.

Still though, being tired I decided to go simple- roasted chicken and fresh vegetables. On my way home from work I ran into the market and grabbed chicken and what I thought were sugar snap peas. When I got home I realized something was awry.

You see, sugar snap peas look like this:


While English Peas look like this:


What you can't tell from the picture is that English pea pods are also a lot bigger than the sugar snap variety. I should have known. By then I was at home and didn't feel like going out again, so I did what anyone would do and googled how to cook English peas. I found purees, soups, and salads, but I wanted something easy.

What you do is remove the peas from the shells (and mind you, a large bag full of pods yields only about a cereal bowl of peas), blanch them in boiling water for about 30 seconds, then top with butter and salt.

Oh man, these were like no peas I've ever had before. Have you ever noticed how parents buy frozen vegetables, throw them in the microwave, and then wonder why their kids don't like to eat them? Hell-OOOO! These peas were so sweet, went perfect with the butter and salt, and they pop in your mouth when you eat them! I wanted more when they were gone. So remember these are fun and easy, and to buy a lot!