Butcher's Ragu with Spaghetti

Butcher's Ragu with Spaghetti

This could have easily been called Bacon Ragu, and maybe next version, I'll just kick it up a notch - bam bam bam - and call it just that.  Let me also preface this recipe with: I'm not a huge marinara fan, I'll grind it mind you, but it is usually an afterthought to what other delights are in the pasta; sausage, meatballs, mushrooms, etc.  

This Ragu, on the other hand, is an adult sauce.  Although there is a 1.5 pounds of meat in the recipe, it is so flavorful that it stretches and doesn't end up a gut bomb.  The recipe makes 8 servings so with just the two of us we got four meals out of it, and I savored it all the way through the very last bite.

This is an adaptation of Mario Batali's "Butcher's Ragu with Fusilli" in the October 2010 issue of Food and Wine (page 214).  It makes a rich and hearty pasta that develops into fantastic leftovers and would freeze well.  We paired this with a 2004 Vino Nobile di Montepulciano called Salcheto.  Amazing combination; any bold Italian red from Tuscany would work.

Here are some of our major modifications: The original recipe called for pancetta instead of bacon (which we didn't have), an additional 1/2 pound of ham (so we added another 1/4 pound of bacon), no herbs (so we added heaps of parsley), extra water (didn't have all night for it to reduce), no tomatoes (which we just didn't feel right about), and fusilli (but Chef Amy felt like having spaghetti instead).

Butcher's Ragu with Spaghetti (printable recipe)

• 2 tablespoons olive oil
• 1 medium carrot, cut into 1/4 inch dice
• 1 rib celery, cut into 1/4 dice
• 1/2 medium onion, finely diced
• 3 cloves garlic, thinly sliced
• 8 ounces of bacon, cut into 1/2 inch pieces
• 1 pound of ground beef
• 1 small can of tomato paste
• 1 cup milk
• 1 cup white wine
• 1 glass white wine (for the Chef to drink)
• 1 14.5 ounce can of diced tomatoes
• 1/2 cup parsley, chopped fine (set aside some for garnish)
• Salt & freshly ground black pepper
• 1 1/2 pounds of spaghetti
• freshly grated Parmesan cheese, for serving

In a large pot over medium heat, add the olive oil, carrots, celery, and onion along with a teaspoon each of salt and pepper and cook until soft, about 10 minutes.  Add the bacon and the ground beef and cook, breaking up the beef with a wooden spoon.  Cook until no pink remains, about 8 minutes.

Add the tomato paste, stirring well to fully combine, and cook until shiny and rust colored, about 10 minutes.  Add the parsley (reserve some for garnish), canned tomatoes, milk, and white wine - add another teaspoon each of salt and pepper, lower the heat to a simmer.  Allow this to reduce into a thick sauce, about 20-30 minutes.

Bring a large pot of salted water a boil and cook the spaghetti, stirring often, until al dente.  Drain and add to the sauce and stir well to cover the pasta.  Serve piping hot and garnish with a touch more of parsley and grated Parmesan cheese.

Serves 8

Holiday Pancake Molds Giveaway

Reindeer, Elf, and Snowman Pancakes

These cute little Holiday Pancake Molds are a giveaway, courtesy of Williams Sonoma.  They are a great way to hype up the big day with the little ones.  Who doesn't like treats shaped into icons of the holiday?  Only communists don't, that's who.

There is a reindeer, a snowman, and an elf.  They are made of non-stick metal, but with dealing with everything batter-based it helps to spray them a little with oil or a Pam-type spray.

We made some pancake batter from Bisquick, adding a touch more water and a tad more canola oil.  We needed the batter to be a little more runny than normal for it to fill in all the nooks and crannies of the molds.

We served our pancakes garnished with some "Holly Berry," pomegranate seeds and mint, and a light dusting of powdered sugar.  They were a big hit with the kids before opening their Christmas presents.

We were contacted by their public relations department and sent a set to show them off, and I will say, they are really cool.  To win, All you need to enter is write a comment, and we will randomly select a winner and mail them out to you.

Holiday Pancake Molds

Coconut Lime Drop Biscuits

Coconut Lime Drop Biscuits

Because of its melting point of 76 degrees F, Coconut Oil makes a great substitution for shortening.  This makes it solid at room temperature, but it melts in your mouth.  It gotten a bad rap in recent times but as the single best source of Lauric Acid (which is antioxidant, antibiotic, and antiviral), its day will come.

Who cares how good for you it is, I love the way it tastes.  I've been cooking with coconut oil for about two years now, and as a great sub for shortening, I thought it must make a damn-fine biscuit.  Low and behold, it does.

Since it leaves a hint of coconut flavor, I thought it would be wise to embrace that note rather than cover it up.  Its coconut flavor is mild; however, but by adding lime you enhance it as the sweet and sour play nicely between the two.  

I adapted this from Alton Brown's Southern Biscuits recipe (#1 Google result), subbing out the shortening, skipping the baking soda, using lime juice and milk instead of buttermilk, adding more salt, and halving the recipe.  It really isn't close, but I thought I'd give him credit anyway

Coconut Lime Biscuits (printable recipe)

• 1 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon coconut oil
• 1/2 cup milk
• the juice of 1/2 a lime
• the zest of 1/2 a lime

Preheat oven to 350 degrees F.

Add all the dry ingredients to a bowl: the flour, baking powder, salt, and zest.  Whisk briefly to combine.  Work into the flour mixture the butter and coconut oil with a fork or your fingers until only small pieces of fat remain.

Add the lime juice to the milk and stir.  Make a well in the flour/butter and add the milk.  Mix just until combined but no more.  The dough will be sticky and may not even pick up all the dry ingredients.  That's OK, you want to work the dough as little as possible.

Using two spoons, scoop with one and pack with the other.  Scrape the drops out onto a sheet pan and bake until GBnD (Golden Brown and Delicious) - about 15-20 minutes.

Makes about 15 biscuits

What we've been eating... 12/1/2010

Oh Thanksgiving, you bastard holiday.  Founded on the false premise that settlers and native Americans got along for more than that first awkward week when they showed up on a boat.  Call me a Conspiracy Theorist, call me what you will, but I believe there's more than an ounce of truth in Richard Greener's "The True Story of Thanksgiving."

Don't get me wrong, I'm no grinch.  I love what Thanksgiving has become.  I just don't see the need to perpetuate the idyllic feast myth.  

As Americans, our youth is founded on lies: The Easter Bunny, Santa Claus, the Tooth Fairy.  Some of these lies never die.  Johnny Appleseed was a ruthless land baron, George Washington grew hemp and probably smoked it, California and Hawaii were stolen from their native peoples - soak that in next time you're having a Mai Tai in Waikiki.

Nevertheless, I love what Thanksgiving has become.  Take a break from work (you only get 10 days a year), go home, spend time with your family, embrace their transgressions, eat until you fall asleep on the couch.

Personally I could eat nothing but dark meat and stuffing...

This week was brought to you by the wines of Ridge, BV, As Sortes, Bridlewood, Oops, Animus, and Clos de Andes.  The music was brought to you by Chi McClean.  You can check out his blog about a traveling musician here.  You can buy his album on iTunes here.

Mexican Chocolate Oatmeal Cookies with Dried Cherries and Walnuts

Mexican Chocolate Oatmeal Cookies with Dried Cherries and Walnuts

Yes, I realize that the name of these cookies constitute their own paragraph; maybe their own zip code, but that's what they are and no one can take that away from them.  They are also delicious, pragmatic, and are great to eat while playing charades.

I stumbled upon the idea by the heuristic "kitchen sink" method.  If oatmeal cookies are made better with chocolate, then why wouldn't they be even better with cinnamon, vanilla, and coffee?  And once you have added all that, why stop there?

That's exactly where Chef Amy usually stops me, but something was in the air this time and she kept egging me on.  "We have dried cherries," she declared, "Why don't you add some of those?" So I did.  "What about nuts?  Aren't you going to add nuts?" Ergo the circle of life perpetuates.

One batch yields about 3 dozen 3 inch cookies.  You could swap the nuts out, or substitute them for another type.  You could also add chocolate chunks or chips.  If I get my druthers next time, I'll add just a hint of Cayenne pepper, maybe just a half teaspoon.

They are hearty enough to satisfy a sweet tooth with just one, or two, and they make a decent breakfast along side a cup of coffee.  Don't judge, they do have oatmeal in them...

Mexican Chocolate Oatmeal Cookies with Dried Cherries and Walnuts (printable recipe)

• 3/4 cup butter (1 and 1/2 sticks) room temperature
• 1/2 cup coconut oil (or add another 1/2 stick of butter if you don't have any)
• 1 cup brown sugar
• 1 1/2 cup white sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons of instant coffee/espresso, or 3 shots (or 1/4 cup of the strongest coffee you can brew)
• 2 teaspoons cinnamon
• 3 cups oats
• 2 cups dried cherries
• 1/2 cup walnuts

Preheat the oven to 350F. Cream the butter, coconut oil, brown and white sugar well, this is easiest in a stand mixer.  Slowly add the vanilla, cinnamon, instant coffee, salt, and the eggs one at a time and allow them to incorporate well.

In a separate bowl add the flour, cocoa powder, and baking soda and whisk briefly to combine.  Turn the stand mixer to its lowest setting and SLOWLY add the flour mixture to the butter and sugar.  Slowly, unless you want to get antiqued.  

Once those are mixed, add the dried cherries and the nuts.  Dollop out onto a silicone or parchment-lined baking sheet and bake for 11-12 minutes.

Makes 3 dozen cookies

Curried Cauliflower with Chickpeas

Curried Cauliflower with Chickpeas
This is one of my go-to weeknight meals when I don’t have much time yet I want something nutritious without sacrificing flavor.  The cauliflower and chickpeas make this hearty enough for a stand alone vegetarian dish.  

It is a great choice to serve to any vegetarian dinner guests as they will be thrilled to get something besides pasta!  Great on plain basmati rice, but your taste buds are really in for a treat when it is served over our Coconut Saffron Basmati Rice. Enjoy!
 

Curried Cauliflower with Chickpeas (printable recipe)

• 1 tablespoon butter
• 1/2 medium yellow onion, thinly sliced
• 2 cloves garlic, chopped
• 3 teaspoon curry powder
• 2 teaspoon garam masala
• 2 teaspoon cumin
• 1 teaspoon tumeric
• 1/2 teaspoon salt
• 12oz cauliflower, cut into florets
• 14.5oz can diced tomatoes
• 1 cup water
• 15oz can chickpeas (garbanzo beans)
• 1/4 cup cilantro, chopped - plus more for garnish
• 2 tablespoons greek yogurt - plus more for garnish

Over medium heat, melt butter in a pot or deep saute pan and add onions. Cook slowly until onions are soft and translucent, about 3-4 minutes. Add garlic along with all the spices (curry powder, garam masala, cumin, tumeric, salt).

Saute for 1 minute, then toss in cauliflower and stir to coat in the spices. Add tomatoes, water, and chickpeas and let simmer until cauliflower is just cooked through, about 6-8 minutes. Turn off heat and fold in cilantro and yogurt. Serve immediately over rice and garnish with a little extra yogurt and cilantro.

Serves 3-4

Coconut Saffron Basmati Rice

Coconut Saffron Basmati Rice

Since we make a stir-fry or a curry at our house on a weekly basis, this has become a staple.  This Coconut Saffron Basmati Rice recipe takes white rice and elevates it to regal status.  I could eat a big bowl of this on its own.  I could rub this all over my face and go to sleep in it.  I could springboard forward 2 and 1/2 somersaults in the pike position into a swimming pool of this stuff.

It is amazing.  

Adding coconut oil gives it a little tropical touch, but a serious tropical - sans umbrella.  The saffron brings that floral nuance that basmati rice already has, but forgot to bring to the dance.  The last part is the Better than Bouillon; which I think is really better than bouillon.  Saltiness is what rice needs to keep it from going flat on you.

One trick is to add twice the saffron the cheapskate side of your brain tells you to add.  Yes, saffron is the most expensive spice in the world.  Yes, at $1,000 per pound, it is ridiculously more expensive than anything else.  Yes, it takes between 50,000 and 75,000 dried flowers to produce only one pound of saffron.  Yes, a little bit goes a long way.

My cheapskate brain has told me all of these things but the rational thought that comes next should be, "If I bought this little jar of saffron in 1988, why is it still here?"  And that's the key.  How old is your saffron?  Was it picked sometime during the Carter Administration?  Get over it.  Dump it in some rice and buy some more.

The next trick is the coconut oil.  Stir it in at the end, to fluff the rice, and not in the beginning.  This is so that you don't cook the turquoise lagoon and white sand beach out of it.  You want the pure essence of the coconut to remain.  You may be pleasantly surprised how light coconut oil is, it is much lighter than olive oil or butter.

The last secret is Better than Bouillon.  This adds a complex saltiness that lends more body and richness than stock.  It can also sit in the fridge for eons.  Along with the rice, the saffron, and the coconut oil, these can be kept for a long time ready to be formed like Voltron when needed.

Coconut Saffron Basmati Rice 

• 1 cup Basmati rice, rinced well
• 2 cups water
• 1 tablespoon of Better than Bouillon
• 1 large pinch of saffron, don't be a Grinch
• 1 tablespoon of coconut oil

Add the saffron and the Better than Bouillon to the water in a small pot, covered, and bring to a boil.  Add the rice, which will cool the water, bring back to a boil, then reduce to a simmer.  Cook until the water has evaporated and the rice is cooked, about 15 minutes.  Kill the heat and stir in the coconut oil with a fork, fluffing the rice as well.  Serve hot with a shovel.

Serves 2

In case you didn't know what Voltron was...

What we've been eating... 11/18/2010

I've been getting up really early these last couple of weeks - "and for my next trick I will make an iced coffee and make it disappear in 90 seconds!"  Instant coffee, milk, stir, drink.

I had been using the Starbuck's VIA but recently bought a jar of Folger's instant and it isn't bad; that's my new trick for cutting through the fog of sleep when the sun hasn't yet made its appearance. 

Some highlights, food-wise, were the homemade cauliflower and chickpea curry, a little sushi, [not one but] two trips to Pizza Port, and finishing off the SWAG from the Foodbuzz Festival.

This week was brought to you by the Firestone Winery (which is now owned by Foley), Sebastopol Hills Winery, the Sacred Hill Winery, and New Belgium Brewery.

OH MISO HUNGRY: Hearty Miso Soup with Soba Noodles

Hearty Miso Soup with Soba Noodles

Being a new mom, I’m all about quick, healthy (and delicious :)) meals these days. When Dave and I made a trip to Japan a few years ago, I became enamored with all the noodle soups and ate one almost everyday. I do not have hours and hours to create my own special broth and roll my own noodles, so I came up with this version to cure my craving.

This recipe may not transport you to a little Japanese noodle shop, but it sure is satisfying and tasty. I happened to have some leftover steak in my fridge when I made this, but it would also be great with chicken, pork, or tofu. Feel free to use whatever meat and vegetables you have on hand. Enjoy!

Hearty Miso Soup with Soba Noodles (printable recipe)

• 4oz soba noodles
• 1 carrot - thinly sliced
• 1 zucchini - halved lengthwise, then sliced
• 4 cups water, plus more for boiling noodles
• 1 1/2 tablespoons miso paste
• 6 cremini mushrooms - thinly sliced
• 1/2 cup baby spinach
• 2 scallions - thinly sliced
• 6oz cooked steak - thinly sliced
• 1 teaspoon soy sauce

Over high heat bring a large pot of water to boil. Add soba noodles and cook for about 8-10 minutes or until al dente. Drain and set aside while you make the soup.

Add 1 teaspoon oil to a medium pot over medium heat. Add carrots and saute for 3 minutes then add zucchini plus a sprinkle of salt and pepper, saute for an additional 2 minutes and remove from pot and set aside. Add the 4 cups of water and bring to a simmer. Whisk in miso paste, then add sauted carrots and zucchini, mushrooms and spinach. Let simmer until vegetables are cooked through, about 3-5 minutes.

In a large soup bowl, place cooked noodles then ladle over warm miso/vegetable broth. Top with a few slices of steak and scallions and serve.

Serves 2

What we've been reading... 11/14/2010

In-N-Out Burger, Oh In-N-Out Burger, where for are thou In-N-Out Burger?

• There Is No Escape From Cows
• Inexpensive Nonstick Skillets - Cooks Illustrated
• Brew the Best Possible Coffee Without Breaking the Bank
• Best Fall Seasonal Beer? | thefullpint.com
• The Best Cooking and Recipe Apps for iPhone
• how2heroes › Videos › Workstation Prep & Cleanup
• FoodBuzz Challenge #4- Picturing Spring Rolls | Sippity Sup

Top 10 Food and Cooking FAIL Videos

Halloween Costume FAIL

The idea of slapping the term "FAIL" onto the title of something whenever someone does something wrong, nonsensical, or outright stupid is now a meme.  A FAIL is usually funny, sometimes humiliating, and often painful.  

A meme is a unit of culture.  A meme can be nearly anything; a phrase, a jingle, a logo, a practice.  They propagate, survive, spread, are imitated, mutate, and sometimes find themselves extinct.  Memes are the units by which ideas are transfered from one person to another; when they spread rapidly, it is said they turn viral. 

The FAIL Blog was created in January 2008 to document these FAILs and has quite the monopoly on those pictures and videos which exemplify the FAIL at its best.  If you haven't heard of them, check out their blog and/or download their iPhone app.

Here is our list of the Top 10 Food and Cooking-Related FAIL Videos, sante.

10. Cooking FAILs! - from OriginalNakedChef

"We're going to make mashed potato, one of the simplest things in the world to do."  Unfortunately, it takes 30 takes and a whole hard drive of digital memory.  This is why we haven't posted many videos on Papawow.

9. Cooking Show FAIL - from failblog (picking on Sarah Lee)

[pulls meatloaf out of oven] "Look at that," says Sarah.  Yea Sarah?  It looks like you cleaned the elephant cage at the Los Angeles Zoo.  Don't tell me you're going to serve that.

8. McDonald's FAIL - from failblog

Mmm, Deep Fried Chicken Head.  Well, maybe it did come from the McDonalds in Chinatown.  I like how it had the comb and the wattles intact.  Delicious.

7. Baking FAIL - from meatwadisemo

Note to burgeoning Food Network Star.  Next time you try and batter your hair, use a stand mixer... that would be far more hilarious.

6. Pizza Delivery Fail - from failblog

I doubt this is real, but we have all been miffed in one way or another by having our pizza delivered.  Maybe not this bad though.

5. Chef Rage FAIL - from failblog

This is pretty gangsta.  We've all had bosses we wished someone would have lit up like that.

4. Food Critic FAIL - from failblog

Just goes to show that being a guest judge on a cooking show does not alow you to make up your own words.  Having a lot of peas does not make something have "much pea-ness going on."

3. BBQ FAIL - from TheDarkSoldier09

Rule #1 about BBQ:  Don't use a gas can to stoke the fire.  There are better ways to get it going when it smolders.

2. Food Network nuts FAIL - from thebigflashbomb

"Everyone's going to love snacking on my nuts."

1. Three Sheets with Zane Lamprey - from FineLivingNetwork (not a FAIL unto itself, but there are several fails inside and who doesn't like Zane Lamprey and all his nonsense?)

What we've been eating... 11/10/2010

It's been a while since I've posted a video but we've been really busy; no excuse you say?  Since the last one, we've taken a trip to Santa Barbara for some wine tasting, I had a birthday, and we most recently just returned from San Francisco for the 2nd Foodbuzz Festival.  It was amazing, thanks to Foodbuzz and all the folks who worked so hard to put it all together.

We've started giving the six month old, AKA Mister Smifter, AKA Pierre Laronche, real food.  We started with the rice cereal, then the barley, and most recently some roasted organic sweet potatoes.  He's a little eater, although sometimes it seems as if prefers his bib over the food, he is heaps of fun.  We're going to keep him.

Well, I'm tired, and I have a lot of work to do but here is a list of some of the cool people we met at the Foodbuzz Festival.  If we shared a beer, a glass of wine, a pork sandwich, or a smores - drop a line and say hi.  Anyone who attended realizes how much of a whirlwind trip it was, so please be gentle if I forgot.  Check them out!

Kitchen Corners - Food GPS - Kitchen Runway - The Picky Eater - The Great Balancing Act - The Javaholic - Spices Bites - Show Food Chef - The Wind Attack - Daydreamer Desserts - Salt & Pepper SF - Jen and Dave from Magnolia Gastropub - Devour the World - Randall from Bonny Doon - SippitySup - Dorian, Alexa, and Ryan the girl from Foodbuzz - 

The California Burrito: A San Diego Phenomenon

California Burrito from Sombrero's, Lakeside CAMy whole life I’ve eaten burritos.  I grew up in Long Beach, CA - a “suburb” of Los Angeles with 460,000 residents, the southernmost city in LA County along the coast.  My childhood consisted of the memories in between Mia Lupitas’ burritos smothered in Ranchero Sauce and half-off burritos from El Burrito Jr. when you tore the coupon out of the Seal Beach Sun.  

I’ve spent a hundred life-hours waiting for the Breakfast Burritos from Nick’s Deli, their potatoes seem to soak up the essence of chorizo better than any other I’ve had.  Let’s not forget the Carnitas at Super Mex either; my dad used to take me to the one on 1st and Alamitos before they opened one closer to home on 2nd.  

If you are what you eat, I’m more than 25% burrito.

California Burrito from Rudy's, Carlsbad CA
After living in San Francisco for 5 years I was surprised to discover a phenomenon that emerged while I was away from Southern California, the California Burrito.  My jaw dropped when I pulled into the drive-through of a Cotixan and asked what one consisted of.  

If I were to have guessed the contents of a California Burrito it would have been something with brown rice, black beans, avocado, maybe fish, maybe sprouts, and definitely a whole grain tortilla.  Much to my chagrin, they are something down a completely different path.

In my research at more than a half-dozen Mexican joints in the San Diego area, the common thread that binds them all is carne asada (steak, for you gringos), cheese, and potatoes - which are overwhelmingly in the form of French fries.

French fries?  Yes, French fries.  CA Burritos have more DNA in common with a cheeseburger and fries than they do to any real Mexican food.  No doubt they were the product of alcohol.  They are greasy and dense and warrant a post burrito nap or Metamucil, depending on how well they were prepared.

California from El Cotixan, Encinitas CA
What is most interesting is that controversy abounds at every turn regarding the California Burrito; where it orginated (was it really San Diego?), what restaurant first put it on the menu (many folks point to Santana’s), even what defines a true pure-breed (is it sour cream or guacamole?  Does pico de gallo come standard?).

Urban dictionary user, Ren Daasnes, states that a real CA Burrito has sour cream and if guacamole is substituted then it is an imposter, called a Cyrus Burrito.  Right or wrong, I love her logic.  Besides, how to better honor the founder of the Persian Empire by ordering a Cyrus Burrito at a Mexican drive-through?

California Burrito from La Gordita, Vista CA
In any case, the California Burrito is metastasizing.  It has been sited as far north as Sacramento (at Oscar’s), and I personally spotted one in Isla Vista, just north of Santa Barbara, at Cantina.  When done right, they can be phenomenal; synergistic, just like you would imagine when you combine two comfort foods, the burrito and the cheeseburger.

Be forewarned; however, when done poorly they can be disastrous.  The grease from the fries only fills the gaps in between the gristle of the carne asada and makes the salsa pool at the surface.  The two oils battle for your attention by dripping out the bottom onto your pants, making it look like you may have wet yourself a little while at lunch.

No bueno.

Next time you are in San Diego County, or see one in a higher latitude, check them out.  According to the San Diego Examiner, “Some of the top spots for the Cali meat-bombs in San Diego include La Posta de Acapulco's on Washington, Taco Surf in PB, Trujillo’s by State, Vallarta Express in CLMT and occasionally Santana’s.”

What we've been reading... 10/24/2010

  Shrimp and corn on the barbie

• Inexpensive Nonstick Skillets - Cooks Illustrated

• Brew the Best Possible Coffee Without Breaking the Bank

• Best Fall Seasonal Beer? | thefullpint.com

• The Best Cooking and Recipe Apps for iPhone

• how2heroes › Videos › Workstation Prep & Cleanup

• How to Opt Out of Yellow Book Delivery - A Healthy Information Diet - InfoVegan.com



Lactose-free Panna Cotta with Strawberries and a Cinnamon Graham Crackers Crust

Lactose-free Panna Cotta with Strawberries and a Cinnamon Graham Crackers Crust

It is estimated by the American Dietetic Association that approximately 75% of the world's population is at least partially lactose intolerant.  Thus, 75% of the world's population must also be Panna Cotta intolerant.  What a drag.

That's why we jumped at Lactaid's Gourmoo Cookoff and decided to show everyone that, "You too can eat Panna Cotta without gastrointestinal discomfort!"  We made lactose-free Panna Cotta with Strawberries and a Graham Cracker Crust.  This is a really easy recipe, the only skill it requires is patience.


 

Lactaid Gourmoo Panna Cotta

Lactose-free Panna Cotta with Strawberries and a Cinnamon Graham Crackers Crust (printable recipe)

• 4 cups Lactaid whole milk (or Lactaid half-and-half)
• 1/2 cup sugar
• 2 teaspoons of vanilla extract
• 2 packets powdered gelatin
• 4 Cinnamon Graham crackers
• 2 tablespoons melted butter
• 1/2 pound of strawberries
• 1/4 cup sugar

Prepare everything at least 2 hours ahead, that will allow time for your Panna Cotta to set up and your strawberries to macerate.  We are using 2 types of bowls, one slightly larger than the other so that when we un-mold them there is room for the strawberries.

Our recipe calls for four cups of Lactaid, we’re using whole milk but you could also use the Lactaid half-and-half.  2 packs of gelatin, 1/2 cup of sugar, and 2 teaspoons of vanilla extract.

Measure the Lactaid and add it to a saucepan but reserve a little bit in the measuring cup and sprinkle the gelatin over it.  Heat the Lactaid in the saucepan and add the sugar so that it dissolves completely.

Kill the heat, add the vanilla extract, and pour into the measuring cup.  Whisk to combine.  Pour them off into your bowls and place them into the fridge to chill and set up.  If you are letting them set up over night, cover with plastic wrap.

Process 4 cinnamon graham crackers in a food processor while melting 2 tablespoons of butter in a mug in the microwave.  When the butter is melted, add it to the crackers in the food processor and pulse a few times to incorporate well.  Pat the mixture at the bottom of your serving bowls.

Slice your strawberries and add 1/4 cup of sugar, mix well and allow them to sit and macerate while the Panna Cotta sets.

Once the Panna Cotta is set (at least 2 hours, but up to 24), run a knife along the inside edge of the bowl to separate it and invert it over your serving bowl to un-mold.  Scoop copious amounts of strawberries and serve.

Serves 4

As a promotion with the Foodbuzz Tastemakers Program, we received a thing of Lactaid milk. 

What we've been eating... 10/14/2010

I didn't make a slideshow last week so this one is doubly special.  We have been doing more take-out and cereal, and our wine consumption is up.  Highlights included a trip to a Peruvian place in Encinitas called Q'ero, a wine bar in Del Mar called La Tienda, and the Rotary Club's Oktoberfest in Carlsbad.

There has been some tasty waves in San Diego lately and those keep me hungry.  In between meals, I've been grinding on peanut butter and jelly sandwiches, Olivia's Organic Croutons, and Special K.  You've got to keep your energy up, you know, for riding parallel stance in the tube...

This week was brought to you by New Belgium Brewing Company, the Boston Brewing Company, Cameron Hughes Winery, and two of our favorites (we've been dipping into the cellar lately) Ridge and Curtis.

Hearty Vegetarian Salad with Mushrooms and Yogurt Dressing

Hearty Vegetarian Salad with Mushrooms and Yogurt Dressing

This salad was built from the bottom up with a solid foundation of big hearty flavors that could appease any carnivore (as long as there’s still ice cream for dessert).  We have incorporated some of our favorite ingredients we often add to salads, the only thing special about this one is how many of them come out to make their cameo.

The more I eat mushrooms, the more I want to eat mushrooms.  I am always floored by the shear number of varieties out there and the dramatic differences between them.  We used some Baby Bellas (AKA Crimini, AKA Brown, AKA Baby Portobello, AKA Roman, AKA Italian) but you could use any ‘shroom you like.  Mushrooms add a ton of meaty, umami flavors that are a key component here.

Goat cheese adds creaminess, sunflower seeds add crunch, carrots add sweetness and color, chickpeas add heft.  All of those listed above have a mild earthiness that, along with the mushrooms, give the salad weight that a meat would otherwise provide.  The yogurt dressing ties everything together with a tangy-ness that makes it sing.

Hearty Vegetarian Salad with Mushrooms and Yogurt Dressing (printable recipe)

• 1/2 pound of mixed greens, we used a 50/50 spinach/greens blend
• 1 large carrot, peeled and grated
• 1/2 pound of mushrooms, sliced
• 2 ounces of goat cheese, crumbled
• 1/2 can of chickpeas, rinsed well
• 1/4 cup of dry roasted sunflower seeds

The Dressing:

• the juice of 1/2 a lemon
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 4 tablespoons yogurt, we used Greek-style

Add a tablespoon of olive oil or butter to a medium-hot pan then add the mushrooms.  Let them sit, undisturbed, for 2 minutes to allow them to brown a little.  Then add a pinch of salt, a twist of pepper and turn occasionally until they are soft, about another 5 minutes.

For the dressing, combine in a jar or other container with a lid and shake well to combine.  Set aside.  When the salad is ready to serve, dress the greens and the carrots and plate.

Crumble the goat cheese, dish out the sauteed mushrooms, top with the chickpeas, and sprinkle on the roasted sunflower seeds.  Sit back and enjoy a salad fit for a meal.  It pairs well with a big white wine like a Chardonnay or a Viognier.

Serves 2

What we've been reading... 10/11/2010

PMS: Post Meal Sleepies

• Corn smut (huitlacoche) - Wikipedia, the free encyclopedia
• Taste Wine - Wired How-To Wiki
• FoodBuzz Challenge #4- Picturing Spring Rolls | Sippity Sup
• The 2010 CHOW's 13 Most Influential People
• ONEHOPE Wine | Wine that Gives Back, 50% of Profits Donated to Charity
• Making the Perfect Espresso Near the Iraq Border | Gadget Lab | Wired.com
• A Useful Re-use of Plastic Bottle Caps | Apartment Therapy Re-Nest
• Barista Exchange - the world's premiere online community for the specialty coffee industry

Interview with the Toothhugger

Dr. Nammy Patel, the Toothhugger

Green dentistry pioneer, Dr. Nammy Patel is the first dentist to make a serious commitment to green sustainable business practices in San Francisco.  She takes a unique approach to combine dentistry and conserve the environment, using non toxic products, reducing waste and being minimally invasive.

Dr. Nammy conducts research and development to set standards in Green Dentistry and serves as a Enviro-mentor for the San Francisco Environment Agency to help small business become green.

Here is a recent interview we had:

1) Why the name Tooth Hugger?  You can't really hug a tooth unless you have really small arms!

It’s metaphoric, you see tree huggers save the trees, and toothhuggers save natural teeth!  That’s why we use small tools rather than arms to "hug" the teeth.

2) I'll bet you get this question all the time.  Do I really have to floss?

Absolutely yes!  Flossing is more important than brushing because it gets the bacteria in the gums and in between the teeth, so it cleans areas a toothbrush cannot reach.

3) By being green, do I have to use hemp floss that tastes like patchouli?

NO!  When it comes to flossing, you have the find the one that feels most comfortable for you. Some times people like thicker floss because they have larger spaces, some like it thin because their contacts are tight.  My personal favorite is Glide.

 

4) Can I use regular toothpaste, or do I have to use Tom's of Maine?

You can use any toothpaste that is SLS (sodium lauryl sulfate) free. SLS causes sores in the mouth.

5) What natural things are good for my teeth, is there a secret blend of 13 original herbs and spices?

It’s great to eat foods that wash away easily. For example a apple is great becusec it does not get stuck to your teeth and saliva washes it away quickly.  Almonds are a great source calcium and protein, which helps maintain calcium in the teeth.

6) Can I still eat chocolate?  Coffee?  Marbles?

You can eat whatever food you like as long as you brush and floss!  Avoid the marbles they will crack your teeth!

7) What about mouthwash?  Most mouthwash that I've used in my life is already the color green...  

You technically don't need mouthwash!  The bacteria is removed by mechanical act of brushing and flossing. Mouthwash makes your breath fresh. It is best to avoid  mouthwash that has alcohol because it dries the mouth out.

8) I started using a tongue scraper recently, I'm not scraping my taste buds off am I?

 No, using a tongue scraper is like exfoliating your skin. Your body makes taste buds have a natural exfoliation process. Just don't scrape too hard.  My rule of thumb is scrape ten times.

9) If only do one thing to help my teeth last longer, what would it be?

FLOSS, use an electric toothbrush, and see your dentist

Thanks Nammy!

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Grown-up French Toast with Strawberries in a Honey Balsamic Reduction

Grown-up French Toast with Strawberries in a Honey Balsamic Reduction

I'm a huge fan of French Toast but while sometimes I like to slather on the butter and drench it in maple syrup, sometimes I want something more refined, something more grown-up.  We sought to incorporate a range of flavors besides just sweet - because French Toast at your local diner can be so cloying.  

While the French Toast aspect of this recipe is pretty standard, maybe a little extra salt than usual, maybe a finer grade of cinnamon, and using a nice, hearty whole wheat from Nature's Pride; it is the toppings that make these golden brown slices pop.

We begin with a balsamic and honey reduction with which we toss over fresh strawberries and allow them to macerate.  This lets the strawberries soften a bit and in return they give off a lot of their juices, thus making our "syrup."

We toasted up some slivered almonds to give some crunch, because in my opinion, texture is a big miss with your average soggy French Toast.  Lastly, we added some uber-thick Greek-style yogurt for some richness, color contrast, and adding another component to customize each bite.

What we came up with takes a little bit more time but the result is something that the adults can enjoy as much as the kids, and they can feel better that the little "nose-miners" are getting something with much nutritional value than usual.

Grown-up French Toast with Strawberries in a Honey Balsamic Reduction (printable recipe)

• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/2 pound strawberries, sliced thin
• 8 slices of whole wheat bread, we used Nature's Pride 100% Whole Wheat
• 6 eggs
• 1/3 cup milk
• 1/4 teaspoon Saigon cinnamon
• 1/4 teaspoon
• 1/2 teaspoon vanilla extract
• 2 tablespoons of butter.
• 1/2 cup slivered almonds, toasted
• 1 cup of Greek-style yogurt

Add the vinegar and the honey to a pot over medium heat and reduce by about a half or until you see that the bubbles start to thicken.  Pour the reduction over the strawberries, you should have to use a spatula to get it out because it is so thick.  Toss well over the strawberries and set aside.

Add the eggs, salt, cinnamon, vanilla, and milk to a large flat-bottomed container - one that is wide enough to dip your bread into.  Whip these together so that everything is incorporated well.

Dip the bread in the egg mixture on both sides so that it soaks up the batter.  Using a non-stick pan, bring it to medium heat with a little butter just until the butter foams.  Add the battered bread ad cook on both sides until they are golden brown.

Top 2 slices with a few tablespoons of the strawberries along with some of the juice they gave off, a dollop of the yogurt, and a sprinkle of the toasted slivered almonds.  Serve piping hot. 

Serves 4

This was part of a promotion with the Foodbuzz Tastemaker Program, I received a loaf of Nature's Pride bread.