March 31, 2011
I wasn’t kissing her, I was whispering in her mouth.
As a late teen first visiting Paris, I was struck (even smitten) by the provocative public displays of affection on the streets, in parks and cafés. Passionate and intimate — open mouthed, deep kisses, with cuddles and caresses. Face dwellers. Blissfully awesome came to mind then and now. In the puritanical States though, you are ridiculed, derided for such shameless ardor. Frowned upon here, public kissers are brusquely advised to “get a room.” I mean, God forbid you be so deeply enamored with each other that you really do not give a damn about those leering, envious “get a life” voyeurs. Just that kind of “refulgent” act that no doubt makes Sarah Palin feel “squirmish” (sp?). Maybe she should stick to more basic, monosyllabic words, like “dolt.”
Thankfully, face whiffing and canoodling in public venues have now become national pasttimes in Mexico. In 2009, nearly 40,000 people gathered at Zocalo Square in Mexico City to break the tally for the most people kissing at one moment. This Valentine’s Day simultaneous smooching was dubbed Besame Mucho or “Kiss Me A Lot”. The intense, overt sensuality of young and old has continued forward with lovers inveterately kissing and ardently embracing in and near squares and promenades in Mexico’s most populus city.
Ah, to create a culture of sweet, tender mercies with those ever expressive, soft yet hot kisses…panochitas.
While my preference would be fresh tomatoes or tomatillos or both, the earthy sundried ones are a luscious substitute in the off season. Then, fast forward to late summer and replace the sundried ones with home grown or farmers’ market beauties—even heirlooms. A third option is to boil about a half dozen fresh, husked and washed, medium tomatillos in salted water until soft, about 10 minutes. Drain well and zip in a blender or food processor.
GUACAMOLE & SUNDRIED TOMATOES
1/2 medium white onion, peeled and finely chopped
2 plump, fresh garlic cloves, peeled and finely chopped
1 serrano chile, stemmed, seeded and finely chopped
1 jalapeño chile, stemmed, seeded and finely chopped
1/3 C sundried tomatoes, chopped
1/2 C loosely packed, chopped fresh cilantro leaves
4 medium large ripe avocados
Fresh lime juice
Queso fresco crumbled, for garnish
Cilantro leaves, for garnish
Radishes, halved and thinly sliced, for garnish
In a medium bowl, mix the onion, garlic and chiles with the sundried tomatoes and cilantro.
Close to when you are going to serve, halve the avocados lengthwise by cutting from stem to stern and back again, then twist the two halves apart. Dislodge the pit with the blade and scoop the avocado flesh into a bowl with a spoon. Roughly mash the avocados into a coarsely textured, thick mash. You probably want some chunk.
Taste and season with salt and lime juice to suit your personal preferences.
Cover with plastic wrap directly on the surface of the guacamole and refrigerate until ready to serve. Mound the guacamole in a serving dish, and serve with queso fresco, cilantro and radishes.
September 1, 2010
The lion and the calf will lay down together, but the calf won’t get much sleep.
Veal is the meat of a young calf. A calf is defined as a young bovine of either sex that has not reached puberty (circa 9 months), and has a maximum weight of 750 pounds. Before slaughter, a veal calf–usually a male–is raised until about 16-18 weeks old and weighing up to 450 pounds.
Now, should I really weigh in on this blood feud between veal supporters and foes? Makes you just exhale, much like when trying to calmly suggest to a clueless, raving Sarah Palin that the combined effects of a decade of unfunded tax cuts ($2.5 trillion), two prolonged regional wars ($1.3 trillion) and the worst economic slump since the Great Depression (up to $1 trillion in bailout funds) explain virtually the entire deficit over the next ten years. And God forbid that you remind her that almost all of this inglorious work took place on princeling W’s watch or dare divulge dark Dick’s dictum that “Reagan proved deficits don’t matter.”
Today’s Word for the Day struck Sarah’s speaking and ghost written skills right between her bespectacled eyes: anacoluthia (n.) the lack of grammatical sequence or coherence, esp. in a sentence. A syntactic construction in which an element is followed by another that does not agree properly. That wolf shootin’ moose eatin’ basketball playin’ governor quittin’ mama, Sarah Anacoluthia. Atta girl! Whew.
I could go on, but back to food. Not a meat without controversy, veal consumption was resoundingly boycotted in markets nationwide decades ago. And this, no less, was in the pre-internet world. Gruesome photographs of formula-fed veal calves tethered in crates where they could not turn or rotate appeared across the country. Sales plummeted and really never fully recovered. This fiscal slump did sometimes correlate with changes in the way veal was raised, pastured, housed and slaughtered. More humane and less objectionable methods were adopted. Some farmers allowed calves to roam pastures with their mothers while chemical, antibiotic and steroid free. Other producers disposed of those bad pub crates, raising them in barn pens where they mingle with other calves, feeding them a mix of milk replacement and grain.
Doubtfully and naturally, these changes will not placate vegans or vegetarians who find the eating of meat simply abhorrent. To some, human carnivores are unrepentant sinners, pure and simple. To those, I might humbly suggest you skip the veal and drizzle the vinaigrette(s) over vegetables. To me, hell awaits.
“Veal” is a word derived from the Middle English veel, from Old French, from Latin vitellus, the diminutive of vitulus, or “calf.”
It should go without saying that either or both of the tomato and olive vinaigrettes can lissomely grace other meats, poultry, fish or greens. As always, please let your kitchen mind wander.
GRILLED VEAL & TWO VINAIGRETTES (OLIVE & TOMATO)
4 – 1 3/4″ thick bone-in veal loin chops
Extra virgin olive oil
1 T fresh rosemary, stemmed and finely chopped
Sea salt and freshly ground black pepper
1 1/2 C Kalamata and Cerignola olives, pitted and finely chopped
1 T medium shallot, peeled and finely minced
1/2 T garlic, peeled and finely minced
1 t anchovies, rinsed, dried and finely minced
1 T Dijon mustard
1/4 C sherry vinegar
1 C extra virgin olive oil
Stir together the olives, shallot, garlic, anchovies, mustard, and sherry vinegar. Then slowly drizzle in olive oil while vigorously whisking until smooth and emulsed.
1 1/2 C heirloom cherry or grape tomatoes, chopped
1 medium shallot, peeled and thinly sliced
1 T capers, rinsed and drained
1/4 C sherry vinegar
Sea salt and freshly ground black pepper
1 C extra virgin olive oil
2-3 T basil leaves, cut into ribbons
Stir together the tomatoes, shallot, capers and sherry vinegar. Then slowly drizzle in olive oil while vigorously whisking until smooth and emulsed. Stir in the basil.
While stoking the grill, prepare the vinaigrettes and allow the veal to reach room temperature. Also, mix the olive oil with the rosemary. Season the veal chops with salt and black pepper and drizzle generously with the rosemary olive oil.
Once the vinaigrettes are prepared, assess the grill which should reach medium high. Hold your open hand about three inches above the hot grate with the coals already spread and count how long you can keep it there before the pain demands you retract it in around 3 seconds.
Grill the veal chops for 5-6 minutes or so on each side for medium rare. Cooking time will vary depending on the thickness of the veal chops and the heat of the grill. Let the chops rest for at least 5 minutes, then spoon a base of the olive vinaigrette on each plate. Rest the veal chops on the olive vinaigrette and spoon the tomato vinaigrette atop of the meat.
August 2, 2010
Everybody talks about the weather, but nobody does anything about it.
~ Mark Twain
It is brutally hot here…again. At noon, the car’s thermometer registered a paltry 103 and tomorrow will be even warmer with a hefty dose of humidity. A scorcher. Seems a good time for a chilled cup of ceviche and a crisp glass of cold white. These heat spells are also a sad reminder of climate change. So, before we move on to blithe culinary noise, please allow me a brief harangue about our precious oceans.
Over recent decades, numerous studies have documented the deterioration of ocean systems and predicted not a gradual, but a potentially catastrophic, decline in significant fish species. Simply put, we are facing fish population collapses. The vanishing of sea life. As one scientist voiced, “our children will see a world without seafood if we don’t change things.” One of the culprits is global warming, now more accurately, yet euphemistically referred to as climate change.
Please be patient with my digressive diatribe, but this subject is as serious as psychotic depression or a newly discovered melanoma. To some, a food site is no place to discuss climate change. To me, it seems ever so apposite to deliberate here about global warming’s effects on oceans.
Climate change results from an increase in the temperature of the Earth’s atmosphere and surfaces, especially a sustained increase causing significant variations in global climate conditions. Despite misconceptions, climate is not weather. Weather is what conditions of the atmosphere are over a short period of time, and climate is how the atmosphere behaves over relatively long periods of time.
An overwhelming consensus of the scientific community has firmly concluded that climate change is a clear and present danger that, if left unchecked, will likely produce dire consequences for Mother Earth for this and generations to follow. Global warming poses extraordinary challenges—the kind that are difficult to put our heads around. Leading atmospheric experts have warned that a gradual heating of our climate is underway and will continue apace. This warming trend poses even greater risks to poorer regions that are far less able to cope with a changing climate…communities that largely rely upon fish for food or are already strained from water shortages.
The mechanisms of climate change follow some from the phenomenon known as the “greenhouse effect.” First proposed in 1824 by Jean Baptiste Joseph Fourier, a French mathematician and physicist, the greenhouse effect is a process by which the atmosphere warms the planet’s surface. Inside an artificial greenhouse filled with plants, the surrounding glass traps the sun’s energy, making it warm inside, even while outside it may be frigid. This modus operandi allows the plants to flourish. The same effect occurs every day on the earth when gases within the atmosphere act like that glass, trapping the sun’s heat. Solar radiation passes through the earth’s atmosphere, most of which is absorbed by the earth’s surface and some of which reflects off the surface back towards space.
The atmosphere is partly composed of several greenhouse gases (including water vapor, carbon dioxide, methane, nitrous oxide) which regulate the planet’s climate by absorbing and trapping some of the sun’s outgoing energy, retaining heat somewhat like the glass panels of a greenhouse. Without this natural “greenhouse effect,” temperatures would be much lower; indeed, the earth’s average temperature is 60 F higher than it would be without the greenhouse effect.
Particularly in the recent past, atmospheric concentrations of greenhouse gases have been steadily and remarkably elevating. Notably, carbon dioxide, methane, and nitrous oxide concentrations all have increased dramatically. These additional accumulations of greenhouse gases in the atmosphere are causing marked warming of land and water surfaces resulting in climatic changes across the world. A group of leading climate researchers, the Intergovernmental Panel on Climate Change (IPCC), saw a greater than 90% likelihood that most warming over the last 50 years has occurred due to anthropogenic greenhouse gas emissions. This study synthesized the life’s work of hundreds of climatologists from around the world, and called evidence for global warming “unequivocal.” High scientific agreement exists that global greenhouse gases will continue to grow over the next few decades through this century. This continued warming has and will transform how societies currently function, as coastal cities, water, agricultural and food supplies are threatened.
Projections of future warming suggest a global surface temperature increase of by 2100 of 3.2—7.2 F, with warming in certain regions of the United States expected to be even higher. Global mean surface temperatures have increased 0.5-1.0°F since the late 19th century. Our last century’s final two decades were the hottest in 400 years and perhaps the warmest in several millennia. In a recent report published by the National Oceanic and Atmospheric Administration (NOAA), scientists concluded that global warming is “undeniable.” Climate change indicators pointing to global warming included:
–Declining Arctic sea ice, glaciers and spring snow cover
–Rising air temperatures over land and sea
–Increased ocean surface temperatures, sea levels, ocean heat, humidity and troposphere temperatures
–Reduced numbers of record low nighttime temperatures
According to the report, each of the past three decades has been hotter than the decade before. At one time the 80′s was the hottest decade on record, but in the 90′s temperatures increased every year and the pattern continued into 2000. The NOAA found that temperatures were the hottest between 2000 and 2009, and the first six months of 2010 were the warmest on record.
This warming has grave implications for the environment: increased sea levels and temperatures, changes in precipitation patterns, more frequent floods and droughts, water shortages and more frequent heat extremes. Ecosystem disruption, human migration, species reduction and loss are givens.
A word to the less than wise…Mme. Palin and your fellow global warming deniers, who decry climate change as a hoax and are proudly bigoted non-believers (as if it were some evangelical sect), please read and heed the word of true scientists. You know, those erudite ones that gather global data from satellites, weather balloons, weather stations, ships, buoys and field surveys. But why listen to experts in the field? You do have your own self-annointed PhD in Palin political theater…aka a buffoon’s conspicuous bullshit. If only your absurd, cerebrally bankrupt face-tweets were benign. But, our children and children’s children cannot abide by your drearily predictable and unreasoned hubris, Sarah. Your prattle harms humanity. Refugnant.
2 lbs. small (41-50 count/lb.) fresh shrimp, peeled and deveined
2 shallots, peeled and finely minced
3 jalapenos, stemmed, seeded and thinly sliced
1/3 C fresh lime juice
1/3 C fresh lemon juice
1/3 C fresh orange juice
1/2 T fresh oregano, stemmed and chopped
Zest from 2 fresh limes
2 ripe heirloom tomatoes, cored, seeded and chopped
1 avocado, peeled and diced
Fresh cilantro leaves, roughly chopped
Parboil the shrimp—In a heavy, deep pot, bring cold water to a vigorous boil. Scoop the shrimp in, allow to cook for a moment or two and then promptly dump into a colander to strain. Immediately plunge the seafood into a large bowl filled with ice water to cease the cooking process, and then spread them on a plate lined with paper towels to drain. Allow to cool completely.
In a medium large glass dish, toss the cooled shrimp, shallot, lime juice, lemon juice, orange juice, oregano and zest together. Cover well and refrigerate for at least four hours. Mix well from time to time.
During the last hour of chilling before serving, add the chopped tomatoes and toss. Remove from refrigerator and pour into a large bowl. Then, just before serving, add in the avocado, toss and season to taste with sea salt. Serve in chilled glasses or cups/bowls, garnished with cilantro.
Pourboire: If you are confident that your shrimp are decidedly fresh, you can skip the parboiling step.
August 10, 2009
Fear always springs from ignorance.
~Ralph Waldo Emerson
Enough already Sarah. She has gone from that Armani adorned, always ingénue and sometimes buffoonish, vice presidential candidate to now become the self anointed Delphic Oracle of conservatism. The former governor seems to envision her “new life” bespectacled, clad in khaki and jodfers, rough riding over Capitol Hill while spouting uninformed rhetoric on Twitter and Facebook.
On a recent Facebook page, Mrs. Palin entered this patently absurd comment:
“The America I know and love is not one in which my parents or my baby with Down Syndrome will have to stand in front of Obama’s ‘death panel’ so his bureaucrats can decide, based on a subjective judgment of their ‘level of productivity in society,’ whether they are worthy of health care. Such a system is downright evil.”
Her harangue was at best, ignorance followed by paranoic rant—and at worst, an outright, mean-spirited lie. In typical fear mongering fashion, Mrs. Palin baselessly asserted that the health care plan proposed before Congress contains a provision providing for bureaucratic death squads to kill off the less productive members of society. Nowhere in any proposed health care legislation is there any such language, notion or innuendo. She should recant her outlandish misrepresentations which were aimed at poisoning a remedial bill meant to serve our citizens’ health care and well-being—seemingly for the selfish purpose of enhancing her political base. Don’t hold your breath because to some “never disavow, never apologize, never explain” is a lifelong mantra.
Some advice, Sarah: first read and comprehend, then attempt to grasp the issues, and finally talk openly (rationally and with proper use of your cradle language). Then, maybe we can have vigorous, informed and civil debate that addresses the true issues at hand.
As Ronald Reagan, Jr., wryly remarked, “Sarah Palin only needs a red rubber nose and some exploding shoes and she could go work for Barnum and Bailey. The fact that we give this clown any time at all is shocking and silly and a little bit stupid.”
A footnote—Urban Dictionary now has an entry for “Palinize”: To smear or mock someone using falsehoods, baseless accusations or unsubstantiated character assassinations for the purpose of blocking them from achieving a goal; to exaggerate the truth or lie by omission.
Now, back to something we know has substance and true essence.
This spring/summer soup, with its stunning range of deeply crimson to cerise to magenta red hues and earthy flavors, can be served warm or chilled.
3-4 medium red beets, roasted
Sea salt and freshly ground pepper
Extra virgin olive oil
1 T butter
1 leek (white and pale green parts), cleaned well and chopped
1 small onion, peeled and thinly sliced
1 celery stalk, chopped
1/8 t ground ginger
2 cups chicken stock
2 T red wine vinegar
1 small bay leaf
1 fresh thyme sprig
1 fresh parsley sprig
1/4 C whipping cream
Sea salt and freshly ground pepper
2-3 T crème fraîche or sour cream
Dill fronds, for garnish
Preheat oven to 400 F
Trim ends off beets and rinse. Arrange them in a baking dish, season with salt and pepper, and lightly splash them with olive oil, and cover tightly with foil. Roast until cooked through, about 45 minutes to one hour, depending on the size of the beets. Cool, then peel beets. Cut 1/4 of one beet into 1/3″ cubes, and reserve for garnish. Cut remaining beets into 1/2″ pieces for use in the body of the soup.
Melt butter with oil in heavy medium saucepan over medium high heat. Add leek, onion, and celery and cook until beginning to brown, stirring frequently, about 12 minutes. Stir in ginger, salt and pepper, and beet pieces. Cook until vegetables begin to stick to bottom of pot, stirring gently and frequently, about 7 minutes. Add chicken stock, red wine vinegar, bay leaf, thyme sprig, and parsley sprig. Bring to a gentle boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Remove bay leaf, thyme sprig, and parsley sprig and discard. Allow soup to cool slightly. Working in batches, purée soup by pulsing in food processor with cream. Season to taste with salt and pepper.
Return to saucepan and reheat. Divide soup between bowls, adding reserved beet cubes. Garnish each bowl with a swirl of crème fraîche and dill fronds.