A Fresh Take on Food
Seasonal Recipes Thai Almond Gazpacho Summer Essentials Coconut: Dispelling the Myth Iron Chef Michael Symon Red House Roasters Fairfield Green Food Guide
Aug/Sept 2010
A Fresh Take on Food
Aug/Sept 2010
A few years back, I was putting out a newsletter that got enthusiastic reviews and support from my readers. But you know how it goes… when you try to wear too many hats at the same time, one is bound to fall off. And so it did. Now, after a much-toolong hiatus, I am excited to be dusting off my editorial hat and, once again, publishing my newsletter. But this time, it’s on steroids. Or herbal enhancing supplements. However you want to look at it, it’s Simplicious. Simple and delicious- a fresh take on food that supports healthy, local, and sustainable eating. Inside each issue you’ll find lots of fresh recipes, health and wellness information, and features on people, places and businesses in the green food community. I hope you enjoy reading it as much as I enjoy putting it together! Eat on, my friends, eat on… -Jen, Editor/Publisher
CONTENTS From the Kitchen
Seasonal Selections … 8-11 Thai Almond Gazpacho … 13 Coconut Mojito … 14 Chocolate-Dipped Coconut Macaroons … 14
Healthy & Wellness
Summer Essentials … 7 Agua Fresca … 6 Dog Days of Summer … 6 Coconut- Dispelling the Myth … 13
Features
Red House Roasters … 4 Iron Chef Michael Symon … 5 Fairfield Green Food Guide … 12
Simplicious Aug/Sept 2010
A Fresh Take on Food
Aug/Sept 2010
Editor/Publisher/Writer Jennifer Spaide Contributors Alison Held, Healthful Direction Ashley Elicker, Sprouting Rock Rd. Cookies Graphic Design Maya Szatai, Papaya Bear Web Support Jeremy Sanderson, Sanderson Consulting
www.simpliciousmag.com Simplicious is a project of GreenChic www.thegreenchiclife.com For Questions/Comments or Information on Advertising and Editorial Contributions contact Jennifer Spaide- jennifer@simpliciousmag.com (203) 247-2002
Š 2010 All Rights Reserved. Simplicious / Jennifer Spaide
Simplicious Aug/Sept 2010
Red House Roasters On an unassuming street, in an unassuming warehouse, behind unassuming red doors in Union City, New Jersey, sits a lone roasting machine masterfully manhandled by expert coffee roasters. Red House Roasters is the passion project of husband and wife team, Richard and Stacey Seidenberg, who began roasting coffee beans in their red house (the origin of their company’s name) for personal use over six years ago. But it wasn’t until December of 2009 that RHR was born. Richard’s passion for coffee was evident as soon as I met him and he enthusiastically retold the story of the origin of coffee. As the story goes, coffee beans were discovered in Ethiopia around 900 A.D. by a sheep herder who was out walking his sheep. The herder stumbled upon some trees with berries, which the sheep proceeded to munch on. The sheep herder, seeing how hyped up the sheep got from the berries, knew he was on to something and so filled up a sack with the coffee berries and brought them back to the monks. Well, the monks took one nibble of those bitter berries and were disgusted. Offended by the gesture, they threw the berries into the fire. After some time, the berries started roasting and the monks began to smell their intoxicating aroma. They quickly retrieved the berries from the fire, threw them into some water and left them there to soak overnight. The next morning those monks had their first sip of coffee. I wonder if they ever thanked the sheep herder? A food science major in college, Richard found that his choice of study involved far too much science and not nearly enough food. So he switched to art history. For him, coffee roasting combines his love for food and art. As a couple, it joins their mutual love of coffee and sustainable living as RHR roasts all organic and fair trade coffees from around the world. Specialty coffee roasting, as is done at Red House Roasters, truly requires an artisan’s touch. The beans have to be consistently and meticulously checked for quality and water content, from the moment the burlap sacks of beans come through the warehouse door to the minute the roasted beans spill out of the roaster. Coffee beans, the seed from the coffee berry, start out green and darken with roasting. Generally it takes between 12 and 15 minutes to roast a batch of coffee, but 20 seconds on either side of perfection and the whole batch is ruined. At Red House Roasters, the beans that will end up brewing your perfect cup o’ joe are carefully watched over by Master Roaster Juan Melkissetian, an avid coffee lover, and chef in a previous life. My son, slash side-kick for the visit to RHR, said the roasting beans smelled like smoke and marshmallows. Pretty accurate if you think about it. For more information, check out www.rhrcoffee.com. Seidenberg offers these tips for brewing the perfect cup of organic, locally roasted RHR coffee: 1) Start with freshly roasted specialty beans from Red House Roasters. 2) Grind to how your going to brew. Coarse grind for French Press, Medium for Drip, and Fine for Espresso. 3) Add 1 heaping tbsp per 3 ounces of water. 4) Keep coffee in a air tight container in a cool, dark place. Do not put in Frig/freezer.
Simplicious Aug/Sept 2010
Cook Like an Iron Chef Iron Chef Michael Symon is stepping out of Food Network’s Kitchen Stadium and into your home in his new show Cook Like an Iron Chef. But on his way, Chef Symon stopped off to answer some of my questions… Jen: What is your favorite seasonal ingredient? Symon: Ramps Jen: What is your favorite way to use ramps? Symon: I love them pickled and then use them to top rich meats like grilled porterhouse or lamb chops. Jen: What is one of your signature summer recipes? Symon: Shaved Zucchini Crudo with Lemon, Almonds and Dill (see recipe on page 6 ) Jen: What is one of your secret Iron Chef tips for preparing great meals at home? Symon: It’s all about the product… go to your nearest farmers market and gather what is in season and freshest. Jen: What is one thing most viewers don’t know about you? Symon: I love Harley’s and tattoos a lot, but I love nothing nearly as much as my wife, Liz. Jen: What’s one of your go-to meals when entertaining at home? Symon: Lemon and Bay Leaf Roasted Chicken with my Zucchini Crudo… or Ricotta Gnocchi and Brown Butter Parmesan. Jen: What can viewers expect from your new show, Cook Like an Iron Chef? Symon: Recipes and techniques, all cooked in real time and much easier than you may expect. Jen: What are your views on the sustainable food movement? Do you employ any of these practices in your cooking at home or at your restaurants? Symon: I’m proud to say that Liz and I, as well as the restaurants, have been Farm to Table, green and sustainable long before it became “trendy.” But I’m thrilled that it is a way of life that more and more people are practicing now. Symon, chef and owner of Cleveland’s critically acclaimed Lola and Lolita restaurants, offers viewers his creative tools, tips and techniques for turning your favorite secret ingredients into delicious dishes that are sure to please all the judges at your dinner table. So tune in and cook like an Iron Chef. Visit Cooking Channel for details and episode listings.
Simplicious Aug/Sept 2010
The Dog Days of Summer: Eating to Stay Cool
Agua Fresca
The term, Dog Days of Summer, originated during ancient Roman times when people thought the dog star, Sirius, was responsible for creating the sweltering hot heat that is typical of late July through August. While knowing that Sirius isn’t to blame won’t help us stay cool in the heat, some foods can. Many fruits and vegetables have a high water content, which makes them ideal for keeping us hydrated and cool, from the inside out, during the Dog Days of Summer. This list includes common items that are particularly beneficial. Bananas Bok Choy Broccoli Cauliflower Cantaloupe Celery Cilantro Coconut Water Cucumber Ginger Grapefruit Honeydew Jicama Kelp and all seaweeds Kiwi Lemon balm Lettuce Oranges Pears Peppermint Pineapple Radish Star fruit Strawberry Summer squash Tangerines Tomatoes Watermelon Zucchini
Looking for fun ways to keep yourself and your family hydrated? Try Agua Fresca (or Fresh Water). Blending fresh fruits with water will create a naturally sweet and delicious beverage everyone in your family will enjoy drinking. You can also make Agua Fresca using coconut water for an extra punch of electrolytes. Basic Agua Fresca: Puree 1 part fruit, with 2 to 3 parts water or coconut water, in a blender. I made watermelon, cantaloupe, and blueberry grape. If you don’t mind some pulp, then drink as-is. Otherwise, you can strain the liquid through cheesecloth or a fine sieve and reserve the pulp for baked goods or smoothies. Store your Agua Fresca in the refrigerator.
So eat up to stay cool! But keep in mind that raw or lightly cooked foods are more cooling than fully cooked ones. Plus it keeps us from spending too much time working over a hot stove. Bonus!
Simplicious Aug/Sept 2010
Sunshine Essentials
By Alison Held, Clinical Nutritionist
Utilize the power of natural sunlight to help heal and transform your health! Say “Yes” To Sun Exposure: Getting approximately 20 minutes per day of sunlight will help boost your vitamin D levels. This important fat soluble vitamin is needed for healthy immunity and has been shown to significantly help in the prevention of many cancers, diabetes and even cardiovascular health issues. This is one vitamin that just can’t be obtained from foods in the amounts that are needed for a thriving body and most, if not all, sunscreens will block vitamin D absorption. Experts agree that the greatest value in sun exposure occurs until the skin gets slightly pink so keep close tabs on this. When you are ready to apply the sunscreen, do your research and select a “clean” brand with few, if any, chemicals. The skin is one of the easiest ways for the body to take in toxins so selecting a high grade toxic free sunscreen is important for preventative healthcare. Natural Sunburn Remedies: Sunburn can be an unpleasant side effect of summertime fun. Avoiding sunburn in the first place is your best choice however if you do get too much exposure give these easy natural remedies a whirl. White vinegar can be very soothing to the skin. Try soaking clean towels in a mixture that is one part water to one part vinegar and apply to affected areas while avoiding eyes and any broken skin. Appling aloe vera gel before bed is another soothing solution as this plant is an excellent anti-inflammatory and wound healing agent. Consuming colorful plant based foods with high levels of antioxidants can revive the skin. Shopping at your local farmer’s market will inspire you to add new colors to your plate daily. Did you know that home grown tomatoes are higher in antioxidants than hot house tomatoes? Electrolyte Balance: The heat of the summer and our increased secretion of sweat may leave us feeling fatigued, lethargic and even a little apathetic. This may be due to an imbalance of electrolytes in the body. By increasing your intake of minerals, you can help to create the “electricity” to feel yourself again. Unrefined Celtic sea salt supports the adrenal glands, thyroid function, and detoxification pathways so try adding ¼ tsp to every quart of water consumed. Note that professional athletes and weekend warriors will require a more powerful and balanced formula. Lastly, make sure that you are staying adequately hydrated. Try spicing up your water with fresh mint, organic strawberries and lime. This refreshing variation will help you stay on track with your daily water intake goals.
_____________________________________________________________________________________ Alison Held, M.S. is a Clinical Nutritionist and the founder of Healthful Direction, a private nutritional counseling practice. With a passion for and extensive knowledge in healthy living including but, not limited to diet and supplementation needs, Alison works closely with her clients by guiding them to a happy, vibrant way of life. Her specialties include digestive wellness, blood sugar management & detoxification. To learn more visit: www.healthfuldirection.com
Simplicious Aug/Sept 2010
Seasonal Selections Zucchini Pesto
Zucchini Crudo
Makes about 4 cups
Recipe Courtesy of Michael Symon Serves 4 – 6
2 zucchini 6-8 garlic cloves 2 cups basil leaves ¼ mint leaves ½ cup pine nuts ½ cup parmesan cheese Zest and juice of 1 lemon Salt and pepper
2 yellow and 2 green summer squash about 1 ½ pounds, thinly sliced 1 tablespoon plus ¼ teaspoon of salt 1 teaspoon garlic, minced 1 shallot, finely sliced Juice and zest of 3 lemons (about 3 ounces) ½ cup extra virgin olive oil 1/3 cup toasted almonds 1/3 cup dill, chopped
Preheat oven to 375˚. Roughly chop the zucchini (should have about 4 cups). Combine zucchini and garlic on a roasting pan, drizzle with olive oil, sprinkle with salt and pepper. Roast the zucchini for about 20 minutes then let cool to room temp.
Combine the zucchini in a colander and sprinkle 1 tablespoon of salt over it, toss the zucchini to coat it and set aside for 10 but no more than 15 minutes. (Place it in the sink or in a bowl to catch the water it will release).
Transfer zucchini and garlic to a food processor, add remaining ingredients and puree to desired consistency. Season the pesto with salt and pepper to taste. Use on pastas or grilled chicken.
In a bowl combine the garlic and shallot, sprinkle with a quarter teaspoon salt, add the lemon zest and juice, then add the olive oil, then the almonds and dill. Whisk to combine. Taste for seasoning and acidity (it should be nicely acidic). Add the zucchini to the dressing, toss and serve immediately.
Simplicious Aug/Sept 2010
Curry Creamed Corn Serves 4-6
Roasted Corn Soup with Jalapeno Cream Serves 4-6
6 cobs of corn ½ medium yellow onion, diced 2 garlic cloves, minced 2 oz canned green chilies 2 tbsp curry powder ½ cup water ¼ cup cream Salt and pepper to taste
6 ears of corn 2-3 cups water ¼ cup plain non fat yogurt 1 tbsp agave nectar 2 tbsp lime juice ½ jalapeno pepper Salt and pepper
Trim corn off the cob into a bowl. Using the non-blade side your knife, scrape down the corn cobs removing the “cream.” Set aside.
Heat grill to medium-high heat. Peel corn cobs, rub with olive oil and sprinkle with salt and pepper. Grill for 5-7 minutes, turning regularly, until corn is cooked and begins to char slightly. Remove and let cool.
In a large sauté pan, heat a couple tablespoons of oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes. Add the remaining ingredients, mixing well, and simmer for about 30 minutes. Season with salt and pepper to taste.
Cut kernels off of cobs and place in a blender with the water. Start with 2 cups and add more if necessary. Puree until smooth. For a silky-smooth texture you can strain the soup through cheesecloth or an ultra fine sieve. Season with salt and pepper to taste and chill until ready to serve. To make the Jalapeno Cream, combine the yogurt, agave, lime juice and jalapeno in the blender (small versions, like the Bullet are perfect for this) or food processer and puree until smooth. When ready to serve the soup, ladle into bowls and drizzle with a little jalapeno cream.
Simplicious Aug/Sept 2010
Spicy Cantaloupe Salsa
Cool Cantaloupe Soup
½ cantaloupe, seeded, peeled and diced ¼ a red onion, diced 1 small cucumber, diced ½ a red pepper, diced ½ a jalapeno, seeded & diced 2-3 scallions, chopped 6-8 mint leaves, chopped Juice of 2 limes Salt and pepper
1 cantaloupe melon 1” ginger Juice of 2 limes
Makes about 4 cups
Serves 4-6
Peel, seed and chop the cantaloupe and place in a blender along with the lime juice. Peel the ginger and grate it into the blender. Puree until smooth. Chill before serving.
Combine all ingredients well. Season with salt and pepper to taste.
Koty’s Tip for Growing Healthy Kids: “Tell your kids that fruit is like Nature’s candy.”
Simplicious Aug/Sept 2010
Tomato Caesar Potato Salad Serves 4-6
1 lb baby red potatoes, halved 6 oz cherry tomatoes, halved 2 hearts of romaine, chopped 2 tbsp capers ¼ cup chopped kalamata olives ½ red onion, diced ¼ cup basil, sliced Zest and juice of 1 lemon 2 anchovies 1 garlic clove ¼ cup olive oil ¼ cup plain non fat yogurt Salt and pepper to taste Boil the potatoes in salted water until fork tender. Drain and allow to cool. Combine with tomatoes, lettuce, capers, olives, onion and basil. Make the dressing by combing the remaining ingredients in a blender and processing until smooth. Season with salt and pepper to taste. Just before serving, toss salad with dressing.
Tomato Pie Serves 6-8
14 plum tomatoes 1 pre-made pie crust 2 garlic cloves, minced Handful of basil, chopped 1 cup ricotta cheese ½ cup shredded mozzarella ½ tsp salt ½ tsp pepper Preheat oven to 350˚. Press pie crust into a pie pan and bake for 10-15 minutes, until lightly golden. Remove and let cool slightly. Roughly chop tomatoes and squeeze through a colander to remove most of the liquid. Combine tomatoes with garlic, basil, mozzarella, salt and pepper in a bowl. Spread ricotta over bottom of pie crust. Top ricotta with tomato mixture, then return to the oven to bake for 35-45 minutes, or until crust is golden and tomatoes are beginning to caramelize. Remove from oven and let cool for 10 minutes before serving.
Simplicious Aug/Sept 2010
An Interview with Analiese Paik of Fairfield Green Food Guide Jen: What is the FGFG? Paik: Fairfieldgreenfoodguide.com is a dedicated place for Fairfield County residents to find local and sustainable food resources and connect with the larger green food community. The site makes it easy for the ecoconscious consumer to find the food they’re searching for via a blog, database of green food resources, events calendar and e-newsletter. I also hold live events including food tastings and documentary film screenings to allow like-minded community members to meet one another and learn something new. Jen: What is it about “eco” food that gets people so excited? Paik: Sustainably grown food, including organic food, is kind to the soil, water, animals and people. Conventional agriculture that’s dependant on inputs like fossil fuels and synthetic fertilizers and pesticides that wind up depleting the soil, fouling our water systems, and harming humans and animals are inherently unsustainable. The case for local-sustainable food is most compelling because fresh food tastes great and is wonderful for our health, buying CTgrown food drives our local economy while, ensuring farmland preservation and our ability to feed ourselves, and fewer food miles translate into a lower carbon footprint. Jen: Is it true that healthy, local, sustainable, “green” foods are more expensive? Paik: When one food item is more expensive than another, I think we first need to assess the quality of what we’re getting and its real cost to the environment. If it tastes better, is fresher and more nutrient-dense, and has a lower environmental impact, then there is inherently greater value in that food and the higher price tag is justified. So how do we control the cost of our local/sustainable food? Stop wasting food, join a CSA (Community Supporter Agriculture) program, and grow some of our own. A CSA is one of the most economical ways to buy local and sustainably grown food. Jen: What are your top 3 healthy cooking tips or tricks? Paik: Preserve it, keep it simple and make enough for more than one day is my mantra. 1- If you’re not going to use it soon, find a way to preserve it. Make pesto out of basil or garlic scapes and pour a thin layer of olive oil on top to keep it fresh; make pickles out of carrots, radishes, and zucchini; make a sauce out of tomatoes then portion and freeze it; and freeze vegetable peels for a stock on a rainy day. 2- Keep your pantry stocked with extra virgin olive oil, vinegar, and coarse salt plus butter in the fridge, some fresh herbs and homemade vinaigrette to simply and quickly season any vegetable. 3- Lastly, make a pot of beans or lentils once a week so you have a quick lunch at the ready and a side dish for any meal. Jen: What advice do you have for people who are new to the green food movement? Paik: The simplest and most reasonable first step is to replace foods you regularly use, like carrots, garlic, onions, and squash, with locally grown. While you’re at the farmers’ market or green grocer, also pick up some locally grown fruit, honey, artisan cheese and bread. When you’re feeling more adventurous, try some grass-fed beef, but be sure to ask the farmer how to cook it so you don’t ruin it. Low and slow is the rule with grass fed meats. __________________________________________________________________________________ Analiese Paik is a regular monthly guest on News Channel 8’s Good Morning Connecticut Weekend and is a member of Slow Food USA, Fairfield Organic Teaching Farm, Aspetuck Land Trust, Friends of Ambler Farm, and the Northeast Organic Farming Association of Connecticut (CT-NOFA). She is a registered American Farmland Trust Advocate and Seafood Watch Advocate. Contact Analiese at info@fairfieldgreenfoodguide.com, www.fairfieldgreenfoodguide.com and on Facebook and Twitter @GreenFoodGal.
Simplicious Aug/Sept 2010
Coconut: Dispelling the Myth Coconuts have been recorded in text as far back as 1500 BC in the Hindu Vedic scripture where it was referred to as the “tree that gives all that is necessary for living” and was said to nourish the body, increase strength, and promote beautiful hair and skin. The seed of the fruit of the coconut palm tree, coconuts have gotten a bad rap for their high fat content over the years. However it’s the highly refined version found in baked goods- which bears no resemblance to its natural counterpartthat is to be avoided. Natural coconut oil is highly nutritive and has been used in Ayurvedic medicine for hundreds of years to treat many disorders. Coconut oil is the only other abundant source of mediumchain fatty acids, other than human breast milk. These MCFAs are converted into powerful health-promoting compounds in our bodies that have antiviral and antibacterial properties, enhance brain function, increase HDL cholesterol levels and help to protect against heart disease and obesity. They provide a quick boost of energy, help regulate blood sugar levels, support thyroid function and improve calcium absorption. You can find coconut oil in your local health food store. It can be used as an alternative to other oils in cooking and baking. Coconut water (the liquid inside the seed) is 95% water, contains proteins, sugars & salts, and is one of the best sources of electrolytes, with the same mineral balance as human blood. Coconuts are also an excellent source of organic iodine, magnesium, potassium, selenium and zinc. Coconut water can be purchased at your local grocer or health food store. It is a fantastic and healthy beverage that is rejuvenating, hydrating, thirst-quenching, and electrolyte-balancing.
Thai Almond Gazpacho Serves 4
1 cup blanched almonds* Juice of 1 lime 2 cups light coconut milk ½-1” ginger 1 garlic clove Salt and pepper to taste Red grapes, halved Red onion, diced Cucumber, diced Chives, minced Combine first 5 ingredients in a blender and puree until relatively smooth. Pour into bowls and garnish with sliced red grapes, red onion, cucumber and chives. *To blanch almonds simply boil almonds for a couple minutes then drain and allow to cool.
Spouting Rock Rd. Cookies Homemade cookies delivered to your doorstep www.spoutingrockrd.com spoutingrockrd@gmail.com (571) 334-7885 Visit our website to check out our cookies and join the cookie of the month club
Simplicious Aug/Sept 2010
Coconut Mojito
Courtesy of Meigas Restaurant, Norwalk, CT www.meigasrestaurant.com Serves 2 1 handful of mint 2 limes, quartered 2 tsp sugar 3 oz coconut rum 1 oz Cointreau 4 oz light coconut milk Ice Roughly chop the mint leaves and put in a shaker along with the limes and sugar. Muddle vigorously for about 1 minute, until sugar dissolves. Add the rum, cointreau and coconut milk then fill shaker with ice. Shake vigorously for 30-45 seconds. Strain into a cocktail glass rimmed with raw sugar, garnish with mint leaves and lime peel.
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Dark Chocolate Dipped Coconut Macaroons By Ashley Elicker, Sprouting Rock Rd Cookies
1/3 cup evaporated cane sugar 2 tablespoons all-purpose flour 1/8 teaspoon salt 2 large egg whites (room temp) 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 6-8 oz 70% chocolate Beat egg whites on medium speed for two minutes. Add sugar and salt and beat for two more minutes. In another bowl, combine coconut, flour, vanilla extract and almond extract. Fold egg whites into coconut mixture, making sure to not over-mix. Drop golf-ball sized macaroons onto greased cookie sheet. Bake at 325 degrees for 18 – 20 minutes, or until they are golden brown. Let macaroons cool completely. Heat chocolate in a bowl in the microwave on low heat for 1-2 minutes, or use a double-boiler/water bath. Once melted, stir chocolate to ensure no lumps. Dip half of each macaroon in chocolate. Set macaroon on cookie sheet with wax paper underneath and place in a dry, cool room or in the fridge. Let cool until chocolate hardens and you can easily pull them off of the wax paper. Enjoy!!
Ashley Elicker is a graduate of the French Culinary Institute, has a an MBA from UVA, and has been working in the New York restaurant scene for the past three years. She gets her cookie recipe inspirations from her memories of growing up on the coast of Maine. The taste of Spouting Rock Rd. cookies brings her back to her childhood, and she hopes that they'll do the same for you!
Simplicious Aug/Sept 2010