People for the Ethical Treatment of Food

Every week (or so) I’ll spotlight foodies who treat food right and defend the cause of cooking unlike me. This week I’ve chosen Irene, Alton Brown and Ted Allen.

People for the Ethical Treatment of Food

I’d imagine if there really were a People for the Ethical Treatment of Food (PET-F), they’d probably throw squash soup at me for the myriad violations I’ve committed in the name of cooking in my, ahem, kitchen. I’d be their poster child for cruelty to food. Yep.

Here are some of their members (as I imagine them):

Isn't he gorgeous?! Taken but gorgeous. {sigh}

Bryant Terry is the vegan chef who evangelizes healthy eating practices in urban communities. He contributes to theRoot in a poetic kind of style that gives you food and culture. It’s not unusual for Bryant to set a mood with music, some really cool story and the recipe. I’d think he’d be the president of PET-F. I also think he’d be able to convert me after a series of one-on-one private sessions on the ethical treatment of food. He’d really have to work with me – very closely. All night. All the time.

Nigella

Nigella makes cooking sexy and desirable. I’ve never seen anyone apart from my friend Ilka who cooks with such ease and passion. And she cooks such simple dishes, which you’d think would make cooking more appealing to me but no.  I love to watch her crack open an egg or throw a tad of this or that into a bowl – she makes it look like fun. But no. Still, if I could eat like Nigella and keep my figure as she does, she’d be more than welcome to teach me how to cook and how not to utterly destroy food.

Warren Brown’s gooey and ooo-weee pastries are so beautiful to look at and very kind to the mouth. I love this guy’s story (former lawyer turned baker) and I love his recipes. His hair is really nice too. The women in my family are known for their baking, a trait that by-passed moi. There are days when I wish Warren’s CakeLove was located less than a block away from me. And then there are days when I’m glad it is not. I can tell you now there isn’t much he could teach me, at least not in my kitchen. Maybe his… (raising eyebrow)

Ilka’s Saturday Sandwich

My friend Ilka is one of the best cooks in the world. She is such a hostess and inventive with some of the things she does with food. Ilka has two teenagers with ravenous appetites and she has a busy life. One of the most pleasurable things on earth is to eat one of her sandwiches – not the whole thing – with a side of Lay’s plain potato chips or brothy soup.

You’ll need a baguette, a fresh one straight from the bakery.

Cut it open length-wise on a cutting board. Spread a thin layer of mayonnaise (I love the mayo with olive oil) on both halves. If you love mustards, then find your favorite (mine is ballpark mustard) and spread a layer on both halves over the mayo. A spicy mustard really works well with this sandwich.

The next layers are cheese slices: Pepperjack and Colby.

Select your meats. Ilka uses turkey ham and sandwich pepperoni. Be generous in putting on the meat.

Layer Vlasic Pepper Rings on top of the meat followed by Vlasic Hot Pepper Rings. (If you’re not a fan of peppers, don’t do it!)

And the last thing to add are your tomato slices on top of the peppers. Squeeze a little or a lot of sandwich vinegar/oil.

Fold the sandwich and cut it in fourths or eighths. And you should end up with something that looks like this:

If I Drank, I’d be Sloppy Drunk Drinking These Like Water

Alcoholic punches and wine drinks like the following are sneaky and oooooh soooo wrong. Just plain wrong. But sooo darn right in the way they taste. And the taste can be deceiving (remind me to share my Lynchberg Lemonade story).

Sangria is one of my favorite beverages for a brunch meal or a summer meal on the patio. I drink virgin Sangria, so just leave out the alcohol and you’ll be fine.

sangria
sipping
how to make sangria
by Yee-Fan Sun | 1 2

Sure, a cooler full of chilled beer makes a fine accompaniment to those warm-weather cook-outs. But for a change of pace, try mixing up a big ol’ pitcher of ice-cold, fruity sangria. Sweet, cool and refreshing, this Spanish wine punch makes the perfect accompaniment to grilled goodies, Mediterranean-inspired meals, flavorful finger foods, and more. So kick back on a balmy evening with a couple of pitchers of homemade sangria, a table full of delicious eats, and some good friends, and you’ll have the recipe for a perfect evening.

red, red wine
The base of sangria is, of course, wine. But what kind should you use? Rioja or another Spanish red are the obvious choices for authenticity, but basically, any yummy, inexpensive, medium-to-full-bodied red wine will work fine. There’s not much point in using a really fine red wine for sangria, as you’ll be changing the flavor quite bit with all the other ingredient additions, but the wine should still taste good enough to drink on its own. Sangria can also be made with white wine, in which case it’s called sangria blanco.

getting fruity
Wine might be the essential base, but it’s all that fruity goodness that makes sangria such an eminently quaffable drink. Part of the fun of sangria is that it’s so fabulously flexible a recipe. A classic sangria might contain fat slices of tart oranges and lemons, sweet chunks of apple or peach perhaps, but just about any fruit you fancy can be substituted or added to the usual mix. A touch of some sort of citrus is pretty much always a good idea, as the tart flavors are a good balance for the sweetness, but beyond that, go with whatever’s cheap, sweet, and in season and you can’t go wrong.

oranges, lemons, limes: squeeze out the juice, or slice thinly
peaches, plums: remove the pits and cut the fruit into small chunks
apples, pears: core and cut the fruit into small chunks
strawberries, blackberries: use whole, or slice in half if the fruits are very large

At any rate, my friend Ilka loves to have me over when she’s making a vat of Mojitos because I am the best dang Mojito preptender (part sous chef and bartender) there is bar none. That’s what I tell myself when it’s painfully obvious she hates the prep for Mojitos. And as a reward she lets me be the very first person to taste test the concoction. (My alcohol palate is virginal and honest, go figure.) When I’m finished I go sit in a corner and think about my life.

^ask the b^artender | Mojito
A sort of Cuban cousin to the traditional American mint julep, the mojito has long been considered a classic cocktail in its native country, where, decades ago now, Ernest Hemingway is said to have enjoyed more than one or two of the minty-fresh rum drink. Here in the U.S., however, the allure of the mojito has taken a bit longer to catch on  – except in Miami, which, thanks to its large Cuban population, has been serving up tasty mojitos in its bars for ages now. So it’s only in the last couple of years that the mojito has become the hot drink of the moment in hip city bars across the U.S. Trendy … perhaps, but well worth trying nonetheless: refreshing as a lemonade, but with a bit of a kick, the mojito is the perfect drink to help you while away these hot summer days.

Though the directions might seem longer than your usual cocktail recipe, don’t be put off: it’s actually a lot simpler than it looks, especially if you have the foresight to mix up a batch of simple syrup in advance.

1. Make simple syrup: Heat equal parts sugar and water in a saucepan until just before boiling and stir until the sugar has completely dissolved. Make up a big batch – say a cup of sugar and a cup of water – than toss it in the fridge … it’ll easily keep for a couple of weeks, during which time you’ll be able to whip up mojitos at a moment’s notice, to the delight of your very fortunate friends. 2. Place the mint leaves and 1 tbsp. of the simple syrup (cooled) in the glass, then squish it all around with a spoon (or whatever appropriate utensil you can find) for 20-30 seconds, until you can smell that good minty smell.	.	what you’ll need: 2½ oz. light rum 1 lime 1 tbsp. simple syrup mint leaves (8 or so sprigs worth) ice club soda tall glass spoon, or some other utensil that can be used to mash the mint leaves
3. Cut the lime in half. Squeeze the juice out from both halves into the glass, then drop one half into the glass. 4. Pour in the rum and stir. 5. Add plenty of ice, then top off the mixture with club soda. Garnish with a sprig of mint and enjoy!

If I Could Cook, I’d Cook Sunday Brunch Like This

I can’t cook, not sure if I’d like to know how. Let me think. Nope. I don’t. However, if I did I’d prepare the following Sunday brunch, a lovely communal meal, for all of my family and friends.

Vegetable Frittata (Found on About.com)

Vegetable Frittata makes a super-quick, delicious supper dish as in this recipe for a vegetable frittata. It may not be a classic British food but it is one that is much-loved here.

Frittata can be eaten warm with a side salad, or left to cool and makes a great lunch-box treat or for sliced for picnics and parties.

For a Frittata you can use any cooked vegetables you have to hand or to use up which makes it a surprisingly cheap dish. My favorites are cold diced potato, peppers, courgettes (zucchini), and shredded leeks. The frittata is your palette to create whatever flavors you like.

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:

• 2 tbsp olive oil
• 1 small onion, peeled and finely sliced
• 2 garlic cloves, peeled and minced
• 9 oz/ 250g mixed, diced, cooked vegetables of your choice
• 1 cup cavolo nero or spring cabbage, shredded
• 6 large eggs, lightly beaten
• 1 tbsp flat leaf parsley, finely chopped
• 4 oz/ 125g soft goats’ cheese, crumbled
• Sea salt and freshly ground black pepper

Preparation:

• Heat 1 tbsp of the olive oil in a 9 in/23cm frying pan and cook the onion on a low heat for about 5 minutes until soft. Add the garlic, stir, then add the cooked vegetables and cabbage. Cook for a further 2 mins.
• Season the beaten eggs with a twist of black pepper and a little salt, tip the eggs into the cooked vegetables in the frying pan and stir. Add the parsley and stir well.
• Turn the heat down to low and cook until the sides and center of the omelet is barely set. Turn the frittata onto a large plate, then transfer back to the frying pan uncooked side down.
• Sprinkle the goats cheese over and cook for a further 5 minutes (alternatively transfer the frittata to the grill and cook for 10 minutes) or until the frittata is golden and firm.
• Remove from the heat, and leave to cool slightly. Cut into wedges and serve with a green salad.

Emeril Lagasse’s Classic Lyonnaise Potatoes

Ingredients

• 2 pounds baking potatoes, like russets, peeled and sliced 1/2-inch thick
• 2 tablespoons olive oil
• 4 onions, julienne
• 2 tablespoons chopped garlic
• Salt and white pepper
• 1 stick butter
• 1 tablespoon finely chopped parsley

Directions

Preheat the oven to 400 degrees F.

Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 minutes. Remove the pan from the heat, drain, and cool. In a large ovenproof saute pan, heat the olive oil. When the oil is hot, add the onions. Season with salt and pepper. Saute the onions until caramelized, about 8 to 10 minutes. Turn the onions into a bowl. Place the pan back on the stove and melt the stick of butter. When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes.

Season with salt and pepper. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Season with salt and pepper. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown. Remove the pan from the oven.

Using a spatula, gently lift the potatoes out of the pan and place on a platter. Garnish with parsley.

Paula Deen’s Zesty Grilled Tilapia

Ingredients

• 6 (6-ounce) tilapia fillets
• 6 tablespoons olive oil, plus additional for brushing
• 1 tablespoon grated orange zest
• 6 tablespoons freshly squeezed orange juice
• 1 tablespoon grated fresh ginger
• 1 teaspoon hot sauce, to taste
• 1 teaspoon salt
• Freshly ground black pepper
• Mango Coconut Rice, recipe follows

Directions

Place the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes.

Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.

Serve alongside Mango Coconut Rice.

Mango Coconut Rice:

• 1 tablespoon olive oil
• 1 1/2 cups long-grain rice
• 1 (14-ounce) can unsweetened coconut milk
• 2/3 cup water
• 1 teaspoon salt
• 1 large ripe mango, peeled and cubed

In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.

Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.

Yield: 6 servings

Michael Chiarello’s Winter Fruit Compote w/ Cheese Selections

(Not to take away from Michael’s recipe, but I’d keep a selection of fruit nearby for nibbling. I love green seedless grapes.)

Ingredients

• 1 cup dry white wine
• 1/4 cup sweet Marsala wine
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cinnamon stick
• 1/2 cup dried apricots, quartered
• 1/2 cup golden raisins
• 1/2 cup dried cherries
• Dash gray sea salt
• 1 cup Granny Smith apples, diced 1/4-inch thick cubes
• 1 cup pears, 1/4-inch slices
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 wedge sharp Cheddar
• 1 wedge Gorgonzola

Directions

In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer Stir slowly to dissolve the sugar in the liquid. Add the remaining ingredients except the lemon juice and the cheese. When the liquid comes to a boil, adjust the heat and simmer for about 20 minutes to marry the flavors and soften the fruit. Turn off the heat then stir in the lemon juice. With a slotted spoon remove the fruit to a bowl. Bring the remaining syrup to a simmer and reduce until lightly thickened or when the bubbles formed on the top become small. Remove the syrup for the heat and when it is cool pour it over the fruit. The compote can be held in the refrigerator for up to 4 days.

Serve the compote at room temperature with the cheese.

RT @bryantterry Sweet Sweetback’s Salad

The movie Sweet Sweetback’s Baadasssss Song still makes me blush. The title is as compelling as the movie directed and produced by the legendary Melvin Van Peebles (that man is still fine). When I noticed Bryant’s recipe named after the movie that makes me blush, I knew I had to share both the recipe and a trailer.

First the trailer followed by the recipe. Enjoy and exploit!

Sweet Sweetback’s Salad: a recipe from the Eco-Soul Kitchen

Chef Bryant Terry serves up a salad in honor of Melvin Van Pebbles, and black genius in general and, as always, it comes complete with its own soundtrack.

By: Bryant Terry

Sweet Sweetback’s Salad with Roasted Beet Vinaigrette

Yield: 4 Servings

You bled my momma!

You bled my poppa!

(But you won’t bleed ME!)

– as echoed over Earth Wind, and Fire’s music in the 1971 film Sweet Sweetback’s Baadasssss Song

Last weekend I was in Los Angeles filming an episode for “Mario’s Greenhouse,” a television series that follows Mario Van Peebles, his wife, their five children, and his father (Melvin Van Peebles) as they renovate their home in an environmentally friendly manner and embrace a more sustainable lifestyle. I was thrilled to help Mario prepare a meal, but I was most excited to be in the presence of Melvin.

I created this salad not so much in honor of Melvin’s cult classic Sweet Sweetback’s Baadasssss Song, or the moving biopic directed by Mario, but more in honor of Melvin’s influence on me as a creative person. In addition to being a screenwriter, director, actor, and film editor, Melvin’s creative pursuits include being a painter, sculptor, children’s book author, dancer, novelist, journalist, translator, composer, recording artist, playwright, Broadway producer and stockbroker. He is the first African American to hold a seat on the American Stock Exchange. And at 75 years old he’s still going strong. In fact, he has a new film, Confessionsofa Ex-Doofus-Itchy-Footed Mutha, premiering at the Tribeca Film Festival April 27. Black genius indeed. (Read the RECIPE HERE.)

RT @Foodimentary It’s National Hot Fudge Sundae Day. Enjoy!

• I love my tweets from @Foodimentary. These are some of the best food facts, trivia and information to sate the tastebuds. Many thanks go to authors and die-hard foodies Virginia DeBerry and Donna Grant (@deberryandgrant) for introducing many of us who follow them to @Foodimentary.
  

  The Forbidden Broadway Sundae $13.50 @ Serendipity 3 in NYC

I suggest you follow both @Foodimentary and @deberryandgrant.

When you’re finished please celebrate one of the most essential observances: National Hot Fudge Sundae Day. I don’t have any idea how it all started but I’d bet it was started by a pre-menstrual woman in search of some solace and comfort from two (little known or acknowledged) major food groups: Ice Cream and Chocolate. That’s what I’m thinking.

To celebrate the day, why not start out with Hot Fudge Sundae Waffles for breakfast?

For lunch, try one of my favorites: McDonald’s French fries dipped in their Dollar Menu Hot Fudge Sundae (nuts optional).

And for dinner: