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• Follow Me To The Market

  

  Follow Me To The Market I could never resist a farmers’ market. I enjoy checking out what the local vendors have brought to market, taking some time to meet them and then planning a menu. Right here in our own backyard, Baldwin County has a real gem in the Coastal Alabama Farmers and Fishermen’s Market in Foley.   It’s Summertime and the living is supposed to be easy. So, something easy that doesn’t require a lot of prep time is high on the list. Four vendors helped create the dinner menu tonight: SHRIMP on the GO, Forland Family Farm, Sweet Bee Farm, and Mood Rock Baking. On the Menu: Sesame Seared Tuna (SHRIMP on the GO and Sweet Bee Farm) Sweet Corn (Forland Family Farm) Curried Brown Rice Grilled Peaches (Forland Family Farm) Lemon French Macarons (Gluten-Free) (Mood Rock Baking) The tuna, sweet corn and peaches can all go on the outdoor grill. Sesame Seared Tuna ¼ cup soy sauce 2 tablespoons honey 2 tablespoons sesame oil 1 tablespoon rice wine vinegar Up to four Tuna steaks ½ cup sesame seeds 1. In a bowl, stir together the soy sauce, honey and sesame oil. Divide into two equal parts. Stir ...

• What Nutritionists from other countries have to say?

  What Nutritionists from Other Countries Have to Say?   Recently an international conference of nutritionists was held in the United States.  During the conference, a writer for a magazine devoted to nutrition organized a panel of nutritionists representing seven countries, all of which are known for healthy lifestyles.  A very basic question was asked:  What recommendations do they have for better nutrition?  Their answers were fairly consistent among the seven nutritionists.    Focus on Vegetables:  All of the nutritionists recommended eating more vegetables and to make vegetables the center of a meal.   They expressed shock that Americans ALWAYS have meat as the front-and-center focus of their plates rather than vegetables.  They also expressed surprise that Americans do not eat more all-vegetable meals.   All of the nutritionists described how freshly harvested vegetables are served in their countries routinely as the entire meal.   As I thought about this recommendation, I realized that this is so true.  Meat, front and center.  In fact, I pulled out an old etiquette book and an old style basic cookbook from 50 years ago.  In both books I found diagrams how ...

• Baba Ganoush

  

  Follow Me To The Market I can still remember the first time I had Baba Ganoush, a Lebanese appetizer made with eggplant. It was at the Almontaser Restaurant on Court Street in the Cobble Hill section of Brooklyn in the late 1970’s. The Amontaser has long been closed but the fond memories of some of the best Mediterranean food I have ever had linger on. The base recipe for Baba Ganoush consists of roasted eggplant, tahini paste, garlic, lemon juice, and salt. From there it is easy to get creative. Our go to recipe comes from a very old Sunday New York Times magazine and is a family favorite. Thanks go to George Watkins for the beautiful eggplant, Knievil Farms for the Shishito peppers and Rosetta Bakes for the Naan. Mediterranean Eggplant Dip 2 pounds eggplant 2 cloves of garlic pressed ¼ cup tahini ¼ cup lemon juice 1 cup chopped tomatoes 10 red and/or green mini peppers diced 5 green onions sliced ¼ chopped parsley 1 tablespoon seasoned salt 1. Preheat oven to 400 degrees. 2. Spear the eggplants with knife or fork so that they don’t explode in the oven. Bake until a knife goes into them with ...

• Baba's Kapusta Soup - By Mary Ann Godlewski

  Baba’s Kapusta Soup      Serves 10-12 From the Kitchen of Anna Milchanosky as remembered by Mary Ann Godlewski Ingredients-Soup 2 lb BAG of sauerkraut-rinsed once 2-4 cups shredded cabbage [Angel Cole Slaw] 2 lb fresh or frozen baby butter beans [CAFFM] 2 cup diced onions 4-5 cloves minced garlic or 1 T crystalized garlic 3-4 qt water or Vegetable Stock/Broth 4 T Oil [not Olive] or butter 1C dried mushrooms [hydrated,drained & chopped]   {could use fresh mushrooms but not as flavorful} Salt & Pepper fresh ground to taste Zapraska [Roux] – may use less of below if volume less keep ratio same 10 T oil [or butter] Olive oil is too strong a taste 18 T flour Directions: 1.    Place sauerkraut, BB beans, cabbage, stock, salt & pepper in a large stockpot. Simmer for 1 hour 2.    Saute onions, garlic, & hydrated mushrooms in 4 T oil [or butter] until light golden brown. Add to stockpot.  Cover & simmer x 30 minutes or until beans are as soft as desired. 3.    Make Zapraska-heat 10T oil [butter] at medium heat in frying pan. Sprinkle flour in gradually stirring constantly until brown & smooth. 4.    Add 1 cup of liquid to ...

• Fourth of July Brunswick Stew

  Overwhelming Information and a 4th of July Recipe Do you feel overwhelmed with information about “healthy eating?”  In spite of all the advice we receive about healthy eating, Americans still suffer from higher rates of obesity and chronic diseases caused by poor eating habits more so than ever before.  One major problem, in my opinion, is that over the years we have received so much contradictory information that we tend to quit listening.  Fats are bad.  No, wait, we need good fats.  We need high carbohydrate diets.  No, wait, carbs are bad.  High protein diets.  No, wait, meat is bad.  Lots of seafood.  No, wait, heavy metals in fish are bad.  So, we give up and go through the fast food drive-in. What we really should be doing is following relatively simple advice: eat a variety of foods, especially fresh fruits and vegetables; whole grains; and farm fresh eggs and meats.  Get more exercise.  And watch how much we eat (guilty).  Stripping away some of the advice that I find difficult to believe, I have found some advice along the way that ...

• Cucumber – Tomato – Avocado – Rice Salad

  There is a theory, an obscure, unsubstantiated theory for sure, but a theory that the human body desires or craves the nutrition derived from fresh, in season, fruits and vegetables.  If you enjoy the first strawberries or blueberries of the season as much as I do, you probably understand that feeling of tasting the first of the crop.  When we’ve gone months without fresh berries (no, grocery store berries just don’t satisfy) and the nutrients available, there is something immensely satisfying in the taste.  Of course, the same feeling results in first vegetables.  Is there anything better than a fresh off the vine tomato when they first start producing?  The theory is that our body is receiving nutrients that it craves and the nutrients are in greater supply in a fresh product.    The theory also includes a component the human body will crave a substitute of fats, salt, and sugar when the nutrients are not available.  Our bodies tell us that nutrients from fresh fruit and vegetables are needed and we substitute drive-through fast food and super sweetened drinks instead.  ...