What to think about when building a kitchen

“Cooking something delicious is really much more satisfactory than painting pictures or making pottery.  At least for most of us.  Food has the tact to disappear, leaving room and opportunity for masterpieces to come.  The mistakes don’t hang on the wall or on shelves to reproach you forever.  It follows from this that the kitchen should be thought of as the center of the house.  It needs above all space for talking, playing, bringing up children, sewing having a meal, reading, sitting, and thinking. It’s in this kind of place that good food has flourished.  It’s from this secure retreat that the exploration of man’s curious relationship with food, beyond the point of nourishment, can start.”

Jan Grigson, Good Things

The Tenth Muse, My Life in Food

This is a recently published book written by the illustrious food editor at Knopf publishing house.  She was the muse behind gastonomical luminaries such as Julia Child, James Beard, Maddhur Jaffrey, Edna Lewis and many others.  More than editing, she coaxed the intimate voices out of cooks whose lives have been intertwined some of worlds greatest culinary traditions. The wonderfully enticing stories of meeting people, cooking with them and sharing delicious results are a beautiful framework for the life she lives and shares, exemplified by her tales of learning and aligning with earth’s seasonal rhythms. The stories of her life in Vermont are particularly fascinating and I felt as if I knew her.  A great read whether one is vegetarian or not and is inspiration to someone like myself who is cooking and writing.

Royal Oak Farmers Market

The farmers I have come to know over the last 25 years at the Royal Oak Farmers Market are some of the hardest working people I know.  The market is the gem of Royal Oak, a rare community centric event that defines the city for the thousands of customers who struggle to find parking every week.  Hopefully this will be rectified as most of the people I speak with go elsewhere because of the parking issue.  The city allows their employees to take up over 25% of the parking spaces available, yet they struggle to figure out how to increase revenue.  It does not take a business degree to figure out the problem that is obvious to anyone who spends the 20 to 30 minutes it takes to find a space.

Update

Pardon the time lapse.  We have been pretty busy scurrying around, workng on real estate, writing and taking care of family.  The fall is passing and the market has had a good run for the season. The dry season took a toll on volume, but harvest ran a month longer because of a mild October.  I have been taking pictures of the market and have placed them in a photo album on my website.  (http://georges-table.com/_wsn/page5.html)

Our latest restoration project has been completed and we are making test recipes for the cookbook in the fabulous marble countered kitchen.  (http://georges-table.com/_wsn/page3.html).  Sara and I have been entertaining in between showing the house.  The menus are relatively simple and quick.  Most of the energy goes into prepping the fresh organic produce from the Farmer’s Market in Royal Oak.   Here is the menu last Friday:

Alu Tikki
Tamarind, Date and Mint Chutney

Fresh Tuscan Focaccia
With onion, black olives and tomato

Panzanella Salad with arugula and heirloom tomato
 
Buttercup Cashew Soup
 
Fresh Chanterelle, Shallot Au Gratin
 
Michigan Biryani
With cherries and smoked pecans
 
Venezuelan Corn Tart
Salsa Verde
Red Pepper Sauce
 Avocado Cream
Toasted Pepita Garnish

Chocolate Cream Pie with Hot Fudge Sauce and Michigan Raspberry Sauce


Ginger Tamari Tofu

A simple and easy to prepare recipe.

 

8 ounces tofu cut into thick juliennes

¼ cup tamari

1 ½ cups water

1 one inch piece of kombu, crumbled

¼ cup ginger, peeled and cut into matchsticks

½ cup scallions, julienne

½ cup carrots, julienne

6 drops toasted sesame oil

 

Simmer tofu, tamari, kombu and water for 20 minutes.  Add scallions and ginger, simmer for 1 minute.  Serve immediately.

 

An Easy Pasta Salad

I started making a variation of this recipe about 20 years ago at Inn Season Cafe.  It may be served cold or hot, works well for picnics, or as one of a few dishes in an antipasti spread.  

Ligurian Pasta Salad
 

Step #1

1 clove garlic

1 cup sun-dried tomatoes-blanched

1/4 cup extra-virgin olive oil

5 calamata olives

1/2 cup pitted California olives

Step #2

2 sweet red peppers-roasted, peeled and diced

Step #3

2 (8 ounce) packages Udon noodles, cooked al dente

Step #4

1 bunch fresh basil stemmed and chopped 1/2 bunch parsley chopped fine

optional: 1/2 cup fresh grated parmesan cheese

salt to taste

Prepare #1 in food processor with a steel blade. Prepare #2 “ Roast peppers over a gas flame or under a broiler.  Place in an air tight container for 10 minutes.  Peel under slowly running water or with a bowl of water.  Prepare #3“ Cook the Udon noodles until al dente with salted lightly oiled water.  Strain and cool with cold water.  Mix all the ingredients and add #4. 

 

 

Healthy Risotto

Three Grain Risotto

Stock:

1 teaspoon extra virgin olive oil

2 cloves garlic, minced (or 2 teaspoons roasted garlic)

1 leek, sliced thin crosswise

2 cups sliced mushrooms

1 teaspoon nutmeg

1 cinnamon stick

1 bay leaf

6 twists fresh ground black pepper

1/2 cup dry white wine, preferable organic (or 1 tablespoon Dijon mustard)

1 teaspoon tamari

2 cups soy milk 

2 tablespoons blanched almond flour

Heat oil at medium heat in sauce pan, add garlic add leaks right after.  Add mushrooms, nutmeg, cinnamon stick and bay leaf.  After 30 seconds, add the white wine, tamari and pepper.  Reduce the wine (if using Dijon, cook until leeks are tender).  Add the soy milk and almond flour, simmer for 5 minutes.  Set aside ½ of this mixture.  

Grains:

1/2 cup wild rice, rinsed in strainer.

1 bay leaf

1 teaspoon extra virgin olive oil 1 ¼ cups water

1 tablespoon lemon juice

Boil water, add rice, bring to boil, transfer to baking dish, cover with foil and bake for 50 minutes at 375 degrees.1 cup organic millet1 cup organic quinoaRinse grains in wire strainer together2 cups water1 teaspoon olive oil2 teaspoon sea salt

Bring water to a boil in sauce pan with the stock (1/2 of total), transfer into baking dish, add the quinoa and millet, cover with foil, bake 15 minutes.  Remove from oven, toss with cooked wild rice and serve with a spoonful of stock on it.