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.
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 rectifiedÂ 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.
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:
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
With cherries and smoked pecans
Venezuelan Corn Tart
Red Pepper Sauce
Toasted Pepita Garnish
ChocolateÂ Cream Pie with Hot Fudge Sauce and Michigan Raspberry Sauce
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.
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
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
2 sweet red peppers-roasted, peeled and diced
2 (8 ounce) packages Udon noodles, cooked al dente
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.
Three Grain Risotto
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.
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.
Quinoa Corn and Cracked Wheat Cakes
1 cup quinoa flour
1 cup medium grind corn meal
1/8 teaspoon sea salt
2 cups soy milk
2 tablespoons evaporated cane juice
½ cup cracked wheat, soaked for 15 minutes with 2 cups hot water
1 ½ tablespoons baking powder
In a mixing bowl, whisk all ingredients together, except baking powder. Cover and let sit for 45 minutes (batter may be made the night before), add baking powder and make silver dollar size pancakes.
1 ½ cups evaporated cane juice
1 ½ cups fresh or frozen cranberries
1 cup three berry juice
¼ cup maple syrup
Simmer all ingredients in a saucepan until cranberries start to break down. Refrigerate overnight and heat to serve.
2/3 cup date syrup
1 block firm silken tofu
Pinch of sea salt
Process until smooth. Refrigerate overnight before serving.