Okra & Black-eyed Peas Dance

Lately I have been reading The Food Rules, An Eaters Manual, by Michael Pollan, and have taken to heart that we cook and eat more complicated than we need to. This book reminded me to eat simply. Among some of the highlights: eat fresh foods that are minimally processed, eat with others, enjoy every bite, eat at a moderate pace, eat as much as can fit in both your palms. I will add another old world rule from my grandmother as she always reminded me: eat your food sitting down. She hated when I stood in the kitchen and ate, and probably thought I was missing some important conversation at the family table, where everyone came home for a large midday meal. While modern American lifestyle is not fortunate enough to have this family luxury, we can still find ways to make eating and mealtime enjoyable, like cooking your own farm to table food and sharing lunchtime meals with cook workers, whenever possible.

This simple meal of black-eyed peas, potatoes, with fresh tomatoes and okra on the side, is inspired by my reading. I have only recently become an admirer of the okra vegetable, upon mastering the cooking off of its slimy consistency. Also, I learned that okra is wonderful for normalizing cholesterol and sugar levels, and has the multiple benefit of eating a fibrous plant. From my experience, cooking in an iron skillet really enhances the flavor of okra and is a must for any home cook. Likewise, black-eyed peas have tremendous health benefits. They are an excellent sources of fiber, protein, potassium and iron. For this recipe, I pre-soaked in filtered water for a couple hours. This shortens the cooking time considerably, and somehow maximizes their nutritional benefits.

Ingredients black-eyed peas dish:

1 cup of b lack-eyed peas
1/3 cup of navy beans
4 small potatoes sliced
1 cup of chicken broth
2 cups of water
1/3 cup of fresh parsley
3 small tomatoes
1/3 cup of chopped white onion
1/2 teaspoon of paprika
1/2 teaspoon of cayenne
1/2 teaspoon of garlic powder
1/2 teaspoon of pepper
1 teaspoon of salt

First, put Blackeyed Peas and Navy Beans in a medium cooking pot with chicken broth and water. Turn heat to medium, and add onions, potatoes, and spices, making sure to stir ingredients. Once it reaches a rolling boil, lower heat and place lid on pot. The beans usually cook within 30 minutes or less if pre-soaked. If peas and beans start to look dry and are still uncooked, add some more water, allowing 10 minutes more cooking time. Add the parsley, and sliced tomatoes before serving. Stirring them in to beans.

Ingredients okra dish:

16 okras chopped into moons
1 tablespoon of olive oil
1/2 teaspoon of turmeric
1/2 teaspoon curry
1/2 teaspoon of cumin
1 handful of breadcrumbs (or crushed croutons)

First, pre-warm iron skillet on medium heat. Place olive oil and chopped okra in skillet. Add spices and breadcrumbs while sauté in olive oil. Cook until lightly browned. Add salt as needed. Okra is ready very quickly and should be made after beans are done.

Serve side by side together as one meal. This recipe makes 4 moderate servings.
Happy eating!
~Tarabud

Baked Meatballs

Let's be honest all you meat eaters. 

Who doesn't love a good meatball with their sandwich or spaghetti sauce?

I thought I would surprise my husband with meatballs for dinner, as we have been eating very healthy for our hearts lately, with lots of tofu, okra, and oyster mushrooms. I say let's mix it up!

So infrequently I will throw in a dish with grass fed beef, locally grown. 

These meatballs have a fabulous balance of sweetness and savory.

Preheat oven to 375  degrees.

Main Ingredients:
1 lb of grass feed beef
1/3 cup of chopped white onion
1 tsp of Blackstrap molasses 
1 tsp of sea salt
1/2 tsp of cumin
1/2 tsp of paprika
1/2 tsp of garlic powder
A pinch of Santa Fe Peppers
A Splash of cream

For baking you will need:
1/3 cup or less of ketchup
1/3 cup of water

In a large bowl place all ingredients and mix with your hands.

Make small balls, rolling them in your hand. 

One pound will make enough to fill a 9x13 buttered baking dish.

Finally before putting dish in the oven, 

add 1/3 cup of water, and a dollop of ketchup to each meat ball.

Bake for 45-50 minutes (grass fed beef cooks faster than commercial beef). 

Make sure not to brown them, so they will melt in your mouth. 

 Drain the extra fat from baking dish with a large serving spoon. Enjoy with any dish you like!

This evening I happened to make a fresh tomato and basil sauce over spaghetti. 

Enjoy with family and friends! 

Blessed be the cows!

 ~Tarabud

 

Achadinha Cheese Co. Interview

Listen to podcast as Tarabud interviews Stephen, vendor representing Achadinha Cheese Co., at the Grand Lake Farmers Market in Oakland, California. 

Mediterranean Chuck Roast

I love wine and olives, and so manifested the Mediterranean Chuck Roast (Prather Ranch beef) with my two favorites foods. I recently discovered how delicious Mauritson Pinot Noir 2010 is to drink, and well, yes, cook with! Exquisitely smooth and even tasting pinot grapes are wonderful for this dish. Try to find the small potato three color variety, that includes the purple potato from South America. These small potatoes have a power punch of flavor. Wherever possible, add fresh basil and oregano to enhance the entire dish. I found some fabulous sea salts at my local Oaktown Spice Shop. French Grey Sea Salt is suppose to have the highest trace mineral content and the least processed. Also, the Hawaiian Black Lava Sea Salt, has charcoal added to it, which is an absorber of toxins in the intestines. They are more like finishing salts, so add a pinch at the end when serving the dish. Mostly this dish in incredibly easy to prepare. Enjoy with family and friends for any occasion you need a hardy satisfying meal.

2 pounds of chuck roast beef

4 small onions. 

2 large tomatoes

2 zucchinis

1 1/2 cup of small potatoes, cut in cubes

1 cup of chopped kalamata and green olives 

1/3 cup chopped fresh basil

2/3 cup of red wine

1 cup of water

1 tablespoon of garlic 

1 table spoon oregano

1 tablespoon of cumin 

1/2 tablespoon of lemon pepper 

1 tablespoon on agave 

1 tablespoon of sea salt  

 




















 This dish can be cooked in a conventional oven inside a casserole pan with cover for 2.5-3 hours at 375 degrees, or in a crock pot 4.5- 5 hours on high. Add all ingredients  to meat in cooking container, except  for the fresh basil and zucchini. These will be added in last hour of cooking the dish. I do find, I prefer the crock pot as it will stew slowly over the hours and bring out complex flavors. Even though it is possible to leave a crock pot cooking without stirring the dish, I still like to give all items a turn half way through, for more even cooking. 

Serve in bowls, with a glass of red wine, and pieces of baguette to clean up plate in the end. 

 A toast to your health and mine! 

Big Paw Interview

Interview with Big Paw Olive Oil and Balsamic Vinegar, at the Grand Lake Farmers Market, Oakland, CA. You can listen with an easy click on the play button below.



https://soundcloud.com/foodie/big-paw-interview

Lakshmi Lassi Interview

Tarabud speaks with Emi Fulea, owner of Lakshmi Lassi (Indian Probiotic Beverage), at Grand Lake Farmers Market, in Oakland, CA. Find Audio below: 

https://soundcloud.com/foodie/lakshmi-lassi

California Wine Country - Healdsburg, CA

Mauritson Ancestors

         The Golden Gate Bridge was built 75 years ago to more easily transport all the richness coming down the Redwood Highway from the North Bay. All the fresh dairy and eggs from Petaluma farms, and of course the wines and other berries that grew so comfortably in the temperate climate of Sonoma and Mendocino County (and still do), was the main reason for building that gorgeous bridge. Recently, I had the pleasure of crossing the bridge to enjoy the wine growing region of Healdsburg, California in Sonoma County, for a Passport to Dry Creek Valley weekend. This was an annual event featuring sustainable, organic vineyards and boutique wineries, and some amazing wine & food pairings.

Mauritson Vineyard

I had the fortune to be at the Mauritson Winery most of the day as I was their guest and volunteer. Mauritson Winery is  growing precious wine grapes on 310 vineyard acres spanning across Dry Creek Valley, Alexander Valley, and Rockpile Appellations (located near Lake Sonoma).  The winery is currently run by Clay Mauritson and his wife Carrie, present throughout the day overseeing the entire event from beginning to end. This winery goes back six generations to when Clay's ancestors first started growing grapes in 1868. Today Clay and his team of winemakers currently produce and sell, Rose, Chardonnay, Sauvignon Blanc, Zinfandel, Malbec, Syrah & Petite Sirah, Cabernet Sauvignon, and Pinot Noir wines. This weekend was extraordinary as Top Chef Charlie Palmer was sharing his creations from his Dry Creek Kitchen and pairing them with Mauritson wines.

Views of vineyard

The guests came from far, hearing ravings about the food and wine pairings, making for full tasting rooms from the minute doors opened.  Upon entering the cellar, the delicate auromas of crushed grapes fermenting in oak barrels, immediately put one in the mood to sample. First they greeted guests with samples of the 2011 Mauritson Rose (Rockpile) their newest release, accompanied with Rose Verjus Sorbet, with a surprising pink peppercorn ganache at the bottom of the cone. Quite a delicate pairing.

Following that, guests were taken on a journey to the sea with Dungeness Crab Cakes, topped with an exquisite saffron remoulade, celeriac slaw including fennel, and candied grapefruit. These beauties were paired with a 2011 Sauvignon Blanc (Dry Creek Valley). Bottles were served very chill, which allowed the crispness to punch through, absolutely perfect with the crab cake appetizer. To many chagrin, I am untraditional about drinking white wine served chilled, as I prefer my wine room temperature. As my glass had more time to breath and be in the warm Healdsburg air, I was able to enjoy much more of the body and complexity of these white grapes.   

Oakbarrels 

The longest lines were definitely for the mouth-watering beef brisket sliders, made with grass fed beef from Painted Hills Ranch in Oregon. I could hear the entire valley raving about these, and people often came back for seconds. These were served with an espresso BBQ sauce, red pickled cabbage, on a sesame bun topped with cornichon. These sliders were paired with an excellent bold Rockpile Zinfandel. To quote the experts:

“On the nose, red fruit is complemented by earthen minerality and nuances of sweet oak and spice. Raspberry and baked fruit dominate the front palate giving way to a broad mouth feel. The tannins are supple and well balanced, exposing the richness of this wine. The finish is prototypical of Rockpile: long and focused. Full bodied with balanced acidity…”

Beef Brisket Sliders

I was very sad to find out that their 2008 & 2009 Petit Sirah was sold out! But I was able to acquire a 2010 Charlie Clay Pinot Noir, which made up for the loss.     

After a trip together to the Hospice Du Beaune in 2005, Charlie Palmer and Clay Mauritson decided they wanted to make a Pinot Noir together as great as the ones they had tasted - Charlie Clay Pinot was born.  With grape combinations from Palmer Vineyards and their new acquisition of vineyards from Russian River Valley, it was a match made in heaven as the cliché goes. Thank goodness they took the up the challenge. Here is how the experts describe the 2008 Charlie Clay Pinot:  

“Starts with a complex nose of bright red fruit, minerals, spice and well-integrated French oak. The cooler growing conditions of 2008 are apparent in the raspberry and strawberry fruit on the front palette and the bright acidity on the finish. This wine still has lushness in the mouth feel, with soft, yet structured tannins...”

I highly recommend the Passport to Dry Creek Valley event, held once a year; you just won't regret a minute of this valley's splendor. It was a fabulous day at the Mauritson Winery, and I look forward to more delicious harvests in the future. A toast to your health! 

Wild Mushroom Forager

Today at the Farmers Market, I had the pleasure of speaking with Hugh Livingston, a local Bay Area wild mushroom forager. He is mostly known for his audio installations, but he was gracious enough to share about his adventures in foraging and some interesting facts about cooking them. Please find audio podcast below, via Soundcloud player.

Spring Planting & Sweet Chard Dish

Spring for our ancestors, was the beginning of new life and a new year, after the darkness and the cold 0f winter began to give way to more sunshine. The Pagans believed that spring was the time of renewal and fertility. The Persians still celebrate the beginning of new year on the vernal equinox, with special foods and general family merriment. In this part of the year, I like to contemplate how to reanimate all the projects I have in progress, and reflect on my life goals, so as to be more in line with the season of growth and birth. More than anything, I like to celebrate spring by planting in the garden, and having a family picnic! Here are examples of beautiful things that nature is beginning to give life to in my urban garden. 
 




To the right is a picture of the apricot flower blossoms in February; but the picture below is  now, and it is pretty amazing that this apricot tree is budding with fruit, only after its first year in a very large pot! The Ace Hardware garden assistant couldn't believe I needed fruit tree fertilizer, until I showed him my picture. I guess, all that talking to and tending over, has paid off for this lovely tree. I hope to tell you about my brandied apricots, if all goes well!  










This year, I am trying a different variety of tomato since last year I was not very successful with the beef steak tomatoes. I have to admit going to the farmers market for summer tomatoes was a much more inviting than eating my own. I was able to make sauce out of them, and use them for pasta dishes, but definitely left me wanting for more flavor. All I wish for, is to have some delicious fruit to add to my summer salad, and the Sun Gold variety is sure to deliver.

I'm also attempting to a grow a more delicate butter lettuce this year. This is challenging, since I'm fairly new at growing food for our table. I'm not sure if I should have full sun or partial shade. Last year's lettuce grew well in total shade all through summer months too, though it called for full. Perhaps the full sun in Oakland, was just too hot for the variety I had invested in last year.  So this lettuce I am going to watch very carefully for any signs of wilting. To add to the spring garden, I am adding some onion, basil, and mint, and strawberries, that are coming back from winter hibernation. It's going to be a glorious Spring! 
The chard I planted in winter is still going strong today. This recipe I share, is my favorite combinations of flavors with my chard.  This recipe is easy and will compliment to any main dish. 
Ingredients: 

2 cups of tightly packed chopped chard
1/3 cup of dried tart cherries
1/3 cup of pine nuts
1 tablespoon of butter 
1 tablespoon of freshly squeezed lemon juice. 
Salt and ground pepper to taste. 


 


First on low flame, place butter in iron skillet. Add pine nuts and brown for 3 minutes, then add dried cherries, and saute for another 3. Pine nuts cook quickly if not cooked on low. Next turn heat up to medium, and add chard and lemon juice. Saute chard in mixture of nuts and cherries and quickly take off heat in 1-2 minutes. add salt and pepper. Serve hot with your main entree. Serves about 2 -4 people depending on portions. 

Have a wonderful spring!  

Tarabud 

Mother's Meatloaf

Mother's meatloaf and steamed veggies

Originally, I made this main course to show off the new china set I had received from my mother as a wedding gift. I found the china set in complete form, with pickle dishes, ice-cream bowls, not to mention all the serving platters, at our local Uhuru store. Lucky for me, Uhuru is a perfect place for estates to donate their precious household goods no longer in use, for a good cause. The china set is Bavarian Schumann- San Luis Rey design, and as you can see, a lovely wedding design. I found that all the dishes were in great shape, but the tea cups so delicate, I have already broken two! We can only do our best and nothing last forever, I tell myself. I would love to know more about the origins of this design, so please do share if you have information.

fresh marjoram 

Here is a great recipe to feed lots of hungry boys and girls! I went to my local butcher, and purchased grass fed, humanely raised beef for this recipe. It is very important to support local sustainable ranchers. This type of beef cooks much quicker than other beef, so be mindful of the clock. In preparation of meatloaf, the key to making it flavorful is in the fresh herbs, green onions, and spices. I usually serve this dish with steamed vegetables, that are seasonal from my garden. I try to avoid the starches, because it can leave you unable function the rest of afternoon!

Worcestershire
sauce 

              

Ingredients:  

2 ½ pounds of lean ground beef

2 eggs

2 slices of white bread (cut into small cubes)

1 cup of tomato sauce

1 cup of finely chopped green onion

1 cup of chopped fresh parsley

½ cup of fresh marjoram

2 tablespoons Worcestershire sauce

1 tablespoon of garlic powder

1 tablespoon of cumin

1 tablespoon of sugar

1 tablespoon of salt 

1 teaspoon of lemon pepper

Preheat oven at 350 degrees.

Mix all ingredients in a large bowl. Mash with hands or spoon. Place mixture in a loaf pan. Halfway through the cooking of the meat loaf, cover it lightly with foil, so the top does not burn. Cook for approximately 1½ hours. Take pan out of oven and carefully drain extra grease out. Allow a little bit of cooling, but serve hot with a dollop of tomato sauce and fresh sprig of parsley. Makes 6 generous portions. 

Enjoy with family and friends! 

Comforting Rice Pudding

Dear Reader,
When I'm feeling tearful or sad, this dessert is sure to make me feel better. This was originally taught to me by my auntie in South American. In her recipe, she used whole cloves that need to be picked out of the dish before eating. Cloves do give rice pudding a very good strong taste, but I found that allspice, suits me better, it gives more of an even flavor that is more pleasing. In South America, we use raisins, but in this recipe they are optional. Also, I think the secret to the richness of my pudding, is in the whole unpasteurized milk I use. Some states prohibit the sale of raw milk, which is very unfortunate since it is very nutritious. I hope this recipe brings you much comfort and warms your heart in a time of need.

Ingredients: 

1 cup of white long-grain rice
2 cups of water
1 1/2 cup of Raw organic milk
1/2 teaspoon of cinnamon
1/2 teaspoon of allspice
10 ounces or 1 1/4 cup of organic sweetened condensed milk 
1/4 cup raisins (optional)




First, place rice and water in a saucepan at medium heat. Allow water to cook the rice, and when water levels have reached almost the top of rice, lower heat, and add milk and spices, stirring constantly. Try not to let the mixture boil, you want a slow simmer for about 10 minutes. You want this to slow cook, stirring for a few minutes before you place a lid on pan. Cook for another ten minutes on low and then turn off the heat. The rice will probably be cooking even after you turn heat off. Serves 4-6 small dessert cups.

Be well, 

Tarabud 

Imagine A World Without Oil

One Block Off The Grid, is inviting us to look at alternatives for energy, giving us some raw data on our crude oil consumption. A world  41+ years from now, could be shockingly different, but only if we are not informed and prepare for alternatives lifestyles. Most interestingly, are the very common everyday items made from crude oil. There are just a handful of items mentioned in this info graph, see extended list for more items: http://www.ranken-energy.com/Products%20from%20Petroleum.htm

How are the foodies affected? Well my friends, it just supports the need to look at local food economies with a serious eye, making better choices today, and planning for a future that is sustainable without imports. Let's all look at the future with a hopeful glee.   

~Tarabud

Home Solar Power Discounts - One Block Off the Grid

Anfilo Coffee Interview

Join me as I interview Ambessaw Assegued, founder of Anfilo Organic Ethiopian Coffee vendor at Grand Lake Farmers Market, Oakland, CA. Explaining what is Ethiopian coffee ceremony. Music by: Mulatu -Kasalefkut Hulu (Will Magid edit). 

 Listen to the Audio podcast or watch the video below!

https://soundcloud.com/foodie/anfilo-interview

Roasted Tomatillo Salsa

Happy New Year 2012 my lovelies! I'm mostly posting out of posterity to 2011 fresh and seasonal produce.  I made this salsa, with the last of the tomatillos of the season in December.  Most common tomatillos are about the size of a ping pong ball with a loose husk, a type grown commercially in Mexico, the American Southwest and India. Lucky for me and others in California, local farmer such as Mr. Ledesma at farmers market in Oakland, had these lovely beauties very late, and I could not not resist. He was gracious enough to remind me of how to make the Mexican salsa that goes great on chicken enchiladas, tamales, or simply as salsa for dipping those blue chip corn tortillas from Berkeley Bowl West.

Ingredients for Salsa: 

1 pound of tomatillos

1 serrano chile

1/4 white onion

1/2 cup of  cilantro 

2 garlic cloves 

1 tablespoon of lemon juice

1 teaspoon of oregano

Salt 

Preheat your oven to 400 degrees.  Peal the husks from fruit, which are easily composted. Slice tomatillos in halves. Place cut halves on baking tray and bake for 15 minutes. Next, chop onion, and cilantro, and serrano chile. If you want a milder salsa, take out seeds of serrano chile and only use half.  Place roasted tomatillos in blender or food processor. Add onion, cilantro, garlic, lemon juice and oregano and a pinch of salt. Flash blend, till you have a perfect salsa consistency. 

Enjoy with family and friends!  

Eating Winter Fresh in California

The great sunshine state of ours supported Native Americans for centuries with an abundance of year around fresh foods, not to mention the plentiful game from land and sea. Blessings abound while we eat our winter navel oranges, lemons, mandarins, and pommelos and East Coast localvores gaze jealously our way. Everything will be fine, because, if you didn't already know, California grows about 80% of the fruits and vegetables sold in the continental United States. Industrialized ways of farming do grow fruits and vegetables to a grand scale to our own future's demise. This isn't, as we all know, the best practice or "sustainable capitalism" ~Al Gore. If you are reading this blog you are probably familiar with the benefits of shopping at your local farmers market for seasonal veggies and fruits. The hardest part of being a true locavore is eating what is grown in 150 mile radius. Then the question becomes, how do you cook a rutabaga? It can be challenging and cooking local and seasonal does require a bit of experimentation to make things taste good. Below you will see that cooking rutabaga with a bit of olive oil, garlic, oregano, and a sprinkle of parmessan, can make your rutabaga experience delicious. For the winter I like to serve things warm, in soups, or hot dishes.

For winter you are sure to find the following vegetables at your local California farmers market with high nutritious value and hopefully grown organically.

Winter Produce:

Rutabagas

Cardoons

Chicories 

Escarole

Grapefruit

Jerusalem artichokes

Kale

Mandarins

Navel Oranges

Persimmons

Pommelos

Radishes

Rutabagas

Salsify 

Squash

Winter Squash

Year around produce: 

Beets

Cooked Rutabaga

Belgian Endive

Broccoli

Brussels sprouts

Cabbage

Carrots

Cauliflower

Celery

Collard Greens

Horseradish

Lettuce

Mint

Mushrooms

Oregano

Parsley

Sorrel

Spinach

Sprouts

Thyme

Watercress