Find out more about Proposition 37.
Do You Know What’s in Your Food? Read More in this seasons issue of Edible Monterey Bay.
See what Edible San Francisco has to say.
See everything Edible Marin & Wine Country has said:
“It is estimated that at least 70% of the food products in America now contain GMOs.”- Summer 2011
“Today’s scientific evidence demonstrates that agroecological methods outperform the use of chemical fertilizers in boosting food production where the hungry live—especially in unfavorable environments.” –Fall 2011
“10 companies control over two-thirds of global seed sales. Just three—Monsanto, DuPont and Syngenta—own a combined total of close to 50% and they’re continuing to buy up smaller seed companies at a rapid pace.” –Winter 2011
“Until we have no doubt that GE crops are safe to eat, consumers should have a choice about whether we want to eat them.” –Spring 2012
From “In the Kitchen with Chez Pim: Day-Off Dinners with David Kinch,” a class at Love Apple Farms. Courtesy of Pim Techamuanvivit, Chez Pim blogger and author of The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy.
275 grams (2 and 1/2 cups) all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon black pepper
115 grams fresh ginger, finely chopped
1/2 cup mild molasses
1/2 cup honey
225 grams (1 cup) sugar
225 grams (2 sticks) butter, melted
1 cup water
2 teaspoons baking soda
2 eggs, room temperature and lightly beaten
Preheat oven to 350° F.
Sift or stir the flour and spices. In a large bowl, whisk together the molasses, honey, sugar and melted butter. In a small pot, heat the water until boiling. Stir the baking soda into the boiling water. Lightly beat the eggs with a fork. Add the eggs and baking soda water to the wet ingredients in the large bowl. Slowly whisk the dry ingredients into the wet ingredients until incorporated.
Bake in a buttered and floured 9-inch springform pan or about 15–20 small loaf pans. Bake cakes in the springform for 1 hour. Timing for the small loaf pans will vary; start checking at 30 minutes. When a cake tester or skewer comes out clean, the cakes are ready.
3 pounds plums
About 1 cup sugar
1/2 cup water
1 star anise
A generous pour of good rum
A pinch of salt
Juice from 1/2 lemon
Wash, dry and cut the plums into quarters. In a nonreactive pot large enough to fit all of the plums, toss plums in sugar and add the water, rum and a pinch salt. Let sit for about 15 minutes to draw the liquid from the plums. Then add the star anise and simmer until plums are tender, about 10–15 minutes. Turn off the heat and gently stir in the lemon juice. Serve cool or slightly warm, with the gingerbread cake.
Courtesy Adrian Cruz, head chef at Gabriella Café
1/4 cup walnut oil
2 tablespoons olive oil
2 tablespoons honey
1/2 lemon, juiced
2 and 1/4 cups toasted walnuts
2 tsp salt
12 beets, roasted and peeled
1 bunch arugula, cleaned
1/2 cup chevre
1/4 cup candied citrus
Combine all liquid ingredients in bottom of a blender or food processor. Add the walnuts and salt and blend until smooth.
Wilt arugula in olive oil.
On a chilled plate, evenly spread one tablespoon of the walnut puree. Arrange the roasted beets and arugula as desired. Top with chevre and candied citrus.
David Kinch with Risotto
Adapted from “In the Kitchen with Chez Pim: Day-Off Dinners with David Kinch,” a class at Love Apple Farms. Courtesy David Kinch, chef-proprietor of Manresa Restaurant, Los Gatos
3 cups nasturtium bouillon (see simple recipe below)
2 tablespoons olive oil
1 tablespoon butter
1/2 cup finely sliced white of leek
1 teaspoon garlic, chopped fine
1 cup Arborio rice (Carnaroli)
Approximately 1/2 cup white wine
3/4 cup grated Parmigiano-Reggiano
Chervil sprigs for garnish
Nasturtium flowers for garnish
Approximately 3/4 cup nasturtium butter (see recipe below)
In a small saucepan, bring the nasturtium bouillon to just below a simmer. Remove from heat and keep warm.
In a large heavy saucepan, heat the olive oil and the butter over medium-high heat. Add the leeks and cook, stirring, for 2 minutes. Do not color at all. Add the garlic and cook until fragrant, about 30 seconds. Add the rice and cook, stirring constantly, until opaque and the grains start to sizzle and stick together, about 2 minutes. Add the wine and cook, stirring until the rice is completely absorbed by all the liquid.
Season with a pinch of salt frequently during the cooking process.
Reduce heat to low, add enough of the hot stock to cover rice, and cook, gently shaking and stirring constantly. As the stock is absorbed, add more stock, 1/2 cup at a time. After about 20 minutes, with the rice nearly al dente, switch from adding the nasturtium stock to adding the nasturtium butter. This will make the rice really creamy.
Take the rice off the heat when it is of a porridge-like consistency. Fold in the cheese and season with salt.
Garnish with the fresh chervil and nasturtium flowers.
For the nasturtium butter:
1 cup packed nasturtium flowers
1/2 cup vegetable stock (or plain water)
2 tablespoons soft butter
Slowly heat the stock until warm, around 120° F.
Pour into a blender and add the flowers and the butter. Blend the flowers until you have a smooth sauce. Strain and season with lemon juice and fine sea salt. Set aside.
For the nasturtium bouillon:
4 cups nasturtium calyx*
3 cups mineral water
Place the calyx in a large bowl and cover with water. Seal bowl with plastic wrap and refrigerate for 24 hours. Strain and discard calyx.
*The calyx is the whorl of sepals that forms a protective layer around a flower bud and after a flower has opened, can be found directly behind the petals.
BETTERAVE EN CROUTE DE SEL, SAUCE AIGRE-DOUX
(Salt-Roasted Beets with Sweet and Sour Vinaigrette)
12 medium beets, washed and dried but not peeled
1 box kosher salt
A roasting pan large enough to fit all the beets without touching
10 ounces lime juice
10 ounces honey
About 1/2 cup to 1 cup olive oil
Spread the beets in the pan and bury them in kosher salt. Roast in a preheated 400°F oven for about 1 hour until done. Check with a cake tester; the beets should be soft enough to be punctured through without resistance.
To make the sauce, use an immersion blender to blend first the lime juice and honey. Then, slowly blend in the oil until emulsified.
Serve the roasted beets with the sauce.
24 medium carrots, about 3–5 inches long
Wash and scrub the carrots.
Place carrots in a large pan and cover with water. Add a pinch of salt, a pinch of sugar, a knob of butter, a sprig of thyme and a sliver of garlic.
Bring the pan to a simmer over low heat. Make a cartouche** with parchment paper and cover the carrots with it. Continue to simmer until done.
Let the carrots cool in the braising liquid. Peel and serve.
**A cartouche is a circle of paper fitted to the edges of a pot and used to prevent a skin from forming on the surface of a sauce or other liquid.