Monday, June 29, 2009
CSA: Community Supported Agriculture
When we first came to Central Illinois, I relied on the grocery store, i.e. Walmart, for most of my groceries because it seemed as though we were miles away from any decent resource for produce. What I ended up with mostly was underripe, underflavored, shiny, beautiful fruits and vegetables that had been transported thousands of miles, sprayed with pesticides and herbicides and rendered practically inedible. As I have spent more time here and have become more interested in locavorism and organic produce, I have found a great wealth of resources for fruits and vegetables at my disposal, literally in my back yard, or close to it. It's called a CSA, which stands for Community Supported Agriculture. The principle is basic. A farm asks for subscriptions for a share of their crop. In return for those subscriptions, the subscriber receives a box of fresh produce, or a share of produce, every week, featuring the freshest and best produce available from that farm that given week. While specific details may vary, one thing is the same across the board. No matter what CSA you use, you are guaranteed to learn about different types of vegetables you won't ever see in grocery stores, you'll get the best tasting produce you will ever find, and you will likely never buy vegetables from a grocery store again, save for those times in the dead of winter when your options are limited, depending upon where you live. Many CSA's pride themselves on their organic growing practices, however, due to the high cost of the certification process, most of these farms are not "Certified Organic." Many of these farms will also offer farm fresh eggs and milk. Cost?? Well, cost can vary, but the one we belong to is roughly $350 a year and generally half is due up front and half at the end of the growing season, which goes from May thru October. In the beginning, you'll get a lot of the same things, asparagus, lettuce, onions. Then, beginning in June, and contingent upon the weather, the diversity becomes astonishing. They fill your box based upon your preferences. You will send in a sheet with your likes and dislikes based upon everything they grow. If there is something you hate, like brussel sprouts, they won't include them. Some of the more unusual things that we have gotten that I have truly enjoyed learning about and have never seen in a grocery store are garlic scapes, herbs like Anise Hyssop, varieties of potatoes like Kennebec and summer squash like Cousa and Pattypan. As summer progresses, you may start getting more vegetables then you ever thought you could eat, but what you will find is that you'll start eating them more and enjoying them in many different preparations. Vegetables don't have to be boring. Don't just steam or boil them, saute them in olive oil and a little butter, roast them or grill them. Add spices and combine them with fresh herbs. Eat them raw, eat them cooked, but just eat them. You'll feel better and you'll feel like you have really been a part of your local community. For more information and a database of CSA's across the country, go to http://www.localharvest.org/csa/.
Saturday, June 20, 2009
Spanish Tapas
Tapas literally translated means "little dishes." In Spain, a common practice in the evening rather than partaking in a full multi-course dinner is to travel from Tapas bar to Tapas bar, eating little dishes that are the specialty of the house and having a refreshment or two. Tapas can be made up of just about anything. Only the creativity of the chef and the availability of fresh ingredients limits or determines what can and cannot be served. Pork of course appears in many forms, whether it be in cooked form, such as Paprika Pork Ribs, or in the form of cold cuts such as mortadella or sausage such as chorizo. Marinated olives and cheeses such as Manchego are often served alongside a variety of hot and cold salads, frequently involving peppers and eggplant. And of course, seafood is a very popular offering at a Tapas bar, particulary fresh, locally caught fish and shellfish of all kinds. What makes this style of cuisine desirable is the diversity of flavors one can sample all during the same meal without feeling full or feeling obligated to order an entire entree. Because many of these dishes are highly seasoned, they often pair well with beer and wine. A good quality Spanish Rioja or Tempranillo would be a perfect table wine to serve and many are available at very reasonable prices. Here are a couple of recipes you can serve at your next Tapas party.
Cherry Tomatoes Stuffed with Goat Cheese, Caper and Olive Filling
24 Cherry Tomatoes
12 Pitted Spanish Olives
3 Tbl Capers
6Tbl Aioli
2-3 Tbl Italian Parsley, Chopped
Kosher Salt and Freshly Ground Pepper
4 oz goat cheese
1 large egg yolk
1 Tbl Lemon Juice
3 Garlic Cloves, Minced
Kosher salt and Freshly Ground Pepper
5 Tbl Extra Virgin Olive Oil
5 Tbl Canola Oil
Cut a thin slice off bottom of tomatoes to make them flat. Then cut the top of the tomatoes off and scoop out the seeds using a paring knife. For aioli, whisk egg yolk, lemon juice, garlic, salt, pepper, olive oil and canola oil together until smooth and creamy. Mince olives and capers. Combine with aioli, parsley and season to taste. Place small amount of goat cheese into each tomato. Then add olive/caper mix on top of goat cheese. Serve chilled.
Mortadella Wrapped Roasted Asparagus
Serves 6-8
1/2 lb asparagus
Pinch Salt and Pepper
2 Tbl olive oil
2 oz. Mortadella
1/2 tsp hungarian paprika
1 Tbl water
3 Tbl olive oil
2 Tbl Red Wine Vinegar
Pinch Salt and Pepper
Pinch dried thyme
1 garlic clove, sliced
1 tsp italian parsley, minced
1 bay leaf
1 Tbl red onion, finely sliced
Trim the asparagus, removing and tough ends. Place on a baking sheet. Drizzle with 2 Tbl olive oil and season with salt and pepper. Place in a preheated 350 degree oven for approx. 15-20 minutes or until the asparagus are tender and slightly caramelized. Allow to cool. Wrap 1-2 stalks of asparagus in a strip of the mortadella until all the asparagus has been used up. Combine remaining ingredients in a tupperware with a tight fitting lid and shake well. Drizzle dressing over asparagus and allow to marinate at room temperature for about an hour before serving.
Cherry Tomatoes Stuffed with Goat Cheese, Caper and Olive Filling
24 Cherry Tomatoes
12 Pitted Spanish Olives
3 Tbl Capers
6Tbl Aioli
2-3 Tbl Italian Parsley, Chopped
Kosher Salt and Freshly Ground Pepper
4 oz goat cheese
1 large egg yolk
1 Tbl Lemon Juice
3 Garlic Cloves, Minced
Kosher salt and Freshly Ground Pepper
5 Tbl Extra Virgin Olive Oil
5 Tbl Canola Oil
Cut a thin slice off bottom of tomatoes to make them flat. Then cut the top of the tomatoes off and scoop out the seeds using a paring knife. For aioli, whisk egg yolk, lemon juice, garlic, salt, pepper, olive oil and canola oil together until smooth and creamy. Mince olives and capers. Combine with aioli, parsley and season to taste. Place small amount of goat cheese into each tomato. Then add olive/caper mix on top of goat cheese. Serve chilled.
Mortadella Wrapped Roasted Asparagus
Serves 6-8
1/2 lb asparagus
Pinch Salt and Pepper
2 Tbl olive oil
2 oz. Mortadella
1/2 tsp hungarian paprika
1 Tbl water
3 Tbl olive oil
2 Tbl Red Wine Vinegar
Pinch Salt and Pepper
Pinch dried thyme
1 garlic clove, sliced
1 tsp italian parsley, minced
1 bay leaf
1 Tbl red onion, finely sliced
Trim the asparagus, removing and tough ends. Place on a baking sheet. Drizzle with 2 Tbl olive oil and season with salt and pepper. Place in a preheated 350 degree oven for approx. 15-20 minutes or until the asparagus are tender and slightly caramelized. Allow to cool. Wrap 1-2 stalks of asparagus in a strip of the mortadella until all the asparagus has been used up. Combine remaining ingredients in a tupperware with a tight fitting lid and shake well. Drizzle dressing over asparagus and allow to marinate at room temperature for about an hour before serving.
Sunday, June 7, 2009
What you need to know about eating organic
“Organic.” The term elicits ideals of “All Natural,” “Antibiotic and Pesticide Free,” “Healthier.” It can also mean more expensive. Is organic really that much better? The answer is more perplexing than it may seem. First of all, one needs to be educated about what is “organic” versus what is “certified organic.” Organic foods by definition are not genetically modified, must be grown without pesticides or additives such as growth hormones and often involve the use of energy efficient farming practices such as recyclable and biodegradable materials. Many small farms, including several in the area, utilize organic farming practices. However, many of these farms are not “certified organic.”
Certification is handled through government subsidized organizations and is overseen by the USDA. The process involves extensive inspection and often involves exorbitant sums of money which prohibit many small farms from obtaining the certification. There is also a very real issue with the abuse of organic certification by large, corporate farms who obtain lobbyists to create loopholes in the certification process, enabling non-organic products to be utilized in the manufacturing of the final product distributed to grocery store shelves, such as dead animal products that may have been fed antibiotics.
Therefore, it is imperative that the educated consumer beware when they are purchasing “certified organic” products in corporate supermarkets. One simple way to determine the authenticity of the organic certification is common sense. Certain products, like organic frozen foods, just don’t make sense. While organic practices may have been involved in the general production of the ingredients involved, the processing and packaging of the materials in the final product necessarily involved non-organic substances. Another common sense one is fruits and vegetables that don’t withstand transportation particularly well. Fruits like strawberries are so fragile that if they aren’t genetically modified or protected against pest or mold development, they would never make it to the supermarket shelf. While you may find organic strawberries at a farmer’s market, because they didn’t have far to travel and are being sold within hours of being picked, not days, purchasing organic produce such as strawberries in a supermarket isn’t logical.
Then there is the issue of cost. Most organic products available in the grocery store involve not only the added cost of organic growth practices, but also the cost of transportation to get these items to the grocery store shelf. Purchasing organic produce at the local farmer’s market, however, doesn’t involve anywhere near the cost associated with the grocery store transport. You will pay a slight premium, but in the end, putting a little more into what you are putting in your mouth makes sense in the long run. The long term benefits in terms of what you will save on medical bills in the future are well worth it.
Bottom line is that “organic” is great. Take advantage of locally available organic resources when you can by shopping at the farmer’s market when available. When not, be aware to do your research, read your labels and use your common sense. If it looks too good to be true, it probably is. For more information on organic foods and locally available foods, two great books to read are “The Omnivore’s Dilemma” by Michael Pollan and “Animal, Vegetable, Miracle” by Barbara Kingsolver. Both delve far deeper into the pros and cons of organic foods and also in how to make educated decisions on how to purchase organically and both are fascinating reads.
Certification is handled through government subsidized organizations and is overseen by the USDA. The process involves extensive inspection and often involves exorbitant sums of money which prohibit many small farms from obtaining the certification. There is also a very real issue with the abuse of organic certification by large, corporate farms who obtain lobbyists to create loopholes in the certification process, enabling non-organic products to be utilized in the manufacturing of the final product distributed to grocery store shelves, such as dead animal products that may have been fed antibiotics.
Therefore, it is imperative that the educated consumer beware when they are purchasing “certified organic” products in corporate supermarkets. One simple way to determine the authenticity of the organic certification is common sense. Certain products, like organic frozen foods, just don’t make sense. While organic practices may have been involved in the general production of the ingredients involved, the processing and packaging of the materials in the final product necessarily involved non-organic substances. Another common sense one is fruits and vegetables that don’t withstand transportation particularly well. Fruits like strawberries are so fragile that if they aren’t genetically modified or protected against pest or mold development, they would never make it to the supermarket shelf. While you may find organic strawberries at a farmer’s market, because they didn’t have far to travel and are being sold within hours of being picked, not days, purchasing organic produce such as strawberries in a supermarket isn’t logical.
Then there is the issue of cost. Most organic products available in the grocery store involve not only the added cost of organic growth practices, but also the cost of transportation to get these items to the grocery store shelf. Purchasing organic produce at the local farmer’s market, however, doesn’t involve anywhere near the cost associated with the grocery store transport. You will pay a slight premium, but in the end, putting a little more into what you are putting in your mouth makes sense in the long run. The long term benefits in terms of what you will save on medical bills in the future are well worth it.
Bottom line is that “organic” is great. Take advantage of locally available organic resources when you can by shopping at the farmer’s market when available. When not, be aware to do your research, read your labels and use your common sense. If it looks too good to be true, it probably is. For more information on organic foods and locally available foods, two great books to read are “The Omnivore’s Dilemma” by Michael Pollan and “Animal, Vegetable, Miracle” by Barbara Kingsolver. Both delve far deeper into the pros and cons of organic foods and also in how to make educated decisions on how to purchase organically and both are fascinating reads.
Sunday, May 31, 2009
What is a Vegetarian?
With so many different diets and food patterns emerging in society today, definitions can become easily blurred. What distinguishes a vegetarian from a vegan? What is a flexitarian?? Many individuals fall under the category of “vegetarian” that may in fact eat meat on occasion, particularly if it is in the form of fish or chicken. Yet some vegetarians will only eat dairy and eggs, but no meat at all. Let’s shed some light on the true definitions of what a vegetarian truly is.
Vegetarians by definition do not consume the flesh of any animal or anything that is a derivative of an animal, including fish. Lacto-ovo vegetarians will consume dairy products and eggs. Lacto vegetarians will consume dairy products but no eggs. Ovo vegetarians will consume eggs, but no dairy. Vegans by definition do not consume either dairy or eggs. Pescetarianism is the practice of vegetarianism where only fish and seafood are consumed. Pollotarianism is the practice of vegetarianism where only poultry or fowl are consumed.
The most recent form of vegetarianism to become prominent is called Flexitarianism. Flexitarians actually will consume meat, dairy and eggs on occasion in limited quantities. Flexitarianism has evolved as a compromise for those who for whatever reasons wish to maintain a largely vegetarian diet, but need to supplement their diets with the occasional consumption of animal proteins.
Vegetarians practice these food habits for many reasons ranging from religious obligations to cultural ones. Others simply believe it is a healthier way of eating. Whatever the reason an individual decides to practice vegetarianism, the issue always remains that a healthy balance of proteins must be obtained through non-animal sources. Often this comes in the form of beans, which are not only high in proteins, but fiber as well. The following is a recipe for a traditional Moroccan Couscous with Seven Vegetables. It is a fantastic recipe for vegetarians as it is rich in protein, high in nutrients and of course high in flavor.
Couscous with Seven Vegetables
Yields approximately 8 Servings
1 box of instant couscous
Olive oil
Boiling Water
3 Tbl Olive Oil
1 Onion, Diced
2-3 Garlic Cloves, Minced
2 Carrots, cut into 1” pieces
2 Parsnips, cut into 1” pieces
4 Red Potatoes, Skins left on and cut into 1” pieces
1 can chickpeas
1 Bunch Asparagus, Trimmed and cut into 1” Pieces (You can substitute green beans when in season)
½ cup Raisins, black or golden
Pinch Salt and Pepper
1 tsp ground ginger
2 tsps ground cinnamon
Pinch of Saffron (If you don’t have saffron, you can use a pinch of turmeric, which is much cheaper)
2 Cups Vegetable Stock
1 Tbl Harissa (North African Chili Paste) or a couple dashes of hot sauce
For the couscous, empty box of couscous onto a large baking sheet. Drizzle with olive oil and a little boiling water. Carefully rub the oil and water all over the granules with your hands, spreading it out in one flat layer onto the baking sheet. Let sit for about 20 minutes. Repeat this process 3 times, each time making sure to rub the couscous between your hands so that the granules are separated and remain light and fluffy.
For the stew, heat the 3 Tbl olive oil in a medium saucepan over medium-high heat. Add onions and sauté until tender, about 8 mins. Add garlic and cook for one minute or until fragrant. Add carrots, parsnips and potatoes. Season liberally with the salt, pepper, ginger, cinnamon and saffron. Saute a couple of minutes to render the fragrance of the spices. Add vegetable stock and bring to a boil. Cover and simmer for about 45 minutes to an hour or until the vegetables are tender. Add asparagus or green beans, can of chickpeas and raisins and continue cooking, uncovered for an additional 15 minutes or until the asparagus is tender. Add the chili paste and simmer until most of the liquid has evaporated and the sauce has thickened. Serve hot spooned over the couscous. This dish is almost better the next day reheated as it allows the flavors of the dish to marinate overnight.
Vegetarians by definition do not consume the flesh of any animal or anything that is a derivative of an animal, including fish. Lacto-ovo vegetarians will consume dairy products and eggs. Lacto vegetarians will consume dairy products but no eggs. Ovo vegetarians will consume eggs, but no dairy. Vegans by definition do not consume either dairy or eggs. Pescetarianism is the practice of vegetarianism where only fish and seafood are consumed. Pollotarianism is the practice of vegetarianism where only poultry or fowl are consumed.
The most recent form of vegetarianism to become prominent is called Flexitarianism. Flexitarians actually will consume meat, dairy and eggs on occasion in limited quantities. Flexitarianism has evolved as a compromise for those who for whatever reasons wish to maintain a largely vegetarian diet, but need to supplement their diets with the occasional consumption of animal proteins.
Vegetarians practice these food habits for many reasons ranging from religious obligations to cultural ones. Others simply believe it is a healthier way of eating. Whatever the reason an individual decides to practice vegetarianism, the issue always remains that a healthy balance of proteins must be obtained through non-animal sources. Often this comes in the form of beans, which are not only high in proteins, but fiber as well. The following is a recipe for a traditional Moroccan Couscous with Seven Vegetables. It is a fantastic recipe for vegetarians as it is rich in protein, high in nutrients and of course high in flavor.
Couscous with Seven Vegetables
Yields approximately 8 Servings
1 box of instant couscous
Olive oil
Boiling Water
3 Tbl Olive Oil
1 Onion, Diced
2-3 Garlic Cloves, Minced
2 Carrots, cut into 1” pieces
2 Parsnips, cut into 1” pieces
4 Red Potatoes, Skins left on and cut into 1” pieces
1 can chickpeas
1 Bunch Asparagus, Trimmed and cut into 1” Pieces (You can substitute green beans when in season)
½ cup Raisins, black or golden
Pinch Salt and Pepper
1 tsp ground ginger
2 tsps ground cinnamon
Pinch of Saffron (If you don’t have saffron, you can use a pinch of turmeric, which is much cheaper)
2 Cups Vegetable Stock
1 Tbl Harissa (North African Chili Paste) or a couple dashes of hot sauce
For the couscous, empty box of couscous onto a large baking sheet. Drizzle with olive oil and a little boiling water. Carefully rub the oil and water all over the granules with your hands, spreading it out in one flat layer onto the baking sheet. Let sit for about 20 minutes. Repeat this process 3 times, each time making sure to rub the couscous between your hands so that the granules are separated and remain light and fluffy.
For the stew, heat the 3 Tbl olive oil in a medium saucepan over medium-high heat. Add onions and sauté until tender, about 8 mins. Add garlic and cook for one minute or until fragrant. Add carrots, parsnips and potatoes. Season liberally with the salt, pepper, ginger, cinnamon and saffron. Saute a couple of minutes to render the fragrance of the spices. Add vegetable stock and bring to a boil. Cover and simmer for about 45 minutes to an hour or until the vegetables are tender. Add asparagus or green beans, can of chickpeas and raisins and continue cooking, uncovered for an additional 15 minutes or until the asparagus is tender. Add the chili paste and simmer until most of the liquid has evaporated and the sauce has thickened. Serve hot spooned over the couscous. This dish is almost better the next day reheated as it allows the flavors of the dish to marinate overnight.
Thursday, May 14, 2009
What is a Locavore?
Locavore is a catch word that has become popular of late. Literally meaning “local eater,” the term refers to someone who consumes foods that come from resources located within no more than a 100 mile radius from home. The movement, while not recent, has gained momentum lately as consumers have become more aware of becoming “green” or using “sustainable agriculture.” Essentially, eating local makes environmentally, economically and from a health perspective.
Environmentally, locavorism reduces an individuals “carbon footprint,” meaning the amount of petroleum used in the production and transportation of a product is reduced, thereby reducing the amount of fossil fuels used and the amount of carbon dioxide being put into the atmosphere. It also encourages biodiversity, which studies have shown is beneficial in maintaining long term viability of soil.
From an economic perspective, eating local ensures that consumers contribute to their local economy, which is a great way of ensuring that businesses can continue to be viable and don’t get crowded out by large corporations. And contrary to popular belief, locally available produce and meats are not necessarily more expensive than produce and meats available in larger grocery stores. Particularly with higher gas prices, many groceries that were previously very affordable are now becoming more expensive because of the cost to produce and transport them.
From a health perspective, many local farms utilize organic farming practices. While they may not be certified organic due to cost of certification and regulations regarding proximity to commercial farms, these farms often refrain from using pesticides and antibiotics and often allow their animals to roam free, hence the term “free-range.” Also, keep in mind that many items labeled “organic” in the grocery store are not necessarily organic. There are many loopholes to certification that commercial farms often find to get certified that consumers are not aware of. This is a subject for a future article.
There are many locally available resources for produce, including Coneflower Farms and Plowcreek Farms outside of Princeton and Indian Trail Farms outside of Kewanee. For meats, Meadow Haven Farms here in Sheffield offers free-range chickens and organic grass fed beef and Red Barn Nursery offers free-range lamb. In Buda, Grubbsteaks offers free-range buffalo. While this list is by no means exhaustive, it is just an example of some of the many farms locally that provide these valuable resources. In the summer you can find many of these as well as a whole host of others at the Farmers Markets in both Princeton and Kewanee. Many farms also offer CSA’s, or Community Supported Agriculture programs, that you can join for an entire growing season, allowing you to take advantage of what is seasonal and fresh on a weekly basis.
Here at the Chestnut Street Inn we make an effort to go out of our way to utilize as many locally available resources as we can, including an annual subscription to Coneflower Farms CSA. We encourage all of you to do the same. It is a great opportunity to give back to the community while doing something good for the environment, your pocket book and your body. For more information on these and other locally available resources, contact us at monikaandjeff@chestnut-inn.com or 815-454-2419.
Environmentally, locavorism reduces an individuals “carbon footprint,” meaning the amount of petroleum used in the production and transportation of a product is reduced, thereby reducing the amount of fossil fuels used and the amount of carbon dioxide being put into the atmosphere. It also encourages biodiversity, which studies have shown is beneficial in maintaining long term viability of soil.
From an economic perspective, eating local ensures that consumers contribute to their local economy, which is a great way of ensuring that businesses can continue to be viable and don’t get crowded out by large corporations. And contrary to popular belief, locally available produce and meats are not necessarily more expensive than produce and meats available in larger grocery stores. Particularly with higher gas prices, many groceries that were previously very affordable are now becoming more expensive because of the cost to produce and transport them.
From a health perspective, many local farms utilize organic farming practices. While they may not be certified organic due to cost of certification and regulations regarding proximity to commercial farms, these farms often refrain from using pesticides and antibiotics and often allow their animals to roam free, hence the term “free-range.” Also, keep in mind that many items labeled “organic” in the grocery store are not necessarily organic. There are many loopholes to certification that commercial farms often find to get certified that consumers are not aware of. This is a subject for a future article.
There are many locally available resources for produce, including Coneflower Farms and Plowcreek Farms outside of Princeton and Indian Trail Farms outside of Kewanee. For meats, Meadow Haven Farms here in Sheffield offers free-range chickens and organic grass fed beef and Red Barn Nursery offers free-range lamb. In Buda, Grubbsteaks offers free-range buffalo. While this list is by no means exhaustive, it is just an example of some of the many farms locally that provide these valuable resources. In the summer you can find many of these as well as a whole host of others at the Farmers Markets in both Princeton and Kewanee. Many farms also offer CSA’s, or Community Supported Agriculture programs, that you can join for an entire growing season, allowing you to take advantage of what is seasonal and fresh on a weekly basis.
Here at the Chestnut Street Inn we make an effort to go out of our way to utilize as many locally available resources as we can, including an annual subscription to Coneflower Farms CSA. We encourage all of you to do the same. It is a great opportunity to give back to the community while doing something good for the environment, your pocket book and your body. For more information on these and other locally available resources, contact us at monikaandjeff@chestnut-inn.com or 815-454-2419.
Wraps Around the World
Join us for a special cultural food experience on June 6, 2009. We are doing a world tour called Wraps Around the World. It will feature wraps from seven different countries, highlighting cultural similarities through food. The menu will be as follows:
Japanese Shrimp Spring Rolls, Mexican Pork Taquitos, Moroccan Beef Briouats (Cigar Shaped Pastries), Greek Vegetarian Dolmades (Stuffed Grape Leaves), Polish Golumpki (Cabbage Rolls), Spanish Chicken Empanadas, Hungarian Palacinta (Crepes with Ricotta Filling and Apple Compote)
Seating will begin at 6:30pm. Cost is $28 per person plus tax. All non-alcoholic beverages are included. Beer and Wine are available for sale. Space is Limited. Reservations required. Call 815-454-2419 or email us at monikaandjeff@chestnut-inn.com.
Japanese Shrimp Spring Rolls, Mexican Pork Taquitos, Moroccan Beef Briouats (Cigar Shaped Pastries), Greek Vegetarian Dolmades (Stuffed Grape Leaves), Polish Golumpki (Cabbage Rolls), Spanish Chicken Empanadas, Hungarian Palacinta (Crepes with Ricotta Filling and Apple Compote)
Seating will begin at 6:30pm. Cost is $28 per person plus tax. All non-alcoholic beverages are included. Beer and Wine are available for sale. Space is Limited. Reservations required. Call 815-454-2419 or email us at monikaandjeff@chestnut-inn.com.
Saturday, May 2, 2009
The Spice of Life
Herbs and spices are an integral part of most ethnic cuisines. Rather than being an afterthought they are often the central themes of a dish around which various meats and vegetables are paired. The specific combinations of spices and herbs used by a particular culture are often key markers of those cultures, defining both their culinary habits and the particular climates in which they have emerged. There is more to spices than salt and pepper, however. The vast array of herbs and spices ranging from A to Z are almost endless and learning how to use and store these herbs and spices is critical to mastering the art of cooking.
Most spices and dried herbs have a shelf life of approximately six months after which they lose most of their flavor. In general, it is recommended that these be thrown away and replaced with a fresh batch of spices. Fresh herbs can generally last for a week if stored properly. There are two theories to how herbs can be stored. One is that you can place them in a cup of water and keep them on the counter away from direct sunlight which can bruise or damage the delicate leaves of some herbs. Another good method to lengthen the shelf life of fresh herbs is to rinse them gently in water and then wrap them in paper towels. Place the herbs wrapped in the paper towels in a Ziploc baggie and squeeze all the air out of the baggie before sealing. The baggie can then be stored in the refrigerator in the produce drawer.
Another key element to herbs and spices is how to buy them. Certainly most spices are available in most grocery stores in small containers by large national spice distributors who shall remain nameless. However, most of these spices are purchased because they can be bought in bulk and may or may not be of a good quality meaning they may either be old or tainted with other fillers. Spices should be purchased in small quantities from reputable spice purveyors.
A good local source is Austin Parker Natural Foods in Princeton, IL. Another great source for high quality spices is the internet. Many internet sources actually offer spices from particular countries, which is a fantastic way of learning about the specific flavor profiles of various types of cuisine. For example, there is a very noticeable difference between Mexican Cumin and Moroccan or Indian Cumin. The Mexican Cumin is generally smoky and almost spicy in nature. The Moroccan or Indian Cumin is subtle in flavor with an almost toasty flavor profile. Which type of cumin you use will completely changes the taste of a particular dish. Two good internet sources for spices are Penzeys Spices, which can be located at www.penzeys.com and Zamouri Spices, which is a Moroccan import store and has a fantastic collection of spices from all over the world. They are located at www.zamourispices.com.
One final note on herbs, when you can use fresh herbs over dried ones, do so. While the dried ones can certainly lend good flavor to a dish, nothing can substitute the potency and intensity of a fresh sprig of mint or leaf of basil. Most grocery stores do not carry high quality herbs and they are almost prohibitively expensive. Grow your own or go to a farmer’s market where local farmers often have fresh herbs available. Most herbs grow perfectly well in pots as long as they receive enough sunlight and water. No matter where you get your herbs and spices, don’t be shy. Try new flavors. You never know what you might enjoy and you may be surprised at how diverse your palette can become.
Most spices and dried herbs have a shelf life of approximately six months after which they lose most of their flavor. In general, it is recommended that these be thrown away and replaced with a fresh batch of spices. Fresh herbs can generally last for a week if stored properly. There are two theories to how herbs can be stored. One is that you can place them in a cup of water and keep them on the counter away from direct sunlight which can bruise or damage the delicate leaves of some herbs. Another good method to lengthen the shelf life of fresh herbs is to rinse them gently in water and then wrap them in paper towels. Place the herbs wrapped in the paper towels in a Ziploc baggie and squeeze all the air out of the baggie before sealing. The baggie can then be stored in the refrigerator in the produce drawer.
Another key element to herbs and spices is how to buy them. Certainly most spices are available in most grocery stores in small containers by large national spice distributors who shall remain nameless. However, most of these spices are purchased because they can be bought in bulk and may or may not be of a good quality meaning they may either be old or tainted with other fillers. Spices should be purchased in small quantities from reputable spice purveyors.
A good local source is Austin Parker Natural Foods in Princeton, IL. Another great source for high quality spices is the internet. Many internet sources actually offer spices from particular countries, which is a fantastic way of learning about the specific flavor profiles of various types of cuisine. For example, there is a very noticeable difference between Mexican Cumin and Moroccan or Indian Cumin. The Mexican Cumin is generally smoky and almost spicy in nature. The Moroccan or Indian Cumin is subtle in flavor with an almost toasty flavor profile. Which type of cumin you use will completely changes the taste of a particular dish. Two good internet sources for spices are Penzeys Spices, which can be located at www.penzeys.com and Zamouri Spices, which is a Moroccan import store and has a fantastic collection of spices from all over the world. They are located at www.zamourispices.com.
One final note on herbs, when you can use fresh herbs over dried ones, do so. While the dried ones can certainly lend good flavor to a dish, nothing can substitute the potency and intensity of a fresh sprig of mint or leaf of basil. Most grocery stores do not carry high quality herbs and they are almost prohibitively expensive. Grow your own or go to a farmer’s market where local farmers often have fresh herbs available. Most herbs grow perfectly well in pots as long as they receive enough sunlight and water. No matter where you get your herbs and spices, don’t be shy. Try new flavors. You never know what you might enjoy and you may be surprised at how diverse your palette can become.
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