I Heart Cauliflower

Cauliflower has become the new darling of the culinary world. People just keep discovering new and wonderful ways to prepare it, and I for one, couldn't be happier. I mean, I could eat oven roasted cauliflower florets for breakfast, lunch and dinner every day. But I have to give major props to those folks who are doing really interesting things with this cruciferous treat. I've tried a few; I've made cauliflower pizza crust (good, but a lot of work for a little pizza), roasted a whole head of cauliflower and cut it into "steaks" to use as the center of the plate for dinner, made cauliflower "rice", and the other night, I made an alfredo type sauce out of pureed cauliflower and potatoes. That's the one I'm going to talk about here, because it's going to be one of my favorite easy "go to" dinners from now on.

Let's take a look at cauliflower first, shall we?
Pretty, huh? Wait, check out the Romanesco variety:
How cool is that?
Cauliflower is part of the Brassica Oleracea family, which also includes broccoli, Brussels sprouts, cabbage, collards and kale. The vegetable dates back to the 6th century BC. It originated in the Middle East, and was brought to Western Europe in the 16th century. In the 1800's, the British introduced it to India, where it has become a staple of their cuisine.
Cauliflower is low in fat and carbohydrates, and high in fiber, folate, Vitamin C and Vitamin K. Studies are showing that it has both antioxidant and anti-inflammatory benefits. Also, since it is a good source of fiber, it helps support digestive health.
Oh, and it's delicious.

So, back to my "Alfredo" sauce. I took about a half a head of cauliflower, broken into florets, and two medium sized peeled and diced Idaho potatoes, a couple cloves of garlic and threw them into a pot. I covered them with vegetable stock and boiled until they were soft. Then, I pureed the whole deal, and seasoned it with a little salt, pepper and nutmeg. This all can be prepared in advance of the meal.
I cooked up some fettuccine. While that was boiling, I dipped a small strainer with broccoli florets into the pot to blanch them. When the pasta was done, I drained it (saving a bit of the cooking water) and dropped it into a big mixing bowl. I added the broccoli, enough sauce to coat, a little of the leftover pasta water to thin it a bit (this is optional) and some grated Parmesan and Asiago cheese. Tossed the whole deal around in the bowl with a pair of tongs until it was well coated, and rechecked the seasoning.

 

Now, I'm not going to say that it tastes like it has cream in it, but since I am lactose intolerant and don't eat true Alfredo sauce, I don't care. It DOES have a really nice, rich vegetable flavor. In fact, all three of us had seconds! It's vegetarian, but you can add chicken or shrimp if you like. Oh, and if you don't use all of the sauce, just heat it up and eat it for soup!

 

Yay cauliflower!

 

To Eat. Or Not To Eat. That is the Question.

I don't know if any of you are paying attention to all of the hoopla surrounding quinoa these days, but there have been a number of articles in various newspapers and magazines arguing the sociological, economic and environmental effects of quinoa production in Peru and Bolivia. The New York Times published an article stating that the rising global demand for quinoa was inflating the price so that the indigenous populations couldn't afford it any longer. This had them turning to cheaper foods, and was contributing to the decline of their historical culture. Of course, I believed every word. I mean, it's the NYT for cripes sake!

Other articles were written in dispute of this. Yes, I googled it. But I read a number of different pieces, which offered vastly differing opinions. I'm riding the middle, because I don't want to start a fight with anyone. (although I can't imagine anyone wanting to punch me over quinoa)

Here's what seems to be going on down on the Altiplano-the high plains region of the Andes Mountains. This is the area of the world that seems most suited to the growth of quinoa. It is some harsh territory up there, but somehow, this hardy plant thrives.  The issues that are being raised are the following:

The worldwide demand for quinoa is making it too expensive for the farmers themselves to afford to buy. As this has been the staple of their diets forever, the argument is that they are now turning to other, less nutritious foods, and it is having an effect on the population. However, the facts seem to show that the farmers set aside one tenth of their harvest for themselves, so they don't have to purchase it as a finished product on the market. Just because they wear those goofy hats, it don't mean they're no dummies!

The upside of the demand is that they are able to improve a bit on their lifestyle. Schools are better, their houses are a little nicer. I mean, we're not talking about these people erecting McMansions or anything. Just a little more mud on the hut. And my guess is there's not much cell phone service up there, so it just doesn't make sense to be holding the new iPhone 6. The worst thing that is happening is that the younger generations are less inclined to have quinoa be the center of their diet.

Then there are the llamas. It seems that many llama farmers are selling off their herds to make room to grow more quinoa. Andean people eat llama. (does NOT taste like chicken, I would guess). There is a symbiotic relationship between llama herding and quinoa farming, rotating the land to keep it fertile. One of the greatest sources of pride regarding Andean quinoa is that it is completely organic.If they change the farming rotation, then they would have to use fertilizer. So, my Andean friends, let's keep those llamas coming!

Here is a llama for you:

Apparently, attempts are being made in other parts of the world to grow quinoa. Some is now produced in the Pacific Northwest, and they are trying in Britain and the Middle East. But nowhere is there the perfect storm of altitude, weather and sheer space that is found in the Altiplano. (for you non-Spanish speakers, that means "high plain") There is no agribusiness evil giant controlling the farms, no GMOs (and you ALL know how I feel about GMOs). It is all controlled by producer's associations and farmer's cooperatives. There is government support, both politically and financially. So let's keep buying fair trade quinoa, people. I know it's kind of pricey, but if you've read my blog entry all about its nutritional content, you will know that it is an almost perfect food. Heck, I just bought a Greek yogurt from Sheetz the other day that had quinoa in it! It was like having pop rocks in your breakfast. But talk about a protein packed way to start a day!

Eat Quinoa. Save a Llama.

And here's a picture of Lake Titicaca. It's found between Bolivia and Peru. (The Animaniacs taught me that) Why did I put this in? Well, like Yakko, Wacko and Dot, I just like saying its name-TITICACA!

Reunited. And It Feels So Good.

"It's been so long since last we met.." Oh wait, never mind, that's the Georgetown fight song.
Holy shamoly, it's been a long time since I last posted. Let's see, what's my excuse this time? Umm..I have none. Since I was last on here, I have gotten a new position with the company for whom I work. I am now the Executive Chef for the Independent and Boarding school division of Brock and Co. That said, I do have a BIT of an excuse. I spent most of May and half of June driving around visiting the schools we have. I have been to Boston, Western Mass, the Hudson River Valley, Greenwich and Farmington, Connecticut, Western PA, Western VA and Raleigh, NC. That's a lot of driving, my friends. It has been a fantastic experience so far. I have met some dedicated culinarians that are the chefs at our accounts. They are passionate about food, sustainability, AND love the kids. Some are lucky enough to be in areas where they can take advantage of the local farm culture. Some mentor students in work study programs, watching them move on to schools like the CIA. I am looking forward to the fall when I have a chance to really dig in and spend time at each and every school.

One of the challenges that has arisen in foodservice today is attempting to be as proactive as possible (or at least as quickly reactive) to requests from our clients (whether administrators, students, or parents) for information about the food we purchase and serve. In the school environment, providers must be extremely aware of the increase in food allergies. I actually just finished my ServSafe Allergen Awareness training. (I aced the exam.) Everyone who is involved in any aspect of food service must have knowledge of the widening spectrum of food related allergies and how to react if an emergency occurs. Label reading has become one of the most important parts of food purchasing these days.

Ok, that's really not what I set out to talk about. My point was to focus on the fact that people are becoming (FINALLY) aware of what is going on with how their food products are raised and/or grown. Questions are being asked about cage-free eggs, antibiotic free poultry, GMO free cereals and other goods. I'm not sure if all of you know how passionate I am about the evil empire that is Monsanto. Let me put it this way, if it is true that my girl Hillary is in bed with Monsanto, I will ride the Bernie train all the way off the rails and into the ravine. I believe that the original idea of genetically modifying crops to provide a steady source of food for an uncontrollably expanding world population-crops that were drought resistant, bug resistant, flood resistant-was a theoretically good idea. But as Monsanto fiddled with plant DNA to make it resistant to the freaking RoundUp pesticide it invented to kill weeds, they created Frankenfood. Not only that, they became so proprietary that they made it their mission to put farmers that were using heirloom seed and not Monsanto seed out of business, through lawsuits and land grabs. I could talk for hours, but you can read about a million articles online. Science is beginning to show that these modified plant materials are adversely affecting the human body in many ways. Again, read more on your own, ok?

As food providers, we need to join together and put demands on the supply chain. Large companies (Chipotle, Panera, even McDonald's) are starting to demand purer foods from their suppliers. Their customer base wants antibiotic free meats, non-GMO wheat and corn for the baked goods, sustainably farmed produce, grown without chemicals.

THE DOMINOES ARE STARTING TO TOPPLE, AND I COULD NOT BE HAPPIER.

 As usual, Western Europe is years ahead of us on the curve. They have been saying no to "scientifically enhanced" food for years. Time for us ugly Americans to wake up and realize what is going on. We feel like crap because we are eating crap. We are allowing big agribusiness (and its lovely spouse, government) to dictate what we are eating, while destroying the American farm industry. Grow GM corn, force feed it to cows kept in feed lots. GM wheat. GM soy. Welp, there you have it. That's what we are eating, whether it comes directly to us through the plant product, or hiding in the beef, poultry, pork and even fish that we consume. Enough to make you sick, huh?

I realize that not everyone has the financial or geographical ability to shop local, or at a grocery like Whole Foods (ok, ok, I know they have been price gouging) or FreshMarket. I have finally decided that I can make sacrifices in other places so that I can buy farm eggs, free range and grass fed meats or poultry, and non-GMO products. I have become an avid label reader. Shopping with me can take hours now..
There are many different reasons why you may choose to make these changes in your life. Many people are concerned about what the chemicals, or the modified plant DNA will do to their (or their childrens) bodies. Personally, my concern is more for the humane farming of animals, and the belief that we shouldn't mess with Mother Nature. (see, that 70's margarine commercial was right!) This is the only planet we have; humans have to stop being so damn controlling. And...if you don't really care about what you eat or how it was grown..please stop reading my blog!

Get involved. Somehow. Ask questions. Read labels. Shop local farmers. Hug a tree. Join a CSA. Save a honeybee.
If you need me, I'll be in my backyard watching to see if any bats have settled into the bat houses my neighbor and I put up in the woods.
Until next time. Eat well.

"Those who CAN do, teach"

One night a week, I have been teaching culinary arts at Montgomery County Community College.  They built a really nice culinary school about 5 miles or so away from their main campus. Everything is shiny and new, including the student body. I haven't taught a cooking class in almost 15 years. (wow, is that possible? time moves so quickly) I was a little rusty on the first class, pretty much because I didn't know the ins and outs of this program. Things have changed so much since last I taught. No more file folders crammed with outlines, pictures, and notes to copy and hand out to students. Nowadays, everything is on a teaching tool called "Blackboard." As a teacher, you can post the syllabus, announcements, tests, quizzes, homework, etc. The students can do their homework assignments, take quizzes, blog, do a journal, access the textbook..everything is at their fingertips. They still get a textbook, which comes with a website and a code by which they can see and print anything they want, like the recipes for the day's class.
No more chalkboards, or overhead projectors. There's a magical thing called a "smartboard". You project what you want to show from the computer onto the board, then you can actually interact with it by just touching the board, just like a touchscreen phone or iPad. It is really cool.

Oh boy, what kind of looks do you think I'd get if I told my students about how it was an honor to get to stay after class and "clap the erasers" out the window in elementary school...

My students vary in age from mid 20's to mid 30's. They all have different skill levels at this point, but are all pretty motivated to learn. I had forgotten how overwhelming all of this information can be to someone who hasn't been immersed in it for 30+ years. I learned most of what I know on the job when I first started out. I was extremely lucky to have had a mentor named Valerie Erwin to teach me. Val could be blunt, a little harsh, but had a big heart and a lot of knowledge to share. She taught me how to butcher meats, knife skills, garde manger, and line cooking. I learned the basics of sauce making from her, too. And then....well, let's just say, repetition is an excellent teacher.
I had the opportunity to refine my skills in France at culinary school. Many of the students there were just beginning, but I had been working for over 5 years already, and at the time I went, was working in a French Bistro, making stocks, sauces, charcuterie, and butchering. Because I was ahead of the game, I let the others do the basic work, and I attempted the things I hadn't done yet. It was a great experience.

Yep, I drifted off again. Sorry. Enough about me, this is about my students.

The class I am teaching is called "Advanced Culinary Skills". Not sure why, but it is. It's still pretty basic stuff. The whole semester is devoted to the preparation and cooking of different meats, game, poultry and fish, with a brief foray into eggs at the end. We have spent the past 4 weeks on meat; beef, pork, veal and lamb. I do most of the butchering, showing them how to break down the different cuts, then we go over the recipes and they split into groups and make them. Sounds simple, huh? I have to keep reminding myself that a) these are rookies, b) this is the first time they are seeing recipes like this, and c) they are not thinking like chefs yet (meaning, their organizational skills)
I walk around to each of the groups and spout my pearls of wisdom, helping where needed. Then, finally, there is turnout, where each group presents their dishes. If it is one recipe they have cooked, I ask for two different presentations, but most often, I have given them two different things. One is a recipe from the book and the other is their own creativity. I want to see what is brewing in their heads. We present on a large table and look at each dish together. We discuss how it was cooked and the visual appeal of the dish. Then we try them all. They are getting much better at everything, so I guess I'm doing my job.

Before we hit the kitchens, though, we have an hour in the classroom with the aforementioned smartboard. I pull up the recipes and some videos of technique, but most often, I go off on a tangent. Well, it's not a tangent as much as it is simply "off script." Anyone can teach straight from a textbook. Being a chef isn't just about making recipes and learning how to carve a chunk of meat. I truly believe that, as a foodservice professional in this day and age, you have a responsibility to  yourself, your clientele, and the world, to understand where the food you are preparing comes from. Let me say that in capital letters:

PEOPLE SHOULD KNOW WHERE THEIR FOOD COMES FROM, HOW IT IS RAISED, GROWN, HARVESTED, PROCESSED, PACKAGED AND OTHERWISE HANDLED FROM BEGINNING TO END.

And they should have an opinion about it, whether or not they choose to share it. Anyone who has spent any time with me knows that I can't keep quiet about it. Most of my lectures are about the meat industry, the huge agrifarms where animals are basically stuffed full of corn and antibiotics, tortured and mishandled, and then end up in plastic sealed Styrofoam trays under fluorescent light to look all yummy for the consumer. I'm pretty sure no one in my class will eat veal again, after they learned how they were raised..

I'm not going to keep preaching here. Go buy "The Omnivore's Dilemma" by Michael Pollin.

The point of this whole thing was to talk about how much I enjoy giving back-teaching, mentoring, enlightening and otherwise entertaining my students, my employees, my friends who will listen. And you, who choose to read my blog. I appreciate it! I am starting a new job in a few weeks, where I will be out of the kitchen and on the road, as a executive chef for the school division of the company for which I work. I will have much more time to be on the computer, so I look forward to having the chance to blog MUCH more often. Until then, stay warm, eat well, and think good thoughts.