CNN published this story yesterday on Jack Cafferty’s blog: “Organic food is no healthier or more nutritious than regular food. But it is more expensive. That’s according to a study commissioned by the British government and published in the American Journal of Clinical Nutrition.”
Archives for July 2009
Humans all over the world have been fermenting food since ancient times. The earliest evidence of winemaking dates back to eight thousand years ago in the Caucasus area of Georgia.
It’s very recent that fermented foods have begun to disappear from our plate. Modern pickles and sauerkraut are made with vinegar instead of the traditional method of lacto-fermentation using salt. Bread and pasta are made with commercial yeast instead of being naturally leavened with wild yeast (sourdough). Wine, beer and cheeses are being pasteurized — killing off all the good bacteria we so desperately need to maintain health.
But there are many advantages to going back to the traditional ways of our ancestors, and eating more fermented foods.
Last night we had our first date night in almost a year. We went to a French brasserie called Anisette in Santa Monica, just a few blocks from the beach. Despite the reviews on Yelp, I booked a reservation anyway — I had a good feeling about it. People on Yelp write that it is a “theme park version of a French brasserie” and “Disney does brasserie”.
About the Disney comments — whatever! I loved the atmosphere. Similar to Balthazar in New York City. Very authentic. We felt like we were in Paris. And isn’t that what you want on a date night? To feel like you are in Paris, sipping Ricard and nibbling on a cheese plate while waiters in black ties scurry about on tiled floors?
I didn’t make my first trip to Italy until I was 37. It was worth the wait.
I went on a once-in-a-lifetime dream vacation with my mother and sister. We started out in Tuscany, where we took cooking classes, went truffle hunting with a real truffle hunter and his dogs, and toured wineries. After that, we headed down to Rome, where we ate way too much pasta and gelato, drank Negroni cocktails on rooftops, drank bottle after bottle of vino, and sipped cappuccinos.
If you don’t have time to break away on your own Roman Holiday anytime soon, make this pasta. It’s like a mini trip to the Eternal City. Whip up a few Negronis and you are there.
Yes, you read that right. I said 100 Ways to Eat More Fat — not less. The longer I study food and the history of cuisine, the more firmly I believe that this idea of eating low fat is complete and total fallacy.
How long have humans been eating? Oh, around 2.5 million years or so. And how long have we been eating “low fat”? Less than 50 years.
With this in mind, I’ve comprised a list of traditional dishes that celebrate and embrace fat — traditional saturated fats like lard, coconut oil and coconut milk, cream, butter, egg yolks, and beef tallow.
I made a couple pies over the 4th of July weekend. While I hate to seem immodest, I have to tell you… I’m still blown away at how amazing the pie crust came out.
I’ve been making pie crust for decades and, thanks to Jeffrey Steingarten and Marion Cunningham, I have mastered a perfectly light, flaky pie crust.
But this crust was even better than my best pie crust. A hundred times better! My pie crust was elevated from perfect to divine, thanks to a new ingredient. New to me, anyway.
What’s my secret? Read on…
If you’re trying to get your kids to eat more fresh raw vegetables, try making this buttermilk ranch dressing. You can also use this dressing as a dipping sauce for veggies. Vegetables aside (I agree with Sally Fallon — vegetables are just a vehicle for butter and cream), this dressing is a great way to get nourishing, healthy fats into your family. If you’re still afraid of eating fat, remember this: fats are where the vitamins are!