Every Minimalist Column in History!

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Want to read every single Minimalist column of all-time? Of course you do. September 17, 1997 to January 26, 2011. Have at it.

Posted in Mark Bittman Books

Win a Copy of The Food Matters Cookbook

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Grub Street is giving away a copy of The Food Matters Cookbook. All you need to do is email them “what dish or favorite food matters most to you and why, in 200 words or less. Humor and originality tend to score big with…Grub Street editors, so please attempt to bust [their] sides as best as possible.” The deadline for submissions is 5pm on Monday, October 11th. Good luck!

Posted in Events, Mark Bittman Books

Food Matters Cookbook: Sneak Preview Recipe

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Recipe from The Food Matters Cookbook. Pre-order the book today or pick up a copy when it’s released on September 21st.

Roast Turnips and Duck with Pear Jus

Makes: 4 servings        

Time: About 1 hour        

Even though duck is no more difficult to prepare than chicken, it always feels much more elegant. Braise it with turnips, and it’s a classic; with the addition of a pear-brandy sauce, it becomes sweeter, more complex, and downright luxurious. Simply cooked leafy vegetables or a green salad are all you need on the side.

1 or 2 boneless duck breasts (about 1 pound), with the skin

Salt and black pepper

1 pound turnips or rutabagas, cut into large chunks

8 fresh sage leaves

1 bay leaf

2 garlic cloves, smashed

2 pears, peeled and chopped

1/2 cup vegetable or chicken stock, or water

1/4 cup brandy

Chopped fresh parsley, for garnish

1. Heat the oven to 400°F. Score the skin of the duck breasts, sprinkle with salt and pepper, and place them skin side down in a large, ovenproof skillet or Dutch oven over medium-high heat. Brown thoroughly on both sides, rotating and turning as necessary, 10 to 15 minutes total. Remove the duck from the pan and pour off all but 2 tablespoons of the fat.

2. Add the turnips, sprinkle with salt and pepper, and roast until they are nicely browned on the bottom and just getting tender, 15 to 20 minutes. Stir in the sage, bay leaf, and garlic and return the duck to the pan. Roast until the turnips are tender and the duck is cooked to your liking, about 15 minutes for medium-rare. Put the duck on a plate or cutting board to rest, and transfer the turnips to a serving platter.

3. Put the pan on a burner over medium-high heat. Add the pears, stock, and brandy and bring to a boil. Cook, stirring to loosen any browned bits from the bottom of the pan, until the pears are soft and the pan juice is slightly thickened, 5 to 10 minutes. Remove the bay leaf. Thinly slice the duck. Serve a few slices on top of a pile of the turnips and spoon the pear sauce over the top. Garnish with parsley and serve.

 

Posted in Behind The Scenes, Mark Bittman Books

Food Matters Cookbook: Sneak Preview Recipe

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Recipe from The Food Matters Cookbook. Pre-order the book today or pick up a copy when it’s released on September 21st.

Lemon-Almond Florentines

Makes: About 3 dozen        

Time: About 40 minutes, plus time to cool         

Many Florentine recipes call for coating the cookies in melted chocolate, which I think is overkill. I really prefer the touch of lemon. Unsalted butter for greasing the pans

2 cups whole almonds

1/2 cup powdered sugar

1 egg white

1/4 teaspoon salt

Grated zest and juice of 2 lemons

1. Heat the oven to 300°F. Grease 2 baking sheets with a generous smear of butter.

2. Grind the nuts in a food processor until they are just beginning to form a paste; this takes less than a minute. Transfer the nuts to a bowl and add the sugar, egg white, salt, and lemon zest. Stir, adding some lemon juice, a few drops at a time, until the mixture drops easily from a teaspoon. Save the leftover lemon juice.

3. Use the teaspoon to put dollops of the batter about 3 inches apart on the prepared sheets. Dip a fork in the reserved lemon juice and spread the batter into thin (about 1/8 inch) circles, roughly 11/2 inches in diameter. Bake, rotating the pans once or twice, until firm, golden brown on top, and slightly darkened around the edges, 15 to 20 minutes. Let the cookies cool on the baking sheets, then transfer them to wire racks to let them become crisp. Store in a tightly covered container at room temperature for no more than a day or 2.

Orange-Hazelnut Florentines. Use hazelnuts instead of almonds, and orange zest and juice instead of lemon.

 

Posted in Baking, Mark Bittman Books

The Food Matters Cookbook Has Officially Launched

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Hardly seems adequate that on the official launch date of The Food Matters Cookbook – that is, today – my “media schedule” includes no more than interviews with a radio station in St. Louis (live, 11:10 Eastern, KMOX’s Charlie Brennan Show, and Charlie is a pro) and a newspaper in Pittsburgh. But hey! Yesterday I talked with Paula Crossfield of Civil Eats, and appeared on LX New York. And tomorrow is Today, if you get my drift.

Posted in Behind The Scenes, Mark Bittman Books

The Food Matters Cookbook Is Almost Here

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I’ve been eating like Food Matters – the title of The Food Matters Cookbook‘s predecessor – for more than three years. During that period I’ve met scores of people – and heard about hundreds of others – who’ve either come to similar diets on their own (it’s not that complicated, after all) or read Food Matters and been inspired by it to change their diets.

The result of my own and just about everyone else’s experiences (as well as most of the research studies that have been published in recent years), have confirmed the conclusion I reached in the first place: If you swap the basic proportions in your diet—increasing unprocessed fruits, vegetables, legumes, nuts, and whole grains—you’ll wind up losing weight and improving your overall health while also improving more difficult-to-measure situations like global warming, the environment in general, and animal welfare.

By some calculations, at least 80 percent of the calories most Americans eat come from food that is either animal based or highly processed. That leaves less than 20 percent that come from what we used to call natural or whole foods –meaning fruits, vegetables, whole grains, and legumes. We consume 200 pounds of meat per year (that’s about 8 ounces a day, twice the global average), 237 pounds of dairy, and 32 pounds of eggs. That’s more than 469 pounds of animal products per capita, over a pound a day.

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Posted in Behind The Scenes, Mark Bittman Books