A really nice review of The Food Matters Cookbook in the Courier-Journal (Louisville). Makes me very happy.
This Week’s Minimalist: Almond-Apricot Granola Bars
Homemade granola bars have much more flavor than the store-bought variety, and are way better for you.
Food Matters Cookbook: Sneak Preview Recipe
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.
The Food Matters Cookbook Chronicles
The Food Matters Cookbook Has Officially Launched
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.
Food Matters Cookbook: Sneak Preview Recipe
Recipe from The Food Matters Cookbook. Pre-order the book today or pick up a copy when it’s released on September 21st.
Grilled Turkey Hash with Red Wine Glaze
Makes: 4 servings
Time: About 1 hour
Potatoes and turkey are a good classic combo any time of the year, and this rich hash is a lot easier to prepare than Thanksgiving dinner. With the quick and full-flavored red wine glaze, it’s more interesting too. And if it’s not grilling season, you can always broil the turkey or use leftovers instead.
1 cup red wine
2 garlic cloves, crushed
3 sprigs fresh thyme, or 1 teaspoon dried
4 large all-purpose potatoes (like Yukon Gold), peeled and cut lengthwise into 1⁄2-inch slices
1 turkey thigh (about 1 pound)
1 red onion, halved
Olive oil as needed
Salt and black pepper
1 ⁄4 cup chopped fresh parsley, for garnish
1. Put the wine, garlic, and thyme in a saucepan over medium-high heat. Bring the mixture to a boil, then adjust the heat so that it bubbles gently. Cook until the wine is reduced to a syrup, 15 to 20 minutes.
2. Meanwhile, prepare a grill to medium-high heat and put the rack about 4 inches from the fire; keep one part of the grill fairly cool for indirect cooking.
3. Drizzle the potatoes, turkey, and onion with oil and sprinkle with salt and pepper. Put everything on the cool side of the grill with the turkey skin side up. Cover the grill and cook, turning the pieces once or twice, until the potatoes are tender and the turkey is no longer pink, 25 to 30 minutes. Uncover the grill and move the potatoes and onion so they stay warm but don’t burn. Put the turkey over the hotter part of the fire and grill, turning occasionally, until it is browned on both sides and cooked through, 10 to 15 minutes more. (You can prepare everything up to this point a day ahead of time; just gently reheat the vegetables, turkey, and red wine glaze before assembling.)
4. Pull the turkey meat off the bone and roughly chop the potatoes and onion. Toss everything with the red wine syrup and chopped parsley. Serve hot or at room temperature.
Roasted Turkey Hash with Red Wine Glaze. Use sweet potatoes instead of Yukon Gold, and instead of preparing a grill, heat the oven to 375°F. Cut the potatoes and onion into cubes. Follow the recipe through Step 1. In Step 3 put the vegetables and turkey in a large roasting pan, drizzle with the oil, and season with salt and pepper. Roast, turning occasionally, until the turkey and vegetables are browned and cooked through, 45 to 50 minutes. Pick up the recipe again at Step 4.
The Food Matters Cookbook Chronicles
I wake up and start the week with a lovely little review of Food Matters Cookbook on The Daily Beast: “Mark Bittman Will Teach You How to Eat” (you have to scroll to number 12), and then read a fascinating piece by George Monbiot (a personal hero, everyone should read this guy), in which he reviews a book called Meat: A Benign Extravagance (you have to scroll down past “Roundwood Timber Framing, no kidding). More on this as soon as I see the book.
Appearing live today on LX New York (which I’m sure you all watch routinely) at 5:40, and yes that is p.m. Looking forward to dinner tonight too, at a venue to be revealed tomorrow.
The Food Matters Cookbook Is Almost Here
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.
Sunday Supper: Braised Tofu with Eggplant and Shitakes
A different kind of braising for a lazy Sunday evening. Recipe adapted from How to Cook Everything Vegetarian.
Braised Tofu with Eggplant and Shiitakes
Makes: 4 servings
Time: 30 minutes
A more-or-less traditional Sichuan preparation, creamy and delicious with soft-cooked eggplant, made crisp by the addition of sautéed shiitakes. Substitute green beans for the eggplant if you like.
1 /4cup peanut oil or neutral oil, like grapeseed or corn
1 cup sliced shiitake caps (reserve stems for stock or discard)
Salt and freshly ground black pepper
1 tablespoon chopped garlic
1 tablespoon peeled and minced fresh ginger (optional)
11/2 pounds eggplant, trimmed, cut into 11/2-inch chunks
1 tablespoon Chile Paste (optional)
1 /2 cup vegetable stock or water
2 tablespoons soy sauce
1 pound tofu, blotted dry and cut into 3/4-inch cubes
1 tablespoon dark sesame oil for garnish (optional)
Chopped fresh cilantro leaves for garnish (optional)
1 tablespoon toasted sesame seeds for garnish (optional)
2 tablespoons minced scallion for garnish (optional)
1. Put half the oil in a deep skillet or shallow saucepan over medium-high heat. When hot, add the shiitakes and some salt and pepper and cook, stirring occasionally, until the mushrooms are crisp, 5 to 10 minutes. Remove with a slotted spoon and set aside.
2. Add the remaining oil and, a few seconds later, the garlic and the ginger if you’re using it. As soon as it sizzles, add the eggplant. Cook, stirring every minute or so, until the eggplant browns, 5 to 10 minutes. Add the chile paste if you’re using it, along with the stock. Stir, scraping the bottom of the pan if necessary to release any stuck bits of eggplant. Cook until the eggplant is really tender, 10 to 15 minutes more, adding a little more liquid if necessary (unlikely, but not impossible).
3. Stir in the soy sauce and tofu and cook, stirring occasionally, until the tofu is heated through, about 5 minutes; stir in the reserved shiitakes and turn off the heat. Taste and adjust the seasoning, then garnish as you like and serve.
Food Matters Cookbook: Sneak Preview Recipe
Recipe from The Food Matters Cookbook. Pre-order the book today or pick up a copy when it’s released on September 21st.
Plum Chicken Salad
Makes: 4 servings
Time: 30 minutes with leftover cooked chicken
Firm plums are perfect here, but chicken tastes good with almost any fruit, so if plums aren’t available, try peaches, apples, pears, berries, or even tropical fruit. You can vary the nuts too (check out the variation).
About 8 ounces fresh plums, pitted and thinly sliced
2 tablespoons balsamic vinegar
3/4 cup chopped almonds
Salt and black pepper
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1/4 cup olive oil
2 celery stalks, thinly sliced
1/2 red onion, chopped
8 ounces roasted or grilled boneless, skinless chicken, chopped or shredded (about 2 cups)
6 cups mixed greens (like mesclun), torn into bite-size pieces
1. Toss the plums with the vinegar in a large salad bowl. Cover and refrigerate for at least 15 minutes and up to 2 hours.
2. Meanwhile, put the almonds in a dry skillet over medium heat and toast, shaking the pan frequently, until they are aromatic and beginning to darken, 3 to 5 minutes. Remove from the heat and let cool.
3. Sprinkle the plums with salt and pepper and add the oregano, oil, celery, onion, and chicken; toss to combine. Taste and adjust the seasoning if necessary. (The salad can be made ahead to this point and refrigerated for up to an hour.) To serve, divide the greens evenly among 4 plates and top each with some of the plum-chicken mixture, or add the greens to the salad bowl and toss everything together. Garnish with the toasted almonds.
Fig Chicken Salad. Substitute fresh figs, quartered, for the plums and use hazelnuts instead of almonds.
