A2eatwrite

Tony Bourdain, Alice Waters and that whole Local Food Thing...

jenshaines@gmail.com (Jen of A2eatwrite) — Mon, 09 Nov 2009 13:09:00 +0000

I had a great time Saturday night.

I got to hear one of my heroes, Anthony Bourdain. Now, those of you who know me personally, and even those who know me primarily through this blog, might be shocked to hear me call Bourdain a hero. As he said himself, partway through the evening, "I'm no role model".

Well, not in the traditional sense, no.

If you're offended by language, he's not your man. If the fact that he's made some really poor choices over his lifetime, um, yeah, not a good role model.

The thing I love about Anthony Bourdain, though, is that he always, always, always leaves me thinking. And he's honest. Even brutally so, even maybe over the top for effect sometimes, but the honesty is refreshing in today's world, and maybe especially in the kingdom of upper echelon foodies. He also admits when he's screwed up. I admire that.

Apparently, he's been having an ongoing conversation with Alice Waters in his head.

One of the reasons he's been seen as a bad boy in the food world is that he's picked on Alice and many others who are "doing good". Now, on the other hand, he's also clear that he doesn't have problems with everything about Waters or just about anyone else (except maybe Sandra Lee).

What seems to disturb Bourdain is the "all or nothing" attitude that can exist in the local food movement. He had a conversation with Alice in his head that I've actually had myself: "Easy for you to say everything can be local - you live in Berkeley!"

Bourdain took it one step further and asked her, in his head, "And what are the folks on the Upper Peninsula supposed to eat in the winter?" and answered it, humorously, with Alice responding that there are "lovely rutabagas, turnips, carrots," to which Bourdain responds, "So they should eat like Russian peasants?"

Well, I've lived in Soviet Russia in winter, and yes, that's pretty much what the grocery stores carried. And yes, everyone put up their own vegetables in the summer, and jams and all those things our grandparents did, and it worked, to a great extent, but then there's the person I talked to Saturday morning.

He works in Ann Arbor and commutes to his family farm in Manchester. He's not in the business of farming; he's in the business of feeding his family through this farm. He was very excited to grow many, many tomato plants this year. He had visions of eating his put-up tomatoes throughout the winter.

As anyone in our area can guess, however, that didn't happen.

This was the summer of the tomato blight.

He harvested a whopping 22 tomatoes, all of which his family devoured.

We got on this subject because we were talking about two meals we'd prepared that week with almost all local ingredients, but we'd both ended up using a can of San Marzano tomatoes when it came down to it, because no, we didn't have our own.

Bourdain also talks about the fact that when he was actually at Chez Panisse, one of the co-chefs was in rapture over some beautiful vegetables from a special farm and wanted Bourdain to return the enthusiasm. Bourdain sort of did a double-take, as these vegetables were from a farm in the San Diego area, six hours by truck. As he put it, "How sustainable is that?"

Another of my "local" experiences this week was taking part in a highly-enjoyable and oh-so-delicious cook-off and potluck by Slow Food Huron Valley. Yesterday afternoon about 50 people actually came inside on a gorgeous day to share pasta with toasted pumpkin seeds and butternut squash puree, Three Sisters stew, pumpkin-buttermilk ice cream, John Savanna's famous Lithuanian Rye (which you haven't tried, you REALLY should), fabulous borscht, etc., etc.

I had decided that I'd enter what are usually my (well, if I do say so myself) pretty darned good Apple Maple Corn Muffins, but I was going to go ALL local - no vanilla, no cinnamon, no salt (my exception was a little bit of baking soda, because they call for buttermilk and I needed that for the leavening). Well, those omissions, plus some not very good local maple syrup, which shall remain nameless, turned my usual delightful bites of Sunday morning goodness into dull, chewy "good-for-you" lumps of ... well, let's just say I didn't enter them.

So Bourdain's point? Food is to be enjoyed. The local movement is good, humane animal care is good, organics are good - why? Because things taste better. Because, yes, it's good for the earth. It's good for local economies. It's good for your body. But really? Things TASTE better.

So here's my question for you - are you all or nothing on this? Do you care about local foods/agriculture/sustainable practices? And if so, how do you incorporate these practices in your life?

I know for myself, I'm not as consistent as I'd like to be, and that will be the subject of another post, as this one is already way too long.

Part 2 will concern the art of being a guest and risk-taking: another subject near and dear to my heart.

Also, just cause it's Music Monday, here's a little music for your Monday (see Soccer Mom in Denial to see who else is playing): Arrested Development's "Children Play with Earth" (press on the Lala button at the top of the page).

Slow Food Huron Valley's Local Harvest Cook-Off

jenshaines@gmail.com (Jen of A2eatwrite) — Sun, 01 Nov 2009 20:32:00 +0000

Cook up a soup/stew, main dish, or dessert with local ingredients and you could be a ribbon winner at Slow Food Huron Valley's Local Harvest Cook-Off on Sunday, November 8th from 3 - 5 p.m. at the Chelsea Fairgrounds Community Building.

This family event is a wonderful opportunity to share your cooking prowess and support for all things local, as well as enjoy what will assuredly be a delicious potluck.

Old Pine Farm and Tantre Farm have helped to organize this potluck, contest and recipe swap, and in addition to the food and judging, there will be music, prizes and great, family fun. Alber Orchards is also a sponsor for this event. Chef Alex Young of Zingerman's Roadhouse, Corbett Day, Lenawee County Culinary Arts Dept head/chef, and Natalie Marble, owner of Ann Arbor Cooks cooking school (and fellow annarbor.com contributor) will be the Cook-Off judges, and prizes will include jams and local produce, among other goodies.

You could go home a blue ribbon winner by putting together a dish with as many local ingredients as possible in the following categories:

- Soup/stew
- Meat main dish
- Vegetarian main dish
- Vegetable side dish/salad
- Dessert/bread

Please bring: your dish to pass, your place settings, and 30 copies of your recipe to swap. Slow Food Huron Valley is also making this an opportunity to benefit Food Gatherers - so please consider bringing also nutritious non-perishable food or a check for Food Gatherers (which will be eligible for a Michigan Tax Credit).

Deadline for entry in the cook-off judging: 3:15pm.
Chelsea Fairgrounds location: 20501 Old US 12 (at Old Manchester Rd.)
Questions: leadership@slowfoodhuronvalley.com

All photos by Jennifer Shikes Haines.

NOTE: The Slow Food Huron Valley website is having some technical difficulties and, as a result, this event is not listed currently (nor are future events). The information in this article is accurate and comes from the organizing committee. If you have further questions about the event, please contact leadership@slowfoodhuronvalley.com

Copy Cat Recipes: Georgia Grits and Bits Pancakes

jenshaines@gmail.com (Jen of A2eatwrite) — Sun, 18 Oct 2009 12:50:00 +0000

In two short years, Dave and I will be empty nesters. In preparation for that time, we've started taking days off together to rediscover our interests as a couple.

On our most recent day off, we started our morning with a delightful breakfast at the Zingerman's Roadhouse. I'd read Jane and Michael Stern's rave review of their breakfast there, and we were especially dying to taste the Biscuits with Chocolate Gravy and Bacon.

We split that as a starter, and then split the Georgia Grits and Bits Waffle. The biscuits were absolutely delicious - the chocolate "gravy" wasn't overly sweet, and the salty bite of the bacon was a great counterbalance to the chocolate, but what we really flipped over was the Georgia Grits and Bits Waffle.

If you haven't tasted it, the Georgia Grits and Bits Waffle is a creamy, rich, cheesy cloud of grits enclosed by a crisp waffle outside, bits of perfect bacon and sharp cheddar cheese, and covered with some of the best maple syrup I've ever tasted. It is one of those meals where each time we take a bite, we say, "Mmmmmm...."

Now, while there are many reasons to go to the Roadhouse - the fabulous service, the wide menu, the mellow and lovely vibe on an early weekday morning, supporting a great local business - this is not something we can do as a frequent pleasure (both for work and monetary reasons), and waffles are only a pleasure we eat out, as they tend to call for a lot more oil/butter than pancakes do.

But, wow, those waffles were good, and I had a feeling they wouldn't be too hard to copycat.

So Saturday I did some research and found this recipe on Wuthering Bites, which in turn was taken from The Rustic Table Cookbook. The recipe itself had a bit too much (okay, way too much) fat, and it also was missing the cheesy and bacony goodness of the Zingerman's Georgia Grits and Bits Waffles, so here was my final product:

Jen's Copycat Georgia Grits and Bits Pancakes (Waffles)

Ingredients:

2 cups water
1/2 teaspoon salt
1/2 cup quick-cooking (not instant) grits
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons cold unsalted butter, cut into 4 chunks
3/4 cup cold lowfat buttermilk
2 large eggs, separated
2 oz. sharp cheddar cheese, cut into small pieces
1 oz. sharp cheddar cheese, grated
4 slices of good bacon (I used Ernst Farms bacon) cooked to taste, chopped into small pieces

Maple syrup for serving

Directions:

1. Combine the water and the salt in a small saucepan, and bring to a boil over high heat. Stir in the grits; reduce the heat as low as possible and cook, stirring occasionally, until the grits are very soft and creamy, 10 minutes

2. Meanwhile, whisk the flour, sugar, baking powder, and baking soda in a large bowl. Make a well in the center.

3. Remove the pan from the heat and add the cold butter to the hot grits, stirring until it is melted and well incorporated. Stir in the buttermilk, then the egg yolks. Transfer the grits mixture to the well of the dry ingredients and stir lightly, just until incorporated.

4. Stir in the chopped cheese and half the chopped bacon.

5. Beat the egg whites until stiff peaks form, and then fold the egg whites into the batter until just incorporated. This will help to make the pancakes (or waffles) lighter.

6. Preheat a griddle or frying pan to medium/medium high and grease with either neutral oil (such as canola), butter or cooking spray. If you're making waffles, preheat your waffle iron according to manufacturer's directions.

7. For pancakes, cook about 3 minutes on each side, then top with bacon crumbles and the shredded cheddar. For waffles, cook according to manufacturer's directions, and then top with the bacon crumbles and shredded cheddar.

Serve with maple syrup (and butter, if you must). Makes 18, 1/4 cup pancakes or 6 waffles. Serves 6.

Nutrition Info:

Servings Per Recipe: 6
Serving Size: 1 serving

Amount Per Serving
Calories 320.7
Total Fat 16.4 g
Saturated Fat 9.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.2 g
Cholesterol 111.0 mg
Sodium 433.0 mg
Potassium 147.5 mg
Total Carbohydrate 30.3 g
Dietary Fiber 0.8 g
Sugars 3.7 g
Protein 12.4 g

Nutrition information supplied by the recipe calculator at sparkrecipes.com.

All photos by Jennifer Shikes Haines.

Do We Have, Like, Nothing to Say?

jenshaines@gmail.com (Jen of A2eatwrite) — Thu, 08 Oct 2009 11:41:00 +0000

Well, this says it all:

Typography from Ronnie Bruce on Vimeo.

"O" Foods for Ovarian Cancer Awareness Month: TomatO, TomatillO, Onion and Pepper Stew

jenshaines@gmail.com (Jen of A2eatwrite) — Sat, 26 Sep 2009 16:05:00 +0000

Michelle of Bleeding Espresso and Sara of Ms. Adventures in Italy have been getting the word out on this insidious, silent killer. They've put together an O Foods Contest, and Michelle is also involved with Teal Toes for Ovarian Cancer Awareness.

For the "O" Foods Contest, I wanted to provide a recipe that is really healthy and contains several foods that fight cancer. A wonderful blog that highlights foods and nutrition that help in the fight against cancer is Diana Dyer, MS RD. Diana is a cancer survivor and nutritionist and she has helped many other cancer patients fight their battles through better nutrition. While my recipe does not use her beloved kale (she also has a blog called 365 Days of Kale, which she considers the ultimate "super food"), I do have plenty of other cancer-fighting elements in this dish: tomatoes, tomatillos, and four different types of peppers, plus three types of beans. It also has chicken, but that was mostly for taste.

From The Cancer Cure Foundation:

"Chili peppers and jalapenos contain a chemical, capsaicin, which may neutralize certain cancer-causing substances (nitrosamines) and may help prevent cancers such as stomach cancer.

Tomatoes contain lycopene, an antioxidant that attacks roaming oxygen molecules, known as free radicals, that are suspected of triggering cancer. It appears that the hotter the weather, the more lycopene tomatoes produce. They also have vitamin C, an antioxidant which can prevent cellular damage that leads to cancer. Watermelons, carrots, and red peppers also contain these substances, but in lesser quantities. It is concentrated by cooking tomatoes. Scientists in Israel have shown that lycopene can kill mouth cancer cells. An increased intake of lycopene has already been linked to a reduced risk of breast, prostate, pancreas and colorectal cancer. (Note: Recent studies indicate that for proper absorption, the body also needs some oil along with lycopene.)"

And general information:

Beans are high in folate, which helps against mutations in our DNA.

This recipe is very simple and very adaptive. I made it mostly to use up various items from this past week's farm share, so feel free to substitute at will:

TomatO, TomatillO, Onion and Pepper Stew

Ingredients:

1/4 - 1/2 onion, chopped
any combination of peppers you like - I used 2 chocolate peppers, 1/2 red pepper, 1 poblano pepper, 1/2 fresh jalapeno pepper, chopped (except I chopped fine the jalapeno)
1 large tomatillo, chopped
1 28 oz. can fire roasted tomatoes
1 TBS olive oil
1 cooked chicken breast, shredded
1 can beans of choice, rinsed (I used a black bean, pinto bean and cannellini bean mix)
salt to taste
chili powder to taste (I probably used 1/2 TBS)

For serving:

sour cream
shredded cheddar
tortilla chips

Directions:

1. Heat the olive oil in the stockpot or soup pot over medium/medium high heat.

2. Add onions and peppers and cook five minutes or so until the onions start to turn translucent.

3. Add tomatillo and can of tomatoes. Heat until bubbling.

4. Turn heat to a simmer, and add the chicken and the beans, the chili powder and the salt. Let simmer for 20 minutes.

5. Taste for seasoning, add chili and/or salt if you want to, and let simmer until dinner time (hopefully at least 20 more minutes).

6. Serve with sour cream (I used reduced fat), shredded cheddar (ditto), and tortilla chips for either crushing into the stew, or to eat as a carb with the stew. Some chopped, fresh cilantro can be a nice addition, too.

For more information about Ovarian Cancer and the O Foods Contest:

There are TWO WAYS to take part in the O Foods Contest:

ONE: Post a recipe to your blog using a food that starts or ends with the letter O (e.g., oatmeal, orange, okra, octopus, olive, onion, potato, tomato); include this entire text box in the post; and send your post url along with a photo (100 x 100) to ofoods[at]gmail[dot]com by 11:59 pm (Italy time) on Monday, September 28, 2009.

PRIZES for recipe posts:

* 1st: Signed copy of Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma, Executive Pastry Chef of Babbo Ristorante in NYC, who is currently battling ovarian cancer, inspired this event, and will be choosing her favorite recipe for this prize;

* 2nd: Signed copy of Molto Italiano: 327 Simple Italian Recipes to Cook at Home by Mario Batali (winner chosen by Sara);

* 3rd: Signed copy of Vino Italiano: The Regional Italian Wines of Italy by Joseph Bastianich (winner chosen by Michelle).

OR

TWO: If you’re not into the recipe thing, simply post this entire text box in a post on your blog to help spread the word and send your post url to ofoods[at]gmail[dot]com by 11:59 pm (Italy time) on Monday, September 28, 2009.

Awareness posts PRIZE:

* One winner chosen at random will receive a Teal Toes tote bag filled with ovarian cancer awareness goodies that you can spread around amongst your friends and family.

———

From the Ovarian Cancer Research Fund:

* Ovarian cancer is the leading cause of death from gynecologic cancers in the United States and is the fifth leading cause of cancer death among U.S. women; a woman’s lifetime risk of ovarian cancer is 1 in 67.
* The symptoms of ovarian cancer are often vague and subtle, making it difficult to diagnose, but include bloating, pelvic and/or abdominal pain, difficulty eating or feeling full quickly; and urinary symptoms (urgency or frequency).
* There is no effective screening test for ovarian cancer but there are tests which can detect ovarian cancer when patients are at high risk or have early symptoms.
* In spite of this, patients are usually diagnosed in advanced stages and only 45% survive longer than five years. Only 19% of cases are caught before the cancer has spread beyond the ovary to the pelvic region.
* When ovarian cancer is detected and treated early on, the five-year survival rate is greater than 92%.

And remember, you can also always donate to the Ovarian Cancer Research Fund at Michelle and Sara's page through FirstGiving!
Please help spread the word about ovarian cancer.
Together we can make enough noise to kill this silent killer.

What's Cooking Wednesday: Southern Comfort Supper

jenshaines@gmail.com (Jen of A2eatwrite) — Tue, 15 Sep 2009 23:02:00 +0000

Please go to The Fairy Blogmother for more What's Cooking Wednesday participants.

We're having warmer weather at the moment, but last week things were still on the chilly side.

Con and I were also still adjusting to the new school year - papers to write, papers to grade, a new theater schedule, homework, homework, homework, lesson planning, etc.

It seemed like a good time to pull out another comfort food meal.

This summer, I wanted a recipe for corn pudding, and as I perused various sites, I found a highly rated recipe for "Corn Casserole" by Paula Deen. I'm not usually a fan of Deen's cooking, due to the copious amounts of butter, etc., but I decided to try this one and then figure out how to make it reasonable.

Deen's version was extremely rich. Too rich for me on every single level.

What I wanted was something that was doable nutritionally and that had a bit of spice to go with Deen's overly-sweet version. The changes below worked beautifully, and a delicious dinner was had by all. I also had some kale and tatsoi from my last farm share that I wanted to use, so I took 2 strips of Ernst Farm bacon, cut them into small pieces, and sauteed them, adding the greens (chopped) when the bacon rendered. The smoky taste of the bacon was a great complement to the greens, and we had a perfect side in about 7 minutes. This was definitely a supper of Southern-style comfort foods.

Jen's Corn Pudding

Ingredients

Corn kernels from 4 ears of corn, or 4 cups frozen kernels
1 package of Jiffy Mix corn muffin mix
1/2 cup reduced fat sour cream
1/4 cup butter, melted
1/4 cup lowfat buttermilk
1/2 cup reduced fat shredded cheddar
2 links Amy Lu chicken Andouille sausage, sliced in half lengthwise, and then chopped into pieces
1/2 tsp Frank's Redhot or other hot sauce (Clancy's might be good here)
oil or cooking spray for greasing casserole dish.

Directions

1. Preheat oven to 350. Grease a casserole dish (I used an 8X12 dish that was just the right size - 13X9 makes things a bit thin and 9X9 is too thick, and the pudding won't set as easily).

2. In a large bowl, stir together the corn, the corn muffin mix, sour cream, buttermilk, melted butter, sausage pieces and hot sauce.

4. Bake for 45 minutes or until golden brown and springy to the touch. Take out of the oven and top with the shredded cheddar cheese.

5. Bake for another 5 - 10 minutes until cheese is just melted. Let stand for at least 5 minutes before serving.

Serves 6.

Variations:

Sweet version - leave out the hot sauce and use Amy Lu's Apple Maple Sausage.

Vegetarian - leave out the sausage - it still tastes great. You could also put in some sauteed, chopped summer squash for added nutritional boost.

Note: The reason I'm promoting the Amy Lu sausages is only because their fat and calorie counts are much lower than other chicken sausages. That's only important in terms of the nutrition info here.

Nutrition Facts

Servings Per Recipe: 6
Serving Size: 1 serving

Amount Per Serving:

Calories 364.9
Total Fat 18.9 g
Saturated Fat 10.3 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.2 g
Cholesterol 55.1 mg
Sodium 639.7 mg
Potassium 223.1 mg
Total Carbohydrate 40.4 g
Dietary Fiber 1.6 g
Sugars 10.7 g
Protein 11.9 g

As always, nutrition information supplied by the recipe calculator at sparkrecipes.com.

PSA Tuesday: Ovarian Cancer Awareness Month

jenshaines@gmail.com (Jen of A2eatwrite) — Tue, 15 Sep 2009 19:27:00 +0000

Notice my new look?

I'm teal for Ovarian Cancer Awareness Month.

Michelle of Bleeding Espresso and Sara of Ms. Adventures in Italy have been getting the word out on this insidious, silent killer. They've put together an O Foods Contest, and Michelle is also involved with Teal Toes for Ovarian Cancer Awareness.

Ovarian cancer is a silent killer. It's often diagnosed when the disease is advanced. There is no simple test that can be used for screening. If you have any of the following symptoms - bloating, pelvic and/or abdominal pain, difficulty eating or feeling full quickly; or urinary symptoms (urgency or frequency) - please get checked out right away. When ovarian cancer is caught early, it's generally very treatable.

Here is the info for the O Foods Contest:

CONTEST RULES

O Foods Contest for Ovarian Cancer Awareness Month

September is Ovarian Cancer Awareness Month, and for the second year in a row, Sara of Ms. Adventures in Italy and Michelle of Bleeding Espresso are hosting the O Foods Contest to raise awareness of this important health issue.

There are TWO WAYS to take part in the O Foods Contest:

ONE: Post a recipe to your blog using a food that starts or ends with the letter O (e.g., oatmeal, orange, okra, octopus, olive, onion, potato, tomato); include this entire text box in the post; and send your post url along with a photo (100 x 100) to ofoods[at]gmail[dot]com by 11:59 pm (Italy time) on Monday, September 28, 2009.

PRIZES for recipe posts:

* 1st: Signed copy of Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma, Executive Pastry Chef of Babbo Ristorante in NYC, who is currently battling ovarian cancer, inspired this event, and will be choosing her favorite recipe for this prize;

* 2nd: Signed copy of Molto Italiano: 327 Simple Italian Recipes to Cook at Home by Mario Batali (winner chosen by Sara);

* 3rd: Signed copy of Vino Italiano: The Regional Italian Wines of Italy by Joseph Bastianich (winner chosen by Michelle).

OR

TWO: If you’re not into the recipe thing, simply post this entire text box in a post on your blog to help spread the word and send your post url to ofoods[at]gmail[dot]com by 11:59 pm (Italy time) on Monday, September 28, 2009.

Awareness posts PRIZE:

* One winner chosen at random will receive a Teal Toes tote bag filled with ovarian cancer awareness goodies that you can spread around amongst your friends and family.

———

From the Ovarian Cancer Research Fund:

* Ovarian cancer is the leading cause of death from gynecologic cancers in the United States and is the fifth leading cause of cancer death among U.S. women; a woman’s lifetime risk of ovarian cancer is 1 in 67.
* The symptoms of ovarian cancer are often vague and subtle, making it difficult to diagnose, but include bloating, pelvic and/or abdominal pain, difficulty eating or feeling full quickly; and urinary symptoms (urgency or frequency).
* There is no effective screening test for ovarian cancer but there are tests which can detect ovarian cancer when patients are at high risk or have early symptoms.
* In spite of this, patients are usually diagnosed in advanced stages and only 45% survive longer than five years. Only 19% of cases are caught before the cancer has spread beyond the ovary to the pelvic region.
* When ovarian cancer is detected and treated early on, the five-year survival rate is greater than 92%.

And remember, you can also always donate to the Ovarian Cancer Research Fund at our page through FirstGiving!
Please help spread the word about ovarian cancer.
Together we can make enough noise to kill this silent killer.

What I Learned on my Summer Vacation, pt. 1

jenshaines@gmail.com (Jen of A2eatwrite) — Sat, 12 Sep 2009 17:06:00 +0000

Monday school starts.

It already started for C; he's part of the local public school system, and he started the day after Labor Day. In fact, he's in the middle of his first bout of Junior homework as I write this - a large chunk of math, historical analysis, English essay, science reading and project, studying for his first Spanish test of the year.

My first day papers are all printed out and ready to go. My copies of Beowulf and Romeo and Juliet and Bill Bryson's Shakespeare: The World as Stage are stacked in my wheeled crate. The lunch box has been cleaned and aired. Tomorrow I go to pick out folders and a new water bottle (mine started inexplicably leaking which is not good when you're carrying student essays in the same crate with said water bottle).

The fact that school was about to start hit me hard about two weeks ago. It didn't hit me hard because I didn't want to go back to teaching - I love teaching and I'm always excited, rather than distressed.

What hit me hard was how much time I was spending on the annarbor.com job. How many hours I was putting in each week making sure I had the right number of food posts, what I would write about, how to fit in interviews and photo sessions with businesses, making sure I read the other food articles on the site. Making sure I commented. Making sure I commented here, and there, and that I read many, many other food blogs every. single. day.

I always wanted to be a food writer. Much of my freelance work has been in the education field or special projects for the University or the U. of M. Hospital, and I've always wanted to write about food instead.

But here's what I learned on my summer vacation: I really don't.

I really don't want to be a food writer.

But don't get me wrong: I love writing about food.

So, now it's time to go, "Huh? But I thought she just said..."

Yeah, I did. But what I really mean is that I don't *just* want to be a food writer. I want to keep being a teacher. I need and want to be the best mom and daughter (and wife, although hopefully D is less in need of caretaking than C and my mom) I can be, and take the proper time for those whom I love and who need my care. I want time to volunteer for the causes I believe in. And oh, yeah, I want my word count to go up on my WIP.

I don't want to keep posting my food posts on Facebook or tweeting my own posts.

I'm happy to post yours - I love connecting friends to the writing of other friends, but tooting my own horn? Not so much.

It's just not in my comfort zone.

So, Friday, I tendered my e-mail of resignation. I can still post there; I'll just go to being one of the unpaid bloggers. Now, before you get all in my face about writing for no pay, I'll cover that in another post soon.

But for now, here's what I plan to do:

Talk about the need for healthcare reform.

Write about more than food businesses for Local Love Fridays.

Write about ovarian cancer awareness and other upcoming events.

Write about sustainability issues.

Oh... and lest I get too serious, post some funny videos and keep posting recipes.

I'm baaaaaaccccckkkkkkk.

And there's nowhere you need to leave comments other than right here. On a2eatwrite.

It's good to be home.

What's Cooking Wednesday: Corn Potato Chowder with Sausage

jenshaines@gmail.com (Jen of A2eatwrite) — Tue, 08 Sep 2009 23:25:00 +0000

Please go to The Fairy Blogmother for more What's Cooking Wednesday participants.

As many of us are only too aware, yesterday was the first day of school in Michigan. And like many other moms, I wanted the dinner after the first day to be something I knew my son would enjoy, as well as something that would be healthy and filling.

Being a teacher, I know just how exhausting that first day can be, and comfort food at the end of it can be a blessing.

C is a carb boy, and when I saw this recipe in this month's Cooking Light, I knew it had his name on it.

The recipe, however, had some issues that don't work quite as well for my family. One, I knew C would like it much better if it had meat. The rest of the recipe seemed to be a great match for sausage, and C loves the chicken apple-gouda sausages by AmyLu. At only 110 calories and 5 grams of fat per link, it's a luxury I can afford (calorie-wise) as well, but I wanted to bring the calories down a bit to both add the sausages and suit my own needs.

I removed the red pepper (which C only likes raw), cut back a bit on the onions (again, for C's tastes), cut back a bit on the butter and switched to 1% milk (which didn't hurt the consistency in the least). I also changed the proportions of the corn in terms of plain kernels to pureed kernels, and I added a bit of shredded cheddar to C's portion, since he's a huge fan of shredded cheddar. I also dispensed with the grilling and earlier Cooking Light recipe steps because a. I'm sure the taste is wonderful, but it was kind of fussy, and b. I wanted to get dinner on the table in a reasonable amount of time. The final product was rich and delicious, and we've all decided this one is a "keeper".

Serve it with a fresh salad and some bread, if you feel the need (D and C felt the need).

To make this vegetarian, just remove the sausage or use something like this - I don't think the recipe would suffer - the sausage just adds a nice, smokey flavor.

Corn Potato Chowder with Sausage

Ingredients

6 medium russet or 12 small (red or new or purple) potatoes (a variety of types works best here), cut into 2" - 3" inch chunks (roughly cut - size is just to get them to cook a bit more quickly)
1TBS butter
kernels from 4 large ears of corn
4 chicken sausages, halved and sliced (I used apple-gouda sausages by Amy Lu)
1 medium onion, chopped fine
1 cup half and half
3 cups 1% milk
sprigs of thyme (optional) or 1 tsp dried thyme
salt and pepper to taste
chopped chives (optional)
shredded cheddar cheese (optional)

Directions
1. Cook the potatoes in salted, boiling water for 10 minutes. Drain and rinse with cold water to cool them.
2. While potatoes are cooking, strip the kernels off the corn, process 2 cups of the kernels in a food processor until they are completely pureed. Chop onions and cut up the sausages.
3. Melt the butter over medium heat in a large soup pot. Saute the onions for a minute or so, and add the sausages. Cook another two minutes. Add the corn kernels. Add the 1/2 and 1/2, milk, corn puree, salt to taste and the thyme. Bring to a simmer.
4. While the soup is coming to a simmer, cut the potatoes into small pieces. Add them to the soup.
5. Simmer the soup for 20 minutes stirring from time to time so that it doesn't skim over. Remove the thyme sprigs when the chowder is finished.
6. Serve with lots of freshly ground pepper, and either the chopped chives, shredded cheddar, or both.

Serves 6 generously.

Nutrition Facts:

Amount Per Serving

Calories 370.0
Total Fat 14.3 g
Saturated Fat 7.6 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 3.0 g
Cholesterol 61.2 mg
Sodium 478.2 mg
Potassium 969.9 mg
Total Carbohydrate 45.0 g
Dietary Fiber 5.2 g
Sugars 11.1 g
Protein 19.1 g

As always, nutrition information supplied by the recipe calculator at sparkrecipes.com.

Photos: Corn Potato Chowder with Sausage. All photos by Jennifer Shikes Haines.

If you don't mind leaving your comments/votes for this piece at my other gig, it would be greatly appreciated!

A Vegetarian Labor Day or Harvest Dinner

jenshaines@gmail.com (Jen of A2eatwrite) — Mon, 07 Sep 2009 11:30:00 +0000

Labor Day can be a very social time or not so much.

We have a mix this weekend - we had a dinner with friends last night, I had friends over for breakfast this morning, but the rest of the weekend will be spent at Dancing in the Streets, Radio Free Bacon and with some good books.

Last night’s guests included a vegetarian, and since all of us love vegetarian cooking, I decided to go that route.

We had a truly great, if non-traditional, “Labor Day” dinner, that didn’t involve a grill in any way, shape or form.

Pasta with Basil-Pistachio Pesto, Roasted Tomatoes and Kale

Ingredients

For the slow roasted tomatoes and kale:

1 pint cherry tomatoes, rinsed and dried
1 1/2 cups washed, torn kale
1/2 TBS kosher salt
1 TBS olive oil

For the pasta and pesto:

4 cups fresh basil leaves, rinsed and dried
1/2 cup grated parmigiano reggiano (domestic or other parmesan can be substituted, but it's best with the real thing)
3 cloves garlic
1/2 cup roasted, salted pistachios, shelled
1/3 cup olive oil minus 1 TBS

6 oz. of whole wheat fettucine
1 cup pasta water

Directions

1. About 4 1/2 - 5 hours prior to serving, preheat the oven to 225. Toss the kale and tomatoes with 1 TBS olive oil and 1/2 TBS kosher salt. Spread in roasting pan. Stick in oven and roast for 4 - 5 hours, stirring every hour and a half or so.
2. Bring pasta pot to a boil. Cook fettucine according to instructions.
3. While pasta is cooking, process pesto ingredients in a food processor or blender. Start with the garlic, cheese and nuts until ground fine, then process/blend basil, and finally process in the olive oil. There are recipes which will tell you to use the feed tube for the olive oil, but I go ahead and process the whole thing together and it's worked just fine.
4. When pasta is done, reserve a cup of the pasta water and drain and rinse the pasta with cold water to stop it from cooking and to remove some of the starch. Get a big bowl and toss the pasta with the pesto and pasta water until the pasta is well coated and the texture is how you like it. (You don't need to use all the pasta water - I usually use between 1/2 a cup and 2/3). Lastly, toss with the roasted tomatoes and crush and sprinkle the kale over all (when kale slow roasts, it becomes crisp).

Serve with lots of freshly ground pepper and grated parmesan to taste.

Serves 6.

Nutrition Facts

Servings Per Recipe: 6
Serving Size: 1 serving

Amount Per Serving
Calories 403.1
Total Fat 20.2 g
Saturated Fat 3.9 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 12.1 g
Cholesterol 6.6 mg
Sodium 172.8 mg
Potassium 500.8 mg
Total Carbohydrate 46.2 g
Dietary Fiber 9.7 g
Sugars 1.3 g
Protein 14.9 g

Note: While this is not a low calorie or low fat dish, keep in mind that saturated fats are very low and monosaturated (the good fats) are high. This also has a whopping 9.7 grams of fiber and 14.9 grams of protein.

We served this with Scaletta Green Bean Salad, Kalamata Olive Twists from Mill Pond Bread and Calder vanilla ice cream with this Peach Rum Sauce.

All the vegetables are at perfect ripeness and the dinner was a snap to prepare, even if I had to be home due to the slow roasted tomatoes and kale.

Enjoy your Labor Day festivities!

Photos: Vegetarian Labor Day dinner: Basil-Pistachio Pesto with Roasted Tomatoes and Kale, Scaletta Green Bean Salad and Olive Kalamata Twists; pan of tomatoes and kale ready to go into the oven; close-up of Basil-Pistachio Pesto with Roasted Tomatoes and Kale, vanilla ice cream with Peach Rum Sauce. All photos by Jennifer Shikes Haines.

If you don't mind leaving your comments/votes for this piece at my other gig, it would be greatly appreciated!

Local Love Fridays: A Splendid Feast at Sparrow Market

jenshaines@gmail.com (Jen of A2eatwrite) — Fri, 04 Sep 2009 14:39:00 +0000

For over a year, Dave and I have been intrigued by the flyers that went up around the fourth week of the month at Sparrow Market - various "feasts" were to be had on third Sundays. Often they were Italian; always, they reflected the season.

As so often happens in this busy-ness that can be Ann Arbor life, we never made it. When our staycation came up, we were delighted to see that it corresponded with the August "feast" and that the menu was one that made our mouths water in anticipation.

So Dave and I attended the August 23rd South American Market Feast. We walked in to a transformation of the market space performed by head server Sydney Liepshutz and her crew; tables were set up where the vegetable and cheese cases usually are, and Sweetwaters had also been taken over with tablecloths and lovely settings. A variety of eclectic favorites was being rocked by the father/son duo of Douglas and Andrew Brown, and while the music was a bit loud, it just added to the festive atmosphere. We settled in at a table four six, joining another couple and later having a third couple join our group. There are some four-seat tables in the Sweetwaters area, but most of the seating is family-style. We quickly found common ground with our table mates and shared a wonderful Voignier made by John Schafer, one of our tablemates. (All Sparrow Feasts are strictly BYOB affairs).

Soon the food began flowing, and I use that term because the plates seemed to magically appear and disappear as the courses wore on. This is a five-course meal, and while the portions are perfect - large enough to be satisfying but small enough so that you don't feel you have to stagger out at the evening's end, the dinner has to have a certain rhythm or we would have been there for hours. The friendly servers were efficient and helpful - and most were familiar faces from the Kerrytown market businesses.

Chef Ricco Decola and his sous chef Casey Pennisi put together a simply fabulous menu. Our first course was a "baby greens salad with hearts of palm, mango, and a citrus vinaigrette". The salad was light and refreshing - a perfect palate teaser for the rest of the meal. I loved the balance of the mangoes and the hearts of palm.

The second course was one of my favorites - "a selection of fresh, cured and smoked chorizos accompanied by fresh pears and berries". Again, the balance was what made this work - each chorizo had a very different mouth feel and flavor, and the berries and pear were perfect counterparts. I especially loved the fresh chorizo, it was subtle and had a simply fabulous texture.

The third course tied as my favorite - a "lime marinaded Chilean shrimp over calasparra rice". The shrimp was succulent and flavorful, no easy feat when served simultaneously to a large group. The rice was perfect - a saffron-infused dish that was reminiscent of paella rice. My tablemate, Liz Salley, who wasn't a newbie, left some of her rice, knowing that more good things were to come. I didn't leave any, because it was so delicious, but I regretted it later, just because... she was right. While I said the portions were perfect, they were, but five courses is five courses.

The fourth course was an "Argentinean chimichurri beef over spiced squash puree," slices of superb Sparrow Market beef, cooked medium, with a really bright, flavorful chimichurri sauce and a sweet counterpart of spiced squash. I wondered how this would fare when I read the description, but again, Chef Decola struck just the right note. My only quibble with the entire dinner is that I would have preferred the beef to be served more authentically rare, but again, for this kind of family-style setting and delivery, a compromise (as well as consideration of food safety issues) was probably necessary.

The dinner was topped off by "fresh (sic) prepared rice pudding and plantains with hot rum sauce." Again, this was superbly delicious - the rice pudding was creamy and light (a necessity after all of the earlier courses) and the plantains seemed to be caramelized and were rich and sweet. The rum sauce was amazing - I was in serious danger of wanting to lick the plate.

One of the couples at our table were pescatarian; they'd let this be known ahead of time, and they had fish sausage for the chorizo course and vegetarian options for the beef. They were also supremely happy with their choices.

Dave and I are saving our restaurant budget for another trip to Sparrow's on Sunday, September 20th, where we'll enjoy a Summer's End Italian Feast consisting of an asparagus, sweet peppers and baby greens salad with lemon vinaigrette; a selection of Italian salamis; penne with tuna, capers and basil in marinara; rosemary chicken over a wild mushroom risotto and fresh cannolis. We can't wait!

For reservations and information, please call 761-8175.

Photos: Chimichurri beef with spiced squash puree, diners anticipating the start of the feast, baby greens salad with mangoes and hearts of palm, chorizos with berries and pears, rice pudding with plantains and rum sauce. All photos by Jennifer Shikes Haines

If you don't mind leaving your comments/votes for this piece at my other gig, it would be greatly appreciated!

What's Cooking Wednesday: Mushroom-Onion Strudel with Two Paprikas

jenshaines@gmail.com (Jen of A2eatwrite) — Wed, 02 Sep 2009 00:26:00 +0000

Please go to The Fairy Blogmother for more What's Cooking Wednesday participants.

Whether we like it or not, fall is in the air.

From a culinary standpoint, that's not a bad thing; while we'll miss the blueberries and peaches, the temptations of apples and squash are just ahead. The first apples, in fact, have begun to appear at the Farmers Market over the past couple of weeks.

The last day of our staycation I made a blueberry-cream cheese strudel, and had a few phyllo sheets leftover. This was the last of our indulgences; it was time for a return to healthy foods.

Now, it may seem like Mushroom-Onion Strudel wouldn't be that healthy, but with a few shortcuts, it really can be.

What I want from this strudel is a rich, Hungarian mushroom soup quality, but without all the cream and calories. To make this healthier, I cooked the vegetables slowly in a bit of olive oil, used whole wheat phyllo dough (Fillo Factory brand makes organic, whole wheat phyllo dough), and used 3 TBS of reduced fat sour cream, rather than a mixture of full fat sour cream and cream. To get a complex, smokey flavor, I used two types of paprika and some Gruyere. Our family loved this start to the fall. Enjoy!

Mushroom-Onion Strudel with Two Paprikas

Ingredients

5 sheets of whole wheat phyllo dough, thawed (regular phyllo dough will work fine, too)
olive oil cooking spray or olive oil atomizer
1 TBS olive oil
1/2 lb. mushrooms, cleaned and chopped
1 large onion chopped
1/2 tsp sea salt
1/4 tsp ground black pepper
1/2 tsp sweet paprika
1/4 tsp smoked paprika
3 TBS reduced fat sour cream
4 oz. Gruyere cheese, grated (if you have a grater with small holes, or a microplane, so much the better as you can spread the cheese more - a light coating on the phyllo is fine)
1 tsp olive oil

Note: If you have only smoked paprika, 3/4 tsp can be used. If you only have sweet paprika, use the 1/2 tsp and add a pinch of cayenne pepper. This will be tastier with the two paprikas, however.

Directions

1. Preheat oven to 375.

2. Saute onions in 1 TBS olive oil over medium heat, until onions start to become translucent. Add mushrooms, and continue to cook until they are golden brown - cook slowly. The sauteing should take about 30 minutes. Add salt, pepper, paprika and sour cream. Mix together. Set aside.

3. Spread a clean kitchen towel on a table. Working quickly so the phyllo won't dry out, place a sheet of phyllo dough on the towel. Spray with cooking spray or atomizer. Repeat until all five sheets have been used.

4. Sprinkle Gruyere across surface of the phyllo sheets, reserving 1 TBS. Along one edge, place the mushroom/onion mixture.

5. Using the towel, roll the strudel, jelly-roll style. When the strudel is rolled, brush the remaining tsp of olive oil along the seam and sprinkle with the remaining gruyere.

6. Carefully transfer strudel to baking sheet that is either greased or has a silicone mat or parchment paper covering it. (I'd recommend the latter two choices, if possible).

7. Bake for 25 minutes until strudel is golden brown. Let cool for 5 - 10 minutes before serving.

Serves 6

Nutritional Info

* Servings Per Recipe: 6

Amount per serving:

* Calories: 191.1
* Total Fat: 11.2 g
* Cholesterol: 24.7 mg
* Sodium: 147.6 mg
* Total Carbs: 14.5 g
* Dietary Fiber: 1.7 g
* Protein: 8.9 g

As always, nutrition information supplied by the recipe calculator at sparkrecipes.com.

Photos: Plate of Mushroom-Onion Strudel with Two Paprikas and heirloom tomatoes, close-up of Mushroom-Onions Strudel with Two Paprikas, phyllo dough and mushroom mixture ready to be rolled, rolled strudel ready for the oven. All photos by Jennifer Shikes Haines.

If you don't mind leaving your comments/votes for this piece at my other gig, it would be greatly appreciated!

What We Did on Our Summer Staycation

jenshaines@gmail.com (Jen of A2eatwrite) — Mon, 31 Aug 2009 13:13:00 +0000

Despite the fact that rain derailed some of our initial plans, the a2eatwrite family had a good staycation last week.

There were a variety of culinary things we wanted to do, but honestly, after fitting in just a few of them, we decided to save others for later, just because we’re not really used to that much rich food.

We always see staycations as a chance to “splurge” in our hometown.

What do we do on staycations that we don’t usually do?

Well, one thing we don’t do frequently is eat out. We had a list of places we wanted to try: Neehee’s in Canton, courtesy of a great post by Kitchen Chick, burgers at The Sidetrack in Ypsi, one of Sparrow Market’s “Feast” dinners, The Grange Kitchen and Bar (see the great post on The Grange Kitchen and Bar by The Farmer's Marketer), and the last German Park Picnic of the season.

Neehee’s was a total delight, but Kitchen Chick gave a fairly comprehensive overview of Neehee’s so I’ll let her speak to that. I will say that our favorites were Papdi Chaat (crunchy puffed rice with potatoes, chilis, yogurt and chutneys) and the cheese Uttapam (a rice pancake with fresh mozzarella cheese, dipped in chutneys. We’d also second Kitchen Chick’s appraisal of the saffron-pistachio (kesar pistachio) ice cream - it was simply out of this world. I’ve included the Neehee’s link here, but while it was working fine a couple of days ago, it’s having problems today - just keep trying.

I still can’t believe that The Sidetrack has been on our radar all these years, and yet we’d never been there. If you love burgers, this is the place to go. Well, actually, we are rich in great burgers in Washtenaw county - I can’t slight Blimpy Burgers on one end of the spectrum nor those at Zingerman's Roadhouse (especially as the Monday night special with a fabulous tossed salad). If you like thick, cooked-to-order burgers, The Sidetrack brings back memories of burgers gone by. I loved my toppings of grilled onions and swiss, my husband loved his sliders with goat cheese and roasted red peppers, my mom followed my lead, but had cheddar instead of swiss, and my son was equally happy with bacon and cheddar. Not only were these burgers voted one of the top twenty in the country by GQ magazine, but there is an insane of topping combinations that can be derived from the menu. We also enjoyed a basket of fried dill pickles, which we thought were loads better than the fries.

German Park was great fun, if a little cold. The lines were apparently longer than they’d ever been, perhaps thanks to notice by German Park Picnic and a review in August's Ann Arbor Observer. Part of my varied ethnic background is Bavarian, and that part of me was delighted with the bratwurst, spatzen and sauerkraut. Music, schuhplatter dances and parades helped the evening, as did the good company of friends and some mean games of Sequence.

After The Sidetrack, we decided to hold off on the Grange Kitchen and Bar for another time, as we’d already decided that the bar menu was more friendly for our sixteen-year-old and our wallets, and we felt like we were done with the rich foods (um… except for that German Park Picnic) by the time late week rolled around.

As for the Sparrow South American Market Feast, it was incredible. In fact, it was so incredible that it merits its own post, which will be up later this week.

Our other culinary experiences were our traditional, staycation cheese and chocolate dinner, courtesy of “cheese ends” from Whole Foods Market (there is a basket of small cheese pieces where you can gain maximum choice for minimal buck right near the “cracker” section in the Washtenaw Whole Foods), daily tomato sandwiches with farmers market tomatoes, and a family sushi-making night.

Our other activities included geocaching, park walks, lots of reading, exploration of the new U. of M. Museum of Art, several rounds of Kill Dr. Lucky, and a viewing of Bride and Prejudice (to accompany our feast from Neehee's), too many episodes of “Angel”.

If you had a staycation this summer, how did you spend it?

Vacation!

jenshaines@gmail.com (Jen of A2eatwrite) — Fri, 21 Aug 2009 23:15:00 +0000

We're off on staycation for the next week, so I won't be hopping over to your places, and I won't be posting anything at mine.

Hope everyone has a lovely, happy, healthy week!

What's Cooking Wednesday: Farmers Market Niçoise

jenshaines@gmail.com (Jen of A2eatwrite) — Tue, 18 Aug 2009 18:36:00 +0000

Please go to The Fairy Blogmother for more What's Cooking Wednesday participants.

I had the farm share of all farm shares last week, as our share partners were out of town, and it is most definitely peak season. Our Tantre box was filled to the brim with corn and lettuce, beets and eggplant, basil, parsley, summer squash, carrots, both green beans and purple beans, tomatoes, potatoes and an orange-fleshed honeydew that tasted deliciously sweet and had a hint of rosewater.

We cooked up the corn the first night, because you just have to eat corn as fresh as can be, and we used much of the other bounty quickly. By the weekend, however, we still had all of the wonderful makings of a Salade Niçoise, plus some corn kernels that had to be used up. With the addition of some hard-boiled eggs, a can of tuna packed in oil (which is what I really need for Niçoise), some olives from Plum Market's olive bar and a loaf of home made bread via Artisan Bread in Five Minutes a Day, it was a delicious, and relatively easy, summer dinner. The ingredients that are starred are all veggies that you can find fresh and local at the Farmers Market (or other area markets) right now.

A2eatwrite's Farmers Market Niçoise

Ingredients

*4 small red-skinned potatoes, quartered, steamed or boiled to fork tender, and cooled
*4 hard-boiled eggs, peeled and quartered (better and fresher if you get them from a local farmer)
1 can of tuna packed in olive oil
*2 cups of rinsed, washed lettuce leaves
*2 cups of green beans, steamed briefly (1 minute or less) and chilled ahead of time (OR... 1 cup of green beans, steamed as above and 1 cup of purple beans, raw, so they retain their color)
*fresh corn kernels off of two small cobs (or one large one)
*2 tomatoes, cut into 1/8ths
1/2 cup of niçoise or other small, black olives

For the dressing:

*1 large garlic clove, minced
1/2 tsp salt
1 TBS red wine vinegar
1 1/2 TBS olive oil

Directions

1. Mash the garlic together with the salt (I find a mortar and pestle works best for this) - scrap mixture into a small bowl and whisk in vinegar. Finally, whisk in olive oil until emulsified. Set aside.
2. Place rinsed lettuce leaves on the bottom of a platter.
3. Place tomatoes and beans around the platter and make sure coverage is complete, ie. you will get beans and tomatoes with each serving.
4. Do the same with the cooled potatoes and egg quarters.
5. Scatter the corn, olives and tuna on top of the salad.
6. Drizzle dressing over the salad. Sprinkle with freshly ground pepper.

Serves four.

Enjoy!

Nutrition Facts

4 Servings

Amount Per Serving
Calories 398.3
Total Fat 17.8 g
Saturated Fat 3.1 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 7.2 g
Cholesterol 219.7 mg
Sodium 609.7 mg
Potassium 1,217.8 mg
Total Carbohydrate 37.3 g
Dietary Fiber 5.9 g
Sugars 2.2 g
Protein 24.8 g

As always, nutrition info supplied by the recipe calculator function at Sparkrecipes.com.

If you'd be so kind, please leave your comments and/or votes here.

Gifts

jenshaines@gmail.com (Jen of A2eatwrite) — Tue, 18 Aug 2009 14:10:00 +0000

On Saturday I had hoped to be at the wedding of a friend's just-turned-21-year-old daughter.

Instead, I was at the memorial for a just-turned-14-year-old gem of a girl who lost her battle with leukemia.

Emma was the daughter of C's simply amazing math teacher. This teacher gives of herself in a way that few teachers are able to. When C, D and I went for the first information night about C's school, there were several students there who were talking about their favorite experiences at the school. This teacher's name came up again and again. I can personally vouch for this woman's extraordinary care and commitment - despite her daughter's illness, she took a special interest in C and tried with everything in her power to help him overcome some real struggles which he had with Algebra 2 last year. It was also evident that she is a superb, dedicated and loving mom. No surprises there.

From what I can tell, the entire family is extraordinary. The young woman who died was someone who grabbed life with both hands - she was always optimistic, never had a bad word to say to anyone, faced her illness and treatments bravely, had straight A+'s in school, many extra-curricular interests, a special fondness for animals, respect and love for all people. Her dad and younger sister are obviously equally loved (I've already spoken of her wonderful mother) - I think the sister's entire class and their parents showed up to lend her support. Her father gave the most touching eulogy I've ever heard, and shared so many details of Emma's life it was clear that this is a family who really listens to each other, who learns the details that makes each person in the family unique.

Then you have to ask yourself, why?

It's the old question of why do bad things happen to good people? Why is another friend of mine losing her 54-year-old husband to brain cancer? Why was this girl, who by all accounts was a true angel on earth, taken so young?

Obviously, none of us have answers to the hard questions. Some of us find solace in various religions; some of us do not.

What I can take from this is that each day is a gift. Each time I can hold a loved one close, it's a gift. Each time I can read an involving book, bite into a sun-warmed tomato, plunge into the ocean, smile across a table at a favorite friend, visit with you all via your blogs and e-mails, it is a gift.

Gifts are unpredictable. Make the most of yours.

Peach Cherry Muffins

jenshaines@gmail.com (Jen of A2eatwrite) — Mon, 17 Aug 2009 10:58:00 +0000

I have Peach Cherry Muffins over at my other gig.

If you'd like the recipe, please click here.

Local Love Fridays: The Sweetest of Sweet Gems

jenshaines@gmail.com (Jen of A2eatwrite) — Wed, 12 Aug 2009 20:39:00 +0000

I don't think Matt Morgan and Tommy York could have planned it better. If they want someone to linger in their shop, what better strategy than to plant a chocolate kitchen by the front entrance?

The delightful odor of chocolate envelops you as you move closer and closer to Nancy Biehn's workspace - the kitchen and main showroom for Sweet Gem Confections, where Nancy is the Chief Executive Chocolatier.

I met Nancy at the end of a long day, and was somewhat mixed about a late-ish afternoon interview. All hesitation disappeared when I walked into her space. I felt like Charlie entering the Chocolate Factory.

Of course, there was also Nancy's wonderful energy and love for her craft, which was evident everywhere: the gorgeous display case, filled with myriad types of her hand-crafted, artisan chocolates, a wall of colorful ribbons, cooling racks filled with groups of the different truffles, crafted recently.

My next question seemed superfluous, surrounded by all this sumptuous glory. "How did you get started with all this?"

Nancy had taken a year in Ovieto, Spain to "find herself" as many of us do at some point or another in our lives. During that year she learned to really look at food for the first time. She grew up on a farm and food was definitely the mainstay of her family's life, but the attitude was always "eat to live". In Spain, influenced by the mother in the family she lived with, food began to take on an almost magical feel. She loved the care that went into cooking, the travel to taste new foods or wines, the different levels of aesthetics that went into each meal. After discovering a favorite chocolate shop in Oviedo, she completely fell in love.

When she came back, she knew she wanted to learn how to make chocolate. She spent the next ten years learning about her craft on her own, and then taking a couple of patisserie classes at Schoolcraft College in Livonia to learn tempering. After making chocolates as gifts for several years, a friend suggested she go into business. The whole Ann Arbor area is richer for her decision to follow that friend's advice.

Nancy's chocolates are as beautiful as they are delicious. They have been a part of special celebrations for our family ever since my husband and I met her at her stall at the Farmers Market on a cool, autumn day last year. Like all good, local food, her chocolates are seasonal, and while some favorites, such as milk chocolate mint ("cream infused with fresh mint leaves, mixed with milk chocolate, dipped in dark chocolate and embellished with a colorful finish") are available year-round, others are dependent on the seasons, such as the current Peach Truffles - tarragon-infused cream and peach puree mixed with Maralumi 45% milk chocolate and then dipped in dark chocolate. Nancy's selections are based on whim and by suggestions from customers; one of the things she loves about running her own business is the flexibility to change and to be spontaneous.

What makes Sweet Gems unique is that Nancy uses a variety of single-origin chocolates and then uses the essence of a particular chocolate, whether it's smoky or fruity, complex with various notes, or more straightforward, and matches it with the very best local ingredients or top-shelf liqueurs. She uses cream and butter from Calder Dairy, raspberries that she picks herself from Makielski's, strawberries from Gibbs Berry Farm and honey from various local sources. Before the demise of Leopold Brothers, she made a fabulous truffle that used their stout. To give you a sense of the range of her truffles, she creates items as basic (but oh so amazing) as my personal favorite, the Strawberry Pate - "Fresh strawberry pectin fruit pate dipped in Michel Cluizel's single origin "Conception" dark chocolate" to one of the most beautiful and complex in her current repertoire - Jasmine Tea w/ Citrus Zest - "Dark chocolate and fresh cream infused with pearl jasmine tea and grapefruit zest, diamond cut, dipped in white chocolate, and finished with a pattern of branches and flowers".

In addition to Nancy's extraordinary truffles, she also makes decadent caramels, chocolate barks of various types, chocolate covered toffee and a lovely, spicy cocoa mix. She also puts together chocolate-making classes for groups of four to six. Upcoming classes will be taking place from 1:00 - 3:30 on the following Saturday afternoons: September 19th, September 26th, October 24th, and November 14th. If you're interested about the experience, local blogger and wedding poet Chloe Miller has a lovely write up on her blog, Wordarrangement's Blog, of a recent class.

If you wish to see Nancy at work, you can watch a video of an interview with Nancy here.

Sweet Gem Confections can be found inside Morgan and York, 1928 Packard Road Ann Arbor, MI 48104. You can get more information from Nancy at 734-929-6513 or by e-mailing info at sweetgemconfections dot com. You can also order Sweet Gem Confections online.

Every week, a small Ann Arbor area business will be featured here. Please feel free to grab the button and highlight special, small businesses from your area and be sure to buy local! If you are able, and would be so kind, please leave comments about this post at my new writing gig here.

What's Cooking Wednesday: Kohlrabi Slaw Redux

jenshaines@gmail.com (Jen of A2eatwrite) — Tue, 11 Aug 2009 23:28:00 +0000

Please go to The Fairy Blogmother for more What's Cooking Wednesday participants.

Well, you may remember that last week I wrote about a recipe gone wrong. One of those recipes that went increasingly wrong as I kept trying to fix it.

I put out a plea for help, and help you delivered! I not only received suggestions from Ann Arbor, but also from Alberta, Canada; New Orleans; Belgium; Boston and several other locales.

I am very grateful for all of the help. Many of the suggestions were similar, which makes sense given that I described what I was looking for. After sorting out the many ideas, and going to local blog, Gastronomical Three, suggested by AnnArbor.com reader Vivienne Armentrout, I decided to try the following variations:

This one was suggested by AnnArbor.com reader Peipei:

1 TBS canola oil
1 tsp toasted sesame oil
2 TBS honey
1 tsp fresh, grated ginger
2 TBS rice wine vinegar
1 TBS whole grain mustard
1/4 tsp salt
1/2 tsp ground fresh pepper

A sauce for hiyashi chuka, the cold Japanese noodle dish, was suggested by my blogging buddy, Thalia's Child, who lives somewhere in Western Canada. After doing a comparison of different variants of hiyashi chuka, I decided on the variant suggested by Thalia's Child, which consisted of this:

3 tablespoons soy sauce
2 tablespoons white sugar
3 tablespoons rice wine vinegar
5 tablespoons chicken stock
1 teaspoon sesame oil
1/2 teaspoon chili oil (optional - but I used it)

I then pondered "add-ins". AnnArbor.com reader JG suggested cranberries, both for color and taste, and AnnArbor.com reader Mike Jennings suggested elimination of the sunflower seeds and adding black sesame seeds and toasted sesame seeds instead.

As a tasting panel, we invited over some friends, and we made a lovely Monday night dinner of it, supplementing the kohlrabi slaw taste-testing with grilled chicken sausages, a decadent Paula Deen corn casserole, and an Achatz raspberry pie. (Yeah, I was a bit lazy and opted for store bought dessert).

Before our friends arrived, I made two batches of the kohlrabi slaw with this recipe:

Per batch:
4 cups shredded kohlrabi
2 peeled, shredded carrots
4 shredded radishes

Then I divided the slaw into two bowls and mixed one bowl with Peipei's dressing and one with HALF the hiyashi chuka sauce. The amount of the hiyashi chuka sauce was basically twice the amount of Peipei's dressing, so you can either halve the recipe or save the rest of the sauce for another use (such as actually making hiyashi chuka). I let the batches of slaw marinate while I prepped everything else.

Right before dinner, I divided each batch of slaw into three bowls and topped each bowl with one of the following add-ins:

1. cranberries and toasted sunflower seeds
2. JUST toasted sunflower seeds
3. black sesame seeds and gomasio (dry roasted sesame seeds with sea salt):

We then passed all six bowls around sequentially and tasted each. For our very unscientific poll of four, the winning variant was unanimous:

Hiyashi chuka sauce with cranberries and toasted sesame seeds followed by the hiyashi chuka sauce with black sesame seeds and gomasio.

It needs to be stated, however, that we also really enjoyed those same two variants with Peipei's dressing. The solo sunflower seed variant, however, was just plain boring with either dressing.

Differences between the two dressings: both gave the semi-sweet, Asian feel that I was looking for with my original recipe. I would proudly serve either one at my table. Peipei's dressing was far sweeter than the hiyashi chuka sauce, so if you prefer sweeter tastes, in general, Peipei's dressing would be your choice. Since I used the optional 1/2 tsp hot chili oil in the hiyashi chuka sauce, this sauce gave a bit of heat, something that all four of us enjoyed. If you prefer something with a bit of spice, then the hiyashi chuka variant is for you. The cranberry/sunflower seed option was pretty darned sweet, the black sesame seed/gomasio option was much more savory, especially with the hiyashi chuka sauce.

So mix and match to your own tastes and enjoy! After the wonderful suggestions I received here, I'm hoping to have further misadventures in the kitchen.

Also, if you feel like commenting, comments would be greatly appreciated here.

We Are Family: A Wedding

jenshaines@gmail.com (Jen of A2eatwrite) — Mon, 10 Aug 2009 11:43:00 +0000

Little girl taking me by the hand, sleepy eyes, whispering, "It's time for me to go to bed."

A little girl who loves olives more than any other food.

Little girl creeping in, along with her sister, to the family room, where D and I are sleeping on the pull-out sofa. "Are they awake?"

"Shhhh..."

"I think they're awake."

"Mommy said we're not supposed to wake them."

I lie there, trying not to laugh, getting ready to "wake-up" suddenly and throw them into fits of giggles.

Middle school girl getting ready to move from everything she's ever known in Massachusetts to completely unknown Tennessee for her 8th grade year. It's going to be tough. I know this, as an 8th grade teacher. We discuss social strategies.

Dinner in New York, just moved there with her boyfriend. They're breaking into theater, he's doing tech, she's stage managing. She looks great - sparkling eyes and the same dimpled smile the sleepy girl had.

Last Saturday, a young woman dances, gazing dreamily into the eyes of that same boyfriend, now husband. She is heartbreakingly beautiful, her red hair caught up into a twist with "diamonds", her dress a clinging drape of lace and pearls.

She's currently in San Francisco, enjoying her first week of married life with her longtime love.

And yet, my lovely niece, whom I've seen all too rarely since we both moved from Massachusetts, was not the big surprise this past weekend.

Families are complicated. We all know that. We all know the phrase "You can choose your friends, but..."

Sometimes our own family is challenging, sometimes our significant other has the challenging group, and sometimes you may love both, but there are those particular personalities who just throw you, no matter how hard you try to suck it up and breathe tolerance.

For a variety of reasons, I hadn't seen many of these family members of D's for a long, long time. There wasn't any estrangement, it was more a matter of circumstances - moves, blizzards, illness, elderly parent needs, lack of communication.

Seeing them all again, I was struck how my earlier interpretations of behavior and personality were radically wrong. As I've aged, I see people who are far less powerful, less secure, than I once thought. People I saw as kinder are maybe less so, and those I used to fear a bit, seem more desperate than arrogant.

A wonderful experience was meeting and re-meeting some of my delightful sister-in-law's family members - I enjoyed each and every one of them, and I understand even more why I like her so much.

It was definitely a weekend of new-found knowledge.

What about you? What family (or other) relationships have you managed to see in a new light? Do you see your close relationships as everlasting or everchanging?

Local Love Fridays: What's Cooking Ann Arbor

jenshaines@gmail.com (Jen of A2eatwrite) — Wed, 05 Aug 2009 10:39:00 +0000

You have a toddler. Or maybe you have two strapping teenagers. You and your significant other both work. You believe in great nutrition for your family, as well as the restorative power of dinners at home. Maybe you're single, busy and want to eat a healthy meal without major hassle or expense.

Oh, wait.

You really don't have the time/energy/interest to cook.

Stacy Williams, of What's Cooking Ann Arbor, saw that need and went on a mission to fill it.

When you talk with Stacy, you can't help but be carried away with her enthusiasm for what she does. She's also very community-oriented: she wants people to eat good, healthy meals (she uses organic ingredients as often as possible, and she uses no ingredients that contain msg, high fructose corn syrup or hydrogenated [trans] fats); she wants people to enjoy their family/evening time; and she wants to facilitate this. She's also reaches out to the community in other ways - creating fundraising opportunities and renting out her commercial kitchen space to like-minded Locavorious owner, Rena Basch.

Her customers are equally enthusiastic. Marietta Van Buhler, mother of the two strapping (6'4") teens mentioned above, has this to say about her experience as a What's Cooking Ann Arbor customer: "I was feeling bad with the amount of fast food supplementing that I was relying on to feed my family - and when I saw Stacy's 'What's Cooking' advertised with fresh and healthy whole grains and great taste... I gave it a try... it was everything she promised and then some. She cooks the way I would for my family if I had time." Jennifer Waljee, a surgery resident at University of Michigan Hospital, concurs: "Stacy's service provides healthy and delicious food with a lot of variety. We all have different tastes (my husband is a big meat-eater and I lean towards the vegetarian options), and there is always something for each of us. The convenience is hard to beat, and it has been a lifesaver for us. I recommend her to people all the time!"

In addition to being the primary chef, Stacy has hired eight people part-time as her business has grown over the past three years. One of her cooks is a former customer. Becky Smith loved being able to use Stacy's services at a time when she needed that flexibility in her life, and now she's delighted to help Stacy make that convenience available for many more people. "I always tell people about the different options, the fact that this can work for many kinds of people, and that the ingredients are all fresh and healthy."

Even in the Michigan economy, Stacy hasn't seen a drop-off in customers, and that's probably due to keeping prices reasonable. Her weekly menus are varied, and you can order something as simple as "Lunch Pals" for $5 (which include a variety of spreads or other protein, fruit, vegetables, crackers and a homemade [nut free] cookie), or take part in her salad "bar", or order adult-sized main dishes for $10.

This week's offerings include a summer vegetable pasta, sweet and sour stir fry with chicken or tofu with a choice of quinoa or rice, thai noodles with shredded beef, roasted cod, and chicken with black bean salsa. Sides include steamed broccoli, her salad bar options, spinach balls and tabbouleh. An order of four lemon-blueberry scones is available for $5, and for the summer time, there is a "Picnic Pals" option, including a variety of healthy sandwiches, cut-up veggies, a piece of fruit, a half-side of this week's specialty salad, and two of the homemade cookies. Once your weekly order is placed, there are many pick-up points around Ann Arbor and for orders over $50, your order will be delivered to your door.

Stacy Williams started her business after a long odyssey in dental hygienics and sales, followed by health care sales. She's always liked helping people and that's been a constant. Working with a big pharmaceutical was a less comfortable fit, and she'd always had a yen to turn her love of cooking into something she could do full-time. After falling into a job cooking for a friend's party (where the friend didn't want to cook), she received so many compliments that she conducted an informal marketing survey and one respondent said, "Call me. I'll be your first customer."

While it was challenging to figure out quality cooking in mass quantities at the beginning, it's now become second nature - she easily pulls out three hundred meals per week on average. Her customer base is broad - parents, singles, elderly parents whose sons/daughters live far away, tax accountants during tax season, other professionals during "crunch" times - all have been customers at one time or another.

Helping people has never been in doubt - it's what Stacy Williams loves and what she does best. The fact that she can now do this by helping many people eat delicious food and have more relaxed evenings? The best of all worlds. And from everyone I've talked to, it shows in her cooking.

Let's eat!

What's Cooking Ann Arbor can be reached here, by phone 734-645-5287 or by e-mail info at whatscookinga2 dot com. Information on how to get started is here, and you can see the full repertoire of dishes here.

If you would be so kind, please leave your comments here.

What's Cooking Wednesday: Summer Squash Pancakes

jenshaines@gmail.com (Jen of A2eatwrite) — Wed, 05 Aug 2009 09:57:00 +0000

Please go to The Fairy Blogmother for more What's Cooking Wednesday participants.

We used to have a tradition for Hanukkah that's fallen by the wayside - different pancakes for each night. It made sense to me since cooking in oil is traditional, latkes are traditional, and C just loved it.

Plus pancakes are easy and delicious. What's not to love?

As our mixed family has moved on to other traditions over the years, we no longer honor this one, but we still love pancakes of all kinds.

I had a lot of summer squash to use up. My Tantre Farm share partner's family doesn't love it, so we've been the recipients of their share of the squash, as well. As I stared in my fridge at the eight, large summer squash that needed to be used up, a lightbulb went off and I thought: "Pancakes!"

Now, zucchini/feta/mint pancakes are kind of a standard, but summer squash has a really different taste - sweeter - and somehow I didn't think that mint or feta would be the right blend.

Instead, this is what I came up with, and it seemed to be a hit, because D had thirds:

A2eatwrite's Summer Squash Pancakes

Ingredients

3 large summer squash, shredded
1 piece of whole wheat bread, ground into bread crumbs (I used a food processor for this, but a blender should work, too, or just use about 1/4 cup commercial bread crumbs)
1 egg, beaten
1/2 container part skim ricotta cheese
4 TBS grated Parmigiano Reggiano (yes, you can use any parmesan here, but the real thing will taste so much better)
2 cloves of garlic, minced fine
salt and pepper to taste (I used about 1 tsp kosher salt and 1/4 tsp fresh, ground pepper)
1 1/2 TBS olive oil
4 TBS reduced-fat sour cream (you can also use any type of sour cream, but this is what I used in terms of the nutritional information below).

Directions

1. Preheat oven to 450. Set two oven racks at about the middle of the oven (one just above, one just below).
2. Brush two baking sheets with olive oil.
3. Wash and either grate or shred the summer squash. Mix all the ingredients together.
4. Using a 1/4 cup measure, place pancake mixture on prepared baking sheets and flatten with your hand. Drizzle pancakes with 1 TBS olive oil.
5. Bake at 450 for 13 minutes or until the tops look browned around the edges.
6. Take the pancakes from the oven, flip them and reverse the baking sheets in the oven (place the one from the top on the bottom, and vice versa).
7. Bake for another 10 minutes.

Note: Baking, rather than frying, is important, so that the garlic has a chance to mellow. A fried version of these would need to have the garlic cooked first.

Makes 16 pancakes.

Serve with a TBS of sour cream and a fresh salad. Serves 4.

Nutrition Facts (including the sour cream)

4 Servings

Amount Per Serving
Calories 255.2
Total Fat 15.2 g
Saturated Fat 6.4 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 6.2 g
Cholesterol 83.9 mg
Sodium 251.5 mg
Potassium 743.9 mg
Total Carbohydrate 16.4 g
Dietary Fiber 3.2 g
Sugars 1.6 g
Protein 15.1 g

As always, nutrition info supplied by the recipe calculator function at Sparkrecipes.com.

If you'd be willing to, please leave your comments here.

Misadventures in the Kitchen: Kohlrabi Slaw

jenshaines@gmail.com (Jen of A2eatwrite) — Mon, 03 Aug 2009 13:55:00 +0000

A few days ago, I mentioned that I'd recently made kohlrabi slaw. This seemed to be a recipe of interest, and to be honest, the slaw I made that night was simply shredded kohlrabi tossed with Marzetti's Lite Slaw Dressing, salt and pepper. It was pretty darned good, but it wasn't the slaw of my dreams.

See, I had this recipe floating around in my head. I wanted an Asian slaw, using kohlrabi, apples, and carrots. This is the perfect time of year, as all three are fresh at the Farmers Market and in area groceries.

I'd also promised some people to have it up for this week's What's Cooking Wednesday article.

So, I got out all my imagined ingredients, worked away yesterday making the recipe, and failed. Miserably.

I know. It happens to all of us. Nevertheless, I'm still thinking this recipe can work. There's something just ... off about the dressing. So, dear readers, I'm throwing this out to you to get your ideas and opinions. What would make this better? Where did I go wrong? Here is the current recipe:

Kohlrabi Slaw

Ingredients
3 cups raw, peeled kohlrabi, shredded (about one large)
2 medium, peeled carrots, shredded
1 large apple, preferably tart and firm, like a Granny Smith, peeled, cored and shredded
4 TBS toasted (or dry roasted) sunflower seeds
juice from 1/2 lemon (or 1 tsp bottled lemon juice)

Dressing:
1 TBS canola oil
1 tsp toasted sesame oil
1/2 tsp low sodium tamari
1 TBS mirin
2 tsp honey
1 tsp fresh, grated ginger
juice from 1/2 lime (or 1 tsp bottled lime juice)
1 good squirt Sriracha sauce (or other hot sauce) - to taste
2 TBS mayonnaise (Hellman's Light Mayonnaise was used here and that's reflected in the nutrition information)
1 tsp Chinese 5 spice powder
1/4 tsp salt
1/2 tsp ground fresh pepper
Directions
1. Whisk together dressing ingredients. Set aside.
2. Toast the sunflower seeds long enough to release a toasty smell. Don't let them brown, just turn a slight color. Set aside.
3. Combine shredded kohlrabi, carrots and apples. Toss with lemon juice. Add cooled sunflower seeds.
4. Toss with dressing.
5. Chill for at least two hours, adjust for seasoning before serving.

Serves 8

Now, to even make this edible, I added a tsp of sugar and another TBS of mayonnaise to what I've listed above. Um... really not what I wanted originally.

Here are things I know I would do differently next time:

a. Throw out the tamari - it left an unpleasant, too-salty taste.
b. Leave out the apples - you can't distinguish them from the kohlrabi. I was thinking of adding shredded beets for color, but I think they'd add that salty flavor that I'm trying to avoid.
c. Get rid of the Chinese 5 spice - it made the slaw too spicy. What do you think might be a good substitute?
d. I'm not sure I want the mayonnaise at all.
e. Get rid of the lemon juice - I really only used it to prevent the apples from discoloration, but since I'm throwing out the apples, that's a moot point.
f. Add raisins?

Okay, cooking friends, what would you do to this to make it better? I'm going to take your suggestions, play around, and hopefully post a great slaw recipe next week. Cheers!

Also, if you wanted to do me a really huge favor, you could leave your comments on this version of this post. Thanks!

Local Love Fridays: Our Family Farm

jenshaines@gmail.com (Jen of A2eatwrite) — Fri, 31 Jul 2009 01:52:00 +0000

Here is a puzzle:

What are these two objects, and what do they have to do with baking?

To find out, Local Love Fridays is over here at my writing gig today. Please come by and say hello.

What's Cooking Wednesday: Fish Tacos with Kohlrabi and Summer Squash

jenshaines@gmail.com (Jen of A2eatwrite) — Wed, 29 Jul 2009 10:46:00 +0000

Please go to The Fairy Blogmother for more What's Cooking Wednesday participants.

Tuesdays are always a bit of an interesting challenge around my house.

It's end of the week for our Tantre Farm share, and I never know what goodies I'll have to use up. Last Tuesday, these were some things I pulled out of the fridge early in the day:

What was I going to do with kohlrabi and summer squash, onions and cilantro? Well, having discovered a wonderful kohlrabi slaw recently, this seemed like a great base for fish tacos.

Fish tacos are one of my summer favorites, because they are so light and the textures can be so varied. I'm sure that actual Mexican cooks would cringe at some of my filling choices, but I love the versatility that tacos provide in terms of tying various ingredients together.

Obviously, I didn't have the fish, so I ran to Monahan's later that morning and got a beautiful piece of pollack.

When dinner time rolled around, I had an easy dish prepared in about 20 minutes.

Jen's Fish Tacos with Kohlrabi and Summer Squash

Ingredients:

1 lb. pollack, or other firm, white, fish fillet, cut into 1 1/2" pieces
8 small flour tortillas
3 medium summer squash, chopped
1 small onion, chopped
1/2 medium kohlrabi, shredded or grated
kernels scraped off of 2 ears of corn
1 cup of salsa, prepared or homemade
a few stalks of cilantro, chopped, plus a few sprigs for garnish
juice from 1 lime
1 TBS olive oil
salt and pepper to taste
sour cream (optional)

Directions:

1. Saute the onion and summer squash over medium high heat in a 1/2 TBS olive oil until tender, but not overcooked. Stir in the corn kernels and the salsa. Set aside and cover to leave warm.

2. In another pan, heat a little olive oil (1/2 TBS or so) over medium high heat. Saute fish until the pieces start to be opaque. Add the lime juice. Cook until fish is tender. Add salt and pepper to taste. Set aside.

3. Heat tortillas. The easiest way that I find to do this is to wrap them in a stack in paper towels and microwave them for 30 - 45 seconds.

4. Assemble the tortillas: place a tortilla on a plate, spoon the vegetables over the tortilla, spoon some fish over the veggies and sprinkle some of the grated kolhrabi on top. Garnish with a sprig or two of cilantro. Also garnish with sour cream, if desired.

Serves 4 - 2 tacos each.

4 Servings

Nutrition Info:

Amount Per Serving
Calories 413.7
Total Fat 6.4 g
Saturated Fat 1.2 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 2.3 g
Cholesterol 102.7 mg
Sodium 694.3 mg
Potassium 746.3 mg
Total Carbohydrate 52.7 g
Dietary Fiber 7.3 g
Sugars 5.6 g
Protein 37.8 g

As always, nutrition info supplied by the recipe calculator function at Sparkrecipes.com.