Cuisine

…Or What’s Inside This Box

2009-07-02T08:00:21+00:00

There is probably nothing more picked on than boxed wine. It is the butt of the joke in many circles as it has come to represent the epitome of cheap wine, one step up from Mad Dog 20/20. So, how do I even begin writing about boxed wine? It is hard enough to purchase (wearing a fake mustache and sunglasses), let alone to admit it doesn’t really taste that bad—in some cases, er, boxes. Yes, I have found a box from which I can drink (occasionally).

Boxed wine has a stigma, no doubt. Most of it is really not that good, and I am not just being an elitist. I wouldn’t doubt that some people might dismiss this article on the subject alone. However, with improvements in packaging coupled with an urge to make a better product, some brands of boxed wine are trying to get us to rethink our prejudices. And it might be working.

Friends have strongly recommended two brands in particular, Bota Box and Black Box. And though I have only tried Bota Box, it is clear that these companies are moving forward on the issue. They have produced a wine that rivals the best of the lower-end market, the glass bottle market, that is. There are a lot of cheap bottles of wine available today that I would certainly pass over for some of the higher-end boxes. And, yes, when buying wine by the box, you will benefit from that additional five dollars. So lets look at this from an economical standpoint a bit.

Bota Box sells their wines in three-liter boxes for around $17. Put in other terms, you will get the equivalent of four regular bottles of wine for a little more than four bucks a bottle. Compared to many of the under-five bottles, Bota Box easily comes out ahead. However, what is even more interesting is that many of their wines also surpass several notable eight-dollar bottles, like Ravenswood or Yellowtail.

One of the things that first appealed to me when introduced to Bota Box was their range of available varieties. Most often, when I think of boxed wine, I think of White Zinfandel or bad, cold Merlot. But the first two reds I came across were Old Vine Zinfandel and Shiraz, surely varietals that are worth a try.

But this brings to question another big concern relating to boxed wines, and that is freshness and the refrigerator. This is not a big deal if you are drinking whites like Pinot Grigio or Chardonnay. Hot summer day, cold Chardonnay—go nuts, but what about anything red? I can’t stand cold red wine, and I am not that patient to let each glass warm up (and I am not going to warm, cool, warm, cool my box of wine over time).

Bota Box claims that their wine, with their trademarked FlexTap, will stay fresh for up to a month, even on the countertop. And though I did notice a slight decrease in body quality over time, the Old Vine Zin was still very drinkable after a couple of weeks. I was impressed and still contend that two-week old Bota Box still beats Yellowtail.

So it might not appear to be the classiest of wines, and you will not have an opportunity to pull and sniff the cork or partake in the traditional unveiling of a nice bottle. However, if what you are looking for is a bulk wine to have around the house or at the lake (no glass allowed), maybe it’s time to tap a box (just to try it). Franzia will always be Franzia, and many other brands are just as bad, but just because it is in a box doesn’t necessarily mean its ready to be buried. After all, it is only packaging, right? But, perhaps, maybe next week I should review a bottle of Cline’s Small Berry Mourvèdre, just for good measure… Cheers!

What Rhubarb What???

2009-07-02T07:30:06+00:00

Well, this is the week that we, by tradition, gather and celebrate independence. We will eat a lot of food, and some of us will shoot off fire crackers. I will not be one of the latter.

So, I found it interesting that in the last week I have been drawn to a traditional conversation about Rhubarb. (See how I just slide from one thought to the other?) When listening to NPR, I heard a great story of how Rhubarb is coming back in New York City farmers’ markets. One person said that it reminded him of his mom, that he would be buying some, taking it home and putting it in the fridge. He also said that it would probably spoil there. He had no idea how to make anything out of it, but the fact that it reminded him of home was enough and worth the money.

My friend Kate told me that she loves cooking with it. In fact, when her son was little he would go out and pick it for her. She would always tell him to be careful with the knife when cutting it. One day when he was a little older, he came in the house, looked at her and said “Mom, I am big enough now to know to be careful with the knife.” As she told me this she had a great big smile on her face, and you could tell it made her heart warm.

Joan told me that once she was out to eat in a big east coast city with her brother, and the special that night was a wonderful steak with a rhubarb sauce. She and her brother found this interesting, coming from the Midwest, that there was such importance put on the rhubarb.

What about me? Well, I have a very large plant in my back yard. Unfortunately, I never remember it is there until Mike says “You should do something with that rhubarb; it is going to go to seed.” This year I lucked out, and Kate took all she could, with promises of making a lot of wonderful things with it. Hmmm, I do not remember her saying I would get a pie out of the deal, kidding.
Well, I decided to try and find interesting recipes, and I think I did: a wonderful sauce for pork chops and a great strawberry and rhubarb slump dessert. I am sure we Midwest folks have a million ways to make this, but hey, it never hurts to have one more recipe.

Pork Chops with Rhubarb Sauce

Show: 30 Minute MealsEpisode: Busting Chops

Recipe courtesy of Rachael Ray

Ingredients:

6 tablespoons butter, divided
3 tablespoons sugar
1 tablespoon lemon juice, a wedge
1/4 cup balsamic vinegar
2 to 3 stalks rhubarb, trimmed and chopped, about 1/2 pound yield
Handful golden raisins
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 (8-ounce) boneless, center cut pork loin chops
Salt and pepper
1 tablespoon all-purpose flour
1/4 cup sherry
1/2 cup chicken or beef stock
2 tablespoons strawberry, blackberry or raspberry all-fruit preserves (recommended: Polaner)

Directions:

In a medium skillet over medium heat melt 2 tablespoons of butter. Add sugar, lemon juice, vinegar and bring to a bubble. Add rhubarb and raisins and cook 10 to 12 minutes until rhubarb is tender. Turn off the heat and set aside until the pork chops are done.

Place a nonstick skillet over medium-high heat with extra-virgin olive oil, 2 turns of the pan. When the oil smokes or ripples, add chops, season with salt and pepper and cook 6 minutes on each side. Remove the chops and keep warm under foil tent while the meat rests. Add remaining butter to pan, when it melts add the flour and cook a minute.

Whisk in sherry and reduce 30 seconds then whisk in stock, then preserves. Season the gravy with a little black pepper. Serve chops with gravy ladled over top and rhubarb chutney alongside.

Strawberry Rhubarb Slump

Show: Sweet DreamsEpisode: Heirloom Desserts

Recipe courtesy Gale Gand

Ingredients:

1 pint strawberries, green tops removed, cut into large pieces
2 cups cut-up rhubarb
1/2 cup sugar
1/2 cup water
1 cup all-purpose flour, sifted
2 teaspoons baking
1/4 teaspoon salt
1/2 cup milk
Lightly sweetened whipped cream

Directions:

In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar and 1/2 cup water. Cook over medium heat at a simmer for about 10 minutes. Meanwhile, in a bowl, stir together the flour, baking powder and salt. Add the milk and quickly combine. Drop the batter by spoonfuls onto the surface of the slightly simmering fruit. Cook for 10 minutes uncovered, then place a lid on and cook another 10 minutes. Serve in shallow bowls, topped with whipped cream.

Until next week, be safe this weekend and eat well. Any questions and comments please email deb@hpr1.com.

Making Curry from Scratch

2009-06-25T18:26:39+00:00

Well, it is absolutely definite—without us knowing it, summer has decided to just come in spurts here and there. So I guess the best thing to do about that is take what I can get. As you have gathered, if you read this column I have spent a lot of time eating out at one particular restaurant in the last month. Now I am going to chill and start making some tasty items at home, while the weather allows it for eating outside. However, I still want to have spicy and Asian. I have for you some recipes that are outstanding! I have eaten more than I should have (of course) of the Thai Chicken Coconut Curry Rice, made by Kate and Will K. They even made their own curry paste!

What I want you to know is that you can change this to be vegetarian by, of course, leaving out all meat items and the fish sauce. Make a flavorful veggie stock instead. Also, if there is an allergy to peanuts, this recipe gives you the option to use vegetable oil for frying and you can leave out the peanuts altogether. Personally, I think that the peanuts should be served on the side. Then you can add however much you would like.

The other thing is that there are many ingredients in this recipe that you may not have just hanging out in your kitchen. Don’t let that stop you from making it. Save the recipe until you have all the products or have a cooking party and have everyone bring two items to make the dish. So you say, “Then what do I do with all the leftover items?” Well I say put them away for the next Asian adventure. Oh yes, one more thing. Please, please, please be careful working with raw chicken. Wash your hands, leave it in the fridge until you are REALLY ready to use it. Wipe up after any spills of raw chicken drippings. Do not use anything else in the container the raw chicken has been in. Just get rid of it in the sink or dishwasher right away. Can you tell I have a thing about raw chicken and meat in general?

The curry paste you can even freeze. Mike and I love adding it to anything we eat. I am beginning to think that the two of us are from another planet. We have probably burnt out any taste buds we have. Ah, the price one has to pay. All I am trying to say is have fun with this, laugh a lot when you make it together and moan a lot form the fabulous taste of the food when you eat it! We did.

This recipe started out with the following statement: Throughout the tropical world the combination of rice and coconut milk provides nutrition and great taste. This version is spiced with fresh curry, basil and lime.

Thai Chicken Coconut Curry Rice

3 cups cooked jasmine rice (should be leftovers)
3/4 cup canned unsweetened coconut milk
8 ounces boned chicken, cut into 1/2 inch cubes
2 teaspoons cornstarch
1/4 teaspoon sesame oil
1 cup peanut or vegetable oil
1/2 cup 1-inch cubes red onion
1 tablespoon julienned fresh red hot chili or sweet peppers
2 heaping tablespoons fresh curry paste
2 tablespoons chicken stock
1/4 cup frozen peas
1 1/2 tablespoons freshly squeezed lime juice mixed with 2 teaspoons sugar
1 1/2 tablespoons fish sauce
1 heaping tablespoon julienned Thai basil leaves
1/4 cup coarsely chopped fresh roasted peanuts
Serves 2 as a complete meal. 3 to 4 as part of a larger meal

With your clean hands, break up the rice into grains and set aside. Put the coconut milk in a saucepan and over medium heat, reduce to about 1/2 cup. Set aside.

Toss the chicken with the cornstarch, salt, and the sesame oil, and set aside.

Heat a small wok or sauce pan over medium heat and add 1 cup oil. When hot but not smoking, add the chicken and cook, stirring until the meat just begins to turn color. Remove to drain—reserve oil.

Heat a clean wok or skillet to hot and add 2 tablespoons of the reserved oil. Add the onion and pepper, and cook until the onion is translucent. Push the vegetables slightly to the side and add the curry paste to the pan. Cook briefly, stirring, and add the rice; cook, stirring and separating the grains, until the rice and curry paste is well mixed.

Add the chicken stock, 1/2 teaspoon salt, and the reduced coconut milk. Stir until hot, then stir in the peas and the chicken. When piping hot, add the lime juice-sugar mixture and the fish sauce. Stir in the basil leaves and peanuts and serve.

Yellow Curry Paste (Makes about 2 cups)

1 tablespoon kosher salt
30 dried red chilies
1/4 cup coriander seeds
4 teaspoons cumin seeds
2 teaspoons black peppercorns
1 tablespoon powdered turmeric
3 tablespoons chopped fresh galangal
2 bunches coriander (roots and 1 inch of stems only)
15 garlic cloves
2/3 cup chopped shallots
3 stalks lemongrass (bottom 2 inch only)
3/4 cup peanut oil
3 tablespoons mam nem ground (fish sauce)
2 tablespoons fresh lemon juice

Over medium heat in a small skillet, toast the dried chilies, coriander seeds, cumin seeds and peppercorns until fragrant. Grind to a medium powder in a spice grinder or blender. Add the turmeric to the spice mixture. Put the galangal, coriander, garlic, shallots, lemongrass and 1/4 cup of the peanut oil in a food processor and grind to a paste. Add the spice powder, salt, fish sauce and lemon juice and continue to blend. Remove the paste to a bowl and stir in the remaining 1/2 cup oil. Transfer to a jar and refrigerate. It will keep a week or so.

Have a great week. Be safe and eat well. Any questions or comments email deb@hpr1.com.

Something Other Than Wine? Pimm’s, Please…

2009-06-25T18:25:04+00:00

Whether it is meeting friends after work or entertaining guests by the garden, wine will always have its place. As I mentioned a few weeks ago, a glass of chardonnay can always be a refreshing change of pace from that usual red, especially during warmer weather. And surely, mojitos, margaritas and other mixed drinks will please one’s company, but sometimes you’ll find yourself wanting “something else.” So this week, I decided to broaden the scope of this column and introduce to some, and remind others of a wonderful summer treat: Pimm’s No. 1 Cup. This is the perfect summer drink to give that next social gathering some out-of-the-ordinary flavor.

I am not telling anyone to put away the wine. In fact, I encourage you to bring out a flavorful red. I think a bottle of Pimm’s compliments a wine gathering quite nicely, and you can even serve it in a sangria-type fashion. A Pimm’s cocktail, or rather a pitcher of a Pimm’s concoction would serve as a great way to break the afternoon heat before opening that first bottle of wine.

Pimm’s was created by James Pimm in 1829 and soon became the “house cup” at his oyster bar in London. What is available to us today is called Pimm’s No. 1 Cup. This is based off the original Pimm’s recipe and is a gin-based liqueur said to contain quinine, fruit extracts, and herbal blends. However, the company boasts the secrecy of the actual recipe. I know no substitute.

Throughout the past 180 years, Pimm’s tried using different alcohol bases with their recipes, hence the “No. 1.” Although they are no longer available, scotch and brandy—among others—also served as bases for their beverage line. Currently, a winter seasonal is reported to make its rounds come that time of year, though I have yet to see it.

If the idea of a gin-based liqueur does not sound appealing, but hear me out. It does not taste like your typical gin drink—it is much more palatable. In fact, it was gin’s lack of slow-drink quality that led to the creation of this tonic; it is even very easy to enjoy a glass of Pimm’s on the rocks—it is only 25% abv, which is almost half that of normal gin.

I prefer my Pimm’s as a mixer, though, and there are plenty of recipes for this liqueur. You can even find a short list of recipes on their official website, including the Pimm’s-styled sangria I mentioned earlier. But let me offer you the recipe my friends and I prefer because even the recipe on the label is not quite right if you want the fullest experience with your bottle.

You will need the following things: 1 bottle of Pimm’s No. 1 Cup (about $15), ginger ale, fresh cucumber, fresh mint, fresh lemon and ice. I use near-equal amounts of Pimm’s and ginger ale and adjust to taste if necessary. The trick is to finely chop and mash the cucumber, also to taste, but this is the key ingredient—combine the cucumber juice and pulp with the mix and pour over ice. Lastly, garnish it with freshly ripped mint and a spritz of lemon. It kind of feels like a fancy iced tea of sorts. I’ve never met someone who has tried and disliked this drink. I am only uncertain as to its availability, but I imagine the better bars and restaurants will have a bottle of Pimm’s on hand. I know I do.

Sediment, Decanting and the Vegan Issue

2009-06-18T17:53:58+00:00

Have you ever had the unpleasant experience of getting a mouthful of “gunk” when you were simply expecting a pleasant swallow of wine? Perhaps you’ve pulled a cork and noticed that the bottom of it appears dirty, and upon further inspection, it appears that a layer of sediment is stuck to the inside neck of the bottle. Often times, however, you might not even know the wine you are enjoying contains this sediment until near the end when it unsuspectingly slips into your glass and eventually your mouth. Despite your initial reaction, this is not necessarily a bad thing (the fact that this sediment exists, that is). As for the mouthful, it’s entirely avoidable.

This gritty layer or deposit occurs with the formation of tartrate crystals. These crystals typically form during the fermentation process, but they can also form later in wines that are aged in cool cellars. Often times, winemakers filter out this sediment prior to bottling. However, it is said that this cleansing also removes some of the flavors, so it is a choice some choose not to make. In fact, I tend to notice more sediment in better wines than the other way around. Nevertheless, it is mostly a matter of simply being prepared and effectively dealing with it.

If you tend to notice that a lot of the wines you serve bring along this added feature, I suggest that you purchase a decanter. This is one of the few remaining practical functions of a decanter, another being to aerate younger, more tannic wines as it allows them to open. However, it is not simply a matter of pouring the bottle into a carafe and serving it, though many decanters do tend to hold back the sediment to varying degrees.

If you suspect that your bottle contains tartrate crystals, it helps to let the bottle stand upright for a day or so, but learning how to pour it makes a significant difference. Before you begin pouring the wine into the decanter, first light a small candle or find a similar light source that you can place under the neck of the bottle. The idea is to pour very slowly into the decanter while at the same time watching for the encroaching deposits. Once you see the mass moving into the neck of the bottle, stop poring just short of dumping the material into the decanter. Done poorly, you could waste wine, but if performed with patience and care, you will only loose a half a glass at most. And, like I said, if a little bit finds it way into the decanter, there is a good chance it will remain there.

When it comes to the filtration of wine, it is not good news for everyone. Many of you may never have experienced these sediment-related issues. Many, if not most, winemakers filter their wines, and there are several ways they do this. Unfortunately, many filtration and fining methods involve the use of animal products such as gelatin and isinglass. And in case you are wondering, isinglass is a collagen found in the swimbladders of certain fish. Other non-vegan fining methods involve certain milk proteins or egg products.

Unfortunately, not all wine labels disclose this information since the finished product is technically animal-free. However, there are a relative few easy ways to deal with the vegan issue if it at all concerns you. First, if you are at the store and can’t find a vegan-labeled wine and the clerk doesn’t know any better, look for kosher wine; all kosher wines are vegan friendly. Secondly, if you are planning a trip to the package store, do some research. You will find an extensive list of wine and beer at http://www.barnivore.com. They will not only tell you if your favorite beer or wine is vegan friendly, they will tell you why it is such.

A Father’s Day Treat

2009-06-18T17:52:52+00:00

So just where does the idea of Father’s Day , Mother’s Day , Friend’s day, Grandparent’s Day and so on come from? Not sure, but what I do know is that they all bring together family and friends, and the bottom line is they all involved food! This Sunday is Father’s day—all of us have one, not that we always admit it either. I am sure that we think of our father, if even only for a minute, on that day. Some of us spend our whole day with them celebrating on the sofa in front of the TV, while Mom makes the meal. Some of us go out to the many different choices of restaurants and, yes, have Dad pay.

In my home my dad actually made the meal. He loved to BBQ and entertain, so we let him. Then we would just hang out. He loved to garden and on that day, if memory serves me, I did some weeding—not the most fun. Then he would lay down on the sofa and watch sports. Well that’s what we did, however I have just been told of another great tradition for Father’s Day. Melissa Schmalenberger is a lawyer/professional organizer who lives right here in Fargo. She writes a blog with other team members at http://melissa-ididit.blogspot.com. We both have a mutual friend, Deanna Sinclair from Detroit Lakes. Deanna shared with Melissa a great story about her husband, and I, well, wanted to share it with you. It is perfect for Father’s Day. This story is from Melissa blogs. Thanks, Melissa, for sharing, and Jim for a great Father’s Day read.

Need a great Father’s Day idea? The fisherman in your life would be so grateful to receive the items listed below in a new cooler. Love the idea of laminating the checklist and placing it taped to the cooler lid. What an easy and creative gift!

Now if you are like my husband, you are now asking yourself “what is a shore lunch?”. My favorite go-to guide for definitions, Wikepedia defines it as: “A Shore Lunch is traditional in Northern USA & Canada. For decades, outdoor enthusiasts have been cooking their catch on the shores of their favorite lake. From the far reaches of remote wilderness points, fishing guides would prepare the freshly caught fish for their guests on open flames along the sandy shorelines.”

The Perfect Shore Lunch
By Jim Sinclair

See the photo of the checklist.

1. Checklist – type it up, laminate it and tape it inside a cooler so you always have it when you go fishing. One thing I’d add to the list would be a potholder – we have long-handled frying pans for cooking over a fire, but a potholder or oven mitt would come in handy.

2. Before heading out for the day: Chop the onions and put in a quart size Ziploc bag; chop the bacon and put in the same bag on top. Put all the spices in another Ziploc bag.

3. Load the cooler with all the food items and beverages. Put the paper plates, paper towels, silverware and utensils, lighter, fish cleaning glove into one of the garbage bags and seal it shut to keep everything dry (or put the beverages/ice in a separate cooler).

4. After you’ve caught your fish, pick out your shore lunch spot. Build a fire and set up a cooking grate or set up your camp stove (we’ve been using the camp stove most of the time because there’s either been a burning ban due to DRY weather or you can’t find decent firewood due to WET weather).

5. Open the beans, leaving the cover on with about ¼” space for steam and start cooking it.

6. Start cooking the bacon. When the bacon is cooked but not crisp, add the onions. Save the Ziploc bag for dirty silverware.

7. When bacon and onions are cooked, pour off excess oil and add drained cans of potatoes.

8. In the second frying pan, start cooking the oil.

9. Filet the fish, pour the box of Fryin’ Magic into one of the garbage bags and coat each of the filets.

10. When the oil is hot (to test it, when it starts boiling, drop an unlit match in it and when it lights, it’s hot enough; if the oil’s not hot the fish will be greasy), drop in the filets and cook to a golden brown.

11. Eat and enjoy. There’s nothing better than eating FRESH walleye cooked outdoors!

12. Clean up the frying pans and put items—including garbage—back in the boat.

13. Relax and take a short nap before heading out to catch more fish.

Hope you enjoyed this, eat well and stay safe. Any questions or comments please email deb@hpr1.com.

Sushi, Sashimi or Teppanyaki Anyone?

2009-06-11T19:22:28+00:00

Alright it is absolutely official, I AM OBSESSED!!!!!!!!!!!!!!! I am not using that lightly either. I took the advice and tried this new place “Kobe’s.” It is a Japanese Sushi restaurant located at 4228 15 th Ave. SW. Fargo . At first I thought, “Ya, cute,” but the food is going to be the ticket, of course. Well, I walked in and was greeted with a wonderful smile from the hostess Jo Jo, asked which table I would like to sit at, of which there are three choices: The Teppanyaki table (where they make the food right in front of you), the Sushi Bar (where, of course, you can also watch things being made and talk with the Sushi chefs) and lastly, a table or a booth.

I chose the table. In fact, that is what I have chosen each time. I always seem to have the same waitress too. However, I don’t think she knows each time that it is me again. Or she is just being very polite and making me feel new each time… works for me. Jo Jo, however, does know it is me each time I come in. I still get the big smile.

I have to say that my taste for Sushi has grown a lot in the last year. I have gotten a little braver as to what I will eat. Still not sure on the eel roll though. JB swears by it. I think I prefer just to watch others enjoy it. So Kobe’s is not all about raw fish. It is so much more. What I like is if you enjoy Asian cuisine, you have found your home. Here are just a few mentions of items from their menu. There are a variety of soups like Miso (my favorite) to Vegetable Tofu and Chicken Edamame soup, which would be Japanese soy beans.

I have not tried that soup. I have had the beans before in Minneapolis at a restaurant, I and enjoyed them a lot. Salads range from traditional seaweed salad (something I really want to learn to make BADLY) to Avocado Garden Salad with sesame seeds. Appetizers, now I have had two of them so far—Shrimp Shumai, Steamed Shrimp Dumplings and Thai Style Crispy Calamari. Well, my favorite, without question, was the Calamari.

Both of these appetizers are lightly fried. When I say lightly, I could not emphasize that word enough. Mike and I could not believe that we were really actually tasting the Calamari and not deep fried batter. And there is no way on the green Earth that I can express to you the presentation of that appetizer, or our main dish for that matter. Let’s just say if I was to give it a score, a high number has not yet been developed to place it.

The menu is easy to read and the wait staff is more than ready to help you answer any question on it. What I have learned in going to Kobe’s is that I love the sashimi. Sashimi is a Japanese delicacy primarily consisting of very fresh raw seafood, sliced into thin pieces about 2.5 cm. Where as Sushi refers to any dish made with vinegared rice, and while raw fish is one traditional sushi ingredient, many sushi dishes contain seafood that has been cooked, while others have no seafood at all.

That last statement is important to those that think they have to have raw fish to eat sushi. You do not!

The last time I ate there I had the Sushi and Sashimi Combo. Although when you read the menu it may look like you could share this dish, Mike thought that it would be a great idea. Needless to say, I did not! The waitress agreed with me… love that. Anyway, we both got the same dish and we finished it with out any problem. This is another dish where there would be no way to explain the presentation. Amazing! “Oh gee,” I said the last time I was there. I had the lunch platter from the sushi bar. I chose the Kobe’s Roll Special—only $8.95. You can choose two rolls from a choice of 21 rolls. I had the spicy tuna roll and the spicy yellowtail roll. Now that would have been enough, ya think? But no, I had to have some noodles.

When Mike and I were there I saw a lot of people ordering noodles. This was in the evening. I just had to try them. So it too was worth being in pain from eating too much. These fried noodles were, well special in my world of simply good food hitting my palate. You are just going to have to try them when you go. I actually shared them with Bobbi. She liked them too.

Ok now I do not want to leave out one of the most important things about Kobe’s—the Teppanyaki table. This is one of those “you have to be there to see it” moments. What a show. The night Mike and I were there, one of these areas had a large group. The chef at this table was so much fun to watch as he entertained his guest. That is what it was like. Although all of us are in the same room, the focus of the chef was on that table and making those people enjoy this food experience. He made volcanoes out of onion rings, threw rice balls in the air and caught them with his hat, did an unbelievable show of Asian art with knives, and made some amazing food. I could go on and on, but I think you get my point. If you don’t, then I give up. Just go and have your own experience with the food and the people working there. Check out there menu on line (www.kobescuisine.com).

Fargo, we are so very lucky. The culinary world is coming here in leaps and bounces. If you have any questions or comments, please write to deb@hpr1.com. Eat well and be safe. Until next week…

Fargo, West Fargo Public School Lunch Programs

2009-06-11T19:21:15+00:00

Last article, I wrote about concerns of the national school lunch program, as well as some healthy innovations popping up in various parts of our country. The overall concern is that school lunch menus are high in cholesterol and saturated fat and low in whole grain, fresh fruit and vegetables. The innovations include organic and local foods, offering vegan options, non-dairy milks, gardens on site, and teaching about the importance of healthy eating. This month’s review discusses the Fargo and West Fargo public school lunch programs in terms of vegan offerings.

I had good discussions with the directors of food services of Fargo and West Fargo public schools, and I also reviewed their menus online as well as the Moorhead public school menus. I wasn’t able to connect with the director of food service for Moorhead public schools. All of the public schools offer vegetarian entrees. A vegetarian student would find options for breakfast (muffins, cold cereal and milk, French toast) as well as for lunch (cheese pizza, macaroni and cheese, PBJ sandwich). Vegetarian options may not be necessarily healthy, as they can be high in cholesterol and saturated fat.

As far as I could tell, there isn’t anything available for breakfast that a vegan student could eat. All public schools offer a salad bar, even the elementary grades, so that is one item that a vegan student could eat. Parents or students would need to inquire about the ingredients to see if the salad dressings are vegan (Ranch is not vegan, but the French dressing served in all schools, and the vinaigrette dressing served in the junior and senior high schools may be vegan). Three different items need to be purchased to participate in the school lunch program, and there are fresh fruits and vegetables, as well as cooked vegetables (no butter added). Soy milk and other non-dairy milks aren’t available; juice is. The bread is most likely not vegan, so the PBJ option wouldn’t work.

While schools are mandated to provide meal accommodations for health problems, such as allergies to gluten, there is no mandate that would accommodate for a vegan diet. Accommodations are made for religion by having several entrees, so that if a student cannot eat pork, beef is also on the menu, or vice-versa.

At this time, a vegan student’s best option will be to eat a healthy breakfast before school and to bring their own lunch most days, alternating with an occasional salad bar. Over the course of 12 years, that’s a lot of packed lunches! Parents should check out http://www.laptoplunches.com and sign up for lunch ideas and earth friendly resources. The company sells bento boxes with insulated carrying cases, utensils and water bottles. The moms who designed these are committed to a mission of “waste less, spend less, eat well.” (Great products and ideas for adults, too.)

Fargo public schools will be offering vegan chili as an entrée this fall, and I am hoping that it will be successful. Change in the lunch programs will be driven largely by numbers, what students are choosing to eat, encouragement from parents, enlightened food service directors, and changes in the national school lunch program.

I encourage parents of vegan students to meet with the director of food services in your child’s school to discuss food options. You should review http://www.HealthySchoolLunches.org and download the “Guide to Healthy School Meals” to share with the food service director. Physicians Committee for Responsible Medicine, http://www.PCRM.com has a Healthy School Lunch Team that is willing to work with your school district by organizing presentations for school boards, PTAs and student groups. All parents, whether vegan or not, should be concerned about the health of their children and the effects of diet on long-term health. Expect to see growing interest in the national school lunch program this fall when Congress will authorize funding. Parents can sign a petition to Congress via the Healthy School Lunches posted above.

The Changing of Seasons

2009-06-04T16:00:04+00:00

It might be difficult for some people to consider wine as a refreshing beverage. To me, refreshing sounds like a description of a crisp summer beer that is consumed at the conclusion of some outdoor activity. Drinking wine in the winter or on rainy days coincides nicely with the warming sensation that seems to accompany a nice glass of red. For years, it seems like wine has been a seasonal drink for me because I am primarily a red wine kind of guy, and it is just not the first thing that comes to mind for a casual summer glass.

Recently, after spending the majority of the day outside working and playing, I decided to not reach for that IPA in the back of the fridge and, instead, opted to open a bottle of Chardonnay. This popular white was not only refreshing, but also paired well with the simple veggie stir-fry we ended up throwing together for a late dinner. All the flavors, and the enjoyment, went so well together that I foresee this becoming a summertime staple.

Several months ago, I picked up a bottle of Chateau Ste Michelle Chardonnay, 2006. This particular bottle was from their Indian Wells family of wines. Chardonnays are not typically expensive wines, and this bottle in particular retails in the mid-to-low teens. In general, you should be able to find decent bottles for even cheaper than that. Chardonnay grapes grow abundantly and the wine itself is ready to drink relatively quickly.

The bottle I went with is from the Columbia Valley in Washington State, and CSM is probably on of the more popular Washington wineries. I have mentioned before that their gewürztraminer is one of my favorites (especially for stir-fry), so I thought this might be a good place to start when trying to better acquaint myself with this often neglected grape. I was right.

Chardonnay is best served around 48-50 degrees, so it is not good to take it straight from the refrigerator. I brought it out before we started cooking and let it sit on the counter for at least a half hour. Allowing it to warm up a bit lets the flavors come out more. If it is too cold, you’ll miss some of its better characteristics, like that smooth, buttery feel it is known for having.

This particular bottle was loaded with rich fruit flavors, but not in a way that any one fruit overpowered my palate. Very ripe pineapples with hints of peaches were a couple of the first flavors I first experienced, but I noticed the taste of apples continuing to develop, to the point where it was the first fruit I tasted when I had a glass the following evening. This wine does not have those sharp citrus tones sometimes noted in whites, which is why it has that creamy essence. However, I did notice a nice spice in the finish that to me feels like a CSM trademark, and this is perhaps why I enjoy their wines with stir-fry so much.

So the next time you want a satisfying meal that will not weigh you down in the summer heat, I invite you to stop by your local farmers’ market and pick up a variety of peppers, an onion, and some beans, and throw together for your best Asian inspired stir-fry. We used some Thai basil and tofu in ours, which really added a lot, but it was the Chardonnay that tied it all together—so don’t forget to stop at the package store, too. This will be one of those meals where the wine is as refreshing as the food, and even the red wine drinkers will be asking for refills.

What You Have to Say on the Issue

2009-06-04T15:58:17+00:00

OK, we did it: a full day of sun last Sunday, no complaints at all here. This week I wanted to share with you two of the emails I received in response to the couple of articles I wrote on last month. I really appreciate the time that you took to answer my question, and I truly believe it deserves to be shared every once in a while. The first one is in response to the question “what is protocol?” The second about favorite ice cream places.

Protocol:

Hello Deb,

I read your April 30 column in which you wrote about the less-than-polite man who stole your table and claimed there was a “protocol” he was following or that you should be following.

In the first place, that man does not really understand the meanings of the word protocol and was twisting one of its common meanings to suit his own purposes. He just wanted an excuse to control. I am sure as well that when he came in and looked at the line, he knew quite well whose purse, etc. that was, and that may even have been why he acted in the boorish way he did. I hate to say that, but yes, we do have them even in Fargo.

There are a number of meanings to the word “protocol,” some general ones and a number of specific ones. The specific ones have to do with 1) computers and computer programming, 2) research, especially in the social sciences, but also in other research, and 3) a set of survey or interview questions and procedures. Another set of meanings refer to 4) processes or steps to be taken in product design and development. These includes lists or specifications the attributes, features, and benefits a product must have, and are the result of business and manufacturer consultation and marketing research, etc. Other definitions refer to agreed upon steps or procedures for making, building, or accomplishing something.

Most uses are somewhat more general.

At its most basic level, and the meaning from which all others are derived, a protocol is a generally agreed upon unwritten set of rules or “scripts” or guidelines peculiar to a culture or organization. These are widely known and observed by all parties within the culture or organization, in conducting business, entertaining, negotiating, politics, courtesy, conversing, etc. This is the definition that fellow was twisting, for there is no such protocol as he suggests for dining at a line-serve restaurant, quite the opposite.

Furthermore, it is common for people to reserve tables by leaving their belongings or a tipped chair or some other indicator. If there is a protocol, it is that when such an indicator of someone reserving a table or seat is present, another person passes that seat by, and if there is a shortage of seats or some reason the newcomer needs that particular place, the accepted protocol is to inquire politely if the seat is taken and if the newcomer could possibly occupy it, giving a reason for wanting to pre-empt the person who reserved the seat in the first place.

At an informal restaurant or fast food place, it is also acceptable; when other tables are mostly full, to ask whether one could share the table. “May I sit here with you?” At a more formal place, it is more proper for house staff, for example the hostess, maitre d’ or manager, to make the inquiry on the newcomer’s behalf. That way the original customer doesn’t have to say no directly to the other person.

All of these would be within the cultural “script”—or as the man says, “protocol.” But it is simply rude, impolite, unacceptable, and boorish to take over the place. It was wrong, and I believe, personally, that he knew it. Either he is simply selfish, or he is worse. There are some people who like to victimize others even in small matters, whenever they find the opportunity.

If I had been there and that $#*@ had tried that stunt, he would have received such a glare from me that he would have gotten up immediately and left.

You need to learn how to glare like that. Protocol indeed!

Ice Cream:

Deb,

You forgot to mention my favorite ice cream parlor—and it is less expensive than Charlie’s, too.

It is the Ice Cream, Inc. store on University, located behind the Gate City Bank around 15th avenue. They may not have 32 flavors, but it is close to that. There is also a place that sells Blue Bunny ice cream—I can’t tell you exactly where it is, but have been there, and recently saw an ad for them.

And finally, the M&H in Moorhead has Blue Bunny ice cream, but only 6 or 8 flavors, and they only sell cones.

Someone just told me there are two good places in West Fargo as well, but I haven’t any information on those.

So, there you have it, nice to see what other people have to say on my column. Next week I am excited to write about Kobe’s a new restaurant in town. All I can say is YUM! Until next week, stay safe and eat well. Any questions or concerns, email deb@hpr1.com