Hi Food For Thoughters,
I just wanted to remind everyone (and let those of you who were not at our last meeting know) that this month's meeting will take place on Thursday, August 1st rather than Wednesday, July 31st. I hope everyone will still be able to make it.
We'll be discussing Lucy Knisley's Relish: My Life in the Kitchen. It's a graphic novel, so it's a bit of a novelty for our club. I hope it spurs some great conversation.
I hope to see you all there!
Brianne
Sunday, July 14, 2013
Thursday, June 20, 2013
Salt: A World History
Hi Food-for-thoughters,
This Wednesday will be a salt-fest. I'm sure most of you are familiar with Doug's love for cured meats (i.e., bacon), and we thought this was the perfect opportunity for him to speak more in depth about this particular passion, including the difference between sodium nitrate and sodium nitrite, for example.
I hope you are all enjoying the book. It is a lot of information to take in, but it's also quite fascinating (in my opinion). We have spoken about the influence of food products before, but I honestly haven't ever thought about how something as readily available and relatively inexpensive as salt could play such an important role in our world history.
I'm looking forward to seeing you all next Wednesday. I can't believe another month has flown by!
Brianne
This Wednesday will be a salt-fest. I'm sure most of you are familiar with Doug's love for cured meats (i.e., bacon), and we thought this was the perfect opportunity for him to speak more in depth about this particular passion, including the difference between sodium nitrate and sodium nitrite, for example.
I hope you are all enjoying the book. It is a lot of information to take in, but it's also quite fascinating (in my opinion). We have spoken about the influence of food products before, but I honestly haven't ever thought about how something as readily available and relatively inexpensive as salt could play such an important role in our world history.
I'm looking forward to seeing you all next Wednesday. I can't believe another month has flown by!
Brianne
Monday, May 27, 2013
Animal, Vegetable, Miracle Demo
Hi Food For Thoughters,
I can't wait to see you this Wednesday! I hope your May has been fantastic!
This month's demo will be a surprise. Since Animal, Vegetable, Miracle is all about eating locally, Doug is going to make a dish based on whatever he can find at a local food market.
Enjoy your Monday, and I'll see you Wednesday!
Brianne
I can't wait to see you this Wednesday! I hope your May has been fantastic!
This month's demo will be a surprise. Since Animal, Vegetable, Miracle is all about eating locally, Doug is going to make a dish based on whatever he can find at a local food market.
Enjoy your Monday, and I'll see you Wednesday!
Brianne
Monday, April 29, 2013
Kathleen Flinn at University Place Library
Kathleen Flinn, author of The Sharper Your Knife, the Less you Cry and Kitchen Counter Cooking School, will be at the University Place Library on Thursday, May 16th at 7 PM. Since we were not able to get her when we read Kitchen Counter Cooking School, this is a great opportunity to see her again.
The address for the University Place Library is 3609 Market Place W., Suite 100,University Place, WA 98466.
I am planning on driving out there. So if anyone wants to meet up, please let me know.
The address for the University Place Library is 3609 Market Place W., Suite 100,University Place, WA 98466.
I am planning on driving out there. So if anyone wants to meet up, please let me know.
Books!
Good Afternoon!
I hope you are enjoying this sunshine (or at least able to see it out a window like I can.)
Here are the results of your votes. Thank you to all of you for your input, and for making it so all of the blame isn't placed on me if we read a bad book ;). Click on the links for synopses of the books.
1.) Relish: My Life in the Kitchen by Lucy Knisley (June)
http://www.goodreads.com/book/show/15786110-relish
2.) Salt: A World History by Mark Kurlansky (July)
http://www.goodreads.com/book/show/2715.Salt
3.) Why Some Like it Hot: Food, Genes, and Cultural Diversity by Gary Paul Nabhan (August)
http://www.goodreads.com/book/show/138332.Why_Some_Like_It_Hot
4.) Rosemary & Bitter Oranges by Patrizia Chen (September)
http://www.goodreads.com/book/show/1985043.Rosemary_and_Bitter_Oranges
5.) The Tummy Trilogy by Calvin Trillin (October)
http://www.goodreads.com/book/show/95965.The_Tummy_Trilogy
6.) Season to Taste by Molly Binbaum (November)
http://www.goodreads.com/book/show/13055542-season-to-taste
Have a great afternoon!
- Brianne
I hope you are enjoying this sunshine (or at least able to see it out a window like I can.)
Here are the results of your votes. Thank you to all of you for your input, and for making it so all of the blame isn't placed on me if we read a bad book ;). Click on the links for synopses of the books.
1.) Relish: My Life in the Kitchen by Lucy Knisley (June)
http://www.goodreads.com/book/show/15786110-relish
2.) Salt: A World History by Mark Kurlansky (July)
http://www.goodreads.com/book/show/2715.Salt
3.) Why Some Like it Hot: Food, Genes, and Cultural Diversity by Gary Paul Nabhan (August)
http://www.goodreads.com/book/show/138332.Why_Some_Like_It_Hot
4.) Rosemary & Bitter Oranges by Patrizia Chen (September)
http://www.goodreads.com/book/show/1985043.Rosemary_and_Bitter_Oranges
5.) The Tummy Trilogy by Calvin Trillin (October)
http://www.goodreads.com/book/show/95965.The_Tummy_Trilogy
6.) Season to Taste by Molly Binbaum (November)
http://www.goodreads.com/book/show/13055542-season-to-taste
Have a great afternoon!
- Brianne
Thursday, April 25, 2013
Palak Paneer
Palak Paneer
Butter 4 oz (1 stick)
Whole Milk 1 gallon
Lime Juice approx. 1/4 cup
Salt as needed
Spinach 2 bunches
Cinnamon 1/2 stick
Coriander seeds 1/2 tsp.
Cloves 4 ea.
Peppercorns 1/2 tsp.
Fenugreek seeds 1 tsp.
Cumin seeds 1 tsp.
Tumeric 1 tsp.
Chili powder 2 tsp.
Cardamom, ground 1 tsp.
Bay leaf, dry 1 ea.
Onion, diced 1 ea.
Tomato, diced 1 ea.
Garlic, chopped 3 cloves
Ginger, chopped 1 Tbsp.
Serrano chilies, chopped 1 ea.
Cream 2 Tbsp.
1. Make ghee by melting the butter and then browning the milk solids over medium heat. When the butter is golden and the solids are caramel colored, remove the butter from the heat. Skim off the floating solids and then ladle out the ghee, taking care not to include the butter solids on the bottom of the pan.
2. Make the paneer by gently bringing the milk to a simmer. Then, add the lime juice until fine curds form. Salt this mixture , and then strain it through a cheese cloth, saving the curds. Cover the curds with more cheese cloth and a weight, and let rest in the refrigerator overnight.
3. To make the spice mixture, toast the cinnamon, coriander, cloves, peppercorns, fenugreek, and cumin seeds and let cool. Then, combine these spices with the turmeric, chili powder, cardamom, and bay leaf, and grind to a fine powder.
4. Use the ghee to saute the onions until well browned, then add the tomatoes and cook for 5 more minutes.
5. Add the ginger, garlic, and chilies, and cook for an additional 5 minutes.
6. Add the spinach and cream to the pan and bring to a simmer.
7. Add the paneer and return it to a simmer for 3 to 5 minutes. Season and serve with rice.
Butter 4 oz (1 stick)
Whole Milk 1 gallon
Lime Juice approx. 1/4 cup
Salt as needed
Spinach 2 bunches
Cinnamon 1/2 stick
Coriander seeds 1/2 tsp.
Cloves 4 ea.
Peppercorns 1/2 tsp.
Fenugreek seeds 1 tsp.
Cumin seeds 1 tsp.
Tumeric 1 tsp.
Chili powder 2 tsp.
Cardamom, ground 1 tsp.
Bay leaf, dry 1 ea.
Onion, diced 1 ea.
Tomato, diced 1 ea.
Garlic, chopped 3 cloves
Ginger, chopped 1 Tbsp.
Serrano chilies, chopped 1 ea.
Cream 2 Tbsp.
1. Make ghee by melting the butter and then browning the milk solids over medium heat. When the butter is golden and the solids are caramel colored, remove the butter from the heat. Skim off the floating solids and then ladle out the ghee, taking care not to include the butter solids on the bottom of the pan.
2. Make the paneer by gently bringing the milk to a simmer. Then, add the lime juice until fine curds form. Salt this mixture , and then strain it through a cheese cloth, saving the curds. Cover the curds with more cheese cloth and a weight, and let rest in the refrigerator overnight.
3. To make the spice mixture, toast the cinnamon, coriander, cloves, peppercorns, fenugreek, and cumin seeds and let cool. Then, combine these spices with the turmeric, chili powder, cardamom, and bay leaf, and grind to a fine powder.
4. Use the ghee to saute the onions until well browned, then add the tomatoes and cook for 5 more minutes.
5. Add the ginger, garlic, and chilies, and cook for an additional 5 minutes.
6. Add the spinach and cream to the pan and bring to a simmer.
7. Add the paneer and return it to a simmer for 3 to 5 minutes. Season and serve with rice.
Tuesday, April 23, 2013
The Hundred-Foot Journey
Good Morning!
I hope everyone is enjoying this beautiful weather. We will be meeting tomorrow at 6:30PM, so I hope all of you can make it.
Doug will be making Palak Paneer. It's a vegetarian dish consisting of Paneer (a mild, soft cheese) and a pureed spinach curry sauce. I think this will go rather perfectly with our book, The Hundred-Foot Journey.
Next month we will be reading Animal, Vegetable, Miracle by Barbara Kingsolver.
I hope to see everyone tomorrow evening!
Brianne
Monday, March 25, 2013
The Kitchen Daughter
I am so sorry about the lateness of this post! Did anyone else feel like this month slipped away from them? I have to make this quick, as I will be spending the next 3 days moving my section (textbooks) around, but before I do, I'll fill you in on what we'll be doing on Wednesday.
This month's book is the Kitchen Daughter by Jael McHenry. Doug has of course based his demo on the book, and will be making and talking about different types of bread salads, based on Nonna's Ribollata recipe. The copies of next month's book, the Hundred-Foot Journey by Richard Morais should be here by then for you all to peruse and/or purchase (remember that you receive 20% off your purchase of the book club book.) I am hoping to have a list of books for you to vote on by Wednesday, but I want to make sure that I'm finding interesting books. If I can't get a completed list by Wednesday, I'll choose a book for May and then have you vote at our next meeting.
I can't wait to see everyone on Wednesday!
Brianne
This month's book is the Kitchen Daughter by Jael McHenry. Doug has of course based his demo on the book, and will be making and talking about different types of bread salads, based on Nonna's Ribollata recipe. The copies of next month's book, the Hundred-Foot Journey by Richard Morais should be here by then for you all to peruse and/or purchase (remember that you receive 20% off your purchase of the book club book.) I am hoping to have a list of books for you to vote on by Wednesday, but I want to make sure that I'm finding interesting books. If I can't get a completed list by Wednesday, I'll choose a book for May and then have you vote at our next meeting.
I can't wait to see everyone on Wednesday!
Brianne
Sunday, February 24, 2013
Happy Birthday to Us!
Hello Food for Thoughters,
This month's meeting marks our 3rd Birthday. I feel blessed to be part of such an amazing, inquisitive, and adventurous group of people. In the past three years we have read dozens of books, eaten foods that many of us had never eaten before, and had some serious, philosophical questions about what food means to us and to society as a whole.
To celebrate this major milestone (how many book clubs do you know of that have lasted as long as ours?), we will be having what I'm sure will be a delicious cake along with our regularly scheduled demo. The demo itself is pretty special, as Doug was able to secure some lamb shanks. He will be braising them in the French fashion to fit with the Apprentice.
As a reminder, next month's book will be The Kitchen Daughter by Jael McHenry. After the death of both of her parents, Ginny Selvaggio turns to her family's recipes for solace. Cooking these recipes raises the ghosts of her dead relatives, and her family's secrets begin to unravel. I haven't read it yet, but it seems like an interesting premise. We will have copies available for purchase on Wednesday.
I hope many of you will be able to make this Wednesday's meeting. Doug and I really appreciate the time that you have spent with us over the past three years. This club means a lot to both of us, and while it may sound cliche', it's nonetheless true that we could not do this without you.
Here's to another fantastic year!
Brianne
This month's meeting marks our 3rd Birthday. I feel blessed to be part of such an amazing, inquisitive, and adventurous group of people. In the past three years we have read dozens of books, eaten foods that many of us had never eaten before, and had some serious, philosophical questions about what food means to us and to society as a whole.
To celebrate this major milestone (how many book clubs do you know of that have lasted as long as ours?), we will be having what I'm sure will be a delicious cake along with our regularly scheduled demo. The demo itself is pretty special, as Doug was able to secure some lamb shanks. He will be braising them in the French fashion to fit with the Apprentice.
As a reminder, next month's book will be The Kitchen Daughter by Jael McHenry. After the death of both of her parents, Ginny Selvaggio turns to her family's recipes for solace. Cooking these recipes raises the ghosts of her dead relatives, and her family's secrets begin to unravel. I haven't read it yet, but it seems like an interesting premise. We will have copies available for purchase on Wednesday.
I hope many of you will be able to make this Wednesday's meeting. Doug and I really appreciate the time that you have spent with us over the past three years. This club means a lot to both of us, and while it may sound cliche', it's nonetheless true that we could not do this without you.
Here's to another fantastic year!
Brianne
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