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Monday, 12 November 2007 |
Billy Allin’s Potato, Apple and Fennel Salad
This is a great salad when local apples start to arrive at the farmer’s market the beginning of October. You can certainly make it well into the Fall and Winter, as availability of the produce should not be a problem. Try ot use at least three varieties of potatoes, especially jewel yams. You could substitute one of the potato varieties with diced celery root and sometimes add fresh, grated horseradish (especially good with veal tongue). This dish goes well with local trout and roasted meats, especially pork and fowl.
Yield: approximately 1 qt., 4-6 servings.
½ pound jewel yams
1 tart local apple
1/4 pound small new potatoes
1/4- ½ pound bulb fennel (look for small, long slender bulbs as opposed to large round ones)
1/4 Peruvian blue potatoes
1 shallot, peeled and minced
1-2 T. Cider vinegar (depending on how tart you like the salad)
1 T. Salt packed capers (brine packed if salt packed are unavailable), soaked in cold water for 10 minutes and drained
½ c. mayonnaise, preferably homemade.
1-2 T heavy cream
½ t. sugar, optional (if you like a sweeter salad)
1 T. Chopped parsley
salt and pepper to taste.
In a small bowl, combine the minced shallot with the 1 T. Cider vinegar (reserve the rest to adjust the seasoning of the final salad) and a pinch of salt and set aside. Place three small pots on the stove, and fill pots with water and 1 t. salt. Peel and cut each potato into a ½ inch dice. The most important thing is that the pieces are of equal size so all cook evenly. Put each type of potato in its separate pot. Turn on the stove and bring each pot to a simmer over medium heat. Cook until each is just tender, approximately 6-8 minutes. Drain each pot and spread the potatoes pieces on a sheet tray to cool slightly.
While the potatoes cook, combine mayonnaise, macerated shallot (with vinegar), mustard, capers, parsley, pepper and optional sugar to taste. Cut the fennel bulb in half and remover the core, then thinly slice it across the grain. Peel and dice the apple approximately the same size as the potatoes. Combine all in a large bowl and fold gently. Add 1 T. Cream and fold gently. If the mixture seems a little dry, add the other T. Of cream. Serve at room temperature.
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Recipes
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Monday, 12 November 2007 |
Yarrow Ale from Stephen Buhner's book Healing Sacred and Herbal Beers.
4 gal water
5 ounces fresh flowering yarrow
3.3 pounds cooper unhopped amber malt extract (available through brewing stores)
one package danstar windsor ale yeast (available through brewing stores)
How to make it:
Bring water to a boil, pour in amber malt, stire until dissolved, remove from heat.
Add fresh yarrow, cover the pot and aloow to cool undisturbed to room temperature, straiin, our the liquid into the fermenter, prime yeast and then add to wort in the fermenter. Ferment until complete, pour into bottles, prime bottles, cap. Ready in approximately 2 weeks.
Check out more recipes for been and ale in Stephen Buhner;s book : Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation.
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Beyond the Measuring Cup
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Monday, 12 November 2007 |
On Beyond the Measuring Cup: A Look At Things Beyond the Usual in Food and Health on www.RadioSandySprings.com on October 11, 2007.
Stephen Harrod Buhner was my guest. He is “an earth poet, and award-winning author of ten books on nature, indigenous cultures, the environment and herbal medicine." He is well known and respected in herbal circles, often teaching around the world.
We talked about his book Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation.
Fermentation at one time was thought to be a sacred act. The miracle that food started to ferment without anything seemingly being added seemed mysterious and awesome. Women were at first the people in charge of fermentation. It was part of keeping of the home. Herbs were placed in the ferments and became the medicine for the family. In early cookbooks there is always a section on cooking for the sick. From fruits, to grains, to and other herbal plants almost everything is fermented in some part of the world. Fermentation is different from Distillation. Fermentation, if done naturally, produces enzymes as well as the goodness of the ingredients that help with the health of the people who drink the products. Generally, the products are liquid, although fermentation is also used for the preservation of foods, like cabbage in sauerkraut.
Beer is the best known fermented beverage. It has along history in Europe. Early beer was made from all kinds of herbs, but in the 1500's a law was passed which limited it to hops. Hops are a well known sedative and contain hefty doses of estrogenic herbs. The rumor has it that the protestant fathers wanted people to be quiet and sedate and passed the laws that no longer allowed aphrodisiacs to be made into beer. Check out Stephen’s website at www.gainstudies.org
or email him at
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Beyond the Measuring Cup
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Monday, 12 November 2007 |
On Beyond the Measuring Cup: A Look at Things Beyond the Usual in Food and Health on www.RadioSandySprings.com, Mark Schapiro who is the author of Exposed: The Toxic Chemistry of Everyday Products and What’s at Stake for American Power, was my guest. He is also editorial director of the Center for Investigative Reporting in Stan Francisco. www.centerforinvestigativereporting.org .
He talked about the massive impact industry and our exposure to toxins are having on our health and even on our ability to reproduce. In the past, the U.S. was the one that always had tougher standards to protect it’s citizens, but in the 21st century, it is Europe who is setting the standards. In nearly all areas American companies are complying with the European standards in Europe and the rest of the world, but, still adhering to old standards and less safe standards for Americans. In many cases, products that are not considered safe in the rest of the world, can be sold to Americans and their children. This information was chilling.
Europe has set the standard and other countries are following their lead, so that we become the lone place in the world that substandard and often dangerous products can be sold. Mr. Schapiro has done written extensively on foreign affairs, and has covered many of the European Union debates about these new rules. Check out more info at the website for the Center for Investigative Reporting, or at Chelsea Green Publishing. www.chelseagrean.com
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Last Updated ( Monday, 12 November 2007 )
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