The Weekly Pannier, February 20, 2010
>> Thursday, February 25, 2010
A basket full of just the things we needed. Eggs, too (I forgot to put them in the photo).
A basket full of just the things we needed. Eggs, too (I forgot to put them in the photo).
Braise pot with ginger
>> Wednesday, February 17, 2010
Dice: carrots, fennel bulb, curly lettuce, celery, kohlrabi, turnip (navet, boule d'or), blette (leaf hearts), jerusalem artichoke (topinambour).
add garlic cloves, chopped ginger, miso, tamari
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add garlic cloves, chopped ginger, miso, tamari
Valentine Roast: parsnips (panais) and carrots with chestnut (marron)
>> Monday, February 15, 2010
This meal evolved from earlier experiments with roasting root veggies, potatoes and the like.
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The Weekly Pannier, February 13, 2010
>> Saturday, February 13, 2010
What you see here is a sample of the goods in this week's pannier. It was too cold out in the serre this morning to set up the shot and take pictures. We've still got snow on the balcony and the street is frozen. Research: buckwheat, black wheat, blé noir, sarrasin
>> Tuesday, February 9, 2010
Always looking for new vegetable foods, we're researching buckwheat, known to the French as blé noir or sarrasin.
Good general info:
Supertoinette.com, who says:
Good general info:
Supertoinette.com, who says:
Santé, régime...
Quelles sont les propriétés de la farine de sarrasin ?
Farine riche en protéines de grande qualité, elle convient bien aux personnes souffrant d'entéropathie par intolérance au gluten (maladie coeliaque).
On l'indique comme protecteur vasculaire, reminéralisant, et comme stimulant général.
Sa composition classe le sarrasin parmi l'un des aliments végétaux aux plus hautes valeurs nutritives. Très digeste c'est un aliment des menus diététiques.
Le sarrasin constitue une des meilleures sources de protéines de grande qualité, le plus facile à digérer parmi les végétaux. Il est également très riche en glucides et contient bon nombre de vitamines et de minéraux (1,8 g pour 100g); sa protéine contient également des acides aminés essentiels (lysine, cystine, arginine, histidine, tryptophane...)
It's good to learn that buckwheat is such a good source of all these proteins and the other nutrients. And the list of things you can do with buckwheat entices us to use it, regardless of its healthful qualities. Blini. Crêpes de Bretagne. Bread. Etc.
Another site to look at:
bio logique
Another site to look at:
bio logique
The Weekly Pannier, February 6, 2010
>> Saturday, February 6, 2010
A very good winter basket this week, a harbinger of spring?A good day for a hazlenut omelet
>> Tuesday, February 2, 2010
Now you may be wondering how this all came about, making an omelet with hazelnut powder, but the thing is, I'm not sure I remember exactly. Juliette tells me that it may have been back in the late summer, early autumn. That's when we were first experimenting with the crême d'amande and poudre d'amande (almond cream and almond powder) put out by La Mandorle and discovered that they also make a powdered hazelnut (among other related products). Whatever the inspiration was that led me to try it, I wish it would come around again more often. It works.
How it can be done
Chop up a small to medium onion and saute it in olive oil with a heaping teaspoon of curcumin. Keep stirring until all the curcumin has been dissolved, then turn down the heat to the lowest setting and let the onions cook slowly until they turn golden and soft. Add two teaspoons of the hazlenut powder and a little more olive oil, just enough to keep the resulting paste from sticking. Cook slowly until you're ready for the eggs, then turn the heat to maximum and wait for things to get really hot. Four or five eggs with just a tiny pinch of salt, stirred, not whipped (to paraphrase an old Ian Fleming line). Just before the omelet pan begins smoking, pour in the eggs. If you've got enough heat, the eggs will sizzle and bubble a bit. When bubbles appear on the surface, lift them with your wooden spatula to let runny egg flow in. Do this often, causing the egg "crepe" to grow larger and larger (to about the diameter of your serving plate). Once the runny egg has turned into either cooked egg or creamy, remove from the heat, fold twice, and slide onto a serving plate and cut into two servings.
Good advice on nutrition
>> Monday, February 1, 2010
Read this. Jane Brody, the author, has been writing about science and nutrition for a long time and reviews Michael Pollan's new book, Food Rules: An Eater's Manual. It is good to have our own "findings" confirmed by Brody and Pollan. Once you've made the transition from junk to food, you do feel better, you are healthier, and the eating is better in every way.
Of course, the reality for most people who live in cities is that good, organically-grown food is not readily available, or, if available, too expensive for regular consumption. But if enough people on insist on changing their diet, the effect on food production and distribution would be revolutionary.
Read more...
Of course, the reality for most people who live in cities is that good, organically-grown food is not readily available, or, if available, too expensive for regular consumption. But if enough people on insist on changing their diet, the effect on food production and distribution would be revolutionary.
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