tag:blogger.com,1999:blog-63344967509919632812024-03-19T07:19:31.040-05:00Life On The LineFollow my journey from farmer's daughter to line cook in the big city. My story of food activism, rural hardships, urban pitfalls & one hell of a long ride down a gravel road.Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-6334496750991963281.post-42827658238124374332011-03-03T13:38:00.000-06:002011-03-03T13:38:19.566-06:00Big NewsIt seems that lately all I ever write about are changes... here's another one<br />
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<div class="mbl notesBlogText clearfix"><div>This is not a blog I ever imagined writing. I think I've taken about a thousand deep breaths and I'm still not sure exactly how to say what needs to be said. But, here it goes.<br />
<br />
Presidents are limited to serving 8 years in office & this girl is apparently limited to serving only 2 terms in Chicago. I am quickly approaching my 8th year here and I'm feeling my heart pulled in a new direction.<br />
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With that said, I'm leaving Chicago in the near future.<br />
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Sometimes you feel things in your heart that you cannot ignore. And this is one of those times. I know I can be impulsive but my crazy decisions in the past have led me to this beautiful life I now have.<br />
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So, what do I feel? Strangely... its the pull back home.<br />
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That is not something I ever, <em>ever</em> thought I would feel. But, as I get older reality has set in & money starts to matter & family is missed & opportunities present themselves.<br />
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My mom's involvement in the new <strong>Main Street Market</strong> gives me an opportunity to pursue both of my passions - growing & cooking food. I'm hoping to be able to help her sell some great produce, maybe some canned items, and I'd really like to foray into handmade pastas & maybe even some artisan ice cream.<br />
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I've had the opportunity to teach some cooking classes here in the city & find it incredibly rewarding. I'm hoping to be embraced by my hometown & I'd love to teach there as well.<br />
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My head is overflowing with ideas on how I can bring my culinary passions to Richland County. I want to share what I've learned with my community.<br />
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Ultimately, I'd love to open a small restaurant in Olney. I have no illusions that this will happen over night but that is my big picture goal and what I'm striving towards. To feed my community would feed my soul. I envision this quaint little place where people feel like they're coming to their grandma's house to eat. Good art, great music, amazing food.<br />
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So, last night I put in my notice at the amazing restaurant where I work in the city. Lula has given me such fantastic opportunity and I am proud to say I've worked there. I've also witnessed a writer & a musician transform into restaurateurs at one of the best little spots in the city. The owners give me hope that one day my own dream will come true.<br />
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I will be working for another 3-4 weeks at Lula. After that I will be teaching classes & doing some other work until I make the big move at the end of <strong>MAY</strong><br />
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I'm hoping to come down a few times before then and get reacquainted so hopefully I can see some of you before I become a familiar face around town again. <strong> </strong><br />
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In all of this I have to mention my amazing family who have been so supportive of my impulse. They blow my mind with their greatness everyday. I love you.<br />
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And Jared, you are incredible. Thank you for supporting me, listening to my crazy, loving me and encouraging me. I would not be doing this without you. <strong> </strong><br />
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To my Chicago friends who have become like family to me (ok i'm crying now) I cannot imagine life without you guys. You've made me, me. These 8 years have been incredible. This city is forever a part of me. It truly is home & I'm scared to death to return to the middle of nowhere. You all are pieces of me and I thank you for supporting my dream even if it means leaving. I want to see each and every one of you before I go. I love love love love love you all and I would not be where I am today without each of you.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzAZ8KnMdHSVhKuC9BYkSkz-2-mqV2eCS5NzwTlfcwJlw7eZ8iYGHZYUeDmfpEPX9AKYeZB_Oi_F8oLyLjcjFHlBIfvbErqbHCqDMVduwmsat5zL028XHM3-FogRrTkASNpDZZIOoD4w/s1600/memorialsunset.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzAZ8KnMdHSVhKuC9BYkSkz-2-mqV2eCS5NzwTlfcwJlw7eZ8iYGHZYUeDmfpEPX9AKYeZB_Oi_F8oLyLjcjFHlBIfvbErqbHCqDMVduwmsat5zL028XHM3-FogRrTkASNpDZZIOoD4w/s320/memorialsunset.jpg" width="320" /></a></div>I cannot wait for some sunsets like this one - last memorial day in my parent's back yard <br />
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So, here's to hoping there is room for a democrat cubs fan in Southern Illinois. Wish me luck.<br />
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vanessa</div></div>Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-91910652457311428402010-12-09T19:48:00.000-06:002010-12-09T19:48:00.031-06:00Hot Buttered Rum Cider<div style="color: #783f04;"><b>Baby, its cold outside. Why not warm up with some warm cider & booze? </b></div><div style="color: #783f04;"><b><br />
</b></div><div style="color: #783f04;"><b>This drink will be featured at my <a href="http://clandestinodining.org/2010/11/12-14-entertaining-on-a-dime-cocktails-and-small-bites/">mixology & small bites class</a> next week. So, I thought I'd give you all a preview. The drink is a play on two classic winter drinks - Mulled Cider & Buttered Rum. If you're not a drinker, or are going to a party with a bunch of squares, you can leave the alcohol out & still have a really delicious hot drink. Traditionally it is served in a mug with a cinnamon stick for garnish. Happy drinking. </b></div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITFK7YOAGkhCgHTI1yU8tdQ7jiXqMA7bvL4tbv7IEQNAjaLxtGjqprdjykv38iylhgrfX2TqBnt3Ibz6Ez2vbqadw40rDLc4orJZNMfTL9VB_q8PsB1nzBtxi082oZv-PQi1Kpkr6hls/s1600/buttered+rum.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITFK7YOAGkhCgHTI1yU8tdQ7jiXqMA7bvL4tbv7IEQNAjaLxtGjqprdjykv38iylhgrfX2TqBnt3Ibz6Ez2vbqadw40rDLc4orJZNMfTL9VB_q8PsB1nzBtxi082oZv-PQi1Kpkr6hls/s320/buttered+rum.jpg" width="320" /></a>Ingredients<br />
(For 6 servings)<br />
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6 c. apple cider<br />
zest of 1 orange - use a <a href="http://www.youtube.com/watch?v=lO8JqqFi2vI">peeler</a> rather than a micro plane so you end up with long strips of zest<br />
zest of 1 lemon - use a <a href="http://www.youtube.com/watch?v=lO8JqqFi2vI">peeler</a> rather than a micro plane so you end up with long strips of zest <br />
3 allspice berries<br />
2 sticks cinnamon<br />
2 star anise<br />
2 cloves<br />
1 t vanilla <br />
thumb size knob of ginger<br />
6 T butter<br />
6 T brown sugar<br />
1/2 c. dark rum<br />
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Method:<br />
<br />
Bring all ingredients except rum to a rolling boil. Reduce heat to medium & simmer for 15 minutes. Cover and let steep until just warm. Add 1/2 c. of your favorite dark rum. </b></div><div style="color: #783f04;"><b><br />
<a href="http://facebook.com/vanessa.ryann.bourgeois">Vanessa</a> Recommends:</b></div><div style="color: #783f04;"><b>Use more rum than the recipe calls for... let's be real I was just being politically correct there <br />
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Use <a href="http://cockspurrum.com/">Cockspur 12 year Barbados Rum</a> for delicious notes of toffee & nut. $33.99/750mL <br />
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Use <a href="http://seedlingfruit.com/">Seedling Organic Cider </a><br />
Locally produced - no preservatives & cold pasturized <br />
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Use one whole vanilla bean instead of extract<br />
</b></div><div style="color: #783f04;"><b><a href="http://kilokai.com/">Kilo Kai Spiced Rum</a> for great taste on a dime $16.99/750mL - only $1 more than Captain Morgan Spiced Rum with better flavor & finish.<br />
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Serve warm in a mug garnished with a skewer of <a href="http://www.davidlebovitz.com/2008/12/candied-ginger/">candied ginger</a> & twist of orange to mix it up a bit.</b></div><div style="color: #783f04;"><b><br />
Cider mix can be made & chilled without rum & then used to make drinks later. Just add 2 T of rum per 1 cup of cider.</b></div><div style="color: #783f04;"></div><div style="color: #783f04;"><b><br />
Love, </b></div><b style="color: #783f04;">Vanessa </b>Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-21981651208395611072010-12-04T21:08:00.000-06:002010-12-04T21:08:19.616-06:00something newI've recently decided to test the culinary teaching waters.<br />
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I have always loved teaching others & sharing food with them and this seemed like a logical step for me. I have been told I have endless patience so I'm sure that will help my foray into engaging with amateur cooks.<br />
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Most of my cooking in a teaching capacity has been done with kids so I'm really looking forward to working with adults & then hopefully offering classes for kids in the future as well.<br />
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I'm really grateful to Efrain - the owner of <a href="http://clandestinodining.org/">Clandestino</a> for allowing me to teach classes under his company name.<br />
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My first class will be taught with my good friend Lauren & is called<br />
Entertaining on a Dime: Cocktails & Small Bites<br />
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The class will feature 3 classic wintertime cocktails & 4 seasonal small bites. Class lasts 3-3.5 hours & costs $40 per person including all materials, food & alcohol. All skill levels are welcome & class will be inviting and not intimidating for the non-cook! <br />
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For more information or to sign up please go <a href="http://clandestinodining.org/2010/11/12-14-entertaining-on-a-dime-cocktails-and-small-bites/">here</a>. Hurry though, class size is limited to 18 students.<br />
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I look forward to cooking with you! <br />
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love, vanessaVanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-48408095768819693072010-12-04T20:25:00.000-06:002010-12-04T20:25:05.357-06:00Look ma, one hand!Okay, maybe I shouldn't joke about my little accident but sometimes humor is the best medicine. Recently, I was pretty severely burned by some very hot soup at work. The burns cover the majority of the back of my left hand and have proved to be a hurdle in my life the last week.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZTRmHhtoBA1XaKf6UdgsipEiNSmB0gDNWeO5JN8xjUj44ZhFCDhx0iAt4qkq7OAVUyna-8GKbqdcVt2vQMXORVeo8JrUD_SgDoSbNasqQYtKVYuW1ZONK-qy_ECARUHzmX_4ao2tvdk/s1600/ER4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZTRmHhtoBA1XaKf6UdgsipEiNSmB0gDNWeO5JN8xjUj44ZhFCDhx0iAt4qkq7OAVUyna-8GKbqdcVt2vQMXORVeo8JrUD_SgDoSbNasqQYtKVYuW1ZONK-qy_ECARUHzmX_4ao2tvdk/s320/ER4.jpg" width="320" /></a></div>This is my hand on Dec 1st (4 days after the incident) <br />
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<br />
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However frustrating being off work from a job I basically just started & absolutely love has been, it has forced me to do some reflection.<br />
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First of all, I realized that I have an incredible support system & group of friends both here in Chicago & back home. My friends here haven't missed a beat in making sure that I'm taken care of, at my doctors appointments on time & laughing through the pain. Friends & family who can't be here in person have also been so great about sending encouraging words and being positive for me when I thought I couldn't be.<br />
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In the words of Jay-Z when the grass is low the snakes will show. I'm so happy to say that so far I haven't found any snakes in my time of need. I really am blessed with some of the greatest people in my life. I cannot thank them all enough.<br />
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Secondly, I realized how much I really do love both of my new jobs. The only time I really broke down and cried was when my burn specialist told me I wouldn't be able to return to work after a week. Hearing that really broke my heart. I enjoy what I do so much and I am grateful for tears over not being allowed to go to work. I know there are many people who cry because they <i>have </i>to go to work. My co-workers & bosses have been so sweet & supportive this past week as well. They've fed me, made me laugh, and have been reminders of why I enjoy what I do. <br />
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I'm pretty sure I scared the doctor when I started crying. I had shown little emotion as she scrubbed my wound, poked & prodded it, & talked me through cleaning procedures. Then she said "you won't be returning to work next week" and I had a melt down. Her blank look told me that not many people get emotional when being told they are going on mandatory vacation.<br />
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This has also cemented what I already knew - that I'm stubborn to the max. I love being able to do things for myself and I loathe asking for help. I've certainly been humbled this week. Asking for help with zipping my coat, carrying things, washing my hair. Makes me appreciate my little left hand. One of the most difficult parts of this injury -aside from not being allowed to work- is the fact that I can't cook for myself. When I do have free time I generally like to spend it in my kitchen. However, I've spent some good time one handed hunt & pecking some recipes I will get to try as soon as I heal :) And yesterday, despite Lauren's attempt to stop me I cooked two over-easy eggs, cut & toasted a baguette, and made myself a sandwich without any assistance. Small milestones. <br />
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Finally, I think that (what I consider) my speedy healing is attributed to my already healthy lifestyle. I've seen vast improvement in my hand in just one week. Each time I change my bandages it looks better & better. I always eat healthy foods & drink tons of water. This week I've been careful to consume lots of protein & keep myself super hydrated. I've kept a positive outlook (95% of the week) on my healing & have refrained from any medication other than my prescribed burn cream. I have been relatively pain free (minus my first few cleanings), have not had to rely on painkillers & am happy to say that I'm letting my body take care of itself.<br />
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Our bodies are amazing & I really believe that we get what we give. I'm so thankful that I treat my body & soul with respect. I'm reaping the rewards of a speedy recovery.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs596.ash2/154818_752655999509_32802601_41177754_5301193_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs596.ash2/154818_752655999509_32802601_41177754_5301193_n.jpg" width="320" /></a></div>This is a picture of my hand today (December 4th) just one week after my accident! <br />
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Special thanks to:<br />
Lauren: for coming to the ER, taking me to the doc, letting me sleep & shower at your house, not slapping me when I was on morphine, keeping me positive, & for just being a generally awesome individual.<br />
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Karla: for letting me sleep at your house, for braiding my hair & for making me mac & cheese<br />
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Mom & Pop: for listening to me complain about my hand, reminding me to stay happy, and for not driving here to coddle me because that would have driven me nuts. <br />
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Mike: for telling me to stop acting like a badass and forcing me to go to the ER, for holding my purse & for making awkward conversation on the drive to the hospital<br />
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Jason: for being so concerned about my well-being, making me feel comfortable, reassuring me that the doc bills are covered, for giving me book recommendations & for being an amazing restaurant owner. I'm blessed to work for you.<br />
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Jared: for keeping me laughing throughout and for thinking I'm beautiful even if I'm disfigured<br />
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The Lula crew: for being genuinely concerned about me, for feeding me delicious protein I need for a quick recovery, & for reminding me why I love what I do. <br />
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Darnesha: for driving me to the doc, reminding me of all the good things I have, and for always being there in a pinch.<br />
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Claire: for dedicating your yoga practice to my health this week it means a lot to my yoga nerd self. <br />
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To everyone else who called, texted, and left me love on facebook: you all brightened my days. <br />
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love,<br />
vanessaVanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-34170789473706440262010-10-02T01:37:00.001-05:002010-10-02T16:13:10.934-05:00Easy & Delicious Buttermilk Biscuits<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;">Fresh, hot biscuits make a wonderful addition to any cool-weather meal. This is the most basic recipe ever and takes only a few minutes to get wonderful results. Please note: this is a SINGLE PERSON recipe so it only makes 5 nice sized biscuits. Feel free to double or triple the amounts if you have a crowd. </span></strong></div><br />
<span style="color: #b45f06; font-family: "Courier New", Courier, monospace;"><strong>This recipe is for savory</strong> <a href="http://farmersallnaturalcreamery.com/"><span style="color: #274e13;"><strong>buttermilk</strong></span></a><strong> biscuits. If I want to use these for breakfast or to make shortcakes I simply add a crust of large sugar crystals to the top of the biscuits before I bake them.</strong> </span><br />
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<strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;">Preheat your oven to 450 degrees. </span></strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAksMqBTMnMXjqB46k-jmBDOfION1jNgTrAugjPnM_kIBRshalBZgkoEvYhBG2qRW13UdB6fEpgi7zjZ8UAjWgpvJwZZW7l8BsKxiEUbOBwMMboK5RhHHXTMs_yuKmHFbC9aC2Nn3Ixy8/s1600/013.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;"><img border="0" height="200" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAksMqBTMnMXjqB46k-jmBDOfION1jNgTrAugjPnM_kIBRshalBZgkoEvYhBG2qRW13UdB6fEpgi7zjZ8UAjWgpvJwZZW7l8BsKxiEUbOBwMMboK5RhHHXTMs_yuKmHFbC9aC2Nn3Ixy8/s200/013.jpg" width="150" /></span></strong></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;">For 5 biscuits you will need:</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;">1 cup all-purpose flour</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;">1/4 t. baking soda</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;">1/2 T. baking powder</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;">1 t. salt </span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;">3 T. very cold butter (REAL BUTTER)</span></strong></div><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;">3/4 c. + 2 T buttermilk</span></strong><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCZEt_m7xIEZJIRqz8BA7f-KSOeMZ668owFN4OzcJ5Jgiq8qVQfnA5M1VEDoUGdfYltToxnBwHZkYCUPR-MN5QRt5bsqoqGrHEp8zhJasgFy-xAITWUoaTZTcqDQLkwiE28Rg_knGuNc/s1600/014.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;"><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCZEt_m7xIEZJIRqz8BA7f-KSOeMZ668owFN4OzcJ5Jgiq8qVQfnA5M1VEDoUGdfYltToxnBwHZkYCUPR-MN5QRt5bsqoqGrHEp8zhJasgFy-xAITWUoaTZTcqDQLkwiE28Rg_knGuNc/s200/014.jpg" width="200" /></span></strong></a><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;">First, combine all the dry ingredients and add the butter in large pieces. Make sure the butter is as cold as possible. And, work quickly. </span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsY8WbPNfGQN5p5XduIejU5K31UqcrbrLDXJwfWiOZ0PUqkR_d0Af0VF2rX4DH-IPW6MenHzsb58i936x7zWrb_ldZI_EydP3y8H8gxeIHTL3wErknfyzs2sLQ9k0NUL-KbnTfJ1lcVjM/s1600/015.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;"><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsY8WbPNfGQN5p5XduIejU5K31UqcrbrLDXJwfWiOZ0PUqkR_d0Af0VF2rX4DH-IPW6MenHzsb58i936x7zWrb_ldZI_EydP3y8H8gxeIHTL3wErknfyzs2sLQ9k0NUL-KbnTfJ1lcVjM/s200/015.jpg" width="200" /></span></strong></a><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;">Using your thumb and first finger as if you are going to "snap" work the butter into the flour. Try to work quickly and not let the butter melt. Don't allow butter to remain lumpy in the flour. By "snapping" you will spread the butter into thin sheets & this helps create flaky biscuits. Don't over work the flour as this builds gluten and will result in very tough dough. You want to handle the dough as little as possible but don't be afraid to work the butter in. Lumps aren't good either. </span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxp7f4FIC41nTEDwylNUYhxTHtW5JWiw-IK_KZ2BzImOPwEn2bynYonzFecbyugh4n75jaK7IvPlxAE_aFRIivZnugMZGcIk3mkLWPAxuNVS-Fn-cmIM_PR_DXHiuJCP6MJnhpi0yUcXY/s1600/016.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;"><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxp7f4FIC41nTEDwylNUYhxTHtW5JWiw-IK_KZ2BzImOPwEn2bynYonzFecbyugh4n75jaK7IvPlxAE_aFRIivZnugMZGcIk3mkLWPAxuNVS-Fn-cmIM_PR_DXHiuJCP6MJnhpi0yUcXY/s200/016.jpg" width="200" /></span></strong></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw-3ZPB6qkLvbfiVUOO79IGsxnX-tG8jYGmwjFO3Dt2TjAkK3PW39rnGzo2KeWhOwXSvPaaIcCUc3aU06MxkO6L_YmCzImqh5DQPrD9zS-6RXV1_MJgzi_s1ptroh4XJH1RzM-uqty5ZY/s1600/017.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;"><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw-3ZPB6qkLvbfiVUOO79IGsxnX-tG8jYGmwjFO3Dt2TjAkK3PW39rnGzo2KeWhOwXSvPaaIcCUc3aU06MxkO6L_YmCzImqh5DQPrD9zS-6RXV1_MJgzi_s1ptroh4XJH1RzM-uqty5ZY/s200/017.jpg" width="200" /></span></strong></a><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;">When the butter is properly combined it will resemble slightly wet sand. From here, add the butter milk and mix gently with your hands. Some people suggest using the food processor for the entire process. However, I think this over-works your dough & for me, making biscuits is "hands-on" </span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Fjvv8A71PgdzuXSWIjgAEQu1QD7jC9fccvgouYFvV_8XpxGmRM4MZGWylaogGlXa2Hjfdre_RfYy1rqGDuYEHGEN_rhIEOyxT6Dea0O_pgHKiQjAUml7IZM0P-n4YMcZIy9G_zx_lGo/s1600/018.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;"><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Fjvv8A71PgdzuXSWIjgAEQu1QD7jC9fccvgouYFvV_8XpxGmRM4MZGWylaogGlXa2Hjfdre_RfYy1rqGDuYEHGEN_rhIEOyxT6Dea0O_pgHKiQjAUml7IZM0P-n4YMcZIy9G_zx_lGo/s200/018.jpg" width="200" /></span></strong></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;">Once the buttermilk is incorporated turn the dough onto a lightly floured board. Very carefully, using your HANDS not a rolling pin, pat the dough into a 1/2 inch thick round. The less you work the dough, the better the biscuit. </span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPL-10TDfrR-nqSwrrQ6n6dGRXE_Eb4GtsvyUjT2kGENQAjZ5pt2hlnR9bb7iPTtKInF0yOnCus6IoUxe4A2mJ6QV_LPNtVjkpsa0xwoTOTj6jN1UcLxW35C78oWOd8cqpFInz8tjA2nc/s1600/019.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;"><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPL-10TDfrR-nqSwrrQ6n6dGRXE_Eb4GtsvyUjT2kGENQAjZ5pt2hlnR9bb7iPTtKInF0yOnCus6IoUxe4A2mJ6QV_LPNtVjkpsa0xwoTOTj6jN1UcLxW35C78oWOd8cqpFInz8tjA2nc/s200/019.jpg" width="200" /></span></strong></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;">Use a circle cutter to cut biscuits to your desired size. I usually get 3 biscuits at first. Then, I very gently push the dough back together & can cut 2 more. The 2 biscuits from the 2nd batch will be a little tougher than the first 3 due to re-working the dough, but they will still be tasty as long as you didn't over-work them in the first place. I usually bake them in a 9 inch round pie pan (glass or metal I don't have a preference). I rub some butter on the bottom. </span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZc-H4xcLimplLibynB_Xx22fPJvZzAtyMxG-vzKjv7v6dRX2ByiHNa4PrjEGaMJ4YAuhPusi7kZkf0UE4BXN6-Js7KeRkwkjIoutLSBsbr45pgCKW_YnLtPxqBlVEfZKgBBCK0NTTa3E/s1600/042.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;"><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZc-H4xcLimplLibynB_Xx22fPJvZzAtyMxG-vzKjv7v6dRX2ByiHNa4PrjEGaMJ4YAuhPusi7kZkf0UE4BXN6-Js7KeRkwkjIoutLSBsbr45pgCKW_YnLtPxqBlVEfZKgBBCK0NTTa3E/s200/042.jpg" width="200" /></span></strong></a><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;">If you want to have a sweeter biscuit don't forget to dust the top with some course large-crystal sugar. Otherwise, pop them in the over for about 12-15 minutes or until golden brown on top. If you want softer sides on the biscuits bake them touching each other. If you prefer crustier sides bake the biscuits spaced apart. </span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;">This literally takes about 7 minutes to make the dough & cut the biscuits. It is well worth the time to have hot, fresh bread with dinner. Enjoy. </span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAL6TkA7YtDRydJfbaw492T2wktfA7B2fWoeCUCIJAG9_8d-MHQAMeDdO7t9-TJQJ90N2byS2ETk7Voh4FY8Lbg1y224ejR-x7SBAPfIkHk0XfqVIFMO2nWIm8iMV3WXwby5AIyUxDg3k/s1600/047.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;"><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAL6TkA7YtDRydJfbaw492T2wktfA7B2fWoeCUCIJAG9_8d-MHQAMeDdO7t9-TJQJ90N2byS2ETk7Voh4FY8Lbg1y224ejR-x7SBAPfIkHk0XfqVIFMO2nWIm8iMV3WXwby5AIyUxDg3k/s200/047.jpg" width="200" /></span></strong></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;">Especially good with Venison stew...</span></strong> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div>Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-45052861467824288432010-10-02T01:00:00.000-05:002010-10-02T01:00:03.429-05:00A Fall Meal<div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white; color: #b45f06; font-family: "Courier New", Courier, monospace;"><strong>Fall means hearty flavors and warm food that sit in your tummy and make you want to snuggle up for a nap. I want to share a recipe for venison stew that is sure to warm you up. If you cannot find venison you can subsitute with beef obviously. Beef contains more fat so use less oil when searing so you don't end up with a greasy stew.</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="background-color: white; color: #b45f06;"><strong></strong></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white; color: #b45f06; font-family: "Courier New", Courier, monospace;"><strong>As some of you may know, I'm currently unemployed & living on a budget. This stew was incredibly inexpensive to make & for a single person I ended up with several meals. </strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="background-color: white; color: #b45f06;"><strong></strong></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white; color: #b45f06; font-family: "Courier New", Courier, monospace;"><strong>I won't share this as a traditional "recipe" as most cooking is just going with your gut. You can add more veggies, subsitute things you don't like & really make it your own. So, I used about 1 1/2 pounds of venison. Because it was not meat from a grocery store I'm not sure the exact cut. I would guess it was shoulder or some other semi-tough piece that is better for long slow cooking. If you're substituting for beef I'd use brisket, rib meat or plate. </strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="background-color: white; color: #b45f06;"><strong></strong></span></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHtd8mYKrwqmsc1VkBqkSFmsMMWILW2GqXe6RXgfQz8LYneNrdbhT6JPGNohXoH3YM58b5YgXaVuLq0ClYNaE2Lh8s-EG_ofalCnS3ESP7-JbGkjemdNfOGbFRmoclH2B8gi6rwFUXUcc/s1600/012.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: white; color: #b45f06;"><strong><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHtd8mYKrwqmsc1VkBqkSFmsMMWILW2GqXe6RXgfQz8LYneNrdbhT6JPGNohXoH3YM58b5YgXaVuLq0ClYNaE2Lh8s-EG_ofalCnS3ESP7-JbGkjemdNfOGbFRmoclH2B8gi6rwFUXUcc/s200/012.jpg" width="200" /></strong></span></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white; color: #b45f06; font-family: "Courier New", Courier, monospace;"><strong>For veg I chose portabella mushrooms, carrots, potatoes, onions, garlic, stewed tomatoes, frozen peas & corn that I had cut & frozen this summer. Feel free to add anything you and your family enjoys. </strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="background-color: white; color: #b45f06;"><strong></strong></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white; color: #b45f06; font-family: "Courier New", Courier, monospace;"><strong>One thing I won't budge on - even when on a budget - is the type of canned tomatoes I purchase. Make sure when buying canned tomatoes/tomato product you select something either in a glass container or one that advertises a "lined" can. The acidity coupled w/ aluminum in the cans is not healthy.</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="background-color: white; color: #b45f06;"><strong></strong></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white; color: #b45f06; font-family: "Courier New", Courier, monospace;"><strong>Method: I started in a cast iron skillet however, I had to switch to a much larger stainless saute when I realized how many veggies I actually had. If you have a large cast iron vessel I reccomend using it. If, not use something stainless. Just don't use anything coated with non-stick stuff. </strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="background-color: white; color: #b45f06;"><strong></strong></span></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAOMrN9Eyn39EBjk9RJrNTOsFaP7vekMUCyriOg-hJcyFTGKRtdkZq3QXOxjgEzPA-i5HTRDOR-rkgrysge7TmQAYQF640IBgQv3FuBlJEyptcPpsY7SZZBaBbK5MzzuGgfQaqdcXnd8/s1600/021.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: white; color: #b45f06;"><strong><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAOMrN9Eyn39EBjk9RJrNTOsFaP7vekMUCyriOg-hJcyFTGKRtdkZq3QXOxjgEzPA-i5HTRDOR-rkgrysge7TmQAYQF640IBgQv3FuBlJEyptcPpsY7SZZBaBbK5MzzuGgfQaqdcXnd8/s200/021.jpg" width="200" /></strong></span></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white; color: #b45f06; font-family: "Courier New", Courier, monospace;"><strong>Add a thin coating of olive oil to your pan and get it hot. I mean really hot. When you can see oil shimmering in the pan add your seasoned cubes of meat and DONT TOUCH THEM. Let them stick to the bottom of the pan. This will give you beautiful caramelization & believe me, they will loosen from the pan when they're ready. I promise. When the meat has detached from the pan on its own turn the pieces. Cook until they're nicely colored. Then, add the onions & garlic. Lightly season the onions & garlic with salt and black pepper. Let them cook down & become fragrant. Cook until there is little liquid left in the pan. Don't let the meat/onions burn but let them go. At this point you want to deglaze the pan. </strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="background-color: white; color: #b45f06;"><strong></strong></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFepIj2JXt9t1Sh24h-EZ12rT9loF_kXmVTfSKb0LY7h9dSq7uhqo2MasEFCh6pgMNsWrKBy5XasRVZfLQZ6pOrXP93GtQPeZyRcpsxNcYp82CiPRkObg98ZWfBG8iNQCk9feouYS4yEs/s1600/025.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: white; color: #b45f06;"><strong><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFepIj2JXt9t1Sh24h-EZ12rT9loF_kXmVTfSKb0LY7h9dSq7uhqo2MasEFCh6pgMNsWrKBy5XasRVZfLQZ6pOrXP93GtQPeZyRcpsxNcYp82CiPRkObg98ZWfBG8iNQCk9feouYS4yEs/s200/025.jpg" width="200" /></strong></span></a><span style="background-color: white; color: #b45f06; font-family: "Courier New", Courier, monospace;"><strong>I chose to use 2 items for deglazing. I used </strong></span><a href="http://www.thebruery.com/beers/index.html"><span style="background-color: white; color: #b45f06; font-family: "Courier New", Courier, monospace;"><strong>The Bruery - Autumn Harvest</strong></span></a><span style="background-color: white; color: #b45f06; font-family: "Courier New", Courier, monospace;"><strong> Dark Ale and Apple Cider Vinegar. I used quite a bit of beer...maybe 15 or 20 ounces and just a splash of vinegar. I let this cook out for a little while. Until it smelled less like alcohol and more sweet. At this point I added the carrots, potatoes, mushrooms & 1 can of stewed tomatoes with all the juices and water to just cover the veg.Here, I seasoned with a bit more salt & black better, dried thyme and a dash of cayenne pepper. Then, cover the pan and let it be. </strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="background-color: white; color: #b45f06;"><strong></strong></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Courier New", Courier, monospace;"><span style="background-color: white; color: #b45f06;"><strong>Cook until the potatoes and carrots are just tender. Don't let them go to long. Nobody wants mushy carrots & potatoes. Now that the potatoes & carrots are done you can add the frozen peas, and corn. Taste the liquid in the pan and adjust the seasoning if necessary. I find that if I season each component as it goes in the pan you will have to do less adjusting at the end. </strong></span></span><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="background-color: white; color: #b45f06;"><strong></strong></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxA0IsVZVr7O-YndXc0Xq552j_DMwsoTzGJK5knOB6zuJ6JtvWdAS1KPWzkVYC4rm8IuY28_llW15_ehLr73JrXLaU4lTUFZ-Z0WuhyMXdt-_JhDSZiUEAH719HqrK8Nb7q33fPW3VPIs/s1600/038.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: white; color: #b45f06;"><strong><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxA0IsVZVr7O-YndXc0Xq552j_DMwsoTzGJK5knOB6zuJ6JtvWdAS1KPWzkVYC4rm8IuY28_llW15_ehLr73JrXLaU4lTUFZ-Z0WuhyMXdt-_JhDSZiUEAH719HqrK8Nb7q33fPW3VPIs/s200/038.jpg" width="200" /></strong></span></a><span style="background-color: white; color: #b45f06; font-family: "Courier New", Courier, monospace;"><strong>Now that your broth is flavorful its time to thicken it and really turn this meal into a stew. I chose to use a cornstarch slurry to thicken mine. Its cheap & doesn't leave a starchy flavor. If you've never used a slurry before don't be scared. Dissolve an equal part cornstarch and cold water. I'd start with a tablespoon of each and work from there. Its much easier to continue thickening to your desired viscosity than it is to thin out goop. Bring the pan to a boil and add the slurry. Stir & let it come back to a boil. Cook for a minute and test the thickness. It is important to note that the slurry doesn't "activate" until it comes to a hard boil. Don't add more slurry until its really boiling again. Be patient. Add more slurry until the stew is thickend the way you like it. </strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1p1pyv9ht5r9QedJm9UgTYa4kpRQjXCPytA2V2VwXgKtFQ2vf6VphCTmEocrNWtFl5uxO5iFKaj656fRrQE1Muj27um1s7k1xQ-r2b_u599zHH8RL80HthkyTdOQJ9fDca33nCw4jYgU/s1600/037.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: white; color: #b45f06;"><strong><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1p1pyv9ht5r9QedJm9UgTYa4kpRQjXCPytA2V2VwXgKtFQ2vf6VphCTmEocrNWtFl5uxO5iFKaj656fRrQE1Muj27um1s7k1xQ-r2b_u599zHH8RL80HthkyTdOQJ9fDca33nCw4jYgU/s200/037.jpg" width="200" /></strong></span></a><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizj-et0zt-4ulmZQoNPkuwn7QM9ttgzYI23mg7pY9IcrZ2cx3mRQ6hYwSrt9usGy9qKvfjcQnrBxkMAYCepLeLdqyslqKnbjqDXSCBrBXQnbew6PsBhfIcskmYhR6ooN8_WQb0xJeFiDk/s1600/043.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: white; color: #b45f06;"><strong></strong></span></a><span style="font-family: "Courier New", Courier, monospace;"><span style="color: #b45f06;"><strong><span style="background-color: white;">In a separate entry I will post a recipe for easy & delicious buttermilk biscuits that make a great addition to this stew. Enjoy!</span><span style="background-color: white;"> </span></strong></span></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizj-et0zt-4ulmZQoNPkuwn7QM9ttgzYI23mg7pY9IcrZ2cx3mRQ6hYwSrt9usGy9qKvfjcQnrBxkMAYCepLeLdqyslqKnbjqDXSCBrBXQnbew6PsBhfIcskmYhR6ooN8_WQb0xJeFiDk/s1600/043.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizj-et0zt-4ulmZQoNPkuwn7QM9ttgzYI23mg7pY9IcrZ2cx3mRQ6hYwSrt9usGy9qKvfjcQnrBxkMAYCepLeLdqyslqKnbjqDXSCBrBXQnbew6PsBhfIcskmYhR6ooN8_WQb0xJeFiDk/s200/043.jpg" width="200" /></a></div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div>Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-35454201021740465992010-09-30T23:29:00.001-05:002010-09-30T23:32:53.120-05:00End HiatusI can't believe it has been a almost a year since I last posted. So much has happened... I've worked in 2 more kitchens since then & had a host of incredibly good & incredibly bad experiences. <br />
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So, why the new blog name? I guess the reason behind the change is three-fold. First, I feel like its a better fit for where I am in life right now. When one's life is "on the line" it is usually in peril. Lately, I've felt like times have been pretty perilous. I am not experiencing a lot of stability. But with the instability has come a lot of growth. As a cook, a leader, & as a human in general.<br />
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Secondly, as Monsanto continues to torture small farmers like my dad I truly believe their lives are closer & closer to being on the line. Maybe not their physical lives, but their livelihoods. Everything they've worked their entire life to acheive is on the line. <br />
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Finally, being on the line is a restaurant term. When I'm at work I am literally working "on the line." I don't really know the history behind why a restaurant kitchen is called a line. A reasonable assumption would be because it is linear. We all stand in a row... But we all know what assuming does.<br />
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After I changed the name of the blog I found out that Grant Achatz has a new biography out called Life on the Line. Now I feel a lot less creative. But, for the record, I had no idea that book existed til I had already created this blog. wah wah.<br />
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Anyway, I'm back. I'm happy to be blogging again & I hope to continue to fill the interwebs with stories, food politics, insight, recipes, and a glimpse into life as a line cook & the daughter of a farmer who is battling Monsanto. <br />
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Happy Reading.Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-66113308575451453822009-11-10T23:11:00.004-06:002009-11-11T00:46:55.648-06:00Things To KnowOkay, its finally time for the second part of my series on things every cook should have and things every cook should know. After doing some thinking I have decided to break the "things to know" segment into two parts as well. This section will focus on technique while the other section will focus on execution of those techniques. <br /><br />These items are basic bits of knowledge I think every serious home cook should be able to execute. Obviously, this is just my humble opinion but I really believe they are essential bits of knowledge that can take you from a basic "housewife" kind of cook to the woman (or man) the neighbors are always asking for recipes, tips, etc. Who doesn't want to be the envy of the neighborhood? And, in this economy I think its important to run to your kitchen even more often than running to your favorite local restaurant. <br /><br />In digging through my mind for this article I was taken back to my first day of culinary school so that is where I'll begin. So, sit back, read up, and expand your culinary repitore. <br /><br />After reading these tidbits if you're intrigued to learn more I reccomend The French Culinary Institute's book "Fundamental Techniques of Classic Cusine" for further reference. The book is very comprehensive and approachable and the photography is quite beautiful. As I recall it was quite pricey but you may be able to find a good used copy from some culinary school kid who flunked out. <br /><br />1. Know basic knife cuts and skills. When encountering a recipe you should be aware of the difference between dicing, mincing, and julienne. Although the cut of a vegetable may not seem incredibly important, if you do not cut to the specifications of the recipe cooking time and even texture/mouth feel of the recipe can be affected. Its also incredibly important to learn how to use your knife properly so you can execute these cuts without removing a finger. Good knife skills come with practice and for me, precision is always more important than speed. ESPECIALLY at home. Money isn't being lost if you're a slow home cook, so take your time and practice for perfection. Maybe your husband/wife/children/neighbors/grandkids won't care that you've got perfectly diced potatoes and onions in your vegetable soup but you'll have a sense of pride in knowing that it not only looks great, but also tastes great because everything cooked evenly because it was cut evenly. If you want to learn more on the internet <a href="http://culinaryarts.about.com/od/knifeskills/ig/Basic-Knife-Cuts---Shapes/">this</a> is a good photo gallery of basic cuts. Or, if you want to see a video of proper cutting techniques I reccomend <a href="http://www.wonderhowto.com/how-to/video/how-to-do-basic-knife-cuts-for-vegetables-69548/">this</a> video. <br /><br />2. Know Basic Methods of Cooking. After you've beautifully cut the food you're about to prepare it is important to know what cooking method to employ to get the best flavor and texture out of your food. There are several methods of cooking and you've probably heard of most of them - but do you really know what they mean? Braise, roast, stew, saute,fry, blanch, poach. There are subtle differences between each but the differences do matter. I'll provide a few definitions but then its up to you to go here <br /><br />Braise - defined by Larousse Gastronomique as "a method of cooking food in a closed vessel with very little liquid at a low temperature for a very long time" The word braise comes from a French word meaning ember. Anyone who has cooked over and open fire is familar with placing a dutch oven (a braiser) in a bed of embers and covering the lid with more embers so heat comes from all directions. During the 17th and 18th centuries in France much cooking was done in this method. Today, it seems many home cooks are turned off by braising as it takes a long time. However, braising is a perfect way to utilize the not so sexy cuts of meat like brisket and shank and turn them into something tasty. As I mentioned before, in this economy saving money is key and if cheaper cuts of meat are your only option maybe you should dig out that dutch oven. The theory behind braising is for the meat to release flavorful juices into your already flavorful cooking liquid (usually a stock) so both can be utilized. <a href="http://en.wikipedia.org/wiki/Harold_McGee">Harold McGee</a> (the God of Food Science) explains the science behind why meat becomes more tender when braised as opposed to other cooking methods <a href="http://books.google.com/books?id=iX05JaZXRz0C&pg=PA162&lpg=PA162&dq=science+of+braising+harold+mcgee&source=bl&ots=G5qYYmdfxY&sig=MonSXtnyCa500pOInSr73SmyDCc&hl=en&ei=llL6Spq1IcHcnAellNiHDQ&sa=X&oi=book_result&ct=result&resnum=2&ved=0CA4Q6AEwAQ#v=onepage&q=&f=false">here</a>.<br /><br />Ragout (this is to stew in French) stewing differs from braising in that you generally use smaller pieces of meat and more liquid. Stews are generally prepared on the stovetop while braising is most often done in the oven (but can be done on stovetop). <br /><br />Roast - This is a method of cooking that employs direct radiant heat in a dry oven. Roasting can be used on all types of poultry as well as red meat cuts like ribs, loins, sirloins etc. Roasting is a relatively simple cooking method and if done properly results in juicy flavorful meats. Smaller pieces of meat should be roasted at higher temperatures for shorter amounts of time and larger pieces should be roasted at lower temps for longer time. After a roasted meat is removed from the oven it MUST MUST MUST be allowed to rest. During the intense heat of roasting the juices of the meat are forced to the center of the item. When the meat is allowed to rest for 10 to 15 minutes this allows for the juices to redistribute throughout the cut and makes for a moist meat that is easier to carve. So remember, shhh the meat is resting!<br /><br />Saute - literally saute means "to jump" I think this is a cooking method most people don't quite understand. Sauteing should use relatively little fat and the item to be sauteed should be relatively dry. If the food is moist, or the pan is coated in tons of fat the item will fry or steam rather than saute. The point of sauteing is to quickly sear a food over a high heat prior to finishing the cooking process over a lower heat. Sauteing should be used for uniformly sized thinly cut foods. Sauteing shouldn't be used for thick cuts as the exterior will always burn before the interior is cooked. Some basic rules for sauteing are as follows.<br /><br />-The pan must be very hot. As I learned in culinary school from a very old French man it should be "hell hot." If you feel heat rising when you hold your hand over the pan it is hot enough. Or, if the fat is shimmering you're ready to saute.<br />- The surface of the pan should have only a FILM OF FAT. Sauteing is not frying.<br />- Do not crowd your pan, if you must, cook in batches.<br />- Never cover the pan, this creates steam and then you're not sauteing.<br />-Do not shake the pan right away after adding the food. allow it to sear and it will detatch itself from the pan. Seriously, I mean it! This is especially important with meat.<br /><br />Frying - Yes, it has its place. Who doesn't love fried foods occasionally? The same French chef who told me to get my pan "hell hot" also said deep fried foods are healthy. And hey, he's the expert here. As with sauteing a fried food needs to be very dry before being placed in the pan or fryer. Often a breading or a light coating of flour is added before frying to absorb excess moisture and to make sure the outer crust forms immediately and doesnt allow the meat or vegetable to absorb the hot fat. <br /><br />Blanch - This is the process of plunging food in boiling salted water for a few seconds (or in some cases minutes) and then plunging into ice water to stop the cooking process and set the color. Blanching does not fully cook the vegetable so it should retain a crisp texture. Generally this is done to brigten the green color in foods like broccoli, brussels sprouts, and green beans. It also helps to speed the cooking process if you plan to continue cooking vegetables via roasting. You cannot forget to plunge your blanched veggies into an ice bath. If you don't the retained heat will finish cooking the veg and the color will quickly fade to brown. <br /><br />Poach - This cooking method is most often employed with fish but can also be used with poultry. It is my least favorite method of cooking as I think it results in the most bland food. Poaching is a delicate cooking method perfect for delicate fish and fruits. The water should be held at a constant temperature between 160 and 180 degrees. This is not simmering or boiling. The liquid is usually a well flavored broth, stock, or court bouillion used to impart as much flavor as possible and must always fully submerge the item to be poached.<br /><br />I am going to leave this entry with just these two items. Once you have a grasp of how to use your knife, how to make basic cuts and when/how to use cooking methods you can move on to the next segment which will be putting your techniques to use .Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-35696940520096405402009-11-07T21:52:00.009-06:002009-11-07T22:26:07.830-06:00Sweet And SavoryCombining sweet and savory flavors in one of my favorite ways to play with food. Last weekend I made a pound cake using the flavors of fresh lemon and lavender and the results were better than I expected. I am certainly no pastry chef but I enjoy baking for home use. So, since I was so pleased with this recipe I thought I'd share it with you all. Hopefully in the future I can post more recipes with sweet and savory combinations. <br /><br />The cake is incredibly simple to make. The only difficult task may be coming up with a substantial amount of lavender for a reasonable price if you don't grow it yourself. I obtained the lavender through my work but you may be able to buy some at your local farmers market or order it online. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIWOAD_S31ee3qeW6DF2RzOfmBCFWzgJZ7cQhMWgWUikzzcJgx35gzXvr0JYDBVO8Ehwpq8JqKhwSVpM77r95SPJDMaGknpA_t3_FTEBR_SI_xTJTF5cQKxY2_OrfWTpNSUj0doqCX80/s1600-h/039.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIWOAD_S31ee3qeW6DF2RzOfmBCFWzgJZ7cQhMWgWUikzzcJgx35gzXvr0JYDBVO8Ehwpq8JqKhwSVpM77r95SPJDMaGknpA_t3_FTEBR_SI_xTJTF5cQKxY2_OrfWTpNSUj0doqCX80/s400/039.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5401580133193257074" /></a>For the cake:<br />1 cup butter<br />2 cup sugar<br />5 eggs<br />2 1/4 cup flour<br />6 tablespoon corn starch<br />1/2 teaspoon salt<br />1/2 teaspoon baking soda<br />1 cup sour cream (or plain yogurt)<br />1 1/2 tablespoon lavender<br />Juice and zest of 2 lemons<br /><br />Start by creaming the butter and sugar in a large mixing bowl. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBWYMEVJeIXr1Tm4uX5tz0m1Tw4mF7RRc_a0yodIKKIFVoBL4EPUdmZzhnNbdhkorOtjXmyCDZltIi9MLk9kszDjTya0gBT9o-rViSWBklyBpGv0lsR_fk5n1R9XDq9ly6qOWKuZA-us/s1600-h/040.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBWYMEVJeIXr1Tm4uX5tz0m1Tw4mF7RRc_a0yodIKKIFVoBL4EPUdmZzhnNbdhkorOtjXmyCDZltIi9MLk9kszDjTya0gBT9o-rViSWBklyBpGv0lsR_fk5n1R9XDq9ly6qOWKuZA-us/s320/040.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5401580920848583026" /></a>Beat in the eggs one at a time at a slow speed.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFk9VcrHC7RDu8d0AZyalpB3op5z-4NGBenAZTdwY3WYmFm-KHp9HbMINm00YDePqSxRvAH0jtyRfC9vqyIrbfdYioA71O2fKjMh3_u6cytTIKQAgPILSk5NAX3wA8bMGMtwkeui-w0q0/s1600-h/041.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFk9VcrHC7RDu8d0AZyalpB3op5z-4NGBenAZTdwY3WYmFm-KHp9HbMINm00YDePqSxRvAH0jtyRfC9vqyIrbfdYioA71O2fKjMh3_u6cytTIKQAgPILSk5NAX3wA8bMGMtwkeui-w0q0/s320/041.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5401581728631624498" /></a> In a separate bowl combine all dry ingredients except lavender flowers. Now, begin alternately adding dry ingredients and sour cream to the butter/sugar/egg mixture. Make sure you scape your bowl a lot, especially if you're using a stand mixer as the paddle will never completely get to the bottom of the bowl.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioF52wn4c5eyxrZim1lR45XL3ecQib_Ug1SMjwQqs-w3eiro3h27WgY9DuCHiN6l_i_ncdMVrb5foCesdAiL9gpmUornvXuc54h8I0ARbfJzJzAaVps4kjxqwxdNaIT7-5e4T7Z-EZbwE/s1600-h/042.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioF52wn4c5eyxrZim1lR45XL3ecQib_Ug1SMjwQqs-w3eiro3h27WgY9DuCHiN6l_i_ncdMVrb5foCesdAiL9gpmUornvXuc54h8I0ARbfJzJzAaVps4kjxqwxdNaIT7-5e4T7Z-EZbwE/s320/042.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5401582376437723090" /></a><br /><br /> Finally, fold in the lemon zest/juice and the lavender flowers. You will see from my pictures that I used the lavender flowers whole. After making the cake for the first time I have decided the flavors are a bit overwhelming so I would reccomend that you grind the flowers using a food processor or electric chopper of some sort before adding them. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-di-gt8HHNJrV-L7tCkfsbhSXCKLA8D7FVzJkgwA3gfFrujEKkNiOW7B2irQm6FTqX_EGpAdNkdgd5CVAXU8WC5LcpsWZdevvqivo_MDkTgoJlv1-0sS-n-yytaIQs9AU8r0vl4jOFU/s1600-h/043.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-di-gt8HHNJrV-L7tCkfsbhSXCKLA8D7FVzJkgwA3gfFrujEKkNiOW7B2irQm6FTqX_EGpAdNkdgd5CVAXU8WC5LcpsWZdevvqivo_MDkTgoJlv1-0sS-n-yytaIQs9AU8r0vl4jOFU/s320/043.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5401583191141975698" /></a> Bake the cake in a VERY WELL GREASED bundt pan. My bundt is well seasoned and I've never had a cake stick but this cake did. Bake in a 325 degree oven for about 50-60 minutes or until a pick inserted comes out clean.<br /><br />I also made a lavender simple syrup glaze for the cake to add moisture and a more intense lavender flavor. I made the syrup by steeping 2 tablespoons of lavender and half a lemon in 1 cup of boiling water and then straining the flowers out. I then brought the water back to a boil and dissolved one cup of white sugar into the water.<br /><br />To serve, I poured a bit of the syrup on the bottom of the serving plate and sat the cake in it. I then drizzled a bit of the syrup over the cake.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0wcEOpJHooym9jLXIiPQz65HDmMd6Yq5JTuFbUBylfgkgj2sE6ZZssRj5kVVJ0A4ZgYbuRR7p7iG3WIbNYu67eERM8ZEQZw_bRuX6qy-XVaW9LQ5o6N96A10m6lJ_Cn9y-0dLFbCt08/s1600-h/045.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0wcEOpJHooym9jLXIiPQz65HDmMd6Yq5JTuFbUBylfgkgj2sE6ZZssRj5kVVJ0A4ZgYbuRR7p7iG3WIbNYu67eERM8ZEQZw_bRuX6qy-XVaW9LQ5o6N96A10m6lJ_Cn9y-0dLFbCt08/s320/045.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5401583753620413314" /></a> The results were an incredibly bright flavored and very moist cake. It was a huge hit at the <a href="http://www.raysbucktownbandb.com">Bed and Breakfast</a> where I served it. Hope you enjoy.Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-6564586983613323702009-11-07T21:47:00.002-06:002009-11-07T21:51:15.967-06:00Check It OutWhoever makes two ears of corn, or two blades of grass to grow where only one grew before, deserves better of mankind, and does more essential service to his country than the whole race of politicians put together.<br /> - Jonathan Swift <br /><br />With that said, check out my dad's interview with Food Chain Radio from this morning. You can find it by going to <a href="http://www.foodchainradio.com">FoodChainRadio</a> website and clicking on Episode 659 The Seed Giants.Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-44267185932434290562009-10-20T23:24:00.003-05:002009-10-20T23:37:52.028-05:00ThoughtsSometimes I wish I was one of those people who could run home and blog complaints about their job every night and make up little nicknames for co-workers so as not to get caught but I just can't do that. <br /><br />Lately though, I have been feeling like I am much more dedicated to my job than my job is dedicated to me. I would do ANYTHING they asked me to do, stay as late as they wanted me stay, work as many days/hours/weeks/months as they requested, but yet they seem like it is such a burden to them to help me grow as a cook. They know I want to be the best, yet offer so few opportunities that allow me to learn and grow and become better. So frustrating. The more I give the more they take and offer nothing in return. <br /><br />Don't get me wrong, I love my work I'm just not so sure how much I love my job anymore. I just wish they were offering me more challenges and pushing me harder. I went to this place for opportunity and right now I feel like rather than moving forward I'm simply moving laterally. For me, its never acceptable to just be on cruise control and coast through life/work. I NEVER want to just settle. I know they appreciate all that I do but is it selfish to want challenge over appreciation? Honestly, I'd rather be pushed and proded than thanked right now. <br /><br />But, in an economy such as ours I refuse to be the girl who complains about having a stable job that offers me a decent wage and insurance benefits. I am so lucky to have what I have. On the other hand when I go to my boss(es) begging them to push me harder, to challenge me more often and never to hold me back I expect to see effort on their part if they really care about my future as a cook. <br /><br />Everyday I try to find the smallest opportunities to learn SOMETHING. It's becoming harder and harder. So for now I will continue to work as hard as I possibly can and prove myself as a passionate cook. <br /><br />Rant over.Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-60172597629617297162009-10-15T14:28:00.011-05:002009-10-16T00:01:24.682-05:00The Essential KitchenI decided I would do a 2 part blog series on things I think every great home cook should HAVE and things every home cook should KNOW. As a professional cook sometimes you forget how different home cooking really is. But, there are essential tools that will make the home cook's experience in the kitchen even more enjoyable. <br /><br />None of the items are incredibly expensive but some are certainly splurges or items that must be saved for. I will include approximate price for each item and why it made my list. I'm also going to omit things I consider "basics" every kitchen should already have - wooden spoon, spatulas, cutting board etc. <br /><br />Today we are inundated with gadgets for the kitchen claiming to make your life easier. If there is one bit of advice I can give it is not to waste your money on gadgets. Think back to the delicious meals your mom or grandma used to prepare and remember she never had any of those silly tools. Instead, spend your money on a few great essentials that will carry you through the years. <br /><br /><strong>Tools Every Home Cook Should Have</strong><br /><br />1. <strong>A good quality French knife and a steel</strong>. This can be an investment as a good quality knife will cost about $100 but, if you take good care of it, it should last for years. As a woman I prefer Japanese made knives as they are lighter and seem to "fit" better in my hands. I use an 8 inch Global brand knife and love it. The knife and handle are all one piece of stainless steel. It is incredibly easy to wash and maintain and I can't speak highly enough of this knife. For a home cook I recommend nothing longer than an 8 inch blade and nothing less than 6.5. You don't have to go with a <a href="http://www.global-knife.com">Global</a> brand but it is personally my favorite. Another great Japanese made knife that you may like is the Shun. Obviously, German made knives are the most famous but, for me, they are just too heavy in the hand. I recommend buying a knife from a store that will let you actually let you cut with the knife before you purchase it. <br /><br />It is also important to own a steel and know how to use it. A steel is not to sharpen your knife, but rather, to hone and align its edge. You must also have your knives professionally sharpened or learn to use a sharpening stone. Use your steel every time you begin to cook or in between lengthy cutting projects. To use your steel first make sure it (and your knife) are clean. Hold the steel in your non-dominant hand and run the knife over the steel at a 22 degree angle. Start with the heel of the knife against the steel and pull the blade towards you. Make sure to hone both sides of the blade. Watch this video to really see how it is done. <object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/dBteyRmS8pc&hl=en&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/dBteyRmS8pc&hl=en&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />2. <strong>Fine Mesh Strainer</strong>. I would like to put a chinois on this list but a true chinois costs roughly $85 and that is just ridiculous. I don't even have one at home. However, a fine mesh strainer can get the job done pretty well for lots less money. Using a mesh strainer to strain cream soups or sauces will change the way you think about soup and sauce. The difference between eating a strained soup or sauce is like the difference between eating velvet and corduroy. You'll love it. For home use a 5 to 8 inch mesh strainer will cost about $15 <br /><br />3. <strong>Microplane</strong>. If you've never seen a microplane it is basically a fine grater on a handle. This is the perfect tool for zesting citrus fruits, grating ginger or garlic and grating super hard cheeses like Parmesan. These graters are super sharp and make zesting really easy. If you don't use them everyday (like I do at work) they stay sharp for a long time and you shouldn't have to replace them often. A microplane will cost about $16 at any kitchen store. <br /><br />4. <strong>Stand Mixer</strong>. This one is another investment but one that is well worth it. A good stand mixer will cost about $200-$250 but is another tool you should never have to replace if you buy quality. When shopping for a stand mixer look for one with all steel gears. I use the KitchenAid Pro500 which retails for about $350. This is a bit more than most home cooks need but was a better choice for me. The pro version of the mixer features all stainless steel, a larger capacity, a better dough hook, and rather than having a tilt head the bowl lifts & lowers - which I prefer. I also did not pay full price for this mixer and if you look out for sales or go to stores like Marshall's or Khol's you may be able to find a great deal like I did. Having a stand mixer will save you an amazing amount of time in the kitchen as it frees up your hands to do other prep or cleanup while mixing.<br /><br />5. <strong>digital scale</strong>. Digital scales are a great addition to any home kitchen. Weighing ingredients rather than measuring in volume makes for a better recipe especially when baking. Try to get used to weighing ingredients and you will see more consistent results. Basic digital scales cost about $20 and will be just fine for the home cook. If you can't find recipes that list ingredients in grams or ounces use an online recipe converter to change your recipes. <br /><br />6. <strong>heavy bottomed pan</strong>. This is another tool that can be a bit of an investment, but again, one that lasts a lifetime. Heavy bottomed stainless pans are much better than aluminum pans. They provide more even cooking and won't discolor light colored sauces or soups when whisking (aluminum pans can cause light colored foods to turn grey). If you can afford it get both a sauce pan and a saute pan. You won't regret it. Stainless pans aren't "non-stick" so you might have to do a little scrubbing when you wash but they also allow you to deglaze and make lovely pan sauces after roasting meats. A 3 quart saute pan (great size for home cooking) retails for about $200 but again LOOK FOR DEALS. You can get a 3 qt saucier for $150-$200 as well. Just as a note when I say the pans are heavy I mean it. Pick it up in the store and make sure its the real deal and avoid aluminum at all costs. <br /><br />7. <strong>Hand Immersion Blender</strong>. This may also be called a "stick" or "wand" blender. This little tool will be your best friend once you get one. Its great for making a quick morning smoothie as it only needs a quick rinse to lean. Its lightweight, easily stored, and much less intimidating than a blender. Don't get me wrong blenders have their own place in the kitchen but the immersion blender is just awesome. This hand blender can be used to puree soups, sauces, make whipped cream or mayo etc. Some of them (like mine) even come with other attachments like an electric knife (I've never used), whisk (awesome), and a chopper tool. Mine with the attachments was $40 but you can find one without the extra tools for about $30. <br /><br />8. <strong>Spice Grinder</strong>. This is on my "I want" list but I really believe its something every cook should have and it is a money saver in the end. Buying spices in bulk that haven't been ground is cheaper and helps keep your spices fresher longer. Having a grinder also allows you to choose how course or finely ground your spices are. A Krups coffee/spice grinder retails for $20-$30. <br /><br />9. <strong>Stock Pot or Dutch Oven</strong> Or both really... Making your own stock saves money and tastes better than store bought. Most home cooks won't be making 5 Gallons of stock at a time so using a Dutch Oven works well too, as long as you have enough room to cover your bones completely with water. Dutch Ovens can also be used to make stews, roast chickens etc. I love both my stock pot (for making large batches of marinara, soup or stock) and my dutch oven for all the other reason I listed. My 12 qt stock pot is aluminum so I use it strictly for broth soups, stock and tomato sauce and it cost about $20. Dutch ovens can range drastically in price so just do your research. Some Dutch ovens are made entirely of cast iron and can be used both indoors and outdoors. <br /><br />10. <strong>Swiss Peeler</strong> I actually never knew what this type of peeler was called until I went to write this blog. I usually just call them the peelers that look like disposable razors. You may also hear them called T-peelers. These peelers are awesome. This is one of the only tools grandma probably had that I think should be upgraded. These peelers save you tons of time, are very sharp and super cheap. You can buy them in a pack of 3 for $10. <br /><br />So that is my list of 10 essentials and if I could add one bonus it would be the Japanese Mandolin. They retail for about $20-$30 and are great for making perfectly shaved or julienned veggies. <br /><br />Happy Cooking. <br /><br />And, since the holidays are approaching if you saw something on this list you've just gotta have... write a letter to Santa! I'll vouch for you and tell him you really need it and you've been a very good girl/boy!Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-5751685784655061812009-10-12T21:38:00.004-05:002009-10-12T21:48:33.842-05:00just for funThis year for Halloween some of you may be having trouble finding a cool costume. Might I suggest something... I know everyone wants to be trendy and make a statement at Halloween so here's a costume that is sure to spark a conversation about current events and politics.<br /><br />How about dressing up as Frankenfood??<br /><br />Make a statment against GMO's this Halloween!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-9ODD2FWiR3RINrypPHqo3FlOkiwLOiQSMakHRNM9h_fDg6YcAQW6_Pk94rRGUx9nyv8XTUamaA67UaA3s_lehxLSDBSCn5heZgHVRpmJWN7or2LThmhr_jg17bbnTnsZ5DbnBHgTunQ/s1600-h/frankenfood.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 233px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-9ODD2FWiR3RINrypPHqo3FlOkiwLOiQSMakHRNM9h_fDg6YcAQW6_Pk94rRGUx9nyv8XTUamaA67UaA3s_lehxLSDBSCn5heZgHVRpmJWN7or2LThmhr_jg17bbnTnsZ5DbnBHgTunQ/s400/frankenfood.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5391910562798362914" /></a>Just for laughs here are some photo suggestions. I especially enjoy the "frankendog" <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzH6R4UiKEPZ5a3ldupLwf7hcA9e82H6FskTQuSpImhxxU3TcQw26SyKUbGAfbUoITggADKY3mO9UZiiMDfcChd9HrXuoZ-P63rbrLLxiHzFH_GnrXXz7mGPqeU-iAE9ZUxcxzlds9n0/s1600-h/frankendog.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 188px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzH6R4UiKEPZ5a3ldupLwf7hcA9e82H6FskTQuSpImhxxU3TcQw26SyKUbGAfbUoITggADKY3mO9UZiiMDfcChd9HrXuoZ-P63rbrLLxiHzFH_GnrXXz7mGPqeU-iAE9ZUxcxzlds9n0/s400/frankendog.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5391910776457139346" /></a>Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-87059346625016120372009-10-12T20:15:00.003-05:002009-10-12T20:19:08.535-05:00QuotableMorning Glories and Queen Anne's Lace are baptized by the wind. These inspirations are my saving grace in the times we're livin' in. <br /><br /><a href="www.williamelliottwhitmore.com">-William Elliott Whitmore</a><br /><br />Unfortunately, I haven't been feeling too inspired lately. I think I need a muse. Can women even have muses?Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-85211999585609482402009-10-10T21:25:00.004-05:002009-10-11T01:12:01.001-05:00Monsanto is in big troubleAGAIN....HOORAY<br /><br />As many of you may know, <a href="http://www.monsantosucks.com/">Monsanto</a> faced a class action lawsuit in 2003 in <a href="http://www.organicconsumers.org/Toxic/monsanto_pcbs.cfm">Anniston, Alabama</a>. The suit had to do with chemical dumping and other pollution that left people in the town with severe health problems. Monsanto reached a $700 million settlement in this case.<br /><br />It seems the same is happening again, and this time it's here in Illinois and much closer to Monsanto's home-base in St. Louis. <br /><br />Over 80 years ago Monsanto incorporated a village by the same name along the banks of the Mississippi River. The village was (and is still today) ruled by the Sauget family, with the <a href="http://www.monsantosucks.com/">Monsanto</a> company holding their grasp on local taxes and regulations. In the beginning, the Sauget family set their own environmental standards and the village of Monsanto was seen as a mecca for industry.<br /><br />Today, the village name has changed to Sauget and the citizens of the small village are sick. Cancer, lung problems, and other health issues plauge the community. A group of citizens and several lawyers (including one from the Anniston case) are working to sue Monsanto and other industries released toxic PCB's and dioxins on the community.<br /><br />Plaintiffs in the suit feel they were misled by the big businesses regarding the dangerous/hazardous nature of the substances being released into their community. Due to the population density of Sauget the problem could be even worse than that in Anniston. <br /><br />Sadly, it seems that Monsanto's MO is to target communities where people are poor, less educated, and less likely to have a say in society. Hopefully, this lawsuit will draw even more attention to the heinous acts of this awful company. <br /><br />And, just to be objective here I'll give both sides of the story - <a href="http://www.monsantosucks.com/">Monsanto</a> claims this lawsuit has no grounds and the plaintiffs are merely after their money. Oh, thats right, I forgot they can do no wrong.<br /><br /><a href="http://www.stltoday.com/stltoday/news/stories.nsf/illinoisnews/story/B5D3D29881A9C72C8625763F000A7FCA?OpenDocument">Get the full story here</a>Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-42918139559199437852009-10-10T21:20:00.002-05:002009-10-10T21:21:17.529-05:00Oops!I posted a blog recently reviewing my favorite restaurant - Lula Cafe - for some reason it appears under a post on August 7, 2009. Please go back and read my review of a lovely little spot!Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-22471861960128704962009-10-10T21:08:00.003-05:002009-10-10T21:18:15.727-05:00Quotable"In every deliberation, we must consider the impact of our decisions on the next seven generations ... even if it requires having skin as thick as the bark of a pine."<br /><br /><a href="http://www.indigenouspeople.net/iroqcon.htm">—Great Law of the Iroquois</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_VeEQ2fNnRnrpR2r5GFCci2NoX47zPbMtNq1TKKOe0v8EFTcHT6VP44FV7f8U0mfl6X6o9ZluhmZV9ACMXfjBOuk4LJ2uPY-y9m6BKNnPYxJ_OG8hliw7nua9NA994W1WRYsB723dN-s/s1600-h/iroquois.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 118px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_VeEQ2fNnRnrpR2r5GFCci2NoX47zPbMtNq1TKKOe0v8EFTcHT6VP44FV7f8U0mfl6X6o9ZluhmZV9ACMXfjBOuk4LJ2uPY-y9m6BKNnPYxJ_OG8hliw7nua9NA994W1WRYsB723dN-s/s200/iroquois.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5391160712026813522" /></a> A group of Iroquois Native Americans in 1914Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-55767612589431620772009-10-04T00:03:00.011-05:002009-10-04T02:05:10.735-05:00ReflectionsLately I've been thinking about how I got to the place in my life where I am right now. If someone had asked me 3 years ago what I'd be doing for a living my answer certainly wouldn't have been cooking. It seems crazy to get PAID to cook food. <br /><br />Many of you may not know that just about 3 years ago I was in my senior year of college at the University of Illinois at Chicago pursing a degree in psychology. From as long ago as I can remember I always wanted to help people so it seemed a natural progression to go into the field of psychology. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWwlGBEPxxZAF1NqX8qftRHC7QZcClYTpxI9sGKbl6PwZM2-mJoha2rEkPrzZGFmoXmNXV9CdhJiMejzkvCyx5ElI7oc5FisovuDwNYkzHsZOPzgbvNBKTj841M2uOaXfr4EdoUsFHJg/s1600-h/cake.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 248px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWwlGBEPxxZAF1NqX8qftRHC7QZcClYTpxI9sGKbl6PwZM2-mJoha2rEkPrzZGFmoXmNXV9CdhJiMejzkvCyx5ElI7oc5FisovuDwNYkzHsZOPzgbvNBKTj841M2uOaXfr4EdoUsFHJg/s320/cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5388626486589552866" /></a>I always loved to cook. It was something I grew up watching my grandma and my mom do and I knew good food made people happy. During college when life was stressful I would cook. It was a way to calm down and connect. Cooking was a form of instant gratification. Never a career path, always a hobby, sometimes a joke. Anytime studies got rough I would joke that I was going to drop out and open a restaurant.<br /><br />During a summer away from college working as an Environmental Education director at a summer camp I had a lot of time to think. I had the opportunity to cook for a lot of staff members at the camp as well as many of the children. I knew in the back of my mind psychology was an interest not a passion and I knew in the back of my mind that cooking made me happy. The realization came to the front of my mind when a 9 year old asked me "Are you a chef?" <br /><br />That question hit me like a ton of bricks. Why aren't I a chef? I couldn't formulate a reason. I spent the next several weeks going over and over this question in my head. I spoke with some friends and co-workers and made my decision.<br /><br />When I returned to Chicago I made the choice to leave UIC and pursue a culinary degree at Kendall College. It was a huge crazy step but I had never felt better. I took a job as a breakfast cook at a bed & breakfast and began my new life.<br /><br />Even at this point I still had no idea why I wanted to be a cook. I just knew that I loved it. I didn't know what I wanted to do with a career as a cook and was worried I wouldn't feel fulfilled without "helping people. <br /><br />When the problems with Monsanto began to really come to a head for my parents I felt a lot of mixed emotions. I was scared Monsanto would sue my dad and take everything he's worked so hard for, I was angry at an evil company, I felt helpless being so far away and not there with my mom and dad, and I felt guilty for having a job that wasn't in jeopardy. <br /><br />But, it was in these moments that I realized why it was my destiny to become a cook. I am the farmer's daughter who grew up to be the cook. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignDCZFjvkz5Ix4kLfSRKnhMBnGB2Y2y2PcG02lr3AUjqaJ-jmFvOV1ukQ-oeklZ5wn9hlFR-dx2Ri7MZ3ml35nVd7nu4rm7KK-uXouO5R4jXQdp4BXIn4bBnopvQ2AUPRePNeRYn4oms/s1600-h/76729266.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 218px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignDCZFjvkz5Ix4kLfSRKnhMBnGB2Y2y2PcG02lr3AUjqaJ-jmFvOV1ukQ-oeklZ5wn9hlFR-dx2Ri7MZ3ml35nVd7nu4rm7KK-uXouO5R4jXQdp4BXIn4bBnopvQ2AUPRePNeRYn4oms/s320/76729266.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5388623257779477762" /></a>I live in both worlds of food now. Where food comes from and where food goes. I am in the best possible place as a cook. <br /><br />And, it was in those moments that I realized I can help people as a cook. This blog has become my way to not feel scared, angry, helpless and guilty. I realize more and more each day what my role is and will be. As a cook and an educator. Even in the passing moments at work when I'm able to talk about what kind of greens we are cleaning because I've seen them growing in my mom's garden. Or when someone has a question about Genetically Modified foods. I am helping people. <br /><br />Thomas Keller says there is no such thing as perfect food only the idea of it. And our role as a chef is to strive towards perfection not to achieve it, but rather, to make people happy. That is what cooking is all about. For me this rings very true but for me it goes beyond making people happy with eating the food. I want people to have the <em>experience</em> of food. <br /><br />To have just one guest who understands their meal came from a farmer's field or a gardener's greenhouse not from my kitchen would mean success to me. <br /><br />So, now I am a cook and I have my amazing parents to thank for their support in my decision. <br /><br /><br />To my grandma<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_HgYlxjemCUeTkxXSxNWQqGsr26HKw7Ho84LDTISZskBnBUYL0tWsHwKTSAvs7bsq9QzBykfjf4E7a1DLxf0ly_oTu1J1PnzWXAFRYK738TYX6wHu5EkksbW9DnJRjaGEvMKSoP3f98/s1600-h/015.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 139px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_HgYlxjemCUeTkxXSxNWQqGsr26HKw7Ho84LDTISZskBnBUYL0tWsHwKTSAvs7bsq9QzBykfjf4E7a1DLxf0ly_oTu1J1PnzWXAFRYK738TYX6wHu5EkksbW9DnJRjaGEvMKSoP3f98/s200/015.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5388633573530078258" /></a> for always cooking and letting me help<br /><br />To my mom <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrGcILaaZhRVrhMMTscrSQQ-wgsemuYImuJdhjp5TGxtG6nQX5TBxjPCX2fg2Agk60trtI-NmK18FqymFgY4U9EIFWSplUg0u1pHPfjNIxtvFY6Dsfwvo7-7_haJUEySrsDnenyCUlA0/s1600-h/mama.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 92px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrGcILaaZhRVrhMMTscrSQQ-wgsemuYImuJdhjp5TGxtG6nQX5TBxjPCX2fg2Agk60trtI-NmK18FqymFgY4U9EIFWSplUg0u1pHPfjNIxtvFY6Dsfwvo7-7_haJUEySrsDnenyCUlA0/s200/mama.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5388636731993511714" /></a>who taught me that tomatoes come from your garden not the grocery store and for introducing me to the vidalia. <br /><br />And to my dad <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSoJIpuwubRkmeeKyGRtxdQIv7Wh44Nn6Y_Y-qBUTgzmd_yjqJ-eHLyGcggCqayfYBi5sfklT-LlK_uVTn7xA8wbgpdpwvh8JidznJBFOveMFgLvttQHjiemZnGT1_DmfVUh8FKHAsg6g/s1600-h/papa.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 189px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSoJIpuwubRkmeeKyGRtxdQIv7Wh44Nn6Y_Y-qBUTgzmd_yjqJ-eHLyGcggCqayfYBi5sfklT-LlK_uVTn7xA8wbgpdpwvh8JidznJBFOveMFgLvttQHjiemZnGT1_DmfVUh8FKHAsg6g/s200/papa.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5388633564198746210" /></a>for showing me what real work is. For getting up before the sun and working until the work is done. <br /><br /><br />And, both of my parents for doing something they love even if it means they'll never be rich. <br /><br />Dad, no matter what Monsanto does to us, everything you've worked for you've earned and that is all that matters.<br /><br />I am a cook. Today, I understand why. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1S8JhegHrDQJNH4daWhJTSHp0J8b1huv7aRV9e3q4mX43sS0rXcmsC5Go5-kknyTyyogXOuDb-j_aSQHW4A3Gfd2yUmbvh1kFS4JP4TItMfCBR0Ys5-dvSuSdx2cTr7y05Hv2qxksrks/s1600-h/019.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 114px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1S8JhegHrDQJNH4daWhJTSHp0J8b1huv7aRV9e3q4mX43sS0rXcmsC5Go5-kknyTyyogXOuDb-j_aSQHW4A3Gfd2yUmbvh1kFS4JP4TItMfCBR0Ys5-dvSuSdx2cTr7y05Hv2qxksrks/s200/019.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5388633584805360050" /></a>Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-85954141667213031202009-10-02T01:23:00.003-05:002009-10-02T01:54:35.031-05:00One Small VictoryAnd I'll take it!<br /><br />On September 22nd a US District Court in Northern California ruled against Monsanto's Roundup Ready (GM) Sugar Beets!<br /><br />The Court ruled that the USDA had not adequately evaluated the environmental and economic risks of the sugar beets. The USDA did not prepare an environmental impact statement before 1.1 million US acres were sown with Monsanto's beets. This is not surprising considering Monsanto's infiltration of the USDA. <br /><br />But, at least the Court has woken up to Monsanto's history of bullshit.<br /><br />The dangers of these beets are two pronged. Roundup Ready products promote the growth of weeds that are extremely tolerant to weed killers and are not easily erradicated by conventional means. Also, organic and conventional beet farmers are at risk of cross-pollination due to wind when GM sugar beets are planted in the same area. Obviously this damages the integrity of the REAL food being grown in a conventional manner. <br /><br />The Court ruled that the USDA must do a rigorous report of the environmental and economic impact of growing these beets and be ready to present information in October. Unfortunately, in my opinion, one month is not adequate time to do a "rigorous" study of anything...<br /><br />As usual, Monsanto is sweeping this under the rug. Stating the ruling is about "procedural" problems and not questions of food safety.<br /><br />Assholes.<br /><br />Well, it was a small victory, and I'll take it!<br /><br /><br />Thanks to Cathy @ The Fund for making me aware of this ruling.Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-40629782679062184962009-10-02T00:24:00.004-05:002009-10-02T01:21:22.699-05:00Get To Know...Sherry Vinegar - en espanol vinagre de jerez<br /><br />Prior to working in a restuarant I was not exposed to the vast array of vinegars available on the market. Today, I would like to focus on a vinegar I have come to appreciate very much in the last couple years. <br /><br />Sherry vinegar is a wine vinegar made from sherry (duh). It is produced in the Cadiz provence of Spain and must be produced in the area between three Spanish cities referred to as the Sherry Triangle. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4Rj8b2wxs6DvWCKevuUk3iDuLowNHhorTamCgF8H1xIUP2m6rPSYaGU11has_3URXO-UzqfSw_2umhbvpvI2Xp1ozdkCAyocQnXu8Rx8s0mLWmr89ve4z8vMw8uUOxYzQtOiNzvcYCg/s1600-h/sherry+triangle.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 241px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4Rj8b2wxs6DvWCKevuUk3iDuLowNHhorTamCgF8H1xIUP2m6rPSYaGU11has_3URXO-UzqfSw_2umhbvpvI2Xp1ozdkCAyocQnXu8Rx8s0mLWmr89ve4z8vMw8uUOxYzQtOiNzvcYCg/s320/sherry+triangle.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5387881814623002450" /></a> Many laws dictate what vinegars may or may not be called Vinagre de Jerez (similar to the laws regarding what sparkling wines can be called Champagne). <br /><br />To be a true Sherry Vinager it must be aged in American oak barrels within the Sherry Triangle for a minimum of 6 months. There are 3 levels of Vinagre de Jerez. Vinagre de Jerez Reserva is aged a minimum of 2 years. Vinagre de Jerez Gran Reserva is aged a minimum of 10 years. Any Sherry Vinager aged 2 years or less is simply Vinagre de Jerez. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8exTB1aTv93V3jGs1mGkgs-MbqGg8mWaIU5ZN5KP167S8A7kpllB_hgSEPRgkE10kt4eqsp4U2MLUHld2DsKeKhQTR0tfIYYweiqjUjxd3c5i7T-XsWtZaDmB2lYbZs-uOAYlxXES0tE/s1600-h/cepa+vieja.bmp"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 274px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8exTB1aTv93V3jGs1mGkgs-MbqGg8mWaIU5ZN5KP167S8A7kpllB_hgSEPRgkE10kt4eqsp4U2MLUHld2DsKeKhQTR0tfIYYweiqjUjxd3c5i7T-XsWtZaDmB2lYbZs-uOAYlxXES0tE/s320/cepa+vieja.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5387881493015116194" /></a> At the restaurant we use Cepa Vieja a Reserva vinager. It retails for about $20 for a 17 ounce bottle and can be ordered online. <br /><br />Sadly, Sherry Vinager used to be considered a failure in the bodegas which sold Sherry. When Sherrry had undergone an acetic ferminatation and turned to vinegar it was esentially garbage. The vinegar was sometimes given away to the staff of the bodega or put in storage away from the sherry. Some say there are barrels of forgotten sherry vinager that are aged over 50 years in the region. It wasn't until the French discovered great uses for Vinagre de Jerez that its popularity as a vinager increased. Today, the French are still the largest users of sherry vinager in the world. <br /><br />I find sherry vin to be particularly complex and flavorful rather than just harshly acidic like many vinagers. It is a great vinegar to use for a vinagrette and pairs really well with lots of veggies. <br /><br />Sherry vinegar is also an essential addition to a great gazpacho. It gives that extra oomph some gazpachos are lacking. <br /><br />Recently, I used sherry vinegar to add a much needed burst of acidity in a cream of mushroom soup and found it worked perfectly. It also matches well with black truffles. <br /><br />This week try to experiement with vinager in some way. If you're making a dish and it lacks "something" that something might be acidity! Vinegar can bring out rich, complex flavors in soups and casseroles. Don't be afraid of the acid!!Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-979775108825949132009-10-01T17:11:00.002-05:002009-10-01T17:15:58.005-05:00quotable<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDKwNsn7DAgJdqh01cR9pQwKHmliKA4nP-n9tbRnrsu3QwXXAzoGEI24SUnAJpLJiFVz-n_NYy3Q29g1dBpcsEhB4QUd5jFiNiVOa_u260RgtyY8zpsA5aYJrhhM-PfWh2EfQGcfRBv3k/s1600-h/farmers.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDKwNsn7DAgJdqh01cR9pQwKHmliKA4nP-n9tbRnrsu3QwXXAzoGEI24SUnAJpLJiFVz-n_NYy3Q29g1dBpcsEhB4QUd5jFiNiVOa_u260RgtyY8zpsA5aYJrhhM-PfWh2EfQGcfRBv3k/s320/farmers.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5387758673348365330" /></a><br />"Cultivators of the earth are the most valuable citizens. They are the most vigorous, the most independant, the most virtuous, and they are tied to their country and wedded to it's liberty and interests by the most lasting bands." <br />Thomas Jefferson<br /> <br /><br /><br />picture borrowed from gourmet.com i just love it!Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-84318554660300729962009-10-01T16:34:00.004-05:002009-10-01T17:09:03.778-05:00Monsanto NewsNot much has changed in the way of Monsanto. They are still an evil, bullying company. But, it seems that recently people are opening up their eyes even more to the destruction they are causing throughout the Unted States and the world. <br /><br />On August 7th the Organization for Competitive Markets drew a record number of farmers, ranchers, seed distributors and seed cleaners (like my dad) for their conference regarding anti-competitive behaviors by companies (Monsanto) in the agriculture industry. Most importantly, the conference was attended by two top Obama Administration officials given the task of (finally) enforcing anti-trust laws which were ignored by the Bush Administration. Both the Department of Justice and Department of Agriculture were in attendence and announced major changes on Agriculture anti-trust and competition. Both the Department of Justice and the Department of Agriculture will be hosting workshops to get feedback from farmers to truly find out the impact anti-competitive behavior has on the consumer. <br /><br />So far, this news has stayed out of major media and when doing searches I haven't found many other bloggers mentioning this big shift either. I must say, Monsanto has already done plenty to implicate themselves and draw a closer look from Washington. <br /><br />In a September 30th article in the Olney Daily Mail Steve Hixon (my daddy!) was quoted as saying he sees this as a positive step and has "expectations that the Justice Department will finally enforce accountability" http://www.olneydailymail.com/news/x1991993902/Study-of-seed-issue-draws-plenty-of-interest<br /><br />Although I personally would rather see the elimination of Genetically Modified foods and Monsanto Corporation, this certainly is a step in the right direction in offering farmers more choices when it comes to purchasing seeds. <br /><br />Here's to hoping some of the CHANGE President Obama comes to agriculture in America.Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-82418499958370974252009-09-30T23:02:00.006-05:002009-10-01T00:04:05.139-05:00PanisseNo, not Chez Panisse, sorry Alice Waters this entry is not about you. <br /><br />Google Panisse, I dare you. You'll get plenty of entries on Ms. Waters and her California restaurant but I challenge you to find out what Panisse really is.<br /><br />Well, I got the pleasure of learning about Panisse from my chef Patrick Sheerin and now I'm completely enamoured with the treat.<br /><br />So, what is Panisse? Its a dish that originated in the South of France. Its described by some as a pancake, a custard-like substance, even a cake. Really, it is none of those things. Panisse is simple, chickpea flour, olive oil, vegetable stock, and salt. In France it is used as a snack. Often dusted with sugar and served to children. I can't imagine it tasting great but I've never had it served this way either.<br /><br />Why is Panisse great? Lots of reasons! First, the flavor is excellent. If you use finely milled chickpea flour the result will be a creamy, custardy treat on the inside of a crispy fried outside. Secondly, its a gluten free snack or side dish. At the restaurant we serve a fried bit of panisse instead of a starch with an entree. This is something to keep in mind if you have friends or family who can't eat gluten. Next, its a bit of a challenge to make and it is one of those dishes that makes you swell with a little bit of pride when you finally get it right. And finally, panisse can be manipulated and experimented with to even further enhance the flavor as you will see below. <br /><br />Our first attempt at panisse was a bit of an experiment. Chef had never made one before, I had not even heard of panisse nor had our executive sous. Already we were off to great start. Pat's vision was to make a panisse that had the flavor of fennel and it was my mission to make it happen. I started by infusing the vegetable stock with lots of fennel and then went to work cooking the panisse. After a few tries we finally got the desired result. Crispy on the outside, creamy on the inside. <br /><br />This month Patrick presented me with a new challenge. Make a butternut squash panisse. Fennel now seemed easy... See, squash is starchy and that changes everything. So, I set off on another panisse challenge. First, I juiced the squashes (terrible yield just for the record). I let the juice sit for an hour or two and then strained it through a fine mesh chinois. I figured that would eliminate some of my unwanted starch. I cooked the panisse, fried it, and let me tell you it was awful. Starchy and heavy and coated your teeth with orange goop. Fail. <br /><br />I thought about it over night and came back to work with a plan. I juiced more squash and let it sit for an hour. I strained it. Let it sit for an hour. Strained it. Let it sit once more and strained it. Then, into the cooler it went to sit over night. The result of all this sitting and waiting and straining was a much less starchy juice. The amount of starch that settled to the bottom was startling. I guess I never knew how starchy a butternut really is. <br /><br />So, with my strained, and strained, and strained, and strained again juice I then cut it with 20% vegetable stock and cooked the panisse just as I had before. The result this time? Crispy on the outside, creamy on the inside and just the right amount of squash flavor. Success! And a pain in my ass. But, this is really one of those dishes that gives you such a sense of pride. <br /><br />So, now I'm sure everyone wants to run home and make a panisse for themselves so I'll tell you how. First and foremost, TAKE YOUR TIME. If you mess it up the first time thats okay. It will take a few tries to get it just right. Secondly, WORK QUICKLY. Yes, I completely contradicted myself but I mean it. Once you start cooking the panisse you have to work quickly. Make sure all your mise en place is ready otherwise the panisse will set up in the pan and you will be cursing my name.<br /><br />For a traditional Panisse you will need:<br />1000 grams vegetable stock<br />400 grams chick pea flour<br />200 grams olive oil<br />salt to taste<br /><br />Wisk this mixture together off the heat until there are no lumps. Now, you need to get your pan ready to pour the finished panisse into. Use a 1/4 sheet pan or an 8x8 pan. Spray the pan very well with cooking spray. Put a greased spatula (an offset works best but a flat metal icing spat is okay too) next to the pan and make sure it is close to where you will be cooking the panisse. <br /><br /> Then, over medium heat in a heavy bottomed stainless pan begin whisking. DO NOT use an aluminum pan or you turn your panisse grey. DO NOT stop whisking. At first, not much will be going on but if you quit whisking the mixture will begin to stick to the bottom of the pan and you will not be happy. <br /><br />Once the mixture starts to boil it will come together quite quickly. Don't worry if it starts to appear to get lumpy again. If you continue whisking it will smooth out as it cooks. Yes, your arm will get tired. KEEP GOING. The mixture will get VERY THICK and VERY ELASTIC. This is exactly what you want. When the panisse is smooth, thick and elastic shut the heat off and immediately pour into your ready pan. Pour as quickly as you can. If the panisse is made properly it will begin setting up immediately as it cools. Use your greased spatula to force the panisse into the corners of the pan and smooth the top. If the panisse is resisting going into the corners of the pan or springing back a bit thats a good thing - you did it right. Smooth it as best as you can and lay a piece of plastic wrap against the top of the panisse so it doesn't get a crusty skin as it cools. Put the panisse straight into the cooler and let it chill. <br /><br />To serve: unmold the panisse. It should hold its shape perfectly. If it is creamy or falls apart you didn't cook it long enough. Try again. Cut the panisse into your desired shape for slicing. I recommend using a hot knife to slice it. Dust the panisse with a bit of cornstarch or flour and fry them. You can pan fry the panisse but deep frying really is best. <br /><br />Enjoy.<br /><br />If your panisse comes out well I encourage you to experiement with adding other flavors. When we made Fennel Panisse at the restaurant we simply made a strong fennel broth and dusted the bottom of our greased pan with fennel seed. <br /><br />The squash panisse is a huge pain but tastes great. You may be able to achieve similar results by adding pieces of squash to your vegetable stock and simmering to get the squash flavor. Without juicing you won't get the rich orange color. <br /><br />When thinking of chickpea my mind immediately goes to Hummos. One of my favorite items to eat with hummos is red pepper. I think a red pepper panisse would be awesome. Someone should make it for me :-) <br /><br />Happy cooking. I wish you all panisse success and a sense of great pride when you take your first bite!Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-15870632832590725212009-09-30T20:32:00.003-05:002009-09-30T20:44:52.182-05:00Chicago is....Number One in green buildings according to the US Green Building Council. The Council reports that we boast 88 buildings with the Leadership in Energy and Environmental Design (LEED) Certifications. This is one step in Mayor Daley's quest to make Chicago the greenest city in the United States. Currently, Chicago ranks ninth, while Portland Oregon holds the top spot. <br /><br />Daley has been a vocal advocate of green architecture. Years ago, Chicago's City Hall was outfitted with a lushly-planted green roof. See look it really is green. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3mdjZKZJqcRWiVP3OpU93c4Jfljp_Vc9roFJi2pipXvZAbha3aEyBK-O4jc4K78cbf1oc5U-PPdCj6GvphDih-BbRUEw1IwEozqgMMCVc6iYpok3qp_QST_pdXmTRSHw2sUhG02BpCo/s1600-h/city+hall.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 212px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3mdjZKZJqcRWiVP3OpU93c4Jfljp_Vc9roFJi2pipXvZAbha3aEyBK-O4jc4K78cbf1oc5U-PPdCj6GvphDih-BbRUEw1IwEozqgMMCVc6iYpok3qp_QST_pdXmTRSHw2sUhG02BpCo/s320/city+hall.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5387441236745616114" /></a> The city requires new public buildings to achieve LEED certification. In addition, public and private projects receiving city assistance must either have a green roof or pursue green building certification.<br /><br />Hooray Chicago.<br /><br />Is it sad I question the Mayor's motives with this? Does he really just care about the environment or maybe the whole green movement has mob ties. Just kidding Mr. Daley if you're reading this!Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0tag:blogger.com,1999:blog-6334496750991963281.post-1419938285238914132009-09-30T19:31:00.004-05:002009-09-30T20:20:47.966-05:00WWOOFI was recently introduced to an amazing organization called WWOOF. World Wide Opportunities On Organic Farms was started in 1971 as a way to connect people from all over the world to share more sustainable ways of living. In return for volunteer work on the hosts' farm volunteers receive a place to stay, meals, and numerous opportunities to learn about the organic lifestyle. <br /><br />Volunteers do not pay for their stay and hosts do not pay their volunteers for work. <br /><br />WWOOF hosts can be found in almost every country around the world. So, no matter what your interest I'm sure there is a farm, community, gardener or SOMEONE who fits your desire. <br /><br />You can find more information by visiting wwoof.org<br /><br />The program I am most interested in is in the West African country of Sierra Leone. WWOOF has a school garden program in SL that is teaching children how to grow their own food. The food is then served to the children and staff of the school and any surplus can be sold to keep the school running, or sent home to feed the often impoverished students' families. <br /><br />Anyone who knows me knows my soft spot for children. And, anything we can do to teach sustainable farming/living in Africa will be one less way Monsanto can invade the lives of people in developing countries. <br /><br />Monsanto is already hard at work developing GM rice and wheat specifically to market to developing countries. I would love to see Sierra Leone and other African nations reject what Monsanto has to "offer"<br /><br />According to one article Monsanto is trying to be the "johnny appleseed" of Africa. They are marketing a "high yield" hybrid maize containing fertilizer and herbicide. The maize is being called Xoshindlala a Zula word meaning to chase away hunger. Not shockingly, this is not an aid project either, Monsanto is marketing and selling this crap (yea I said it) for profit to African farmers. So, here they go - trying to convince yet another group of farmers that monoculture is the wave of the future. <br /><br />Another reason to go WWOOF in Africa? Monsanto also has it's hand in the "relief" food America sends to African nations. Monsanto PROFITS from hunger in Africa due to their government contracts to provide relief food. Monsanto would hate to see Africans learning to farm on their own and SUSTAIN rather than maintain life as they are doing currently. <br /><br />The UN recently released a report saying that Africa's best hope for the future is organic agriculture. Yet the Senate Foreign Relations Committee has passed S.384, the Global Food Security Act, that would require "research on biotechnological advances appropriate to local ecological conditions, including genetically modified technology" as a condition of US aid. <br /><br />Instead of cynically cloaking corporate welfare for chemical companies like Monsanto in agriculture aid packages, why not support the United Nations Environment Program's Green Economy Initiative? <br /><br />A new survey by the UN Conference on Trade and the Environment and UNEP in East Africa found that over 90 per cent of studies show that organic or near organic agriculture had benefits for soil fertility; water control; improved water tables, carbon sequestration and biodiversity. <br /><br />This allows farmers to extend the growing season in marginal areas. The research in East Africa was among 1.6 million organic or near organic farmers from seven countries working on 1.4 million hectares. <br /><br />Other findings include an increase in crop yields of 128 per cent since switching<br /><br />In other disturbing news - Monsanto is attempting to forge a partnership with the CARE organization - a high profile US based food-aid agency. It seems the goal of the meeting is to use the food aid agency to test and distribute their genetically-altered seeds among poor farmers. What a load of bullshit. If CARE goes along with this they are making a terrible mistake. <br /><br />So please, join WWOOF and help promote SUSTAINABLE living. <br /><br />For information on statistics I have posted please visit the following websites for full articles.<br /><br />http://www.etcgroup.org/en/materials/publications.html?pub_id=376<br />http://www.scribd.com/doc/13670789/Voices-from-Africa-African-Farmers-Environmentalists-Speak-Out-Against-a-New-Green-Revolution-in-Africa<br />http://e360.yale.edu/content/digest.msp?id=1550Vanessa Ryannhttp://www.blogger.com/profile/03210244705210393396noreply@blogger.com0