Here are pictures of 5 dishes. 2 are dishes I made at home and 3 are from Lawrence restaurant where I work.
A local chanterelle and small zuchini linguini I made with a yolk from a “Les Fermes Valens” egg. Lots of olive oil, parsley and parmesan. The pasta was store bought unfortunately; had it been homemade this dish would have been a homerun.
First thing’s first: a satisfying meal I made early this summer with green pea couscous, a thyme roasted tomato, some creamy humus, and an awesome seared fennel dish with radishes, olives, red onion, feta cheese, raisins, fresh parsley and lemon juice. I served this with a nigella seed pita bread, which is so good. I need to learn how to make different breads…
Last night I watched the Polanski film Carnage. The film is based on a play that was written by the writer Yasmina Reza, who also co-wrote the screenplay with Polanski.
I was going to add a link to the trailer but I think it reveals too much. It’s better to watch it without any knowledge of what the movie is about. The acting and script are phenomenal. It might not pack quite the punch it would like to, but it’s nonetheless a well developed satire about 2 deliriously entertaining couples trying to arrive at a mutual understanding over a violent even that took place between their sons. I, personally, was mesmerized by the unfolding action and the actors. Jodie Foster in particular is a knock out. It’s fun, short and unlike anything I’ve watched recently.
I really need to take my camera out of the cupboard… Having an Iphone has made me lazy about my food photography. Apologies for the following lackluster pictures. I thought I’d post a few pictures of meals I’ve made recently. Nothing too complicated, nothing heavy-it is the summer after all-and mostly locally sourced ingredients.
I’m becoming less moderate about my eating choices. I can’t continue learning about the food industry without make personal changes to what and how I feed myself. I’ll be elaborating on some of these thoughts over the coming weeks and months: suffice to say, it ain’t pretty. Environmental degradation, animal abuse, increased risks of viruses and diseases, waste, corruption, profit over human rights; the list goes on and on.
I’m taking a serious step in reducing my meat intake(including fish). I plan on only buying from sources I know provide acceptable living standards for their animals, and I will do my best to only frequent restaurants that do the same, unfortunately, there aren’t many. I will occasionally make exceptions, but my hope is that within a few months I won’t have to do that anymore. We’ll see how it goes. To a certain extent, to anyone who knows me, I’m reverting to my vegetarianism. Oh boy… I guess I’ll be cooking more than I already do. Hosting parties will have to be more frequent as well.
I bought porc and beef sausages from Valens farms, a cooperative of smaller farms that is doing its best to provide Quebecers with healthier and ethically superior food options. There were 3 small sausages, but that was enough to last me for 3 meals. One advice I always give to people who are considering cutting down on their meat intake is to prepare dishes where less is needed.
Here are a few things you can easily make at home:
1. A peach, arugula and goat cheese salad. We’re getting Ontario peaches in Québec at the moment and they’re wonderful. Mixing them with peppery arugula, adding a few crunchy and spicy slices of radish, and a tart goat cheese and you’ve got something that’s absolutely delicious. There are some toasted almonds in there too, for extra protein, and the full bodied nutty flavor it adds.
2. I bought these corn tortillas at the supermarket last week. They come in packs of about 30 and I’ve had to eat at bunch of different kinds of tortillas recently. The corn that they’re made of is also problematic, as it’s most likely a GMO crop… I’d rather avoid supporting the companies that produce such products, but I succumbed to my desire for something I hadn’t eaten in a long time. Anyways, these tortillas were filled with brown rice mixed with fresh organic corn I bought from a small farm just outside of Montreal, black beans, the above mentioned sausages, tomatoes and some coriander. The spicy paste I made with dried chipotle peppers I had that I soaked in rhum, and blended with tomatoes, roasted garlic, coriander and cumin seeds and some other things that escape me now. Tasty.
3. This is a salad I was very pleased with. Simple but the ingredients worked very well together and its acidity provided the refreshing quality I was looking for after a sweltering day biking around town. I sliced apples, let them soak in a bit of lemon juice, added redcurrants, olive oil sauteed pieces of bread, sauteed slices of the sausages, sliced Parmesan and mixed all of it with an arugula and endive lettuce blend I prepared. The dressing was a mix of lemon juice, apple cider vinegar, honey, grain mustard, and sunflower oil.
4. I wish I had had more Feta for the following dish. It was a quick take on a greek salad: dried oregano, tomatoes, olive oil sauteed bread, red onion slices, kalamata olives, capers and the last remaining feta.
I have learned a great deal about the food industry over the last year. Over that time, I’ve taken a more proactive approach to cooking for myself following a moderate set of ethical guidelines that I’ve established in accordance to my new knowledge. There were some difficult moments and meals where I blankly ignored what I knew. The summer however has brought on a wealth of new flavors and ingredients that have provided me the means to easily follow a diet that is both more sustainable and healthier.
One issue I face during the year that affects my eating habits is the desire for diversity. In North America, with the annually available products from around the world in the grocery stores, this is not so hard to do. But doing so means sacrificing your appreciation for fresh ingredients. So often, you pick up a fruit or vegetable that has traveled (literally)thousands of miles to be there, was picked before being ripe and was grown on massive industrial farms where artificial fertilizers provided the necessary nutrients for their flavor profile… Fresh produce, in season, from locally sourced farms that practice sustainable agriculture taste vastly different from what we are used to seeing at the grocery store. Over the last weeks I’ve enjoyed a plethora of wonderful foods both colorful and nutritious that have helped me try new things in the kitchen. Much of that experimenting has been simple; fresh produce doesn’t need much work to taste good, and one thing I’ve noticed is that I’ve become creative again. I had gotten bored during the winter months and seemed to use produce redundantly, without any attempt at trying new things. Of course, the summer also provides a great deal more to work with.
Here are some dishes I quickly put together over the last 2 weeks that I enjoyed. You’ll find that there are reoccurring ingredients in these dishes… The fresh produce I’ve used the most recently has been green peas, broad beans, carrots, radishes, fresh leafy greens, herbs and tomatoes. Last weekend, at the Jean-Talon market, I learned that the corn season had just started…
Mixed salad greens: ideally something peppery and bitter
Sliced cherry tomatoes: seasoned with capers, salt and pepper, thinly sliced onions and olive oil
Boiled and butter and fresh rosemary sauteed cauliflower pieces
Large Parmesan slices: the bigger the better!
Hard boiled egg
Option: thinly sliced confit gizzard. I highly recommend this but they’re not always easy to find, so an alternative of confit duck legs, sauteed chicken livers, braised lamb would work. A rich, full flavored and aromatic meat is best; especially if you find some nice bitter greens like dandelion leaves…
Teaspoon dijon mustard
A bit of fresh thyme
About a tbls of sherry vinegar
About a tbls of olive oil
About 2 tbls of sunflower seed oil
This is a fresh but nutrient rich salad. Even without the meat, there’s more than enough protein in here to please your appetite. I’ve been exercising a lot lately and am looking for simple and fresher alternatives to heavier foods. This was a perfect lunch.
Part of the digestive system in fowl, it’s an organ that’s not very common but seriously tasty. For those who’ve never tried it, the confit gizzards that I added to my salad bore no organ flavor that might dissuade some from enjoying them. There was none of that metallic and farmy flavor that’s sometimes found in kidneys and livers. They’re a richly flavored meat that’s nicely textured. Explore!
My mother is a moderate, sensible and lovely person. She’s a great communicator, is careful judge of character and approaches life simply and responsibly. She eats very well. Her diet includes lots of vegetables, legumes, nuts and seeds, grains and fruit. She eats fish and meat but doesn’t do so that often. She walks often and for long periods of time and has remained fit, lean and disease free for all of her 57 yrs.
There is one thing she does that drives me a bit crazy (well there are others, but for the sake of this article…). She is not moderate about skin care and sunscreen use; she’s a serial applier and a great believer in the stuff. Her concern about skin diseases caused by UV rays is rather surprising coming from such a moderate and reasoned person, and yet, perhaps my impression of her as such a hypochondriac when it comes to skin care is stubborn and naive. Excessive time spent under the warming rays of the sun are unhealthy. Yes, there’s vitamin D to be had, and that’s good, however, the UV rays remain something we should all be concerned about. And so, I think, that perhaps I’m the one who’s crazy not to give my skin the care it needs.
Recently, an American truck driver has been in the news for having a face that very clearly revealed the impact of the sun on our skins. Having sat for hours in the driver’s seat of trucks, the left side of his face received quantitatively higher levels of exposure than the right side of his face did. And look at what happened:
I mention this, because an article appears in the NYtimes today about taking sun exposure more seriously.
I’ve been a bad blogger lately. I can’t seem to get interesting posts written. So, to entertain you and rejuvenate Healthytastebuds until I find the time and motivation to develop it further, I’ve decided to post pictures of some of our recent dinners.