Couscous Salad

Ingredients:


•1 cup couscous•1 cup boiling water•4-5 Tbsp. olive oil
•2-3 Tbsp fresh lemon juice•salt and pepper to taste
•1 tomato, diced small•1 small cucumber, diced small
•1 Tbsp. scallion, finely chopped•2 Tbsp. parsley, finely chopped
•3 Tbsp. pine nuts, lightly toasted

Preparation:

1. Spread coucous grains evenly in a bowl with a cover. Pour boiling water over couscous. Cover tightly. Let stand for 5 minutes.
2. In the meantime, whisk together the oil, lemon juice, salt and pepper. Adjust according to taste.
3. Drizzle 2 Tbsp. of oil mixture over couscous. Toss with a fork. Cover tightly. Let stand for another 2 minutes.
4. Uncover couscous. Fluff with a fork, being sure to break up any lumps. Cool.
5. Whisk remaining oil mixture, and drizzle over couscous. Toss with a fork.
6. Add finely chopped tomato, cucumber, scallion, parsley and pine nuts. Toss gently. Chill.
7. Garnish with a twig of mint and cherry tomatoes cut into halves.

Short Ribs

•4 to 6 beef short ribs•1/2 cup flour•2 tablespoons sweet paprika
•1 teaspoon chili powder•1 teaspoon salt•1/4 teaspoon ground black pepper
•1 tablespoon olive oil•2 cups apple juice•1 cup beef broth
•1 medium onion, chopped•1 to 1 1/2 cups frozen pearl onions, thawed

Preparation:

Toss short ribs in a food storage bag or paper bag with the flour, paprika, chili powder, salt, and pepper. In a large skillet over medium heat, heat the olive oil. Sear the ribs on all sides, about 2 to 3 minutes on each side. Transfer ribs to the slow cooker. In the same skillet, heat the apple juice and beef broth; pour over the ribs and add chopped onion. Cover and cook on LOW heat for 6 hours. Add the pearl onions and continue cooking for 3 to 5 hours longer.

Lamb and Asparagus stirfry

Lamb and Asparagus ingredients list:

1 chopped red onion.3 x garlic cloves crushed.
½ cup of dry white wine.3 cups of steamed sliced asparagus.
1 ½ lb boneless lamb chopped into small cubes.Salt to taste.
Freshly-ground black pepper to taste.
Instructions for Lamb and Asparagus:
Heat a large frying pan and add ½ of the wine.
Bring to the boil and add the onion and garlic, cook until softened.
Add the lamb and cook for about 6 minutes.
Add the rest of the wine and the asparagus.
Cover and cook for about 10 minutes, until lamb is tender.
Add pepper and salt to taste.

April and its vegetables

Cooking with the seasons means choosing fruits and vegetables that are at the peak of freshness and flavor. Buying locally grown produce is the best: local produce is less likely to be damaged, uses less energy to transport, ripens more naturally and you support your local economy.


Some of the fruits and vegetables that are in season for April include:

•Artichokes •Arugula (Rocket) •Asparagus

•Beans •Beets

•Chicory •Chives

•Dandelion greens

•Fava Beans •Fiddlehead Fern

•Horseradish

•Leeks (end of season) •Lettuce (leaf and head) •Limes

•Morel Mushrooms

•Oranges

•Papayas •Peas

•Ramps •Rhubarb

•Shallots •Strawberries •Sweet Onions

•Turnips

•Watercress

Nubeena Mussels

Nubeena Mussels in a Dill Curry Coconut Broth with Asian Greens and Glass Noodles

Paste
Blend all ingredients in food processor.
Will keep in refrigerator for up to one month.
1 bunch dill (roots and leaf)
1/2 bunch basil (root and leaf)
1/2 bunch coriander (root and leaf)
5 birds eye chillies
1/2 medium knob ginger, peeled
3 cloves of garlic, peeled
1 red onion, peeled
good pinch of cracked black pepper
pinch of salt
50g almonds, peeled
1 kg fresh mussels
100ml good quality vegetable oil
50 ml white wine
1 spanish onion, peeled and sliced
250 ml fresh chicken stock
200ml coconut cream
100g rice noodles
50g asian greens
80g bean sprouts
salt and pepper to taste
Heat wok until smoking, add oil and mussels and 3 tablespoons of paste, then add wine and cover with lid for 1-2 minutes.
Shaking occasionally.
When mussels have started to open add stock. When almost cooked add remainder of ingredients and heat through well and serve in a warm bowl immediately.

Discard any unopened mussels.

Another Bush's gem

After an extensive audit and investigation of alleged improprieties at the USDA's National Organic Program, the agency's Office of Inspector General (OIG) made public their formal report, dated March 9, substantiating the allegations of prominent organic industry watchdog groups -- that under the Bush administration, the USDA did an inadequate job of enforcing federal organic law.

Since 2002, when the USDA adopted the federal organic regulations, the agency has been plagued by underfunding and a number of scandals and complaints about its cozy relationship with agribusiness interests and lobbyists.

Ariccia

Ariccia is named after the ancient town of Ariccia, Italy, located in the “Castelli Romani” region and is situated 17 milessoutheast of Rome. Ariccia is home to the famous Palazzo Chigi which was reconstructed in the late 17th century by Gian LorenzoBernini, an acclaimed Italian Architect, sculptor and painter. The nearby “Castel Gandolfo” has been the Pope’s summer residencesince the 12th century and remains so today. Notably, Ariccia is the home of the international campus of Auburn University, College of Human Sciences and is therefore the inspiration behind the name.

Rosa De Lauro

We are grateful to Representative DeLauro for her commitment to providing consumers with more nutrition information in chain restaurants across the country," said Scott DeFife, the Association’s Executive Vice President of Policy and Government Affairs, who attended today's event. "Without Rep. DeLauro's leadership, we would not be here today."




The National Restaurant Association supported the nutrition disclosure provision, which was recently signed into law by President Obama. The agreement creates a national, uniform standard for chain restaurants with 20 or more locations that would provide customers with a wide range of nutrition information – mirroring the information available on packaged foods – at the point of purchase. Caloric information would be highlighted on menus, menu boards, and drive-thru boards.

Cancun Taylor for the nature

To protect the reef the English artist Taylor put some of his works under the sea.....doesn't sound that smart anyway the thing is very nice to see

nashville summer 2009

nice...

Quinoa

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthy choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source.[4] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.[4]

Finally They started to think about our health

If you think the health care reform bill had nothing to do with your lunch, think again. A little noticed national calorie labeling rule tucked into the legislation assures that within a couple of years, everyone who walks into a chain restaurant will see calories counts displayed alongside the price of a meal.
The public health concept is twofold. Making restaurants post calorie counts might drive them to compete with healthier menu items instead of just on price and taste. And if customers learn that a Whooper is 670 calories and a caramel Frappucino is 380, they might make different choices.
New Yorkers have been living with highly visible calorie counts on chain restaurant menus for a couple of years. The results have been mixed at best.
Although the federal law is based largely on the one designed by the New York City Health Department, there are difference.
The rules about where the calories counts have to be at drive-through menus have been tightened. And the law only applies to chains with 20 restaurants or more. The New York law applies to chains with at least 15 restaurants. The change was requested by the National Restaurant Association, which wanted uniform standards nationwide.
Sixteen other states and localities have passed similar laws, and more are pending. The national law will supersede the local laws. So the Centers for Science in the Public Interest, which began a campaign for nutrition labeling at restaurants seven years ago, is suggesting people who worked for the fast food calorie labeling law turn their attention to getting calorie counts listed at cafeterias in hospitals and government buildings.

The new generation of trout

Tasmanian trout
hot smoked tasmanian trout over a miso cauliflower puree w/ spiced broth
mesquite hot smoked tasmanian trout filets, finished in a pan to crisp skin and caramelize
puree: cauliflower, boiling potatoes (both boiled in whole milk), white japanese miso paste, butter, maple syrup, salt to taste
broth: beef broth, thai fish sauce, cinnamon sticks, star anise, clove, orange rind, fresh garlic cloves – reduce 3 or more hours, continually adding broth to thin

The Prince Antonio De Curtis

The best italian actor of all the time. Toto' caught in Miseria e Nobilta'

Charlie Trotter an One and Only Chef

About Charlie Trotter
Charlie Trotter opened Charlie Trotter's (Chicago) in 1987 with his father, Bob Trotter as his partner. The restaurant has been open for 22 years.

Chef Trotter did not come from a "food focused" family. His interest in food was developed while he was in college and his roommate, Joel Fish (who was an avid cook) would prepare various courses for his friends to taste. Trotter became interested in what Joel was doing, and soon found himself immersed in the world of cookbooks and preparing meals as a way of entertainment for his friends and roommates!

Mid way through his college tenure (University of Wisconsin in Madison, WI) he decided to take a year off and read every book he could. This included cookbooks. As a way to make a living while on this break from school, Trotter took a job as a waiter. Upon return to college, where he earned his Bachelor's of Science degree in Political Science, he began once again cooking and actually doing small catering parties.

After graduating from college Trotter traveled around the U.S. and Europe to dine at only the finest restaurants. He wanted to learn how the "best" gained that title, and see what the future could possibly hold for him.

He returned to the States and began doing catering parties (tasting menu format) for friends of his family. This was his way to "test the waters" on his culinary skills and his focus on the caliber of service and wine emphasis he desired. After doing this successfully for just over a year, he decided to open Charlie Trotter's --with his now deceased father, Bob Trotter, as his partner.

The figure who most impressed Trotter during his culinary development was Fernand Point (of the famed Ma Gastronomie). Trotter was impressed most by Point's sense of generosity...and to this day it is something which resonates within Trotter's own highly philanthropic nature.

Trotter never went to culinary school, and is completely self taught. His first cooking job was at a restaurant in the North Shore area of Chicago called Sinclair's (of the famous Gordon Sinclair). He was a cook there and worked under many now well-known chefs including Norman Van Aken and Carrie Nahabedian.

Chef Trotter has always had a strong philanthropic sense and his establishment of the Charlie Trotter Culinary Education foundation (which supplies scholarships to those entering culinary programs) as well as the Excellence Program (which allows high school students to come in and experience the cuisine of the restaurant, all the while hearing from various staff members about how they pursue excellence on a daily basis) are two closest to his heart.

Charlie Trotter – a living, culinary philanthropic legend! Although if asked, Trotter himself might say "A legend is an old person who is known for what they used to do – I’m still doing it!" A favorite quote from one of his jazz heroes, Miles Davis.

some of my dishes

wagyu beef

Wagyū (和牛?) refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyū cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. In several areas of Japan, beef is shipped with area names. Some examples are Kobe, Mishima, Ōmi beef and Sanda beef. Highly prized for their rich flavor, these cattle produce arguably the finest beef in the world. These different breeds produce beef that range from expensive (by any measure) to extremely expensive (about $500 USD per 150 grams of filet steak sold retail in Japan).
The wagyū cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids[1] than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.

very good.....fantastic

Tuna tartare:
4 oz yellowfin tuna diced
1/2 avocado diced
1tbs olive oil
1tsp truffle oil
1tsp sweet thai chili sauce
1/2 lemon juice.
mix together and serve over toast fois gras.