Food Thread: Turkey Bacon Edition [CBD]

Cherry wars: The crazy economics of Michigan's favorite pitted fruit
Because government regulation of the economics of food production is in our best interest.

USDA Hires Environmentalist Food Activist to Oversee Dietary Guidelines

Tagtow founded Environmental Nutrition Solutions, whose mission is to change the food system by making it more "sustainable, ecologically sound, [and] socially acceptable." She formerly was the endowed chair for the Minnesota Institute for Sustainable Agriculture.

Tagtow explained her definition of a sustainable food system during a guest lecture at Utah State University in 2011.

"A sustainable and resilient food system conserves and renews natural resources, advances social justice and animal welfare, builds community wealth, and fulfills the food and nutrition needs of all eaters now and in the future,,"she said.

I am confident that this will work well, because the politically-driven policy decisions that have been made by the Obama administration are usually just what the country needs.

This is Ann Burrell's version of focaccia, and it is great. It's worth the trouble to make this, but plan on eating all of it the first day -- it is merely okay the next day.

She is also one of the few Food Network chefs who is a real professional. Most of her recipes are at least good, and a few are fantastic.

8 -10 mint leaves
3 oz aged rum
1/2 oz 2:1 rich Demerara simple syrup
1/2 oz fresh lime juice
1 dash The Bitter Truth Aromatic Bitters

Gently muddle mint leaves in a Collins or chimney glass.
Add rum, simple syrup, lime juice and bitters.
Fill glass with crushed ice and swizzle or stir to combine ingredients.
Top with more crushed ice and serve with straws.

This is one of my favorite salmon recipes, mostly because the Dijon mustard is a great foil for the fattiness of the salmon. Farmed salmon is fattier than the wild stuff, but is also much more readily available and much more reasonably priced.

I found the recipe in the Balthazar Cookbook, which is an excellent and readable book from the owners of an equally excellent bistro in NYC. It is also always packed, and not cheap, so I usually get my bistro-food fix from this cookbook.

4 Salmon Filets; about 7 ounces each
1/4 cup Dijon Mustard
1/4 cup plain bread crumbs
Salt and pepper
Vegetable oil

Preheat oven to 500 degrees

Season the filets on both sides with salt and pepper.

Spread Dijon Mustard liberally on the flesh side of each filet.

Sprinkle bread crumbs onto the mustard, using your fingers to press it into the mustard.

Heat a large, ovenproof saute pan (preferably non-stick) on high and add the vegetable oil.

When the oil begins to smoke, add the salmon, mustard side down. Lower flame to medium.

Sear for two minutes until the mustard and bread crumbs form a crust. Then turn and sear for another minute.

Transfer pan to oven and cook for 4 minutes.

Remove from oven, place on warmed platter and allow to rest for a few minutes before serving.

posted by Open Blogger at 04:20 PM

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