A Second Course

…and never has a statement been more true!

This is a MUST READ,  especially for all parents out there.  Has anyone  else heard of  rBGH – recombinant Bovine Growth Hormone?   Admittedly, I hadn’t before my sustainability class. And I couldn’t wait another day to share this important information. rBGH is a hormone given to cows which increases their milk production by 10-15%. Sounds like a great idea right? More milk  feeds more people. And we have lot of starving people on this planet. The problem is that when we drink milk from cows given rBGH, we are ingesting this hormone ourselves. While the effects on humans consuming rBGH milk is not clear, it is believed this hormone can lead to an increased risk of certain types of cancer (breast, colon, prostate), as well as an early onset of puberty. Which makes perfect sense when you think of the purpose of a “growth” hormone. Got milk? I hope its rBGH-free…look for it on the label.

For a list of local rBGH-free dairy brands please check out the below link:

http://www.sustainabletable.org/shop/dairymap/

Here’s what I’m cooking tonight…..Spaghetti and meatballs with a homemade marinara.   Is there really anything more comforting??

Worth mentioning is a new found favorite gluten-free substitute for traditional pasta (and also quite delicious) called quinoa pasta.  Personally, I love the Ancient Harvest brand found at Whole Foods. For those of you who missed the memo, quinoa is considered a “super food” – a term sometimes used to describe foods full of nutrients with health and disease fighting properties.  You really should get on quinoa bandwagon if you haven’t already.  It’s also high in protein and fiber which helps make you feel full and keep you satiated. As a grain, it is delicious cooked on its own in a little chicken stock or mixed with fruit and nuts or even grilled veggies. The combinations are endless. And the best part…cooking time is 10-15 minutes for those on the run. So with the ever increasing concern over gluten allergies, this makes a great substitute all your guests can enjoy. I promise even though most die hard carb lover will not be able to tell the difference.

And for a list of 10 other Super Foods, check out this link on WebMD.

It’s been a few months since my last posting, but if I’m truly going to chronicle a year in culinary school, I better start playing catch up.  For the aspiring chefs out there,  the cooking tips will continue up in June when I graduate.  In the meantime,  I’ll taunt you with some delicious delights I’ve made over the past few months.  Who doesn’t like looking at food pics anyway?  Some came straight out of my advanced meat, fish or garde manger courses. Some from my current fine dining class – and yes, we are actually cooking for paying customers. Reservations currently being accepted. Seasonal, top quality ingredients that taste incredible. Start salivating.

Crispy Parisienne gnocchi with mushrooms, fiddlehead ferns and green garlic pesto

Lamb sausage with fried French feta, mint salad and chickpea aioli

Salmon quenelle in a vin blanc with sauteed baby spring vegetables

For most of the food we eat, the expiration date indicates the last day the item should be eaten. An exception is the egg.  Federally graded eggs that are in their shells can be safely eaten for about three to five weeks after the expiration date. Just keep them refrigerated.

Older eggs, in fact, are ideal for hard boiling because the air pocket that develops helps prevent the shell “sticking” common to fresh eggs.  Its a New Year…get cracking!

Large eggs.

Rapid boil.

14 minutes.

Done.

*Food tip – a little older egg will peel easier, with less skin sticking, since it has has lost some moisture (feels lighter/hollower).