Sunday, September 26, 2010

The SoCal Raw Milk Raid

I know this is somewhat old news (the raid on Rawesome Foods occurred at the end of July), but what happened (the FDA shutting down the store with guns drawn because they were selling raw items such as Raw Milk. Something which by the way is legal in California, but isn't in almost two dozen states in the US) keeps coming up on conversations so I thought I create a post for another who wanted to check out the LA Times article

It's definitely been a hot button year for the topic of Raw Milk. On March 12th of this year Whole Foods removed all raw milk from their shelves. The official explanation was that they were exploring the subject, weighing their options (there's a big insurance issue with a food item that is legal in some states but not others). It has since been completely banned as a company wide policy.

Most of the time E. Coli is cited for these Raw Milk bans, but if anyone has seen (or smelled) a feed lot (or watched the news about people getting sick because of contamination from these lots) know that's not the whole truth.

Truthfully, I have since been drinking Raw Milk for almost five months (thanks to places like Rawesome and the Santa Monica Co-op) and am perfectly fine (actually better than fine since my skin has cleared up quite a bit) If you take a step back and look at the bigger picture, the California Raw Milk Association (CReMA) notes studies that have found that drinking raw milk reduces the risk of Asthma and Allergies. Along with it's health benefits most people who drink Raw Milk cite its superior flavor and creaminess; in the ultimate foodie country of Italy you can even find it in high end vending machines.

So I think it's better and I drink it.

But that's just my opinion. You too can have an opinion, but having an one requires that you have choices. Remember, if the FDA shuts down stores and food clubs (with guns no less) that sell Raw Milk it's taking away your choice. So whether you chose to try out Raw Milk, the more important point of this blog entry is to be informed.

For me, one of the most memorable moments of Food Inc was at the end of the film when the following words appeared on the screen:
When we run an item past the supermarket scanner, we're voting. You can vote to change this system. Three times a day.

Wednesday, September 22, 2010

Neal Fraser and the Best Scallop Risotto Recipe (Ever!)

Neal Fraser
As I said in my last blog I was lucky enough to attend the Los Angeles Magazine and Synder Diamond’s “In the Kitchen” with Neal Fraser (Executive Chef and Founder of BLD and Grace). “In the Kitchen” allows aspiring “home” chefs in Los Angeles to learn innovative cooking techniques, food and wine pairings, and creative menu ideas from top culinary experts. Fraser made the most luscious Sautéed Day Boat Scallop Risotto, Midnight Moon, and English Peas (and we’re all lucky enough that he offered out the recipe, it’s below so don’t change that dial!).

Along with Neal Fraser, wine expert Ian Blackburn (Founder and Wine Educator was there giving great wine advice and teaching us the ins and outs of Bubbly (specifically Domaine Caneros by Tattinger).

So with that in mind let’s get on with the Entrée of informative Factoids (God I love the Factoids…) so then we can get to the Dessert of the Risotto recipe.

Here’s Some Things You Might Not Know About Sparkling Wine….
  • You need cold to make Champagne; it’s the Northern most region of France because of this the grapes must be harvested before they are fully ripe. Thus, their sugar content is too low to make a strong alcohol (remember the little buggers eat the sugar and turn it into alcohol). For this reason Champagne has sugar artificially added to it so that the yeast can get their fill of sugar.
  • Higher Class Sparkling Wine includes a Vintage (the year that all the grapes came from). If there’s no Vintage on the bottle they use grapes from a variety of years to get a specific taste (kinda like how a French Fries taste exactly the same at every McDonalds around the country because of tiny vials of flavoring…)
  • I have always heard the smaller the bubbles the better the Sparkling. Not always true, but rest assured if there’s big bubbles in that bottle the Sparkling was probably not made in the Champagnois style and was instead it’s likely was made in huge vats.
  • If it’s made in the Champagnois style all of the mixing is done directly in the bottle, a real good bottle of the Bubbly usually gets about 5,000 hands touching it over it’s lifetime (but don’t call it promiscuous).
Here’s Some Things You Might Not Know About The Stuff That Goes Into Neal Fraser And His Risotto Recipe….
  • Make sure to buy Day Boat Scallops (which means they were harvest and landed in the same day). Many of the Scallops sold in supermarkets are preserved in a chemical that helps it keep longer (but dries it out like no other, and if you no anything about me you should know how much I hate an overcooked Scallop).
  • Scallops should be sautéed in a cast iron skillet (it holds the heat in an even balance, plus it helps the Scallops caramelize real pretty like). They shouldn’t be crowded because then they won’t become caramelized.
  • Scallops should be cooked in grapeseed oil since it has a high smoke point (when oil burns it becomes a carcinogen, Bad News Bears!). They should also be seasoned with salt and butter (for color) at the last minute otherwise it will dry them out.
  • Grace is closed at the moment, but will reopen in 2011 in downtown LA.
  • The Risotto ratio is always 1 part rice to 3 parts liquid. Neal says it should take 20 minutes from start to finish, but truthfully my dining companions and me noted it always takes us about 25-30.
Okay I know this is getting long and since I don’t want you to get your panties in a bunch here’s the AMAZING Scallop Risotto!

Sauteed Day Boat Scallop Risotto, Midnight Moon, and English Peas
  • 12 each u-10 Day Boat Maine Scallops (u-10 means under 10 in number in a pound)
  • 6 oz Butter
  • 2 oz Olive Oil
  • 4 oz frozen English Peas
  • 1 gallon Chicken Stock
  • 1 Yellow Onion Minced
  • 3 Garlic Cloves
  • Kosher Salt, Diamond Crystal
  • 6 oz White Wine
  • 2 oz Midnight Moon Goat Cheese
  • 1 oz Butter
They way this Recipe goes is in a bowl Sauce First, Risotto Second, Topped off with 3 Scallops. Yummm (with three Ms as my little sis would say!)

For the Sauce: Sauté 1 oz of the chopped onion and garlic (forgot to tell you to chop than above, well do it!) until translucent. Add 3 oz white wine and reduce until dry. Add 2 cups of chicken stock and cook onion/garlic mixture until soft. Add the peas, a touch of salt, and cook for 3 more minutes over a medium flame. Place all ingredients in a blender (Frazer recommends a Vitamax, “they’re the best”). Add 3 oz butter and blend until smooth. Taste for salt and add more if you need it. Strain thru a chinoise and keep warm.

For The Risotto: Heat olive oil with the remainder of chopped onion in a large enough pot to hold the risotto and the stock you are going to add. Cook onion till translucent. Season with a touch of salt. Add the rice and sauté for 3 minutes. Add the remainder of the wine and reduce until absorbed. Add 2 cups of chicken stock and cook until absorbed. Add stock one more time and cook until al dente. Finish with midnight moon, butter, and salt as needed.

For the Scallops: Heat a well-seasoned iron skillet until hot. Add grapeseed oil and place the scallops gently in the pan. Add 1 oz of butter and salt to help the scallops caramelize. When golden brown, flip over and cook for 1 more minute.

Friday, September 17, 2010

Save the Date! Santa Monica Farmers Market Panel Series: Organics

Santa Monica Farmers Market Logo

I ran into a couple of the gal's from the Santa Monica Farmers Market at Synder Diamond and LA Magazine's Up Close and Personal with Chef Neal Fraser on Tuesday night. They let me know that the next Santa Monica Farmers Market Panel Series will be on November 4th and the subject is Organics.

The details aren't posted on the SM Farmers Market website yet, but as it gets closer they'll probably announce the lineup. As I've said before, I cannot repeat enough how amazing it is that we live in a town that does these food events, and does them for free! Plus they usually have amazing foodie snacks afterward made by one of the panel chefs. (These events are first come first serve and always fill up some get there 15-20 minutes early!)

Go educate yourself!

Santa Monica Farmers Market Panel Series: Organics
November 4th · 7:00pm - 9:00pm
Main Library MLK Jr. Auditorium

PS For those looking for a great organic factoid: If you're at a store and not sure if something is organic check the PLU number. If the Sticker starts with a 9 then it's Organic.

Wednesday, September 1, 2010

I HEART Michael Pollan

Omni Dilemma

Just finished rereading Michael Pollan's Omnivore's Dilemma (although is it really rereading if you only got through 15 of a 400 plus page book the first time around?).

Scary eye opening stuff; Scary enough that I recommend every person and their brother (or sister) pick up a copy.

Below are some scary figures that it would be great to bring up at your next family dinner (I swear you’ll totally super super popular mention any of these factoids in conversation.)
  • 3 in 5 Americans is overweight: 1 in 5 is obese.
  • Since 1977 American’s average daily intake has jumped by more than 10% (an additional 200 calories).
  • The Food and Drug Administration ban on feeding ruminant protein to ruminants makes an exception for blood products and fat.” (which means that most of the meat you eat are cannibals dining on other cows in the form of tallow from the slaughterhouse).
  • There are 45,000 items in the average American supermarket and more than a quarter of them (11,250 items) now contain Corn.
  • The typical Iowa farmer is selling Corn for a dollar less than it costs him to grow it.
  • The longer the ingredient label on the food, the more fractions of Corn and Soybeans you will find in it.
  • 19% of America’s meals are eaten in the car.
Explore. Think. Eat
The Edible Skinny