Head boats are 50-60 foot motor boats that carry fishermen and women to fish with rods and reels and bait or saltwater lures provided by the boat captain. The boats carry sonar to locate schools of fish and usually offer a terrific day on the water. My brother and I enjoyed these outings many times off the shores of Montauk New York and Connecticut. If the conditions were right, we could each land five to ten pound fish in a couple of hours.
Summertime brought schools of blue fish and strippers (striped bass) that challenged the best of us. We always enjoyed fishing for these species because they were a challenge to catch due to their sharp teeth and of course because of the delicious meal they provided. We loved the process involved in driving at dawn to the docks to meet and board the fishing boat; the trip out to the banks of the continental shelf where we anticipated finding large schools of fish. Most of all we reveled in the joy of catching, cleaning, preparing and eating a delicious meal. All of these steps made the trip a transcendent one.
Summertime calls for grilling your favorite cuts of meat and vegetables and enjoying eating s’mores made at an outdoor campfire under the stars, even if the campfire is just a Weber grill in your backyard. Grilling on an open fire reminds me of my favorite Spanish teacher who would transport us to Latin America with stories about visiting the Pampas of Argentina. Conjugating verbs and learning Spanish vocabulary became more palatable while listening to her tell us about the wonderful steaks of the Pampas that she enjoyed at roadside cafes with her friends.
But there was another treat she mentioned that was also delectable. This was the condiment called Chimichurri that Argentinians and others in the know eat like ketchup or BBQ sauce. It’s so easy to make and proves that the best dishes are often the simplest ones to make. Chimichurri is a green sauce made with puréed parsley. This condiment is often a surprise to people when they first taste it, but it is invariably appreciated and often adored. Chimichurri is excellent with all kinds of beef, chicken, pork or seafood and goes well with vegetables too. Because acid in the form of lemon juice and lemon zest are at the heart of the ingredients, Chimichurri lasts in the refrigerator for up to two weeks without any loss of flavor or freshness.
Growing up in Des Moines Iowa has left indelible memories such as summer baseball, swimming in sand pits with cold springs which made warm summer days bearable, drive-in movies and eating Eastern European specialties. It wasn’t Brooklyn but it wasn’t merely cornbread and BBQ either — dishes I also came to adore. Friends are often surprised about this biographical fact of my background suggesting I have changed since moving away from the cornfields of Iowa. Perhaps, but these memories are warm and comforting for every child. Of course many of my memories center around my grandmother’s culinary specialties. She didn’t speak English very well; in fact, she barely spoke at all. She was a very quiet woman from Lithuania. But we communicated well in the kitchen.
Gitle was her name. She helped take care of me, fed me and taught me many culinary lessons like how to make pickled Kirby cucumbers. Soups and meats she boiled way too long were an important part of her world and soon to become ours. Whenever I see crocks, that is ceramic jars at flea markets, I am reminded of her pickles with dill and vinegar, peppers, herbs and spices. The pickles were delicious and memorable. Her soup recipes were wonderful — especially her cold beet soup which I later discovered was a classic called Borscht throughout the Bylo-Russian region in which our family lived. When I added a tablespoon of sour cream I thought I had gone to heaven. Potato and Lentil soups were also enjoyed by everyone. Grandma liked to serve her borscht and potato soup cold.
One of my favorite food blogs these days is “Clean,” written by Alejandro Junger, MD. He is an internist, cardiologist and functional physician who is having a profound impact on healthy eating that focuses attention on relieving inflammation in the gut. His first book called Clean has been a big hit, and his second published earlier this spring is called Clean Gut: The Breakthrough Plan for Eliminating the Root Cause of Disease and Revolutionizing Your Health. Used copies are less expensive on Amazon.
Dr. Junger has also helped support a delightful newsletter on healthy eating that I have enjoyed for over a year. (See Junger’s colleague Dhru Purohit to register for their free newsletter at www.cleanprogram.com or merely visit my blog at www.zoxkitchen.com for other food articles and recipes.)
Remember when you heard that you should eat brown rice because it was good for you? But even your mom preferred Minute Rice or some other quick cooking rice over the crunchier brown rice. And the white rice seemed to look better on your plate. Now you’re cooking for your own family, your parents, or for yourself, and you are wondering … what’s the best tack to take? The data shows us that most people eat white rice. And rice is the most popular grain in the world. Does this mean we should follow the leader? Do what most others do? Or is there another story to consider? The fact is that brown rice is terrific tasting, filling and more nutritious than any white version you have been taught to eat. You just need to cook it long enough with tasty aromatics.
In a recent workshop I compared white Arborio, also called risotto rice, to brown basmati rice prepared risotto style. I discovered that the workshop attendees didn’t have a favorite. They enjoyed both types equally. The Arborio was a bit creamier because of the nature of the rice itself — very absorbent- and because it had more starch but the brown rice was excellent as well in its own way. Further the brown rice is dramatically better for you.
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