Rookie Cookery

Rookie Cookery Goes Paleo Style

As anyone who has followed my blog over the years knows, I have all but stopped food blogging. I won't go into the reasons here. However recently I have been learning about and experimenting with the "Paleo" style of diet, and frankly it has rocked my culinary world. So much so, that I am inspired to write about food again and share what I am discovering. 

What is a "Paleo" style diet? The word comes from "paleolithic", meaning the kind of diet that humans ate, as hunter-gatherers, before large scale agriculture became the norm in the neolithic era.  See the sidebar for links to some of my favorite Paleo Diet related web sites-- a great place to start learning about it. 

The Paleo diet consists of meat, fish and poultry, vegetables, fruit, and some nuts and seeds. It does NOT include grains or sugar or processed foods, nor does it include legumes such as beans, peanuts, or lentils. 

Of course going Gluten free has been the ticket to health for many people. (Gluten being present in wheat and other grains, causing illness for those with celiac disease). What I have been discovering is that the vast majority of people are actually gluten "sensitive" and that grain foods are a highly inflammatory food, causing systemic reactions  and auto-immune disorders in those affected. Grains also create blood sugar and insulin spikes, contributing to metabolic disorders. 

I used to pity those who had celiac disease, because I could not imagine not being able to eat a food as ubiquitous as grains. No bread? Impossible! I do not have any serious health complications, thank goodness. But the less  grain I eat, the better I feel, and I invite you to explore this for yourself. I am also motivated by the improvements in blood sugar control experienced by my husband, who is type one diabetic. That gets my attention. 

I will be writing more on this, providing links and sharing what I am learning. I am not yet sure how it will affect my blog because this perspective on food represents a big change for me. Many things I used to make, bake, and eat I now see as more of a poison than a food!  Will I remove those recipes from my site? I don't know. But things will be rearranged a bit while I figure it out. 

I also don't claim to be 100 percent "Paleo" in my diet, although that would be the ideal. However I eat far less grain foods than I used to, and my sensitivity to both grains and sugar is increasing as my desire for them is decreasing.  That alone surprises me. I like this trend. 

The Paleo style of eating is simple, and delicious. It suits my already simple style of cooking and eating with my family. In fact it is so simple and basic, I doubt I will have much "new" to contribute in terms of recipes. But if you like "rookie cookery" and want to follow along, you are welcome. See you in the kitchen!

 

The Rookie Reconsiders

Warning: this will be a longish post, but there's a rookie comment-raffle and a chance to win a prize at the end, so I hope you keep reading!

I was surprised to realize that Rookie Cookery has been in existence since April 18, 2005! That's over three years, and (at this point) about 188 posts.  Amazing how even intermittent posting adds up over the years.

No doubt regular readers have noticed fewer and fewer posts about food here, and since this is supposedly a food blog, that brings me to reconsider the whole Blogga-looza.
(Note: I just made up that word).

I'm writing less about food for several reasons:

1. I am primarily a family cook, and my family food choices and preferences currently include:  A vegan, a beef eating carnivore who doesn't like cooked vegetables, a person who only eats fish or chicken with veggies, and Me. I'll eat almost anything!

While the above realities have instigated many wonderful and creative new food cooking opportunities, it has also brought some very real challenges.  I have tried to please everybody in the family, only to realize that is impossible. So I have given up and am relying instead on The Same Old Standbys of healthy but not blog-worthy staples like vegetarian chili, soups, sauteed fish or roast chicken, the occasional steak or hamburgers, tons of hummus, grains or pasta and tons of veggies. It's just basic food. Often I can barely get the family fed, let alone create Something to Blog About. 

2.  I am also adjusting, albeit intermittently, to often cooking for Two again, which has its own unique pleasures for my husband and I. In short, family transitions mean cooking in transition. Again, nothing to blog about.

3. My job is "on call", thus often unpredictable hours,  and I often work at night or until it is too late to cook. I really hate that even though I love my job.  It's messed with my meal planning big time.

4. As much as I truly LOVE the foodie community, the fact is, there are about a bazillion other food writers and bloggers who do a MUCH better job than I do at writing about food, posting recipes, taking food porn pictures, and keeping abreast of food trends and personalities. That's not false modesty. They really are better at it than I am, consistently, and I often wonder what ever possessed me to jump into food blogging in the first place. Oh yeah-- it was an impulse! 

So the Rookie is Reconsidering, and I ask your feedback on this post, (or in an email to andreaweb AT mac dot com,) to help me get my bearings.

Please comment on this post, on some or all of the following:

Do you consider yourself a regular reader of this blog?
How do you access the blog? (A link? An RSS or newsfeeder? A personal bookmark? Search engine?)   What would you like to see more of in the blog?  What percentage, if any, of NON-food related posts would you be willing to see here? Any other comments?

HERE'S THE COMMENT RAFFLE PART:  At midnight on October 1st, I will randomly select one of the comment or email writers to receive a free copy of The Best Recipes in the World by Mark Bittman-- (or a different book from my shelf  if you already have that one).  It's a great book, but I have two, so leave a comment and it could be yours!

Thanks!

I am currently tweeting on Twitter

I blame Elise for getting me started at Twitter. If you would like to follow my tweets or have me follow yours, please visit my Twitter nest and see what the rucus is about!

The Dale Chihuly exhibit in San Francisco

Lest you think I had no fun this summer: In July my family (husband Jim and our two sons, Evan and Ethan and I), went to see the spectacular exhibit of glass art by Dale Chihuly at the de Young Museum in San Francsco.  I have long admired Chihuly's art, and this show was everything I had hoped it would be and more.  The hand blown and individually shaped pieces of glass are brilliantly colored in solid, striped or mottled colors, and in such flowing shapes that they often look like living plant or animal forms. Indeed Chihuly plays with this life-form concept often,  referring to images such as a primeval forest, an undersea kelp garden, or flowers one might find in a garden on the moon.  At other times, he plays these flowing shapes against purely geometrical shapes such as spheres. The result is a sense of awe and wonder, moving from room to room like Alice moving through a looking-glass world.

The sheer scale of the pieces often stuns the viewer into little gasps of surprise. The giant marbles in one life-size boat, next to another boat brimming with a wild chaotic jumble of spires, spirals and ribbons of luminous glass, were hypnotizing.

Looking at these photos you might not guess that the "marbles" are several feet in diameter.  Part of the fun of the exhibit was the way the glass was displayed,  allowing it to be viewed from above, below, and alongside as the viewer passes by-- even through a room where the glass objects were viewed through a glass cieling.  We also got to see several of the amazing hanging chandeliers that Chihuly is famous for, in saturated colors of red, yellow, blue and green.

There was also a tower of glass on display outside the exhibit, that can be viewed at night, lit up with spotlights.  Our visit was during the day, so we missed the lighted tower. However we did drive a few short miles to the neighboring museum of the Legion of Honor, where a huge Chihuly work was on display in the courtyard: an image of the Sun, made of radiating spirals of yellow glass.  We were there on a cloudy day, so the glass did not have the added benefit of sunlight for our viewing. Nevertheless it was impressive. I took a photograph with Jim, Evan and Ethan in front of it so as to get a sense of the scale of this work.

These are only a few of the pictures I took, and hopefully I can upload more for you to see soon.  Although no flash photography was allowed, the art was so beautifully lit and displayed, it was hard to take a bad picture.  The exhibit runs until September 28, 2008, so you still have a chance to catch it if you are in the area.

Next up: another fun family day trip together.  Until then, I leave you with this heartwarming image of The Young Men, Ethan (left) and Evan,  positively glassy eyed from all the art they saw that day.

 

Corti Brothers Grocery Store: Our local Treasure in Limbo

It was big and exciting news when the Whole Foods grocery store came to the Sacramento area several years ago.  But for me and many Sacramentans,  that event is eclipsed by the recent news that the humble, local family owned Corti Brothers grocery store has not renewed its lease on Folsom Blvd., where it has served the community for over 38 years.  Now the fate of the store hangs in the balance, as Mr. Corti searches diligently for an affordable and appealing site to relocate, and soon.

Darrell Corti is a local legend, certainly for the superior quality of his specialty store featuring a top notch meat department, gourmet foods,  imported items and an Italian deli.  However Mr. Corti  is also renowned for the outstanding selection of wines on offer, and a knowledgeable staff to guide the consumer.  His unswerving good taste and outspoken  personality have made him a legend far beyond the local region as well,  and  he has been inducted in the Vintner's Hall of Fame in 2008. 

Darrell Corti is not one to run after fads in the world of wine production and marketing. He was one of the few voices to utter sharp critique of the current trend toward increasing the  alcohol content in table wines, making it more difficult to find a subtle and refined wine to pair with certain foods.  He went so far as to refuse to carry such wines in his store-- arguably a controversial step.  Of course one could still find a port or other fortified wine where the higher alcohol content made sense, but a line of taste and judgment had been  drawn,  and  I as a consumer find that reassuring and impressive.  Such wine merchants are worth our patronage.

I am incredibly lucky;  I live within a mile or two of a large Whole Foods store,  (featuring a huge organic product line), several other specialty stores, and a thriving farmer's market every Saturday morning.  This is all besides the fact that our weather supports fantastic backyard gardens for those of us who like to raise our own food.  So I will admit that although I was disappointed when the first of two nearby Corti Brothers stores closed its doors some years ago, I was concerned, but not too devastated-- after all, they still had the Folsom Blvd. store.  I reasoned I could go there any time I wanted.  After all, my friend Anita buys her Thanksgiving turkeys and shops there regularly. When I heard that the second store might also be forced to close, I was dismayed.  Corti Brothers close? No! It can't be! 

Feeling ashamed that I had taken Corti Brothers for granted for so long, a week or so ago I made the trip a few miles out of my way to see for myself what was going on.  I pumped the long-suffering and friendly staff for information, and was so relieved to hear that the store's closure is not a foregone conclusion, and that although it is not easy to find a suitable new location in only a couple of months, that is The Goal.  So I am praying that the Grocery Gods will smile on Mr. Corti and find him a new storefront that is (admittedly, a selfish concern--) not too far from where I live.

The soon-to-be closed storefront on Folsom Blvd.  does look tired, with its anachronistic mid-century style signs out front. One can almost imagine donning a gingham, June Cleaver inspired apron to wear while pushing the cart down the wide aisles. Almost, I said.

But one step inside the doors and it is the intoxicating aroma of Italian deli meats and cheeses that welcome you.  That, and the amazing array of wine bottles to explore. I eventually made my way to the meat counter and purchased a steak for dinner.  An imported special Italian bread, (similar to Pannetone), wrapped in pretty yellow paper and a bow, was on sale. Back in the wine department, I was guided to purchase a Castle Rock 2006 Pinot Noir  ($12.99) to drink with the steak. It was a delicious combination. While in the check out line, I heard another customer and the young man checking groceries enthusing over a white wine.  It was a 2007 Vermentino by Uvaggio of Lodi.   I went ahead and grabbed a bottle ($10.99).  On another night, paired with a wild caught Coho Salmon, it did not disappoint: It was fresh, light and juicy.  Good advice can be had at Corti Brothers indeed.

The moral here is, Support your local quality grocery store, especially if you are lucky enough to have one!  If the Fates smile on us, I can hardly wait to see where the new Corti Brothers store will land.  I'll let you know as soon as I find out.

Food and Fun at the Scottish Games 2008 in Woodland, CA

Being of Scottish ancestry, I have always longed to attend a Scottish Games event where I could celebrate and learn more about my heritage. This past weekend I finally got my chance, at the 132nd Annual Scottish Games sponsored by the Caledonian Club of Sacramento, held at the Yolo County Fairgounds.

This is a food blog, so let me cut to the chase and tell you what we ate:

Being a traditionalist, I chose a meat pie meal with peas and gravy.

This was as good as one might expect for food found at a fair.  The pastry was a bit chewy, the ground meat rather bland, covered with a potato topping and gravy.  In short, it was rather uninspired. But it would be unfair to judge Scottish food by this fast food variety. The peas were better than I expected, however.  I washed it down with an imported Scottish soda called Irn-Bru (pronounced "iron brew"), which was flavorful and tasted like a mild orange soda.   As it turns out, I am very glad I chose the Irn-Bru, and I'll tell you why in a few paragraphs.

Of course there was a place selling fish and chips, as well as bangers (sausages) and various meat and pastry combinations.

My husband Jim ate a chicken pasty which he said had large pieces of chicken in it:

Our son Ethan had some kind of meat filled dumpling:

As we ate our lunch, we watched the opening parade that featured bag pipes,  representatives from many clans and District Scots, persons in period dress, drums and pipes and drum majors.

Most of the afternoon we watched bag pipe band and drum major competitions, featuring competitors all the way from Scotland, Ireland and England as well as prize winners and competitors from the United States. I think the youngest we saw was a very talented young man of age six (pictured in the first photo above during opening parade).  It was thrilling to hear the music and watch the precise movements of the drum majors, especially the teen and older men who tossed and flourished the mace (a long staff) with incredible dexterity.

We saw a man demonstrate his team of majestic clydesdale horses, each weighing about 2,000 pounds,  that could walk sideways and turn on a dime in an old traditional carriage set-up.

When the sun got a bit much, we retreated into a building and lisitened to a fascinating leture on tartan and the clan family system taught by a Professor MacRae (I hope I am recalling that name correctly!) who was a geneology expert, having taught at University of Edinburgh.

It was from this man that I learned that my great-great Grandparents, the MacPartlands, from Loch Lomand, were from a family name that is a variant of the MacFarlane clan name.  (It comes from a word which means "parson" or vicar). While I do not have proof that my family actually belonged to the clan, (a certified process), I like to imagine that I might be part of the MacFarlane Clan lineage. Maybe some day I will be able to apply what I learned from the speaker that day, and find out if I have living relatives in Scotland. 

During his fascinating lecture, our speaker mentioned that one day while traveling in his native land of Scotland, he happened to stop at a little wayside store in order to buy something to drink-- his favorite Scottish soda called Irn-Bru, which "tastes like a rusty nail"  because it has  iron in it.   As it turns out, Herself,  (the Queen of England) happened to be in the store that very day also! The guard at the door allowed him to enter and shop for his soda while Herself was there, with a little basket over her arm. He told the story as an illustration that the Scottish people are not class snobs even though persons may have noble titles.

The kicker to the story is, when he mentioned Irn-Bru I was able to lift my half-empty bottle and say "like this?" and he was very delighted to see that vendors  were selling the import  at the games. He read the label aloud and sure enough a type of iron was on the list of ingredients. Irn-Bru is known as "the other Scottish national drink" (other than whiskey) and has successfully competed with major brands of soft drink that are sold here in the states. (Note to self: Consider attending the Scottish whiskey tastings next year....)

Of course we watched the Scottish Games themselves: competitions in traditional and very old Scottish sports such as the caber toss, (both men and a woman's division),

as well as heavy weight toss over the bar,  and demonstrations of border collies, highland dance, piping, drumming, etc. 

Ethan looked longingly at the claymore (long swords) being sold, but refrained from a purchase. Maybe next year.  I however, reasoned that since it was the week of my birthday and my first Scottish games, it was time I finally purchased a tartan.  After long deliberation, and with the new information from the lecturer, I selected a beautiful MacFarlane tartan sash, in honor of my MacPartland forebears, even though I do not have official proof of their clan membership.

There were vendors selling kilts of course,  and it was wonderful to see so many people wearing the tartan and/or kilts, from the extremely traditional to the new and very modern stylings.

My dream is to go to Scotland some day, but until then I hope to make it an annual event to attend the Scottish Games. Am I ready to join the local Caledonian club? That could be fun!

Signs of Spring

A little rain and sun and the bulbs announce that spring is almost here.  I ran out to get this photograph before the following rain storm beat them down; they fared pretty well and are still gorgeous.  These bloom in a sunny patch of our front yard here in the Sacramento area.

Then yesterday mid-morning I went outside  to put mail in the box, and caught these two ladies strolling down the street past my house, bold as brass.  We often see flocks of turkeys at the nearby parks and along the Sacramento and American River waterways, but this is the first time I have seen them in our neighborhood.  There are also peacocks that roam the neighborhoods some times.  Some day I'll tell you the story of the pea hen that took up residence in our back yard in our old neighborhood for a short while.  Talk about your suburban excitement!

Can you tell I have spring fever?

The blood orange tree is going nutsy too, but I need to give it more attention, poor baby.  I love you, blood orange, really I do!

Smitten with Bitten (Mark Bittman's new Blog)

As if he weren't busy enough,  New York Times food columnist Mark Bittman has entered the blogosphere with his new blog called Bitten.

The blog is in addition to his regular weekly Minimalist feature. He will be posting daily recipes from his archives, as well as new recipes and articles of interest to food lovers everywhere.   One of the advantages of a blog is the comment section, and Bittman's readers have already shown a ready responsiveness to answer his question about how they like to use tomatoes packed in oil.   

I for one am looking forward to reading more from Mr. Bittman, not only in terms of cooking and recipes, but on the topic of food in general.  Welcome to the blogosphere Mr. Bttman!

How To Have A Robert Burn's Night Party and Serve a Haggis

FROM THE ARCHIVES:

This gorgeous volume of the complete works of Robert Burns (copyright 1887) is a treasured family heirloom.  It was given to me by my Mother, but it is my Father who is of Scottish lineage (my Grandfather being born in Scotland) and I love my Scottish heritage.

Burns, perhaps best known as the author of the song Auld Lang Syne, (most often crooned drunkenly on New Year's Eve here in the States),  is the National Poet of Scotland. His birthday is January 25, and everywhere people of Scottish descent gather, you can find people celebrating Robert Burn's Night. You might think of it as a kind of Scottish version of the Irish St. Patrick's Day.

I was planning on celebrating my first ever Burn's Night party this Friday,  but my most brave foodie friends (more on that later) were unable to attend, and now my husband has a terrible case of the stomach flu. Alas, I have had to cancel the party this year.  What follows are the Essential Ingredients to a proper Robert Burn Night party. (Consider yourself warned if I invite you to such a gathering next year.)

ESSENTIAL INGREDIENTS FOR A ROBERT BURNS NIGHT GATHERING

1. Have the party on, or very near, January 25-- Robert Burn's birthday.

2. Serve a food called Haggis (or something like it--see below)

3. Read aloud Burn's famous "Address to a Haggis"

4. Preferably, bring the haggis to the table with a touch of ceremony and bagpipe music.

5. It couldn't hurt to wear some tartan plaids or a kilt.

ABOUT THE HAGGIS

The haggis, known as the national dish of Scotland,  consists of a porridge of oatmeal and lamb's liver, lungs, and kidneys, onions and seasonings, bound up in the stomach of  a sheep, and boiled for several hours until done. 

Simple, really. Even Alton Brown shows how easy it is to make a haggis.

Some might argue that my husband's stomach flu is merely a clever ploy to "enjoy" his haggis ahead of time. But that can't be so, as he won't eat lamb meat anyway. And I promised all my invitees that there would be non-haggis foods at  the party.  Nevertheless, it can't be denied that haggis is an aquired taste, if not avoided with some alarm altogether.

When planning my own Burn's Night, I debated whether or not to serve an authentic haggis, or to make what I affectionately call a Half Assed Haggis, which is to say  a Pretend Haggis that consists of lamb meat but no organ meats.  A web search produced everything from authentic to vegetarian (!) versions of "haggis."  Here are a few recipes such as  traditional haggis,  an Americanized haggis from Country Living, and finally a Vegan haggis (which some might argue is no haggis at all).

Here is what I was going to foist  cook for my friends: I was going to cook some lamb's stew meat, chop up some onions, and cook it up with some pin head oats in the crock pot.  Then I was going to serve some colcannon and bangers (sausages) to go along with it.

For the reading of Address to a Haggis, one must prepare by practicing the ancient Scottish dialect in which the poem is written.

Good luck with that.

Scottish bagpipe music?  You can probably find cds to borrow from your local library, purchase some off Amazon, or download it from iTunes. 

Then there is the matter of kilts. Let your conscience be your guide, but I think they can be sexy as hell, although one should avoid going overboard into the realm of cheesy.   They are good for dancing,  too, as Tartanic demonstrates when they play. Despite the sometimes poor quality, (and dubious humor at the end), here's a rather informative little video on the how and why of wearing a kilt.   

So that's it for now, my bonny readers.  And happy birthday, Robbie Burns. 

 

A Perfectly Composed Autumn Lunch by chef Raul Salinas

Creating and serving an individual dish, whether it be an appetizer, salad, a main course, side or dessert, takes a certain amount of knowledge and skill.  Putting all these different elements into a well balanced and harmonious meal takes real experience, and at times, reveals the touch of an artist.  Recently I enjoyed such a meal prepared by personal chef Raul Salinas.

I first met Raul as a fellow diner, over a meal we shared at the Hidden Kitchen here in Sacramento last summer.  He was at the other end of the table, so I didn't have much chance to interact with him.  I was intrigued to learn that he was a professional  chef and wondered what sort of fare he would have delivered to accompany the great wines he had  brought to share. Little did I know I would soon have the chance to find out for myself when visiting the Quixote Winery in Napa a couple of weeks ago.

Raul himself is a quiet man,  somewhat reserved on first impression. Even if I had sat next to him, rather than several seats away at that Hidden Kitchen dinner where we met, I suspect he would have let me do most of the talking while he observed, listened, poured a little wine and  let his good taste do the talking.

It is axiomatic that the food of a chef will, like any other art form, reflect something of his or her character and personality.   The lunch I enjoyed at Quixote was the beginning of my learning that on a new and experiential level.  Raul's meal was perfectly composed of fresh, seasonal and local ingredients, with an amazing depth of flavor and understated elegance.

And, If the meal reflects the man,  there is a certain humility revealed when a chef has the wisdom to  refrain from culinary razzle dazzle,  and rely instead on simple good ingredients,  perfectly prepared.  Here was our menu that day:

A starter of farm fresh eggs,  from the neighbor of our host who has been raising the eggs organically for thirty years.  The eggs were simply boiled and sliced, garnished with a few grains of kosher salt, and were the best I have ever eaten in my life.   A lesser chef would have felt compelled to dress them in some superfluous way.  Raul had the good taste to let them speak for themselves.

The salad woke up our taste buds, very lightly dressed, waltzing with persimmons and walnuts.  Now he really had our attention.

The main course consisted of beef short ribs that had been marinated in a reduction of (what else?)  the host's wine. It was meltingly tender,  deep ebony in color, rich in flavor, and spectacularly delicious.   

The  beef was accompanied by a warm pilaf of barley and winter squash.  It was the perfect foil to the intensely flavored meat,  with it's own earthy textures and rustic flavors.

There were also braised brussels sprouts, one of my personal favorites.    They were perfect, without a trace of bitterness.

The dessert featured was a warm apple cobbler topped with a dollop of freshly whipped cream. It was just the right note to conclude a very satisfying meal.

I am not one who has dined out much, nor tasted widely of the world. However I know a great meal when I have one, and Raul's lunch hovers near the top of my list.  A meal to remember, from a young and talented  chef. I don't know what his professional ambitions are, but I suspect Raul has got the chops to set his course and make it happen.  I feel blessed to have been at the table for a taste.