Pan Grilled Chilean Shrimp Wrapped in Prosciutto and dipped in WholeVine Merlot Grape Skin Flour Dip

Culinary Disaster Meals

Whether it is a Hurrican Sandy , a local earthquake or a simple case of running out of fresh food, during the busy work/school week, we should all be prepared for those times when we are not able to access a market , and find ourselves in need of a meal. That is why I started to create "farm to table" dehydrated foods that you simply add water to and simmer on top of a stove (works with a propane stove,too)

The ingredients are sourced from local farmers markets and boutique farms. Mostly vegan, gluten free and non GMO. The most important thing is that they are tasty and store for three to six months in the pantry. No refrigeration required. I should be at the Mar Vista Farmers Market showcasing the products on December 2,2012. if the rain let's up. If not, we will be there on Sunday,December 16th. I will demonstrate the soup being prepared and there will be plenty to taste. I look forward to seeing you there and getting your feedback, Sincerely, June

Why Are There Blue Bees?

Why are there blue bees in Alsace, France this year? To find out, go to a newly discivered and interesting website by Deane Greene called Eat The Weeds and other things,too!

www.eattheweeds.com/

I discovered a fantastic product that is not yet available here in Southern California, but hopewill will be soon!  Here is a link to their website:

http://purpleblackrice.com/

And here is a link to a local program that explained some of what they are doing:

http://www.katc.com/news/purple-rice-being-grown-in-louisiana/

I just posted highlights of my radio interview on 3-29-12

I was recently interviewed by Janet Newcomb on her Palm Springs radio show...here's a link to my youtube page where it posted:

http://www.youtube.com/watch?v=QdlkveGZXew&feature=youtu.be

Upcoming Latin Jazz SerindpiTEA fundraiser

Here is only one of our great raffle prizes!

Big Game Watchers "Watch Out"

Big Game Watchers and gamer's who enjoy drinking Mountain Dew, energy drinks including citrus Gatorade, and snack on flavored corn chips such as Doritos or Cheese Flavored Nachos, should think about changing their snack choice, or prepare their own.

Many of these products contain Tartrazine, also known as FD&C Yellow Dye #5, a coal tar derivitive,that is known to be the most allergic and intolerant of all azo dyes, particularly among asthmatics and those with aspirin intolerance (go figure). Intolerance can be even in small doses and can affect you as long as 72 hours after ingestion. Serious side effects can be anxiety, migraines, blurred vision, itching, general weakness, purple skin patches, sleep disturbance.

Aside from the fact that many of these corn based snacks are made with GMO corn, why run the risk of ingesting Yellow Dye #5, if you don't have to. There is a simple way to make your own chips that not only taste better but are pure in ingredients and flavor.

Recipe for Healthy Nachos:

Preheat Oven to 375 degrees F:

Spray or brush corn tortillas (preferably organic) with warm oil such as grapeseed oil or other "high smoke" oil, which you have flavored by steeping with minced shallot, garlic, and herb or flavored salt of choice (I love BaconSalt) , and strained before brushing.

Cut tortillas in wedges. Bake for 5 minutes, then turn over and bake 5 more minutes until crisp.

Immediately upon removal from the oven, and top with grated cheddar cheese of your choice.

You will love the flavor and your body will appreciate it.

Asian Pine Nuts

Have you noticed any change on the palate after eating pesto made with Asian pine nuts? Evidently ,there is a condition or after effect called Pine Nut Mouth, that can produce a bitter metallic like taste at the back of the mouth that can last up to weeks. Drinking or eating will not clear the taste .

It is a mild form of food poisoning that is linked to the white pine nut which is not digestible and triggers the release of cholecystokinin, which causes the release of enzymes of bile from the pancreas, adding to the off taste. Personally, in addition to apples,I have decided to avoid using pine nuts from China,Korea,Vietnam and Russia.

I recently researched and decided to buy pine nuts from a domestic source. You pay a hefty price but it's worth it. A Good way to offset the cost of domestic pine nuts is to blend them with other nuts to make pesto or use in baked goods . Walnuts, and Brazil nuts are a good substitute.

Urban Survival Kitchen Project

Urban Survival Kitchen

“The Home Chef’s Training Course
for Putting Healthy Tasty Food on Our Table
During Difficult Economic Times”


Mission Statement:

Our goal is to teach teens and their parents how to navigate through the urban food landscape, as they learn to shop for and prepare inexpensive, clean, and nutrient-dense meals for themselves and their families.

Our middle-class is quickly disappearing and joining the ranks of the “working poor.” Food insecurity is on the rise. Our public schools are failing at providing a substantial meal at lunch. Some schools run out of food before every child is fed.

In a recent survey that I conducted at the Boys & Girls Club of Venice, I discovered that 70% were going without breakfast; 75% relied upon school lunch as their main meal of the day (which more often than not meant pizza or a bean & cheese burrito); 30 percent were going to bed hungry; and 50 % worried about the health of their parents and siblings.

Parents are overworked and stressed out. They don’t have the time, energy or resources to put healthy balanced meals on the table. Many of these families are eating fast food for dinner.

Health is the most important element of survival. If we want our children to thrive (not merely survive), we must develop new strategies for preparing our food.

Since the cost of animal protein foods is beyond reach for many of us, an emphasis will be placed on how to prepare affordable protein-rich meals.

Among the topics to be explored:

• How to bake protein rich breads using alternative grains.

• How to prepare protein rich pasta from scratch.

• Low energy cooking; how to keep your gas and electric costs down, conserve personal energy, and still prepare delicious meals, using such methods as crock pot and stir-fry.

• How to avoid hidden refine sugars and flour, reducing the risk for such health problems as obesity and Diabetes Mellitus Type 2.

• A virtual shopping trip for healthy ingredients.

• How to increase your Omega-3 consumption with plant-based foods that are inexpensive and easy to prepare.

• How to make your own snack bars, rich in nutrients and tasty!

• How to prepare low sugar desserts, guaranteed to please.

I believe that this course will provide a sense of empowerment for our students. I can envision the students becoming inspired to bring home their new-found knowledge, becoming the health-oriented chef in the family. There are many subtle benefits beyond just the healthy aspect of the food itself. This will help to boost self-esteem, relieve parents of some of the pressure associated creating healthy meals, and prepare the students for a lifetime of healthy dining. Furthermore, this will help to address the obesity epidemic that we are seeing, particularly in our food-insecure communities.

Please visit this link to view photos of projects already in progress:

http://junepagan.com/UrbanSurvivalKitchen.aspx

Gluten Free Taco Bell Tacos

One might think that a Crispy Corn Taco is wheat free but check the ingredients ,before eating, you may be very surprised. If an ingredient is listed as soybean, does this mean that soy sauce is used in the recipe? Soy Sauce contains wheat whereas Tamari Sauce does not. Even if the tacos are made with 100% Corn, are they fried in the same oil that is used for wheat based tortillas?

I have a client that loves Taco Bell Beef Tacos. I decided to make the taco seasoning that tastes like Taco Bells, leaving out the wheat. I serve them on a certified gluten free crispy corn taco. Here is the recipe:

Taco Bell Style Taco Seasoning:

Yield: Enough seasoning for two batches (1 pound Ground Beef, or Turkey, each)

2 ½ Tbsp.Cornstarch
2 Tbsp.Dried Onion Flakes
2 Tbsp. Beef Bouillon Cubes, crushed
2 tsp.Garlic Salt
2 tsp.Cumin
2 tsp.Paprika
2 tsp.Chili Powder
1 tsp.Onion Powder
½ tsp.Cayenne
½ tsp Granulated Sugar

To prepare:
1.Brown 1 lb. Beef or Turkey, in pan. Drain off fat, if using beef.
2.Add HALF of Seasoning Mix and ¾ Cup Water.
3.Bring to a boil, lower flame and simmer for approximately 7 minutes
4.Assemble Tacos and top with shredded lettuce, cheese, and tomato salsa,avocado…..

Now, if you are opposed to animal protein and would like to make the same Taco Bell style Tacos, you would opt for this even healthier version of the same recipe:

Yield: Seasoning for 1 pound of meat alternative

Recipe for Healthy Kids Contest

Last month I joined “Chefs Move to Schools” and teamed up with the Boys & Girls Club of Venice, California – and Venice High School. I did this with the goal of entering the Recipe for Healthy Kids Contest. These images are of the tasting events that we did at the Boys & Girls Club of Venice, California. In addition to developing recipes for the contest, I am also assisting the Boys and Girls Club in developing a healthy menu of snacks for their upcoming “Beat Café,” which will serve as an alternative to unhealthy fast-food choices. The menu will consist of high-protein foods – foods that contain nutritional elements that promote not only good body health, but also good brain health. Stay tuned for further news of this exciting and inspirational adventure!

(By the way, you can click each image to get a close-up and a readable view of the recipe!)

Coffee, My Favorite Form of Time Travel

Every morning, long before my family awakens, I travel through time. A cup of coffee is my vessel.

On one morning, I travel to Rego Park, in Queens, New York. The year is 1966. I am sitting at the counter of a luncheonette called “The Hamburger Train.” The aroma of fresh brewed coffee wafts throughout the noisy coffee shop, while I await the arrival of my charbroiled burger, which comes to me perched atop a train car called the “Clubcar.”

I am too young to drink coffee, but the combination of brew and burger leave a strong olfactory memory impression in a child’s mind. I think to myself,”It doesn’t get better than this.”

On some mornings, I travel to a small airport. My father and I are waiting for the weather to lift so that we can continue on our adventure in his Cessna aircraft. We share cups of coffee and conversation in the airport lounge. We talk about future travels, and again, I am thinking…“It doesn’t get better than this.”

One recent morning, over a cup of MoJo Roast Viking Thunder, my thoughts transformed me to the top deck of a 100’ motor yacht called “The Islander.” The year is 1989 and we are in a 6” sea, heading for St. Bart’s from St.Thomas, in the Virgin Islands. I am on caffeine high and feeling the ocean spray on my face. A school of dolphins kisses the hull as seagulls sing from above. And…once again, I am thinking…“It doesn’t get better than this.”

This morning, I traveled into the future. It is year 2014 and I am on the sleepy Central Coast town of Los Osos, California. In a bayfront cottage, I am sipping MoJo Roast whilst gazing out the bay window that overlooks a bird sanctuary. I catch a glimpse of Morro Rock in the distance. The summer sun plays a dance upon the tall pines. I can faintly hear the sound of my husband’s lathe spinning in his workshop; my son is at the water’s edge, walking our bull terrier. And, yes, again, I am thinking…“It doesn’t get better than this.”

And…just as I am in the midst of that reverie, I find myself suddenly transformed back to the here and now – gazing out the window of my Marina del Rey kitchen, where I am brewing a fresh pot of coffee to serve with my family’s breakfast. As the enticingly rich aroma of brewing coffee wafts across the kitchen space, I yet again find myself thinking…“It doesn’t get better than this.”

Thank you, MoJo Roast, for transporting me in time and place – and for being a comforting and reliable companion.

Fighting the Greater Depression

"Depression Glass" (also referred to as "the poor man's Tiffany")

Even though little is written or portrayed on the Food Network, we are in the middle of a food crisis similar to that of the Great Depression. Whether directly affected by hunger or not, economic hardship is ever-present on most Americans’ minds. We are either experiencing it, fearing it, and concerned about loved ones who are dealing with it.

During times of hardship, those of us in the kitchen have to be very creative in order to provide wholesome sustenance. During the Great Depression, food costs (including sugar) were much lower than they are today. Americans began to consume a great deal more sugar, as it was a relatively inexpensive commodity and it satisfied their hunger cravings. I suspect that this trend has persisted and is a significant factor in our current problems with excessive food consumption and our current obesity epidemic. It was during the Great Depression that foods began to become over-processed, and increasingly less nutritious. Back in those days, food was relatively inexpensive. A cost-conscious cook could therefore stretch the budget while still being able to serve a fairly well-balanced meal. Today, however, prices have risen to the point where “a chicken in every pot” is not even possible - at least not a healthy chicken. Today, one egg costs roughly the same amount as a dozen eggs cost during the Great Depression. It is therefore not surprising that the relatively inexpensive ingredients (sugar, salt, and refined flour) are ubiquitous elements in most processed foods.

There is a silent revolution at the table. We are bombarded with advertising for “cheap food” that is full of GMO ingredients, preservatives, flavor enhancers, high sugar content, and refined carbohydrates. What I find disturbing is the wholesome looking packaging for these products – which is deceptive.

Not unlike the Great Depression, our present economy is forcing us to rethink what we are serving at the table. We are sometimes forced to make unhealthy choices because of our limited budgets. At the same time, we also are sometimes forced to engage in protein stretching, substitutions and making do with less. As was the case during the Great Depression, we find ourselves returning to the “take only what you need” paradigm, as we did during the Great Depression. Of course, this does have its plus side, since by being careful about our food intake, we can help ourselves gain control of medical conditions that are associated with excessive food intake – such as diabetes and heart disease.

And there is another plus side...limited resources can push us to be more creative. One way to make the dining experience more pleasant: An inviting table setting. Folks understood this during the Great Depression, which led to the production of attractive AND affortable tableware, which was called "depression glass" (see above).

So...these difficult times do not necessarily mean total sacrifice. But we DO need to “think outside the box” in developing menus for our families. Back in the 40’s creative cooks made sugarless cakes, eggless cakes and meatless meals. They planted “victory gardens” for their fresh fruit and vegetables. At that point in our history, convenience foods had not yet taken hold. Now, however, we find ourselves struggling to avoid the unhealthy (and often cheap) convenience foods, as we strive to return to the days of healthier “cooking from scratch.”

With the current trend toward emphasizing proteins and reducing carbs (especially refined carbs), we have the added challenge of considering the relatively higher cost this engenders. Ideally, we should be consuming things like free range meat and poultry, high-quality fish, fresh fruits and vegetables, and whole grains. Furthermore, we are best served when we consume organically grown ingredients. Unfortunately, few of us can afford to take this type of approach. As a client once said to me, “We can’t all live in Brentwood.” In our current food crisis, only the very well-to-do – and some farmers – are able to do this. For the rest of us, the best we can hope for is to make well-informed choices based upon what our budgets allow. So, can we eat healthfully and enjoy satisfying meals while staying within our budgets? YES – WE CAN – with a little help. In my upcoming blogs, I will show you how to effectively purchase ingredients that are nutritious and flavorful but won’t break the bank. Look for detailed budget-recipes and tips for finding the right sources for purchasing the ingredients.

We Must Pay Attention to the Purity of our Food!

As you may be aware, there is a class action suit against many of the market brands of “extra Virgin” olive oil. The Olive Center at UC Davis did some testing that showed that some of these oils were adulterated with other types of oil. The study, published in July 2010, reflected that “…69 percent of imported olive oil samples and 10 percent of California olive oil samples labeled as extra virgin olive oil failed to meet the IOC/USDA sensory (organoleptic) standards for extra virgin olive oil. The Australian sensory panel found that each of these samples scored a median of up to 3.5 sensory defects such as rancid, fusty, and musty and were classified at the lower grade of 'virgin.' Sensory defects are indicators that these samples are oxidized, of poor quality, and/or adulterated with cheaper refined oils.”

The class-action lawsuit plaintiffs include famous chefs, famous restaurants and home cooking enthusiasts. The defendants named in the lawsuit include 10 major olive oil brands, including Bertolli, Filippo Berio, Carapelli, Star, Colavita, Mezzetta, Pompeian, Rachael Ray, Mazolla and Safeway Select. The lawsuit also names 10 retailers and supermarkets, including Bristol Farms, Gelson's Markets, Vons/Pavilions, Ralphs, Stater Brothers, Albertson's Market, Target, Wal-mart, Kmart and Nob Hill Foods.

This “swindling” by the common brands, is an insult to our wallets and to our health. Adulterated oil is not traceable; therefore we have no idea what we are consuming. Is the “Virgin oil” blended with GMO (Genetically Modified Organism) canola, or corn oil? When your dietitian or doctor advises you to adopt the Mediterranean diet, does she know that the Extra Virgin Olive oil that you were adding to your daily diet is actually not pure olive-based oil – and could be bad for your health?

The craft of food fraud goes way back; it’s nothing new. Accum’s Treatise on Adulteration in food was written in 1822 - and complaints of watered-down wine date back to the ancient Romans. Products have been watered down, substituted, padded, sold underweight, mislabeled, and degraded throughout history. My observation is that nothing has really changed. It won’t be long before your sugar bag will read “sugar” but the source will not be from sugar cane – but instead from GMO beets. You almost need a science degree along with an investigator’s license to shop the supermarket aisles. You can’t even trust buying from the “outer aisles” anymore.

Let’s face it - the large food manufacturers caused a deterioration of what we used to know as food. With their mass-marketing campaigns, we are duped into thinking that what we are buying is real. This horrific state of affairs is worsening to the extent that even the most aware and sophisticated consumer may find herself with contaminated and/or adulterated ingredients.

My job as a private chef is becoming increasingly more focused on identifying and procuring products that I know are pure and health. There is actually a term that is used for a person whose entire function is devoted to this type of work in restaurant industry: “food forager.” I can understand why people who can afford it will hire a full-time private chef who does not actually even step foot into the kitchen. This particular position exclusively involves procuring the highest quality (and safe) ingredients, which are then prepared by the kitchen chef. We have all been reminded of the importance contamination-free foods, given the recent salmonella outbreak that caused the recall of millions of eggs across the country. If I could afford it, I would want to hire a food forager for my family…wouldn’t you?

As today’s consumers, the best we can do is to read labels carefully. Buy as much organic as possible, know the source, and try to purchase from companies that have INTEGRITY. If you are interested in exploring the GMO issue further, please see my website at this link:

http://junepagan.com/foodforthought.aspx

Then scroll down to: 4. Food Additives - What You Don't Know Could Actually Hurt You.

Recall of Romaine Lettuce due to Health Risks

http://www.fda.gov/Safety/Recalls/ucm219057.htm

The above link will take you directly to the FDA website. Now then...about the recall...how scary is that? A commonly used lettuce in the preparation of Caesar Salad, a common dish that graces many a table. How scary that the unsuspecting public puts their lives at risk at the dinner table. It’s outrageous, if you ask me. We’re not talking about Salmonella, here, not that a case of Salmonella is much fun!

This is why I have chosen to obtain as much of my produce as possible at the local farmer’s markets for my family and clients. If I have to purchase store-bought produce, I research the source; to be sure it is from a certified organic farm. I wash it carefully, even if the package reads “pre-washed.” I know that ultimately, it is the responsibility of the cook in every household to be aware of the changes in our food supply; to purchase the cleanest products out there; and to handle them with care, to avoid promoting unhealthy bacteria growth.

Many of my “tricks of the trade” as a private chef are not shared with my clients. I rarely explain to them why I choose to use a particular product. My search for authentic ingredients goes unnoticed for the most part, until the food reaches the palate. As with the umami approach, the person tasting knows that the flavor is real and satiating but they are not sure why. It begins with searching for clean food and the cooking process eventually causes it to its final state. When asked, I often tell people, “I play with fire for a living.”

Not long ago, I picked up a client that was having digestive problems. The family housekeeper was preparing their daily meals in addition to cleaning house. I was called in to teach her some basics but I was actually there to observe her kitchen habits. I saw her make quite a few unsanitary and unhealthy choices, in the privacy of the kitchen. It didn’t surprise me that people were getting mildly ill. Very often, mild cases of food poisoning mimic the symptoms of flu, and they usually pass without the need of medical attention.
My question is: Why would anyone want to run the risk of exposure to begin with?

If you can afford to hire a professional private chef, you reduce your risk of food poisoning tenfold. A conscientious chef will make your health a priority. If you cannot afford a professional, then consider having your housekeeper take a basic course in food handling. It could save your life.

A Visit to Dino’s Garden

Yesterday, I visited an old friend of mine in San Pedro. He is old-world food purveyor from Sardinia. We talked about Italian food and flavor. We walked through his garden and tasted tiny yellow cherry tomatoes, fava beans, parsley, and Salvia (also known as Bergarten Sage, a velvety gray green leaf picked from a billowing evergreen bush). A member of the mint family, Salvia is a common Mediterranean kitchen herb that is often overlooked here in the American kitchen. Dino’s sage was brought over from Italy, as seed.

Salvia (which means “to save” or “to heal”) has an earthy warm aroma and a slight peppery flavor, which I love to use in so many dishes. The flavor is a mix of rosemary, pine, mint and citrus. Here are a few tips to keep in mind when considering Sage as an element in your menu:

Sage works very well with grilled meats and vegetables

Sage is added to brown butter to garnish pumpkin ravioli or gnocchi

The flavor of sage matches up well to Fontina Cheese

Country Sausage with Gravy - especially turkey - needs sage

Sage can be tastefully added to cheese straws or scones

Try adding to roast potatoes

Sage compliments a saltimbocca of beef or chicken made with Provolone and Prosciutto

Let me point out that Sage is known to be an excellent aid in the digestion of heavy and/or fatty foods. I decide to recreate dish that I used to make during my early days as restaurant chef. I was working at Chianti, an Italian Restaurant in Fort Lauderdale. There, I learned how to make a dish called Chicken Scapariello (which we called “Chicken Scap”). Although my updated version is not the classic preparation with sausage and cherry peppers, this sage-infused version worked beautifully.

Correction from The Vanilla Queen on my Vanilla blog

A couple of details regarding vanilla that weren't accurate. Vanilla is never factory farmed. The largest farms might be 20 - 30 hectares; most are 1 or 2 hectares -- about five acres maximum. Vanilla is not planted from seed. They plant cuttings that are trellised up trees, cement posts, or something else to hold them in place. They must have shade from the sun. Vanilla is a very ecologically sustainable crop.

The reason we're losing pure vanilla is because the corporations are using imitation vanilla or the spent ground vanilla beans from the extraction process and calling the products "pure." Prices are extremely low. As vanilla is the most labor-intensive crop in the world, the farmers can't afford to grow it when they get paid so little.

What happened in 2002 is that many of the farmers had torn up their crops because they couldn't afford to keep growing it. Then there were two hurricanes that took out 30% of the Madagascar crop. Mexico had a major flood and Sumatra had a drought. There wasn't enough vanilla.

Everyone planted, of course, when they saw how much vanilla was selling for. There was a glut on the market and the prices collapsed in late 2004/early 2005. Since then the prices have been rock bottom again.

When the farmers can't make enough for their vanilla, they often overpollinate the flowers (and each is hand pollinated) in an effort to make up in volume what they've lost in price. By doing this it stresses the plants. Do it two years in a row and the fusarium, which is in the soil all the time, attacks the weakened plants and kills them. A plantation can be wiped out in a matter of weeks when this happens and the soil must be rested and not used for several years.

If we go into another crisis, the big corporations feel prepared this time and will simply substitute the newer generation of imitation vanilla; some never went back to the pure after the last crisis. And what concerns me is that the public will grow accustomed to the flavor of imitation and won't care that it isn't pure. If the prices continue to be low for the farmers they'll shift to another crop and eventually few, if any, farmers will grow vanilla.

All this is to say, factory farming had nothing to do with it; it's largely about corporate greed yet again!

A World Without Vanilla

I can’t begin to imagine a world without the scent of vanilla. It would be like Spring without flowers or rain with no hope of eventual sunshine and the smell of fresh grass.

Where would peach pie, cupcakes, pudding and angel cake be without vanilla - that sensual aromatic that lures us into sugar consumption? If you have ever smelled crystallized sugar, you have noticed that by itself, it has very little scent. The alchemy of combined sugar and vanilla emerges via the baking process. Exposed to heat, these two elements exude the seductive scent of carmelization, enveloped in an irresistible floral perfume. Can we really be sure that it was the apple that tempted Adam and Eve?

As I have journeyed through this culinary world, I have noticed that with increased frequency, many of our foods are lacking in flavor. A combination of factors have played a role in this, the most prominent one being factory farming. It saddens me even more to realize that our children may be denied the precious experience of savoring the true flavors of real food. For example, my favorite variety of corn, “Silver Queen,” no longer exists, according to the Slow Food organization. Yet, its distinctive flavor continues to linger in my taste memory. Another of my vivid taste memories is of lobster in Bar Harbor, Maine, picked up amongst the seaweed washed ashore from a broken trap after a winter storm. In contrast to that vivid memory, there is hardly a shadow of such flavor in lifeless lobster that comes to us from a supermarket tank. I search in vain for the flavor and texture of a crisp McIntosh apple pulled right off the branch; or a Kathadan potato roasted in a wood fire. And now I worry about my beloved vanilla, the aromatic pleasure that floats out of a plump oily black Tahitian vanilla bean…ah, so fresh and happy in its perfume. But let me move on, for such talk is causing me to feel depressed.

Occasionally, I will explore local “trendy” bakeshops to taste what the bakers are producing. I often ask what type of vanilla is being used in the baking process. More often than not, I am shocked to learn that the baker has simply gone with the cheapest vanilla available. It saddens me that many bakers put cost ahead of quality.

I always try to obtain the very best ingredients for my baking projects. Regardless of a baker’s skill and talent, the end result will only be as good as the ingredients that are used. And, given the alchemy that takes place when vanilla and sugar merge together, why would anyone want to skimp on the vanilla? I am constantly reminded of the prescient words of Alan Watts, who warned us in his chapter, “Murder in the Kitchen,” that the integrity of our food ingredients was in danger – and that was some forty years ago!

As a private chef, I sometimes have had to struggle with clients, who balk at the cost of certain ingredients. The process of becoming blasé about flavor is an insidious one. Over time, our collective taste buds have become increasingly accustomed to flavorless cardboard that giant food factories manufacture. And when we can no longer appreciate the difference, cost has succeeded in a leverage buy-out of our taste sensation.

I suspect that few people know that vanilla was almost wiped off the face of the earth, due to a blight that was not unlike the phylloxera scare of 19th France, which almost wiped out Bordeaux’s wine grapes. In the case of vanilla, it appears to have been over-production (caused by factory-style farming) that almost caused its demise. The orchid seeds were planted too close together, creating an opportunity for a voracious fungus that destroyed nearly eighty percent of the Vanilla crops in Madagascar.

We can only hope that this blight has been successfully eradicated, because it is hard to imagine a world without vanilla.

To obtain the very highest quality vanilla – from a socially conscious and highly knowledgeable purveyor - visit the website of Patricia Rain (the “Vanilla Queen”): www.vanilla.com. Patricia Rain is THE authority on vanilla. At her website, you will find the finest vanilla available, as well as an excellent repository of trusted information.

Sugar – How to Cut Back Without Losing Out on Flavor

There is no doubt that refined sugars (and flours) of today, are the transfats of yesterday.

How can we wean ourselves and our families off excessive sugar without sacrificing our enjoyment of foods?

The answer: We can do so by 1) Gradually replacing refined sugars with healthier alternatives (such as honey and organic cane sugar in lesser amounts), over an extended period of time; and 2) Gradually reducing the total daily amount of sugar intake. Most of us have an emotional attachment to sweet flavors that goes back to infancy – really, it’s a type of addiction – that is primal. Those of us who are emotional eaters (and who also tend to crave refined carbs) could benefit by learning how to substitute healthier alternatives without sacrificing the satisfaction we all enjoy from sweet flavors.

Believe it or not, after a few weeks of reduced sugar intake, you will find that your palate is actually offended by overly sweetened foods. (By the way, the same rule applies to salt but we will write about that later.)

Let’s start with hydration and beverages. Aside from water, many of us drink flavored waters and “grab and go” items such boxed juice products. Many of these products claim to have switched from high fructose corn syrup to cane sugar. A close examination of the ingredient, however, will often reveal that the switch is actually to genetically modified beet sugar. Cane sugar is relatively expensive; therefore most producers will avoid using real cane sugar as the sweetening agent.

Let’s face it: The flavored beverage industry is BIG Business. Train yourself to look at the labels and become informed about the actual amounts of sugar being used. You are liable to be shocked at what you discover.

I recently picked up some beautiful tangelos (a cross between tangerine and grapefruit). I squeezed a cup of juice out of the two tangelos, sweetened it with a little simple syrup (made with organic cane sugar). It turns out that very little added sugar was needed, due to the inherent sweetness of the tangelo juice. I only had to add 2 tablespoons and 2 two tablespoons of water to make the simple syrup. After blending, I added 1 quart of filtered water to the mix and set it in the refrigerator. My 12-year-old son drank the “tangelo-aide,” finishing the entire quart in one evening. It felt good to know that he was consuming a clean beverage, with low sugar - and the right sugar. It also felt good to know that I was weaning him off of heavy sugar consumption without him being aware of any sacrifice. As an added benefit, he was increasing his intake of water. In a few weeks, his taste buds will fully adjust and he will actually prefer the subtle sweetness over the overly sweetened commercial products.

I have found that the same principle applies to the use of sugars and flours in baking. For example, I recently made a batch of chocolate chip banana muffins. I altered the ingredients just a little, to enrich the muffin with added nutrition - without significantly affecting the flavor profile. I added sweet whey and a little whole grain to the batter. I increased the banana component and boosted the flavor with just a little more vanilla than usual. I added 70% European mini-sized chocolate chips, which were dispersed throughout the muffin, providing an evenness of chocolate flavor. After all of this, I baked them off, being careful not to over-bake them, producing a moist result.

When the banana muffins came out of the oven, my son came running into the kitchen, to have a taste. The aroma of a freshly baked “sweet” had been beckoning him for over twenty minutes. He actually tore himself away from a videogame – a good sign indeed. He quickly grabbed a muffin and starting eating it, exclaiming, “Wow, mom, these are really good! I like these muffins; they are now my favorite muffins. Can I have another?”

After such a reception, I decided to taste one myself, in order to “store” the favor in my taste memory. (Did you know that flavor experiences can indeed be “stored” in the brain for a lifetime, and that you can actually experience taste memories? For example, how many of us can remember the experience of being in grandma’s kitchen while cookies are baking, if he happen to catch a whiff the same aroma, decades later.)

So, I bit into that banana chocolate chip muffin and quickly realized that I hadn’t added sugar to the mix, not even cane sugar! I sat and watched my son consume a second muffin and realized, at that moment my effort to wean him from excessive sugar consumption actually working – albeit in a subtle way. It brings me a good feeling, knowing that these efforts to reduce sugar intake will improve the quality of life for my clients, my family, and, of course - for me!



Recipe for Banana Bread

4 ripe bananas, mashed
½ cup (or less) cane sugar
½ cup unsalted butter, melted
1 egg
1 tsp. vanilla
2 cups all-purpose organic flour
1 tsp. baking soda
½ tsp baking powder
1 cup European chocolate chips

Blend wet ingredients, then combine dry ingredients; each group separately. Then mix both groups together. Pour mixture into a loaf pan or cupcake mold. Bake at 350 degrees F for 20-25 minutes. Yield: 2 dozen cupcakes/one large loaf cake. Option: For additional nutritional value and enhanced flavor, consider adding raisins, chopped macadamia nuts, shredded coconut, or walnuts.