Asparagus, Mushroom and Parmesan Frittata: Basements and Breakfast

Up until recently, our 109-year-old basement (a.k.a. the Ninth Circle of Hell) was the scariest place in all of Brooklyn. It was the kind of dusty, brick-lined dungeon where stairs threatened to splinter at every step and light bulbs blew for no reason at all. Only dirt, mold, and ghosts would have dared to call it Home, and in retrospect, I’m pretty sure it inspired The Blair Witch Project.

Yesterday, as part of the Most Productive Weekend in History, The Boyfriend, our two roommates and I decided to take a whack at it. We had already turned our backyard from Depression-era scrap heap into brick-lined paradise, and were dusty and daring (and dumb?) enough to keep the ball rolling. Four dust masks and a pack of contractor-caliber garbage bags later, we were hauling up armfuls of the former tenant’s decades-old detritus, which included, but was not limited to:

• Eight plastic boomerangs
• 300 pounds of free weights
• Two-dozen tiles of rock-hard linoleum
• Two car jacks
• Two broken fans
• Two broken chairs
• A hand-operated drill
• A rusty hatchet
• Four open bags of kitty litter
• Eight human heads

(Just kidding about that last one … maybe.)

All told, it took two or three hours to clean, organize, and attempt to sweep. Nobody died, and any spectre who sets up house down there will now be much more comfortable. Plus, everything we put outside on our stoop was snatched up by this morning, 300 pounds of free weights included. I love this neighborhood.

This was all a very roundabout way of saying this: to psyche ourselves up for Cellarfest ’08, we made a large, semi-opulent brunch of bacon, strawberries, Bloody Marys, toast, and Asparagus, Mushroom and Parmesan Frittatas. I wrote up another frittata recipe on the blog a few weeks ago, which was delicious but contained canned instead of cooked produce. This one uses fresh vegetables and a few more eggs to adequately hold the bulk. It is also delicious, and will most definitely tide you over for and terrible, terrible tasks that may lie ahead.

Oo – and I should mention: the asparagus is so inexpensive because I bought a bunch for $0.50 on the street in Chinatown. It was one of those, “La-di-da, I’m walking … I’m walking … have to get somewhere … oo, look a vegetable stand … enh, I’m late … still walking … wait, did that say asparagus for $0.50/bunch? … still walking, only backwards now … yes, they are $0.50/bunch … uh, ma’am, can I have 12 of these?” purchases. Thank you, Canal Street!

Asparagus, Mushroom, and Parmesan Frittata
Serves 4

1 tablespoon extra virgin olive oil, divided
8 small stalks asparagus (4 or 5 medium), cut into 1” pieces
1/3 lb white button mushrooms, cut into sixths
2 tablespoons chicken stock
1 cup minced onion
6 large eggs
2 large egg whites
1/3 cup grated parmesan cheese
salt and pepper

1) In a large oven-proof skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Add asparagus. Cook for 1-2 minutes. Add stock. Add mushrooms. Cook until mushrooms have released their liquid, and then that evaporates. Put mixture in a bowl to the side.

2) Whisk eggs, parmesan, and salt and pepper to taste together in a small bowl.

3) Preheat broiler.

4) In the same skillet, heat remaining 1/2 tablespoon oil over medium-high heat. Add onion and cook about 3 minutes, until translucent. While this is happening, pat down the asparagus and mushrooms to remove some of the moisture.

5) Turn heat down to medium and add eggs. Without stirring, let eggs set for about 3 or 4 minutes.

6) When sides of frittata start to set (they’ll begin pulling away from the pan), sprinkle asparagus and mushrooms evenly on top. Cook for about 3 minutes more, until the top just starts to set.

7) Transfer pan to broiler and cook until top becomes light golden brown. This should take about 3 minutes, but check after 2 since broilers are different the world over. (Mine only took 2.)

8) Using a potholder, remove pan from broiler and set on top of stove. Loosen frittata with plastic spatula immediately (otherwise it will continue to cook), being careful not to tear the eggs. Plate and eat.

Approximate Calories, Fat and Price per Serving
212 calories, 13.7 g fat, $0.85

Calculations
½ tablespoon extra virgin olive oil: 60 calories, 7 g fat, $0.05
8 small stalks asparagus (4 or 5 medium), cut into 1” pieces: 16 calories, 0.2 g fat, $0.15
1/3 lb white button mushrooms, cut into sixths: 33 calories, 0.5 g fat, $1.00
2 tablespoons chicken stock: 11 calories, 0.4 g fat, $0.03
6 large eggs: 441 calories, 29.8 g fat, $0.90
2 large egg whites: 34 calories, 0.1 g fat, $0.30
1/3 cup grated parmesan cheese: 144 calories, 9.5 g fat, $0.75
salt and pepper: negligible calories and fat, $0.02
½ tablespoon extra virgin olive oil: 60 calories, 7 g fat, $0.05
1 cup minced onion: 48 calories, 0.1 g fat, $0.15
TOTAL: 847 calories, 54.6 g fat, $3.40
PER SERVING (TOTAL/4): 212 calories, 13.7 g fat, $0.85

Roasted Asparagus with Poached Egg & Parmesan: It's Springtime for Vegetables (and Germany)

Two quick things before today’s recipe:

1) Last December, I posted a recipe for Wacky Cake, a vegan chocolate delight guaranteed to caress your taste buds like a gentle, fudgy lover. As I’m dumb, there was a typo in the calculations and I listed a single teaspoon of vinegar at $0.93. It should have been $0.03, which makes the final per-piece total a staggering $0.09 (instead of $0.17). Just another reason to go home and bake 12 of the dang thing.

2) I’m reading A Cook’s Tour by Anthony Bourdain right now. I loved Kitchen Confidential SO HARD, and I think I’m liking this even more. The guy can flat-out write, and his cultural observations are as riveting and funny as his culinary insights. I want to make out with his brain. Has anyone read his fiction stuff? Is it as good? Do tell.

Anyway, business. We’re edging slowly into Spring up here in NYC, which means between the tri-weekly monsoons, it’s possible to steal out and gaze in anticipatory wonder at the first green vegetables of the season. Salad greens are making an appearance, as are artichokes and baby garlic. But even better are the asparagus. They’re going at local supermarkets for under $2, and in Chinatown for $0.50 a bunch. ('Round here, this is the grocery equivalent of buying a Lexus for a twenty you found on the street.)

Inspired by this inexpensive onslaught of emerald stalky things and this post from The Kitchn, I decided to try Roasted Asparagus with Poached Eggs and Parmesan.

AND I LOVED IT.

Loved it loved it loved it loved it loved it loved it.

The Boyfriend did, too. I’ll be serving it to his parents when they come to visit in May, because I want them to think nothing but wonderful things about me. (I’m an excellent housekeeper, Nobel Laureate, fart rainbows, etc.) The parmesan and breadcrumbs give it a light, crunchy crust, while the egg, poached to perfection via the whirlpool method, drowns everything in a yolky, creamy pool of magic. Gah. I want more right now, but alas, am stuck at work. Thanks a lot JOB, a.k.a. You Which Allows Me to Survive but Deprives Me of Time I Could be Making Asparagussy Wonderment.

Oh, and hey - a tip, should you try it yourself: if there’s a Trader Joe’s nearby, get thee hence. Their large eggs are only $1.79/dozen, and that beats any of BK’s local competition by at least 60 cents. (“BK” is Brooklyn, not Burger King in this case.) I think it might be comparable ‘round the country.

Roasted Asparagus with Poached Egg & Parmesan
Serves 4
Adapted from The Kitchn.

1 Tbsp. olive oil
20 asparagus spears, trimmed (or tough ends snapped off)
2 Tbsp. breadcrumbs
1 tablespoon salt
1 teaspoon unflavored vinegar
4 large eggs
2 ounces grated parmesan
 (optional: 4 strips thinly sliced prosciutto)

1) Preheat oven to 400°F. Line a baking sheet with aluminum foil.

2) In a small bowl, toss asparagus with oil to coat. Salt and pepper to taste. Place on baking sheet. Roast around 10 or 11 minutes, until asparagus is tender. Sprinkle veggies with bread crumbs and then stick it back in the oven for 5 more minutes. Remove from oven, split among 4 plates, and keep warm.

3) While asparagus is roasting, "bring 2 quarts of water to a boil with vinegar and salt." Drop heat to low. When it becomes a simmer, make a brisk, gentle whirlpool in the water with your spoon. "Crack an egg into a cup." Slowly add egg to whirlpool. (It should migrate towards the middle.) Do the same thing for egg #2, stirring every so often to keep the whirlpool going.

4) Cook between 3 1/2 and 4 minutes. When finished, with a slotted spoon, lightly place one on each plate of asparagus. Sprinkle parm on top, and prosciutto if using. Salt and pepper to taste. Serve.

5) Starting from Step 2, repeat process for eggs #3 and #4.

Approximate Calories, Fat, and Price Per Serving
201.5 calories, 13 g fat, $0.94

Calculations
1 Tbsp. olive oil: 119 calories, 13.5 g fat, $0.08
20 asparagus spears: 90 calories, 0.5 g fat, $1.99
2 Tbsp. breadcrumbs: 55 calories, 0.8 g fat, $0.03
1 tablespoon salt: negligible calories and fat, $0.02
1 teaspoon unflavored vinegar: 3 calories, 0 g fat, $0.03
4 large very fresh eggs: 294 calories, 19.9 g fat, $0.60
1 2-ounce piece Parmesan cheese: 245 calories, 16.3 g fat, $1.00
TOTAL: 806 calories, 51 g fat, $3.75
PER SERVING: 201.5 calories, 13 g fat, $0.94

CHG Favorites of the Week

Blog of the Week
101 Cookbooks
Along with Chocolate & Zucchini and Orangette, Heidi’s journey through her own culinary library is probably one of the three best-regarded foodie blogs on the ‘net. Naturally, the pics are beautiful, but the recipe archive goes back to 2003, making it one of the most extensive comps around. So nice.

Comedy of the Week
Cabbage Head from Kids in the Hall
Oh, sweet Canadian comedy, how I love thee. Bruce McCulloch’s repellant recurring character is part of what made KITH so great: he’s odd, but still slightly alluring. Just like Mark McKinney in that dress. Hawt.

Organization of the Week
The Girl Scouts
I was a member of GSoA from age eight through my senior year of high school, and I loved every single second of it. Girls Scouts exposed me to cultures, people, and experiences I never would have met or seen otherwise. 12 years later, I’m still friends with half the women in my troop, many of whom have kids of their own. There might be brownies or juniors combing your ‘hood slinging Samoas right about now, and while they’re not exactly the healthiest foods in the world, the money goes to one of the best organizations on the planet. Indulge.

Quote of the Week
“I don’t return fruit. Fruit’s a gamble. I know that going in.” – Jerry Seinfeld

Tip of the Week
Keep a black Sharpie in the kitchen for quick labeling of freezer bags and plastic containers. It’s neat! It’s convenient! (And you can doodle on the refrigerator.)

Untried Cheap, Healthy Recipe of the Week
Chicken with Shallot Apricot Sauce at The Kitchn
Oh boy, I can not WAIT to try this. Doesn’t the purpleness of the shallot just complement the chicken so well? Who took this picture? Must … learn … from them.

Video of the Week
The Runaways – “Cherry Bomb”
Watch and rejoice as a gang of early ‘80s teen punk chicks absolutely rawk the sawks off their male counterparts. Featuring a very young Joan Jett, who looks almost exactly the same like, 30 years later. I covet her genes/jeans.

Touchy Subjects: Confronting Loved Ones about Weight and Money Problems

Even in 2008, there are certain issues Not Discussed – problems we don’t bring up, lest they cause discomfort or even worse, hurt feelings. Two of the biggest, that affect most of us in our day-to-day existence, remain weight and money. All too often, we’re reluctant to talk about our own health and fiscal situations, never mind voicing concerns about a loved one’s. Yet, despite our reluctance to broach the subjects, none of us want a brother who dies at 45 of a heart attack or a grandma who has to panhandle for tea.

So, what do we do when a friend or family member’s financial or weight predicament threatens to spiral out of control? What do you say to your 65-year-old father who puts on 100 pounds in five years? How do you tell your mom you can’t support her if she has no savings when she retires? Simply, how do we confront a loved one about a problem that could seriously affect his or her well-being?

The short answer: be honest.

The long answer: well, read below.

See, I feel that dire, near-emergency health and money circumstances necessitate action, and that confrontation is vital when the stakes are that high. We waste so much time pussy-footing around out of propriety and politeness when open, caring communication might actually solve the dilemmas at hand. You absolutely don’t have to agree, though, and I’d love to hear from readers with differing opinions. (Er … and similar opinions, too. I like being agreed with.)

But before we kick off the DOs and DON’Ts of confrontation, know I’m not a psychologist, nutritionist, or financial planner. In other words, I’m not qualified IN THE LEAST to give this kind of advice. It comes from a combination of personal experience, total speculation, and a few hours of research. Use at your own risk, and holy moly, please don’t sue.

DO come from a place of concern. Why are you raising the issue? Is it out of personal gain or of genuine love and caring? The answer to these questions will dictate much about how you proceed.

DO make absolutely sure you want to go ahead with this. Serious weight and finance conversations are not the kind you want to have off the cuff. Self-worth, vanity, addiction, personal responsibility, stress levels, history, habit, family, and peer pressure are just a few of the exciting issues that can play into the discussion. If you’re willing to deal with them – aces. If not, perhaps there’s another solution.

DO consider approaching as a group (or at least taking a consensus). When multiple friends or family members raise an issue with a loved one, it can emphasize the urgency of a message and make it clear that more than one person sees the problem. (Strength in numbers and all.) However, before you sit down and talk, ensure that the group is all on the same page, with the same concerns and same positive solutions. You never want to dogpile on someone who’s probably already pretty down about herself.

DON’T cry wolf. A ten-pound gain and/or $200 debt aren’t tragedies. It’s when someone’s health or well-being are in serious danger you might want to raise a red flag. Calling out a minor bump in the road can cause resentment and make you seem like a busybody.

DON’T wait until the last minute. If you are truly concerned about someone’s weight or fiscal situation, the time to make your point isn’t during her foreclosure or his third bypass surgery. Voicing worries early can help prevent obstacles down the road.

DO time it right. Holidays and major life events cause enough stress as it is. Piling on, “Bro, I’m concerned about your six-figure credit card balance” won’t help. Pick a low-key afternoon or quiet lunch to start the conversation.

DON’T assume they don’t know already. Odds are that someone deep in debt or seriously overweight is 100% aware of his situation. What’s more, realizing that others are conscious of the predicament can be severely embarrassing. That’s why delicacy, sensitivity, and caring are the names of the game.

DO consider consulting a professional. If you’re feeling nervous or lost about where to begin, a therapist, doctor, or clergyperson can guide the way.

DO rehearse the conversation. Rushing into important talks without a clear idea of what to say can leave all participants confused and angry. Think about your message. Frame it honestly and positively. Practice delivering it in the kindest tone possible. Anticipate responses. This isn’t a debate, but going in with all your ducks in a row can only facilitate dialogue.

DON’T be judgey. You are not the moral authority here. Casting aspersions or telling someone her behavior is a result of personality failure can make her defensive, angry, and/or sad. Justifiably so. It also makes you a jackass.

DO be honest. Voice your concerns openly and kindly. Listen. Ask questions. Answer questions. If the situation affects you – like if your parents are flat broke and on the verge of retirement – say it.

DO speak wisely. Your choice of words could dictate everything about how the talk is going to go. “You’re an idiot with money!”/”Your behind is bigger than the sun!” will not get the discussion anywhere. Avoid insulting language.

DO use lots of “I” sentences. Relying on your own experiences is a great segue into talking about a loved one’s. Try it: “Ma and Pa, I recently became super-interested in my 401K. It’s really neat. How do you guys do yours?” or “Sis, I have a really hard time maintaining my weight. Can I talk to you about it?”

DO expect resistance, but take it in stride. “It’s none of your business,” “I’ll never lose 100 pounds,” or “Don’t you have your own money problems, Miss Unemployed Since Christmas?” are just a smattering of the exciting defensive responses you can anticipate when confronting a loved one about a major issue like this. Don’t take it as a personal attack. Accept it, make your points gently, and keep moving.

DO understand extenuating circumstances. Did this person just have a baby? Did someone close to her pass away? Did he have a car accident? Major life changes can have a profound impact on financial and physical health. Sometimes, they’ll take a lower priority to just getting through the day alive.

DON’T harp on it. Nagging gets no one anywhere, ever. I think my sister still smokes purely because I yell at her every time she does. Make your point and move on.

DON’T expect instant results. Understand that people change when they want to, not when you want them to. It’s one thing to express concern, it’s another to demand immediate satisfaction.

DO take baby steps. If your loved one is on the same page, offer assistance, and help them make incremental changes. Rome wasn’t built in a day, or even 40 days. It probably took decades, and even then, it wasn’t perfect. Weight and finance problems can take entire lifetimes to build up, and need additional days, months, and years to get better. Any progress is good progress.

And that’s it. But I’d love, Love, LOVE to hear readers’ opinions on this. Have you had to speak to a loved one about their weight or money? What did you do? How did it go? Have you tried any of these strategies? Did they work? What would you change for next time?

Parsley Shallot Sauce: The Glory of Green

My apologies for the last couple of days, dear readers. I’ve been horribly delinquent with the blog due to a combination of Easter, work, and trying to pick up “Lost” in its fourth season. (Note: not a good idea. Every 15 minutes or so an event transpires where The Boyfriend yells, “AUUUUGH! NO WAY!” and it’s like, a guy mopping or something. He assures me that it has gigantic meaning in the context of the series, but … mopping. Yeah.)

Anyway, we were down in Virginia this past weekend to visit his family/play Throw the Rock with his gobsmackingly adorable nephew. (Seriously, this kid makes Suri Cruise look like the Elephant Man.) ‘Twas a lovely time, as it’s a lovely place, and they’re lovely people (also: cutthroat card players). And while there were many highlights, my favorite was a conversation with a local three-year-old, during which I learned the following:

1) “The Eastew Bunny was heah last night.”
2) “I have DIAWHHEA.”
3) “Diawwhea HUWTS.”

Too true, kid. Too true.

All the festivities kept me from cooking anything, much less anything resembling health food. Fortunately, I had a banked recipe in my back pocket for just such an occasion. (Note: not literally. A back pocket full of recipes would be silly, not to mention hard to sit on.)

A few weeks ago, The Boyfriend and I were experimenting with pork. We made Ellie Krieger’s Herb Roasted Pork Loin with Parsley Shallot Sauce twice, and both times, the roast was unbearably dry. It was a shame, because the Parsley Shallot Sauce was really, really, really fargin’ good. So good, in fact, we both ate it with a spoon afterward. And usually it’s just me doing that.

Two pig-based meals later, we finally got the cooking methods and temperatures down for the pork (seen here). Alas, we had moved on to other toppings. Well – now, Parsley Shallot Sauce gets its due. The recipe is listed below in all its green majesty, awaiting your roast. I promise, at the very least, it will not give you diawhhea. Because that would huwt.

(Oh yeah - please note that I only made a third of a batch [listed here] because it’s just TB and I eating. The proportions on Ellie’s site are designed to serve a much larger crowd.)

Parsley Shallot Sauce
Makes 3 servings (good enough for a 1-lb roast)
Adapted from Ellie Krieger.

1/2 cups lightly packed flat-leaf parsley leaves
2 teaspoons coarsely chopped shallot
1 tablespoons Dijon mustard
2 teaspoons extra-virgin olive oil
2 teaspoons water
2/3 teaspoons fresh lemon juice
1/16 teaspoon salt
Freshly ground black pepper

1) Add all ingredients to a blender. Puree until pretty smooth. Serve over pork, as prepared here. 

Approximate Calories, Fat, and Price Per Serving
38 calories, 4.7 g fat, $0.44

Calculations
1/2 cups lightly packed flat-leaf parsley leaves: 11 calories, 0.2 g fat, $0.66
2 teaspoons coarsely chopped shallot: 5 calories, 0 g fat, $0.25
1 tablespoons Dijon mustard: 15 calories, 0 g fat, $0.17
2 teaspoons extra-virgin olive oil: 79 calories, 8.9 g fat, $0.06
2 teaspoons water: negligible calories and fat, free
2/3 teaspoons fresh lemon juice: 3 calories, 0 g fat, $0.17
1/16 teaspoon salt: negligible calories and fat, $0.01
Freshly ground black pepper: negligible calories and fat, $0.01
TOTAL: 113 calories, 14.1 g fat, $1.33
PER SERVING (TOTAL/3): 38 calories, 4.7 g fat, $0.44

Broccoli with Indian Spiced Yogurt

For the last nine months, The Boyfriend’s been a willing, enthusiastic participant in about eight zillion semi-dastardly culinary experiments. He’s slurped down 15 tons of pasta and eaten more chicken than ten armies should have to. He’s had pictures taken of almost every dinner for a year (“Honey – don’t eat that yet. I need better lighting.”). He’s done dishes upon dishes upon dishes with nary a frustrated peep.

Yet, if he likes a meal and I’m not too crazy about it, I don’t include it on this site. I feel bad about this, but it stops today. This week I made Jamie Oliver’s Broccoli Drizzled with Indian-Spiced Yogurt. I liked it okay. He loved it. Thus, here goes.

But first, a few notes:

Note #1: I only made a third of the suggested recipe because I was cooking for two. Measurements for the whole shebang can be found through the link.

Note #2: I changed the yogurt into low-fat yogurt, and it worked great.

Note #3: My spices came from the Turkish place around the corner, which is why they’re wicked cheap.

Broccoli Drizzled with Indian-Spiced Yogurt
Makes 2 side servings
Adapted from Jamie Oliver.

10 oz broccoli crowns (about 2 small), broken into florets
1 teaspoon extra-virgin olive oil
2/3 tsp each: cumin seeds, fennel seeds
Seeds from 2 cardamom pods
1/3 cup plain low-fat yogurt
Zest and juice of 1/3 lemon
Kosher salt and black pepper

1) Bring a big pot of salted water to a boil. Add broccoli and boil for 4 minutes or so. Drain very well. (A salad spinner might come in handy here.)

2) In a large skillet, heat oil over medium-high heat. Add broccoli. Cook about 5 minutes, until veggies are "lightly charred," stirring occasionally. Move to a plate.

3) While broccoli is cooking, heat a small skillet over medium-high heat. Add cumin, fennel, and cardamom and toast "until browned and fragrant, 3 to 4 minutes." Grind, using a mortar and pestle, spice grinder, or coffee grinder.

4) Add 3/4 cumin mixture, all the lemon juice, and all the lemon zest to yogurt. Stir. Salt and pepper to taste.

5) Drizzle yogurt mixture over broccoli. Garnish with the last 1/4 of the cumin mixture.

Approximate Calories, Fat, and Price per Serving
92 calories, 3.6 g fat, $0.71

Calculations
10 oz broccoli crowns (about 2 small), broken into florets: 80 calories, 1 g fat, $0.66
1 teaspoon extra-virgin olive oil: 39 calories, 4.5 g fat, $0.03
2/3 tsp each: cumin seeds, fennel seeds: 10 calories, 0.5 g fat, $0.20
Seeds from 2 cardamom pods: negligible calories and fat, $0.10
1/3 cup plain low-fat yogurt: 51 calories, 1.3 g fat, $0.23
Zest and juice of 1/3 lemon: 4 calories, 0 g fat, $0.17
Kosher salt and black pepper: negligible calories and fat, $0.02
TOTAL: 184 calories, 7.3 g fat, $1.41
PER SERVING (TOTAL/2): 92 calories, 3.6 g fat, $0.71

CHG Favorites of the Week: The Attribution Edition

It’s an all-quote edition today! Every description comes from the associated website, no matter how good or bad the text.

Blog of the Week
Simply Stated (Real Simple’s cooking blog)
“Door’s open! Come on in. Sorry, the place is a mess, I’m still unpacking boxes, but I’ve got lunch on the stove if you’re hungry. Yeah, I just moved in this week, and I’m really excited to be here. I can’t wait to start cooking in my new kitchen! You sure you don’t want some soup? I made it from scratch. Lentil soup takes all of 35 minutes, start to finish, and miraculously, my favorite enamel-coated cast-iron pot was easy to find amid the packing rubble.”

Book of the Week
A Cook’s Tour by Anthony Bourdain
“Anthony sets out on a quest for his culinary holy grail. Our adventurous chef starts out in Japan, where he eats traditional Fugu, a poisonous blowfish which can be prepared only by specially licensed chefs. He then travels to Cambodia, up the mine-studded road to Pailin into autonomous Khmer Rouge territory and to Phnom Penh's Gun Club, where local fare is served up alongside a menu of available firearms.”

Comedy of the Week
Iconoclasts (with Charles Barkley and Bjork) from SNL
“I love this one. Bjork = awesome.lol”

Organization of the Week
The Tap Project
“It's our single most bountiful resource. Yet, water is a daily privilege millions take for granted. The little known truth is that lack of clean and accessible drinking water is the second largest worldwide killer of children under five. To address this situation, a nationwide effort is launching during World Water Week called the Tap Project, a campaign that celebrates the clean and accessible tap water available as an every day privilege to millions, while helping UNICEF provide safe drinking water to children around the world.”

Quote of the Week
“I’ve been on a constant diet for the last two decades. I’ve lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet.” – Erma Bombeck

Quote of the Week #2 (non-food)
“Fresh air is nature's Febreeze.” - SAHMmy Says

Untried Recipe of the Week
Artichoke Soup at Kitchenography
“I look at this picture and I realize this plain little pureed soup doesn't look like much. Pureed soups in general are not all that picturesque. But if like me you're crazy for artichokes, artichoke soup is about as perfect as soup gets.”

Video of the Week
“Orange Crush” by R.E.M.
“In the great tradition of R.E.M. videos, this is more of a collection of vaguely related images than an actual story. But the song’s pretty, and their new album Accelerate is due out on April 1st. Advance word says it’s the band’s best in a decade. Whee!”

(Okay, I wrote that last one.)

(Photos courtesy of Gastronomy.wordpress.com and Flickr member whimsigal.)

Free Cooking Lessons Part II: A Beginner’s Guide to TV Chefs

(Rejected titles for this post: “Free Cooking Lessons Part II: Electric Cookaloo,” “Free Cooking Lessons Part II: The Cookening”)

Months ago, CHG featured two pieces about finding cooking lessons for free on the internet. One was cleverly called Free Cooking Lessons, while the other, a rundown of web-based slicing and carving techniques, was titled Chop ‘til You Drop. Today’s article is a sequel to those posts, focusing on television instead of the web.

See, while many might of us not have access to high speed internet, most of us get some form of basic cable or cable TV. This means that morning, noon, and night, we’re exposed to some of the best chefs and cooks on Earth, from flame-haired, Dionysian Italians to entrancingly mom-esque Hampton doyennes. These folks can teach us TONS, as long as we’re patient, observant, and know how to navigate through the programming. That last part is where CHG comes in.

What follows is a basic guide to 21 instructional cooking shows, including brief descriptions and links. It’s designed to give beginners an idea of where to start, and to direct more advanced cooks to series that might interest them. It focuses mostly on the Food Network, though several PBS shows and a few Martha Stewart ventures are included. Air times should be included in the links.

Before getting started, a word: while I usually try to avoid injecting my opinion into Wednesday articles, it’s not the case here. This post is 99% personal opinion (1% bad jokes), with my favorite shows marked as “suggested viewing.” That said, I urge readers to chime in with brilliant suggestions, supportive comments, terrible insults, and threats to turn me into a tablescape.

Let's get this thing started...

BEGINNER

America’s Test Kitchen with Christopher Kimball (PBS)
Good for: anyone
Bad for: N/A
America’s Test Kitchen is PBS in a nutshell: calm, informative, and most excellent. The sister show to Cook’s Illustrated magazine, it’s chock full of equipment tests, product tastings, and painstakingly researched recipes. The cuisine is mostly traditional American, though international dishes do make frequent appearances. Suggested viewing.

Healthy Appetite with Ellie Krieger (Food Network)
Good for: healthy eaters, dieters
Bad for: sumo wrestlers
Oh, I like Ellie a lot. Her measured, sweet demeanor is a soothing oasis in a land of yappers. As FN’s resident healthy chef, she creates sane, lo-cal dishes with a dollop of nice flavor. I’ve prepared several of her recipes, and their success/failure rate is about 3 to 1. Suggested viewing.

Everyday Food with the Everyday Food Crew (PBS)
Good for: folks on the go, simplicity enthusiasts, fans of Thoreau’s “Walden”
Bad for: N/A
Martha Stewart is the Executive Producer here, and it shows. Simply presented and gorgeously shot, EF’s a solid reference for casual cooks and beginners, both. It covers the basics of preparation quite well, and has some fine-looking recipes to boot. The show’s one downfall? The 14,000 interchangeable hosts, who switch off every segment. They're a tad tough to identify.

Everyday Italian with Giada DeLaurentiis (Food Network)
Good for: anyone, but especially Italian food lovers
Bad for: N/A
Dubbed "Little Big Head" by the denizens of Television Without Pity, the quality of Giada’s food is in direct proportion to the fabulousness of her cleavage. In other words, the lady can cook. By employing fresh ingredients and simple techniques, she creates some seriously good-looking Italian food that’s easy enough for most kitchen novices. GD takes a lot of flack for being an abnormally attractive, thin chef (well, that and the claw hand), but the haters need to back off.

Good Deal with Dave Lieberman
Good for: college kids, first-time apartment owners, anyone
Bad for: N/A
Cute! Smart! A good cook! The eminently date-able Lieberman centers his show on simple, lower (but not low) cost food – the kind most people can procure at the local supermarket. I haven’t made many of his dishes, but the Braised Hoisin Beer Short Ribs are TO DIE FOR. Worth checking out, especially for younger viewers.

Good Eats with Alton Brown (Food Network)
Good for: anyone
Bad for: N/A
Food Historian, Science Geek, Gastronomic Innovator, Guy You Wish Was Related Somehow: Alton Brown is all of these and then some. It’s really, really hard to find detractors of his show, Good Eats, because I don’t think there are any. Alton pretty much breaks down where meals originate, how they come together on a chemical level, and which ways they’re best prepared. I CAN NOT recommend it (or his cookbooks) highly enough. Suggested viewing.

Guy’s Big Bite with Guy Fieri (Food Network)
Good for: dudes
Bad for: people concerned about their health
Are you a dude? Are you a large dude? Are you a large dude who’ll eat 87 wings in a single sitting and then take enormous pride in farting on your girlfriend? Big Bite is the show for you. Guy’s a spike-haired skater who specializes in Man Food, and his series is a solid resource for Super Bowl Sunday and/or any impending tailgate parties.

Jacques Pepin’s various shows (PBS)
Good for: almost anyone
Bad for: people who don’t understand thick Bourg-en-Bresse accents
Initially, I thought Jacques’ shows consisted entirely of upscale French chef-ery. Alas, I’m dumb. While he does specialize in la cuisine de Paris, he’s also a technique guy, who carefully and methodically demonstrates the proper ways to make a plethora of dishes. Jacques, vous êtes trés bon.

Paula’s Home Cooking with Paula Deen (Food Network)
Good for: southern cooking enthusiasts, comfort food lovers
Bad for: weight watchers, people allergic to “Y’ALL!!!!!!!”
Years ago, PauDain was a relaxed, sweet middle-aged lady who serenely prepared all sorts of indulgent, down-home goodies. Today she cooks the same food, but the personality volume is constantly jacked up to 11. I still harbor happy feelings about Paula and her wonderfully extravagant “27 sticks of butter!” meals, but others may shy away from the loud.

30 Minute Meals with Rachael Ray (Food Network)
Good for: people who love Rachael Ray
Bad for: people who hate Rachael Ray
The objective view: Rachael Ray shows viewers how to prepare a diversity of filling meals in under 30 minutes with easily attainable ingredients. Her recipes are do-able for almost anyone, and she’s inspired more home chefs than possibly even Julia Child. Also, she has dogs.
The subjective view: Anyone who uses the word “yummo” in regular conversation deserves ... well, a food empire, apparently.

Sara’s Secrets with Sara Moulton (Food Network)
Good for: Anyone
Bad for: N/A
Repeat episodes of this show are becoming ever so rare, and that’s a big, fat bummer. If you have the good fortune to catch Sara Moulton on anything, you’ll quickly find she’s a lot like my friend K – quiet, competent, and blonde. It’s really a pleasure to watch her cook, and like Alton or the America’s Test Kitchen crew, she’s a great teacher of the basics. Suggested viewing.

Simply Ming with Ming Tsai (PBS)
Good for: anyone, but especially Chinese food lovers
Bad for: people with ginger allergies
America’s most famous Chinese chef, Ming Tsai makes a wonderful case for eating the cuisine exclusively. Also? He’s super-hot. Suggested viewing. (Especially for all the ladies out there.)

Food 911 or Tyler's Ultimate with Tyler Florence
Good for: anyone
Bad for: N/A
Tyler specializes in meals fundamental to American menus, but branches out from time to time with positive results. Provided Good Eats and America’s Test Kitchen aren’t broadcasting at the same time, those searching for the end-all-be-all macaroni and cheese recipe could do worse than starting here.

BEGINNER/INTERMEDIATE

Barefoot Contessa (Food Network)
Good for: anyone - especially if you own a beach house
Bad for: N/A
I put Ina in the intermediate section for two reasons: 1) she tends to use some expensive ingredients, which beginner cooks may not want to experiment with yet, and 2) that Kitchen-Aid standup mixer makes an appearance in 50% of her recipes, and it’s kind of an advanced tool. If neither of these apply to you, please tune in to Barefoot Contessa RIGHT NOW. Ina rules, and her recipes simply do not fail. Even if you don’t give a flying crap about braising, icing, or frying, it’s worth a gander for the soothingness of her voice. Suggested viewing.

Boy Meets Grill with Bobby Flay (Food Network)
Good for: dudes, chile pepper lovers, people with grills
Bad for: people who hate mango
The Flayster. Flayorama. The Flayonator. Food Network built part of their empire on this man’s back, and it’s kind of easy to see why. His food is fun, gorgeous, and unifying, in that it marries a lot of fruit and spiciness to great effect. Like Ina, Flay’s tools and ingredients can be a tad expensive (he works with a bunch of seafood), which is why he’s not in the beginner’s category. Nonetheless, Boy Meets Grill is a great resource for recipe ideas, particularly if you’re planning a backyard shindig.

Easy Entertaining with Michael Chiarello (Food Network)
Good for: easy entertainers
Bad for: difficult entertainers
For those who need to wow a crowd, Michael Chiarello is the man with the plan. Based in Napa Valley, Easy Entertaining concentrates on classy, crowd-friendly dishes, often created with neato wine pairings in mind. The ingredients could run a buck or two, but otherwise, Chiarello’s fun to watch.

Essence of Emeril or Emeril Live with Emeril Lagasse (Food Network)
Good for: anyone, especially Louisiana food lovers
Bad for: Emeril’s nemesis - Evil Emeril
There’s not much to say about Emeril that hasn’t already been covered by every food blog, ever. Yet, in spite of his tiny-bit-hammy onstage persona - dude can cook like the dickens. Watch and learn.

Lidia’s Italy with Lidia Bastianich (PBS)
Good for: anyone, especially Italian food lovers
Bad for: N/A
Lidia is my secret Italian grandma – the one who whipped up massive Istrian feasts every Sunday without breaking a sweat. Her elegant show is a gentle wonder, and her children’s occasional appearances are always good for comic relief. The abundance of handmade pasta may be a bit complex for newbies, but otherwise, Lidia’s Italy is aces. Suggested viewing.

INTERMEDIATE/ADVANCED

Lessons with Master Chefs with Julia Child (PBS)
Good for: the cult of Julia, anyone
Bad for: people who believe this is actually Julia Child
From what I’ve seen of this older show, it’s lovely and not as slick as today's cooking series. There aren’t many beauty shots (of the food) and the techniques seem to fly by fairly quickly, which makes them a tiny bit harder to follow. That said, it’s Julia fargin’ Child. The woman didn’t become the first lady of American cooking for nothing. Plus? Apparently, Meryl Streep signed on to play Julia in the upcoming Julie & Julia movie, so that’s fun.

The Martha Stewart Show with Martha Stewart (NBC)
Good for: moms, organized people, fans of Real Simple, anyone
Bad for: frat guys
Do you spatchcock? Would you like to know how? Martha knows. In fact, Martha knows everything, except possibly how to project enthusiasm loudly (though she can be dryly hilarious, and isn’t above poking fun at herself.) Her show is faboo for creative meal ideas, from flavor combinations to placemat patterns to cupcakes that look like toadstools. And while Martha’s recipes can occasionally seem very Sunday Dinner in Cape Cod, those who look past her image will discover a treasure trove of kitchen brilliance.

Molto Mario with Mario Batali (Food Network)
Good for: anyone, especially Italian food lovers
Bad for: N/A
Look, this guy is a GREAT chef (I’ve eaten at two of his restaurants), but preparing his food on my own scares the crud out of me. Those not totally intimidated by Mario’s awesomeness should DVR this show at every possible opportunity. He’s not just a wonder to behold, but a veritable fountain of culinary knowledge as well.

UNCLASSIFIABLE

Semi-Homemade with Sandra Lee (Food Network)
Good for: people who hate food
Bad for: everyone else
Two words: Kwanzaa Cake.

UNKNOWN (Input welcomed)

Calorie Commando with Juan Carlos Cruz (Food Network)
Daisy Cooks! with Daisy Martinez (PBS)
Down Home with the Neelys (Food Network
The Hot Australian Guy That Cooks for People in Their Homes (?)
Jamie at Home with Jamie Oliver (Food Network)
Kathleen Daelemans (Food Network)
Mark Bittman (PBS)
Nigella Feasts with Nigella Lawson (Food Network)
Party Line with the Hearty Boys (Food Network
Quick Fix Meals with Robin Miller (Food Network)
Simply Delicioso with Ingrid Hoffman (Food Network)

Comments are open and I’d love to hear your input. Thanks!

(Photos courtesy of AllPosters.com, CelebChefs.net, newasiancuisine.com, and circlealine.com.)

Slight Wednesday Delay

Hi everybody,

I'm running into a few technical difficulties today, but the regular Wednesday article should be up in a few hours. In the meantime, please enjoy this re-enactment of 20th century wars, done entirely with animated comestibles:

Stefan Nadelman's Food Fight

Woot!
Kris

Light Chicken and Mushroom Marsala: It's Moist

One of my least favorite words in the English language is “moist.” I don’t like the way it slides off the tongue, stabbing it at the end with a sinister, pointy “t.” The sound squicks me out, like the feel of cheap velvet or foam rubbing against itself. What's more, “moist” makes even the most harmless utterances seem a little dirty. Lewd, even. I actively refrain from using it on a casual basis, especially when describing people. Because, let's face it: there's nothing creepier than, “Hey Bob, you look moist today."

This aversion is unfortunate, partly because it’s a pretty common word, but mostly due to the food blogging thing. “Moist” depicts almost every kind of well-made meal, and there are few-to-no substitutes for it. “Wet" connotes a soaking, “soggy” is too negative, and “humid," well ... let's not even discuss. It’s got to be “moist.” “Moist” means a cake is well made. “Moist” means cookies are chewy, but firm. “Moist” means you might be eating Alex’s Slightly Altered Light Chicken and Mushroom Marsala.

I got this recipe from Smitten Kitchen, who got it from the June 1995 issue of Gourmet. And man oh man, is it ever moist. It’s moist-esque. It’s the hostess with the moistest. The chicken is basically braised in broth and marsala wine, which not only imparts a marvelous flavor to the mushrooms, but y’know … the moist thing.

The original recipe called for skin-on chicken breasts and more butter than I was comfortable with. So, to cut the fat, I:

• Used boneless, skinless chicken breasts.
• Only used oil to sauté the mushrooms and onions, instead of a butter/oil combination.
• Reduced the olive oil by a third.

It came out beautifully and went really well with egg noodles. All told, it's a classy, earthy meal-for-four under eight bucks. Not too shabby. And most definitely moist. (*cringe*)

Chicken and Mushroom Marsala
Serves 4
Adapted from Smitten Kitchen.

2 whole boneless, skinless chicken breasts (about 28 oz), halved
2 teaspoons olive oil
1-1/2 tablespoons unsalted butter
2/3 onion, sliced thin
1/2 pound mushrooms, sliced thin
1/3 cup Marsala
2/3 cup chicken broth
1-1/2 tablespoons minced fresh parsley leaves

1) Gently pat chicken dry with paper towels. Sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken and brown in two separate batches. When finished with each, transfer them to a plate so juices may redistribute throughout meat.

2) Add onion and mushrooms to skillet. Cook a few minutes, until "liquid mushrooms give off is evaporated," stirring occasionally. Add Marsala. Stir. Cook until Marsala is nearly gone. Add broth, chicken, and any chicken juices pooling on plate. Simmer until chicken is fully cooked, around 15 minutes, turning once halfway through. (I had very thick cuts, and this still timed out perfectly.) Move chicken back to plate.

3) Keep the sauce simmering until it reduces to around 1/3 cup. Kill heat. Salt and pepper the sauce to taste. Add butter. Stir sauce until butter is just melted. Serve chicken with sauce. Garnish with parsley.

Approximate Calories, Fat and Price Per Serving
352 calories, 9.75 g fat, $1.63

Calculations
2 whole boneless, skinless chicken breasts (about 28 oz): 875 calories, 9.9 g fat, $3.48
2 teaspoons olive oil: 79 calories, 8.9 g fat, $0.06
1-1/2 tablespoons unsalted butter: 153 calories, 17.3 g fat, $0.15
2/3 onion, sliced thin: 42 calories, 0.1 g fat, $0.32
1/2 pound mushrooms, sliced thin: 50 calories, 0.8 g fat, $1.50
1/3 cup Marsala: 142 calories, 0 g fat, $0.61
2/3 cup chicken broth: 64 calories, 2 g fat, $0.16
1-1/2 tablespoons minced fresh parsley leaves: 2 calories, 0 g fat, $0.25
TOTAL: 1407 calories, 39 g fat, $6.53
PER SERVING (TOTAL/4): 352 calories, 9.75 g fat, $1.63

Strawberries with Balsamic Vinegar

Reactions on trying All Recipes’ Strawberries with Balsamic Vinegar for the first time:

Bite 1: (*chews slowly, thoughtfully*) Uh huh. Uh huh. (*swallows*) Hm. Nothing … nothing … what’s going on here? All the reviews said this would be an insane new … YEOW! THERE it is. What kind of bizarro Twilight Zone tang IS that? My tongue! What’s happening to my TONGUE?

Bite 4: Okay, the crazypants epiglottal sensation has died down a bit, but I still can’t place this flavor. It’s sweet? It’s savory? I guess? Can I get some help here?

Bite 7: All right, all right. I’m getting this. Balsamic vinegar and strawberries … they’re Barbra Streisand and Robert Redford. One’s a sassy, be-afro’ed New Yorker and the other’s a tragically handsome Midwesterner. You’re not really sure they’ll work together at first, but they do, and it’s a beautiful thing. Then she sings and they break up, and you cry a little, but it’s all good in the end, because she’s found herself and everybody’s okay.

(That metaphor went off the rails somewhere.)

Bite 10: Wow. This is really luscious. I think this might replace strawberries and chocolate as my new favorite strawberry-related pairing. Who thought this up? Was it a chef? Some nice lady in Utah? Maybe it was accidental, like the dude who lucked on to vulcanized rubber? Whatever. I need to write a thank you note.

Bite 13: Holy moly. That was delicious. (*glances around nervously to see if anyone’s watching*) Hey roommates! Are you home? Anyone? Okay. (*raises bowl to mouth, furiously licks it clean*) Ahhh … yeah, that did it. I’ll be sleeping soundly, dreaming of various fruit/vinegar pairings if anyone needs me.

Strawberries with Balsamic Vinegar
6 servings if used as topping
4 servings if standing as dessert alone
Adapted from All Recipes.

16 ounces fresh strawberries, hulled and large berries cut in half
2 tablespoons balsamic vinegar
1/4 cup white sugar
1/4 teaspoon freshly ground black pepper, or to taste

1) In a small bowl, gently combine strawberries, vinegar, and sugar. Cover. Do not put in fridge. Instead, "let sit at room temperature for at least 1 hour but not more than 4 hours." Sprinkle pepper over berries and serve immediately. Vanilla ice cream, angel food cake, or pound cake make good partners.

Approximate Calories, Price, and Fat Per Serving
6 servings (as topping): 55 calories, 0.2 g fat, $0.29
4 servings (as dessert): 83 calories, 0.3 g fat, $0.43

Calculations
16 ounces fresh strawberries: 145 calories, 1.4. g fat, $1.50
2 tablespoons balsamic vinegar: 20 calories, 0 g fat, $0.15
1/4 cup white sugar: 186 calories, 0 g fat, $0.08
1/4 teaspoon freshly ground black pepper, or to taste: negligible calories and fat, $0.01
TOTAL: 331 calories, 1.4 g fat, $1.74
PER SERVING (TOTAL/6): 55 calories, 0.2 g fat, $0.29
PER SERVING (TOTAL/4): 83 calories, 0.3 g fat, $0.4

CHG Favorites of the Week

Blog of the Week
The Culinary Review
If you can get beyond the clutter, there's an abundance of valuable food information here, from pricing breakdowns to chopping techniques to a thesis on Glogg. A good basic resource when you just need to know something, fast.

Comedy of the Week
“Food Court Musical” by Improv Everywhere
Charlie Todd and Co. strike again! This time, it’s a full-on musical number in the middle of a crowded shopping mall. I’m so happy these guys exist, and am doubly happy they keep doing things related to food. Thanks to Serious Eats for the link.

Magazine of the Week
Cook’s Country
At first, one may believe a Cook’s Country referral is merely part of my never-ending quest to kiss up to Cook’s Illustrated (it’s parent publication) as much as possible. (One may be right.) HOWEVER, completely independent of CI, Cook’s Country is a great magazine on its own. The design rawks, and the dishes are a nice combination of the down-home and the upscale. And while it’s not exactly nutritionally-minded, there are usually enough healthy recipes to justify a gander/purchase. Check it out next time you pass through at Barnes & Noble. You’ll be impressed.

Organization of the Week
Share Our Strength’s Great American Bakesale
You may have seen Duff the Ace of Cakes dude promote this on a few Food Network PSAs. In GAB’s own words, it’s “a national campaign that mobilizes Americans to end childhood hunger by holding bake sales in their communities.” So, not only do you get to help your poverty-stricken countrymen, but you get bake in the process. Sweet. It seems like a really good opportunity to get kids involved with volunteering, too.

Quote of the Week
"I wake up every morning in a bed that’s too small, drive my daughter to a school that’s too expensive, and then I go to work to a job for which I get paid too little, but on Pretzel Day? Well, I like Pretzel Day." – Stanley Hudson (Leslie David Baker), The Office

Untried Cheap, Healthy Recipe of the Week
Broccoli Drizzled with Indian-Spiced Yogurt by Jamie Oliver at The Star
You know what’s really cool about this recipe? I have all the ingredients on hand, and have had them in various dishes dozens of times. But put together, I have no idea – none – what they’ll taste like. It’s like a rock supergroup, but made of broccoli. Exciting!

Tip of the Week
This week’s tip comes from Consumerist commenter Canadian Imposter, and it’s been slightly altered for clarity: “A lot of people use a neat trick to make sure they're not getting ripped off in a restaurant. Tip so that the number of cents in the post-tip total is equal to the number of dollars in the pre-tip total. For instance, if you had a $123 bill, you would tip X dollars and 6 cents, because 1+2+3=6. Then you can just do a quick check on all of your restaurant transactions when your credit card statement arrives. And if something doesn't add up you can look in to it.”

Video of the Week
“Crumbs From Your Table” by U2
U2 questions that may never be answered:
1) How does Larry Mullen Jr. still look 26?
2) Do you think his kids call him “The Edge” instead of “Dad”?
3) Will there ever be anything sexier than this?
Special bonus: Postcards from the Edge, my favorite McSweeney’s piece of all time.

(Photos courtesy of Flickr member ObakeTenshi and Yahoo TV.)

Recession-Proofing Your Diet: Food Strategies for a New Economy

If you’ve been to the supermarket in the last few months, the rising cost of food isn’t exactly an Elliot Spitzer-level surprise. Grain prices are up, dairy products have become a luxury, and meat … well, cheap beef is rarer than a J.D. Salinger sighting these days. CNN, MSNBC, and the newspapers are finally picking up on it, too, with more stories about global grocery shortages and ludicrous shipping expenses. It appears we’re headed for a recession, and it may not get better anytime soon.

Never fear, though – it’s the interweb to the rescue. Lots of wonderfully informed bloggers have been totally on the ball, including Cathy at Chief Family Officer and Blogher’s Alanna Kellogg. They’ve written stellar pieces on combating food inflation, replete with shopping strategies, cooking ideas, and inventive ideas for stretching a budget.

There’s not much more to say after those posts, but I figured I’d jump on the Food/Recession bandwagon anyway. (It’s a nice bandwagon – sage green with mammoth cupholders.) Hopefully, the following suggestions will build on what Cathy and Alanna have to say, and offer a few new strategies along with it.

Don’t panic. It’s not the end of the world. Grocery prices will rise and certain items may become nigh-unattainable, but you will still be able to eat. So will your family. And with a little planning, you might not notice much of a difference.

Stay informed. Information is power. I don’t know who said that (Sophocles? Joan Didion? Cher?), but he/she was right on. As dire as the news may seem sometimes, keeping abreast of the fiscal situation is vital to preparing for sudden changes. So gird your loins and peruse the news, scan some blogs, and watch the occasional Brian Williams broadcast. Be on special lookout for food stories. You’ll be smarter for it.

Take baby steps. Revamping your diet and budget the same day won’t work, and might put you off both forever. Lasting change comes through small actions executed consistently. so take it easy. Start small, with a few simple practices, and work your way up from there.

Set aside one hour per week to plan. During this hour, you can devise a weekly menu, find circular deals online, clip coupons, and map out your shopping trips, all of which could save hundreds of dollars a month. If you were paid $100 for 60 minutes of work, wouldn’t you do it? Would you think twice? (Lawyers and doctors, don’t answer that.) What’s more, it’s much easier to stay on a healthy track when you have a concrete shopping and meal plans. It keeps you from scrounging for last-minute eats.

Write stuff down. Keeping a budget, planning that menu, and creating a grocery list are three time-tested, mother-approved money-saving maneuvers. The last two strategies usually help with weight maintenance, as well. Turns out, there is no greater splurging/gorging deterrent than knowing exactly what you’re splurging/gorging on.

Sign up for savings and preferred customer cards. If you haven’t already done this, stop reading and run to your grocer. See, just about every major supermarket has a club program that offers special discounts to regular shoppers. You give them your name and e-mail address in exchange for a dinky little keychain doohickey that magically saves 10%, 20%, or 40% per purchase. As far as I know, there are no reported downsides, except for a very heavy keychain.

Start a price book post haste. Get Rich Slowly has the end-all-be-all post on these, but there’s more at Frugal Upstate, as well as a downloadable template at No Credit Needed. (Incidentally, if you’re in the New York City area and shop at Associated or Key Food, shoot me an e-mail. I keep somewhat anarchic pricebooks for these two stores, and can forward them to you.)

Go to Money Saving Mom immediately. I can’t possibly cover this topic any better than Crystal does on a daily basis. (Brown nosing? Yes. And how!) Essentially, she and a roving gang of coupon-clippin’ ladybloggers have figured out how to score deeply discounted personal effects and non-perishable food from CVS, Walgreens, Rite Aid, and more. We’re talking $133 worth of shampoo, diapers, and toothpaste for $9. And if that’s not enough, there are shopping strategies GALORE, from post to shining post.

When it comes to cookbooks and kitchen equipment, buy only what you absolutely need. If cooking is a hobby, it’s distressingly easy to blow a wad on adorable egg holders. Or a fourth Barefoot Contessa volume. Or a hard-anodized 10-piece pot set, because some dude on QVC said you SIMPLY MUST HAVE a sauté pan in every size. Truth is, there are precious few items anyone needs to make a decent meal, and most recipes can be found online nowadays. This Mark Bittman article has more, and these two CHG posts can help you find inexpensive equipment and cookbooks.

Clip coupons and bulk shop, but do it wisely. While both of these tactics might take big bucks off bills, they can also lull folks into buying stuff they don’t need. If you’re going to use coupons, make sure it’s for something you would purchase anyway. And if you’re loading that 128-oz. jar of capers into your elephant-sized CostCo cart, double check to see if it’s really cheaper per unit than a 4-oz. bottle. (While you’re at it, double check to see who on Earth needs eight pounds of capers.)

Cut back on booze, meat, and processed foods. “But Kris,” you might say,“they are the stuff OF LIFE.” And you’d totally be correct. Watching a ballgame without a dirty water dog and bucket-sized Bud Light … it’s unfathomable for some. (Note: me.) However, there’s something to be said for moderation. Eliminating these things from your diet entirely may be a pipe dream (or pipe nightmare), but reducing your consumption will save mad cash AND improve your health. To fill that hole in your stomach …

Eat real food. Pizza rolls, mozzarella sticks, and fries might be convenient, but produce, dairy, meat, legumes, and grain will help you live longer. AND, chosen carefully, they’ll cost less in the long run. Always remember to shop in season, from the circular, and around the perimeter of the supermarket, where they keep the whole foods.

Stock up. When frequently-used staple items like flour, beans, and canned tomatoes go on mega-sale, snatch up as much as you possibly can (provided there’s sufficient storage). Not only will they come in handy down the line, but pantry meals can be healthy, filling, and surprisingly delicious. For more information, Motherload’s Amy Clark has an ongoing series on stockpiling.

Go generic. Don't be scared. It's often just as good as the brand name.

D.I.Y. Cook more at home. Cook in bulk. Freeze things. Try gardening. Make your own mixes, dressings, sauces, and marinades. (They taste better, take zero culinary skill, and cost a fraction of the store-bought brands.) With a little time and effort, anything you see in the supermarket or at a restaurant can be accomplished in your own kitchen.

Drink water, but not the bottled kind. No one’s begrudging the occasional Dr. Pepper, but tap water is the superior choice for two reasons: it’s a billion times healthier and 100%, totally, absolutely free-er than free. Bottled water, while not a terrible choice, is a legendary rip-off, like bad chicken or accidentally downloading a Beatles cover band on iTunes.

Brown bag it. Any and every personal finance blog worth its salt has written about this subject 600 times (uh … except this one.), and for good reason. Not only does brown-bagging save me about $1300 per year, but it makes it much, MUCH (much) easier to monitor what I eat. Whether you’re into bento boxes or PB&J, it’s a sure-fire recession beater.

Think out of the box. No, DESTROY the box. Stupid box. There’s no faster way to bore yourself into a coma than gnawing on the same ol’ lettuce wrap week after week. To save money and keep from dying of ennui, leave your comfort zone as often as possible. Try new foods. Experiment with coupons. Cook differently. Host a potluck. Visit your ethnic market. Stepping outside the norm can inspire AND help you stick to the plan.

Don’t panic. Had to be said again.

If you're interested in reading further, these are solid sources:

• Drastic Budgeting in the Kitchen at The Common Room
• 50 Ways to Save Money on Your Grocery Bill at Thrifty Mommy
• Supermarket Strategies at Real Simple
• Debt Diet for Your Wallet and Your Waistline at Debt Hater
• Hillbilly Housewife

How about y’all out there? How are you preparing for a potential economic downturn? Comments are open!

(Photos courtesy of jupiter images, Watt & Sons Supermarket, and Flickr member Ranjit.)

Pork Loin with Warm Roasted Red Pepper Relish: Beyond Chicken

When it comes to cheap, healthy meat, there’s no easier fallback than good ol’ chicken breast. It’s tasty, accessible, and universally beloved - the U2 of the culinary world. Alas, while I dig the chix, I also have a great tendency to rely on it too much. There are weeks where chicken appears on our menu so often, I wonder if it’s following me around and sneaking into our fridge, like a poultry private eye on some kind of bizarre suicide mission.

Two weeks ago, in an effort to free ourselves (a.k.a. The Boyfriend and I) from the oppressive shackles of constant breast-based dinners, I bought four pounds of $1.99/lb center cut pork loin and chopped it into four 1-lb mini-roasts. “What the heck,” I figured, “This can’t be TOO hard.”

ENNNNNNNHH. Wrong.

Pork, it turns out, is incredibly easy to drain of any and all moisture. In fact, the FDA asks us to cook the meat to a bacteria-slaying internal temperature of 160°F, which has the unfortunate side effect of mummification. At that point, you may as well snack on a sock, since it’s just as flavorful.

Happily, after a little research and a few trial-and-error sessions in the kitchen, I think I hit on a formula that nearly ensures a moist roast. (P.S. Try saying “moist roast” ten times fast. It’s hard.) Instead of roasting the meat longer at 325°F or 350°F, you brown it on a stovetop first, then shove it in a 450°F oven briefly, until its inner temperature hits 145°F-150°F. Then, you let it sit on an aluminum foil-tented pan for 15 minutes. During this time, the pork's temperature should rise 10 degrees and the juices get a chance to redistribute. The whole shebang locks in the moisture, gives the meat a nice color, and comes in handy when there’s no time to brine.

I used this method last night, and paired it with a Cook’s Illustrated recipe for Warm Roasted Red Pepper Relish. Which? Yum. It’s a little pricier than most CHG dishes, but it’s a tad classier, too. Like Katharine Hepburn, but edible.

Ooo - but, before we get to the dish, a quick reiteration/warning about pork's internal temperature: opinion varies widely on the boundaries of a safe one. I've read that 145°F - 150°F is acceptable, since the roast's temperature will rise as it sits, but I CAN NOT guarantee this. If you're unsure or concerned about Trichinella, please cook the pork longer. Food-borne diseases are bad.

Pork Loin with Warm Roasted Red Pepper Relish
Serves 2
Adapted from and Cook's Illustrated Best 30-Minute Recipes.

1 1-lb pork loin center, trimmed of all visible fat and patted dry
½ Tablespoon vegetable oil
salt and pepper

½ shallot, minced
salt and pepper
½ garlic clove, minced
6-oz (1/2 jar) roasted red peppers, rinsed, patted dry, and chopped fine
1 tablespoon red wine vinegar
1 tablespoon butter, cut into 2 pieces and chilled
½ tablespoon freshly minced basil

1) Preheat oven to 450°F.

2) In a medium pan, heat oil over medium-high heat. Sprinkle pork generously with salt and pepper. Place pork in pan and brown on every side. (This should take about 6 minutes or so.) When finished, transfer pork to a roasting pan and roast about 20 minutes, or until pork temperature is between 145°F and 150°F. When finished, remove from oven, tent pork with aluminum foil and let sit for 10-15 minutes.

3) While pork is in oven, add shallot and 1/8 teaspoon salt to the oil left in pan. Cook over medium-high heat until shallot is soft, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds, stirring a few times.

4) Add peppers and vinegar to pan and cook until warm, about 2 minutes, scraping up browned bits as you go along.

5) Drop heat to low. Stir in butter chunks one at a time. Remove from heat. Add basil and any pork juices. Stir. Salt and pepper to taste. Serve over sliced pork.

Approximate Calories, Fat, and Price Per Serving
330 calories, 17.2 g fat, $1.81
(Note: I think my fat calc is a bit high here, since a lot of the fat is trimmed.)

Calculations
1 1-lb pork loin center (about 10-12 oz after trim): 440 calories, 16.5 g fat, $1.99
½ Tablespoon vegetable oil: 66 calories, 7.5 g fat, $0.03
salt and pepper: negligible fat and calories, $0.05
½ shallot, minced: 14 calories, 0 g fat, $0.26
½ garlic clove, minced: 2 calories, 0 g fat, $0.02
6-oz (1/2 jar) roasted red peppers: 36 calories, 0 g fat, $0.99
1 tablespoon red wine vinegar: negligible calories and fat, $0.08
1 tablespoon butter: 102 calories, 11.5 g fat, $0.10
½ tablespoon freshly minced basil: negligible fat and calories, $0.11
TOTAL: 660 calories, 35.5 g fat, $3.63
PER SERVING (TOTAL/2): 330 calories, 17.2 g fat, $1.81

Honey-Glazed Roasted Carrots, Simon-Style

My biggest guilty pleasure (besides the film canon of Drew Barrymore) is a semi-addiction to American Idol. I've loved it since Season 2, and this year is no different. I'm totally digging on Amanda Overmyer’s beery Janis vibe, want to squeeze David Archuleta to pieces, and do a happy little cheer whenever Carly Smithson aces a Heart song. Plus, anytime Kelly Clarkson pops up in my iPod, I LISTEN, no matter how much I believe I only like bands signed to Sub Pop. (Also? I’m 12.)

In honor of that show, I’d like to describe my slightly adjusted version of Bon Appetit’s Honey-Glazed Roasted Carrots in the manner of each of the judges.

RANDY
Yo, yo, yo dawg, listen up - this sauce BRANG IT! I was worried about the carrots at first, but yeah, I feel ‘em. I feel ‘em. They ended up working with each other, dawg. Yo, did you know I played bass for the magazine that created this recipe? That's right, dawg! YEAH!

PAULA
The carrots … they’re all the colors of the rainbow. And the sauce … it transcends time and space, and I love way it feels and looks around my neck, and … oh, I loved it. Because, it didn’t need sparkles or fairies. It just was. It was a purple waterfall that God could smell in heaven. It just was … and I knew it from the moment I saw it. Rainbows. God bless.

SIMON
Paula … I have no idea what you just said. But … I must say … that … was … ABSOLUTELY … brilliant. I LOVED it. The honey and balsamic were COMPLETELY unexpected, and the carrots, ABSOLUTELY TREMENDOUS. It is 100% going to be made next week. Also, Ryan Seacrest – your tie is ABSOLUTELY AWFUL.

KRIS (Note: not really an A.I. judge)
The sauce alone, man – I could drink it as a shake. I could pour it on cereal. I could use it as shampoo. It rendered me illiterate, or at least somewhat non-verbal. And with the carrots? It even transcends that. Roasting them brings out their natural sweetness, which is only magnified by el Glaze-o. Nicely done.

With that said, I should mention that I think my fat and calorie estimates are kind of high, since a lot of the oil gets left in the bowl and on the cookie sheet.

I should also mention that Bon Appetit’s recipe included parsnips, and I’m sure that would go beautifully in here as well.

Oh yeah - and I NEED to mention that Jason Castro is 100% completely the kind of guy I would have swooned for when I was 20, white-kid dreads and all. (I didn't say I was proud.)

Finally, I should mention … the recipe! (Go Carly!)

Honey-Glazed Roasted Carrots
Makes 3 servings.
Adapted from Epicurious/Bon Appetit.

1 lb. carrots (1/2 to 1 inches in diameter), peeled, halved lengthwise
1-1/2 tablespoons olive oil
salt and pepper

1/2 tablespoons butter
1/2 tablespoons honey
1/3 teaspoon balsamic vinegar

1) Preheat oven to 400°F and place rack in center.

2) Line a cookie sheet with aluminum foil. In a medium bowl, mix carrots, olive oil, salt, and pepper until carrots have been thoroughly doused.

3) Roast vegetables 16 minutes, stirring once halfway through. Roast 5 more minutes, or until carrots are "tender enough to be easily pierced with a knife." (You can prep this an hour or two ahead, which I did this past Thanksgiving. Just cover loosely with aluminum foil and warm it in the oven for about 10 minutes before serving.)

3) In a small saucepan, melt butter over medium heat. (Do not let brown.) Add honey and vinegar. Stir. Pour over carrots. Serve.

Approximate Calories, Fat, and Price per Serving
150 calories, 9 g fat, $0.39

Calculations
1 lb. carrots: 186 calories, 1.1 g fat, $0.89
1-1/2 tablespoons olive oil: 179 calories, 20.2 g fat, $0.12
Salt and pepper: negligible calories and fat, $0.02
1/2 tablespoons butter: 51 calories, 5.8 g fat, $0.05
1/2 tablespoons honey: 32 calories, 0 g fat, $0.05
1/3 teaspoon balsamic vinegar: 1 calorie, 0 g fat, $0.02
TOTAL: 449 calories, 27.1 g fat, $1.16
PER SERVING (TOTAL/3): 150 calories, 9 g fat, $0.39

(Randy/Paula/Simon photos courtesy of eonline.)