This announcement ahs been plastered accross the US and in some cases the Southern Pacific, there is a documented alert for Salmonella poisining from some pistachios products. This alert should not stop you enjoying Pistachios as not all suppliers are under scrutiny for this alert. In fact many have been practicing good food processing and handeling so there products are safe. I have neeb in contact with April Shunn Williams from Paramount farms and have agreed to post this updated news. Please look at the list below for a safe supplier or producer, we must all remember in these hard financial times that to boycott all growers and producers could be detremental to their livelyhood and the industry. We all enjoy the texture and taste of good quality Pistachios in our recipies and should support the industry at this time.

A quick recipie: Lamb cutlets with pistachos and nectarine salsa

Ingredients

Marinade
12 lamb cutlets
1tbsp olive oil
juice 2 oranges
2 tbsp grated orange rind
1/4 cup spicy fruit chutney

Salsa
1/2 punnet Fresh Pistachios, peeled, split and roughly chopped
juice 2 oranges
1 tsp fresh ginger, grated
1 tsp honey
1/4 tsp cumin powder
1 small cinnamon stick
2 tbsp coriander, finely chopped
3-4 nectarines, cut into chunks

Method
Combine marinade ingredients, add cutlets and refrigerate overnight.
Prepare salsa by combining half the coriander and half the pistachios with all other ingredients. Bring to boil and boil for 2 minutes. Remove cinnamon stick and allow to cool.
Barbecue or char grill or even use the George Forman or simular grill cutlets 2-3 minutes each side.
Serve with fresh pistachio salsa and sprinkle with remaining pistachios and extra coriander if desired.

A list of safe providers and links:

A&P Growers
American Golden
Barons
Berkley & Jensen Pistachios
Braga Farms
Braga Organic Farms
Cal Delights
Cal Fruit and Nut
Country Best
Cowboy
CVS Brand Gold Emblem Natural
Pistachios
CVS Brand Gold Emblem
Pistachio Kernels
Divine Organics
Doug Braga
Eagle Ranch Pistachios
Eden Organic
Everybody’s Nuts Pistachios
Flannigans
Futters Nut Butter
Garvey Nut
Giant
Golden Orchards Pistachios
Gust Picoulas
Harris Ranch
Heart of the Desert
Horizon Growers
Keenan Farms
Kirkland Everybody’s Nuts
Kopali
La Montanita Food
Lattitude 1
Living Intentions
Maisie Jane’s
Mamco
Marra Bros.
Melace Family
Meridian Nut Growers
Mount Hope
Nuts and Spice
Paramount Farms
Rosetti Fine Foods
Royal Himalayan
Sam’s International
San Joaquin Valley Farms
Sherman Thomas Ranch
Snack Club
Snakerz
Southern Grove
Specialty Commodities
Sunkist Pistachios
Sunridge Farms
The Nutty Gourmet
Wonderful Pistachios
Yurosek Farms

http://pistachiorecall.org/
http://www.fda.gov/pistachios/

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Entertaining in the 00′s

Pity the modern hostess. She used to plan an event according to her budget and culinary skills. But now religious restrictions, ethical quandries, and food allergies monopolize her party menu!

With this in mind, I am starting a series on “What Your Guests Won’t Eat”.  I know that many of us truly enjoy the company of people who eat differently than us, and do want to feed them food that they can eat! Hopefully these posts will help you to do just that.

Vegetarianism and Veganism

Most of us know at least a few people who are vegetarians or vegans, and so creating menus to feed people who restrict or eliminate animal products from their diet. Fortunately, however, veganism and vegetarianism are probably the easiest “special” diets to accommodate!

Vegetarians and vegans are people who restrict (or eliminate) animal products from their diet. Vegetarians do not eat animal parts (i.e. meat, fats, or by-products such as gelatin) but they might consume dairy, eggs, and/or honey. Vegans do not consume any product derived from animals: In addition to meat, they will not consume eggs (including fish eggs),  dairy, and (in many cases) honey.

(Note: Occasionally you might know someone who identifies as a vegetarian but who eats fish and/or seafood. These folks are more properly known as pescetarians. In my experience, pescetarians may only eat fish and/or seafood occasionally, so don’t assume that they will expect fish or seafood to be on the menu. Conversely, some people may describe themselves as vegetarian, but are in fact vegan.)

How do I Find out If a Guest is Vegetarian or Vegan

The best way to find out if any of your guests are vegetarian or vegan is to simply ask if they have any dietary restrictions. If you already know that a guest is vegetarian or vegan, you should clarify what they will/won’t eat prior to your event.

Cooking from Scratch

The least expensive way to accomodate a vegetarian or vegan guest is to prepare your meal from scratch. You will have the most control over what goes into the food and will be able to consult with your friend if necessary. There are plenty of vegan/vegetarian recipes online, and there are numerous discussion forums for vegans and vegetarians who will most likely be very willing to assist you in planning your menu.

One thing to keep in mind is that there are many condiments, sauces, and beverages that may appear to be vegetarian or vegan, but do contain animal products. For example, some beers, wines, and spirits are prepared using animal products.

Catering and Prepared Foods

If you are ordering food from a caterer/restaurant or using prepared foods, you need to be careful to make sure that the food is truly vegetarian/vegan. There are a number of food additives and preservatives that may be derived from animal sources. Best to bring a list like this one when you go shopping for prepared foods.

About Fake Meat

There are a number of meat substitutes on the market (i.e. veggie burgers and tofu dogs, etc). But many vegetarians/vegans don’t eat meat because they genuinely don’t care for it (and those who do like meat may not find the fake stuff to be satisfying). So don’t assume that a meat substitute is the best option for your guests.  Again, if in doubt, ask your vegetarian/vegan friend what they would prefer to eat: It may be that an extra veggie side dish or salad would be appreciated more than Tofurky.

In the spirit of the economy let me eliminate a bunch of trips to the mall where I would have to walk around frantically trying to find just the right gift for all, on my shopping list. I truly believe its time to bring back the old fashioned spirit of Christmas and spend a few happy hours creating tasty super duper gifts for all, in my kitchen.  

The following list is my official to-do list. This year I’m planning on a “bakers dozen” basket for my family and friends. I will add all of my recipes and how to’s in the next couple of weeks too.

1. 1.Walnut & Rhubarb Dessert Sauce (published here September 11/08)
2. 2.Homemade Amaretto Almond Biscotti
3. 3.Homemade Herbal Bread mixes – Portioned For Bread-machine (just add water)
4. 4.Spiced nuts

1. 5.Green Cherry Tomato Pickles
2. 6.Homemade Infused Vinegar & Oil
3. 7.Homemade Honey Mustard
4. 8.Homemade Meat Rub
5. 9.Dried Herbs Mixtures For Stews And Soups

1. 10.Homemade Liqueurs
2. 11.Homemade ‘House Blend’ Chai Tea
3. 12.Homemade Dog Biscuits/Kitty Treats
4. 13.Handmade Cook Book Of Family Heirloom Recipes
5. Three or four months ago a local ‘Gift basket shop’ was advertising their going out of business sale. I’m a wicker addict and just couldn’t leave without buying. These fantastically gorgeous baskets that were regularly out of my price range were available for a couple of bucks each. That’s when the idea popped in my head that I would buy these little beauties and fill them with homemade gifts for everyone for Christmas. I’m still exited about the whole process. Since then I’ve been hunting for pretty little bottles (for my oil, vinegar and liquor), fancy jars (tea mix) and cookie tins too. All the other items will be perfect in canning jars.

Last week I made my first recipe Walnut & Rhubarb Dessert Sauce. Check out the recipe it really is a tasty treat. I already have a few of the herbs that I’ll be needing dried, just waiting to be mixed and packaged. This is going to be so much fun…

 

There is nothing better tasting then fresh bread with a lavender spread. The aroma of the two combined is so great that in my opinion should be bottled as a perfect kitchen air freshener scent.

Important facts to know and to follow:

Never use any type of dried lavender if it’s not self grown or bought from a reputable health-food store with the intentions of consumption. I grow my own Lavender so I know for sure that it is organically grown and fresh. (Remember the stuff you can buy at the dollar stores most likely is not a food grade but only meant for potpourri)

Methodology for all the following recipes:

To save time and hassle chop all the dry herbs and store them in dark glass jars with tight fitting lids. (Remember all herbs are light sensitive so if you can’t find colored glass jars, cover the clear ones with a dark ‘mac-tac’). I dry and process all my herbs at the end of their growing season. Then in the late fall I combine all the mixes and store them like that to add to the butters. The following three mixes are a staple in my home and at my children’s homes too

The easiest way to grind small amounts of herbs is with a coffee grinder. When chopping up bigger bunches use the food processor.

1) Honey Lavender Butter/Margarine!

This spread is just the best on toast, muffins, or pound-cake. Even pancakes are great.

Premixed herb powder: Combine 1 cup of lavender “powder” with ¼ cup icing sugar. Shake well. Will last in dry darkened jar for a year. (It still is usable after but you will have to add extra to give the same flavor strength.)

Ingredients:

·          1 cup unsalted butter or good quality of margarine at room temperature

·          4 tablespoons/20gr honey

·          1/2 teaspoon/2ml Vanilla extract

·          4 tablespoons/20gr dried lavender (chopped)

·          1 tablespoon/5gr powder sugar or icing sugar

If using premixed herbal powder add 5 tablespoons/25gr to butter or margarine. (adjust to taste)

Mix all ingredients together with a fork, spread and enjoy! According to my Grandma the mixed butter spread should last up to three weeks in the fridge. (At my home it’s always gone way before it could go bad)  

2) Lavender Herb Butter!

This herb butter is good on boiled potatoes, stir-fried veggies and absolutely fabulous on homemade pasta.

Premixed herb powder: Combine 1 cup of lavender “powder” with 1/3 cup chopped dry chives, 1/3 cup of chopped parsley, 1/3 cup lemon basil flakes. Shake well. Will last in dry darkened jar for a year. (It still is usable after but you will have to add extra to give the same flavor strength.)

Ingredients:

·          1 lb/450gr butter or good quality of margarine at room temperature

·          3 tablespoons/15gr dried lavender.  

·          1 tablespoon/5gr dried chives (rough chopped)

·          1 tablespoon/5gr dried parsley (rough chopped)

·          1 tablespoon/5gr of dried lemon basil

If using premixed herbal powder add 6 tablespoons/120gr to butter or margarine. (adjust to taste)

Add ‘herbal powder combo’ to butter or margarine and mix together well with a fork, spread and enjoy! Mixed butter spread should last up to three weeks in the fridge.

3) Lavender Garlic Butter!  

For the best tasting garlic bread ever, try this spread on a sour-dough bread. Perfect on all type of bread or buns too.

Premixed herb powder: Combine 1 cup/250gr of lavender “powder” with ½ cup/125gr dried parsley, ¼ cup/60gr onion powder and ¼ cup/60gr garlic powder. Shake well. Will last in dry darkened jar for a year. (It still is usable after but you will have to add extra to give the same flavor strength.)

            ·          1 lb/450gr butter or good quality of margarine at room temperature

·          4 tablespoons/20gr dried lavender  

·          2 tablespoons/10gr dried parsley

·          1 tablespoon/5gr onion powder

·          1 tablespoon/5gr garlic powder

If using premixed herbal powder add 8 tablespoons/160gr to butter or margarine. (adjust to taste)

Add ‘herbal powder combo’ to butter or margarine and mix together well with a fork, spread and enjoy! Mixed butter spread should last up to three weeks in the fridge.

I’m ashamed to admit that I have a big stack of paperwork sitting on my desk that needs to be done, ‘yesterday’. I hate paper work so I found a great job to do instead. Reorganize the fridge and freezer. To my great delight at the back of the top shelf I found a few more tubs of strawberries. Picked not so long ago at the beginning of the summer, with my sidekicks (granddaughters). There was such an amazing crop of strawberries this year. Looking at them now, they are huge, big, round, juicy and so sweet. Yum.

As I haven’t had breakfast yet, I thought one of my smoothies would sure hit the spot. And it did. So now I think I might want to share my recipe with you.

Ingredients:

Combine all ingredients in a blender and process until smooth. (if you want to drink your smoothie with a straw, other wise add the sunflowers at the end). Pour into two tall glasses (one for now and one for later). Enjoy.

Darn, that pile of papers is still sitting there. What can I come up with now, to do?  Wash down the walls?  Clean out the Garage,…which would take longer?…Hmmm

I will be strict here and insist on pork rib chops for this as they are by far the tastiest chop type with this. Also you MUST use red gum honey for the best result. I’ve experimented and tried blue gum and plain honey and neither are anywhere as good in the end dish. Finally it’s important to have a good quality overproof pan or casserole dish with a lid – the best dishes need the best utensils!

I’ll also aim to get some photos of this out on the weekend, as I will be cooking it then.

Ingredients (for 4 persons)

• 4 Pork Rib Chops – (these are the best chop ones to use)
• Flour for dusting
• 300g Blueberries
• 60g Red Gum honey
• 150ml ml Red wine
• 25g Butter
• 3 tablespoons Olive oil
• Salt

Preparation:

1. Dust the pork chops with flour.
2. Process the blueberries in a blender for a minute and when pulped add the honey, and blend again for 20 secs or so until mixed.

Cooking:

1. In a large ovenproof frying pan, melt the butter with the olive oil.
2. Add the chops and fry turning occasionally on each side until both sides appear lightly browned all over. Season with a little salt.
3. Add the glass of wine and cook further until the liquid has partly reduced down from evaporation.
4. Turn the heat off and immediately spread the blueberry mixture over the chops. Then cover the pan and transfer to a preheated oven at 200°C and cook for 15 – 20 minutes.
5. Remove and stand for 5 minutes before serving with your choice of side dish.

Total Time – approx 45 mins.

And for my recommend choice of side dish / accompianment?  I like to go for some simple roasted garlic and rosemary potatoes. These can be cooked in parallel with this dish so doesn’t push out the total cooking time too much.

Enjoy!