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Season's greetings fellow eaters,
Sorry to have been mum recently. It's not writer's block. Just two sets of expectant eyeballs (ok three if you count my husband) looking to me to make up for a summer of book tour travel.
And now we're in the holidays and my world's a swirl of activity. You, too? In this frenetic season it's easy to think that there isn't time or energy for cooking. All of this merry making can send you jetting through the drive-thru or reaching for the take-out menu. Before you call for that twenty-nine minute delivery, check out this month's sustainable solution &mdash low and slow. You'll have tasty meals on your table with minimal effort (and plenty of leftovers).
For another time-saver &mdash and just the right thing to do &mdash consider making donations for some of the nice people on your list instead of giving gifts. One size fits all and you don't even have to wrap it. I've heard some talk about "Katrina burn-out" &mdash a general glossing over when the topic of hurricane relief comes up. Which is why this is an important time to keep hurricane survivors in our thoughts and actions. Particularly farmers and other food producers who are facing particularly challenging hurdles such as salinized and otherwise contaminated land and distribution nightmares that are hampering their rebuild. Make a donation, in the name of a friend or colleague, to one of the following outfits to support those in the Gulf region that need our help:
Farm Aid
http://www.farmaid.org
The Family Farm Disaster Fund was established by FARM AID to help farm families survive weather-related disasters. Right now donations to the FFDF are being directed to farm families that were hurt by Hurricanes Katrina and Rita. These farm families have lost their homes, their farms and maybe their whole way of life. Farm Aid is helping keep them on their land and in their homes.
Southern Mutual Help Association
http://www.southernmutualhelp.org/
SMHA has created a special Rural Recovery Fund to provide desparately needed aid to the rural poor affected by Hurricane Katrina and Hurricane Rita.
L'Hoste Farm
http://slowfoodusa.org/new_orleans.html
Or support Louisianna's L'Hoste farm directly by purchasing their delicious, organic Satsuma tangerines. L'Hoste was one of the few citrus growers in Louisiana left with a crop this season. Buying their fruit will help their orchards stay in business for years to come. (Note to friends and family: Sorry to spoil the holiday surprise but you might want to clean out your fruit bowl.)
Have a happy, delicious holiday everyone. Love your family, love your friends, love your food!
Keep it real,
Sherri
Sustainable Solutions #3, December
Low and Slow!
It may sound counter-intuitive but when you are pressed for time, low and slow is the way to go. Put in a little effort early on in the day and then your schedule is free for errands, visiting with family and friends, or a good snowball fight. When hunger sets in or the steamy, savory perfume of the pot seduces you to the table, dinner will be ready and waiting.
I'm not big on kitchen gadgets or specialized equipment, but I find a crock-pot an invaluable tool for saving time and dollars. Cooking with one is so effortless meals practically cook themselves. And, because of the long braise, you can take advantage of some of the more economical cuts of meat that benefit from a good long bask in the low, moist heat. Vegetarians can put the crockpot to use as well to cook up soups, stews and batches of tender beans and lentils.
There are a number of crock-pot cookbooks available, but you don't need to rely on precise recipes to get started. Just keep one thing in mind &mdash you want to boost flavors as much possible. Here are some basic guidelines:
Brown meat and vegetables before you put them in the crock-pot, the caramelization will add much needed depth to your dish.
Add rich tasting liquids such as stock or wine rather than water for the braising liquid.
Don't be shy with seasonings such as pepper and dried herbs—the long cooking time will mellow them considerably.
Always use the low setting and cook for about 8 hours for a 3-5 lb roast.
After you remove your roast from the crock-pot you can thicken the remaining cooking liquid by simmering it with a little slurry of corn starch and water (about 2 tsp corn starch to 2 tbl water).
Sprinkle your finished dish with some chopped fresh herbs to brighten the meal and serve.
Here are some fun combinations for three different roasts. Leftovers can be reheated in any remaining gravy and served on toast for an easy hot-open sandwich:
Beef--one onion, one carrot, one head of garlic, one bottle of fruity red wine, 1tbls dried thyme, 2 bay leaves, 1/2 tsp black pepper, fresh parsley to finish
Pork--one onion, one head of garlic, 6 canned tomatoes, one bottle of dry white wine, 1 tbls chili powder, 1 tbls dried oregano, 1/2 tsp black pepper, fresh cilantro to finish
Lamb--one onion, one head of garlic, 2 carrots, 2 cups of chicken stock (preferably homemade)1 tbls cumin, 1 tbls coriander, 1/ 2 tsp black pepper, zest of an orange to finish
Enjoy!
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