Greetings Fellow Eaters,
Well here it is. My first truly glorious day
of the season. It's throw open the windows,
let the sun shine in warm. I just want to
call up some friends, turn up the tunes and
spark up the BBQ.
There's nothing like the impromptu get
together. When the friend comes for coffee
and stays for dinner, the kids' play date
runs into a two-family picnic lunch, or maybe
you return from the farmers' market with an
armful of fresh produce and a few friends to
help you cook it all up-seizing the moment is
what it is all about.
It's easy to put entertaining on the "to do"
list but too often that means that you never
get to do it. Just recently I learned this
lesson in a big way.
Someone that I really like and respected--and
swore I was going to have over for dinner, or
meet for a bite, or grab for coffee--is
moving away. As much as I wanted to connect,
the house was never clean enough, the
calendar was never clear enough and I never
made it happen. It made me realize how
fleeting those opportunities can be.
When I was growing up my family gathered
every Sunday. My grandmother's house was
never tidy, there weren't even enough chairs
for everybody to sit down. But we would all
show up anyway-bring a potluck, cook
together, sometimes just order in. It didn't
matter-it was always a great time.
This month's Sustainable Solutions is
dedicated to the big pile-in. No carefully
orchestrated menus here. It's all about the
gathering. So come on over-step over the
dust bunnies if you have to-let's raise a
glass, have a bite and most importantly, get
to know each other.
Keep it Real,
Sherri
ps--See you, Sarah!
The Green Party
Tips for eco-entertaining on the fly
Feeding a crowd doesn't have to be stressful,
costly, or time-consuming. Here are some
tips to keep the good times rolling easily
and affordably:
Stretch your ingredients. Base your
dishes on pasta, beans or rice to make a
little go a long way. A baked lasagna, a pot
of chili, a mess of rice and beans are
satisfying, economical dishes.
Farmers' Market Iron Chef. Always good
for a laugh--and a good meal! Pick one or
two seasonal ingredients and ask guests to
bring dishes that incorporate those items.
Put your guests to work. Everyone always
winds
up in the kitchen anyway-prep and stir while
you all catch up.
Celebrate humble ingredients. This is
not the time for
center cut anything. Braise some of the
lesser-known cuts-shanks, oxtails, or chicken
thighs-for great crowd-pleasing flavor.
Turnip, beet and radish greens might be
compost to some but saute them with a little
garlic, stir in some beaten egg and run under
the broiler for a great frittata.
Don't be subtle. A small amount of
strongly flavored ingredients-aged cheeses,
smoked meats and fish-can be used to infuse
big pots of soups, stews and braises.
Reuse, recycle. Disposables pile up
quickly, so try to keep them to a minimum.
Consider a visit to your second-hand store to
stock up on inexpensive, reusable dishes and
flatware and let your guest help with the
post-dinner scrubbing.
Braised Sausages in Onion Gravy
This is one of my favorite last minute dinner
dishes. It's easy to keep some locally
produced sausages in the freezer and onions
are always on hand. Just round out the meal
with a heap of mashed potatoes, rice or egg
noodles and you're all set.
2 pounds grass-fed sausages
1 tablespoon olive oil
2 onions, diced
2 tablespoons flour
1/2 teaspoon dried thyme
1 cup white wine
1 quart chicken stock
salt and pepper to taste
Saute sausages in oil in a large pan over
medium high heat until browned, but not
cooked through. Remove from pan and set
aside. Saute onion until translucent, about
3-5 minutes. Add flour and thyme and cook
for one minute, whisking until smooth. Add
wine and continue to whisk to a paste. Whisk
in stock, one cup at a time. Return
sausages to pan, cover, and simmer until
cooked through and gravy has thickened, about
10-15 minutes. Adjust seasoning and serve.
Feeds 6-8.
Word of the Month
PLU code
You won't find them in the farmers' market
but those little stickers you see on fruits
and vegetables in the produce aisle aren't
just marketing. Product Look Up codes that
start with a 9 are reserved for organic
foods, those that begin with 8 signal
genetically modified things. Know your
numbers, know your food.
Appearances
5.3-5.4 Maharishi
University of Management's Eco Fair
MUM's annual Eco Fair is all about the local
eating movement. I'm thrilled to be a part
of it.
5.22 Tiffin
Restaurant
Cheese Chat and Tasting. Reserve your spot
now for this talk about the "Stinky
Revolution"--A brief history of America's
artisanal cheese movement. Includes tastes
of fabulous fromage from local cheesemakers
accompanied by lovely treats from Chef and
Owner,
Rachel Khanna.
6.21 Litchfield
Farmers' Market Come join me for the
first of this six part cooking demonstration
series held monthly at the market. This
month, "Savory Strawberries!"
Want to book a workshop, cooking demo, or
private cooking lesson? Drop me an email at
sherri@sherribrooksvinton.com and let's get
our cook on!
The Real Food Revival:
Aisle by Aisle, Morsel by Morsel
Buy the book! The Real Food Revival is for every
eater who wants to enjoy sustainably raised
foods.
Whether you're new to the real food movement
or an
old pro this book is full of tips and tricks for
reclaiming the food chain.
