The Kybecca Wine Bar kicks off “Movie Night at the wine bar” tonight at 7:30pm. This new event is planned for the first Wednesday of each month. Tonight’s movie is The Big Lebowski. The movie is free for patrons of the wine bar, just come in and grab a…
To those who know me this message will not be a new one. I believe that eating real food, as unprocessed as possible is not only better for your health, but easier, cheaper, more delicious and better for the planet.
It is astounding how many chemicals are used in processed foods and even the “light” varieties have ingredient lists that make me cringe. Sugar everywhere, gelatins, yeasts and more, all to replicate foods that taste better with real ingredients anyway.
When I saw this article in the Times today by Mark Bittman (of the Minimalist cookbook fame) I nearly jumped out of my chair. Beans, yes! real stock, yes! bacon, yes! fresh herbs, yes!
In addition there is such a thing as real wine. Wines made organically with no additives or sulfites and from indigenous yeasts. We are big fans of the Puzelat wines that are made this way.
YOU SHOULD ALSO STOCK:
REAL BACON OR PROSCIUTTO Or other traditionally smoked or cured meat of some kind. If you have a quarter pound of prosciutto in the house at all times you can make almost anything — simple cooked grains, beans, vegetables, tomato sauces, soups — taste better. And, tightly wrapped, it’ll keep for weeks in the fridge or months in the freezer.
FISH SAUCE You have soy sauce, presumably; this is different, stronger, cruder (or should I say “less refined”?) in a way — and absolutely delicious. Use sparingly, but use; start by sprinkling a little over plain steamed vegetables, along with a lot of black pepper.
CANNED COCONUT MILK Try this: cook some onions in oil with curry powder; stir in coconut milk; poach chicken, fish, tofu, or even meat in that. Serve over rice.
MISO PASTE Never goes bad, as far as I can tell, and its flavor is incomparable. Whisk into boiling water for real soup in three minutes; thin a bit (with sake if you have it), and smear on meat or fish that’s almost done broiling; add a spoonful to vinaigrette. Etc.
CAPERS, GOOD OLIVES (BUY IN BULK, NOT CANS) AND GOOD ANCHOVIES (IN OLIVE OIL, PLEASE) The combination of the three makes a powerful paste, or pasta sauce, or dip.
WALNUTS And/or other nuts, but walnuts are most basic and useful. Try a purée with garlic, oil and a little water, as a pasta sauce, or just add to salads or cooked grains.
PIGNOLI With raisins, they make any dish Sicilian.
DRIED FRUIT For snacking, in braises (braised pork with prunes is a classic winter dish), or just soaked in water (or booze) or poached for dessert. Don’t forget dried tomatoes, too.
DRIED MUSHROOMS Don’t even bother to reconstitute if you’re cooking with liquid; just toss them in.
FROZEN SHRIMP Incredibly convenient.
WINTER SQUASH AND SWEET POTATOES These store almost as well as potatoes and are more nutritious and equally interesting. A sweet potato roasted until the exterior is nearly blackened and the interior is mush is a wonderful snack. The best winter squashes (delicata, for example) have edible skins and are amazing just chunked and roasted with a little oil (and maybe some ginger or garlic). For butternut- or acorn-type squashes, poke holes through to the center with a skewer in a few places and roast in a 400 degree oven until soft. Let cool, then peel and seed.
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I came across this labyrinth marked out on the field across from the downtown library this past weekend. I don’t know who put it there, or how long it will stay (it may be gone already). If you’re not familiar with labyrinths, they are ancient…
A folk song mostly about President Franklin Pierce. Just listen.
These folks are in jail for something that would appear to have been beyond their control.
WICOMICO CHURCH, Va. — A 6-year-old Virginia boy who missed his bus tried to drive to school in his family’s sedan — and crashed.
His parents were charged with child endangerment.
State police said the boy suffered only minor injuries, and authorities […]
As reported yesterday on the city beat blog, the city has finished purchasing the properties needed for the river front park. This was the first thing that got me interested in city politics. I envision a day when every week you can head downtown and…
Ed Jones, an editor at the FLS put a quote in his column today from his minister. We need to restore "Wonder and Mystery" to our lives. Think about that for a minute. I think it's a great new years resolution. Where has our natural curio…
Can you believe that Jim Webb is the senior Senator from Virginia?
Here’s the pecking order, in terms of seniority, for the new freshman class of U.S. Senators in the 111th Congress: M. Udall, T. Udall, Johanns, Warner, Shaheen, Risch, Hagan, Merkley, and Begich.
The Udalls are first because they served in the House of Representatives. Mike Johanns […]
If I were trailing, I would step back. I just think the need for the healing process is so important.”
– Norm Coleman, November 5, with a 725 vote lead, when asked if he thought Al Franken should concede.
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Let’s take the time to get it right.”
– Norm Coleman, January 6, having lost […]
As winter rolls into town and you pull out your comfort food cookbook, boy do we have a wine for you! Those really hearty stews, cassoulets, and roasts can handle a big wine. The Remhoogte Estate Wine 2003 from South Africa is a blend of Merlot (59%), Cabernet Sauvignon (31%) and a little Pinotage thrown in for the earthy long finish. Open this bottle while you’re throwing the stew together and let it open up. Don’t forget to pour a glass to keep you company while you cook!
