Sustainable Food Debate

I just read this article against the current trend in "sustainable" food.

http://responsibilityproject.com/blog/up-for-debate-sustainable-food#fbid=v4t0D8ft4Zt

What the NPR host says is that, if we look at developing countries (ones that Americans and Europeans see as less high tech in their agriculture) such as Africa, they subsist off of this "slow food" movement. The irony is that they are a developing country because of and leading to this slow food way of getting and distributing their vittles.

I do agree with Paarlberg that Westerners must clear their minds of this idealized view of the "slow food" and "sustainable" movement. We should not give up on it, but rather not let ourselves get sucked into organic messages that overplay the moral values of their goods. Oftentimes, organic or local really is not better for you or the environment. I could sell you a lemon from my tree at home for three times as much just because it's local, but that may not defeat the fact that it's grown in a suburb or may have grown by use of synthesized fertilizers. My opinion is that the organic and slow labels are often overplayed by many companies and groups to try and woo consumers into forking over more money for their goods.

Addressing the world hunger case, I do agree that we must "de-romanticize our view of preindustrial food and farming. And that means learning to appreciate the modern, science-intensive, and highly capitalized agricultural system we’ve developed in the West" . The industrialized agricultural system is created to most efficiently feed a massive population of humans. Let us consider what the goal and what the methods are. The goal of "solving world hunger" cannot truthfully be met by a "slow" and "local" method because this does not output enough to feed a large number of people. World hunger means a lot of mouths to feed. Slow and local only feeds a small rich group right now in the West. I will admit that industrial agriculture of the modern day is not glamorous or humane at all. I personally detest the way they coop up the animals and the way they kill them; yet, if people want to solve the proposed "world hunger problem," I can't see a more efficient way to do so than this way. 


It's just unfortunate that solving world hunger and maintaining humane practices for all living creatures can't go hand in hand...


What do you all think about this?

Scallop Vegetable Risotto and Double Banana Muffins

Hello again.

"..."

What? Don't remember me? Oh yeah. We haven't spoken in a veerryyyyy long time. Well, between fun stuff, procrastinating, school, and other various distractions, Blog, you have been set at a lower priority. But, now I have returned to post!

"Really? A review, huh?"

Nope! I have my own recipe and it's delicious! Although, I must admit, I do have a long list of restaurants that I must review on Yelp, along with other foods I have made at home since my last post.

Today, I surprisingly had a lot of time. Also, surprisingly, I was not too tired in the evening despite staying up late to try and finish homework and getting up semi-early to go to research lab. After class was over, and after taking a fun stroll through Whole Foods, I was prepared to finally achieve one of my life goals!

Cooking risotto!!!

So I did it. And I was so psyched when I finished and even now. Haha. The finished product was really good, and SOOO much better than Pasta Pomodoro's special this month: Asparagus Risotto. That thing was bland and had no love put in it. Just kinda thick rice with asparagus. Nasty. Their El Cerrito branch will be receiving a bad review on Yelp soon...

Anyways, back to the risotto. A couple days ago, I made my own vegetable stock out of a bunch of vegetable shavings and leftovers. So excited that this dish is COMPLETELY from scratch. Makes it such a proud experience. It is a scallop risotto with red bell peppers, red onions, celery, and carrots. Apparently, the onion, peppers, celery, and carrots is the usual base mix of vegetables to start any dish. My roommate called it some fancy Italian or French word, but I forgot.

I based my risotto of the general procedure for "Our Favorite Risotto" from Cooking Light that was made with mushrooms and mascarpone cheese. Instead, I added my own vegetables, herbs, meat, and cheese. Below you will find the recipe. It came out very creamy and delicious, but must be served warm-hot to really enjoy it to its full extent. Before making the risotto, I made some banana muffins modified from a recipe my mom used. My mom baked for the first time last night!!! She made these banana muffins and added too many bananas and less butter, but it came out amazing. But she's back at home home and I'm in my college home, so I didn't get any. So I craved and made some myself - with my usual changes of course (cinnamon, spices, wheat). The recipe for the banana muffins follow the risotto recipe. (Picture to be added tomorrow).

(Pardon the messy pot. It's the starch and cheese.)

Scallop Risotto (serves 4-5)
Ingredients
1 medium-large red bell pepper, large diced
1/4 large red onion, diced
2 cloves garlic, minced
1 carrot, peeled and diced
1 stalk celery, including leaves, diced
1/2 lb small-medium bay scallops, patted dry
Various herbs (I used dried oregano, basil, thyme, and parsley, freely added)
3/4-1 cup Arborio rice
1/2 cup white wine
1 1/2 cups vegetable or chicken stock
1/4-1/3 cup grated Parmesan cheese
Olive oil for sauteing
Salt and pepper, to taste

Directions
1. Heat stock in saucepan to a simmer but do not boil. Keep warm.
2. Saute the red onions till limp. Add garlic and Arborio rice. Saute for 5 min. Add 1/2 cup white wine and cook, stirring, until absorbed.
3. Add 1 cup of stock and cook, stirring until most of it is absorbed. Meanwhile, begin to saute the carrot and celery (reserve the celery leaves). Add the red bell peppers and continue sauteing. Remove from heat once cooked. Add stock to rice 1/2 cup a time, stirring constantly, until absorbed each time.
4. Season the scallops with salt, black pepper, oregano, and basil. On a hot pan with olive oil, sear scallops till cooked through on each side. Kinda stir-fry it. Add in vegetables to reheat, then remove from heat.
5. Once rice is thick and starchy, and fold in scallop-vegetable mix. Add in rosemary, thyme, oregano, salt, and pepper, to taste. Add in Parmesan cheese, and fold through rice.
6. Spoon into bowls and top with chopped celery leaves. Enjoy!

Double Banana Muffins (14 normal muffins, or 12 muffins + 6 mini muffins)
Ingredients
4-5 ripe, medium bananas, mashed
1 egg, beaten
1/2 cup sugar (mix white and brown)
1 teaspoon vanilla
1/4 cup butter, melted
1 TBS canola oil
1 cup flour
1/2 cup whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
Cinnamon, cloves, nutmeg, to taste
1/4 cup chopped banana chips, toasted in oven

Directions
1. Preheat oven to 350 degrees F. Prepare muffin tins with grease of liners.
2. Beat bananas, egg, sugar, vanilla, butter, and oil.
3. Mix dry ingredients. Add to wet ingredients. Fold in banana chips.
4. Pour into muffin tins. Bake for 20 minutes until a toothpick comes out clean.

Note: Make sure to check on the mini ones just to make sure they don't cook too much before the big ones.

Winter Fun 3: Pumpkin Pie Bars

Nov 24, 2009

CVS of all places fulfilled my Autumn/Winter holiday dreams! On the sale rack after Halloween, they had a small pumpkin on sale for only $1.30 or something close to that. I immediately grabbed it. With my cute pumpkin in my arms, I went home and stored it until I was ready to make some legit pumpkin baked goods!

When the time came around, I found how hard it is to cute a pumpkin, cook it until mashing consistency, and puree - all without a real steamer and food processor. I chopped up the little thing with much exertion, scraped out the seeds inside, steamed it in a rice cooker, and tried to mash some of the pumpkin flesh in a small blender. This was way too much work with little result. The little blender could not blend anything that wasn't liquidy enough, So I had to semi mash it and eventually gave up and settled with semi-mashed pumpkin puree. The rest of the pumpkin, I lightly sauteed in olive oil and ate with spaghetti and spaghetti sauce. This I made for my housemates and friends as a Thanksgiving dinner.

I don't have the exact recipe with me now, but it's something close to this recipe. When I get the exact thing, I repost this later. What I did differently was halve the the pumpkin part of the recipe and baked the thing in an 8 by 8" pan. the crust was REALLY yummy. The pumpkin part was delicious too, and I actually lacked having some pieces of un-pureed pumpkin to chew on. It was pretty good, but I don't think I ever want to mash a pumpkin myself again. Thank you Libby's!

Winter Fun 2: Ganache Topped White Butter Cake

Nov 22, 2009: R's Birthday

 

I wanted to make a cake for my roommate's birthday, so chose the white butter cake from JoyofBaking.com and made a dark chocolate ganache topping. It was so beautiful before I drizzled it with white icing! The icing was too liquidy over the also-liquidy ganache, and the two flowed into each other to make a funky mess. I could call this a Messy Zebra cake, but that would just be a sad attempt to cover up a mistake. Nevertheless, the cake came out very good: rich and sweet under the dark chocolate. The hardest thing was whipping up the egg whites. I don't have a beater or hand mixer in my Berkeley home, so I used chopsticks to try and whip it up. Man, my arms were so tired! Baking is a serious form of exercise, I'm telling you!

Cake Ingredients
1 3/4 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, room temp
3/4 cup white sugar
1/4 cup light brown sugar
2 large eggs, separated
1 tsp vanilla extract
1/2 cup milk
1/8 tsp cream of tartar (or fresh lime/lemon juice if you don't have it, like me all the time :P )


Cake Directions
See JoyofBaking.com recipe


Dark Chocolate Ganache
Dove dark chocolate squares, chopped up
Whole fat milk

Ganache Directions

Add a small amount of milk to a small saucepan and heat on medium low, stirring constantly. Add dark chocolate and mix in until you have a thick consistency. Pour this over the cooled cake. I don't recommend putting icing on top unless you have a very thick ganache and a very thick icing. If you want icing, just mix powdered sugar and a small amount of milk until you get the desired consistency.

A Cornucopia of Winter Fun

Disney Downtown, New Years' Eve

Winter Break is a blessing in the middle of the school year. After a long semester of studying and work (along with bits of fun thrown in here and there for good measure), it's nice to come back home and not worry about the next onslaught of midterms and homework. Even better is the warmth of my hometown compared to Berkeley. Down south, it feels like a warm spring! I remember the chilly air on those sunny Berkeley days reading out 50 some degrees Fahrenheit. Despite it all, it was a refreshing walk through the city and campus, but once I got inside a warm classroom, nothing else could have felt better.

Now, back home, I watch the news and see the weathermen talking about subzero conditions elsewhere in the US (frozen lizards falling from trees, people dying from cold), and then compare it to our wonderful conditions here in SoCal. Wonderful 70-80 degree weather. My insulating-lacking body loves it! But, I just saw that there will be cooler weather coming in soon, along with some rain on Wednesday. It'll be a nice change, I suppose, and the dry SoCal terrain needs it.

In my long hiatus from blogging, I've done a lot of experimenting and taste-testing. As is the usual case with me, I felt too lazy to post; rather, I read other bloggers' posts and went on Facebook to pass the time. This morning, I decided it's finally time to post up my collection of Winter experiences. These will follow in subsequent postings after this one. Enjoy!

Nov 8, 2009: Asian Christmas Veggie Mix-Up

 
Ha, my attempt at an original name for something I made. This is something I quickly cooked up in Berkeley to replicate a dish my mom always makes. I didn't have the par-fried tofu we usually get from the Asian supermarket, only the silken tofu from the American stores. The problem with this tofu is that is crumbles at the slightest touch, which really changed what I was going for. Nevertheless, the dish came out still good and refreshing, as my mom's is. The other thing I was lacking at that moment was green onion and cilantro to garnish with. I served this with brown rice for a very healthy yet delicious lunch.

 Ingredients
Garlic, minced
Frozen or fresh green beans
Plum tomatoes, sliced into thick wedges
1 pack firm tofu (if you want to do it like in the picture) or semi-fried firm tofu
Soy sauce
Sugar 
Olive oil

Directions
Saute the garlic in olive oil until yellowish-brown. Add the green beans next if using fresh, otherwise, add both the green beans and tomatoes. Saute for a bit longer until the juices of the tomatoes comes out and the vegetables are soft. Add in the tofu. Add in some soy sauce and sugar to taste, not too much sugar. Saute until tofu is cooked as well. Garnish with sliced green onion and cilantro.

Corned Beef Pasta

This was just an experimental dish due to food that needed to be used and hunger. I had a bag of corned beef that I only ate 4 slices from, and I had some cauliflower and bell peppers, plus this grated Parmesan-Romano cheese, so I figured I might as well make pasta.

I just sauteed garlic, then the cauliflower and sliced red bell peppers, throwing in some dried oregano and basil in for good measure. Added some of the cheese and chive cream cheese until it had some sauce on it and came out with this!

To be honest, it was light and good on the tongue, but not necessarily delicious. Next time, I will make a white sauce first, then add the cheese and cream cheese to get more flavor, but, hey, lets just say this is healthier.

Nov 9 Birthday Dinner at Milanese Caffe

Hi ya'll. I decided to finally get my lazy butt on this blog and actually post something up. I always go on blogger, but I just browse other people's blogs and never want to write up my own.

In that time, though, a lot has happened.

My birthday was on November 9, and my housemates threw a surprise birthday party for me! I came home early from dance practice and stumbled in upon them still decorating! My roommate baked this cute cake for me! She's so good at decorating cakes! It was X's birthday yesterday, and she made the cake look like a basketball.

The next day, we went out to eat, restaurant of my choice. I didn't want to force them to spend a lot to eat and I wanted to try this cheap Italian place just up the street called Milanese Caffe. General price range is around $8 for entrees. Pizza though is only about $4, and they an interesting one called Egghead Pizza, which is just a pizza with a fried egg on top. My friend got it, but she threw most of it away when it got cold. I would say that fried eggs taste good on almost anything, so I think I would've liked it. We came in at 8:30pm, and they close at 9pm, so the guy told us we could only get to-go. I wanted to have a sit-down dinner for my birthday, so we ordered to-go and sat there. What's really stupid is that they force you to leave when they close. That is not at all like other restaurant courtesy. Other real restaurants let customers stay till they finish eating. But nope, not Milanese. When it's nine, it's out! So, we packed up our half-finished to-go boxes and headed home at closing...

 

I got the Spinach Fettuccine Smoked Chicken. It was tasty, but had too much creamy sauce, if you can tell by the picture below. If they toned down the creaminess and sauciness a little, it would've been just perfect. They also serve pastas with their garlic bread and pizza bread.

 

It's like green and red islands floating in a sea of cream...

 

Left is pizza bread, right is garlic bread. I didn't like the garlic

bread and the pizza bread was decent.

Overall I'll give Milanese Caffe: 3/5

Decent food, good price, but poor service

The next few posts will be the food I've made since my last post: a simple pasta dish, recreating Mom's comfort food, and sweets.