Pomodori, Zuppe, ecc

Gazpacho.

No one knows a good gazpacho until you try the St. James version.

While at home this past week (let's be honest, there's always an excuse to go to Santa Barbara), I witnessed a wonderful thing. The creation of Homemade gazpacho. The inspiration for this came from the bazillion unripened green tomatoes in our backyard. Nature decided this year to have all her tomatoes ripen at the same time. In order to mollify the possible ramifications of this, my mom and I came up with a way to use some of these guys today. And there it was, gazpacho.

Previously that week we had tried a delicious gazpacho from a little tapas bar called Joya in Palo Alto. Trying to mimic the same flavors & roughly following a recipe in a cookbook from in the abyss we call a cupboard, our recipe evolved (see below).

I decided that I would document this gazpacho process by sitting down at the kitchen table and watching my mom do most of the work, albeit a little bell pepper chopping. She's usually better at these things anyway. I'm better at eating

..we all have our strengths.

   GazpachO:

• 1 pound of vine-ripened tomatoes, peeled, seeded and chopped
• 1/2 pound of green tomatoes, peeled, seeded and chopped (unripened)
• 1/2 tomato juice
• 1 avocado
• 1 1/2 cup cucumber peeled, seeded and chopped
• 1/2 cup chopped green bell pepper
• 1/8 of sweet medium-sized melon, such as cantaloupe, diced
• 3 medium garlic cloves, minced
• 1 cup chopped red onion
• 1 small jalapeno seeded and minced
• 1/4 cup EVOO (imported, cold pressed)
• 2 limes, juiced
• 1 teaspoon garlic salt
• 1 teaspoon fresh sea salt
• 2 teaspoons of balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon toasted, ground cumin
• 1/4 teaspoon fresh chili flakes
• 3 tablespoons fresh basil leaves, for garnishing

Directions:

Using a 6-y quart pot, fill halfway with water and set to a high heat. Bring to a boil. In the meantime, mark an X with a knife on the bottom of both types of tomatoes. Drop the tomatoes in the boiling water and about 10-15 seconds, remove them and transfer to an ice bath. From here, allow the tomatoes to cool for about 5 minutes and then peel, core and seed the tomatoes. When you are seeding the tomatoes, set aside the seeds and pulp. With these we will place them over  a fine mesh strainer that is set over a bowl in order to catch the extra juice. Add the juice collected in the bowl to a measuring cup. We will use this later. Put the tomatoes and juice into a mixing bowl and add the bell pepper, cucumber, melon, garlic cloves, jalapeno, olive oil, lime juice, balsamic vinegar Worcestershire sauce, cumin, garlic salt, salt, and chili flakes. Stir well until all the ingredients are combined evenly. From here, transfer about 2 cups of the mixture to a blender or food processor and blend for about 15 seconds on high. Take the pureed mixture and mix it back in with the original mixture, stir to combine. Cover and put in the refrigerator for at least 2 hours or overnight. When serving, cut basil into thin neat strips and place on top, accompanied by a quick pinch of sea salt, ground pepper and diced avocado. Voila!
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Dishing up Tomato Nutrition

If you're still with me, I'd like to tell you a little bit about why tomatoes are so dang healthy for you. 

 

Tomatoes, or lycopersicon lycopersicum, come from the same family that includes peppers, potatoes and eggplant. There are many different varieties of these nightshade vegetables (and fruit), with just over a thousand varieties of tomatoes that differ in size, shape and color -yellow, red, green, orange and brown.

Tomatoes were originally introduced to Italy in the 16th century by the Spanish, and later brought to America by colonists in Virgina. It wasn't until the 19th century that tomatoes gained popularity. Today, tomatoes are one of the most popular fruits on the market. They are extremely tasty, not to mention extremely healthy for you as well.

Tomatoes are rich in vitamin C and potassium. They are also an excellent source of plant chemicals including phytosterols and beta-carotene. They also provide sufficient amounts of lycopene, which becomes more abundant when the tomato is cooked. I found this striking as fruits and veggies usually lose nutritional value the longer they are exposed to heat. Furthermore, tomatoes have been used for home remedies as well. Taking a bath with tomato juice while drinking a glass of tomato juice simultaneously, has been proven to help with certain skin disorders such as eczema. Another home remedy using tomatoes is to create a concoction using tomato juice and buttermilk and apply it to burned areas of the skin for immediate long-term relief.

In order to maximize the benefit of your tomatoes (smelling, eating, cooking etc.), store them at room temperature -not in the fridge! Fully ripe tomatoes will last for a day or two and should have a mild fragrance. If a tomato has no fragrance, it means that it was picked before it was ripened and will never ripen. Sad day. Lastly, make sure to not cook your tomatoes with aluminum cookware because the acid in tomatoes chemically interacts with the metal and causes the aluminum to leech into the skins.

fingerprint fruit

the PLUM.

Having had some extra time on my hands this summer, frequenting the local Farmer's Markets is not only an option, it's a must. It is hard to say what my absolute favorite part of going to the Farmer's Market is; however, the free fruit samples on those round trays guarantee my return every time.

This summer, the plums have been especially mouth-watering delicious. Up until this past year, I wasn't aware of how many different varieties of plums there really are. Purple ones, purple spotted ones; yellow ones, oranges speckled ones...you name it. And then they sometimes cross them with apricots, peaches or nectarines and things get real crazy.

Just the other day, my mom and I happened to find ourselves at the Santa Barbara Farmer's Market. It was great: the sun was shining, the musicians were singing, and the fruit samples were out in full force. We weaseled our way through a small crowd of people who were surrounding a frenzied-looking lady with a  sample platter.  Jackpot.  Needless to say, I tried pretty much every type of plum, pluot, peach, etc. We ended up purchasing about half of the stand's selection and were on our way.

(see the fingerprints!?)

When I got home, I was curious to see how nutritionally sound these little guys were. And they are pretty dang good for ya. Here's the legit story:

Plums (aka prunes) have a unique history. Plums made their way over from the Caspian Sea region to America in the mid-nineteenth century when Louis Pellier planted plum tree cuttings from France into the California soil. Thanks to him, California now grows about 100% and 70% of the country's and world's plum supply, respectively. That's a lot of plums in California.

There are four major varieties of plums; French, Imperial, Italian and Greengage. All varieties are rich in important nutrients such as potassium, vitamin K, and minerals like iron. They also contain caffeoylquinic acid (wow-that's a mouthful), which is a phenolic compound and contains high levels of antioxidants. A fun fact to know is that when a plum becomes a prune (through a specific dessication process), its antioxidant content doubles.

I know what all of you are thinking next: plums & prunes are good for another reason, right? Yes, they have been a top choice for relieving constipation. In addition to their high fiber content, plums have a naturally occurring sugar alcohol that promotes laxation. A recent study shows that eating prunes regularly decreased your risk of colon cancer. I guess that makes sense!

If you get the time to grab a couple plums from the Farmer's Market- or the local Walgreens for you really lazy people, try this simple recipe:

Plums for Breakfast.

• 1-2 plums, pitted & chopped
•  1/2 cup freshly squeezed orange juice
•  1/2 mango juice (or substitute another tropical juice)
• 1 tsp. cinnamon
• 1/2 cup organic raw almonds
• 1 Tsp. raw flax seeds
• 1 Tsp. shredded coconut
• 1 cup of nonfat Greek yogurt (or vanilla coconut yogurt if you are dairy-free)

Mix all ingredients together a few hours before you plan on eating it. That way, all the flavors become stronger and more delicious. Yum.

who's in?

shrimp

something

tonight.

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Shrimp Cioppino with Rustic Vegetables & Grilled Ciabatta

Ingredients:

• 4 tablespoons olive oil (extra virgin, cold-pressed, imported)
• 1 onion, chopped
• 1 shallot chopped
• 2 teaspoons sea salt
• 8 large garlic cloves, finely chopped
• 3/4 teaspoon dried crushed red pepper flakes, & more if you like a lot of flavor
• 2 tomatoes, chopped
• 1 bell pepper, chopped
• 1 zucchini, diced finely
• 3 green onions, chopped
• 1/2 cup broccoli
• 2 leaves of chard, chopped finely
• 1 bushel of basil for added flavor & final decoration
• 1 1/2 cups dry white wine
• 1 loaf of freshly baked rustic ciabatta bread, cut into 1-inch chunks
• 1/2 cup of fresh Van Buren pesto to drizzle on the bread while grilling
• 1 pound uncooked large shrimp, peeled and deveined
• Optional: 1 1/2 pounds assorted fish fillets, such as halibut or salmon, cut into 2-inch chunks

Directions:

Heat the oil in a very large pot over medium heat. Add the onion, shallots and salt and saute until the onion is translucent, about 10 minutes. Add the chopped garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the rest of the vegetables and the wine.  Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 20 minutes. In the meantime, grill the ciabatta bread on the barbeque for about 4 minutes, turning often so as to avoid burnt edges. Drizzle pesto on top of bread while grilling. Once the vegetables are done simmering, add the shrimp. Simmer gently until the shrimp are just cooked through. You may add extra seasoning to the soup with more red pepper flakes or sea salt. Before serving, place grilled ciabatta on the bottom of your serving dish and pour the cioppino mixture on top. Add basil to the top of that and you're done!

 Buon Appetito!

I'll cook. You bring the wine. Let's make this happen.

When to buy Organic

I know many of you might be rolling your eyes at me. You know I try to eat organically, and are probably sick of me trying to tell you on how important it is.  Well, to be completely honest, it is.

What is organic food? Food that is grown without the use of pesticides or chemical fertilizers. OK, but what's the big deal? Why eat organic food? I believe that the most important reason to eat organically is to keep your body healthy. Conventionally grown produce (non-organic) has pesticide residue, which if consumed enough may cause future health problems (especially for pregnant women and their babies). In addition, by supporting the organic movement, farm workers and farm neighbors are not exposed to harmful chemicals. It also means that less fossil fuel is being converted into fertilizers = healthier soil for the crops.

A major reason people tend to buy conventionally grown produce instead of organically grown is the price difference. Yes, it is true that buying organic food is more expensive. However, before you decide that "it just isn't worth it," look at the health risks that you are taking. Significant research & evidence has shown that individuals that buy organic produce reduce their exposure to pesticides & chemicals by 80%.

There has also been research to decipher which fruits & veggies have the highest pesticide residues left on them. The Environmental Working Group's annual list of these fruits & veggies is called the "Dirty Dozen." In essence, if you're on the fence about buying organically, make sure to at least buy these organically:
 

The Dirty Dozen for 2011

Apples, Celery Strawberries, Peaches, Spinach, Nectarines-imported, Grapes-imported, Sweet bell pepper, Potatoes, Blueberries-domestic, Lettuce, Kale/collard greens

After all, we all just want to live a healthy, fulfilled life with our family, right? 

Green > Red

Peppers, peppers..peppers.

 

I've been putting off the post about Peppers for quite some time.  I haven't made up my mind about bell peppers. I know they have raving reviews from health experts, etc. - I'm just not in love...yet.

Every time I eat a bell pepper, it is usually all mushy and makes my stomach feel bloated in about 6.5 minutes.  I don't know if it's just the fact that people tend to overcook them, or if they just don't suit my veggie palette.

Peppers -or if you feel so inclined to call them, Capsicums (you're welcome Simon Bentley), are very nutritious. The Capsicum "umbrella" of peppers includes many varieties, namely hot chili peppers and sweet bell peppers (red, yellow, green and purple). Bell peppers are members of the nightshade family, which includes potatoes, tomatoes and eggplant. Interestingly enough, green bell peppers are the same variety as red bell peppers, except that the green ones are less ripe & nutritious. They contain twice as much vitamin C and 11 times more beta-carotene.

All peppers are a rich source of vitamin C, beta-carotene and B vitamins. Many peppers also contain inflammation-reducing phytochemicals & flavonoids. Furthermore, medical studies have recently shown that capsaicin (a key ingredient in peppers) has many other potential health benefits, like preventing skin cancer and prostate cancer growth.  Sounds like a sweet deal to me.

Many of you may be wondering why some peppers are hotter and/or sweeter than others. The spicy peppers have groups of phytochemicals called capsaicinoids, which creates the pain caused by heat in your mouth. 

Capsaicin is the primary capsaicinoid and can be distributed in varying degrees throughout the vegetable. Bell peppers have virtually no capsaicin, while habanero varieties have quite a substantial amount. The larger the pepper, the more mild they tend to be because they contain fewer seeds and white membrane (spicy part) in proportion to their size.

Tips for preparing & eating Peppers:

1.  A trick my mom just taught me while barbequing bell peppers is to remove the skins before eating them. This is the healthier option since you will not be consuming the blackened parts which may contain cancer-causing substances known as carcinogens. After grilling the peppers, place peppers in a paper bag and close tightly for 15 minutes. This allows them to steam, so that removing their skins will be quite easy.  Try it!

2.  Add chopped up jalapeno or serrano peppers to your favorite salsa. This will spice it up! A great salsa combination with these peppers is chopped tomatoes, onions, garlic, green peppers, grilled corn and tomatillos.

3.  Add a dash of cayenne pepper to any dish. Cayenne pepper has shown to have many health benefits and keeps your metabolism buzzing.

4. Buy organically grown peppers, as their skin is very permeable and sensitive to pesticides. Bell peppers are a member of the "dirty dozen," which is something everyone needs to become more aware of. Please click here for more information.

A personal favorite:

Insalata Ottimista

I make this dish occasionally. It's simply, delicious and worth talking about. Check it out:

1 organic bell pepper

2 handfuls of organic arugula (or more if you love arugula, like me)

1 pinch of red chili flakes

2 pinches of sea salt
1/4 cup of shaved imported Parmigiano Reggiano

2 drizzles of garlic infused EVOO

1 drizzle of 25 year old aged Balsamic Vinegar from Il Fustino in Santa Barbara (best thing in the world).

Chop the bell pepper up in to strips and lay down as the bed of the salad. Drizzle a little EVOO and add the arugula on top. The salt, chili flakes and vinegar go directly on top of that. And the pièce de résistance, the cheese.

Fore more nutritional information on peppers, check out Whole Foods.

GM: Juxtaposed Goodness

A little over 6 months ago, I was in San Francisco for a job interview. I had recently landed in LAX the night before after a 16 hour flight from Melbourne, Australia. Needless to say, I was exhausted.  After having traveled continuously for 25 hours straight, I was glad to get my interview over and done with. 

Later that night, Nico took me out to dinner. All I wanted was really, really good Mexican food -I had been without it in Australia for over a month, ugh.  He said that he knew of a good place in town, so we hopped on the Vespa with our tummies rumbling.

Gracias Madre: the Mexican restaurant.

When we walked in, I noticed communal wooden tables and a cozy atmosphere. We were seated at a private bar station and handed paper menus. A musician was playing a Mexican Mariachi song to a table not far from us. This alone kept me awake. Scanning the dishes with sleepy eyes, I noticed that everything looked good. "Is this place vegetarian?" I asked Nico excitedly. "No, I'm pretty sure it's vegan."

The combination of my excitement and exhaustion caused me to order a lot of food. I decided to try the Platillo de Legumbres plate, with sauteed sweet potatoes and kale, accompanied with home-made corn tortillas, pureed black beans and brown rice. Everything was well seasoned, fresh and..

D-E-L-I-C-I-O-U-S.

This was an excellent way to be introduced to the city that I would soon be moving to. And since my introduction to Gracias Madre, I've endeavored to introduce it to all of my friends & family when they are in town. They pretty much know me as the GM freak. Yeah, I'm OK with that though.

 

It's safe to say that I eat here about twice a week, and it's just as delicious every time.

Bobby even likes it too!

"Perhaps one of the most innovative and delicious restaurants I've ever experienced."