When asked for a recommendation for use in pesto, a Meyer
Lemon olive oil was one of three oils suggested by Olive Oil Etcetera in
Doylestown, PA. At the store, I
purchased Mission and Meyer Lemon olive oils (after the requisite taste test)
and was happy I asked for the suggestion. First up: the Meyer Lemon olive oil. I could have consumed the entire stock of the
oil if I had been allowed. Using this
oil in the pesto added a new dimension and I was eager to try it in an entrée
dish, specifically, a fish or seafood dish.
I selected a pasta/shrimp/pesto dish which is quick, tasty, nutritious,
and comes with easy clean up. With the pasta in boiling water, I sautéed the
shrimp in olive oil (I usually use butter). Because I used a too small pan for
too much shrimp, the pasta was finished before the shrimp. No problem, I placed
the cooked pasta onto the plate added the pesto and tossed to coat. Once the shrimp had finished cooking, they
were added to the pasta and tossed again with a bit more pesto. I added a bit
of salt and pepper and begun to eat. I loved it. For those who wish to maximize
the lemon flavor, friends Carrie and Linda tell me to add Meyer lemon zest to
the pesto.
For some people, frozen-pretzels-in-a-box and shelf-stable-for-months
pretzels are no longer acceptable. Instead, pretzels must be created from
scratch, ‘authentic,’ and part of a communal activity. A nephew, Mike, has
always had an interest in cooking. As a three year old he and I would make
cookies; at ten, he was cooking salmon on the grill, and while in college he
and his buddies would road trip to the local bison farm to purchase bison meat
for their dinner. Now in his twenties, he
and friends recently made ‘authentic’ pretzels and took this step of
‘authenticating’ them with a lye bath (eye protection and gloves were used) for
the pretzels and pretzel buns. Via
facebook and text messages, I learned the pretzels tasted just as good as they
looked.
These pretzels, made in a home kitchen, represent multiple
trends in the American food industry. First, an increasing interest in the origins
of the food we consume, an interest in ‘authentic’ food ingredients, and
lastly, the self-production of what we eat. We are becoming artisans in our
home kitchens. Our food must taste good and we must have a hand in the creation
of the food. Whether it is pretzels, or pesto, or pound cake Americans care
more about food origin. This can lead us to caring about the production methods
used for the ingredients in our food products and recipes. It was a concern for
growing methods which motivated me to seek out an organic methods CSA farm.
Such farming techniques would not hurt the soil or nearby water sources. Nor
would they harm the growers and, most importantly, they would not harm me.
What I am currently researching: where to find jalapeno
peppers which have been allowed to turn red on the vine. Why: I want to smoke
them (actually, a friend will do this), once smoked they
are chipotle peppers. With chipotle peppers, I can expand the culinary horizons
of my kitchen. I'm thinking how to incorporate into veggie sandwiches.