Wednesday, July 9, 2008

My favorite new restaurant



The Good Fork in Red Hook, Brooklyn is as good as I've been hoping it would be. I've been trying to get reservations for every special occasion that I've had for the past year, and I always call too late and find that they are booked. One of my main reasons for wanting to go is the restaurant's support and use of produce from Added Value, http://www.added-value.org/, a nonprofit that fosters youth development and sustainable agriculture in Brooklyn. They train at-risk youth how to grow and market produce, and they run a pretty neat little Farmer's Market on the weekends.

Now I know for certain why I've been unable to get reservations: the care and attention that the chef and her partner have put into the place. From the minute we walked in, I loved the place. The decor was perfect: just the right amount of tiny sparkling Christmas lights, the old fashioned paintings, the brick walls, the solid wood tables, the lighting.... We were greeted by one of the owners, very friendly...drinks were awesome and served up right away.

We ordered three appetizers and a main course because we couldn't decide what to get. Pork and chive dumplings, grilled asparagus with a poached egg on a bed of greens, and the crab cake with endive and radish sprouts on a bed of chipotle aioli to start. All of it was prepared perfectly and I savored each bite. For the main, D and I shared roasted organic chicken with potato-parsnip puree and a roasted leek. It was actually just the right amount of food, not too expensive, and utterly delicious. The bill wasn't outrageous ($76 for all of that, two mixed drinks, and a glass of reisling), and the servers were perfect. The only complaint we had was that the place was a tad noisy. It might have been the rowdiness of the guests around us, or maybe it was the acoustics, but it hardly detracted from a perfect evening out.

I can't say enough about this place. In addition to everything else, its right across the street from LeNell's Wine & Likker (http://www.lenells.com/); down the street from Fairway; close to another awesome Red Hook restaurant called Hope & Anchor (http://www.hopeandanchordiner.com/index.html); and serves Steve's Authentic Key Lime Pie--made right down the street (http://www.stevesauthentic.com/) I'm glad my blog isn't heavily trafficked, because I almost don't want more people to know about this place.

Sunday, June 29, 2008

Sweet 'n Sour Mystic Gypsy Pickles

I found 6 mini Hungarian cucumbers at Fairway this weekend, and realized how badly I need to pickle again. We're going to a BBQ this coming weekend and making burgers for everyone (see previous post) and I decided to make some sweet 'n sour pickle slices to go on our burgers.

Sweet 'n Sour Mystic Gypsy Pickles

6 small cucumbers
1/2 red bell pepper
1/2 medium red onion
1/2 cup kosher salt
2 c. sugar
1 tsp. turmeric
1/2 tsp. ground cloves
2 tbsp. white mustard seed
1 1/2 c. water
1 1/2 c. yellow cider vinegar

Combine cucumbers, onions, peppers with kosher salt and cover for 3 hours. Rinse and drain thoroughly. While the cucumbers are marinating in the salt, combine the sugar, turmeric, ground cloves, white mustard seed, water and vinegar. Bring the syrup mixture to a boil. Once the cucumber mix is rinsed, place the veggies into three medium-sized canning jars. Artfully. Pour the boiling hot mixture over the cucumbers and seal. They're good after a few days of marinating in the juice. Yum!

Burgers for 14

Our friends who have a country house Pennsylvania are having so many people over for the weekend of the 4th that D. and I are sleeping in a tent on the lawn. We're planning a BBQ for 14, and I offered to bring burgers. I've been buying all of our meat free-range, local, or organic, so the endeavor was not cheap, but I hope worth the effort. We make a variation of these burgers about once every two weeks, but we never eat them with buns. We have to find a place near us here in Brooklyn that makes good hamburger buns.

Gourmet Free Range Beef Burgers

7 lbs. free range ground sirloin
2 red bell peppers
2 red onions
1 lb of cremini mushrooms
4 eggs
1 1/2 cup panko
salt
pepper
paprika
cumin
tamari
worsteshire sauce
sriracha sauce

Finely chop 2 medium red onions and set aside in a bowl. Do the same with peppers and mushrooms, both in separate bowls. Saute onions until they are soft. Add red peppers and saute until they are soft as well. The onions will be limp and will have lost most of their color. Add the mushrooms and saute until the mushroom have gotten just soft. Set aside in a cool place (put in the fridge after its cooled for a bit). Mix in a bowl the eggs, salt, pepper, paprikia, cumin, tamari, w. sauce, and sriracha to taste. Don't add too much sriracha. Take out the ground sirloin when the veggies have cooled and mix the veggies and spiced egg mixture into the ground sirloin, dump in 1 1/2 cup of panko and work with your hands until the meat is the right consistency for burgers. Shape and either cook 'em up right away, or store them in the fridge or freezer between parchment paper. Best grilled, but you can cook 'em in a cast iron pan. Enjoy!

Monday, June 23, 2008

Tomato-Basil Tilapia with Roasted Mushroom & Shallots

I'd never seen a Hen-of-the-Woods mushroom before, but my favorite mushroom man was at the Grand Army Plaza Farmer's Market on Saturday, and sold me on 1/4 pound of the succulent beauty. I took it home and presented it to D. and said: "what do we do with it?" The mushroom man had suggested roasting the 'shroom with shallots and olive oil, which is just what we did. The key was cutting the mushroom the right way....you cut it like a cauliflower, separating it from the base into smallish pieces. One quarter pound yielded about a dozen pieces. We tossed sliced shallots (cut to be about the same size as the mushrooms) with salt, pepper, and parsley and then tossed that mix gently with the mushroom pieces, so that the tips didn't break off. Then we placed it all in a small shallow roasting pan at 400 degrees and roasted for about 20 minutes. We ate the mushroom with two medium pieces of tilapia roasted with tomatos and fresh basil from the balcony. Delicious.

Saturday, June 7, 2008

White Sangria for a Blazing Hot Day

Two parties this weekend and I would normally cook something up to bring, but it was just too damn hot. I didn't even want to LOOK at the stove today. So I tried to copy an amazing white sangria that I sampled at a wine store in Red Hook a few weeks ago. The secret: tamarind juice. I embellished on the recipe of course. Homemade coolness. One of the parties was a housewarming for two friends who just moved in together and have more than enough to start their home, so I brought the sangria in a thermos they can use for summer concerts and stuff.

White Sangria

2 bottles of mid-priced Chardonnay
1/2 cup tamarind juice
2 chopped apricots
2 chopped peaches
1 chopped peeled apple
about 30 grapes, halved and juice
Juice from 3 limes
splash of black currant cordial (optional, I just happened to have it on hand).

Add crushed ice and you're good to go.

(you can use any kind of fruit, really. I made it again and used peaches and nectarines. Blood oranges and passion fruit juice work well, too. For an even lighter taste, splash a bit of soda water on top and add a lime wedge.)

Tuesday, May 20, 2008

The best Buffalo wings...made in Brooklyn

I've really had every kind of wing....the penny wing; more commonly, the 10 cent wing; buckets of wings that come with pitchers of beers and are served in a basement with paper tablecloths and loud rock music; fancy wings in upscale restaurants that you have to eat with forks (well, I guess you don't HAVE to); wings in Europe (OMG); wings from THE original Anchor Bar in Buffalo; and speaking of Buffalo, wings from the long-departed Jaime Jhota's, La Nova's, Wings 'n Things, the place around the corner.... I've had mild wings (yuck), medium wings, hot wings, suicide wings, barbeque wings, garlic wings, ginger wings.....ginger/garlic wings. I've brought wings through customs, wings through airport security, wings on busses, wings in the back seat, wings in a cooler....Wings were the downfall of my vegetarianism.

But tonite, I had the best wings a girl could ask for. D hooked up some wings for us with his own special Buffalo Wing Sauce, and we tossed it up with some free-range chicken wings, and it was GOOOOOD.

So now you want the recipe? Sorry. That's a family secret.

But I can tell you that one of the secrets to the preparation is roasting seasoned wings until the skin is crispy, THEN toss them with the sauce, and then return them to the oven for a bit. Of course, serve them with some celery and blue cheese.

Wednesday, May 7, 2008

Ordering Out: Get Fresh

We've both been way too busy with work and other things for the past two weeks; tonite, I was out of ideas and decided to try the new place that opened in Park Slope called Get Fresh.

http://www.getfreshnyc.com/

The place delivers prepared meals that just need to be cooked, and uses organic and local ingredients. The menu changes every month or so to reflect foods that are in season. It's a bit expensive, and the food wasn't stellar, but I felt okay having it for dinner.

We ordered Korean beef BBQ w/rice and kimchee, sauteed kale with garlic, and porcini mushroom rice cakes. The rice cakes were not on the printed menu that I had from last month, because the porcinis were in season, and the celery root remoulade that I did want was not. I was tempted to order the vanilla bean rice pudding (and at this time of the night, I really wish I had). Get Fresh took credit card info over the phone for payment, and the delivery came in a jiffy. Very convenient. They even delivered a little later than they usually do because I sounded desperate--and maybe because I was very close and they hadn't been very busy. Anyway, it made me feel special.

The meat was a bit chewy, but the flavor was nice. We decided to forego the rice and serve the beef with the rice cakes. We also put the kale in the fridge...just seemed like too much to eat. (Just finished Michael Pollan's latest: eat less, he says, mostly plants). The kimchee was a little strange, kind of like an Asian cole slaw, and the porcinis had too much rice and not enough porcini.

It was also a bit pricey--but paying more for healthy, quality food that's produced in a sustainable way is kind of part of the point. You vote for the kind of food you want with your dollars to the extent you can, and hope that it results in a rise in demand, which in turn results in the development and investment in small farms. That's a good thing. Check out http://www.sustainabletable.org/

This description sounds harsh, but I have to say, I wish this place well and hope that it takes feedback in stride and gives it some consideration. The concept is awesome; I hope I get a chance to taste another dish sometime soon.

Antigua-inspired Granola


Finally, finally the time to experiment with a granola recipe. Amazingly, it turned out great and my imagination is stoked for all kinds of other granolas. We had some the next morning with yogurt, pineapple, apple, and dried cranberries. Totally reminiscent of our vacation--with the sun streaming through the window on this beautiful Brooklyn morning.

D wondered whether little bags of granola might make good holiday gifts this coming winter, but they seem a bit too, well, crunky for most family. But who knows? Anyway, here's the basics. Use your imagination to create The Perfect Granola For You.

Ingredients

1 cup of old-fashioned (no quick cooking) oats
1/4 cup of wheat germ
1 Tbsp brown sugar
1/8 tsp salt
1/4 cup sliced almonds
1/4 cup peanuts
1/8 cup raisins
1/8 cup of pepitas (pumpkin/squash seeds)
1/4 cup honey
1 1/2 Tbsp canola oil (not olive oil)
1/2 Tbsp water
1 tsp cinnamon

Preparation

Preheat over to 275 degrees F. Take out a sheet pan or a roasting pan (about 9 x 11) and coat with some kind of oil. Mix together in a bowl everything until the honey. Heat the honey, oil, water, and cinnamon in a sauce pan. Drizzle the liquid over the dry ingredients and stir. Spread the mixture out on the pan and stick it in the oven.

Bake until the pepitas start to puff up and everything turns a nice golden brown. Take out and place in an airtight container or a brown paper bag. Should last about 1 week out, 2 weeks in the fridge. Best way to enjoy? Over 1 - 1 1/2 cup plain yogurt, 1/2 cup of sliced fruit (see previous blog entry), a drizzle of honey, and some sprinkled toasted coconut if its on hand. Yum.

Tuesday, May 6, 2008

Critical Primary Night Sustenance

In order to stomach the punditry this evening, we needed sustenance. Not very economical in terms of time, but this meal is a nice and tasty no-meat dish. Check it out.

Tempeh and Broccoli over Quinoa with a Tamari-Ginger Sauce
(Serves 2, with enough for lunch-leftovers)

1 12 oz-package of tempeh (I like veggie or mutigrain)
2 cups raw broccoli
1 cup quinoa
2 1/2 cups water
1/2 veggie boullion cube
1 medium onion
salt and pepper to taste

Sauce
3 cloves garlic
1 Tbsp minced ginger
1/4 cup tamari
1/4 cup water
1 Tbsp sugar
1 Tbsp rice vinegar
1 Tbsp sherry
1 Tbsp oil

Start with the sauce. Dice the garlic and ginger and mix together the rest of the ingredients. Let sit. I thought about adding a thickener but didn't. I might the next time. D suggested maybe pureed chick pea--just enough to thicken it up a bit.

I haven't yet perfected the quinoa formula, I have to admit, but I start out with 2 cups of water, add the quinoa, and dump the 1/2 boullion cube in there and bring to a boil. I usually have to add water, which is why I said 2 1/2 cups of water.

Steam broccoli florets (kind of small) in some water with a pinch of salt. Bring to a boil and then cover for about 5 minutes until the florets are tender. Drain and set aside.

Slice up the onion, set aside. Take the tempeh and cut it into 1/2 inch cubes. Place about 2 Tbsp oil in a cast iron pan or wok and heat until its smokin'. Dump those onions in there and watch them sizzle. When they get soft, throw in the tempeh cubes and saute until both the onions and the tempeh are nice and browned. Add the steamed broccoli florets to the pan, and pour about 1/3 of the sauce over the whole mix.

Spoon about 3 heaping Tbsp on a plate, place an attractive amount of the tempeh, broccoli, onion mix on top, and then drizzle with some of the sauce (easier if it's thicker, that's for sure). Serve with a side of beautiful salad, and you're set. I can't guarantee that you'll be able to fully enjoy the meal while watching Brit Hume, though. He's horrible. I would have chosen another network if I had it to do over again.

Thursday, May 1, 2008

Why Isn't the TSA Afraid of Buffalo Wings?

Sometimes I just can't believe what I get away with at the airport. I won't list everything here, but this time, it was a small insulated bag with Cuisine de Buffalo.

Not many people look forward to business trips to Buffalo, but for me, I have the chance to see dear friends, and get my fill of some of the foods of my yesteryear: Amy's Place lentil soup & awesome omelets, and Buffalo wings. Thankfully, the uber-healthy friends that I stay with have a teenaged son who digs the wings as much as I do. Go Aidan!

On the way there, the barrett in my hair resulted in a full pat down (which is much more like a feeling-up, to be honest); but 6 BBQ chicken wings and a cup of lentil soup in an insulated bag didn't raise an eyebrow. The question is: should we worry about the TSA's failure to detect dangerous chicken wings??

Tuesday, April 29, 2008

An unexpected dinner party

My 18-year old niece was in town from Pennsylvania to visit a friend in Manhattan. Because they are both broke, they asked if they could come over for dinner to our apartment in Brooklyn instead of going out to Lucky Cheng's--the karaoke, drag-show dinner theatre we wanted to take them to. This was Saturday morning, so I had to whip up a plan. I overplanned, and overcooked, as always, but it was fun. This spread is a little time-consuming, but I think worth the effort.

Make-Your-Own Chicken Tacos (for four)

Olive oil
Two medium onions
1 clove of garlic
2 large chicken breasts
1 avocado
3 medium-sized tomatoes
1 cup of uncooked black beans
1 cup of uncooked brown rice
4 spinach tortillas
1 portobello mushroom
1/2 cup of pepper jack cheese
1/2 cup of yogurt
4 Tbsp cilantro
2 Tbsp parsley
1 can of tomato sauce
One lemon
paprika
salt
pepper
cumin

Soak the black beans and the brown rice for a few hours. When they are ready to cook (I soak mine for about 6 hours), measure the rice and make sure you put twice as much water in its pot with a little bit of oil. Boil. Same with the black beans, except instead of adding oil, add the small can of tomato paste. Dice one of the onions, and saute in a pan with olive oil and one diced garlic clove. Set aside. Dice the other two onions, and put it in a bowl.

Slice the portobello mushrooms into 1/2 inch strips. Slice the onion so that they are 1/2 inch thin pieces to match the onions. Saute them both until tender and deep brown in a cast-iron pan.

Pre-heat the oven to 350 degrees. When the rice and beans are cooking, spray or spread olive oil in a baking dish. Place the breasts in the dish, and cut about four slits in each breast, spread or spray them with a bit of olive oil, and season the breasts with salt, pepper, cumin, and paprika. Slice about four rings of lemon and place them on top of the breasts. Place the seasoned chicken breasts in the oven.

Make some guac. Cut the avocado in half, scoop out the avocado and lightly mush. Add half of the diced onion, chop and add 2 Tbsp of cilantro, sprinkle with salt, pepper, paprika, a bit of cumin to taste, and squeeze the rest of the lemon on top. Stir gently so that the guac is nice and chunky.

Remember to keep stirring the beans so they don't stick to the pan! At some point before they are completely soft, add 1/2 of the sauteed onion/garlic mixture each to the rice and to the beans. Stir, stir, stir.

Dice the tomatoes.

Chop up the parsley and remainder of cilantro.

Mix 1/2 cup of yogurt with 2 Tbsp of cilantro, a healthy pinch of cumin, paprika, salt, and pepper. Should be nice and spicy. You can add as much cumin as you want, just keep tasting it.

When the chicken is cooked, the beans and rice should be nearly done. Take out the chicken, and when it is cool enough to shred, do so, and toss with parsely until coated.

Shred the cheese!

Warm the tortillas (either in a toaster oven or right on a gas-stove flame) and place in a dish covered with a napkin. Place all the things you've created in their own little bowls and arrange on a table.

Tell your guests to come and get it! Make their own tortillas.

Suggestion: I like to put two large pinches of cheese on the warm tortilla, then add the chicken, beans, mushrooms, and tomatoes, fold, and then put the guac, yogurt sauce, and rice on the side. (I don't like the raw onions!)

If you're having dinner with kids, of course you shouldn't include Margaritas . . . .

Saturday, April 26, 2008

Pesto chicken resting on quinoa

Inspired by Barbara Kinsolver's Animal, Vegetable, Miracle, about using local ingredients to store food for the seasons when its not available, last summer I made over 64 ounces of fresh pesto from nuts from Sahadi's and fresh basil from the Farmer's Market. I made traditional pine-nut pesto, but I also made walnut pesto, hazelnut pesto, and pecan pesto. We didn't eat as much of it as I thought we would over the winter because we essentially stopped eating pasta. Every once in a while I get an idea about how to use it again, and here's one of my favorites.

Pesto Chicken Resting on Quinoa

1 cup red quinoa
1 veggie (or chicken) bouillon cube
1/2 cup pesto (I used pecan this time)
2 free-range antibiotic free chicken breasts (not too big)
1/2 onion
salt
pepper
paprika
nice olive oil

Prep time: 1 - 1 1/2 hour (and an overnight soaking)

The night before you're going to make the dish, put 1 cup of dry red quinoa in a bowl with twice as much water and let sit. (You can use regular quinoa, but then you'd have to make it colorful to balance out the dish--maybe chopped seasonal tomatoes or roasted red peppers...hmmm, that WOULD be good!)

Start preparing by draining and rinsing the quinoa. Dry it a little bit and then place in a large saucepan with 1 3/4 cup of water. I added a bouillion cube (vegetable) to this one, but that's optional, salt, pepper, and paprika. Bring to a boil.

While the quinoa is heating, chop coarsely the 1/2 onion and sautee in some nice olive oil until carmellized in a cast-iron pan. Dump the carmelized onions in with the quinoa (you can even wait towards the end, just set the onions aside in a small bowl).

Pour a little bit of water in the cast iron pan and swirl around. Do not clean the pan before the next step!

Take the two chicken breasts and cut diagonal slits (about four per each breast) with a sharp knife. This wil help keep the chicken moist. Sprinkle some salt, pepper and paprika on the breasts. Heat some oil in the pan that still a bit mucky with the onions, and when the oil is hot and begins to smoke a bit, sprinkle some salt, pepper and paprika on the surface of the pan and immediately put the breasts, spice side up, in the pan. Push them around a bit immediately so they don't stick to the pan. Brown the breasts on both sides until they are a nice golden/tan color. If they are thick, turn and cook a bit on the sides as well.

When they are browned (but not necessarily cooked fully on the inside) place them on a oiled baking dish (or you can keep them in the cast iron pan). Spread about 1/4 of a cup of pesto on each breast, coating the top completely. Pop in the oven for 30-45 minutes, depending on the size of the breasts.

When the quinoa is done, so should the chicken breasts. Spoon about 1/2 cup of quinoa on each plate and either slice the breasts attractively to sit on the bed of quinoa, or just put a whole breast on top and serve. Enjoy!

If you're trying to eat less, and everyone (except anorexics) should, cut the portions in half (eat only one half of each breast) and save the rest for tomorrow's lunch.

We served this with a simple green salad with sliced sundried tomatoes, sunflower seeds, and sliced almonds.

Thursday, April 24, 2008

Breakfast Lago de Atitlan

At Casa del Mundo, and in many other greenie-granola-hippie-friendly places in Guatemala, they serve the best breakfast I've ever had. Since we've been back, we we made it at least three times a week. Unfortunately, we've run out of the homemade granola from CdM, which means that we're currently searching for a granola recipe that approximates the crunchy goodness we found there.

What is it?

Breakfast Lago de Atitlan

1 cup of freshly sliced fruit (apple, mango, banana, papaya, strawberries, pineapple)
1-1 1/2 cup of yogurt (or even cottage cheese will work)
honey
granola
wheat germ or flax seeds (optional)

Place the cup of fruit in a bowl and spoon the yogurt over the fruit. Drizzle with honey, and then surround in a ring with granola. You can sprinkle the wheat germ or flax right on tops

Take a big spoon and eat. Yum!

If you have a suggestion for a granola recipe that has pepitas in it, please let me know.

Our ideas: oats, unsweetened coconut, peanuts, sesame seeds, a few raisins or currants, pepitas, honey, oil. Bake it all up and mix it around.

Monday, April 14, 2008

Searching for great food in Guatemala

I haven't written for so long because its been a rough winter, and we were planning a big trip to Guatemala. The picture on the side is of me at a vegetable market in Antigua. I persuaded the seller to let me sit on her crate and pretend to sell vegetables just for the picture. I love Central American food, but I have to say we were infrequently impressed with the food. We stayed at an amazing place on Lake Atitlan near Panajachel--Casa del Mundo http://lacasadelmundo.com/ -- and they had very good food, but not very original and not really Guatemalan. They used fresh ingredients, though, and the setting is unreal (check out the photos on their website or on my facebook page).

The best idea we took from there was a breakfast of fresh fruit (papaya, mango, pineapple, apple) with yogurt, honey, and homemade granola (made with fresh pepitas that are ubiquitous in the country). We'll definitely be looking up some recipes for granola and sharing them here.

Two other notable dishes: a honey-and-sesame-glazed carrot dish with olives in the middle; and an amazing black bean soup at Cafe No Se, a place that took me in years ago as a volunteer helper when they first opened and I was desperate to not return to the U.S. You can read about the founder and the cafe here, but I'll post photos of the place on a slide show once I figure out how to use it.

http://antiguadailyphoto.com/2008/02/06/the-hippie-hole-high-priest-of-cafe-no-se/

The dish? Black bean soup. I know, it sounds basic, but they used just the right amount of fried tortilla strips and cheese, the consistency was wonderful, and there was a bowl of fresh avocado on the side. Yum. The setting was also lovely.

We got some other ideas (cardamom dishes, chocolate panqueques, and chicken stews...) but they'll take some development, and we've both been so busy with our jobs, I don't know when we'll get a chance.

Saturday, February 9, 2008

Food & Politics

I bet the title made you think I was going to write some Michael-Pollan-ish thing about commercial farms or something....well, that post is coming as soon as I collect my thoughts from reading Omnivore's Dilemma, but its really about this Super Week and the fa

Why is it that there's so little reporting in the media about the final Super Tuesday tally? Despite the fact that the networks kept saying that Hillary won, Obama is actually ahead by 2 delegates. Is that a surprise to anyone else? I know I had a busy week at work and all, but how is it that I've been listening to the news avidly all week and only now found out the tally?

We just watched the Will I Am video setting Obama's speech to spoken word performance and song. Very very exciting.

http://www.youtube.com/watch?v=jjXyqcx-mYY

Wednesday, February 6, 2008

Obama's Super Tuesday speech

Here's the full text of Obama's speech last night, 2/5/08 in Chicago:

BARACK OBAMA: Thank you. Thank you so much. Well, first of all, let me just say I could not have a better senior senator than our great senator from the State of Illinois, Dick Durbin.

I have too many friends to mention each one of them individually, but it is good to be back home. It is good to be home. It is good to be home. It is good to have Michelle home. The girls are with us tonight, but we asked them did you want to come on stage, and Malia, our nine-year-old said, “Daddy, you know that’s not my thing.”
So they’re upstairs, doing what they do.

Before I begin, I just want to send my condolences to the victims of the storms that hit Tennessee and Arkansas today. They are in our thoughts and in our prayers, and we hope that our federal government will respond quickly and rapidly to make sure that they get all the help that they need.

The polls are just closing in California.

And the votes are still being counted in cities and towns across America. But there is one thing.

AUDIENCE MEMBER: (OFF-MIKE)

OBAMA: You know I love you back.

But there is one thing on this February night that we do not need the final results to know. Our time has come.

Our time has come. Our movement is real, and change is coming to America.
Only a few hundred miles from here, almost one year ago to the day, as Dick said, we stood on the steps of the old state capitol to reaffirm a truth that was spoken there so many generations ago, that a house divided cannot stand…

That we are more than a collection of red states and blue states. We are and always will be the United States of America.

What began as a whisper in Springfield soon carried across the cornfields of Iowa, where farmers and factory workers, students and seniors stood up in numbers we have never seen before.

They stood up to say that maybe this year we don’t have to settle for politics where scoring points is more important than solving problems.

Maybe this year we can finally start doing something about health care we can’t afford.

Maybe this year we can start doing a thing about mortgages we can’t pay. Maybe this year, this time can be different.

Their voices echoed from the hills of New Hampshire to the deserts of Nevada, where teachers and cooks and kitchen workers stood up to say that maybe Washington doesn’t have to be run by lobbyists anymore.

Maybe the voices of the American people can finally be heard again.

They reached the coast of South Carolina, when people said that maybe we don’t have to be divided by race and regions and gender…

… that the crumbling schools are stealing the future of black children and white children…

… that we can come together and build an America that gives every child everywhere the opportunity to live out their dreams. This time can be different.

And today, on this Tuesday in February, in states north and south, east and west, what began as a whisper in Springfield has swelled to a chorus of millions calling for change.

It’s a course that cannot be ignored, a course that cannot be deterred. This time can be different, because this campaign for the presidency of the United States of America is different.

It’s different not because of me. It’s different because of you…

… because you are tired of being disappointed…

… and you’re tired of being let down.

You’re tired of hearing promises made and plans proposed in the heat of a campaign, only to have nothing change when everyone goes back to Washington.

Nothing changes because lobbyists just write another check or politicians start worrying about how to win the next election instead of why they should or because they focus on who’s up and who’s down instead of who matters.

And while Washington is consumed with the same drama and divisions and distractions, another family puts up a “for sale” sign in their front yard, another factory shuts its doors, another soldiers waves goodbye as he leaves on another tour of duty in a war that should have never been authorized and should have never been waged…
… and goes on and on and on.

But in this election, at this moment, you are standing up all across this country to say “not this time, not this year.” The stakes are too high and the challenges too great to play the same Washington game with the same Washington players and somehow expect a different result.

This time must be different. This time we have to turn the page. This time we have to write a new chapter in American history. This time we have to seize the moment.
This isn’t about me and it’s not about Senator Clinton. As I’ve said before, she was a friend before this campaign, she’ll be a friend after it’s over. I respect her. I respect her as a colleague. I congratulate her on her victories tonight. She’s been running an outstanding race.

But this fall — this fall, we owe the American people a real choice.

We have to choose between change and more of the same. We have to choose between looking backwards and looking forwards. We have to choose between our future and our past.

It’s a choice between going into this election with Republicans and independents already united against us or going against their nominee with a campaign that has united Americans of all parties, from all backgrounds, from all races, from all religions, around a common purpose.

It’s a choice between having a debate with the other party about who has the most experience in Washington or having one about who is most likely to change Washington, because that’s a debate that we can win.

It’s a choice between a candidate who’s taken more money from Washington lobbyists from either Republican in this race and a campaign that has not taken a dime of their money, because we have been funded by you. You have funded this campaign.

And if I am your nominee, my opponent will not be able to say that I voted for the war in Iraq, because I didn’t, or that I gave George Bush the benefit of the doubt on Iran, because I haven’t, or that I support the Bush-Cheney doctrine of not talking to leaders we don’t like, because I profoundly disagree with that approach.

And he will not be able to say that I wavered on something as fundamental as whether or not it’s OK for America to use torture, because it’s never OK.
That is the choice in this election.

The Republicans running for president have already tied themselves to the past. The speak of 100-year war in Iraq. They talk about billions more in tax breaks for the wealthiest few, who don’t need them and didn’t even ask them, tax breaks that mortgage our children’s future on a mountain of debt, at a time when there are families who can’t pay their medical bills and students who can’t pay their tuition.
Those Republicans are running on the politics of yesterday and that is why our party must be the party of tomorrow, and that is the party that I intend to lead as president of the United States of America.

I’ll be the president who ends the tax breaks to companies that ship our jobs overseas and start putting them in the pockets of hardworking Americans who deserve them and struggling homeowners who deserve them and seniors who should retire with dignity and respect and deserve them.

I’ll be the president who finally brings Democrats and Republicans together to make health care affordable and available for every single American.

We will put a college education within the reach of anyone who wants to go. And instead of just talking about how great our teachers are, we will reward them for their greatness with more pay and better support.

And we will harness the ingenuity of farmers and scientists and entrepreneurs to free this nation from the tyranny of oil once and for all and we will invest in solar and wind and biodiesel, clean energy, green energy that can fuel economic development for generations to come.

That’s what we’re going to do when I’m president of the United States.

When I’m president, we will put an end to the politics of fear, a politics that uses 9/11 as a way to scare up votes. We’re going to start seeing 9/11 as a challenge that should unite America and the world against the common threats of the 21st century, terrorism and nuclear weapons, climate change and poverty, genocide and disease.

We can do this. We can do this. But it will not be easy. It will require a struggle and it will require sacrifice. There will be setbacks and we will make mistakes.

And that is why we need all the help we can get. So tonight, I want to speak directly to all those Americans who have yet to join this movement, but still hunger for change.

They know it in their gut. They know we can do better than we’re doing. They know that we can take our politics to a higher level.

But they’re afraid. They’ve been taught to be cynical. They’re doubtful that it can be done. But I’m here to say tonight to all of you who still harbor those doubts, we need you.

We need you to stand with us. We need you to work with us. We need you to help us prove that together ordinary people can still do extraordinary things in the United States of America.

I am blessed to be standing in the city where my own extraordinary journey of service began. You know, just a few miles from here, down in the Southside, in the shadow of a shuttered steel plant, it was there that I learned what it takes to make change happen.

I was a young organizer then. In fact, there are some folks here who I organized with. A young organizer intent on fighting joblessness and poverty on the Southside, and I still remember one of the very first meetings I put together.

We had worked on it for days. We had made phone calls, we had knocked on doors, we had put out flyers. But on that night, nobody showed up. Our volunteers, who had worked so hard, felt so defeated, they wanted to quit. And to be honest, so did I.
But at that moment, I happened to look outside and I saw some young boys tossing stones at a boarded-up apartment building across the street.

They were like the boys in so many cities across the country. Little boys, but without prospects, without guidance, without hope for the future.

And I turned to the volunteers and I asked them, “Before you quit, before you give up, I want you to answer one question. What will happen to those boys if we don’t stand up for them?”

And those volunteers, they looked out that window and they saw those boys and they decided that night to keep going, to keep organizing, keep fighting for better schools, fighting for better jobs, fighting for better health care, and I did, too.
And slowly, but surely, in the weeks and months to come, the community began to change.

You see, the challenges we face will not be solved with one meeting in one night. It will not be resolved on even a super-duper Tuesday.

Change will not come if we wait for some other person or if we wait for some other time. We are the ones we’ve been waiting for.

We are the change that we seek. We are the hope of those boys who have so little, who’ve been told that they cannot have what they dreamed, that they cannot be what they imagine.

Yes, they can.

We are the hope of the father who goes to work before dawn and lies awake with doubt that tells him he cannot give his children the same opportunities that someone gave him.

Yes, he can.

We are the hope of the woman who hears that her city will not be rebuilt, that she cannot somehow claim the life that was swept away in a terrible storm.

Yes, she can.

We are the hope of the future, the answer to the cynics who tell us our house must stand divided, that we cannot come together, that we cannot remake this world as it should be.

We know that we have seen something happen over the last several weeks, over the past several months. We know that what began as a whisper has now swelled to a chorus that cannot be ignored, that will not be deterred, that will ring out across this land as a hymn that will heal this nation, repair this world, make this time different than all the rest.

Yes, we can. Let’s go to work. Yes, we can. Yes, we can. Yes, we can.

Thank you, Chicago. Let’s go get to work. I love you.

Barack Obama, vintage 2004

Incredible. We just listened to Obama's speech in Chicago at the conclusion of Super Tuesday. I've never felt this hope before. You look at the people who were standing behind him during his speech: black, white, man, woman, young, older...(but mostly young)...the energy in their voices; they were actually chanting: "U.S.A.!" When was the last time you heard a group of diverse young people shouting out pride in their country? Obama talked about the issues that matter to so many of us, he was the only candidate who spoke to real issues.

I immediately started googling the text (I didn't really think it would be up yet), and found this:

Full text of Barack Obama’s convention speech at the Democratic National Convention
July 28, 2004

On behalf of the great state of Illinois, crossroads of a nation, land of Lincoln, let me express my deep gratitude for the privilege of addressing this convention. Tonight is a particular honor for me because, let’s face it, my presence on this stage is pretty unlikely. My father was a foreign student, born and raised in a small village in Kenya. He grew up herding goats, went to school in a tin-roof shack. His father, my grandfather, was a cook, a domestic servant.

But my grandfather had larger dreams for his son. Through hard work and perseverance my father got a scholarship to study in a magical place; America which stood as a beacon of freedom and opportunity to so many who had come before. While studying here, my father met my mother. She was born in a town on the other side of the world, in Kansas. Her father worked on oil rigs and farms through most of the Depression. The day after Pearl Harbor he signed up for duty, joined Patton’s army and marched across Europe. Back home, my grandmother raised their baby and went to work on a bomber assembly line. After the war, they studied on the GI Bill, bought a house through FHA, and moved west in search of opportunity.

And they, too, had big dreams for their daughter, a common dream, born of two continents. My parents shared not only an improbable love; they shared an abiding faith in the possibilities of this nation. They would give me an African name, Barack, or “blessed,” believing that in a tolerant America your name is no barrier to success. They imagined me going to the best schools in the land, even though they weren’t rich, because in a generous America you don’t have to be rich to achieve your potential. They are both passed away now. Yet, I know that, on this night, they look down on me with pride.

I stand here today, grateful for the diversity of my heritage, aware that my parents’ dreams live on in my precious daughters. I stand here knowing that my story is part of the larger American story, that I owe a debt to all of those who came before me, and that, in no other country on earth, is my story even possible. Tonight, we gather to affirm the greatness of our nation, not because of the height of our skyscrapers, or the power of our military, or the size of our economy. Our pride is based on a very simple premise, summed up in a declaration made over two hundred years ago, “We hold these truths to be self-evident, that all men are created equal. That they are endowed by their Creator with certain inalienable rights. That among these are life, liberty and the pursuit of happiness.”

That is the true genius of America, a faith in the simple dreams of its people, the insistence on small miracles. That we can tuck in our children at night and know they are fed and clothed and safe from harm. That we can say what we think, write what we think, without hearing a sudden knock on the door. That we can have an idea and start our own business without paying a bribe or hiring somebody’s son. That we can participate in the political process without fear of retribution, and that our votes will be counted — or at least, most of the time.

This year, in this election, we are called to reaffirm our values and commitments, to hold them against a hard reality and see how we are measuring up, to the legacy of our forbearers, and the promise of future generations. And fellow Americans — Democrats, Republicans, Independents — I say to you tonight: we have more work to do. More to do for the workers I met in Galesburg, Illinois, who are losing their union jobs at the Maytag plant that’s moving to Mexico, and now are having to compete with their own children for jobs that pay seven bucks an hour. More to do for the father I met who was losing his job and choking back tears, wondering how he would pay $4,500 a month for the drugs his son needs without the health benefits he counted on. More to do for the young woman in East St. Louis, and thousands more like her, who has the grades, has the drive, has the will, but doesn’t have the money to go to college.

Don’t get me wrong. The people I meet in small towns and big cities, in diners and office parks, they don’t expect government to solve all their problems. They know they have to work hard to get ahead and they want to. Go into the collar counties around Chicago, and people will tell you they don’t want their tax money wasted by a welfare agency or the Pentagon. Go into any inner city neighborhood, and folks will tell you that government alone can’t teach kids to learn. They know that parents have to parent, that children can’t achieve unless we raise their expectations and turn off the television sets and eradicate the slander that says a black youth with a book is acting white. No, people don’t expect government to solve all their problems. But they sense, deep in their bones, that with just a change in priorities, we can make sure that every child in America has a decent shot at life, and that the doors of opportunity remain open to all. They know we can do better. And they want that choice.

In this election, we offer that choice. Our party has chosen a man to lead us who embodies the best this country has to offer. That man is John Kerry. John Kerry understands the ideals of community, faith, and sacrifice, because they’ve defined his life. From his heroic service in Vietnam to his years as prosecutor and lieutenant governor, through two decades in the United States Senate, he has devoted himself to this country. Again and again, we’ve seen him make tough choices when easier ones were available. His values and his record affirm what is best in us.

John Kerry believes in an America where hard work is rewarded. So instead of offering tax breaks to companies shipping jobs overseas, he’ll offer them to companies creating jobs here at home. John Kerry believes in an America where all Americans can afford the same health coverage our politicians in Washington have for themselves. John Kerry believes in energy independence, so we aren’t held hostage to the profits of oil companies or the sabotage of foreign oil fields. John Kerry believes in the constitutional freedoms that have made our country the envy of the world, and he will never sacrifice our basic liberties nor use faith as a wedge to divide us. And John Kerry believes that in a dangerous world, war must be an option, but it should never be the first option.

A while back, I met a young man named Shamus at the VFW Hall in East Moline, Illinois. He was a good-looking kid, six-two or six-three, clear eyed, with an easy smile. He told me he’d joined the Marines and was heading to Iraq the following week. As I listened to him explain why he’d enlisted, his absolute faith in our country and its leaders, his devotion to duty and service, I thought this young man was all any of us might hope for in a child. But then I asked myself: Are we serving Shamus as well as he was serving us? I thought of more than 900 service men and women, sons and daughters, husbands and wives, friends and neighbors, who will not be returning to their hometowns. I thought of families I had met who were struggling to get by without a loved one’s full income, or whose loved ones had returned with a limb missing or with nerves shattered, but who still lacked long-term health benefits because they were reservists. When we send our young men and women into harm’s way, we have a solemn obligation not to fudge the numbers or shade the truth about why they’re going, to care for their families while they’re gone, to tend to the soldiers upon their return, and to never ever go to war without enough troops to win the war, secure the peace, and earn the respect of the world.

Now let me be clear. We have real enemies in the world. These enemies must be found. They must be pursued and they must be defeated. John Kerry knows this. And just as Lieutenant Kerry did not hesitate to risk his life to protect the men who served with him in Vietnam, President Kerry will not hesitate one moment to use our military might to keep America safe and secure. John Kerry believes in America. And he knows it’s not enough for just some of us to prosper. For alongside our famous individualism, there’s another ingredient in the American saga.

A belief that we are connected as one people. If there’s a child on the south side of Chicago who can’t read, that matters to me, even if it’s not my child. If there’s a senior citizen somewhere who can’t pay for her prescription and has to choose between medicine and the rent, that makes my life poorer, even if it’s not my grandmother. If there’s an Arab American family being rounded up without benefit of an attorney or due process, that threatens my civil liberties. It’s that fundamental belief — I am my brother’s keeper, I am my sisters’ keeper — that makes this country work. It’s what allows us to pursue our individual dreams, yet still come together as a single American family. “E pluribus unum.” Out of many, one.

Yet even as we speak, there are those who are preparing to divide us, the spin masters and negative ad peddlers who embrace the politics of anything goes. Well, I say to them tonight, there’s not a liberal America and a conservative America — there’s the United States of America. There’s not a black America and white America and Latino America and Asian America; there’s the United States of America. The pundits like to slice-and-dice our country into Red States and Blue States; Red States for Republicans, Blue States for Democrats. But I’ve got news for them, too. We worship an awesome God in the Blue States, and we don’t like federal agents poking around our libraries in the Red States. We coach Little League in the Blue States and have gay friends in the Red States. There are patriots who opposed the war in Iraq and patriots who supported it. We are one people, all of us pledging allegiance to the stars and stripes, all of us defending the United States of America.

In the end, that’s what this election is about. Do we participate in a politics of cynicism or a politics of hope? John Kerry calls on us to hope. John Edwards calls on us to hope. I’m not talking about blind optimism here — the almost willful ignorance that thinks unemployment will go away if we just don’t talk about it, or the health care crisis will solve itself if we just ignore it. No, I’m talking about something more substantial. It’s the hope of slaves sitting around a fire singing freedom songs; the hope of immigrants setting out for distant shores; the hope of a young naval lieutenant bravely patrolling the Mekong Delta; the hope of a millworker’s son who dares to defy the odds; the hope of a skinny kid with a funny name who believes that America has a place for him, too. The audacity of hope!

In the end, that is God’s greatest gift to us, the bedrock of this nation; the belief in things not seen; the belief that there are better days ahead. I believe we can give our middle class relief and provide working families with a road to opportunity. I believe we can provide jobs to the jobless, homes to the homeless, and reclaim young people in cities across America from violence and despair. I believe that as we stand on the crossroads of history, we can make the right choices, and meet the challenges that face us. America!

Tonight, if you feel the same energy I do, the same urgency I do, the same passion I do, the same hopefulness I do — if we do what we must do, then I have no doubt that all across the country, from Florida to Oregon, from Washington to Maine, the people will rise up in November, and John Kerry will be sworn in as president, and John Edwards will be sworn in as vice president, and this country will reclaim its promise, and out of this long political darkness a brighter day will come. Thank you and God bless you.

Monday, February 4, 2008

Pre-Superbowl Snack

We were going to have a Superbowl party, but some of our guests cancelled because D's nephew bought a huge flat screen TV. I could tell that D wanted to go to, so I offered to cancel our shindig and when I did, his eyes lit up like a 7-year old boy looking at a red firetruck under a Christmas tree--in 1950.

That meant our menu went out the window, and we had to decide what to bring. We were going to make chicken wings, chili, edamame, the requisite tortilla chips and salsa, and cookies. We had to compromise....so this is what happened:

I'm 3/4 of the way through with Michael Pollan's Omnivore's Dilemma, and I feel like I want to (have to) commit myself to only buying free-range, grass fed beef and happy, cage-free chickens. This is very expensive. I went to the Farmers' Market at Grand Army Plaza on Saturday morning and bought $20 worth of locally-raised, free-range ground beef (about 2 lbs), a $12 ham hock, and a $12 packet of ground lamb. I fretted for the next few hours about using the expensive beef for a Superbowl chili, so we went to Fairway to see if we could find some cheaper meat. Unfortunately, both the chicken wings (they just had organic, not free range--definitely not the same thing), and the ground beef were expensive, so we compromised: we'd bring just chili to the party, but no free-range beef this time around. (Recipe for the Black Bean chili that we made to come in the next entry).

Now, I spent some serious time in Buffalo watching many a Superbowl, so I insisted that we buy just a few organic chicken wings (6) for a pre-Superbowl party at home.

This is what we did with the chicken wings:

Honey Ginger and BBQ Wings

Ingredients

6 whole chicken wings
honey
a piece of ginger
a few cloves of garlic
olive oil
soy sauce
black pepper
salt
ground coriander
homemade chipotle BBQ sauce

Preparation

Cut the chicken wings into pieces (flats and drums). Toss them in a pot full of boiling water and blanch 'em for about 3 minutes, until they were just almost cooked. Chop the garlic and ginger into small pieces. Whisk together the honey, soy sauce, chopped ginger and garlic, and seasonings (black pepper, salt, and coriander). Line a baking sheet with aluminum foil so that you can cook the gingered wings and the BBQ wings separately. Toss 3 flats and 3 drums in the mixture and place on a baking sheet lined with aluminum foil. Toss 3 flats and 3 drums in the BBQ sauce, lay them on another side of the pan. Cook until crispy at about 450. Serve with celery and bleu cheese dip.

Bleu Cheese dip

Bleu Cheese
Labne cheese
mayonnaise
salt and pepper
squeeze of lemon juice
splash of cream to thin it out
dash of cayenne pepper

Yum!

Monday, January 21, 2008

Buffalo Shishkebabs

A few months ago, D and I went to Pennsylvania to visit some friends. Driving through a town called Hamlin, we saw a Buffalo farm and decided to stop. It wasn't open for another 20 minutes, and it was freezing outside, but I got out and checked out the Buffalo. They looked totally content, munching on the grass with the younger ones chasing after one another. I used to be a vegetarian; now that I experiment with different recipes, I use meat a lot. I'm concerned more about the condition of the animals before they die, and how their treatment impacts their taste and nutritional value. Cage free eggs--case in point. Those things are not only tastier, they're supposed to have less cholesterol.

We bought a bunch of Buffalo meat, and so far, we've made chili and stew. Tonite we made shishkebabs.

Buffalo Shishkebabs

Ingredients

1 1b Buffalo meat cubes
2 sprigs thyme
2 sprigs rosemary
pinch of salt, dash of pepper
4 Tbsp olive oil
1 large white onion
1 medium orange pepper
6-8 cubes of pineapple
12 cherry tomatoes
6 skewers

Preparation

Marinate the Buffalo cubes overnight (or at least four hours) in the olive oil, thyme, rosemary, salt and pepper.

Preheat oven to 400 F

Prepare the vegetables, onions, and fruit (cut into comparable cubes)

Skewer onion, tomato, pepper, meat, pineapple, onion, meat, tomato; repeat on the next five skewers; mix it up, or follow the same pattern--whatever looks groovy to you.

Serve with mashed red potatos with sauteed onion and garlic

Key lime pie for dessert!

Sunday, January 20, 2008

Ukrainian Solyanka

I traveled in Ukraine in September and I've been carrying around the idea that I'd make this awesome soup I had in a cafeteria. With all kinds of meat in a rich broth, lemons, olives, and dill, I knew my sweetie would love it. Its taken me this long, but this morning, I found a recipe on a Russian blog and we picked up all of the ingredients at Fairway this afternoon. It took me about two hours to prepare the whole thing.

Ingredients

8 cups rich meat stock
3 lb different sorts of meat (we used pork rib tips, beef ribs, and beef shank steak with bone)
2 onions
4 cloves of garlic
2 pickled cucumbers (cut into 1/2 inch strips)
1/2 head of cabbage
1 cup brine
1 small can of tomato paste
2 bay leaves
25 or so black peppercorns
3 lemons
Olive oil
25 pitted olives (black and green)
2 Tbsp capers
fresh herbs (dill, parsley)

Preparation

Brown the meat (on the bone) with olive oil in a large Dutch oven
Once brown, add 8 cups of meat stock
Cover and let simmer until the meat is falling off the bone
While the meat is cooking, saute the onion and garlic until browned in a soup pot
Add the pickled cucumbers, cabbage, and tomato paste
Saute until tender
Add brine, 2 bay leaves, peppercorns and simmer for about 2 minutes
Once the meat is falling off the bone, lift it out of the Dutch over with tongs and set aside to cool off until you can handle the meat.
Shred or cut the meat into little pieces and place into the soup pot with the onion mixture
Skim the fat from the top of the meat stock and discard
Pour the soup stock into the soup pot
Shortly before serving, add chopped olives, capers, 2 Tbsp dill, and juice from one lemon
Heat
Serve with a garnish of dill, thinly sliced lemons, and sour cream on the side.

Enjoy!