Musical pairing – Talking About A Revolution by Tracy Chapman
UPDATE: CONGRATULATIONS #12 BRENDA, YOU’RE THE WINNER! Please contact me with your mail address so I can get your book out to you!
Unless you were captured by aliens, been sleeping ala Rip Van Winkle or you don’t watch television, read a newspaper or surf the web (in which case you won’t be reading this) you have probably heard about Jamie Oliver’s Food Revolution. Have you signed his petition? Did you watch his show? I have followed Jamie since the days when he was known as ‘The Naked Chef’ and have cooked from several of his books; in fact, he’s one of my favorite chefs.
One of the reasons I wanted to start this blog is because I care deeply about the food we eat, how it’s manufactured, how it impacts our bodies, our earth and our natural resources. And that is why all of the recipes on this site will be made with whole foods, made from scratch unless I refer to what I consider a ‘good’ cheat – meaning no trans fats or high fructose corn syrup. A few of the recipes might take a few more steps but most will be easy to prepare; maybe you’ll find something you haven’t tried before but want to broaden your horizons. I hope I can convince you that a burger made at home, with good quality beef is way better than anything that’s been pressed into a frozen patty, steamed or deep fried, wrapped in a piece of foil, place in a paper bag and passed through a window. And yes, I do believe you can eat dessert once in a while – and maintain a healthy lifestyle. OK, so The Professor would like dessert a little more than once in a while . . . uhm, like every day . . .
So I thought that ‘Jamie’s Food Revolution’ Cookbook would be perfect for my first giveaway! I have purchased the book for my personal library and an extra copy to give to one of you. I’ve cooked some of the recipes from the book and love it! Salmon Tikka with Cucumber Yogurt, Macaroni and Cauliflower Cheesebake, Shrimp Stirfry; we’ve made the potato salad which starts with a basic recipe but gives you options to add different herbs or dressings as you’d like. The book also includes a dessert section with recipes for scones, Banana Tarte Tan, Cheesecake with Raspberry Sauce – all recipes use real, whole food. Full of photos of real people and their stories, it’s a terrific book to get you into the kitchen, cook and then pass those recipes forward!
Here’s how to enter:
1. Leave me a comment and let me know if you watched the program what you liked/disliked about it.
2. If you didn’t watch, I’d like to know if you cook for your family and how you feel about the school lunch program in your area.
3. If you already have the book, leave a comment anyway and pass it along if you win!
And if you haven’t signed Jamie’s petition, please do so – our children need us to stand up for them!
Comments will be accepted until 9pm Eastern Time, Monday, May 3rd; winner will be announced Tuesday. The giveaway is only open to US residents.
EVOLUTION POTATO SALAD
Jamie Oliver, ‘Jamie’s Food Revolution’, Page 111
1. Bring a pan of salted water to a boil. Peel 1-3/4 pounds of baby potatoes and chop any larger ones in half, leaving the smaller ones whole. (NOTE: I don’t peel as I like the skins and you get the added benefit of more fiber!) When the water is boiling, add the potatoes to the pan and bring back to a boil for about 10 to 15 minutes, depending on the size of your potatoes. Test them with the point of a knife to make sure they’re cooked through. As soon as they’re ready, drain them well in a colander and put them into a bowl. The trick is to dress the potatoes while they are still hot – mix 6 Tablespoons of extra virgin olive oil and 2 Tablespoons of lemon juice in a bowl. Season with sea salt and freshly ground black pepper and still well. Toss the hot potatoes in the dressing. Serve right away as is, or move on to the next steps . . .
2. Finely chop a small bunch of fresh chives and sprinkle them over the potatoes; toss well before serving.
3. Toss the dressed potato salad and chives with the zest of 1 lemon and 1/4 cup of natural yogurt.
4. Put a frying pan on the heat and add a splash of olive oil; thinly cut slices of smoked bacon or pancetta, preferably organic or free-range, into small pieces and add to the pan. Toss and cook for 2 to 3 minutes, or until the bacon is crispy and golden. Remove from heat; sprinkle over your potato salad and serve.