School lunch in France. Oh, la la.

I’m not exactly suggesting that we should copy the French, but sheesh … couldn’t we just take a lesson or two?

One of the things I find so alarming in America are the really very gastronomically illiterate people - this may explain why they are so accepting of such low quality food. And it’s getting worse. Education - whoa! in a school? - just might be the place to start re-educating the America’s palate. Uh, it might make us healthier and - in a deeper sense - wealthier.

Oh, note the emphasis on food safety for the children. Again, taking a lesson …. ?

Julie&Julia: A charming, funny journey of self-discovery and inspiration

The theatre was packed, as you might expect of a movie starring the incomparable Meryl Streep and Stanley Tucci. The laughter, however, was a delightfully unexpected surprise. This movie genuinely makes people happy.

After the credits began to roll, the woman sitting to my left said “gosh, it makes you want to go home and cook something with butter.” I have to say, I agreed. And, perhaps Child’s own Braised Cucumbers with a fine olive oil and butter. That’s what I’m preparing tonight, with chicken in a Vindaloo curry sauce with a brown rice/red quinoa and lentil pilaf.

I think I’ve been inspired.

Click to read more ...

Parisa's Persian Cuisine: now on my 'A' list

Updated on Saturday, April 4, 2009 at 15:36 by mavenandmeddler

I’ve been trying to get out to Sparks to go to Parisa’s forever - for my readers not here in Reno, we’re talking abouta 10-12 mile round trip - and I just don’t have any reasons to go out that way anymore. However, that’s going to change.

Many years ago, in another life in Salt Lake City, I had a lot of close friends that were Persian, and one friends mother, Monir, sort of took me under her wing as the daughter she never had. We cooked a LOT. We cooked a LOT of great Persian food. Monir had been a ‘lady in waiting’, or something close to that, to the wife of the deposed Shah of Iran, and was particularly skilled in cooking and entertaining. Her parties and courtly cuisine were legendary.

That’s how I came to know and love Persian cuisine.

Click to read more ...

New Gourmet Rice: Bamboo Infused

True enough…actually it is ” organic pearled rice with BamBoom!™ extract, made from the Moso species of bamboo that grows in the virgin highland forest of south central China. When cooked, this premium rice produces the aroma of a bamboo forest, a light vanilla taste, and an explosion of health giving nutrients. Make an especially pretty plate presentation, sushi and dessert pudding.”

Whew. That’s a mouthful, so it speak, from the manufacturers website: http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=127574&prrfnbr=1509790

I love rice and just had to try it, even at the exorbitant price of $4.59 for a 15 ounce bag at Whole Foods.

I really was uncertain how to pair this up, so went the safe route with a light teriyaki grilled fish as the main protein and some marinated carrot slaw.

The flavor is at first a bit subtle, but grows in intensity. As per the advertising it cooked on the speed setting of my fuzzy logic rice cooker in just about 20 minutes. It held its shape and the aromatics were nice, but might be overlooked by most people. I could have just stood there at the rice cooker and eaten the whole thing with a bit of light Shoyu.

I guess all you can say about this product is that if you are really trying to achieve something a step up in the culinary world on an occasional basis this is nice to have in the pantry. I do suggest that you try it at least once and find out for yourself.